It’s been a minute. Life. The other day, my friend JokeB came round to recreate the food she had grown up with. We had both lived in Kaduna at around the same time, but our paths hadn’t crossed then. We posted pictures on a Facebook group we belong to,So you think you can cook (SYTYCC), but didn’t put up a recipe. I thought I’d get one off the internet and put up a link, but haven’t found any since. As far as I am aware, this is the first one up, I stand to be corrected though, it’s only food :). So without further ado, here goes.
Kazan ridi loosely translated means sesame chicken. Here’s what you’ll need
- Chicken pieces according to preference
- Chopped onions
- Black sesame seeds
- Crushed chilli flakes
- Whole dried chillies
- Salt and seasoning to taste
- Oil for frying
Season the chicken to taste and marinade for a few hours or preferably overnight, in the fridge. Place in pot with a little water, and bring to the boil, then turn down heat and simmer for about 10 minutes depending on the size of the pieces, stirring from time to time. Remove from stock and drain, and then fry in hot oil, turning from side to side till cooked, and crispy. Remove from oil, and set aside.
Dry roast the sesame seeds for a few minutes, just long enough to release the warm nutty fragrance, then empty into a bowl to cool, and to prevent them from catching. Once cool enough, grind them in the dry mill grinder to a rough powder.
Fry chopped onions till golden, add crushed chilli flakes and whole dried chillies and fry for a minute more, then add ground sesame seeds, with salt to taste.
Stir in the chicken pieces, being careful to see that every piece is well coated. Keep moving the pieces around for another five minutes or so, and you’re done. Serve with sliced onions.
This is not a very detailed recipe, so I’ll be happy to answer any questions, here, or on the group.
Thanks for stopping by :).