Bruschetta is a popular appetizer in Italy; usually consisting of grilled bread rubbed with garlic, olive oil, salt, and topped with tomatoes, cured meat, vegetables, cheese among many options. The toppings vary. I have tried the original recipe and totally loved it. So, I decided to take the recipe ‘home’... Naija bruschetta infuses Nigerian ingredients into the concept of bruschetta canape. I really hope my Italian readers would not inform their food police.
This recipe includes 3 different toppings of food that I miss eating as often as when I lived in Nigeria- Kilishi, Akara and Suya. If you know anything about Nigerian cuisine, you probably know of jollof rice, suya, kilishi, akara… Kilishi is crispy dried peppered beef; the spice is intense, that’s exactly what to love about it. Akara is fried beans fritters; the beans is usually soaked and peeled, then blended with peppers, onions and dried fish/crayfish into a thick paste for frying. At this point, I have talked quite a lot about Suya in my previous post and incorprated in other recipes- Okonomiyaji, Suya Dirty Rice and Suya Egg Muffins; more suya recipes coming soon.
Kilishi and akara are amazing to eat with fresh bread. I learnt to eat kilishi from my dad; I thought it was too dry a combination till I tried (make sure the bread is fresh or warmed up in the oven); hot akara and bread is a match made in food heaven- established from time immemorial!
With this recipe, I’m hoping that you get adventurous, use your own favourite toppings- take it home! That’s what makes it most pleasurable…
Let’s get to it already!
INGREDIENTS 12 Servings
- Kilishi 1 portion per slices chosen
- Akara 1 per slices chosen
- Olive oil 1 tbsp
- 1 Baguette 12 ( diagonal slices)
Preheat your oven to 200°C for 10 minutes. Brush olive oil on one side of the baquette slices. Warm the slices in the oven for 5 minutes with the oiled side at the bottom of baking tray ( the oiled side is going to house the toppings, while the plain side would be serve as the crunchy base).
Here’s the time to top the oiled part with your favourite toppings… 4 slices per topping would do.
Ready. Set. Eat.
P.s: This would serve as an easy appetizer when you have guests over; and a perfect family snack using your leftover meats/vegetables. I would try my favourite plantain veggie stirfry as a topping soon.
I added my favourite red french sauce with smashed jalapenos for that extra juicy spice. Use your favourite sauces if you cannot geta hold of Red French Sauce.