RECIPE AND INGREDIENTS FOR AFIA EFERE FROM NIGERIA

Hi Friend

Welcome to my blog. Enjoy! Tell friends and families about my blog so that, they can enjoy the free recipes too.


INGREDIENTS QUANTITIES

Old layered Chicken or goat meat 8 medium pieces
Fresh fish or smoked fish 4 med. pieces
Yam 1 med. slice
Crayfish (ground) 2 tablespoons
African nut meg (ground) 1 tea spoon
Uyayak (whole or ground) 1 Small piece
Dry pepper 1½ tablespoons
Maggi Cube 2
Water 2 litres
Salt to taste


HOW TO COOK

- Season the meat or the chicken with onion and pepper, steam till the
juice dries up.
- Add the water and continue cooking for another 20 minutes.
- Season and steam the fresh fish and set aside
- Peel the yam and cut into small pieces, then add to the boiling stock.
- Add the crayfish, pepper, African nutmeg, Uyayak and the remaining
Maggi Cube
- Stir and remove the yam and pound to soft resilient dough. Cut into
small pieces.
- Add to the soup to thicken the consistency. (Do not cover pot from this
point).
- Add the smoked fish or fresh fish, and stir.
- Reduce the heat and simmer for about 5 – 10 minutes.
- Add salt to taste and serve with pounded yam.
For more FREE recipes, check out my blogs below.

To your cooking,

Mrs Olubola Adeleye

http://personalmotivation.successuniversity.com
http://olubolaadeleye.wordpress.com
http://olubolaadeleye.blogspot.com
http://www.directmailshoppers.com
http://www.almondfsl.com

nigeria, nigerian, recipe, recipes, ingredients, cook, cooking, cooks,

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.
For more FREE recipes, check out my blogs below.

To your cooking,

Mrs Olubola Adeleye

http://personalmotivation.successuniversity.com/
http://www.marykay.co.uk/oadeleye1
http://olubolaadeleye.wordpress.com/

http://olubolaadeleye.blogspot.com/

http://www.directmailshoppers.com/
http://www.almondfsl.com/