Today I will be telling you how to prepare a popular recipe known as Naman Ridi and I will be preparing it the Plateau way.
One of the viewers on my youtube channel made a request for this recipe and finally I delivered.
It wasn’t easy getting someone to tell me how. I had to make calls and ask alot of people but eventually I got someone through my Anty who works in Jos and after the explanation from the woman, I got to understand how to prepare Naman Ridi.
Naman Ridi is a popular traditional recipe among the people of Birom in Plateau state of Nigeria and it is mostly prepared for occasions, festivities, unexpected visitors and also for the urge of it.
The most important ingredient in preparing Naman Ridi is the Beniseed popularly known as “Ridi” in Hausa. The black Beniseed called “Bakin Ridi” in specific.
To get the black Beniseed in particular, I had to go to a popular monday market in Kaduna town known as kasuwan monday.
You can prepare it using chicken, beef or mutton and can also allow it stay for a period of time, safe in your fridge. Which means, you don’t have to eat it all in one day.
When you read through the post, you will see that I didn’t add cooking oil in the process. That is because no oil is needed to prepare this recipe.
This post is accompanied by a video on my channel you can also watch.
So, let’s begin cooking.
INGREDIENTS
- 1/2 Chicken cut into large chunks
- 3 cups of Black Beniseed
- 2 cooking spoon blended pepper
- 2 small sized chopped onions
- 1 tsp of Onga Chicken
- 2 seasoning cubes
- Salt
For the Beniseed
- 1/2 tbls of Curry powder (optional)
- 1/2 tbls of Chili powder
- 2 seasoning cubes
- Salt
For Garnishing
- 1 small onion (Cut in rings)
- 1 bell pepper chopped
Naman Ridi Preparation
First is to pick all visible dirt and stones from the Ridi.
Then wash the Ridi well and be careful when turning through and fro so as to avoid turning with small stones settled below in the bowl.
Next is to turn the washed Ridi in a basket and allow the water to drain a bit.
Then you can dry the Beniseed.
Note: Be sure it is completely dried up before packing.
Now turn the dried Ridi in a frying pan or pot and set on low heat.
Begin frying while you turn with a spoon until it begins giving out a pleasant smell, then you will know that you Ridi is ready.
Next you set it down from heat, spread and allow to cool down.
While the fried Ridi cools down,
Wash the pieces of chicken and pack into a pot.
Add the chopped onions, blended pepper, seasoning cubes, salt and Onga Chicken to the pot.
Now using a spoon, mix it well and add a little water to the pot. Then set on heat and allow to cook till soft.
Note: Not too soft though. To avoid the chicken scattering when mixing.
With the chicken now on heat, our next step is pounding the beniseed.
Now turn the beniseed in a mortar.
Add the grounded pepper, curry powder, seasoning cubes and a little salt to taste.
Then begin pounding.
Continue pounding until it’s all crushed and moist. Then you can pack it out of the mortar.
Or you can use a blender if available.
Pack the now cooked chicken into a plate.
Turn the cooked chicken in a bowl and spread the pounded beniseed (ridi) on it. Then us a flat cooking spoon to mix it up till it’s very well coated.
Then finally, you can garnish and serve.
And we are done.
See you all in the next post.
