Recettes

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Otong Soup

Otong soup is the Efik okra soup of Cross River State in south eastern Nigeria, and what separates it from every other okra soup in the country is the pairing of two vegetables rather than one. Okra provides the draw; ikong ubong, the pumpkin leaf known elsewhere as ugwu, provides the body and the green. Uziza leaf goes in for aroma. Okra soup is made across Nigeria and the names shift with the language: ila asepo among the Yoruba, okwuru among the Igbo, miyan kubewa in Hausa, and otong among the Efik. Each has its own emphasis, and the two vegetable combination is what marks this one as Efik rather than anything else. The technique is short and the timing is unforgiving. Okra goes in near the end, the pot is never covered after that point, and the soup comes off the heat while the okra is still green and resilient, because the retained heat keeps cooking it for another couple of minutes. Covered or overcooked, okra goes brown and loses its texture entirely. The Efik version is generous with seafood, taking in prawns, crab, mussels and smoked catfish alongside the assorted meat, which reflects a state built around water. It is eaten with ayan ekpang, the grated steamed cocoyam, or with any swallow.

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55 minMediumNigeria

Recette de Jennifer · Africook

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Ghana Abomu Recipe

Abom, written abomu here, is the simpler of the two main Ghanaian cocoyam leaf preparations. Where the tomato based kontomire stew is thickened with ground melon seed and cooked in a pot, abom is steamed leaves ground in an asanka with onion, pepper and ginger, finished with hot palm oil poured over the top. It is closer to a relish than to a stew. The asanka is the tool that defines it. The ridged earthenware bowl grinds rather than purees, and everything in an abom passes through it: the aromatics first, then the salted fish, then the greens, each stage mashed into the last. That produces a coarse, uneven texture that a blender cannot reproduce and that Ghanaians would notice immediately. It is Asante food particularly, and it is assembled rather than cooked in the ordinary sense. Plantain, egg, avocado and several kinds of fish, koobi, kakro, smoked mackerel and smoked turkey, go onto the plate around the greens, and hot palm oil is ladled over at the end. Kontomire is the proper leaf. Ghanaians abroad substitute spinach, which the source acknowledges directly, and the result is milder and softer than the cocoyam leaf gives.

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1 hr 20 minMediumGhana

Recette de Fante_Oh3maa_ · Africook

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Thiébou Yapp

Thiébou yapp is the meat version of Senegal's defining rice dish. Where thieboudienne uses fish, thiébou yapp uses beef or lamb, and the Wolof name says so directly: thiébou for rice, yapp for meat, in the same construction that gives thiébou jen its name from jen, fish. The method is the same in structure. Meat is marinated, browned, and simmered in a seasoned broth; the rice then goes into that broth and takes all of it up. What holds the dish together is nokoss, the Senegalese seasoning base of onion, parsley, garlic, chilli and bell pepper pounded together, which is used as a marinade for the meat and stirred back into the broth in stages. It is a weekday dish in a way thieboudienne is not. Thieboudienne is what opens a significant family lunch and requires a whole stuffed fish and a full braise of vegetables; thiébou yapp is quicker, cheaper and more forgiving, and it is what appears when the household is not marking an occasion. It is served on a large communal platter, dressed at the table with an onion and vegetable sauce, sliced tomato and hard cooked egg.

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2 hr 5 minMediumSenegal

Recette de Blessing · Africook

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Gbegiri Soup (Beans Soup)

Gbegiri is Yoruba bean soup, smooth to the point of being velvety, pale orange from a small quantity of palm oil, and mild in a food culture that generally is not. It comes from southwestern Nigeria and it is rarely eaten alone. Its natural home is abula, the combination that puts gbegiri and ewedu together on a plate with amala and a pepper stew. The three components do different things: gbegiri brings body and mildness, ewedu brings the drawing green texture, and the stew brings heat. Ordering abula in an Ibadan or Lagos buka gets you all of it, and many people go to a buka specifically for the gbegiri. Making it well is a matter of texture rather than seasoning. Brown beans or black eyed beans are soaked so the skins can be slipped off, cooked until they collapse, and then either blended or worked through a sieve with an ijabe, the small cooking broom. Oyo State cooks will tell you the sieve is the authentic method and the blender is the concession, and both routes are used. The palm oil goes in for colour rather than flavour, and the quantity is deliberately small.

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35 minEasyNigeria

Recette de Blessing · Africook

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