Nigeria

From North to South

Nigeria is the African nation with the biggest number of population. It dominates the region with its culture and people and of course, with their cuisine. Nigerian cuisine consists of dishes from the hundreds of ethnic groups that comprise the country. Like other west African cuisines, it uses spices and herbs with palm oil or vegetable oil to create deeply flavored sauces and soups. Nigerian feasts are colorful and lavish while aromatic market and roadside snacks that are grilled or fried are in abundance.

Rukkaya Isa Dodo is the wife of the Nigerian Ambassador to KSA, HE Justice Isa Muhammad Dodo. She’s from the Northern part of Nigeria. She loves cooking and trying new recipes. She gets inspiration from the various dishes from the northern to the southern areas of Nigeria.

Pankasu with Taushe Soup

This Nigerian treat is soft and crispy eaten with red vegetable soup.

SERVINGS

6

TIME METHOD DIFFICULTY

1:15 MIN MIXED MEDIUM

Ingredients Preparation

chicken pieces garlic, chopped large onions, sliced bell peppers tomatoes small pumpkin bunch spinach habenero (optional) laddle cooking oil 1 2 2 5 2 1 1 1-2 1

Seasoning and salt to taste pound wheat flour pound plain flour teaspoon yeast teaspoon baking powder Frying oil 1 ½ 1-½ ½

In making the sticky thick paste make you don’t put too much water try to adjust the measurement. Sieve and put all these dry ingredients in a bowl: wheat and plain flour, yeast, baking powder and a pinch of salt to taste. Add water and mix well to make a thick and sticky paste. Keep it aside to rise for 1 hour.

Boil chicken and put the stock aside. In a pot put oil, onion and boiled chicken and fry.

Remove the fried chicken and add the remaining onion and garlic and sauté in the oil. Add the blended (bell peppers, tomatoes, onions, and pumpkin) bring to boil for 30 min, then add the chicken stock, fried chicken, seasoning and salt to taste, cover for 5 minutes then add the spinach and simmer for 2 minutes. It’s ready.

In a pan put oil and little onion until golden brown. Bring the sticky thick paste, take a small portion of it in your hand and use your two hands to spread it and fry it in oil until golden brown.

Serve hot and enjoy.

MOI-MOI/ALALE (Bean Cake)

This recipe is a must have in the southern part of Nigeria. It is soft and tasty and also full of protein.

SERVINGS TIME

4 45 MIN

METHOD

STEAM

Ingredients

medium cups black eyed beans (soak and wash to remove all the skin) bell peppers habaneras onion pieces garlic teaspoon Cray fish powder (optional) eggs, boiled Spices, seasoning and salt to taste Oil 2 2 2 1 2 1 4 DIFFICULTY

EASY

Preparation

Soak the black eyed beans in water for 15 minutes. Wash and remove the skin.

Put the beans in a blender with the red bell peppers, onion, garlic, habanera, add a little water and blend into a paste until smooth.

Pour in a bowl, add a little oil, cray fish powder, salt, spices and seasoning to taste.

Spray the baking tins with oil and pour the mixture into the tins and add the boiled eggs.

Bring water to boil (steamer) put the tins inside and cover well to steam it.

Steam for 30 minutes and its ready.

Tips

Make sure not to put too much water when blending and also cover the when tins when steaming to avoid water or steam going in