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Awara is a low-fat, high-protein soy food that is often made in blocks. In northern Nigeria, it is a popular healthy and tasty food. It is also known as Tofu, Beske or Soya bean cake.
It is high in protein and a convenient meat substitute for those who want to reduce their meat consumption or pure vegetarians. That’s because it’s prepared in such a way that it has a fantastic meaty texture and flavor, and it can be eaten on its own or added to soups and stews.
Most people find preparing this recipe labor-intensive, time-consuming, and difficult to make, therefore they prefer to buy them already made.
What is Awara Made From?
It’s made from soya beans, an Asian plant that’s high in protein. Its plant is indigenous to China and has been grown for about 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 used as animal feed in the West.
Soya beans are now the most frequently farmed and used as legumes. Soya beans, like other beans, grow in pods with edible seeds that are normally green, but can also be yellow, brown, or black.
Awara, or soya bean cake, is mostly found in northern Nigeria and is consumed as a snack by the Hausa people.
Is Tofu the Same as Awara?
Yes, Awara is called Tofu in English. Making Awara also called Beske even though it requires a couple of steps is pretty easy. The basic ingredients are Soya beans, Water and a Coagulant.
The steps required are just like making Soya Milk but the difference starts once a coagulant is added.
What makes Awara different is the frying. Frying the Awara completes the preparation process. Air frying, baking or grilling are healthier options if you like.
What Does Awara Do to The Body?
Soya beans 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. Soya beans are high in dietary fiber as well.
Also, according to several studies, women who eat a soy-rich diet have a lower chance of breast cancer, and their babies will be healthy if they eat soya.
How to Serve Awara
Awara is usually served with vegetable oil and ground 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.
Don’t forget to serve it hot as it tastes better when hot.
Occasions to Serve Awara
There is no specific occasion for this northern Nigerian snack. Therefore, it can be consumed anytime – for breakfast with Kunu or Pap or as brunch or as dessert – your choice.
How to Store Awara
This snack doesn’t last for long. It is best consumed not later than 24 hours. So I advise you to make it just enough for present consumption.
Nevertheless, you can store it in a refrigerator and it can last for a few days but of course, the delicious taste reduces significantly.
Thank you very much for reading. I’m sure that you will make this in your home. There are going to be interesting made at home recipes coming up. Share it with your family, friends and colleagues. Go on get cooking!
Awara (Soyabean Curds)
Awara is a low-fat, high-protein soy food, often made in blocks. In northern Nigeria, it is a popular healthy and tasty food.
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Prep Time 1 hour hr 10 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Nigerian
Ingredients
- 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
Instructions
Soak the soybeans overnight. Drain and grind in a blender or a food processor with about 3 cups of water while grinding.
3 cups soybeans
Strain soybeans through a cheese cloth or sieve.
Pour the sieved milk into a big Pot, Boil the soy-milk 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.
75 ml freshly squeezed lemon
Once the process is complete,transferthe curds into a molding container lined with cheesecloth or a similar fabric.
Foldthe fabric over the curds andplacea small weight on top to begin pressing out the liquid.
Allowthe mixture to be pressed by the weight for20-30 minutesor until it holds together.Removethe 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.
Oil for frying
Make a sauce with the onions, pepper and vegetables,add the awara and mix properly. Serve
Onions, Salt and pepper to taste
Notes
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 final texture: For instance, more coagulant will produce a firmer texture, while less coagulant will produce a softer one. To give Awara a more fibrous texture, cover it in water in a sealed container and place it in the freezer.
Thaw when ready to use. If you plan to consume it within 24 hours of it being made, there is no need to store in water.
Keyword Awara
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