ojojo ( Yam Fritters)

OJOJO is made with Water yam and the process is a little different.You can eat Ojojo with pretty much anything you eat Akara with, it can also be enjoyed on it’s own as a snack.

Ingredient

• 1 medium water yam tuber ( or 4 X-large size sweet potatoes)
• 1 medium size onion (chopped)
• 2- 3 fresh chillis (sonbo or rodo) (chopped)
• Salt –  to taste
• 1/2 cup flour (skip if using water yam)
• 2 large eggs
• oil for frying

Direction

• Cut and clean yam tuber, grate using a hand held grater
• Remove any excess water from the grated yam by (squeezing out excess fluid) (Skip step if using water yam)
• Add in egg, salt, onion, pepper and flour to the grated yam
• Combine all ingredients thoroughly
• Set oil on medium heat, once the oil is hot enough, add in the yam paste bits at a time.
• Fry on each side for 3 minutes or until golden brown.

I know two yam porridge recipes, one is the everyday porridge you make in your home with fresh tomatoes, pepper, salt maggi, the type you buy in posh restaurants. If you are a member of the Nigerian Kitchen you probably know the one I am talking about, it is very delicious.

But then I did something else, I decided to experiment further with a tuber of yam and I came up with a delicious pot of yam porridge. Well, there is nothing so special about this recipe but this is the first time I am making anything as delicious as this with yam.

It’s porridge with mashed chicken – A unique Nigerian meal.So here I am going to write about these two but similar Porridge Yam Recipes. I think the major difference is the use of chicken in one of them and then the use of vegetables (fluted pumpkin) in the other recipe.

First, let’s make a delicious pot of the yam porridge with mashed chicken. Here is the exact process I followed to get the image you see above.

The Ingredients for 6 persons Includes.
A tuber of yam (peel and slice to serve-able sizes).
Half cup of ground crayfish
Two cube of maggi or knorr.
5cl of palm oil.
Fifteen balls of ripe tomatoes
Two bulb of onions
Half Kg of Chicken.

How To Make Yam Porridge

If you follow this process you will most likely end up with a delicious pot of yam, just like the image you are seeing above.

So what is so special about this recipe? Nothing, you proceed the usual way. Peel off the bark of the yam, slice to serve-able sizes, wash and set aside. Also slice or grind the tomatoes, fresh pepper and a cup of crayfish. I use lots of onions while making most foods, just for its healthy benefits

I just parboiled the chicken for about fifteen minutes, allowed to simmer. Then managed to remove the bones and scattered with a spoon (not really mashing). The orobo chicken breed is very soft and can easily get scattered while you are turning the porridge yam with no extra effort.

We are almost done with making porridge yam.

Pour about ten cl of palm oil into a cooking pot, allow to heat and bleach a little (about two minutes).

Fry the ground tomatoes/pepper for five to ten minutes, add water and transfer the yam. I use palm oil to fry the tomatoes while making porridge yam, add water so that the yam pieces are almost submerged in water (but not completely submarged). Allow to boil then add the chicken, crayfish, a cube of Maggi, salt and allow to cook for the next ten to fifteen minutes

You can pierce with a cooking fork to know if the yam is soft enough for consumption. You can add vegetable, it is very nice for porridge yam even though I omitted it while making the delicious recipe above.

Cook for another three to five minutes and you just made my favorite porridge yam recipe with mashed chicken wings.

I have another delicious yam porridge recipe which is even much popular in our home, well, it shares resemblance to what I did above the only difference is the use of vegetable instead of chicken as you can see below.

Here is a plate of Nigerian porridge yam, this is the most popular recipe in our home.

The only different like I said above is just the use of vegetables here (fluted pumpkin), so if you want to make this particular recipe just follow the same procedure outlined above, forget about the chicken and use only fluted pumpkin instead.

Fry the ground tomato as usual, add water and all the other ingredients, also add the sliced yam, cover and cook for ten to fifteen minutes before adding the vegetables.

After the vegetables, cook for 3 to 4 minutes and stir together with a wooden turner until it turns thick (porridge yam)

This is how to make yam porridge with vegetables in Nigeria. it is surely one of the easiest and most delicious Nigerian lunch recipeSo here I am going to write about these two but similar Porridge Yam Recipes. I think the major difference is the use of chicken in one of them and then the use of vegetables (fluted pumpkin) in the other recipe.

First, let’s make a delicious pot of the yam porridge with mashed chicken. Here is the exact process I followed to get the image you see above.

The Ingredients for 6 persons Includes.
A tuber of yam (peel and slice to serve-able sizes).
Half cup of ground crayfish
Two cube of maggi or knorr.
5cl of palm oil.
Fifteen balls of ripe tomatoes
Two bulb of onions
Half Kg of Chicken.

How To Make Yam Porridge

If you follow this process you will most likely end up with a delicious pot of yam, just like the image you are seeing above.

So what is so special about this recipe? Nothing, you proceed the usual way. Peel off the bark of the yam, slice to serve-able sizes, wash and set aside. Also slice or grind the tomatoes, fresh pepper and a cup of crayfish. I use lots of onions while making most foods, just for its healthy benefits

I just parboiled the chicken for about fifteen minutes, allowed to simmer. Then managed to remove the bones and scattered with a spoon (not really mashing). The orobo chicken breed is very soft and can easily get scattered while you are turning the porridge yam with no extra effort.

We are almost done with making porridge yam.

Pour about ten cl of palm oil into a cooking pot, allow to heat and bleach a little (about two minutes).

Fry the ground tomatoes/pepper for five to ten minutes, add water and transfer the yam. I use palm oil to fry the tomatoes while making porridge yam, add water so that the yam pieces are almost submerged in water (but not completely submarged). Allow to boil then add the chicken, crayfish, a cube of Maggi, salt and allow to cook for the next ten to fifteen minutes

You can pierce with a cooking fork to know if the yam is soft enough for consumption. You can add vegetable, it is very nice for porridge yam even though I omitted it while making the delicious recipe above.

Cook for another three to five minutes and you just made my favorite porridge yam recipe with mashed chicken wings.

I have another delicious yam porridge recipe which is even much popular in our home, well, it shares resemblance to what I did above the only difference is the use of vegetable instead of chicken as you can see below.

Here is a plate of Nigerian porridge yam, this is the most popular recipe in our home.

The only different like I said above is just the use of vegetables here (fluted pumpkin), so if you want to make this particular recipe just follow the same procedure outlined above, forget about the chicken and use only fluted pumpkin instead.

Fry the ground tomato as usual, add water and all the other ingredients, also add the sliced yam, cover and cook for ten to fifteen minutes before adding the vegetables.

After the vegetables, cook for 3 to 4 minutes and stir together with a wooden turner until it turns thick (porridge yam)

This is how to make yam porridge with vegetables in Nigeria. it is surely one of the easiest and most delicious Nigerian lunch recipe

Nkwobi Served With Chilled Drink

   

HAVE you ever tasted Nkwobi, a popular appetiser in the eastern part of Nigeria? If you have not, please take this today and you will have many stories to tell about the pleasant taste and the health benefits of this delicacy.

Nkwobi is the Igbo name for spicy goat legs cooked and served in rich chilly gravy. It is a real favourite amongst Nigerians, who as a rule, are known to consume peppery foods, flavoured with chillies and various spices.

The main ingredient of this dish is goat meat, which is food one of the healthiest meats. Even the Bible, the holy Book, considers goat as a clean animal, which means that goat meat is good, clean and healthy.

This nutritious meat is rich in many essential nutrients like vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B12 (cobalamin), iron, phosphorus, potassium, zinc, copper and selenium. All these nutrients work together to help promote good health.

Goat meat also provides a leaner protein source than beef, lamb, chicken or pork. This means that it is low in saturated fat and high in unsaturated fats, the type that helps increase the High-Density Lipoprotein (HDL), or good cholesterol that promotes healthy heart.

The American Heart Association recommends leaner meats such as goat to help decrease the risk of heart disease, stroke and other serious medical conditions.

Consumption of nkwobi is ideal for people that want to maintain strong bone, prevent bone loss due to menopause or rheumatoid arthritis (pain in the joint).

Adolescent girls and women within the childbearing age can benefit from regular consumption of meat to help replenish blood lost during menstruation and child delivery.

Children can also benefit from this nutritious treat to help attain maximum growth and development. People that are sick can quickly recover by taking a plate of nkwobi.

There are many other health benefits derived from eating nkwobi. Take a plate of it today and enjoy.

Ingredients                        Quantities

Goat limbs                       1
Palm oil                           2 cooking spoons
Edible ground                   1 small piece
potash (akannwu)
Ground hot peppers           1 table spoon
Onion                              1 medium size
Salt                                To taste
Blended crayfish                1 cooking spoon
Seasoning (maggi)             2 cubes
A native bitter leaf            1 small bunch
or utazi

Method of preparation

De-hoof goat leg and wash thoroughly with sponge and lukewarm water.

Chop the meat into small pieces, preferably cubes, and rinse once more.

Put the meat into a large pot, season lightly and cook on moderate heat for about 45 minutes.

When the meat is tender, pour out into a bowl with some of the stock.

In a separate bowl, combine the pepper, chopped onions, crayfish, salt and seasoning. Add warm water and thoroughly mix.

Place a clean pot on the cooker and add the palm oil.

Warm it slightly, then add the edible potash and cover for a minutes.

Stir the oil and the potash vigorously until a thick mash is formed.

Add some water to dilute.

Stir in the mixture of peppers, onions, crayfish and seasoning. Cover the pot and let it simmer for about three minutes.

Allow the entire mixture to simmer for five more minutes.

Put the goat legs into serving mortars or traditional earthenware bowls and pour in the hot mixture.

Garnish with fresh utazi leaves and sliced onion and serve hot with chilled palm wine or any other drink.

Palm wine

Palm wine is a traditional wine extracted from palm tree. This wine is always used to quench thirst when taking some foods like nkwobi, snail salad, bush meat pepper, goat meat pepper soup and all kinds of pepper soups.

Intake of palm wine is beneficial to the body, especially the eyes, to help enhance the sight for good vision.

It is better to take fresh palm wine than the fermented palm wine. Fermented palm wine is injurious to organs of the body like liver, kidney and eyes because of its high alcohol content

                                 FOOD NEWS OF THE WEEK

Namibia: Huge Food Donation From Nigeria - for Drought-Stricken Namibia

The Federal Government of Nigeria last week donated 300 tonnes of rice, 700 tonnes of maize and three tonnes of fish fillets to Namibia as part of a food consignment to help drought-stricken families.

Namibia has yet to make an official appeal for drought assistance to the international donor community though it could yet face a devastating drought because of erratic rains in the current rainy season, which would end in April.

Ofe Ora (as the people of Igbo call it) is one of the most delicious soups that is popularly made and eaten by the people of Igbo (a very popular Nigerian tribe), made with the leaves of a tree called oha leaves. Ora soup is often prepared with cocoa-yam, egusi or ofor/achi as the thickener.

I remember those days in the village, we pluck the fresh uha leaves directly from the tree, this is the exact reason why I prefer foods from the village, almost every ingredient used were freshly harvested from the farm, a luxury we can’t afford here in our current state of residence or other countries of the world.However, every ingredient used in making Nigerian foods can be bought in almost any Nigerian local or international market, you may not be lucky enough to purchase the very fresh ones but you will most likely find a processed or dried alternative.

The following ingredients are used in making oha soup in Nigeria, you can increase or decrease depending on the number of people you are looking to feed, this would serve 5×3 persons

This soup could be refrigerated for up to two weeks (two weeks is the recommended duration for most Nigerian soups)

The Ingredients For Oha Soup

Oha leaves (as required)
Cocao yam (see the video below)(about 15 to 20 medium sizes)
Meat of choice (chicken, assorted, beef, goat meat, turkey)
Dry fish/mangala (as desired)
Maggi (seasoning) 2 to 4 cubes
Crayfish ( 2 cups)
A handful of Uziza leaves (optional)
1 big Stock fish head
Palm oil 15 to 20cl
0.2 cup of ofor or achi (as alternative thickener)
Ogiri (local ingredients)
salt and pepper to taste

Whenever I am making soups with cocoa yam, I chose to buy a small quantity of ofor or achi to supplement insufficiency (just in case) maybe about 1 or 2 tablespoons

How To Prepare Oha (ora) Nigerian Soup

Time: About seventy minutes

Wash the cocoa yam with just water and start cooking, cook until it is soft (you can check with your fingers), then peel off the outer back and pound with a mortar and pestle, the normal traditional way. Grind crayfish and fresh pepper (I like to use fresh pepper for most Nigerian foods)

Pluck off the Uha leaves from the stem and slice with a kitchen knife, I like to shred the leaves with my fingers the exact way I learned from my mother (You will find how this is done from the video below, this method will ensure that the leaves are not shredded to tiny bits).

In case you want to slice with a kitchen knife just to ease up the process be sure not to slice into very tiny bits. See the uha soup image above

Parboil meat with the necessary ingredients, allow to cook for ten to fifteen minutes before adding the hot-water-washed dry fish and, (we use hot water to soak and wash dry fish/stock fish just to make sure the accompanying sand is washed off). Add the stock fish and cook until it is tender,

Add more water then add red oil (palm oil), ground crayfish, maggi, salt and pepper to taste. Stir and allow boiling. At this point it should give a good soupy taste (even though it would be watery)

Then add the pounded cocoa yam as you can find in the video below (at this point you can add the ground egusi if you choose to make oha soup with egusi, which is also a very tasty recipe. Remember I told you that either egusi, achi or cocoa yam can serve as the thickener for this popular Igbo soup).

Also add the ogiri at this point.

Stir; allow to dissolve before adding the sliced uziza leaves then uha leave should follow after a minute. Stir and cook for another 3 to 5 minutes and you just made a very delicious oha soup (ofe ora).

Hausa Traditional Dishes

HAUSA	ENGLISH
Alale Balangu/Kilishi Dambu Danwake Datu Doya Dukunu Fanke Funkasau Fura Gumba Gwaza Hoce Kifi Koko Kosai Kulikuli Kunu Kwado Kwakumeti Kwaruru Masa/ waina Nama Nono Pate Rama Tuwon masara Tuwon shinkafa Zogala

The looks and feel of Hausa food (or Hausa soups) delicacies is that of greenish (dried vegetables) and watery types and can be easily said to be not appealing. Dawadawa is very essential in preparing hausa food.

This led some people to wonder if hausa people do use vegetable oil or groundnut oil or palm oil and tomatoes to cook their food at all.

In Nigeria (West African), it is easy to see Igbo restaurants or Yoruba restaurants or English restaurants, but you rarely see an Hausa restaurants other than Aboki {Nigerian (hausa) term for friend} me tea and Suya spots or any hausa food served anywhere around. Why is it? "No body knows".

You may wonder why is it that Hausa people are rarely fat? Could it be because of their food having less calories than that of Yoruba and Igbo foods? Imagine Ogbono or Egusi or Stew with just meat or fish?

Food such as Yakuwa,Kerikeshi or Kuka etc... are all greenish-darkish but tasty food. Hausa food hardly use Palm oil (if they do, there is an Igbo influence) in their cooking with groundnut pyramid. All cooking is with vegetable oil.

Some people don't seem to like the smell of Dawadawa (and Tuwo or tuwom masara), but do like the delicacy of Ewedu soup, Gbegiri soup, andGoose goose... that is.. Cuscus and Zogole salad, but not Miyan kuka - Kuka soup {made with powdered baobab leaves and thickened lightly with dried} and Tuwon Shinkafa {a Northern Nigerian fufu recipe that is served with Miyan}.

In Hausa Language, the hausa word Nono is the cow’s milk sold by the Fulani women.

Hausa Food Recipes

The main vegetables list used in hausa foodrecipes meals are beans, okra, onions, pumpkin,tomatoes and spinach.

This main vegetables list variety keeps the Hausa people in very good healthy diet food list.

Vitamins and minerals are to be found in the vegetables that they eat as a part of their cultural and traditional diet.

Fura Da Nono Recipe

Fura or fura da nono is one of the food that is usually sold by the fulani women, and shown below is the ingredients and preparation methods of how it is made.

Fura da Nono Ingredients Quantities
Raw groundnut 2 cups
Rice ½ cup
Yogurt 1 litter
Lime juice 1 teaspoon
Water 2 litters
Sugar to taste

Preparation Methods for Fura Da Nono
Mix the flours with all the spices thoroughly.
Add a little water and mix to form a thick paste.
Mould into medium sized balls.
Boil the water for about 5 minutes.
Add the balls to the boiling water and continue boiling for about 20 minutes.
Remove from the boiling pot and pound thoroughly.
Mould into small balls and sprinkle corn flour to keep the balls moist.
Serve mashed with Nono or Yoghurt and sugar to taste.

Mia Kuka Recipe

Mia kuka is a popular soup in hausa culture and tradition that is served with Tuwo dawa (dawameans guinea corn) or tuwo masara (masarameans maize).

Kuka itself is a leaf is that is gotten from kuka tree. It is usually dried and grinded to get kuka that is used for the mia kuka.

Mia Kuka Ingredients Quantities
Beef (cooked) 8 medium pieces
Dried fish 1 medium size
Fresh pepper optional (ground) 4 medium size
Kuka 2 tablespoons
Dawadawa 1 cake
Yaji 1 teaspoon
Potash Pinch
Palm Oil (optional) 1 cooking spoon
Maggi Cubes 2
Water 1½ litres
Salt to taste

Preparation Methods for Mia Kuka
Season the beef with 1 Maggi Cubes, salt and onions
Boil the beef for about 35 minutes.
Add the fish, ground pepper and Yaji.
Boil for about 10 minutes.
Add the ground Dawadawa.
Cook for about 10 minutes.
Add the Remaining Maggi Cubes.
Stir and add salt to taste.
Turn off heat allow to cool for 5 minutes.
Then add the kuka and whisk thoroughly to increase resilience.
Return to heat and simmer for 2 minutes.
Serve with Tuwo dawa.

Kunun Gyada Recipe

Kunun Gyada cereal are very nutritional and nurishment drink. It will not only look appetizing, but be easier to prepared.

Kunun Gyada Ingredients Quantities
Raw groundnut 2 cups
Rice ½ cup
Yogurt 1 litter
Lime juice 1 teaspoon
Water 2 litters
Sugar To taste

Preparation Methods for Kunun Gyada
Mix the flours with all the spices thoroughly.
Add a little water and mix to form a thick paste.
Mould into medium sized balls.
Boil the water for about 5 minutes.
Add the balls to the boiling water and continue boiling for about 20 minutes.
Remove from the boiling pot and pound thoroughly.
Mould into small balls and sprinkle corn flour to keep the balls moist.
Serve mashed with Nono or Yoghurt and sugar to taste.

Pate Recipe Hausa

Pate is a waterly dish and is very nutritional and nurishment food taken at lunch time by the hausas.

Pate's Ingredients Quantities
Dried gridded maize not powdered,
Green leaf,
Yakwa leaf gawta,
Fresh groundnut or white beans as preferred.
Dawadawa.

Preparation Methods for Pate
Pour water inside the pot when it boil you add the grinded maize which is known as Saiki
You stir until is cooked then add your groundnut leave to boil for 5 minutes
then add your gawta and yakwa leave then green leave (Alaho). Allow to boil for at list 3 minutes.
Now it is ready.

Masa (Wayna) Recipe

Preparation Methods of Masa (Wayna)
Get one (1) mudu of white rice, then boil half for some time and soak half. Mix together and grind, then leave for twelve hours.

If you are to fry it - you add yeast 30 minutes before the frying, pound pepper, cut onions and put the casco (frying pan for frying masa) on the fire.

Casco is of different sizes some are 6, 8 and 12cups.

Drop your oil in the casco pot, then mix the quantity that you want to fry at that time with sugar and little salt and stir very well then put the normal measurement in the cup and start frying.

Best served with groundnut soup (Mia Geda) with little Yakwa leaf or Yaji or salt.

traditional hausa dishes? For an hausa people, meat is not much on the menu, but traditionally eating mainly grain based and dishes of dairy products. Hausa people are mainly Muslim people and due the restrictions of the Islamic diet, no pork meat is ever served at the traditional Hausa home. Hausa Traditional Dishes  HAUSA ENGLISH     Alale Balangu/Kilishi Dambu Danwake Datu Doya Dukunu Fanke Funkasau Fura Gumba Gwaza Hoce Kifi Koko Kosai Kulikuli Kunu Kwado Kwakumeti Kwaruru Masa/ waina Nama Nono Pate Rama Tuwon masara Tuwon shinkafa Zogala     The looks and feel of Hausa food (or Hausa soups) delicacies is that of greenish (dried vegetables) and watery types and can be easily said to be not appealing. Dawadawa is very essential in preparing hausa food. This led some people to wonder if hausa people do use vegetable oil or groundnut oil or palm oil and tomatoes to cook their food at all. In Nigeria (West African), it is easy to see Igbo restaurants or Yoruba restaurants or English restaurants, but you rarely see an Hausa restaurants other than Aboki {Nigerian (hausa) term for friend} me tea and Suya spots or any hausa food served anywhere around. Why is it? "No body knows". You may wonder why is it that Hausa people are rarely fat? Could it be because of their food having less calories than that of Yoruba and Igbo foods? Imagine Ogbono or Egusi or Stew with just meat or fish? Food such as Yakuwa,Kerikeshi or Kuka etc... are all greenish-darkish but tasty food. Hausa food hardly use Palm oil (if they do, there is an Igbo influence) in their cooking with groundnut pyramid. All cooking is with vegetable oil. Some people don't seem to like the smell of Dawadawa (and Tuwo or tuwom masara), but do like the delicacy of Ewedu soup, Gbegiri soup, andGoose goose... that is.. Cuscus and Zogole salad, but not Miyan kuka - Kuka soup {made with powdered baobab leaves and thickened lightly with dried} and Tuwon Shinkafa {a Northern Nigerian fufu recipe that is served with Miyan}. In Hausa Language, the hausa word Nono is the cow’s milk sold by the Fulani women. Hausa Food Recipes The main vegetables list used in hausa foodrecipes meals are beans, okra, onions, pumpkin,tomatoes and spinach. This main vegetables list variety keeps the Hausa people in very good healthy diet food list. Vitamins and minerals are to be found in the vegetables that they eat as a part of their cultural and traditional diet. Fura Da Nono Recipe Fura or fura da nono is one of the food that is usually sold by the fulani women, and shown below is the ingredients and preparation methods of how it is made. Fura da Nono Ingredients Quantities Raw groundnut 2 cups Rice ½ cup Yogurt 1 litter Lime juice 1 teaspoon Water 2 litters Sugar to taste Preparation Methods for Fura Da Nono Mix the flours with all the spices thoroughly. Add a little water and mix to form a thick paste. Mould into medium sized balls. Boil the water for about 5 minutes. Add the balls to the boiling water and continue boiling for about 20 minutes. Remove from the boiling pot and pound thoroughly. Mould into small balls and sprinkle corn flour to keep the balls moist. Serve mashed with Nono or Yoghurt and sugar to taste. Mia Kuka Recipe Mia kuka is a popular soup in hausa culture and tradition that is served with Tuwo dawa (dawameans guinea corn) or tuwo masara (masarameans maize). Kuka itself is a leaf is that is gotten from kuka tree. It is usually dried and grinded to get kuka that is used for the mia kuka. Mia Kuka Ingredients Quantities Beef (cooked) 8 medium pieces Dried fish 1 medium size Fresh pepper optional (ground) 4 medium size Kuka 2 tablespoons Dawadawa 1 cake Yaji 1 teaspoon Potash Pinch Palm Oil (optional) 1 cooking spoon Maggi Cubes 2 Water 1½ litres Salt to taste Preparation Methods for Mia Kuka Season the beef with 1 Maggi Cubes, salt and onions Boil the beef for about 35 minutes. Add the fish, ground pepper and Yaji. Boil for about 10 minutes. Add the ground Dawadawa. Cook for about 10 minutes. Add the Remaining Maggi Cubes. Stir and add salt to taste. Turn off heat allow to cool for 5 minutes. Then add the kuka and whisk thoroughly to increase resilience. Return to heat and simmer for 2 minutes. Serve with Tuwo dawa. Kunun Gyada Recipe Kunun Gyada cereal are very nutritional and nurishment drink. It will not only look appetizing, but be easier to prepared. Kunun Gyada Ingredients Quantities Raw groundnut 2 cups Rice ½ cup Yogurt 1 litter Lime juice 1 teaspoon Water 2 litters Sugar To taste Preparation Methods for Kunun Gyada Mix the flours with all the spices thoroughly. Add a little water and mix to form a thick paste. Mould into medium sized balls. Boil the water for about 5 minutes. Add the balls to the boiling water and continue boiling for about 20 minutes. Remove from the boiling pot and pound thoroughly. Mould into small balls and sprinkle corn flour to keep the balls moist. Serve mashed with Nono or Yoghurt and sugar to taste. Pate Recipe Hausa Pate is a waterly dish and is very nutritional and nurishment food taken at lunch time by the hausas. Pate's Ingredients Quantities Dried gridded maize not powdered, Green leaf, Yakwa leaf gawta, Fresh groundnut or white beans as preferred. Dawadawa. Preparation Methods for Pate Pour water inside the pot when it boil you add the grinded maize which is known as Saiki You stir until is cooked then add your groundnut leave to boil for 5 minutes then add your gawta and yakwa leave then green leave (Alaho). Allow to boil for at list 3 minutes. Now it is ready. Masa (Wayna) Recipe Preparation Methods of Masa (Wayna) Get one (1) mudu of white rice, then boil half for some time and soak half. Mix together and grind, then leave for twelve hours. If you are to fry it - you add yeast 30 minutes before the frying, pound pepper, cut onions and put the casco (frying pan for frying masa) on the fire. Casco is of different sizes some are 6, 8 and 12cups. Drop your oil in the casco pot, then mix the quantity that you want to fry at that time with sugar and little salt and stir very well then put the normal measurement in the cup and start frying. Best served with groundnut soup (Mia Geda) with little Yakwa leaf or Yaji or salt. Awara (Soya beans cake) Recipe Preparation Methods of Awara (Soya beans cake) Soak the raw soya beans for two hours and then grind. After grinding you sieve and pour it into a pot, when it boil you should add little alum or water sieved out from raw pap (Akamu), then boil for at least 1hour30 minutes. Put down the pot and pour the boiled liquid into a net or a scarf to drain the water. Before draining the water add you grinded pepper and onions in the scarf, then squeeze the water very well, drop a block (cement block) or stone on it in order to get a square or rectangular shape, cut in your own preferred sizes and fry with groundnut oil. Serve with Yaji (grinded dry pepper) or salt or stew. Danwake Recipe Preparation Methods of Danwake Get 1 mudu of flour meal and mix it with Kuka to change the colour. Mix with cold water and leave for some time then boil water, then mould and put in the boiling water. When you do that it will sink, then when it get cooked it will float, then transfer them into a bowl of cold water. Best served with fried groundnut oil that is mixed with onion, maggi, salt and pepper or with stew. Kuli-kuli (Groundnut cake) Recipe Preparation Methods of Kuli-kuli (Groundnut cake) Fry your raw groundnut half way (i.e. not fully cooked), mix with sand, then pill the back of the groundnut and add dry pepper, grind together, turn the grinded groundnut into a bowl and massage with your hands or pour in a mortal and stir continuously with a pestle then add little salt and water. Stir until it becomes thick for molding and also bring out oil then mould to your preferred size and fry with the oil you got from the groundnut. Serve with garin kwake (garri made from cassava) dry or soaked and can also be grinded and use for African salad. Kunun Tsamiya Recipe Kunun Tsamiya {Tamarind - Millet Gruel}, If from a box of ready made mix with the instructions for preparation and ingredients in Hausa and in English. Compare the instructions and ingredients as given in the two languages. Yadda Ake Hadawa A zuba gari gwargwadon yadda ake bukata a mazubi Sannan a kawo ruwa kadan a dama shi ya yi kauri Kano a kawo tafashesshen ruwa a zuba daidai miscali A dama shososai ya hadu A sha da sukari ka zuma idan ana bukata Abin Da Ke Ciki Gero Citta Tsamiya Kanimfari Barkano Masaro Kunun Tsamiya Ingredients Quantities Bulrush Millet Tamarind Pulp Chilli Pepper Ginger Cloves Sugar To taste Preparation Methods for Kunun Tsamiya Empty contents into bowl or mug. Mix into paste with 100ml of water. Pour 600ml of fresh boiling water and stir well. Add sugar or honey to taste. Note the followings - English to Language Hausa:  ENGLISH HAUSA      pepper (fresh)  borkonu  pepper (dry & grinded)  yaji  salt  gishiri  palm oil  manja  beef  naman shanu  dry fish  busheshen kifi  lime juice  samiya  to stir (or stiring)  juyawa  spoon  chokoli  pot  tukunya  pound  daka  potash pinch  kanwa  spoon  Chokali (Tsokali)  water  ruwaa

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