Obalade Suya Amsterdam

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Welcome

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You are on the landing page of Obalade Suya

We make food for homesick Africans and those that have a superior palate when it comes to African food

Please feel free to look around and send us any comments you have

also remember we cater large events and don’t forget our facebook and twitter pages :)

Goat Pepper Soup

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The Nigerian Pepper soup is a popular Nigerian soup recipe. It is such a versatile recipe as it can be prepared with different types of meat and fish. Thus there is the Chicken Pepper Soup, the Catfish Pepper Soup (popularly known as Point & Kill), the Goat Meat Pepper Soup, the Cow Foot Pepper Soup and the Assorted Beef Pepper Soup.

People usually go to exclusive bars or restaurants to eat the Pepper Soup. This is because this Nigerian soup recipe is believed to be prepared with ‘secret’ ingredients that only the restaurant Madams know about. Yes, the Pepper Soup ingredient which gives this recipe its unique aroma and taste, is truly the best kept secret. But our job here at All Nigerian Food Recipes is to expose all Nigerian food recipes and cooking secrets so that you can prepare them right inside your own kitchen whenever you want to.

– See more at: http://www.allnigerianrecipes.com/soups/pepper-soup.html#sthash.mNfmmxbu.dpuf

Gbegiri

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Gbegiri soup is a Yoruba (Western Nigerian) soup whose main ingredient is beans. On its own, it looks like baby food but it comes alive when you add Ewedu Soup and meat from your Beef & Chicken Stew.

Nigerian Gbegiri Soup 

Gbegiri Soup (the yellow one in the image) takes a bit of getting used for those who are not used to eating soup cooked with beans. The combination of the Gbegiri Soup, Ewedu Soup and the stew will surely tease and challenge your tastebuds!

 

Gari

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 Gari or Ẹbà is a staple food eaten in West Africa, particularly in the Southern parts of Nigeria made from cassava (manioc) flour, known in West Africa as gari.

To make ẹbà, gari flour (which should be further pounded or ground if not already ‘fine’) is mixed into hot water and stirred well with a large wooden spoon until it becomes like a firm dough, firmer than, say, mashed potatoes, so it can be rolled into a ball and can keep its shape.

To eat, a small amount of ẹbà is taken with the fingers and rolled into a small ball and dipped into the ọbẹ (a thick soup) such as okro soup, bitter leaf (ewurò) soup or pepper soup (ọbẹ ata or efo depending on dialect) with either okroọgbọnọ (Igbo)/apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbegiri or egusi soup (melon).

Other staples in Sub-Saharan Africa include AmalaKenkey and Fufu in West AfricaUgali in East Africa, and Sadza in Southern Africa, though these may also be made with the flour of maize or other starchy root vegetables.

Ẹbà is made from dried grated cassava. It can either come as yellow or an offshade of white. The yellow garri is often eaten by the Igbo tribe of Nigeria. It is made from mixing dried grated cassava with palmoil. Gari is very rich in starch and carbohydrate. It is quite heavy as a meal and a staple food of the western Nigerians. It is often eaten with richly made soups and stews, with beef, stockfish or mutton depending on personal taste. For most Nigerians, especially the southern part, no meal gives quite as much satiety as this delicacy.

Attiéké

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Attiéké (also spelled acheke) is a side dish made from cassava that is a part of the cuisine of Côte d’Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated.Driedattiéké is also prepared, which is similar in texture to couscous. It’s a common and traditional dish in Côte d’Ivoire that originated in the southern part of the country, and methods for its production are well known in Côte d’Ivoire and also in Benin. In Côte d’Ivoire, the dish is often served with Kedjenou, a slow-cooked stew. Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.

Suya (Chicken)

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Suya, is a spicy shish kebab like skewered meat which is a popular food item in various parts of Nigeria and is enjoyed as a delicacy in West Africa.It is traditionally prepared by the Hausa people of northern Cameroon,Nigeria and Niger. Suya is generally made with skewered beef, ram, or chicken. Innards such as kidney, liver and tripe are also used.The thinly sliced meat is marinated in various spices which include peanut cake, salt, vegetable oil and other flavorings, and then barbecued. Suya is served with further helpings of dried pepper mixed with spices and sliced onions. Halal meat preparation methods are normally used, especially in the northern parts of Nigeria were the suspicion of non conformation to Muslim dietary prohibitions in Suya preparation has been known to cause riots. A dried version of Suya is called Kilishi.

There is no standard recipe for the production of the complex mixture of spices and additives which make up the Suya marinade (called Yaji) and the spice mix served with it.Ingredients may vary according to personal and regional preferences, and may include clove, ginger, red pepper, black pepper, table salt, groundnut cake as well as food additives such as Monosodium glutamate and Maggi Cube.

Although Suya originated in the Northern parts of Nigeria, it has permeated the Nigerian society, being affordable for all and available everywhere. It has been called a unifying factor in Nigeria. Suya has become a Nigerian national dish with different regions claiming the superiority of their recipe and methods of preparation, but similar grilled meat recipes are common in many West African countries.

Suya is a mass consumer fast food, called a street food because preparation and sales are often done in small stalls along local streets,

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