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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.
INGREDIENTS (For 6 people)
• 1 large yam
• salt
• Water
1. Peel the yam,
2. Cut it into small round pieces and wash thoroughly.
3. Put them in a pot, cover with cold water, add a little salt.
4. Put on fire until cooked.
Boiled yam can be eaten with fried ata soup, palm oil (plain),Ikete,ororo,ede so
up and stew; but not with any of the vegetable soups.

• Tubers of Yam
• Water
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.


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
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.

• 2 cupfuls of rice
• 4 cupfuls of water
• Salt to taste
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.
1. Have ready a pot of hot water.
2. Wash and put in the rice and salt.
3. Cook until water dries up and the rice is soft.
4. Serve with meat stew and Eyo or Okra soup or Beans and Eyo soup.

• 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
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
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.
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.

Lean Beef and Chicken – Cut to cubes
White Pepper
Large Onions – Chop
Garlic – Chop
Chillies (Hot Pepper)
Tomatoes – Chop
Tomato Paste
Green and Red Capsicums – Chop
Coriander – Chop
Green Beans – Cut to Jardiniere
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

Chicken, cut into pieces
Water or stock
Onions, chopped
Red & Green Pepper / Capsicum - diced
Garlic, minced
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
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

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

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

2 coconuts
3cups of rice
--Break your coconut and remove the shell.
--Cut coconut into sizable piece, pour into blender, add water and blend till sm
--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

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
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.


1/2 kg beef
12 red cherry tomatoes
3 red tatashe (ripened green pepper)
3 cayenne pepper
4 red fresh pepper
1 large onion
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
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

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
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.

very ripe and fresh tomato,
fresh papper and
red onion,
tin tomato,
seasoning of your choice,meat,fish,chicken or turkey as you so desired.
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.


-454g fresh fish( croacker or titus or catfish) depending on your choice
-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 add taste too
-1 cooking spoon palm oil or vegetable oil depending on your choice
-2 cups of water or 3 cups depending on the quantity you are making
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
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
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.


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
1. Fry the meat in regular oil and use paper towel to soak up the oil. And put
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
4. Add the blended pepper/ onion mixture, salt & Maggi and cook for about 5 mi
5. Add iru and your fried meat and leave on the stove for about 5-10 mins
Serve with white rice.
Palm oil
Ground Dry Pepper

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.
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
mortar and pestle or food processor
large spoon for stirring
cutting board
Very hungry tummy for eating
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


Add your blanched vegetable (Spinach, Kale, Collard Green, ) along with the othe
r ingredients after adding your okro
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
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.
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

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
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 cow’s feet and beef tripe in a Dutch oven along with blended onions, crayf
ish and Maggi. Add enough water to cover the meat by 1 inch and place over mediu
m heat. Cover and cook for 35 minutes adding more water if necessary. Add tomato
sauce, peanut sauce and mackerel pieces. Cook for an additional 15 minutes.
Serve hot over tuo zaafi or with fufu,pounded yam,eba or semovita

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
In a small food processor (mini-chopper), combine the garlic and ginger and pure
e to a paste.
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


Pepper (grounded)
Vegetable (ugwu leave)
Egusi (grounded)
Meat, stock fish, crayfish, and dry fish
Palm Oil
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
After 10 minutes, add your washed ugwu, stir together.
5 minutes after, your egusi soup is ready.
Serve with semo or pounded yam

Egwusi Seed (grinded)
dry fish
stock fish
beef meat
local Nsukka maggi
palm oil
pumpkin leaf
Red Onions
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
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

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
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

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
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
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
Cook soup (adding water or stock if desired) until it is the consistency you lik


• Semovita flour
• water
1. Put water in the pot
2. Wait for the water to boil
3. then add the semovita
4. then turn it and when it becomes light it s ready
5. Serve with any soup to your taste
• Spaghetti ----a hand full or a bunch… u know how u’v got broom in a bunch ri
te! yeahh sumn like that
• A lil bit of Salt!
• Put 2-3 cups of water to a boil
• Add your spaghetti(Break it into two..coz it very long), make sure you leave
the pot-opened coz it boils and foams up.
• Add salt to taste. Make sure your don’t overcook it..if u end up realizing t
hat you u’v got too much water in it, pour the spaghetti into a colander(sieve);
letting it say for few mins until it getz drained!---- thatz pretty much it!
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 make 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 kno
w u eat that) NOTEE!! Make sure u don’t touch other surfaces after touching your
beef!----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 you
r 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
or 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
mashed up ground beef in and steam it a lil bit! Not fryin!! Now your are pret
ty much there!
• Add all what u’v got in the first fryin pan into the fryin pan u’v gatt the
beef in! 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!!
Rice/corn flour, 668 g; (use the rice for tuwo)
Yeast, 3 g;
Sugar, 20 g;
Salt, 20 g;
Potash Water (kanwa water)
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
U can eat it with yaji (dry spicey pepper), honey, stew, sauce, roasted chicken,
suya or vegetable soup
Dry ginger
Some pepper
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

baking powder
groundnut oil
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.

125g sifted plain flour
1 beaten egg
300ml milk
Oil for frying
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.

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
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
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 m
inutes, 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 Filling
-small potatoes, diced and cooked (to save time, use frozen hash brown potato cu
-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)
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
-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.
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
Bay leaf
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
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 o
r the peppers turn brown…Remember the green pepper and onions doubles as a garni
Can be eaten with Dodo, Rice ,


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.
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.
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.

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.
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).
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.
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.
Dried powdered yam flour for making amala (cooked yam flour pudding).
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
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
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.
Also known as guinea corn sorghum is cultivated mainly in Northern Nigeria. Used
for porridge or pap (gruel).
These are large forest creatures covered with a hard shell. Taste rubbery when o
vercooked it is rather an acquired taste.
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
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.