FOOD

It’s Time To Learn How To Make African Salad “Abacha”

Published

7 years ago

February 4, 2017

Abacha is prepared with cassava. The cassava tubers are cooked till done then sliced with a special grater. The sliced cassava is then soaked in cold water overnight, washed thoroughly and dried under the sun.

Your African Salad will not be complete without Ugba. Ugba, also known as Ukpaka, is made from oil bean seeds. These seeds are cooked for several hours then sliced, washed and left to ferment a little bit.

4785feef7403a9ec9b3850056f3c2533

Ingredients

3 handfuls abacha
2 cups ugba (ukpaka)
30 cl red palm oil
2 tablespoons Powdered Potash (food tenderizer)
Fish | Mackerel/Dry Fish/Stockfish
1 large Onion
Salt and dry pepper (to taste)
4 tablespoons ground crayfishj
2 stock cubes
1 teaspoon ground Ehu seeds (Calabash Nutmeg)

Other meat and vegetables for the Abacha

3 Fresh Utazi leaves (Gongronema latifolium)
Ponmo / Kanda (cow skin)
Garden Eggs | As much as you can eat
Garden Egg leaves | 1 medium bunch
1 medium onion (for serving)

Before Making African Salad

Prepare the ehu seeds by roasting, peeling and grinding them with a dry mill.
If you will use kanda (cow skin), cook till done and cut into small pieces.
Depending on your choice of fish (you can also use all of them), fry or roast the mackerel, soak the stockfish in water and debone the dry fish.
Wash and cut the vegetables into tiny pieces. Cut the big bulb of onion into tiny pieces and cut the medium one in circles. Wash the garden egges and set aside, no need to cut these.
Grind the crayfish and pepper
Soak the Abacha in cold water and rinse the Ugba with lukewarm water.
Once the Abacha has softened, put in a sieve to drain.
Put the powdered potash in a cup or bowl and pour about 1 cup of cold water. Stir well and you are ready to start making the African Salad.

Making the African Salad

Pour the palm oil into a sizeable pot. Yes you need all that oil so that your Abacha will not have a dry feel in the mouth when done. Pour the water from the potash mixture, making sure not to pour the sediments.
Stir very well and you’ll see the oil turn into a yellow paste.
Add the ground pepper, ground ehu, crushed stock cubes, crayfish, diced onions and ugba (ukpaka), then stir very well. Please not that we are doing everything off the stove.
Add the iru/ogiri and make sure it is mixed very well. Add the diced kanda/pomo and stir very well.
Now add the soaked and drained Abacha and stir till it is well-incorporated in the palm oil paste.
Add the sliced Utazi and salt to taste and stir well. You can also use dry Utazi if the fresh one is not available where you live. It is important that you add salt last because after adding all that seasoning, your Abacha may not even need salt any more.
I like my Abacha warm. If you like yours that way too, transfer to a stove at this point and heat it up to your desired temperature at medium heat. When done, turn off the heat and add the sliced garden egg leaves, stir very well and serve.
If you like your Abacha cold, after step 6, add the sliced garden egg leaves, stir and serve with garden eggs, fish and onions.

FOOD

How To Make Dry Bofrot At Home

Published

4 weeks ago

March 24, 2024

Adaeze Okechi

Are you a foot lover? Do you love cooking and trying out new dishes? You would love this hack! Making your own dry bofrot allows you to enjoy this traditional treat comfortably in your home. Here’s a step-by-step guide to transforming your kitchen into a mini boffer bakery:

Gather your ingredients:

4 cups of all-purpose flour—the base for your dry bofrot
1 ½ teaspoons of salt – for a touch of savoury goodness
2 tablespoons of sugar (adjustable to taste)—for a hint of sweetness, customise it to your preference
1 packet (about 2 ¼ teaspoons) of active dry yeast—the magic ingredient that makes your bofrot rise beautifully
1 ¼ cups of warm water (not hot) activates the yeast and brings the dough together
2 tablespoons of vegetable oil (plus more for frying) – keeps the dough moist and helps with frying
Optional: Add additional spices like nutmeg or cinnamon – add a personal touch of flavour to your bofrot

Now, let’s get baking!

1. Making the dough

In a large mixing bowl, combine all the dry ingredients: flour, salt, sugar, and yeast. Make sure to mix them well.

Gradually pour in the warm water while continuously mixing with a spoon or your hands. This will turn the dry ingredients into a doughy mixture.

How To Make Dry Bofrot At Home | Fab.ng

Add the vegetable oil and knead the dough until it becomes smooth and elastic. This might take some effort – plan on 5-10 minutes of kneading by hand. If you have a stand mixer, use the dough hook attachment on medium speed to save some time.

2. First rise; let the dough grow

Once you’ve kneaded a smooth and elastic dough ball, place it in a bowl coated with some oil.

Cover the bowl with a clean cloth or plastic wrap. Find a warm spot in your kitchen and let the dough rest there for about an hour. During this time, the dough should double in size.

3. Shaping the bofrot

The dough has risen! Now, gently push down on the dough to release any air bubbles trapped inside.

Pinch off small pieces of dough and roll them into balls. The size is up to you, but traditionally, they’re about the size of a golf ball.

4. Second rise (optional) for extra puff

Place the shaped dough balls on a tray and cover them with a clean cloth. Let them rest for an additional 15–30 minutes. This step is optional but can make your bofrot a bit fluffier on the inside.

5. Frying the bofrot—the crispy magic

Heat up a generous amount of vegetable oil in a deep frying pan or pot over medium heat. The oil is hot enough when a small piece of dough sizzles and starts to fry right away when dropped in.

Carefully add the dough balls in batches, avoiding overcrowding the pan. Fry them until they turn a beautiful golden brown colour on all sides, which usually takes about 2–3 minutes per side.

How To Make Dry Bofrot At Home | Fab.ng

Use a slotted spoon to remove the fried bofrot from the oil and drain it on paper towels to absorb any excess oil.

Time to enjoy!

Your homemade dry bofrot is ready to be devoured! You can enjoy them warm or at room temperature. They taste great plain, sprinkled with roasted peanuts for an extra crunch, or dipped in Asaana sauce for a sweet and savoury combination.

Savour the delightful contrast of the crispy, golden exterior and the soft, bread-like interior of your freshly made dry bofrot!

If you like more articles on food, check here.

Watch and learn more here.

FOOD

Try This Easy Best Banana Bread Recipe

Published

1 month ago

March 9, 2024

Adaeze Okechi

Try This Easy Best Banana Bread Recipe | Fab.ng

This banana bread recipe boasts a reputation for creating the most delectable and moist loaf, bursting with intense banana flavour. It eliminates the need to settle for a less flavorful version. Many have tried and loved this recipe, raving that it surpasses all others! Toasted or untoasted, this bread is guaranteed to be a crowd-pleaser.

This recipe isn’t just another banana bread contender; it’s a reigning champion! Users have consistently praised its moist texture, delicious taste, and abundance of banana flavour it delivers. This bread has the potential to become your personal go-to banana bread recipe, forever changing your breakfast and snack game.

Now, let’s get into the real business with the banana bread recipe!

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar
½ cup butter
2 large eggs, beaten
2 ⅓ cups mashed overripe bananas

Banana Bread Ingredients

The beauty of this banana bread recipe is that it likely uses ingredients you already have on hand! But no worries if you’re missing a few things. Here’s a quick grocery list to complete your baking adventure:

Flour: This all-purpose flour provides the structure that holds your banana bread together.
Baking soda: This magic ingredient acts as a leavener, ensuring your bread rises beautifully in the oven.
Salt: A sprinkle of salt adds depth to the overall flavour profile without making the final product taste salty.
Butter: Softened butter adds richness, moisture, and that irresistible flavour we all love in banana bread.
Brown sugar: This ingredient not only sweetens the bread but also adds a touch of warmth for a complex taste.
Eggs: Eggs play a crucial role as a binding agent, holding all your ingredients together to create a cohesive batter.
Bananas: And of course, you can’t forget the star of the show—the bananas! Make sure to choose ripe or even overripe bananas for the most intense banana flavour.

How to Make Banana Bread

The complete recipe with detailed instructions awaits you below, but here’s a sneak peek at the baking process:

Dry Ingredients Unite: We’ll start by gathering all the dry ingredients, like flour and baking soda, and whisking them together in a bowl.
Creamy Magic: In another bowl, butter and sugar get creamed together until light and fluffy. This is where the magic happens!
Wet Stars Join the Party: Eggs and mashed bananas, the stars of the show, are then introduced to the creamy butter and sugar mixture.
Bring it All Together: The wet mixture gets gently folded into the dry ingredients, creating a cohesive batter for your delicious banana bread.
Baking Time: The batter is then poured into a prepared loaf pan and baked in a preheated oven. But here’s the secret to moist perfection: this recipe uses butter, eggs, and brown sugar (which adds more moisture than white sugar), along with the natural moisture from the mashed bananas. Proper storage is key; details on that are included in the full recipe to lock in all that moist goodness.

The banana bread should be perfectly baked after about an hour at 350 degrees Fahrenheit. To test for doneness, insert a toothpick in the centre and make sure it comes out clean.

Resist the urge to dig in right away! Let the bread cool in the pan for about 10 minutes before transferring it, or you might end up with a crumbly situation.

Test Kitchen Tips

This banana bread recipe is designed to be fuss-free, according to culinary expert Nicole McLaughlin, who emphasises the beauty of a simple and classic version. Here are some tips and tricks to elevate your baking experience:

Perfectly Ripe Bananas: Skip the green bananas and focus on finding ripe ones; look for bananas that are yellow with brown spots. These will deliver the best flavour and texture.
Mashing Made Easy: Don’t overcomplicate the mashing process! A simple fork is all you need to achieve perfectly mashed bananas for your batter.
Loaf Pan Flexibility: The recipe is designed for a standard 9×5 loaf pan, but don’t worry if you only have a smaller one. Just be prepared to adjust the baking time slightly by adding a few extra minutes.

Guide for Banana Bread Recipe

Get the oven ready: Turn it on and preheat it to 350 degrees Fahrenheit (or 175 degrees Celsius).
Prep the pan: Grease a loaf pan that measures 9×5 inches. A light coating of oil or cooking spray will do the trick.
Whisk the dry ingredients: In a large bowl, combine the flour, baking soda, and salt. Just whisk them together until everything is evenly incorporated.
Cream the wet ingredients: Grab another large bowl and use an electric mixer to cream together the brown sugar and softened butter. Beat them until the mixture is smooth and creamy.
Add the eggs and bananas: Now, stir the beaten eggs and mashed bananas into the creamed butter and sugar mixture. Make sure everything is well blended.
Combine wet and dry: Gently pour the wet banana mixture into the bowl with the dry ingredients. Fold it in carefully, just until everything is combined. Don’t overmix!
Pour and bake: Transfer the batter to your greased loaf pan. Pop it into the preheated oven and bake for about 60 minutes.
Test for doneness: To check if your banana bread is done, insert a toothpick in the centre. If it comes out clean, your bread is good to go!
Cool down: Let the bread cool inside the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely. Then you can slice and enjoy!

How to Store Banana Bread

Once your banana bread has cooled completely, it’s time to store it for maximum freshness. Here’s how to create the perfect environment for your delicious loaf:

Line Up the Layers: First, place a paper towel at the bottom of an airtight container or a zip-top bag. This will help absorb any excess moisture that might accumulate and keep your bread from getting soggy.
Nestle the Loaf: Gently place the cooled banana bread on top of the paper towel. It deserves a comfy spot to rest!
Seal in the Freshness: To lock in all that moist goodness and prevent the bread from drying out, cover the loaf with another fresh paper towel.
Tight Closure is Key: Finally, make sure the container or bag is sealed shut. This creates a controlled environment that will keep your banana bread fresh and flavorful for days to come.

How long does banana bread last?

This delicious banana bread will stay fresh and delightful at room temperature for around four days. That means you can enjoy it for breakfast, afternoon snacks, or even a slice for dessert.

But if you’re looking to extend its shelf life even further, freezing is your best friend. Properly wrapped and frozen, banana bread can last up to two to four months. So go ahead, bake a double batch, and enjoy it throughout the coming weeks.

Can you freeze banana bread?

Freezing banana bread is a great way to enjoy it for longer! Here’s how to ensure it stays fresh and delicious:

Cool Down Completely: Make sure your banana bread is completely cool before freezing. This helps prevent condensation and ice crystals that can affect the texture.
Double Wrap for Protection: Once cool, tightly wrap the entire loaf in a single layer of plastic wrap. This creates a barrier to lock in moisture and freshness. Follow this with another layer of aluminium foil for extra protection.
Slice it Up for Convenience: If you know you won’t be thawing the whole loaf at once, consider slicing it first. This way, you can grab individual slices whenever you crave a taste of banana bread goodness. Each slice can be wrapped in plastic wrap and then placed in a freezer-safe container or bag.

For more articles on food, check here.

FOOD

Here’s The Best Recipe For Edikang Ikong Soup

Published

1 month ago

March 9, 2024

Adaeze Okechi

How To Prepare Edikang Ikong Soup | Fab.ng

Edikang Ikong soup is a beloved staple in Nigerian cuisine, renowned for its perfect combination of taste and health benefits. Literally translating to “vegetable soup” in the Efik language, this dish is native to Cross River State in southern Nigeria.

Edikang Ikong stands out as the ultimate source of vitamins. Packed with nutrients, it’s no wonder this soup tops the list when it comes to Nigerian soups. There’s just one catch: Edikang Ikong loses its nutritional value if you store it in the fridge for too long.

Here’s the thing: to fully enjoy the health benefits, it’s best to make just enough for a few days—a week at most. Of course, some people might not mind a slight drop in vitamins, but for those who prioritise getting the most out of their food, this is key.

Now, let’s get cooking! Here are all the ingredients you’ll need to make this delicious and nutritious Nigerian Edikang Ikong soup. The quantity can be adjusted depending on how many people you’re feeding.

Ingredients for Edikang Ikong

This recipe is for a delicious pot of Edikang Ikong soup that 12 people can feed. Here’s what you’ll need:

Seafood: A medium-sized stockfish head, 500 grams of dried or roasted fish,1 cup of ground or pounded crayfish
Leafy greens: 12 cups of waterleaf, 8 cups of fluted pumpkin leaves (also called ugu)
Fats and oils: 2 cups (or 500ml) of palm oil
Meat: Meat of your choice (assorted meats are recommended)
Seasoning: Salt and pepper to taste, 3-4 Maggi or Knorr cubes
Optional extras: 1 cup of periwinkle, 2 tablespoons of ofor or achi, ½ cup of chopped onions

How To Prepare Edikang Ikong Soup | Fab.ng

Tips:

In the pictures, you’ll see sliced waterleaf, ugu leaves, 1.5kg of mixed meat (goat and cow liver), pounded crayfish/pepper mix, and periwinkles.
Periwinkles are a common optional ingredient. You can buy them pre-cleaned at most Nigerian markets, or skip them altogether if you prefer.
For even more detailed instructions, check out the video linked below.

How to prepare the vegetables

Here’s how to prep the leafy greens for your Edikang Ikong soup:

Slicing the leaves: You have two options. In Nigerian markets, vendors often pre-slice the leaves for you. But you can easily do it at home using a sharp knife and a chopping board.
Washing the leaves: There are two schools of thought here. Some people prefer to wash the leaves thoroughly before slicing them. Others prefer to slice first, then wash. Honestly, it boils down to personal preference.

The reason you should consider slicing your leaves yourself is to ensure they get a good wash to remove any sand or dirt. If you choose to wash before slicing, that’s perfectly fine too. Just be sure to wash the fluted pumpkin leaves (ugu) before slicing, but the water leaves can be sliced before washing.

How to cook Edikang Ikong soup

How To Prepare Edikang Ikong Soup | Fab.ng

Now it’s time to cook edikang ikong soup. Here’s a breakdown of the steps:

Season the meat: Marinate your meat with 1 teaspoon of salt, 2 seasoning cubes, and some sliced onions for added flavour. Let it sit for at least 10 minutes.
Partial cook the meat: Cook the seasoned meat in a pot for about 10 minutes. Then, add some water and continue cooking until the meat is about 70% cooked.
Prepare the stockfish and dried fish: While the meat simmers, clean the dry fish and stockfish by rinsing them with hot water. This helps remove any sand or impurities. Add the cleaned fish to the pot with the cooked meat. If your dried fish has a strong flavour, add it at the beginning of this step.
Add the palm oil: Edikang Ikong soup is known for its rich flavour, and palm oil is a key ingredient. Pour in 1 cup (or about 500 ml) of palm oil. The recipe mentions that 300 ml was used in the video, so feel free to adjust the amount based on your preference.
Simmer and season: Let the mixture simmer for 5–10 minutes, ensuring everything boils together with minimal water remaining. You want a rich, flavorful base.
Add the leafy greens: Now it’s time for the stars of the show—the vegetables.

Here’s the order:
- Add the water leaves, stir, and simmer for 3 minutes.
- Next, add the fluted pumpkin leaves (ugu).
- Finally, stir in the pounded crayfish/pepper mix, periwinkles (if using), and 1 additional seasoning cube.
Final touches: Give everything a good stir and adjust the seasoning with salt and pepper to your taste. Here’s where you can also add an optional tablespoon of ground ofor or achi for an extra flavour boost. Sprinkle it in a little at a time, then stir and taste it to avoid overpowering the other flavours.
Simmering and serving: Cover the pot partially and simmer for 3-5 minutes. Your delicious Edikang Ikong soup is ready. Enjoy it with your favourite Nigerian swallows, like fufu, semo, wheat, eba, or pounded yam.