Hi Amaka,
I have looked through your postings and I couldnt help feeling really hungry
I love good home cooking and considering the fact that I am single, I would like to ask : can I get your phone number?
Honestly!
Frankly!
I mean it!
Besides this I want to commend you all for a very good idea. Excellent concept to share knowledge.
Would be wonderful if a recipe book could be made out of all this.

Plantain Chips ingredients:

2 or more Green Plantain
Vegetable oil
Salt

How to prepare

Remove the green skin from the plantain
Thinly slice (circle like)
sprinkle very little salt
Pour some amount of oil in a pan and let it hot a bit
pour in your sliced plantain and let each side fry till it becomes yellowish and cripsy

Let it cool and eat as snack 

Thanking you so much!!!

amala and ewedu

    ingredients
gbodo[yam flour]
water
ewedu leave
salt.
   preparation
put some water in the pot and allow to boil
when boiling add ur yam flour
as u'r adding this, make sure u turn at the same time with a laddle so that it doesn't come out with lumps.
when it is well coagulated add some warm water, depending on how soft you want it be and cover to simmer for some minutes.
after this turn it together properly.
please serve hot so as to enjoy it.
ewedu
the leafs need to be chopped properly.
by using a blender to blend or
chopping board and knife or broom.
any method u choose to use is okay.
1 place a little quantity of water in pot and place on burner
2 add kanhun[pottasium] and allow to melt in water before adding your chopped or blended ewedu leafs.NOTE: the pottassium makes it soft and make sure you add  very little quantity of it.
3 add the leafs and stir until it softens and well thicken. by now it will start pulling add salt to taste and its ready.
serve with amala and any stew of ur choice


hope i tried in my explanation

Hey all,
Sorry about the long absence.
I went home to the villa in 9ja for the holidays Just got back last night.

Glad to see you guys are still going strong!!

Will post more later.

se y'all!!

b.t.w. segedoo & cabali, I had to reformat my PC, will add you onto my new MSN soon as I get a mo!
muah to all Nairalanders

Good to be back!!

YOu know what i would love to see a huge gourmet nigerian food retuarant in any major coty in Nigeria!!!

Sound the trumpet!!

Strike the gong!!

Release the pigeons!!

Lift your voices in praise!!

[b]AMAKA1 HAS RETURNED!![/b]

Ingredients

1. Sliced oil bean seed.
2. Palm oil.
3. Dissolved potash.
4. Dry pepper.
5. Crayfish.
6. Seasoning (Maggi of your choice)

Preparation

1 .Put some palm oil in a bowl
2. Add some dissolved potash into it and stir until the colour changes and it gives a soapy taste.
3. Add salt, pepper, seasoning, crayfish and any other desired ingredients to taste.
4. Pour the oil bean seed of the desired quantity into it.
5. Stir until properly mixed and served.

bgeeze Enjoy! Hope it's not too late to help

amaka1 my girl wb; U made this thread so redundant and stale

dont try it next time, u almost gave me a heart attack!!

next time go with a laptop!!

Miss Amaka has alot of admirers from what i have read so far!!

amaka sweetie,
i'm glad u're back. whatever haapened to our plans, huh?

i missed your recipes but i missed u more. u've got lotsa explaining to do so send me a mail explaining it all. i was actually scared at a point you know.

OOOOOOweeee

sege sege u'r here with amaka again i love your style ooooooooooooooo

@ amaka ride on girl will with those yummy yummy.

@ Segedoo

hey you!.!

I'm ok . Thanks 4 the concern

Sowwy for going MIA. You know what it's like in the village now.

I don't know about your own but mine bush small o, network connection no dey

and things have been pretty hectic since i got back.

I'll holla soonest with plenty of gist

amaka1:

Hey all,
Sorry about the long absence.
I went home to the villa in Nigeria for the holidays Just got back last night.

Glad to see you guys are still going strong!!

Will post more later.

se y'all!!

Hi stranger.

who is the stranger? just asking

Nice thread.

my God this thread is making me miss naija badddddddddd

The same thing oh.

Go back now

@ amaka1

aiight!! and i'm still waiting o.

btw what about the recipes from ur villa naw?

_{[s]segedoo leaves thread wondering when amaka go holla at him[/s]}

babaibadan:

Go back now

Waiting for u to lead.

Hmmmmh,

All dishes here are, something else, great cooks i must say.

We expect more of this, i benefited from the Scotch Egg Recipe too. Thats another addition to my cookery book!

Can we start up something on Cakes too, especially cake decoration, very got some pictures to share too,

segedoobedoobedoo!!


please send me your yahoo or MSN ID again?
puweez
unolady1@hotmail.com

Dang final year is sooo wrong!!! Somebody should have told me sha, I would have goneto be obioma apprentice   

LOL Obioma ke?Nice recipes u have dere oh.

so can the recipe continue pls; guys are hungry here amaka

cabali:

so can the recipe continue please; guys are hungry here amaka

Hey you, how u doing?

u on MSN?

I'ma hook up a recipe later today sha.

For lola baloo, you posted ewedu and amala, the recipe you gave is it the same as ewedu soup recipe or is that something different all together,


For A[b]maka1 [/b] first welcome back from naija, I wanted to ask the recipe you gave for Banga Soup you said Ataieko and igeriejae make the soup. Are they spices? What can i subsitute for them if i no fit find them.



forgive me o, i be okrika girl my mama only teach me pepper soup



Also anyone know the recipe and direction for making Bitterleaf soup. I get friend way dey grow bitterleaf for their backyard.

Charp Charp.

@omoge25 thanks for the welcome back.

About the banga soup spices, I honestly don't know what they are called in English, but yes they are spices. You can getthem from most African food stores though

Bitterleaf Soup

What you need

Two to four cups fresh or dried bitterleaf (bitter leaf), or several cups of spinach, or similar greens (kale, collards, or turnip greens are good) -- a combination of various greens and spinach can also be used
Two cups fresh shrimp or prawns, or one cup dried shrimp or prawns -- crabs could be substituted
Two pounds dried, salted, or smoked fish (such as cod) -- or -- one pound of dried/salted/smoked fish and one pound of either stew meat, oxtail, or chicken, cut into bite-sized pieces
One chopped onion
Two teaspoon of fresh ginger root, finely minced (optional)
Two cloves garlic, finely minced
Six ripe tomatoes, chopped and mashed may be peeled if desired (or canned tomatoes)
One-half teaspoon thyme (optional)
One-half teaspoon rosemary (optional)
One green bell pepper, chopped (optional)
One chile pepper, chopped (optional)
Four cups of chicken broth or chicken stock, or beef broth or beef stock, or Maggi® cubes dissolved in water
Palm oil or vegetable oil for frying
Salt, black pepper, cayenne pepper or red pepper (to taste)

What you do

If you are using dried or fresh bitterleaf, wash it in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
If you are using spinach leaves, clean and chop them immediately before cooking the soup.
If you are using any other greens (such as kale or collard greens), clean, chop, and parboil them briefly before cooking the soup.
Marinate the shrimp (or prawns) for a few hours in a paste made from half the minced ginger, half the chopped onion, and a little oil. If using dried shrimp, add a little water.
Soak the dried/salted fish in water for a few hours. After you have started cooking the soup cut the fish into pieces and remove any skin or bones.
If using beef or chicken: Fry the meat in a pot and then add a cup of appropriate stock, broth, or Maggi cubes and water. Set aside.
Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes. Then add the tomatoes and reduce heat to a simmer for several minutes.
Add the bitterleaf (or greens) to the pot. Stir and simmer for several minutes more.
Add the fish (and any other meat) to the pot, along with the green pepper, and any hot chile pepper, salt, and red or black pepper you think it needs. Cover the pot and continue to cook over low heat.
When the greens seem tender (after thirty minutes to an hour), heat oil in a pot and stir fry the shrimp (or prawns) along with their marinade. Add them to the soup.
Cook soup (adding water or stock if desired) until it is the consistency you like.

delicious