Egusi soup (Melon Soup) is Unarguably the most popular Nigerian soup everyone loves. It's quite versatile too as it's prepared by every single tribe in Nigeria though the methods of preparation might differ slightly.
No matter how it is prepared, the end result still remains the same good old tasty soup
In the north it's known as Miyan Gushi, in the east it is known as Ofe egusi, in the west it is known as efo-elegusi.
It could also be prepared with different leaves such as Ugu leaf "fluted pumpkin leaf", Onugbu "Bitter leaf, Afang "Wild spinach", water leaf e.t.c
A different leaf means a different flavor.
One of the reasons why i love preparing Egusi soup with bitter leaf is, with bitter leaf the soup tends to last longer without the taste changing while being refrigerated but when prepared with ugu leaves, it's best eaten within a time frame. Also, bitter leaf makes it fingerlicking good.
How to make Egusi soup with bitter leaf
• Prep Time: 30 minutes
• Total Time: Over 45 minutes
• Serves :
Ingredients:::
• 2 Cups Melon Seeds "Egusi"
• 600g Red beef
• 1 medium sized Stock fish
• 2 Medium Smoked fish
• 1/2 Cooking spoon Cray fish
• 5 chili pepper "Shombo"
• 3 red scotch bonnet pepper "Ata rodo"
• 1 medium sized onion
• 1½ Cup palm oil
• 1 Cup Bitter leaf - Pre-washed
• 3 Seasoning cubes
• Salt to taste
Directions:::
Step 1: The first step is to peel the egusi by removing the white Egusi seeds from the brown shell. Place the peeled Egusi in a dry mill (The smaller grinder that comes with the Cup blender) and grind till smooth. It might start to cake up but never mind, that's not a problem.
Step 2: Bitter leaf is always sold pre-washed in the Nigerian market. To be on the safer side and to avoid making your soup extremely bitter, it's always advisable to Boil and re-wash the already washed bitter leaf.
Place the pre-washed bitter leaf in an empty pot and add some water. Cook on medium heat for 10mins. Strain and rinse about 2-3 times more. Squeeze out the excess water and set aside for later use. Please taste it before adding to the soup (There's no remedy to Bitter Egusi soup - If you've got, please share below)
Step 3: Wash the chili pepper and scotch bonnet. Dice or blend into a puree - Set aside.
Step 4: For the Stock, you could use any type of meat or fish you choose to. For this particular recipe, i used a mixture of Stock fish, Smoked fish & Beef.
Wash the Beef, Stock fish and Smoked fish (remove the bone). Place the beef in an empty pot, add the blended pepper puree and Chopped onion (you could also blend the onion), Crushed seasoning cubes and just enough water to cover the content of the pot. Cook on medium heat for about 25 minutes. Add the salt, washed stock fish and smoked fish, Cook for another 5 minutes. Turn off the burner and set aside.
Step 5: In an empty pot, pour in the palm oil and heat it for 1minute ,then mix the ground Egusi with halfcup of warm water to make paste. On medium heat, stir fry for about 3 minutes till it starts to dry up but don't let it burn. Note you can mix your egusi with blend or chop onions if you want it to cake up very well.
Step 6: Pour in the meat & fish stock in step 4 above, add the ground crayfish, Stir and cover the pot. Leave to cook for about 15 minutes till the Egusi swells and cakes up a little. By this time, the oil would have settled on top.
Step 7: Add the washed bitter leaf, stir and cover the pot. Leave to simmer for 5-7 minutes before turning off the burner.
Serve with any "Swallow", Yam or Rice.
Monday, 31 July 2017
Thursday, 6 July 2017
10 DIFFERENT WAYS TO COOK PLANTAIN RECIPES
10 Different Ways To Cook Plantain - Plantain Recipes.
Plantain is one of the most popular food staples enjoyed by many across the country. It's a nutrient filled fruit that contains an ample amount of vitamins and minerals.
It can be enjoyed in various ways due to it's versatile nature. It's quite similar to banana in shape but contains less sugar than bananas but starchier.
Plantain is rich in carbohydrate, protein, fat, fiber, vitamins A,B6,C, potassium, magnesium and iron. It has got different stages of ripening which reflects in the skin color at each stage (green, yellow & black) and this gives it it's versatility due to the type of dishes that can be prepared at each stage of ripening.
In no particular order, here are some plantain dishes to make.
1. Gizdodo (Gizzard & Plantain) Recipe.
If you haven't noticed, i'm a real sucker for fried plantain. Sometimes i wonder if it's possible to actually fry plantain without sneaking a few into my mouth while at it.
2. Cocoa Mosa - Using Overripe Plantain
Admit it, you've always felt tingly sensation of guilt when you have to throw away over ripe plantain that may be too soft to be fried. For me, nothing goes to waste. Instead, they can be re-purposed into better things like this mini bite sized treats.
3. Ukodo (Urhobo yam & plantain pepper soup)
Wadoo!!!! Is it just me or did the weather get chilly all of a sudden. This is the best type of weather for one of my favorite south-south recipes....Ukodo.
4. How to Make Sweet Plantain Empanadas Recipe
Sweet, savory plantain empanadas are a delight for the whole fam every single time i make it. I've always loved plantain (Duh! abeg who doesn't?) but making empanadas with yummy fillings is a whole different ball game entirely.
5. Sweet spicy plantain chips recipe.
The key to getting the perfect crunch is all about picking the right plantains. Unlike the unripe plantain chips which is made using green plantains as shown previously, it's best to use the semi ripe plantains that's just about turning yellow for this to get that "Sweet" taste.
6. Boli (Roasted plantain) - How to roast plantain at home
When you love something so much you ensure you have ample supply of it at all times. This is one of the reasons why i decided to grow plantain on a small portion of borrowed farm land.
7. Unripe plantain chips
Did you know that Unripe plantain chips are really easy to make at home? It's so true. For me. I'd say they are even easier to make than most Nigerian snacks.
8. Plantain Mosa
Throwing away rotten plantains is as common as buying them. We all know the drill, once the skin gets almost black, it goes into the waste bin and the cycle of buying and throwing starts again. Well, not anymore as i'm about to show you how to turn overripe plantains into a delightful snack anytime.
9. Unripe plantain porridge recipe - Ojoko Awai.
Unripe plantain porridge is a meal enjoyed by most people but commonly prepared for those trying to reduce their sugar consumption or those with diabetes. It's traditionally prepared with the green unripe plantain though to make it a little bit sweet, some people prepare this dish by mixing ripe and unripe plantain together.
10. Plantain moi moi (Ukpo Ogede)
Ukpo Ogede "Plantain Moi moi" is a popular dish in the eastern part of Nigeria. it's a sweet savory steamed dish made with over ripe plantains especially those with black skins (As long as it isn't rotten on the inside) so they don't go to waste.
Plantain is one of the most popular food staples enjoyed by many across the country. It's a nutrient filled fruit that contains an ample amount of vitamins and minerals.
It can be enjoyed in various ways due to it's versatile nature. It's quite similar to banana in shape but contains less sugar than bananas but starchier.
Plantain is rich in carbohydrate, protein, fat, fiber, vitamins A,B6,C, potassium, magnesium and iron. It has got different stages of ripening which reflects in the skin color at each stage (green, yellow & black) and this gives it it's versatility due to the type of dishes that can be prepared at each stage of ripening.
In no particular order, here are some plantain dishes to make.
1. Gizdodo (Gizzard & Plantain) Recipe.
If you haven't noticed, i'm a real sucker for fried plantain. Sometimes i wonder if it's possible to actually fry plantain without sneaking a few into my mouth while at it.
2. Cocoa Mosa - Using Overripe Plantain
Admit it, you've always felt tingly sensation of guilt when you have to throw away over ripe plantain that may be too soft to be fried. For me, nothing goes to waste. Instead, they can be re-purposed into better things like this mini bite sized treats.
3. Ukodo (Urhobo yam & plantain pepper soup)
Wadoo!!!! Is it just me or did the weather get chilly all of a sudden. This is the best type of weather for one of my favorite south-south recipes....Ukodo.
4. How to Make Sweet Plantain Empanadas Recipe
Sweet, savory plantain empanadas are a delight for the whole fam every single time i make it. I've always loved plantain (Duh! abeg who doesn't?) but making empanadas with yummy fillings is a whole different ball game entirely.
5. Sweet spicy plantain chips recipe.
The key to getting the perfect crunch is all about picking the right plantains. Unlike the unripe plantain chips which is made using green plantains as shown previously, it's best to use the semi ripe plantains that's just about turning yellow for this to get that "Sweet" taste.
6. Boli (Roasted plantain) - How to roast plantain at home
When you love something so much you ensure you have ample supply of it at all times. This is one of the reasons why i decided to grow plantain on a small portion of borrowed farm land.
7. Unripe plantain chips
Did you know that Unripe plantain chips are really easy to make at home? It's so true. For me. I'd say they are even easier to make than most Nigerian snacks.
8. Plantain Mosa
Throwing away rotten plantains is as common as buying them. We all know the drill, once the skin gets almost black, it goes into the waste bin and the cycle of buying and throwing starts again. Well, not anymore as i'm about to show you how to turn overripe plantains into a delightful snack anytime.
9. Unripe plantain porridge recipe - Ojoko Awai.
Unripe plantain porridge is a meal enjoyed by most people but commonly prepared for those trying to reduce their sugar consumption or those with diabetes. It's traditionally prepared with the green unripe plantain though to make it a little bit sweet, some people prepare this dish by mixing ripe and unripe plantain together.
10. Plantain moi moi (Ukpo Ogede)
Ukpo Ogede "Plantain Moi moi" is a popular dish in the eastern part of Nigeria. it's a sweet savory steamed dish made with over ripe plantains especially those with black skins (As long as it isn't rotten on the inside) so they don't go to waste.
Saturday, 1 April 2017
COCONUT JOLLOF RICE
The iconic jollof has proven itself as the most versatile Nigerian meal to make. From the Classic jollof to native jollof to spaghetti jollof or even agidi jollof.....i could go on and on with the endless list. When it comes to jollof, there's really no limit to how you make it. The coconut flavor in this jollof recipe would keep you going back for more.
How To Make Coconut Jollof
Prep Time: 20 minutes
• Cook Time: Over an hour
• Meal Type : Main Course
• Misc: Serve hotter
Ingredients:::
• 1 kg Beef
• 5 Plum Tomatoes
• 2 Tatashey(Red bell pepper)
• 5 chili pepper (Shombo)
• 5 Red scotch bonnet pepper(Ata rodo)
• 1 cooking spoon Tinned tomato puree
• 1 Red Onion
• 3 Cloves Garlic,minced - optional
• 2 whole coconuts
• 4 Bay leaves 'whole'
• 1 tbsp. Dry Thyme
• 1 tbsp. Curry powder
• 5 Seasoning cubes
• 3 cups Rice
• Salt to taste
• Vegetable Oil for frying
Directions:::
Step 1: The first step is to prepare the stock. Rinse the beef severally and place in a pot. Season with crushed seasoning cubes, salt, curry, thyme and ground/minced ginger,chopped onion and garlic. Boil till tender and your Beef Stock is ready . Remove the meat from the stock and fry in a separate pan. If you don't like beef, you could use Turkey for Turkey stock, or chicken for Chicken stock Here . Set the stock aside separately and the oil used in frying separately. You'd need these later.
Step 2: Rinse the rice thoroughly and place in a pot. Add enough water just enough to cover the rice and par boil for 10 mins. Rinse the parboiled rice with cold water, drain and set aside. OR Soak the rice in hot water for some minutes, rinse with clean water, drain in a sieve and set aside.
: Step 3: Next, Remove the seeds from the tatashe rinse well. Rinse the Tomatoes, chili pepper, Scotch bonnet pepper (ata rodo) and onion well too. Blend everything to a smooth puree. Pour the blended puree into an empty iron pot and boil till there's no water left leaving just the concentrated puree in the pot.
Step 4: For the coconut milk, remove the coconut flesh from the shell and cut into smaller pieces. place this into a blender, add some water and blend. Strain off the milk to separate it from the chaff.
Step 5: Add the tinned tomato paste into the boiled tomato and pepper puree. Pour the Oil used in frying the meat into the tomapep puree and use it to fry the tomapep puree while stirring constantly so it doesn't get burnt for about 5minutes
Step 6: Pour the Beef Stock (meat water) into the fried puree and mix. Add the coconut milk,Check the salt, seasoning and spices and add more if needed. Gently add the parboiled rice into the puree and stock mixture and make sure the stock covers the rice, if it doesn't simply add water to ensure it does. Add the Bay leaves to the pot and cover.
Step 7: Leave the jollof to cook and soften and once you notice the liquid in the pot has almost dried up leaving concentrated tomato puree at the top, turn with a wooden spoon or spatula. Once the rice is done, turn off the burner and leave to cool.
How To Make Coconut Jollof
Prep Time: 20 minutes
• Cook Time: Over an hour
• Meal Type : Main Course
• Misc: Serve hotter
Ingredients:::
• 1 kg Beef
• 5 Plum Tomatoes
• 2 Tatashey(Red bell pepper)
• 5 chili pepper (Shombo)
• 5 Red scotch bonnet pepper(Ata rodo)
• 1 cooking spoon Tinned tomato puree
• 1 Red Onion
• 3 Cloves Garlic,minced - optional
• 2 whole coconuts
• 4 Bay leaves 'whole'
• 1 tbsp. Dry Thyme
• 1 tbsp. Curry powder
• 5 Seasoning cubes
• 3 cups Rice
• Salt to taste
• Vegetable Oil for frying
Directions:::
Step 1: The first step is to prepare the stock. Rinse the beef severally and place in a pot. Season with crushed seasoning cubes, salt, curry, thyme and ground/minced ginger,chopped onion and garlic. Boil till tender and your Beef Stock is ready . Remove the meat from the stock and fry in a separate pan. If you don't like beef, you could use Turkey for Turkey stock, or chicken for Chicken stock Here . Set the stock aside separately and the oil used in frying separately. You'd need these later.
Step 2: Rinse the rice thoroughly and place in a pot. Add enough water just enough to cover the rice and par boil for 10 mins. Rinse the parboiled rice with cold water, drain and set aside. OR Soak the rice in hot water for some minutes, rinse with clean water, drain in a sieve and set aside.
: Step 3: Next, Remove the seeds from the tatashe rinse well. Rinse the Tomatoes, chili pepper, Scotch bonnet pepper (ata rodo) and onion well too. Blend everything to a smooth puree. Pour the blended puree into an empty iron pot and boil till there's no water left leaving just the concentrated puree in the pot.
Step 4: For the coconut milk, remove the coconut flesh from the shell and cut into smaller pieces. place this into a blender, add some water and blend. Strain off the milk to separate it from the chaff.
Step 5: Add the tinned tomato paste into the boiled tomato and pepper puree. Pour the Oil used in frying the meat into the tomapep puree and use it to fry the tomapep puree while stirring constantly so it doesn't get burnt for about 5minutes
Step 6: Pour the Beef Stock (meat water) into the fried puree and mix. Add the coconut milk,Check the salt, seasoning and spices and add more if needed. Gently add the parboiled rice into the puree and stock mixture and make sure the stock covers the rice, if it doesn't simply add water to ensure it does. Add the Bay leaves to the pot and cover.
Step 7: Leave the jollof to cook and soften and once you notice the liquid in the pot has almost dried up leaving concentrated tomato puree at the top, turn with a wooden spoon or spatula. Once the rice is done, turn off the burner and leave to cool.
MELON SOUP WITH PUMPKIN LEAVES (OBE EGUSI)
Egusi soup (Melon Soup) is Unarguably the most popular Nigerian soup everyone loves. It's quite versatile too as it's prepared by every single tribe in Nigeria though the methods of preparation might differ slightly.
No matter how it is prepared, the end result still remains the same good old tasty soup
In the north it's known as Miyan Gushi, in the east it is known as Ofe egusi, in the west it is known as efo-elegusi.
It could also be prepared with different leaves such as Ugu leaf "fluted pumpkin leaf", Onugbu "Bitter leaf, Afang "Wild spinach", water leaf e.t.c
A different leaf means a different flavor.
One of the reasons why i love preparing Egusi soup with bitter leaf is, with bitter leaf the soup tends to last longer without the taste changing while being refrigerated but when prepared with ugu leaves, it's best eaten within a time frame. Also, bitter leaf makes it fingerlicking good.
How to make Egusi soup with bitter leaf
• Prep Time: 30 minutes
• Total Time: Over 45 minutes
• Serves : 6
Ingredients:::
• 2 Cups Melon Seeds "Egusi"
• 600g Red beef
• 1 medium sized Stock fish
• 2 Medium Smoked fish
• 1/2 Cooking spoon Cray fish
• 5 chili pepper "Shombo"
• 3 red scotch bonnet pepper "Ata rodo"
• 1 medium sized onion
• 1½ Cup palm oil
• 1 Cup Bitter leaf - Pre-washed
• 3 Seasoning cubes
• Salt to taste
Directions:::
Step 1: The first step is to peel the egusi by removing the white Egusi seeds from the brown shell. Place the peeled Egusi in a dry mill (The smaller grinder that comes with the Cup blender) and grind till smooth. It might start to cake up but never mind, that's not a problem
Step 2: Bitter leaf is always sold pre-washed in the Nigerian market. To be on the safer side and to avoid making your soup extremely bitter, it's always advisable to Boil and re-wash the already washed bitter leaf.
Place the pre-washed bitter leaf in an empty pot and add some water. Cook on medium heat for 10mins. Strain and rinse about 2-3 times more. Squeeze out the excess water and set aside for later use. Please taste it before adding to the soup (There's no remedy to Bitter Egusi soup - If you've got, please share below)
Step 3: Wash the chili pepper and scotch bonnet. Dice or blend into a puree - Set aside.
Step 4: For the Stock, you could use any type of meat or fish you choose to. For this particular recipe, i used a mixture of Stock fish, Smoked fish & Beef.
Wash the Beef, Stock fish and Smoked fish (remove the bone). Place the beef in an empty pot, add the blended pepper puree and Chopped onion (you could also blend the onion), Crushed seasoning cubes and just enough water to cover the content of the pot. Cook on medium heat for about 25 minutes. Add the salt, washed stock fish and smoked fish, Cook for another 5 minutes. Turn off the burner and set aside.
Step 5: In an empty pot, pour in the palm oil and heat it for 1minute ,then mix the ground Egusi with halfcup of warm water to make paste. On medium heat, stir fry for about 3 minutes till it starts to dry up but don't let it burn. Note you can mix your egusi with blend or chop onions if you want it to cake up very well.
Step 6: Pour in the meat & fish stock in step 4 above, add the ground crayfish, Stir and cover the pot. Leave to cook for about 15 minutes till the Egusi swells and cakes up a little. By this time, the oil would have settled on top.
Step 7: Add the washed bitter leaf, stir and cover the pot. Leave to simmer for 5-7 minutes before turning off the burner.
Serve with any "Swallow", Yam or Rice.
No matter how it is prepared, the end result still remains the same good old tasty soup
In the north it's known as Miyan Gushi, in the east it is known as Ofe egusi, in the west it is known as efo-elegusi.
It could also be prepared with different leaves such as Ugu leaf "fluted pumpkin leaf", Onugbu "Bitter leaf, Afang "Wild spinach", water leaf e.t.c
A different leaf means a different flavor.
One of the reasons why i love preparing Egusi soup with bitter leaf is, with bitter leaf the soup tends to last longer without the taste changing while being refrigerated but when prepared with ugu leaves, it's best eaten within a time frame. Also, bitter leaf makes it fingerlicking good.
How to make Egusi soup with bitter leaf
• Prep Time: 30 minutes
• Total Time: Over 45 minutes
• Serves : 6
Ingredients:::
• 2 Cups Melon Seeds "Egusi"
• 600g Red beef
• 1 medium sized Stock fish
• 2 Medium Smoked fish
• 1/2 Cooking spoon Cray fish
• 5 chili pepper "Shombo"
• 3 red scotch bonnet pepper "Ata rodo"
• 1 medium sized onion
• 1½ Cup palm oil
• 1 Cup Bitter leaf - Pre-washed
• 3 Seasoning cubes
• Salt to taste
Directions:::
Step 1: The first step is to peel the egusi by removing the white Egusi seeds from the brown shell. Place the peeled Egusi in a dry mill (The smaller grinder that comes with the Cup blender) and grind till smooth. It might start to cake up but never mind, that's not a problem
Step 2: Bitter leaf is always sold pre-washed in the Nigerian market. To be on the safer side and to avoid making your soup extremely bitter, it's always advisable to Boil and re-wash the already washed bitter leaf.
Place the pre-washed bitter leaf in an empty pot and add some water. Cook on medium heat for 10mins. Strain and rinse about 2-3 times more. Squeeze out the excess water and set aside for later use. Please taste it before adding to the soup (There's no remedy to Bitter Egusi soup - If you've got, please share below)
Step 3: Wash the chili pepper and scotch bonnet. Dice or blend into a puree - Set aside.
Step 4: For the Stock, you could use any type of meat or fish you choose to. For this particular recipe, i used a mixture of Stock fish, Smoked fish & Beef.
Wash the Beef, Stock fish and Smoked fish (remove the bone). Place the beef in an empty pot, add the blended pepper puree and Chopped onion (you could also blend the onion), Crushed seasoning cubes and just enough water to cover the content of the pot. Cook on medium heat for about 25 minutes. Add the salt, washed stock fish and smoked fish, Cook for another 5 minutes. Turn off the burner and set aside.
Step 5: In an empty pot, pour in the palm oil and heat it for 1minute ,then mix the ground Egusi with halfcup of warm water to make paste. On medium heat, stir fry for about 3 minutes till it starts to dry up but don't let it burn. Note you can mix your egusi with blend or chop onions if you want it to cake up very well.
Step 6: Pour in the meat & fish stock in step 4 above, add the ground crayfish, Stir and cover the pot. Leave to cook for about 15 minutes till the Egusi swells and cakes up a little. By this time, the oil would have settled on top.
Step 7: Add the washed bitter leaf, stir and cover the pot. Leave to simmer for 5-7 minutes before turning off the burner.
Tuesday, 28 March 2017
HOW TO MAKE CHAPMAN
The general idea and method of preparation is to mix an orange soda (Fanta for example) with a fizzy lemon/lime soda (Such as sprite), A black currant drink to give it the unique red color (Such as Grenadine syrup or Ribena (Preferably the undiluted concentrate) ), Slices of Natural fruits such as Lemon, Lime, Orange and Cucumber to go with the sodas as well as beautify the drink and Finally, dashes of an aromatic bitter (Such as Angostura aromatic bitter or Alomo bitters) which is used to reduce the sweetness of the drink.
This usually leaves it with a nice slightly bitter after taste. When preparing for kids, this could be skipped. To make it easier to get ingredients, i used our very own alomo bitters which you can get around every corner on the streets and also ribena and it turned out great. This drink is so easy to make yet very Unique in it's own way as i'm about to show you in this quick tutorial.
How to make Chapman drink (Fanta Chapman)
• Prep time:10 mins
• Serves : 3-4
• Misc : Serve Cold
Ingredients:::
• A bottle of Fanta (50cl)
• A bottle of Sprite (50cl)
• Grenadine syrup, Homemade zobo syrup, or Blackcurrant drink (preferably undiluted)
• Aromatic Bitters: Angostura bitters or Alomo bitters (a cap full) - Contains alcohol
•1 medium sized orange
• 1 lemon or lime
• Cucumber
• Ice cubes
The orange, lime, lemon and cucumber are used for garnishing
Directions
Step 1: In a large glass jug, add a cap of the aromatic bitter (i used Alomo bitters). Pour in the blackcurrant drink/ Zobo syrup or spoons of the Grenadine syrup. Gently pour in the Fanta and Sprite and mix.
Step 2: Slice the Orange, Lime/Lemon and Cucumber (Do not remove the skins). Add some few slices of each into the Jug. this gives it a slightly sour taste and also enhances the flavor. Leave some few slices for garnishing.
Step 3: To serve, pour into a long glass cup or glass mug, add the ice cubes and a few fruit slices. Serve Chilled!
This usually leaves it with a nice slightly bitter after taste. When preparing for kids, this could be skipped. To make it easier to get ingredients, i used our very own alomo bitters which you can get around every corner on the streets and also ribena and it turned out great. This drink is so easy to make yet very Unique in it's own way as i'm about to show you in this quick tutorial.
How to make Chapman drink (Fanta Chapman)
• Prep time:10 mins
• Serves : 3-4
• Misc : Serve Cold
Ingredients:::
• A bottle of Fanta (50cl)
• A bottle of Sprite (50cl)
• Grenadine syrup, Homemade zobo syrup, or Blackcurrant drink (preferably undiluted)
• Aromatic Bitters: Angostura bitters or Alomo bitters (a cap full) - Contains alcohol
•1 medium sized orange
• 1 lemon or lime
• Cucumber
• Ice cubes
The orange, lime, lemon and cucumber are used for garnishing
Directions
Step 1: In a large glass jug, add a cap of the aromatic bitter (i used Alomo bitters). Pour in the blackcurrant drink/ Zobo syrup or spoons of the Grenadine syrup. Gently pour in the Fanta and Sprite and mix.
Step 2: Slice the Orange, Lime/Lemon and Cucumber (Do not remove the skins). Add some few slices of each into the Jug. this gives it a slightly sour taste and also enhances the flavor. Leave some few slices for garnishing.
Step 3: To serve, pour into a long glass cup or glass mug, add the ice cubes and a few fruit slices. Serve Chilled!
HOW TO MAKE CHICKEN SHAWARMA
Chicken shawarma is a tasty sandwich wrap which is pretty easy to make. It's really similar to beef shawarma with the only difference being that chicken is being used instead of beef as it is in beef shawarma.
For the Hot press (To seal and heat up the wrapped shawarma), you could make do with a grill, sandwich Toaster or a frying pan….They both serve the same function only that one heats both ways (Most times leaving grill marks) and the other heats one way leaving no line at all.
How to make chicken shawarma
•Prep time: 20 minutes
•Cook time: 5 minutes
•Yield: 10 Shawarma
Ingredients:::
• 3 medium sized carrots
• ½ medium sized cabbage
• 1 medium sized cucumber
• 2 green pepper - Optional
• 2 tbsp. chili powder
• 10 pieces Pita Bread (Shawarma bread)
• ½ kilo grilled chicken (with the bones removed)
• Mayonnaise - As desired
• Ketchup - As desired
• 2 tbsp. Vegetable oil
Preparation/Directions:::
Step 1: Chop the cabbage, Grate the carrots, Dice the green pepper & slice the cucumber- Set aside separately
Step 2: Shred or dice the grilled chicken and set this aside
To assemble:::
Step 3: Get one pita bread and open the pocket (This divides it into two). Place one on top of the other.
Step 4: Rub mayonnaise over the bread on top. Add the cabbage, carrot, green pepper, cucumber, chicken.
Step 5: Sprinkle with powdered chili and drizzle with ketchup and more mayonnaise.
Step 6: Fold to seal the contents and place on the grill (Greased with a little vegetable oil). Reduce the burner to the barest minimum and let the shawarma heat up on the side with the open flap . Flip and do the same for the other side.
Yep! Your Chicken shawarma is ready. Serve.
For the Hot press (To seal and heat up the wrapped shawarma), you could make do with a grill, sandwich Toaster or a frying pan….They both serve the same function only that one heats both ways (Most times leaving grill marks) and the other heats one way leaving no line at all.
How to make chicken shawarma
•Prep time: 20 minutes
•Cook time: 5 minutes
•Yield: 10 Shawarma
Ingredients:::
• 3 medium sized carrots
• ½ medium sized cabbage
• 1 medium sized cucumber
• 2 green pepper - Optional
• 2 tbsp. chili powder
• 10 pieces Pita Bread (Shawarma bread)
• ½ kilo grilled chicken (with the bones removed)
• Mayonnaise - As desired
• Ketchup - As desired
• 2 tbsp. Vegetable oil
Preparation/Directions:::
Step 1: Chop the cabbage, Grate the carrots, Dice the green pepper & slice the cucumber- Set aside separately
Step 2: Shred or dice the grilled chicken and set this aside
To assemble:::
Step 3: Get one pita bread and open the pocket (This divides it into two). Place one on top of the other.
Step 4: Rub mayonnaise over the bread on top. Add the cabbage, carrot, green pepper, cucumber, chicken.
Step 5: Sprinkle with powdered chili and drizzle with ketchup and more mayonnaise.
Step 6: Fold to seal the contents and place on the grill (Greased with a little vegetable oil). Reduce the burner to the barest minimum and let the shawarma heat up on the side with the open flap . Flip and do the same for the other side.
Yep! Your Chicken shawarma is ready. Serve.
HOW TO MAKE COW LEG SOUP(NKWOBI)
How to make Nkwobi
Nkwobi is a Nigerian dish which Originates from the Eastern part on Nigeria. It's a delicacy which delights the heart of any man i tell you. Do let me know how it goes once you try it out.
How to make Nkwobi & Ugba
• Prep Time: 40 minutes
• Cook Time: 45 minutes - 1 hour
• Serves: 5-8 people
Ingredients:::
• 1.5 kg Cow leg (cut into sizable pieces)
• 2 Seasoning cubes
• 2 Ehuru seeds “Monodora myristica”(Calabash Nutmeg)
• 8 Cooking spoon palm oil
• 1 small sized Edible Potash(akaun/ kanwa)/ 1 tbsp. ground potash
• 2 tbsp. Ground crayfish
• 2 Fresh red scotch bonnet pepper/ 2 tbsp. Ground chili pepper
• Salt (To taste)
• 1 cup Ugba (also Known as Ukpaka)
• Water
For Garnish:::
•1 Medium sized Onion
•10 Utazi leaves (Gongronema Preparation:::
Before preparing Nkwobi you have to take note of this following.
1. Cow leg: Cow leg is the Original bonny meat to use for this dish. This means it's got more of bones and less beef on it. If you don't have cow leg, you could substitute for goat leg or Calf leg. Before cooking cow leg, you have to take note that it takes a very long time to cook. If you have a pressure cooker, you could use it to save time and Gas.
Wash the cow leg thoroughly and place in a pot. Add some chopped onion, Seasoning cubes and cook till Soft. Make sure the liquid left in the pot is minimal and concentrated to ensure the seasoning gets into the bone meat. -Set this aside.
2. Ehuru/Ehu seeds: This is what gives the dish its authentic local flavor. It cannot be substituted for the normal Nutmeg. To make it easy to remove from the shell, it could either be pan roasted or roasted in open flame
.•
Pan roast: Place the ehuru seeds on an empty dry pan and leave to heat while tossing once in a while on dry heat till you hear it crack open. Peel the skin and place the the peeled ehuru in a mortar. Pound and set aside
•Open flame roast: Place the ehuru seeds on a dry burner on medium heat. leave for a while till it chars. Crack open and place the the peeled ehuru in a mortar. Pound and set aside
. Potash: This is the special ingredient that makes the palmoil Curdle and change colour. To prepare, place the powdered potash in a bowl. Add some water and stir. What you need is the liquid and not the residue. Just stir and set aside. An alternative to potash is Ngu which is more Local than potash but its quite rare and is mostly found in remote areas.
4. Utazi leaves: Utazi is Used as a garnish for this meal. It has a Bitter taste and gives the dish a wonderful Bitter flavor. It's Used sparingly though since most people cannot stand the bitter taste. To prepare, wash and chop -Set aside
5. Ugba: Usually, Nkwobi on its own is tasty but when oil bean seed 'Ugba' is added, it becomes simply mouth watering due to the additional flavor it gives the dish. To prepare, wash the ugba with clean water and set aside.
6: Onions: This is Usually used as a Garnish and is eaten raw. To prepare, wash and slice the onion into rings - set aside.
: Now you are done preparing the ingredients, its time to prepare the Main Nkwobi.
Preparation of the Nkwobi sauce
Step 1: In a Medium sized pot/pan, Heat the palm oil till it gets a little bit hot (Not bleached). Gently sieve in the dissolved potash liquid making sure you don't pour in the residue. Ensure there are no lumps in the mixture by stirring thoroughly
Step 2: Keep stirring till the Oil Turns bright yellow and thick:
Step 3: Add the ground ehuru, Pepper, Crayfish to the sauce and mix.
Step 4: Gently add the Ugba, pour the cooked cowleg into the sauce (with very little meat stock). Stir Very well and place the pot on the Burner and allow the mixture to simmer for about 5-8 minutes
Step 5: Dish Out into the traditional Nkwobi bowl and garnish with the sliced onion rings and Utazi leaves.
Serve with a Chilled drink or a glass of palmwine
Nkwobi is a Nigerian dish which Originates from the Eastern part on Nigeria. It's a delicacy which delights the heart of any man i tell you. Do let me know how it goes once you try it out.
How to make Nkwobi & Ugba
• Prep Time: 40 minutes
• Cook Time: 45 minutes - 1 hour
• Serves: 5-8 people
Ingredients:::
• 1.5 kg Cow leg (cut into sizable pieces)
• 2 Seasoning cubes
• 2 Ehuru seeds “Monodora myristica”(Calabash Nutmeg)
• 8 Cooking spoon palm oil
• 1 small sized Edible Potash(akaun/ kanwa)/ 1 tbsp. ground potash
• 2 tbsp. Ground crayfish
• 2 Fresh red scotch bonnet pepper/ 2 tbsp. Ground chili pepper
• Salt (To taste)
• 1 cup Ugba (also Known as Ukpaka)
• Water
For Garnish:::
•1 Medium sized Onion
•10 Utazi leaves (Gongronema Preparation:::
Before preparing Nkwobi you have to take note of this following.
1. Cow leg: Cow leg is the Original bonny meat to use for this dish. This means it's got more of bones and less beef on it. If you don't have cow leg, you could substitute for goat leg or Calf leg. Before cooking cow leg, you have to take note that it takes a very long time to cook. If you have a pressure cooker, you could use it to save time and Gas.
Wash the cow leg thoroughly and place in a pot. Add some chopped onion, Seasoning cubes and cook till Soft. Make sure the liquid left in the pot is minimal and concentrated to ensure the seasoning gets into the bone meat. -Set this aside.
2. Ehuru/Ehu seeds: This is what gives the dish its authentic local flavor. It cannot be substituted for the normal Nutmeg. To make it easy to remove from the shell, it could either be pan roasted or roasted in open flame
.•
Pan roast: Place the ehuru seeds on an empty dry pan and leave to heat while tossing once in a while on dry heat till you hear it crack open. Peel the skin and place the the peeled ehuru in a mortar. Pound and set aside
•Open flame roast: Place the ehuru seeds on a dry burner on medium heat. leave for a while till it chars. Crack open and place the the peeled ehuru in a mortar. Pound and set aside
. Potash: This is the special ingredient that makes the palmoil Curdle and change colour. To prepare, place the powdered potash in a bowl. Add some water and stir. What you need is the liquid and not the residue. Just stir and set aside. An alternative to potash is Ngu which is more Local than potash but its quite rare and is mostly found in remote areas.
4. Utazi leaves: Utazi is Used as a garnish for this meal. It has a Bitter taste and gives the dish a wonderful Bitter flavor. It's Used sparingly though since most people cannot stand the bitter taste. To prepare, wash and chop -Set aside
5. Ugba: Usually, Nkwobi on its own is tasty but when oil bean seed 'Ugba' is added, it becomes simply mouth watering due to the additional flavor it gives the dish. To prepare, wash the ugba with clean water and set aside.
6: Onions: This is Usually used as a Garnish and is eaten raw. To prepare, wash and slice the onion into rings - set aside.
: Now you are done preparing the ingredients, its time to prepare the Main Nkwobi.
Preparation of the Nkwobi sauce
Step 1: In a Medium sized pot/pan, Heat the palm oil till it gets a little bit hot (Not bleached). Gently sieve in the dissolved potash liquid making sure you don't pour in the residue. Ensure there are no lumps in the mixture by stirring thoroughly
Step 2: Keep stirring till the Oil Turns bright yellow and thick:
Step 3: Add the ground ehuru, Pepper, Crayfish to the sauce and mix.
Step 4: Gently add the Ugba, pour the cooked cowleg into the sauce (with very little meat stock). Stir Very well and place the pot on the Burner and allow the mixture to simmer for about 5-8 minutes
Step 5: Dish Out into the traditional Nkwobi bowl and garnish with the sliced onion rings and Utazi leaves.
Serve with a Chilled drink or a glass of palmwine
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