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iluvpomo:
Yummy!!
Nice one OP ... btw, do you have any recipes for pomo/ponmo ?

Peppered Gizzard is simply Nigerian stewed gizzards. It is a tasty small chop, usually served as an appetizer at parties and other festive events.

It is also a big favorite in most homes; it is served on skewers and enjoyed as a dish by itself or served with some rice recipes.

The Nigerian peppered gizzard recipe is meant to be spicy, but you can twist it up to suit your taste bud. Especially if you've peptic ulcer, the spice level should be minimal.

Ingredients for  Nigerian Peppered Gizzards
• 800grams chicken gizzards
• 2 scotch bonnet and 1 red bell peppers
• 1 fresh red tomato
• 2 large onions
• 1 teaspoon Curry powder (optional)
• 1 teaspoon thyme
• 1 big Stock cube
• Salt (to taste)
• 5 tablespoons vegetable oil

For the Garnish you need:
• 1 green bell pepper (chopped into tiny cubes)
• 1 small red onions (chopped into tiny cubes)

Note: If you have fried pepper puree, you won't be needing the tomato and red peppers.

Preparation: 
• Clean the gizzards, remove the yellow lining and wash  with salted water or lemon juice. Then rinse in water, strain and set aside.

• Place the cleaned gizzards into a pot, pour enough water to cover it and season with half onion bulb, one stock cube, thyme and salt to taste. Cook until tender and set aside.

• In a sauce pan, heat up 5 tablespoons vegetable oil. Fry the gizzards in the oil until all sides are beautifully browned. Transfer onto a paper towel to absorb excess oil.

• Keep the sauce pan and the oil aside for later use. For a healthier option, you can grill the gizzards in the oven until brown.

• Chop the tomato, peppers and one large onion and blend until smooth. Don't add any water to the blender, the juice from the tomato will serve.

• Heat up the sauce pan, add minced onions, curry powder and stir-fry a bit, then pour in the blended pepper mix and fry until the sour taste of the pepper is gone.

• This takes about 15 minutes. You'll know the sauce is ready when the oil rises to the top of the sauce. If you have pepper sauce, skip this step.

• Now you can add the fried gizzards to the sauce; add  stock cube or salt to taste, mix thoroughly and simmer for 3 minutes, until the gizzards is softened a bit.

• Finally, add the garnish (the chopped green peppers and onions), mix thoroughly and put off the heat. That's it, your Nigerian peppered gizzard is ready.
 
• Nigerian Peppered Gizzard can be served by itself, with plantains, jollof rice, fried rice, coconut rice or plain boiled white rice. The choice is yours, Enjoy!

Source: http://www.versatileblog.com.ng/2017/11/nigerian-peppered-gizzard.html

Either way is good, not everyone want their stew smooth.

Tamarapetty:
wonderful meal, i dice my garden eggs though

It is very healthy and contains alot of vital nutrients. Imagine fried plantain, gizzard and tomato stew. It's just irresistible!

God2man:
How nutritious is gizdodo?

Scotch bonnet is a kind of pepper popularly known as Atarodo.

Clean2016:
What is Scotch bonnet?

Gizdodo is the combination of gizzards, fried plaintains and spicy tomato stew together. It is a delicious and popular dish in Nigerian homes and parties.

It is usually served with rice dishes but it also makes a perfect small chops, snack or starter at Nigerian parties. Gizdodo is simply awesome.

Ingredients:
• 3 Ripe Plantains
• 450gms Gizzard
• 1 can of Plum Tomatoes or 4 medium size Tomatoes
• 2 Big Bell Pepper
• 1 whole Onion
• 1 large Onion (chopped)
• ½ red, green, yellow Bell Pepper (chopped)
• 1½ Scotch Bonnet
• 1 tablespoon minced Ginger
• 2 cloves minced Garlic
• 2 Seasoning Cubes
• 1 tablespoon Curry Powder
• 1 tablespoon of your preferred Spice ( I use Aromat)
• ½ teaspoon Thyme
• Salt to taste
• Vegetable Oil

Directions:
• Blend the tomatoes, whole bell peppers, whole onion and ginger to a smooth paste, you could also blend or grind roughly if you choose to and set aside.

• Slice the red, green and yellow bell peppers. Also chop the scotch bonnet and large onion and set aside. Chop the gizzard into bite sizes and clean thoroughly. Dice your plantain and set aside.

• Add the gizzard into a small pot, add some of the chopped onions, 1/2 of the curry and thyme, 1/2 of the spice and water to cover the gizzard then boil on medium heat till tender.

• Pour 1 cooking spoon vegetable oil into a pot, place on a hob on medium heat. When it’s hot, pour in some of the chopped onions and fry till translucent, then add the minced garlic, saute till fragrant.

• Now, add the blended pepper mixture, the 2 seasoning cubes, the remaining curry powder, thyme, spice and salt to taste.

• Leave to fry for 15 minutes thereabouts or until pepper dries up a bit and oil begins to settle on top. Then, add 1 cup of stock (meat water), leave to cook for another 10 minutes.

• At this time, more oil should begin to settle to the top. Into a large frying pan or wok, add some oil, fry the plantain till moderately brown.

• Take the plantains out when it’s done, add more oil if needed and fry the gizzard till it browns. Decant some of the oil if you end up with too much.

• Now add the chopped peppers and onions, then sauté for 3 more minutes and add the plantains to the pot. Add stew to the gizzard and plantain in the pot, then stir to combine.

• Leave to cook for 2 minutes then switch off the heat, let the mixture simmer with the residual heat for further 2-3 minutes.

• That's it, your Gizdodo is ready. Serve with any rice dishes or alone. Enjoy!

Source: http://www.versatileblog.com.ng/2017/11/gizdodo-gizzard-plantain.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

You are right

McBeal10:
OMG, my favorite delicacy if you haven't tried it until now just know that you missed a lot

I used the off white colour garden eggs and it was so delicious, you should try it.

WhiteLavender:
Hmmm...yum yum.
Haven't tried this method though, usually boil the garden eggs and pound it but I'll try this.
What kind of garden egg did you use?

Garden Egg Sauce is delicious and locally made with palm oil, which gives it a unique flavour. It can also be prepared with vegetable oil but I do not recommend that.

The palm oil adds colour to the garden egg sauce. This means that when you fry with vegetable oil, it does not look as appetizing.

Unlike ofada stew, vegetable stew and sauce, garden egg sauce and egg stew is perfect for boiled white puna yam, boiled plantains and boiled potatoes.

Ingredients for Garden Egg Sauce
• 8 big garden eggs
• 1 cup palm oil
• 1 bulb onion
• Habanero pepper (as desired)
• Salt to taste
• 1 small ogiri, okpehe (iru)
• 2 small smoked mackerels
• 1 seasoning cube

Directions
• Rinse the garden eggs very well and remove the stalk. Cut the garden eggs into small pieces then blend, grind or pound them into a smooth paste and keep aside.

• Rinse and slice the onion into small pieces. Pound the pepper and okpehe in a mortar till smooth. Shred the smoked fish into small pieces and set aside.

• Pour the garden egg puree into a clean pot and cook till all or almost all the water dries up. Set it aside.

• Pour the palm oil into a clean dry pot and heat it up. Do not bleach it, you only need to heat till a piece of onion sizzles when added to the hot oil.

• When the oil is hot enough, add the onions and fry for about 2 minutes. Add the garden egg puree and stir fry for a bit.

• Cover the pot and cook-fry for some time and stir again till the small amount of water in the garden eggs puree dries up. the palm oil will also be separated from the puree.

• Add the okpehe, habanero pepper blend and salt to your taste then add the smoked fish, stir, cover and leave to simmer and it's done!

• Use the Garden Egg Sauce to eat Boiled White Puna Yam (best combo), Boiled Plantains and Agidi/Eko. If you fried the sauce with vegetable oil, use for Boiled White Rice and Boiled Potatoes.

Source: http://www.versatileblog.com.ng/2017/11/garden-egg-sauce-stew.html

cc; lalasticlala, MissyB3, Mynd44, Ddominique, Obinoscopy,

Lovely... Thanks for the tips!

JuanDeDios:
If you don't want to clean snails, you can buy cleaned frozen ones. They're available in many supermarkets across Lagos. You can cut out the whole process of frying nutmegs by buying mixed pepper-soup ingredients sold in open markets. They contain nutmeg and other relevant peppersoup ingredients. Besides you can make peppersoup without nutmeg. Just use scent leaves and curry leaves - that's what I use when I can't be bothered with all the ground stuff.

In life be opened to new ideas, whenever you see something new, try it before condemning. In my place we add thyme to pepper soup and it always comes out great. I am a food blogger and it's my responsibility to teach people what they don't know rather than following the crowd.

Jerrypolo:
You tried. However, it is a misnormal to add thyme or onions to pepper soup. It doesn't add up. Onions one can forgive but thyme?. I mean, who does that?

I know, just think about the end result.

MhizzAJ:
The procedure is quite stressful

Lol, you have to stop eating too much pepper. It is one of the causes of ulcer.

HEFAIROHLUWA:
JUST 2TABLE SPOON? U this people sef I think 10 table spoons is still okay. #pepper_them_gang

Snail pepper soup is very delicious and healthy for everyone. It is very nutritious and a great substitute for assorted, chicken and goat meat pepper soup.

You can make peppered snail by simply simmering the cleaned snails in peppered sauce and eat alone as an appetizer.

Here's snail pepper soup recipe. Enjoy!

Ingredients:::
• 20 small Snails (Cleaned and washed with Alum Or Lime)
• 3 Calabash Nutmeg seeds (Ehu/Ariwo)
• 1 teaspoon of Thyme
• 2 tablespoon ground chilli pepper (or as desired)
• 1 medium sized onion
• 2 seasoning cubes
• Salt to taste

Procedure:::
• Using an old frying pan, roast the nutmeg seeds. stirring constantly till you can smell it. Try to remove the outer membrane, if it comes off easily, then the nutmeg is done.

• Peel off the nutmeg skin and grind/blend or pound into a smooth powder and set aside. Slice the onions and set aside.

• Wash and place the cleaned snails in a medium sized pot. Pour water just enough to cover it, add the crushed seasoning cubes and chopped onions then bring to boil.

• Once it starts to boil, add the ground pepper, nutmeg, thyme and salt to taste then continue cooking for about 10 more minutes.

• Once the snail is done, leave to simmer for about 3 minutes and it's ready to be served. Enjoy!

Source: http://www.versatileblog.com.ng/2017/11/snail-pepper-soup.html

Lol.. means say na we we oo

RSVP:
Dis one still porsh sef...

palm oil, pepper and seasoning cubes don do us for school days even d thn no go done finish before we go start chop ham inside pot and if you won come dey form burti pikkin...na minus one be dat.

We dey like ham.

Okpehe rice is a traditional Nigerian meal common amongst the ajepako in rural areas. it is made with palm oil and other local ingredients.

This delicacy is also known as palm oil rice and is similar to the nigerian jollof rice but made with locally sourced ingredients such as okpehe/iru, scent leaves, crayfish e.t.c .

Nigerian okpehe rice/palm oil rice has palm oil as its base with pepper puree. This tends to give it that unique local flavor most people enjoy.

If you don't have okpehe, ogiri, iru or dawadawa, you can always prepare palm oil rice without it. Although the addition of any of the listed tends to give the dish its authentic local flavor.

Ingredients:::
• 3 Cups Rice
• 3 Cooking spoon Palm oil
• 1 small Okpehe, Ogiri/Dawadawa or 1/2 cup Iru
• 2 medium sized Smoked fish - Optional
• 1 cup ground Crayfish
• A handful dried Prawns - Optional
• 1 medium sized Onion - chopped
• 1 cup Freshly ground pepper Puree (3 Scotch bonnet, 6 Chili, 2 Tatashey) (Or as desired)
• 2 Seasoning cubes
• Salt to taste
• A handful of chopped Curry leaves/ Scent leaves -Optional

Directions:::
• Wash and grind the tatashey, scotch bonnet and chili pepper together and set aside. Wash and slice the onions and vegetable you'll be using and set aside as well.

• If you're making use of dry prawns, remove the sharp heads by breaking off gently. Rinse and set aside. To prepare the smoked fish, gently open up the fish, remove the bones and gut, rinse and set aside.

• Wash the rice and parboil with clean water. Rinse and drain the excess water in a sieve and set aside.

• On medium heat, heat up the palm oil for about 4 minutes (don't bleach it). Add the chopped onions and leave to fry for about 2 minutes then add the pepper puree into the oil and stir-fry for about 5 mins.

• Add the okpehe (Dissolve in a little water before adding), add the dry prawns, ground crayfish and washed smoked fish then top up with water enough to cover the rice.

• Add salt to taste, crushed seasoning cubes and leave to cook for 7mins. Now add the drained parboiled rice and cook until the rice is half done.

• Next, add the sliced leafy vegetable (if using any), stir with a spoon to mix well and leave to cook covered till the liquid in the pot gets absorbed by the rice.

• Turn off the burner and your Okpehe rice is ready to be served. Enjoy!

Source: http://www.versatileblog.com.ng/2017/11/okpehe-rice-palm-oil-rice.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

Lol.. If you're not married to a lady and she takes the responsibility of cooking for you and later realise you can cook for yourself and she stops or start making excuses. Instead of complaining, you should be grateful because she is not obligated to make your meals.

gmajor10:
I'll try your way sooner, but I'll add plenty kpomo....
Quick question, why is it that when a lady realises a guy can cook they become lazy, using saying you can take care of yourself nah.

Thanks.. As long as you enjoy it, make it your way.

gmajor10:
Nice one dear, I love ofada sauce. Though I prepare mine differently.

Ofada stew is a local stew specifically made for ofada rice, it has an authentic and distinct taste from any other Nigerian stew you must have had.

Everything about ofada stew is irresistible. It is made with locust beans, green peppers, red peppers, assorted meat, dried fish, palm oil and other ingredients.

Ingredients:::
500g Ofada Rice
4 Cooking Spoons of Palm oil
12 Red scotch bonnet pepper (Ata rodo)
1 Green bell pepper
2 tbsp of Locust beans (Iru)
500g Assorted meat
3 tbsp Crayfish
1 Red Onion
2 Seasoning cubes
3 Red Bell pepper (Tatashey)
Salt to taste.

Cooking Directions:::
• Rinse the beef and assorted meat with clean water and dice into small bits, place in a medium sized pot.

• Add the seasoning cubes, salt to taste, diced onion and 2-3 cups of water. Leave to cook till tender for about 30 minutes. Set aside.

• Remove the seeds from the red bell pepper. Wash all the red bell pepper thoroughly with clean water including the red scotch bonnet (Ata Rodo) and place in a blender.

• Blend partly rough. Pour the pepper puree in an empty pot and cook till all the liquid evaporates leaving the pepper concentrated puree. Set aside.

• In an empty medium sized pot, heat the palm oil for about 10-13minutes. This process is known as bleaching.

• Add the pepper puree and locust beans and stir fry for 5 minutes then add the assorted meat stock including the assorted meat and beef, crayfish.

• Taste to see if you need some more salt, stir and cover the pot. Turn down the heat and leave to simmer for about 15 minutes.

Your delicious pot of ofada stew is ready. Serve with ofada rice. Enjoy!

• Before cooking Ofada rice, remove the stones. Wash the sorted rice severally with clean water and place in a small pot.

• Add some water just enough to cover the rice. Parboil for 10 mins and turn out into a clean bowl.

• Wash the parboiled rice with clean water and turn back into the pot. Add some salt and clean water. Boil till the rice softens.

Source: http://www.versatileblog.com.ng/2017/09/ofada-stew-rice-make-nigerian-recipe.html

cc; lalasticlala, Mynd44, MissyB3 Ddominique, Obinoscopy,

Snail meat also known as Congo meat is a popular delicacy most people enjoy in Nigeria. An average snail contains 80% water, 15% protein and 2.4% fat.

You can make pepper soup with snail meat or simply simmer the cleaned snails in peppered sauce and eat alone as an appetizer.

Once cleaned and prepared, it can be added to soups, stews or even sauces. Peppered snails would definitely get your taste buds watered.

When cooking snails, it’s best not to overcook it so it doesn't get too soft and lose that crunchy feel which is the best part. Here's the recipe to make peppered snails.

Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Meal type: Side Dish, Appetizer
Misc : Serve Hot

Ingredients:::
• 20 Small Snails (Cleaned and washed with Alum Or Lime)
• 1 medium sized Red Onion (Sliced in rings)
• ½ Seasoning cube (Crushed)
• 2 tbsp. Tomapep puree or pepper puree (Use either of the two)
• ¼ cup Vegetable oil for frying
• Salt to taste

Directions:::
• Wash and place the snails in a medium sized pot. Add ½ teaspoon salt with 1 cup of water and steam on medium heat for 10mins. Drain the water and set aside

• In a frying pan, heat the vegetable oil till hot. Add the sliced onions and stir fry for 1 minute. Add the “Tomapep” or Pepper puree, crushed seasoning cube, pinch of salt and stir fry for 2 minutes.

• Add the snails and stir together to incorporate. Leave to simmer for 5 minutes. Turn off the burner and garnish with green and red bell pepper. Serve hot with your favourite drink. Enjoy!

Source: http://www.versatileblog.com.ng/2017/10/peppered-snail-nigerian.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

Lol... you're very funny

Probz:
Which sane onye Igbo doesn’t prefer ofe akwu to tomato stew, hm?

Really

Yes, try it and see

Buka stew is a popular delicious Nigerian fried pepper stew. It is a spicy, savory stew made with tomatoes, hot peppers and spices.

Buka Stew/Obe Ata Dindin is very common in restaurants and local food kiosks. If you are longing for that mamaput style pepper stew, here's the Obe Ata Dindin stew recipe for you.

Ingredients:
• 500grams of assorted meat (beef, shaki, ponmo)
• 10 whole tomatoes
• 2 large red bell peppers/tatashe
• 4 scotch bonnets/atarodo
• 100ml Palm oil
• 2 medium sized Onions
• 1 teaspoon garlic powder/ a garlic cloveaa
• 2 tablespoonful ground crayfish (optional)
• 4 hard boiled eggs (optional)
• Salt to taste
• 2 Seasoning cubes

Direction for cooking Buka Stew/ Obe ata dindin
• Cook the meat you would be using and keep aside for later use. If you want to add eggs, then boil them also, peel off the shell and set aside.

• Add the pepper, tomatoes and one onion in a blender and blend (you can also make use of canned tomatoes if you don't have fresh tomatoes).

• Make sure to add little water as you blend, but if you end up with a watery mixture, simply add it to a pot and boil to remove excess liquid.

• Next, place a pot on medium heat, pour in the palm oil and heat it up until it is very hot (but not smoking), then add the meat and fry until dry, take them out and set aside.

• Now, add the remaining onion (chopped) into the hot oil, fry a bit and then add the blended tomato mixture. Fry until the mixture loses its sour taste, or until the oil rise to the top.

• Next, add the garlic powder, seasoning cubes, ground crayfish and salt to taste. Mix thoroughly, cover and leave to cook for 2 minutes.

• Add the fried meat and mix well then cover the pot and simmer for 5 minutes and put off the heat. Add the boiled eggs and your Buka Stew/Obe Ata Dindin is ready... Enjoy!

Obe Ata Dindin/Buka stew can be served with jollof rice, plain boiled rice, boiled yam, fried Plantain, boiled sweet potatoes, boiled Irish potatoes and fried yams.

Source: http://www.versatileblog.com.ng/2017/10/buka-stew-obe-ata-dindin.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

Catfish pepper soup is a popular delicacy known as point and kill in Nigeria. It is delicious, healthy and has a distinct taste.

• Prep time: 15 mins
• Cook time: 15 mins
• Total time: 30 mins
• Misc: Serve hot

Ingredients:::
• 1 medium sized Catfish
• 3 Calabash Nutmeg seeds (Ehu/Ariwo)
• 4 Habanero Pepper or chili pepper - ground
• 2 tbsp ground Crayfish
• A handful scent leaves
• 4 Utazi leaves
• 1 medium sized onion
• 2 seasoning cubes
• Salt to taste
Calabash nutmeg is also known as; Gudan Miya, Ikpoosa, Ehuru, Ehu, Posa, Iwo, Erhe.

Directions:::
• Cut the onions into tiny pieces and set aside. Wash and pick the scent leaves and utazi leaves, slice into smaller pieces and set aside.

• Using an old frying pan, roast the Ehu seeds (stirring constantly) till you can smell it or take one of the seeds and try to remove the outer membrane.

• If the membrane comes off easily, then the Ehu is done. Peel off the skin and grind the ehu in a dry mill.

• Or you can roast the calabash nutmeg seed over direct flame. Remove the shell and pound into a smooth powder.

• Cut the catfish into 1-inch thick slices and wash. Bring some water to boil and pour in the pieces of fish, stir and remove immediately.

• This toughens the skin of the fish so that it does not fall apart during cooking. Place the pieces of catfish in a pot, add water just enough to cover the fish.

• Add the crushed seasoning cubes, onions and bring to boil. Once it starts to boil, add the ground pepper, ehu, crayfish, salt to taste and continue cooking for about 5 mins.

• Once the catfish is done, add the chopped leaves. Leave to simmer for about 3 minutes and it's ready! Serve the catfish pepper soup hot!

Source: www.versatileblog.com.ng/2017/10/catfish-pepper-soup.html

Wow she is my namesake lookalike

Beef Stew is simply tomato stew and beef pieces incorporated. It is a delicious savory stew made with beef and is similar to chicken and fish stew.

Nigerian Beef Stew can also be used for preparing jollof rice, beans and coconut rice. Just take out the beef from the stew and you have a plain stew to use for any recipe that calls for red stew.

Ingredients for Nigerian Beef Stew
• 500g beef (or assorted beef,such as cow skin (ponmo) or tripe (shaki)
• 1.5kg Fresh tomatoes or tinned tomato puree
• 100g Canned tomato paste (optional)
• 1 litre Vegetable oil
• 2 or 3 medium bulbs Onions
• 5 Habanero Pepper (atarodo)
• 2 stock cubes
• 1 tablespoon Thyme
• 1 tablespoon Curry
• Salt to taste

Cooking directions for Nigerian Beef Stew
• Wash and cut the meat into bite-able sizes. Place in a pot and add water, thyme, curry,1 stock cube and salt to taste.

• Cook the meat until its done and fry/grill, then set aside and reserve the beef stock. Slice one of the onions and set aside.

• Open up the canned tomato paste, scoop out the content into a bowl and dilute with a little water and set aside.

• Next, grind the tomatoes, peppers and onions. If you are making use of only the thick tomato paste, simply dilute it in a little water and set aside.

• Pour the ground tomato mix into a pot and leave to boil until the consistency is thicker and the excess water is dried up.

• Heat up the vegetable oil, add some onions and fry then add the cooked tomato mixture and fry for 5 minutes then add the diluted tomato paste and fry for 20 minutes.

• Or until the tomato looses its sour taste. Stir continuously to prevent burning at the bottom. Add the beef stock and cook for 10 minutes.

• Next, add the fried beef, remaining stock cube and salt to taste. Cover and leave to simmer for 5 minutes.

You'll notice at this stage that the oil has risen to the top of the stew. That's it, your Nigerian Beef Stew is ready.

Note: Scoop out the excess oil and preserve in the fridge to re-use again for Nigerian soups, stews, beans, plantain and yam recipes.

Nigerian Beef Stew is usually served with boiled rice, fried/boiled yams, plantain recipes and beans recipes. Enjoy!

Source: http://www.versatileblog.com.ng/2017/10/beef-stew-nigerian.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

Abeg make we end this chat, good bye.

Pidginwhisper:
The appointment no go be problem as na family doctor...shey na lag you dey ni?

No Benue state, Makurdi.

Pidginwhisper:
The appointment no go be problem as na family doctor...shey na lag you dey ni?

You are welcome

elyonchee:
I have learnt a lot thanks

Yes, so tell me you don get doctor appointment for the tests.

Pidginwhisper:
you don agree??