Yummy Nigerian Recipes

What you will need Large Moi moi leaves, washed and set aside 2-3 cups of peeled beans (Check here for how to use blender to peel beans) 4 hard boiled eggs (use as a whole or sliced) 3tbs ground crayfish Cooked liver, chopped Fresh shrimps, deveined Salt Seasoning 1 mackerel fish, cleaned and gutted 1 large onion 3 red bell pepper (tatashe) 2 scotch bonnet chillies (ata rodo) 1-2Csp palm oil (use according to preference) Method Check here on how to peel beans with a blender Wash and rinse leave till clean to get rid of dirt and set aside to drain Soak beans in clean water and leave for some few hours to soften or keep overnight in the frigde. Boil fish with salt, seasoning and onions for about 5-7 minutes, set aside to cool. De-bone and flake fish. Reserve stock Add beans in bits to a blender, add red bell pepper, ata rodo and onions, enough water to cover and blend till very smooth. Mixture should not be too thick. Pour pureed beans in

What you will need 3-4 red bell pepper (tatashe) 50g crushed chilli flakes 50g locust beans (iru woro) Salt to taste Seasoning (bullion of choice) 300ml vegetable oil (substitute with palm oil) 1 large onion Ground crayfish (optional) Pre-cooked chopped assorted meat Method Prep!  Prep!  prep!!! This will only take about 30-45 minutes Chop the onions, boil the eggs, peel and set aside, wash and rinse the locust beans,  deseed the red bell peppers, rinse and  place on a baking tray, spray little oil on it and roast in the oven for about 20 minutes or till a little bit charred (but not burnt) once it is done to your satisfaction, add to a blender with some chopped onions (reserve some for later) or food processor and blend coarsely. Place a pan on a medium heat and leave till hot (check that the pot is dry too) Add the vegetable oil (or palm oil) and leave to bleach for about 5 minutes or longer (this stage is optional, leave longer if using

What you will need to make your yummy egusi elefo meta Ground melon 350g spinach, chopped 250g kale, chopped 1-2 handful uziza, chopped 2-3 Csp Palm oil (serving spoon) 1wrap locust beans Salt Seasoning Smoked fish Assorted meat/offal (shaki, ponmo, liver, lungs ) Pepper mix ( tatashe, ata rodo and onions) Water Method Rinse the vegetables and leave to drain. If you would be using frozen vegetables, allow to thaw before using. Squeeze out excess water and set aside Wash and rinse assorted meat clean. If you would be using offal, it is best you first boil with just water and little salt for about 12 minutes to get rid of blood. Rinse clean afterwards and then bring to boil, add salt, seasoning, onions till tender. Reserve the stock for the egusi soup Now lets move on to the soup. Quick tips before we start, go easy on the salt when cooking egusi soup. If the meat stock is well seasoned, you might not need to season the soup anymore. If

What you will need Okra about 15-20 fingers Hot water (500ml-700ml) Salt Seasoning (maggi/knorr etc) Fresh or smoked prawns (few pieces) 1tsp ground crayfish 1 wrap of Locust beans (Iru) Method Wash prawns and de-vain, rinse the locust beans clean and set aside Wash the okra and cut of the pointed edge (optional) cut the okra into manageable size leaving out the stalk. Add into a blender or food processor and process until the desired coarse size is achieved. (use the image as a guide) Note: Using a blender will require adding water to aid blending and if care is not taken, the okra could be puréed. I suggest you pulse at interval to achieve a coarse texture. Food processor does not require water to achieve the desired texture. Chopped okra may require the addition of potash or baking soda (Blending or grating aids viscosity in the okra) Add hot water into a pan and place on the hob, add the fresh prawns if using,  pinch of salt  and cook

What you will need Serves: 4 people 1 large aubergine (substitute with 6-10 garden eggs) 1 green bell pepper 1 red bell pepper 1-2 scotch bonnet chillies Salt Seasoning Curry and thyme (optional) 2 small onions 1-2Csp vegetable oil 250g mince meat (substitute with any protein of choice) 1Csp passata, to aid blending the bell peppers (substitute with 1-2 fresh tomatoes) Method Blend all the peppers and 1 onion in the blender with little water coarsely, empty in a pan and bring to boil till water almost dries out Chop aubergine/garden egg into chunks, add to a pan and place on a medium heat, boil for 3-5 minutes. Strain, leave to cool and peel off skin and set aside   On a medium heat, add 2-3tbsp vegetable oil to a wok, add chopped onions and sauté till soft add mince meat, curry and thyme if using and stir together till brown. Add boiled pepper to the mince meat and combine well together; add another cooking spoon of vegetab

What you will need 4-8pcs of catfish 1tbsp cayenne pepper or more 1-2tbsp vegetable oil 1tbsp  pepper soup mix (home-made/shop bought) Seasoning (I used knorr cubes) Salt Garlic, peeled and sliced Ginger, peeled and chopped 1 small onion, chopped 1 fresh tomato, sliced Lime or lemon juice Basil or scent leaves (efirin) 2-3 potatoes, peeled and cut in chunks (substitute with yam) Water Method Wash, clean and gut fish with lime/lemon juice to get rid of the sliminess. Sprinkle with some salt and set aside. also prep the other ingredients too Place a pan on medium heat, add 1-2 cups of water, pepper soup mix, cayenne pepper, garlic, ginger, onions, seasoning,  vegetable oil and bring to boil, this should be around 5 minutes. Add potatoes chunks and continue to boil till potato is about 70% done. Add catfish to sauce and cook for another 5 minutes. Check for salt and seasoning. Add sliced tomatoes and chopped basil and cook for