COOKS CORNER
How To Make Ewa Agoyin
Ingredients
-2 cups red beans
-1 large onion
-1 cup palm oil
-1 seasoning cube
-Dried blended crayfish
-1 large bell pepper
-4 peppers (ata rodo)
-1 medium onion
-1 tsp salt

PREPARATION METHOD
1. Add six cups of water into a cup, set on low heat. Wash and add the beans. Leave on low heat for two hours, thirty minutes or until the beans is very soft. Add salt to taste.
2.Grind the bell pepper, rodo and large onion.
3. Set a medium sized pot on low heat, add the palm oil.
4.Bleach the oil for 10-15 minutes.
4.Turn the heat to minimum, add the chopped onion and stir at interval. This takees up to 30-40 minutes.
5.Add in the blender chopped pepper to another pot, boil for 15minutes (this is to remove excess water).
6. Add the parboiled pepper to the fried onion, cook for about 15minutes.
7.Add the crayfish, salt and seasoning cube.
8.Taste for seasoning.
9.Cook on medium heat for another 10minutes.
10.Serve on beans.
Source: www.knorr.com

COOKS CORNER
HOW TO MAKE AFANG SOUP
• Sliced fresh water leaves (1kg)
• 1/2 cup of ground crayfish
• Ground fresh Ukazi leaves (200g)
• 3 cubes of knorr (sweetener)
• 1 stock fish head (medium size)
• 2 medium sized dried or roasted fish
• 1.5 cups of palm oil
• 1 cup of Periwinkles (optional)
• Snails (optional)
• Salt and Pepper to taste (red fresh pepper)
• Pkomo (Optional)
• 1-2KG of any meat of choice.


PREPARATION METHOD
-Soak the dried fish with warm water, remove the center bones and wash thoroughly with water; also wash the stock fish head with warm water. Add them to the cooking meat and cook till they are soft and the pot is almost dry.
Add the palm oil, cray fish and stir all together. Add the remaining seasoning cube, ground pepper, snails and salt to taste. Allow cooking for 3-5 minutes.
-Add the water leaves;allow to simmer for 5 minutes before adding the ground ukazi.Stir all together, cover the pot and allow for another 5 minutes.
It can be served with fufu, eba, pounded yam, wheat. Any nice soft drink would be a welcome addition.
Source: www.knorr.com

WHITE EGGS OMELETTE
Ingredients
3 eggs
1 plum tomato (Tomato Jos)
1 small onion
1 tablespoon vegetable oil (for frying)
Salt (to taste)
Fresh/Dry Pepper (optional)
Before making it:

1. Cut the tomato into small pieces. Cut the onion into thin slices. The onions should be the same quantity as the tomato (after cutting them).

2. Break the eggs and remove the egg yolks. Add salt to your taste and mix.

3. If using fresh pepper, cut into tiny pieces.

4. Place the sliced tomato, onions and pepper into a bowl and season with a pinch of salt.

Preparation

1. Set your frying pan to heat up.

2. Pour the vegetable oil into the pan and make sure that the oil greases every part of the pan.

3. When hot, reduce the heat of your stove to low and pour the egg whites into the pan.

4. Sprinkle the pepper, onions and tomatoes on top. You need to do this immediately before the egg whites cake. This is so that part of these ingredients will be buried in the egg whites when it cakes.

5. Leave till the egg whites are completely caked. You can confirm this when it is white all over. If your stove is on very low heat and if you are using a non-stick frying pan, this will happen without the egg burning.

6. Once it has caked completely, shake the frying pan and the omelette moves on its own. If it doesn't then it is either the heat is too much or the inside of your frying pan is too rough or both.

7. Gently transfer the omelette to a very flat wide plate.

Source: www.allnigerianrecipes.com

Cooks' Corner
How To Make Nigeria Concoction Rice
Ingredients
• 2 cigar cups | 500g (1.1 lbs) long grain parboiled white rice
• 2 cooking spoons red palm oil
• 1 big piece of stockfish
• 1 medium smoked Mackerel/Titus
• 1 big onion
• 3 tablespoons ground crayfish
• 2 big stock cubes
• 1 small iru (locust beans)
• Pepper and salt (to taste)
• Vegetable: choice of Scent leaves, curry leaves or parsley



Before you cook Concoction Rice
1. Soak the dry fish and stock fish in cold or hot water and when soft, clean and separate them into small pieces.
2. Parboil the rice using the method detailed in parboiling rice for cooking jollof rice. Cool the parboiled rice with cold water and put in a sieve to drain.
3. Grind the crayfish (if not ground) with the iru using a dry mill.
4. Cut the onion into tiny pieces.
5. Pound/grind the pepper.
6. Pick and wash the vegetables. No need to slice it but you can do so if you wish.
7. Separate the smoked Mackerel into big chunks.


Cooking Directions
1. Put the pieces of stockfish and dry fish in a big enough pot, add the diced onions and the stock cubes. Add some water to cover the ingredients and cook till the stockfish is very soft.
2. Add the pepper, ground crayfish and palm oil.
3. Top up the water to the same level as the contents of the pot if necessary. Cover and cook at medium to high heat for about 7 minutes. This is the time the palm oil needs to fully integrate with the rest of the ingredients.
4. Add the drained parboiled rice, stir very well and check that the liquid is at the same level as the rice. If less, top it up with more water.
5. Place the smoked fish and the vegetables on top of the rice.
6. Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
7. If the rice is parboiled correctly, the Concoction Rice should be done by the time the water dries up. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.
8. Once you confirm that the rice is done, turn off the heat. Add the scent leaves or parsley on top of the rice, cover and leave to stand for 5 minutes. Then stir and it is ready to be served!
Serve with Fried Plantain or Nigeria Moi Moi.

COOKS CORNER
HOW TO MAKE DODORISHI
INGREDIENTS
• Half kilo of assorted meats
• 5 chilli peppers, 6 balls of tomatoes
• 1 red bell pepper (tatashe)
• 1 green pepper
• 1 yellow pepper
• 2 onions
• Curry powder
• Seasoning cubes
• Thyme
• Bay leave
• Vegetable oil
• Salt
• 2-3 pieces of ripe plantain.
PREPARATION METHOD
1. Wash your assorted meat, put into a dry pot. Add your bay leave, a pinch of salt, thyme and seasoning cubes.
2. Cover the pot tightly and shake all added ingredients together.
3. Leave inside pot for twenty minutes without cooking. After twenty minutes, add some water and cook for few minutes.
4. Remove from pot after cooking and fry.
5. Wash and dice your pepper and chillies. Wash and slice your tomatoes and onions.
6. Blend 2 tomatoes, 1 tatashe, 1 onion, and 2 pieces of chilli pepper to a smooth paste.
7. Slice your plantain into cubes and fry.
8. Fry or grill your assorted meats.
9. Place a dry pot on the cooker, heat up the vegetable oil in it and allow to heat up for 2 minutes.
10. Add your sliced onions, red, yellow and green pepper. Stir and allow to cook for 1 minute.
11. Add your blended pepper, seasoning cubes, curry powder, salt, thyme and let it fry for 3-5 minutes depending on the quantity you have.
12. Add the fried dodo to the dried pepper sauce and stir. Let it simmer for 2 minutes.
13. Add your fried assorted meats, stir and allow to cook for few minutes.
14. Let the bay leave be added as the last ingredient because when the leaves are over heated, they turn black instead of green.
15. Taste salt for seasoning.
16. Take it off the cooker and serve. Garnish with onions.