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Table Of Contents

Breakfast Dishes
ogi/akamu/koko/ (Corn Custard)
Éko (Corn Powder Jelly)
akara (Bean fritters)
moin-moin (steamed Beans Cake)
Éyin Din-din (fried egg)
scotch eggs
Isu sisé and Éyin din-din (Boiled Yam with fried eggs)
Isu Din-din/Dun-dun (fried Yam)
Dodo ati Éyin Din-din (fried Plantain with fried eggs)
Buns (nigerian Donuts)
Puff-Puff (nigerian Donuts)
meat Pie
sausage rolls
Lunch or Dinner Dishes: okele (Solids ) – eba, amala, iyan, Fufu and Semolina
Éba – mashed Cassava grit
amala – mashed Yam flour
Iyan – Pounded Yam
Iyan – Pounded Yam (from fresh Yam)
semolina
Lunch or Dinner Dishes: Soup and Stew
obe ata (Pepper stew)
obe ata Din-din (fried Pepper stew) without meat
ewedu (Jute leaf) soup
obe Ila (okra soup)
okra soup with meat
Bitter leaf soup
apon/ogbono soup
efo-riro (Plain Vegetable soup)
egusi (melon) soup
egusi (melon) and Vegetable soup
abak atama soup
afang/okazi/Ukazi soup
Banga soup (Palm kernel soup)
edikang Ikong soup
gbegiri soup (Beans soup)
miya tanse soup
ofe-owerri soup
oha/ora soup
ottong soup
seafood soup
Ukpo soup
white soup/nsala
Lunch or Dinner Dishes: Pepper Soups
spicy mixed goat meat Pepper soup with Bitter leaf
Catfsh Pepper Soup
Isi-ewu (goat head Pepper soup)
Lunch or Dinner Dishes: rice
Baked rice
Coconut rice
fried rice
Jollof rice
rice and Beans Porridge
rice and Chicken Casserole
rice and goat meat and Chicken Curry
rice and lemon Chicken
rice and mushroom
Lunch or Dinner Dishes: others
asaro (Yam Porridge)
ewa adalu (Beans and sweet Corn Porridge)
ekuru ati ata Din-din (steamed savory Beans and Pepper stew)
Ikokore (water-Yam Porridge)
nigerian Cabbage salad
Snacks
akara (Beans Patties)
Boli ati epa (roasted Plantain and Peanuts)
Chin-Chin
Dodo (fried Plantain)
grilled or roasted Corn
hominy with Coconut
Ipekere - Plantain Chips
kokoro – Corn four Chips
Ọjọjọ (water-Yam fritters)
nigerian Coconut Candy
spicy fried Plantains
suya – nigerian shish kabob
appendix a
appendix c about Some nigerian ingredients
appendix D uses of Vinegar in the Kitchen
appendix e useful Kitchen tips
P. 1
Isi Cookbook

Isi Cookbook

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Published by iUniverseBooks
Food is celebrated as a key element of the Nigerian culture. Food is embraced for fellowship, worship, and survival. The staple foods of Nigeria include rice, yam, cassava, and wheat (bread). Traditionally, Nigerians (at least the elders) don’t cook by recipe. The fine art of cooking Nigerian food is normally handed down through observation, apprenticeship, and experimentation. When asked how they cook so well without a written guide, the older Nigerian mothers would only say that “they just do it.” This attests to their experiential learning of the art of Nigerian cooking. As modern practices take root, more and more Nigerians are resorting to the guiding “hands” of written recipes. That is what informs the writing of this book. Our American and European friends often request copies of Nigerian recipes. If not written down, the much-desired Nigerian recipes cannot be disseminatee and promulgated throughout the world. Thus, it is the hope that this book will contribute to providing a lasting archival repository of Nigerian recipes, just as other books before it have done.
Nigerian foods, particularly the soups, are usually spicy hot. Each family often has its own twists and turns to the process of achieving hotter and hotter meals. The common belief is that eating spicy foods is good for the heart and facilitates longevity. “Mild” is not normally in the vocabulary of Nigerian menu, except when dealing with our Western counterparts.
The diversity of thoughts, beliefs, and Nigerian kitchen practices lead to many different ways of preparing the same food. As such, many of the recipes in this book do present alternate approaches to preparing the same basic food. Please don’t be timid, experiment and enjoy!
Food is celebrated as a key element of the Nigerian culture. Food is embraced for fellowship, worship, and survival. The staple foods of Nigeria include rice, yam, cassava, and wheat (bread). Traditionally, Nigerians (at least the elders) don’t cook by recipe. The fine art of cooking Nigerian food is normally handed down through observation, apprenticeship, and experimentation. When asked how they cook so well without a written guide, the older Nigerian mothers would only say that “they just do it.” This attests to their experiential learning of the art of Nigerian cooking. As modern practices take root, more and more Nigerians are resorting to the guiding “hands” of written recipes. That is what informs the writing of this book. Our American and European friends often request copies of Nigerian recipes. If not written down, the much-desired Nigerian recipes cannot be disseminatee and promulgated throughout the world. Thus, it is the hope that this book will contribute to providing a lasting archival repository of Nigerian recipes, just as other books before it have done.
Nigerian foods, particularly the soups, are usually spicy hot. Each family often has its own twists and turns to the process of achieving hotter and hotter meals. The common belief is that eating spicy foods is good for the heart and facilitates longevity. “Mild” is not normally in the vocabulary of Nigerian menu, except when dealing with our Western counterparts.
The diversity of thoughts, beliefs, and Nigerian kitchen practices lead to many different ways of preparing the same food. As such, many of the recipes in this book do present alternate approaches to preparing the same basic food. Please don’t be timid, experiment and enjoy!

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Published by: iUniverseBooks on Feb 25, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781475976717
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09/16/2014

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