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.

How To Prepare Tiger Nuts Milk (Kunun Aya).

How To Prepare Tiger Nuts Milk (Kunun Aya).

Tiger Nuts (Kunun Aya). Tiger nuts is one of my favorite nut during my childhood age. It comes to a time I make it one of my hated nut. As time goes on, It come to a time I had about Tiger Nuts Milk (Kunun Aya), I was like whoops! I will love to taste it. You might have been hearing tiger nuts milk and you have wish to taste or have the knowledge of preparing it yourself, let's safe you the stress of daydreaming it and really having it done yourself... 

Now you're in for a treat. am about to show you how you can prepare Tiger Nuts Milk (Kunun Aya) 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...

Tiger Nuts is the English general name, here's are the other names for Tiger Nuts.

* The Igbo's call it Aki Awusa.

* The Hausa's call it Aya.

* The Efik/Ibibio's call it Isip Isong.

* The Yoruba's call it Ofio.

* It's called Hausa Groundnut in Pidgin.
* It's called Keegun in Okun.

* It's called Chufas in Spanish.

Where to buy Tiger Nuts.

There are are two types of Tiger Nuts: Yellow and Brown.
The brown one's is raw while the yellow one's is soaked. Both are much more available in Nigeria, don't know of other countries. But I guess it would be the same.

* I'm in Nigeria, where and how will I get it!...

Tiger Nuts is usually sold by the Hausa's and it's usually sold on the streets and majorly in the markets.

* I'm in Spain, where and how will I get it!... it's usually sold in the Frutos Secos shop, that is, shops that sell dry fruits. You will ask for Chufas or Tiger nuts which is the general name.

* I'm in United Kingdom, where and how will I get it!... You can order for it from Amazon online market.

* I'm in United States, where and how will I get it!...  it's usually sold by La Tienda. The vendor for tiger nuts on Amazon United States online market.

Ingredients To Use When Preparing Tiger Nuts Milk.

Important part of the Ingredients.

* 1000g Soaked Tiger Nuts or 800g Dry Tiger Nuts.

* 2½ Litres of warm water.

Optional part of the Ingredients.

* Coconut milk.

* Brown or White Sugar Honey.

* Ginger.

* Cinnamon.

Tools needed.

* Blender; To blend the soaked tiger nuts.

* Chiffon cloth; To extract the blend tiger nuts.

Directions:

1. If you are using the dry tiger nuts, soak in warm water overnight. Most tiger nuts sold in Nigeria are fresh so you don't need to soak it much longer than an hour.

2. Now you have your tiger nuts ready, pour into a sieve to drain off all the water use to soak it, then wash the nuts very well and sort out the bad ones.

3. Pour into the blender and pour like one litre of warm water to help the blades easier. The amount of water need depends on the amount of your tiger nuts. It's advisable to add more than enough water cause you need to make the milk concentrated and tasty as possible as you can.

4. If you are using any ingredient that will be need to blend among the optional ones, add them now before blending it.

5. After blending it, place chiffon cloth into a bowl, pour the blended tiger nuts into it to separate the chaff from the drink.

6. Add pressure to get out the tiger nuts milk, squeezed by adding more pressure to bring out all the milk from the chaff.
You may pour back the squeeze chaff into the blender, add more warm water and blend again and strain with the chiffon cloth.

7. You will keep on repeat the process till all the milk has been extract. Take note of the last part you extract it may be too watery. So you should take note on the quantity of water used.

8. Keep the extracted milk into bottle or glass jug and store in the fridge for like 50 hours = 2 days and... 

Serve and Enjoy the Tiger Nuts Milk with any snack of your choice

How To Prepare Suya Spice (Suya Pepper).

How To Prepare Suya Spice (Suya Pepper). 

 

Suya Spice popularly known as Yaji in Hausa, it took me almost 2 years plus before getting the ingredients use in preparing it. I was like oops! Why is recipe ingredient have been in secret, only the Top Suya seller in Northern Nigeria and some parts of the country has the ingredients, which is not easy to get it from them.
Because of this I make one of the suya seller in my area my best friend and I always buy more than enough suya from him, to the extent that he had to know my full details, when he didn't see me or someone from me, he will bring the suya to my house. You are like whoops!!!... But with all my efforts, he didn't make the mistake of telling me the ingredient use.
With the help of God, I get an opportunity to go for one of my sister friend brother's wedding at the North, and the event place was near one of the biggest suya spot in their community, so I get them enough foods and cakes and try to make friends with some of them, from there, I got all I need to know about suya spice...

Ingredients:

Please take note, all the below listed ingredients has is own respective
proportions and important in the overall taste, flavour, aroma and texture of the suya spice. 

* 10 Tablespoonful of Grounded Kuli Kuli.

* 10 Tablespoonful of Ginger Powder.

* 4 Tablespoonful of Grounded Cayenne Pepper Flakes.

* 15 to 20 Strands of African Negro Pepper known as Èerù or Kanafuru in Yoruba, Uda in Igbo.

* 1½ Tasty Cube.

* 1½ Teaspoonful of Salt.

NOTES ON THE INGREDIENTS;

  1. The above listed INGREDIENTS are just all you need to make suya spice, am not talking about the amount or measurements I use, so you can increase your ingredient, it depends on the amount of suya spice you need.

2. Kuli Kuli, is known as Groundnut  Cake. Don't be panic on this, it's sell mostly in the markets and even almost every shop's around your area, but if you don't get it, it's easy to make. Simply get raw groundnut, grind roast the groundnuts, squeeze out the oil from the grounded groundnuts, mixed with a paper towel or napkin, compress  into any shapes of your choice and deepfry in vegetable oil till brown and
dry. Then can I use roasted groundnuts for my Suya Spice, if don't get kuli kuli!... "No"

3. Dry ground ginger is the normal ginger that has been dried under hot sunny weather and ground into powder.

4. Cayenne pepper flakes, you are like what did I mean by flakes!... Don't be panic, flakes means the skin of dry cayenne pepper. Oops!... Where will I get or to buy cayenne pepper!... All you need to do, pour the dry cayenne pepper into the mortar and rub with the plastic to free flakes from the seeds, then separate the flakes from the seeds and set aside.

5. The African Negro Pepper known as Uda in Igbo, Èerù or Kanafuru in Yoruba. Is very much important, you can only get this from those selling traditional and local products in Nigeria. It's to bring out the trademark flavour of the suya spice. Without it, forget about the preparation of suya spice.

6. When preparing suya spice, you should always go along with my own quantity and if you are making it in large quantity, make sure you use the same cup or any measurement tool to measure the crushed kuli kuli, use it again to measure the ground ginger. Because this two ingredient most not be more than each other.

Tools Needed:

* Mortar and Pestle.

* Spice or Coffee Grinder.

* 0.5mm Sieve.

* Glass or Plastic Bowl.

Before Proceeding...

1. Pour the kuli kuli into the mortar and crush with the plastic, then blend it with dry mill or spice or coffee grinder. When smoothen, it will be easier to measure it.

2. To separate the flakes from the seeds, pour into a flat tray or flat plate, toss carefully till the flakes will move aside from the seeds, then pick
them out. Probably, you can grind the seeds and keep for future use.

3. Pound the African Negro Pepper into pieces and set aside.

DIRECTIONS:

1. Measure the African Negro Pepper into a plate and set aside.

2. Measure the Flakes into another plate and set aside.

3. Measure the Kuli Kuli into a plate and set aside.

4. Pour the three into a blow and grind in small batches in the spice or coffee grinder or dry mill till they turn into powder.

5. After grinding, sift the grounded ingredients with a sieve to remove all fibre from the African Negro Pepper and ingredient that are not probably ground.

6. Add the Salt, Ginger Powder, Tasty cube and mix well till all true orange color, then it's done! The suya spice is ready to be used. To store the suya spice, pour into a plastic bags or glass containers with cover and store in cool and dry place. It can last only for a year and half and the taste and flavour will still be retained.
 

Now go and try it yourself and come back to share screen shot of your job.....

How To Prepare Strawberry Milkshake.

How To Prepare Strawberry Milkshake. 

 

Milkshake; A thick beverage consisting of milk and ice cream mixed together, often with fruit, chocolate, or other flavoring. And you can still say,
A beverage consisting of fruit juice, water, and milk.

Once you have any fruit or vegetable with whole milk and blend it, it becomes Milkshake.

Ingredients Needed For Strawberry Milkshake.

* 20 Ripe Strawberries Fruit.

* 5 Tablespoonfuls of Loya Milk (Powdered one).

* 2 Tablespoonfuls of Vanilla ice cream.

* 2 Tablespoonfuls of Greek-style yoghurt.

Notes About Ingredients.

1. I love vanilla ice cream and Greek-style yoghurt because it adds more than enough taste and flavour to my strawberry Milkshake, but it's optional...

2. Vanilla ice cream or Greek yoghurt only help to thicken the milkshake and more delicious. Using one of the two is also allow. Most time I don't add the two, and most times I either use one of them.

3. Note; The milk I used is powered milk and not evaporated milk.

Equipments Needed:

* A blend with a minimum of 500W.

* Bowl.

* Knife.

DIRECTIONS:

1. Wash and cut the strawberries into smaller pieces.

2. Pour into the blender and blend a little.

3. If using the vanilla ice cream or Greek-style yoghurt or using both, add it into the blender and continue 

blending.

4. Blend till smoothen, now put off the blender and pour the milk through the peep hole of the blender, cover and put it on to start blending, blend till you are OK with the thickness. If you are not, still add more milk and some berry.

Now you are done with the preparation of the Strawberry Milkshake, Serve with any snacks, or with whole
strawberries.

I love taking questions, so if you had find anything difficult about this recipe, please don't hesitate to ask or contact Vai email....

How To Prepare Mixed Okra With Vegetables.

How To Prepare Mixed Okra With Vegetables. 

Okra Soup is one of the fastest and quickest soup, in the easiest part of Nigerian . It's known as Miyan Kubewa in the northern part of Nigerian.

INGREDIENTS :

* 15 Pieces Okraof.

* 2 Cooking Spoonful of Palm oil.

* Cow meat.

* Shaki "Cow Tripe".

* Iced Fish "Titus".

* Stockfish.

* Half milk cup of crayfish.

* Ground Pepper.

* Salt.

* Ugu leaves.

* 2 stock cubes.

* 2 Spoonful of Ogiri okpei. 

Before you proceed with the cooking of Okra Soup, prepare the following...

1. Boil the stockfish, leave in the pot
with the hot water to soak for good 15 minutes.

2. Cut the okra into tiny pieces.

Notes "The tinier you cut the okra, the more it will draw. To achieve this, you need to Grater for the Okra".

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

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

5. Pick and Wash the Ugu leaves, and chop into tiny pieces.

DIRECTIONS :

1. Set up your cooker or stove, then place a pot to cook the shaki with onion and salt.

2. When the shaki is well done, you can take a bite to confirm. add the beef, stock cubes, and continue cooking till the beef is done.

3. When the beef is done, add the iced fish and the soak stockfish, and cook till done.

4. When all done together, pour into a sieve to drain out the stock, and set aside.

5. Place a new pot for the cooking. Now divide the stock into 4 equally part, and pour one part of it in the new pot.

6. Add the okar, Palm oil, stock cube, salt, vegetable, crayfish, Ogiri okpei, pepper, beef, shaki, Stockfish, and other ingredients. Now stir well with a wooden spoon.

5. Cover and leave to simmer for 5 minutes, and it is ready to be served.

Notes: you may divide the Shaki, Beef, StockFish, and Iced Fish into a "single serve" (as we know that okar is a day soup, so that why you need to divide them.)

Now serve with Eba (Garri) , Cassava Fufu, Semolina Fufu, Amala, Tuwo Shinkafa, or Pounded Yam .

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.