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
1/2 kilo of goat meat
400 g turkey leg
2 Tablespoons of pepper soup spice mix
1/2 Vegetable stock cube
3 Cups of water
1 Teaspoon of dry Basil
Salt to taste
1/2 Teaspoon ground pepper
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.
I visited a friend and we ended up making dumplings for lunch. Her recipe was so easy to follow. I really enjoyed the juicy dumplings she made for me, but its not somethings i see myself making often because its not all that healthy.
I decided to try out her recipe and it turned out to be great too. I made some with just plain flour and others i added spinach puree to make them green.
4 cups of plain flour
1 teaspoon of salt
1 cup lukewarm water
DIY plastic dumplings maker mold
In a bowl, mix the salt and flour together
gradually add a small amount of water and mix properly
Transfer dough onto a floured surface and knead for 5 minutes util the dough is smooth and elastic, if dough is sticky add small amount of flour at a time.
Let the dough rest for 30 minutes
200 g minced beef
1 small onions
1 teaspoon salt
1 tablespoon of green seasoning
1/2 teaspoon black pepper
Divide dough into 2 ,sprinkle flour on a wooden surface and roll half dough into a circle.
place the rolled dough on top of the dumpling maker mold
Add small amount of filling with your hands and don’t allow it to be messy
Roll the last part of the dough into a circle and place on top again to cover the fillings
use a rolling-pin and roll the dumplings until they stick together and each piece is separate
Remove excess dough and trim
Turn the mold over and shake to get the dumplings out or use your finger to get them out
Repeat this process until the dough and fillings are all used up
Add water,salt into a pot and allow to boil
Gently drop in the dumplings into the boiling water and cook for 10 minutes
Remove and server with soy or sweet sauce
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.
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
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
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.
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
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.
I have been craving beans with some fried plantain for quite some time now but the plantain i bought about 2 weeks ago refuse to ripen so i decided to work with what i had and that was yam. This recipe is quite easy to make and it taste a-ma-ziiiing!
200g black-eyed beans
1 large onion-diced
2 green chopped peppers
4 tablespoon olive oil
140g tomato puree
50g dark chocolate
1 teaspoon dry rosemary
1/2 teaspoon nutmeg
Salt to taste
Remove any dirt from the beans and soak them in water over night.
Transfer the soaked beans into a slow-cooker and cook until soft.
pour the cooked beans into a sieve and allow the water to drip away.
Heat some oil in a pot add the onion and saute them until golden brown.
Add the tomato, rosemary, nutmeg and salt and fry for 4-5 minutes.
Add the beans to the sauce with the dark chocolate and stir while cooking for another 5 minutes on low heat to avoid burning it.
Serve with fried yam or plantain.
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).
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
- Wash and cut okra into tiny pieces using a knife
- 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)
- Add meat, stock fish, broth, seafood mix and stir togther
- Add pepper, crayfish, knorr, salt and stir well. Cover to simmer for 10 to 15 minutes
- Serve with either fufu, pounded yam or semolina
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.
1 and a 1/2 cups of flour
120 Grams butter
150 Grams of sausage of your choise
1/2 Teaspoon salt
1 Egg beaten
20 Grams sesame seeds
1/2 Teaspoon nutmeg
1/2 Teaspoon powered ginger
6 Tablespoon of cold water
1/2 Teaspoon baking powered
- Preheat the oven to 200C
- Combine flour, salt, baking powered, in a bowl and mix well, add butter in small lumps mix using your hand until it turns into crumbs
- Add a little amount of water at a time until dough is formed
- Place on a wooden surface and knead gently then set aside in a refrigerator
- Peel the skin of the sausages, transfer into a blender, add nutmeg, ginger and blend until smooth
- Sprinkle flour on a wooden surface, roll out dough and cut into a rectangle
- Rub the dough with the beaten egg, and add in the sausage meat and roll up the dough to enclose the filling
- Cut off the excess dough if any and cut into desired size
- Place on baking tray, brush with egg on top and sprinkle with sesame seeds
- Bake for 30 mins, or until golden brown.
2 Ripe plantains
2 Ripe Avocados.
1 teaspoon of lemon juice
Peeled shrimp (one per serving)
Half a diced garlic clove
Salt and black pepper
Your Oil of choice for frying
Mash the avocados with a fork to make a paste, add lemon, black pepper, salt and mix properly, set aside in the fridge.
Place the shrimp in a bowl and season with salt, garlic, black pepper and stir together. Cooked in a greased skillet for about 5 minutes
Transfer them to a plate
Peel and cut each plantains into 3 pieces, fry in medium hot oil for 5 minutes
Rub some oil in a muffin pan tray, place the fried plantain chunks in each muffin-hole, press down using a tablespoon to form a “cup”
Preheat the oven to 200C and bake the cup shaped plantains for 5 minutes or util golden brown
Fill the cups with the avocado mixture and top with a shrimp. Then serve while hot.
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
200 gram black-eyed beans
1 scotch bonnet (chili pepper)
1 small onion
salt to taste
Vegetable Oil for frying/palm oil
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.
1 Teaspoon baking powder
200 gram all purpose flour
60 gram butter
½ teaspoon salt
1 dl warm water
Combine flour, salt and baking powder together and mix well.
Add butter and mix again using your hands, gently add water little by little at a time while mixing.
Place dough on a floured surface and knead for 3 minutes until smooth
Cover dough and allow to rest for 20 minutes
Divide dough into a small balls, sprinkle flour on a surface roll them out in a circle using a rolling pin.
Cook tortillas on a hot un-greased skillet for about 45 seconds on each side, flip when it starts to “puff up”
Cooked tortillas can be kept in a air tight container or zip-lock plastic bag if not served immediately.