Sodja de Soja
Sodja de Soja is a unique Malian dish made from fermented soybean paste, often referred to as 'soy cheese'. It's a protein-rich and flavorful ingredient that can be incorporated into various dishes, offering a distinct umami taste.
🧂 Ingredients
- 500 g Soybeans
- 1.5 liter Water(for soaking and cooking)
- 1 tsp Salt(or to taste)
- 1/2 cup Fermented corn water or fermented soybean water(optional, for a more traditional flavor)
- 2 tbsp Vegetable oil(for frying)
👨🍳 Instructions
- 1
Rinse the soybeans thoroughly and soak them in plenty of water for 4-5 hours, or overnight.
💡 Tip: Soaking helps to soften the beans and reduce cooking time. - 2
Drain the soaked soybeans and rinse them again. Place them in a pot with fresh water and bring to a boil. Cook for about 15-20 minutes, then drain.
⏱️ 20 minutes - 3
Grind the cooked soybeans into a smooth paste using a food processor or blender. You may need to add a little water to achieve a smooth consistency.
💡 Tip: For a more traditional texture, some recipes suggest a coarse grind. - 4
Transfer the soybean paste to a pot. Add salt and the optional fermented water. If not using fermented water, add about 1 cup of fresh water.
- 5
Cook the mixture over medium heat, stirring constantly. The goal is to thicken the paste and cook out the raw soybean taste. Be careful not to let it boil vigorously, as it can rise and overflow. If it starts to rise, reduce heat and stir continuously. Cook for about 45-60 minutes, or until it reaches a thick, cheese-like consistency.
⏱️ 60 minutes💡 Tip: Stirring is crucial to prevent sticking and burning. - 6
Once the sodja has thickened, heat vegetable oil in a separate pan. Carefully spoon portions of the sodja into the hot oil and fry until golden brown on both sides.
💡 Tip: Fry in batches to avoid overcrowding the pan. - 7
Remove the fried sodja from the oil and drain on paper towels. Serve hot as a side dish or as an ingredient in other Malian dishes.
💡 Pro Tips
- ✓Ensure soybeans are well-soaked for easier processing and better texture.
- ✓Constant stirring is key during the cooking phase to prevent burning.
- ✓The fermented water is optional but highly recommended for authentic flavor.
🔄 Variations
- Serve sodja as a side dish with rice or fufu.
- Crumble fried sodja into stews or soups for added protein and flavor.