Awara is the Hausa version of Tofu, a meal made of Soybean curds. Soybeans are a richly healthy …
Beske is essentially fried tofu.
It is also called Wara Soya – Different from Wara made from dairy milk.
See below for how to make it from scratch.
- 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
**Lemon juice is used as a coagulant (to separate solids from liquid).
Other things that can be used include magnesium chloride, apple cider vinegar, epsom salt or calcium sulphate. Some also suggest omi ogi (fermented water from raw pap). I have never tried this. If you have, please provide some insight.
- Soak the soybeans overnight. Drain and grind in a blender ( add about 3 cups of water while grinding)
- Strain soybeans through a cheese cloth or sieve (This is locally called “Ase” – it’s the same thing used for ogi. Make sure you get the clothe kind)
- 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), tofu should start to form. Turn off the heat, cover the pot, set aside for 1 hour
- Place the cheesecloth (Ase) in a bowl or over the sink, pour the tofu in carefully, fold the cheesecloth over and press out as much soy milk as possible
- Press down on the tofu bag with a tray and an heavy object (this is to remove all excess water from the tofu and allow it to set)
- Leave for 4-5 hrs. Your tofu should be set and ready to serve.
**Tofu is ready for consumption at this point, you can season it with salt and pepper and serve** or process further;
- Cut the tofu into desired sizes and season with some salt, maggi and pepper. Deep fry until golden brown.
Tofu/Beske can also be used in stir-fry, stews and sauces as a great meat alternative.