começa o calor e eu lembro-me da Nigéria. o calor lá era húmido e constante, e cheio de lagartos coloridos rastejando pelo chão. nos últimos tempos que lá passei, uma menina nigeriana que trabalhava comigo passou-me algumas receitas de pratos básicos da gastronomia nigeriana. vou transcrevê-los aqui, como me foram ditados, naquele inglês belíssimo, visceral, orgânico, biológico!, 'pidgin', mas cuidado ao mesmo tempo - para que eu o entendesse e escrevesse bem. bom apetite!
kosai (bean cakes)
2 cups of
beans, pick dirties, take a bowl and pour 2 cups of water, pour the cleaned
beans into the bowl of water, allow to soak for 20 minutes, after that wash the
beans, remove the back, rubbing the beans, remove the chaff. Add crayfish,
pepper and onions. After, ground the beans, without adding too much water.
After grounding you get the paste, which should be thick. Use groundnut oil,
add little onions to the oil and fry the paste.
koko
after
soaking the millets of the corn for 2 hours, wash it. Add ginger (dry or
fresh), sweat potatoes (dry or fresh) and ground it. After grounding, sieve to
remove the chaff. Add water and leave it until the next day. The day after you
will notice the pap under and the water above. Pour the water away and fetch
the pap and keep it in the fridge.
egusi soup
ingredients:
2 cups dried mellon seeds, meat (beef) or stock fish, 2 big spoons palm oil,
salt, crayfish, vegetables (spinach (if u don’t have pumpkin leaves), pumpkin
leaves (= ugo leaves), bitter leaves, curry, 3 maggi cubes
Ground the
mellon seeds in the blender without adding water and keep it. Ground or pound
the peppers, pound the crayfish, wash the stock fish and boil it for 10
minutes, bring it down and keep the water of the fish aside. Wash the neat, put
it in a pot, add water, spices (curry), chop some onions, salt and boil for 15
minutes. Bring it down and keep the stock (water of the boiling) aside. Wash
the pumpkins leaves, use little salt to kill the germs, chop it, slice it and
keep it in a separate plate. Wash the bitter leaves, squeeze it very well and
pound it and keep it aside.
Bring your
pot, light your stove, then pour your oil, allow to be heated for 5 seconds.
Add the grounded pepper and fry for 2 minutes, then the crayfish for 1 minute,
then add the paste of melon seeds and keep stirring it for 10 minutes. Pour all
your stocks, put the vegetables, the boiled fish and meat and put the magi
cubes.
