Amaka, you come spoil our akara like that

ewoo!!

please does anyone know to cook beans?
I really need to learn how to cook it,
Thanks

Hmm! nice recipes you always bring here amaka1,but i see very few people contribute their's.Here's the recipe for a soup called MIYAN KIFI(fish soup)

Ingredients:
1 Large and 1 Medium Size Fresh Cat Fish
1 medium size smoked fish (optional)
4 cooking spoons red oil
8 large fresh tomatoes thinly cubed
4 large fresh pepper finely chopped
1 large onion chopped
1 1/2 tbs akanwu (potash)
Utazi leaf (quantity depends on ur love for green veggies)
2 tbs ground crayfish
Salt to taste

Method:

Place medium size pot on fire, warm up oil add onions,stir till slightly tender
add finely chopped tomatoes with pepper
cover and stir occasionally until tomatoes taste properly cooked,
add crayfish,stirr. Add little water and salt to taste. add utazi leaf and after 5 Min's add the
properly washed fresh fish. add potash and leave for some time,stirring carefully so as
not to get the fresh fish scattered. if you are using smoked or dry fish along with the fresh one
be sure to add them immediately after the tomatoes is cooked,same time with crayfish.
serve with semovita,pounded yam, rice or boiled yam

can someone please help me with the recipe of agege bread?

Why a UK based dude want Agege bread recipe beats me!!

Iranoladun:

Why a UK based dude want Agege bread recipe beats me!!

He just finished watching Osuofia in London

blackoasis:

can someone please help me with the recipe of agege bread?

Ingredients
1/4 ounce dry yeast (one small packet)
1/4 cup water
2 cups milk
2 tablespoons sugar
2 teaspoons salt
1 tablespoon shortening
6-7 cups bread flour, sifted

Directions
1. Sprinkle dry yeast in warm (110 degrees) water.
2. Scald milk (150 degrees) in sauce pan, then remove from heat.
3. Add sugar, salt, and shortening to the milk.
4. Cool to lukewarm.
5. Add yeast/water mixture and 2 cups of sifted flour and beat with hand mixer on lowest speed.
6. Stir in 2 to 3 more cups of flour. (I use my wooden spoon for this).
7. When dough becomes too stiff to stir, turn out onto well floured surface.
8. Knead until smooth and satiny, and "blisters" start to appear. (10 minutes). During this step, I keep the kneading surface well floured to prevent the dough from becoming sticky. Depending upon the temperature and humidity, more or less flour becomes incorporated into the dough. I have found that this is fine. The dough seems to know how much flour it needs. I am sure sometimes I add another full cup! Since this is all sifted flour, it is probably not as much as it seems. When the dough has enough flour, it stops "taking it in", and becomes very smooth and elastic.
9. Shape into a ball.
10. Put into large greased bowl, turning over to coat entire surface.
11. Cover with warm damp towel, then place another towel over that.
12. Put in oven (not lit) with light on, or other warm, not drafty place.
13. Let rise until doubled, about 1 1/2 hours.
14. Punch down. (this step is a light kneed in the bowl).
15. Let rise again until doubled. (about 45 minutes).
16. Divide dough into 2 pieces and shape each into a ball placing on floured surface.
17. Cover and let bread rest (proof) for 10 minutes.
18. Grease 2 loaf pans (I use 8 1/2 x 4 1/2 x 2 1/2 glass pans).
19. Flatten balls, one at a time, into long rectangles about 8x16 inches.
20. Roll up lengthwise shaping into loaves to fit pan.
21. Cover and let rise again until double. (about an hour).
22. Bake in hot (400°F) oven for 35 - 40 minutes, covering with foil last 20 minutes, if tops get too brown.
23. When bread is done, remove from pans at once, placing on a wire rack to cool, keeping away from drafts.
24. For soft crust, brush tops with butter and cover with a damp cloth.


https://www.nairaland.com/nigeria/topic-157473.0.html

Agege bread? Is it not da one they use legs to knead?

Does anyone know a good recipe for preparing cow foot?
If so, PLEASE POST!

Many Thanks

Pls can anyone tell me how to make a mean abaacha (african salad).
@amakaone you are the best. So when's the book coming out.

this soup is great for eating with stach, as is Banga and owo,
for all of una wey dey do  when you saw my pic of stach ehn,  cook this soup and wack am with stach


This rich-palm nut soup is highly spiced and flavoured with aromatic atama leaves. Atama is a spicy, aromatic leaf that can be used dried or fresh; the dried leaves are a lot more pungent in flavour. 

Ingredients

    * 1 kg / 2 lb assorted meats (Beef oxtail, tripe, ponmo, bokoto & bushmeat)
    * 450 g / 1 lb stockfish (pre-soaked)
    * 1 medium dried fish (washed & flaked)
    * 225 g / 8 oz atama leaves (washed & shredded)
    * 225 g / 8 oz periwinkles (topped & tailed)
    * 225 g / 8 oz ground chillies
    * 225 g / 8 oz ground Crayfish
    * 1 lt / 2 pt palm-nut concentrate
    * salt to taste

Directions

   1. Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies. Add some stock and cook for 30 minutes.
   2. Meanwhile, wash the oil-palm and cook until soft to make the concentrate.
   3. Add the washed smoked fish and stockfish to the pot of boiling meats and cook for 10 minutes.
   4. Add the palm oil concentrate and atama leaves, bring to the boil and cook till slightly reduced and soup coats the back of a spoon.
   5. Stir in the Crayfish and Periwinkles, cook for 15 minutes until well blended, check seasoning and serve with pounded yam.

douxange:

Pls can anyone tell me how to make a mean abaacha (african salad).
@amakaone you are the best. So when's the book coming out.

@douxange

Ugba: African Salad
Ingredients:

      Basic Ingredients For Making Ugba Salad (Serves six)

            (1) Palm Oil (450g or 1lb)
            (2) Liquid Potash (Potassium Carbonate -- Dissolved white solid in water)
            (3) Hot Pepper -- 2 whole
            (4) Crayfish -- 1 Whole sliced
            (5) Salt to taste

      Roughage For Preparation of African Salads

            (1) Abacha or processed cassava slices
            (2) Garden Eggs
            (3) Ukazi Leaves
            (4) Ugba
            (5) Leaf of Garden Egg Plant
            (6) Onions

      Other Ingredients That May be Used in African Salads

            (1) Stockfish (Dry codfish)
            (2) Kpomo or Cow skin
            (3) Smoked fish

   1. Using a bow dissolve the potash (akaun) in water, a little warm water and add the palm oil to it. Stir the potash solution until it turns yellow in colour and thickens.
   2. Dissolve the maggi and salt in little hot water and add to the mixture. Add the pepper, onion, crayfish and stir.
   3. Add all remaining ingredients and thoroughly stir until all is well mixed.
   4. Add the shredded leaves and taste for enough salt and maggi. Add the chopped garden eggs and serve with fried fish or isi gwu, over a cold drink (beer, stout, or palmy).

It may not be likely to find ugba -- made from these seeds -- in African grocery stores in Europe or America. The reason being that ugba does not keep well. Ugba must be used within two weeks or it would ferment to the point of rot. The unfermented ugba may keep longer if kept in airtight cellophane wrapping.

The preparation of the oil bean seed to make ugba begins with cooking of the seeds, slicing the cooked seeds into thin strips and washing and fermenting them for 3 to 4 days before use. When first sliced, the ugba has a grayish white color, after fermentation it turns dark brown. Then it is ready for use in salads.

Usually, you do not have to bother with the above preparation. Ugba comes in pre-prepared strips ready to go into your salad.

As I mentioned earlier, you may not find the actual ugba in stores outside Nigeria. But you never know, there may be one or two intrepid merchants out there who have found ways to import and preserve Ugba long enough to sell them.

In any case, do not worry, if you can not find the ugba, there is a variety of ingredients for making the African salad. The basic ingredients (without the ugba) are the same and easily available in African stores in Europe or America. The ugba itself may be considered part of the roughage used in the salad, and there are a number of vegetables that can substitute for roughage. Any of these vegetables can also be used in combination with or without Ugba to make the salad.

Use of a basic set of ingredients ensures that you always get that unique taste of the African salad.

Everything you need, except perhaps the Ugba slices itself, for this dish can be found in your local grocery store.

As per the book,,  still working on that idea.

[size=3pt]Thank GOD! it's friday and I don't have to go to work!![/size]

Pls everyone i've been looking for maggi recipe book. i don't know if anyone has a link to help me get it thanks.

Kunu ---a very nice drink


Sweet potatoes
Millet (oka baba) – 3 cups
Ginger - - - 1 table spoon
Cloves ------1 tea spoon
Sugar to taste

Soak millet overnight or for 10 hrs
Wash millet to removes all stones
Mash sweet potato, ginger and cloves together
Add millet and blend.

Boil some water (2 liters)
Mix the mixture you have already blended into paste
Remove one cup from it and keep aside
Too the boiling water add the paste and stir till it is very thick.
Remove from fire and let it cool for while before adding the one cup you have kept aside.
Leave it too stay overnight
Sieve in the morning and add sugar to taste

If you get it right it will have a gingery peppery thick taste. Good luck

Aadun

350g dried maize (corn)
Salt, to taste
100ml red palm oil
50g dried piri-piri chillies
banana leaf or greaseproof paper
finely-chopped onion

Add the dried corn to a lightly greased baking tray and palce in an oven pre-heated to 150°C. Cook for about 20 minites, or until the kernels are nicely browned. Allow to cool then place in a spice or coffee grinder
along with the piri-piri chillies and render to a powder. Add the onion to the mix and render to a paste. Transfer to a bowl, mix-in the palm oil and season to taste. Serve on banana leaves or greaseproof paper (there should be more than enough for 4 people).

Merit to celtnet

OJOJO

1 kg freshwater yam, peeled and grated
1 tbsp chilli paste
1 small onion, chopped
salt and black pepper, to taste
oil for deep frying
1 Maggi (or stock) cube
300g fresh prawns, shelled and roughly chopped

Add the yam to a bowl and beat-in the chilli paste and the chopped onion. Season with salt and black pepper then add the Maggi cube and the prawns.
Place oil in a wok to a depth of about 4cm. Heat the oil until almost smoking then scoop up a heaped tablespoon of the yam mixture and add to the oil. Add more of the yam mixture (but don't add more than six at a time). Fry until the yams are soft and slightly crisp. Remove with a slotted spoon, drain and serve with piri-piri sauce.

Merit to celtnet

Do the puffs have filling in them?

nope puffs dont have filling in them, btw I just tried out a new salad which is not nigerian(i beg 2 defer 4 1 second from indingineous food ) It sounds gross but tastes nice, a banana and lettuce salad with a sprinkling of sugar

@amaka1; I don't think that you know you got right. I bet you that I can make a better egusi soup. Plz take a look at the picx below though am not the one that prepared them but I would do a thing like theirs.

tallrock:

@amaka1; I don't think that you know you got right. I bet you that I can make a better egusi soup. Plz take a look at the picx below though am not the one that prepared them but I would do a thing like theirs.

good lukin soup

Please I need help.

Does anyone know haow to make buns. It is like puff puff, but with a harder shell. Please a reciepe would be great and a pic with the finished outcome.

wow,what a great forum,there are even recipes here


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Click me!

Amaka how u go post egusi wey neva done to NR? u no see as the face of the egunsi look like?
i no enjoy the soup at all prepare another one before i send u away fron ile owo(Naira Land)

TALLROCK!


Why u just dey copy copy?
Cook the egunsi tonight and send it to me through ile owo

Kristin4ri:

please does anyone know to cook beans?
I really need to learn how to cook it,
Thanks

Beans stew recipe?

You need;
1/2 kg beans
1 piece of fresh ginger, pounded
3 cloves of garlic, peeled and grinded
Corriander leaves
aromat/maggi/knorr
1 onion, sliced
3 tomatoes, peeled and chooped (Optional)
1 cup, coconut milk

Method:
Boil the beans for about 2 1/2 hours. Make sure they are well cooked.
Add the onions and ginger in a pan and fry while stirring to avoid sticking on the pan. Add the garlic and fry together for about three minutes. Add the tomatoes and fry for five minutes.
Add the beans, stir and cover. Let it boil for ten minutes.
Mix the coconut milk with the royco/maggi/knorr in a separate container then pour the mixture in the boiling beans stew. Let it simmet on a low heat for thirty minutes.
Best served with chapatis, rice or pounded yam.
It's soooo yummy and softer when cooked with an earthen pot

Steamed cabbage (Dedicated to Hauwa*)

I steam cabbage in a very simple way. I like it this way

Ingredients:
finely chopped cabbage
corriander leaves
1 cucumber, sliced
1 carrot, cubed
1 green pepper/sweet pepper, sliced
a pinch of salt

Method
Add the chopped onions, cucumber, carrot, green pepper and the cabbage in a sauce pan. At the top, add the cabbages(This is so because the cabbages cooks faster). Spray the salt and cover.
Place on heat and steam for five minutes. Mix the contents and remove from heat.
You can enjoy that with pilau, jollof rice or fish and pounded yam

Teissys,
Thank you so much. girl, i will try it soon, have a lovely weekend.

Wow!!! I am already getting hungry with all these pics.

You too Hauwa, have a fun-filled weekend

I just needed to find out, Nlanders; in a case where the ground egusi seeds are not available what can I use? I would also appreciate it if someone posted me the recipe for ogbono soup, afang soup and bitterleaf soup.
Thanks in advance