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Re: Nigerian Recipes by JazzyJ(f): 3:53am On Nov 05, 2008 |
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 |
Re: Nigerian Recipes by AmakaOne(f): 4:34pm On Nov 05, 2008 |
JazzyJ: @ 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.
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Re: Nigerian Recipes by JazzyJ(f): 3:53am On Nov 06, 2008 |
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) |
Re: Nigerian Recipes by AmakaOne(f): 10:16am On Nov 06, 2008 |
you are more than welcome my dear. Any other suggestions u need please feel free to ask. |
Re: Nigerian Recipes by Cayon(f): 3:13pm On Nov 08, 2008 |
Cayon: 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. |
Re: Nigerian Recipes by osaworld(m): 10:46am On Nov 09, 2008 |
Amaka dear, please what's the best method of preparing okro soup (the right order of steps.) please dont laugh o! thank you. |
Re: Nigerian Recipes by proudly9ja(m): 5:03pm On Nov 10, 2008 |
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)? |
Re: Nigerian Recipes by AmakaOne(f): 6:02pm On Nov 10, 2008 |
@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 |
Re: Nigerian Recipes by AmakaOne(f): 6:06pm On Nov 10, 2008 |
@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. |
Re: Nigerian Recipes by osaworld(m): 7:52pm On Nov 11, 2008 |
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. |
Re: Nigerian Recipes by snazzy82(m): 6:44pm On Nov 15, 2008 |
ok |
Re: Nigerian Recipes by ifunayam(f): 4:43pm On Nov 19, 2008 |
Amakaone, thanks for ur helpful recipes. please i need recipe for EGGROLL. |
Re: Nigerian Recipes by Madea19(f): 12:24pm On Nov 23, 2008 |
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? |
Re: Nigerian Recipes by AmakaOne(f): 2:15pm On Nov 24, 2008 |
@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! |
Re: Nigerian Recipes by oladapsy: 7:29pm On Nov 25, 2008 |
pls can i get the e-book for the magi menu recipes sent to sadesotall@yahoo.com |
Re: Nigerian Recipes by teissys(f): 5:53pm On Nov 29, 2008 |
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 |
Re: Nigerian Recipes by Leilah(f): 9:46pm On Dec 03, 2008 |
yeah tessies, mine was really crap for ages but I just kept trying. it turn out ok nowthough. |
Re: Nigerian Recipes by Meridian(f): 3:27pm On Dec 04, 2008 |
Amaka, Please send me the recipes of Afang soup and its method |
Re: Nigerian Recipes by felifeli: 12:15pm On Dec 14, 2008 |
Amaka I like your cooking , can you marry my dad ? |
Re: Nigerian Recipes by Cayon(f): 2:46am On Dec 24, 2008 |
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 |
Re: Nigerian Recipes by sleemgal(f): 3:21pm On Jan 02, 2009 |
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 |
Re: Nigerian Recipes by chisomquee: 11:34am On Jan 08, 2009 |
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’ 2 Likes 1 Share |
Re: Nigerian Recipes by xxcarolxx(f): 4:57pm On Jan 18, 2009 |
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! |
Re: Nigerian Recipes by balofaith: 11:29am On Jan 22, 2009 |
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 |
Re: Nigerian Recipes by ravenesque: 3:04am On Jan 24, 2009 |
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. 1 Like |
Re: Nigerian Recipes by ravenesque: 3:21am On Jan 24, 2009 |
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. |
Re: Nigerian Recipes by hiyetty: 3:58pm On Jan 24, 2009 |
hi, i really appreciate the recipes.can i get the recipe ebook forward to my email;hiyetty@yahoo.com. thanks and God bless |
Re: Nigerian Recipes by AmakaOne(f): 1:32pm On Feb 02, 2009 |
ravenesque: 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,
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Re: Nigerian Recipes by eiete(f): 3:04pm On Feb 05, 2009 |
@ 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 |
Re: Nigerian Recipes by MrCrackles(m): 3:10pm On Feb 05, 2009 |
AmakaOne Akara Pancakes?! Fufu pancake sef dey? How naw, longtime!! |
Re: Nigerian Recipes by AmakaOne(f): 4:49pm On Feb 05, 2009 |
MrCrackles: @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! |
Re: Nigerian Recipes by MrCrackles(m): 5:01pm On Feb 05, 2009 |
AMAKAONE: 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!! |
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