Tambari 15122020

Page 1

SUNDAY, DECEMBER 13, 2020

A PUBLICATION OFF

a r t Ex

19

No one can change your destiny – Zaynab Jamil Gwamna

Hi there!

It’s that time of the year when everyone wants to have glowing skin. For that glowing skin one we all desire, exfoliation is a must this season and to achieve that, turmeric scrub is the way to go. Tumeric is a must have for that woman of class, as it can be used in different ways in your beauty routines for a flawless, acne free and glowing complexion. Our beauty section takes us the tips on turmeric scrub. Our cover personality this week is ever smiling, Hajiya Zaynab Jamil Gwamna, she is the founder, Family Trust & Care Foundation. She speaks of her fond childhood memories, her passion for humanitarianism, life lessons and more. Until next week, remain blessed Editor - Amina Alhassan aminaalhassan@dailytrust.com

Stay safe!

C U L I N A R Y CO R N E R

Simple Samosa tips Compiled by Nana Yahaya

S

amosa is an amazing and mouthwatering and actually an old Asian Samosa. It is a borrowed recipe which has become very popular in Nigeria. Ingredients For the Samosa dough, you will need: 120 grams All-purpose flour (Plain white flour) 3 tablespoonful of vegetable oil or melted margarine Half teaspoon Dry parsley, Thyme or herb of choice (optional) Half leveled teaspoon of salt Warm water (as needed) Ingredients for the filling: 200 grams minced beef/chicken 2 medium sized Irish potatoes 2 medium sized carrots(optional)2 handfuls of green peas 1 long stalk of spring onion OR minced onion 1 tiny garlic/a pinch of garlic powder

1 teaspoon of curry powder A pinch of black pepper (optional) 1 stock cube 2 cooking spoonful of vegetable oil Chili pepper(cayenne) (to taste) Salt (to taste) Vegetable oil for deep-frying the Samosas Samosas can also be baked so, skip the vegetable oil for deep frying, if you opt for baking. To make the Samosa dough: Pour the flour into a bowl, add salt and add the 3 tablespoonfuls of vegetable oil and lukewarm water. Mix well until you get a stretchy dough. Cover with an airtight plastic wrap or aluminum foil and leave to rest for about 15 minutes. After 15 minutes, knead the dough to make it more stretchy and elastic. Cut out a bit, roll out with a rolling pin.

Make sure it’s not too thin, should be about 3-4 mm in thickness. Using a circular cutter, cut the rolled dough, and remove the excess dough at the corners, and then cut the circular shape into 2 diameters (2 half circles of equal sizes). Rub water on the straight edges of one of the dough and shape it into a cone (the shape of a party hat); scoop a spoonful of the samosa filling into the cone shaped dough. Don’t over fill it. Rub some water at the edges and seal tightly. Repeat this process for the remaining dough. Heat up some oil until moderately hot and fry the Samosas in it. Fry both sides of the Samosa until lightly brown and transfer into a sieve lined with paper towels and Enjoy with pepper sauce! If you wish, you can bake the samosa. Simply brush with oil or egg wash, set your oven to 180º C and bake for 15 minutes.

Healthy Egusi Soup Deliciousness

E

gusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes particularly one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams, Prepare with goat, beef, fish, or shellfish and is rich in Fat and Protein. This recipe will show you how to make Nigerian Egusi Soup 1 cup blended onions (about 3- 5 and fresh chilies, to taste) 4 cups egusi (melon seeds, ground or milled) 1⁄2 – 1 cup palm oil 2 teaspoons fresh Une (Iru, dadawa,

locust beans) Salt (to taste) Ground crayfish (to taste) 7– 8 cups stock Cooked Meat and fish (quantity and variety to preference) 2 cups cut pumpkin leaves 1 cup Waterleaf (cut) 3 tablespoons bitter leaf (washed) EGUSI PASTE: 1. Prepare the egusi paste: 2. Blend egusi seeds and onion mixture. Set aside. MAKE THE SOUP: 1. In a large pot, heat the palm oil on medium for a minute and then add the locust beans.

2. Slowly add the stock and set on low heat to simmer. 3. Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep a ball shape. 4. Leave to simmer for 20 – 30 minutes, so the balls cook through. 5. Add the meat and fish and other bits which you’d like to use. 6. Add cut-up pumpkin leaves. 7. Add the Waterleaf. 8. Stir and put a lid on the pot and allow TO cook for 7–10 minutes, till the

leaves wilt. 9. Add the bitter leaf. Leave the lid off while the cooking finishes for another 5-10 minutes. 10. Stir, check seasoning and adjust accordingly. Now you can count on this recipe, to make that perfect, delicious egusi soup for your family for the festive season.


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.