Category: Woven Recipe

Amora (in Hausa) or Amwam (in Tarok) is a typical Tarok and Hausa Food in Plateau State.

Tarok people are a popular tribe in Plateau State located in Langtang North and South LGAs.

They are hardworking people, they also have a traditional dish called Amuam which they prepare during marriages, cultural days, and coronations.

Read Also: The Tarok People of Plateau State

Amora or Amwam sometimes spelled Amuam or Amwuam is prepared like yam porridge, this simple porridge is prepared from a starch plant, the starch plant, which resembles cocoyam corm, is usually peeled, sundried, and ground into powder.

Amwam is the Tarok name for this food. However, the Hausas called it Amora.

Amora is indeed a mouth-watering porridge that you can never get enough and it is one of the simplest dishes so far, if you have eaten Ikokore (water yam porridge) before, you will definitely love Amora because it has a similar taste and texture to it.

Amora or Amwam is prepared in a similar way to Tuwo or Native jollof rice, the process is always very simple but requires much carefulness because, without that, you are going to end up with a lumpy porridge which is not what want.

To prepare Amora, what you need to do is to combine all the ingredients in one pot and bring the stock to a boil, then add the dried starch to the boiling stock a little at a time and stir consistently in an anti-clockwise direction while you watch the content thickened into a yummy porridge-like.

Ingredients

• 3-cup starch
• 500g of Liver/heart
• 3 medium-sized dried fish
• 1 medium onion
• 3 scotch bonnets
• 2 tablespoons ground crayfish
• 2 stock cubes
• cup green peas
• 3 medium carrots chopped
• 1/2 cup palm oil
• Salt to taste

How to Prepare Amora or Amwam

1. Rinse liver into a pot and season it with onion, pepper, stock cube, and salt, and place on heat to cook.
2. Diced the carrots, and onion, dress the dried fish and pound peppers and set all of these aside.
3. Once the liver has cooked, separate it from the broth, cut it into tiny pieces, and set aside.
4. Add one cup of water to the meat water and bring to a boil, add palm oil, chopped onion, pepper, and stock cube and let the oil dissolve.
5. Add the dried fish, liver, carrots, and peas, and cook the stock for 5 minutes so that the carrots become soft.
6. Reduce the heat to medium-low; use your hand to fetch the starch into the content while stirring with the other hand. A spatula is best for this process.
7. Keep adding the starch to the stock until it starts to thicken. Once it has thickened, stop adding the starch and keep mixing until the white starch is longer visible in the pot.
8. Leave the Amora to cook for five minutes with the lid closed, come back to it and stir, and take it off heat.
9. Amora (Amwam) is ready, serve it warm just as it is.

Have you ever heard of Amora (Amwuam) or prepared it before, what did it taste like?

Share your experience with us below.

Masa is a staple similar to a pan-fried rice cake, common among Northern Nigerians and Hausa People.

The recipes vary a little across households but the basic premise never changes.

Made with rice and just a few other ingredients, this dish is easy and inexpensive to prepare.

It is nutritious, delicious, and filling, and its fluffy goodness can be enjoyed alone or paired with a sauce.

Traditionally Masa is made into an oval shape. 

You can experiment with some onions and ginger in your masa

Ingredients

• 1.5 cups raw rice
• 1.5 tablespoons cooked rice
• 1.5 teaspoons active dry yeast
• 4 tablespoons sugar
• 2 cups water at room temperature
• 1/4 teaspoon ground akaun (cooking potash) (Optional)
• ½ teaspoon salt

Direction:

1. Soak the raw rice in 5 cups of water overnight.
2. Dissolve the sugar and akaun in the  1.5 cups of water and add the yeast. Set aside in a warm area* for 10-15 minutes, until very frothy.
3. Drain the rice completely. 
4. Blend rice with the yeast and akaun mixture to make a smooth batter.
5. Add the cooked rice, and blend to combine well. The batter should be very thick
6. 4.  Pour batter into a large bowl, cover, and leave in a warm place for 8-12 hours. You want the mixture to rise, collapse and ferment.
7. 5. Add salt and a little bit more sugar if needed. Add a bit of water if necessary so that you have a batter that is just as thick as pap
8. 6. Heat your pan over medium heat. Wipe a few drops of oil over it, Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan.
9. 7. Flip after 2.5mins and cook the other side for another 2 mins. keep making until you use up all the batter.
10. To warm up my mixture, I turned the oven on for 3 minutes, allowed it to cool off a bit, and left the mix in.

Gote or Acha is a traditional delicacy of the Plateau people.

A great food, Gote Acha is widely enjoyed not only in Jos, Plateau State alone but the whole of Northern Nigeria.

This grain which is variously called Gote, Gwote, Gwete, Fonio, Acha, Pate Acha is underrated but it is packed full of nutrients.

Very Nutritious, Gote Acha is a simple meal born out of the marriage between Acha and some vegetables.

It is traditionally prepared without seasoning with beef brisket, sorrel leaves, garden egg leaves, tomatoes, pepper, and onions.

However, the beauty of cooking Gote is that recipes can be altered to suit our individual tastes.

This means that you can personalize the recipe by adding or subtracting any ingredient(s) of your choice. 

You can also tweak the cooking method. From this recipe acquired by My Woven Words, we don’t have beef brisket but we have beef and smoked fish so we decided to use both.

We also didn’t use the garden egg leaves or sorrel leaves but we used Spinach, a little cabbage, tomatoes, two sticks of carrot, and green pepper.

We used them and the result was a lovely, delicious meal.

Ingredients

• A Cup of Acha
• Beef
• Smoked Fish
• Crayfish
• Fresh Tomatoes
• Onions
• Pepper
• Carrot
• Cabbage
• Green Pepper
• Spring Onion
• Stock cubes
• Salt

How To Prepare

1. Rinse the meat thoroughly. Spice it with onions, seasoning cube, pepper and salt.
2. Cook on medium heat till it’s tender.
3. While the meat is boiling, prepare the rest of the ingredients.
4. Peel, rinse and dice the onion. Set it aside for later use.
5. Clean the smoked fish.
6. Rinse and dice the pepper, tomatoes, carrot, cabbage, green pepper and spring onion.
7. Pluck, rinse and slice the spinach.
8. Set the prepared ingredients aside for later use.
9. Pour the Acha into a sizeable bowl and rinse. Please note that Acha is usually very sandy; you should therefore rinse it thoroughly to get rid of the sand.
10. Check the meat. If it’s tender enough to suit you, take the pot off the heat and place a fresh pot on medium heat.
11. Add some oil to the pot and fry the meat till it’s brown on both sides.
12. Scoop them into a paper-lined sieve and set it aside for later use.
13. Decant some of the oil then pour in the diced onion; fry till translucent.
14. Add the tomatoes and pepper. Fry for two minutes.
15. Pour the meat, smoked fish and meat stock into the pot.
16. If the meat stock won’t be enough to cook the Acha, add two or three cups of water to the pot and bring it to a boil.
17. Now, pour the Acha into the pot.
18. Stir consistently and when the food starts thickening, add the carrot, green pepper, spring onions.
19. Stir again.
20. Allow the food to cook for another minute then turn off the heat.

A RECIPE FOR YAM PANCAKES

WRITTEN BY GBEMISOLA AKINLOYE

Welcome! You are on your path to discovering how to prepare a mouth-licking, palatable recipe… You can and will prepare a sensational Yam Pancakes conveniently.

INGREDIENTS

• Yam
• Flour
• Grounded pepper
• Egg
• Oil for greasing

DIRECTIONS

1. Peel and grate the yam.
2. Soak for about 20 minutes
3. In a bowl, add the flour, pepper.
4. Break in the eggs and add a little water, mix together to form a thick consistency.
5. Then add the grated yam.
6. Grease a frying pan with oil, pour in the batter, leave on a side for 3 minutes, flip over and leave for another 3 minutes till both sides are cooked.
7. Reheat and re grease the pan, repeat the process.

Your Yam Pancakes is ready. Serve with any sauce of your choice (just like yam and stew, but with a twist!).

Written by Gbemisola Akinloye

Gbemisola is a chef, nutritionist and food photographer.

IG: a.gbemmie

COPYRIGHT

Copyright © 2020 by My Woven Words: No part of this published blogpost and all of its contents may be reproduced, on another platform or webpage without a prior permission from My Woven Words except in the case of brief quotations cited to reference the source of the blogpost and all its content and certain other uses permitted by copyright law. For permission requests, contact the admin on admin@johnsonokunadea.com, or WhatsApp/Text him on +2347036065752

Nigerian Stewed Beans (Èwà Rírò) is a Nigerian Beans recipe made with Honey or Black Eyed Beans. Stewed Beans is quite similar to the popular Beans Pottage, the main difference being the addition of fresh pepper.

Today, on Woven Recipe we are supplying you with the knowledge you need to be able to prepare Nigerian Stewed Beans.

Now let’s get started!

You’ll need the following ingredients to prepare Nigerian Stewed Beans (Èwà Rírò)

INGREDIENTS FOR NIGERIAN STEWED BEANS

• 3 Cups Honey Beans
• 3 Cooking Spoons Palm Oil
• 2 Red Bell Pepper (Tatashe)
• 2 Tomatoes or 1/2 Can Plum Tomatoes
• 1/2 Cup Washed and Shredded Smoked Fish or Shawa
• 1 -2 Tablespoons Cayenne Pepper ( Ata gungun)
• 2-3 Tablespoons Crayfish Powder
• 2 Onions
• 3 Cloves Garlic
• 1 Maggi Crayfish
• Salt to Taste

Now since we have the ingredients listed above, let’s prepare our delicious Nigerian Stewed Beans (Èwà Rírò)!

PREPARATION OF NIGERIAN STEWED BEANS

1. Pick, then boil the beans on high heat with 1 chopped Onion, the Garlic Cloves and Salt to Taste. Boil till the beans become soft…

1. Blend the Bell Peppers, Tomatoes and half of an onion until smooth, then set aside…

1. While the Beans is boiling, place a saucepan on low to medium heat. Add the Palm oil. When the oil heats up, add 1/2 Chopped Onion and sauté till the Onions begin to caramelise, this should take 6-7 minutes.

1. Now, add half of the Crayfish powder, continue to sauté for a further 2 minutes…

1. Then add the Shawa or Smoked fish, Sauté for 2 minutes…

1. Then add the blended Pepper…

1. Now, add the Cayenne Pepper, the rest of the Crayfish and Maggi Crayfish..

1. Then, continue to fry for 10 minutes. Remember to stir every now and then to prevent burning..

1. After 10 minutes, transfer the Stew into the Beans…

1. Reduce the heat to low, stir and combine. Taste for seasoning and adjust if necessary. Now, leave to simmer for 3 minutes. Your Nigerian Stewed Beans is ready…

1. Enjoy with Plantain, Yam, Bread or Garri…

Source: Sisi Jemimah 

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COPYRIGHT

Copyright © 2019 by My Woven Words: No part of this published blogpost and all of its contents may be reproduced, on another platform or webpage without a prior permission from My Woven Words except in the case of brief quotations cited to reference the source of the blogpost and all its content and certain other uses permitted by copyright law. For permission requests, contact the admin on admin@johnsonokunadea.com, or WhatsApp/Text him on +2347036065752

Kunnu, a non-alcoholic beverage produced from tigernuts and spices (ginger, cloves, red and black pepper) the method of preparation of the drink is described below.

Tigernut milk is also known as “Kunnu” in the Northern part of Nigeria, “Offio” by Yorubas and referred to as “horchata de chufa” in Spain.

Unlike milk made from almonds or other nuts, tiger nut milk is rich in unsaturated fat, as well as minerals and vitamins C and E.
Tigernuts are a traditional food of Africa and Spain. The milk is naturally sweet, creamy with a rich and nutty flavour.

Unlike milk made from almonds or other nuts, tiger nut milk is rich in unsaturated fat, as well as minerals and vitamins C and E.

Tigernut milk or kunnu aya can be made simply by soaking the tubers in water, blending and straining; however, the addition of spices like cardamom and cinnamon, dates, alligator pepper as well as a sweetener is lovely.

Ingredients:

• 7 cups Tigernuts
• 3 cups dry Dates
• 1 whole Coconut
• 3 teaspoons Vanilla Essence

Directions:

• Wash Tigernuts to completely remove all dirt. Washing will require a lot of scrubbing. The washing will require several change of water.
• Wash and deseed the dates. Break and carve out the coconut flesh.
• Grind Tigernut, dates and coconut with 3 60 cl bottles of water.
• Sieve first with the larger hole sieve, then sieve again with a smaller hole sieve, lastly if you want the milk very fine , pass it through a muslin cloth.
• You can add pieces of chopped dates and roasted coconut flakes to the drink.
• Chill the drink and use as needed.

Why Tigernuts Are Good for You

Kunnu are a rich source of nourishment, and remain a significant source of food for both the poor and the wealthy throughout northwest Africa. They’re rich in minerals like calcium, iron, magnesium, potassium and phosphorus, as well as vitamins C and E. 

They’re a good source of oleic acid (a monounsaturated fat also found in olive oil, avocado and pork fat), and which is associated with increased HDL (good) cholesterol levels.

Tigernuts, also a member of the nutsedge family, are also traditionally used in folk medicine along with ginger and mints to treat upset stomachs, digestive issues and irritable bowels.

They are also a good source of prebiotics (that is food for the good beneficial bacteria in your gut!) like inulin and resistant starch.

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Do you know that smoothies helps your skin glow?

Well today on food session on My Woven Words, we are going to learn how to make healthy smoothies without spending much. You really don’t need to have the whole fruit in this world to make a nice smoothie, just work with what you have and enjoy. So first you have to get the machine
Get your fruit: banana, berries, grape, watermelon, avocado, strawberry, Apple, mango, pawpaw, and every other fruit you like but try as much as possible to avoid too much fruit with citrus like orange and the likes.
Wash them and chop them in the bottle.
Add farm fresh youghort of any flavour.

Add condense milk and blend all together.
Your smoothie is ready!!! Always drink before meal.
The one I made this morning had just banana, Apple, grape, watermelon, farm fresh yoghurt and condense milk, trust me the taste was awesome you don’t want to know just by me telling you. Go try it !!!

My name is Oluwadamiloju Dosunmu, a caterer, a lover of Christ and a lover of food? it been a while but I’m back to give your special recipes from Dammy’s Treat.. you can now reach me on Instagram @dammys_treat. Drop your comment and include in your comment what you would like to know how to prepare for that special person in your life and I’ll pick randomly and yeah you have it…#eathealthy #treatyourtastebuds

By Dosunmu Lydia Oluwadamiloju.

POUR AND BLEND, TWO EASY STEPS TO MAKE DONKWA

Donkwa or Tanfiri as it is called in some areas is a savory Nigerian snack made with corn meal and groundnuts. An easy snack to make and it does not even require cooking. It is a snack that reminds me of my childhood, my grandma would fill two huge polythene bags packed with Donkwa for me and my siblings but now I can enjoy the Donkwa made with my own hands.

Ingredients

• Corn meal(made from roasted corn)
• Grinded  groundnut or groundnut powder
• Ground chili powder
• Sugar
• Grinded clove
• Groundnut oil
• Water

Directions

1. pour the corn meal, groundnuts, sugar, ground chili powder and ground clove into a blender and grind until all ingredients are well combined to form a smooth fine powder.
2. 2. Transfer the fine powder into a large bowl. Then scoop out some of the powder into another bowl, gradually add drops of water and oil, mix well and mold into balls. Don’t add too much oil or water so that it doesn’t look soaked or sodden.

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Copyright © 2020 by My Woven Words: No part of this published blogpost and all of its contents may be reproduced, on another platform or webpage without a prior permission from My Woven Words except in the case of brief quotations cited to reference the source of the blogpost and all its content and certain other uses permitted by copyright law. For permission requests, contact the admin on admin@johnsonokunadea.com, or WhatsApp/Text him on +2347036065752

SIMPLE STEPS TO MAKE TOFU – BY ESTHER YILA.

As a girl who is from the north and lives in the north, Tofu or “Awara” as it is popularly called in the northern part of Nigeria is found in almost every street corner selling at 5 naira per piece. Awara or Tofu is a very healthy and tasty snack with its main ingredient being soya beans.

INGREDIENTS

• 3 cups of soya beans.
• Freshly squeezed lime juice or alum (this is to be used as a coagulant(to separate liquids from solids)
• Water
• Salt
• Maggi
• Pepper
• Onions
• Groundnut oil for frying.
• Equipment.
• Blender
• Sieve cloth/Ase (the same one used for ogi/pap)
• A big pot for boiling
• A frying pan

DIRECTIONS

• Soak the soya beans overnight.

• Drain and grind in a blender (add about 3 cups of water while grinding)

• Pour the grinded soya beans.
• Boil for about 45 minutes to 1 hour and stir frequently (be careful, the milk has a tendency to boil over).

• Reduce the heat, add in the lime juice or alum which has been soaked in water to dissolve, do not stir, at this tofu should start to form.
• Turn off the heat, cover the pot and set aside to cool.
• Place the Ase in a bowl , pour the soya beans and strain as much liquid as you can this liquid is soy milk which can be taken as a drink later.
• Press down on the tofu bag with a tray under and a heavy object for instance a mortar to remove excess water from the tofu.
• Leave it for a period of time till you’re sure the excess liquid has drained completely and allow it to settle.

• cut the tofu into desired sizes and season with salt, Maggi and pepper. Deep fry until golden brown

Tofu or “Awara” can also be used in stir fry, stews and sauces as a great meat alternative. A personal favorite of mine on how tofu can be enjoyed is with yaji (seasoned pepper powder) and chopped raw onions.

By Esther Yila

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