Cookbook:Nigerian-Style Couscous
Nigerian-Style Couscous | |
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Category | Nigerian recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Couscous is mostly eaten by the northern people of Nigeria, where it can be eaten at any time of day.
Ingredients edit
- Vegetable oil
- Liver, boiled and chopped
- 1 ½ red onions, chopped
- 1 tbsp Nigerian curry powder
- 1 tbsp thyme
- Tomato paste
- Fresh tomato, blended to a purée
- Salt
- Stock cube
- Instant dry couscous
- Fresh habanero pepper (ata rodo), minced
- Red bell pepper (optional), chopped
- Green bell pepper (optional), chopped
- Green peas (optional)
- Sweet corn kernels (optional)
Procedure edit
- Heat about 2 tbsp vegetable oil in a pot over medium-high heat. Add the chopped liver, fry for about 3 minutes, and remove.
- To the hot oil, add half the chopped onions, and fry until softened.
- Stir in the curry powder, thyme, and tomato paste. Cook, stirring, for about 3–5 minutes.
- Stir in the tomato purée, salt, and stock cube. Add enough water to cook the couscous, and bring to a boil.
- Stir in the couscous, and remove the pot from the heat. Cover and let rest until the couscous absorbs all the liquid.
- Heat about 2 tbsp vegetable oil in another pan over medium-high heat. Add the remaining onions, habanero pepper, bell pepper, peas, and corn. Season with salt, and cook for about 3 minutes.
- Stir the fried liver into the vegetable mixture, and remove from the heat.
- Fluff the couscous with a fork, then add the cooked vegetable mixture. Toss well to combine.
- Warm the couscous on the stove for about 5 minutes, then remove from the heat and serve hot.