HOW TO COOK ISI-EWU NIGERIAN RECIPE AND INGREDIENTS
RECIPE AND INGREDIENTS FOR ISI-EWU FROM NIGERIA
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Welcome to my blog. Enjoy! Tell friends and families about my blog so that, they can enjoy the free recipes too.
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.
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
Showing posts with label ingredients. Show all posts
Showing posts with label ingredients. Show all posts
Tuesday, 24 February 2009
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,
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 SUYA - RECIPE AND INGREDIENTS
Hi
Welcome to my blog. Enjoy!
INGREDIENTS
3 teaspoons finely ground roasted peanuts
2 teaspoon cayenne pepper or red pepper, or red pepper flakes
1 teaspoon paprika1 teaspoon salt
1/2 teaspoon ground ginger
½ teaspoon garlic powder
1/2 teaspoon onion powder
1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
1 onion peeled and cut into chunks
1 tomato cut into chunks
1 green or red bell pepper, cleaned and cut into chunks (optional)
HOW TO COOK
• Make the ground peanut powder:
Remove shells and skins from roasted peanuts, if necessary.
• Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor).
• Be careful not to grind them into a paste.
If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well.
• For really spicy hot suya, use more cayenne pepper; for a milder dish, substitute paprika for some (or all) of the cayenne pepper.
• Divide the peanut-spice mix into two parts, putting half in one bowl and half in another.
• Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated.
• Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or preheat the oven while you are waiting.)
• Place the meat on skewers (alternating with the onion, tomato and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done.
For more FREE recipes, check out my blogs at http://olubolaadeleye.wordpress.com
http://olubolaadeleye.blogspot.com
To your cooking,
Mrs Olubola Adeleye
http://personalmotivation.successuniversity.com/slim/
http://www.directmailshoppers.com
http://www.almondfsl.com
For more FREE recipes, check out my blogs below.
To your cooking,
Mrs Olubola Adeleye
http://personalmotivation.successuniversity.com
http://www.directmailshoppers.com
http://www.almondfsl.com
Welcome to my blog. Enjoy!
INGREDIENTS
3 teaspoons finely ground roasted peanuts
2 teaspoon cayenne pepper or red pepper, or red pepper flakes
1 teaspoon paprika1 teaspoon salt
1/2 teaspoon ground ginger
½ teaspoon garlic powder
1/2 teaspoon onion powder
1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
1 onion peeled and cut into chunks
1 tomato cut into chunks
1 green or red bell pepper, cleaned and cut into chunks (optional)
HOW TO COOK
• Make the ground peanut powder:
Remove shells and skins from roasted peanuts, if necessary.
• Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor).
• Be careful not to grind them into a paste.
If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well.
• For really spicy hot suya, use more cayenne pepper; for a milder dish, substitute paprika for some (or all) of the cayenne pepper.
• Divide the peanut-spice mix into two parts, putting half in one bowl and half in another.
• Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated.
• Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or preheat the oven while you are waiting.)
• Place the meat on skewers (alternating with the onion, tomato and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done.
For more FREE recipes, check out my blogs at http://olubolaadeleye.wordpress.com
http://olubolaadeleye.blogspot.com
To your cooking,
Mrs Olubola Adeleye
http://personalmotivation.successuniversity.com/slim/
http://www.directmailshoppers.com
http://www.almondfsl.com
For more FREE recipes, check out my blogs below.
To your cooking,
Mrs Olubola Adeleye
http://personalmotivation.successuniversity.com
http://www.directmailshoppers.com
http://www.almondfsl.com
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/
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/
Thursday, 20 November 2008
How To Make Scotch Egg - NIGERIAN RECIPE
INGREDIENTS FOR MAKING SCOTCH EGGS
HOW TO COOK IT
In a small bowl combine sausage meat with sesaonings.
Divide sausage into 8 equal portions, flatten each portion to about 1/8-inch thickness.
Roll each egg in flour and place on top of each sausage patty.
Use each sausage patty to wrap around each egg until it is completely encased, pressing edges together to seal (wet or floured hands make this easier as the sausage gets really sticky).
Beat the egg in a shallow dish and place breadcrumbs on a flat plate.
Dip each sausage-coated eggs in beaten egg and roll in crumbplace eggs in oil and fry till golden brown turning it every now and again so it browns evenly.
My other websites are:
Http://www.almondfsl.com
http://www.directmailshoppers.com
http://personalmotivation.successuniversity.com
http://olubolaadeleye.blogspot.com
http://olubolaadeleye.wordpress.com
- Sausage meat (turkey, pork or italian sausage),
- Seasonings (use sage, onion powder, garlic powder, cayenne pepper, black pepper).
- 8 shelled hard-boiled eggs
- 1/2 cup flour
- 1 medium egg, beaten
- 1 1/2 cups fine breadcrumbs, for coating
- Oil for frying (Vegetable, Groundnut or Canola)
HOW TO COOK IT
In a small bowl combine sausage meat with sesaonings.
Divide sausage into 8 equal portions, flatten each portion to about 1/8-inch thickness.
Roll each egg in flour and place on top of each sausage patty.
Use each sausage patty to wrap around each egg until it is completely encased, pressing edges together to seal (wet or floured hands make this easier as the sausage gets really sticky).
Beat the egg in a shallow dish and place breadcrumbs on a flat plate.
Dip each sausage-coated eggs in beaten egg and roll in crumbplace eggs in oil and fry till golden brown turning it every now and again so it browns evenly.
My other websites are:
Http://www.almondfsl.com
http://www.directmailshoppers.com
http://personalmotivation.successuniversity.com
http://olubolaadeleye.blogspot.com
http://olubolaadeleye.wordpress.com
How To Cook Egusi Stew or Soup - NIGERIA RECIPE
INGREDIENTS FOR EGUSI STEW
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.
My other websites are:
http://www.almondfsl.com/
http://www.directmailshoppers.com/
http://personalmotivation.successuniversity.com/
http://olubolaadeleye.blogspot.com/
http://olubolaadeleye.wordpress.com/
- 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.
My other websites are:
http://www.almondfsl.com/
http://www.directmailshoppers.com/
http://personalmotivation.successuniversity.com/
http://olubolaadeleye.blogspot.com/
http://olubolaadeleye.wordpress.com/
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