₦airaland Forum

Kids of today will never know this

Special party jollof rice here: http://www.dobbyssignature.com/2013/12/nigerian-party-jollof-rice-recipe.html

Learn how to prepare edikaikong here: http://www.dobbyssignature.com/2012/04/edikaikong.html

Learn to make authentic edikaikong soup here: http://www.dobbyssignature.com/2012/04/edikaikong.html

For Authentic party jollof rice use Green pepper and bay leaf. See how it's done here: http://www.dobbyssignature.com/2013/12/nigerian-party-jollof-rice-recipe.html

kingston247:
I am a very good cook and I use to wonder how come I cook my jellof rice at home and it never never taste like DAT party jellof rice.even though I tried all d recipe mentioned above its never the same...but until I tried something new....and dats the secret.......

Its simply the pot used....
The party rice pot its not same like the one at home..

Learn how to make authentic party jollof rice here: http://www.dobbyssignature.com/2013/12/nigerian-party-jollof-rice-recipe.html

donnypool:
Mr owanbe I salute o...hope say the party rice wey make you crash nor be burial rice

You'd Need
• Small nylons (Type used in tying granulated sugar for sale with conical edge)
• Broom sticks or toothpicks

Ingredients:::
• 1 cup Granulated sugar
• 1 cup water

Directions:::
Step 1: The fist step is to prepare the cone. You could use Aluminum foil (cut up into little squares) for this or you could use nylon bags (the type used in tying sugar for sale). Either way, you'd get the desired end product. Set this aside

Step 2: In a small pot, dissolve 1 cup of sugar in 1 cup of water. Place the pot on the burner and heat up on medium heat. Leave it to boil for a while till the sugar starts to caramelize and turn brown. Once you notice this, turn off the burner and leave to cool just a little.

Step 3: This step should be done quickly. Get out your conical edged nylons or foil and quickly pour in little quantities of the sugar caramel before it hardens in the pot. Add the broom stick handles quickly and hang somewhere to harden. Once it hardens, you can now remove the nylon and enjoy your sweet .
Source: http://www.dobbyssignature.com/2015/08/ekana-gowon-gowons-finger.html

How to make owo soup
• Prep Time: 30 minutes
• Region: South-south ('Benin' Edo state)
• Misc : Serve hot with starch, boiled yam or unripe plantain

Ingredients:::
• 7 pieces Beef
• 4 pieces Ponmo
• 1 small Smoked Fish
• 1 cup periwinkles (optional)
• 1 small Urheri (naive salt)
• 1 teaspoon of crayfish (using too much crayfish will make your soup brown)
• 2 cooking spoons Palmoil
• 3 handful of yellow garri (sieved)
• 2 handful of starch
• Salt to taste
• Seasoning cubes

Directions:::
Step 1: In a medium sized pot, cook your beef and pomo with salt and seasoning cubes for about 15 minutes .
Step 2: In a clean pot, add 1.5 litres of water, Sieve the garri into the pot and stir over flame until it is thick. Bring to boil.
Step 3: Add the cooked meat with stock into the pot with garri, add the dried pepper, crayfish and then cook for like 5 minutes. Please note that adding too much crayfish darkens the soup.
Step 4: Add the periwinkles and smoked fish. Allow to boil.
Step 5: In a mortar, pound some native salt into powdered form. Using only a teaspoon's worth, pour it into a clean bowl, adding 2 handful of starch, 2 cooking spoons of palm oil and a cup of water. Mix all together until it flows freely.
Step 6: Pour the mixture into the cooking pot and blend in with a wooden spatula until you get your desired consistency. If it's too thick, you can add warm water to loosen it up a little. The oil should blend in nicely and not float around the soup.
Allow to simmer for a few minutes more before turning off the burner. Leave to cool for a few minutes before serving with Starch (Usi), boiled yam or unripe plantain.

Source: http://www.dobbyssignature.com/2015/07/owo-soup-recipe-owofibo.html#sthash.8jCdKKPx.dpuf

Owo Soup Recipe Here: http://www.dobbyssignature.com/2015/07/owo-soup-recipe-owofibo.html

Source: http://www.dobbyssignature.com/2013/09/kunu-zaki-millet-drink-recipe.html

Got pictures of weird and odd foods we have in nigeria? Post it Here

1) Edible Winged termites
It goes by different names such as ; Aku "Igbo", Esunsun "Yoruba", Chinge "Hausa", Ogan , Edon doroko "Bini".
They're usually pushed out during the raining season. Termites are rich in protein and packed full of nutrients . Believe me when i say it's really tasty with a nutty flavor. They can be eaten alone as a snack or as an accompaniment to a number of savory dishes.

Source: http://www.dobbyssignature.com/2015/03/edible-winged-termites-aku-ogan-chinge.html

Click here for full Tutorial with pictures>>> http://www.dobbyssignature.com/2014/12/how-to-make-pizza-from-scratch-with-or.html

Here's the good old Fanta chapman recipe: http://www.dobbyssignature.com/2015/01/chapman-drink-recipe-fanta-chapman.html

Here's the good old Fanta chapman recipe: http://www.dobbyssignature.com/2015/01/chapman-drink-recipe-fanta-chapman.html

maingwaest: Hummmmmmmm . I ve to try this o but missy how can get the pita bread?or is there another way onre can go about the bread? I beg I de wait for ur response.

You can make it @home with flour, yeast, salt and water. Knead it to form a dough and roll out circles.with a rolling pin, flatten the small circles and place on a frying pan or oven. Leave to rise. Visit the link above to see how its done in pictures.

Shawarma has got to be the most popular street snack almost everyone enjoys. It’s also pretty easy to make at home. The only hitch you might encounter is finding a good place close to your vicinity where the pita bread (Shawarma bread) could be bought. There are various types of shawarma such as Beef shawarma, Chicken shawarma, Fish shawarma, e.t.c and each shawarma has its own unique taste. Now I’m going to make it really simple. For the Hot press (To seal and Heat up the wrapped shawarma), you could make do with a sandwich Toaster if you’ve got one or simply a frying pan….They both serve the same function only that one heats both ways (Most times leaving Sandwich lines) and the other heats one way leaving no line at all. It’s pretty straight forward

•Prep time: Less than 20 minutes
•Cook time: Less than 30 minutes
•Yield: 10 Shawarma Wraps

Ingredients::: 
• 4 medium sized Carrots
• 1 small Cabbage
• 2 medium Sized Green bell pepper
• 1 medium sized cucumber
• 2 tbsp. chili powder
• Mayonnaise
• Ketchup
• 10 pieces Pita Bread(Shawarma bread)
• 14 chunks beef (You could also use Chicken or fish)
• 2 Scotch bonnets (Yellow/Red pepper)
• 1 small onion
• 2 seasoning cubes
• ¼ bulb Ginger
• 4 cloves Garlic 
• 1 tsp. Salt
• 1 tsp. Curry
• ½ tsp. thyme
• 3 tbsp. Vegetable oil

Directions:::

Step 1: Chop the cabbage, Grate the carrots, Dice the green pepper & slice the cucumber- Set aside separately

Step 2: Dice the beef and place in a Small pot. Blend the Onion, garlic, ginger, Scotch bonnets and pour into the pot with diced beef. Season with the stock cubes, Salt, Curry & thyme. Add some water and cook till tender for about 15mins. Once done, stir fry in vegetable oil for 3 mins. 

To assemble:::

Step 3: Get one pita bread and open the pocket (This divides it into two). Place one on top of the other. 

Step 4: Rub mayonnaise over the bread on top. Add the cabbage, carrot, cucumber, Beef – Sprinkle with powdered chili and drizzle with ketchup and more mayonnaise

Step 5: Fold to seal the contents and place on the pan (Greased with a little vegetable oil). Reduce the burner to the barest minimum and let the shawarma heat up on the side with the open flap . Flip and do the same for the other side. 

Step 6: Yep! Your beef shawarma is ready. Serve.

Remember, portion control is one of the secrets to healthy living……..So, indulge a ‘lil but stay healthy 
Source: www.dobbyssignature.com

Okra soup with black fungus mushrooms

Source: http://dobbyssignature..com/2013/02/okra-soup-with-black-fungus-mushrooms.html?m=1

Okra soup with wheat
Source: http://dobbyssignature..com/2013/02/okra-soup-with-black-fungus-mushrooms.html?m=1

OHA SOUP (Ofe Ora)

• Serves:         4
• Prep time:    30 minutes 
• Cook time:   45 minutes
• Total time:   1 hr 15 minutes
• Meal Type:  Main course, Soup
• Region:        Nigeria

Ingredients:::
•1 medium sized stock fish head / dry fish
• 2 Dry fish
•Beef (cut into big chunks) 
•Sharki/ Kpomo (CowHide without the hairs)
•A small bunch of uziza leaves 
•A Large bunch of Oha/ Ora leaves 
•1 tbsp ground Uziza seeds “Piper guineese”(mkpuru uziza) 
•Aku (Palm kernels) or 2 cooking spoon palm oil  
•1 cooking spoon Cocoyam “ede ofe”(pounded) 
•4 small sized yellow or red Scotch bonnet pepper 
•1 medium sized onion 
•2 Seasoning cubes (Maggi or knorr)
•1 cooking spoon crayfish 
•Salt to taste 

Preparation: 
1. First, I’d like to say that Palm oil can be substituted for the aku (palm kernel) liquid but to get that original traditional taste and feel, I’d be using Palm kernel liquid extract (aku) instead of palm oil. Before you start cooking, Extract the oil from the Aku(Palm kernels) into a large pot then boil till the water evaporates leaving the concentrated  aku (palm kernel) liquid


2. Wash and chop the Oha/Ora and Uziza leaves then set aside separately or simply shred the leaves with your hands.    

3. To prepare the soup stock, wash and add the beef/ sharki/ kpomo into a different pot. Chop the onion, scotch bonnet pepper into the pot. Season with maggi & salt then cook for 15mins.


4. Into the pot with palm kernel liquid; pour in the Beef stock, add the stock fish, dry fish, ground uziza seeds (mkpuru uziza) and crayfish then cover the pot. Leave to cook for about 15mins
 
5. Add a Scoop of the pounded cocoyam (ede) into the pot and watch its viscosity as it thickens. If it’s not as thick as you want it to be, add another scoop to get your desired thickness then leave for about 10minutes 

6. Add your chopped Oha/Ora and Uziza leaves into the pot and continue cooking on low heat for about 5minutes 

7. Turn off the burner and serve with any form of "swallow"
SOURCE: http://dobbyssignature..com/2012/09/oha-soup-ofe-ora.html?m=1

OKRO SOUP WITH BLACK FUNGUS
• Serves:     6
• Prep time:  20 minutes 
• Cook time:  52 minutes
• Total time: 1 hr 12 minutes
• Meal Type:  Main course, Soup
• Region:     Nigeria
• Misc:       Serve Hot
• Side dish:  Wheat Meal , Agidi or any other form of swallow

Ingredients
• 12 medium sized Okra “Abelmoschus esculentus” 
• A Handful Pumpkin leaves “Ugwu”, Chopped
•A handful Black Fungus Mushroom “Erobelebelenti” 
•1 cup Periwinkles “Isam”(Remove the tongue if it hasn't been removed)
•Beef (Cut into sizable pieces) 
•1 Stock fish head 
•2 cooking spoons Crayfish (ground)
•2 yellow Scotch Bonnet pepper
•1 bulb Onion 
•3 cooking spoons Palmoil 
•Seasoning i.e Maggi, Knorr 
•Salt to taste 

Preparation before cooking: 
-Before you begin, wash and Soak the Black fungus mushrooms in warm water till they expand. Also In another bowl, soak the stock fish in hot water so it’d soften before you start cooking.This process takes about 20mins. 

-Grate the Okra and set aside. Grating the okra makes it draw more when boiled. This can be done while the Mushrooms Soak. 

Now you are ready to begin preparing the soup: 
1.  Place the washed beef and Stockfish into an empty pot on the burner and add some water. 

2. Dice the Onions and pepper and add into the pot. Season with maggi and Salt and cover to cook on medium heat for about 30mins 

3. At this point, add the periwinkles and Black fungus mushrooms then leave to cook for another 10mins 

4. Pour the grated Okra into the pot then add the crayfish & Palmoil. Mix till it combines with the Stock liquid then cover & leave to cook for 7mins. 
 Now this is important: If you don’t want the soup to draw so much, you can start by stir-frying diced okra (Not grated) for about 5mins in Palm Oil before adding the soup stock. 

5. Add the chopped pumpkin leaves and leave to simmer for another 5mins 

6. Remove from the burner and serve Hot with any Form of Swallow. I enjoyed mine with Rolled Wheat…..Yummy. 
SOURCE: http://dobbyssignature..com/2013/02/okra-soup-with-black-fungus-mushrooms.html?m=1

Nigerian Crispy Chicken sandwich

Source: http://dobbyssignature..com/2013/01/dobbys-crispy-chicken-sandwich.html

ademine: how do i get the coconut milk extracted? like to know.

you can view the extraction process here>>>> http://dobbyssignature..com/2012/12/coconut-milk.html#more

omicron: Is there no nedd for oil? And at what stage do you add onions(fresh one)?

Once you've added your chicken stock (Method of preparation here>> http://dobbyssignature..com/2012/12/how-to-prepare-chicken-stock.html) which incorporates onions, pepper, Herbs etc...you wouldn't need to add it to the rice alone anymore.

I learnt everything about Baking without an oven from the only school that counts – “The school of Hard Knocks”. Thanks to the epileptic power supply and also being a typical Nigerian, learning to be innovative with ideas wasn’t a difficult task.
Now this method of baking without an oven is a method I’ve used over a gazillion times especially in the village where electricity and gas are scarce. The good thing about this method is, you wouldn’t have to be bothered about power failure or having to open the electric oven door while the baking is going on in event of Nepa/Phcn magic as it could spell doom for the cake. Plus, it’s a very good way to save gas . The difference between this new pot baking method and the conventional Pot baking method with sand is there isn’t any sand involved. I don’t know if it’s just me but sand makes whatever is being baked have a funny dusty taste.

Utensils
*1 aluminum pot (An old one preferably)
*1 Flat aluminum plate or Baking pan
* Queen cake cups
*A Stove / Gas / Electric cooker
Procedure

-Place the pot on the burner ( Stove, Gas or electric cooker) and reduce to medium heat
-Turn the aluminum plate upside down and place in the pot if you are making large “whole” cakes. If you want to make cupcakes like in the pictures, you would have to substitute the Aluminum plate for a clean baking pan to get a larger surface area.
-Line your Queen cup cake pans with Baking Sheets. If you don't have baking sheets, you can simply grease the cup cake pans with little margarine and dust with flour. This would make the cakes come out easily once done.
-Place the cupcakes on top of the overturned baking pan and cover
-While baking, DON’T open the pot as this would make the cakes collapse. Only open when the baking time elapses (One sure way to know if the cake is ready is when the aroma starts filtering out).
-Here's the recipe for these chocolate raisin cupcakes i madehttp://dobbyssignature..com/2013/01/chocolate-raisin-cupcakes.html. Also, subscribe to my RSS feeds, Like this page on facebook or bookmark this blog so you don't miss juicy posts
Source: http://dobbyssignature..com/2012/12/how-to-bake-without-oven.html

Source:http://dobbyssignature..com/2012/12/coconut-rice.html

Source : http://dobbyssignature..com/2012/12/coconut-rice.html

Ingredients

*4 cups Rice, parboiled (Rice was measured with saturated milk cups)
*1 pint Thick Coconut Milk
*1 litre Chicken Stock
*1 litre Water
*Seasoning (4 cubes)
*1 tsp. Salt

Procedure

-In a medium sized pot, pour the parboiled rice, coconut milk and water. Leave to boil for about 10mins
-Add your Chicken stock, Seasoning and salt then cover the pot and leave to cook for about 20-25mins till the rice absorbs the whole liquid in the pot.
-Once done, turn off the burner and serve
Serves about 5-6people

Source: http://dobbyssignature..com/2012/12/coconut-rice.html