Awara, also known as Soya Bean Tofu or Beske, is a popular food in West Africa, particularly in Nigeria and Ghana. It is made from soya beans and is a great source of protein.
Here is a recipe on how to prepare Awara, Soya Bean Tofu, or Beske:
- 3 cups of Soya Beans
- 1 tablespoon of Epsom salts (alternatively, you can use lemon or vinegar)
- Vegetable oil for frying
- Salt to taste
- Soaking: First, you will need to soak the Soya beans in water for about 12-24 hours. The soaking will soften the beans, making them easier to blend.
- Blending and Sieving: After the soaking period, rinse the beans and blend them until you have a smooth paste. You will then need to sieve this paste to separate the milk from the chaff. You can do this by placing a fine sieve or cheesecloth over a bowl and pouring the blended mixture into it. Squeeze out as much milk as possible, then discard the chaff.
- Boiling the Milk: Pour the milk into a large pot and bring to a boil. Stir constantly to prevent the milk from burning or forming lumps.
- Curding the Milk: Once the milk is boiling, dissolve the Epsom salts in a little warm water and pour it into the pot. This will make the milk curdle and form into tofu. If you’re using lemon or vinegar, add it directly into the pot. Stir gently and leave it to cook for a few minutes.
- Pressing the Tofu: Pour the curdled milk mixture into a sieve to remove the excess liquid. Then transfer it into a cheesecloth or clean kitchen towel, fold it, and place a heavy object on top to press out the remaining liquid. Allow it to press for about 1-2 hours.
- Frying the Tofu: After pressing, cut the tofu into cubes. Heat vegetable oil in a frying pan and once hot, add the tofu cubes. Fry until they are golden brown.
Your Awara, Soya Bean Tofu, or Beske is now ready to be served. It can be eaten as a snack on its own, or it can be added to soups or stews.
Please note that different regions may have their own variations of this recipe. This is a basic version and you can adjust it based on your personal preference.