POWDERED SOYA BEANS MILK RECIPE

Powdered soya beans milk is a very healthy and nutritious milk that is very good for the body, especially for babies.

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Main Ingredients
•Soya beans seeds (4 cups)

Optional Ingredients
•Smoked Prawns or crayfish
•Unripe plantain (fried or roasted)
•Fried groundnuts ( 1 cup )
•Cashew nuts (1 cup )

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Utensils to be needed
•Tray
•Spoon
•Sieve
•Bowls
•Cooking pot
•Frying pan
•Grinding machine/mill

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Preparation

•Make sure you select the soya bean seeds to remove dirt, stone and the bad bean seeds from the bulk. Select as you would do for beans before cooking.

•Fry your groundnuts/peanuts or buy already fried one from the market.

•Cut the peeled unripe plantain into very thin flakes and bake with your oven till crispy, but not burnt or buy already fried unripe plantain (kpekere). You can peel the plantain, cut into flat chips and sundry or you can also fry it in a dry pot over fire.

•If you are using cashew nuts, make sure you fry it as you would do for groundnuts.

•Select your prawns or crayfish from dirt and sand.

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PREPARATION

There are 2 methods of making powdered soya beans milk.

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METHOD 1

Step 1: In an empty pot or frying pan, stir-fry the soya beans on low heat, till the soya bean seeds start turning slightly brown in colour and the skin can easily peel off like a well fried groundnut when done.

Step 2: Spread on a tray to cool, before proceeding to the mill for grinding.

Step 3: Take it to the grinder, they should loosen their engine, grind to scatter the bean seeds. It would be cracked, so you can separate the shaft from the beans.

Step 4: Put it on a tray and blow off the chaff.

Step 5: After this, transfer back the peeled soya beans for proper grinding into smooth powder.

Step 6: When completely smooth at this point, you can add all or any of the optional Ingredients of your choice, like ( peeled fried groundnuts, smoked prawns or crayfish, unripe plantain, and fried cashew nuts) and grind for the last time.

Step 7: Then spread out on a tray to cool, before storing in airtight containers or bottles.

Step 8: Your soya beans milk powder is ready.

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METHOD 2

Step 1: Parboil your soya beans for 25 to 30 minutes or pour very hot water on your soya bean seeds and allow to soak for 30 minutes, then drain off and rinse with cold water to stop the cooking process.
Note: This step is done in order to extract the excess acid the soya beans contains.
Note also: you can boil your soya beans 3 day before making the milk powder, so that you can allow the beans to dry properly.

Step 2: Wash to remove the hulls or skins from the soya beans seeds.

Step 3: Dry/preserve the peeled soya beans under the sun for 2 to 3 days, in order to let it dry very well.
Note: you can also dry your peeled soya beans in your oven for few minutes.

Step 4: After the 2 to 3 days, fry your dried soya bean seeds on low heat and leave to cool.

Step 5: Then grind or blend the fried soya beans and you can add all or any of the optional Ingredients of your choice, like ( peeled fried groundnuts, smoked prawns or crayfish, unripe plantain, and cashew nuts), and grind to smooth powder.

Step 6: Then spread out on a tray to cool, before storing in airtight containers or bottles.

Step 8: Your soya beans milk powder is ready.

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Preserving your powdered soya beans milk

•Soya beans powder can be stored in airtight containers or bottles, for a very long time.

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How to serve powdered soya beans milk

•Soya bean milk powder can be added to your pap/Akamu and tea.

•It can be served with milk for baby.

•You can add this soya beans powder to water, to make soya milk or you can use it for desserts, smoothies or even in any recipe of your choice to increase the protein content of the food.

•Add prawns or crayfish to grind with the soya beans, if you are preparing it for your baby.

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Tips for making powdered soya beans milk

Tip 1. If you have a heavy duty blender or miller, loosen the grinder and pass the soya beans through once to separate the skins from the beans. Then carefully blow away the skins.

Tip 2. Make sure you fry your soya beans on low heat for 15 minutes or when it turns more brownish.

Tip 3. You can add this soya beans powder to water, to make soya milk or you can use it for desserts, smoothies or even in any recipe of your choice to increase the protein content of the food.

Tip 4. Add prawns or crayfish to grind with the soya beans, if you are preparing it for your baby.

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FISH ROLL

Ingredients for fish roll filling
▪Fish ( mackerel, tuna, salmon, or any fish of your choice )
▪Chopped onion
▪Stock cubes
▪1 tsp of curry powder
▪1 tsp of garlic powder
▪1 tsp of ginger powder
▪1 tsp of thyme
▪Salt to taste
▪Pepper to taste

Ingredients for fish roll dough
▪350g of plain flour
▪100g of butter
▪1 raw egg
▪1 tbsp of baking powder
▪3 tbsp of sugar
▪Cold water ( as needed )
▪1 tsp of salt
▪150ml of milk ( optional )
▪Pinch of nutmeg ( optional )

For frying the fish rolls
▪Vegetable oil ( for deep frying )
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Utensils to be used
•Mixing bowls
Measuring cups and spoons
•Rolling pin
•Tray
•Fork, spoon and knife
•Deep frying pan
•Kitchen towel
•Wooden spoon or spatula
•Sieve
•Paper towels
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PROCEDURE

The making of the fish filling

Step 1: Place the fish in a cooking pot, Add little water, onion, curry, thyme, garlic, stock cubes, pepper, and salt and cook, until the fish is done.

Tip: you can also make use of any canned cooked fish, but you won't need to cook it again.

Step 2: Now, take out the cooked fish and some of the cooked onions and leave to cool a bit. ( Note: The cooked onion keeps the inside of the fish roll moist after frying ).

Step 3: After steaming your fish, your can fry it with your onion, garlic, ginger, pepper, stock cubes, salt. Then take out the bones of the fried fish, mash it and set aside.
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The making of the dough

Step 4: In a bowl, add the flour, baking powder, nutmeg, sugar, salt, and mix together.

Step 5: Add the whisked egg and melted butter in the flour mixture, mix well with your cleaned hands, until it comes out crumbly.

Step 6: Then add cold water to it, bit by bit, until you get your consistency of your choice. Keep mixing until you get a firm dough.

Step 7: knead the dough and leave it to rest for 10 to 20 minutes, by covering it with a kitchen towel or aluminum foil.
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The making of the fish roll

Step 8: After 10 to 20 minutes, place the dough on a floured flat table/board, cut out a small piece and roll flat with the rolling pin to about 1/8 inch. Cut out the edges to form a small rectangle/square shape, ( depending on the shape and size of your choice. )

Step 9: Add a spoonful of the mashed fish at the edge of the dough and tightly roll the dough to the edge. Make sure you use water to seal the edges of the dough, which serves as a glue.
Repeat this process for the remaining dough.

Step 10: Heat up the vegetable oil on medium heat until very hot and fry the fish roll until golden brown colour and place in a sieve lined with paper towels, to absorb excess oil.
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Serve
•You can serve your fish roll with any soft chilled drink of your choice.

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OKRO SOUP RECIPE

Description
This soup is also known as either draw soup, okra soup or lady's finger soup.

Main Ingredients
▪Okro ( 300g or 30 pieces )
▪Meat or fish ( of your choice )
▪Palm oil ( 3 cooking spoon or more )
▪Stockfish ( 1 big sized )
▪Dried or smoked fish of choice
▪Crayfish ( 1 grounded cup )
▪Bitter leaf, vegetable leaf or uziza leaf
▪Onion ( 1 chopped bulb )
▪Red or yellow flesh peppers
▪Stock cubes ( of your choice )
▪Salt to taste

Optional ingredients
▪Fresh tomatoes ( 4 big sized )
▪Prawns or shrimps ( fresh or dry )
▪Cow skin ( kpomo )
▪Ogiri okpei ( locust beans ) 1 wrap
▪Fresh iced fish
▪Ogbono ( 100g grounded )
▪Snails ( 8 big sized )
▪Periwinkles ( Removed )1 cup

Alternative ingredients
▪Bitter leaf, vegetable leaf or uziza leaf
▪Dried or smoked fish
▪Meat or fresh fish
▪Prawns or shrimps ( fresh or dry )
▪Red or yellow peppers
▪Dry or fresh peppers
▪Unremoved or Removed periwinkles

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PROCEDURE

Preparation before cooking

•Wash and chop/slice your okro with a knife or grater into tiny pieces.

•Pluck, wash, and shred your vegetable leaves.

•Wash the removed periwinkles, dried or smoked fish, stock fish and other ingredients and set aside.

•Chop your onion.

•Grind/blend your peppers and crayfish, separately and set aside.

•Parboil your meat and other ingredients.

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Cooking of the okro soup

There are 2 main methods of preparing okro soup:
Cooking method and frying method. The choice is yours, to use any of the methods.

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Frying Method

Step 1: Pour your palm oil into a dry cooking pot, and once the oil is hot, add the chopped onion and fry until d onion becomes translucent.

Step 2: Add in your fresh ground pepper, fresh ground tomatoes, ogiri and some grounded crayfish and fry. ( If only, you are using any of the ingredients. )

Step 3: Add the chopped/grated okro into the pot, fry on low heat and stir vigorously for about 2 minutes to start the drawing process.

Step 4: Add in the meat/fish stock bit by bit and stir till it starts drawing.
When the meat stock is exhausted and you feel that the soup is still thick, you can start by adding hot water, till you get the consistency of your choice.

Step 5: Add in the meat, and others ingredients you steamed with the meat, except the fish.

Step 6: You can now add in the remaining ground crayfish into the cooking soup.

Step 7: If your choice of vegetable is bitter leaf, add it at this time and cover for 5 minutes without stirring it.

Step 8: Add in your smoked fish or dried fish and removed periwinkles.

Step 9: Taste for salt and other spices.

Step 10: You can now add water bit by bit to your own consistency of your choice and let it cook for 5 minutes. ( This step is optional )

Step 11:
Note: if you are using pumpkin leaf ( ugwu leaf ), this is the right time you will put it, cover the pot and allow to simmer for 2 to 5 minutes. Always make sure your pumpkin leaf is half done.

Step 12: Turn off the heat and your okro soup ready.

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Cooking Method

Step 1: Steam the meat, fish, stockfish, smoked/dried fish, kpomo, or snail etc. to soft for consumption. When it has done, separate the fish and set aside, if only, you don't want the fish to disintegrate/scatter in the soup.

Step 2: Add in your grounded pepper, grounded crayfish, ogiri, and stock cubes.

Step 3: Add in your palm oil into the cooking pot and allow to boil for 5 minutes.

Step 4: If you are using bitter leaf, you can add it now, cover the pot, and allow to cook for 4 minutes before stirring it.

Step 5: You can now add in your sliced/grated okro into the cooking soup and simmer for 1 minute.
Note: It is better to cook your okro half done.

Step 6: Taste for salt, other ingredients and spices.

Step 7: You can now add in your removed steamed fish in the cooking soup pot.

Step 8:
Note: if you are using pumpkin leaf ( ugwu leaf ), this is the right time you will put it, and allow to simmer for 1 minute. Always make sure you cook your pumpkin leaf half done.

Step 9: Turn off the heat and the okro soup is ready.

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Preserving

Okro soup usually spoiled quick, the best way to preserve it, is to put it in the fridge or freezer.

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Eaten / Served

Your okro soup can be served with either garri, fufu, pounded yam, semolina, semovita, amala or any swallow of your choice.

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There are different ways you can prepare your eggs.
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MOI MOI RECIPE

Main Ingredients
▪2 cups of beans.
▪Cooked fish, meat or chicken
▪Fresh peppers ( of choice )
▪1/2 cup of grounded Crayfish
▪Diced 1 medium bulb onion
▪2 stock cubes
▪Salt to taste
▪Fish or meat stock
▪3 tablespoon of vegetable oil
▪5 eggs ( 3 boiled eggs and 2 whisked eggs )

The following ingredients are optional:
▪Tatashe or shombo ( for colouring )
▪Ground nutmeg
▪Curry and thyme
▪Ginger and Garlic
▪Green or red bell pepper ( for flavour )
▪Smoked prawns or shrimps
▪Coconut milk or flavour

Alternative Ingredients
▪Beans of choice
▪Meat or fish
▪Fresh or dry pepper
▪Tatashe or shombo
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Utensils to be used:
•Mixing bowls
•Measuring cups and spoons
•Deep cooking pot
•Wooden spoon or spatula
•Sieve or colander
•Blender or hand mixer
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Moi moi containers
•Banana leaves
•Uma leaves
•Plastic containers
•Foil plates
•Foil papers
•Nylons
•Ramekins
•Aluminum foil pans
•Tomato, milk, butter used cans
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PROCEDURE

Step 1: Firstly, you need to select your beans in order to remove dirt and stone, then soak the beans in a lukewarm water or cold water and allow to soak for several hours ( 1 to 3 hours ) or until the beans skins fall out easily. The beans should be able to peel and break into 2 easily after soaking for several hours.

Step 2: After soaking your beans, you can decide to use your hand or mortar and pestle, or blender to remove/peel the skins.

Method 1:
Rub the beans in between your palms to peel off the skins.

Method 2:
You can peel your beans skins with your blender. Pour your beans in your blender, add twice as much water at the beans.
Pulse the blender briefly for 3 to 4 seconds about 3 to 4 times.
The aim is not to blend the beans but to break up the beans a little bit, so that the skin will fall easily.

Method 3:
Pour your beans in the mortar, and pound your beans lightly with your pestle.
The aim is not pound the beans but to break up the beans a little bit, so that the skin will fall easily.

Step 3: Pour the beans back into a bowl and fill it with water.
Agitate the beans with your hands to and fro, until the skins of the beans float to the top of the water.
Pour of the skins into a sieve and repeat this process until the beans is skin free.

Step 4: Transfer the peeled beans into a Blender/grinding machine, add your diced onion, cut fresh peppers, and cut tatashe, inside the blender/grinding machine. Add your water or fish/meat stock almost to the level of the beans and blend/grind on high speed until you get a smooth consistency.

Step 5: Pour your blended/grinded beans paste into a large bowl and add your ground crayfish, stock cubes, salt to taste, whisked eggs, vegetable oil, ( few slice onions and pepper to taste) and stir together, until all the ingredients have been well Incorporated.

Step 6: Slice some hard boiled eggs and set aside.

Step 7: Steam your fish or meat or chicken with, pepper, onion, stock cube, salt to taste, and water. Remove the bones of the fish or meat, cut into small pieces and set aside.

Step 8: Pour in the beans paste mixture in your aluminum foil pans, or nylons, or cover plastic plates. Drop your fish or meat or chicken and your sliced egg in it and seal the cover of the plates or foil pans.

Step 9: Add about 2 to 3 cups of water in a cooking pot and allow to boil. Grease your moi moi plates/ containers with vegetable oil. If you prefer banana leaves/ Uma leaves, then wash thoroughly and leave to dry out in a sieve.

Step 10: Line the base of the cooking pot with either foil paper or cloth and careful arrange the moi moi in the boiled pot.

Step 11: Add water in the cooking pot simultaneously, like for every 10 minutes in order to prevent the moi moi from burning and cook the moi moi for 40 minutes to 1 hour. To check if the moi moi has done, insert a toothpick into the middle of the moi moi, if the toothpick comes out dry, fairly clean, and without moist, the moi moi is cooked.

Step 12: After the moi moi has done, turn off the heat, bring it down and allow it to cool.
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Preserving
•Your moi moi can be preserved in the fridge for few days.
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Serve
•Moi moi can be served as a meal or snack.

Moi moi can be eaten alone, but in most times, it is served with other Nigerian foods such as pap, custard, fried rice, Jollof rice, bread or white rice and stew.

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BANGA STEW/SOUP ( OFE AKWU ) RECIPES

Description
•In Igbo land, this food is usually called Banga stew while in Delta state, it is usually called Banga soup.
•Banga soup means palm fruit/nut soup and is to the people of the southern part of Nigeria ( Niger Delta ).
•It is quite similar to ofe akwu ( Igbo style of palm fruits soup ) and Abak Atama ( Efik style of palm fruit soup ), with the only difference being the type of spices and herbs in preparation.

Igbo version of Banga soup ( ofe akwu ) main Ingredients
▪Fresh palm fruits ( banga )
▪Meat or fresh Fish ( of your choice )
▪Banga spices
▪Scent leaves ( a handful )
▪Stockfish ( 1 large head )
▪Dried or smoked fish
▪Pepper to taste and choice
▪Crayfish ( ground )
▪Onion ( 1 chopped bulb )
▪Stock cubes ( of your choice )
▪Salt to taste

Optional Ingredients for ofe akwu
▪Snails
▪Catfish
▪Ogiri ( locust beans )
▪Cow skin ( kpomo )

Alternative ingredients
▪Palm fruits or tinned palm fruits oil
▪Dried or smoked fish
▪Dried or fresh peppers
▪Meat or fresh fish

Cooking of the ( ofe akwu ) Banga soup:

Step 1: Parboil your meat or fresh fish.

Step 2: Extract the Banga oil from the palm fruits.

Step 3: Place the Banga fruits extract in a pot and allow to boil for 30 to 40 minutes or until the oil begins to rise to the top of it.

Step 4: Pour in your meat/ fish Stock into the cooking pot.

Step 5: Add in your grounded pepper, grounded crayfish, stock cubes, ogiri, and Banga spices and brings to boil.

Step 6: You can now add in the steamed meat or fish into the cooking soup.

Step 7: Add in your scent leaves and allow to simmer for few minutes.

Step 8: Taste for salt and other spices.

Step 9: Turn off the heat and your off akwu is ready.

Eaten/ serve
The ofe akwu can be eaten with white boiled rice, yam or any swallows of your choice.

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Tips for cooking Banga soup and ofe akwu

Tip 1: Palm oil is a pure oil extracted from the palm fruit pulp at high temperature while the palm fruit oil extract is on a very low temperature and is a mixture of oil and water and it contains less saturated fat than palm oil.

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dmltoyin:
Tasty
Lovely memories I have serving at Akwa ibom state
Simply irresistible

Front page worthy

Cc lalasticlala Mynd44

you are really right.

AFANG SOUP RECIPE

•It is a tasty, nutritious Nigerian soup, native to the Efiks/Ibibios.
•The Nigerian Afang soup should not be confused with the okazi soup, native to the people of the Eastern part of Nigeria.
•The igbos have a similar soup known as okazi soup. The only major difference is that, thickener is added to okazi soup to increase its thickness, but Afang soup gets its thickness from the bulk of vegetable used in preparing it.

Main Ingredients
▪Afang/okazi leaf ( 3 bunches )
▪Water leaf ( 4 bunches )
▪Meat ( of your choice )
▪Dried or smoked fish ( of choice )
▪Cow skin ( kpomo )
▪Stockfish ( 1 big sized )
▪Periwinkles ( unremoved ) 1 cup
▪Palm oil ( 5 cooking spoon or more )
▪Red or yellow fresh pepper
▪Crayfish ( ground ) 1 cup
▪Stock cubes ( of your choice )
▪Salt to taste

Optional Ingredients
▪Snails ( 8 big sized )
▪Dried prawns or shrimps
▪Dry Catfish ( big sized )
▪Onion ( 1 chopped bulb )

Alternative ingredients
▪Dried or smoked fish
▪Dried prawns or shrimps
▪Red or yellow peppers
▪Unremoved or Removed periwinkles
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PROCEDURE

Preparation before cooking.

•Pluck, soak, wash and finely shred the Afang leaves into tiny bits( thin slices preferably ) and grind, blend or pound and set aside.

•Pluck, wash and finely shred the water leaves into tiny pieces and set aside.

•Clean the shelled periwinkles, dried fish or smoked fish, stock fish and other ingredients and set aside.

•Chop your onion ( only, if you are using it ).

•Grind/blend your peppers and crayfish, separately and set aside.

•Steam your meat and other ingredients.

Cooking of the Afang soup.

Step 1: Steam the meat and when it is almost done, add the dry fish or smoked fish. Cook until all are properly cooked, remove the fish and set aside, if only, you don't want it to disintegrate/scatter in the soup.

Step 2: Add the cut periwinkles.

Step 3: Add in the palm oil, grounded crayfish and grounded pepper and allow to boil on medium to low heat for 10 minutes.

Step 4: Now add the sliced water leaves and leave to boil for 3 to 5 minutes on low heat.

Step 5: You can now add in the removed steamed fish into the cooking soup.

Step 6: Finally add in the Afang leaves/okazi leaves into the cooking soup and leave to boil.

Step 7: Taste for salt, other ingredients and other spices. Stir thoroughly and leave to simmer for 2 minutes on low heat.

Step 8: Turn off the heat and your afang soup is ready.
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Preserving
The only way of preserving your Afang soup, is to put it in plastic containers and put in the fridge/freezer, but freezer is more preferable.
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Eaten/Served
Your vegetable soup can be served with either, fufu, eba/garri, pounded yam, semolina, semovita or white boiled rice.
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Tips for making Afang soup


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Bitter leaf Soup Recipe – Ofé Onugbo
Ingredients:
– 1kg of assorted meat (Beef, ox tail, shaki, cow leg, goat meat)
– I medium dry fish
– I big size stock fish
– 100grams grounded Crayfish (as desired)
– 2 seasoning cubes
– 2 tablespoonfuls dried grounded red hot chilli pepper(prefer fresh pepper)
– 10 tablespoonful of red palm oil (I use fresh palm fruit, pound, squeeze and use d liquid)
– 1kg white cocoyam
– Freshly squeezed or dried bitter leaf
– Salt – ½ teaspoonfuls (to taste)
– 10 cups of water
- 2 wraps of Ogiri (optional)
Preparation
Cooking Time : 90 minutes
Method :
1.Wash the assorted meat in clean warm water. Put the assorted meat in a pot, add about a cup or two of water and two seasoning cubes, half the sliced onion, salt to taste, bring to boil for about 20 minutes.

2. Wash the stock fish with sponge to remove sand and allow running under plenty of tap water. The stock fish is best soaked overnight to allow it absorbs water and become tender. Cut the stock fish into servable bits and add it to the boiling meat. Allow to boil for 5 – 10 minutes.

3. Then add washed dry fish in the whole mixture of assorted meat, stock fish and boil for another 5 minutes.

4. Add about 4 cups of water into the pot of boiling meat and fish, and add about 1 or 2 tablespoonful of dried/fresh red hot pepper to taste and freshly squeezed or dried bitter leaf (3 to 4 balls of hand squeezed fresh bitter leaf, or 3 – 5 tablespoonful of dried bitter leaf. Allow to boil for 3 – 5 minutes.

5. Then add palm oil and already cooked and pounded cocoyam to thicken the soup. If there is no access to cocoyam you can sprinkle some garri which can do the same wonder as cocoyam. Add Ogiri (locust beans) and pepper/salt/crayfish to taste and allow to cook for 10 minutes.

If u are using palm fruit, no need of adding water, cos u ll use the palm fruit extract.

Allow to cook for 5-8min, then serve with fufu/pounded cocoyam/yam/garri...

Food Note: Bitter leaf soup is known as ”Ofe Onugbu” in Igbo language, where ‘‘Ofe” stands for ”soup” and ”Onugbu” stands for ”bitter leaf”.

It is called Obe efo Elewuro in Yoruba language, where ” obe” signifies ”soup” and ” efo elewuro” stands for ”bitter leaf”.

In Hausa language it is ”Miyan shuwaka”, where ” Miyan ” denotes ”soup” and ” shuwaka” stands for ”bitter leaf”.

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end time wife.. lol

end time wife.. lol

so, we don't have any lecturer that can explain the differences, in nairaland.

This is my Easter chicken curry sauce food. Happy Easter

congratulations sir. Thanks God, my vote for you didn't waste.

A small dinner for the day.
Beans and ripe plantains.

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please, add me 08064132752

thanks for all the information

add me 08064132752

AutosBay:
if you reside in Lagos just do lassra, or look for any evidence showing you reside in that local government area, maybe your utility bill, PHCN, waste bill, water rate etc

thanks very much.

AutosBay:
from waec upwards

thanks

Good day Npower. please, what is the meaning of residence permit of LGA.

Good day Npower. please,is first school leaving certificate needed because I don't have it.

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Just for lunch.