Welcome to the New Dooney’s Kitchen. What better way to launch the site than a recipe that symbolises everything I have been blogging about since 2013. The New Nigerian Cookery, Spiralising, Yoodles. That is so Dunni isn’t it. I came across spiralising by accident. I had been blissfully unaware until i googled something about plantain and one of the links was to a Plantain rice dish from the foremost spirlaising site – Inspiralized.com. I opened the link and thought wow, oh my goodness, where in the world have I been. I bought a Spirlaiser that evening. You know me and my gadgets. We love each other long time. Hahahahahahaha.
Of course you know I would go Nigerian with spiralising, I mean why the heck not. I tried it with yams, plantains, cocoyam, sweet potatoes, onions, bell peppers, if it is dense, I will spiralise it. Lol. I thought of many Nigerian dishes to re-invent and re-define using a Spiraliser and this dish right here just spoke to me. I thought hmmmmn, Pounded yam and Egusi can be given a new twist you know. Hey, many a time I have eaten plain boiled yams with egusi soup, so why can’t I make spirlaised yam noodles and toss in egusi soup. This recipe is not just brilliant, but very fitfam aware too. You will be eating less yam, automatically cutting down the calories from eating it boiled or pounded, and you will also be saving yourself from the high calorific Egusi soup, because you will be consuming less soup. No brainer, slam dunk, all hail the New Nigerian Cookery.
Spiralisers are sold from most online stores in the West, and we in Nigeria are not left out. Click on the pictures below and happy shopping
- Yam
- Vegetable Oil
- Egusi Soup
- Cut the yam into a cylindrical shape and peel the skin off in long strokes
- Attach the Yam to the spiraliser
- Spiralise the Yam into Yoodles
- Heat up a little oil in a wok or frying pan, and toss the yoodles around until they start to look transparent. Shake the pan more like to transfer heat, as you don't want to agitate the yoodles too much and break them down
- Once the Yoodles are al dente - slightly cooked, add spoonfuls worth of egusi soup and continue tossing, until the yoodles absorb the colour and flavour of the egusi soup. Serve with chopped pieces of meat or fish.
- The simplest dinner in history
To find out about more exciting ways to use a spiraliser, click HERE
Ajoke says
October 22, 2015 at 9:29 pmLooking at the picture on instagram, I would never have guessed in a million years that you used egusi soup for the yoddles. It is high time I got myself a spiraliser. I’m so Intrigued and OMG the new blog is amazing. Well done, more grace and inspiration.
chichi o says
October 28, 2015 at 6:44 pmWonderful!
Matt says
December 8, 2015 at 6:11 pmHi Dunni,
I was expecting it to be much more difficult.
Great recipe!
Matt
Kifayat says
April 11, 2016 at 1:18 pmThis is amazing, simpler than my expectation. Good job dear!