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Nigerian Dishes & Recipes
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Tired of the usual bland artichoke and spinach dip, aka mundane holiday appetizers served everywhere? Feast on this: Chef Craig Richards from La Tovola restaurant in Atlanta shares a creative in season Thanksgiving or Christmas holiday recipe your guests will love: A warm pear and squash bruschetta with sourdough bread, topped with slices of savory cheese. Enjoy!
Pear and Squash Bruschetta
Chef Craig Richards
12-14 pieces, serving 6-12 people
1 butternut squash (1-1/2 pounds)
2 yellow onions (1 pound), coarsely chopped
2 medium carrots, coarsely chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
4 sage leaves
3 ripe pears, cored and cut into half-inch cubes (we love the Bosc variety)
1/2 pound loaf sourdough bread
1/4 pound smoked ricotta or smoked mozzarella cheese
Pumpkin seed oil or extra virgin olive oil
Peel squash. Combine squash trimmings, onion and carrots in a large saucepan; add water to cover. Bring to a boil and simmer 45 minutes or until liquid is flavorful, adding additional water to keep about 3 cups liquid in pan. Strain. Reserve liquid and discard solids.
Scrape seeds from squash and discard. Cut squash into 1/2-inch cubes. Heat olive oil and butter in a large shallow pan. Add sage and fry for 30 seconds or until crisp and fragrant. Remove sage with a slotted spoon; drain on paper towel and reserve for garnish. Add squash and pears to pan. Cook over medium heat stirring frequently until just starting to brown. Add 1 cup of the squash stock and cook until reduced. Repeat, using about 3 cups stock. Pears and squash should be soft but still hold shape. Season with salt and pepper.
Meanwhile, slice bread into 1/2-inch slices. Toast in 350ºF oven until golden brown, about 10 minutes. Spoon about ¼ cup warm pear-squash mixture onto each bruschetta. Using a vegetable peeler, make ribbons of cheese and place on top of each. Drizzle with pumpkin seed or olive oil if desired. Garnish servings with fried sage.
Edikaikong Soup
Ingredients:
Edikaikong Soup (Serves Four)
(1) Ugu Leaves (subsitute Spinach) -- 2 Heads (2 standard Packages of
Spinach)
(2) Waterleaf -- 2 Heads
(3) Crayfish -- 1 Cup
(4) Dried Fish -- 1 Medium
(5) Giant Snails (escargo) -- 4
(6) Beef or Goat Meat -- 1.5lbs
(7) Kpomo* -- 1 lb
(8) Palm Oil -- 1.5 cups
(9) Onions -- 1 Whole Large
(10) Pepper -- 6 to 10 fresh hot or to taste
(11) Seasoning -- 1 or 2 cubes of beef stock
(12) Salt -- about 2 teaspoons (use discretion)
Preparation:
If necessary wash the ugu leaves. Pluck the leaves from the stem.
Discard the stems. Collate and chop the leaves into thin (1/4 inch)
slices. Set aside. Do same with waterleaves.
Blend crayfish into coase powder using electric grinder.
If african giant snails are available prepare them by cleaning the meat
by rubbing with lemon or soaking and massaging in vineger until all
slime is gone and meat is gritty to the touch. Canned escargo is a poor
substitute for african giant snails. another substitute for snail may
be
scallops or any other sea mullusk. However, if any of these are not
available, this part of the recipe may be omitted altogether.
Break up the dried fish in a bowl pour in boiling water, add about 2
spoon heaps of salt. Wash the fish in the hot salt water to remove sand
and other dirt. Remove fish from salt water and set aside.
Grind peppers to a paste. Set aside.
*Traditionally, kpomo or hide of beef, is also added when preparing
Edikaikong soup.
The Cooking:
In a medium sized covered pot, bring all meats (beef, kpomo) but not
snails to steam without adding water.
Add beef stock seasoning, 1/4 cup of water and salt, and cook till meat
is tender (5 to 15 minutes).
Add waterleaves to meat and beef stock. Stir.
Add the crayfish, stir and let boil until most liquid in the pot
evapourates.
Add the snails at this stage so that it will cook just right.
Over-cooked snails are leathery, cooked just right, the snails are
crunchy and easy to chew.
Add pepper and salt. Stir.
Add the ugu or spinach, stir and allow to boil over (about one minute).
Add the palm oil, stir and let boil for five more minutes.
Turn off heat and serve. Should be able to feed four adults.
African soups are mostly used to eat fufu.