How To Prepare Ponmo (Cow Skin) Stew

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How To Prepare Ponmo (Cow Skin) Stew.



It's Ponmo (cow skin) Stew, and I love to call it "Ponmo Alata". But as a matter of fact, the name shouldn't gives you headache, what matter most to me is to see you doing it yourself and for your families and friends to enjoy as well.

To safe you the stress of day and night dreaming about Ponmo (cow skin) Stew, because the look and taste is unimaginable, and by now you should be really ready to get it done yourself.
I'm sure you must have tought about eating Ponmo (cow skin) Stew with White Boil Rice, Boil Rice and Beans, or with any drink (soft or hard) ... if yes.. then you're in for a treat. am about to show you how you can prepare Ponmo (Cow Skin) Stew for yourself and enjoy with families and friends...
Ponmo (Cow Skin) Stew is none other than the Tomato Stew with additional of some ingredients. Though it is
called Ponmo (Cow Skin) Stew, and it's not necessary you should use only Ponmo (Cow Skin), you are free to add Fried Turkey, Fish, Goat Meat and other forms of meats and fishs.
The stew can serve you long, that why it's advisable to prepare it in large
quantities and store in the freezer.



Ingredients Needed For The Beef & Chicken Stew.


* Tomato Stew.
* 3kg Ponmo (Cow Skin).
* Two Part's Of Onions.
* Habanero Pepper.
* Salt.
* 3 Tasty Cubes.
* Two Tablespoonfuls of Thyme.


Important Notes About The Ingredients.


1. It will be much more OK to try and match the quantities of ingredients above to the quantity of the tomato
stew you want to prepare.


2. Get full details of the Tomato Stew from the tomatoe stew page (click here).





Before You Proceed With The Ponmo (Cow Skin) Stew.


1. Grind or blend or pound the Habanero Pepper with one part of the onion, and chop the other one part of it into small pieces. Set aside the two.


2. Now start with the preparation of the tomato stew by following the simple step by step on the tomato stew page "How to Prepare Tomato Stew".


3. Now cut your Ponmo into any sizes of your choice, wash them in a bigger bowl of warm water. Hand pick them one after another and put into a bigger pot of which number is not less than number three, and place it on the cooker or stove. Add half part of the chopped onions, one of the tasty cubes and one tablespoonfuls of thyme, and cook for five minutes.


4. After five minutes or more than, the Ponmo should have been getting done, if you are using any other meat or fish non chicken, add them by this time with salt (to your taste) then cook till well done. After like five minutes or less, pour into a sieve to drain out the stock.


Notes; when cooking the Ponmo and other types of meat's or fish's non chicken, adding much water and salt at the beginning is highly prohibited. Because, adding much water to it will only makes you lose the good taste of the stock. And adding salt to it when it's in the raw stage, will closes the pores of your cooking, this is to
prevents the natural flavour of the
cooking from coming out into the stock and prevents the seasoning from entering the cooking to improve the taste. To cut it short, I will like to write short note why you shouldn't add or start your cooking with adding salt....
As for the beef fish and chicken stock will not have a rich natural taste. It will only have an artifical taste of seasoning. Adding salt from the beginning of your cooking also hardens the cooking hence it takes longer time to get done. In any food am preparing, I always add salt when it almost done. Most people thought that adding salt from the beginning is the best way to start cooking. In what I believe, to get the richness taste out of your food is not with salt, all kinds of food has it own NATURAL FLAVOUR, so therefore we should allow this NATURAL FLAVOUR to come out into your cooking. And by the way, almost all the tasty cubes in the world today already contain salt in there ingredients so it's even better to add tasty cube which the salt has no effect on your cooking.


5. If you already have the tomato stew in your freezer, it would have been freezed, bring it out and place in warm water to disfreeze. This should be first thing to do but it escape my mind while writing.


Cooking Guides Line / Directions.


1. Set up your cooker or stove, place a sizeable pot on it and pour into the pot the tomato stew to undergo heating slowly.


Notes; Before adding any other ingredients, you may pour out the excess oil if necessary.


2. After heating, add the ponmo (cow skin) stock "water from the boiled ponmo (cow skin)".


3. Add the grounded Habanero Pepper and the ponmo (cow skin) and any other meat or fish non chicken. Then stir very well until all mixed together, cover and continue cooking.


4. After cooked for like 5 minutes, add salt if necessary. If the stew is too thick, you can add some water and thats if you don't have any stock water left.


5. Cover the pot and simmer until the vegetable oil use to fry the tomato stew appears on the surface of the stew. Stir again and you are done with your cooking.
Best served with; White Boil Rice , or White Boiled Rice and Beans, Fried Yam, or Boiled Yam.

As I always say "BE THE BEST YOU CAN BE. don't read this article without commenting on it, it makes the writer happy and be much more to write more please always comment.....

How To Prepare Vegetables Soup.

How To Prepare Vegetables Soup.


Vegetables Soup popularly known as "Efo Riro" is one of the western part of Nigerian known as Yoruba's. Vegetables soup "Efo Riro" is a Yoruba Delicacy. The vegetables soup "Efo Riro" can be cooked with different types of vegetables such as:

* Water leaves; (Gbure in Yoruba, Botanical Name:Talinum Triangulare)

* Ugu "pumpkin" leaves,

* Bitter leaves; (Onugbu in Igbo, Efo Ewuro in Yoruba, shuwaka in Hausa, Etidot in Cross River, Botanical Name: Vernonia Amygdalina),

* Eggplant leaves; (Garden egg leaf, Gboma, Efo Igbo in Yoruba, Botanical Name: Solanium marcrocarpon),

And

* Spinach; (Efo Tete in Yoruba, Botanical Name: Amaranthus Hybridus).
All this kind of vegetables listed above are allowed in cooking Efo Riro.

INGREDIENTS

* You can use any of the vegetables listed above.

* Fried Meat.

* Rosted Fish.

* Stock Fish.

* Palm oil.

* 2 Teacups of Crayfish.

* 2 Medium Onions.

* 3 Stock cubes.

* Salt.

* Habanero peppers.

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

* 5 bells of fresh Tomatoes.

Before proceeding with the cooking of Vegetables soup "Efo Riro''.

1. Boil the stockfish for 30 minutes or more than, the stockfish cooking duration depends on how hard it is.  When it done, clean it and remove the bones, then separate them into smaller pieces.

2. Select and arrange the leaves of any vegetables of your choice, chop it, then pour into a bowl of hot water for an hour or till it softening.

Notes;

* If using Water leaves; (Gbure in Yoruba, Botanical Name:Talinum Triangulare), you don't have to add hot water, add cold water to it and set aside.

* If using Bitter leaves; (Onugbu in Igbo, Efo Ewuro in Yoruba, shuwaka in Hausa, Etidot in Cross River, Botanical Name: Vernonia Amygdalina), you wash it and cook for about 30 minutes. "don't know how to wash bitter leaves, click here".

* If using Ugu "pumpkin" leaves, chop and soak in warm water for about 20 minutes.

3. Pound the Pepper, Onions, Tomatoes and grind the crayfish.

COOKING DIRECTIONS:

1. Set up your cooker or stove, place a pot to fry the stew.

2. Pour the palm oil into the pot to heat and when it's change color from red to light red, pour the pounded Pepper, Onions, Tomatoes and grind the crayfish, and cook for 5 minutes.

3. After 5 minutes, add the following...

Rosted Fish,

Stock Fish,

Stock cubes,

Salt,

Ogiri okpei (Iru, Locust bean).

Cover and cook for about 10 minutes.

4. On under the 10 minutes, prepare the vegetables you have chosen to be your choice.

5. After 10 minutes, add your vegetables, and stir until all mixed together, cover and cook still it gets a good looking. Take note of not getting burn or overcooked. After about 2 minutes, you're done with the cooking of the Vegetables Soup "Efo Riro". Now enjoy with Amala, Semolina, Pounded Yam, Pounded Cocoa Yam, Eba, Fufu Meal, or Pap.

Please feel free to ask any questions about this recipe

How To Prepare Fried Fish Stew.

 

Fried Fish Stew, is one of the most popular stew in Nigerians recipes. It's use to eat; Boiled White Rice and Beans, Boiled White Rice, Boiled Beans, Boiled Yam, Fried Yam, Boiled Potatoes, Fried Potatoes, and some even go to the extent of adding it to there ; Jollof Spaghetti, Jollof Rice, Beans Porridge etc... And the major challenges many people face when preparing the Fried Fish Stew is that before the stew done, all the fish will have been scattered in the stew. But if you can follow this simple steps am about to share, it will help you prepare your stew and the fish will not get scattered.

INGREDIENTS NEEDED:

* 400 mls of Tomato Stew.
* 1kg of Mackerel (Titus)
* 1½ teaspoons of Thyme.
* 2 Onions.
* 2 Stock Cubes.
* Habanero Pepper (Atarodo, Ose Oyibo, Atarugu).
* 2 tablespoons of Crayfish.
* Salt. 

Notes About The Ingredients.

1. The Tomato Stew, should be fresh tomato puree (thick) or tomato paste that has been halfway cook to remove any traces of water or having a sour, acidic or citrus taste.

2. Mackerel (Titus), I can boldly say is the most popular fish in Nigerian market, and is the one mainly dedicated for preparing the Fried Fish Stew. Reason why I say this is that so many people don't go Mackerel (Titus) when it comes to using of fish in any recipes, not just because of any other things, but the price. And the problems behind any other fish is they are too soft to cook or fry, before finish up your cooking or frying, you find all your fish scattered in the Stew or frying pan.

Notes: "Am not saying that you can't make use of any kind of fish of your choice, but you have to be careful when using it".

3. So many people have always being asking me for the meaning of "Stock cubes", "Stock water" and even "Stock fish".

* Stock cubes: this is the seasoning cubes we all added to our cooking, popularly known as Magi.

* Stock water: this is the water you get from your meat or chicken or fish, when you boil them with seasoning cubes and other ingredients.

* Stock fish: is the popular cod or a similar fish split and dried in the open air without salt.

4. I always say, in all the recipe, we go crazy when it comes to the quantities of any ingredients, so any ingredients you are using should always be to your taste.

Before you proceed with your cooking.

1. Already, you have some Tomato Stew in freezer, bring it out and put it in warm water to defrost before you will need to use it in your cooking. But if you don't have, first of all, prepare some. Read on How to Prepare Tomato Stew by clicking here.

Notes: "it's good to always have it in your freezer, a large quantities of tomato stew. It helps you to prepare any recipes you will need it faster than not having it".

2. Cut your fish into any size of your choice and remove the intestine, but if it's egg keep it.

Notes: It's advisable to cut your fish while it's still frozen a little bit. This is to helps you have a good cuts.

3. Add some salt to the fish, then rub the salt allover the fish one after the other with your hands and set aside.

4. Slice one part of the onions and chop the other one part of it.

5. Now Pound or blend the habanero pepper (atarodo, ose oyibo, atarugu).


DIRECTIONS:

1. Set up your cooker or stove and place a clean pot on it.

2. Pour the chopped onions, then crush the stock cubes and add to it with the thyme.

3. Add the fish one after the other and pour small amount of water to it, at list the water level should be above the fish. Cook for 3 minutes or less.

4. After 3 minutes, check out the cooking, now the fish will have turned out white, bring them out one after the other and place in a sieve.

 Notes 1: you can just add salt and fry the fish straight away without cooking it at all, but the seasoning need to get into the fish.

Notes 2: To have a delicious stew, we need some fish stock (water from the fish after boiling with seasoning) while the stock water from the fish, give the stew some nice taste that will make the stew more delicious.

Notes 3: The boiling process helps to toughen the fish therefore it prevent the fish from disintegrating in the stew or when frying it.

5. Now set the fish stock aside and proceed.

6. Fry the fish with a small quantity of vegetable oil.

7. After frying the fish, set aside.

8. Set a new pot and pour the fish stock into it, to boil. 

Notes: if it not too cold, no need of boiling. Just add your tomato stew and habanero pepper.

9. When it boils, add the tomato stew and habanero pepper. Add more water if necessary, your stew most not be too watery, to get a good taste out of the stew. Make it thick a little bit and cook for like 5 minutes or less.

10. When it probably cooked, add salt to it and stir very well, cover and continue cooking until you see some oil floated on the surface of the stew. The oil from the Tomato Stew, stir again so that it won't burn.

12. After stirring, add your Fried Fish, you may add more water if necessary.
stir slowly and slowly, cover and simmer (cooking below a boiling point) for like 2 minutes, after that, your Fried Fish Stew is ready to go with White Boiled Rice and Beans, White Boiled Rice, Fried Yam, Boiled Yam, or Boiled Beans.

How To Prepare Mixed Yam & Vegetable Porridge

How To Prepare Mixed Yam & Vegetable Porridge. 




Preparing the recipe Mixed Yam & Vegetable Porridge, is one of the most popular and easy meal, you will always love to have most every night.


<sup>INGREDIENTS...^^ :

* 1 White Tuber Yam.
* Foliated Vegetable.
* Palm Oil.
* 5 Okra Fingers. (optional).
* 2 Medium Onions.
* Chilli Pepper.
* Grounded Crayfish.
* Salt.
* 2 Stock Cubes.


^^Note : before proceeding....^^

1. Get a blow of water and a kitchen knife to peel the yam, peel and divide the yam tuber into 4 equal parts, now chop each part into cubes, and pour the cubes into the blow of water.


2. Pick the Leafy of the vegetables, and wash it, then chop it to pieces. You can use any of the vegetables listed, Spinach, Fluted pumpkin, Green Amaranth, Water Leaves. And any other vegetables that are not listed.

3. Rinse and chop the onions and okra into tiny pieces. Set aside

4. Pound or Grind or blend the chilli pepper. Set aside


DIRECTIONS :

1. Set up your cooker or stove and place your pot.


^^Note</sup>... your pot should be big enough to accommodate all the cubes of yam.
Pour the yam cubes and add enough water to it, your water most be the same level with the yam cubes cover and continue cooking till the cubes are soft.


2. When the cubes are softened, you may pour out the water from the cooked yam, or leave it (it's optional) it's just to renew the water. Then add the following ingredients...


* Chopped Foliated Vegetable.
* Palm Oil.
* Chopped Okra. (optional).
* Chopped Onions.
* Pound or Grind or Blended Chilli Pepper.
* Grounded Crayfish.
* Salt.
* Stock Cubes.

Then. cover and continue cooking until the ingredients cooked with the yam.


3. After all the ingredients have cooked, stir with a wooden spoon till all the ingredients have mixed well. Then your Mixed Yam & Vegetable Porridge is ready to be served. Enjoy with chilled soft drinks.

Please we are always much more ready for any questions...

How To Extract Groundnut (Peanut) Milk.

How To Extract Groundnut (Peanut) Milk.


Anyone else who might have been worried about how to get or Extract Groundnut (Peanut) Milk!..

Let's safe you the stress of sleeplessness and daydreaming it and really have it done yourself. Done what? The Groundnut (Peanut) Milk.

I'm sure you must have tough about flat taste of fresh milk... If yes... Then you're in for a treat. Am about to show you how you can prepare the Groundnut (Peanut) Milk for yourself and enjoy with family and friends... best served with any type of snacks... its yummy I must say. Haven tasted it... its undeniable the best...



Ingredients Needed For Making Groundnut (Peanut) Milk.


You Can Also Read:: How To Bake Cake

You Can Also Read ¦==> How To Prepare Zobo Drink.


You Can Also Read ¦==>How To Prepare Strawberry Milkshake.


° 5 handfuls of Raw Groundnuts (Peanut).

° 1liter of Cool water.

° Vanilla extracts (Optional).

° Brown Sugar (Optional).


Notes on the ingredients I listed above...


1. I do get 1000mls of Groundnut(Peanut) Milk with 400g of raw groundnuts(peanuts). Although you can get more than that but it's advisable to make the one you and your family can finish at a time.


2. To save your time, it's advisable to buy peeled raw groundnuts (peanuts).

3. If you want to add any other flavours to groundnut (peanut), add them when blending the groundnuts (peanut). But it's also advisable to go for the natural delicious taste of
Groundnut (Peanut) Milk than adding flavours to it.


You Can Also Read:: How To Bake Cake

You Can Also Read ¦==> How To Prepare Zobo Drink.


You Can Also Read ¦==>How To Prepare Strawberry Milkshake.


4. As we all know that Raw Groundnuts (Peanuts) and some other food items contain aflatoxins "produced by molds of the Aspergillus genus, that can be toxic, carcinogenic, mutagenic or teratogenic; typically found as contaminants of animal food or peanuts". To vote off this, boil the Groundnut (Peanut) Milk before Serving it.


Equipments Needed;

* A kitchen Blender. Of 600W power.

* A bowl and a chiffon cloth or ladies stocking/tights (pantyhose without the panty).

* A pot.

* A Stove or Electric Cooker or Gas Cooker.

* A Spatula.


Directions You Need To Follow For Making Groundnut (Peanut) Milk.


1. Soak the groundnuts (peanuts) in warm water blow 15°C for like 1hours 30minutes or till the skin become baggy.
Charge the water and replace with cool water. Then start rubbing the groundnuts between your palms, then you will note the skin peeling off, by the time you have all the skin peeled off, decant the groundnuts (peanuts) skin into another bowl, if not clean, repeat the same process with cold water. When it probably clean, pour into another bowl of cold water and leave to soak for 2hours 45minutes.


2. When the soaking is well done, confirm that by using your finger nail to cut it, if it's easy to cut then you are OK with your soaking. But if not soaked well it won't be easy to cut with nails. After confirming that the soaking is well ok, pour into a blender and blend with warm water till smooth.

3. After smooth blending, place a new clean bowl with cheese cloth or any chiffon material that does not allow the chaff to pass through to sieve it.


You Can Also Read:: How To Bake Cake

You Can Also Read ¦==> How To Prepare Zobo Drink.


You Can Also Read ¦==>How To Prepare Strawberry Milkshake.


4. When you are done with the sieveing, pour into a pot and cook on low medium heat for 5 minutes and keep stirring occasionally so that lumps do not form.

5. When it boils, off the heat or take off the pot from the heat and leave to cool down completely to 0.0°C,
remove the milk skin and serve chilled.


Serve and enjoy the Groundnut (Peanut) Milk with any Snack.


Please!... Please!!... Please!!!... If you are getting any of the RECIPES done by your self with the help of this website, we love to hear from you and contribute to this site by writing for us and any post you write for us will be tagged with your own full details.

How To Prepare Zobo Drink.

How To Prepare Zobo Drink.

Zobo; when ever I had zobo, what crosses my mind are "an ancient locally juice", not until I had about the benefits from my doctor and confirm it from another doctor. It has alot of medicinal properties which can help in High Blood Pressure, Constipation, Diabetes, Constipation, Lost of Appetite, Fever, Cold and Infection, Kidney Disease and Cancer. Is also known as Hibiscus sabdariffa Drinks.&nbsp; Haven't tasted it, its undeniable the best... It's a drink in which is slightly thick, colourful, pleasant and tasty. Nowadays Hibiscus sabdariffa leaf can still be used to make cold and hot tea. It has huge amounts of vitamin C.


INGREDIENTS NEEDED FOR THE ZOBO DRINK.

NOTE; with the following ingredients am about to list below is what I use to make 10litres of Zobo drink. Although you may get more than that with the same amount of ingredients but it depends on the concentration you want.


* 4 Milk Cups of dry Zobo leaves.

* 1½ Glove of Garlic.


* 1½ of Big Piece of Ginger or
2 tablespoonfuls of dry grounded Ginger.


* ½ of a very big owl ripe Pineapple.


* More than Enough waters.


Notes; Before you processed with the preparation of the Zobo drink.


1. Pour the dry Zobo leaves into a bowl of cold water and wash it repeatedly. Mostly in Nigeria the Zobo leaves sold are usually dusty so you have to select it and make sure you wash off all the dust. While washing the zobo leaves, you will feel like you have lost all the flavours and colour but NO, the dry zobo leaves still have a lot of colour when it starts to boil.


2. Wash, peel and slices the pineapple, and set aside.


3. If using the normal ginger, peel and chop the ginger and garlic into tiny pieces, and set aside.


Directions.

1. Set up your cooker or stove and place a deep pot on it, then pour the washed zobo leaves into the pot.


2. Pour the slices pineapples and add more than enough waters to it.
Notes; the water you will be adding depends on the amount of the zobo drink you wants.


3. Cook for about 10 minutes.


4. After 10 minutes, add the ginger and the garlic, if necessary add more water and continue cooking, cook for like 20 minutes. By then the zobo leaves and pineapples would have been tender.


5. Turn off the cooker or stove and keep the pot aside to cool down completely to 2°C.


6. When it completely cool down, pour into a sieve and squeeze out the juice from the left pineapples and zobo leaves on top the sieve.


7. At this point in time you can add any artificial flavours of your choice and stir together.


8. Pour into bottles or any tin and keep in freezers.
Serve with any snacks with ice and sliced fruits.

How To Parboil Rice.

How To Parboil Rice.

There are many types of rice. But the most common and popular one is the long grain white rice which is firm in nature.
Because it contains a lot of
carbohydrates and it's easy to reduce this high amount of carbohydrates by parboiling it, although the long grain rice has already been parboiled from the manufacturers.
By parboiling your long grain rice before using it to cook jollof rice or any form of cooking even if using it for Boil White Rice and Stew to prevent it from&nbsp; burning before it is done, some people thought that by parboiling there long grain rice, they will lose all the
nutrients in the rice, which is NO.
There are two ways I parboil my rice and it depends on the rice recipe am going for. The way I parboil my rice for Jollof Rice is different from the way I parboil it for Boil White Rice and Stew.
To cut the long story short... Let go and see what to do for today...
To parboil your rice for the purpose of preparing it for Boil White Rice and Stew, you have to boil it for a short period of time.


If cooking Boil White Rice and Stew, follow these simple steps.

This is the simplest method to follow when parboil rice.

1. Wash the rice with salt in cold water (optional) and pour into a sieve to drain off all the water.


2. Set fire to the gas cooker or stove or put on your electric cooker and place your pot.


3. Add water to it, adding water depends on the quality of the rice, or you can make it about x2 of the rice level.


4. Note: when the water as boiling to about 40&#176;c then you can add your rice and leave till it Boil to 100&#176;c thats equivalent to 25 to 30 minutes.

5. Pour into a sieve to drain out the water.

6. Place the sieve with the rice in a bowl of cold water of 0.0&#176;c.

7. Then Rince the rice and pour into another bowl of cold water of 0.0&#176;c if
necessary.

8. Keep it in the sieve to drain off all the water.

9. Now that the water has drained off, your rice is now ready to be fully cooked again.

If parboiling your rice for the sake of Cooking Jollof Rice, Fired Rice, Coconut Rice etc... Follow this simple method.

1. Wash the rice without salt in cold water (optional) and pour into a sieve to drain off all the water.

Notes; Try to take care of every steps given.

2. Set fire to the gas cooker or stove or put on your electric cooker and place your pot.


3. Add water to it, adding water depends on the quality of the rice, so your water should be the same level with the rice, when the first water dries, you add another water to the level again. You may live it to dry or till almost dries, this is to save your jollof or any other form you are using it for from burning.

4. Pour into a sieve to drain out the water.

5. Place the sieve with the rice in a bowl of cold water of 0.0&#176;c.

6. Then Rince the rice and pour into another bowl of cold water of 0.0&#176;C if necessary.

7. Keep it in the sieve to drain off all the water.

8. Now that the water has drained off, your rice is now ready to be fully cooked again.

How To Prepare Homemade Chicken Periperi(Suya).

How To Prepare Homemade Chicken Periperi(Suya). 

 

 

You call it chicken periperi and I call it chicken " Suya". I guess the name doesn't matter now than the fact that you want to have it done by yourself.

Let's safe you the stress of daydreaming it and really having it done yourself.

i'm sure you must have tought about eating suya like chicken... if yes.. then you're in for a treat. am about to show you how you can prepare chicken periperi(Suya) for yourself and enjoy with family and friends.. best served with chilled soft drinks... its yummy I must say. Haven tasted it... its undeniable the best...

Chicken Periperi(Suya) is another way of using your chicken to make snacks, to enjoy the deliciousness, you eat it with any soft drinks and add the Nigerian Suya Pepper that's use to sell meats suya.

The chicken periperi(suya) is prepared the same way as the Nigerian Meat Suya is prepare, the only difference in the two is the chicken used in place of the meat.

As we all know that beef fillets is used for the Nigerian Meat Suya, while we use filleted chicken breast for the chicken periperi(suya). You can as well use chicken quarters (chicken laps)
but to get more chicken periperi(suya), you need more than enough suya peppers, you need fillets of chicken.

Ingredients Needed For The Chicken Periperi (Suya).

* Chicken breast.

* Suya Pepper (Suya Spice).

* Groundnut or Peanut Oil.

* Salt.

Tools Needed:

* Skewers (A long pin, normally made of metal or wood, used to secure food during cooking).

* Chopping board.

* Knife.

* Bowl.

Notes On The Ingredients.

1. It's advisable to use male chicken breast from either cockerel, cock, or rooster, because it takes less time in it soften, juice and cooking. You may also as well use the fillets of the female chicken, it will only increase the time of your cooking.

2. You can get the suya spice (suya pepper) from any African food and Ingredients stores, or make yours.
You can visit the suya spice page on "How To Prepare  Suya Spice".

3. If you do not have groundnut or peanut oil, vegetable oil is alow to be used, but make sure it's tasteless and odourless.

4. The measurement of the suya pepper that will be used is unknown. So you have to get enough of suya pepper before thinking of making chicken periperi (suya).

Procedure To Be Taken Before Preparing The Chicken Periperi (Suya).

1. Set aside your suya pepper, but if you don't have, make some and set aside.

2. Cut and slice the chicken breast. If you can't do the slicing, mostly some chicken sellers at the meat market usually do the slicing.

Notes; If the chicken seller can't help you, or you use a life chicken which you kill yourself. Make sure your knife is probably sharpened, and try it yourself with this simple steps.

"Remove the chicken bones, then cut the chicken in a straight format, place your palm on it then start doing the slicing. Make your slice to be very flat".

You can also cut your chicken into smaller pieces and slice into two to three parts, if you don't get the normal suya slicing.

3. After slicing all the chicken, Skewered the fillets of chicken, sticking the beef or chicken or any other meat you are using is optional so you can actually skip this step, but the best way to get a good looking meat or chicken periperi (suya) is to have them arrange on a Skewer.

4. Spread some of the suya spice in a wide tray or dish and dab the stick chicken in the suya spice.

Notes; Make sure you have all the parts of the chicken covered probably with the suya spice.

5. Now place all your sticks chicken in a small bowl or flat plate and cover with aluminium foil.

6. Then put it in the fridge to marinate for at least 1 hour or more than. It's advisable to even keep it overnight, it depends on the time you wanna have it.

7. After marinate, then your chicken is ready to grill, set your oven to 150°C (300F).

8. Pour some vegetable oil in a bowl, add small quantity of salt and stir. After that, use the cooking brush to
rub the vegetable oil on the marinated chicken.

Notes; Make sure that you rub the vegetable oil all over the chicken, if possible, you can soak in the vegetable oil and bring it out to drain out the oil before grilling.

9. Now bring out your chicken and place them on the oven rack or tray, then make sure that the chicken lies flat on the rack or tray.

10. Grill in the preheated oven for like 20 minutes, making sure that both sides of the chicken periperi (suya) are grilled probably. To achieve this, you have to first grill the top side for about 10 minutes, turn them upside down and grill the bottom side for 10 minutes, makes 20 minutes all together. If you are not OK with grill you can keep turning them around till you are OK with it.

11. When you are almost done, you can still rub more vegetable oil on the fillets of chicken periperi (suya), so as to have you chicken periperi (suya) moist rather than dry. But if you love it dry, you can skip it.

Now you are done with the preparation of the CHICKEN PERIPERI (SUYA).
You can go ahead by serving with chunks of ONIONS, TOMATOES, CABBAGES and CUCUMBER, and dilute with any soft and chilled drink. It will be like Yummmmmmmmmmy!

We'll love to hear from you Vai the comments section or add any contributions to the post.

How To Prepare Groundnut (Peanut Soup).

How To Prepare Groundnut (Peanut Soup). 

 

 

Groundnut (Peanut Soup) is one of the best soup you will always go for when there's no Egusi Soup. It's prepare the same way your Egusi Soup is prepared. When you cannot find the egusi seed at your area where you live, don't lose hope, just go for the Groundnut Soup, is one of the best alternative.

Ingredients Needed For The Groundnut Soup.

* About 450g of Raw Peeled Groundnuts (peanuts).

* Cow Meat.

* Dry Fish.

* Shaki (cow tripe).

* Stock fish.
* Palm Oil

* One Handful of chopped Ugu (Pumpkin) leaves or 4 Cubes of Frozen Spinach or One handful of washed Bitterleaf or One handful of chopped Eggplant leaves.

* Two Tablespoonfuls of Grounded Crayfish.

* Two Tasty Cubes.

* Salt.

* Grounded dry Cayenne Pepper.

Notes about the Ingredients.

1. As we all know that apart from the nutrient palm oil add to your cooking, another main thing is the colour and sometimes add some taste to your if it's not over cook. That why I always add more than enough palm oil to my cooking.

2. Using Bitter leaves will only reduce the sweetness of the soup. But you can only use it when there's no any other alternative. As a matter of fact; some people don't care about the bitterness and it's even there one and only vegetable so if you are one of those, then you should use bitterleaves in preparing your soup.

3. You may be thinking why I go for Grounded dry Cayenne Pepper. You can also use fresh habanero peppers in place of the dry cayenne peppers. I use Grounded dry Cayenne Pepper because of my time of cooking.

4. You can use fried Groundnuts if you can't get the raw one, but it best you try and get the raw one.

5. Some have been sending me emails on most of the ingredients I list, mostly on the meat, dry fish, stock fish, and shaki (cow tripe). It's not most to use all of them, but you can use meat or shaki (cow tripe) with dry or stock fish.

Tool Needed For The Preparing Of The Groundnuts Soup.

* Melon Grinder or Grinding Stone, for grinding of the Groundnuts. 

Before You Proceed With The Cooking Of Groundnut Soup.

1. Boil the stockfish and dry fish with salt for like 20 minutes, or soak for at least one hour. When it soft, clean and  remove the bones, then separate them into smaller pieces. And set aside.

2. Set up your cooker or stove and place your frying pan on it to roast the raw groundnuts, stirring constantly till all dries up. Set aside for some time to cool,

3. When it cool, then grind into powder with a dry mill. And set aside.

4. Wash the chopped pumpkin leaves, or any vegetables of your choice. And set aside.

5. Gather all other ingredients and place near your side for the cooking.

DIRECTIONS:

1. Now set up your cooker or stove once again, and start with the cooking of shaki as it's the toughest past of the meat.

Notes: Your water level must be the same level as the contents of your cooking and you can top it if necessary.

2. After like 5 minutes, the shaki should have started to curl, add the dry fish, stockfish and the beef then add the tasty cubes and salt, then cook till all the meat and fish are well done. You may add more water if necessary.

3. After like 5 more minutes, Add the crayfish and pepper, then cover and continue cooking.

4. When it all done, remove the meat, shaki and fish to a plate and set aside. leave the stock in the pot.

5. Now pour the grounded groundnuts and start stirring continuously till they are lumps.

6. When stirring, you may top up the water if necessary. To avoid burning, you have to keep on stirring.

7. When stirring, note when the thin oil from the groundnut appears on the
surface. It may takes up to 15 minutes.

8. Add palm oil and stir very well.

9. Add the beef, shaki and fish, then stir and continue cooking.

10. Some people prefer their egusi or groundnut soup without vegetables, so if you are one of those, then the Groundnuts Soup is READY. But for we that love it with vegetables, then add it and take off the cooker or stove, and simmer for like 3 minutes.

When you wanna serve it, stir and serve the Groundnut Soup and enjoy with Amala, Semolina, Pounded Yam, Pounded Cocoa Yam, Eba, Fufu Meal, or Pap.

How To Prepare Bitterleaf Soup (Ofe Onugbu).

How To Prepare Bitterleaf Soup (Ofe Onugbu). 

Bitterleaf soup is one of the local traditional soups in Nigeria. It is native to the Yorubas and the Igbos and even part of the Northern. The name is quite Oops; it can even mislead someone hearing it for the first time, a well prepared Bitterleaf shouldn't or will not have a much taste of bitterness. The only way to achieve this, is by washing and squeezing the bitter leaves then change the water, till all traces of bitterness has been washed away.

INGREDIENTS:

* Washed and squeezed bitterleaf - Two handful.

* 5 small corms Cocoyam.

* 4 cooking spoons of Palm Oil.

* ½kg of Beef.

* ½kg of Shaki (cow tripe).

* Dry Fish.

* Stock Fish.

* Grounded Crayfish.

* Habanero Pepper.

* Salt. 

* 4 Stock Cubes.

* 3 Teaspoonful Ogiri Igbo (traditional seasoning).

Notes;

1. You can as well use dried, washed and squeezed bitter leaves, all you will need to do first is to soak in warm water for 30 minutes, this make the bitter leaves soft and look fresh again before adding them to the soup.

2. I have find the whole market, and I can't get cocoyam corms, what should I do? You can use cocoyam flour. And what if I can't still find cocoyam flour! is that the end? "No" another best alternative for the two is potato flour.
I don't know how to prepare this!. Visit the cocoyam flour or potato flour, to read more about it and how to prepare them.

3. Most I use the Ogiri Igbo!. "No" it's optional, but it's highly recommend. It helps give the Bitterleaf Soup a good aroma and traditional taste and help clear your eyes.

4. Pound or blend the Habanero Pepper and set aside.

Before you proceed with the preparation of the Bitterleaf Soup.

1. Confirm that the bitter leaves are probably washed, in the sense that there will be no trace of bitterness. So therefore if you still feel the bitterness, wash and squeeze with palm oil for like two times. After that you still feel the bitterness, boil it for completely 30 minutes with salt, after cooking, wash in cold water.

2. Peel the cocoyam and wash and cook for 30 minutes or till soft. Pound with mortar and pestle to a smooth paste. Don't forget to add the water to the pounding, if possible water you use in cooking it or warm water.

DIRECTIONS:

1. Set up your cooker or stove, place a sizable pot to boil the shaki (cow tripe), stock fish and dry fish with about one litre of water, cook for ten minutes, or till when the shaki (cow tripe) started to curling on itself.

2. When the shaki (cow tripe) started to curl, wash and add the beef and cook for about three minutes or less, then add the tasty cubes (Maggi) and salt then cook for five minutes.

3. After five minutes, your shaki (cow tripe), beef, stock fish and dry fish should be done by then. Add pepper, grounded crayfish, wash and squeeze bitter leaves and cook for 15 minutes, before adding the cocoyam paste and the palm oil, salt to taste. Stir all together and the soup is ready to serve with Garri (Eba) , Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.

Notes; If you didn't cook the bitter leaves before losing the bitterness, then you have to continue the cooking after adding the bitter leaves at least cook for five minutes.

How To Prepare Whole Roasted Chicken.

How To Prepare Whole Roasted Chicken.

It's Whole Roasted Chicken, I guess the name doesn't matter now than the fact that you want to have it done by yourself.

Let's safe you the stress of sleepless night and really having it done yourself.

I'm sure you must have tought about eating whole roasted chicken. if yes.. then you're in for a treat. am about to show you how you can prepare whole roasted chicken for yourself and enjoy with families and friends. best served with any chilled soft drinks... its yummy I must say. Haven tasted it... its undeniable the best...

Roasted Whole Chicken mostly use in some occasions such as birthday party, wedding ceremony, festivals ceremony... and many more.

INGREDIENTS.

1. Whole Chicken.

2. 2 Tasty Cubes.

3. 1½ Teaspoonfuls Of Dry Grounded Cayenne Pepper.

4. 1 Teaspoonful Of Grounded Calabash.

5. 1 Teaspoon Of Grounded Nutmeg (optional).

6. Long Grain Parboiled Rice.

7. 2 Carrot.

8. 2 Tae Cup of Green Peas or Green Beans.

9. 2 Medium White Onions.

10. 2 Teaspoonful of Curry Powder.

11. 1 Teaspoonful of Thyme.

12. Salt.

13. 4 Tablespoonfuls of Vegetable Oil.

14. 1 Medium Roasted Potatoes.

15. 4 Medium Irish Potatoes.

Notes About The Ingredients to use for the Roasted Whole Chicken.

1 The chicken; It's always available to use rooster or cockerel which is the male chicken roasting or grilling your chicken, it's because of the softness and the time it takes when cooking it is lesser than hen, that is the female chicken.



2. The Seasonings you are going to use for the body of the chicken, It's advisable to use grounded calabash, is to give the chicken a sort of barbecue flavour. Any other used seasoning you put is alow.



3. Stuffing; If preparing this recipe for the first time, you can go for any kind of vegetables and seasoning. But I will advise you to choose the best and most not be too soft, because they will be overcooked by the time the chicken is fully done.



4. Side dish; It's possible to use rice and potatoes, but it's advisable to use one of the two. If you using rice, you can skip the potatoes and if using potatoes you can skip rice. If going for rice make sure you have enough Parboiled rice, the quantity of rice that will be enough for the stuffing and side dish.

Before you proceed with the roasting of the chicken...

1. Mix the seasoning for the body of the chicken, mix the dry ground pepper+tasty cube+grounded calabash mix probably and set aside.

2. Wash and grater or chop the carrots and the onions and set aside.

3. Wash and peel then cut the potatoes into smaller cube. The peeling is optional, in fact it's advisable not to peel it.

Procedure to follow when Roasting Whole Chicken.

Notes; Am using both rice and potatoes to stuff my chicken.

1. Preparation of the Stuff;

Parboil the rice the way you do parboil it for your Jollof Rice. But you may make it to done more than the one using for Jollof Rice, when it done, pour into a sieve to drain out the starch, and rinse it when it cool and put back into a sieve to drain. When it drain finish, pour some into a bowl, add the curry powder and stir very well before adding the diced carrots, green peas, diced onions, thyme, vegetable of your choice, salt to taste and some vegetable oil. Then continue stirring until all mixed up, then set aside.

2. Stuff the Chicken;

Wash the chicken and dry with oven for just 3 minutes, stuff the inside with the above mixed up, you may add more vegetable oil. The stuffing most not be too much in the sense that when the rice continue to cook, it should have more space to rise as it cooks. It's advisable to tie the legs of the chicken to maintain a permanent and presentable shape. set aside. If using like 2, 3, 4,to 5 whole chicken, apply the process to the remaining chicken.

Set your oven to 150°C or 160°C (320°F or 340°F) to preheat. You may rub some vegetable oil on the chicken, if you want a golden brown color. The oil rub will still help hold the mix up seasoning, but if you don't want the golden brown, skip the rubbing of oil, the chicken already have oil inside it. Besides it's advisable to rub oil, because of the mix up seasoning. Now back to the mixed up seasoning we prepared earlier, the dry ground pepper+tasty cube+grounded calabash, rub it all over the chicken and set aside. But if you have not rub oil on your chicken, add small tea cup of water and two tablespoons of oil to your seasoning before rubbing it.

3. Prepare the Side Dish;

Prepare the potatoes, pour into a bowl, add the remaining seasoning use to rub the body of the chicken, add thyme, salt and some vegetable oil, and stir all together, and set aside.

4. Bring all your set aside and Arrange for Roasting.

Get your oven tray and dish the remaining rice from the stuffing, dish in the sense that there will be a space for the chicken and seasoned potatoes. Dish the seasoned potatoes, and gently place the chicken into the space left.
 

Places back the oven tray into the preheated oven and bake for one hours, or till the chicken change to golden color. then the rice inside the chicken should have been done by then, now your Roasted Whole Chicken is ready to serve with the rice and roasted potatoes.