Recettes

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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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Amala Lafun and Ewedu Soup

Amala lafun is white amala, made from cassava flour rather than the dried yam flour that produces the dark version, and it is particularly associated with the Oyo people of southwestern Nigeria. Ewedu is jute leaf soup, whisked to a fine green draw. Together they are one of the most eaten combinations in Yorubaland. The buka is where most people first meet it. Nigerian bukas, the small cheap eating houses of the southwest, serve amala with ewedu and a pepper stew as a matter of course, and the three together are called abula. Ordering it is a single decision rather than three, and people have loyalties to particular bukas that last decades. Lafun behaves differently from black amala and needs handling to match. Where elubo from yam is added to water taken off the heat, lafun is thickened gradually with hot water and benefits from a brief steam on the stove afterwards, which is what gives it the smooth stretchy texture it should have. Ewedu is cooked with potash, which holds the green colour and helps the leaves break down, and is mashed with an ijabe, the cooking broom, into fine pieces rather than blended smooth. It is also eaten with okra soup and efo riro.

Les mieux notées

50 minMediumNigeria

Recette de Taiwo Oladapo · 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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Alkubus

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.

Les mieux notées

25 minEasyNigeria

Recette de Nympha · Africook

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