The other day I was reading a post on a group on Facebook and the woman said her husband is complaining of eating the same food over and over again and she needed suggestions from other women.
I didn’t judge her, I was there once, stuck with what I knew growing up…eating the same thing over and over again. Gone are those days when information is hard to come by, everything is on the internet. If you are not a foodie or a food creative, a lot of foodies have shared and keep sharing their recipes with you. Look and you will find more.
Frankly, we have friends from different states and different cultures and they come with their different food recipes. If we keep sharing food ideas we will never get bored because Nigeria has a lot of food most of us might never completely explore while we are alive.
Today, I will share with you this special recipe commonly known amongst the Borno and Adamawa indigenes. If you’ve never made or eaten Margi special, you should try it this weekend.
1 big Catfish (Cut into chunks)
Yakuwa Leaf (or any green vegetable available)
1 cup of white zobo leaves
3 big tomatoes
Red Pepper (tatashe)
1 medium Onion
Salt to taste
Step 1. Chop your tomatoes, peppers, green vegetables, onions and set aside.
STEP 2. Wash your catfish, season and set aside.
Step 3. Soak the white zobo leaves in hot water for a while, if possible, soak overnight to remove sour taste. Add potash to better remove sour taste.
Step 4. Pour the liquid from the soaked zobo into a pot and allow to boil. Add the tomatoes, peppers and onion.
Step 5. Pour in the seasoned catfish and allow to cook.
Step 6. Add your zobo leaves to the pot and stir.
STEP 7. Add oil and the chopped vegetables, allow to steam for about a minute or 2.
Margi special is ready to serve, eat with tuwon or any swallow of choice.
Photo Credit: Afrolems