Delegation of the European Union to Nigeria and ECOWAS

Culinary Diplomacy - EU meets Nigeria

13/07/2018 - 13:52

EU meets Nigeria, as Ambassador Ketil Karlsen and Senator Binta Masi Garba prepared both European and Nigerian dishes respectively in an environment friendly way. #CulinaryDiplomacy


Let's go green Gazpacho - prepared by Ambasador Ketil Karlsen

Green Gazpacho














Green Gazpacho is a cold soup prepared with very cheap locally sourced vegetables and herbs.  It is the brainchild of Ambassador Ketil Karlsen, the EU Ambassador to Nigeria, and inspired by Sokoto where ice block can now be bought at the local market thanks to solar energy panels installed by the EU.


One white fish filet (50 gr)

Ugu leaves (Pumpkin leaves), Curry leaves, water leaves (one big handful of each)

Lemon grass

6 almonds

Nutmeg, Chili pepper, salt and pepper

3 Garlic cloves

Half cup of Coconut cream


Juice of 1 Beet-root

Plain gelatine powder

Cooking oil

How to prepare

  • Boil green leaves in a little water for ten minutes with 2 garlic cloves, almonds and lemon grass. Remove the lemon grass and blend with half a cup of the water.
  • Add coconut cream and blend until having a creamy, smooth texture.
  • Grate nutmeg and a bit of lemon zest and add one garlic clove as well as a spoon of lemon juice.  Add a pinch of chili, salt, pepper, then blend again and leave to cool down.
  • Steam the fish fillet to desired firm condition
  • Serve with homemade beet-root caviar by combining beet-root juice, salt, sugar and plain gelatine powder, then put small drops using a syringe without needle into cold oil for perfect shaped "caviar" – rinse with cold water.
  • Here served in a home-made ice bowl (freezing portable water between two bowls).


Miyan Taushé - prepared by Senator Binta Garba

Miyan Taushé














Miyan Taushé is a soup native to the Northern part of Nigeria.  Predominantly enjoyed by the Hausas both old and young, it is also referred to as the pumpkin soup.  However, the soup can be prepared without the pumpkin.  This was prepared without pumpkin by Senator Binta Masi Garba who chairs the Senate Committee on Women Affairs at the National Assembly.

The recipe is easily accessible and affordable in Nigeria.  Miyan Taushé has a sweet taste and is easy to prepare.

Ingredients for preparing Nigerian Miyan Taushé for 10 servings

    1 kg assorted meat – beef or ram

    1 piece smoked fish

    1 cup blended groundnut (fresh or roasted)

    2 tablespoon ground crayfish

    Traditional ingredient – local nutmeg (Ehuru)

   Small bunch of sorrel leaves and spinach, chopped (yakwa and alehu)

    1 big soup spoon palm oil (optional)

    Pieces of round fresh peppers – Atarodo (to taste)

    Blended garlic and ginger

   8 pieces of fresh tomatoes

   8 pieces of red bell pepper (tatashe)

    Seasoning stock cubes, mashed (to taste)

    1 ball of onion, chopped

   3 heads spring onions

    Salt to taste

How to prepare

  • Add a cup of water to the meat and stock you have already cooked and bring to a boil
  • Add the groundnut paste and the smoked fish to the pot containing the meat and the mashed pumpkin.  Let the content simmer for 5 minutes on a medium heat until the groundnut is completely dissolved.
  • Add the blended pepper and the tomatoes to the content and let it cook for 10 minutes on a low heat.  Add palm oil, if needed.
  • Add crayfish, salt and seasoning cubes and let this simmer on a low heat.
  • Add yakwa  (sorrel leaves), stir and let it cook for 3-5 minutes still on low heat, uncovered. This will enable the vegetable to stay fresh even after the soup is brought down from the heat.

 Stir and readjust seasoning if necessary and put off heat.

Your Miyan Taushé is ready to be served with any form of 'swallow' -  tuwo shinkafa, semovita, rice,  and even naan bread.


Zobo drink (Hibiscus drink) (10 servings)

 Zobo is a Nigerian drink which has its roots in the northern parts of the country, particularly among the Hausas. However, the drink has become very popular all over the country. 

In the French speaking parts of West Africa, it is known as jus de bissap, and particularly popular in the Caribbean Islands as Sorrel.


3 cups dried hibiscus flower (zobo leaves)                           

3 average sized Ginger                 

Pineapple bark  Peels/rind from 1 ripe pineapple

Average size cucumber (if desired)


15 cups of water                              

How to prepare

  • Rinse the leaves thoroughly with cold water
  • Wash your pineapple thoroughly and cut off the peel. You may also use both the bark and the pineapple chunk
  • Add ground ginger
  • Add in the zobo leaves, pineapple rind/peel and ginger into a pot.  Add 15 cups of water and boil for 30 mins on medium heat.
  • Sieve out the leaves and pineapple chaff. You will have a deep red juicy drink.
  • Sweeten to taste
  • Refrigerate and serve chilled

Amb Ketil Karlsen and Senator Binta Garba cheer to glasses of Zobo drink

The preparation of the dishes have been done in an environment-friendly way, in line with EU clean energy policy. Access to secure, affordable, clean and sustainable energy services is one of EU's priorities and a key driver for inclusive growth.  The first EU-funded Solar Mini-Grid, which was commissioned in Kurdula, Sokoto State in January 2018 targets local farmers and food processors among other beneficiaries.   


Senator Binta Masi Garba

Senator Binta Masi Garba chairs the Senate Committee on Women Affairs. Masi-Garba, who represents the North-East State of Adamawa, is the only female senator from the 19 states of Northern Nigeria.  Previously, she had served three terms in the House of Represenatives, the lower chamber of Nigeria bi-cameral National Assembly. She is also the first woman to chair the state chapter of a major political party in Nigeria.  

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