MILK, cows’ or goats’. — (madera, fresh milk; nono, sour
milk). Unless one is perfectly certain that the milk comes
from clean and healthy animals it is always safer to boil it.
For directions as to keeping and use see page in Index.
BUTTER (main shanu). — If you are sure of having a
regular and sufficient supply of milk, it is best to take out
a small hand churn and to make your own butter, but this
is not often the case. For directions as to keeping and
using see page in Index.
GROUND NUT OIL (main gedda). — This is an excel-
lent oil and can nearly always take the place of lard. It is
obtainable almost everywhere, but care should be taken
that it is quite fresh when bought. It is advisable to filter
it through a muslin or handkerchief and then to boil it
before using it. Poured into bottles, it will keep a long
time. It is a good softener for boots and saddlery.
SHEA BUTTER (main kadaniya). — If neither native
butter nor ground nut oil is obtainable, clarified shea butter
can be used for frying purposes, but it is much inferior.
PALM OIL (main ja). — This oil is only found in the
southern provinces and in the Kwolla district, north of the
Benue. “ Palm oil chop ” is one of the best known dishes
of the coast but requires an experienced cook and many
native ingredients.
We give here a list of fish which can be found in the
Benue, and a rough description of their appearance. The
Hausa names given are correct on the Benue and though
they may not be quite the same in other parts of the
country they may help to give some idea of what can be
obtained.
DAN SARIKI. — A fish with a long tapering body,
elongated head, dark smooth skin almost black towards the
tail, very small fins. Its flesh is free from small bones,
and is at its best when the fish is about three feet long.
It usually reaches a length of six feet. This is certainly
26
the best edible fish and is especially good when boiled
whole and served with white sauce, or eaten cold with
mayonnaise.
KARPASSA. — A small fish weighing between three and
four lbs. It has much the same shape as a carp ; no small
bones and a delicate flavour. It is very good boiled whole
or baked in tbe oven.
GIWAN RUWA. — Is the largest of all river fish ; it is
of great girth and can weigh as much as 110 lbs. There
are no small bones, and when the fish only weighs about
twenty pounds it is good cut into pieces of three to four
lbs., and boiled; the remains make up well into fish
cakes or kedgeree.
RAGON RUWA. — Also a very large fish, weighing up to
seventy lbs., with a remarkably large flattened head, dorsal
fin and smooth thick skin. It is at its best when weighing
twenty lbs. and can be used by boiling it in pieces of from
three to four lbs., and making up tbe remains with curry,
or in kedgeree, salad or fish cake.
TSAGE. — A small sprat-like fish with a tail half green
and half red and red fins. When about three inches long
is very good fried.
KAURA. — A fish of the same kind as the Tsage but not
quite so good. It can be used in the same way.
MARI.— A fish about three feet long, with a large head
and smooth brown skin. It is free from small bones but
has a slightly muddy taste and is only good when curried
or made up into a kedgeree or fish cakes.
Page 10
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
MILK, cows’ or goats’. — (madera, fresh milk; nono, sour milk). Unless one is perfectly certain that the milk comes from clean and healthy animals it is always safer to boil it. For directions as to keeping and use see page in Index.
BUTTER (main shanu). — If you are sure of having a regular and sufficient supply of milk, it is best to take out a small hand churn and to make your own butter, but this is not often the case. For directions as to keeping and using see page in Index.
GROUND NUT OIL (main gedda). — This is an excellent oil and can nearly always take the place of lard. It is obtainable almost everywhere, but care should be taken that it is quite fresh when bought. It is advisable to filter it through a muslin or handkerchief and then to boil it before using it. Poured into bottles, it will keep a long time. It is a good softener for boots and saddlery.
SHEA BUTTER (main kadaniya). — If neither native butter nor ground nut oil is obtainable, clarified shea butter can be used for frying purposes, but it is much inferior.
PALM OIL (main ja). — This oil is only found in the southern provinces and in the Kwolla district, north of the Benue. “ Palm oil chop ” is one of the best known dishes of the coast but requires an experienced cook and many native ingredients.
We give here a list of fish which can be found in the Benue, and a rough description of their appearance. The Hausa names given are correct on the Benue and though they may not be quite the same in other parts of the country they may help to give some idea of what can be obtained.
DAN SARIKI. — A fish with a long tapering body, elongated head, dark smooth skin almost black towards the tail, very small fins. Its flesh is free from small bones, and is at its best when the fish is about three feet long. It usually reaches a length of six feet. This is certainly
the best edible fish and is especially good when boiled whole and served with white sauce, or eaten cold with mayonnaise.
KARPASSA. — A small fish weighing between three and four lbs. It has much the same shape as a carp ; no small bones and a delicate flavour. It is very good boiled whole or baked in the oven.
GIWAN RUWA. — Is the largest of all river fish ; it is of great girth and can weigh as much as 110 lbs. There are no small bones, and when the fish only weighs about twenty pounds it is good cut into pieces of three to four lbs., and boiled; the remains make up well into fish cakes or kedgeree.
RAGON RUWA. — Also a very large fish, weighing up to seventy lbs., with a remarkably large flattened head, dorsal fin and smooth thick skin. It is at its best when weighing twenty lbs. and can be used by boiling it in pieces of from three to four lbs., and making up the remains with curry, or in kedgeree, salad or fish cake.
TSAGE. — A small sprat-like fish with a tail half green and half red and red fins. When about three inches long is very good fried.
KAURA. — A fish of the same kind as the Tsage but not quite so good. It can be used in the same way.
MARI.— A fish about three feet long, with a large head and smooth brown skin. It is free from small bones but has a slightly muddy taste and is only good when curried or made up into a kedgeree or fish cakes.