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Pap and Gbegiri
North Eastern Nigeria — Mother recipe · ar de en es fr it ja pt ru zh
A traditional North Eastern Nigerian dish, unique for its texture and distinctive flavor.
⏱️ 15 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 1 kg of gbegiri (coco flour)
- 500 g of pap (almond flour)
- 2 liters of water
- 1 onion
- 2 dried dates
- 1 tablespoon of Guinea pepper
- 1 tablespoon of cayenne pepper
- 1 teaspoon of coriander
- 1 teaspoon of salt
- Oil for frying
Method
- Heat the oil in a pan and sauté finely chopped onion.
- Add the dried dates and fry until golden.
- In a separate pan, mix the gbegiri and pap with warm water to achieve a smooth consistency.
- Add the fried onion and golden dates to the gbegiri and pap mixture.
- Finally, add the spices and mix well.
- Boil for 10-15 minutes, stirring occasionally, until the preparation is thick and smooth.
- Serve hot with a slice of lemon to add a touch of acidity.
The story
Pap and Gbegiri is a dish with roots in the cuisine of North Eastern Nigeria, where it has been prepared for generations as part of local culinary tradition.
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