I am loving all Nigerian foods especially the cereal meals like Gwoten Masara. And you can find lots of cereals up in the north of Nigeria.
It takes travelling out of your locality to see the various foods that abound in Nigeria. Nigerian food remains largely influenced by food items available locally. We continue to enjoy pretty much organic foods. On my recent visit to Plateau state I was amazed as to the different recipes made from Maize. I could not resist stopping by the road side from the airport to town to admire harvested maize stored up on trees to dry for use in Tuwon Masara, Gwoten Masara and Koko which is Ogi. This way of storage clearly keeps the grains away from rodents.
I think I can describe Gwoten Masara is a fit fam porridge dream.This is because it has lots of vegetables , no added oil, cereal carb but in small quantity which means slow releasing energy. When I tried the original recipe seems to lack any strong flavour. So this is why I decided to tweak it with the basil and it was so interesting.
Gwoten Masara is a porridge eaten as breakfast in Plateau state . But I also see this as a meal that will be also suitable for dinner when you are looking for something light and healthy. Keep your food portion small at night as you will not likely burn off much. Enjoy the life!
Recipe for Gwoten Masara
Ingredients
Beef bones (biscuit bone)
1/2 cup coarsely Milled Maize (maize grit)
1/2 cup Yakwa
1 cup Spinach or Aleho
1/4 of medium size Cabbage
1/4 cup Garden Egg
Scotch Bonnet Pepper to taste
1/2 Spring Onion
Few sprigs of Basil
Crushed Groundnut (optional)
Seasoning Cubes to taste
Salt to taste
Method
1. Season the beef bones with salt, pepper and onion and steam till soft.
2. Next, you pick, wash and shred all the vegetables.
3. Add water, pepper and basil to meat pot, correct seasoning and bring to boil.
4. Whenthe base sauce starts to boil, add the garden egg & cabbage and cook for about 2 minutes.
5. Sprinkle on the maize and stir. Allow to cook for about 5 minutes stirring intermittently.
6. Add the yakwa and spinach and cook for 3 minutes.
7. Lastly add the onion , stir and turn off the heat.
8. Finally,serve hot with sprinkle of coarsely crushed groundnut.
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