For this post I have to thank these ladies and one gentleman in particular.
Also I remember one guy in general who I used to see at the mosque all of the time.
He went to Nigeria and when he came back I asked after we exchanged greetings.
I said what do Nigerians eat and he said yam. I said is that all???
So remembering this I went on the internet to find out for myself. Now I know they eat more then just yam.
There are three types of meat I added to this dish. They were 1 kilo or 1 pound of kidneys, tripe and liver which I used to make this dish.
Chicken, turkey, beef, veal, lamb, goat, 1 cow’s tongue or or 6 lamb’s or goat’s tongues can also be used in place of the tripe if you do not feel like adding tripe at all.
However kidneys and liver stays because this is the main part of the dish. It has to be 3 types of meat like goat, kidneys, liver, etc…
This is only for example. I took my choice of meat which I just stated earlier. It depends on how I am feeling.
After taking the membrane and other things out of the liver and kidneys before cooking I added 1 small mixing bowl of water and 3 pinches of kosher salt and kept changing the water 5 times.
After this it was 1 oz of white vinegar and another small mixing bowl of water and let it set a few minutes.
For those that don’t want tripe try the other protein options that is listed. For those like me that do, take the tripe on the smooth side examine it to see if it has any fat and remove it.
I was pinching it to make sure that it is clean and the funky parts are taken off. Don’t mess with the rough side.
Take a bowl add 1 drop of dish soap and lots of water. Swish the tripe to clean it and get it to stop stinking.
Use lots of running water to rinse the tripe. Add 1 oz white vinegar and more water in to the bowl. Swish it around again to finish cleaning the tripe. Rinse 2 more times and with kitchen shears cut the tripe in tiny pieces and place in pressure cooker.
Add 6 cups of water, turn on to high heat, add 1 bullion cube, 2 cloves of garlic chopped, 3 dashes of maggi or knorr aroma, 1 pinch each of red chili powder paprika, curry powder and dawadawa.
After the safety button pops up, cook the tripe for 30 minutes, let pressure escape. If it still is a little tough, cook it for another 30 minutes.
While that was going I added 1 oz of corn oil to a wok or cast iron skillet. Peanut and canola oils can be used too. I just felt like using corn oil today.
I also had 3 handuls of ugu (pumpkin leaves) in a bowl of water to soak.
I blended 1 red bell pepper, 1 tomato, 1 scotch bonnet or habenero, 1 onion, 1 shallot or 3 green onions chopped with 1/4 cup of water for ease of blending.
I turned the heat on to high heat
Add 1 oz of red palm oil to the pot and the pepper stew base and then added 1 pinch each of thyme, basil, crayfish, and ukpor. Achi or usu can be used in place of ukpor if so desired.
I added 1 piece of dried smoked fish that I soaked and deboned, now I combine all of my precooked protein of choice.
First I added the contents including the stock from my pressure cooker which is my tripe.
Reduce heat to low and peel wash and cut 1 small to medium yam in small pieces for ease of grating.
I used my food processor to make it go faster and easier.
It should look like a paste.
I added my fried kidneys and liver next and stirred. I strained my ugu leaves that was soaking and added it to the pot.
The yam paste was next and I used my fingers to drop teaspoon sizes in to the pot until there was no more yam left.
I let it cook for 5 to 6 minutes more and then it was ready to enjoy.
If you want eat with eba.
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