queent:

Hi

I would like to make Special Yam Pottage, but before I do I would like to know do I have to drain the water from the boiled yam before I add the fried tomatoes and pepper?

Thanks

hi queent

no you don't drain the water, as soon as the pot starts boiling, stir in the fried tomatoes and pepper.

@jjuummaaii
Cream of tartar is a white powder like substance used to stabilize egg whites to produce a creamy product so that they are easier to fold into your cake batter.

This one is a little more involved ( Separating eggs and all) butis guaranteed to be fluffy and light

INGREDIENTS:
2 cups sifted all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 to 3 teaspoons grated lemon or orange peel
1 cup egg whites (about 7)
1/2 teaspoon cream of tartar
PREPARATION:
Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.
In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.

Victoria Sponge Cake is very easy to make at home. The old - fashioned favourite. Stays fresh for 4 to 5 days.


Preparation time : 20 mins.
Cooking time : 20 mins.

Serves 8 to 10

Ingredients
170 grams powdered sugar
170 grams butter or margarine
170 grams self raising flour (or plain flour with 1 1/2 teaspoons baking powder)
3 eggs
1 teaspoon vanilla essence
1/2 teacup milk

Method
1. Sieve the flour.
2. Take out the butter from the refrigerator 1 hour in advance.
3. Cream the butter and sugar very well.
4. When the mixture is light and creamy, add the eggs, one at a time, beating each time throughly. If the mixture curdles while adding the eggs, add a little flour before adding the next egg.
5. Finally, fold in the flour and add milk until the mixture forms a dropping consistency.
6. Add the vanilla essence.

7. Grease and dust a 200 mm. (8" diameter sandwich tins.

8. Pour the mixture into the prepared tin.

9. Bake in a hot oven at 400°F for 20 minutes.


Hope this helps. Enjoy!

@omoge25 thanks for the welcome back.

About the banga soup spices, I honestly don't know what they are called in English, but yes they are spices. You can getthem from most African food stores though

Bitterleaf Soup

What you need

Two to four cups fresh or dried bitterleaf (bitter leaf), or several cups of spinach, or similar greens (kale, collards, or turnip greens are good) -- a combination of various greens and spinach can also be used
Two cups fresh shrimp or prawns, or one cup dried shrimp or prawns -- crabs could be substituted
Two pounds dried, salted, or smoked fish (such as cod) -- or -- one pound of dried/salted/smoked fish and one pound of either stew meat, oxtail, or chicken, cut into bite-sized pieces
One chopped onion
Two teaspoon of fresh ginger root, finely minced (optional)
Two cloves garlic, finely minced
Six ripe tomatoes, chopped and mashed may be peeled if desired (or canned tomatoes)
One-half teaspoon thyme (optional)
One-half teaspoon rosemary (optional)
One green bell pepper, chopped (optional)
One chile pepper, chopped (optional)
Four cups of chicken broth or chicken stock, or beef broth or beef stock, or Maggi® cubes dissolved in water
Palm oil or vegetable oil for frying
Salt, black pepper, cayenne pepper or red pepper (to taste)

What you do

If you are using dried or fresh bitterleaf, wash it in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
If you are using spinach leaves, clean and chop them immediately before cooking the soup.
If you are using any other greens (such as kale or collard greens), clean, chop, and parboil them briefly before cooking the soup.
Marinate the shrimp (or prawns) for a few hours in a paste made from half the minced ginger, half the chopped onion, and a little oil. If using dried shrimp, add a little water.
Soak the dried/salted fish in water for a few hours. After you have started cooking the soup cut the fish into pieces and remove any skin or bones.
If using beef or chicken: Fry the meat in a pot and then add a cup of appropriate stock, broth, or Maggi cubes and water. Set aside.
Heat a few tablespoons of oil in a large pot and fry the remaining onions, garlic, ginger, rosemary and thyme for a few minutes. Then add the tomatoes and reduce heat to a simmer for several minutes.
Add the bitterleaf (or greens) to the pot. Stir and simmer for several minutes more.
Add the fish (and any other meat) to the pot, along with the green pepper, and any hot chile pepper, salt, and red or black pepper you think it needs. Cover the pot and continue to cook over low heat.
When the greens seem tender (after thirty minutes to an hour), heat oil in a pot and stir fry the shrimp (or prawns) along with their marinade. Add them to the soup.
Cook soup (adding water or stock if desired) until it is the consistency you like.

cabali:

so can the recipe continue please; guys are hungry here amaka

Hey you, how u doing?

u on MSN?

I'ma hook up a recipe later today sha.

segedoobedoobedoo!!


please send me your yahoo or MSN ID again?
puweez
unolady1@hotmail.com

Dang final year is sooo wrong!!! Somebody should have told me sha, I would have goneto be obioma apprentice   

@ Segedoo

hey you!.!

I'm ok . Thanks 4 the concern

Sowwy for going MIA. You know what it's like in the village now.

I don't know about your own but mine bush small o, network connection no dey

and things have been pretty hectic since i got back.

I'll holla soonest with plenty of gist

Ingredients

1. Sliced oil bean seed.
2. Palm oil.
3. Dissolved potash.
4. Dry pepper.
5. Crayfish.
6. Seasoning (Maggi of your choice)

Preparation

1 .Put some palm oil in a bowl
2. Add some dissolved potash into it and stir until the colour changes and it gives a soapy taste.
3. Add salt, pepper, seasoning, crayfish and any other desired ingredients to taste.
4. Pour the oil bean seed of the desired quantity into it.
5. Stir until properly mixed and served.

bgeeze Enjoy! Hope it's not too late to help

b.t.w. segedoo & cabali, I had to reformat my PC, will add you onto my new MSN soon as I get a mo!
muah to all Nairalanders

Good to be back!!

Hey all,
Sorry about the long absence.
I went home to the villa in 9ja for the holidays Just got back last night.

Glad to see you guys are still going strong!!

Will post more later.

se y'all!!

Why are u in a rush?
There are lots of us in the same position as you now?

If it's causing you so much anxiety you obviously are not ready.

Do what we are all doing and wait till u are.

my 2 cents

cabali:

meanwhile, amaka what is the difference between Afang and okazi?

lol@cabali did you cook yet?

"Afang", "Ukazi" or "Okazi are the same leaves and are leaves from a climbing vine. Afang Leaves are high in protein.


The difference is in the style in which the soups are made I think. I posted both the recipes for the two different soups so you can see how they are prepared differently with the variety of ingredients in the soups.

naijafan, betta pesin

Sorry been out of action for a while busy with exams

iGnite, enjoy VI. Don't do anything I wouldnt do sha

Okro Soup

500g/llb assorted parts of meat (washed)
I medium smoked fish (washed)
225g / 8oz stockfish (pre- soaked)
22 5g / 8oz bushmeat (washed)
500g/ llb fresh okro
225g / 8oz bitter leaf (washed)
150ml / 5/7 oz palm-oil
3pt stock or water
I OOg / 4oz ground crayfish
25g / loz iru (locust bean)
I OOg / 4oz ground pepper


Place the washed meats in a large pot, add a drop of water or stock, season with salt and ground pepper and boil for 30 minutes or until tender. Add the smoked fish and stock fish, cook for another 10 minutes. Add the rest of the stock. Prepare the okro by washing thoroughly in cold water. Divide into two, finely chop one half and cut the rest into small rounds. Add the prepared okro together with the washed bitterleaf to the boiling soup and stir. Add the palm-oil and iru, allow to bubble and simmer for 5 minutes, sprinkle in ground crayfish and stir. Simmer for another 10minutes. Check seasoning and serve hot with pounded yam.

VARIATIONS
Fresh Pumpkin leaves (Ugwu), waterleaf or uzoza leaves can be substituted for bitterleaf in this recipe. It can also be cooked plain without using any of the vegetables. This is better known as lla Alasepo

Ukazi Soup

Ingredients:
Egusi(melon)
Ukpo or Achi(soup thickeners)
Achara(bamboo but the softer one)I don't know what they call it here
Ngara azu(small dry fish)
Ayiya(crayfish)
Azu okpo(dry fish)
Okporoko (stock fish)
Aku agbo(melon balls/biscuit) recipe coming up soon
Mgbe(kind of seafood, don’t know the English name)
Assorted anu (meat), also assorted bush meat and dry meat (kai to die for)
Manu nri (Palm oil)
Ukazi (shredded)

First cook your okporoko and other hard meat like cow leg and ox tail. Boil meat and azu okpo; add pepper and oil as the meat is boiling. Watch the tenderness, you do not want it to be soggy.
After add ukpo or achi…I prefer ukpo because of the taste. Allow few minutes and add ayiya and ngara azu and let it boil…. allow few minutes to boil, and then taste the sauce/soup to see if it is done. Also the color and the thickness of the broth should let you know if the ingredients are done.
At this time your soup should be slightly thick but not too thick like Eguisi soup…be careful adding Egusi at this time because it also serves as soup thickener.
Allow it to boil for few minutes then add the aku agbo and achara…few more minutes for it to simmer then add Ukazi leaves.

Hey guys,

sorry I missed all your posts.

I'm writing exams, so things are a bit hectic for me right now.

I have a couple more good recipes I will add later today.

Have a good one!

ahn ahn naijafan? no be you dey VI?

Hook the bros up now. abi you dey fear he go come spoil your own runs?

looks like he went to find her.

Hmm let's hope he will come and tell us when he does.

@ drrionelli always happy to help

@ jaybaby I hope he enjoys the soup sha


lol @ dennylove &TEE ZERO


@ cabali I dey fear to ask even , what's up on Saturday? am I invited too?

I guess we are curious to see if he don find her yet?

Kai oyinbo talk say "curiosity killed the cat" make I commot this thread sef

naijafan u too like toinstigate sha.
u o hear the man say he is looking for his "ONE AND ONLY"?

guys thanks for the appreciation. Hope you are trying out the recipes at home as well??

@ drrionelli I'm sorry I missed your questions.

as per the bushmeat it is almost like rabbit with a more gamey taste I think.

the kpomo you do not discard after cooking, it is an integral part of the soup now!!

I tried to answer the rest of your questions in a previous post about the rest of the ingredients. I trust that was helpful?

@ cabali, so when are you cooking?

lol



igbo is what is usually referred to as ganja, reefer, I don't know any other names.
Superman is a proponent of the edifying qualities of the stuff. you should open a thread and ask him about it

@ omoge are you speaking about the puff puff recipe? I use yeast so no I don't use baking powder.

@drrionelli I'm orry could you repeat your questions?

I think I missed them

ahn ahn who are these people in my thread!

no we are not

tee hee

@ Raymand Okoro feeling funky ehn?

dress abeg !

Is there such a thing as a perfect lady??

U guys stil atthis?

*smh*


@Raymand shey you know I'm Igbo, and we all know what your thots of Igbo girls are

lol @ bluenubian