Obalade Suya Amsterdam

EAT IN, TAKE AWAY & CATERING +31 20 416 4705 +316 42924929 +31622611553

Posts Categorized / Side Dishes

Moi Moi

- Comments Off on Moi Moi -

Moi moi

Moinmoin or Moyi-Moyi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peasonions and fresh ground peppers (usually a combination of bell peppers and chili or scotch bonnet). It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in MoinMoin. It originated from either Eastern Nigerian or South-West Nigeria.

Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Salt,bouillon cube, dried crayfishvegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste. Some add sardinescorned beef, sliced boiled eggs, or a combination of these and other ‘garnishes’ to liven up moin moin. Such is referred to as having ‘x’ number of lives, ‘x’ representing the number of garnishes added. The most touted is “moin moin elemi meje”, which translates to moin moin with 7 lives.

Moin moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad “ewe eran” (Thaumatococcus daniellii) orbanana leaves fashioned into a cone in one’s palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.

The cylindrical shapes come from empty cans of tomato sauce used in preparation of other dishes. Once placed in its mold, it is placed in a large pot about a tenth filled with water. The water is the source of steam that cooks the moin moin. Moin moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.

moi moi

moi moi

Okro& Meat Stew

- Comments Off on Okro& Meat Stew -

Okro Served here with Meat Stew ( Orishirishi ) Assorted & Amala

Ewedu

- Comments Off on Ewedu -

In Nigerian cuisine, especially amongst the Yorubas,Corchorus is commonly used in a stew known as ewedu, a condiment to other starch-based foods such as amala. The Hausa people of Nigeria and their Fula neighbours call it rama. They use it to produce soup (taushe) or boil the leaves and mix it with kuli-kuli (groundnut cake) to form a dish known as kwado in Hausa. The Hausa peasant farmers cultivate it beside their corn-stalk constructed homesteads or among their main crops in their farms. The Hausa and Fulbe peoples also use jute leaves to treat some diseases.

Fried Fish & Plaintains( Dodo)

- Comments Off on Fried Fish & Plaintains( Dodo) -

 

Plantain (/ˈplæntɨn/;[1][2] (as in ‘mountain’) also US /ˈplɑːntɨn/[1] or UK /plænˈtn/)[3][4] is one of the common names for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes referred to as the dessert banana). In many markets, there appears to be a clear distinction between sweet banana and cooking plantain, but so many other unpopular varieties exist within the cross species that the differences are not always clear. There is no formal botanical distinction between bananas and plantains, and the use of either term is based purely on how the fruits are consumed. The usage of the words plantain and banana can vary by culture and by terminology view. There is a sub-cultivar group of bananas named, true plantains.

After removing the skin, the ripened fruit can be sliced (between 3 mm and 2 cm thick) and pan fried in oil until golden brown or according to preference. In the Dominican Republic, Ecuador, Colombia, Honduras (where they are usually eaten with the native sour cream) and Venezuela, they are also eaten baked in the oven (sometimes with cinnamon). Only salt is added to green plantains.

Plátanos maduros are a favorite in the Dominican Republic, Haiti, El Salvador, Guatemala, Ecuador, Honduras, Panama, Peru, Colombia, Cuba, Suriname, NicaraguaPuerto Rico(where they are called amarillos), JamaicaTrinidad & Tobago and most of the English-speaking Caribbean (although just called plantain), ArubaNicaragua and in Venezuela. InCosta Rica, they are sprinkled with sugar. In western Nigeria, fried, sliced plantains are known as dodo, and in Cameroon, they are known as missole. In Venezuela, the ripe fruit is cut lengthwise, 3–4 mm thick, and fried until golden and sticky, as a very popular side dish called tajadas; they are an integral piece of the national dish, pabellon criollo. And in Ghana as well, it is used for fufu, chips, and a whole lots of other food preparations.

Suya (Beef)

- Comments Off on Suya (Beef) -

Suya (Beef )

Beef-suya-with-onions-and-tomatoes-178597_56x56

Suya(beef) here is served using beef but we also have chicken for the same price so feel free to ask

Suya, is a shish kebab like food popular in West Africa, originally from the Hausa people of northern Nigeria and Niger. Suya is generally made with skewered beef, fish, or chicken. The meat is rubbed-in with tankora, a dry spice mix containing powdered groundnuts, cayenne pepper, ginger, paprika and onion powder, then barbecued. Suya is often served with a further serving of tankora and sliced onions. In Ghana, suya is also known by the name chichinga.

Suya has proved to be an extremely popular evening snack sold by many roadside vendors and restaurants in many West African cities with a Hausa population.

A same type of food is known in Sudan called Agashe.

Moi Moi

- Comments Off on Moi Moi -

Moinmoin or Moyi-Moyi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beansonionsand fresh ground peppers (usually a combination of bell peppers and chilli or scotch bonnet). It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in MoinMoin. It originates from South-west Nigeria.

Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Saltbouillon cube, dried crayfishvegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste. Some add sardinescorned beef, sliced boiled eggs, or a combination of these and other ‘garnishes’ to liven up moin moin. Such is referred to as having ‘x’ number of lives, ‘x’ representing the number of garnishes added. The most touted is “moin moin elemi meje”, which translates to moin moin with 7 lives.

Moin moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad “ewe eran” (Thaumatococcus daniellii) or banana leaves fashioned into a cone in one’s palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.

The cylindrical shapes come from empty cans of tomato sauce used in preparation of other dishes. Once placed in its mold, it is placed in a large pot about a tenth filled with water. The water is the source of steam that cooks the moin moin. Moin moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.

error: Content is protected !!