Soya Bean RecipesSoya Flour In most soya bean recipes, Soya flour can be prepared by grinding whole or dehulled soyabeans in the local hammer hills used to grind maize. In Kenyan foods systems, soya flour can be incorporated into all food products that use maize meal, sorghum, wimbi and wheat flours such as ugali, chapatti, porridge, mandazi and baked products. Generally the recommended proportion of soya flour into other flours is 1:3. In baked products, a proportion of 1:2 seems to give better results while a proportion of 1:5 produces more acceptable ugali.
Clean beans of damaged seeds and all foreign matter. Do not wash the beans as this may result in the development of off-flavors and odour. Measure water, five times the volume of beans. Bring the water to boil. Very gradually, drop the beans into boiling water ensuring that boiling doesn't stop. Simmer for 25-30 min. Remove from fire and drain off water. Rinse beans in hot water. Add cold water and rub the beans between the hands to dehull (optional). Pour off the water with the hulls. Repeat process until dehulling is satisfactory. Drain off as much water as possible. Dry the beans. When thoroughly dry, grind into flour and store in clean airtight containers.
Most of the soya flour found in the Kenyan markets is ground from raw (unbalanced) soya beans. The flour contains active lipoxygenase enzymes, which will cause off-flavors immediately the flour comes into contact with cold water. To avoid off-flavor and odour in food products made from raw flour such as ugali, porridge, chapati, mandazi etc, the flour should always be dispersed in hot water. Bring the water to be used for cooking or mixing to the boil. While stirring, sprinkle the proportion of soya flour to be used (in the product) into the boiling water and cook for 5 min. If making ugali add the flour. If mixing for baked or fried products remove (water sprinkled, with soy flour) from fire and allow cooling to room temperature. Proceed with dish preparations per recipe.
Blanch the soya beans for 45 min and dehull. Clean the rice. Peel and finely chop the onions. Heat the oil in sufuria and fry all the onions until golden-brown. Add the tomatoes and cook for about 3 min. Add the cotyledons, the spices and garlic. Mix well and cook for 5 more min, stirring occasionally. Add some of the ( 1 cup) and continue cooking for 10 min. Add the remaining water and bring to the boil. Wash the rice and add to the sufuria. Add the salt and cook for 5-10 min. Reduce the heat and gently stir to mix the rice with the beans. Stop stirring when almost all the liquid has been absorbed. Cover the pilau with a well fitting lid, reduce the heat to minimum and cook until the rice is well cooked. Serve hot. Wash & boil beans until soft for 1 hr. Clean, prepare & boil the greens in salty water for 15 min. Remove both beans & greens from the fire. Chop onions & fry in a clean pan. Add both beans & greens & mix well. Cook for 5 min to let the oil soak in well. Add more salt if necessary. Serve hot with ugali/steamed plantain. Serves 4. Greens could be prepared in the same way but soya flour added to greens instead of cooked beans. If so, then 1 cup of soya flour to 4 cups of water. Onions fried & added to mixture but sauce should be cooked slowly for 30 min to reduce liquid. Cooked mushrooms could be added to green vegetable mix. Mix the flour with soya flour & salt. Beat up the egg & sugar & stir into the flour. Add a little milk or water to make dough. Heat oil over a slow fire in a strong pan. Drop a spoonful of the mix into the hot oil & fry on both sides until well cooked for 10 min on both sides. Remove from heat & drop the rest until all mixture is cooked. Serve hot or cold with tea.
This soya beans recipe accompaniments include:Kachumbari, tossed salad, pilau condiments (chopped tomatoes, granted carrots, sliced bananas, dessicated coconut, chutney, chipped chilli). A sauce if desired. Kachumbari Slice the onion very thinly. Put one-teaspoon salt in the onion slices and leave to soak. In the meanwhile, slice the tomatoes and sweet pepper finely. Put them in a medium bowl. Wash the dhania, pluck the leaves and chop finely. Add to the bowl. Pour the onion slicesonto a sieve and drain, and then run clean water through them to rinse. Add the onion to the bowl together with pepper, sugar, lemon juice and salt to taste. Mix thoroughly, and then turn into a serving dish. Cover well and allow flavors to blend for 10-15 min.
Bring the water to boil and dissolve the sugar in it. While stirring, sprinkle soya flour into the water and stir to mix thoroughly. Simmer for 5 min stirring all the time. Remove from fire and cool to room temperature. Sift flour and baking powder together and add to the soy-sugar mixture. Mix everything to a pliable dough. Knead the dough well. Roll the dough out to about 1 cm thickness. Cut into desired shapes (circles or squares or triangles). Deep-fry the rounds, squares or triangles in hot fat for about 10 min. Serve hot or cold.
Sift all the dry ingredients together. Cream sugar and margarine together until light and fluffy. Add lemon rind or vanilla. Add lightly beaten egg one at a time, adding a little flour after each egg addition and beating the mixture well. Fold-in the remaining flours adding enough milk to attain a dropping consistency. Pour into a greased baking tin and bake for about 45 min at 180C (350F) gas mark 4. Remove from the oven, let cool in the tin for 10 min, then turn onto a wire rack to cool completely.
Sift the dry ingredients together. Cream margarine and sugar until light and fluffy. Beat the eggs lightly and add a little at a time to the creamed mixture. Add a little flour between each addition of egg and beat well each time. Mash the bananas and add to the mixture. Fold in the remaining flour. Pour into a greased cake tin and bake for about 40 min. Remove from the oven, allow cooling for about 10 min and turn it out of the tin. Serve hot or cold.
Blanch the beans by dropping them into boiling water and simmer for 20-25 min. Dehull if desired. Drain and pat dry the beans with a kitchen towel. Shallow or deep-fry the beans until brown and crispy. Sprinkle with salt. Serve as a snack when either hot or cold. Soya milk can be processed using either whole soya beans or soya flour. Clean the beans of damaged seeds and foreign matter. Do not wash the beans as this may result in the development of off-flavors and odour. Measure and pour 5 cups of water into a sauce pan and bring to the boil. Drop the beans into the boiling water gradually, in order to maintain the temperature at boiling point. Simmer for 25-30 min. Remove from fire and drain off the water. Rinse beans well in hot water. Add cold water and rub bean between the hands to dehull. Pour off the water with the hull. Repeat process until the hulls are completely removed from the cotyledons. Grind the cotyledons using a blender, a mortar or grinding stone to obtain a fine paste. To each cup of the paste add 3 cups of water and blend well. Strain using a clean muslin cloth to extract the milk. Bring the milk to boil and simmer for 20 min then add sugar and salt. Bring water to the boil. Gradually sprinkle raw soya flour and stir to mix well. Simmer for 5 min. Strain using a clean muslin cloth to extract the milk. Bring the milk to the boil and simmer for 20 min then add sugar and salt. |
