OFE AKWU (BANGA STEW) BANGA STEW

Ingredients

  • Meat (I used beef and goat meat)
  • Stock Fish
  • Smoked Fish
  • Scent Leaves
  • Pumpkin Leaves
  • Crayfish
  • Seasoning Cubes
  • Ogiri Okpei
  • Pepper
  • Salt To Taste
  • Ehu
  • Ehuru
  • Okanga
  • Ginger
  • Garlic

#pls.note. the ingredients I used Re optional and everyone is free to use what is good for him or her….

Procedure

Wash and cook the palm fruits (akwu)

Wash and cook the meat starting with tougher meats… you can add the rest when the tougher ones starts getting soft… season it with salt and seasoning cubes. Cook until tender.
……. while waiting for the Palm fruits to cook well..

Pound the nuts (Ehu, Ehuru, Okanga) until it’s powdered, add the pealed Ginger and garlic and pound until it’s smooth, add the Pepper and Ogiri too and pound. and set aside.

Get the vegetables ready as well..

When the Palm fruit is well cooked and soft… drain and pound. (food processor does this job faster).

Scoop out the pounded palm fruit into a sizeable bowl.. add water and mix together….. (if it’s too thick add more water) separate the chaffs and palm karnel from the main (water or mmiri akwu🥴) set it aside for about 4-5 minutes to concentrate…

Place a seive on a clean pot (sizeable one that will contain the stew)….. pour in the liquid through the seive as you make sure that the dark concentrated particles at the bottom of the pot doesn’t enter the pot.

Cook for about 15-20 mins.. depending on the size of the stew you are making.

Pour in the Meats, add the pounded mixtures, add some seasoning cubes, stir and cover to simmer for about 10mins or more.

Adjust salt and seasonings to your taste
😋Add the vegetables and stir…. (turn down the heat and cover the pot) let the vegetables sit for 20sec … then turn off the heat…

SERVE WITH WHITE RICE

you can choose to add plantain and beans too.

NSALA SOUP

Recipe

  • Chicken
  • Small sized raw Yam cubes
  • Chopped Utazi Leaves/uziza (optional
  • Crayfish
  • Smoked/dry fish
  • Pepper
  • Uziza
  • Seasoning cubes(maggi, knorr etc)
  • Salt (to taste)

#thecolour of the soup is because of the blended pepper I added. The person I prepared it for loves pepper alot.

Procedure

Properly wash the chicken, smoked and dry fish and set aside then season and cook the chicken with the dried fish, adding seasoning Cubes and salt to taste. Cook until done and set aside
Peel the yam cubes and boil until soft, then pound to a smooth paste, using a mortar and pestle.

Now add the yam paste bit by bit and cover the soup to cook until the paste is completely dissolved and the chicken is well done. Now, add the pepper, crayfish, Uziza and smoked fish.

Finally, add the utazi leaves, taste for salt and seasoning cubes and simmer for 1-2 mins.

The nsala soup is ready best served with pounded yam.

SWEET CAKE RECIPE

THE CAKE RECIPE

Ingredients

  • Margarine or Butter 2 satchets
  • Sugar 1 cup
  • Eggs 6 pieces
  • Vanilla Extract 1 teaspoon
  • Flour 4 cups
  • Nutmeg 1/2 a medium sized
  • Baking Powder 1 teaspoon
  • Milk 1 tin of peak milk
  • Browny
  • Mixed fruits (that black sugary things in bread)

Procedure

Cream together margarine or butter and sugar until light and fluffy.

Add beaten eggs and vanilla extract to the sugar and butter mixture.
Seive in flour (together with baking powder, browny (if it’s in powdered form) and grated nutmeg) little by little and mix until well mixed.

Add the mixed fruits and stir.

Finally add in milk and mix until fully incorporated.

Pot baking Method

Pour the batter into a greased baking pan.
Before all the above preparation.
Put a pot on the fire, put some sand inside not too much and then place about four flat newspaper inside and a microwave stand on it. And heat until you feel the heat in the pot.

Oven Baking Method

Place the batter on the microwave stand inside the put and Let it heat for about 30 to 45 minutes on a very low heat. using toothpick to check if the cake still has water in it until the toothpick comes out dry.

In a big bowl beat the butter until it’s white and fluffy.
Add the milk and vanilla essense and stir, add the icing sugar little by little until it is well mixed. And fluffy too.

The quantity depends on how big your cake is

Then your cake is ready.

BEANS PORRIAGE

Nigerian Porriage Beans
  • My Vegetable beans .
  • Recipe.
  • Beans
  • Knor seasoning
  • Salt
  • Pumpkin leaves (ugu)
  • Scent leaves (nchuawu or ahuji)
  • Yam
  • Palm oil
  • Pepper
  • Crayfish
  • Garlic and Ginger
  • Water
  • Instructions

Preparation

Rinse the beans and place in a deep pot with cups of water.
Boil the beans until it becomes soft.

While the beans are boiling, grind your peppers, garlic, ginger and crayfish, slice the onions, scent leaves, ugu and set aside

Once the beans are half way softened from boiling, you wash it, Add little water in a small quantity and put the yam . Let the yam cook alone with the beans, add the red oil. Cook until half way done then turn the heat down to low, the pour all the prepared ingredients into the pot.

Season the beans with salt to your taste.
Allow the beans to cook for an additional 15-20 minutes or more then add the vegetables. Stir, and cook for another 2-3 minutes on a low heat.

Turn off the heat, and allow to sit for 5 minutes before serving.

EGG ROLL

Ingredients for Nigerian Egg Rolls
600 grams of Flour

  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 3 tablespoon Sugar
  • 150 grams of butter/margarine
  • 2 eggs
  • 1/2 cup of cold milk

How to make Nigerian Egg Rolls

Drop the eggs in the pot, add some water, and some salt. The salt would allow for easy removal of the shell after they’re properly cooked.

The next thing is to sieve all your dry ingredients in a mixing bowl: flour, nutmeg, sugar, salt, and baking powder. Give them a good stir and make sure they are well combined.

Add the butter and mix very well until it gives a crumbly texture (use your butter straight from the refrigerator if you can).

Add your eggs one after the other(cold eggs) and mix them thoroughly.

Now start adding the milk bit by bit to form a dough. You might end up not using all the milk because we have sometimes, different texture of butter and egg sizes. This might have an effect in the dough, at this point some dough might still be hard while some are soft already. So add the milk or the water bit by bit until the desired result is achieved.

*The dough should not be too soft or too add to work on.

When the desired consistency is achieved, mold it round, drop it in bowl, cover it and let it sit and relax in the refrigerator between 20-30 minutes.

Wrapping the Nigerian Egg Rolls

So let’s start wrapping the dough around the eggs.
Divide the dough into 8 equal sizes. Take them one after the other, roll it on the mat a little bit, not too flat because the inside should be a bit thick. That’s when you’ll enjoy this the most.

Put the dough in your palm. Put an egg in the middle of the dough and wrap in the dough. mold it very well in your palms, to be sure it’s well sealed. (this is done to avoid being unwrapped when frying).

Lets Start Frying

Place your deep frying pot on medium heat, pour the frying oil. (oil should not be too hot or too cold. It should be on medium temperature so that it doesn’t get soaked in the oil or uncooked).

Start dropping the wrapped egg rolls in the oil one after the other. You should not fry everything at once, maybe 2-3 times to give space for maneuvering. We don’t want them to break in the process.

Fry between 6-8 minutes. Flip from side to side, when both sides are well cooked and golden brown, the egg rolls are ready to be consumed.

Enjoy in the morning with tea or coffee and in the afternoon with any chilled drinks of your choice.

If you enjoy this recipe, you might also like:
How to make fried fish pie

YAM AND EGG SAUCE

Yam and egg sauce

INGREDIENTS

  • Eggs.
  • Sliced pepper
  • Vegetable oil.
  • Sliced fresh tomatoes.
  • Sliced onions.
  • Vegetable (it’s optional)
  • Seasoning cubes and salt to taste

Procedure

Start by Slicing your tomatoes, onions, and peppers using a kitchen knife.

Set frying pan on the heat and add oil (vegetable ), allow the oil to heat up for few minutes.

Add the sliced tomatoes, peppers, onions and fry.

Add salt to taste, seasoning cube.s Stir to avoid burning.

Beat eggs in a separate bowl, add a pinch of salt and pour it into the frying tomatoes. Sprinkle the Vegetables on the egg and cover . Do not stir it.

Allow the egg to fry until it the egg fluffs up.
Don’t let it get burned. Try breaking into tiny crumbs so you can get an exact look of what you see here.

Serve egg sauce with boiled white yams.

PEPPER STEAK (SLICED BEEF SAUCE)

Pepper Steak or Beef Sauce

INSTRUCTIONS

Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.

Add the remaining oil to the pan. Season the sliced beef with salt, seasoning and pepper to taste.

Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.


Add the garlic and ginger, then cook for 30 seconds.

Place the peppers back in the pan with the steak.


In a small bowl, whisk together the 1/4 cup water and cornstarch.


Pour over the beef mixture, add the seasoning and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened,

Then serve.

FISH PIE (Fried Method)

African Fish Pie

African Fish pie — a popular West African street food – specifically in Cameroon, Nigeria and Ghana it is made with some sort of shortcut pastry filled with fish and spices. These fried fish pies are crunchy, slightly sweet, spicy and oh so good!!

INGREDIENTS:

The sauce preparation……….

Ingredients needed.

  • Fresh fish
  • Onions (chopped)
  • Pepper (grounded)
  • Oil (about two tablespoons)
  • Grounded ginger and garlic
  • Salt and seasoning cubes (as desired)
  • Curry powder (1 tablespoon)
  • Irish potatoes (3 medium sized) cooked and chopped
  • 1 tbs of flour (to thicken the sauce)

PREPARATION:

Wash the fish and put in a pot.
Add salt and seasoning to your taste
Add curry powder
Add the potatoes so that it can cook together with the fish. Allow it to cook very well.

Seive the fish and put it on a flat plate and mash it very well. Debone the fish in this process.

When you are done mashing the fish, pour it into a frying pan and add the fish stock, not too much (Don’t let the sauce to be watery) add the pepper and garlic. And stir.

Chop the potato into small pieces and add into the frying fish

Add the flour and also stir, let it cook for less than a min. And bring it down

THE DOUGH PREPARATION

Ingredients needed…..

  • 2 cups of flour
  • 1/2 teaspoon of salt
  • 1 tablespoon of baking powder
  • 1/4 cup of oil
  • 1/2 and 2 tbs of water
  • 1 medium sized egg
  • Two tablespoons of sugar

PREPARATION

Seive in the flour, salt and baking powder into a clean bowl and sugar, stir properly.

Add the oil and egg and mix until well combined.

Add the water little by little until you are done mixing.

Knead into a dough.
Put it into a bowl, rub some oil on it and cover and keep for 30mins.

Divide the dough into 4 and roll each of them into a thin layer and cut into your desired shape.

Add the sauce into the shapes you’ve created, dip your finger into a stanby water and rub around the shapes where you would seal and seal it properly.
Seal with a fork.

#Pls note……… fry on a very low heat. Frying on a low heat will make the fish pie golden brown in colour.

Mine came out yummy 😋

#the frying tip……
You have to fry it for about 30 seconds or less, you just don’t have to fry until golden brown and you must keep flipping it around, make sure that the oil has heated up very well, then get the heat to the lowest and fry.

The back of the fish pie must be firm and strong
But will get soft when it’s cold.

Thank you guys

NIGERIAN BUNS / BONS

African Buns is the closest sibling to the African Puff Puff. It is basically a fried dough or let’s say more of a thick batter without yeast. These delicious Nigerian Buns are crunchy on the outside and soft on the inside.

INGREDIENTS:

  • 8 cups of flour
  • 1 cup of sugar
  • 2 tablespoons of baking powder
  • 1 teaspoon of nutmeg (powdered or grated)
  • 1 teaspoon of salt
  • 1 cup of milk
  • 1 cup of chilled water
  • 1 cup of melted butter
  • Milk flavour 2 tablespoons (optional)
  • 4 sizeable eggs
  • Oil for frying (it’s a deep frying, so you’ll need a deep frying pan or pot)

METHOD OF PREPARATION:

In a sizeable bowl, seive in all the dry ingredients and stir.

Add the melted butter, egg and stir.

Mix the water and milk together, pour into the mixture little by little as you stir it until you get the right consistency.

After mixing, cover and set it aside to rest for about 20 mins(it doesn’t rise).

Put your pan or pot on heat and pour in the oil, allow it to beat up very well.

Dip your finger into a set-aside oil as you scoop in the mixture. Roll into balls using your oil-wetted finger, then put into the pot.

Allow it to fry on a low heat, until it’s golden brown. Flip it around so that both sides of the buns can fry very well.

I love using toothpick to check if my buns is well fried (the toothpick comes out dry when inserted into the fried buns).

Your crunchy buns is ready

CHOCOLATE COOKIES

Chocolate Cookies

Chewy Chocolate Cookies are soft and full of chocolate flavor like your favorite bakery cookie in just 20 minutes and you can add any mix-ins you’d like!

This chewy dark chocolate cookie recipe is just as easy and tasty as my Cake Mix Chocolate Cookies, but made completely from scratch. Chocolate Cookies are sure to be a new favorite Cookie Recipe for your family!

INGREDIENTS:

  • 1 cup of flour
  • 4-5 tablespoons of cocoa powder
  • 3/4 of 250g of magerine or butter
  • 1/2 cup of powdered sugar
  • 3 pieces of egg (I used only the yolk)
  • 1 teaspoon of baking powder

PROCEDURES:

In a medium bowl, beat the butter until it’s soft and fluffy.
Pour in the sugar and the egg yolk and beat until it’s fluffy again.

Seive in the flour, baking powder and cocoa powder into the mixture and mix until well incorporated.

Roll into smaller balls using ur two palms, Place it on a baking pan and use your fork to press it down to give it a fork-like design, don’t press is down so hard.

BAKING METHOD:

Preheat your oven in 170°C and bake for 15-20 minutes minutes.

POT METHOD:

Before you get the mixture ready, place a dry pot on the fire, pour about three cups of sand inside, place a plate in it (stainless plates for soup), you can use a microwave stand or three empty tins of milk as your stand and let it heat up.

Once the pot is heated, place the baking pan (with the cookies inside) on the stand in the pot and cover.

Make sure that the heat is in medium, not too much not too low. Bake for 20-30 minutes.
Once is it’s no longer sticking to your hand when you touch it and the toothpick comes out dry when you insert it, it is done. It won’t be strong when it’s done but it won’t be wet either.

Bring it down and let it cool down so that it can be strong.

Once it’s cold, put in an air-tight plastic container with lid.

How to make Instant Noodles and Egg

INGREDIENTS:

  • Indomie Super Pack (2)
  • Medium sized eggs (2)
  • Scent leaves (it’s optional)
  • Pepper (2-4)
  • Chilli peppers (4 medium sized)
  • Onions (1 medium sized) for colouring
  • Tomato (4medihm sized)
  • 6 tablespoons of vegetable oil ( 3 for the Indomie and 3 for the eggs)

PROCEDURE:

Boil the noodles (don’t cook until too soft)

Seive it out and set aside

Blend the tomato and chilli together and set aside.

In a dry pot, add 3 spoons of oil, allow to heat up, add the onions and stir for 10 seconds, then pour in your blended tomato-pepper mixture and allow it to dry up.

Then add quarter cup of water
Add the seasoning(s)
Allow to boil for 3mins or more (it’s optional)

Note: if yo are using vegetables (like scent leaves or pumpkin leaves) you can add it now and stir.
Then add the noodles and stir well, let it sit on the heat for 2 minutes and the noodles is ready.

…..Then fry your egg, you can choose to cook your egg.

Serve when it’s hot

JOLLOF RICE

Jollof Rice

INGREDIENTS:

  • Rice
  • Fresh Tomatoes
  • Red bell pepper
  • Onion (medium to large)
  • Bay leaves
  • Curry powder
  • Thyme
  • Fresh pepper
  • Seasoning/stock cubes
  • Salt
  • Vegetable oil
  • Garlic
  • Ginger
  • Crayfish
  • Chicken
  • Plantain

INSTRUCTIONS:

AFRICAN FRIED CHICKEN:

Wash chicken thoroughly and place in a pot. If using a whole chicken, cut into little pieces before placing in the pot. Add water to just about the level of the chicken.

Add half Salt, seasoning cubes, thyme, garlic and powder.

Mix to ensure seasoning coats all of the chicken. Cover and let it cook on medium high heat for about 20 minutes.

Drain chicken from the stock. Keep the stock for later.

Place oil in a frying pan up to 2 inches and let it heat up.

Place the chicken in the oil and fry until golden brown flipping halfway through. About 2 minutes on each side. (Alternately, place the chicken on a baking pan and broil in the oven for about 20 minutes. Grilling is good too and healthier!)

NIGERIAN JOLLOF RICE:

Roughly chop then blend together the fresh tomatoes, onion and bell pepper (remove seeds from bell pepper before blending).

Place in a pot and bring to a boil. Let them cook on high heat until the water in the tomato blend dries out. Add in the tomato sauce and stir then add in the oil.

Fry the tomatoes in the oil until they visibly shrink. About 10 minutes.

To the tomatoes, add the curry, pepper, crayfish, and thyme then stir.

Then add the chicken stock you reserved plus more water if needed.

Add the bay leaves, salt and seasoning cubes.

Stir well then wash the rice and add to the pot. (You can per-boil the rice before adding)

Stir well then carefully wrap the top of the pot with aluminum foil before covering with the lid of the pot. Let it cook on medium heat for about 30-40 minutes on a low-medium heat until the rice absorbs all the liquid and is soft.

When the rice is done, you might still see concentrates of tomato sauce over the rice. This is very normal. Gently stir rice with a wooden spoon to combine.

Jollof Rice

Serve warm with the fried/grilled chicken and plantain on the side.

BITTERLEAF SOUP / OFE EDE

Ofe Onugbo / Bitterleaf Soup

INGREDIENTS:

  • Bitterleaf
  • Cocoyam
  • Seasoning cubes
  • Pepper
  • Beef
  • Stock fish and dry fish
  • Salt to taste
  • Crayfish
  • Ogiri
  • Uziza powder

METHOD:

Wash the bitterleaf to remove the bitterleaf to remove the bitter taste, boil for 10-20 minutes to soften the leaf and remove the bitterness more and soak afterwards in cold water.

Wash the meat and put in a sizeable pot, add stock fish and dry fish.

Season with salt and seasoning cubes.

Cook until it’s soft and tender.

Wash and cook the Cocoyam until it’s soft. Peel and pound to a smooth paste (add little oil to mash everything faster.

When the meat is soft and tender……

Add the Palm oil, Uziza powder, crayfish and pepper, cook for about 6-10 minutes.

Add the Cocoyam paste into the pot by scooping it in using a tablespoon (in small lumps)

Cover the pot and allow the Cocoyam paste to dissolve, this serves as a thickner for the soup. Cook in a low-medium heat. Stir at interval to prevent burning.

Cocoyam dissolves, add the bitterleaf and ogiri and cook for 5-10 minutes so that the bitterleaf can absorve some of the ingredients in the soup.

Adjust salt and seasonings to your taste and cook for little time and the soup is ready.

Ofe Onugbo / Bitterleaf Soup

Serve with any swallow of your choice.

Akpu

Garri

Eba

Semolina

ABACHA

Abacha / African Salad

RECIPE:

  • Abacha
  • Palm Oil
  • Onions
  • Royco seasoning cubes
  • Salt to taste
  • Ukpaka
  • Anyara leaves or utazi leaves
  • Ehuru
  • Ogiri
  • Roasted pepper
  • Fish

PROCEDURE:

Soak the Abacha in cold water (I prefer cold water)

Once the soaked Abacha is soft. Drain the in a seive.

Fry the fish

In a mixing bowl, pour into the drained abacha

Add the grounded pepper, ehuru, Ogiri, salt and Royco seasoning cubes (it’s optional).

Add the oil (the should be thick and not watery or you mix the oil with potash).

Add the ukpaka and turn very well, make sure it is well turned so that the whole sides of the Abacha can taste the same.

Taste for seasoning and salt

Abacha / African Salad

The Abacha is ready

OKPA

Okpa / Bambara nut cake

RECIPE:

  • 8 cups of OKPA (bambara nut powder)
  • 3 cups of Palm Oil
  • 3 tablespoons of salt
  • 2 tablespoons of grounded pepper
  • 10 cups of warm water (hot enough for your hand to handle) for mixing.
  • 1 tablespoons of Uziza powder

PROCEDURE:

Add grounded pepper, Uziza powder, salt and palm oil

Put the powdered OKPA into a bowl, add all ingredients listed excluding warm water.

Add 3 cups of warm water

Add 3 cups of warm water (remember it’s warm water) to the mixture and mix together with your hand while making sure there is no lumps.

you’ll notice that the okpa mixture will become drawy

(you’ll notice that the mixture will become drawy, it’s totally normal just make sure you use your palm to smash all the lumps.

Gradually add warm water (a cup at a time until you exaust the 10 cups of warm water in the okpa mixture

Gradually add warm water (a cup at a time until you exaust the 10 cups of warm water) and mix with your hand until your arrive at a not too thick or watery mixture (a raw-mixed pap like consistency

Your hand should look like that one in this picture when the okpa mixture is ready

Your hand should look like that one in this picture.

You must have put less than half of a medium pot of water on heat while preparing the OKPA mixture.

leave little or no space and tie tightly

If using nylon remember to leave little or no space and tie tightly…… After that put them inside the boiling water in the pit….. Allow to boil for about 45-60 minutes depending on the quantity of okpa.

The OKPA is ready

The OKPA is ready… Feel free to ask questions

Okpa Enugu and Pap

Jollof Pasta Recipe

Jollof Spaghetti

RECIPE:

  • 1 satchet of spaghetti
  • 1 satchet macaroni
  • 1 tin tomato (flat)
  • 6 large tomatoes (chopped)
  • 1 cup of groundnut oil (am not sure because I poured it straight from the gallon)
  • Scent leaves ( 1 handful) (optional)
  • Crayfish (pounded or blended)
  • Fresh pepper (blended or pounded)
  • Onions (chopped)
  • Geisha (1 tin) optional
  • Titus (1 tin) optional
  • Seasoning cubes
  • Salt

PROCEDURES:

Place your pot on heat and pour about 4-5 cups of water (the water should be able to cover the pasta when you pour them into the pot) and let it boil.

Using your hand, cut the spaghetti into your desired length and pour into the boiling water, together with the macaroni and let cook for about 7-10 minutes (let it soften)

When it softens, pour it out in a seive so that the thick water or the starchy water can be removed, pour into a bowl of water and wash it very to remove the starch.

Put a dry pot or frying pan on the heat, pour in the groundnut oil and let it heat up, pour in the onions and stir for about 2 mins add the tin tomato and dry it to remove that tin tomato taste about 4-5 minutes.

Add the chopped tomatoes and stir, let it cook for another 8 minutes or when the time water in the tomato dries up.

Add the crayfish and pepper and stir, add water about 3-4 cups (that is if you don’t like watery outcome) but for me the water was more than 4 cups. Add your seasoning cubes and salt to taste. Adjust the seasoning if there is need for it.

Let it boil, sprinkle the scent leave (it’s totally optional, and you can use any other vegetable of your choice) and then pour in the pasta and stir very well.

Cover the pot to boil until it’s well done.

Serve hot

ORA SOUP

Ora Soup / Ofe Ora

INGREDIENTS:

  • Ora leaves
  • Cocoyam (ede)
  • Meat
  • Stockfish
  • Dry fish
  • Smoked fish
  • Palm oil
  • ️Pepper
  • Salt
  • Crayfish
  • Seasoning cubes
  • Ogiri Igbo
  • Uziza powder (it adds a playful aroma to the soup)

COOKING METHOD:

Cook the meat, stock fish and dry fish until soft and tender. Make sure to add seasoning and salt to taste. Add he smoked fish later

Wash and cook the Cocoyam until it’s very soft

Peel and pound in or mortar but food processor would do an easier job.

Prepare the Ora by plucking the leaves from the sticks.

Using your finger, pick and cut in pieces

Grind the pepper, crayfish and set aside

When the meat is done, add more water depending on how thick or light you want your soup to be.

Let it simmer, then scoop in the pounded/blended Cocoyam, then add palm oil

Add pepper, crayfish and Uziza powder

Cover and cook on low-medium heat until the Cocoyam lumps have fully melted

You can add more water if it’s thicker than you prefer

Adjust seasonings and salt

Add the Ora leaves and cook for 3-4 minutes

The soup is ready

Ora Soup / Ofe Ora

Serve with Fufu, Garri, semolina and any other swallow that you prefer

OGBONO SOUP

Ogbono Soup

RECIPE:

  • Ogbono (grinded)
  • Okro
  • Yam
  • Ugu (pumpkin leaves)
  • Palm Oil
  • Meat
  • Stock fish (okporo)
  • Smoked fish
  • Crayfish
  • Fresh pepper
  • Seasoning cubes
  • Salt
  • Uziza powder
  • Ogiri okpei

PREPARATION:

Peel and cook the yam

Wash and cook the meat together with the stock fish

Add salt and seasoning cubes…

Cook until it’s soft and tender

Add the smoked fish

Add more water that will be ok for the soup

Add the pounded pepper, crayfish and ogiri

Add the uziza powder

Bring to a boil

Pour in the grinded ogbono into your mortar, add palm oil and begin to stir until it’s well combined and drawy (optional)

Scoop into the boiling pot of meat. Stir and allow to cook or about 5 mins, stir occasionally to prevent it from burning.

Add more water if needed

Adjust Seasoning and salt of need be

Allow to boil again if you added water

Add your chopped okro and ugu

Stir and turn down the heat.

YAM (SWALLOW) PREPARATION:

When the yam is soft (very soft)

Drain the water, pound in your mortar and pestle until it’s very combined and soft.

Make sure you mash every lumps

#ogbonosoup
#soup
#okrosoup
#yam

EGUSI SOUP

Egusi Soup

RECIPE:

  • Egusi
  • Palm Oil
  • Onions
  • Salt to taste
  • Crayfish
  • Pepper
  • Beef
  • Dry Fish
  • Smoked fish
  • Pumpkin leaves
  • Bitter leaf
  • Okazi keaves
  • Uziza powder
  • Seasoning cubes

EGUSI PREPARATION (FRYING METHOD)

After cooking the meat and fish

Place. Pot on heat, pour in palm oil and do not bleach

Add the slices onions

Pour in the chopped or blended tomatoes

Keep stirring until it’s well fried

Pour in the grinded egusi and stir steadily

Pour in the meat stock (meat water) and stir steadily to avoid burning

Note: do not allow to burn, keep stirring. Allow to cook for 10 minutes with continuous stirring.

Add more water if you want the soup to be light and not thick

Sprinkle in the okazi leaves

I added the okazi because it takes longer to cook

Add the pounded pepper, crayfish and Uziza powder

Sprinkle in the bitter leaf

Leave it to simmer for about 15-20 minutes so that the egusi and bitter leaf can cook properly

Check seasoning and adjust accordingly

Add the chopped up pumpkin leaves

Stir and cook for just 2 minutes or less

Sit back and enjoy your delicious Egusi Soup with any swallow of your choice

OKRO SOUP

Okro Soup

RECIPE:

  • Okro
  • Ogbono
  • Pumpkin leaves (ugu)
  • Palm oil
  • Beef
  • Smoker fish
  • Dry fish
  • Crayfish
  • Fresh pepper
  • Seasoning
  • Salt
  • Ogiri okpei

PREPARATION:

Peel, wash and cook the yam for the swallow.

Wash and cook the meat and fish

Season with salt and seasonings

When it is well cooked

Add more water that will be enough for the soup

Add the pounded pepper, crayfish and ogiri okpei

Bring to a boil

Sprinkle in the grounded Ogbono

Stir and allow to cook for 5mins

Adjust seasonings and salt

While this is cooking

Place a dry pot on heat, add oil (do not heat), you can add onions too. Fry for some minutes.

#stir occasionally and do not allow to burn

Pour in the chopped OKRO and fry steadily until it starts drawing ( ino ano)

Pour into the pot containing the OGBONO, add the pumpkin leaves (ugu) and stir

Cook for 1 minute because we need the vegetables to be green and fresh looking.

When the yam is done, pound until it forms a dough (nri hi)

Serve hot.

Thank you.

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