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This recipe is one of the local northern Nigerian delicacies that are almost going extinct. Why? Well, it is hard to say, but one thing I know for sure is that it isn’t because of its taste. No. It looks very fine when well prepared. Its major ingredient is coarse maize flour (Tsakin Masara). Shashshaka also refers to Dan Malele – don’t get confused.
Let’s get into it right away!
| Avail | Jumia | Amazon | Vevor | |
|---|---|---|---|---|
| Cooking pot | Yes | Get It | Get It | |
| Bowl | Yes | Get It | Get It | |
| Wooden spatula | Yes | Get It | Get It | |
| Tray | Yes | Get It | Get It | |
| Knife | Yes | Get It | Get It | |
| Non-stick pans | Yes | Get It | Get It | Get It |
Get the following ingredients ready:
5 cups of coarse flour (tsakin masara)
2 cups of water
Seasoning cubes
Palm oil
Salt to taste
Onions
Ground pepper
STEP 1: Pour clean water into a pot over medium heat and allow it to boil.
STEP 2: Wash the tsaki properly, remove dirt, stones, and chaff (dussa), and set it aside. Then;
STEP 3: Pour the tsaki into the boiling water and stir it gradually to avoid lumps.
STEP 4: When it starts getting thick, leave it to cook for 30 minutes. Then;
STEP 5: Switch off the heat and take it down.
STEP 6: Get a tray and pour the shashshaka on it. Then;
STEP 7: Allow it to cool for more than 10 minutes.
STEP 8: Get a clean knife and cut it into your desired sizes and shapes. Then;
STEP 9: Over medium heat, put a frying pan and add a little palm oil to it. Slice your onions and add them to the frying pan. Allow frying for 5 minutes.
STEP 10: Remove it from the frying pan, put it on a plate, and add fried palm oil on top of the shashshaka. Add powdered pepper too. Repeat the same process until the pieces of shashshaka are exhausted.
STEP 11: Finally, your Shashshaka is ready for consumption.
The Shashshaka recipe is mostly served with palm oil, powdered pepper, and sliced onions. You could also cut fresh pepper and tomatoes and add them to it; it gets more delicious.
Traditionally, it is normally served on big trays.
This is a recipe usually served as breakfast, lunch, or dinner. You could also eat it as an appetizer. However, you do not want to be embarrassed by making it for ceremonies like weddings, festivals, etc.
Shashshaka recipe is stored in a cool place and can last for a day or two.
As maize is an energy-giving food, shashshaka serves as an energy-giving food as it provides us with the energy we need for our day-to-day activities.
As delicious as the recipe is, I wonder why it is consumed less and less by the day. Shashshaka is mostly consumed by the poor or average Nigerians, but hey, who says the wealthy can’t have a taste of its sumptuousness?
Try it and tell me about your experience in the comments section below.
You are always welcome to visit Northpad Nigeria for more local Northern Nigerian delicacies.
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