Thoughts Lead To Appreciation
Fed up with the high starch, high calories content of Nigerian foods, I embarked on a mission to experiment and discover healthier, low calories and great tasting alternatives.
Since the evening of 2016 September 17, my researches have focussed on soya beans flour, also known as soy beans powder.
Initially, the outcomes were flat tasting meals; soya beans is naturally insipid.
Going back to basics, I used a simple mixture of sugar and flour.
Yes, sucrose is hardly on the list of healthy ingredients.
However, I needed to see whether even sugar will fail to prop the taste of soya beans flour.
The yield blew my mind.
Try this quick recipe. Apologies, I did not take photographs of the first set of recipes I designed, including the Maecha.
Preparation Time: 5 minutes.
Cooking Time: 5 minutes.
4 heaped tablespoons of soya beans flour;
2 tablespoons of sugar [1 tablespoon is just as sweet];
A little water;
Some palm oil, for frying.
1. Add the flour and sugar in a bowl.
2. Mix the contents of the bowl thoroughly.
3. Add minute scoops of water into the bowl and stir to a dough, without kneading. [A thick paste is another method that produces a fine finish.]
4. Heat some palm oil in a frying pan until lightly hot. Be careful, as palm oil smokes readily, destroying the vitamin A nutrient.
5. Scoop small morsels of the flour paste into the pan.
6. Fry until golden and crispy dry.
7. Serve hot with cocoa and milk or with a chilled drink.
I shall continue to publish the results of my experiments.
The best part of these soya beans flour recipes is none has messed my intestines.
To the contrary, they stabilise my bowel, reduce unnecessary abdominal rumblings and discomfort and because of the compact nature of the finished produce, occupy minimum stomach space.
That means no expanded abdomen. Great meals for my waistline they are.