Jogi/Alapa
Delight in the flavors of Nigeria with this Jogi recipe. Made from a blend of black-eyed peas, roasted egusi seeds, scotch bonnet peppers, and spices, wrapped in banana leaves or foil and steamed to perfection. Savor this traditional Nigerian dish as a side or main meal, pairing it with rice or bread for a complete experience.
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
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2 cups black-eyed peas
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1/2 cup Egusi (melon seeds)
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1 medium onion, chopped
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2 scotch bonnet peppers
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1/4 cup olive oil
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1 teaspoon of mushroom powder
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Salt to taste
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Banana leaves or foil for wrapping (if available)
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Water
Instructions
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Soak the black-eyed peas in water for a few hours or overnight to soften them.
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Wash and roast the egusi seed till it is golden brown
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Drain and rinse the soaked peas thoroughly.
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In a blender, combine the black-eyed peas, roasted egusi, chopped onions, scotch bonnet peppers, and a little water. Blend until you have a smooth paste. Add more water if needed.
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Pour the blended mixture into a large mixing bowl. Add olive oil, mushroom powder and salt. Mix everything until well combined.
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Pass the banana leaves over an open flame to make them pliable. If using foil, no preparation is needed.
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Place a portion of the mixture onto a banana leaf or foil, then fold it into a rectangular or cylindrical shape, securing the ends by folding.
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Repeat this process until all the mixture is used up.
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Place the wrapped Jogi in a steamer or a large pot with a steaming rack. Add enough water to the pot without touching the Jogi.
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Cover the pot and steam for about 45 minutes to 1 hour, or until the Jogi is firm and cooked.
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Allow it to cool a bit before unwrapping and slicing.
Notes
Enjoy your homemade Jogi! You can serve it as a side dish with rice or bread.
