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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RECIPE AND INGREDIENTS FOR ACHU AND YELLOW SOUP FROM NIGERIA

HOW TO COOK ACHU AND YELLOW SOUP NIGERIAN RECIPE AND INGREDIENTS

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INGREDIENTS FOR ACHU
Cocoyams
Unripe banana

HOW TO COOK

Wash the cocoyams and boil without peeling, after 30 minutes, add banana and leave to cook for about 45 to 60 minutes.
Peel the banana and pound in a mortar, pound until it is smooth.
Peel cocoyams and pound until smooth as well.
Mix it with the banana until you have a smooth misture, add water and mix well to be soft, put in a dish or roll in leaves to serve.

INGREDIENTS FOR YELLOW SOUP
-meat and fish
-palm oil
-potassium
-maggi
-salt
-pepper/achu spices

HOW TO COOK

Boil meat and fish.
Heat the palm oil a bit and allow to cold,put in potassium bit by bit until it has a yellow colour.
Pour in water from meat and fish and mix well.
Add ground pepper and spices.

Serve with soup in the same plate, a hole is made in the middle of the plate and soup is poured in.

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Mrs Olubola Adeleye

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RECIPE AND INGREDIENTS FOR AFIA EFERE FROM NIGERIA

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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.
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HOW TO COOK NIGERIAN SUYA - RECIPE AND INGREDIENTS

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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.

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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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How To Make Moi - Moi - NIGERIA RECIPE

INGREDIENTS FOR MAKING MOI - MOI

• Two to three cups dried cowpeas (black-eyed peas) or similar
• One tablespoon dried shrimp powder
• One large or two medium peeled or chopped tomatoes, or canned tomatoes or two tablespoons of canned tomato paste
• One large or two medium chopped onions
• Salt or knorr (to taste)
• Black pepper (to taste)
• Chile pepper, chopped, to taste
• Cayenne pepper or red pepper, to taste
• Vegetable oil to grease muffin tin

OTHER INGREDIENTS YOU CAN PUT IN IT - Select the ones you like

• Cooked shrimp, chopped
• Cooked carrots, finely chopped
• Cooked peas
• Sweet green or red pepper (bell pepper)
• One Hard-boiled egg
• Dried, salted, or smoked fish; washed, cleaned and torn into small pieces
• Dried shrimp or prawns, washed and crushed
• Canned sardines
• Leftover cooked meat, cut into small pieces
• Dried or smoked meat, torn into small pieces
• Canned corned beef

HOW TO COOK IT

Clean the black-eyed peas in water in a large pot.

Cover them with boiling water and soak them for at least an hour or overnight.

After soaking them, rub them together between your hands to remove the skins.

Rinse to wash away the skins and any other debris. Drain them in a colander.

If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender.

Crush, grind, or mash the black-eyed peas into a thick paste.

Slowly add enough water to form a smooth, thick paste.

Beat with a wire whisk or wooden spoon for a few minutes.

A tablespoon of oil may be added.

In a separate container combine all other ingredients and crush and stir them together until they are thoroughly mixed.

Add the other ingredients to the black-eyed pea paste and stir to make a smooth mixture.

Grease the muffin pans (or tin cans).

Scoop the Moi-Moi mixture into your pans (or cans), allowing some room for it to rise while cooking.

Place the pans (or cans) in a baking dish partially filled with water.

Bake in a medium-hot oven for about a half-hour.

Moi-Moi in tin cans can also be steamed in a large covered pot on a stove.

Check for doneness with a toothpick or sharp knife, as one would for a cake.


ANOTHER METHOD OF COOKING MOIN-MOIN

Wrap the Moin-Moin mixture in banana leaves or aluminum foil to make small packets.

Cook the packets by steaming them in a large pot, using a rack to keep them out of the water.

You can serve hot or at room temperature.


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How To Make Scotch Egg - NIGERIAN RECIPE

INGREDIENTS FOR MAKING SCOTCH EGGS

• 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.


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