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SUNDAY, AUGUST 9, 2020

A PUBLICATION OFF

a r t Ex Risks are doors to success – Maimuna Y. Abubakar

Hello there!

W

e are glad to be back with you this week with interesting topics for. Our culinary section is all about a tasty traditional delicacy, white soup. With this soup, you are sure to leave your guests happy. Exit students are in exam mood, our etiquette section is all about the dos and don’ts of exams. Maimuna Yaya Abubakar, Chairman of the Governing Board of NIPOST, publisher of Tozali Magazine and founder of Tozali Television is our cover personality for this week. She speaks on why the struggle for female representation Nigerian politics continues and many more. Till next week, stay safe. Editor - Amina Alhassan 08187703733

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CULINARY

Authentic White Soup Compiled by Hope Chizoba Nwankwo

A

lso known as Ofe Nsala is one of the most delicious of all Nigerian soups. The authentic White soup recipe is known for its light texture. It serves as a ceremonial soup during occasions to complement other continental dishes. Fresh chicken, goat meat or catfish, gives the soup a distinctive and unique taste. This native soup from the eastern part of the country is sure to have your taste buds asking for more.

Ingredients • • • • • • • • • • • • •

Protein (Full chicken, sizeable goat meat, or catfish). Raw yam or yam powder which would serve as the thickener for white soup Handful sliced uziza leave (Subject to soup quantity) Handful sliced utazi leaves (optional) 1-teaspoon uziza seeds Dawadawa to taste 3-tablespoonful ground crayfish 1-medium size chopped onions 20g smoked/dry fish 3-medium yellow pepper (habanero) 2-Stock / Seasoning cubes (Maggi, Knorr, etc.) Salt (to taste) 1 tablespoon of ginger/garlic

Procedure

Properly wash your desired protein and set aside. Wash the dried fish and pour it into the washed protein. Season the protein with seasoning cubes; add onions, salt, ginger, garlic and desired spices to taste. Cook until done and set aside If you opted for raw yam, peel the yam and boil until soft, then pound to a smooth paste, using a mortar and pestle. In the absence of a mortar and pestle, you can place the cooked yam in a

food processor/blender, add a little hot water and blend until smooth. If what you have is yam powder, boil some hot water, add the powder and stir continuously until you get a smooth paste. Add the yam paste into the broth earlier prepared and leave to soup to cook until the paste is completely dissolved and the protein well cooked. Now, add the pepper, crayfish, dawadawa and smoked fish. Finally, add the utazi/uziza leaves, taste for salt and simmer for 30 seconds. Additional tip: you can decide to pound your uziza/utazi leaf. Voila! Your white authentic white soup is ready. Best served with pounded yam, akpu or semovita.


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