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Nsala Soup

Nympha Nzeribe
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0
Nsala Soup

Nsala soup is indigenous to Nigeria’s eastern region, especially the people of Anambra State, Nigeria. It’s one of the easiest sous to make or even attempt for the first time. Small bits of yam and utazi leaves are used to make ofe nsala. The catfish is a key component of Nsala Soup, giving it a distinct flavor.

Ogiri or iru, utazi, crayfish, yam, salt, spice, stockfish, and dry fish are used to flavor Nsala Soup. After making this soup, you can eat it with yam, eba, semolina, or any other delicacy.

Unlike other traditional soups, Ofe Nsala is translated as white soup in English since it is prepared without the use of palm oil.

Facts About Nsala Soup

  • Ofe nsala is usually prepared using catfish and not just any kind of fish.
  • You only need enough yam to make this meal with a medium consistency.
  • Ofe nsala’s traditional vegetable is utazi.
  • Ogiri Okpei is a popular Igbo seasoning used in making ofe nsala.

How To Prepare Nsala Soup

  • For the catfish, boil hot water and pour it over the chunks of fish to remove the slime and toughen them. The catfish should be toughened so that it does not dissolve in the broth.
  • Rinse the fish quickly with cool water and set it in the cooking pot.
  • Peel and chop the yam into medium pieces.
  • Pound the utazi in a mortar with the pepper, ogiri okpei, and crayfish.

Check out the recipe below on the steps to having your delicious nsala soup.

Nsala Soup

All Nigerian Recipes
Print Recipe
Servings 0

Ingredients
  

  • 1 big Catfish
  • 8 small pieces white yam
  • 2 small seasoning cubes
  • small piece of ogiri okpei
  • A handful crayfish
  • 5 utazi leaves
  • habanero pepper (to taste)
  • salt (if necessary)

Instructions
 

  • Add the seasoning cubes (crushed) to the pot of fish.
  • When the yam is soft and moist, bring them out and place in a mortar.
  • Add the pieces of yam.Pour water to cover everything and start cooking.
  • Add the pounded crayfish, pepper, ogiri okpei and utazi into the pot of fish and continue cooking.
  • Pound the cooked yam in a mortar till smooth and stretchy.
  • Add the yam into the pot of Ofe Nsala in small lumps, cover and continue cooking.
  • Once the yam dissolves and thickens the soup, it is done.
  • If you achieve medium consistency before all the yam is dissolved, take out the undissolved yam because you do not want the Ofe Nsala to be too thick.
  • Add salt if necessary, stir very well and that’s it!
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Ofe Owerri

Nympha Nzeribe
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0
Ofe Owerri

The inhabitants of Owerri, the capital of Imo state, are known for their Ofe Owerri soup. The ugu and okazi leaves are what make this soup special, though some people also include uziza or oha.

Another important component is the thickener, which might be ede (cocoyam), ofo, or achi.

An Igbo song, “onye n’ejighi ego ona eri ofe Owerri?” translated as “he who is not rich does not eat Ofe Owerri” popularized this delicacy. This is due to the fact that it is an expensive dish made with made using a variety of meats and seafood.

Ofe Owerri is literally one of Nigeria’s most expensive and controversial soups, made with various meat and fish portions including snails, dried fish, and stock fish.

How To Prepare Ofe Owerri

Here are a few tips from the All Nigerian Recipes platform on how to prepare this delicious meal.

Tips On The Ingredients

  • You’ll need just enough cocoyam paste to achieve a medium thickness for the soup.
  • The vegetables should not be too much in the soup.
  • If you do not have habanero pepper, cayenne pepper is good too.

What To Do Before You Start Cooking Ofe Owerri

  • Boil the meat and fish with the seasoning cubes till done.
  • Cook the cocoyam till soft, peel and pound into a smooth paste with a mortar. You can also use your blender, see the video below.
  • Pick the vegetables, rinse very well and chop the ugu into tiny pieces. Cut the okazi into thin slices.
  • Soak the dry fish in water, when soft, clean, de-bone and break into small pieces.
  • Chop the habanero peppers.

Ofe Owerri

All Nigerian Recipes
Print Recipe
Servings 0

Equipment

  • Mortar and Pestle or Blender For the cocoyam

Ingredients
  

  • Assorted Fish, Dry fish, Stock fish, Assorted Meat, Beef, Snails, Cow skin (ponmo)
  • 10 corms medium cocoyams
  • ½ cup palm oil
  • ¼ cup ground crayfish
  • Habanero pepper (to your taste)
  • 4 small seasoning cubes
  • 1 medium bunch ugu (Nigerian pumpkin leaves)
  • 1 small bunch okazi (Afang leaves, Gnetum africanum)

Instructions
 

  • Set the boiled meat on the stove. Top tip: the quantity of liquid in the pot should be just a bit less than the level of the meat and fish (see the video below).
  • Add crayfish and the dry fish. Cover and leave to boil.
  • When it boils, add the palm oil and the cocoyam paste (in lumps). Cover and continue cooking on high heat.
  • Once the soup thickens, you can see the consistency in the video below, take off the undissolved cocoyam paste (if any).
  • Add the chopped peppers and the vegetables.
  • Cover and once it boils again, add salt if necessary.
  • Stir very well and transfer the soup to a cool container immediately so the veggies will remain green.
Tried this recipe?Let us know how it was!

Edikaikong

Nympha Nzeribe
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0
Edikaikong

Edikaikong soup is a nutritious Nigerian soup recipe made with a large amount of fresh green vegetables, dried fish, and various meats. It is one of the indigenous soups of Nigeria’s south-southern states.

This soup, like most from these coastal regions, is loaded with various seafood delicacies like periwinkles, a variety of rich proteins, and assorted meat cuts typical to Nigerians.

Origin of Edikaikong Soup

This whole vegetable soup originated among the Efik people of Southern Nigeria‘s Cross River and Akwa Ibom states. It is considered a delicacy by some Nigerians and is occasionally offered at important occasions.

Edikang ikong is a nourishing soup that is difficult to cook and is said to be consumed primarily by Nigeria’s wealthy. Beef and dried fish, bush meat, crayfish, shaki (cow tripe), kanda, pumpkin leaves, water leaves, ugu, onion, periwinkle, palm oil, salt, and pepper are all used in edikang ikong.

Edikang ikong is usually served with fufu, wheat flour, eba, or pounded yam after it has been prepared.

How To Cook Edikaikong Soup

It is often made with a mix of two vegetables — Pumpkin leaves (Ikong Ubong/Ugwu leaves) and water leaves. However, pumpkin leaves and water leaves are unavailable, Spinach, Kale, and Lamb lettuce/Mache (Valerianella locusta) can be substituted.

What is The Difference Between Edikaikong and Afang Soup

Afang soup is made of  waterleaves and the afang leaves popularly known as okazi in igbo land. It looks a lot like Edikang ikong. This is because edikaikong soup is traditionally made with water leaves and Ugu while afang soup is traditionally made with okazi and waterleaf vegetable. The connecting element between the two unique dishes is the waterleaves used.

What To Serve With Edikaikong Soup

This soup is usually served with Usi (Starch), Pounded Yam, Eba, Fufu, Wheat meal (Tuwon Alkama), Semolina, or Amala.

Some suggestions for Amazon links to “Cuisinart 11-Piece Cookware Set”.

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Edikaikong Soup

Nigerian Food Tv
Print Recipe
Servings 0

Ingredients
  

  • 1 kg spinach/fluted Pumpkin leaves(Ugwu)
  • 200 g water leaves
  • 500 g assorted meat(cow tripe (shaki),snails, cow’s skin(kanda),
  • stockfish(optional) but it gives the soup a boost
  • smoked fish
  • 250 ml palm oil
  • 1 cup periwinkles(optional)
  • 2 tbsps ground crayfish
  • 1 medium sized sized onion
  • 2 stock cubes
  • 2 scotch bonnet Pepper a.k.a fresh pepper
  • salt to taste 

Instructions
 

Preparing Your Ingredients

  • Prepare the vegetables by washing and cutting them into tiny bits(thin slices preferably) and set aside.
  • Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.

Cooking Proper

  • Place the assorted meat and stock fish in the pot , add a little water,the chopped onion and one stock cube.Cook until all the meat is properly cooked and there is just a little liquid in the pot(remember to cook the toughest meat first).
  • When the meat is done, add the dried fish and periwinkle.Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes.
  • Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugu leaves(fluted pumpkin leaves) and salt to taste. Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready. Enjoy!
  • Tip: Please note that some folks add the water leaves at the same time the oil is added, as they say that the liquid from the water leaves actually serves as the main base for the soup.
Tried this recipe?Let us know how it was!

Gomen Wat – (Ethiopian Collard Greens)

Blessing Funmilayo
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0
Gomen Wat – (Ethiopian Collard Greens)

If you’re looking for an authentic Ethiopian veggie side dish to serve with your Ethiopian entree, Gomen is among the most popular and delicious.

This authentic Ethiopian side dish takes eating healthy greens to a whole new level of deliciousness! Quick, easy, and tasty.

What Is Gomen?

Gomen, also known as ye’abasha gomen or abesha gomen, is a spicy Ethiopian meal made with green leafy vegetables such as collards or green cabbage.

Collard greens are quite popular in African culture and are widely consumed across the continent. In Ethiopia, collard greens, locally known as gomen (ጎመን), are a staple. Ye’abasha (a term collectively used to refer to Ethiopians and Eritreans) gomen translates to “Ethiopian collard greens”.

Collard is derived from the medieval phrase “colewort,” which meant “primitive cabbage.” Cole is derived from the Latin term caulis, which means stem or cabbage, and wort denotes any plant. Collard greens are sometimes known as non-heading cabbage or tree cabbage.

They are a major food crop in countries like Brazil, Portugal, Zimbabwe, the southern United States, Tanzania, Kenya, Uganda, the Balkans, Italy, northern Spain, and Kashmir, India.

Gomen Wat Recipe

The preparation of this recipe is quite simple. The greens, either collard leaves or cabbage, are braised and slow-cooked along with grated onion, ginger, garlic, and tomatoes. Like most Ethiopian dishes, to get that authentic Ethiopian flavor, this recipe also uses niter kibbeh (ንጥር ቅቤ), clarified butter infused with spices and herbs, for frying.

Niter kibbeh closely resembles Indian ghee. The main difference is that while clarifying, the butter is infused with certain spices. Niter kibbeh is infused with a variety of fragrant herbs and spices resulting in a clarified butter that is highly aromatic and flavorful.

Niter kibbeh is extremely easy to make and keeps for several months in the fridge.  While you can buy niter kibbeh online, nothing compares to the flavor and fragrance of homemade.  Check out our recipe for  Niter Kibbeh (Ethiopian Spiced Butter).

Although collard greens are commonly used in the preparation of this recipe, traditionally, this dish was made with cabbage leaves. Both vegetables belong to the same family.

How To Serve Gomen Wat

A variety of Ethiopian dishes are commonly served for a meal and instead of serving them on a plate are served on injera, Ethiopian flatbread.  Additional injera is served on the side and pieces are torn off and used as utensils to scoop up the food.

This traditional Ethiopian side dish can be found in most Ethiopian restaurants and pairs wonderfully with any number of Ethiopian meat and vegetarian dishes including Doro wat, and injera, to name a few.

Be Sure to Try These Other Authentic Ethiopian dishes!

Be sure to recreate this incredible delicacy that is not only delicious but also full of proteins, fiber, and tons of vitamins like iron and calcium needed for your body. Bon appétit!

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Gomen (Ethiopian Collard Greens)

Kimberly Killebrew
Looking for a delicious taste of Ethiopian cuisine? Gomen wat is the Ethiopian version of collard greens. This authentic Ethiopian side dish takes eating healthy greens to a whole new level of deliciousness! Here’s how to make it.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine African, Ethiopia
Servings 4
Calories 155 kcal

Ingredients
  

  • 3 tablespoons niter kibbeh (plus an extra tablespoon for later)
  • 1 large yellow onion , halved and thinly sliced
  • 2 cloves garlic , minced
  • 1 1/2 teaspoons finely minced fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 bunch collard greens (about 12 ounces) , washed, thick stems removed, roughly chopped (can also use kale)

Instructions
 

  • Heat niter kibbeh in a pan over medium high heat.  Add the onion and cook until soft and translucent, 5-7 minutes. 
  • Add the garlic, ginger and spices and cook for 2-3 minutes.
  • Add the collard greens and another tablespoon of niter kibbeh and cook until the collards turn bright green and are wilted but still a slightly crispy, 5-7 minutes. 
  • Add more spices and/or niter kibbeh to taste.

Nutrition

Calories: 155kcal
Tried this recipe?Let us know how it was!

Oha Soup

Nympha Nzeribe
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0
Oha Soup

This is a tasty and simple soup that will turn out delicious no matter how it is prepared. It is a soup recipe that originates from Nigeria’s eastern region. It’s one of those traditional Igbo soups that you’ll always relish.

Oha soup isn’t an everyday kind of soup. This is because its leaves —Oha leaves are seasonal. The leaves are shredded by hands. There is an age-long myth that forbids people from slicing oha leaves with a knife. It is said that chopping the leaves with a knife will make the soup bitter.

Oha leaves are harvested from an African evergreen tree. Pterocarpus mildraedii is the botanical name for the plant. It is high in fiber, amino acids, calcium, iron, potassium, and vitamin A, among other components.

Health Benefits of Oha Leaves

  • Helps in the formulation of collagen.
  • Aids in brain function.
  • Boosts energy.
  • Regulates blood pressure.
  • Helps in body building.
  • Protects the nervous system.
  • Helps in ensuring healthy eyes.
  • Reduces inflammation.
  • Maintains the PH balance in the body.
  • Good for pregnant women because of its richness in vitamin C, iron, calcium and folic acid.

How To Prepare Oha Soup

Cocoyam is typically used to thicken Oha Soup, however Achi or Ofor can also be utilized. The people of Anambra use Akwu (raw palm kernel oil) to make Oha soup, while the people of Imo use Palm oil.

There is no good substitute that will give the exact taste that Oha gives so its best made with its unique oha leaves.

Cocoyam or cocoyam flour can be used as thickeners for this soup. However, if those are not available, potato flour can be used.

Oha Soup

SisiJemimah
Print Recipe
Servings 0

Ingredients
  

  • Assorted meats (Beef, goat meat, Ponmo, Shaki are ideal), the head especially (Okporoko)
  • 2 cooking spoons Palm oil
  • 1 bunch Oha leaves
  • Handful Uziza Leaves or 1 Teaspoon ground Uziza seeds
  • 3-4 Medium size Cocoyam (Ede)
  • Smoked FishStockfish
  • 4 tbsps Ground Crayfish
  • 1 tbsp Ogiri Igbo
  • 2-3 Yellow Scotch Bonnet
  • 2 Maggi Crayfish
  • Salt to taste.

Instructions
 

  • Soak and wash your Stockfish and Smoked fish with hot water to remove all traces of dirt, then set aside.
  • Start by boiling your meats, start with the tougher meats like Cow leg, Shaki first, also add the Stockfish.
  • Add the Maggi crayfish and salt to taste, leave to cook till soft.
  • While the meats are boiling, boil the Cocoyam with the skin on, do not add salt, boil till tender. This should take roughly 20 minutes on medium heat.
  • When the cocoyams are soft, gently peel the skin off and pound till smooth in a mortar, alternatively, chop them into small chunks and purée in your electric blender till smooth, then set aside…
  • Blend your yellow scotch bonnet peppers and set aside.
  • When the meats are soft, add the smoked fish and blended pepper, leave to combine for 5 minutes. You should end up with at least 4 cups of rich stock, if you don’t, add more water and seasoning if needed.
  • You may want to remove the Smoked fish at this time if you don’t want it to disintegrate in the soup. Add the Palm Oil.
  • Add the crayfish and combine
  • Allow to boil for 6-8 minutes or until the oil is fully incorporated into the stock, then add the blended Cocoyam into the stock in small dollops, be careful not to add too much. The consistency should be semi fluid.
  • Taste for salt/seasoning and adjust if necessary.
  • The Cocoyam will dissolve; thickening the soup, leave to fully dissolve and combine for 5-6 minutes, then add the Ogiri, leave for a minute then add the washed and chopped Uziza leaves or Uziza seeds, leave for a minute then add the Oha leaves, switch the heat off and leave to simmer with the residual heat for 2-3 minutes.
  • Now, it’s ready. Enjoy with any swallow of your choice!
Tried this recipe?Let us know how it was!

 

Shiro Wat (Ethiopian Chickpea Stew)

Blessing Funmilayo
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0
Shiro Wat (Ethiopian Chickpea Stew)

Shiro wat is a staple vegetarian dish (actually it’s vegetarian and gluten-free!) in Ethiopian cuisine. It’s a stew or curry made from ground dried chickpeas and various spices.

This richly spiced and thick soup is amazingly delicious. It is also incredibly easy to make using whatever spices you have in your pantry.

What Is Shiro Wat?

Shiro Wat, also known as Shuro or Shiro Wot, is a staple in any Ethiopian vegetarian platter – a thick, chickpea stew simmered and served over their traditional sour flatbread, injera, with a host of other vegetarian dishes.

The chickpeas give the stew a beautiful texture and nutty flavor.  It’s very smooth and spreadable, almost the consistency of a thickened pureed soup.  Just mix and stir!

Origin Of Shiro Wot

Shiro wot (in Amharic – ሽሮ ወጥ) is a culinary specialty originating in Ethiopia and Eritrea. Wat, wot, or tsebhi is a general term for a type of stew made with meat, vegetables, or legumes.

In Ethiopian culture, where Orthodox Christianity and Islam are the two dominant religions, Shiro wat holds a special place. This vegetarian dish is first of all a basic dish, nutritious, and very economical since it does not contain meat.

But it is especially very popular on fasting days when the consumption of animal products such as meat, eggs, or dairy products is prohibited. It is usually eaten on Wednesdays and Fridays, but also during the 8 weeks of Tsom (or Great Lent) and  Ramadan.

Shiro Wat Recipe

Shiro wot is simple to make, which explains its widespread popularity in Ethiopian households. In the traditional method, onion puree, garlic, tomato puree, and spices are browned in a Dutch oven for several minutes before adding chickpea flour and vegetable broth and whisking everything together until smooth. Niter kibbeh is served last, with a pinch of sugar added to sweeten the flavor.

Alternatively, Ethiopians also often use Shiro powder, which can be found quite easily in Western shops. It’s a ready-to-use blend of chickpea flour, spices, and seasoning, to which water is added. Shiro powder comes in two kinds, mitten shiro (red) and netch shiro (white).

Recipe Variations

  • Shiro wot may be prepared differently depending on the location. When it’s more liquid than usual and served over injera with chili peppers on the side, it’s called Shiro fessess (fessess meaning “runny”).
  • Shiro tegamino is a thicker version that’s cooked in a small earthenware pot until the stew is bubbling and the bottom starts to caramelize.
  • Shiro can also be found in the form of a fit-fit, an Ethiopian breakfast dish. Fit-fit, also known as fir-fir, is made by shredding injera or kitcha, a type of wheat flour flatbread, and mixing it with niter kibbeh sauce or stew and berbere. The dish is known as Shiro fit-fit when Shiro is used.

What Can I Use Instead of Berbere?

Berbere typically contains garlic, red pepper, cardamom, coriander, and a few other warm spices. For every tablespoon of berbere, I suggest using a teaspoon of paprika, red chili powder, and coriander powder as a substitute.

Serving and Storage Suggestions

Shiro can be stored in the fridge for four to five days, but it’s best eaten fresh. It’s typically served over injera with a side salad. If you plan to make ahead and reheat, I suggest using a stovetop method versus the microwave. This helps preserve flavor better!

If you try this recipe, please consider leaving a comment and a star rating. Enjoy!

Ethiopian Shiro Wat

Mary Owlhaven
Shiro wot is a vegetarian stew made from chickpea flour, onion, garlic and spices, popular in Ethiopia and Eritrea.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine African, Ethiopia
Servings 4
Calories 387 kcal

Ingredients
  

  • 2 medium onions
  • 1 tomato
  • 1/2 cup oil
  • 1/2 cup shiro powder
  • water (1-1/2 to 2 cups)
  • lots of berbere

Instructions
 

  • Start by pureeing the onions in the blender. Dump the onion mush into a hot dry skillet (I love my cast iron skillet for this!) Stir frequently until the water evaporates and the onions start to get just a tiny bit of light brown color.
  • Once the onions begin to color a bit, add 1/2 cup oil and some berbere. My girls use at least 1/4 cup of berbere for this recipe. If you like your food milder, you can start with less, them taste and see how it seems to you. Let the onion and the berbere cook in the oil for a minute or two.
  • Puree one tomato. Add pureed tomato to the skillet and cook for a minute or two. Be careful as you add the tomato, as the oil will spit at you. Before you add the shiro powder, make sure that you have a couple of cups of water close by.
  • Add your shiro powder gradually, stirring briskly with a wooden spoon or a wire whisk. It will pretty quickly get very thick and 'pop'. Once the shiro seems pretty well mixed into the oil, add a couple cups of water. Stir well.
  • The mixture will thicken as it cooks. You can turn your heat down to medium at this point. My girls always add more oil at this point as well. But if you have the heat low enough, you can probably get by without adding more oil. And it is totally up to you if you want to add more berbere. (If you would like to make your shiro mild, you can skip the bebere and instead add a little turmeric and salt for color and flavor.)
  • Once the shiro has cooked for 5 minutes or so, it is about done. The mixture will be about the consistency of a thick-ish gravy. If you like your shiro thinner, add more water. If you like it thicker, you can add a dab more shiro powder.
  • Shiro is a frequently served everyday food in Ethiopia. It is good with injera, rice, rolls, or regular bread.

Nutrition

Calories: 387kcal
Tried this recipe?Let us know how it was!

Ofada Sauce

Nympha Nzeribe
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0
Ofada Sauce

Ofada sauce is a delicious variation of Nigerian stews cooked with palm oil, fermented locust beans, and bell peppers. This delicious sauce gets its name from the rice it’s usually served with — Ofada Rice.

Origin of Ofada Rice

Ofada rice is the name given to indigenous rice grown in a small hamlet called Ofada in Ogun State‘s Obafemi Owode Local Government Area.

It is mostly farmed in Ogun State, in southwestern Nigeria. It is named after the Ogun State town of Ofada. Ofada rice is produced in free-draining soils with a persistent water table below the plant’s roots.

Is Ofada Sauce The Same As Ofada Stew?

Ofada Sauce is also known as Ayamase stew, designer stew or ofada stew. It is a green bell pepper stew that is popular in Nigeria’s western regions. This stew is not the same as ofada stew, but it appears to have taken on the moniker because it is frequently served with Ofada rice.

This sauce is one of the easiest African stews to make, thanks to its unique bleached palm oil flavor, trademark boiled eggs, and varied meats. For a great African lunch or dinner, serve with rice.

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Blenders or food processors for blending

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The flavor of ofada sauce is distinct and irresistible. The flavor is refreshing and comforting, and you may find yourself eating far more than you intended.

Ofada Sauce

Shoprite NG
Print Recipe
Servings 0

Ingredients
  

  • 1/4 cup palm oil
  • Iru (Locust Beans)
  • 1 kg assorted meat (Shaki, Kpomo, Liver) already cooked
  • 600 g cooked chicken
  • 1 cup chicken broth
  • 1 tsp salt
  • 1 seasoning cube
  • 1 tbsp crayfish
  • 1 medium onion
  • Green tomatoes
  • Green bell pepper
  • Green habanero Pepper

Instructions
 

  • Blend green tomatoes, peppers and onion.
  • Place in a pot and boil for 15 minutesHeat up a pot and add palm oil.
  • Allow to bleach for 10 minutes - This means leaving it to heat up and smoke till it is almost similar to vegetable oil.
  • After 10 minutes allow to cool a bit.Add chopped onion, saute, then add the boiled tomato/pepper mixture.
  • Add salt, iru (locust beans), assorted meat and crayfish.
  • Cover and allow to cook till oil floats to the top.
  • Add chicken stock, taste and add seasoning cube if necessary.
  • Now you may add the cooked chicken.
  • Allow the ingredients to cook for 5 more minutes and simmer.
Tried this recipe?Let us know how it was!

Kachumbari (Tomato and Onion Salsa)

Blessing Funmilayo
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0
Kachumbari (Tomato and Onion Salsa)

Kachumbari takes the accolade of the most delicious salad in Kenya but is eaten in Tanzania, Rwanda, Uganda, and other countries in that region. It is made from thin slices of fresh ripe tomatoes, onions, green/red pepper, lemon juice, and coriander. Kachumbari is best served with nyama choma or pilau, another popular coastal Kenyan dish.

You can’t go wrong with this recipe; it’s packed with flavor for such a basic dish.

What is Kachumbari?

Kachumbari is a Swahili word that has its origin in the Indian word ”cachumber” which means cut into small pieces.

It is a fresh, tart east African salad made with onions, tomatoes, cucumbers, salt, pepper, and lemon dressing – a simple, light, and easy-to-make salad with a little sting. 

Kachumbari Recipe

This recipe is a raw side dish made of diced tomatoes, onions, and chili peppers that’s similar to pico de gallo in Latin American cuisine but while pico de gallo is used primarily as a garnish or condiment, kachumbari is eaten as a side salad as well as being used as a condiment.

The key ingredients to this recipe are chopped-up onions, tomatoes, and cucumbers combined with salt, pepper, and lemon dressing. However, you can find variations of this recipe in Tanzania, Rwanda, Uganda, Burundi, and in Southern African countries of Malawi and Congo. In this case, you find the use of additional ingredients like avocado and some other spices as well.

This slight diversity of flavors is mainly due to the use of locally available spices, herbs, and vegetables.

Here are the Ingredients Used:

  • Vegetables: Tomatoes, red onions, and avocado. An authentic Kenyan kachumbari salad uses just 4 main ingredients – tomatoes, onions, and a little salt and lemon juice.
  • Spices: Cayenne pepper, black pepper, and salt. You only need salt and black pepper, but you can add cayenne pepper for a little spicy kick!
  • Lemon: Lemon not only provides a bit of tartness to this African salad, but it also helps to preserve the color of the avocado. You can also substitute with lime.
  • Cilantro: Cilantro is used as a garnish and is completely optional.

How to Make Kachumbari

kachumbari is so easy to make. The key thing to note when making Kachumbari is to let the chopped onion soak in salted water for about 15 minutes before you add it to the salad. This salad is heavy on the onion side and a lot of onions mean mouth odor after you eat and nobody wants that.

So make sure you soak the chopped onion in salted water then drain and add it to the other vegetables. Here is how to make it in simple steps!

  • All you have to do is to chop up all the vegetables.
  • Mix the vegetables with salt and lemon juice in a bowl.
  • Toss gently to combine.

Storing And Reheating

This African salad is best consumed the same day and is not a great candidate for leftovers. I don’t make a whole bunch at a time because it is so quick and easy to make. And you can scale it up or down and make just 1-2 servings at a time.

But if you still need to store it, I will advise only storing it overnight. First, divide the salad into portions and don’t mix the portion that will be stored in the fridge.

Then drain as much of the liquid out and squeeze in some more lemon or lime juice and store it in an airtight container.

So how is this served? Well, it is usually served with grilled meats, as a condiment, relish, or appetizer.

Enjoy!

Kachumbari (Kenyan Fresh Tomato and Onion Salad)

Sarah Ozimek
Kachumbari is a light and fresh tomato and onion salad that makes for a perfect summer side dish to pair with your grilled meats!
Print Recipe
Prep Time 20 minutes
Course Side Dish
Cuisine East Africa
Servings 4

Ingredients
  

  • ½ medium red onion, diced
  • 1 tsp salt
  • 2 large tomatoes
  • ¾ avocado
  • 1 small chili (optional)
  • ½ lime, juiced (approx 1 Tbsp juice)
  • 1 Tbsp fresh cilantro, chopped

Instructions
 

  • Place the diced onion in a small bowl and massage the salt into the onion pieces. Cover the salted onions with water and let stand for 10 min.
  • Meanwhile, dice the tomatoes, avocado, and chili (if using). Place them in a medium bowl.
  • Drain the onions and add them to the vegetables. Finish by adding the lime juice and cilantro.
  • Mix well and taste the salad. Add salt or more lime juice if desired.
Tried this recipe?Let us know how it was!

Tanzanian Chips Mayai (French Fries Omelette)

Blessing Funmilayo
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0
Tanzanian Chips Mayai (French Fries Omelette)

Chips Mayai is a combination of omelet, and French fries served with kachumbari and tomato ketchup. This dish is also known as Zege and it is a famous Tanzanian Street Food.

Apart from the potato cut, the presentation of chips mayai distinguishes this meal from the extremely similar Spanish tortilla. East African tomato sauce (ketchup), or tomato salad, are are the most typical toppings.

Chips Mayai Recipe

Chips Mayai is an unusual omelet that is not only tasty but a meal on its own. This Tanzanian street food dish is made of chips (fries) and mayai ( the Swahili word for eggs and chipsi is chips or French Fries).

Chopped onions, tomatoes, green pepper and coriander (cilantro) are added to the omelette mixture. Fried chips or French Fries are layered in the frying pan and the omelette mixture is added on top, to make a ‘solid’ meal, cooked minced meat is also added.

The omelette is cooked till done and served with a local salad called Kachumbari. It can be served as a breakfast or any time snack option.

The vegetables can be served in a variety of ways, such as with only chips and eggs or with the addition  of aromatics. 

OTHER DELICIOUS EAST AFRICAN RECIPES YOU MAY LIKE:

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Tanzanian Chips Mayai (French Fries Omelette)

Hirra Pervaiz
Breakfast just got a lot more delicious with Chips Mayai, French Fries in an Omelette!
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine African, East Africa
Servings 1

Ingredients
  

  • 2 Eggs
  • French Fries
  • Salt (to taste)
  • Black Pepper (to taste)
  • Oil

Instructions
 

  • Make yourself a good amount of French Fries or use store bought (I made my fries myself, just the way I like them)
  • In a bowl whisk the eggs, add salt and pepper to taste. Add French fries to the bowl and mix it all well
  • In a pan heat oil and add the fries-egg mixture to it. Cook for 3-4 minutes until golden from bottom then flip and cook the other side
  • Serve hot with your favorite chili sauce, bread or have it as is, Enjoy!
Tried this recipe?Let us know how it was!

Matoke

Blessing Funmilayo
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0
Matoke

Matoke, sometimes referred to as Ebitookye, is a type of banana, commonly known as a cooking banana.

These bananas are harvested green before being baked or steam cooked and pounded into various meals. In Uganda, one of their national dishes is the traditional Matoke, which is often served mashed. This dish is easy to prepare but can fill you up for hours! Great for lunch or dinner.

What is Matoke?

Matoke, also known as Mataba, is a classic banana-based cuisine found throughout Africa. In Uganda, Kenya, and Tanzania, it is very popular. Matoke can be prepared in a variety of ways and according to various recipes, but the method remains consistent.

Matoke is a common dinner that has different names in different parts of the world. This delicacy has been enjoyed by everyone in some form. Matoke is popular for lunch and dinner since it keeps you full and content.

This dish is a little acidic, yet it’s one of the most appealing.  The various recipes make it acceptable and a good complement to other menu item.
There’s no doubt that once you’ve finished your matoke plate, you’ll be hankering for more.
The dish has minor differences depending on the technique of preparation. 
The original matoke recipe might seem a bit intimidating. However, we have simplified it to give you a dish that is not just easy to make but is a perfect homage to African cuisine.

Health Benefits of Matoke

Matoke might be an unusual dish, but it sure is healthy because it is made from vegan ingredients and offers several health benefits. Here are a few to name:

  • It is a healthy and delicious food that can help you lose weight, improve your digestive system, and boost your immune system.
  • Containing only 90 calories per serving, Matoke is filling enough to keep you going all day while being low in calories.
  • It’s also high in fiber, which helps with weight loss.
  • They also protect against oxidative stress from free radicals that can damage cells over time, leading to premature aging and disease development (e.g., Alzheimer’s).
  • The high fiber content in Matoke makes it a great choice for those looking to lose weight because it contains fiber. Which is also crucial in digestive and heart health.
  • It is ideal for diabetic people because of its low sugar content.
  • It is a source of resistant starch which is converted to short-chain fatty acids and helps keep cholesterol levels low.

Matoke Recipe

There are several ways to prepare matoke: boiled, stewed, mashed, roasted, or fried with a sauce made from red hot chili pepper and onion. However, my favorite way to prepare it is to mix it with various sauces like tomato sauce, peanut butter sauce, or coconut sauce.

Every family has its preference and mode of cooking. In fact, almost no one cooks it exactly the same with another person. There’s always a personal touch added to it to make it more personal and distinct.

Some love to cook it with potatoes, carrots, peas, and any other vegetable of choice, but I like to keep it simple because I like the green banana and beef to be the star!

Ingredients for Making Matoke

  • Green banana: The main ingredient you will need to make this dish is green bananas. These green bananas are unripe bananas that are a bit hard in texture and bland in taste. So, these soak up the flavors f the other ingredients and thus tend to turn out very tasteful. Plus, they are a bit different from the regular unripe bananas. You can easily find them at an Asian or African grocery store. You will need to peel the green bananas and cut them into 2-inch pieces to ensure even cooking.
  • Avocado oil: You can use any vegetable oil for this recipe. I usually love using olive oil or avocado oil.
  • Onion: Use either white or red onions for this recipe. Onions add a savory flavor to the dish. They set the base for the dish and therefore is, a compulsory ingredient.
  • Garlic: adds a boost of flavor to the stew, you can substitute with garlic powder.
  • Ginger: I prefer freshly grated ginger.
  • Red bell pepper: Red bell pepper has a fruity flavor. Plus, it has a beautiful and vibrant color. Adding it to this dish elevates its flavor.
  • Tomatoes: Chopped tomatoes add so much flavor to this dish. They offer a tangy flavor and aid in giving you a rich flavorsome gravy.
  • Curry powder: Curry powder is an essential ingredient in many Caribbean recipes. It is a blend of different spices and has a rich and intense flavor and aroma.
  • Cayenne pepper: Cayenne pepper adds heat to the dish and makes it more tasteful. You can adjust this ingredient according to your liking.
  • Cilantro: Fresh grassy flavor of cilantro is the right choice to garnish this dish.
  • Bouillon cubes: Bouillon cubes are a magical ingredient. They offer a savory and umami flavor to any dish. Adding it to the dish means you don’t have to worry about adding salt and other seasonings. Make sure you are choosing vegan bouillon cubes for this recipe.
  • Water: Water will aid in cooking the green bananas until they are mushy. You can also add water to get some gravy.

Tips For Making This Dish

When making Matoke, here are a few things you should keep in mind for perfect results:

  • Make sure you cut the green bananas in equal size. It is crucial for even cooking.
  • Don’t forget to soak the green bananas in cold water for about 10 minutes before cooking.
  • You can use green or yellow bell peppers instead of red bell pepper as well.
  • Use canned tomatoes if you don’t happen to have fresh tomatoes.
  • You can replace cayenne pepper with paprika powder. If you are a spice-lover, you can use a scotch bonnet as well.
  • Add more vegetables like carrots, peas, or squash to this dish to make it more wholesome.
  • If you don’t have vegan bouillon cubes, use vegetable stock instead of these and water.
  • For more texture, you can garnish it with toasted sesame seeds or peanuts.
  • For a creamy texture, add full-fat coconut milk to this dish in the end and let it simmer for 5 minutes.

Best Serves For Matoke

The best aspect about this recipe is how versatile it is to serve! You can have it alone, with bread, chapati, rice- the choices are endless!- and you can leave out the meat for a vegetarian variation. All Procedures are unaffected.
Traditionally, the meal is served with fish, meat, chicken, and/or vegetable stew. However, in Western and Central Africa, it is frequently served with or alongside Ugali, a millet-based staple dish.

Storage

Store the leftover Matoke by placing it in an airtight container and refrigerating for up to 3 days. Moreover, you can also freeze this dish. It will last for up to a month in the freezer. You can thaw it and reheat it to enjoy.

OTHER DELICIOUS EAST AFRICAN RECIPES YOU MAY LIKE:

If you enjoyed this Recipe, don’t forget to leave a comment below. Thanks for reading!

MATOKE~ GREEN PLANTAIN GREEN BANANAS STEW

Author: Nayna Kanabar
Green Plantain Green Bananas Stew is a delicious wholesome spicy plantain stew that's delicious served as an accompaniment to a main meal. It is also eaten during fasting periods.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine African
Servings 2

Ingredients
  

  • 5 green bananas -raw plantain (Matoke)
  • 2 medium ripe tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sunflower oil
  • 1 tablespoon lemon juice
  • 2 green chillies.
  • 150 ml water
  • 1 tablespoon fresh chopped coriander for garnishing

Instructions
 

  • Peel the green bananas- plantain and slice them in to 5mm thick round slices with a serrated knife from your knifes set. Soak them in cold water.
  • Chop the tomatoes into small pieces. Slit both the chillies and remove the membrane and seeds and cut into 4 pieces.
  • Heat oil in a pan when it is hot add 1/4 teaspoon cumin seeds and let them splutter.
  • Drain the bananas and add to the pan followed by the tomatoes, salt and pepper and chillies Mix well and add the water.
  • Bring the stew to boil , than reduce the heat and simmer for 10 minutes or until bananas are tender and sauce has thickened. Add the lemon juice and stir. Transfer to serving dish and garnish with fresh coriander.
Tried this recipe?Let us know how it was!

 

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