Category: World Cuisine 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

AMALA GBEGIRI EWEDU AND STEW Most Nigerians will agree that this classic is a highly savoury dish. The combination of Ewedu, Gbegiri and stew forms a mouth watering slippery vegetable soup that aids the smooth passage of Amala down your oesophagus. I say yummy! INGREDIENTS - 300g or 4-6 cups Yam Flour(Elubo) - 100g Beans - 400g Ewedu vegetable - 8 0r more Red pepper - 10 Small Red Chilli Peppers - 7 or more Fresh Tomatoes - 1 bottle of palm oil - 20g Locust beans - ¼ oz Potassium salt - 450g Beef/Fish - 200g Snails - 50g Crayfish - Maggi/Salt - Other seasoning METHOD STEP 1 Soak the beans for 30 minutes, remove the brown back by rubbing between your hands or use any technique you find convenient then wash thoroughly. STEP 2 Pour the beans into a cooking pan, add enough water and a tiny bit of Potassium salt ( Kanhu) then leave to cook until the beans is very soft or watery then add 1 ½ cooking spoon of palm oil. STEP 3 Add a bit of chilli pepper, a pinch of salt, Maggi cube, and then marsh the beans together into a paste until it becomes creamy. This is your Gbegiri. If too thick add some water. STEP 4 Chop / slice, then blend the Ewedu, add it to a small pot of boiling water with a bit of Potassium salt (Kanhu) to soften, include the locust beans, crayfish and a pinch of salt to taste. Cook the Ewedu until it feels slippery or draws. STEP 5 Blend your red peppers, tomatoes and the small chilli peppers with onions to make a stew. (To make the stew) i. Add 1 or 2 cooking spoons of palm oil and slice few onions into a thick hot pan, allow to fry for 2-3minutes, then add the pepper plus some seasoning (curry, thyme, salt, Maggi, meat, snail). ii. Leave all to cook for 10-12 minutes, taste it, if too hot or tasting raw pepper, leave to cook for further 10 minutes. STEP 6 Add all the assorted meats, fish and snail. Boil water and prepare the yam flour. Sprinkle the yam flour into a boiling water and stir, till solid or texture is smooth. Add a little bit of water, cover to steam together for 5 minutes and stir round with wooden spoon until it becomes soft then make dough. Your Amala should be ready. Serve the stew with the Gbegiri and Ewedu on top, garnish with your selection of meat, snails etc. Sit, relax, enjoy with your favourite drink. Source web address  20 Easy food Recipes

EDIKAI IKONG WITH POUNDED YAM Edikai Ikong is a scrumptious vegetable soup from Calabar, Southern Nigeria. It is made from an assorted selection of vegetables, palm oil and spices. This dish is truly delicious and a nation's favourite. Hope you have fun cooking and eating it. INGREDIENTS Serves 4 - 1 tuber Yam - 400g Ugu/pumpkin leaves - 200g Waterleaves or Gure in Yoruba - 1kg boiled assorted meat - 200g Periwinkle - 200g boiled Dried Stock Fish (pre-soaked) - 4 pieces boiled Crabs and or Snails - 100g Shrimps - 50g Crayfish - 300ml Palm oil - 1 large Onion - 1 large fresh tomato - 2 or 3 pieces red chilli peppers - 10g Locust beans - Maggi and salt METHOD STEP 1 Fry 3 or 4 cooking spoons of palm oil into a deep cooking pan, slice in a few onions. STEP 2 Add blended pepper and allow to cook for 3 minutes. Slice in red chilli peppers, tomatoes to add colour and a little bit of chopped garlic (optional) then steam for 3 minutes. STEP 3 Add the sliced waterleaves; do not add water because waterleaves generate water on their own. Now cook for 3 minutes. STEP 4 Add remaining ingredients, periwinkle, shrimps, boiled stock fish, smoked stock fish, boiled assorted beef, crayfish, crabs, snails and locust beans.(Season with Maggi/ salt) Stir all the ingredients together, then leave for 2 minutes. STEP 5 Add the Ugu, a bit of water then stir, leave for 2 minutes. STEP 6 Serve with Pounded yam. Seasoning Tip: Try using three cubes of Maggi and a pinch of salt to ensure your cooking never has too much or too little salt. Always taste before adding salt. Source web address  20 Easy food Recipes

Jollof rice is a popular party favourite in Nigeria and most West African countries. It has a basic simple method and the ingredients are easy to find. It is a very flexible dish that you can experiment with by adding your own signature ingredients. INGREDIENTS Serves 4 - 500g Long grain rice - 3 cooking spoons Margarine /Vegetable oil - 2 Large Onions - 6 or more Red chilli peppers - 3 large Fresh tomatoes - 3 tablespoons Tomato purée - 1 clove Garlic/ginger - Bay leaves - Thyme - 3 Maggi cubes - 500g Chicken - 100g Boiled seasoned snails - 40g Cooked green peas - 2 Smoked stock fish (optional) - 4 pieces of Crabs or 50g Shrimps - A bunch of Plantain bananas - 500ml water METHOD STEP 1 Melt the butter or pour 1 cooking spoon of vegetable oil in a deep cooking pan, add sliced onion till slightly brown, add grated garlic, tomato purée, sliced red chilli pepper and small grated ginger, stir all together, add other seasoning – leave to fry for 3mins then add water. STEP 2 Add the rice and bay leaf (optional) to above. STEP 3 In another cooking pan boil the shrimps, crab, and snails together, add a bit of seasoning till cooked then add or separately boil green peas inside for 2mins. STEP 4 Season the chicken and grill with onions, a bit of garlic and ginger. STEP 5 Check the rice, if almost done, or bring to boil, add the shrimps, green peas either to garnish or to add to rice depending on you. STEP 6 Melt small cooking spoon of oil into frying pan, slice a bit of onion, chopped red chilli pepper, a little tomato purée, add the snail, crab, smoke stock fish and grilled chicken. Stir, add seasoning and fry for 10 minutes to make sauce. STEP 7 Check rice if well cooked. Softly stir up from the root with a wooden spoon because of the sauce settled at the bottom. If done, garnish with cooked and boiled green peas, fried plantain and the sauce. Serve with your favourite beverage. TIP: Grate instead of chopping the garlic and ginger into the dish in Step 1 for a sweeter unique flavour to the dish Source web address  20 Easy food Recipes