Goat meat -Turkey pepper soup

Goat meat pepper soup is Nigeria cuisine. The soup is made with different kinds of African spices found at the local market.
It can be served with boiled plantain, yam or rice

Ingredients
1/2 kilo of goat meat
400 g turkey leg
2 Tablespoons of pepper soup spice mix
1 Onion-diced
1/2 Vegetable stock cube
3 Cups of water
1 Teaspoon of dry  Basil
Salt to taste
1/2 Teaspoon ground pepper

Directions

Wash the meat twice and transfer in a cooking pot.Add water,diced onion and salt.
Cook for 1 hour, add pepper soup spice mix, bouillon, basil, pepper and stir together
Cover and allow to simmer on a low heat until tender.
When properly cooked the way you want it, serve with boiled plantain, yam or rice.

 

 

 

How to make crispy Plantain Chips

Ingredients

2 unripe plantains
Pinch of salt
Sunflower oil for frying

Method

Peel of the skin of the unripe plantains
slice into any desire shapes, it can be cut circular or vertically using a knife, slicer or potatoe peeler
Add salt and mix together
Heat up oil untill very hot, add a little piece of plantain at a time and fry until lightly brown
Remove and place in a kitchen towel to drain excess oil
Server cold or store in an air tight container for future use.

Green seasoning

Green seasoning is a mixture of fresh fresh herbs used throughout the  Caribbean to marinate all types of meat, fish and in making sauces or soups. It has a unique flavor.

Below is the ingredients i used in making mine.

 

Ingredients

2 Scotch bonnet pepper
1 Bundle parsley
1 Bundle  basil
1 Large onions
12 Garlic gloves
1 Bundle spring onions
1/4 cup of water

Directions

Wash and trim the ingredients
Cut into smaller pieces
Transfer all the ingredients into a blender, add water and blend until pureed
Pour into jar, store  in a refrigerator until ready to use

 

 

 

 

 

 

How to make Egusi soup

 

 

Egusi soup also known as melon seed soup, is a Nigerian dish made by ground up melon seeds.
It can be made either by frying the melon seeds or without frying.
Egusi seeds are rich in protein, fat and excellent source of vitamin B complex. Diffrent tribes in Nigeria has different ways of cooking Egusi soup, the soup is complimented with leafy vegetables which makes it more nutritional and  delectable.

Ingredients

500g of beef (Any cut will do)
1 and a 1/2 ground Egusi seeds
1 knorr cubes (or maggi)
2 small chopped onions
200g minced kale
1 tablespoon ground crayfish
5 tablespoon of palm oil
1 mackerel-fried (can be added without frying directly into the soup if you prefer)
2 yellow peppers (hot)
1 cup of water
salt to taste

Method

Cut the meat into smaller pieces, season with a half a knorr cube, salt and one chopped onion.
Add one cup of water and cook for 30 minutes or until the meat is tender.
Add water into the Egusi and mix properly to make a paste.
Heat the oil in a pot, add onion and saute for 3 minutes and add the Egusi mixture.
Stir and fry for about 5 minutes.
Add the ground crayfish, pepper, knor cube seasoning and the cooked meat with stock.
Allow to cook for 5 minutes, gently stir all together.
Add the minced kale, salt and allow soup to simmer for another 5-7 minutes or util the vegetables are cooked properly.
Serve with fried fish and any swallow of your choice. I served with manna-fufu this time.

Note: You can always add more water to the Egusi soup depending on how thick or thin you want it to be.

Nigerian Puff Puff Recipe

 

Puff Puff is a traditional African snack made of flour, sugar,  yeast, eggs and water and deep fried in a cooking oil. Back in African i love to have my puff puff with a chilled soft drink, though not a healthy snack and its not what one has to eat often. Puff puff can be served at kids parties or at a ceremony.

Ingredients

1 cup of flour
2 tablespoon of sugar
a pinch of salt
1 Egg
1/2 onion-diced (optional)
1 Teaspoon ground nutmeg
Oil for frying
100 ml fresh luke warm milk
1 Teaspoon dry yeast

Method

Dissolve the dry yeast in some luke warm milk and set aside to activate in a bowl, wait 10 minute, then add the flour, sugar, salt, nutmeg, onion and mix together
Pour the yeast mixture, the beaten egg and mix very well by hand.
Cover mixture with a clean towel and set it aside to rise for 1 hour.
Add enough oil to a pot and allow to heat up.
Scoop the batter either by hand or with a spoon and carefully it drop into the hot oil.
Fry until  golden brown in color on each side.
Remove and serve with powered icing sugar or strawberry jam

 

 

 

 

 

 

 

 

Nigerian Jollof Rice Recipe

Jollof Rice also know as Benachin meaning “one pot” and it is a very popular dish in West Africa especially in Nigeria. It is aromatic and loved by everyone.
It is one of my favorite dishes and i can eat it for days without getting fed up with it.
It can be made in so many ways either by using meat, fish, vegetables or chicken.

Ingredients
1 and a 1/2 cups of parboiled Rice
310g Beef heart
1 big onion, chopped
3 fresh Tomatoes, chopped
140g of tomato Puree
2 small green hot peppers, chopped
5 tablespoons vegetable oil
1/2 bouillon cube
1/2 teaspoon dried Rosemary
1 teaspoon nutmeg
1 teaspoon curry.
200ml water &Salt to taste

Cooking Method

Heat oil in a pot
Add chopped onion and fry a bit util softened.
Add  fresh tomatoes, tomato puree, nutmeg, curry, Rosemary, pepper and  the bouillon cube.
stir continuously for 5-7 minutes until the stew is properly cooked
Leave to settle for a few minutes until the oil settles on top of the pot.
Add water, salt  into the stew and stir

Rinse rice in lukewarm water 2-3 times to get rid of starch and dust.
Add the parboiled rice into the sauce.
Stir together thoroughly.
Taste and feel free to  adjust the ingredients to fit your taste buds.

Cover and cook on a low heat for 10 minutes util the rice absorbs all the liquid. add a little bit of extra water to the rice if not properly cooked.

when properly cooked, serve with meat of your choice or fish. I choose to serve my Jollof with some fried beef heart and a little bit of tomato sauce on top

 

 

 

 

How to make Okra soup

 

Okra is also know as (ladies fingers) its a popular soup in African. Easy to make and one does not need to break a bank to make this yummy soup. Okra are low on calories,good source of Vitamin C, k and folates(folic acid).

Ingredients:

200 grams Okra
200 grams cleaned beef tongue
1 stock fish (in this case hydrated dry cod)
100 grams frozen seafood mix(optional)
1/2 knorr cube
1 teaspoon ground crayfish
4 tablespoons palm  oil
1/2 teaspoon ground pepper
1 small onion- diced
1 Tilapia Fish- scaled and gutted( cut into 4 pieces and deep fried)
Salt to taste

soup preparation:

  1. Wash and cut okra into tiny pieces using a knife
  2. Pour oil on a low heat pot, allow to heat up add onions and okra together, fry for 4 minutes util its starts to draw (turns slimy)
  3. Add  meat, stock fish, broth, seafood mix and stir togther
  4. Add pepper, crayfish, knorr, salt and stir well. Cover to simmer for 10 to 15 minutes
  5. Serve with either fufu, pounded yam or semolina

Notes:

The stock fish i used was dry and re-hydrated cod and was cooked for 40 minutes until tender. The beef tongue was also precooked and tender. When making okra soup you can use almost any meat or fish of your choice.

 

How to make Akara( Bean Fritters)

 

Akara is a traditional street food in Nigeria, it’s made by using either ground black eyed beans or brown beans.

Akara is also known as beancake, bean balls, bean-fritters and Acaraje in Brazil

Akara can be eaten alone as a snack or can be served with Custard, Ogi, Oatmeal, Garri or white toast bread

Ingredients

200 gram black-eyed beans
1 scotch bonnet (chili pepper)
1 small onion
salt to taste
Vegetable Oil for frying/palm oil
120ml water

 

Method for preparing the beans

Soak beans in a warm water for 20 minutes
Transfer in a blender, pour enough water, cover and carefully agitate using the pulse function on your blender. Pulse gently for about 5 minutes, or until all the skins have come loose from the beans.

Transfer in a bowl and sieve out the skin, do this process maybe up to 5 times until the skin are completely off  from the beans.

Method for preparing  Akara

Transfer washed and skinned beans into a blender
Add Pepper, onions, water and blend until smooth

Pour in a bowl, add salt and stir well.
Pour oil into a deep pot, scoop the paste with a medium sized soup-spoon and carefully drop into hot oil without splashing the oil.
Fry until golden brown
Remove and  serve with hot Ogi (corn pap) or custard.

Spinach stew

 

 

Ingredients

800 Gram whole hard chicken/ use any meat or fish of your choice
600 Gram (or there about) beef on the bone
500 Gram fresh spinach( spinach has been washed, cut and blanched)
140 Gram tomato puree
2 Tablespoon red oil
2 Tablespoon olive oil
1 Teaspoon dried and ground crayfish
4 Big shrimps
1/2 Knor seasoning cube
1 Medium size onions (diced)
1/2 Teaspoon ground up hot red pepper
Salt

Chicken/ meat has been washed, cut into smaller pieces and cooked on a low medium heat for 1 hour

Cooking method

Pour both oils into a pot and allow them to heat up for 20 seconds or so.
Add chopped onions and stir lightly until brown.
Add tomato puree, stir-fry for 3 minutes.
Add cooked chicken/meat, shrimps, peppers, blended crayfish, knor cube, salt and water/cooked meat stock to thin out the sauce.
Mix well together using a cooking spoon, cover pot and allow to simmer for 10 minutes.
Add the blanched spinach, stir well, cook for 5 minutes then you are ready to eat.
Can be served with rice, yam, mashed potatoes, fufu or another food of your choice. I tend to prefer to serve with rice of fufu.

How to prepare Nigeria pap/Ogi/Akamu

Dissolve little portion of pap in cold water to form a smooth paste.
Add boiling water till it thickens, then stir the Ogi, if its too thick for your liking, add a few drops of hot water.
Serve hot with the sweetener of your choice, it can be sugar, dates or honey.

 

If you are serving some portion to your baby i suggest you use pear or apple puree.
 
To obtain the pink/red color, just add a few drops of Ribena juice concentrate.