Actually this is my very first time making tola and I think I nailed it. I am impressed that It tastes similar to banga soup at least in my opinion. It also kind of like has a drawing action similar to ogbono. I was looking for a new idea to try and I found this video on youtube on how to make this. It is from Siearra Leone that this dish comes from. I so far have put my touches on it and It came out amazing.
Use your protien of choice such as chicken, turkey, beef, lamb, goat, qauil, rabbit, cornish hen,veal, smoked turkey, goat,s feet, turkey or chicken giblets, tripe, tongue from goat, lamb or cow, fish and other seafoods. Use 1 kg or 1 lb of protien of choice. If using tripe then cut in small pieces with kitchen sheers after it has been cleaned by removing the fatty part on the inside and putting it in a bowl with a drop of dish soap and rinse repeatedly to kill the smell and then use 1 tbs of white vinegar in to a large mixing bowl of water and rinse 6 more times to complete the cleaning prosess. If you are using rabbit then 1 rabbit will do just fine and cut in to smaller pieces then wash in a solution of white vinegar and water also then rinse several more times.
This removes the gamey smell from the rabbit as well as tenderizing it. The tougher meats gets cooked in a pressure cooker for 30 minutes after the button pops up then let pressure escape in 1/2 gallon or 2 liters of water on high heat, If it still is a little tough from first time repeat for another 30 minutes then shut heat off and let pressure escape for second time before opening the cooker. Do not throw the stock.
I had used some gizzards and they had that tough rind on it. With this and tongure you have to peel these and cut them up from here. If using fish, be sure to fry in 4 tbs of palm oil then readd when soup is nearly done to prevent the fish from scattering.
Take 1 onion or shallot, either habenero or scotch bonnet deseeded, 3 cloves of garlic, 1/4 cup of water for ease of blending to blend and set aside. Add 4 tbs of tola powder in a small bowl. Tola powder can be found in African stores. Mix this tola powder in the bowl with 3 tbs each of water and red palm oil then mix until smooth and lump free. Set this aside and first add the stock from the pressure cooker in to a regular pot along with your protien of choice, 3 dashes of maggi ro knorr aroma, 1 bullion cube, blended onion mixtute, 4 pieces of stockfish and 1 piece of dried smoked fish that has been soaked overnight, if you didn’t add the chilies then you can add either 1 pinch of African yellow chili powder or red chili powder,
Add 1 pinch each of crayfish, boni bonga fish powder, dawadawa, 2 tsp of red palm oil unless you fried some fish if using fish in this perticular dish then extra palm oil isn’t neccesary. Add the tola mixture to the pot and stir very well. I also put 3 crabs and watched them turn red. The fish that has fried in palm oil if using can now be added back to the pot and gently stir until it is thick.
Enjoy this with fufu of choice, rice or ramen noodles. If you are going to use these types of noodles, just make sure you find some plain ones in the store without packets such as haka noodles.
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