Nigerian Recipes

Thanks so much Flakybaby, I guess this is your native soup. You have simplifed it for me and I will try it very soon.
Thanks.

U're welcome, 

@ Amakaone
Can u please advise me and also give me an easy recipe to cook for my boyfriend? Since he's a yoruba man, i would gladly prefer a dish from his tribe. Thanks a lot.
I saw a few recipes on this post, but have no idea with one i should start witn

Pls amaka i want 2 no d recipe 4 ofe nsala (white soup) and its preparatn. D one with d simple ingredients. Thanks.

Amaka pls do i need baking powder for meatpies? u are really doing a good job thanks a lot.

@ onyxengee  thanks for making me read this thread.

How do I prepare  Afang soup?

You are more than welcome

Afang Soup

Ingredients

    * I kg/21bs assorted meats (oxtail, tripe, ponmo, bokoto and bushmeat)
    * 4 snails (washed with lemon or lime)
    * 450g/1lb stockfish (pre-soaked)
    * 450g/1lb dried fish (washed)
    * 225g/8oz periwinkle (top and tail shell)
    * 225g/8oz whole dry prawns (cleaned)
    * 225g/8oz ground crayfish
    * 225g/8oz ground pepper
    * 1 medium onion
    * 450g/1lb afang leaves (washed, shredded and pounded)
    * 1kg/21bs waterleaf (prepared and washed)
    * 290ml/10fl oz Palm-oil
    * 600ml/1pt stock or water
    * salt to taste

Preparation

Wash the assorted meat thoroughly and place in a pot. Add the sliced onions, ground chillies and some stock or water. Cook for 30minutes. Meanwhile, remove the snails from their shells and wash with lemon or lime juice to remove slime. Wash the smoked dry fish with salt and leave soaking in boiling water for 5-8 minutes to kill any insect and loosen any sand or grit. Rinse out thoroughly with lots of cold water.

With the blunt end of a knife, top and tail the periwinkles and wash thoroughly. Add the prepared ingredients and the stock fish to the pot of meat, continue cooking for additional 10 minutes, adding more stock as required.

Finally, add the pounded Afang leaves, washed waterleaf and crayfish. Give it a good stir and bring to the boil. Add palm oil, check seasoning and allow to simmer for 15-20 minutes until the aroma fills the kitchen and the soup is well blended. Remove from heat, dish unto a plate and serve with pounded yam or fufu.

SPICED CHICKEN PEPPERSOUP

Guinea Fowl or Turkey can also be used.

1.5kg/3Ib chicken (cut into pieces)

2 litres / 4pints water or stock

50g / 2oz chopped chillies

100g / 4oz pepper soup seasoning

50g / 2oz ground crayfish

50g / 2oz chopped mint

1 onion

1 clove garlic (crushed)

Wash the chicken pieces and place in a pot with some water chopped onions chillies and crushed garlic. Season with salt and boil for 30 minutes. Add the peppersoup seasoning and the rest of the stock and continue cooking for another 30 minutes until chicken is tender. Stir in the crayfish and mint leaves stir and simmer for 10minutes. Season to taste and serve hot in soup bowls.

PEPPERSOUP SEASONINGS

This is made up of a mixture of local herbs and spices which are not readily available in most supermarkets except in stores specialising in African Foods but similar herbs which can be easily obtained could be used to achieve almost the same effect.

SUBSTITUTE

50g / 2oz aniseed

50g / 2oz aniseed pepper

25g / loz cloves

50g / 2oz coriander seeds

50g / 2oz cumin seeds

50g / 2oz allspice

50g / 2oz dried ginger

50g / 2oz tamarind pods

50g / 2oz fennel seeds

TRADITIONAL

50g / 2oz atariko

50g / 2oz uda

50g / 2oz gbafilo

50g / 2oz ginger (dried)

50g / 2oz rigije

50g / 2oz uyayak

Combine all the ingredients and grind in a clean coffee grinder to a smooth powder. Store in an airtight jar and use as required. Would store indefinitely

FRESH FISH PEPPERSOUP

2 medium size fish (tilapia catfish or bream)

I lemon or lime

50g / 2oz peppersoup seasoning

50g / 2oz chopped chillies

100g / 4oz fresh prawns

I litre / 2pints water or stock

25g / l oz chopped mint leaves
Have the fishmonger clean the fish and slice into 8 pieces. Wash the fish thoroughly with lime or lemon to remove any slime season with salt cover and leave in a cool place until required. Pour the stock into
a clean Pot and add chopped onions chillies and peppersoup seasoning. Bring to the boil and boil rapidly for 15 minutes to blend together the flavours. Add the seasoned fish and peeled fresh prawns and simmer gently for 20minutes. Check seasoning and serve garnished with chopped mint leaves

SPICED GOATMEAT PEPPERSOUP

This soup called Nwo-nwo isa particular favourite of beer and palm wine
drinkers and it is the

most popular of all the peppersoups.

l kg / 2Ib goatmeat or mutton (with bone)

l litre /2 pints water or stock

1 onion

75g / 3oz pepper soup seasoning

50g / 2oz ground chilies

50g / 2oz ground crayfish

25g / loz chopped wild mint

25g / 1 oz chopped utazi leaves

salt to taste

Wash and cut the meat into small pieces put into a deep pan add some water chopped onions and ground chilies. Season with salt and cook for 30-45minutes until meat is almost tender. Add the pepper soup seasoning and the rest of the stock and cook for another 10-15minutes until meat
is soft and tender. Sprinkle in the crayfish chopped mint and utazi leaves stir and allow to simmer for 5 minutes. Serve hot in traditional earthenware soup pots or bowls.

SPICY MIXED MEAT PEPPERSOUP 

500g / lib beef or mutton

225g / 8oz cleaned tripe

500g / lib cow foot (cut into small pieces)

225g / 8oz kidneys

100g / 4oz pepper soup seasoning

50g / 2oz ground chilies

50g / 2oz ground crayfish

2 litres / 3pints stock or water

50g / 2oz chopped mint

50g / 2oz chopped utazi leaves

1 medium onion

salt to taste

Wash and cut the kidneys into small cubes leave to soak in salted water for 1 hour. Wash and place the diced beef tripe and cow's foot into a deep pot. Add the chopped onions and chilies. Season with salt add some water or stock and cook for 45 minutes to an hour until almost tender. Drain the water from kidneys and cook separately for 5 minutes rinse and add to the pot of cooked meats. Add pepper soup seasoning and stock bring to the boil and cook for 15 more minutes. Stir in the crayfish
and utazi leaves and allow to simmer for 10 minutes. Season with salt and serve in earthenware soup bowls garnished with chopped mint.


OXTAIL PEPPERSOUP 

Ikg / 2Ib oxtail (cut into small chunks)

I litre / 2 pint stock or water

1 onion (chopped)

50g / 2oz peppersoup seasoning

50g / 2oz ground chillies

50g / 2oz ground crayfish

25g / l oz chopped utazi leaves

25g / l oz chopped mint

salt to taste

Have the butcher trim off the excess fat from the oxtail and cut into small chunks. Wash and place in a deep pot add the chopped onions and chilies. Season with salt and cook for 45 minutes to 1 hour adding more water as required until quite tender. Add the pepper soup seasoning and the rest of the stock bring to boil and cook for 15 minutes. Stir in the crayfish and utazi leaves simmer for 10 minutes. Check seasoning and serve in soup bowls garnished with chopped mint.

Thank you so much for the recipe Amakaone. Looking forward to cook him this meal. It looks so yummy!!!!!!!!!

Thanks Amaka for the ofe nsala ingredient. After using d uziza seed can i still use d leaf, wat about a little red oil?

Hi all.

Can anyone give me the basic red stew recipe? Ive been told by many people how to make it but they all very different and im confused how much tomato/onion/pepper to use etc etc. I currently use 12 medium tomatoes, 2 medium white onions, 2 red peppers (the big bell ones) and about 6 Scotch bonnet chillies and blend them all and cook in veg oil. Then to season i use 3 knor cubes, salt, curry, nutmeg and Thyme.

But i feel im just not doing something right as it never tastes like it does when i go to peoples houses and eat. I just want the basic stew recipe so i can make it with meat, fish, chicken etc.

Another thing is when i eat out at restraunts the stew there is so thin and smooth but when i blend my ingredients (for ages with a decent blender) it never has that smooth consistencey.

Hope someone can help me out here n all the other recipes look great especially with the pictures.

Thanks.

Hey all,
I need to get a great vegetable soup recipe for my hubby. He's in love with his moms recipe which has stock fish, and although i have an authentic naija cookbook (we both LOVE nigerian food), i dont have markets here on this side of California that can sell the leaves i need. I want a recipe that has items I can purchase at regular grocery store, or asian/hispanic grocery store. He loves anything I cook, there are mostly women in my family, and fortunate for me we are naturally awesome at cooking since we grew up with it. But vegetable soup is his lifelong, childhood favorite kinda thing. And I want to make him proud since hes so excited when he eats it. I am not familiar with how to perfect it. My babe can eat this every day! I was just in naija, and his moms version is great. I wasnt home with her when she made it, or I would have taken notes. My honest goal is to rival it.  seriously. LOL. any of your moms versions are welcomed. I will try all of them. thanks

I found a naija market here, but since everything is imported, d costs are insane. I found things like bitter leaf in other hispanic markets, so if there are alternatives for this recipe, I will like to know.

I will still add the recipe for gari and groundnut, by the way, with cold water too and milk with granular sugar