COMMON NAIJA RECIPES BY BIODUN ADESINA

COMMON RECIPES OF NIGERIAN FOODS BY BIODUN ADESINA YAM Fresh yam should not be peeled but washed thoroughly, cut and put in the pot, an d peeled when cooked. Sometimes they do not need much water. Ewura yams are not good for iyan.Odo yams are not always good for iyan unless mi xed with other kinds. Igangan, Aalo, Iyawo-o-lorun, etc. are best for iyan. BOILED YAM INGREDIENTS (For 6 people) • 1 large yam • salt • Water METHOD 1. 2. 3. 4. Boiled up and Peel the yam, Cut it into small round pieces and wash thoroughly. Put them in a pot, cover with cold water, add a little salt. Put on fire until cooked. yam can be eaten with fried ata soup, palm oil (plain),Ikete,ororo,ede so stew; but not with any of the vegetable soups.

IYAN (POUNDED YAM) INGREDIENTS • Tubers of Yam • Water METHOD To prepare iyan, 1. buy like 2 tubers of YAM. 2. Peel it off, rinse, and boi till it's soft, not to soft now (NO SALT) 3. Get your odo, and omo ori odo (pistle and molta) Hurry up because we don't want the yam to be cold now 4. Throw the yam in the molta one after the other as you pound. 5. Pound with all your strength. 6. Pound the yam very well, till it's all formed (u cook fufu -- uyo people, so you should know how a good fufu should be), 7.Use the pistle to turn the pounded yam very well, 8.Get a plate and serve it, if you're not eating it immediately, wrap in a plas tic (nylon), and put the iyan in betweeen 2 blankets. Yes,, it's better that way than in a cooler, because in a cooler the iyan can change . As for the stew, it is right about eating it with efo riro, efo elegusi is some times good too.

YAM POTTAGE (EBE) INGREDIENTS 1 medium tuber Yam 1 small bunch of Spinach 1 medium size Fish 4 medium size Fresh Tomatoes (ground) 2 medium size Fresh Peppers (ground) 1 medium bulb Onion 3 Maggi cubes 1-2 cooking spoons Palm Oil 4 cups water Salt METHOD Peel, cut the yam into small pieces and wash Place in a pot, add water and cook Add the fish and 2 maggi cubes then cook till yam is almost soft Heat the palm oil, fry the chopped onion, the ground pepper and tomato

Fry for a few minutes, stir Add the shredded spinach and the remaining maggi cube, stir Pour the fried mixture into the pot containing the boiled yam Add salt to tase, stir - Remove from heat and serve.

RICE BOILED RICE INGREDIENTS • 2 cupfuls of rice • 4 cupfuls of water • Salt to taste METHOD I 1. Have ready a pot of boiling water. 2. Add salt. 3. Boil the rice in the water for 10 to 12 minutes or untril it is soft but not broken. 4. Then, strain though a sifter until dry. METHOD 1. 2. 3. 4. II Have ready a pot of hot water. Wash and put in the rice and salt. Cook until water dries up and the rice is soft. Serve with meat stew and Eyo or Okra soup or Beans and Eyo soup.

FRIED RICE INGREDIENTS • • • • • • • • • • • METHOD 1. Wash your rice and boil in the meat or chicken stock. You can use water if s tock is not available. 2. Put little salt in the rice. 3. On the other side of your gas, put a dry pan on fire on a very low heat. 4. Melt some margarine or a small quantity of oil in the pan. 5. Put all the ingredients listed above except your rice, seasoning and meat sto ck. 6. Put some salt and knorr cubes to taste. 7. By now your rice will be ready. Your rice must not be too soft i.e mashy. 8. Pour the mixture in the pot containing the rice and steam for five minutes. Rice Green pepper Green peas Diced carrots Diced liver Margarine or vegetable oil Curry powder Knorr cubes Salt to taste Meat or chicken stock Green beans

9. At this point you can stir and leave for two minutes. 10. Check your seasoning and adjust if necessary. 11. Remove the pot from fire, your fried rice is ready.

JOLLOF RICE RECIPE #1 INGREDIENTS Lean Beef and Chicken – Cut to cubes Salt White Pepper Oil Water Large Onions – Chop Garlic – Chop Chillies (Hot Pepper) Tomatoes – Chop Tomato Paste Green and Red Capsicums – Chop Coriander – Chop Green Beans – Cut to Jardiniere Rice METHOD 1 1)Boil Chicken and Beef in a pot and add in Salt and Pepper 2)Remove both meat from the pot. Keep the water as a stock base. 3)Heat up oil in pan and fry Beef and Chicken till brown 4)Remove Meat from oil and put back the meat into the stock pot 5)Simmer on low heat until the meat begins to soften than remove from heat 6)Drain excess oil from the pan (the one which you use to fry the meat just now) and fry the onions, garlic and chillies until golden brown 7)Add in tomatoes, tomato paste, all the chopped vegetables and some meat stock water from the pot (the one which you made just now) 8)Simmer on low heat for 15 minutes 9)Pour in the vegetable mixture into the meat pot and pour rice 10)Continue to simmer until the rice absorbs all the stock, softens and cook and the meat is tender 11)Finally you can chop

RECIPE #2 INGREDIENTS Oil Chicken, cut into pieces Water or stock Onions, chopped Red & Green Pepper / Capsicum - diced Garlic, minced Rice Tomato paste Tomatoes, chopped Pepperoni – Sliced thinly

Green beans -- 1 cup Cabbage, chopped -- 1 cup Grated Mozzarella and Cheddar Cheese - Both cheesse have completely different ta ste and texture its because the Mozarella is made from Buffalo's milk which guar antees more elasticity there and the Cheddar, yeah,. . . Cow's Milk! However, bo th really goes well together especially when it is accompanied with any tomato b ased dishes It will be perfect if you put in Oregano leaves /herbs in this dish~!!! U know right what happens when Tomato + cheese + Oregano combined together METHOD 2 1) Heat oil in a pot 2) Put in chicken pieces and brown at all sides 3)Remove the chicken to another large pot (But keep the 1st pot with its oil cau se you need it) and add water or stock. Bring to boil. Reduce the heat and simme r it for 20 minutes. 4) Take back the 1st pot with the oil and stir fried the chopped onions, minced garlic and pepperoni 5) Put in the rice to the mixture and stir it in together for a few mins 6) Put in Tomato paste and Chopped tomatoes and let it cooked for 2 – 3 minutes 7) Pour in the chicken and its simmering liquid into the rice pot and add the ca rrots, green beans and cabbage. Season well with salt and pepper. Bring to a boi l, reduce heat to low, cover tightly and simmer for 20 minutes. After that pour the whole rice filling on a molded tin and put Grated Mozzarell a and Cheddar Cheese on top 9) Put the whole thing in the oven for the Cheese to melt 10) Ready to be served

RECIPE 3 INGREDIENTS Beef or chicken(Shrimp or crab meat) ~depends on your choiceoo~ Salt and ground white pepper, to taste Vegetable oil for frying Stock or water with 3 crushed stock cubes 3 large onions, finely chopped 4 cloves garlic, peeled and finely chopped 2-3 chillies (hot peppers), finely chopped 4 large tomatoes, blanched, peeled and blended or mashed

3 tablespoons) tomato paste assorted chopped vegetables, e.g. carrots, green beans, mushrooms and capsicums (sweet or bell peppers) 3 cups of long-grain rice Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish METHOD 3 Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours. Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low he at until meat begins to soften, then remove from heat. Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chill ies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjus t seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooke d, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low h eat for about 15 minutes. Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It m ay be necessary to sprinkle additional water mix to help the rice cook. If so us e small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water . COCONUT RICE INGREDIENTS 2 coconuts 3cups of rice pepper onion maggi salt METHOD --Break your coconut and remove the shell. --Cut coconut into sizable piece, pour into blender, add water and blend till sm ooth --sieve (to get juice) throw away the chaff --pour coconut juice into your pot, add slice onion and pepper (only if you like pepper) and bring to boil --add your rice, maggi and salt to taste --reduce heat and cook till rice is soft you are ready for wacking Note: sometimes i use Ata rodo pepper, slice tomatoes (atimes i blend my tomatoe and onion and pour into the coconut juice). coconut rice is also good without t omato and pepper for plain coconut rice, i don't use tomato. Try each way (plain or orishirishi added) and see the one you like. Happy eating

. Now you made me hungry of coconut rice the more TOMATO STEW INGREDIENTS 2 pounds fish fillets, thinly sliced (although it won't be authentic Nigerian, c hicken may be substituted for fish) Salt, to taste Pinch of thyme ¼ cup red bell pepper, minced ¾ cup tomato paste (6-ounce can) 1 medium onion, chopped 4 cups water ¼ cup peanut or vegetable oil 1 chicken bouillon cube METHOD 1. Season fish fillets with salt and thyme. Set aside. 2. Place the pepper, tomato paste, onion, and water in a large pot. 3. Cook for 10 minutes over medium heat. 4. Add the oil and bouillon cube. Simmer over low heat for 15 minutes. 5. Add the seasoned fish fillets and simmer for 10 minutes. (If using chicken, s immer for 20 minutes.) Serve with rice.

RED STEW AND BEEF INGREDIENTS 1/2 kg beef 12 red cherry tomatoes 3 red tatashe (ripened green pepper) 3 cayenne pepper 4 red fresh pepper 1 large onion salt 1 knorr cube, 1 maggi crayfish, curry, thyme, celery salt, 1 small de-rica tomat o puree 100ml vegetable oil or groundnut oil or your preference of cooking oil METHOD Remove all fat and tendon from beef and wash thoroughly. Cut 1/4 of the onion in to pieces and add to the meat in a pressure pot. Season with salt, knorr cube, c urry and thyme. Cook for 20 minutes. Blend the tomatoes, peppers and remaining o inion and cook for 10 minutes to remove water. Fry in the heated cooking oil fo r 5 minutes in a saucepan. Pour the beef and sieved stock in to the saucepan and mix together. season with celery salt, maggi crayfish and simmer for 10 minutes or untill thickened to pre ferred consistency. Serve with rice, and / or plantain. ENJOY MEAT STEW INGREDIENTS 1. Grounded/Blended Onions

2. Grounded/Blended Tomatoes with tatashe (Boil the mixture till it is dry. Be careful dont get it burnt) 3. Tin Tomatoes 4. Curry Leaves 5. Thyme 6. Groundnut Oil/Olive Oil/Palm Oil 7. Meat/Fish METHOD a. I boil my meat/fish with a cube of maggi, a pinch of salt, grounded pepper and a little chopped onions. b. After boiling my meat/fish I fry it.

c. I get a dry pot and pour in my desired amount of groundnut oil and let it heat(heating is necessary to remove the smell from some oils that have scent and also to get it ready for frying) d. When the oil is hot I add the onions, curry leaves and thyme to fry first( I do this so that their flavour will enter the oil) e. When the onions turns to light brown I add the cooked tomatoes and tin tom atoes to the frying mixture and stir for some minutes or until the oil discolora tes to red. f. They I add my meat, water and other ingredients(like maggi, salt, pepper, chicken flavour etc) g. Taste the mixture, if its ok with you, allow it to boil for some time. Eva porating some of the water so that your stew wont be watery. Bring it down when you are ok with the thickness/water content.

STEW RECIPE 2 INGREDIENTS very ripe and fresh tomato, fresh papper and red onion, tin tomato, curry, thyme, nutmeg, seasoning of your choice,meat,fish,chicken or turkey as you so desired. METHOD: wash the tomato and pepper and tatashe put into a dry pot and put on your stove reduced heat don't add water,cover and allow to simmer, t he heat will bring out the water in the tomato and when its dried remove from pot and allow to cool,blend and set aside and you wil l have a thick tomato paste in just 15min.

boil your meat or fish with thyme curry salt onion maggi and nutmeg when done fr y(not too dry) and set aside. wipe your pot clean, add vegetable oil of your choice allow to heat properly then add your onion stir fry when translucent put in your tin tomato fry to reduce th e strong taste then add your tomato puree allow to fry for some minutes by stiring continuosly afterwhich you add your curry thyme and meat not fish and continue to fry for about 3min then you can add some stock not all to help in t he cooking process allow to cook for some few minute then you add your seasoning(maggi) cover and simmer with the heat turn low to prevent burning,taste and serve on your boiled rice with fried plantain.

FRESH FISH STEW INGREDIENTS: -454g fresh fish( croacker or titus or catfish) depending on -4 - 6 peppers 2-3 tatashe -1 small onion -2 large tomatoes -1 or 2 maggi cube depending on the quantity Just a pinch of Curry , thyme and you could add garlic too -1 cooking spoon palm oil or vegetable oil depending on your -2 cups of water or 3 cups depending on the quantity you are METHOD 1) First of all, get a pot and steam your fish for about 2-5 minutes. 2) After steaming your fish, then you can either fry it with vegetable oil or le ave it like that if you want it the boiled way. 3)Why frying your fish, if you don't want your fish to break, use flour ok when frying the fish as in to prevent it from splitting to pieces. 4) Get a blender or a mortal, blend your onions, pepper, tomatoe and tatashe tog ether 5) Get a pot 6) Add some vegetable oil (2-3 spoons of oil) 7) Leave to fry for about 5 minutes Add your blended tomatoe paste and stirr, leave to boil for about 10 minutes 9) Add some water if its too thick 10) Add some salt to taste 11) Add your spices, curry , maggi, thyme and garlic if u love garlic your choice

add taste too choice making

12) stirr well and leave to boil 13) Put in your steamed fish or your fried fish and leave to boil for about 10 m inutes . 14) You would begin to notice that the stew would start to have the fish taste , add salt if needed, stirr well, add more water if too thick and just leave to b oil for about 6-10 minutes more NB: In no time, your fish stew is ready, serve with boiled rice, yam or potatoe. Enjoy, bonafetti.

ATAMASHEY OR OBE IJEBU INGREDIENTS 3 green tatashe, 3 ata rodo 3 alubosa ½ Red onion 1 red bell pepper Iru (locust bean) Meat (beef/ goat meat) cut into small bite sizes Palm oil Salt to taste 1 Maggi / Knorr cube METHOD 1. Fry the meat in regular oil and use paper towel to soak up the oil. And put aside 2. Blend green tatashe, rodo, alubosa, red onion and bell pepper then cook the blended mixture for about 5 mins till almost dry. 3. Put some palm oil in a pan and put on the stove till the oil is hot (Almost Smoking) 4. Add the blended pepper/ onion mixture, salt & Maggi and cook for about 5 mi ns 5. Add iru and your fried meat and leave on the stove for about 5-10 mins Serve with white rice. AGOYIN STEW INGREDIENTS Palm oil Onions Ground Dry Pepper Water METHOD first, you heat palmoil with choped onions till it bleaches ( not recommended fo r asthmatics), then add ground dry pepper and allow it fry for a while, add some water and viola! its ready. its not as easy as it seems. i tried it once and didnt get the right result. it got badly burnt but that i'm sure i'll get it next time i try. OKRO SOUP INGREDIENTS 3 pounds beef, goat meat, fowl 2 Dried fish ( Washed to get rid of sand and stuff and broken into small pieces) 1 cup dried crayfish (optionally dried shrimp)

2 pounds okro chopped or ground in a blender 1 teaspoon dried red pepper , powdered or crushed 1 cube maggi 1 Chopped rodo( habanero) 2 tablespoons salt 1 medium onion, chopped 4 tablespoons red palm oil spinach, chopped 7 cups water Equipment skillet mortar and pestle or food processor knife large spoon for stirring cutting board Very hungry tummy for eating METHOD Cut beef in small bite size pieces Chop goat meat into small bite size pieces Chop fowl into edible size pieces Place in skillet with water Add onion and salt and maggi Boil for 15 to 25 minutes Add okra and stir until blended in Add the remaining ingredients, stir and cook for 10 more minutes Serve warm with pounded yam, pounded cassava, or eba

OKRO SOUP WITH VEGETABLE Add your blanched vegetable (Spinach, Kale, Collard Green, ) along with the othe r ingredients after adding your okro OKRO SOUP 500g/llb assorted parts of meat (washed) I medium smoked fish (washed) 225g / 8oz stockfish (pre- soaked) 22 5g / 8oz bushmeat (washed) 500g/ llb fresh okro 225g / 8oz bitter leaf (washed) 150ml / 5/7 oz palm-oil 3pt stock or water I OOg / 4oz ground crayfish 25g / loz iru (locust bean) I OOg / 4oz ground pepper METHOD Place the washed meats in a large pot, add a drop of water or stock, season with salt and ground pepper and boil for 30 minutes or until tender. Add the smoked fish and stock fish, cook for another 10 minutes. Add the rest of the stock. Pre pare the okro by washing thoroughly in cold water. Divide into two, finely chop one half and cut the rest into small rounds. Add the prepared okro together with the washed bitterleaf to the boiling soup and stir. Add the palm-oil and iru, a llow to bubble and simmer for 5 minutes, sprinkle in ground crayfish and stir. S

immer for another 10minutes. Check seasoning and serve hot with pounded yam. VARIATIONS Fresh Pumpkin leaves (Ugwu), waterleaf or uzoza leaves can be substituted for bi tterleaf in this recipe. It can also be cooked plain without using any of the ve getables. This is better known as lla Alasepo PEANUT SOUP INGREDIENTS 1 ½ onions (blended to smooth consistency) 1 16 oz. tub creamy peanut butter 1 lb. cow’s feet (cut and cleaned) 1 1½ lb. fresh mackerel fish (cut and cleaned) ½ lb. beef tripe (cut into bite-size pieces) 3 Maggi cubes 3 oz. tomato sauce 2 oz. whole crayfish METHOD Place peanut butter along with 8 oz. of water into a saucepan and mix until homo genized. Place over medium heat, mixing often to prevent burning. Cook until pea nut oil rises to the top. Skim excess oil of the top and set aside. Place h and heat. auce, cow’s feet and beef tripe in a Dutch oven along with blended onions, crayfis Maggi. Add enough water to cover the meat by 1 inch and place over medium Cover and cook for 35 minutes adding more water if necessary. Add tomato s peanut sauce and mackerel pieces. Cook for an additional 15 minutes.

Serve hot over tuo zaafi or with fufu,pounded yam,eba or semovita CHICKEN CURRY INGREDIENTS 5 cloves garlic One 3-inch chunk peeled, fresh ginger Kosher salt and freshly ground black pepper 1/4 cup vegetable oil 1/4 heaping teaspoon whole cloves 10 green cardamom pods 8 whole allspice 1 cinnamon stick, broken in half 1 bay leaf 1 medium yellow onion 2 teaspoons Madras-style curry powder 1/2 jalapeno, or more to taste 3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated) 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped 2 cups cold water Serving suggestion: Basmati rice and chutney Directions In a small food processor (mini-chopper), combine the garlic and ginger and pure e to a paste. METHOD Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add th

e onion and cook, stirring, until lightly browned, about 3 minutes. Add the garl ic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly br owned and fragrant, about 1 minute. Season the chicken with salt and pepper. Add the tomato and chicken and cook, st irring, until the oil begin to separate and there is a distinctive crackling sou nd as the ingredients "re-fry" in the oil, about 6 minutes. Continue to cook, st irring, until the chicken is lightly browned, about 7 minutes more. Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, a nd stew for 15 minutes. Uncover and continue cooking, stirring occasionally, unt il the chicken is cooked through and tender and the liquid thickens into a sauce , about 30 minutes more. Transfer chicken curry to a serving bowl and serve with rice and chutney

EGUSI SOUP INGREDIENTS Pepper (grounded) Vegetable (ugwu leave) Egusi (grounded) Meat, stock fish, crayfish, and dry fish Iru Palm Oil Maggi Salt METHOD Wash your meat and stock fish, season with salt and maggi, add slice onion to it and boil for 30 minutes to tender Remove scale and bones from your dry fish and break into big pieces Aso wash your cray fish Wash the slice ugwu leave and place aside. Heat your palm oil for about 5 minutes, add the ground peper. While the stew is cooking, add grounded onion into your egusi and stir together, cut it into small balls inside the cooking stew, DONT STIR, after making sure t he egusi is cooked, you can add water if it is too tick. If not, add your cooked meat, stock fish, cray fish and dry fish, add your maggi and salt, stir togethe

r After 10 minutes, add your washed ugwu, stir together. 5 minutes after, your egusi soup is ready. Serve with semo or pounded yam EGWUSI SOUP INGREDIENTS Egwusi Seed (grinded) pepper salt dry fish stock fish beef meat maggi local Nsukka maggi palm oil pumpkin leaf Red Onions Crayfish METHOD 1. wash the beef meat together with the dry and stock fish thoroughly, 2.add little salt, pepper to taste, grinded crayfish and then boil for about 15 minutes till it is tender 3. fried the grinded egwusi (2 cups) with the Palm oil and onions for about 30 s econds, 4. then add the stock you made from the boiled meat and fish. 5. add local Nsukka maggi well grinded 6. put salt to taste and 2 cubes of know maggi and 7. allow to boil for 5 minutes, 8. then add pumpkin leaf and leave for 10 seconds. 9.serve with Pounded yam or garri

BITTER-LEAF SOUP INGREDIENT

Two to four cups fresh or dried bitterleaf (bitter leaf), or several cups of spi nach, or similar greens (kale, collards, or turnip greens are good) -- a combina tion of various greens and spinach can also be used Two cups fresh shrimp or prawns, or one cup dried shrimp or prawns -- crabs coul d be substituted Two pounds dried, salted, or smoked fish (such as cod) -- or -- one pound of dri ed/salted/smoked fish and one pound of either stew meat, oxtail, or chicken, cut into bite-sized pieces One chopped onion Two teaspoon of fresh ginger root, finely minced (optional) Two cloves garlic, finely minced Six ripe tomatoes, chopped and mashed may be peeled if desired (or canned tomato es) One-half teaspoon thyme (optional) One-half teaspoon rosemary (optional) One green bell pepper, chopped (optional) One chile pepper, chopped (optional) Four cups of chicken broth or chicken stock, or beef broth or beef stock, or Mag gi® cubes dissolved in water Palm oil or vegetable oil for frying Salt, black pepper, cayenne pepper or red pepper (to tas METHOD If you are using dried or fresh bitterleaf, wash it in cold water, rinsing sever al times, and allow it to soak for at least a few hours, then chop it into piece s. If you are using spinach leaves, clean and chop them immediately before cooking the soup. If you are using any other greens (such as kale or collard greens), clean, chop, and parboil them briefly before cooking the soup. Marinate the shrimp (or prawns) for a few hours in a paste made from half the mi nced ginger, half the chopped onion, and a little oil. If using dried shrimp, ad d a little water. Soak the dried/salted fish in water for a few hours. After you have started cook ing the soup cut the fish into pieces and remove any skin or bones. If using beef or chicken: Fry the meat in a pot and then add a cup of appropriat e stock, broth, or Maggi cubes and water. Set aside. Heat a few tablespoons of oil in a large pot and fry the remaining onions, garli c, ginger, rosemary and thyme for a few minutes. Then add the tomatoes and reduc e heat to a simmer for several minutes. Add the bitterleaf (or greens) to the pot. Stir and simmer for several minutes m ore. Add the fish (and any other meat) to the pot, along with the green pepper, and a ny hot chile pepper, salt, and red or black pepper you think it needs. Cover the pot and continue to cook over low heat. When the greens seem tender (after thirty minutes to an hour), heat oil in a pot and stir fry the shrimp (or prawns) along with their marinade. Add them to the soup. Cook soup (adding water or stock if desired) until it is the consistency you lik e.

FUUFU INGREDIENTS

METHOD

PLANTAIN FUUFU SEMO INGREDIENTS • • METHOD 1. 2. 3. 4. 5. Put water in the pot Wait for the water to boil then add the semovita then turn it and when it becomes light it s ready Serve with any soup to your taste Semovita flour water

 

SPHAGETTI INGREDIENTS: • Spaghetti ----a hand full or a bunch… u know how u’v got broom in a bunch rite! y eahh sumn like that • A lil bit of Salt! METHOD • Put 2-3 cups of water to a boil • Add your spaghetti(Break it into two..coz it very long), make sure you leave t he pot-opened coz it boils and foams up. • Add salt to taste. Make sure your don’t overcook it..if u end up realizing that you u’v got too much water in it, pour the spaghetti into a colander(sieve); letti ng it say for few mins until it getz drained!---- thatz pretty much it! SPHAGETTI SAUCE INGREDIENTS FOR YOUR SAUCE: A lil bit of Water 1spoon full or less of Canola oil 2-3 Tomatoes 2- Pepper (those huge ones) 1bulb of Onion 4-5 green onion (those kindaa look like a long green grass) 1 can teaspoon of tomato paste( thatz a 70g) 1-2 Maggi/seasoning Parsley, Rosemary or thyme leaves (only if u like em’) ¾ or less Salt—make sure u taste n’ see METHOD( to cooking the sauce) • Slice your tomatoes, pepper, onion—make sure u don’t slice them soo little, so mak e sure itz kind of sliced in form of a strip • Mash or break up your ground beef in a bowl-- Using ground beef (yeahh I know u eat that) NOTEE!! Make sure u don’t touch other surfaces after touching your bee f!----so therefore, wash your hands occasionally • Add a lil bit of oil in a fryin pan, heat it up a lil bit, and later add your tomatoes, pepper and onion. Heat up your magi a lil bit and add it in. • Add a lil bit of salt to taste; add your seasoning (either Parsley, Rosemary o r thyme leave) Mehnnn this thing long ooooo!! • Kk and now add a lil bit of oil in a fryin pan when itz heated, add in your ma shed up ground beef in and steam it a lil bit! Not fryin!! Now your are pretty much there! • Add all what u’v got in the first fryin pan into the fryin pan u’v gatt the beef i n! Soo u mix e’m up together..n’ let it steam a lil bit! • PS: taste to see if a lil more salt is needed Now you are pretty much DONEEEE!!

MOSA INGREDIENTS Rice/corn flour, 668 g; (use the rice for tuwo) Yeast, 3 g; Sugar, 20 g; Salt, 20 g; Potash Water (kanwa water) METHOD use a 5% potash solution i.e. 20g potash in every 400ml of water, then filter. U se 20ml of this solution for every 250g of masa batter from the mixture of the a bove ingredients – make as much as u need. Fermentation is carried out for about 10 hours. For frying, u can use the special frying pans for poached eggs, else, fry them l ike pancakes in a non-stick pan - not too much oil, it should not oversoak the m asa. U can eat it with yaji (dry spicey pepper), honey, stew, sauce, roasted chicken, suya or vegetable soup Enjoy!!

MOSA (RECIPE 2) INGREDIENTS millet Dry ginger Some pepper Cloves METHOD Soak the millet over night (this will make it soft and ferment it) Wash millet, and then remove the husk (the back, this can be done by adding a li ttle water to the millet in a morter and using the pestle to rub against the mil let. Do not pound). When this is done, dry the millet. Add the dry ginger, pepper and cloves (use your descretion to add these ingredie nts, should nt be too spicey)and blend toghether until smooth. Mix 3/4 of the dry mix with water until a thick paste is formed. Roll the paste into medium sized balls and cook in water. When the balls change colour competely to dark grey, remove from fire and strain the water. Put cooked balls in a morter and pound toghether adding a little water. Roll the paste into balls again and toss into the remaining 1/4 of the dry mix. Fura is usually taken with Yogurt, but in the north its taken with local yogurt called kundirimo Mash the balls in a bowl and mix with sugar and yogurt and voila! your fura is r eady, enjoy

MOSA (RECIPE 3) INGREDIENTS rice yeast baking powder

 

sugar salt groundnut oil METHOD soak the rice 4 3 hours, grind the rice add yeast cover it and leave for at leas t 10 hours, put sugar and salt to taste, then u start frying it.

PANCAKE INGREDIENTS 125g sifted plain flour 1 beaten egg 300ml milk Oil for frying METHOD 1. In a large bowl sift the flour in and make a small well in the middle. Add th e beaten egg into this well then, whilst constantly sirring, slowly start adding half the milk. Add the rest of the milk and beat thoroughly, until the mixture is smooth. 2. Heat a small frying pan and add a small amount of oil. Pour a small amount of your pancake mixture into the pan, tilting the pan to make sure the mixtre cove rs the bottom. 3. Cook for around 1-2 minutes, or until bubbles start appearing and the undersi de turns golden. Loosen the edges of the pancake with a spatula, then flip it ov er and cook the other side for another 1-2 minutes, or until it turns golden. AGEGE BREAD INGREDIENTS 1/4 ounce dry yeast (one small packet) 1/4 cup water 2 cups milk

2 tablespoons sugar 2 teaspoons salt 1 tablespoon shortening 6-7 cups bread flour, sifted METHOD 1. Sprinkle dry yeast in warm (110 degrees) water. 2. Scald milk (150 degrees) in sauce pan, then remove from heat. 3. Add sugar, salt, and shortening to the milk. 4. Cool to lukewarm. 5. Add yeast/water mixture and 2 cups of sifted flour and beat with hand mixer on lowest speed. 6. Stir in 2 to 3 more cups of flour. (I use my wooden spoon for this). 7. When dough becomes too stiff to stir, turn out onto well floured surface. 8. Knead until smooth and satiny, and "blisters" start to appear. (10 minutes) . During this step, I keep the kneading surface well floured to prevent the doug h from becoming sticky. Depending upon the temperature and humidity, more or les s flour becomes incorporated into the dough. I have found that this is fine. The dough seems to know how much flour it needs. I am sure sometimes I add another full cup! Since this is all sifted flour, it is probably not as much as it seems . When the dough has enough flour, it stops "taking it in", and becomes very smo oth and elastic. 9. Shape into a ball. 10. Put into large greased bowl, turning over to coat entire surface. 11. Cover with warm damp towel, then place another towel over that. 12. Put in oven (not lit) with light on, or other warm, not drafty place. 13. Let rise until doubled, about 1 1/2 hours. 14. Punch down. (this step is a light kneed in the bowl). 15. Let rise again until doubled. (about 45 minutes). 16. Divide dough into 2 pieces and shape each into a ball placing on floured s urface. 17. Cover and let bread rest (proof) for 10 minutes. 18. Grease 2 loaf pans (I use 8 1/2 x 4 1/2 x 2 1/2 glass pans). 19. Flatten balls, one at a time, into long rectangles about 8x16 inches. 20. Roll up lengthwise shaping into loaves to fit pan. 21. Cover and let rise again until double. (about an hour). 22. Bake in hot (400°F) oven for 35 - 40 minutes, covering with foil last 20 min utes, if tops get too brown. 23. When bread is done, remove from pans at once, placing on a wire rack to co ol, keeping away from drafts. 24. For soft crust, brush tops with butter and cover with a damp cloth.

MEAT PIE INGREDIENTS Meat Filling -small potatoes, diced and cooked (to save time, use frozen hash brown potato cu bes) -lean ground beef (or chicken, or turkey) -frozen mixed vegetables, cooked (I use the peas, carrots and corn mix) -onion diced -red and green sweet peppers, diced - seasonings (salt, black pepper, onion powder, garlic powder, knorr/maggie etc, whatever you like) Dough 1/2 cup butter (1 stick) (it should be cold and hard) 1 1/2 cups flour 1 teaspoon salt 4-6 tablespoons ice water METHOD -Prepare the filling by browning your meat and spices. WHile it s cooking, stirf ry your peppers and onion and veggies. Mix it all together. Taste and adjust sea soning to taste. -Once ground beef is cooked, add the diced cooked potatoes and heat for 5 minute s. (not too much potatoes). The main purpose is to aborb excesss liquid from the meat mixture, so that you don t end up with soggy meat pies. -To make dough: Sift together dry ingredients and cut the butter into the dry in gredients with a fork until mixture is crumbly. -While mixing with a wooden spoon, add water a tablespoon at a time until dough holds together in a ball (you may need more or less water. Just add small amount s at a time). If the dough is crumbly, add a little more water by drops until th e dough stays together when you pinch it. -When dough comes together into a ball roll out the dough until flat. - Cut out circles (I use a giant cookie cutter for this). If dough becomes stick y or too soft put in fridge for 10 minutes to cool and then take it out again an d continue cutting the circles. -Place meat stuffing in center of pastry circles. -Fold over and seal using a fork. -Bake on a lightly greased cookie sheet at 350 degrees for 35 minutes or until l ightly browned.

 

 

PEPPERED GIZARD INGREDIENTS: A bag of gizzard Vegetable oil 1 red bell pepper 6 Roma tomatoes 5 Habenero pepper (rodo) ( or desired amount) One large red onion 2 Maggi cubes seasoned salt Curry Thyme Bay leaf METHOD 1. De-ice the gizzard then season with seasoned salt, Maggi cube, bay leaf and d rop one habenero pepper. Cook until tender. 2. Blend the tomatoes, onion, bell pepper, Habenero and Maggi together. 3. Now you could either fry the gizzard or bake them in the oven till they are a nice brown colour. 4. In a separate pan heat the vegetable oil on medium heat, drop a slice of onio n for the sizzle test, wait until the onion turns brown then add your blended mi xture. 5. Add a bit salt, curry and thyme. And bay leaf. 6. Cook for 40 minutes on medium heat, do not stir to avoid splash, do not cover either or it will take longer to fry. 7. Add your gizzards and allow it to marinate for 10 additional minutes. 6. Add your sliced onions and green pepper for 3 minutes only…do not over cook or the peppers turn brown…Remember the green pepper and onions doubles as a garnishme nt. Enjoy. Can be eaten with Dodo, Rice ,

ENGLISH NAMES FOR INGREDIENTS USED IN NIGERIAN CUISINE Afang / Ukazi leaves (gnetum African) Dark green Shiny foliage of the creeping afang plant cultivated mostly in Calaba r and Igbo land are used a great deal in the cooking of these regions. It can be bought ready shredded from African food stores. Atama leaves / Beletientien

This is an annual Herb cultivated in the delta areas. It smells and taste like t arragon; usually used fresh or dried in Banga soup. Use dried leaves sparingly a s flavor is more intense. Readily available from African food stores. Avocado (persea Americana) Tropical fruit with thick warty skin usually greenish or purplish in color. The edible flesh inside surrounds a large oval shape seed. It is light yellow and so ft when ripe. Avocados can be eaten on its own or cut in half and filled with co oked seafood (Avocado and prawn cocktail). Beans or Cowpeas Black-eye beans or Brown beans have become indispensable in Nigeria cuisine beca use of it versatility in use. It requires overnight soaking before use for dishe s like Akara Moin-mom and Gbegiri soup. Banana This is one of the most important food crops in Nigeria. Widely eaten on it s ow n or in fruit salads they make a good substitute for plantains. The leaves are u sually used for wrapping foods such as Anyan-Ekpang or Ebiripo for steaming. Bak ing foil or greased parchment paper make adequate substitute but do not add the delicate flavour that banana leaves give. Bitterleaf A leafy green vegetable that is widely used in soups like Egusi for its bitter b ut sweet flavor. The fresh leaves is prepared like spinach and washed with salt; rubbing and squeezing to remove some of the bitterness before use. Can be bough t fresh or ready washed and air-dried. Several species of Vernonia, including V. calvoana, V. amygdalina, and V. colora ta, are eaten as leaf vegetables. Common names for these species include bitterl eaf, ewuro, ndole and onugbu. They are common in most West African and Central A frican countries. wiki Chilli Peppers Chilli peppers are the fruit of Capsicum Frutescens plant with red orange or yel low pods which are very hot rich in Vitamin A & C and widely used in Nigerian co oking. While the flavor in the chilli lies in the flesh and skins much of the he at potency rests in the seeds and veins which can be removed. Green chillies are a lot hotter than the red ones. The active chemical con stituent is capiasin re nowned for stimulating digestive process and helping to relieve heat fatigue in hot climates by inducing perspiration. Breadfruit These are large green fruits which hang like lanterns from tress. Only edible wh en cooked and taste like boiled potatoes. It could also be fried as crisp. Cassava (Manihot esculenta) Cassava is a tropical vegetable with a long tu berous root and dull green palmat e leaves. Mature tubers have brown mottled skin with a white fibrous flesh. It c an be cooked and eaten with coconut (Eberebe); but mostly used for making Gad (C assava grains) and Fufu. Used as accompaniment to soups and stews. It can be bou ght ready made as gaff or cassava flour (Fufu). Cocoyam Cocoyams are similar to large potatoes usually with a fibrous skin. In Nigeria t he plant is grown for both it s tubers and leaves. The young and tender leaves a re used in preparing Ekpang Nkukwo (cocoa-yam pottage). Spinach leaves make adeq

 

 

uate substitute. These tubers can also be boiled roasted or fried. Corn / Maize Sweet corn or maize as it is commonly known is grown throughout Nigeria as a foo d source. The plant grows to a height of about seven feet. When fully matured t he swollen fruits are called cobs and it is these which are picked and used for food. The cobs can be boiled roasted or cooked with beans as a main course. A nu mber of by products are obtained from the grains including Ogi (corn-starch) and corn oil which is low in saturates and cholesterol. Crayfish Smoked dried prawns or shrimps used for flavoring soups and savory dishes. Usual ly sold whole or grinded. Egusi (cirullus colocynthis) melon seeds Seed of the African melon fruit used in preparing Egusi soup. Should be grinded before use. Can be oily but adds a nutty flavor to the soup. Ewedu (corchorus olitorius) Shiny green leave vegetable rich in Vitamins A C & D. Use in making sauces to ac company stews and enjoyed for its mucilaginous or viscous properties. Sold fresh or dried. also known as jute. Elubo Dried powdered yam flour for making amala (cooked yam flour pudding). Fufu Fermented cassava dough usually served cooked to accompany soups. Garden eggs (solanum melongena) Also knows as African eggplant a member of the aubergine family. A round shiny g reen and yellow fruit with a slightly bitter taste. Garden eggs are eaten raw as a fruit or diced and added to stews. Groundnut (Arachis hypogaea) Like a set of twins groundnut mature together in light coloured shells which are flaky and easy to break. Grown profusely in Northern Nigeria the seeds are harv ested for their oil and protein. They can be eaten raw boiled roasted and pureed for making groundnut soup. Groundnut oil is used for cooking. Iru (locust bean) parkia biglobosa Fermented locust or black beans. They have a slightly salty taste and a pungent smell. They are used as seasoning in soups. Usually sold fresh or dried packed Kaun (Rock salt) potash Usually added to food especially pulses during cooking for faster tenderisation and to increase the viscosity in Okro and Ewedu sauce. Also used for emulsifying oil and water in some traditional soups. Mango (mangifera indica) This kidney shaped fruit is pinkish or yellowish in colour. When fully ripe it i s lusciously sweet and succulent with the golden flesh. Mango is common in fruit platters and salad. Millet (pennisetum) Tiny yellow grains obtained from plant that looks like bull rushes with a maize like stalk. Grows widely in Northern Nigeria and used mostly for porridge and gr uel.

Okro (lady fingers) These vegetables are curved seed pod up to 9 inches Long they are usually eaten cooked in soup and salads. Apon (ogbono Seed)Irvingia gabonensis This seeds are obtained from the nuts of the African mango bush and air dried in the sun. It has a subtle aromatic flavor and it s very mucilaginous when cooked . Can be bought whole or powdered. Pawpaw (Carica papaya) This is a fruit of woody herbaceous plant that looks like a tree. It is eaten ri pe (yellow or orange in color) in fruit salads or stuffed for starters or main c ourse. Plantain A large member of the banana family plantain is less sweet than banana and is mo re versatile in use. It is often boiled toasted or fried and served with meat st ews because the tissue has a starchy taste than sweet banana. It is best cooked with plenty of spices onions tomatoes and peppers (plantain pottage). Ugwu (Pumpkin leaves) telfairi occidentallis These trailing green leaves of the pumpkin plant rich in minerals and vitamins. Use in various soup preparations It is the chief ingredient in cooking Edikang I kong soup. Fresh spinach can be used as substitute in any recipe if not availabl e. Pumpkin seeds can also be eaten. Utazi leaves (crongromena ratifolia) This is a bitter tasting pale green leaf usually used for flavouring pepper soup . Very sparingly used. It can also be used as a substitute for bitter leaves. Uzouza leaves or Ikong Etinkinrin This sweet smelling aromatic and spicy pale green leaf vegetable is also used fo r flavoring soups especially (Ibaba soup). Yam (Dioscorea sp) The plant grows as a vine to height of six to eight feet. The edible tubers come s in various shapes and sizes; usually dark brown in color and hairy to the touc h. The flesh is white or yellow and when cooked it has a pleasant flavor when co oked rather like potato. It is harvested in dry season with a gig feast known as Yam Festival in Igbo land. Yam still forms the staple diet of a large number of people in Nigeria. It is cooked in different ways including boiled roasted and fried. When pounded it is served as accompaniment to soups and stews. Sorghum Also known as guinea corn sorghum is cultivated mainly in Northern Nigeria. Used for porridge or pap (gruel). Snail These are large forest creatures covered with a hard shell. Taste rubbery when o vercooked it is rather an acquired taste. Oils From a health stand point fats and oils are either saturated or unsaturated. Sat urated oils such as butter coconut and palm oil are known to in crease the amoun t of cholesterol carried in the blood but since regional cuisine is characterize d by the type of oil used lesser quantities or half the amount in a given recipe could always be used. Groundnut oil

 

This is used for frying and also added to stews and other savory dishes. It has a pleasant and unobtrusive taste; favorable in making mayonnaise and could be he ated to a high temperature without burning. Corn oil This oil pressed from the germ of germ of maize (corn) is high in poly unsaturat ed and low in cholesterol. It is used the same way as groundnut oil. It can also be heated to a high temperature without burning. Palm oil This rather tasty and nutty thick and waxy rustic red colored oil is extracted f rom the flesh of the oil-palm nut fruits. It is widely used in Nigerian cooking especially in the traditional soups and stews for color and taste but usually in small quantity as it is high in saturates. Water leaf (talilum triangulare) This is the most widely used of all green leaf vegetables. It is rich in iron ca lcium and vitamin A and C and it is best eaten lightly cooked in soups and stews . spinach can be used in recipes calling for waterleaf. Kuka leaves Leaves of the baobab tree usually sold dried in powder form and used for Kuka so up. IGBO (garden egg leaves) solanum manocarpum The young leaves of the garden egg plant. African Aubergines can be eaten raw in salads or cooked in stews. Soko (celosia argentea) This green leaf vegetable is much preferred in the making of Efo-riro. It taste like spinach. Tete (celosia viddis) This green is a close relative to Soko and is used interchangeable or in combina tion with it. It is widely grown in Western Nigeria.

Sign up to vote on this title
UsefulNot useful