Nigerian Recipes

I am SORRY Lucrabasi, I don't really know the recipe you followed for the puff-puff, but did you add yeast/baking powder  to the dough and leave it for some time - like 1 hour so it can rise before you season with nutmeg and cinnamon?? Am sure it will rise further in the oil if you do it this way.
For the meatpie, did you grate the vegetables you used i.e carrot, and potatoe? The grated potato must be poured in boiling water and sieved before adding to the minced meat and carrot. These will be fried in a little frying pan and seasoned with salt and maggi or knorr cubes befoe filling the rolled out dough with it.
I hope this helps - am not really a pastry expert.

@mummyanne
thanks a lot for the tips i did everything else before with the puff puff but i had no idea you had to put any cinamon or nutmeg and i did the meat pie the other way round as well still waiting on the maggi recipe from my sister thanks

@mummyanne
HI,
i think this is another amaka in the house.  You're great girl. thanks 4 solving kitchen problems.

@Amaka,
Baby Girl,
I'm sure you've really made home for many by teaching them, I mean US, various african DISHES. thanks a million times.
Why did u remove your pic from your profile? Please put it back, and fast too.

Hi Nairalanders in d food section, please do we av anambra babes in d house? i want to make bitterleaf soupnt d normal kind of bitterleaf bt d anambra's type please. my hussy love that soup n i av to make it 4 her this wkend please tnx

Ingredients for peppersoup

Meat/Chicken/Fish (fresh water) either of these
that meat can be beef, cowleg or cowtail (cowtail is werking for me)

1 small stalk of Efirrin (Saint leaf)
1 ball of onion
Spices (already ground) check with stall that stock such
Seasoning to taste
Salt
Water (5 cups)


Wash the meat or fish or whatever you are using and bring to boil. if its beef, u can dice it after boiling.

add the spice and let it simmer

add the effirin and seasoning

if its not hot enough, you can add a little grounded pepper

add salt to taste

serve hot

please take with chilled drink

_{abeg i try?}  

for which one na? 

Kekefia - Ijaw dish[font=Lucida Sans Unicode][/font]
Hi all, Nigeria has really got lots of tasty dish but one I know for certain that is both tasty and really nutricious is the meal. Popularly eaten by the Ijaws but I tell you, if you aim is to keep fit or loose some KG, then this meal should be included in your dish and the max, 3 times a week, dinner most preferably.

Ingredients
Plantain -           unripe (2
Perewinkle -      1 milk cup
Dry fish       -     1 large unit
Onions        -     2 big bulbs
Scent leave -     1 bulb
Water         -      1/2 litre
Creyfish      -      1 tbspn
Palm oil       -      1 cooking spoon
Seasoning   -    (Maggi/Knorr (1cube) (salt to taste) (Dry blended pepper)

(preparing all ingredients down)
Peel plantain, wash and slice in cubes or as desired, Shred scent leave, slice onions in tiny bits, clean perewinkle and bring to a boil for 5minutes then set aside, Clean and wash dry fish to rid it of sand.

METHOD.
In a clean pot, bring 1/2 litre of water to a semi boil, pour in sliced plantain and onions and cover pot to boil under a bit above medium heat for 10minutes. Now add Maggi, dry blended pepper, creyfish, dry fish and perewinkle without stirring. Cover for to boil for 2minutes.  Open pot and add the palm oil and stir then cover to simmer under low heat for 2 more minutes.

i have looked everywhere on the web for abbacha recipes, i can't find one  if any body finds one please post it in the thread i dey beg

abacha simply means African Salad.

My God, Amaka chei!!! omo presently am in Catalunya the capital of Barcelona
God punish any white man when ever say our food is bad.
Am salivating all over especially at the sight of the pounded yam and okro soup
even the egusi soup.
chei

Hello,

I know this is about recipes, but I was wondering if anyone here could help me find an Efik dictionary or a translation book of some kind. If anyone could help me out, Id really appreciate it. Thank you so much.

-C

One thing I have discovered about putting shrimp in fried rice is that it goes bad twice as fast,  It's all about storage life,

good posts

INGREDIENTS

Tapioca, 900g

1 Coconut flesh(grated) and its milk(seived)

4 Bay leaves

Cloves(a pinch)
 water

METHOD:

Soak Tapioca overnight. In the morning, after rinsing the seasonings, place them in a pot and add 1/2 glass of water. Bring to boil. Seive off the leaves and cloves. Then add to extract tapioca and cook till the granules are almost transparent. Slow the heat and add coconut milk and 1 tsp of the flesh. Cook until the milk is incorporated into the tapioca, and by then is totally transparent.
  To sweeten, add sugar, honey, or syrup. For a more creamy custard, add milk (unsweetened)

P.S. Do not stir the custard too much as this will make it messy 
 As for the remaining coconut flesh, you could make it into a snack by adding it to warm syrup in a pan/wok and stir consistently till the flakes golden and sticky. Mold into balls while still warm, then leave on a rack to set. ENJOY! 

Hi i need a recipe for banga soup

really great recipess people,  anyway, does anyone know how to make AADUN (is that how you spell it?). Can i find the ingredients in London?

Thanks