When Grown Men Cry

Ma Kaduna is gone, may her soul rest in peace.

Before Bey, there was Ma Kaduna, the first true independent woman. 

A true definition of a feminist that taught me to demand what was rightfully mine. She taught me what it means to be a hustler. A very bold and audacious lady who rode her motorbike about Lokoja town like she was giving the world the finger while dressed in her cute nurses uniform, in a world where women were expected to sit at home and make babies. But she did have babies, 8 of them! My mum being one of them.

She spoke more than five local Nigerian languages including English. She felt it was necessary for people to be insulted and abused in their own language so there will be no misunderstanding. A true terrorist to her family, a real force to reckon with. 

She taught me to add sweet potato to my yam porridge to give it a sugar like taste while using the wooden spoon to hit my hand as I reached into the pot to pick out a string of dried fish staring deliciously at me.  

I will miss you. I miss you.

Sweet Potato Porridge

Ingredients:

500g of sweet potato, cut into big chunks

1 cup of spinach

2 medium tomatoes

1 red bell pepper

1 tbs of flaked chilli

1 tsp of garlic

1 tsp of ginger

3 beef franks, thinly sliced

½ medium onion, sliced

3 tbs sunflower oil

2 Knorr cubes

salt to taste

1 tsp of thyme

Method:

Blend the tomatoes and bell pepper in a food processor. In the mean time grill the sliced franks for about five minutes in the open. Heat the oil in a large sauce pan for 3 minutes and pour in the blended mixture. Fry for about seven minutes then add the chilli, Knorr cubes, garlic, ginger and  thyme.  Add the chunks of sweet potato and onions and combine thoroughly. Add enough water just to cover the potatoes and leave to cook for 10 minutes. Add the spinach and cook until the potatoes are soft.  Take the pan off the heat and toss in the grilled franks and add salt to taste.

Goat Curry

What is the first dish you ever prepared in your new home? I am a bit superstitious when it comes to food. I believe that the first ever dish one prepares in their new home would dictate how good the food would be for the rest of the time you are there. Sounds like a load of bull abi? Don’t mind me, I am just looking for an excuse for the food I cook to mean something.  At least if ever asked what the first dish I prepared in this flat I would have an answer.

To christen my kitchen I decided to prepare one of my favorites, goat curry. I wasn’t able to get all the original ingredients but it still tasted amazing!

Ingredients:

1kg goat meat (diced)

200g spring onions

500g sweet or irish potato (cubed)

I red pepper

1 green pepper

4 scotch bonnet (hot chili)

4 cloves of garlic

ginger

2 tbs of sunflower oil

1 tbs of curry powder

1 tsp of time

Juice of half a lemon
2 Knorr cubes

Directions:

Add lemon juice, curry and thyme to the meat, mix thoroughly so that the meat is evenly coated with the spices and keep aside for at least 10 minutes. (Ideally you should marinade over night but I had just decided that’s what I wanted to eat for lunch). So what I did was marinade until I had finished preparing the rest of the ingredients.

In a large saucepan, heat the oil over medium and add the goat meat plus all its juices. Turn down the heat and let the meat sweat for about 30 minutes. After 30 minutes increase the heat to medium and add all other ingredients except the potato. Add one cup of water and the Knorr cubes and cook for 5 minutes. Add the potatoes and cook on medium heat until the potatoes are soft.


Serve with steamed rice.