Stuffed quail with nsala sauce and uziza herb oil
This beautiful quail dish from Joké Bakare is served with a creamy nsala sauce and fresh uziza herb oil. The recipe uses many of the traditional seasonings of ofe nsala (nsala soup, or white soup) - uziza leaves, prekese and aidan fruit - and each one is celebrated in Joké's own distinctive style. The quail requires deboning and brining overnight, so be sure to start the night before you want to eat.
Ingredients
Metric
Imperial
Stuffed quail
- 3 quails
- salt
- vegetable oil, for cooking
- 1 small onion, diced
- 150g of chicken thigh, minced
- 1 small bunch of flat leaf parsley, chopped
- 50g of chicken offal, ideally a mixture of chicken hearts, livers and gizzards
- 50g of duck fat
- 2 garlic cloves, minced
Glaze
- 30g of liquid aminos
- 1 tsp ground cloves
- 50g of tamarind paste
- 1 tbsp of yaji powder
- 45g of honey
- 50g of water
Uziza oil
- 50g of uziza leaves
- 50g of fresh parsley
- 200g of rapeseed oil
Nsala sauce
- 250g of white yam, grated
- 250g of parsnip, grated
- 500g of stock
- 8g of ehuru
- 8g of prekese (Aidan fruit)
- 300g of white onion, thinly sliced
- 20g of lemon juice
- 10g of Cameroonian chilli
- 1 tbsp of vegetable bouillon
- 300g of extra-soft silken tofu
- 150g of rapeseed oil, plus extra for cooking onion
Equipment
- Thermomix
Method
The next day, mix all the glaze ingredients together
- 30g of liquid aminos
- 1 tsp ground cloves
- 50g of tamarind paste
- 1 tbsp of yaji powder
- 45g of honey
- 50g of water
Preheat the oven to 180°C/gas mark 4
Place all the ingredients for the uziza oil in a Thermomix and blend for 10 minutes at 50°C, speed 10. Strain the oil and set aside
- 50g of uziza leaves
- 50g of fresh parsley
- 200g of rapeseed oil
Add some oil to a pan, then sweat the onion for 5-8 minutes. Mix in the the chicken thigh, parsley and offal
- vegetable oil, for cooking
- 1 small onion, diced
- 150g of chicken thigh, minced
- 1 small bunch of flat leaf parsley, chopped
- chicken livers
Put the mixture down the middle of the bird, but avoid packing it too tightly. Sew up the birds with butcher's string, then brush over the glaze. Roast for 25 mins. Once cooked through, set aside to rest before carving
To make the nsala sauce, add the yam, parsnips and half of the broth to a pan and cook for 10 mins
- 250g of white yam, grated
- 250g of parsnip, grated
- 500g of stock
Toast the spices and add to the parsnip and yam mix. Cook for a further 5 mins
- 8g of ehuru
- 8g of prekese (Aidan fruit)
Gently sweat the sliced onion for 15mins, without it taking on colour
- 300g of white onion, thinly sliced
Add the parsnip mix and the onions, lemon juice, chilli and bouillon to a Thermomix. Blitz on speed 10 for 5 minutes, adding more bone broth as needed to get a smooth texture. Add the oil and tofu and blitz for a further 4 minutes. Pass through a chinois, then adjust the seasoning to taste
- 20g of lemon juice
- 10g of Cameroonian chilli
- 1 tbsp of vegetable bouillon
- 150g of rapeseed oil, plus extra for cooking onion
- 300g of extra-soft silken tofu
To serve, place a spoonful of the nsala sauce into a bowl. Top the sauce with the glazed quail, and dot around the uziza herb oil
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