Maqloobeh
Ingredients:
•2 large fried Eggplants
•2 cups Rice
•1 pound Lamb on the bone, boiled with spices
•Meat broth
•Salt, black pepper, Allspice, Cinnamon
•Cardamom and Turmeric
•2 Diced and Fried Onions
Preparation:
•Peel and cut the eggplants and fry till golden brown in color- drain from the oil on paper towels
•Wash , soak the rice for 15 min then drain before using.
•Cook the meat by boiling it with spices and fragrant herbs such as salt, black pepper, cinnamon, cardamom, allspice, and bay leaf. Make sure you have enough broth to use to cook the recipe.
•Fry your diced onions till they are golden brown in color, drain from the extra oil
Assemble your Maqloobeh:
•Lay down the meat in the bottom of the pot
•Lay the eggplants on top of the meat
•Add the rice on top of the eggplants. At this point, you may add Tumeric, cardamom, allspice, salt, black pepper and cinnamon to the rice and mix well before adding it to the pot or you may add the spices on top of the rice before adding the broth. Either ways will work fine.
•Add the meat broth to the pot just to cover the rice, about 1cm above the rice. You can always add more later on while cooking if needed.
•Bring the pot to a boil on high heat, then lower the heat , use a heat protection disk if you like to prevent burning. Cook for about 20-30 minutes or until the rice is cooked and fluffy.
•Flip the pot in the serving platter. Garnish with friend pine nuts if you like.
•Serve with plain yogurt or green salad.
Enjoy!
Omran Salem
Masa (waina)
Masa (waina) is a very popular food consumed by over 80% of the
Northern Nigeria population as breakfast or snack. It is a fermented
puff batter of rice, millet, maize, or sorghum. It is either eaten
alone or with vegetable stew, chicken curry, prawn masala, etc
Ingredients
1. White rice (500g)
2. Sugar (20g)
3. Salt (pinch)
4. Baker’s yeast (5g)
5. Frying oil
6. A piece of onion
7. Water
8. 1 tablespoon natural yoghurt
Preparation
Wash the rice and soak it for 6 – 8 hours. Cook one-fourth of the rice
until soft. Mix the cooked rice with the uncooked rice, add a small
quantity of onion and homogenise with a blender to make a paste of
medium thickness. Transfer into a bowl and add the sugar. Inoculate
the blended rice with the baker’s yeast and yoghurt; allow the mixture
to ferment overnight. Add a pinch of salt and homogenize evenly. Put
teaspoonful of frying oil in a small frying pan, allow the oil to
become hot and then add the fermented mixture in a quantity that will
cover the surface of the pan. Fry for 2 minutes and then turn upside
down with a frying spoon to fry the other side. Allow to cool, serve
alone or with vegetable stew, chicken curry, prawn masala, etc.
Kosai (Akara or bean cake in southern Nigeria)
Kosai is commonly prepared in Nigerian homes for breakfast, for
snacks, or as an appetizer or side dish. It is also popular in Brazil
as Acarajé, especially among Afro-Brazilians.
Ingredients:
1. 1/2 lb black-eyed beans
2. 1 chilli pepper, chopped
3. 1 medium onion, chopped
4. A small piece of garlic (optional)
5. 1 teaspoon salt
6. Maggi liquid seasoning
7. Frying oil
Preparation
Soak beans in water. Peel the skin by rubbing the beans between your
hands or using a grater. Wash up the skin. Blend the beans together
with chilli, onions and garlic into a thick paste. Pour the mixture
into a bowl and add seasoning and salt. Whisk for few minutes to beat
in air. Fill the frying pan halfway with frying oil. Preheat oil and
use table spoon to drop paste into round shape balls in oil. Deep-fry
till orange coloured. Repeat until the mixture is exhausted. Drain on
kitchen paper or a paper towel. Serve hot (with dried ground chilli or
tomato ketchup if desired).
Aminu Tukur,
TUWAN SHINKAFA (RICE) WITH MIYAR TAUSHE (PUMKIN AND SPINACH STEW)
Tuwan Shinkafa (Rice)
ü Rice (Basmati)
ü Water
Miyar Taushe (Pumpkin and Spinach Stew)
ü Spinach
ü Pumpkin
ü Onions
ü Tomatoes
ü Pepper
ü Salt
ü Chicken stock cube
ü Meat
ü Vegetable oil
ü Thyme
ü Curry
ü All purpose seasoning
ü Garlic (optional)
METHOD
TUWAN SHINKAFA (MASHED RICE)
Bring water to boil, enough to make the rice very soft. Wash the basmati rice then pour it into the boiling water. Leave to cook until very soft and then use a wooden spoon to mash it until it sticks together. Mould it into desire sizes and wrap it in a Clingfilm.
MIYAR TAUSHE (PUMPKIN AND SPINACH STEW)
Cut pumpkin and meat into cube size; boil the meat with thyme, onion, garlic, salt until soft. Shallow fry the chopped pumpkin in vegetable oil for 1min. Blend tomato, pepper and onion together and add it to the frying pumpkin then add the boiled meat. Close and allow it to cook for 10min and add your spinach, allow it to cook for 3-5min.
Serve the stew together with Tuwo and Miyar Taushe
Tuwan Shinkafa and Miyar Taushe is a traditional food from Northern Nigeria.
BINTA MUSTAPHA AND FATEEMA ADAMU.
TUWAN SHINKAFA (RICE) WITH MIYAR TAUSHE (PUMKIN AND SPINACH STEW)
Tuwan Shinkafa (Rice)
ü Rice (Basmati)
ü Water
Miyar Taushe (Pumpkin and Spinach Stew)
ü Spinach
ü Pumpkin
ü Onions
ü Tomatoes
ü Pepper
ü Salt
ü Chicken stock cube
ü Meat
ü Vegetable oil
ü Thyme
ü Curry
ü All purpose seasoning
ü Garlic (optional)
METHOD
TUWAN SHINKAFA (MASHED RICE)
Bring water to boil, enough to make the rice very soft. Wash the basmati rice then pour it into the boiling water. Leave to cook until very soft and then use a wooden spoon to mash it until it sticks together. Mould it into desire sizes and wrap it in a Clingfilm.
MIYAR TAUSHE (PUMPKIN AND SPINACH STEW)
Cut pumpkin and meat into cube size; boil the meat with thyme, onion, garlic, salt until soft. Shallow fry the chopped pumpkin in vegetable oil for 1min. Blend tomato, pepper and onion together and add it to the frying pumpkin then add the boiled meat. Close and allow it to cook for 10min and add your spinach, allow it to cook for 3-5min.
Serve the stew together with Tuwo and Miyar Taushe
Tuwan Shinkafa and Miyar Taushe is a traditional food from Northern Nigeria.
BINTA MUSTAPHA AND FATEEMA ADAMU.
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