When a typical Nigerian is really hungry, you would likely hear them refer to having a 'proper meal' with 'swallow', for want of a better word.
In my blog of 19th November 2016, I referred to 'Swallow' as Carb based meals made into a mouldable supple form. I guess, they sit well in the tummy for a longer time and keep one going. A similar thing is said of Oat porridge.
So, as a student, Nigerian, you have had serious swotting to do and you don't want sweet oats but spicy and enduring feeding. You miss your Mum 😢,(....now at least)
You can't go home, just yet and you wish you had paid attention when Mum asked you to.
Let's do a quick lesson here.
That is 'swallow' made from ... yes, Oatmeal with Egusi soup supporting. See the criss cross there between English and African diets or cultures ? 😆.
Things you need
Plain shop brand Oats and a dry blender to grind it into a fine powder
a small Onion, chopped
some palm oil and or sunflower oil and a tin of chopped plum tomatoes
sliced Kale or Frozen packed Spinach
a chicken stock cube
powdered crayfish if you have any or prawns
salt to taste
1 Scotch bonnet or powdered chilli pepper
1 Bell or sweet pepper chopped
Chicken breast, frozen. Chop into dices.
Powdered egusi and some dried bitter leaf (which you might have remembered to pack in your suitcase when leaving home or you can buy from an Afro-Caribbean shop near you) The bitter leaf is optional. It simply adds an extra edge to the taste of the soup.
To make the soup
Heat whatever oil you have gently
Add the chopped onions, powdered crayfish and or prawns, the scotch bonnet, chopped bell pepper, a sprinkling of the dried bitter leaf and the chicken cube.
Add salt to taste.
Stir gently till you get a lovely distinct aroma. (Usually an indication of how your soup would taste)
Pour in the chopped tomatoes, you need this especially if you had no palm oil. Stir fry for a short time and add in the diced chicken continue frying at low heat till chicken and tomatoes are cooked. Add some water to make up the sauce and leave to simmer.
Put your ground egusi in a bowl, add hot water enough to cover it and microwave it for about 2 - 3mins. When done, pour it into the simmering tomato sauce and cook till the egusi is fully thickened. If it is too thick, add a little more water.
Finally, add in handfuls of washed sliced kale or frozen spinach and cook the soup further, stirring lightly, till the vegetable is tender.
To make a moderate sized 'Swallow' mould
Put about two cups of water in a small pot to boil.
Stir in gradually your blended oatmeal.
Keep mixing with a wooden spoon until it just comes together in a supple consistency.
Leave on low heat for about two minutes.
If too thick for your liking, add a bit of hot water and then mix in again after brief cooking, to a lighter consistency.
Serve on a plate and leave to cool. Dish your soup and food is ready!
Bon Appetit and don't forget to go back to your studies after eating. 😉
Just when I was about to mouth off that Africans are not 'sweet eaters generally'. Then I get to hear of 'koeksisters' (might as well be 'kicking sisters' for all this sweetness 😁. That is why I have called them trouble makers).
Anyway, after all the chit chat, let's hear from Imma of Immaculate bites what the sweet treat is all about.
Hope you had a great day yesterday.
No fighting, no squabbles, no down in the dumps mood either?. 😁
Here's something from my friend 'Timi Wedding Trendy's' Facebook timeline.
I think this is guaranteed to be a peace maker, love stirrer and make a lastimg impression on any guests too.😌
Presenting to you, "Fufu and okro soup". Along with a plate of some select pieces of meat, chicken or fish by the side; 'you will not be forgotten in a hurry'.😁
That should attract the interest of almost anyone, African or not.
Even if you sit down to eat this alone, I'm sure you would be smiling to yourself all throughout the meal.
So let's continue to up our game and be more adventurous.
You can share pictures of your adventures with us here or on our Facebook page 'Fally's Food Hut @FJAfrocaribbeanfoods' with the #lunch/breakfast/dinnerMycountry*style. For example, for the above it would be #dinnerNigerianstyle.
We celebrate with them and wish them all the best, especially in this day and age when some nations don't seem to know if they are going backwards or forwards.
In tribute to them, today we shall be taking a look at a Somalian 'one pot rice and goat meat' dish.
Our chefs are Abdullahi and Leila of Xawaash Restaurant YouTube channel and they are resident in Canada.
A peculiar spice mix is used amongst other stand alone spices called 'Xawaash'. It is said to be highly aromatic. Forget coriander, parsley and other fresh herbs. A lot of dried seed or stick spices were used. See for yourself in the video above. It's always good to learn something new.
Somalia is preparing to go through a new experience too.🙏