Nigerian Recipes

Amaka,

If that's really you on your profile, and you can actually cook all you've been posting, then where are all the eligibles on Nairaland?

Wifey material (if she ain't taken already)

amaka1 did u do all this cooking?

@Rhea thanks for the compliments.

Was the cookbook originally from you? Thanks a stack!

that thing is amazing, I love to cook sha _{must have been mama put in my previous life} 

@cabali not all of them were cooked by me o! although I can attest for the recipes as tried and tested. _{as the pics show}

thanks for this!!

Yummy!

@amaka
@everyone else

it's not wot yáll think aiight. this is segedoo - a guy posting via lammyshegs' Nairaland reply page o.

abegi before people begin dey yarn

@ drrionelli , no probs at all.
I think these should help you identify some of the ingredients.

Ogbono

ogbono (sometimes spelled agbono, and also called apon) is a soup thickener. Ogbono is the kernels (whole or crushed) of the bush mango, or wild mango tree which is native to the tropical Atlantic coast region of Africa. Nearer the equator, in Cameroon and Gabon, ogbono goes by the names etima, odika, or dika.

Egusi

This is flour ground from seeds of gourds, melons, pumpkins, and squashes. In Nigeria, these plants and seeds, as well as soups and stews made with them, are all called Egusi, and this is the name most commonly used outside of Africa.

Iru

Iru is the seed of the locust-fruit, used as a seasoning.


Nchanwu

Is a vegetable thatis used to make soup. It is actually an aromatic herb that aids digestion


Ogiri is a seasoning derived from the fermented seeds of the African locust tree or perhaps from fermented sesame seeds; it is used in soups and stews in Western Africa


African beans
Are also known as black-eyed peas in America; usually called cowpeas in English-speaking Africa; also called china beans, and black-eyed beans.

Groundnut Oil
This is cooking oil derived from ground nut (peanut).Groundnut oil has to be used sparingly as it has a strong taste. It must be made very hot before anything is fried in it, or the taste of the oil is horrible.
Kenkey

Kenkey is a Fufu-like staple usually made with ground corn served with a soup or stew or sauce. It is particularly popular in Ghana. I think in Igbo land it is similar to our agidi.

Making Kenkey involves letting the maize ferment before cooking, Kenkey is partially cooked, then wrapped in banana leaves, maize or corn husks, or foil, and steamed.


Cowskin,
usually referred to as Ponmo, is cow skin basically that adds a gelatinous texture to soup and stews.

bushmeat

In Africa, bushmeat is the word most often used to refer to wild game, that is, meat of wild animals like deer, elephant, tortoise and crocodile,birds, fish, porcupine, wild hog etc,

hope this helps

@ all posters thanks for the comments. abeg add una own recipes now.

lol @ cabali

 

I will try to add more recipes today if i don't get too busy

make it deliciousio

try isnt enough girl, just do it! you're commanded

ok cabali, i have added one more. sorry it takes time to resize pics and all. .
shey u know that oga Seun sets limits on these things:
wouldn't want to use up all Nairaland's bandwith on food pics o!

oh, and I have added some pics on to the Jollof rice recipe as well.

Coat plantain in oil very lightly, just so it doesn't stick to the pan.

Place on a baking tray and roast in oven (alternatively you can roast on the barbecue).

Keep turning till all sides are brown and caramelized.

Grab a handful of epa nuts and enjoy

but it has gottten out of hand nah?

what does a man do?

@ cabali if you don'tlearn to cook after all these, na wah for you oh!

that's all for 2day guys

happy cooking

am very hungry
immediately i saw the picture of
the food,i felt like eating it.
iv never tasted banga soup.
is it better than ora soup