See, I am gaining momentum small by small, back to what i do best, blogging. A reader left a comment on my last post which jolted me to reality. Dooney’s Kitchen is the blog, not Instagram. More people have access to the internet than Instagram, so I will have to find a way to balance both, because one cannot ignore the power of social media. I have now managed to make what i call small change, thanks to the marketing power of Instagram. Ofada Riro is a dish I make regularly but just never blogged about it, because it is a last-minute throw in vegetables and serve with rice any time I have left over Ayamase that is so small, it won’t be enough for a meal, so i use vegetables to bulk it up and voila increase in quantity.
If you remember one of my posts from a few weeks ago, i talked about how you can food-cycle a dish by either adding fresh pepper or fresh vegetables. Ofada Riro is the poster child for food cycle. To blog about this dish, I decided to make it a little extra special. Usually I add a bland tasting veg like Ugu or Spinach to the pot and call it a day, but this time I decided to give it a little oomph, with Uziza. Uziza leaves makes any dish special. Its aroma is so inviting and it dances on your taste buds. The next time you make ayamase, deliberately save some for this dish and move away from the traditional rice and dodo pairing my having this with a soup staple. Recipe for my ayamase (ofada stew) can be found HERE.
I am killing two birds with one stone with this post. Introducing a new soup staple which i have aptly termed Tuwo Beans. If you have a more snazzy term for it, please drop a comment. My friend Kemi and I came across a discovery with beans a while ago, which i won’t share because of its commercial value. In refining our discovery, i started experimenting with different cooking methods and this was the last one i tried. It was surprising to say the least. I looooved the aroma, loooooved the texture too, it was springy like amala, and the taste, trust me, the beans flavour isn’t as strong as you would expect. Beans contain more carbs than protein, but guess what, the carbs in beans are like the ones in Oats. They have a lower glycemic index compared with high starch compounds like rice, yam and even wheat. So, go get that beans flour and make yourself some Tuwo would you. I have put the steps on the post below, but here’s a video of me making Tuwo Beans at the latter stages. Remember to follow @dooneyskitchen on Instagram
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Well well, something for #TeamFitfam. A #dooneyskitchen crazy idea. If you have given up on our soup staples due to their high starch content, look to beans flour. I made that right there from beans flour. What does it taste like? You would be very surprised and pleasantly so, I promise. The texture is a little springy like Lafun. Should we call it #TuwoBeans #okbye
This soup staple goes especially well with this Ofada Riro because rice, beans and dodo is a common pairing with Ofada stew, so this will feel quite familiar, more-ish and wholesome.
- Ofada stew
- Spinach - or your choice of greens
- Uziza leaves
- Freshly chopped pepper - optional
- Softened or cooked smoked fish - optional
- For the Tuwo Beans -
- Beans Flour
- Place the leftover ofada stew in a pan to heat up.
- While the sauce is heating up, chop your veggies and fresh pepper, set aside.
- As the sauce heats up, add a little water, about half a cup, jut to add a little fluidty to the sauce, to allow you stir in the veggies easily. You can choose to add smoked fish at this point for extra flavour, but as my ofada stew is already cooked with shredded smoked fish, there was no need to
- Add the vegetables, the spinach and uziza at the same time, stir and allow to wilt to your preference.
- Give another 3 minutes or so, re-season with a little salt and serve.
- For the tuwo beans, xombine beans flour with water to double its volume. Stir and ensure that it is free from lumps, pour into a pot and place on heat
- Stir as soon as you've emptied the bowl into the pot. as the liquid heats up, lumps begin to form, continue stirring to ensure that these lumps don't clump together
- Keep stirring until it thickens, and stir some more to work the dough a little, making it even more springy. By the time it cooks, the flavour of the beans has drastically reduced, giving a pleasant almost sweet taste. You will love this, I promise
This is the soup for you if you are a busy mum, wife or even single person. 3 steps, in 15minutes, you have a new dish that you can finish, wash the pot and call it a day.