Awara (Soyabean Curds)
Awara is a low-fat, high-protein soy food, often made in blocks. In northern Nigeria, it is a popular healthy and tasty food.
Ingredients
- 3 cups soybeans
- 75 ml freshly squeezed lemon Coagulant to separate solids from liquid
- 5 cups water
- Salt and pepper to taste
- Oil for frying
- Onions
Instructions
- Soak the soybeans overnight. Drain and grind in a blender or a food processor with about 3 cups of water while grinding.3 cups soybeans
- Strain soybeans through a cheese cloth or sieve.
- Pour the sieved milk into a big Pot, Boil the soy-milk on medium heat for 45 minutes to 1 hour, stirring frequently ( be careful, the milk has a tendency to boil over)
- Reduce the heat, add in lime juice (do not stir), the curd should start to form. Turn off the heat, cover the pot, set aside for 1 hour.75 ml freshly squeezed lemon
- Once the process is complete, transfer the curds into a molding container lined with cheesecloth or a similar fabric.
- Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid.
- Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together. Remove the block of awara from the mold.
- Cut the awara into desired shape and put some spices into a bowl with a tiny bit of water. Toss and coat your awara in the spice mix and shallow fry till golden brown.Oil for frying
- Make a sauce with the onions, pepper and vegetables,add the awara and mix properly. ServeOnions, Salt and pepper to taste
Notes
Other things that can be used for coagulants include magnesium chloride, apple cider vinegar, Epsom salt or calcium sulphate.
The amount of coagulant used will influence the final texture: For instance, more coagulant will produce a firmer texture, while less coagulant will produce a softer one. To give Awara a more fibrous texture, cover it in water in a sealed container and place it in the freezer.
Thaw when ready to use. If you plan to consume it within 24 hours of it being made, there is no need to store in water.
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