Sunday, 31 December 2017

Hausa Cuisines

Hausa cuisines are traditional and modern food prepared by Hausa people. It is based on the availability of raw food materials they can farm or provide from other places. Most times Hausa people depend purely on the farm products they have cultivated for food preparations. Hausa people have a meal that is common to most called Tuwon Zafi.

Breakfast

Hausa people take breakfast very seriously. They take light liquid foods for breakfast. These foods are usually prepared at home, but some Hausa people use to buy commercial food from either food houses or street food sellers. Most Hausa take the following foods as breakfast:

  • Koko and kosai: This food is majority taken by at least 70% of Hausa people as breakfast, kosai is a dish which is made from a peeled beans formed into a ball and then deep-fried in palm oil, while koko is a porridge and a traditional hausa food made from milletmaizeguinea corn and tiger nut with a small amount of additives that are added to make it nourish. Koko is of different varieties to Hausa food preparations, there are the following types of Koko:
  • Koko: It is made from a liquefaction liquid obtain from a grinded millet.
  • Kunun tsamiya: made from a powdered millet
  • Kunun gyada: made from liquefaction of Groundnut with a boiled raize added inside
  • Kunun dawa: made from guinea corn
  • Kunun acha: made from ache
  • Kunun masara: made from maize
  • Kunun aya: a drink made from a tiger nut, similar to tiger milk.
  • Kunun kanwa: made from millet, but entirely different from kunun tsamiya
  • Waina or Masa:
  • Coffee and bread: In the modern days, hausa people take coffee and bread as breakfast. It was not part of their tradition but it was adopted as a result of the British colonisation

Lunch

  • Dambu
  • Dan wake: these are Beans Dumplings prepared by boiling, eaten either with palm oil or groundnut oil with a fine grinded pepper
  • Fate
  • Taliya
  • Shinkafa
  • Alale in Hausa

Dinner

  • Tuwo: made from flour of maize, millet or guinea corn, a thick pudding usually eaten with different kinds of soup, usually, Miyan kuka is the common soup made from a powdered dried baobab leaves that has been ground into powder, it is dark in color. Followed by Okro soup (dried and fresh soups ), taushe, miyan kubewa and others.
  • Shinkafa:
  • Funkaso:

Beverages and drinks

Sobo: a natural drink made from a dry zobo flower (roselle plant)

Snacks

Kuli Kuli

Chin chin

Alkaki: (doughnuts) made from wheat and sugar paste

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Hausa Food Recipes

Populous Hausa Dishes And Recipes

Hausa foods are easy to prepare and do not consume much time. And they are very nutritious. Each tribe in Nigeria is known for its food and unique way of preparing them. Am going to share the commonest Hausa Dishes and Recipes in this post.

One can easily identify Hausa cuisine along with other ethnic groups in Africa Igbo and Yoruba dishes.

It may be the same ingredients but the method of preparation is what separates them.

Hausa Foods

Hausa people have various types of food prepared in a variety of ways.

The most common include rice, corn or sorghum, which are often made into flour to prepare a dish known as Tuwo, which can be eaten with any type of soup such as Taushe, Dage-dage, and Kuka (Dried Baobab leaf ) among others.

Bean cakes also known as Kosai or Akara are common among Hausa people.

They have a delicacy of roasted beef like Kilishi, Suya (i.e. Balangu And Tsire) and many others. Milk from cows known as Nono is consumed with Fura, which is among the most treasured meals.


The popular food recipes and how they are being prepared are:


  • Tuwon Shinkafa
  • Waina or Masa
  • Dambun nama                                                          


  • Tuwon Shinkafa

Tuwon shinkafa is a Nigerian “Swallow” that originates from northern Nigeria, popular among the Hausas. It is a thick pudding prepared from local rice that is soft and sticky.

You cannot be in the northern cities of Kano, Gusau, Sokoto, Minna, Yola, Maiduguri, Damaturu, and Kebbi without having a taste of this food.

It is usually served with different types of soup like Miyan Kuka, Miyan taushe, and Miyan Wake (Beans soup), similar to the popular Yoruba Gbegiri soup.

Tuwon Shinkafa is a Nigerian local dish made from raw rice and also with Rice flour.

You can prepare it from scratch with short-grain rice (not parboiled), however, it can also be prepared with rice flour (which is the easiest & fastest method).

Other varieties of tuwo is being made from sorghum, cornmeal and yams. 

It comes with a lot of health benefits and a good alternative for Fufu and Eba that is if you’re watching your gluten intake or cholesterol.

How to Prepare Tuwon Shinkafa Recipe

The Rice tuwo is cooked into a thick consistency and then shaped into a smooth rounded shape.

Ingredient

  • Rice (medium or short grain)
  • Water

Method

  • Firstly, wash the rice. Then, pour it into a pot, pour enough water just above the rice, and cook on medium heat.
  • After that, allow the water to dry up, mash it between your fingers to check the softness, if it is still a little hard, then pour more water and leave to cook on low heat.
  • Then use a wooden spoon or potato masher to mash the rice to bring it together.
  • Once satisfied, pick the rice in little quantities and mash it with a spatula. Fold until it turns into a mass of Tuwo.
  • On the other hand, you can continue to stir and mash until it forms a nice lump.
  • Lastly, cover and leave for two minutes to steam. Mix thoroughly and your Tuwon shinkafa is ready. Wet your hands, mold into balls, and Serve the dish with preferred soup.

Overview of the Food


Tuwon Shinkafa with Taushe soup

  • Tuwon shinkafa or Rice tuwo is a unique Nigerian dish consisting of rice flour or soft, short-grained rice and water.
  • The combination of those ingredients is cooked, mashed, and formed into large balls.
  • It is popular throughout the northern parts of the country and is often served along with various soups and stews.                                                                                                                                                                                                                                                                                         

  • Masa Or Waina 
 

Waina With Soup And Powdered Pepper


The Northerners are known for their healthy and sumptuous meals and Masa is one of such meals.

Masa or Waina is a rice cake that is from the northern part of Nigeria and is traditionally eaten by the Hausa tribe.

Masan Bauchi is the popular identity for every masa in the north; irrespective of the state or town.

It is used occasionally in ceremonial and festive periods and when combined with suya as snacks/appetizers, the result is simply mazing!

Masa is a fermented puff batter of short-grain species of rice called tuwo rice/millet/ maize or sorghum that is cooked in a pan which usually makes it have the oval shape

The good thing about tuwo rice is that it tends to stick together with one another and retain moisture, unlike the conventional rice grains that tend to stay apart.

And also Sinasir, a delicacy in Borno, Northern part of Nigeria which is a white rice recipe fried like pancakes. Just like masa, it is made with a soft variety of rice, the type used for Tuwon Shinkafa.

How To Prepare Waina/Masa

This recipe shows you how to make Hausa rice cake at home. Once you have the right kind of frying pan, you are good to go.

Ingredients

  • 3 cups of tuwo rice
  • 2 Tablespoons of sugar
  • Teaspoon of yeast
  • Tablespoon of oil
  • Teaspoon of potash
  • 50 ml of vegetable oil
  • Salt to taste
  • Masa baking pan as well as basic cooking utensils.

Preparation

  • Firstly, get 3 cups of tuwo rice in a bowl. Divide into two equal parts. Then, wash the first part and soak it in a bowl with potash.
  • Allow it to soak for 8-10 hours. It is best if you soak it overnight.
  • Then wash and boil the remaining part of the tuwo rice with just water when you are ready to prepare the meal.
  •  Boil it until it is very soft. Then, go ahead and mash it to a pulp.
  • Then, mix the ground rice with the mashed rice together. Add sugar and salt to taste.
  • After that, add a teaspoon of yeast, stir and allow frothing for 30 minutes [The batter should be running not thick]
  • Grease your pan with vegetable oil and scoop your batter into the pan.
  • Lastly, allow cooking until it is golden brown. Turn the other side with a spoon and also observe as it cooks and turns golden brown.

This is how to make Hausa Masa; you can serve with Yaji (Hausa spiced ground pepper) or miyan taushe (Nigerian pumpkin soup).

Serve as a snack or as a breakfast cake

Variations

How to Make Nigerian Corn Masa?

  • You can make a Kokoro snack which is masa with corn in case you don’t want to make it with rice.

Nigerian Semovita Masa

  • Semovita is a good alternative to rice masa especially if you cannot reach the ingredients immediately.
  • Rice flour is another substitute.                                                                                  
                  
                                           
                 

   

  • Dambun Nama                                                                                                              








  • Last but not least is Dambun Nama, a Northern Nigeria delicacy that you must try at least once in your life.

    The Hausa people are livestock herders, and therefore they consume meat in abundance, particularly beef.

    Dambun Nama is a delicious dried shredded meat. Dambun Nama meat easily complements Tuwon Shinkafa and Masa, the first two recipes.

    Do not forget that the meat needs to be very tender. You will need to boil it for at least 2 hours on medium heat. It should almost melt in your mouth.

    Ingredients

    • Beef – 3 kilos
    • Salt
    • Sugar
    • Pepper
    • Red pepper
    • Spice seasoning
    • Stock cubes
    • Onion
    • Hot chili pepper
    • Ginger powder
    • Groundnut oil

    Preparation Method

    • Firstly, trim off all visible fat from the meat. It should be clean muscles with no fat at all.
    • Then cut the meat into big chunks. Rinse the meat and put it into the pot.
    • After that, get the ingredients together like red pepper, stock cubes, onions, salt, sugar, and cook on medium heat till tender.
    • Fourthly, you can transfer the meat to the cutting board and shred it properly, then, put it in a large bowl.
    • Now, add one more stock cube, Ginger Powder, Hot Chili Pepper, and Suya and mix thoroughly.
    • Finally, get a frying pan and add some oil with the shredded meat and pepper. This does not take much time to cook.
    • Thus, once the meat is fried, you will need to remove it from the heat straight away.