Recettes

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Meat Pie

The Nigerian meat pie is a hand pie with a short, slightly flaky crust around minced beef, potato and carrot in a thick gravy. It is not the same thing as a British meat pie or a Jamaican patty, though it is related to both, and Nigerians will tell you the difference immediately: the pastry is denser and less sweet than a patty, and the filling is chunkier and more heavily seasoned than a British one. It is everywhere. Meat pies are sold from bakeries, from glass warmers in petrol stations, from hawkers at bus stops, and at every party alongside puff puff, chin chin and spring rolls on the small chops platter. They are eaten as breakfast, as brunch, as a snack, and with a soft drink or chilled juice. The pastry is where it is won or lost. The ratio of fat to flour is treated as a rule rather than a guideline in Nigerian kitchens: half the weight of the flour in margarine, and getting that ratio wrong is the single most common reason a home made meat pie comes out hard. The other is oven heat, which has to be watched rather than trusted, since ovens differ and an overbaked pie is dry.

Les mieux notées

1 hr 5 minMediumNigeria

Recette de Beatrice · Africook

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Fried Yam

Fried yam is called dundun in Yoruba, and it is one of the most eaten street foods in Nigeria. Yam is peeled, cut into thick chips, salted and fried until the outside crisps and the inside stays soft and floury. It is sold from roadside stands with a pepper sauce, and it is eaten at breakfast, at lunch and late at night. Yam is the crop that Nigeria produces more of than anywhere else in the world, and dundun is the most direct thing to do with it. It costs almost nothing, needs three ingredients, and the frying takes minutes. That combination is what makes it street food: a vendor with a pot of oil and a sack of yam is in business. Its usual partner is akara, the fried bean cake, and the pairing of dundun and akara with a ground pepper sauce is a standard Nigerian breakfast. It is also eaten with egg sauce, with fried fish, with stew, or on its own. The word dundun covers the fried treatment specifically, as distinct from the plain, pounded and porridge treatments of the same tuber, each of which occupies its own place on the Nigerian table.

Les mieux notées

35 minEasyNigeria

Recette de AnthonyJ · Africook

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Shiro Wat (Ethiopian Chickpea Stew)

Shiro wat is ground chickpea stew, and it is among the most eaten dishes in Ethiopia and Eritrea. Onion, garlic, tomato and berbere are cooked down in oil, chickpea flour is whisked in, and the result thickens to something between a thick gravy and a puree, smooth enough to spread and eaten with injera. Its position has a great deal to do with the religious calendar. Ethiopian Orthodox practice includes a very large number of fasting days, on which no meat, eggs or dairy are eaten, and shiro contains none of them. It is standard on Wednesdays and Fridays, through the eight weeks of Tsom, the Great Lent, and it is eaten during Ramadan by Ethiopian and Eritrean Muslims too. That is a dish serving two religions in one country without modification. It is also cheap and quick, which explains the rest of its reach. Shiro powder, sold ready mixed with the spices already in it, is available across Ethiopia and increasingly abroad, in two kinds: mitten shiro, which is red and carries berbere, and netch shiro, which is white and mild. The dish takes different forms by consistency and name: shiro fessess is runny and served over injera with chillies, shiro tegamino is thick and cooked in an earthenware pot until it bubbles and caramelises at the base, and shiro fit fit shreds injera through it for breakfast.

Les mieux notées

35 minEasyEthiopia

Recette de Blessing · Africook

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Moi Moi / Moin Moin

Moi moi is steamed bean pudding, and it is among the small group of Nigerian dishes that turn up everywhere: at breakfast, at parties, at weddings, in lunchboxes, beside jollof rice, and on its own. Black eyed peas or brown beans are soaked, peeled, blended with pepper and onion, seasoned, and steamed until they set. The peeling is what most people underestimate. The bean skins have to come off before blending, because they are what stands between a smooth moi moi and a gritty one, and the quality of the blend decides the texture of the finished dish more than any other single factor. Nigerian markets have heavy duty commercial mills for exactly this reason, and home blenders often cannot manage it. What it is steamed in changes the result and the name. Uma leaves, from Thaumatococcus daniellii, give the best flavour and cook fastest; banana leaves are the common alternative; aluminium foil and heatproof containers are the modern route. Nutmeg is the ingredient people leave out and then wonder why their moi moi does not taste like the one at the party. Egg, corned beef or bone marrow goes into the middle, and moi moi appears as a side to jollof and fried rice, as breakfast with pap or bread, and as a meal in itself.

Les mieux notées

1 hr 30 minMediumNigeria

Recette de FoodChef · Africook

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