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00:00Following the opening of the new Nigerian restaurant Kala Bar in North End,
00:05owner Maggie Webb invited us down to try some delicacies.
00:08Now, having little experience of Nigerian food before, I jumped at the chance.
00:12Maggie took us through some of the delicacies that we'd be trying.
00:15With the famous peppered beef and plantain, fried plantain.
00:20The rice is shallow fried with some vegetables and seasoned very nicely.
00:26And next to that is the peppered gizzard.
00:30You remember asking about the pepper sauce initially?
00:33Yeah.
00:34This is what goes onto all of our fried meats.
00:37It's the intestines of chicken.
00:40Okay.
00:41Yes.
00:42Again, very popular.
00:43So is that quite a traditional dish in Nigeria?
00:46It is, yeah.
00:47And to the right of that is a copy of fried fish.
00:53It is red snapper.
00:55Okay.
00:56Fried and then topped with the peppered sauce.
00:59This is very popular as well.
01:01It's Moi Moi.
01:03It is beans pudding.
01:06Blended beans with fish, tomato, and some spices added to it.
01:14And the soup that everyone knows about is the Ekosi soup.
01:19It is watermelon seeds, dried, blended, and then cooked with some spinach and stuffed fish, etc.
01:29This is Poundo.
01:31It's pounded yam, then into powder, and then reconstituted.
01:38And this is dipped into the Ekosi soup.
01:41Oh, okay.
01:44The peppered sauce is made from scotch bonnet.
01:46That's the punch that you'd expect.
01:48It's not overpowering, though.
01:49It has a sweetness which provides a good balance, and overall it's delicious.
01:52The chicken and beef is served on the bone, and you're encouraged to get stuck in and use your hands.
01:59The Ekosi soup and Poundo was new to me, so to save my blushes, Maggie showed me the way to eat it.
02:04Although the Poundo was freshly made and a bit hard to handle.
02:11So, I've torn it down a bit.
02:14Oh, it's a bit hot.
02:24Just to show you a small portion of it.
02:26Yeah, yeah.
02:32Squeeze it into a ball.
02:35Okay.
02:36Okay.
02:42A bit too... leave it a bit longer, normally.
02:45Squeeze it into a ball, make a little hole in the middle, and then dip it.
02:54I clearly still have some work to do to perfect my Poundo rolling technique, but the dish was lovely.
02:58The Poundo had a smooth, dough-like texture that held the soup well.
03:01The soup itself was quite thick and had a unique flavour.
03:04It was nutty with some sweetness, and the beef and fish added some depth of flavour.
03:08On order again, if I need to redeem myself on my Poundo technique.
03:18Bit of a smaller one.
03:26Needs some work, doesn't it?
03:35I was told the chicken intestines would be the spiciest dish, so I saved them till last.
03:39In the end, the spice level was good.
03:41It gives it a new source for tasty.
03:43Quite a chewy and tough texture.
03:45I think I probably struggled to finish a whole plate, but I'm pleased I gave it a try.
03:49Being new to Nigerian food, I wasn't sure what to expect, but the food was wholesome, warming and delicious.
03:54There is something on the menu for everyone.
03:56I reckon you should give it a try.