Last night I made Alapa. I asked my husband what he would like to have it with. Bread, Pap or Garri and the following conversation happened:
Hubby- 'are we having moin moin?
Me- No it's not moin moin, it's Alapa.
Hubby- 'Alapa? what's that? Is it Sapala? '
Me- No it's not sapala, It's Alapa also known as Jogi.
Hubby- 'hmmmm..I have never heard or eaten that. Interesting'
Lol...So I bet most of you haven't heard or tasted Alapa before. It has been years i ate it myself. My memory of this recipe was of my mum making it during ramadan. It wasnt something she made regularly. She would make it in bulk and even fry some to preserve. I had totally forgotten about it untill my sister asked me to put recipe on the blog just before ramadan started but I was too busy to do it then. Few weeks ago my mum also reminded me that i had not put up the recipe. She refreshed my memory on how to make it and finally here i am posting the recipe. All thanks to my mum for this recipe. Let's Cook:
Preparation time: 20 minutes
Cooking time: 60 minutes
Total time; 80 minutes
INGREDIENTS (Serves 5)
2 cups peeled beans (For easy method of peeling beans click HERE)
2 cups whole Egusi
2 scotch bonnet
2 bell peppers
2 onion
3 stock cubes
Crayfish
Boiled egg (Optional)
Boiled fish (Optional)
DIRECTIONS
1) Dry roast the egusi seeds
2) Blend together the roasted egusi, peeled beans, scotch bonnet, bell pepper and onions till smooth
3) Pour blended mixture in a bowl and whip with hand mixer for 5-10 minutes
4) Add in crayfish, stock cubes, salt to taste
Tip: Dissolve stock cubes in hot water before adding to mixture
5) Stir well and wrap in leaves, foil, ramekin or plastic container
6) Arrange in a pot and Steam cook for atleast 45 minutes or till it's done
7) Alapa is ready
8) Looks just like moin moin but taste slightly different. It is delicious.
9) I served it with two tone Eko (Agidi)
It can be preserved by frying. Just heat oil and deep fry.
Why don't you give this traditional recipe a try today? Don't forget to leave feedback on the blog.
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"Here are the values that I stand for: honesty, equality, kindness, compassion, treating people the way you want to be treated and helping those in need. To me, those are traditional values"- Ellen DeGeneres
I just remembered jogi today, so I decided to check if the recipe is online. There was a woman we used to buy it from in my younger days. I felt like having something from back then and jogi came to mind. If you have the one for ekuru, please let's have it too. Thanks!
Doesn't it require adding oil?
Pls doesn't it require adding oil?
No. This recipe doesn't require Oil
so i tried this over the weekend,the taste is muuuaahhh,and my daughter of 2years enjoyed this with me,unfortunately hubby wasn't around,am sure to do this over and over again.kudos.......and am moving to rice alata dudu (as we fondly call it in my secondary school) this weekend
Hello Shodunke, Good to know you made and love the recipe. Welldone you and thanks for the feedback 🙂
Ma'am, thanx for d recipe, looks reali appetizing but den, lukin deeply @ d eko,it has a white and yellow colour, is there a reason to dis?
You're welcome Oluwatobi. Yes I presented the Eko in two tones just for aesthetics. I used white and yellow ogi to achieve that.
It looks tasty, I will try it out someday, pls I humbly request for recipe for mixture of ofada rice and ewa agoyin in the moi moi leaf. (Elewe). Am a member of cook and share. Tnks, I will be on d look out.
Hmmmm..the mystery is finally unveiled.. Will save on to try list.thanks
Don't forget to feedback when you have tried it????