Category: Recipes for African and Caribbean Cuisine

OHA SOUP SERVED WITH FUFU Oha soup is an Eastern food from Nigeria it’s very delicious and spicy it’s mostly serve with Fufu or Eba. INGREDIENTS Serves 4 -Handful of Oha leaves -6 Oziza leaves -2 ½ cooking spoon of Palm oil or palm kernel nuts -10 pieces of Cocoyam -½ oz Crayfish -8 Snails 1 oz Stockfish -Seasoning -Ibo land Ogiri (locust beans) -250g Assorted meat -Cow skin (pomo) -1 oz Periwinkle -6 Yellow peppers METHOD Step 1 Boil the palm nut and cocoyam. Allow to soften for 25 minutes. Step 2 Extract the palm nut oil before adding to a thick pan. Allow to heat for 2 minutes with a few slices of onion. Step 3 Peel the back of the cocoyam with your hands. Quickly add in the palm oil to melt, then a small amount of water and pounded yellow pepper. Step 4 Add the crayfish, stockfish, snail, ogiri (locust beans), cow skin (Pomo), periwinkle and seasoning. Allow to cook for 15 minutes. Step 5 Stir and then allow the cocoyam to melt in the soup. Cocoyam serves as a thickener in the soup but if too thick, add some water. Step 6 Add the Oha leaves. Do not chop/slice with a knife but use your hands to tear it into the soup. Step 7 Add the Oziza leaf (you can chop/slice the Oziza with a knife). Leave all to cook for 5mins then stir. Taste the seasoning (adjust according to taste). Step 8 Serve with Fufu or Eba. Source web address  20 Easy food Recipes

OGBONNO (DRAW SOUP) This soup is mostly eaten in the eastern part of Nigeria. Ogbonno is thick, slippery and very nutritious. It could be served with Eba, Amala, Pounded yam or Fufu. INGREDIENTS - 2 oz of blended ogbonno - Blended Okra (10 pieces) - 25 kg of Boiled assorted meat - 4 Snails - Dried stock fish and smoked stock fish. - ½ oz Periwinkle - ½ oz Crayfish - A handful of Ugu leaf - ½ oz Locust Beans - Seasoning - 4 Small yellow chilli pepper - 1 ½ cooking spoon of Palm oil METHOD Step 1 Heat 1 cooking spoon of palm oil and a few slices of onions for 2 minutes. Step 2 Add two cups of water and the Ogbono then stir altogether. Do not cover, leave for 5 minutes. The content turns into thick brown, if too thick add some water. Step 3 Add the crayfish, pepper, stock fish, shrimps, locust beans, assorted meat and Pomo (skin beef). Leave to cook for 10 minutes. Step 4 After cooking for 10 minutes add the blended Okro and periwinkle leave to cook and check it draws (very slippery), then stir altogether, leave for another 10mins. Step 5 Add the Ugu vegetable and seasoning for taste leave for 3mins (do not overcook vegetables). Step 6 Serve with Fufu, Amala, Pounded yam, EBay or Semolina. Source web address  20 Easy food Recipes

OKRA AND MELON (EGUSI) SOUP  EGUSI SOUP OKRA AND MELON SOUP INGREDIENTS Serves 4 - 2 handfuls of Grinded dry melon / Egusi - Blended Okro (6 pieces) - 25 kg of Boiled assorted meat - 4 Snails - Dried stock fish and smoked stock fish. - ½ oz Periwinkle - ½ oz Crayfish - A handful of Ugu leaf - ½ oz Locust Beans - Seasoning - 4 Small yellow chilli pepper - 1 ½ cooking spoon of Palm oil METHOD Step1 Soak the melon (Egusi) in a bowl of water, add a few slices of onion inside, then leave to soak for 3mins. Step 2 Add 1 ½ cooking spoon of palm oil in the cooking pan, slice a bit of onions and fry the melon. Add some water, pepper, the locust beans and seasoning. Step 3 Stir up everything then include the crayfish, meat and stockfish. Leave to cook for 15mins. Step 4 Add the blended Okra and stir, if too thick, add some little water and stir do not cover. Add the periwinkle, and then cook for 10 minutes. Step 5 Add a few handful of vegetable, leave to cook for 5mins, then cover, taste the seasoning if okay. Step 6 Serve with pounded yam, Eba, Fufu or Amala. EGUSI SOUP Source web address  20 Easy food Recipes  

Bang soup is a special dish from Delta State among the Irobo people. The spices are special, and might be difficult to pronounce if not familiar with, they can be easily identified in the market, they are called Banga soup Spices. From left to right - Oburunbebe (brownstick), native salt, Rokojie (tiny black seed), Obeletientien(dry leaf spice), Palm kernel, Onion, INGREDIENTS -1 oz Palm kernel nuts -1 Onions -6 pieces Pepper (yellow pepper) -Seasoning (Maggi, Tyko, Rogojie, Obeletientien) -1 kg Beef meat/goat meat/fish -½ oz Periwinkle -6 pieces of Snails -½ stick Oburunbebe METHOD Step1 Boil palm kernel nut for 25mins. Step2 Check the palm kernel if soften, pour out water and extract the oil by pounding the nut with a mortar, after which, add some water. Step3 Put the extract in a pot and boil for 30 minutes. Step4 Pound the pepper, tyko, rogojie, sprinkle few leaves of obeletientien, add all to the soup, add a pinch of native salt and seasoning, break the oburun-bebe stick into 2 and drop ½ of the stick in the soup, these spices gives it a great aroma and taste. Step5 Add the meats/fish/beef, snail, periwinkle and boil for 15mins, after this, check seasoning if tasty. The soup becomes thick. Remove the oburunbebe (brown stick). Save for another use. Step6 Serve the soup in with Fufu, starch, even Eba. Note: When warming the soup, warm in a native plate. If unable to get these spices (tyko, rogojie, obletientien, oburunbebe), cook the soup without them and add Pomo, stock fish, snails, allow cooking for 35mins Source web address  20 Easy food Recipes

Isiewu could either be used as an Nkwobi sauce or pepper –soup, it’s a sauce mostly eaten in the eastern part of Nigeria, and enough spicy pepper should be added to avoid nausea. INGREDIENTS Serves 4 - 1 Goat head - ½ oz Fresh blended or pounded chilli pepper - 1 whole Onions - Potassium salt (káhύn in Yoruba) - Seasoning - 1 Tablespoon Palm oil - Garden egg leaf /Utazi (optional) METHOD Step 1 Boil the goat head meat with 1/4 of potassium salt to make it soften quickly because it takes time to cook, leave for 45 minutes. Step 2 Take another thick pan and add small quantity of water, allow to warm, add 1 cooking spoon of palm oil, add 1/8 of 1 potassium to melt in the warm water for thickness, Add spicy pounded or dry chilli pepper, add a bit of dry or smoked crayfish (optional) and seasoning (Maggi and salt). Heat all together for 10 minutes; if too thick add bit water. Bring down to cool before adding the meat. Step 3 Check the goat head, if well cooked and softened, Drain out the water, and mix the meat alone inside the sauce. Step 4 Rinse and add Utazi leaf or spinach vegetable leaf and also add slices of a bulb of onion to spice it up Step 5 Serve the Isiewu goat head sauce with very chilled drink Note – There should be enough pepper to avoid being nauseated, you could boil the vegetable for 1min depending on your taste but not compulsory. Source web address  20 Easy food Recipes

MIXED OKRA SOUP This method, is mostly used by the Yoruba’s in the southern part of Nigeria, it’s called Ila – a – lasepo, it’s served with Fufu, Semolina, Pounded yam or Eba. INGREDIENTS - 15 fingers of Okra - 25g Fresh blended peppers (Tomatoes, chilli red small/big) - Dried stock fish and smoked stock fish - ½ oz or more Crayfish - 25kg Boiled assorted meat - 1 oz Shrimps - 1 ½ cooking spoon Palm oil - 1 medium Onion - Other seasoning(Maggi and salt) METHOD Step 1 Cook the blended peppers including 3 cooking spoons of palm oil for 10 -15mins. Step 2 Add the boiled meats, Cray fish, locust beans, seasoning, and a few slices of onions. Leave to cook for 10 minutes and blend the Okra. Step3 Add the blended Okra to the mix, do not cover, stir and leave to cook for 15mins. Step 4 Check if seasoning is okay, stir, if Okra draws or slips well, it’s ready. Step 5 Serve with Eba, Fufu, Amala, Pounded yam and a chilled drink. Tip: if okra doesn’t draw/slip first time, add more okra and cook for further 10mins Source web address  20 Easy food Recipes

NKWOBI with Cow leg This is a traditional native sauce, served in a traditional bowl mostly from the eastern part of Nigeria. INGREDIENTS Serves 4 -1 Cow leg -1 cooking spoon of Palm oil -1 whole Onions -Few Soft Ugba(optional) -35g Garden egg vegetable, Utazi or spinach leaf -Potassium salt -Seasoning (Maggi, salt, curry, thyme) -10g Boiled Pomo (cow skin) -½ oz Cray fish (optional) METHOD Step 1 Dissect the cow leg into 2 then slice and remove the bones. Step 2 Boil the cow leg and slice a half onions into 4 pieces to soften fast with a pinch of salt to taste (seasoning) cook for 45 minutes. Step 3 Add a cooking spoon of palm oil in a pot, sprinkle very tiny potassium salt, mix it with warm water, stir all together until when the potassium melts and the sauce becomes thicken, add pounded or dry chilli pepper with seasoning. Step 4 Add the boiled skin cow (Pomo), a bit of Cray fish. Step 5 Check the cow leg, if softened, drain out the water, and put the meat in bowl. Step 6 Add all the sauce and ingredients together then stir. Do not add seasoning. Step 7 Pour the sauce on the meat and stir. Sprinkle few slices of vegetable on it. Step 8 Served in a traditional bowl with a chilled drink Source web address  20 Easy food Recipes  

ASUN Goat Meat Barbeque Recipe Asun is traditional goat meat barbeque. A whole goat meat or part could be used depending on need. But a whole goat is usually cooked for an occasion. It goes well with a very chilled drink. INGREDIENTS Serves 4 - Part or whole 1kg Goat Meat - Fresh small red chilli peppers - 1 bottle Groundnut oil - 1 whole Onions - Seasoning (Maggi, salt, curry etc) - Water METHOD Step 1 For a whole goat, cut out the head, the intestine, and the limbs and pierce a thick stick through the anus to the head. Brush kerosene or similar on the goat skin to roast out the hair then set up your barbeque equipment. Step 2 Make firewood or light up the barbeque beneath the pierced goat. After 15 minutes take a mild knife and scrape off the burns on the skin. Wash thoroughly with soap and sponge to remove the kerosene smell and wash your hands with soap thoroughly. Step 3 Place the goat on a chopping board. Dissect the goat meat into pieces, and fillet by removing all the bones, take a hammer or something strong to hit the meat to soften. Place content in a bowl and proceed to step 3. Step 4 Season the meat with Maggi, red chilli peppers, onions, garlic, curry etc cover the bowl and leave for 10mins. Step 5 Make a local grill bar outside because of the smoke. Step 6 Brush the meat with fat or oil, then place on the hot local grill bar to cook for 45mins, every 20 minutes keep turning the meat from side to side till well cooked add a little oil to prevent burnt. Step 7 To get pepper soup with your Asun. After grilling add all the meat in a thick pan, add the pounded or sliced pepper with enough onions, add small quantity of water and stir. Do not add any more seasoning, cover to simmer for 30mins then serve with very chilled drink. OR  Instead of grilling, just season and cook for 45mins. Source web address  20 Easy food Recipes

OFE ONUGBU and EBA Recipe This is a native food serve with a traditional clay plate from Eastern or Igbo part of Nigeria; the food is made with palm kernel and a native Eastern Cocoyam for thickness, serve with either Fufu, Eba or Pounded yam. INGREDIENTS Serves 4 - 100g Palm kernel - 100g Periwinkle - Shrimps - Cray fish - Handful or more Bitter leaves - 100g Boiled seasoned Snail - 2 or 3 Boiled dried Stock fish - 2 smoked Stock fish - 200g Boiled seasoned assorted Beef or Goat meat - 5 pieces small yellow chilli peppers - 1 oz Locust beans - 6 or 7 pieces Cocoyam -2-3 of cubes Maggi -Salt to taste (Maggi may be enough) METHOD STEP 1 Boil the palm kernel and cocoyam till cooked and soft. (Wash the vegetable thoroughly) STEP 2 Marsh the palm kernels with either hand or small mortar till the entire shaft are out, use a sieve to extract the palm oil. STEP 3 Put the palm kernel’s palm oil in a thick pan, boil for 10 minutes, marsh the cocoyam to thicken the oil then stir, blend the yellow pepper inside, and add the entire ingredient except the bitter-leaf and periwinkle. Add the meat /goat meat, shrimps, snail, crayfish, assorted meat, Maggi, salt, locust beans, dried and or smoked stock fishes. Cook for 15 minutes. STEP 4 Check the soup if very thick, add little bit of water and the periwinkle, taste the seasoning if okay. STEP 5 Wash the bitter leaves then squeeze out the bitter juice, chopped into slices and sprinkle into soup then leave for 10 minutes. NOTE: Taste the soup if seasoning and recipes are okay especially pepper and salt, then serve with Garri (Eba cassava flour) Fufu or Pounded yam. Tip: Wash the bitter leaves thoroughly with salt to reduce the bitterness. Source web address  20 Easy food Recipes

Efo riro is a vegetable soup from Yoruba land. Essentially it is cooked by mixing Spinach with spices and an assorted garnish of meat or other delicacies. Serve with Pounded yam, Eba, Fufu or Amala. INGREDIENTS -400g or two bunches of Spinach Vegetable / Efo tete. -Blended pepper with onions. - 5 or more Fresh Tomatoes - 8 or more some Red Chilli Peppers - Boiled Seasoned Crab / Snails / Shrimps- - Boiled and seasoned assorted Meat (Beef parts) - Smoked Stock Fish - Dry Stock Fish - Periwinkle - 300 ml Palm oil - Maggi/Salt or other seasoning METHOD STEP 1 Fry four cooking spoons of palm oil in a deep cooking pan, slice onions and add salt, then leave for 2mins. STEP 2 Add the blended pepper, small red chilli pepper, ½ a clove of chopped garlic and ginger and cook for 10 minutes. STEP 3 Add all the ingredients, sliced tomatoes , boiled beef, Cray fish, stock dry fish, assorted meat, shrimps, crab, snail and seasoned, add periwinkle. STEP 4 Add the Spinach vegetable and cook for a further 2-3mins stir together. Serve Efo Riro vegetable soup with Eba, Fufu, Amala or Pounded yam Source web address  20 Easy food Recipes