Take a few seconds to read that and breathe afterwards. If you speak Hausa or are familiar with Northern dishes, you would stop and think, huh Dunni, which soup is that one o, i haven’t heard that one before. Don’t worry, you truly haven’t heard that one before, because it is a new soup that I concocted in my Kitchen. I recently made Nono, yes the Nono from Fura da Nono. Two kind northern ladies gave me the recipe, and I am still tweaking to my taste and will release the recipe later, but the basic gist that you need is powdered milk, plain natural yoghurt and hot water. Leave to ferment for 24 hours like they said but i found that it tasted better after 48 hours. That is your crash course in Nono. To make this dish though, all you need is just plain natural yoghurt. Oops, I haven’t yet told you the english translation of this dish. Miyan Nama Akuya da Nono simply means; Goat and Nono curry. I used the word miyan here because curry doesn’t have a hausa translation and since miyan means soup in hausa, it is appropriate. I will be releasing a proper recipe for Nono soon. I have tried it once and it turned out great but slightly watery, so i want to do it again and be sure i will get it right, as my recipes are fool-proof and I would like to keep that standard.
From the crevices of my functionally cray cray brain, a new dish has been born. From a girl who has not a drop of northern blood in her, the farthest I have ever gone up North is Abuja, but I am sooooo pleased how this one turned out. When your Aunty leaves the table for another helping and your flatmate goes, I know it is probably spicy, but can I have some of that. You know you’ve done something right. Even before I was done eating, my brain had already started turning thinking about how to refine this dish and make it even more Northern. The tangy sour taste reminded me of Tsamiya (tamarind) and I kept wondering if that would work.
By some weird coincidence, I changed the channel to BBC Good Food last night and there was Rick Stein’s Far Eastern Odyssey. What was he talking about? Curries. I thought to myself, now, just look at that. It gets even better. He made a Beef Rendang, and what did he add to the curry that startled me; Tamarind. He used Coconut milk, but some beef rendang recipes also use Yogurt for extra sourness. My foodie guardian angels must have been laughing their asses off. “When your need is greatest, help is nearest to you”. So, there’s my answer. For the 2.0 version of this dish, I will be adding even more Nigerian flavours, most likely throwing out the mixed veg, replacing it with smoked fish and prawns so the soup can be eaten with soup staples like tuwon Shinkafa, Masara or even Pounded yam.
Go tell it on the mountains, a new Northern Nigerian dish has arrived
- Goat Meat
- Nono - substitute with natural yoghurt
- Dry Pepper - cayenne pepper
- Salt
- Coconut oil - or vegetable oil
- Chopped fresh chili or bell peppers if you don't want the dish to be too spicy
- fresh prawns - optional
- Seasoning cubes
- Goat Meat stock
- Chopped onions
- Mixed veg - carrots, runner beas, peas, sweetcorn, etc
- Spices - you can use a combination of curry powder and white pepper with some ground uziza seeds. Or you can do like i did and use a Keralan coconut curry paste. I used the brand by Anjum Anand (relevant if you live in the UK)
- Boil the goat meat with dry pepper, chopped onions, salt and stock cubes. Make sure you boil with enough water, so that you get a decent quantity of stock.
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- In a deep saucepan, heat up a heaped spoon of coconut oil lightly,
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- and then add the chopped chilli, onions and spring onions
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- Add the fresh prawns, if you are using them. Season these with salt and seasoning cubes. if you are using curry powder and white pepper, this is a good place to add about half the quantity you intend to use.
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. Once the prawns turn pink, take them out of the pan, leaving the vegetables. - Pour in the cooked goat meat with the stock into the pan, add the rest of the spices, or the curry paste if that is what you are using, and let it come to a boil. Add the natural yohurt and sitr quickly, so it doesn't form lumps
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. Start with a cooking spoonful worth and then work your way up if you need more. The yoghurt is to thicken and at the same time flavour this dish. Add your fresh chopped mixed veg. When the yoghurt has fully dissolved, your curry will start to form![]( "IMG_5498.JPG")
. Taste the curry, and re-season if you need to. Because of the yoghurt, you are likely to use a little extra salt and stock cube to balance out the sourness. - Lower the heat to allow the flavours develop more and also for the curry to thicken
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. You should also re-introduce the prawns back into the pan to allow them absorb the flavours of the curry. You should start to notice a yellow, or should i say mustard colour to your curry. - The longer it cooks on low heat, the thicker and richer your curry gets.
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- You have two options with this curry in terms of consistency. You can take it off the heat quickly and get this
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- Or you leave it for longer to thicken and get this
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The choice is yours.
. Once the prawns turn pink, take them out of the pan, leaving the vegetables.
. Start with a cooking spoonful worth and then work your way up if you need more. The yoghurt is to thicken and at the same time flavour this dish. Add your fresh chopped mixed veg. When the yoghurt has fully dissolved, your curry will start to form
. Taste the curry, and re-season if you need to. Because of the yoghurt, you are likely to use a little extra salt and stock cube to balance out the sourness.
. You should also re-introduce the prawns back into the pan to allow them absorb the flavours of the curry. You should start to notice a yellow, or should i say mustard colour to your curry.
The choice is yours.I really hope you guys try this out. Give yourself, friends and family a different curry than the usual ones you have made in the past. Don’t forget to spread the word
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