food!!!!!

Africa as a whole is rich in culture and food. There are uncountable number of delicasies that exist varying from tribe to ttribe. Usually, Nigerian food embellishes a rich blend of traditionally African carbohydrates such as Yam and Cassava as well as vegetable soups made from native green leaves. Yam, for example is either fried in oil or pounded to make pounded yam and also mashed to make Yam pottage. Nigerian foods are spicy mostly in the western and southern part of the country even than Indian cuisine but since culture is dynamic some Nigerians do not like spicy food. Our recipes for the week are the delicious Ikokore from Ijebu land in Ogun state and also Adalu. it is called "Adalu" by the yoruba people and "Agua na oka" by the Igbo's.



IKOKORE (Water-yam pottage) serves 4
Wonderfully delicious made with grated water yam and favourite of ljebu's from Western Nigeria.

INGREDIENT:
l kg/2lb water-yam
1 medium size smoked dry fish
1 onion (ground) 100g/4oz
fresh pepper (ground) 1oz iru
570ml palm-oil
2 tablespoon tomato puree
salt to taste.

Peel the yam, cut into medium chunks, wash thoroughly and grate into a clean bowl. Season with salt and leave aside. Pour the stock into a clean pot add other ingredients and boil for 30 minutes. Reduce heat and scoop small handfuls of grated yam into the simmering soup to form dumplings, using up all the yam mixture. Place lid on pot and gently simmer for 30 minutes until yam is cooked. Check seasoning and serve hot

ADALU(Beans and sweetcorn pottage) (pic gotten from a food blog)


INGREDIENTS :
225g/8oz beans
225g/8oz corn (picked from the cob)
I onion (sliced)
3 fresh tomatoes (sliced)
2 tablespoon ground crayfish
2 sawa (smoked dry fish)
1 lt/ 2pt water
3 tablespoon palm-oil
salt to taste.

Pick over the beans and sweetcorn, throwing out any stones or pieces of grit. Wash and cook the corn in water till soft, add the beans and salt to taste. Cook until soft and pulpy approximately 40 minutes adding more water if necessary. Add the sliced peppers, onions anc tomatoes stirring frequently to avoid burning. Remove skin and bones from sawa and flake into small pieces. Add to the beans together with ground crayfish and palm-oil. Check seasoning and stir well. Allow to simmer for 10 minutes. Serve with fried ata sauce