Cauliflower Egusi Soup

"Egusi soup stands as a treasured icon within Nigerian

culinary heritage. Crafted from ground melon seeds and
enriched with an assortment of vegetables, meats, or fish,
this robust dish epitomizes unity and communal bonds
within Nigerian households. This nutty soup, derives its
name from the egusi or agushi seeds that lend both
thickness and flavor to its character. Sometimes referred to
as bitter melon, a nod to its slightly bitter white flesh, the
egusi seed remains a cornerstone in Nigerian culinary
craftsmanship."

Below is a modified(and veganized) version of Egusi soup in

which meat items are replaced by chunks of cauliflower and
more!

Ingredients
• 1 medium cauliflower, cut into florets • 3-4 cups of vegetable stock
• 1 cup ground egusi (melon) seeds • 2-3 hot peppers, finely chopped
• 2 cups chopped spinach(or any leafy green) • Salt and black pepper to taste
• 1 medium-sized onion, finely chopped • Seasoning cube or powder
• 1/2 cup palm oil or other vegetable oil Popular spice options:
• 2-3 tablespoons ground crayfish (for the Thyme, ground Cameroon pepper
vegan version powdered mushroom can be Iru, Ginger and Garlic
used)
Note: Other vegetables like sliced okra can also be added to enrich the recipe.

Instructions
2- Soup Base:
1- Cauliflower Preparation
• Heat palm oil in a pot over medium heat.
• Preheat the oven to 400°F (200°C
• Sauté onions until translucent.
• Toss cauliflower florets with a little oil, salt,
• Add ground egusi seeds, stirring
and black pepper.
continuously for 5-7 minutes until
• Roast in the preheated oven for 20-25
fragrant.
minutes or until tender and slightly
• Gradually pour in the vegetable stock
browned. Set aside.
while stirring to form a thick paste.

3- Incorporate Ingredients: 4- Season and Simmer:

• Add the cauliflower to the pot, gently • Season with salt, chopped hot peppers,
breaking some florets apart to thicken the and any homemade seasoning.
soup. • Simmer the soup for 10-15 minutes to
• Stir in the chopped spinach or other greens. allow flavors to meld and vegetables to
• If using, add the extra vegetables. cook through.
• Adjust soup thickness by adding more stock if
needed.
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 Serving Tips
Egusi soup is generally served with glutinous side
dishes like bread and rice. Yet more famously it is
served with a starch side dish called Fufu. Fufu is a
staple dish in West and Central Africa prepared by
boiling ingredients like cassava, yams, and plantains.
Fufu is valued for its versatility and below is an
original Fufu recipe made with Semolina flour–a
type of flour made from a high-protein wheat.

Ingredients
• 1 cup semolina flour
• 2 cups water (approximately)
• A pinch of salt (optional)

Instructions
1. In a saucepan, bring the water to a rolling boil.
2. In a separate bowl, mix the semolina flour with a ½ cup cold water to create a smooth paste
without lumps.
3. Slowly pour the semolina paste into the boiling water while stirring continuously
4. Keep stirring the mixture with a wooden spoon or spatula. It will start to thicken quickly.
5. Reduce the heat to low and continue stirring vigorously to cook the semolina thoroughly.
Cook for about 5-7 minutes until the mixture becomes stretchy and starts pulling away from
the sides of the pot.
6. If the fufu is too thick, gradually add a little hot water and continue stirring
7. Wet your hands with a little water to prevent sticking, then shape the semolina fufu into a
ball, mound, or any preferred shape.
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 Jollof Rice
"Jollof rice is an aromatic one-pot meal, a symbol of
national pride, transcending its role as a dish to become
a centerpiece of cultural celebrations, weddings, and
social gatherings. Its versatile nature allows for
personalized adaptations, with each family having its
unique recipe. Originating from West Africa, particularly
associated with the Wolof people in Senegal, this savory
delight symbolizes a vibrant and flavorful culinary
tradition enjoyed during holidays and special events.
Often accompanied by meats, vegetables, or fried
plantains, Jollof rice continues to evoke nostalgia,
connect people, and showcase the richness of West
African cuisine."
Below is a modified(and veganized) version of Jollof Rice!

Ingredients
• 2-3 cups vegetable broth
• 2 cups long-grain parboiled rice • 2 teaspoons ground paprika
• 4 large tomatoes, blended • 1 teaspoon ground cayenne pepper
• 1 large onion, finely chopped • 1 teaspoon thyme
• 2-3 cloves of garlic, minced • 1 teaspoon curry powder
• 1 red bell pepper, diced • 1 bay leaf
• 1 green bell pepper, diced • 2-3 tablespoons of vegetable oil
• 2 tablespoons tomato paste • Salt to taste
Note: Tofu, cooked beans or fish can be added to the recipe for extra protein.

Instructions
2- Cooking with Rice:
1- Preparing the Veggies
• Season the tomato mixture with paprika,
• Rinse the rice under cold water until the
cayenne pepper, thyme, curry powder, bay
water runs clear. Drain and set aside.
leaf, salt, and any optional protein choices.
• Heat the vegetable oil in a large pot or
• Add the rice to the pot and stir until it's
skillet over medium heat.
well coated with the tomato mixture.
• Add the chopped onions and sauté until
• Pour in the vegetable broth and bring to a
translucent, then add the minced garlic and
boil.
cook for another minute.
• Reduce the heat to low, cover the pot with
• Stir in the tomato paste and cook for a few
a lid, and let the rice simmer for about
minutes until it deepens in color.
20-25 minutes or until the liquid is
• Add the diced bell peppers and continue to
absorbed and the rice is cooked through.
cook for about 5 minutes until softened.
Check occasionally and add more broth or
• Pour in the blended tomatoes and allow the
water if needed.
mixture to simmer for 10-15 minutes,
• Once cooked, fluff the rice with a fork,
stirring occasionally.
remove the bay leaf, and let it rest for a few
minutes before serving.

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 Serving Tips
Jollof rice is generally served with protein-based side
dishes like eggs and chicken. Yet more famously it is
served with a side dish called Dodo. Dodo is a staple
dish in West Africa prepared by frying ripe
plantains. Due to its crispy and caramelized
structure Dodo is often eaten as a snack or served
with soft dishes.

Ingredients
• Sliced ripe plantains
• Cooking oil

Instructions
1. Peel ripe plantains and cut them into slices or chunks
based on your preference.
2. Heat vegetable oil in a frying pan over medium heat.
3. Once the oil is hot, carefully add the plantain slices
or chunks to the oil.
4. Fry the plantains until they turn golden brown on
both sides, flipping them occasionally to ensure even
frying.
5. Remove the fried plantains from the oil and place
them on a paper towel-lined plate to absorb excess
oil.
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 Akara
"In Nigeria, bean fritters called “akara” represent a
cherished culinary tradition. Renowned for their
delightful cake-like texture, these golden delicacies are
celebrated not only in Nigeria but across West and
Central Africa and the Caribbean, where they are
known by various names. They have transcended the
status of a mere snack, becoming a staple in bustling
markets, households, and as an essential part of
breakfast or a quick, flavorful snack. With its humble
origins—ground beans seasoned and deep-fried—
Akara’s universal appeal lies in its accessibility,
symbolizing communal gatherings, the vibrancy of
Nigerian culinary heritage, and shared cultural identity."
Below is a modified version of Akara!

Ingredients
• cup dried black-eyed peas, sorted and • ¼ cup plus 2 tablespoons water
soaked in water overnight • 1 tablespoon apple cider vinegar
• 1 cup skinless raw peanuts • 1 tablespoon cornmeal
• ½ red onion, finely chopped • 1 tablespoon minced fresh thyme
• 1½ teaspoons fine sea salt • ½ cup sliced okra, cut paper-thin
• ¼ teaspoon cayenne pepper • Coconut oil, for deep-frying

Instructions
1- Preparing the Batter 2- Frying the Batter:

• Drain the black-eyed peas and rinse them • Add the cornmeal and thyme and beat with
well. a wooden spoon for 2 minutes. Stir in the
• Put them in a large bowl of water and okra.
vigorously rub them together, removing the • Warm 3 to 4 inches of oil in a small
skins as they float to the surface of the saucepan over medium-high heat until hot
water. but not smoking. Preheat the oven to
• If the skins don’t come off easily, peel or 120°C. Line a plate with paper towels.
pop them off one by one. Drain well. • Scoop out a tablespoon of batter and roll it
• In a food processor fitted with the metal into a ball with your hands. Using a spoon,
blade, combine the black-eyed peas, gently lower it into the oil.
peanuts, onion, salt, cayenne, water, and • Fry fritters 4 at a time, stirring after 2
vinegar. minutes, until golden brown, 4 to 5
• Pulse to make a completely smooth batter, minutes.
scraping down the sides if necessary.
• Transfer to a bowl, cover, and refrigerate for • Using a slotted spoon, transfer the fritters to
at least 1 hour and up to 1 day. the lined plate to drain briefly, then transfer
• Remove the batter from the refrigerator. them to a baking sheet and keep warm in
the oven until all have been cooked.

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 Serving Tips
Akara is usually eaten by itself or aside a dish, it is
more like an appetizer. It is a popular breakfast item
also a beloved street item. It is enjoyed with side
dishes like yam, pap or bread. Due to its crispy
structure it is also eaten with spicy sauces. Here is a
spicy and tangy mango habenaro sauce that pairs
really well with Akara.

Ingredients
• 2 ripe mangoes, peeled and chopped
• 3-4 habanero peppers, stemmed and chopped
(adjust based on desired heat level)
• 1/2 cup white vinegar
• Juice of 1 lime
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon sugar (optional)

Instructions
1. In a saucepan, combine the chopped mangoes, habanero peppers, white vinegar,
minced garlic, lime juice, salt, and sugar. Bring the mixture to a simmer over medium
heat.
2. Reduce the heat to low and let the mixture cook for about 10-15 minutes, or until the
mangoes and peppers are soft and tender.
3. Remove the saucepan from the heat and allow the mixture to cool slightly.
4. Using a blender or food processor, carefully blend the mixture until smooth.
5. If the sauce is too thick, you can strain it through a fine-mesh sieve.

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 Yapkrah
Yaprakh, a cherished gem in Kurdish cuisine, embodies the
rich tapestry of culinary heritage. Often seen gracing tables
during festive gatherings and cherished family meals, this dish
is a delightful union of flavor and tradition. Yaprakh, literally
meaning "wrapped leaves," typically involves tender grape
leaves enveloping a savory mixture of seasoned rice, pine nuts,
and aromatic herbs. The process of making yaprakh is an art,
passed down through generations, where each leaf is delicately
rolled to form a perfect parcel, symbolizing the care and
warmth of Kurdish hospitality. Served either cold or warm,
often with a zest of lemon, these bite-sized rolls are not just
food but a celebration of culture, communal ties, and the rich
bounty of the land.
Below is a version of Yapkrah modified to incorporate more
veggies and be more convenient to cook.

Ingredients
• 1 jar (around 50 leaves) Grape Leaves • 1/2 cup Olive Oil
• 1 cup Rice • 1/4 cup Lemon Juice
• 1 large onion, finely chopped • 1 teaspoon Ground Allspice
• 1/2 cup Fresh Dill, chopped • Salt and pepper to taste
• 1/4 cup Fresh Mint, chopped • Water - as needed
• 1/2 cup Parsley, chopped
• 1/4 cup Pine nuts

Instructions

1- Preparing the Filling: 2- Cooking:

• Rinse the grape leaves in warm water and • Arrange a layer of grape leaves on the
drain. Trim any thick stems. bottom of a large pot to prevent sticking.
• In a bowl, combine uncooked rice, chopped • Place the rolled yaprak sarmas in the pot in
onion, dill, mint, parsley, pine nuts, half of tight layers.
the olive oil, lemon juice, allspice, salt, and • Drizzle the remaining olive oil and enough
pepper. Mix well. water to just cover the rolls.
• Place a grape leaf on a flat surface, vein side • Place an inverted plate on top of the rolls to
up. Put a small amount of filling near the keep them submerged and intact while
stem end. Fold the sides over the filling and cooking.
roll up tightly into a cigar shape. • Bring to a boil, then reduce heat to low.
• Repeat with remaining leaves and filling. Simmer for about 40-50 minutes until the
leaves are tender and the rice is fully
cooked.

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 How to Acquire Proper Grape Leaves for Yaprakh?
Since Yaprakh, also known as Yaprak Sarma, is a
very cherished dish in Turkey, it's possible to buy find
large jars of preserved grape leaves, which are typically
prepared in June when the leaves are at their best. These
leaves are preserved in a solution, often with vinegar, to
maintain their quality throughout the year.it is possible
to buy big jars of grape leaves --gathered around June
and stacked on a glass jar with vinegar for preservation.
However some individuals prefer to handpick their own
grape leaves. This method of home preservation adds a
unique flavor to the dish and reflects a deep connection
to the traditional culinary practices of Turkey. If you're
residing outside of Turkey and are unable to find pickled
grape leaves for your Yaprak Sarma, don't worry! You
can collect and preserve these leaves yourself with the
tips below:
Preserving the Leaves:
Rinse the leaves in cold water. Then, blanch them
Picking the Leaves: in boiling water for a few seconds until they
he best time to pick grape leaves is in the late become a vibrant green. This softens the leaves
spring or early summer, when they are young, and makes them more pliable for rolling.
tender, and at their flavorful peak. Look for Immediately transfer the blanched leaves to a
medium-sized leaves, about the size of your bowl of ice water to stop the cooking process. Pat
hand. They should be bright green, free from the leaves dry. Layer them in a sterilized jar,
spots or damage. Gently pluck the leaves from adding a layer of salt between each layer of leaves.
the vine, taking care not to tear them. Prepare a pickling solution of water, vinegar, and
a bit of salt. Pour this over the leaves in the jar,
ensuring they are fully submerged. Seal the jar
tightly. Store it in a cool, dark place for at least a

26 month before using the leaves in your recipes.