By Ronke Edoho
I spent a great part of my early childhood in Kwara and this was a staple. You could find it in any street corner; some people call it “Wara soya” others call it “Beske” or Tofu. This is a very healthy and tasty snack made from soy beans.
- 3 cups cups soybeans
- 75ml cup freshly squeezed lime juice**
- water Other ( salt and pepper to taste, oil for frying)
**Lemon juice is being used here as a coagulant (to separate solids from liquid) . Other things that can be used include Magnesium Chloride, Apple cider vinegar, Epsom salt, calcium Sulfate. Some also suggest “omi Ogi” the fermented water from raw pap: I have never tried this. Please provide more insight if you have some.
- 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 thesame 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, 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. EnJoY!!
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