How To Prepare Ogbono Soup.

How To Prepare Ogbono Soup. 

 

Ogbono soup is one of the Easiest Recipe, and it's use to eat any kind of fufu. 

INGREDIENTS :

* 1 Cup milk of Ogbono seed or 10 tablespoonful of grounded Ogbono.

* Cow or Goat Meat.

* Cow or Goat Ribs.

* Cow or Goat Shaki.

* Ponmo.

* Dry cat fish.

* 3 Cooking spoons of Palm Oil.

* Half milk cup of Crayfish.

* Stockfish.

* 1 tablespoonful of ogiri okpei (Iru, Locust bean).

* Habanero pepper (ose oyibo, atarodo).

* Half ball of Onion.

* 2 Seasoning Cubes.

* Ugu leaves or Bitter leaves.

* Salt. 

NOTES ABOUT THE INGREDIENTS ;

1. Mostly in all recipes, we go crazy when it comes to the quantities of ingredients. Mean why the quantities of the ingredients can be adjusted to your own taste.

2. If you are using the ogbono seeds, it's recommended for you to use a spice coffer grinder to grind the ogbono seeds.

3. You can add palm oil to the Ogbono seed while grinding or after grinding it, this is to allow the palm oil to mixed well with the Ogbono. Not that you won't add palm oil to your cooking again, you will still add it, but that you have added to your cooking will not mix up with the Ogbono.

4. Vegetables is to add according to the quantity of your choice. Most people don't even add any vegetables to their Ogbono Soup and it's still look lovely that way.

5. You can use grind pepper, cayenne pepper ( fresh or dry) or Scotch bonnet peppers if you cannot find habanero peppers.

BEFORE YOU PROCEED WITH YOUR COOKING.

* Set up your grinding machine to grind the Ogbono seed. That is if you are using seed Ogbono. But if you have grounded Ogbono, set it aside.

Note "your grinding process must be without water. That is, you don't add water to your grinding".

* Soak the dry Catfish and Stockfish a blow of warm water. To soften, When soft. Clean it in a cool water thoroughly and remove all the bones.

Note "Stockfish has a lot of bones, so you can kick it out of your Ingredients. Or try and make sure you debone it properly.

* Pick and Chop the Ugu leaves into thin slices and set aside. But if using Bitter leaves, pick and wash it thoroughly. Click here to find more details on "How To Wash Bitter leaves".

* Grind the crayfish. "it's optional".

* Grind the ogiri okpei "it's optional".

* Grind or Pound the pepper with onion. And set aside.

* Chop your Ponmo to thin slices and set aside.

DIRECTIONS FOR COOKING OGBONO SOUP.

1. Set up your cooker or stove, then place a pot to cook the meat with the seasoning cubes and onion.

Note "Start your cooking with the toughest part of meat".

2. When the meat is done, turn into a sieve to drain out the stock, and set aside.

3. Now set a new pot for the cooking of your ogbono.

4. Divide the meat stock into 2 or 3 equal part. Pour one part into the pot and add the grounded ogbono, by spreading over the meat stock. Then stir very well with a wooden spoon to ensure that it mix with the meat stock and become thicker.

5. Cover the pot, and continue cooking on low heat.

Note "Don't keep it so long, stir it very often as you cook so it doesn't burn".

6. After like 10 minutes or less, add the following Ingredients to your cooking...

 crayfish,

ogiri okpei,

habanero pepper,

deboned dry catfish and stockfiah,

salt,

palm oil.

And continue cooking. Remember to stir often.

7. After completely 3 minutes, add the remaining ingredients such as:

boiled meats,

vegetables,

Stock cube.

You may add more salt and the other meat stock if necessary. Cover and continue cooking till the delicious aroma and flavour comes out.

8. After like 2 minutes, it should be done by now. Take the soup off the and
pour into another pot "not necessary".

Now you can serve Ogbono Soup with any Fufu meal.

How to Peel Beans Coat.

How to Peel Beans Coat. 

 

There are different ways of peeling beans. But as soon as you can easily remove the beans coat by rubbing them together in your palms. And there are other ways of peeling beans, which are...... You can use Blender, Mortar and Pestle and Grinding Machine. 

Click Video for more help

Procedure for peeling the Beans Coat. 

 

1. Pour the beans in cool water, and start to rubbing the seeds with your palms. You will notice that the coat is hang away from the body of the beans seed.

Notes "You don't soak the beans, it will be difficult to remove the coat from the beans".

2. Once you have some of the beans coat removed, drain the water from the beans else the beans will continue to soak more in the water.

3. Now you have only the beans in the bowl, now continue rubbing it with your palms.

4. Now pour a large quantity of water into the bowl, so as for the beans coat to separate from the beans seed. Then now you have the beans coat floating on the water.

5. Place your sieve on a new empty bowl and decant the floats beans coat into it, pour back the water and decant again till you have a clean beans seed.

"Click here to view the full process".

Notes "You may have some beans coats that did not come off the beans seeds. Handpicked them, and peel with your fingers".

7. Now you have a coatless beans, soak the beans for about 1 hours or more than before blending or ground. 

Now your peel beans can be used for Moi Moi, Akara, Gbegiri and Peeled Beans Porridge.

How To Prepare Afang Soup.

How To Prepare Afang Soup. 

 

Afang Soup, is just like the Edikang Ikong Soup, but it's more easier to cook then Edikang Ikong Soup. It was found by the Efiks from Akwa Ibom and Cross River. Afang Soup is one of the most popular local soup in the Eastern part of Nigerian. 

INGREDIENTS.

* About 4 handfuls of chopped Okazi/Afang leaves.

* About 1½ handfuls of chopped Water leaves.

* Four to five cooking spoon of palm oil.

* Beef.

* Kanda (ponmo).

* Dry fish.

* Stock Fish.

* Periwinkle.

* 2 Tablespoonfuls of grounded Crayfish.

* Habanero Pepper.

* 2 Onions

* Salt.
* 2 Stock Cubes. 

Notes: Mostly in all recipes, we go crazy when it comes to the quantities of ingredients. Mean why the quantities of the ingredients can be adjusted to your own taste.

Before You Proceed With The Cooking Of The Afang Soup. 

1. Wash and drain the chopped water leaves.

2. Grind or pound the Okazi leaves.

3. Grind or pound the pepper with one part of the onions and chop the other.

4. Soak up the Stock Fish in warm water. 

DIRECTIONS:

1. Set up your cooker or stove and place a pot to boil the beef and Kanda(ponmo) with the chopped onions and stock cubes with a very small quantity of water. When it's almost done, add the soak stock fish and the dry fish then cook for about 3 to 4 minutes or more than.

2. When it fully done, remove the stock fish and the dry fish and set aside to remove the bones. Then remove the beef and Kanda(ponmo) and set aside.

3. Now set up a new Pot and pour the stock water and add palm oil, crayfish and pepper. Cover and leave to cook for about 5 minutes.

Notes: your cook most not be too watery.

4. After 5 minutes, add the afang (okazi), water leaves and periwinkle, salt, add more stock cubes if necessary and leave to simmer for about 5 minutes. After the 5 minutes, Afang soup is READY to SERVE with Garri (Eba), Semolina, White or Black Amala, Cassava Fufu or Pounded Yam or Cocoa Yam.

How To Prepare Melon (Egusi) Soup.

How To Prepare Melon (Egusi) Soup.

 

 

The Melon Soup is prepared with melon seeds, it's known as Miyan Gushi in the Northern part of Nigerian, Ofe Egusi in the Eastern part of Nigeria and Óbé Egusi in the Western part of Nigeria. Melon soup is the most popular soups in all Nigerians and non-
Nigerians living in the country that love most Nigerian local recipes.
This post is talking about The Cooking Method of Melon Soup (Egusi Soup). There are many different methods of cooking Melon Soup (Egusi Soup), they are :

* Fried Melon Soup (Egusi Soup); this is a situations where by the Melon (Egusi) is fried in palm oil before adding other ingredients to it.

* Akpuruakpu Egusi; this is a situations where by the Melon (Egusi) seed are dry under the high sunny temperature before grounding, then after grounding it, you add small palm oil to the ground egusi and molded into balls and cooked in the soup such that you will be eating the egusi balls like meat while enjoying your meal. This type of Melon Soup (Egusi Soup), is mostly used in parties, events and restaurants.

INGREDIENTS ;

* 4 Milk cups of Melon (Egusi) seeds.

* 2 Milk cups of Palm Oil.

* Meat.

* Shaki (cow tripe).

* Stock Fish.

* Dry Fish.

* 2 Teacups of grounded Crayfish.

* Dry grounded Pepper.

* Salt.

* Vegetable; Ugu (pumpkin) leaves, Eggplant leaves; (Garden egg leaf, Gboma, Efo Igbo in Yoruba, Botanical Name: Solanium marcrocarpon), Spinach; (Efo Tete in Yoruba, Botanical Name: Amaranthus Hybridus), or Bitter leaves; (Onugbu in Igbo, Efo Ewuro in Yoruba, shuwaka in Hausa, Etidot in Cross River, Botanical Name: Vernonia Amygdalina).

* 4 Stock Cubes.

 * 2 tablespoons of Ogiri Okpei (traditional locust bean seasoning).

Equipment needed;

* Melon grinder, for grinding the melon (egusi) seeds.

* Chopping board, for chopping the vegetable.

* Knife, for cutting and chopping.

* Pots, for cooking.

* Bowl, for washing ingredients that are need to be wash.

* Wooden spoon, for stirring.

* Tablespoons, for measuring.

Get the following prepared, before the processor of the cooking Melon (Egusi) Soup.

1. Soak the dry fish for about 20 minutes or more than. Boil the stockfish for like 20 minutes and 

pour into a bowl, then leave it there and set aside.

2. Chop the vegetable of your choice and set aside, if the vegetable you have chosen need to be boil or soak in hot water, do so and set aside.

3. After the stockfish is soften, remove the borns and break them into sizeable chunks.

4. Grind the egusi and crayfish with a dry mill and set aside.

5. Boil the meat, shaki, with one stock cubes, c dry cry and onion till they are well done.

DIRECTIONS :

1. Now set up a new pot, place it on the cooker or stove.

2. Remove the meat and shaki, from the stock and set aside.

3. Pour the stock water into the pot, add the grounded egusi to the stock.

Notes : If the stock water is not enough, add some ordinary water to it, to get the consistency of evaporated bit thicker.

4. Cover and cook till the melon (egusi) cakes. Now stir, add more water if necessary. watch it time to time so as to avoid burning.

5. Now you have a cake melon (egusi), add the following to it;

* Palm Oil,

* Vegetable of your choice,

* Pepper,

* Salt,

* Crayfish.

Then cover and continue cooking, cook for about 10 minutes.

6. After 10 minutes, your melon (egusi) and palm oil, should have turned light yellow.

7. Now add the remaining ingredients such as; meat, fish, Ogiri Okpei (traditional locust bean seasoning) and stock cubes. Then stir and cook for 5 minutes.

8. After 5 minutes, it should be done by then, you may turn into another pot to avoid continuation burning. Leave to cool for about 4 minutes or less, before serving it.

 When it ready to serve, served with Garri (Eba), Semolina, Amala, Cassava Fufu, Pounded Cocoa Yam, Pounded Yam or enjoy with White Rice.

How To Prepare Vegetables Jollof Rice.

How To Prepare Vegetables Jollof Rice.
   This Vegetable Jollof Rice is mostly similar to the normal Jollof Rice. But it has more better looking and has some slightly different taste and aroma just because of the vegetables added. You can use any kind of vegetables, but note; you will add vegetables  to your cooking according to the type and taste of the vegetables you love to use. 
INGREDIENTS :
- 3 Milk Cups of Long Grain Rice.- 4 Cooking Spoonful of Tomato Stew.- 5 Medium Carrots. - 2 Green balls of Tatashe  Pepper. - Chicken. - Chilli Pepper.
- Salt. - 1½ Medium Onions. - 2 Stock Cubes. - 1 Tablespoon Thyme. 
Before you proceed the cooking of your  Vegetables Jollof Rice.  1. Prepare the tomato stew. How To Make The "Tomato Stew".1a. Get your cooker set up and place your cooking pot on it, then pour the fresh tomato which you've already blend, and heat it for like 10 to 15 minutes or till when the water almost get dried.1b. If you are using the watery tomato paste, pour your oil into the pot first and live it for 5 minutes and pour the  watery tomato paste, and reduce the heat to low. Cook till the water in the tomato
Paste dried as much as possible.
2. Then add the following to your fresh tomatoes blend ;* Vegetable Oil,
* Chopped fresh Onions, And Stir very well.
NOTE ; you don't need step "2" if you are using "1b" step "2" is for the users of "1a"
3. Fry and stir at short intervals, and reduce your cooker to a very low heat
till the oil has completely flat on top from the tomato ground. if you have fry it very well, and have an irregular line left from smearing or motion of oil. Taste the  tomato stew to make sure that the raw tomato taste is are no more. As time goes on and practice with challenges, you will be soon be an expert. 
4. Now you are OK with the taste, your tomato stew is ready to use. If you are using it immediately, add it to your cooking. But if not used keep it cool at 20°c.
Read to know more about the "Tomato Stew" click here.. 
2. Prepare your chicken to do that see details below.
How To Fry or Barbecue your chicken.
1. Chop up the whole chicken to desired pieces. If you like you might have asked the grocers or meatsellers should do this for you and save you the time. 
2. Pot the chicken pieces, then chop the onions and add it with thyme and stock cubes and add to the chicken. 
3. Note : don't add any amount of water to it, the chicken will drill out water itself. just cover the contents of the pot and start cooking.
4. Since it a hen, it would take some time cause of the tough, normally 15 to 20 minutes is OK on medium heat with a normal cooking pot to get it to done. Taking more than 15 to 20 minutes Depend on the heating capacity of your cooker. Also if you use a pressure cooker, it will take even much less time so keep an eye on it so that it doesn't get too soft. so should not think that because have say it should take 15 to 20 minutes you keep it up and be doing other things. It may get burn.
5. When the chicken is done, add some salt, cover the pot and leave to simmer for about 2 minutes. Adding salt at the beginning will make your chicken cook in more time because salt toughens the chicken and some other foodstuff
6. Pour the chicken to a sieve to drain.
7. Now get your chickens set on the oven rack, place the rack as close to the barbecue (the top heater in your oven) aspossible.
8. Switch on the oven to " barbecue " or "Broil" and set the temperature to 150°C or 350°F.
9. After 10 to 15 minutes the upper side might have turned brown, now you make the second turning of the pieces of chicken on the other side. 
10. Now that the both sides of the chicken is well- barbecued and turn brown.
11. The second side can't take up to 10 to 15 minutes, just keep it for just 5 minutes. 
You may also like to know more on "How To Fry or Barbecue Your Chicken." "click here".
3. Parboil your rice using details below.
How To Parboil Rice, Using This Simple Parboiling Method As Following :
1. Wash the rice in cold water (optional) and place in a pot.
2. Add water to it, adding water depends on the quality of the rice, or you can make it about twice the level of the rice.
3. Set fire to the gas cooker or the stove and leave to cook.
4. Note: when the water as boil to about 40°c then you can add your rice and to the boiling water and leave to Boil to 100°c plus 10 more minutes.
5. Pour it into a sieve to sieve out the water.
6. Place the sieve with the rice in a bowl of cold water of 0.0°c.
7. Then Rince the rice and pour into another bowl of cold water of 0.0°c necessary.
8. Keep it in the sieve to drain off all the water.
9. Now that the water have drain off, your rice is now ready to be fully cooked again. You may also like to know more on "How To Parboil Rice." "click here". 
Directions:
1. Pour the chicken or meat stock in a pot you which to use and place on the cooker or stove to boil for like 3 minutes and pour the tomato stew into the pot and leave to done for like 4 minutes all together.
2. Pour the drained parboiled rice, salt and pepper and add water to it if necessary.
Note : The water level most be the same to the rice. This is to ensure that all the
water dries up by the time the rice is done.
3. Cover the pot and leave to cook on low medium heat. This way the rice does not burn before the water dries up. If you parboiled the rice as described above, the rice should be done
by the time the water dry off.
4. When the water is almost dry, add the chopped carrots, vegetables leaf,  green pepper cover the pot and continue cooking.
5. When the water is completely dry, turn it into another pot or blow, add stir with a wooden spoon.
Now enjoy the Vegetables Jollof Rice.

How to Prepare Moi Moi With Polythene Wrapper.

How to Prepare Moi Moi With Polythene Wrapper. 

Moi Moi is one of the greatest dish ever. It is commonly served with Akamu, both Sold and Liquid; Jollof Rice, Fried Rice, Custard. etc... It can even be eaten alone as a snack. Most people use it as first food served at there parties. 

INGREDIENTS :

* 3 Milk Cups of Beans.

* 3 Tablespoonfuls of Grounded Crayfish.

* 2 Stock Cubes.

* Habanero Pepper.

* Tatashe Pepper.

* 2 Big Onions.

* Vegetable Oil.

* Salt.

* Boiled Eggs

* Bone Marrow

Notes;

* Mostly in all recipes, we go crazy when it comes to the quantities of ingredients. Mean why the quantities of the ingredients can be adjusted to your own taste.

* It's not necessary to use grounded Crayfish, you can use it unground.

* As for me I don't usually add stock cubes to my cooking, when ever am using Crayfish. So you can try it and feel the taste.

* It is best to use warm water when
mixing Moi Moi. And the warmnees shouldn't be more than 25°c, if not you may have your moi moi full of lumps.

* Any amount of oil you use doesn't not matter, but make sure to use the right amount for your Moi Moi to
ensures that it has a good texture and rolls off the tongue when you eat it.  To enjoy your Moi Moi, it's advisable to use tastless and odourless oils.

* Chop the eggs into small pieces, and set aside.

* Cook the bone marrow with spices and herbs till done, then set aside for the mixing stage.

Tools Needed;

* Cooker or Stove.

* Deep Pot.

* Spatula.

* Chopping board.

* Grinder.

* Knifes.

* Bowl.

Before You Proceed The Grounding Of Your Beans;

* After peeling the beans, make sure you soak the beans for like two to three hours before grounding it.

* Wash the tatashe and habanero pepper. Ensure you remove the tatashe and habanero stick and pour into the soak beans. 

"Clicks here to view".

* Cut the onions into pieces, and add also.

* Crush the stock cubes in warm water and set aside.

* Now that the beans is well soaked. that you can be able to pinch the bean seed with finger nails, it's now time to grind it. Decant the water into a bowl and get it set for grinding.

Notes: "your grinding most be very smooth and most not be watery"

DIRECTIONS:

1. Now your grounded beans is ready, add the following to it...

* Crayfish.

* Warm Water. 

* Vegetable Oil.

* Stock Cubes.

* Bone Marrow Stock.

And stir very well until it mix together.

Notes: "if you are using Bone Marrow Stock, you don't need any warm water".

2. Add salt "to your own taste" and stir very well.

Notes: "Moi Moi is on like the other recipes you add ingredients to when cooking on cooker or stove. It's prepared cold, and all the adding ingredients is done off the cooker or stove. That is, once you forget to add one ingredient, and you have set up your cooking, there is no coming back to add it. And you can't add it when deciding it. So you have to confirm the taste before setting it on fire".

3. Set up the cooker or stove, place your pot on it and pour some water.

Notes : "The water level shouldn't be more than 1½ inching".

4. Dish the Moi moi mix into polythene wrapper, add chopped egg/bone marrow to each wrapped, knock it and set aside in a bowl.

5. Do the same to the remaining grounded and mixed beans. After all wrapped, pick it one after the other and place in pot then cover it to start cooking.

Notes : "the quantity of the water depends on the quantity of the Moi Moi dish".

6. You don't live your Moi Moi on its own you have to check it time to time so you can add more water if necessary. Before checking your Moi Moi, at least it should be after 30 minutes, to check your Moi Moi maybe it's done, put a knife through the last wrap and if the knife is stained with paste of grounded beans, then the Moi Moi is not done, but if not, then your Moi Moi is done and ready to serve.

Serve with Soft drinks, Fruit Juice or Table Water. And you can enjoy with
Jollof Rice, Fried Rice, Custard,
Akamu or Solid Pap.

 

How To Prepare Pepper Sauce.

How To Prepare Pepper Sauce.

The Pepper Sauce is one of my favorite sauce, it's very easy to prepare and it's prepared off cooker non stove. Pepper sauce, it's hot sauce use to eat Boiled Yam, Fried Yam, Roasted Yam, Roasted Plantain, Fried Plantain, Boiled Plantain, Fried Potatoes, or Boiled Potatoes. Pepper sauce is mainly used to warm a cold day.

INGREDIENTS:

* 4 Habanero peppers or Fresh chilli peppers.

* 1 Tablespoons of Tomato paste.

* 1 Onions.

* Vegetable oil or Red Palm Oil.

* Salt.

* 1 Stock cubes.

Notes: the ingredients above is use for just 5 pieces of Roasted Yam. You can as well increase the quantities of your ingredients, if preparing for the family's.

DIRECTIONS:

1. Set up your cooker or stove, place your frying pan, add your vegetable oil or palm oil to heat.

2. Wash your blender or mortar and pestle, wash the pepper and onion. If using blender, blend it and most not be smooth. If using mortar and pestle, pound it and most not be smooth also.

3. Now that your pepper and onion has been blend or pound rough medium smoothness, pour into a bowl, add to it the salt, stock cube, and the tomato paste and mix them together and set aside.

4. Back to the vegetable oil or palm oil on cooker or stove, now keep it down to cool off for like 5 minutes.

5. After it has been cool off for 5 minutes or less, pour vegetable oil or palm oil till you get the consistency of your choice, stir together with the oil.

Note: You can increase the quantity of the peppers if you prefer your pepper sauce very hot or remove the tomato paste and onion.

6. Now your pepper sauce is ready.

7. You can heat the pepper sauce for like 3 minutes or less, if serving with the kids. Enjoy with any of these; Boiled Yam, Fried Yam, Roasted Yam, Roasted Plantain, Fried Plantain, Boiled Plantain, Fried Potatoes, or Boiled Potatoes.