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| Wait Sawa Sawa with Fufu |
Hello
NCC readers! Hope your weekend is going alright so far and enjoying the 25 degrees weather in London today. As Saturday
is fufu day, I cooked Sawa Sawa to go with it. “Sawa Sawa” is a leafy vegetable
that has a sour taste hence the name. The leaf is plucked from the stem and
steamed before cooking it into a sauce. It can be prepared with or without palm
oil, blended onions, scotch peppers, ogiri (fermented sesame seed paste)
assorted meat of your choice, smoked fish, and “egusi” seeds (melon seeds). The
egusi seed helps thicken the sauce. As well as fufu, Sawa Sawa can be eaten
with rice mostly with the palm oil version. Fufu however, can be eaten with
both versions with or without palm oil.
Fufu
is made from cassava and is one of my favourite African dishes. It is made from
fermented cassava that is later on cooked and molded into a dough-like
consistency ball.
Hope
you get to try this dish. Aprons on!
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| Some cooking Ingredients (palm oil was not used) |
Ingredients
1.
1
packet of already steamed Sawa Sawa
2.
1
packet of Egusi seeds (Melon Seeds)
3.
1 packet
of Fufu
4.
3
medium sized onions
5.
6
scotch peppers or enough to your tolerance
6.
2 packs of ogiri
7.
Assorted
meat (kanda which is the of a cow skin, cow foot, oxtail, broiler chicken)
8.
Smoked
fish
9.
Maggie
season
10.
Salt
Cooking Instructions (Serving for 4)
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| Pot with blended ogiri paste and meat |
Sawa Sawa
1.
Chop already steamed sawa
sawa but not too fine.
2.
Wash thoroughly to remove
as much sour taste from the leaf as possible then put aside.
3.
Bring your meats to boil
for about an hour or as soft as you want it to be.
4.
Meanwhile blend onions and
scotch pepper with ogiri. This should look like a thick smooth paste. 5. Add the above mixture to the boiled meat and add 2 pints of water then leave the pot to boil for 30 minutes or until you have a thick soup consistency.
6.
Whilst the pot is boiling,
put eugusi seeds in a hot pan and roast them slightly
7.
Blend the roasted seeds
with one cup of water and add the mixture to the pot and let it boil for a
further 20 minutes.
8.
Add Maggie season and salt
to taste then add the sawa sawa about 10 minutes. Leave the pot open whilst it boils
and until the stew is cooked.
9.
Finally add smoked fish and
turn the heat low and let the pot cook for a further 5 minutes and the sauce is
ready for serving.
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| Sieving fufu paste |
Foo Foo
1.
Add water
to fufu paste and mix with hand into a thick runny consistency.
2.
Sieve the
fufu to remove chaff.
3.
Leave
this to settle for about an hour or a day before if time permits
4.
Strain
off the surplus water and bring fufu to cook on a low heat.
5.
Keep
mixing the fufu until it thickens into a hard dough
6.
Add about
a handful of water to the pot. Cover and leave the dough to cook by steam.
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| Wait Sawa Sawa with Fufu |
Voila! Dish is done!
