Cookbook:Beske (Nigerian Soy Curds)
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Beske (Nigerian Soy Curds) | |
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Category | Nigerian recipes |
Difficulty |
Cookbook | Ingredients | Recipes | Cuisine of Nigeria
Beske or arawa is a Nigerian equivalent to tofu, made from soy milk curds.[1][2]
Ingredients[edit | edit source]
- Dried soy beans
- Water
- Coagulant
- Salt
- Spices (optional)
- Vegetable oil
Equipment[edit | edit source]
- Cheesecloth
- Blender
- Large pot
- Stirring spoon
- Knife
Procedure[edit | edit source]
- Remove any dirt or debris from the beans. Soak for a few hours.
- Drain the beans and peel off the skins. Blend them to make a thick paste.
- Strain all the liquid (milk) from the ground paste.
- Bring the soy milk to a boil in a large pot, skimming off the froth.
- Slowly add the coagulant, then turn off the heat. Solid curds should form.
- Strain out the curds. Knead in any salt and spices, then let the curds drain in cheesecloth and solidify.
- Cut the solid curds into pieces, and fry until golden brown.
References[edit | edit source]
- ↑ for #OunjeAladun, Omolabake (2021-06-24). "How to make Beske / Awara / Tofu". Ounje Aladun. Retrieved 2024-05-29.
- ↑ Style, BellaNaija (2023-10-17). "Want An Alternative To Meat? See How To Make Wàrà Bẹ́skẹ́ (Tofu) At Home | WATCH". BellaNaija. Retrieved 2024-05-29.