Nigerian Recipes

i only know okro
i don't know the rest.


besides amaka are u ibo?

amaka can u do some efik stuff as well? and how do we see???

What you need
water, broth or stock
one pound meat (some combination of stew meat, oxtail, tripe, or bushmeat); cleaned and cut into bite-sized pieces
one hot pepper, left whole (for mild soup or chopped (for spicy soup)
one onion, chopped
several periwinkles (sea snails or other edible snails -- where snails are not available clams or muscles may be used)
salt
one or two pieces dried fish (stockfish and/or other dried fish); skin and bones removed, soaked and rinsed in hot water
one to two pounds afang leaves (ukazi leaves, or similar -- outside Africa, any other greens may be substituted); cleaned, stems removed, and torn into pieces or pounded with a mortar and pestle (or crushed with a rolling pin)
one pound waterleaf (or spinach); cleaned, stems removed, and torn into pieces
one cup dried shrimp or prawns, crushed
one to two cups palm oil

What you do

In a large pot oven heat a few cups of water (or broth or stock) to a near boil . Add meat to pot. Cook for a few minutes on high heat. Add onion and  pepper. Reduce heat, cover, and simmer.

While meat is simmering: In a separate pan bring a few cups of lightly salted water to a boil. Place the periwinkles in the boiling water. Cover and cook for two or three minutes. Remove snails from water. Use a pick or small fork to remove the snails from their shells. Remove the inedible hard "foot" from each of the snails. Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice. If using other shellfish, process in a similar fashion. Add the snails (or their substitute) and the dried fish to the pot with the meat. Cover and simmer for several minutes.

Add the greens (afang and waterleaf, or their substitutes), and the crushed dried shrimp or prawns. Add more water, broth, or stock as needed. Pour palm oil  into soup. Add salt  to taste. Cover and continue to simmer until the greens -- and everything else -- is completely cooked and tender, half an hour or more, stirring occasionally.

cabali think this is an efik soup abi?

I go try cook am this weekend and post pics next week sometime

Amaka1,  please where can i meet u 4 this your egusi soup and r u married if not please i ve a brother.really nice guy and all, wont mind u in my family, lol

Amaka1 the advert is getting too much. we need to see before these guys get more than interested in your recipes 

Amaka ,well done

such a list!
are u chef or what?!
or u cook professionally
or u just uploading a cookbook to the site

edikainkong soup

my fav naija vegetable soup

what u need

water leaf
ugu leaves aka pumpkin leaves
stock fish
dried grounded pepper
shrimp,  grind wid a blender
palm oil
pumo or cow skin
salt
knor chicken
shreded beef

soak the stock fish in hot water to soften it
cut the vegetables, into tiny pieces,  wash and sieve, so the water can drain out
heat a pot and pour in the water leaf, do not add water, the water leaf produces little water when heated or watever, pour in the palm oil and add other ingridients  except the ugu leaves,  if u are a good cook, u would know your taste and use your judgement for the quantities,  if its too dry add some broth of the boiled beef
the ugu leaves shouhould be the last one, use your judgement to know wether to add water if its too dry, this soup is normally dry, so do not add much water,

after its done, eat wid your fufu or pounded yam or eba,  wel i eat it wid eba or fufu when i cook it and my mum eats it wid rice, hehehehe
get a nice cold drink to wash it down, nice cold guiness or palmwine or watever

@ kambo, maybe I just like to eat?



ok so I have a thing for good food, it's not a crime is it?

Ghanaian ko, Liberian ni

u even sabi cook sef?
Oya post your own recipe let us see

*smh*

@ghettochyk
ole. lol
 
more recipes amaka. we love ém

Amaka1, thanks for all the info,
my question is, do you mean baking powder is not used in the dough? what about if you making 4cups, how do you go about the salt?
thanks,

@Amaka, you're on Naijaryders

This pasta recipe is wonderful!  I have had this before, but am wanting to try this particular variation. 

Questions:                                                                                                   

Earlier in this thread, ladex142 posted a picture of a wild edible rat which is sometimes used as bushmeat, as I understand.  What does it taste like?  How is it best prepared? 

Also, I've noticed that cowskin is used in some of the recipes.  How much is used?  Is it eaten or discarded after the cooking process?

Thank you, and keep the recipes coming!