by Fatima Sani | Jan 16, 2022 | Local Delicacies
Fankasau recipe is a traditional snack that originated from the northern part of Nigeria – mostly among the Hausas. Its basic ingredient is flour and it is very easy to make and tastes delicious.
Let’s not waste any time and get right into how it is been prepared.
Equipment for Making Funkasau
Frying pan
Bowl
Sieve
Tray
Container
Slotted spoon
Fankasau Recipe
Ingredients
To make this delicacy, you will need the following ingredients:
3 cups of wheat flour
1 spoon of yeast
1 teaspoon of kanwa (potash)
Water
1 teaspoon of salt
Vegetable oil
Fankasau Recipe
STEP 1: Wash your wheat properly and remove stones from the grains. Spread it under the sun to dry then take it to the grinders to grind it for you.
STEP 2: After grinding, allow it to cool for 10 minutes.
STEP 3: Sieve the powdered wheat and set it aside. Then;
STEP 4: Soak the yeast with water and add some potash (kanwa) and mix.
STEP 5: Add a little salt inside the powdered wheat, pour water, and make a thick paste. Ensure it’s not too thick though.
STEP 6: Cover the paste and keep it in a warm place to rise for an hour.
STEP 7: Rub oil in your palm and mix it again. Then;
STEP 8: Rub oil at the back of a tray. Then place a little of the Fankasau mixture on it.
STEP 9: Get a little vegetable oil in a small container. Dip your hand in it and make a hole in the middle of the Fankasau mixture.
STEP 10: Over medium heat, place a frying pan and add 2 cups of vegetable oil and slice some onions in it and allow to fry.
STEP 11: When the onion slices are fried, add the Fankasau gently into the hot oil and allow to fry for 15 minutes. Then;
STEP 12: Use a slotted spoon to get the friend Fankasau into a sieve container. The sieve is to drain the oil on the surface of the Fankasau.
STEP 13: Scoop the fried pieces of Fankasau onto a flat and try to dry and cool down quickly.
STEP 14: Ta-da! Your Fankasau is ready.
How to Serve Fankasau
Traditionally, Fankasau recipe is mostly served with Miyan Taushe. Some prefer to take it with sugar by dipping it into a container containing sugar and then eating it. Personally, my preference is Miyan Taushe. Ensure to serve hot as it tastes best.
Occasions to Serve Fankasau
This recipe is served on various occasions including eids, weddings, naming ceremonies, or any festival.
How to Store Fankasau
It is advisable to store this delicacy in a cool dry place because it lasts longer – say 10 days. To avoid spoilage or wastage, you could just make it in small quantities for immediate consumption.
Alternatively, you could store it in a refrigerator but its taste will definitely diminish the longer it stays refrigerated.
Nutritional Value of Fankasau
Because of the wheat grain in this recipe, helps in controlling obesity, improving body metabolism, prevention of type 2 diabetes, reducing body inflammation, prevention of breast cancer, and so on.
Conclusion
Now that you know how to prepare Fankasau, it would be nice if you try making it. When you do, could you please share with us your experience here?
If you find this article helpful, please leave a comment in the comments section below.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
by Fatima Sani | Jan 8, 2022 | Local Delicacies
Kunun Tsamiya recipe is a northern Nigerian delicacy that is mainly made from powdered millet and tamarind (tsamiya) – that is where the name even came from. It is a very common drink among the Hausas especially for nursing mothers as it is believed that it helps increase breast milk.
Without any delay, let’s get into how it is been prepared. Allow me to be your guide
Equipment for Making Kunun Tsamiya.
Sieve
Bowl
Cheesecloth
Cooking pot
Scoop
Ingredients
2 cups of powdered millet.
Tamarind in the quantity desired.
Spices (dried pepper, ginger, cloves.
Sugar
Water
Procedure for Preparing Kunun Tsamiya
STEP 1: Wash the millet and soak it for 6 hours. You could soak it overnight if you intend to make it in the morning.
STEP 2: By now, the millet grains are soft. Wash again with clean water and add your spices – dried pepper, ginger, and cloves.
STEP 3: Take it to grinders to grind it for you. After grinding, leave it to cool for 10 minutes.
STEP 4: Add more water to the ground millet to enable you to sieve it well and set it aside.
STEP 5: Over medium heat, place a clean pot and add water and tamarind into the pot. Allow it to boil. Alternatively, you could soak it for 30 minutes if you have enough time to spare.
STEP 6: Pour the powdered millet into a clean bowl and add some water. Stir it very well with a spoon of your choice.
STEP 7: When STEP 5 has reached boiling point, take it down and pour the boiling water into the mixed millet powder.
STEP 8: After that, start stirring it gently. But when it gets too thick for your liking, you can still add some water.
STEP 9: Add sugar to your taste to the Kunun Tsamiya and you are done!
As easy as that!
How to Serve Kunun Tsamiya
You can take Kunun Tsamiya recipe with Akara (Beans Cake), Kuli-Kuli (Groundnut Cake), Cincin, or any snack of your choice. It will interest you to know that you could just take this recipe alone without anything to go with it – it tastes just fine.
Occasions to Serve Kunun Tsamiya
To the best of my knowledge, there are no special occasions for the consumption of this pap recipe. This means that it can be consumed anywhere and anytime. Well, as I said earlier, it is advisable for breastfeeding mothers to take it as it is said to increase breast milk flow.
How to Store Kunun Tsamiya
Kunun Tsamiya recipe in its best quality does not last for more than 24 hours. In addition, it cannot be stored in a refrigerator. On that note, I suggested you make just enough for present consumption.
Nutritional Value of Kunun Tsamiya
Kunun Tsamiya’s health benefits cannot be overemphasized as it helps in heart health, diabetes management, and helps prevent asthmatic symptoms because of the millet in it.
Because of the Tamarind in it, it helps boost the immune system, improves digestion, improves blood circulation, aids weight loss, fights cancer and rapid aging among others.
Conclusion
As you have seen, this recipe is easy to make but for its taste, you will need to prepare it to feel it firsthand. So tell me, when do you intend to make it? For a change, try and make this for breakfast for yourself or your family.
If you find this article helpful, please leave a comment in the comments section below. Thank you.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
by Fatima Sani | Dec 18, 2021 | Local Delicacies
Today, I have come with another northern Nigerian drink for you – Kunun Zaki; Kunu means ‘pap’ the letter ‘n’ is added at the end of the word to show possession; and Zaki meaning ‘sweet’, together we have Kunun Zaki literarily translated as ‘pap for sweet’. Absurd right? Of course yes, but not its sweetness. In this article, I will be sharing with you my expertise in the preparation of Kunun Zaki. Stay with me.
It is worth noting that Southern Kaduna usually called Chongais and called by Hausas ‘Katafawa’ are best known for the making of this recipe. If you have tasted theirs, you will attest to this fact. Anyways, without making you wait for long, let’s quickly get into business!
Equipment for Making Kunun Zaki
2 bowls
Blender
Cooking pot
Cheesecloth
Ingredients
You will need the following ingredients to make Kunun Zaki
3 cups of millet
Sugar to taste
2 liters of water
Spices (dried ginger, dried pepper, and cloves (kaninfari).
Now that you know the ingredients, let’s dive into its preparation:
Procedure for Preparing Kunun Zaki
STEP 1: Pick up dirt from the millet.
STEP 2: Pour the millet into a bowl or a container and wash it with water thoroughly and drain the water. Then;
STEP 3: Pour in another fresh water and allow to soak for 6 hours. If you wish to prepare this drink in the morning, you could soak it overnight. That will do just fine.
STEP 4: By now, the millet is a bit softer than its original state. Now wash the millet again and drain the water.
STEP 5: Add ginger, pepper, and cloves (kaninfari)
STEP 6: Advisably, grind it using a blender if it is in small quantity. However, for large quantities, grind it using a grinding machine (injin nika) in the Hausa language. Grind it until it turns to paste.
STEP 7: Separate the pastes into two different bowls and add a little water to both of them.
STEP 8: Over medium heat, place a clean pot and add water to it. Allow to boil.
STEP 9: Pour the hot water into the first bowl and stir it immediately (this is to avoid forming lumps) until it is thick as if you are preparing pap.
STEP 10: Cover it well and allow cooling. After cooling, add the bowl containing the second paste into it and stir it.
STEP 11: Pour it into a cheesecloth and sieve it. Then;
STEP 12: Add cold water and sugar to your taste.
STEP 1: Ta-da! Your Kunun Zaki is ready!
How to Serve Kunun Zaki
Kunun Zaki is poured into jugs and served in cups. You could take it with Cincin, Fankasau, Dublan, or Buns, some even take it with bread. Because of its cheapness also, unskilled labourers love to take it together with bread to save money.
Occasions to Serve Kunun Zaki
Well, Hausas usually don’t use this drink for occasions or festivals. However, Southern Kaduna serves this in almost all of their occasions, gatherings, festivals, etc.
How to Store Kunun Zaki
Advisably, make this recipe in the quantity you can consume now as it does not last for more than 24 hours unrefrigerated. Regardless, the moment its taste changes to sour, discard it.
On the contrary, it can last for a few days if refrigerated, but its sweetness is greatly altered.
Nutritional Value of Kunun Zaki
Kunun Zaki has the potential to improve the digestive system, protect the heart, improve respiratory health, manage diabetes, and detoxify the body as millet is the major constituent. It also contains a good mix of vitamins and minerals, including calcium, vitamin A (beta-carotene), iron, and potassium because of the cloves (kaninfari in it).
For more health benefits of Kunun Zaki, visit Health Guide Nigeria.
Conclusion
Now that you know how to make Kunun Zaki (Millet Gruel), you should try making it for your consumption or your family. As a Hausa person, you could try serving it on that occasion of yours that is coming soon or a festival for a change. People like positive changes you know, so surprise them.
If you find this article helpful, please leave a comment in the comments section below. Thank you.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
by Fatima Sani | Dec 18, 2021 | Local Delicacies
Cincin recipe otherwise spelled as ‘chin chin’ is a popular snack among Nigerians. It is consumed by almost all tribes and ethnic groups. They are common recipes for weddings, birthdays, festivals, etc. Its common ingredient is flour. In addition, it is a delicious snack, easy to make, and mostly loved by all children.
Do you have a wedding ceremony, eid, or festival and you find it difficult to come up with a snack to consume or use as a takeaway delicacy? Worry no more as I have come to your aid.
Equipment for making Cincin
Mixing bowl
Frying pan
Sieve
Scissors
Knife
Container
Ingredients
For the making of Cincin, you will need to follow the ingredients:
4 cups of flour.
1 cup of powdered milk
2 teaspoons of powdered vanilla flavor
Half a teaspoon of ground nutmeg
Small pinch of salt
3 eggs
Half a teaspoon of baking powder
Vegetable oil
1 butter
Water
Procedure for Making Cincin
STEP 1: The first thing to do is, crack the eggs in a small bowl and add a pinch of salt. Whisk together and set aside.
STEP 2: Put the sugar into a bowl, add the milk and mix.
STEP 3: In a clean bowl, sieve the flour, add baking powder and nutmeg to the bowl, and mix well. Then;
STEP 4: Add the butter to the flour and mix it very well too.
STEP 5: Add the mixture in STEP 2 and STEP 1 to the flour and mix it very well with your clean hands until a smooth dough is formed. Then;
STEP 6: Place the dough on a flat surface spread it with flour and start stretching the dough gently. However, ensure the dough isn’t too long or too thick.
STEP 7: When the dough is somewhat flat enough, use a knife and cut it into desired shapes and sizes. You could also use a scissor to do the cutting. Here, you will hold the dough with one hand and use the scissors to cut it with the other hand. For me, it is quite faster than using a knife.
STEP 8: Place a clean frying pan on medium heat, add your vegetable oil into the pan, and slice some onions into it too. Allow to fry for 3 minutes.
STEP 9: Add the cincin pieces to the hot oil and fry until it turns golden brown. Then;
STEP 10: Use a spoon to get out the fried cincin into a sieve container and allow them to cool.
STEP 11: Aaaaand your cincin is ready!
How to Serve Cincin
Cincin is usually served on plates. They can be consumed alone or with drinks. These drinks could be Kunun Zaki, Kunun Aya, carbonated drinks (though not good for your health), or other local drinks that we have.
Occasions to Serve Cincin
There are numerous occasions to best serve this delicacy or snack. It could be served in wedding ceremonies, during Sallah or Christmas periods, or during festive periods. Etc. In addition, it can be consumed anywhere, anytime.
Furthermore, they can be a part of the delicacies or snacks packed as souvenirs for guests during wedding ceremonies. In a Hausa family, Cincin is usually given to the bride among other snacks as she is taken to her husband’s house. This is to serve guests or visitors coming to wish the family well. Pretty much useful right?
How to Store Cincin
Cincin should be stored in a cool dry place. One good thing about its features or qualities is that it can last for several weeks without spoiling. Ensure to store it in the right container though.
Nutritional Value of Cincin
The Cincin recipe is majorly composed of carbs but also has moderate amounts of protein. Here are the nutrition facts for 3.5 ounces which is equivalent to 100 grams of whole-grain wheat flour: calories (340), water (11%), protein (13.2grams), sugar (0.4 grams) carbs (72 grams), fibre (10.7 grams), and fat (2.5 grams).
In addition, the consumption of Cincin has many health benefits which make it an interesting delicacy.
Conclusion
Conclusively, it is important to note that when you put too much egg in cincin recipe, it sucks up the vegetable oil, and too much vegetable oil in the human body is not healthy. However, additional eggs make it softer and not too crunchy.
If you find this article helpful, please leave a comment in the comments section below. Thank you.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
by Fatima Sani | Dec 5, 2021 | Local Delicacies
Miyan Kubewa (Okro Soup) is a soup widely consumed in almost all parts of Nigeria, and not only by the Hausas in Northern Nigeria but by other indigenes as well. It is made with fresh okro (originally known as Okra in English). It will interest you to know that there are two (2) different recipes you could make from okro – Miyan Kubewa Danye (the fresh Okro Soup) and Miyan Kubewa Busashshe (the dried Okro Soup).
Okro soup is a draw soup, so if you are a fan of draw soups, here is another one for you. Well, for me, I prefer the one made from fresh okro to the dried ones. This article seeks to teach you how to prepare your delicious Miyan Kubewa (both fresh and dried). Stay with me!
Equipment for Making Miyan Kubewa
Cooking pot
Kitchen knife
Bowl
Wooden spoon
Whisk
How to Make Miyan Kubewa Danye (Fresh Okro Soup)
Ingredients
You will need the following ingredients to make your Miyan Kubewa Danye.
Fresh okro.
1 cup of palm oil/vegetable oil.
3 spoons of locust beans (grinded daddawa).
Fresh pepper and onions.
Seasoning and spices.
Meat or fish.
A small piece of potash (kanwa).
2 cups water.
Procedure for Preparing Miyan Kubewa Danye
STEP 1: Cut your okro into small pieces using a knife and pound it until it has reached the desired smoothness. Alternatively, you could blend or grate it. When done, set it aside.
STEP 2: Over medium heat, put the pot and add water in the quantity needed together with grinded locust beans. Allow to cook for 25 minutes. Cook till the water reduces.
STEP 3: Add in the blended pepper and onions, and your palm oil/vegetable oil into the cooking pot and allow to simmer for 5 minutes
STEP 4: After all the soup ingredients are fried, add in your fish or meat. Stir a little bit and cover the pot.
STEP 5: Add in the pounded or grated okro and small potash (kanwa). Allow it to cook for 15 minutes. Ensure you are close by because it will pour or spill over as it cooks. So you will have to be stirring with a whisk or cooking spoon continuously.
STEP 6: Reduce heat to low, cover the pot, and leave it to simmer for 2 minutes.
STEP 7: Off your cooker and your Miyan Kubewa Danye is done.
How to Make Miyan Kubewa Busashshe (Dried Okro Soup)
Ingredients
You will need the following ingredients to make your Miyan Kubewa Busashshe (Dried Okro Soup).
Dried okro (powdered okro).
Palm oil.
3 spoons of locust beans (grinded or pounded daddawa).
Pepper and onions (blended or pounded).
Spices (maggi, salt, and ginger powder).
A small piece of potash (kanwa).
Chicken or fish.
2 cups of water.
Procedure for Preparing Miyan Kubewa Busashshe
STEP 1: Over low heat, place a pot containing your palm oil and add a few slices of onions. Allow frying for 3 minutes.
STEP 2: Add in the grinded pepper and onions, and allow it to fry for 4 minutes. Stir and put on low heat.
STEP 3: Add clean water to the cooking pot with your chicken or fish, and allow to cook for 35 minutes until the chicken or meat becomes soft and the water reduces to it half its quantity.
STEP 4: Add in the spices (maggi, salt, and ginger powder) and stir the soup with a wooden spoon. Allow boiling for 3 minutes.
STEP 5: Add the okro powder to the cooking pot little by little with a small piece of potash. Use a whisk or a cooking spoon to quickly mix it. This helps prevent lumps.
STEP 6: Cover the pot and leave it to simmer for 5 minutes. Your Miyan Kubewa is done.
Swallow that Best Goes With It
It best eaten with Tuwon Shinkafa and Tuwon Masara.
How to Serve Miyan Kubewa (Fresh Okro and Dried Okro)
It is best served with Tuwon Shinkafa (a meal prepared with rice – short-grained rice). And other kinds of tuwo could go with it as well like Tuwon Masara, Tuwon Semo, Tuwon Dawa, etc.
Occasions to Serve Miyan Kubewa (Fresh Okro and Dried Okro)
There isn’t any special occasion for this sweet delicacy, both the fresh and dried okro soup. It can be consumed as any one of the three (3) basic meals – breakfast (as dumame, popularly known as double fire in Nigeria), lunch, and dinner.
How to Store Okro Soup (Fresh and Dry)
It can be stored in the refrigerator and will last for many days. However, its taste reduces the longer it stays refrigerated. In the absence of a refrigerator, it can last for less than 24 days except when you warm it mornings and evenings, then it will last for a few days.
Health Benefits of Miyan Kubewa (Fresh and Dry)
Okra is low in calories but packed full of nutrients. The vitamin C in okra helps support healthy immune function. Okra is also rich in vitamin K, which helps your body clot blood. It is also good for diabetic patients.
For more information on the nutritional value of Okra (Okro Soup), visit Nourish.
Conclusion
Miyan Kubewa can be enjoyed with any kind of Tuwo that we have. It is tasty and easy to prepare. Now that you know how to prepare okro soup (Miyan Kubewa), tell me in the comments section when you will try this sumptuous northern Nigerian cuisine.
Caution: For all bearded guys, be extra careful while eating this meal if you don’t want your beards to be foody decorated.
If you find this article helpful, please leave a comment in the comments section below. Thank you.
You are always welcome to Northpad Nigeria for more local Northern Nigerian delicacies.
