HOW TO COOK ISI-EWU NIGERIAN RECIPE AND INGREDIENTS
RECIPE AND INGREDIENTS FOR ISI-EWU FROM NIGERIA
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INGREDIENT :
1goat (head and legs only)
3 fresh chilli pepper
8 fresh tomatoes
2 onions
1 clove garlic
I teaspoon peppersoup seasoning
3tbs. lemon juice
4tbs. tomato puree
200ml/7floz palm-oil
1lt/2pints stock or water
I onion (sliced)
chopped wild mini
salt to taste

Singe the hairs off the head and legs of goat, scrape and singe alternatively until all the hairs are off. Burn the hoofs and horns, peel them off with the point of a heavy knife. Wash the head and legs thoroughly with soap and a rough sponge or brush. Chop into small pieces with a sharp cleaver and rinse thoroughly, discarding the brains. Pour over the lemon juice and mix in. Leave to rest for 15 minutes. Grind together the onions, garlic, chillies and tomatoes. Place meat in a large pot, add the sliced onions, chillies, stock and seasonings. Cover and cook for 45 minutes. Check and stir frequently. Finally add the grind chillies, tomatoes, onions, palm-oil and wild mint. Bring to the boil and simmer gently for 30-40 minutes until meat is tender. Adiust seasoning and serve in traditional earthenware dishes garnish with chopped mint.

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HOW TO COOK NIGERIAN AFANG SOUP RECIPE & INGREDIENTS

NIGERIAN AFANG SOUP RECIPE & INGREDIENTS

INGREDIENTS QUANTITIES
Beef 8 medium pieces
Stockfish head 1 Small size
Cow Skin 10 medium pieces
Smoked fish (Calabar type) 1 medium pair
Perewinkle in shell (optiona) 2 cups
Afang leaves (Finely shredded) 1 medium sized mudu
Water leaves 5 small bunches or heaps
Crayfish (ground) 4 tablespoons
Dry Pepper 1 tablespoon
Or
Fresh Pepper 4 large size
Palm Oil 1 litre
Maggi Cube 4
Water 2½ litres
Salt To taste


METHOD

Season the beef with a little salt, dry pepper and Maggi Cube.
Steam till water dries up. Add 1 litre of water, the stockfish head, and cow skin and continue cooking for another 20 minutes.
Pound or blend the finely shredded Afang leaves till very fine.
Pick, wash and shred the water leaves finely.
Wash and debone the fish. Add the remaining water, the fish, crayfish, pepper, the remaining Maggi Cube and the periwinkle.
Stir and allow to boil for about 5 minutes.
Add the palm oil, Stir and cook for about 2 minutes.
Add the waterleaves, stir and cover the pot for about 5 minutes add the Afang and stir thoroughly.
Add salt to taste. Simmer for about 5 minutes.
Remove from heat and serve with cassava fufu, pounded yam or Eba.
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Mrs Olubola Adeleye

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How To Cook Egusi Stew or Soup - NIGERIA RECIPE

INGREDIENTS FOR EGUSI STEW

• 250g 8oz fresh beef chucks
• 500g / llb bushmeat
• 500g / lib stockfish (pre-soaked)
• 500g / lib smoked dry fish
• 250g / 8oz oxtail
• 250g / 8oz cleaned tripe
• 2pt stock or water
• 300g /100z ground egusi
• 500g lib fresh tomatoes
• 250g / 8oz fresh peppers
• 2 large onionteaspoons iru
• 4 tablespoon ground crayfish
• 500g.llb fresh bitter leaf (washed to remove excessive bitterness)
• Use Knorr maggi or salt to taste - personally, I don't use salt.
  
  HOW TO COOK

Wash thoroughly the beef oxtail bushmeat and tripe.

Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.

Add the washed dry fish and stockfish and cook for another 10 minutes.

When cooked mm into a large clean bowl. Wipe out the pot and place back on heat.

Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes.

Add the ground egusi and iru stirring thoroughly and cook for 5 minutes.

Finally add cooked meats washed bitter leaf Crayfish and the stock. Allow to boil then simmer for 15 minutes.

Serve hot with any of the stiff puddings.


OTHER VEGETABLES THAT YOU CAN USE

Fresh waterleaf Soko Tete. Igbo ugwu and Uzouza leaves can also be used on their own or as a combination m the above recipe using the same methods.


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