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Nigerian Recipes - Food (25) - Nairaland

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Re: Nigerian Recipes by Flakybaby(f): 12:59pm On Aug 06, 2009
Cruz-gee:

Pls, can you teach how to prepare Afang soup? I am really interested in it. Thanks

Ingredients:
Meat, dried fish, stockfish, afang leave or utazi leave, water leave, palm oil, maggi, salt, dried crayfish, pepper (dried pepper or cameroun pepper any 1)

How to prepare
Boil the meat wiv maggi, salt and onions, stockfish separately, clean the fish and blend the crayfish, add the blended pepper and crayfish allow 2 boil for some minutes, then pound the afang leave or u can slice it any way, add it into the meat, stir and add the waterleave and add palm oil, allow to boli for some few mintues, then taste if the salt and maggi is ok,.
Hope hv bn able to help u,
Re: Nigerian Recipes by Cruzgee: 1:34pm On Aug 06, 2009
Thanks so much Flakybaby, I guess this is your native soup. You have simplifed it for me and I will try it very soon.
Thanks.

kiss
Re: Nigerian Recipes by Koolstan(m): 1:40pm On Aug 06, 2009
Has anyone here tasted ofe owerri? Lol
Re: Nigerian Recipes by Flakybaby(f): 12:43pm On Aug 07, 2009
Cruz-gee:

Thanks so much Flakybaby, I guess this is your native soup. You have simplifed it for me and I will try it very soon.
Thanks.

kiss

U're welcome,
Re: Nigerian Recipes by blackoasis(f): 12:46am On Aug 23, 2009
amaka one you are great,thanks for the agege bread recipe,first of all i am not a dude i am a woman @ Iranoladun ,i am greek and i know how to cook nigerian food for the last ten years,my nigerian friends say that i cook as good as any nigerian woman. i love nigerian food and the only recipe i was missing was that of agege bread thats why i ask for it. sorry for my late reply but i do not have the chance to come online often. as for if i have watched osoufia in london yes i have and i believe he is a very good comedian,you shuld be very proud of yourselfs that there are other people apart nigerians that enjoy nigerian food and want to learn how to cook it and thats for gozzilla. and i also love nigerian movies and nigerian music hope thats no problem with u
Re: Nigerian Recipes by blandyne(f): 4:10am On Aug 23, 2009
@ Amakaone
Can u please advise me and also give me an easy recipe to cook for my boyfriend? Since he's a yoruba man, i would gladly prefer a dish from his tribe. Thanks a lot.
I saw a few recipes on this post, but have no idea with one i should start witn undecided
Re: Nigerian Recipes by Rangers: 4:37pm On Aug 27, 2009
@ Amakaone, Pls can you send me the Maggi cook book.My email addy is gailee20@yahoo.com.Also i would like to know if you do trainings in catering n event planning cos am interested.thank you n God bless u
Re: Nigerian Recipes by nellaluv(f): 8:44pm On Aug 27, 2009
Pls amaka i want 2 no d recipe 4 ofe nsala (white soup) and its preparatn. D one with d simple ingredients. Thanks.
Re: Nigerian Recipes by onyxengee: 11:46pm On Sep 06, 2009
thanks amaka.i tried your meatpie recipe today and it was so lovely.i'll post the pix soon.
Re: Nigerian Recipes by meggy11: 5:34pm On Sep 07, 2009
Amaka pls do i need baking powder for meatpies? u are really doing a good job thanks a lot.

@ onyxengee thanks for making me read this thread.
Re: Nigerian Recipes by estagirl(f): 7:03pm On Sep 08, 2009
if u have enough butter there will be no need for baking powder.
Re: Nigerian Recipes by Nathees: 1:28pm On Sep 12, 2009
How do I prepare Afang soup?
Re: Nigerian Recipes by AmakaOne(f): 5:09pm On Sep 18, 2009
meggy 11:

Amaka pls do i need baking powder for meatpies? u are really doing a good job thanks a lot.

@ onyxengee thanks for making me read this thread.

@meggy, no you don't need baking powder because you are esentially making a patry that you will fill with the meat.
Re: Nigerian Recipes by AmakaOne(f): 5:10pm On Sep 18, 2009
onyxengee:

thanks amaka.i tried your meatpie recipe today and it was so lovely.i'll post the pix soon.

You are more than welcome smiley
Re: Nigerian Recipes by AmakaOne(f): 5:27pm On Sep 18, 2009
nellaluv:

Pls amaka i want 2 no d recipe 4 ofe nsala (white soup) and its preparatn. D one with d simple ingredients. Thanks.

Ofe nsala served with pounded yam is recommended mainly for post-natal and lactating mothers and is highly recommended dish when it is prepared without pepper and oil for hepatitis patients. It is also good for people that are involved in strenuous activities, sportsmen and those that want to add body weight.


Ingredient Quantities

Chicken or goat meat 8 medium pieces

Fresh fish or smoked fish 4 medium pieces

Yam 1 medium slice

Crayfish (ground) 2 tablespoons

Ehuru 1 teaspoon

Uziza seeds (ground) 1/2 tea spoon

Dry pepper (ground) 1 tablespoon

Maggi cube 2

Water 1 litre

Salt To taste

Method

Season the goat meat or the chicken with onion, pepper and one maggi cube and steam till the juice dries up.

Add the water and continue cooking for another 20 minutes.

Peel the yam and cut into small pieces, then add to the boiling stock.

Allow to cook for about 15 minutes.

Remove the yam and pound to soft resilient dough.

Add the crayfish, pepper, Ehuru, ground uziza seeds and the remaining Maggi cube to the pot.

Season and steam the fresh fish and set aside.

Cut the yam dough into small balls and add to the soup to thicken the consistency.

Add the fish and stir.

Reduce the heat and simmer for about 5 -10 minutes.

Add salt to taste and serve with pounded yam.
Re: Nigerian Recipes by AmakaOne(f): 5:31pm On Sep 18, 2009
Afang Soup

Ingredients

    * I kg/21bs assorted meats (oxtail, tripe, ponmo, bokoto and bushmeat)
    * 4 snails (washed with lemon or lime)
    * 450g/1lb stockfish (pre-soaked)
    * 450g/1lb dried fish (washed)
    * 225g/8oz periwinkle (top and tail shell)
    * 225g/8oz whole dry prawns (cleaned)
    * 225g/8oz ground crayfish
    * 225g/8oz ground pepper
    * 1 medium onion
    * 450g/1lb afang leaves (washed, shredded and pounded)
    * 1kg/21bs waterleaf (prepared and washed)
    * 290ml/10fl oz Palm-oil
    * 600ml/1pt stock or water
    * salt to taste

Preparation

Wash the assorted meat thoroughly and place in a pot. Add the sliced onions, ground chillies and some stock or water. Cook for 30minutes. Meanwhile, remove the snails from their shells and wash with lemon or lime juice to remove slime. Wash the smoked dry fish with salt and leave soaking in boiling water for 5-8 minutes to kill any insect and loosen any sand or grit. Rinse out thoroughly with lots of cold water.

With the blunt end of a knife, top and tail the periwinkles and wash thoroughly. Add the prepared ingredients and the stock fish to the pot of meat, continue cooking for additional 10 minutes, adding more stock as required.

Finally, add the pounded Afang leaves, washed waterleaf and crayfish. Give it a good stir and bring to the boil. Add palm oil, check seasoning and allow to simmer for 15-20 minutes until the aroma fills the kitchen and the soup is well blended. Remove from heat, dish unto a plate and serve with pounded yam or fufu.

Re: Nigerian Recipes by AmakaOne(f): 5:44pm On Sep 18, 2009
blandyne:

@ Amakaone
Can u please advise me and also give me an easy recipe to cook for my boyfriend? Since he's a yoruba man, i would gladly prefer a dish from his tribe. Thanks a lot.
I saw a few recipes on this post, but have no idea with one i should start witn undecided

I have yet to meet a Yoruba man who does not enjoy Efo Riro and it is relatively simple to make.

This superb Yoruba Speciality is made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as Soko or Tete, ( Use spinach if you don't know what these are)
Ingredients
Ingredients:

* I kg / 2 lb fresh Soko or tete (washed & blanched)- or 2 bunches spinach
* 500g / llb assorted parts of meat (washed) ( Beef, tripe, ponmo etc)
* 225g/ 8oz stock fish (pre-soaked
* 1 medium smoked fish
* 225§/8oz bushmeat (washed) - (Game, it does have a unique flavour)
* 4 snails (washed with lemon juice) - if you can't get african snail then conch is a good substitute
* 22 5g / 8oz ground Crayfish
* 225g / 8oz fresh pepper
* 500g / llb fresh tomatoes
* 1 small tin tomato puree
* 2 medium onions
* 190ml / 6fl 07, palm-oil
* 1 teaspoon iru
* 1pt stock or water
* salt to taste

Directions

1. Place the washed meats in a large pot, add a drop of water or stock.
2. Season with salt and ground pepper and boil for 30 minutes or until tender.
3. Add the smoked fish, stockfish, crab claws and snails and cook for another 10 minutes.
4. Remove from heat and place in a clean bowl.
5. Wipe the pot out and pour in the palm-oil.
6. Place pot on fire to heat up the oil.
7. Ground the tomatoes, onions, and chillies, add to the hot oil and fry for lOminutes, stirring frequently.
8. Add tomato puree and cook for 5 minutes until well blended.
9. Add the cooked meats, Crayfish and some more stock if necessary.
10. Simmer for 10 minutes.
11. Finally, add the blanched tete or Soko, cook for 5 minutes, check seasoning and serve with Iyan.

Re: Nigerian Recipes by AmakaOne(f): 5:50pm On Sep 18, 2009
SPICED CHICKEN PEPPERSOUP

Guinea Fowl or Turkey can also be used.

1.5kg/3Ib chicken (cut into pieces)

2 litres / 4pints water or stock

50g / 2oz chopped chillies

100g / 4oz pepper soup seasoning

50g / 2oz ground crayfish

50g / 2oz chopped mint

1 onion

1 clove garlic (crushed)

Wash the chicken pieces and place in a pot with some water chopped onions chillies and crushed garlic. Season with salt and boil for 30 minutes. Add the peppersoup seasoning and the rest of the stock and continue cooking for another 30 minutes until chicken is tender. Stir in the crayfish and mint leaves stir and simmer for 10minutes. Season to taste and serve hot in soup bowls.

PEPPERSOUP SEASONINGS

This is made up of a mixture of local herbs and spices which are not readily available in most supermarkets except in stores specialising in African Foods but similar herbs which can be easily obtained could be used to achieve almost the same effect.

SUBSTITUTE

50g / 2oz aniseed

50g / 2oz aniseed pepper

25g / loz cloves

50g / 2oz coriander seeds

50g / 2oz cumin seeds

50g / 2oz allspice

50g / 2oz dried ginger

50g / 2oz tamarind pods

50g / 2oz fennel seeds

TRADITIONAL

50g / 2oz atariko

50g / 2oz uda

50g / 2oz gbafilo

50g / 2oz ginger (dried)

50g / 2oz rigije

50g / 2oz uyayak

Combine all the ingredients and grind in a clean coffee grinder to a smooth powder. Store in an airtight jar and use as required. Would store indefinitely

FRESH FISH PEPPERSOUP

2 medium size fish (tilapia catfish or bream)

I lemon or lime

50g / 2oz peppersoup seasoning

50g / 2oz chopped chillies

100g / 4oz fresh prawns

I litre / 2pints water or stock

25g / l oz chopped mint leaves
Have the fishmonger clean the fish and slice into 8 pieces. Wash the fish thoroughly with lime or lemon to remove any slime season with salt cover and leave in a cool place until required. Pour the stock into
a clean Pot and add chopped onions chillies and peppersoup seasoning. Bring to the boil and boil rapidly for 15 minutes to blend together the flavours. Add the seasoned fish and peeled fresh prawns and simmer gently for 20minutes. Check seasoning and serve garnished with chopped mint leaves

SPICED GOATMEAT PEPPERSOUP

This soup called Nwo-nwo isa particular favourite of beer and palm wine
drinkers and it is the

most popular of all the peppersoups.

l kg / 2Ib goatmeat or mutton (with bone)

l litre /2 pints water or stock

1 onion

75g / 3oz pepper soup seasoning

50g / 2oz ground chilies

50g / 2oz ground crayfish

25g / loz chopped wild mint

25g / 1 oz chopped utazi leaves

salt to taste

Wash and cut the meat into small pieces put into a deep pan add some water chopped onions and ground chilies. Season with salt and cook for 30-45minutes until meat is almost tender. Add the pepper soup seasoning and the rest of the stock and cook for another 10-15minutes until meat
is soft and tender. Sprinkle in the crayfish chopped mint and utazi leaves stir and allow to simmer for 5 minutes. Serve hot in traditional earthenware soup pots or bowls.

SPICY MIXED MEAT PEPPERSOUP

500g / lib beef or mutton

225g / 8oz cleaned tripe

500g / lib cow foot (cut into small pieces)

225g / 8oz kidneys

100g / 4oz pepper soup seasoning

50g / 2oz ground chilies

50g / 2oz ground crayfish

2 litres / 3pints stock or water

50g / 2oz chopped mint

50g / 2oz chopped utazi leaves

1 medium onion

salt to taste

Wash and cut the kidneys into small cubes leave to soak in salted water for 1 hour. Wash and place the diced beef tripe and cow's foot into a deep pot. Add the chopped onions and chilies. Season with salt add some water or stock and cook for 45 minutes to an hour until almost tender. Drain the water from kidneys and cook separately for 5 minutes rinse and add to the pot of cooked meats. Add pepper soup seasoning and stock bring to the boil and cook for 15 more minutes. Stir in the crayfish
and utazi leaves and allow to simmer for 10 minutes. Season with salt and serve in earthenware soup bowls garnished with chopped mint.


OXTAIL PEPPERSOUP

Ikg / 2Ib oxtail (cut into small chunks)

I litre / 2 pint stock or water

1 onion (chopped)

50g / 2oz peppersoup seasoning

50g / 2oz ground chillies

50g / 2oz ground crayfish

25g / l oz chopped utazi leaves

25g / l oz chopped mint

salt to taste

Have the butcher trim off the excess fat from the oxtail and cut into small chunks. Wash and place in a deep pot add the chopped onions and chilies. Season with salt and cook for 45 minutes to 1 hour adding more water as required until quite tender. Add the pepper soup seasoning and the rest of the stock bring to boil and cook for 15 minutes. Stir in the crayfish and utazi leaves simmer for 10 minutes. Check seasoning and serve in soup bowls garnished with chopped mint.

Re: Nigerian Recipes by AmakaOne(f): 6:07pm On Sep 18, 2009
Koolstan:

Has anyone here tasted ofe owerri? Lol


OFE - OWERRI SOUP
This is classic Ihiagwa and Owerri soup flavoured with aromatic Uzouza leaves, Ugwu (fresh Pumpkin leaves) and Okazie leaves and lightly thickened with Cocoyam, really captures the scent of Ihiagwa town and Igbo land.

lkg / 2Ib assorted meats (Beef Oxtail, Tripe, Bokoto & Bushmeat), Ponmo,
450g / lib stockfish (washed & flaked )
1 medium dry fish (washed & flaked)
225g / 8oz ground chilies
225g / 8oz ground crayfish
225g/8oz Uzouza leaves, shredded
450g/lib cocoyam boiled and pounded
1lt / 2 pint stock or water
salt to taste

Wash the meat thoroughly and place in a large pot. Season with salt and ground chilies add some stock and cook for 45 minutes. Cook the stockfish separately for 1 hour or pre-soaked. Meanwhile, wash and peel the cocoyam, cook until soft and pound. Add the washed smoked fish and stock to the pot of boiling meats and cook for I0 minutes. Add the stock and bring to boil. Mould the pounded cocoyam into small balls and add to soup, stir in the crayfish, shredded Uzouza leaves and oil. Adjust seasoning and simmer for 15 minutes until slightly thick. Serve hot with Pounded yam, Garri (roast cassava grains) or akpu.
Re: Nigerian Recipes by blandyne(f): 7:28pm On Sep 25, 2009
AmakaOne:

I have yet to meet a Yoruba man who does not enjoy Efo Riro and it is relatively simple to make.

This superb Yoruba Speciality is made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as Soko or Tete, ( Use spinach if you don't know what these are)
Ingredients


Thank you so much for the recipe Amakaone. Looking forward to cook him this meal. It looks so yummy!!!!!!!!!
Re: Nigerian Recipes by Epi: 10:49pm On Sep 25, 2009
@amaka1

Item #785 and your pepper soup looks really nice tongue
Re: Nigerian Recipes by Akanella: 11:42am On Sep 27, 2009
Thanks Amaka for the ofe nsala ingredient. After using d uziza seed can i still use d leaf, wat about a little red oil?
Re: Nigerian Recipes by AmakaOne(f): 3:09pm On Sep 28, 2009
gbajesu:

Hi everyone, i must say each time I go through these thread I try had not to go get something to eat. Kudos to everyone and especially Amaka, nna babe your bobo must be enjoying shege!

Amaka (or anyone) do you by any chance have the recipe for Asun? Its made with meat chopped up and pepper but i don't know how its done but i'm a fan of it. Can you help?


What you need

Goat meat (the quantity will depend on you).
Fresh Pepper
Onions three or more Onions (As it is the flavour of the Onions that brings out the taste in Asun).
Tomato for garnish

Though it is locally called Asun, it means spicey Goat meat.

Asun is prepared following these steps:

Wash and clean your goat meat

Wash your pepper, tomato and onions before slicing.

Cut meat into small bits that can be easily chewed. Also note to cut the meat with its skin and bone in order to preserve the feel of the goat taste.

Put the chopped meat on fire, and spice with salt and onions, (don’t grill it in the Oven for a better taste of Asun).
Place a Foil Paper onto the tray of your Grill and place the meat on the tray and put it in the Grill, on a low Heat.

After it is properly cooked, remove it from fire, and mix the cooked meat with the sliced fresh pepper, the heat from the cooked meat will will cook the fresh pepper , giving it a fresh peppery taste.

The onions and tomatoes can then be sliced to garnish the Asun and to be eaten.

Asun can be prepared at home as a relaxation meal and at occasions as an appetiser.
Re: Nigerian Recipes by charli1234: 11:25am On Sep 30, 2009
Hi all.

Can anyone give me the basic red stew recipe? Ive been told by many people how to make it but they all very different and im confused how much tomato/onion/pepper to use etc etc. I currently use 12 medium tomatoes, 2 medium white onions, 2 red peppers (the big bell ones) and about 6 Scotch bonnet chillies and blend them all and cook in veg oil. Then to season i use 3 knor cubes, salt, curry, nutmeg and Thyme.

But i feel im just not doing something right as it never tastes like it does when i go to peoples houses and eat. I just want the basic stew recipe so i can make it with meat, fish, chicken etc.

Another thing is when i eat out at restraunts the stew there is so thin and smooth but when i blend my ingredients (for ages with a decent blender) it never has that smooth consistencey.

Hope someone can help me out here n all the other recipes look great especially with the pictures.

Thanks.
Re: Nigerian Recipes by kearra(f): 4:14am On Oct 02, 2009
I would like to know how to do the cows leg soup. Im still learning and I know this to one of my beaus favourites
Its simple enough but I dont know it though I have tryed it

Thanks Kearra
Re: Nigerian Recipes by ChiBabe2(f): 2:37am On Oct 03, 2009
Hey all,
I need to get a great vegetable soup recipe for my hubby. He's in love with his moms recipe which has stock fish, and although i have an authentic naija cookbook (we both LOVE nigerian food), i dont have markets here on this side of California that can sell the leaves i need. I want a recipe that has items I can purchase at regular grocery store, or asian/hispanic grocery store. He loves anything I cook, there are mostly women in my family, and fortunate for me we are naturally awesome at cooking since we grew up with it. But vegetable soup is his lifelong, childhood favorite kinda thing. And I want to make him proud since hes so excited when he eats it. I am not familiar with how to perfect it. My babe can eat this every day! I was just in naija, and his moms version is great. I wasnt home with her when she made it, or I would have taken notes. My honest goal is to rival it.  wink seriously. LOL. any of your moms versions are welcomed. I will try all of them. thanks

I found a naija market here, but since everything is imported, d costs are insane. I found things like bitter leaf in other hispanic markets, so if there are alternatives for this recipe, I will like to know.
Re: Nigerian Recipes by naijaman12(m): 1:57am On Oct 04, 2009
Amaka, Please! could you give the recipe for Ewa Agonyin (beans) This is the beans that the Togolese hawk around in Lagos. Also how to make the soup that goes with it.

Thanks
Re: Nigerian Recipes by Fhemmmy: 4:11am On Oct 04, 2009
I will still add the recipe for gari and groundnut, by the way, with cold water too and milk with granular sugar
Re: Nigerian Recipes by alanbolo(m): 7:59pm On Oct 05, 2009
@ Fhemmmy, please add pix so that we know what quantity is which just as Amaka always does, am awaiting the recipe for my late lunch 4 today.

@naijaman12, one of my favourite ,
Re: Nigerian Recipes by bashiru77: 9:07pm On Oct 05, 2009
Hi Guys I really think Amaka is doing a fantastic job with all the lovely recipes. You may also find the book below interesting.

http://www.nigerian-foods.com/cnfr/classic-nigerian-food-recipes.html
Re: Nigerian Recipes by AmakaOne(f): 1:26pm On Oct 06, 2009
Chi*Babe:

Hey all,
I need to get a great vegetable soup recipe for my hubby. He's in love with his moms recipe which has stock fish, and although i have an authentic naija cookbook (we both LOVE nigerian food), i dont have markets here on this side of California that can sell the leaves i need. I want a recipe that has items I can purchase at regular grocery store, or asian/hispanic grocery store. He loves anything I cook, there are mostly women in my family, and fortunate for me we are naturally awesome at cooking since we grew up with it. But vegetable soup is his lifelong, childhood favorite kinda thing. And I want to make him proud since hes so excited when he eats it. I am not familiar with how to perfect it. My babe can eat this every day! I was just in naija, and his moms version is great. I wasnt home with her when she made it, or I would have taken notes. My honest goal is to rival it.  wink seriously. LOL. any of your moms versions are welcomed. I will try all of them. thanks

I found a naija market here, but since everything is imported, d costs are insane. I found things like bitter leaf in other hispanic markets, so if there are alternatives for this recipe, I will like to know.


Try this one,
It is rich, but yummy


1 kg / 2 lb fresh soko or tete (washed & blanched)
500g / 1lb assorted parts of meat (washed)
225g/ 8oz stock fish (pre-soaked
1 medium smoked fish
225g/8oz bushmeat (washed)
22 5g / 8oz cooked crab claws
4 snails (washed with lemon juice)
22 5g / 8oz ground crayfish
225g / 8oz fresh pepper
500g / 1lb fresh tomatoes
1 small tin tomato puree
2 medium onions
190ml / 6fl 07, palm-oil
1 teaspoon iru
1pt stock or water
salt to taste

Place the washed meats in a large pot, add a drop of water or stock. Season with salt and ground pepper and boil for 30 minutes or until tender. Add the smoked fish, stockfish, crab claws and snails and cook for another 10 minutes. Remove from heat and place in a clean bowl. Wipe the pot out and pour in the palm-oil. Place pot on fire to heat up the oil. Ground the tomatoes, onions, and pepper, add to the hot oil and fry for 10 minutes, stirring frequently. Add tomato puree and cook for 5 minutes until well blended. Add the cooked meats, crayfish and some more stock if necessary. Simmer for 10 minutes. Finally, add the blanched tete or soko, cook for 5 minutes, check seasoning and serve with Iyan.
Re: Nigerian Recipes by Iranoladun(f): 10:26am On Oct 07, 2009
@ AmakaOne You are indeed doing a great job, keep it up!

Could you or anyone please send me the recipe for home made Ice Cream and where in Lagos I can get the items?

Thanks wink

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