Wara Soya (Nigerian Tofu)
Wara soya is Nigerian tofu, a firm soy curd that is popular in the north of the country. Soy milk is simmered, set with lime juice instead of a commercial coagulant, then pressed under a weight for several hours. The block is cut up, seasoned with salt, pepper and a Maggi cube, and fried until browned. It is served with stew, soup or other local dishes.
Instructions
Soak the soy beans in water overnight. Drain them and grind them finely, either by hand or in a blender.
Push the ground soy beans through a sieve and collect the liquid in a pot. Discard the solids left in the sieve.
Bring the liquid to a boil, then lower the heat and simmer for 45 minutes to 1 hour.
Add the lime juice without stirring. Curds should begin to form. Cover the pot and leave it off the heat for 1 hour.
Line a bowl, or set a cloth over the sink, with cheesecloth and carefully pour in the curds. Fold the cloth over the top and press out as much liquid as you can.
Place a tray on top with a heavy object on it and leave the curds to drain for 4 to 5 hours, until they hold together as a firm block.
Cut the pressed wara into pieces of the size you like. Season them with salt, crumbled seasoning cube and pepper.
Fry the pieces in oil until they are brown on the outside, then serve.
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