Ingredients for Banku
2 cups of Corn Dough
1 cup of Cassava Dough
1tspn of Salt
Ingredients for Okro Stew
2 cups of chopped Okra
1 pound beef(or any meat of your choice)
2 large onions
4 medium-sized tomatoes
Kpakpo shito pepper, Ginger, garlic
4 fingers of herrings
1 salted fish(momoni)
Step by step instructions to get ready Banku
- Blend Cassava mixture in with water and strain out the lumps.(You can utilize a colander to make it simpler)
- Empty the combination into a pot and add your corn batter to the blend.
- Add some more water and blend until the combination is smooth and somewhat thick.
- Then, at that point add a teaspoon of salt to the combination to taste
- Spot the pot on high warmth until the blend begins to bubble.
- When it starts bubbling utilize a spatula(Banku 'ta') to manipulate the blend to keep it from shaping protuberances.
- Keep on working the blend irregularly until it gets smoother and thicker and its shading changes marginally.
Note: To know whether your Banku is prepared, you can squash a tad bit of the cooked combination in a little water. Assuming it breaks up and turns smooth, your Banku isn't prepared. You can too taste it to check if its eatable enough.
- When the Banku is prepared, dole it out with little balls and enclose each ball by a plain polythene elastic.
- Keep them in an impermeable compartment or food hotter. Banku can be saved for around two-three days without turning sour, contingent upon how well it is protected.
Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well.
In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about 1/4 cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn.
After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes.
Add the parboiled rice to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.
When the liquid has almost dried up add the remaining tomato stew,cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!
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