Ofada Riro and Tuwo Beans

See, I am gaining momentum small by small, back to what i do best, blogging. A reader left a comment on my last post which jolted me to reality. Dooney’s Kitchen is the blog, not Instagram. More people have access to the internet than Instagram, so I will have to find a way to balance both, because one cannot ignore the power of social media. I have now managed to make what i call small change, thanks to the marketing power of Instagram. Ofada Riro is a dish I make regularly but just never blogged about it, because it is a last-minute throw in vegetables and serve with rice any time I have left over Ayamase that is so small, it won’t be enough for a meal, so i use vegetables to bulk it up and voila increase in quantity.

If you remember one of my posts from a few weeks ago, i talked about how you can food-cycle a dish by either adding fresh pepper or fresh vegetables. Ofada Riro is the poster child for food cycle. To blog about this dish, I decided to make it a little extra special. Usually I add a bland tasting veg like Ugu or Spinach to the pot and call it a day, but this time I decided to give it a little oomph, with Uziza. Uziza leaves makes any dish special. Its aroma is so inviting and it dances on your taste buds. The next time you make ayamase, deliberately save some for this dish and move away from the traditional rice and dodo pairing my having this with a soup staple. Recipe for my ayamase (ofada stew) can be found HERE.

I am killing two birds with one stone with this post. Introducing a new soup staple which i have aptly termed Tuwo Beans. If you have a more snazzy term for it, please drop a comment. My friend Kemi and I came across a discovery with beans a while ago, which i won’t share because of its commercial value. In refining our discovery, i started experimenting with different cooking methods and this was the last one i tried. It was surprising to say the least. I looooved the aroma, loooooved the texture too, it was springy like amala, and the taste, trust me, the beans flavour isn’t as strong as you would expect. Beans contain more carbs than protein, but guess what, the carbs in beans are like the ones in Oats. They have a lower glycemic index compared with high starch compounds like rice, yam and even wheat. So, go get that beans flour and make yourself some Tuwo would you. I have put the steps on the post below, but here’s a video of me making Tuwo Beans at the latter stages. Remember to follow @dooneyskitchen on Instagram

This soup staple goes especially well with this Ofada Riro because rice, beans and dodo is a common pairing with Ofada stew, so this will feel quite familiar, more-ish and wholesome.

Let’s Cook

This is the soup for you if you are a busy mum, wife or even single person. 3 steps, in 15minutes, you have a new dish that you can finish, wash the pot and call it a day.

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