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Zuhra F. Abdullahi
Eclectic Northern Nigerian @nyusteinhardt Food Studies MA
@iccedu

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@matt.dela ‘s first taste of Sinasir. Thank for this beautiful photo. My next menu tasted. by @xuhsworld

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2 years ago

Dolma. Stuffed vegetables cooked in a sauce. I ate this in Kano, Nigeria as a child. I’d say this is a northern Nigerian dish. It maybe adopted but, it’s very NN regardless. I love the way Kano has always been a melting pot of many cuisines. I was exposed to many dishes just by being in or visiting Kano. When I think of Kano, I think of good food.

Dolman is so healthy, the sauce keeps the stuffed cabbage moist. I chose to use rice, turkey, basil and sweet potatoes. I had so many sweet potatoes I needed to use up. The good thing about this dishes is that you can use whatever you like as the filling. Many countries have a similar dish, and the cabbage can be switched up. Some use bell peppers, either way it’s delicious and very nutritious.

It’s also a popular dish in the Mediterranean, Middle East, and some Eastern European countries like Poland . Often made with grape leaves, zucchini or tomatoes. taken in New York, New York by @xuhsworld

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2 years ago

I’m so excited about this. This demo was supposed to happen in person, March or April last year. Right when Covid hit, I didn't think it would happen. We held on, now here we are so close. 💃🏾

Repost from @farecollectivenyu
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Cohort Cooks is back like it never left! @farecollectivenyu and @nyu_fsgs are collaborating to bring you 🍽 Cohort Cooks with Zuhra Abdullahi ‘21 (@xuhsworld)! Come join us for a virtual cooking demo focused on the cuisine of Northern Nigeria. Registration will include a recipe (vegetarian/vegan option available 🌱) so you can follow along!

🗓 Thursday, April 29th
⏰ 6-8pm EST
📍Zoom! Link in bio to register by @xuhsworld

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5 years ago

Last nights plain vanilla, coconut & lemon cupcakes. I needed to get rid of coconut flakes. My hands stay dry AF, I wash them every 5 mins while I’m cooking so no judgement, thank you very much 😒

YOU NEED:

1 Cup Butter
1 Cup Sugar
2 Eggs
1T Vanilla Extract
1 Cup Almond Milk
1 1/4 Cup Flour
1T Baking Powder
1 Cup Unsweetened Coconut Flakes
1 T Lemon Zest

TO MAKE:

Beat sugar + eggs until pale
Beat in two eggs one at a time & vanilla extract
Add add flour, baking powder, almond milk & coconut flakes & lemon zest
Butter & flour cupcake pan (12)
Use 1/4 Measuring cup for each. You may have a little left over, do with it as you like. I played with mine 😉

Bake at 350F for 18-20mins or until you poke a cake taster and it comes out dry. Cooks fast so keep your eye on it. Let it sit for 10 mins before you take it out of the pan so it comes out perfectly.

ENJOY, I recommend it with some Earl Gray

#cupcakes #teatime by @xuhsworld

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10 months ago

Peanut or Groundnut Ice Cream, topped with a snack we call “Halaka Kobo” in Hausa language. Halaka meaning, to destroy, ruin or wreck and Kobo meaning Cents. It is so good that you’ll use up all your money.

#nigerianfood #northernnigeria by @xuhsworld

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2 years ago

Steak & Eggs & Pancakes 😋 taken in New York, New York by @xuhsworld

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2 years ago

Mint lemonade. So refreshing taken in New York, New York by @xuhsworld

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2 years ago

Dambun Shinkafa.

This is a steamed broken rice, made with groundnuts, moringa leaves, oil, onions, and peppers. It’s a vegetarian dish, however if you’d like you can add your choice of protein. It’s very versatile, and easy to customize.

The leaves are so pretty, I picked them from the tree in my mama’s backyard. taken in New York, New York by @xuhsworld

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2 years ago

Hello, I’ve been away for far too long. So many things were happening that I really couldn’t participate in the culinary space like I wanted. I became consumed by the reality of what was going on in my life, so I focused more on sickle cell disease advocacy. Promoting awareness by sharing my story seemed more significant since it’s my life day in day out. It’s only normal for my focus to be on my health.

Besides that, there were also years of unaddressed issues that eventually caught up with me. I tried to rush my mind and body, to make the stuff go away. It seemed like the more I tried to rush things the longer it took for me to recover. During this time, I felt as though I’d lost my identity. That is a scary feeling, I’m still a work in progress. It feels good to be optimistic about cooking & sharing again. So here we go, let’s get this restarted.

So, here’s what I’ve been cooking lately. Sinasir, a fluffy rice pancake, homemade vanilla ice cream with pistachio and pumpkin baklava. Suya, skewered beef and awara baked tofu. This menu is all northern Nigerian or inspired by the influence of other cuisines that have inspired NN cuisine. taken in New York, New York by @xuhsworld

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2 years ago

Pumpkin #Baklava Pumpkin Baklava taken in New York, New York by @xuhsworld

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2 years ago

The MET dining room is fantastic! taken in The Metropolitan Museum of Art, New York by @xuhsworld

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2 years ago

There’s nothing like a good beef and shaki tripe #peppersoup… Dip a freshly baked baguette and it’s perfection. by @xuhsworld

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3 years ago