2 minute read
Nutritious Nigerian Delicacies
BLACK-EYED BEANS DUMPLING ‘Dan wanke’
Ingredients
• 2 cups Grounded beans flour (garin wake) • 3 teaspoons Baobab (kuka) powder • 1 teaspoon Potash
For Serving
Vegetable/beef sauce. Sliced Vegetables - onions, cabbage, tomatoes, cucumber. Ground cayenne pepper (yaji) Ground All Spice Seasoning (Suya Pepper) Hard-boiled eggs Stock Cubes
Method
1.Grind dry beans into flour, add Baobab leaves (kuka) powder, a pinch of potash and mix properly. Dan wake flour can be purchased from local markets in Northern Nigeria. Add a little water into flour mix to make a thick paste. 2.Bring water to boil in a deep pot and once it starts to boil, form the paste into small balls and drop into the boiling water. Allow the dumplings to cook for about 10mins (balls will float in the pot when cooked). 3.Strain water from the dumplings and rinse with cold water. Turn it into a bowl to prepare for serving.
To Serve
Fry groundnut oil with onions and seasoning cubes, include chillies. Sprinkle on Dan wake and serve with salad, boiled eggs or cucumbers mixed with fresh cherry tomatoes. Bon appetite!
ABACHA (AFRICAN SALAD)
Abacha (African salad) is a meal that is native to the Igbos in Nigeria but its distinctive taste has made it a favourite menu enjoyed by all tribes . In Igboland, on special occasions such as wedding, Abacha is usually reserved for special guests. It is usually served withPalm wine, (a localbeverage) but can also be served with any chilled drink of choice.
Ingredients
1. 300 g Abacha (dried shredded cassava) 2. 100g Ugba (Ukpaka) 3. 200 ml Palm Oil 4. 2 tablespoonful ground Crayfish 5. 1 teaspoon ground Ehuru (calabash nutmeg - optional) 6. 1 level teaspoon ground Potash (akaun/kanwa) 7. 1 Stock cube/powder (seasoning cube) 8. 1 large or 2 small Onions 9. Chili Pepper & Salt 10. 1 tablespoonful finely chopped Garden Egg leaves. (thinly sliced utazi or spinach leaves as alternative). Dried fish or Stockfish or Kpomo/Ganda (cow skin)
Method
Soak the Abacha in cold water for 10 minutes until it softens, then pour boiling water over it and drain. Rinse the ugba with warm water. Drain. Dissolve the potash in water and sieve the water. Stir the potash water with the palm oil in a pot until it forms a yellowish paste. Place on heat and add the ground ehuru, pepper, crayfish and seasoning. Stir, and then add crushed stock cubes, diced onions and ugba. Take off the heat. Add the Abacha and mix, then add meat and fish, allowing the ingredients to blend. Add sliced utazi and salt to taste.
