Guardiannewsngr

Guardiannewsngr

Guardiannewsngr

Posted on: January 24, 2012 - 3:12 am
by Admin

Bu sayfa resmi sayfası değildir, istatistik bilgileri bilgisayar programı tarafından, diğer bilgiler internet kullanıcıları tarafından özgür wikiler aracılığıyla oluşturulmuştur. Buradaki bilgiler tahminidir, ancak yanlış bilgileri wikilerle düzeltme imkanı vardır. Kullanılan servislerin hakları sahiplerine aittir. (yararlanılan servisler) Do it with new yam
New yams are arriving the markets in heaps, LYDIA ENYIDIYA EKE presents you the many culinary possibilities of the energy-giving food.
HURRAY, the rainy season is back, the new yams have arrived in abundant heaps in the markets. This season is generally known as the New Yam festive period where most communities celebrate the advent of the new yam.
With the introduction of this yam, the old yam with fibres is quickly forgotten and kept aside for another planting season although some people still prefer the latter to the former.
There are many types of yam and the most common ones are white yam and water yam.
This root vegetable is very rich in carbohydrate, starch, water and other essential nutrients. It can be boiled, roasted, fried, and used alongside other foods.
It can also be ground into powder for preparing Amala or cooked and converted to pounded yam. Enjoy the new yam season with these mouth-watering recipes.
Yam balls
Recipe for six servings:
1 large yam tuber (white), peeled and sliced
3 fresh eggs
1 cup bread crumbs
2 tins sardines (mashed)
2 plates well prepared sauce
1 cup chopped meat
1 bottle oil for frying
Method
Boil the yam until very soft. Trasfer to a mortar and mash until you have a smooth paste. Add the well-prepared sauce and sardine, including the chopped meat. Bind the whole mixture with the beaten egg (this will help the mixture not to scatter in the oil). Place on a floured board and form into sausage shape.
Dip the shaped balls into the beaten egg mixture with the brown bread crumbs. Fry in deep oil until the colour is slightly brown. Remove from heat and serve with chilled drink.
Ikokore
Recipe for four servings:
1 medium size water yam
2 smoked or dry fish
3 cooking spoons palm oil
5 tablespoons crayfish
5 fresh red peppers (crushed)
1 big onion (crushed)
3 fresh tomatoes (crushed)
1 pack ogiri or iru (optional)
1 bunch green vegetables (shredded)
Salt and maggi to taste
Ikokore is a water yam delicacy that is enjoyed by the Yorubas, especially, the Ijebus. Their Efik speaking counterparts call the same food epkankukoh (theirs in wrapped in leaves and cooked). The Ibos call their Oto.
Peel the yam and cut into big slices. Wash and grate with a tiny grater into a neat tray. Set aside and set a pot on the fire. Add some water to the pot and allow to boil.
Pour the washed and cleaned fish into the boiling water, including crayfish, onion, pepper, tomatoes, oil, salt and maggi to taste. (Better still, you may first try the oil in an empty pot before adding the onion, tomatoes, pepper and other ingredients). Stir thoroughly and allow to cook and mix properly for 10 minutes or until the fish flavour has circulated the water.
Add the water yam to the water in lumps. Leave to cook for another five to seven minutes before stirring. Stir gently and allow to simmer until properly cooked. Add the shredded vegetables and remove from heat. Serve hot.
It is pertinent to note that the difference between the above method and ekpankukoh is only in the wrapping of the water yam with the edible green vegetable. Rather than shred into the delicacy, it is used for wrapping and cooking.
And in the case of oto, the oil is added before the yam is added to the pot. All the same, it is the same water yam!
Isikolo
Recipe for four servings:
1 medium size water yam (peeled, washed and grated)
4 pieces dry fish (cleaned and deboned)
6 fresh peppers (ground)
1 onion (chopped)
1 cooking spoon palm oil
1 bunch leaf for wrapping
Salt and maggi to taste
Isikolo is a special Benin delicacy that is prepared with grated water yam. Mix the grated water yam with salt, maggi dry fish and all other ingredients including the palm oil. Mix and beat the mixture properly, mix well and wrap in banana leaves. Transfer to the pot and add a little hot water to prevent burning. Steam as moi-moi until the delicacy is set and well cooked.
Although, at first sight it may not look very attractive, the taste is delicious and the food is equally rich nutritional value.
Pounded yam
Recipe for six servings:
1 medium yam
Water for cooking
Little pinch of salt (optional)
Mortar and pestle for pounding
Pounded yam is an household name. There is hardly any tribe in Nigeria that does not enjoy this starch carbohydrate enriched food.
Peel the yam, cut into small sizeable pieces and wash. Pour into a sizeable big pot and cook until very soft and tender (salt and can be added, but it is not compulsory). Drain off the water and transfer to a clean washed mortar.
Using a pestle to pound until yam is very smooth without any lumps. Remove from the mortar, mould into large balls and serve with any soup of your choice - edikangikong, eforiro, nsala, egusi or any other vegetable soup.
Chicken vegetable yam
Recipe for 10 servings:
1 large yam
2 smoked fish
1 large onion (sliced)
4 tablespoons crayfish
2 bunches spinach (shredded)
3 cooking spoons
Salt and maggi to taste
1 kilogram chicken
2 tins tomato puree
5 fresh red peppers (crushed)
Broad leaves for wrapping
Peel and wash the yam, cut and grate. Add the shredded spinach, mix in one cooking � spoon vegetable oil into the grated yam, add little salt and mix thoroughly. Wash the broad leaves and scoop the yam mixture into the leaves.
Wrap like moi-moi and steam until ready (between 35 and 40 minutes). Remove from heat and set aside.
Meanwhile, heat the remaining vegetable oil for some minutes. Add the onion and fry for two minutes. Add the tomato puree, pepper, fish, chicken and crayfish. Stir in the salt and maggi to taste. Simmer and remove from heat. Serve with the steamed grated yam.
Ekso soup
Recipe for four servings:
1 medium size fresh fish
1 cup fresh shrimp
1 teaspoon ground fresh pepper
1 onion (chopped)
1 small yam
Maggi and Salt to taste
I small piece uyayak
Method
Clean the fish, cut into pieces, dress and bring to boil. De-vein the shrimp, wash and add to the fish. Add the yam, salt, maggi and uyayak and cook until the yam is tender. Stir and cook the soup for another to minutes. Simmer and serve.
Feten doya
Recipe for six servings;
1 medium tuber yam
5 fresh tomatoes
1 large smoked fish
1 large onion (sliced)
3 cooking spoons palm oil
4 fresh red peppers (crushed)
Maggi and salt to taste
3 tablespoons crayfish
1 bunch ugu leaves or any vegetable.
Peel and wash the yam, Cut into small pieces and set on fire. Add the salt, maggi and pepper. Steam for 15 minutes before adding the onion, crayfish fish, palm oil, and tomatoes. Cook until the yam is very soft and the water of the food turns yellowish-red. Add the vegetables, simmer and remove from heat. Serve warn.
Dande
Recipe for 2 servings
1/2 medium size yam
1 cup wheat flour
2 eggs (whisked)
3 tablespoons granulated sugar
1 cup roasted groundnuts (crushed)
1 litre vegetable oil.
Peel, wash and cut the yam into pieces, boil until soft, strain and mash into a paste. Fold in the flour, sugar and eggs. Add the crushed nuts, mould into balls and try in hot vegetable oil. Let the colour turn golden brown. Remove from oil and serve.
Yam and egg fritters
Recipe for four servings:
1 medium size yam(peeled and sliced)
3 fresh red peppers (crushed)
6 fresh tomatoes(chopped)
4 fresh eggs (beaten or whisked)
1 large onion (chopped)
1/2 bottle vegetable oil
maggi and salt to taste.
Method
Grate the yam and all other ingredients, including the salt and maggi to taste. Add the beaten eggs and mix very well. Fry in small balls in deep oil until brown. Serve warm.
Yam and bean porridge
Recipe for eight servings:
1 large yam
4 cups beans (while or coloured)
1 tablespoon dry ground pepper
1 large onion (chopped)
4 tomatoes (crushed)
1 smoked fish (cleaned and washed)
2 cooking spoons palm oil.
Maggi and salt to taste.
Wash and set the beans on fire add a little onion and cook until quite tender. Meanwhile, peel the yam and cut into small pieces. Wash and transfer to the pot. Add all other ingredients, including the palm oil. Add the salt and maggi to taste. Cover and cook until everything is thoroughly mixed and well cooked. Uncover, stir and simmer for some minutes. Remove from heat and serve warm.
Fried yam & ogg
Recipe for five servings:
1 medium size white yam
4 eggs (beaten or whisked)
4 fresh red peppers (chopped)
6 fresh red tomatoes (chopped)
1 big onion (Chopped)
Salt and maggi to taste
1/2 bottle vegetable oil for trying.
Peel the yam and cut into slices. Wash and drain. Add salt to taste and deep fry until slightly brown. Drain and set aside. In a sauce-pan fry the hot oil with onion, pepper, tomatoes salt, maggi and beaten eggs. Stir and simmer until the egg sauce is set and well-cooked. Remove from heat and pour into a flat dish. Set the fried yam beside the egg and serve.
Source: Guardian Newspaper