hi amaka

juz wondering
can i find these ikang ubong n Water Leaves hia in malaysia or izzit onli in naija?
secondly.
errr what is ogbono?
plz do reply.
thnx

oh n great recipes
now my hubby keeps cmg bak early to eat dinner

JazzyJ:

hi amaka

juz wondering
can i find these ikang ubong n Water Leaves hia in malaysia or izzit onli in naija?
secondly.
errr what is ogbono?
plz do reply.
thnx

oh n great recipes
now my hubby keeps cmg bak early to eat dinner

@ Jazzy
Sorry, I meant to Answer you earlier,

I'm glad your hubby is enjoying the food. If he's anything like Brash (MrCrackles) then his tummy is definitely the way to his heart , with a good sense of humour of course 



I have no idea what they sell in Malaysia. Never been there.

Ogbono is made from the seed of Wild Mango, it makes soup drawy, kind of like okro , but with a different taste.
It's also called bush mango, African bush mango, wild mango, oba
If you can't find any in your local store s you can get it online at Asiamex.com
I think they sell in Malaysia

Ikang ubong are pumpkin leaves ( Ugwu in igbo), I'm sure you can find a friend or neighbour with squash or pumpkin plants in their garden that you can steal a few laves from abi?

Water leaf is also called Ceylon Spinach? in your part of the world maybe Chan Cai, Remayong or Gendola. You may well be able to get it at the local veggie market as it's a common tropical plant.

this is what the plant looks like.

thnx amaka
by the way my hubby is a nigerian(urhobo guy) n i m a malaysian
n ur recipes help me surprise him
he was reali surprised the first tym i cooked sugi n egusi soup for him n he knew i nvr learned frm anyone(coz i barely have girl frenz coz of their gossiping character i dislike)
but cut long story short
thnx. appreciated


ooh n i tried cooking pasta the way to cook jelof rice, it turned out great(juz did that las nyt)

you are more than welcome my dear. Any other suggestions u need please feel free to ask.

Cayon:

Looking for a dessert recipes made from cassava or as some call it yucca?

Recipe for nigerian tomato stew - one that you can serve with rice.

Thanks in advance

Thought I should share this

2 pounds fish fillets, thinly sliced (although it won't be authentic Nigerian, chicken may be substituted for fish)
Salt, to taste
Pinch of thyme
¼ cup red bell pepper, minced
¾ cup tomato paste (6-ounce can)
1 medium onion, chopped
4 cups water
¼ cup peanut or vegetable oil
1 chicken bouillon cube

Procedure

1. Season fish fillets with salt and thyme. Set aside.
2. Place the pepper, tomato paste, onion, and water in a large pot.
3. Cook for 10 minutes over medium heat.
4. Add the oil and bouillon cube. Simmer over low heat for 15 minutes.
5. Add the seasoned fish fillets and simmer for 10 minutes. (If using chicken, simmer for 20 minutes.) Serve with rice.

Amaka dear, please what's the best method of preparing okro soup (the right order of steps.)

please dont laugh o! thank you.

I cant believe this thread started in 2006!!! and its still on It shows we have loads of bachelors in here, lol, moi included

Anyways, thanks Amaka for the whole thing and tanx to all who have posted one receipe or another,
Amaka, a favour pls, wats the recipe for beans, (ewa)?

@osaworld

Okro Soup

Ingredients
3 pounds beef, goat meat, fowl
2 Dried fish ( Washed to get rid of sand and stuff and broken into small pieces)
1 cup dried crayfish (optionally dried shrimp)
2 pounds okro chopped or ground in a blender
1 teaspoon dried red pepper , powdered or crushed
1 cube maggi
1 Chopped rodo( habanero)
2 tablespoons salt
1 medium onion, chopped
4 tablespoons red palm oil
spinach, chopped
7 cups water

Equipment
skillet
mortar and pestle or food processor
knife
large spoon for stirring
cutting board

Very hungry tummy for eating
Preparation


Cut beef in small bite size pieces
Chop goat meat into small bite size pieces
Chop fowl into edible size pieces
Place in skillet with water
Add onion and salt and maggi
Boil for 15 to 25 minutes
Add okra and stir until blended in
Add the remaining ingredients, stir and cook for 10 more minutes
Serve warm with pounded yam, pounded cassava, or eba

Okro soup with vegetable

Add your blanched vegetable (Spinach, Kale, Collard Green, ) along with the other ingredients after adding your okro.

Enjoy

@proudly9ja

Glad to hear the recipes are proving useful to the bachelors out there

ewa

Ingredients

350g black-eyed beans
3 large ripe tomatoes, chopped
1 small onion, chopped
3 scotch bonnet chillies
2 Maggi (or stock) cubes
salt and black pepper, to taste

Preparation:

Add the chillies to a pestle and mortar and pound to a paste then add the onion nad render to a paste. Finally add the onions and pound to mix in.

Meanwhile, wash and pick clean the beans and place in a large pot. Cover liberally with water, bring to a boil and cook until almost done (about 40 minutes if the beans are fresh, up to 90 minutes if the beans are old).

When the beans are nearly ready add a little oil to a pan and fry the chilli paste in this. When the beans are almost ready drain them from the pan and add to the fried chilli mixture along with 250ml of their boiling liquid and the Maggi cubes. Bring to a simmer, cover and cook for a further 20 minutes. Season with salt and pepper and serve over boiled rice.

Amaka, I thank You o! You are a God-send. But seriously, have you considered publishing a cookbook of nigerian recipe's? You seem to have a passion for cooking. You know virtually everything about nigerian menus - even nuances like the number of minutes to cook old beans vs new beans! I bow to you o,

Should you decide to publish, I'll buy the very first copy - whatever the price.

ok

Amakaone, thanks for ur helpful recipes. please i need recipe for EGGROLL.

Hi there Amaka,
mehn,u'r really good wit all dese recipes,nd stuffs.we all are grateful 2u 4 ur responces 2 our requests

bt please here's mine

i dnt know if u've pasted it here or not,bt evn if u have,i implore u 2 please paste it again. . .its "spaghetti bolognese"
nd can cabbages be boilled/soaked in hot water wit salt?

@madea

Ingredients
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
salt and freshly ground black pepper
a good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
lots of freshly grated parmesan cheese, to serve

Method
1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat.

Add the onions and garlic, frying until softened.

Increase the heat and add the minced beef.

Fry it until it has browned, breaking down any chunks of meat with a wooden spoon.

Pour in the wine and boil until it has reduced in volume by about a third.

Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.

2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan.

Season well with salt and pepper.

Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.

At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.

3. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet).

Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

Tip:
You can make a veggie version of this recipe by substituting soya mince or Quorn for the meat, adding it to the sauce halfway through cooking. Or simply add lots of diced vegetables to the onions, such as courgettes, carrots, peppers and aubergines.

Enjoy!

pls can i get the e-book for the magi menu recipes sent to sadesotall@yahoo.com

Amaka, I love the egusi soup. Unfortunately I can't find the ingredients on the recipe here in Kenya. The only thing we have in common is the jollof rice. Thanks, anyway. I've substituted the ingredients but I know it's not as great as the real egusi soup should be. God bless

yeah tessies, mine was really crap for ages but I just kept trying. it turn out ok nowthough.

Amaka, Please send me the recipes of Afang soup and its method

Amaka I like your cooking , can you marry my dad ?

WHERE IS THIS LADY (AMAKAONE)?

I AM LOOKING FOR A RECIPE SIMILIAR TO SORREL SHE POSTED SOME TIME AGO. ITS MADE FROM HIBISCUS FLOWERS AND IS RED. I WROTE DOWN THE RECIPE BUT I CANT FIND IT.
I'VE SEARCHED EVERY THREAD AND CAN'T FIND. INSTEAD OF MAKING SORREL I WANT TO MAKE THAT DRINK INSTEAD - SINCE I AM HAVING HAVE SOME NIGERIANS OVER FOR XMAS.

PEACE

hi,
i am a 22year old engaged lady and i must confess not very good with african dishes considering the fact that i barely was around my mom when growing, did not go to a conventional school and live basically on fast food
my man is a typical nigerian man, do you think it is too late to learn how to specialise in nigerian dishes and i would really love to impress him when i get back to the country later in the year.
whats your advise on how to help
thanks

OFE UGBA WITH POUNDED YAM

This soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked sliced oil bean seed. It is used in many food preparations.  The Efik/Ibibio also use this particular ingredient in food preparation and its called “Ukana”.

INGREDIENTS QUANTITES
Beef ½ kg
Smoked fish 1 medium size
Stockfish (cooked) 4 medium size
Ugu leaves 1 small bunch
Ugba 6 wraps
Onion 1 small size
Okro                   20 medium fingers
Dry pepper (ground)                 1 tablespoon
Potash                                     a small piece
Palm oil 2 cooking spoons
Maggi Cubes                 3
Water 2 litres
Salt to taste

METHOD
Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the juice dries up.
Add the remaining water and continue cooking
Add the pepper, Maggi Cubes, Fish and stir
Shred the Okro and add
Heat the potash, then crush and add 1 tablespoon of water
Stir in the palm oil till the colour changes to yellow
Add the Ugba and stir
Pour into the pot of soup and stir thoroughly
Add the shredded Ugu
Reduce the heat and simmer for 5 minutes. Stir and add salt to taste
Serve with the pounded yam

OHA OR ORA SOUP

INGREDIENTS QUANTITIES
Oha Leaves 1 medium bunch
Dried Meat 8 medium pieces
Smoked Fish 1 medium size
Stock Fish                4 medium pieces
Ogiri 1 wrap
Achi 2 tablespoon
Dry pepper (ground) 1 tablespoon
Oporo                1 Cup
Palm Oil 1 cooking spoon
Water 2 litres
Salt To taste

METHOD
Boil the stockfish till soft
Soak the dried meat in boiling water for few minutes, then wash thoroughly to remove sand and burn smell.
Boil two litres pf water
Add the stockfish and the meat
Wash the smoked fish and add
Wash the Oporo
Grind the Achi and dissolve in cold water thoroughly and add to the soup. Stir.
Add the Oporo, dry pepper, Ogiri and Maggi cubes and plam oil
Stir thoroughly and reduce the heat
Pick wash and cut the Oha leaves with your fingers
Add to the soup and salt to taste. Simmer for about 10 minutes
Serve with cassava fufu


AFANG SOUP

INGREDIENTS QUANTITIES
Beef 8 medium pieces
Stockfish head 1 Small size
Cow Skin 10 medium pieces
Smoked fish (Calabar type)                                1 medium pair
Perewinkle in shell (optiona) 2 cups
Afang leaves (Finely shredded) 1 medium sized mudu
Water leaves 5 small bunches or heaps
Crayfish (ground) 4 tablespoons
Dry Pepper 1 tablespoon
    Or
Fresh Pepper 4 large size
Palm Oil 1 litre
Maggi Cube 4
Water 2½ litres
Salt To taste


METHOD

Season the beef with a little salt, dry pepper and Maggi Cube.
Steam till water dries up.  Add 1 litre of water, the stockfish head, and cow skin and continue cooking for another 20 minutes.  
Pound or blend the finely shredded Afang leaves till very fine.  
Pick, wash and shred the water leaves finely.  
Wash and debone the fish.  Add the remaining water, the fish, crayfish, pepper, the remaining Maggi Cube and the periwinkle.  
Stir and allow to boil for about 5 minutes.  
Add the palm oil, Stir and cook for about 2 minutes.  
Add the waterleaves, stir and cover the pot for about 5 minutes add the Afang and stir thoroughly.  
Add salt to taste.  Simmer for about 5 minutes.  
Remove from heat and serve with cassava fufu, pounded yam or Eba.


OFE ONUGBU

INGREDIENTS QUANTITIES

Beef (optional) 8 medium pieces
Stockfish 1 medium size
Smoked fish                1 medium size
Onugbu or Bitter leaves (washed) 1 large bunch
Cocoyam (thickner) 3 small size
Crayfish (ground) 3 tablespoons
Palm Oil 2 cooking spoons
Dried pepper (ground)                       1 tablespoon
Ogili 1 wrap
Maggi Cube 2
Water 2 litres
Salt to taste.

METHOD
Wash and boil the stockfish for about 35 minutes to soften.
Peel and boil the Cocoyam for about 20 minutes till soft.
Strain the Cocoyam and pound to form a paste.
Place the pot on the burner.
Add water and allow boiling for about 3 minutes.
Add the palm oil, stockfish, washed and boned dried fish, crayfish, pepper and the Cocoyam paste.
Stir and allow boiling for 10 minutes.
Add Maggi Cubes, Ogili and the washed Onugbu leaves.
Cook for another 10 minutes.  The soup should thicken by now.
Stir and taste the soup.
Add salt and simmer for another 5 minutes.
Serve with cassava fufu.
                                                                                                                             
                                     
ATAMA SOUP

INGREDIENTS QUANTITIES

Beef 8 medium pieces
Fresh or smoked fish                  1 medium size
Cow skin 10 medium pieces
Stockfish head                  1 medium head.
Perewinkle in shell (optional) 1 cup
Atama leaves 1 small bunch
Palm fruit 1 mudu
Crayfish (ground) 3 tablespoons
Uyayak (local spice) 1 small piece
Maggi Crayfish tablet 1
Water (for extraction of the oily liquid) 2½ litres
Salt to taste.

METHOD

Cut a little piece of the tail end of the perewinkle remove the intestine, then wash thoroughly to remove all the mud.
Wash and boil the palm fruits for about 30 minutes.
Strain off the water and pound till the fibres come off the nuts.
Heat the water to be just warm, add to the pounded palm fruit and mix thoroughly then strain off the oily extract.
Wash and season your meat with salt, Maggi Cube and small pepper then steam for about 5 minutes on low heat.
Add about 1½ cups of water, stockfish head and continue boiling for about 20 minutes till the meat is almost cooked, and remove from heat.
Cut the Atama leaves into very fine pieces then pound for about 10 minutes till the leaves are finely pounded.
Place the oily extract on the burner and allow boiling for about 5 minutes.
Add cooked meat,and washed smoked  fish, meat stock, perewinkle, crayfish, pepper and Maggi Crayfish and Uyayak.
Stir and allow boiling for about 10 minutes.
Add the atama leaves and allow boiling without stirring for another 10 minutes.
Stir, and add salt to taste.
Allow to simmer for another 15 –10 minutes or until slightly thick.
Remove from heat and serve with pounded yam or cassava fufu or boiled white rice.

OBE EFO ELEGUSI

INGREDIENTS QUANTITIES

Beef 8 medium pieces
Stockfish head 1 medium head
Smoked fish 1 medium size
Shoko leaves 1 medium bunch
Fresh pepper (ground) 4 large sizes
Fresh tomatoes (ground)                4 large sizes
Tatashe (ground) 4 large sizes
Onion (ground) 1 large size
Egusi (ground) 1½ cups
Maggi Super Onion Spices (Tablet)                1
Iru 1 small wrap
Water 1½ litres
Salt to taste.

METHOD

Wash and season the meat, and stockfish head with Onion, Maggi cubes, salt and pepper then steam till water dries up.  Add one litre of water and continue cooking.
Pick, wash, cut the Shoko leaves and blanch slightly then set aside.
Wash and bone the fish.  
Heat the palm oil, and then add ground fresh tomatoes, onion, pepper, and tatashe.  Fry for about 5-10 minutes.  
Add the stockfish, smoked fish and water or meat stock.
Allow to cook for about 5 minutes.  
Add ground Egusi.  Boil without stirring for about 10 minutes.
Add water.
Continue boiling for 8-10 minutes.  Add iru,  Maggi Super Onion
Spices.  Stir.  
Simmer for about 2 minutes, and add salt to taste.
Then add shoko leaves, and allow to simmer for another few minutes.  
Remove from heat and serve
     
OFE ACHARA

INGREDIENTS               QUANTITIES

Beef 8 medium pieces
Stockfish  (optional) 1 medium size
Smoked fish 1 medium size
Achara 1 medium bunch
Mgbam (egusi balls) 20 small balls.
Achi (ground) 2 tablespoons
Dried pepper (ground) 1½ tablespoons
Palm oil 2 cooking spoons
Crayfish (ground) 1 tablespoon
Maggi super                                                                1 tablet
onion
spices
Water 1½ litres
Salt to taste.

METHOD

-Wash the already cut stockfish and place in a   pot.  
Add a little salt and two cups of water, and then boil.  
Cut and wash the meat, add salt, Maggi Super Onion Spices and chopped onion and steam for about 15 minutes, then add 2 cups of water and boil till soft.
Rip off the outer layers of the Achara.  
Break the tender stem into small pieces.  
Add the remaining water, remaining stockfish, washed dried fish to the meat pot, and Mgbam then allow boiling for about 10 minutes.
Add palm oil, ground pepper, ground crayfish cut achara and stir.  
Mix the Achi with some cold water and add to the pot.  Allow cooking for another 5 minutes.  
Add Mgbam and allow cooking for about 10 minutes.
Stir, taste and add salt if necessary.
Serve with pounded yam or cassava fufu or eba.


EDIKANG IKONG

INGREDIENTS QUANTITIES

Beef 8 medium pieces.
Cow Skin 6 medium pieces
Smoked fish (Calabar type) 1 med. Size
Stockfish Head 1 small size
Ikong Ubong (pumpkin leaves) 4 Med. size bunch
Water leaves 2 med. Heap
Onion (Optional) 1 small size
Fresh or dry pepper 3 medium size or 1 tablespoon
Palm Oil 3 cookingspoons
Crayfish (ground) 3 tablespoons
Maggi Cube 4
Water 4 cups
Salt To taste.

METHOD

-  Wash and season the beef with salt, and Maggi Cube, few slices of onion
  and steam   with  the washed  stockfish head for  about 15 minutes.
-  Add the water, Cow skin and cook till soft.
-  Add the Crayfish, washed smoked fish, pepper and palm oil to the pot
  containing the meat, stockfish and cow skin.
-  Stir and allow boiling for about 10 minutes.
-  Add the remaining Maggi Cube and the shredded waterleaves.
-  Stir and cover the pot, cook for about 2 minutes.
-  Allow cooking for few minutes.
-  Add the shredded Ikong Ubong leaves, and cover the pot.  Cook for
-  Stir again thoroughly.  Simmer for about 8 minutes, stir.
-  Taste and add salt to taste.  Simmer for another few minutes, Stir.
-  Remove from heat and serve with cassava fufu or Eba or Pounded yam.


ERIMONU SOUP

INGREDIENTS QUANTITIES

Bush Meat 8 medium pieces
Smoked fish 1 med. size
Palm fruit 1 med. mudu
Erimonu or Shoko leaves                   1 med. bunch
Ogili Igala 1 cake.
Maggi Cubes 2
Crayfish (ground) 2 tablespoons
Dry Pepper (ground) 1 tablespoon
Water 4 litres
Salt To taste

METHOD

Wash and boil the palm fruit till soft.
Strain off the water and pound till the fibre separates from the nut.
Add the 2 litres of water and mix thoroughly, and strain.  
Boil the extract; add the meat, fish, crayfish and pepper.  
Stir and continue cooking for about 10 minutes.  
Add the ground Ogili Igala and cook for another 15 minutes till the soup start thickening.
Pick, wash and shred the erimonu leaves add to the pot.  
Add Maggi Cubes, stir and simmer for 5 minutes.  
Taste and add salt if necessary.  
Serve with Eba or pounded yam.
                                                                       


OFE UJUJU

INGREDIENTS QUANTITIES

Bush meat 4 large pieces
Smoked fish 1 medium size
Ujuju leaves 1 medium bunch
Dried Pepper (ground) 1 tablespoon
Palm oil 3 cooking spoons
Maggi Crayfish 2
Water 1½ litres
Salt to taste.

METHOD
Pick the tender Ujuju leaves and remove the mid rib from all the leaves.  
Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend or grind) to a smooth paste.  
Set aside.
Pour water into the pot add the washed bush meat, smoked fish, pepper and Maggi Crayfish stir and allow boiling for 10 minutes.
Add some oil and continue cooking for another 10 minutes.
Stir and add the ground Ujuju leaves.  
Whisk to increase resilience.
Keep pot open and simmer for few minutes and add salt to taste.
Serve with pounded yam.

Serve with boiled white rice or pounded yam or eba.


OFE OWERRI
Ofe owerri  is a popular soup amongst the owerri people.

INGREDIENTS QUANTITIES

Beef 8 medium pieces
Smoked fish (Asa) 2 medium size
Stockfish 4 medium pieces
Ukazi leaves (shredded) 2 cups
Ugwu 2 small bunches
Smoked prawns 1 cup
Dried pepper 1 tablespoon
Onion 1 small bulb
Cocoyam (red type) 4 medium size
Palm oil 2 cooking spoons
Maggi Crayfish (tablet) 2
Water 2 litres
Salt to taste.
METHOD

Wash the beef and season with onion, ½ Maggi Crayfish and salt.
Allow steaming till juice dries up.
Add 2 cups of water and the stockfish continue cooking till the stockfish is soft and the meat cooked.
Pick, wash and shred the Ugwu leaves as well as the Ukazi leaves. (This can be done in the market)
Dress the smoked prawns, and the fish then wash both thoroughly.
Add the fish, and prawns to the meat pot and add the remaining water.
Peel and wash the cocoyams, cut each into two pieces then add to the pot continue cooking.
Remove the cooked cocoyam and pound and add again to the pot as a thickener.
Add the remaining Maggi Crayfish, pepper and palm oil,
Stir thoroughly and reduce the heat.
Add the shredded Ugwu, and Ukazi leaves, stir and allow cooking for about 6 minutes.  Stir and add salt to taste.
Remove from burner and serve with pounded yam or Cassava fufu.


AFIA EFERE

INGREDIENTS QUANTITIES

Old layered Chicken or goat meat 8 medium pieces
Fresh fish or smoked fish 4 med. pieces
Yam 1 med. slice
Crayfish (ground) 2 tablespoons
African nut meg (ground) 1 tea spoon
Uyayak (whole or ground) 1 Small piece
Dry pepper 1½ tablespoons
Maggi Cube 2
Water 2 litres
Salt to taste

METHOD
-  Season the meat or the chicken with onion and pepper, steam till the
   juice dries up.
-  Add the water and continue cooking for another 20 minutes.
-  Season and steam the fresh fish and set aside
-  Peel the yam and cut into small pieces, then add to the boiling stock.
-  Add the crayfish, pepper, African nutmeg, Uyayak and the remaining
  Maggi Cube
-  Stir and remove the yam and pound to soft resilient dough. Cut into
  small pieces.
-  Add to the soup to thicken the consistency. (Do not cover pot from this
  point).
-  Add the smoked fish or fresh fish, and stir.  
-  Reduce the heat and simmer for about 5 – 10 minutes.
-  Add salt to taste and serve with pounded yam.

OGBONO   SOUP

INGREDIENTS QUANTITIES
- Beef 8 medium pieces
-  Smoked fish 1 small size
-  Stockfish head 1 medium size
-  Ogbono (ground) ¼ cup
-  Palm oil 2 cooking spoons
-  Crayfish (ground) 2 tablespoons
-  Dry pepper (ground) 1 tablespoon
-  Bitter leaf (washed) 2 balls
-  Maggi Cubes 2
-  Water 1½ litre
-  Salt to taste.
METHOD

-  Season the meat with salt and Maggi Cube and a little pepper.  
-  Cook on low heat till the juice is dried up.  
-  Add 2 cups of water and stockfish and continue cooking until
  meat and stock fish are tender.  
-  Heat the oil in another pot.  
-  Melt the ogbono and stir thoroughly to prevent lump formation, add
  water and stir.
-  Add the meat with the stock and stir.  
-  Add the Maggi cube, water, washed fish and crayfish to ogbono pot
-  Stir and reduce the heat.  
-  Pick, wash and shred the leaves and add.
-   Simmer for about 8 minutes and remove from heat, then ser


SOYA BEAN AND GROUNDNUT SOUP

INGREDIENTS QUANTITIES

Smoked fish 1 small size
Pumpkin leaves 1 medium bunch
Fresh pepper 4 medium size
Fresh Tomatoes (ground)                  6 medium size
Onions (ground) 2 medium bulbs
Soya bean flour 1 cup
Groundnut paste 5 tablespoons
Dried pepper (ground) 1 table spoon
Palm oil 2 cooking spoons
MAGGI Crayfish 1 tablet
Water 2 litres
Salt to taste
METHOD

Mix ¾ of the Soya bean flour with same proportion of the groundnut paste.
Mix thoroughly.
Add ground onion, pepper and salt to taste.
Mould into balls.  Pour 1½ litres of water into a pot and boil.
Gently drop the balls into the water and cook for about 20 minutes.
Heat the palm oil.
Add the remaining onion and the ground tomatoes.
Fry for about 10 minutes.
Add water, washed smoked fish, the remaining groundnut paste and soya bean flour for thickening.
Stir gently.
Add the MAGGI Crayfish, and the dried pepper.
Add the cooked ball.  Reduce the heat and shred the leaves and add.
Stir and add salt to taste.  Serve with pounded yam.

GBEGIRI

INGREDIENTS QUANTITIES
Dehulled beans 2 cups
Shawa 3 medium size
Iru 1 small wrap
Onion 1 small bulb
Fresh pepper 4 medium size
MAGGI cubes 2
Water 1½ litre
Salt to taste.

METHOD
Boil the beans and shredded onion in 3 litres of water till very soft.
Mash and strain.
Pour the extract into a pot and boil, add the ground pepper, the iru, palm oil and the dressed shawa.
Cook for about ten minutes.
Add the remaining water and the MAGGI cube and simmer for about 10 minutes, stir at intervals.
Remove from heat and serve with Ewedu accompanied with hot Amala


IWUK EFERE

INGREDIENTS QUANTITIES

Fresh fish 1 small size
Fresh prawns 1 cup
Etinyung (Ewedu) 1 small bunch
Okro 15 medium sizes
Onion 1 small bulb
Fresh pepper 4 medium size
Boiled yam (for thickening) 1 slice
Crayfish (ground) 3 table spoons
Palm oil 2 cooking-spoons
MAGGI cubes 2
Water 2 litres
Salt to taste
METHOD
Steam the fish with onion, 1 MAGGI cube, pepper and salt for 5 minutes.
Pour water into a pot.
Allow boiling.
Add the crayfish, ground pepper, 1 MAGGI Cube and palm oil.
Stir.  Allow boiling.
Thicken with a little yam paste.
Add the fish, prawn and cook for 10 minutes.
Reduce the heat.
Wash and shred the Okro and Etinyung leaves.
Add the vegetables to the soup.
Stir gently.
Add salt to taste.
Simmer for 8 minutes.
Remove from heat and serve with pounded yam.


EFERE USUNG UDIA

INGREDIENTS QUANTITIES

Goat meat 8 medium pieces
Lightly smoked fish 2 medium pair
Perewinkle (in shell) 2 cups
Uziza leaves 5 leaves
Yam 1 medium size
Uziza seed 1 tablespoon
Ate 2 pods
Fresh pepper (scented one) 6 medium size
Dried pepper 1 table spoon
Crayfish (ground) 3 tablespoon
Palm oil 1½ cookingspoons
MAGGI Cubes 2
Water 2 litres
Salt to taste
METHOD
Wash the goat meat and season with salt and 1 MAGGI cube and steam for about 15 minutes or till the stock dries up.
Cut the tail off the periwinkle and wash thoroughly and set aside.
Peel the yam and cut into small pieces then boil till soft and pound till resilient
Wash the fish, thoroughly and tie them very firmly with fresh palm leaves or strings.  Grind the Uziza and Ate together.
Pound the remaining yam and wrap them in heated plantain leaves, and set aside for use.
Place the pot containing the hot water used in boiling the yam in the burner.
Allow boiling.  Add the crayfish, periwinkle, fish, pepper and the spices.
Stir and cut the pounded yam (thickener) into smaller pieces preferably flat pieces.
Add to the soup and cook till the soup starts thickening.
Add the remaining MAGGI cube and salt to taste.
Pour into a bowl.  Add 2 tablespoon of water, gradually stir in the oil till the colour changes to yellow.
This is called “Atong”.  Add salt to taste.

To Serve
Place the pounded yam in a serving dish; scoop the white soup into a dish.
Remove the fish gently into another dish.  Pour the “Atong” on the fish and serve your guest.


OTONG

INGREDIENTS QUANTITIES
Beef 8 medium pieces.
Smoked fish 1 medium size
Cow skin 10 medium pieces
Pepper 4 medium sizes
Okro 20 medium sizes
Flutted pumpkin leaves or ugu                2 small bunches
Crayfish (ground) 3 table spoons
Palm oil 2 cooking-spoons
MAGGI Cubes 2
Water 1½ litres
Salt to taste
METHOD
Season the beef with 1 MAGGI cube and salt and a little pepper, steam till the stock dries up.
Add 2 cups of water, cow skin and boil till meat is cooked.
Wash and chop the okro.
Place on a chopping board and further chop to increase the resilience.
Wash the pumpkin leaves and shred.
Chop the pepper.
Pour the remaining water into the pot containing the meat.
Add washed smoked fish.
Add the Crayfish and al1ow to boil for about 5 minutes.
Add the pepper, palm oil and the remaining MAGGI cube.
Stir and add the shredded and chopped okro.
Whisk with a cooking spoon to increase the resilence.
Cook for about 5 minutes.
Add the shredded pumpkin leaves and simmer for about 5 minutes.
Remove from heat and serve with eba, pounded yam or amala.

OBE ILASA WITH OBE ATA

INGREDIENTS QUANTITIES

Bush meat 8 medium pieces.
Dried or Fresh Okro leaves               1 cup
Fresh tomatoes 8 medium size
Fresh pepper 6 medium size
Onion 6 medium bulbs
Tatashe 4 medium size
Egusi (ground) 3 tablespoons
Palm oil 1 cooking spoon
MAGGI Crayfish 2 tablets
Water 1½ litre
Salt to taste

METHOD
Boil 4 cups of water.
Add the egusi and continue boiling for about 15 minutes.
Add the dried crushed okro leaves or shreded okro leaves.
Whisk to increase the resilience.
Add 1 MAGGI Crayfish tablet, stir and add salt to taste.
Serve with the Obe Ata.

OBE ATA

Blend the tomato, onion, pepper and deseeded tatashe to a smooth paste.
Heat the palm oil for few minutes.
Add the ground tomato mixture to the oil on the burner and cook till the sour taste is off.
Season the bush meat with salt and few onion slices.
Steam for about 10 minutes.
Add the remaining MAGGI Crayfish tablet, bush meat salt to taste.
Cook for 10 minutes.
Serve with Ilasa.

OBE EGBULU

INGREDIENTS QUANTITIES

-  Beef 6 medium pieces
-  Snails 4 medium pieces
-  Smoked fish 1 medium size
-  Egbulu leaves 1 big bunch.
-  Fresh tomatoes 4 medium size
-  Fresh pepper 6 medium size
-  Onion (ground) ½ bulbs
-  Iru 1 medium wrap
-  Palm oil 3 cooking spoons
- MAGGI Crayfish 1 tablet
-  Water 3 cups
-  Salt to taste.

METHOD
Pick wash and shred the Egbulu leave then set aside.  
Season and steam the meat for about 10 -20 minutes
Add   2 cups of water and continue to boil.
Blend the tomatoes and pepper together.
Heat the palm oil for few minutes.  
Add the ground tomato mixture and fry for few minutes.  
Add the washed snails, iru, meat, fish and stock.  
Stir and allow cooking for about 15-20 minutes.  
Stir.  Add the MAGGI Crayfish tablet and the blanched Egbulu leaves and simmer for few minutes.
Stir thoroughly and add salt to taste.  
Serve with pounded yam


OFE AKPARANTA

INGREDIENTS QUANTITIES
Smoked fish 1 medium size
Stock fish 4 medium pieces
Dried meat ¼ kilo
Isikebere (vegetable) 1 medium bunch.
Onion 1 medium bulb
Aparanta seeds. ½ cup
Crayfish (ground) 2 cooking spoons
Palm oil 2 cooking spoons
Dry pepper (ground) 1 table spoon
MAGGI Cubes 2
Water 1½
Salt to taste

METHOD
Fry the Akparanta seed with fine dry sand for about 5 minutes to remove
the dry hard thick coat.  
Remove the coat.
Fry the dry seeds, in a dry frying pan for few minutes.
There would be a colour change from the pale yellow to pink.  
Grind or mill to powder.  
Heat the palm oil for few minutes.  
Dissolve the Akparanta flour in the oil.  
Stir and cook for about 3 minutes.  
Add water and allow boiling for about 10 minutes.
Add the washed fish, cooked meat and stockfish.  
Stir and cook for about 20 minutes.  
Add pepper, MAGGI Cubes and the vegetable.  
Stir.
Simmer for about 8 minutes.
Add salt to taste.  
Serve with Akpu Ede.



OFE OTURUPA

INGREDIENTS QUANTITIES
Bush meat 8 medium pieces
Mangala fish 6 medium pieces
Oturupa leaves 1 medium bunch
Ogbono ½ cup
Dried pepper (ground) 1 tablespoon
Ogiri 1 wrap.
Palm oil 2 cooking spoons
MAGGI Crayfish 1 tablet
Water 1½ litres
Salt to taste.
METHOD
Pick and wash the Oturupa leaves.
Scrub the bush meat and mangala fish to remove sand.
Grind the Ogbono to a fine powder.
Heat the palm oil for few seconds.
Add the ground ogbono and stir thoroughly to dissolve.
Add the water and allow boiling.
Add the fish, bush meat, Ogiri and MAGGI Crayfish. Stir.
Add the pepper and cut the leaves and add.
Stir and reduce the heat.
Add salt to taste.  
Simmer for few minutes.
Remove from heat and serve.

     
UZIZA AND UTAZI SOUP

INGREDIENTS QUANTITIES
Beef 8 medium pieces
Smoked fish 1 small size
Stockfish head (cooked) 1 medium size
Utazi leaves 1 small bunch
Uziza leaves 1 small bunch
Fresh pepper 4 medium size
Onion 1 small bulb
(Ede ofe) Cocoyam 3 medium size
Crayfish (ground) 2 tablespoons
Okpaye (locust beans paste) ½ cake
Palm oil 2 cooking-spoon
MAGGI Cube 2
Water 1½ litres
Salt to taste

METHOD
Wash and season the beef with salt, 1 MAGGI cube, pepper and boil till stock dries up.
Add 2 cups of water, stockfish head and continue cooking till soft.
Wash the fish and add.
Boil the cocoyam in a separate pot till soft then pound to form a paste.
Pick, wash and shred the leaves.
Grind the Utazi leaves; add the ground pepper, chopped onion and cocoyam paste to the pot.
Stir.
Add the crayfish, Okpeye and1 MAGGI cube, shredded Uziza and ground Utazi leaves.
Add the palm oil and stir.
Continue cooking on low heat for about 10 minutes.
Add salt to taste.  
Serve with pounded yam or cassava fufu.

.


SEA FOOD SOUP

INGREDIENTS QUANTITIES
Fresh fish 2 medium size
Perewinkle (without shell) 2 cup
Oyster (dressed 1 cup
Fresh prawn, (shelled) 1 cup
Patmenger leaves 1 small bunch
Fresh pepper 6 medium size
Okro 20 medium fingers
Onion 1 small size
Crayfish (ground) 2 spoons
Palm oil 2 cooking spoons
Maggi Crayfish 1
Water 1½ litre
Yam ½ slice
Salt to taste

METHOD
-  Dress the fish and season with salt, small onion and ½ Maggi Crayfish.
-  Add the other sea foods.   Toss and steam on low heat for few minutes.
-  Wash and shred the okro
-  Heat the Palm oil for few minutes.
-  Gently add the water
-  Cut the yam into smaller pieces and add to the pot.
-  Allow boiling and adding the Crayfish and pepper.
-  Remove the cooked yam and pound to a very smooth, soft resilient paste.
-  Add t he okro.  Stir.
-  Gently add the steamed sea foods.
-  Reduce the heat and add the Maggi Crayfish.
-  Stir and add the Patmenger leaves
-  Stir gently and add salt to taste.
-  Simmer for few minutes.
-  Serve with Eba or pounded yam.


BOKONISA

INGREDIENTS QUANTITIES
Bush meat 8 medium pieces
Smoked fish 1 medium size
Tatashe 4 medium size
Fresh tomatoes 4 medium size
Fresh pepper 4 medium size
Onion 1 medium size
Bokonisa 2 cups
Crayfish (ground) 2table spoons
Iru 1 wrap
Palm oil 2 ½ cooking spoons
Maggi Cubes 2
Water 1 litre
Salt to taste
METHOD

- Wash the bush meat and season with Maggi cube, onion and salt.into
- Blend the tomatoes, de-seeded tatashe, pepper and onion together to
a fine paste.  
- Grind the Bokonisa to a fine powder.
- Heat the palm oil and fry the ground vegetable for about 10 minutes.  
- Add the bush meat, Iru, fish and crayfish.  Stir thoroughly.
- Allow bubbling for about 10 minutes.
Make a paste with Bokonisa, and then add to the soup.  
Cover the pot and allow simmering for another 10 minutes.
to simmer for another 10 minutes,
- Add the Maggi Cubes and stir then taste and add salt if necessary.
- Simmer for few minutes and remove from heat then serve.

MIYAN YAKWA

INGREDIENTS QUANTITIES

Soft bones 1 medium heap.
Smoked fish 1 medium size
Raw groundnut paste 2 cups
Fresh tomato (ground) 4 large sizes
Tatashe 4 medium size
Fresh pepper (ground) 4 large sizes
Onion 1 medium size
Yakwa leaves 1 small bunch
Yaji 1 teaspoon
Dawadawa 1 cake
Vegetable oil 2 cooking spoons
Maggi cubes 4 cubes
Water 1½ litre
Salt to taste.
METHOD
Wash the soft bones and season with yaji.
Steam for about 15 minutes.
Grind the tomato, onion, Dawadawa, pepper and tatashe to a smooth paste.
Heat the vegetable oil for few minutes.
Add the ground ingredients and fry for about 10 minutes.
Add the fish and the soft bones together with the stock.
Stir and add the remaining water and the Maggi cubes.
Pick, wash and shred the Yakwa leaves.
Add to the soup.
Reduce the heat and add the groundnut paste.
Allow simmering for about 10 minutes.
Stir and add salt to taste.
Remove from heat and serve.

GOAT MEAT PEPPER SOUP

INGREDIENTS QUANTITIES
Goat Meat 6 small pieces
Onion (ground) 1 tablespoon
Dry Pepper (ground) 1 tablespoon
African Nutmeg (ground)                1 teaspoon
Effirin/Nchanwu/Ntong 20 leaves
Maggi Crayfish 2 tablets
Water 2 litres
Salt To taste


METHOD
Wash the meat thoroughly (already cut from the market).  
Season with onions, salt and a teaspoon of pepper.  
Steam till the water is almost dried up.  
Add the 2 litres of water stir and add the ground Nutmeg, the remaining pepper and the Maggi Crayfish.  
Cook till meat is tender and the stock is slightly thickened.
Wash and shred the leaves.  Add to the boiling sauce.  
Stir and add salt to taste.  
Simmer for about 10 minutes
Remove from heat and serve hot.

SPECIAL EFO RIRO

INGREDIENTS QUANTITIES

Liver (Cubed) 1 cup
Tripe (cooked and shredded) 1 cup
Crab (dressed) 4 med. size
Smoked fish (shreds) 1 cup
Stockfish head (cooked & shredded) 1 small size
Shoko (blanched) 1 large bunch
Fresh tomato (ground) 4 med. size
Onion (ground) 1 med. size
Fresh pepper (ground) 6 med. size
Onion (finely sliced) 1 med. size
Maggi Crayfish 1 tablet
Palm Oil 1½ Cooking-spoons
Water 2 cups
Salt to taste.

METHOD
-  Heat the palm oil for few minutes.
-  Add the ground tomato/onion and pepper mixture.
-  Fry for about 10 minutes.
-  Add the water, liver, tripe, crab, smoked fish and the stockfish head.
-  Stir and add Maggi Crayfish tablet.
-  Allow bubbling thoroughly
-  Add the blanched leaves.  
-  Stir.
-  Reduce the heat and add salt to taste.
-  Simmer for about 5 minutes.
-  Remove from heat and serve.


MIYAN KUKA

INGREDIENTS QUANTITIES
Beef (cooked) 8 medium pieces
Dried fish 1 medium size
Fresh pepper (ground) 4 medium size
Kuka 2 bunches
Dawadawa 2 cake
Yaji 1 teaspoon
Potash Pinch
Oil (optional) 1 cooking spoon
Maggi Cubes 2
Water 1½ litre
Salt to taste

METHOD
Boil the beef for about 15 minutes.
Add the fish, ground pepper and Yaji.
Boil for about 10 minutes.
Add the ground Dawadawa.
Cook for about 10 minutes.
Add Maggi Cubes.
Stir and add salt to taste.
Remove from fire allow cooling for 5 minutes.
Then add the kuka and whisk thoroughly
Serve with Tuwo  dawa.


LIST OF RECIPES FOR THE 39th SERIES OF MAGGI FAMILY MENU PROGRAMME

LAMB MEAT WITH NUTS AND BLANCHED OKRO WITH RICE
BAKED FISH WITH VEGETABLE SAUCE ON YAM IN COCONUT MILK.
CHICKEN TANGIN WITH COUSCOUS
CABBAGE ROLLS WITH BOILED SEMI RIPE PLANTAIN
FISH KEBABS ON MAGGI CHICKEN RICE
MILO COOKIES WITH NIDO SHAKE
OBE EWEKOKO
AGIDI JOLLOFF, GBEGIRI AND EWEDU
CHICKEN AKPARANTA SOUP
KAMUNA
FURA GERO DA NONO AND KUNUN GYADA
OGBONO AND OKRO WITH VEGETABLE SOUP
AMIEDI-PALM FRUIT SOUP

FURA GERO DA NONO AND KUNUN GYADA

These are two cereal drinks that are very revitalizing. Fura da nono is very popular in the Northern states especially in Sokoto  state where it can  be taken any time of the day. Kunun Gyada is also popular in the Northern states especially in Adamawa state.
 Nono is the Hausa word for cow’s milk sold by the Fulani women. However many people prefer to use plain yogurt to mix with the fura and drink.


Ingredients Quantities
Millet or Guinea corn flour 1½ cups
Soya bean flour ½ cup
Dried pepper (ground) 1 teaspoon
Cloves (ground) ½ teaspoon
African black pepper (ground) ¼ teaspoon
Dry ginger root (ground) 1 teaspoon
Corn flour 1 tablespoon
Water 2 litters
Yogurt or Nono 1 litre
Sugar To taste


KUNUN GYADA

Ingredients Quantities
Raw groundnut 2 cups
Rice ½ cup
Yogurt 1 litre
Lime juice 1 teaspoon
Water 2 litres
Sugar To taste


METHOD
Mix the flours with all the spices thoroughly.
Add a little water and mix to form a thick paste.
Mould into medium sized balls.
Boil the water for about 5 minutes.
Add the balls to the boiling water and continue boiling for about 20 minutes.
Remove from the boiling pot and pound thoroughly.
Mould into small balls and sprinkle corn flour to keep the balls moist.
Serve mashed with Nono or Yoghurt and sugar to taste.


METHOD – KUNUN GYADA

Wash the raw groundnuts.
Add water and grind the nuts to a smooth paste.
Strain and boil the extract for about 15 minutes constantly to avoid sticking to the pot and boil for about 12 minutes.
Remove from heat and sprinkle limejuice.  Stir.
Serve sweetened with sugar and yoghurt or evaporated milk.


LAMB WITH NUTS AND BLANCHED OKRO WITH RICE

This recipe is a modification of a continental dish that you can find in some restaurants in some of the countries along the west coast of Africa. The ingredients required for this mouth-watering recipe are:

Ingredients Quantities
Lamb or ram meat 1kg
Onion 2 medium bulb
Fresh tomato 4 medium size
Groundnut or cashew nuts ½ cup
Sweet or Irish potato 2 medium size
Okro(tender type) 4 small size
Dried ground pepper 1 teaspoon
Fresh pepper 4 medium size
Tomato paste 2 tablespoons
Tartashe 1 medium size
Olive oil 3 tablespoons
Green pepper 1 medium size
Maggi maxi cube 1 tablet
Water 2 cups
Salt to taste

METHOD:
Cut the lamb meat into medium sized cubes then wash thoroughly.
Season the meat with salt, chopped onion, ½ of the maxi cube and ground pepper, toss and set aside.
Heat the oil for few minutes and brown the cut meat in the oil, remove and set aside
Add the remaining chopped onion and fry till the onion is soft but not burnt
Chop the fresh tomato, fresh pepper, and dice the potato
Add all to the pot containing the onion, stir and add the tomato paste
Add the water and the remaining maxi cube, stir.
Add the lamb meat and reduce the heat.
Simmer till the meat is cooked.
Chop the okro into medium pieces and blanch, then add to the soup.
Stir and remove from heat, serve with boiled white garnished rice with finely chopped de-seeded tartashe and green pepper


CABBAGE ROLLS WITH BOILED SEMI- RIPE PLANTAIN

Cabbage is a one leafy vegetable that is very nutritious because of it’s of high content of calcium. It can be eaten raw in salads or lightly cooked as in the dish we would be demonstrating.

Ingredients Quantities
Fresh fish 2 medium size
Spring onion 3 medium stalk
Carrot 3 medium size
Green pepper 2 medium size
Onion 2 medium bulb
Fresh tomato 6 medium size
Fresh pepper 4 medium size
Cabbage leaves 12 big sizes
Semi- ripe plantain 4 medium size
Olive oil 4 table spoons
Maggi  maxi cube 1
Water 2 ½ Litres
Salt to taste

Method:
Dress the fish, cut each into 3 pieces, wash, season with salt and boil till soft.
Remove and allow cooling  then removing the bones, flaking the fish into a mixing bowl
Chop the spring onion finely, same with the 2 onion, green pepper, 3 fresh pepper, 3 fresh tomato.
Add the chopped vegetables, ½ of the maxi cube and salt to the flaked fish and mix thoroughly.
Wash the cabbage leaves thoroughly and pour salted boiling water on the leaves to make them pliable.
Remove from the water and place on kitchen napkins to dry.
Blend the remaining tomato and pepper to a smooth paste, shred the remaining onion finely.
Heat 3 tablespoons of the olive oil in a sauce pan for few minutes
Fry the onion for few minutes then add the ground tomato mixture and fry till the sourness is off, add the remaining maxi cube and salt to taste.
Heat the remaining oil and fry the fish mixture, stir
Allow cooling, then scooping the fish mixture on the cabbage leaves and wrap but securing with toothpicks.
Add the parcels to the stew, simmer for few minutes
Remove and serve with the boiled plantain


FISH KEBABS ON MAGGI CHICKEN

Kebabs can be made from different food items, eg, chicken, lamb, goat and fish. We are going to demonstrate fish kebab served on maggi chicken rice.

Ingredients Quantities
Fresh fish (preferable Kuta) 1 medium size
Green pepper 2 large size
Mushroom 10 stalks
Fresh tomato (firm type) 4 medium size
Onion 2 medium bulb
Tartase 2 medium size
Ginger root 1 medium size
Dried pepper (ground) 1 tablespoon
Lemon juice 2 table spoons
Maggi cube 2
Olive oil 3 table spoons
Salt to taste


Method Fish Kebab

Core and de-seed the green pepper, tomato, fresh pepper and cut into big cubes.
Pour mushroom, maggi cube, dried pepper, lemon juice, olive oil and salt into a bowl and mix thoroughly.
Season the fish with the marinade and allow standing for about 25 minutes.
Peel the ginger, wash and use in rubbing on the skewers to give flavor
Use a slotted spoon to remove the marinated fish but set aside the marinade.
Arrange the fish, green pepper, fish, onion, fish, mushroom, and pepper on the skewers.
Place on grill and cook for 25 –30 minutes but baste at intervals with the remaining marinade.
Transfer the cooked kebab into hot serving dish to keep warm.
Pour the remaining marinade into a pot together with the drippings from the grilled kebab and cook for about 5 minutes.
Stir and remove from heat then serve with the Maggi chicken rice.


Maggi Chicken Rice

Ingredients Quantities
Rice 3 cups
Maggi chicken                3
Water 2 litters

Method
Melt the margarine in a pot
Add the maggi chicken and finely chopped onion, stir.
Wash the rice, drain and add to the pot, fry in the margarine mixture for about 10 minutes
Add water and salt to taste.
Stir and cook the rice till soft, serve with the fish kebab and the sauce.

OBE EWEKOKO WITH POUNDED YAM

Cocoyam leaves can be used in different food preparations. The Ibibio/Efiks of Akwa Ibom and Cross Rivers states use the tender leaves to prepare a special delicacy called Ekpang nkukwo. In today’s episode we are going to use the tender cocoyam leaves to prepare a soup that is common among the people of Egbado in Ogun state.

Ingredients Quantities
Bush meat 6 medium pieces
Smoked fish 1 medium size
Tender cocoyam leaves 1 medium bunch
Egusi 3 cups
Onion 1 large bulb
Iru 1 medium wrap
Fresh tomato 4 medium size
Tatase 4 medium size
Palm oil 3 cooking spoons
Fresh pepper 6 medium size
Maggi cube 4
Water 1 1/2 liters
Salt to taste

Method
Wash the bush meat thoroughly
Place in the pot, season with few slices of onion, 1 maggi cube, and salt, toss thoroughly and steam for few minutes.
Grind the egusi, add a little ground onion and mix with the ground egusi to form a paste.
Wash the tomato, pepper, onion and grind to a smooth paste
Heat the palm oil for few minutes and add the ground tomato mixture.
Fry for about 5 minutes add the iru stir and the water.
Scoop the egusi paste and add to the soup but do not stir for about 5 minutes.
Add the meat, fish and allow the soup to bubble well.
Add the maggi cube stir thoroughly.
Wash the cocoyam leaves and shred, and then add to the soup.
Reduce the heat and simmer for few minutes, add salt to taste.
Remove from heat and serve with pounded yam.


CHICKEN TANGINE WITH COUSCOUS

Chicken can be served in many ways and one of such is chicken tangine. The ingredients required are:

Ingredients Quantities
Chicken drum sticks 6 medium sizes
Carrots (finely cubed) 1 cup
Onion 1 medium bulb
Green peas ½ cup
Garlic 3 cloves
Lemon 1 medium size
Ground ginger ½ teaspoon
Green pepper 2 medium size
Fresh tomato 4 medium size
Fresh pepper 4 medium size
Vegetable oil 3 table spoons
Corn flour 2 table spoons
Curry powder 1 teaspoon
Rosemary 1 teaspoon
Coarsely ground corn 3 cups
Margarine 1 tablespoon
Maggi super onion spices 2 tablets
Water 1 ½ litters
Salt to taste

Method:
Heat the oil and fry the onion till golden brown
Crush the garlic, 1 Maggi super onion spices, salt, pepper, lemon juice, ginger and rosemary
Stir into the onion and cook for about 10 minutes but stir at intervals
Season the chicken with the cooked marinade and allow standing for about 20 minutes.
Heat the oil for few minutes, remove the fish from the marinade and fry till golden brown
Cut the rind of the lemon into tinny shreds and add to the sauce together with the remaining Maggi super onion spices.
Dissolve the corn flour and add to the sauce, stir add salt to taste.
Simmer for few minutes, remove from heat and serve with the coarsely ground corn.

COUSCOUS
Soak the corn for about 2 hours to aid softness
Sprinkle 11/2 cups of water on the couscous.
Mix thoroughly.
Add margarine and salt.
Pour into a steamer and cook till soft.
Stir and cook till the grains are soft and the water dries up
Remove from heat and serve garnished with diced green pepper, cooked peas, and the chicken tangine.

MILO BISCUITS WITH NIDO SHAKE


Ingredients Quantities

Margarine 1 cup
Sugar (castor sugar) ¾ cups
Eggs 2 medium size
Wheat flour 1 ½ cups
Baking powder 1-½ teaspoons
Milo powder 8 table spoons
Vanilla essence 1-½ teaspoons
Salt a pinch

Method:
Pre –heat the oven to fairly hot gas mark 280oC.
Grease a large baking tray.
Cream the margarine, sugar and vanilla in a mixing bowl till smooth and fluffy.
Whisk or beat the eggs and add gradually into the mixture.
Gradually sift in the flour, salt, baking powder, and Milo powder over the mixture and mix to firm dough.

Cut the dough into small pieces on a well-floured surface and roll out to about ¼ inch thick and cut to desired shapes with a biscuit cutter.
Arrange the cut dough on the baking tray giving some space inbetween each cut of dough
Use a fork to make patterns on the dough and bake for about 20 minutes in the pre- heated oven
Remove from the tray and place on a rack to cool before serving with Nido shake

Nido Shake

Ingredients Quantities
Fresh ice cream 1 cup
Milo powder 3 tablespoons
Nido milk 2 cups
Vanilla essence 1 tea spoon


Method
Pour the Nido milk, ice cream and vanilla in a mixer.
Whisk vigorously for about 5 minutes.
Pour into tall glasses.
Sprinkle the Milo on top and serve immediately with the Milo biscuit.


OGBONO AND OKRO SOUP WITH CASSAVA FUFU
Ogbono soup is a popular resilient soup consumed a lot in the southern part of the country. The preparation varies among the different ethnic regions. Okro is another popular soup ingredient that can be used either in fresh or dried form. However the combination of ogbono and okro is common among the Ibibios and Efiks of Akwa Ibom and Cross River states The soup is prepared when the resilience of the okro is in doubt a little of the ogbono is added to improve the texture of the soup.

Ingredients Quantities
Meat 1 kg
Stock fish head 3 small wraps
Smoked fish 1 medium size
Cow skin 10 small pieces
Crayfish (ground) 2 tablespoons
Okro 20 medium size
Ogbono ¼ cup
Onion 1 small bulb
Ugu 1 small bunch
Uziza leaves 1 small bunch
Bitter leaves 1 small bunch
Fresh pepper (scented type) 4 medium size
Palm oil 2 cooking spoons
Maggi crayfish cube 3
Water 2 litters
Salt to taste

Method
Wash the meat, season with salt, chopped onion and maggi crayfish cube, toss and steam till the juice dries up.
Add the stockfish head and 3 cups of water and cook for about 20 minutes.
Grind the ogbono seed to a fine powder.
Wash and shred the okro, ugu, and uziza leaves.
Wash the bitter leaves thoroughly.
Heat the palm oil for few minutes, add the ground ogbono, stir thoroughly to dissolve in the oil, then   add the meat, stock fish, stock and the remaining water.
Stir; add the crayfish pepper, the fish and the cow skin, which has been thoroughly washed.
Allow boiling for about 10 minutes then adding the okro, ugwu, uziza, and the bitter leaves, stir.
Whisk with the spoon to increase the resilience.
Cook for about 7 minutes.
Stir and add salt to taste.
Simmer for few minutes.
Remove from heat and serve with soft cassava fufu
KAMUNA
This is a popular soup from the Temnes of northern Sierra Leone. The soup is prepared with sweet potato leaves and served with white boiled rice. To prepare this delicacy you require the following:

INGREDIENTS QUANTITIES
-  Sweet Potato 3 big bunches
-  Beef 1 kg
- Smoked fish 1 medium size
-  Broad beans (par boiled) 1½ cup
-  Ogiri (fermented beniseed) 2 wraps
-  Palm oil 3 cooking spoons
-  Onion 1 large size
-  Fresh pepper 5 medium size
-  Okro 5 medium fingers
-  Maggi maxi cube 1 tablet
-  Water 2 litters
-  Salt to taste

METHOD

Wash the meat and season it with few slices of onions, Maggi Maxi cube, salt, toss and steam till the water dries up.
Add two cups of water, the beans and continue cooking.
Wash and shred the Okro and set aside.
Pick wash and shred the potato leave very finely.
Grind the Ogiri and set aside.
Add the remaining water, pepper washed smoked fish, Ogiri and Palm oil.
Stir and allow boiling for about 10 – 15 minutes
Add the shredded potato leaves, stir, add the remaining onion and reduce the heat.
Cook for about 5 minutes, stir and add salt to taste.
Simmer for few minutes and remove from heat then serve with boiled white rice.


AGIDI JOLLOF, GBEGRIRI AND EWEDU WITH HOT AMALA

Agidi or Eko tutu is quite popular among the people of Oyo state. However agidi jollof is a popular   variety common among the Igbos
The meal is made from cooked wrapped fermented cornstarch.  
Gbegiri is beans soup, which is the same as miyan wake from the northern state. Agidi jollof  is eaten on it’s own as a snack while gbegiri is eaten in combination with egusi and hot amala as a full meal. To prepare these meals you would require the followings: -

Agidi Jolloff

Ingredients Quantities
Raw fermented corn starch 4 medium wraps
Soft bones 2 small heaps
Fresh tomato 4 medium size
Fresh pepper 3 medium size
Onion 1 small bulb
Broad leaves 10 medium leaves
Vegetable oil 3 table spoons
Maggi chicken 1 tablet
Water 2 litres
Salt to taste

Method----Agidi jollof
Wash the soft bones, season with salt, maggi cube and few onion slices and 4 cup of water
Boil till the bones are soft.
Blend the tomato, onion, and pepper and remove the seeds from the tatase and blend to a smooth paste.
Heat the vegetable oil for few   minutes; fry the ground tomato mixture till the sourness is off.
Add the water and continue cooking.
Make a paste of the corn starch and stir vigorously into the pot and allow cooking
Add salt to taste, simmer for few minutes
Remove from heat and allow cooling.
Scoop onto the washed broad leaves, allow cooling and setting.

Gbegiri

Ingredient Quantities
Beans (de -hauled) 1 cup
Dried hearings (shawa) 2 medium size
Fresh tomato 2 medium size
Fresh pepper 2 medium size
Onion 1 small size
Maggi cube 2
Palm oil 1 ½ cooking spoons
Iru 1 small wrap
Water 1 ½ litters
Salt to taste

Method---Gbegiri
De –hull the beans and boil in salted water till the beans is soft
Remove from heat and mash thoroughly to a fairly smooth paste.
Heat the palm oil for few minutes, add the ground tomato mixture.
Fry till the sourness is off.
Add the thoroughly mashed beans and water then stir.
Add the maggi cube, iru,and the dressed shawa,
Allow cooking for about 15 minutes, stirring and salting to taste.
Serve on the ewedu over hot amala.

Ewedu with Egusi

Ingredients Quantities
Ewedu 1 medium bunch
Egusi (ground) 2 tablespoons
Maggi cube 1
Iru 1 small wrap
Water 1 litter
Salt to taste





Method—Ewedu
Pick, wash and blend the ewedu leaves to be fairly smooth. (Traditionally special broom is used in beating the cooked leaves to make the sauce very resilient)
Boil the water and add the egusi.
Allow to boil for about 10 minutes, and then add the iru and the maggi cube
Add the ewedu and whisk with a balloon whisk to increase the resilience.
Simmer for about 5 minutes.
Add salt to taste, serve with the gbegiri and hot amala.

SPANISH OMELLETE WITH BREAD ROLLS

Omelet is the term used for either plain fried or beaten fried eggs with other ingredients added. There are many types of omelet-Spanish, French, American etc. We would be demonstrating Spanish omelet with bread rolls.

Spanish Omelette

Ingredients Quantities
Eggs 6 medium
Dry pepper (ground) 1 tea spoon
Carrots 1 medium size
Onion 1 small size
Fresh tomato 2 medium size
Milk 1 tablespoon
Garlic 1 clove
Peas or runner beans
Olive oil 2 table spoons
Maggi cube 1
Salt to taste

Method Omelet
Scrape the carrot and cut into small cubes
Par- boil the green peas or runner beans
In a medium – sized frying pan, heat the oil over moderate heat.
When the oil is hot enough add the finely chopped onion and the garlic and fry; stirring occasionally for 5 to 7 minutes or until the onion is soft burnt not burnt.
Stir in the cut both de-seeded tomato and fry for another 3 minutes.
Remove the pan from heat   but keep warm
In a medium sized mixing bowl, beat the eggs, salt, Maggi cube, pepper, and milk together with, with a fork until they are well mixed. Stir in the peas or runner beans with the carrots.
Return the pan to the heat and pour the egg mixture over the vegetables in the pan.
Stir the mixture together, and then leave to cook for few minutes till the base is set.
Reduce the heat.
Using a palette knife or spatula, lift the bottom edges of the omelette at the same time tilt the pan away from you so that the liquid egg escapes from the pan and runs on to the bottom of the pan.
Place the pan down flat over the heat and leave till the omelette begins to set again
Remove the pan from heat and carefully slide the omelette on to a warmed serving plate.
Cut into serving pieces and serve with the bread rolls.

Bread Rolls

Ingredients Quantities
Dry yeast 2 tea spoons
Warm water 1 cup
Sugar 1 teaspoon
Egg 1 medium size
Margarine 3 tablespoons
Wheat flour 3 ½ cups
Milk 1 cup

Method -----Bread rolls
Heat the milk for few minutes and allow cooling.
Dissolve yeast in warm water, stir in the milk, sugar, salt, egg, and 2 cups of flour.
Beat until smooth and mix enough flow to make the dough easy to handle.
Turn the dough on to a lightly floured board.
Knead until the dough is smooth and elastic- about 5 minutes
Place on a greased pan, cover and allow rising for 2 hours
Divide the dough into small balls, cover and allow standing for another 30 minutes for the final proofing before baking.
While the rolls are proofing, heat the oven to 280 gas mark and leave for 20 minutes to heat up.
Bake the bread rolls for 20-25 minutes.
Remove from heat and cool on the rack, serve with the omelete.

RICE AND BEANS POTTAGE WITH FRIED PLANTAIN

Rice and beans are important staples consumed in the   country. The staple could be used in a variety of preparation. One of such is the combination of the rice, which is in the cereal group and beans from the legume family. This combination improves the nutritional value of the staples.

Ingredients Quantities
Rice 2 cups
Beans 1 ½ cups
Smoked 1 medium size
Fresh tomato 4 medium size
Fresh pepper 4 medium size
Onion 1 medium bulb
Ripe plantain 2 medium size
Maggi maxi cube                1
Spinach 1 small bunch
Palm oil                  5 cooking spoons
Water 3 litters
Salt to taste

Method
Pour 1 ½ litres of water, allow to boil
Wash the rice and add.
Allow boiling for about 20 minutes.
Remove from heat, wash then allow draining.
Wash and boil the beans till soft.
Blend the tomato, onion and pepper to a smooth paste.
Heat 2 cooking spoons of the palm oil for few minutes and fry the ground tomato mixture till the sourness is off.
Pour the fish, rice, stir thoroughly cook for about 10 minutes.
Add the beans, maxi cube and salt to taste.
Simmer till the meal is cooked remove from heat and serve fried ripe plantains and blanched spinach.

AMIEDI-PALM FRUIT SOUP

Delta state produces a lot of palm oil from the abundant palm fruit grown in that area. Aside from producing palm oil from palm fruit, the fruit can be used as a base for some culinary delicacies. One of such is the palm fruit soup called Amiedi in the local dialect. To prepare this soup you require the following:

Ingredients Quantities
Fresh fish 2 medium size
Palm fruit 1 medium mudu
Cray fish (ground) 2 table spoons
Dried pepper (ground) 1 tablespoon
Atariko seed (ground) ½ teaspoon
Beletete (crushed) ½ teaspoon
Dried bitter leaves (crushed) 1 tablespoon
Maggi maxi cube                1
Starch 1 medium size
Palm oil 1 teaspoon
Water 5 litres

Method
Wash the palm fruits and boil in 2 ½ liters of water till the fruits are cooked (the flesh would bust )
Remove from heat, strain the water, pour into the mortar and pound till the flesh separates from the nuts
Heat 2 liters of water to be just hot and pour on the pounded fruit.
Mix thoroughly and strain to get the oily extract, pour into a pot.
Place the pot on the burner and allow boiling.
Dress the fish, cut each into 3 pieces, and pour boiling water on the cut fish to remove the slime
Rinse in cold water, season with and ½ maxi cubes, toss, and allow marinating
Chop the onion finely and add to the boiling extract
Add cray fish, atariko, continue boiling till the soup starts thickening
Add the fish and the remaining maxi cube, beletete and the bitter leaves, stir gently
Reduce the heat and simmer for about 20 minutes, stir and salt to taste
Remove from heat and set aside to be served with the cooked starch.

Starch
Dissolve the starch in cold water
Grease the pot to be used with palm oil
Pour the dissolved starch into the pot and stir over heat till the starch is co
Remove from heat and serve with the palm fruit soup

CHICKEN AKPARANTA SOUP

This soup is quite popular among the people of Udi in Enugu state and the people of Afikpo in Ebonyi state. The name of the soup is derived from the thickener –akparanta. This seed thickener can be bought from the Ibo women who sell thickeners. The soup can be served with cassava fufu or eba or pounded yam.
Ingredients Quantities
Smoked fish 1 medium size
Dried meat 12 small pieces
Crayfish 3 tablespoons
Pumpkin leaves 2 medium sizes
Onion 1 small bulb
Akparanta seed 1 cup
Dried pepper (ground) 1 tablespoon
Palm oil 3 cooking spoons
Maggi cube 3
Water 3 litres
Salt to taste

Method
Cut the chicken into small pieces
Wash thoroughly with salt and hot water
Place in a pot and add water
Wash the smoked   fish and add to the chicken in the pot
Season with 1 Maggi cube and finely chopped onion; allow steaming for about 15 minutes
Heat the apparanta seed in very hot sand till the colour changes to pink
Remove from heat; break the outer shell to remove the seeds
Grind or pound to a fine powder
Add the remaining water to the pot containing the chicken and fish stir
Add the crayfish, pepper and palm oil, stir
Allow to boil for about 5 minutes
Dissolve the akparanta powder in cold water and stir into the soup
Stir thoroughly and cook till the soup thickens
Add the remaining Maggi cube and the shredded pumpkin leaves
Stir and add salt to taste
Simmer for few minutes, remove from heat and serve with eba or cassava fufu or pounded yam.                                      

MAGGI FAMILY MENU

SAUCE
BONNE FEMME
WHITE SAUCE
STEW

BREAKFAST
MOIN MOIN
SANDWICHES
PANCAKE
BOILED YAM
SPANISH OMELET WITH FRESH BREAD

POTTAGE
OPIABO
ACHICHA
JORK
AKWUKWO UKWA WITH PLATAIN

SOUP
OBO IGOGO
EGUSI AND GARDEN EGG SOUP
MIYAN JOGALE
OMI ITSAGWE
OBO EGWA

DELICACY
ISI EWU

CONTINENTAL
SPICY COCONUT CHICKEN
SHEPHERD`S PIE
GRILLED FILLET SOLE WITH POTATO SALAD
JEERA ALOO

PASTRY
MILO MOUSE
PEANUT BUTTER BISCUITS
SPRING ROLLS
BANANA BREAD WITH NESCAFE FRAPPÉ


TIPS
1.  ADEQUATE DIET/MEAL
2.  HOW TO GET CHILDREN TO EAT
3.  HEALTHY COOKING
4.  SHOPPING GUIDE
5.  HOW TO ORGANIZE YOUR COOKING
6.  HOW TO ORGANISE YOUR KITCHEN


MAGGI FAMILY MENU (RECIPE)

1.    BONNE FEMME SAUCE:

INGREDIENTS                                                   QUANTITIES
Sultanas’

I have been looking every-where for nigerian recipies every-where, as im Irish my boyfriend had to do his own cooking, as i hadn't a clue how to cook his food. I have cooked him the pepper soup & he is still standing, looking foreward to trying out the rest. thank you!

amaka1
infact u are a nice cooker for what i saw, where did u stay, i wish to come and enrol for coaching with u

amaka1

I went to school in Nigeria from age 6 to 7 (more of an accident than anything else) in Port Harcourt and the food sellers outside the school gate sold this delicious savoury pancake type snack. It was very flat, round, cream coloured, or sometimes it was the colour of moi-moi. It was hot (spicy) and very tasty. I can't explain the actual texture because nothing comparable comes to mind.

Please tell me you have a recipe for this. Some people appear to know what I am talking about when I mention it, however they always tell me that it is the type of food that you will only find outside school gates in Nigeria, for kids and not adults.

Peace.

amaka1

Furthermore, may I commend you on this brilliant thread, I love most of these dishes but can only cook the basic egusi, okro and vegetable soups. I can't cook my favourite foods : Isiegwu and Ubwa with smoked crayfish and garden eggs and enough pepper to remove the roof of my mouth. Spend so much money going to Nija restaurants/ Nija Take-aways. So I am gonna scan the previous posts to see what I have missed. Again, thank you.

Peace.

hi,
    i really appreciate the recipes.can i get the recipe ebook forward to my email;hiyetty@yahoo.com.
        thanks and God bless

ravenesque:

amaka1

I went to school in Nigeria from age 6 to 7 (more of an accident than anything else) in Port Harcourt and the food sellers outside the school gate sold this delicious savoury pancake type snack. It was very flat, round, cream coloured, or sometimes it was the colour of moi-moi. It was hot (spicy) and very tasty. I can't explain the actual texture because nothing comparable comes to mind.

Please tell me you have a recipe for this. Some people appear to know what I am talking about when I mention it, however they always tell me that it is the type of food that you will only find outside school gates in Nigeria, for kids and not adults.

Peace.

Hi there

Been away traveling for the past couple of weeks. Just saw your post.
The only thing I can think of is Akara.

Looks something like,

@ AMAKAONE.

Hi Amaka.

Hw u dey? I have been looking at all the recipes you have posted

on nairaland, and they are making me salivate. Please i do need your help.

By the way this account belongs to my sister and she's on hols in naija with my mom,

so it's just me and pale that's @ home.

I need to get my hands on a recipe for vegetable Salad and Cake.(Not oyibo kind oh pls.)

I can't ask my mom or sis because they will sus that something is up.

Me and my dad are planing to make a suprise family meal for mom and sis when they return to
the London next week saturday

MrCrackles:

AmakaOne

Akara Pancakes?!

Fufu pancake sef dey?

_{How naw, longtime}!!

@brash!

this one na special recipe wey yua arrangee wife go whip up for u na!!



How u been?

Been traveling a bit. But doing ok!

AMAKAONE:

@brash!

this one na special recipe wey yua arrangee wife go whip up for u na!!



How u been?

Been traveling a bit. But doing ok!

Hehe!

Been good myself, just aint seen u here in a minute, but now i can confirm you are a nomad!

Take it easy Miss, and catch u arnd here again soon!!