United by Food: We Have Been Eating the Same Food Under Different Names
Our first documentary is out, free to watch, and nine minutes long. The people in it make the argument better than any of our press material has.
Lire l’article7 min de lecture
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Our first documentary is out, free to watch, and nine minutes long. The people in it make the argument better than any of our press material has.
Les mentions alimentaires viennent des contributeurs et AFN ne les vérifie pas. Elles dépendent aussi des produits que vous achetez. Les recettes publiées ici servent à apprendre, elles ne constituent pas un avis médical ou diététique. En cas d’allergie ou de problème de santé, vérifiez vous-même chaque ingrédient et parlez-en à un médecin ou à un diététicien. Cuisine, allergies et votre propre jugement
Les mentions alimentaires viennent des contributeurs et AFN ne les vérifie pas. Elles dépendent aussi des produits que vous achetez. Les recettes publiées ici servent à apprendre, elles ne constituent pas un avis médical ou diététique. En cas d’allergie ou de problème de santé, vérifiez vous-même chaque ingrédient et parlez-en à un médecin ou à un diététicien. Cuisine, allergies et votre propre jugement
Les mentions alimentaires viennent des contributeurs et AFN ne les vérifie pas. Elles dépendent aussi des produits que vous achetez. Les recettes publiées ici servent à apprendre, elles ne constituent pas un avis médical ou diététique. En cas d’allergie ou de problème de santé, vérifiez vous-même chaque ingrédient et parlez-en à un médecin ou à un diététicien. Cuisine, allergies et votre propre jugement
Alkubus is a Hausa steamed wheat bread from Northern Nigeria, plain by design and made to be eaten with something else. It is soft, faintly sour from the yeast, and it holds its shape well enough to be cut into rounds or wedges. Its role on the plate is the role bread plays across the north: the thing that carries the soup. Alkubus is eaten most often with miyan taushe, the pumpkin and groundnut soup, and it also goes with agushi soup, vegetable soup, cabbage stew or a plain tomato sauce. That pairing with miyan taushe is the one Northern Nigerians name first. There are two ways to make it and they produce different things. Baked in a greased pan and topped with carrot and onion, it is a loaf to be cut and eaten in slices. Portioned into wrappers and steamed over boiling water, it comes out softer and denser, closer to a dumpling, and that is the method the recipe here follows. Steaming rather than baking runs through a great deal of Hausa cooking, from dambu to danwake to masa, and alkubus belongs to that family more than it does to any oven tradition.
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