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Appendix 2
Dishes in the Chikal area.
Grind millet (alternatively sorghum, maize, peas, rice) to remove the husk. If
necessary rinse in water. Grind again to get small pieces and flour. Put the
small pieces in a kettle with boiling water and let boil for an hour (until
well done). Add the flour and boil for an additional half hour.
Put water and daudawa in a kettle, heat and pour the liquid in a bowl.
Put the kettle back on the fire and pour in some oil. Chop the onion and put in
the oil, add meat (if available), it is also possible to add (kubewa).
Sizzle until ready. add tomato paste (or grind dried tomatoes), boil for three
minutes, add the spices (yaji, citta, dianmiya, tonka, gabu, kuli-kili,
gishiri, maji) and the water with daudawa. Boil for 45 minutes.
Grind miyan kuka, miyan kubewa, faku, yodo or sure (sure
with gari (made of rogo) and only if nothing else is at hand).
Put the grind leaves in the kettle and boil again.
Grind millet (or sorghum) and remove the husks. Put in water for 10--15
minutes, rinse and put again in the mortar. Grind to a flour. Make small balls
(6--7 balls of 10 cm diameter, they are called dawo and can be
saved until the next day). Put the balls in boiling water and let boil for
almost an hour. put the balls in the mortar and crush them, add water and mix
(spices can now be added). Make three big balls. Put one of the balls in a
calabash, if wanted add spices if not already done, add sour cows milk and
water and stir.
Made of millet or sorghum flour and water with spices.
Leaves that can be used are harawa, sure, bagai, tafasa, kawshyi, zogala
gandi or lanje. Put the leaves on a mat, rinse them and collect the
hard parts. Put the leaves in a calabash with water for an hour. Grind millet
(or sorghum). Pick up the leaves from the water and mix with the millet flour
so they become dry. Mix with komwa (except for lanje and
tafasa). Use a calabash with many small holes and put the mixture in the
calabash. Put a kettle with water on the fire and put the calabash on the
kettle. Seal the slit between the kettle and the calabash with wetted husks.
Put a lid on the calabash and lighten the fire. When steam rises from the
calabash the dish is ready (steam cooked). put the content of the calabash in a
big bowl. Add oil and spices (gishiri, gabu, tonka, maji). Soumbala is
never added. To neutralise the bitter taste of sure, straw is burnt and
the sure is washed in water together with the ash from the straw.
Millet, sorghum or maize flour is steam cooked.
Boil water and put in the cowpeas. Boil for at least two hours. Add spices
(salt, pepper, onion leaves, oil) and let boil again.
Put the cowpeas in water for 10--15 minutes. Remove the husks from the peas.
Then continue as for kwaras-kwaras.
Soup made of millet or sorghum flour.
Soup made of melon (guna).
Melon and millet flour that has been boiled.
Grind tumo or dawa to remove the husks. Pick out the good grains
and avoid the sand. Put a kettle with water on the fire, wash the grains and
put them in the kettle (with hot or cold water). Add some komwa, put the
fire on. Boil for 1,5 to 2 hours (dawa 2,5 to 2,75 hours).
Add spices (gishiri, mai, gabu, maji, if wanted kuli-kili).
Put yodo and straw of millet in a bowl of water. Rinse the peas and
remove the husks. Put the peas in the mortar and grind. Remove some of the
crushed peas, and grind the rest to a flour. Put the crushed peas in a calabash
and add the yodo-water. Move around the pieces of peas with the palm of
the hand and add the flour in the meantime. Continue to add water and flour as
you move around the pieces with the palm of the hand. When the small balls are
ready, steam cook them for 15 minutes. Dry the balls. They can be saved for
several months. Is to be boiled before eating.
Boil water in a kettle, 12 litres per kilogram of rice, and when the water
boils add rice (rinsed) and salt. Put on a lid and boil vigorously for 10
minutes, then let the kettle stay on the coal for another 15 minutes
(Shinkafa da wake = rice and cowpeas)
Bran from hatsi, spices and water boiled together.
Cooked guna (possibly with meat).
Put the peas in water. Remove the husk on the peas and dry them. Grind to a
flour. Take dried leaves from gwadda or yodo, grind and mix with
the flour. Or take fresh yodo and put it in water for 10--15 minutes.
Boil a lot of water. Put in small balls made either of flour with dried leaves
and water, or of flour and yodo-water. Boil for more than an hour.
Make a spices mixture of grind kuli-kili, pepper and gabu.
Grind cowpeas to a flour. mix with water and put in small calabashes. Take a
big kettle, pour in water and then put in millet straw and on these a piece of
an old mat. Put the small calabashes on the mat, put on a lid, make it boil and
boil for 3--4 hours.
Put the peas in water and then remove the husks. Let dry and make into a flour.
Mix with water and yodo-water. Heat 1--1,5 litre of oil and fry the
balls from the dough for 5 minutes. Serve with kuli-kili, salt and
pepper mixed.
M22.
Masa (pancakes of millet of sorghum flour)
M23.
Lubbatu (bambara groundnut)
Cooked gudjya (see app 3, B11).
Dried fruits of magarya (see app 3, C11) made into flour and cooked as hard pancakes.
"Mash" of flour from wake.
"Mash" of hatsi and wake.
M28.
Tumo (fried millet)
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