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)
Step 1
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).
Step 2
Here’s the time to top the oiled part with your favourite toppings… 4 slices per topping would do.
Step 3
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.
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