0:3550 Best
Cuisine
West African
Stews built on pepper, groundnut and palm oil, grains cooked to order and grilled meats worked over hard heat.
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0:35Questions from the pass
West African: frequently asked
What is the correct rice-to-liquid ratio for Nigerian Jollof?
Use a 1:1 ratio of long-grain parboiled rice to rich tomato-red pepper stock. Wash the rice thoroughly to remove excess starch. Seal the pot tightly with foil under the lid to trap steam, cooking on low heat for 25 to 30 minutes. Let the bottom layer slightly catch and scorch to achieve the traditional smoky 'party rice' flavour.
Do you need to bleach palm oil for West African stews like Ayamase?
Yes, traditional Ayamase requires bleached palm oil. Heat unrefined red palm oil in a covered pot over medium heat for 10 to 15 minutes until it turns amber-clear. Turn off the heat and let it cool completely before opening the pot to avoid hazardous smoke. This process removes the heavy, carotene notes, creating a neutral, nutty base.
What ingredients are in the Suya spice rub?
Suya uses Yaji, a dry rub made from ground kuli-kuli (press-defatted peanut cake), ground ginger, garlic powder, cayenne pepper, paprika, and bouillon powder. Coat thinly sliced beef flank or sirloin generously with the rub. Grill over white-hot charcoal at 230°C for two to three minutes per side to char the exterior while keeping the meat tender.
How do you thicken West African groundnut soup?
Groundnut soup is thickened naturally using unsweetened, smooth peanut paste. Sweat onions, garlic, and ginger, then add tomato paste and scotch bonnet. Whisk the peanut paste with warm chicken stock at a 1:4 ratio before stirring it into the pot. Simmer gently on low heat for 30 minutes until the natural oils rise to the surface.
How do you prepare Egusi seeds for Nigerian soup?
Grind raw egusi (white melon seeds) into a fine powder. Mix the powder with a little water or chopped onions to form a thick paste. Drop spoonfuls of this paste directly into a simmering pepper and palm oil broth. Let it cook undisturbed for 10 minutes to form firm, curd-like lumps that mimic the texture of scrambled eggs.