what Awara is really made of?

 

WHAT IS AWARA?

Awara, or soya bean cake, is mostly found in northern Nigeria and is consumed as a snack by the Hausa people. It’s manufactured from soya beans, an Asian plant that’s high in protein. Its plant is indigenous to China, where it has been grown for  13,000 years.  

     It was only centuries later that it was brought to other parts of Asia, and it wasn’t until the early twentieth century that it was employed as animal feed in the west. Soybeans are now the most frequently farmed and used legume in the planet. Soya beans, like other beans, grow in pods with edible seeds that are normally green, but can also be yellow, brown, or black.

HOW TO SERVE AWARA

Awara is usually served with vegetable oil, grinded pepper. Nowadays, there is more garnishing to it. Sliced fresh pepper with cabbage and cucumber are added to it. In addition, it can be taken with Pap or Kunu It taste better when served hot.

INGREDIENTS USED FOR AWARA

· 3 cups soybeans

· 75 ml freshly squeezed lemon Coagulant to separate solids from liquid

· 5 cups water

· Salt and pepper to taste

· Oil for frying

· Onions

· Vegetables for garnishing

HOW TO COOK AWARA

Soak the soybeans overnight. Drain and grind in a blender or a food processor with about 3 cups of water while grinding.

Strain soybeans through a cheese cloth or sieve.

Pour the sieved milk into a big Pot, Boil the soymilk on medium heat for 45 minutes to 1 hour, stirring frequently (be careful, the milk has a tendency to boil over)

Reduce the heat, add in lime juice (do not stir), the curd should start to form. Turn off the heat, cover the pot, set aside for 1 hour.

Once the process is complete, transfer the curds into a molding container lined with cheesecloth or a similar fabric.

Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid.

Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together. Remove the block of Awara from the mold.

Cut the Awara into desired shape and put some spices into a bowl with a tiny bit of water. Toss and coat your Awara in the spice mix and shallow fry till golden brown.

Make a sauce with the onions, pepper and vegetables, add the Awara and mix properly. Serve

Other things that can be used for coagulants include magnesium chloride, apple cider vinegar, Epsom salt or calcium sulphate. The amount of coagulant used will influence the texture of the final product: For instance, more coagulant will produce firmer tofu, while less coagulant will produce softer tofu. To give the tofu a more fibrous texture, cover the tofu in water in a seal-able container and place in the freezer.  Thaw when ready to use. If you plan to consume the tofu within 24 hours of it being made, there is no need to store in water.

HEALTH BENEFITS OF AWARA

Soybeans are a nutrient-dense food. It’s high in vitamins and low in carbohydrates, which is ideal if you’re watching your carb intake.

     It also has a low glycemic index, meaning it doesn’t cause blood sugar levels to rise. As a result, it is an excellent choice for diabetics. Soybeans are high in dietary fiber as well.

     Also, according to several research, women who eat a soy-rich diet have a lower chance of breast cancer, and their babies will be healthy if they eat soy.