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Kosan Rogo recipe is one of the various northern cuisines that many love. Its major ingredient is cassava. It is to make and tastes great when done well. Kosan rogo, also called Dan na rogo, or wainan rogo can be done in two major ways, either by using cassava flour or fresh cassava. This article seeks to teach you how to make Kosan Rogo using two different ways of making it – fresh cassava and cassava flour.
Let’s begin!
Bowl
Frying pan
Frying spoon
Sieving spoon
Tray
Sieve
Sieving container or colander
3 cups of cassava flour
Fresh pepper and onions (ground)
Spices (curry, thyme, and garlic)
Vegetable oil for frying
Seasoning cubes and a pinch of salt
Hot water
STEP 1: Sieve the cassava flour and set it aside.
STEP 2: Grind the pepper and a little onion. Also, slice your onions into small pieces.
STEP 3: Add STEP 2 to the sieved flour and mix it well.
STEP 4: Add the seasoning cubes, salt, and spices, and mix hot water until you have a sticky mixture.
STEP 5: Cover the mixture and set it aside for a few minutes.
STEP 6: Get a clean frying pan, turn on your cooker, and put it on it. Add your vegetable oil and add little sliced onions into the oil. Allow frying for 3 minutes.
STEP 7: Make the cassava mixture round or flat and add to the frying pan. Allow frying for 5 minutes.
STEP 8: Get your frying spoon, flip it to the other side, and let it fry until it turns golden brown.
STEP 9: Use the frying spoon to get the fried Kosan Rogo into a sieve.
STEP 10: Scoop the fried pieces onto a clean bowl to cool.
STEP 11: Ta-da! Your Kosan Rogo is ready to be served.
Bowl
Frying pan
Tray
Mortar and pestle
Blender or grater
Knife
Frying spoon
Sieving container or colander
3 tubers of cassava
Fresh pepper and onions (ground)
Spices (curry, thyme, and garlic)
Vegetable oil for frying
Seasoning cubes and salt to taste.
STEP 1: Put the cassava tubers in a clean container and add enough water to soak for an hour.
STEP 2: When well soaked, peel the cassava with a knife. Just be careful not to injure yourself.
STEP 3: Cut the peeled cassava into small chunks, wash properly and keep them aside.
STEP 4: Here, you could either pound the chunks using a mortar and pestle, or you could just use a grater. Any one of the two will do a good job. However, mortar and pestle will yield a faster result.
STEP 5: After pounding or grating, pour the content into a clean bowl and add ground onions and pepper. Mix them very well.
STEP 6: Grind it with a blender and sieve, and squeeze out the water.
STEP 7: Put it into an empty bowl and then add the seasoning cubes, spices, salt to taste, and sliced onions. Mix them very well until well combined.
STEP 8: Fetch the mixed cassava, pour it on your palm and make a small ball. Use your two palms to flatten it. Repeat the same process until all of the dough or mixture is exhausted.
STEP 9: Put on your cooker and put a clean frying pan on it. Pour your vegetable oil and a few slices of onions into it. Allow frying for 3 minutes.
STEP 10: Add STEP 8 one by one into the frying pan (just enough to fit the oil in the pan). Allow frying for 5 minutes until it turns golden brown, then flip them over so that the other sides will fry.
STEP 11: Repeat the above process until all contents in STEP 8 are exhausted.
STEP 12: Use a spoon to get the fried Kosan Rogo into a sieve.
STEP 13: Scoop the fried pieces onto a clean bowl and allow them to cool.
STEP 14: Ta-da! You are done!
Dan na rogo can be served hot or allowed to cool before serving – your choice. It is mostly served with ground pepper or ketchup.
Wainan rogocan be served any time of the day. It could be served as breakfast with pap or Kunun Tsamiya or Kunun Gyada.
Store in a clean place and cover it. This can make it last for 5 days. Alternatively, you can store it in a refrigerator, which makes it last for more than 2 weeks.
Preferably, prepare just enough for present consumption as you have seen, Dan na rogo is easy to make.
Among other things, Kosan Rogo helps to reduce the risk of Metabolic Syndrome, promote wound healing, avoid malnutrition, lower blood pressure, and maintain a healthy weight.
If you follow the steps thoroughly, you should be able to have a perfectly made Koson Rogo.
Surprisingly, Kosan Rogo or Kosan Garin rogo is dying out recently as many people don’t consume it much. This doesn’t owe to its taste most definitely but perhaps other reasons.
Mothers and sisters, try making this for yourselves and your families to bring back the fame this Northern Nigerian cuisine had far back in the late 90s. Please share your experience with us in the comments section below.
You could also check out how to make Kwakumeti (Coconut Candy), Hikima (Rose Cookie), or Tuwon Madara.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
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