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Warm Acha Salad With Yaji-Covered Softboiled Egg

by on March 10, 2016
 

Cooking the Acha was easier than I thought and damn tasty too.

My plan was to make a couscouseque warm salad with fruits and nuts and lots of colourful vegetables.

Vegetables...chopping them up for lunch #kitchenbutterfly #eattherainbow #foodcolours #springonions #peppers

All chopped up for lunch #kitchenbutterfly #eattherainbow #foodcolours #springonions #peppers

Zobo & Acha salad. So much you can do with the zobo flowers when you're done making your infusion. 1. Tear off petals and add to salads 2. Steep in sugar syrup, then remove, roll in sugar to 'crystallise' 3. Puree and pass through a sieve. Go sweet or s

To serve, here are two options

Option 1, with a soft-boiled egg

With soft boiled eggs: spoon fonio into a bowl (with some zobo-pepper sauce) and set the yaji-coated egg in the centre. The beauty – and I’m soooooooooo sorry I don’t have a photo – is in cutting through the centre and having the warm, orange liquid centre spill onto the grains. In the case that you like soft-boiled eggs anyway. If you don’t, you’ll still enjoy this.

Lunch. Acha salad with peanuts, a softboiled egg, rolled in yaji and dressed with zobo-tangelo hot sauce. Cc @joeladu_ and @orizle - as per Masterchef Australia #arewa #arewakitchen #kitchenbutterfly #eattherainbow #foodcolours #springonions #peppers

 

Option 2, with steak

I made a food bowl with ‘sections’ of meat and vegetables. What I did was spoon fonio to cover one half of a bowl.  For the second half, I added, in strips: Greens, Dried fruits & nuts, Avocado slices, Beef slices, Zobo pepper sauce

Dinner. With #wuraogunji and @joeladu_ . I took your advice @matiugordon and made a #foodbowl. From L to R: vegetable-laden Acha with zobo flowers, dried dates & apricots, mixed peppers, tomatoes and onions; roasted peanuts, leafy greens, avocado, seare

Warm Acha Salad With Yaji-Covered Softboiled Egg
A quick and easy salad, cooked like couscous and


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699 calories
54 g
186 g
49 g
24 g
8 g
555 g
586 g
5 g
0 g
39 g

Nutrition Facts
Serving Size
555g

Amount Per Serving
Calories 699
Calories from Fat 418

% Daily Value *

Total Fat 49g
76%

Saturated Fat 8g
40%

Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 29g
Cholesterol 186mg
62%

Sodium 586mg
24%

Total Carbohydrates 54g
18%

Dietary Fiber 25g
101%

Sugars 5g
Protein 24g
Vitamin A
210%
Vitamin C
71%
Calcium
14%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. Olive/ coconut oil
  2. 1 cup Acha
  3. 1 cup mixed vegetables (bell peppers, onions, spring onions, carrots, green beans etc)
  4. Some dried fruits (Raisins, dates, apricots)
  5. Seasoning - salt, yaji
  6. Cooked zobo flowers, to taste
To serve
  1. Soft-boiled eggs
  2. Peanuts and other nuts/ dried fruit
  3. Salad greens & herbs
  4. Avocado
  5. Zobo pepper sauce
Instructions
  1. In a pan, heat up a tablespoon or two of oil. Add 1 cup of fonio and fry, about 5 minutes till grains are lightly toasted. Remove fonio from pan and set aside.
  2. Add another tablespoon of oil to the same pan and stir-fry your mixed vegetables, for 2 – 3 minutes. Season lightly with salt then return the fonio to the pan and stir to combine, adding dried fruits and nuts.
  3. Pour over 1 cup of water or stock, stirring well. Allow to cook on low heat. Check after a few minutes and if not as soft as you’d like, add another ½ - 1 cup of water, reduce heat to medium-low, cover and simmer, stirring occasionally, for 5 - 10 minutes or until cooked to your taste.
  4. Add zobo flowers and stir to combine.
  5. Serve warm how you like - I've shared my options for 'plating'
For the yaji-coated eggs
  1. Dip each egg in water then roll in yaji till completely coated
beta
calories
699

fat
49g

protein
24g

carbs
54g

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Kitchen Butterfly http://www.kitchenbutterfly.com/