Arroz jollof, sopa egusi y suya: clásicos atrevidos y aromáticos de África occidental.
La cocina nigeriana refleja una federación de más de 250 grupos étnicos, con tres pesos pesados culinarios marcando el ritmo. La cocina yoruba en el suroeste es famosa por el amala con ewedu, el party jollof picante y la profundidad de chile y cebolla de los guisos obe ata. Las cocinas igbo del sureste se especializan en sopas con almidones machacados: ofe onugbu (hoja amarga), oha y sopa blanca nsala. Las tradiciones hausa y fulani en el norte aportan la suya, la carne de res asada con costra de especias y sazonada con una mezcla de maní y pimienta yaji, además de pasteles de arroz tuwo y masa.
La arquitectura de la cocina es de sopa y golondrina: sopas ricas, a menudo a base de aceite de palma, espesadas con egusi (semillas de melón), ogbono (semillas de mango silvestre) o okra, que se comen a mano con masas suaves de ñame machacado, eba (yuca garri) o fufu. El pescado seco, el cangrejo de río seco y el pescado ahumado aportan un profundo umami; El iru (algarrobas fermentadas) funciona de forma muy parecida al miso. El bonnet escocés y los pimientos rojos, mezclados con tomate y cebolla, forman la base de innumerables guisos, el más famoso del arroz jollof que alimenta una rivalidad amistosa con Ghana.
La cocina casera es cocción por lotes. Los hogares mezclan grandes cantidades de mezcla de pimientos, cocinan a fuego lento un guiso maestro y congelan porciones para acompañar con arroz, frijoles, plátanos o ñame durante toda la semana. La comida callejera y de fiesta tiene su propio canon: rosquillas de hojaldre, buñuelos de frijoles akara, pudín de frijoles al vapor moi moi, plátano asado boli y bandejas de chuletas pequeñas en cada celebración owambe. El aceite de palma, el aceite de maní y una mano generosa con cubitos de condimento definen la base de sabor de todos los días.
Arroz Jollof
Arroz de grano largo cocinado en una base mezclada de tomate, pimiento rojo y sombrero escocés hasta que esté ahumado: la pieza central de cada fiesta nigeriana.
Sopas y golondrinas
Las sopas de egusi, ogbono, okra y bitterleaf se comen a mano con ñame machacado, eba, amala o fufu en lugar de cucharas.
Aceite de palma y cangrejo de río
El aceite de palma rojo y el cangrejo de río seco molido dan a las sopas nigerianas su color característico y su columna vertebral profunda y sabrosa.
Base de pimiento (Obe Ata)
Una mezcla de tomates, pimientos rojos (tatashe), gorros escoceses y cebollas, fritos en aceite, sirve de base para la mayoría de los guisos y arroces.
Especias Suya y Yaji
Brochetas de carne al estilo del norte con costra de maní molido, jengibre y chile, asadas a la parrilla a fuego abierto y vendidas en lugares nocturnos al borde de la carretera.
Frijoles y Plátanos
Los frijoles con miel aparecen como buñuelos de akara, pudín de moi moi y puré de ewa agoyin, mientras que los plátanos se fríen como dodo o se asan como boli.
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El arroz jollof es el plato estrella mundial, seguido de la sopa egusi con ñame machacado, la carne de res suya a la parrilla, la sopa de pimientos, el akara, el moi moi y los plátanos fritos. La cocina es conocida por el intenso picante de los gorros escoceses, la riqueza roja del aceite de palma, el profundo umami del cangrejo seco y el bacalao seco, y el estilo de sopa y golondrina de comer guisos espesos a mano con masas con almidón.
Generalmente sí: el scotch bonnet (ata rodo) es un ingrediente estándar, no una guarnición, y platos como el ayamase, la sopa de pimientos y el jollof de fiesta son muy picantes. Dicho esto, el calor es ajustable en la cocina casera y platos como el moi moi, el plátano frito, la sopa nsala y el arroz con coco son naturalmente suaves. Cocinarlo usted mismo le permite reducir los chiles sin perder la base de sabor.
El jollof nigeriano suele utilizar arroz sancochado de grano largo y una base de tomates, pimientos rojos y gorro escocés, apreciado por su sabor ahumado de fondo de olla a "arroz de fiesta". El jollof ghanés utiliza tradicionalmente jazmín aromático o arroz estilo basmati y, a menudo, incluye más pasta de tomate y especias calientes. Ambos países afirman superioridad; la rivalidad es cariñosa e irresoluble.
Comience con el guiso básico de pimientos: licue los tomates, el pimiento rojo, el sombrero escocés y la cebolla, fría la mezcla en aceite con condimentos, luego agregue el pollo o la carne y el caldo. Domina eso y podrás hacer arroz jollof (la misma base más arroz), sopa egusi (agrega semillas de melón molidas) y ayamase. El plátano frito es el acompañamiento más fácil que puedas imaginar.
Elementos esenciales: aceite de palma rojo, cangrejo de río seco molido, gorros escoceses secos o frescos, cubos de condimento (Maggi o Knorr), egusi (semillas de melón molidas), ogbono en polvo, garri o harina de ñame machacada para golondrinas, arroz sancochado de grano largo y frijoles con miel. El pescado ahumado, el bacalao seco y el iru (algarrobas fermentadas) añaden los sabores tradicionales más profundos; tomillo y curry en polvo sazonan guisos y jollof.
