₦airaland Forum

dragnet:
scotch bonnet pepper?
Abeg call am the names we sabi jare

"Ata rodo", I thought many people are already familiar with the name, sorry about that

ZarahBuhari:
OP! This isn't a common street food in Nigeria because I've never heard of it before.

Then you don't go out often and maybe you're not a Yoruba.

cyborg123:
Love it

Thanks

fecta:
FTC
I dedicate this to
My family
My Friends
And my fellow Nairalanders whose mouth can't stop salivating at the sight of this beautiful delicacy.

Food is powerful it can make someone sell his birthright, Give a girl assurance and make a grown man with hairs on his chest spend the rest of his life in his mother's house.

Lol, it can make a grown man with hairs on his chest spend the rest of his life in his mother's house

https://www.youtube.com/watch?v=iN9bO1xdYVI


Ojojo, which is also called “water yam fritters or water yam akara”, is a common street food in Nigeria, you get to find this recipe a lot in Lagos and other Yoruba states. If you have never eaten any water yam recipes before, it will be nice to start with Ojojo.
These crunchy yam fritters are indeed tasty and easy to make in the comfort of your home; all you need is your fresh water yam and very few veggies and seasonings. I love to have Ojojo with custard, but you can still pair it with pap or oatmeal or enjoy ojojo just the way it is like your regular snacks.
Follow the steps below and also watch the video above to see how to make Nigerian Ojojo.


Ojojo Ingredients

1. 1 medium sized water yam
2. 1 scotch bonnet pepper, chopped
3. 1 medium onion, chopped
4. 1 stick of spring onion, chopped
5. 1 teaspoon of all-purpose seasoning
6. Salt to taste
7. Enough oil for frying

Steps on How to Prepare Ojojo

1. Peel off the water yam skin using a knife, cut into chunks and rinse in water.
2. Use hand held grater with tiny holes to grate the yam chunks into a bowl.
3. Season the water yam paste with all-purpose seasoning, onions, spring onions, pepper and salt.
4. Using your hand, mix the yam paste thoroughly until all the seasonings and the veggies are incorporated.
5. On a medium- high heat, heat up oil in a pan deep enough to fry all the water yam paste.
6. Once the oil is heated, use your fingers to scoop the water yam paste forming a ball with the paste and gently drop in the hot oil.
7. Repeat this process multiple times and don’t over crowd the pan, fry each side of water yam balls for 3 minutes, and then use a slotted
spoon to flip the balls to the next side to fry as well.
8. Once you notice the edges turning slightly brown and the balls looks crisp on the outside, it means they are fried. Remove the water yam
from the oil and drain on paper towels, repeat the same process with the remaining water yam paste until you are done with everything.
9. Ojojo is ready, serve hot with Custard or Akamu.

gift01:
Me when I see a perfectly prepared Ofe Nsala with pounded yam or semo. Oh geez. The kinda food you pull your shirt to consume. Add chilled beer or mineral. OMG your thing go stand join. IBO people I hail una for this soup

Hmmmmm : , I salute you bro

Omoluabi9:
And then wash am down with Hero Beer!

Abi my Igbo brothers, no be so!?

https://cdn.static-economist.com/sites/default/files/images/print-edition/20140531_WBP001_0.jpg

You sabi well, but mine is with malt

Katier00:
Onions inside nsala soup? This is not the ibo version, here we use ogiri or opeyi with little utazi and oziza leaves or seed. It looks good sha

Is there any food food that onion is forbidden? I thought the onion was used to cook the meat?

opribo:
Nothing as sweet as coming home to a well prepared delicious meal served by a happy beautiful woman.

Sure sure! You're right

annnikky:
Delicious meal... Yummy �

Thanks dear

https://www.youtube.com/watch?v=vGpTUxki6PI

Ofe Nsala Soup is a simple delicious white soup prepared with goat meat; it is one of the simplest soups made with a thickener. Yam is a very important ingredient in Ofe Nsala soup, as it is used to thicken the soup to give it a nice texture and look.

You can either boil raw yam and then mash into a smooth paste for Ofe Nsala recipe or dissolve yam flour (poundo flour) in water to thicken the soup.
However, ofe is traditionally garnished with Utazi leaves, but if you don’t have utazi, you can use Uziza leaves or spinach to add some greens to the soup; you just need a little of the leaves because it is not a vegetables soup. You can pair ofe Nsala with pounded yam, semolina or fufu,.
Read the simple steps below and also See the Video also for more Explanation.

Ingredients For Nsala Soup

1. 1 kilo of goat meat
2. 8 pieces of tiny yam cubes
3. 1 cup of stockfish/dried fish
4. 3 seasoning cubes
5. 1 medium onion, chopped
6. 3 scotch bonnets or cayenne pepper
7. 2 tablespoons of ground crayfish
8. 1 teaspoon of ground uziza seed, optional
9. 3 medium size utazi leaves, shredded
10. Salt to tatse


Steps On How to Prepare Ofe Nsala

1. Peel yam nicely, dice into smaller sizes and rinse well, Rinse the goat meat and stockfish into a pot.
2. Add blended pepper, onions, 2 stock cubes, salt, goat meat spice to the meat and place on heat to cook.
3. Add enough water to the meat and also add the peeled yams to the meat and cook for 20 minutes.
4. Pierce the yam with a fork to check if it is soft, once it is soft, remove from the content.
5. Let the goat meat cook for a while until it turns out very soft. Place the yam in the mortar and mash gently or use a blender to blend it
and set aside,
6. Add some ground crayfish to the meat, more stock cube, and uziza seed and stir properly, you can add more water if the initial has drie
up.
7. Cut the mashed yam into bite sizes and drop into the pot containing the meat to dissolve.
8. After the yam has dissolved in the content, taste for seasoning and adjust if needed.
9. Add the shredded utazi leaves sparingly and stir well to combine, leave the soup to simmer for few minutes on medium heat. Take the
Nsala soup off heat and serve with soft-pounded yam.


.

That is good.

https://www.youtube.com/watch?v=qhlezy4DvkA

Ewa Agoyin Bean is a quick and easy beans recipe prepared by mashing cooked beans into smooth paste; this is one of the simplest and popular bean recipes in the Western part of Nigerian which is often sold by street hawkers or Mama put.

Ewa agoyin actually originated from the Neighboring countries (Togo, Ghana, Benin Republic and Cotonou), but has become a traditional meal in Nigeria.
Ewa agoyin is very delicious even though it looks like baby food; what makes this bean special is its distinct soft and marshy nature (it is soft and smooth on the tongue). See how to mash your beans perfectly in the video above.

Ewa Agoyin Ingredients

• 3 cups of white beans or honey beans
• Salt to taste
• Enough water to cook the beans

How to Cook Ewa Agoyin Beans

1. Soak beans for few hours to absorb water, rinse beans severally with clean water into a wide pot.
2. Add water to fully cover the beans and place on heat to cook, you can cook this in a pressure cooker.
3. After 20- 30 minutes, check the beans to see if it has soften, add more water to cook if it needs more.
4. When the beans are completely soft, add a little salt to taste, stir and cook for a while for the liquid to reduce.
5. Lower the heat and use a potato masher to mash the beans until you cannot longer find a whole grain of bean in the pot.
6. Leave the beans to cook on low heat for 5 minutes after mashing. Take the mashed beans off heat, scoop the mashed beans into a plate
and spread it out; pour Ewa Agoyin Stew over the beans and enjoy.

Cc. Lalasticlala, Suen, Jummiefoodie, Cococandy, Jagugu88li, Mynd44, Fynestboi, Obinoscopy, Dominique pleas check this out.

Divay22:
:DWould have loved to try but I'm not a pepper fan
Nice video though

Thanks, you can try it out by using a little amount

Flexherbal:
Lovely!

Thanks dear

jummiefoodie:
Job well done.
Send some to me o.

Thanks, I wish I can

https://www.youtube.com/watch?v=0l-UNwV2FNo

Ewa agoyin sauce/stew is a simple pepper sauce cooked in palm oil; it has a unique and irresistible aroma which comes from the fried onions and pepper; it is one of the simplest stew recipes that doesn’t require much ingredients.

“Ewa” simply means Beans in Yoruba language, while “Agoyin”is a word used by Nigerians to describe people from other parts of Africa such as Ghana, Togo, Benin republic, Cotonu; the word was use to describe the way people from these regions make their beans meal and it is more peculiar to the Togolese and Cotonu people. “Ewa agoyin” is also spelled “Ewa Aganyin”.

Ewa agoyin stew/sauce is usually served over mashed beans, agege bread, boiled yam and most times boiled srice. See the steps on how to cook Ewa Agoyin stew and also watch the video too.

Ewa Agoyin Ingredients

1. 4 medium red bell peppers, (tatashe)
2. 3 red chillies (shombo)
3. 1 medium onion, halve into two
4. 1 tablespoon roughly broken dried peppers
5. 2 scotch bonnets
6. 1 tablespoon pepper seeds, optional
7. 1-2 seasoning cubes
8. 1 tablespoon ground crayfish
9. 1 ½ cup palm oil
10. Salt to taste

How to Prepare Ewa Agoyin SteW

1. Combine all the peppers and ½ onion together to blend with just a little water and set aside.
2. Place a medium pot on heat and add palm oil into it, cover the oil to bleach for 10 minutes on high heat.
3. Chop the other onion into long stands while the oil is bleaching; at this point, the oil must have turned golden.
4. Turn off the burner and add the chopped onion and the roughly crush dried pepper to the oil and stir-fry for 2 minutes or until the onion is
caramelized but not burnt.
5. Turn the heat on to medium low; add the blended pepper to the oil and fry, stirring occasionally.
6. Once the pepper is properly fried, the oil will rise to the top, season the sauce with ground crayfish, seasoning cubes and salt, stir and
leave to simmer on medium heat to infuse aroma.
7. Add the pepper seeds if you’re using these and stir the sauce occasionally to prevent form burning at the bottom of the pot. You will notice
the colour of the stew becoming darker which is exactly what you want, keep stirring to get your preferred colour and texture.
8. Ewa agoyin sauce is ready once it is dark and gritty. Note: I don’t really like my ewa agoyin sauce to be very dark, so I put off heat once I
have achieved a slightly dark colour like what you are seeing above. Serve ewa agoyin over mashed beans.


Cc. Lalasticlala, Suen, Jummiefoodie, Cococandy, Jagugu88li, Mynd44, Fynestboi, Obinoscopy, Dominique.

1Sharon:
I HATE sweet potatoes

Why now? It's not a bad food through, there is how you prepare it that will make you like it.

Yewandequeen:
Where is ur house let me come join u, at least they say there is love in sharing.

Lol, I can send you the address

Paradigm777:
Hmmm... OP, u be 1000 yard wife material... Thanks for sharing.

Thanks

Carter4luv:
Hmm yummy I love food so much. Thanks just got new recipe on how to cook potato porridge.

Yea you have,

folake4u:
Yummy food!

Thanks

Sparkle777:
I ll try this recipe now,tnx.

Please try it, it's really delicious

Flexherbal:
I am feeling very hungry, now.

Sorry dear, come and have some

oyetunder:
hard working Nigerians...

Na so, later Mr Buhari will come say rubbish about us.

akeentech:
vinegurl will you marry me? forget sex I prefer a good cook to a good sex.

Hahaah. Yes I will marry you ooo, but I will finish your money on food, do you agree?

destinyy23:
Similar to the one I prepared 2 days ago, only difference is that I added lots of vegetables, I love vegetables a lot. Weldone op, better Cook.

Thank you so much dearie. I love vegetables too, but I couldn't get enough for particular meal.

Dynamite02:
This is what I ate this morning.. I didn't use tomato.. Just onion, pepper, crayfish, smoked titus fish and ugwu leaf.. It came out nice

Wow how nice!

samzzycash:
Well you should drop tutorial for yam porridge. Because that's what I have available this morning.

Well here is a recipe for yam porridge in this video

IamD18:
Praaaaaaaaaaise the lord.

Praise...Praise....Praise....Praaaaaaise the lord.


God is a wonderful God. The lady wanted the tailor to sow a body and boobs revealing cloth for her so that she'll start showing people her boobs and looking for men to seduce on a Sunday , but God used the tailor to tell her that he's still the Oga kpata-kpata.


We, men are serving a living God, he never fails us, he loves us

She looks like an ancestral butterfly with the cloth, she should dress like that to wherever she's going to, it's a nice and Godly design . We call it Overgrown butterfly design

You are wicked oo, I can't help but laught out so loud

olasaad:
hmmm thanks for sharing

You're welcome dear

sexybaby22:
My favourite when it comes to porridge.

Wow, good to know!