Ridi brings back memories of my holidays in Mubi. The women in the market close to my grandma’s will have them displayed in large trays tied up in white bags, you can either have mai gishiri or mai sugar, my favorite was always mai sugar, apart from my sweet tooth, I noticed mai sugar usually had more art and detail to it, and how good it was depended on how experienced the seller was in the art of blending in the sugar and dirt free ridi.
Okay, let me stop boring you with my nostalgia. It wasn’t until recently that I found out that ridi was actually used for soup too. I was excited, and got the ingredients to try it out. It was yum! But I will still stick to my ridi mai sugar snack as a favorite. Now let me share why you should fall in love with ridi too.
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What you need:
– 8 medium pieces beef
– 1 medium size smoked fish
– 6 large size fresh tomato
– 4 large size fresh pepper
– 1 large size onion
– 1 medium bunch spinach
– 1½ cups Ridi
– 2 cooking spoons vegetable oil
– 4 Maggi cubes
– 2½ litres Water
– Salt to taste.
Now let’s get down to handling business:
What you do
Wash the beef, season with few slices of onion and 1 Maggi Cube and salt.Stir and steam till juice dries up.Add 2 cups of water and continue to cook for another 15 minutes.
Wash and blend tomato, onion, and pepper.Pick wash and shred the spinach.
Wash the beniseed thoroughly preferably using the calabash method. Fry or roast the ridi. This method gives the ridi a better flavour. Grind the dried ridi.
Heat the oil in a pot and add the ground vegetables.Fry for about 10 minutes.
Add the meat and smoked fish, 1½ litres of water and the remaining Maggi Cubes. Stir.Mix the ground ridi with hot water from the pot. Pour into the pot. Add salt to taste.Cook for 10 minutes.
Stir and add the chopped spinach.Reduce the heat and stir. Simmer for 5 minutes and remove from heat.
Serve with tuwon shinkafa.