Nigerian Recipes

250g 8oz fresh beef chucks
500g / llb bushmeat
500g / lib stockfish (pre-soaked)
500g / lib smoked dry fish
250g / 8oz oxtail
250g / 8oz cleaned tripe
2pt stock or water
300g /100z ground egusi
500g lib fresh tomatoes
250g / 8oz fresh peppers
2 large onion
teaspoons iru
4 tablespoon ground crayfish
500g.llb fresh bitter leaf (washed to remove excessive bitterness)
salt to taste

Wash thoroughly the beef oxtail bushmeat and tripe. Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.

Add the washed dry fish and stockfish and cook for another 10 minutes. When cooked mm into a large clean bowl. Wipe out the pot and place back on heat. Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes. Add the ground egusi and iru stirring thoroughly and cook for 5 minutes. Finally add cooked meats washed bitter leaf Crayfish and the stock. Allow to boil then simmer for 15 minutes. Serve hot with any of the stiff puddings.


VARIATIONS
Others green leaf vegetables such as fresh waterleaf Soko Tete. Igbo ugwu and Uzouza leaves can also be used on their own or as a combination m the above recipe using the same methods.


 

sausage meat (turkey, pork or italian sausage),
Seasonings (optional but I use sage, onion powder, garlic powder, cayenne pepper, black pepper).
8 shelled hard-boiled eggs
1/2 cup flour
1 medium egg, beaten
1 1/2 cups fine breadcrumbs, for coating
enough oil fr frying (Groundnut or Canola)

-In a small bowl combine sausage meat with sesaonings.
-Divide sausage into 8 equal portions, flatten each portion to about 1/8-inch thickness.
-Roll each egg in flour and place on top of each sausage patty.
-Use each sausage patty to wrap around each egg until it is completely encased, pressing edges together to seal (wet or floured hands make this easier as the sausage geets really sticky).
-Beat the egg in a shallow dish and place breadcrumbs on a flat plate.
-Dip each sausage-coated eggs in beaten egg and roll in crumb

place eggs in oil and fry till golden brown turning it every now and again  so it browns evenly

E Ya!  see as una dey drool finish, and no dey add una own

I go bring more soon.in the mean time don't crash Seun's server with yua saliva o !

Moyin-Moyin (also called Moin-Moin, Moi-Moi, Moimoi), a sort of savory bean pudding, is a unique and delicious way to prepare black-eyed peas or other beans. The traditional way to cook Moyin-Moyin is to wrap it in leaves (such as banana leaves) and steam it. In modern Africa it is often cooked in empty tin cans, but it can also be made in muffin pans (muffin tins). There are many variations of Moyin-Moyin. Skip all the optional ingredients to make a simple version; include one or more of the optional ingredients to make fancy Moyin-Moyin. Also see the Akara recipe.

What you need

two to three cups dried cowpeas (black-eyed peas) or similar
one tablespoon dried shrimp powder
one or two tomatoes, (peeled if desired), chopped -- or -- a similar amount of canned tomatoes -- or -- two tablespoons of canned tomato paste
one or two onions, chopped
salt and black pepper to taste
chile pepper, chopped, to taste
cayenne pepper or red pepper, to taste
oil to grease muffin tin
Optional Ingredients (a cup of one or more of the following):
cooked shrimp, chopped
cooked carrots, finely chopped
cooked peas
sweet green or red pepper (bell pepper)
hard-boiled egg
dried, salted, or smoked fish; washed, cleaned and torn into small pieces
dried shrimp or prawns, washed and crushed
canned sardines
leftover cooked meat, cut into small pieces
dried or smoked meat, torn into small pieces
canned corned beef

What you do

Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender.


Crush, grind, or mash the black-eyed peas into a thick paste. Slowly add enough water to form a smooth, thick paste. Beat with a wire whisk or wooden spoon for a few minutes. A tablespoon of oil may be added. In a separate container combine all other ingredients and crush and stir them together until they are thoroughly mixed. Add the other ingredients to the black-eyed pea paste and stir to make a smooth mixture.


Grease the muffin pans (or tin cans). Scoop the Moyin-Moyin mixture into your pans (or cans), allowing some room for it to rise while cooking. Place the pans (or cans) in a baking dish partially filled with water. Bake in a medium-hot oven for about a half-hour. Moyin-Moyin in tin cans can also be steamed in a large covered pot on a stove. Check for doneness with a toothpick or sharp knife, as one would for a cake.


Alternate cooking method: Wrap the Moyin-Moyin mixture in banana leaves or aluminum foil to make small packets. Cook the packets by steaming them in a large pot, using a rack to keep them out of the water.


May be served hot or at room temperature.

Meat Filling
-small potatoes, diced and cooked (to save time, use frozen hash brown potato cubes)
-lean ground beef (or chicken, or turkey)
-frozen mixed vegetables, cooked (I use the peas, carrots and corn mix)
-onion diced
-red and green sweet peppers, diced
- seasonings (salt, black pepper, onion powder, garlic powder, knorr/maggie etc, whatever you like)

Dough
1/2 cup butter (1 stick) (it should be cold and hard)
1 1/2 cups flour
1 teaspoon salt
4-6 tablespoons ice water

-Prepare the filling by browning your meat and spices. WHile it's cooking, stirfry your peppers and onion and veggies. Mix it all together. Taste and adjust seasoning to taste.

-Once ground beef is cooked, add the diced cooked potatoes and heat for 5 minutes. (not too much potatoes). The main purpose is to aborb excesss liquid from the meat mixture, so that you don't end up with soggy meat pies.

-To make dough: Sift together dry ingredients and cut the butter into the dry ingredients with a fork until mixture is crumbly.

-While mixing with a wooden spoon, add water a tablespoon at a time until dough holds together in a ball (you may need more or less water. Just add small amounts at a time). If the dough is crumbly, add a little more water by drops until the dough stays together when you pinch it.
-When dough comes together into a ball roll out the dough until flat.
- Cut out circles (I use a giant cookie cutter for this). If dough becomes sticky or too soft put in fridge for 10 minutes to cool and then take it out again and continue cutting the circles.
-Place meat stuffing in center of pastry circles.
-Fold over and seal using a fork.
-Bake on a lightly greased cookie sheet at 350 degrees for 35 minutes or until lightly browned.

lol @ X-ray


una don halla up and down for recipes and u no fit post una own?

Amaka1, if you cooked those lovely dishes, I must commend you b/c they look so appetizing and delicious! Perhaps you, or any other person, can tell me where I can get potash for nkowbi. And also, can you, or anyone else, enlighten me on how to make this dish that was described to me as 'stockfish salad'.

Ingredients
1 medium tuber Yam
1 small bunch of Spinach
1 medium size Fish
4 medium size Fresh Tomatoes (ground)
2 medium size Fresh Peppers (ground)
1 medium bulb Onion
3 Maggi cubes
1-2 cooking spoons Palm Oil
4 cups water
Salt

Preparation
Peel, cut the yam into small pieces and wash
Place in a pot, add water and cook
Add the fish and 2 maggi cubes then cook till yam is almost soft
Heat the palm oil, fry the chopped onion, the ground pepper and tomato
Fry for a few minutes, stir
Add the shredded spinach and the remaining maggi cube, stir
Pour the fried mixture into the pot containing the boiled yam
Add salt to tase, stir - Remove from heat and serve.

Ingredients
two to three pounds of white yams
one teaspoon butter
salt, black or white pepper

Preparation
Cook yams until they are soft.
Remove peels from yams.
Add butter, salt and pepper.
Put everything in a bowl and mash.
Shape the fu fu into balls and serve immediately with meat stew or any dish with a sauce.

@ Oracle

What food is that?

Jollof Rice

Ingredients
Oil for frying (palm or regular vegetable oil)
1 chicken
1 or 2 finely chopped onions
salt, black pepper, cayenne pepper according to taste
Flavouring:
  chopped chilli pepper
  2 or 3 crushed cloves of garlic
  bay leaf
  curry powder
  2 cups of chicken or beef stock or Maggi cubes
  3 ripe tomatoes, chopped
  bell pepper or sweet green pepper, chopped
  green peas or string beans
  (carrots/cabbage chopped)
  four cups rice
  4 tbsp can tomato paste
  2 tbsp dried shrimp or crayfish
Garnishes:
  fresh parsley and cilantro, chopped
  lettuce, shredded heat oil and brown chicken.

Preparation
Remove the meat and add the onions, the salt, pepper, cayenne pepper, garlic, bay leaf and curry in the oil.
Fry for a moment and add vegetables.
Fry the mixture until the onions become tender.
Add the stock and the chicken and boil for about 20 minutes.
Then add the dried shrimps/crayfish and the chilli and bring to boil and simmer for 5 minutes.
Put the rice in a separate saucepan. Add water and tomato paste.
Cover and cook for about 20 minutes until the rice is done (add warm water or broth if necessary).
Adjust seasoning.
Serve with garnishes according to taste.

 SERVES 4 TO 6 PEOPLE

2-cups African Beans or Black Eyed Peas
One - egg
One - maggi cube
One - habanero pepper (very hot)
1-½ cups of vegetable oil
1/3 - cup of onions
½ - teaspoon of salt (optional)

First, soak beans in hot water for 20 minutes for (African Beans)or 3- hours for Black Eyed Peas.
Next, after beans have soaked, remove the shells by gathering a handful of beans in both hands and rubbing them together very briskly.Continue to rinse beans with water to remove the fallen off shells as you continue to rub off the shell of the beans. After you are done,the beans should be nice and white with all the shells removed.

This part is very time consuming and can take 30 to 45 minutes to
complete. But it’s well worth the wait.

Next, grind the beans 2-cups at a time very smoothly and creamy in blender using 1/2 - cup of water. Pour grounded mixture into medium size bowl. You should end up with 4-1/2 cups of beans total. When you reach the last portion of beans to grind (1/2) cup, still use the 1/2 cup of water to grind because the revious bean mixture shouldbe very thick and is still probably sticking to the sides of the blender. Mixture should look very white and thick in texture.

Next, add to bean mixture 1-crumbled maggi cube.
Next, cut 1/3 cup of chopped onions.
Next, remove the seeds and cut one habanero pepper very small.
Next, add the cut onions, salt and habanero pepper to bean mixture and stir well.
Next, add ½ an egg to mixture and stir well.
Next, heat 1-½ -cups of vegetable oil in a medium pan or skillet on medium high.
Next, when oil is hot, spoon or pour mixture like small pancakes into hot oil. Mixture should be ½ inch a part from each other. You should be able to spoon inat least four to six large spoons full of mixture at a time.

Finally, spooned mixture should cook for 5 minutes one each side or until goldenbrown. Before turning the mixture to brown on the other side, gently and lightlydab some of the remaining egg on top of the uncooked side before flipping to the other side.

Tip: Akara can be eaten at breakfast time or as an appetizer or snack.

ENJOY!!

Ingredients
8 tbsp lemon juice
8 tbsp malt vinegar or cider vinegar
2 bay leaves
2 tbsp of (Dijon) mustard
1 small cabbage - cut into chunks
2-3 carrots - cut into chunks
4 cloves of minced garlic
4 or 5 onions, sliced
1/2 cup groundnut/vegetable oil
1 chicken, cut into serving-pieces
1 sprig thyme
1 green chilli, seeded and finely chopped
1 or 2 cups of chicken stock/maggi cubes
salt and pepper (cayenne, red or black) according to taste
rice or couscous

Preparation
Mix a marinade containing lemon juice, vinegar, mustard, onion and spices.
Place the chicken in a shallow dish and pour over the marinade.
Leave the dish in refrigerator for a few hours or overnight.
Remove chicken from the marinade and fry the chicken for a few minutes on each side until browned.
Add the marinated onions to the chicken and fry for a couple of minutes, then add the rest of the marinade and the stock cabbage and carrots.
Bring to a slow boil.
Cover the pan and use moderate heat for about 30-40 minutes.
Simmer gently until chicken is done.
Serve hot with rice or couscous.

In Ghana, this dish is also called Kontonmire, Kentumere, or Nkontommire, named for the leaf of the cocoyam (taro) plant which is used for the greens.

What you need

one-half cup palm oil or vegetable oil
one to two pounds of stew meat, or chicken, cut into bite-sized pieces
beef broth or beef stock from 2 maggi cubes (or water)
two to four cups (or more) fresh or dried bitterleaf (or platto), or several cups of spinach or similar greens (kale, collards, or turnip greens are good), or a combination of these
one to two pounds dried, salted, or smoked fish  or a combination of fresh fish and dried, salted, or smoked fish
one or two onions, finely chopped
two to six ripe tomatoes, chopped and mashed (peel removed, if desired; the peel of a ripe tomato is most easily removed if it is first dipped for a minute in boiling water) (or canned tomatoes)
one chile pepper, chopped (optional)
salt, black pepper, cayenne pepper or red pepper (to taste)
one cup egusi 
one tablespoon fresh ginger root, grated (or one teaspoon ground ginger)
several okra
one cup fresh shrimp or prawns, or one-half cup dried shrimp or prawns


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.

If you are using dried/salted fish: Soak it in water for an hour or two, then cut the fish into pieces and remove any skin or bones.

Heat the oil in a large dutch oven or covered pot. Fry the meat until it is partially done, and then add a few cups of broth, stock, or water. Reduce heat. Simmer.

Add the bitterleaf (or greens, or spinach) to the pot. Stir and simmer for several minutes more.

Add the fish to the pot, along with the onion and tomatoes, and any hot chile pepper, salt, and red or black pepper you like. Cover the pot and continue to cook over low heat.

When the greens seem tender, add the remaining ingredients. (Egusi or okra help it to thicken. The egusi, pumpkin seeds, or sesame seeds should be crushed or ground before they are added.)

Cook over low heat, stirring often (do not add any more liquid) until it is a thick sauce-like consistency.

Serve with Banku, Kenkey, Fufu, or Rice.