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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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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