Awara 2

Name: Awara 2
Cuisine: Nigerian
Ingredients: 1/2 mudu of soya beans; 2-3 litres sour pap water; Maggi; Salt; Ajino moto seasoning (optional)

Maryam Abdulkarim Halliru @mims_indulgence

Abuja

I find that using the water from pap makes the awara softer, fluffier and it tastes better.

Maryam Abdulkarim Halliru @mims_indulgence

Abuja

I find that using the water from pap makes the awara softer, fluffier and it tastes better.

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Ingredients

1/2mudu of soya beans
2-3 litressour pap water
Maggi
Salt
Ajino moto seasoning (optional)

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Steps

1

Take the washed soya beans for blending (do not remove the peel). After grinding, sieve it through a fine cloth.
2

Place the sieved liquid on fire and allow to boil. When it starts boiling, pour in the pap water. It will curdle immediately and the curd will separate from the whey to leave a clear liquid.
3
4

Place in a fine cloth and pour in the seasoning. Twist the cloth up and place an object on it. It should not be too heavy because if all the water drains out, it will be too crumbly and somewhat dry. So to get a fluffy awara, just place an object on it for 5 to 10 minutes and its ready to cut up into cubes.
5

Crack an egg or two, beat the egg and coat the awara pieces in the egg. Shallow fry it and serve. The awara can be put in stew like meat. You can eat it with yaji or make a minced meat sauce with the awara inside.