Beske (Nigerian Soy Curds)
Beske, also called arawa, is Nigeria's answer to tofu, made by curdling fresh soy milk and pressing the curds into a firm block. Because you knead salt and spices straight into the curds, the seasoning runs all the way through rather than sitting on the surface. Frying the cut pieces gives a golden crust around a dense, tender middle. It is a good way to see how soy beans become a protein you can slice.
Instructions
Pick over the dried soy beans and discard any dirt or debris. Cover them with water and soak for a few hours.
Drain the soaked beans and peel off the skins. Blend the peeled beans with water into a thick paste.
Strain the paste to separate the liquid from the solids. The liquid is your soy milk.
Bring the soy milk to a boil in a large pot, skimming off the froth as it rises.
Add the coagulant slowly, then turn off the heat. Solid curds should form and separate from the liquid.
Strain out the curds. Knead in the salt and any spices, then leave them to drain in cheesecloth until they firm up into a solid block.
Cut the firm curds into pieces and fry them in vegetable oil until golden brown.
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