Wheat Akara Fritters (Kosan Alkama)

This is a simple yet healthy and delicious breakfast made with wheat known as Alkama in Hausa. It requires only few ingredients. It's served with tea, pap (Koko) or with  ground pepper (yaji). 

Wheat Akàra

Ingredients:

2 cups wheat

1 tbsp baking powder

4 eggs

Salt & 1 stock cube

3 chopped bell peppers

1 large chopped onion

Oil for deep frying

METHOD

Seive flour in à medium rubber/ bowl. Add baking powder and salt, mix and add the eggs(you can whisk before adding it in the bowl of flour.) Add chopped bell peppers and onions. Mix all together and add some water, stir. It's thickness should be like akara mixture.

 Heat your oil in a frying pan, scoop the wheat mixture using a medium cooking spoon and fry it in the hot oil. Serve with tea, with pepper or alone.©Asmie's Kitchen 

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner © lAsmie's Kitchen 

Steamed Wheat Grits (Dambun Alkama)

 Ingredients:

2 cups wheat grits (Tsaki Alkama)

1 cup blended or ground red bell peppers, onions, garlic, fresh curry leaves

1 or 1 1/2 cups chopped ugu leaves

1/2 cup crushed groundnut 

1/4 cup oil

2 stock cubes

1 tsp salt

Method 

Sieve the wheat grits (Tsaki Alkama) to remove the powder. Put the grits in a big bowl and sprinkle some water to soak it. Don't add much water, just some water to wet the grits. Place a medium pot on fire. Pour some water in the pot. It shouldn't touch the edge of the iron strainer, to avoid the grits from being soaked. The water should be quarter of the pot. 

Place an iron strainer on top of the pot. Pour the wheat grits. Cover with a white paper, or clean sack or nylon and finally place the cover of the pot or bigger cover to cover the pot. Cook till soft.  Stir it once in a while and sprinkle some water to soften it. When soft, remove from the fire.

   Pour in a big bowl, add the blended red bell peppers, onions, garlic and fresh curry leaves, crushed groundnuts, stock cubes, salt, chopped ugu leaves and some little oil. Mix all together and pour back into the iron strainer. 

  Check if the water in the pot is not much, add little amount of water. Place the iron strainer back on top of the pot. Cover with the nylon and then with the lid (cover). Cook till the leaves are cooked. Removed from the fire. Pour the Dambun Alkama in a bowl. Fry some oil with a slice of onion till golden brown. Remove the onion. Pour the oil in the bowl of Dambun Alkama. Taste for salt and maggi. Toss or stir to combine.

Serve in a plate with salad or peppered meat, fish, gas meat, fried fish, etc and enjoy! © Asmie's kitchen 

 All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen