Please use this identifier to cite or link to this item:
Not all videos support streaming previews. You will not be able to jump to portions of the video that have not been downloaded (progress shown as a yellow bar).
In cases where streaming is not supported, the full video will be loaded before playing. If your computer is capable of playing the video files, it may be advisable to download using the link below instead of trying to view it in your browser.
|Contributors:||Lawan, Dinah (speaker)|
Lawan Dinah (researcher)
Gabber, Shirley (depositor)
|Date Issued:||21 Jun 2021|
|Description:||Dinah explains how to cook juteseed soup in Kibaku. Juteseed soup is a popular dish in the Kibaku region that is eaten commonly be women who gave birth. Dinah explains the following steps to cook the soup:|
1. The first step is to boil the jute seed for about four or five hours.
2. The second step is to allow the jute seed to stay for about four days in the pot.
3. The third step is to grind the jute seed and allow it to dry in the sun for two to three days.
4. After it is dry, then the fourth step is to grind it again until soft.
5. Then, mix it with potash, groundnut, and water.
6. Allow it to dry in the sun for five to six days.
7. The final process is to cook it with akro, sallt, pepper and cubes.
|Pages/Duration:||00:06:20 for wav file|
00:06:13 for mp4 file
|Appears in Collections:||
Language Documentation Training Center (LDTC)|
Please email email@example.com if you need this content in ADA-compliant format.
Items in ScholarSpace are protected by copyright, with all rights reserved, unless otherwise indicated.