UP NORTH – GREAT FOODS CORP MEMBERS IN THE NORTH WOULD LIKE

So on today’s menu, I’ll be talking about a very important delicacy that most northern corp members don’t know about. It is called “ONION STEW”.

So I learned about this delicacy in Lagos state after I came back from the mandatory National Youth Service (NYSC). Majority of the corp members in Sokoto state, where I served, don't know much about this delicacy.  Onions (allium sepa) is one of the most popular and cheapest spices in the north. It is so cheap that in summer, onions sellers have to cut down the price to about 70% of the usual price. They do this because of the negative effect the sun has on it, if not properly stored.

At the local government where I was posted, corps members were unsatisfied with the cost of vegetables and other spices, which made cooking certain stew and delicacy difficult. Upon my arrival in Lagos, my aunt cooked this wonderful delicacy, it was so sumptuous. I had to ask her for the recipes of the delicious meal and to my surprise, I was made to understand "onions" was the major recipe. I thought to myself, how easy feeding would have been if I knew the preparation of this delicious cuisine before heading up north. I wouldn't have had many issues with sorting for ingredients to cook my meals. Apart from its wide availability, it's cheaper and loaded with many health benefits. Most corps members spend more on pepper than meat or onions, because pepper is quite expensive, especially in Sokoto state. 

Below are the ingredients and steps to follow to make this easy-to-prepare delicacy

INGREDIENTS

• Onions 4-5 big sizes
• 4-5 scotch bonnet pepper  (àtà ródó)
• Tomatoes 2 big size
• 2 tbsp of blended crayfish
• 3 tbsp of vegetable oil
• Seasonings
• Dry stockfish (pànlà)
• Cowskin (pòmò)
• Boiled egg
• Vegetable oil
• Salt

STEPS

1. Peel, wash, and blend your onions
2. Wash and blend the pepper and tomatoes
3. Wash the dry stockfish with warm water and salt thoroughly
4. Pour the vegetable oil in a dry pot till it is smoking hot
5. Add the blended pepper and tomatoes paste, dry stockfish (pànlà), blended crayfish,  boiled egg, cow skin (pòmò) and cook for about 7mins. (Puncture the boiled egg with a toothpick to allow the stew to enter into it well for "beta" taste) 
6. Wait to fry well
7. Then pour the blended onion paste and stir
8. Add little water
9. Then add your seasoning
10. Add salt and cook for another 3mins

PICTURE SOURCE: COOKPAD

Now it is ready and can be served, perfect with a bowl of rice (shinkafa in the Hausa language), pasta, yam, plantain or beans, and water or chilled soft drink.

Our motive is to encourage savings among corps members posted in far locations by providing easy-to-prepare cuisines that will save money and reduce cost.

Here is a recap of the six (6) major ingredients

1. Onions

2.  Scotch bonnet pepper (àtà ródó)

3. Seasoning

4. Cowskin 

5. Boiled Egg

6. Vegetable oil

You end up saving a lot. 

N.B not only corp members can benefit from this.

With this, I believe you have been enlightened today. If yes please drop a comment in the comment box. You can also subscribe to get information as regards the next post.

Thank you.