Maggi Recipes.doc AFANG SOUP MIYAN TAUSE OFE ONUGBU

Transcription

Maggi Recipes.doc
LIST OF NIGERIAN SOUPS
AFANG SOUP
MIYAN TAUSE
OFE ONUGBU
IYUE MBUEL
ATAMA
OBE EFO ELEGUSI
OFE ACHARA
IKPAHIDO
MIYAN ZOGALE
OHO IGLIGI
EDIKANG IKONG
ERIMONU
ODU FULO
OFE UJUJU
PLASAS
MIYAN RIDI
ABAK MBAKARA
OFE OWERRI
AFIA EFERE
OHO OKOHO
EDITAN SOUP
IHEWEWE SOUP
OWO SOUP
OFE DI NA-WAYI
OBE ISHAPA
MIYAN SHUAKA
MIYAN TAPASA
OGBONO SOUP
UZIZA AND UTAZI SOUP
MIYAN WAKE
OTONG
EFERE USUNG UDIA
OBE ILASA WITH OBE ATA
OBE EGBULU
IWUK EFERE
OFE AKPARANTA
SOYA BEAN AND GROUNDNUT SOUP
SHIMBE LEAVES
OFE OTURUPA
SPECIAL EFO RIRO
GOAT MEAT PEPPER SOUP
MIYAN YAKWA
BOKONISA
SEAFOOD SOUP
MIYAN KARKASHI
EFERE IBABA
COTTON SEED SOUP
GBEGIRI
EBATU
BAMTA SOUP
OFE MPOTO
OFE UGBA WITH POUNDED YAM
This soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked sliced
oil bean seed. It is used in many food preparations. The Efik/Ibibio also use this particular
ingredient in food preparation and its called “Ukana”.
INGREDIENTS QUANTITES
Beef ½ kg
Smoked fish 1 medium size
Stockfish (cooked) 4 medium size
Ugu leaves 1 small bunch
Ugba 6 wraps
Onion 1 small size
Okro 20 medium fingers
Dry pepper (ground) 1 tablespoon
Potash a small piece
Palm oil 2 cooking spoons
Maggi Cubes 3
Water 2 litres
Salt to taste
METHOD
Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the
juice dries up.
Add the remaining water and continue cooking
Add the pepper, Maggi Cubes, Fish and stir
Shred the Okro and add
Heat the potash, then crush and add 1 tablespoon of water
Stir in the palm oil till the colour changes to yellow
Add the Ugba and stir
Pour into the pot of soup and stir thoroughly
Add the shredded Ugu
Reduce the heat and simmer for 5 minutes. Stir and add salt to taste
Serve with the pounded yam
OHA OR ORA SOUP
INGREDIENTS QUANTITIES
Oha Leaves 1 medium bunch
Dried Meat 8 medium pieces
Smoked Fish 1 medium size
Stock Fish 4 medium pieces
Ogiri 1 wrap
Achi 2 tablespoon
Oporo 1 Cup
Palm Oil 1 cooking spoon
Water 2 litres
Salt To taste
METHOD
Boil the stockfish till soft
Soak the dried meat in boiling water for few minutes, then wash thoroughly to remove sand
and burn smell.
Boil two litres pf water
Add the stockfish and the meat
Wash the smoked fish and add
Wash the Oporo
Grind the Achi and dissolve in cold water thoroughly and add to the soup. Stir.
Add the Oporo, dry pepper, Ogiri and Maggi cubes and plam oil
Stir thoroughly and reduce the heat
Pick wash and cut the Oha leaves with your fingers
Add to the soup and salt to taste. Simmer for about 10 minutes
Serve with cassava fufu
AFANG SOUP
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, 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.
MIYAN TAUSE
Soft bone 1 medium heap
Pumpkin 10 small pieces
Spinach 1 small bunch
Yakwa 1 small bunch
Fresh tomato 4 large size
Onion 1 large size
Fresh pepper 4 large size
Groundnut (ground) 1 cup
Palm oil or vegetable oil 2 cooking spoons
Traditional locust bean cake 1 large size
Maggi Cubes 3
Water 1½ litres
Salt to taste
METHOD
Wash and season the meat with salt and Maggi Cube, steam together with the soft bones till
the juice dries up.
Add more water and cook till soft.
Blend few pieces of the pumpkin with tomato, and pepper.
Heat the oil, fry the meat and bones.
Add water, the blended vegetables and chopped onion to the pot.
Cook for about 10 minutes. Add the groundnut paste, the remaining pumpkin, locust bean, and
fish.
Cover the pot and cook for about 15 minutes. Shred and add the yakwa leaves. Shred the
spinach.
Add the leaves to the soup. Stir.
Add the remaining Maggi Cube and reduce the heat. Simmer for 5 minutes.
Stir and add salt to taste.
Serve with the Sinasir or tuwn shinkafa.
OFE ONUGBU
Beef (optional) 8 medium pieces
Stockfish 1 medium size
Onugbu or Bitter leaves (washed) 1 large bunch
Cocoyam (thickner) 3 small size
Palm Oil 2 cookingspoons
Dried pepper (ground) 1 tablespoon
Ogili 1 wrap
Maggi Cube 2
Water 2 litres
Salt to taste.
METHOD
Wash and boil the stockfish for about 35 minutes to soften.
Peel and boil the Cocoyam for about 20 minutes till soft.
Strain the Cocoyam and pound to form a paste.
Place the pot on the burner.
Add water and allow to boil for about 3 minutes.
Add the palm oil, stockfish, washed and boned dried fish, crayfish, pepper and the Cocoyam
paste.
Stir and allow to boil for 10 minutes.
Add Maggi Cubes, Ogili and the washed Onugbu leaves.
Cook for another 10 minutes. The soup should thicken by now.
Stir and taste the soup.
Add salt and simmer for another 5 minutes.
Serve with cassava fufu.
IYUE MBUEL
Bush meat 8 medium pieces.
Dried paw paw slices 2 cups
Melon seed (ground) 2 cups
Onion 1 small size
Maggi Cubes 2
Water 1½ litres
Salt to taste.
METHOD
Wash the bush meat, season with one Maggi Cube, salt and little dried pepper and boil for 10
minutes with the water.
Pound the ground melon seeds with 1 tablespoon of warm
Water and 1-tablespoon ground onion.
Add one-tablespoon palm oil.
Pound till it forms a mass.
Mould the melon into small balls and add to the boiling pot.
Add the remaining Maggi Cube, and pepper.
Cook for about 15 minutes for the melon balls to set.
Wash the sliced dried paw paw and add
Stir and add salt to taste. Cook for another 5 minutes.
Serve with pounded yam.
ATAMA SOUP
Fresh or smoked fish 1 medium size
Cow skin 10 medium pieces
Stockfish head 1 medium head.
Perewinkle in shell (optional) 1 cup
Atama leaves 1 small bunch
Palm fruit 1 mudu
Uyayak (local spice) 1 small piece
Maggi Crayfish tablet 1
Water (for extraction of the oily liquid) 2½ litres
Salt to taste.
METHOD
Cut a little piece of the tail end of the perewinkle remove the intestine, then wash thoroughly
to remove all the mud.
Wash and boil the palm fruits for about 30 minutes.
Strain off the water and pound till the fibres come off the nuts.
Heat the water to be just warm, add to the pounded palm fruit and mix thoroughly then strain
off the oily extract.
Wash and season your meat with salt, Maggi Cube and small pepper then steam for about 5
minutes on low heat.
Add about 1½ cups of water, stockfish head and continue boiling for about 20 minutes till the
meat is almost cooked, and remove from heat.
Cut the Atama leaves into very fine pieces then pound for about 10 minutes till the leaves are
finely pounded.
Place the oily extract on the burner and allow to boil for about 5 minutes.
Add cooked meat,and washed smoked fish, meat stock, perewinkle, crayfish, pepper and Maggi
Crayfish and Uyayak.
Stir and allow to boil for about 10 minutes.
Add the atama leaves and allow to boil without stirring for another 10 minutes.
Stir, and add salt to taste.
Allow to simmer for another 15 –10 minutes or until slightly thick.
Remove from heat and serve with pounded yam or cassava fufu or boiled white rice.
OBE EFO ELEGUSI
Stockfish head 1 medium head
Shoko leaves 1 medium bunch
Fresh pepper (ground) 4 large size
Fresh tomatoes (ground) 4 large size
Tatashe (ground) 4 large size
Onion (ground) 1 large size
Egusi (ground) 1½ cups
Maggi Super Onion Spices (Tablet) 1
Iru 1 small wrap
Water 1½ litres
Salt to taste.
METHOD
Wash and season the meat, and stockfish head with Onion, Maggi cubes, salt and pepper then
steam till water dries up. Add one litre of water and continue cooking.
Pick, wash, cut the Shoko leaves and blanch slightly then set aside.
Wash and bone the fish.
Heat the palm oil, and then add ground fresh tomatoes, onion, pepper, and tatashe. Fry for
about 5-10 minutes.
Add the stockfish, smoked fish and water or meat stock.
Allow to cook for about 5 minutes.
Add ground Egusi. Boil without stirring for about 10 minutes.
Add water.
Continue boiling for 8-10 minutes. Add iru, Maggi Super Onion
Spices. Stir.
Simmer for about 2 minutes, and add salt to taste.
Then add shoko leaves, and allow to simmer for another few minutes.
Remove from heat and serve
OFE ACHARA
Stockfish (optional) 1 medium size
Achara 1 medium bunch
Mgbam (egusi balls) 20 small balls.
Achi (ground) 2 tablespoons
Dried pepper (ground) 1½ tablespoons
Crayfish (ground) 1 tablespoon
Maggi super onion spices 1 tablet
Water 1½ litres
Salt to taste.
METHOD
- Wash the already cut stockfish and place in a pot.
Add a little salt and two cups of water, and then boil.
Cut and wash the meat, add salt, Maggi Super Onion Spices and chopped onion and steam for
about 15 minutes, then add 2 cups of water and boil till soft.
Rip off the outer layers of the Achara.
Break the tender stem into small pieces.
Add the remaining water, remaining stockfish, washed dried fish to the meat pot, and Mgbam
then allow boiling for about 10 minutes.
Add palm oil, ground pepper, ground crayfish cut achara and stir.
Mix the Achi with some cold water and add to the pot. Allow cooking for another 5 minutes.
Add Mgbam and allow cooking for about 10 minutes.
Stir, taste and add salt if necessary.
Serve with pounded yam or cassava fufu or eba.
IKPAHIDO
Bush meat (washed) 8 medium pieces
Snails (washed) 4 medium size
Ikpahido leaves 1 medium bunch
Palm fruit 1 medium mudu
Onion (chopped) 1 medium size
Owoh 1 wrap
Maggi Cubes 2
Water 1½ litres.
Salt to taste
METHOD
Wash and boil the palm fruit for about 30 minutes.
Strain off the water.
Pound the cooked palm fruits in a mortar till the fibres are completely separated from the nuts.
Heat 1½ litres of water for a few minutes.
Add the warm water to the pounded palm fruit.
Mix thoroughly and strain to get the oily extract.
Place the oily extract on the burner and boil for about 5 minutes. Add the washed bush meat.
Snails, dried fish, Maggi Cubes and continue cooking for another 15 minutes.
While the soup is cooking pick and wash the Ikpahido leaves, add a little water, blend to a
smooth paste, using the liquidizer part of the domestic blender. Traditionally Ikpahido leaves
are ground on a stone.
Stir, add the Owoh, crayfish, and dried peppr.
Stir, add the Ikpahido and allow simmering for about 10 minutes. Stir and add salt to taste.
MIYAN ZOGALE
Zogale leaves 2 medium bunches
Fresh tomatoes 3 large size
Fresh pepper 3 medium size
Onion 1 medium size
Yaji 1 tablespoon
Groundnut (raw shelled) ½ cup
Dawadawa (ground) ½ flat type
Palm oil 2 cooking-spoons
Maggi Cube 2
Water 1½ litres.
Salt to taste.
METHOD
Pick and wash the Zogale leaves and place the leaves in a pot with
½ litre of water.
Boil for about 5 – 8 minutes. Drain off the water and set aside.
Pour boiling water on the groundnut.
Allow to cool then peel off the skin and blend to a smooth paste.
Cut up the tomatoes, pepper, and onion into small pieces and blend
Wash the meat and season with salt, yaji, Maggi Cube, add some slices of onions.
Steam till water dries up.
Add 2 cups of water, leave to cook for a least 15-20 minutes or until it is tender.
Wash and bone the fish and add to the meat pot.
Add water and the ground dawadawa, allow to cook for few minutes.
Stir and add the zogale leaves, allow cooking for 2 minutes.
Add to boil for about 10-15 minutes.
Stir, add remaining Maggi cube.
Stir and add salt to taste. Simmer for few minutes.
Remove from heat and serve.
OHOIGLIGI
Bush meat 4 large pieces
Fresh Pepper 1 tablespoon
Fresh tomatoes 4 medium size
Onion 1 medium size
Tatashe 4 medium size.
Soya beans (flour) 1 cup
Maggi Crayfish 1 tablet
Water 1½ litres
Salt to taste.
METHOD
Singe the hair off the bush meat and wash thoroughly.
Heat the oil and fry the ground onion, fresh tomatoes, pepper and
tatashe for about 10 minutes.
Add water, bush meat, the smoked fish and allow to boil for about 15 minutes.
Make a paste with the soya bean flour and hot water from the pot, then add. Stir thoroughly
and add Maggi Crayfish.
Allow simmering for about 15 minutes.
- Serve with pounded yam.
EDIKANG IKONG
Beef 8 medium pieces.
Cow Skin 6 medium pieces
Smoked fish (Calabar type) 1 med. Size
Stockfish Head 1 small size
Ikong Ubong (pumpkin leaves) 4 Med. size bunch
Water leaves 2 med. Heap
Onion (Optional) 1 small size
Fresh or dry pepper 3 medium size or 1 tablespoon
Palm Oil 3 cookingspoons
Maggi Cube 4
Water 4 cups
Salt To taste.
METHOD
- Wash and season the beef with salt, and Maggi Cube, few slices of onion
and steam with the washed stockfish head for about 15 minutes.
- Add the water, Cow skin and cook till soft.
- Add the Crayfish, washed smoked fish, pepper and palm oil to the pot
containing the meat, stockfish and cow skin.
- Stir and allow boiling for about 10 minutes.
- Add the remaining Maggi Cube and the shredded waterleaves.
- Stir and cover the pot, cook for about 2 minutes.
- Allow cooking for few minutes.
- Add the shredded Ikong Ubong leaves, and cover the pot. Cook for
- Stir again thoroughly. Simmer for about 8 minutes, stir.
- Taste and add salt to taste. Simmer for another few minutes, Stir.
- Remove from heat and serve with cassava fufu or Eba or Pounded yam.
ERIMONU SOUP
Bush Meat 8 medium pieces
Smoked fish 1 med. size
Palm fruit 1 med. mudu
Erimonu or Shoko leaves 1 med. bunch
Ogili Igala 1 cake.
Maggi Cubes 2
Dry Pepper (ground) 1 tablespoon
Water 4 litres
Salt To taste
METHOD
Wash and boil the palm fruit till soft.
Strain off the water and pound till the fibre separates from the nut.
Add the 2 litres of water and mix thoroughly, and strain.
Boil the extract; add the meat, fish, crayfish and pepper.
Stir and continue cooking for about 10 minutes.
Add the ground Ogili Igala and cook for another 15 minutes till the soup start thickening.
Pick, wash and shred the erimonu leaves add to the pot.
Add Maggi Cubes, stir and simmer for 5 minutes.
Taste and add salt if necessary.
Serve with Eba or pounded yam.
ODU FULO
Fresh fish 2 medium size
Isam (perewinkle) 1½ cups
Crab. 4 medium size
Ngolo (clam) 2 cups
Scallops/oyster 1½ cups
Osi (snails) 4 large size
Fresh prawns 12 large size
Fresh pepper (scented type) 6 medium size
Cocoyam (white type) 3 medium size
Maggi Crayfish 2 tablets
Palm oil 1 cooking spoon
Water 2 litres
Salt to taste.
METHOD
Clean the fish and cut into two pieces each.
Season with ½ tablet of Maggi Crayfish and a little salt. Allow marinating for about 10-15
minutes.
Season the washed snails with the remaining ½ Maggi Crayfish and steam for about 10 minutes.
Remove all unwanted bits from the crab, ngolo, fresh prawns and Isam.
Cut the crabs into 2 pieces each.
Steam the fish for about 5 minutes under low heat.
Add the remaining seafoods and continue steaming for another 5 minutes and set aside.
Peel and wash the cocoyam, then cut into small pieces. Place in a pot and add water.
Allow boiling for about 10-15 minutes.
Remove the cocoyam and pound thoroughly then add to the boiling pot of water.
Add all the steamed ingredient and the remaining Maggi Crayfish with the exception of the fish
Stir gently; add the palm oil and the remaining water together with the stock.
Add the snails and chopped pepper to the pot.
Add the fish and stir gently.
Add salt to taste.
Simmer for about 10 minutes and remove from heat.
Serve with pounded yam
OFE UJUJU
Bush meat 4 large pieces
Ujuju leaves 1 medium bunch
Dried Pepper (ground) 1 tablespoon
Maggi Crayfish 2
Water 1½ litres
Salt to taste.
METHOD
Pick the tender Ujuju leaves and remove the mid rib from all the leaves.
Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend
or grind) to a smooth paste.
Set aside.
Pour water into the pot add the washed bush meat, smoked fish, pepper and Maggi Crayfish
stir and allow boiling for 10 minutes.
Add some oil and continue cooking for another 10 minutes.
Stir and add the ground Ujuju leaves.
Whisk to increase resilience.
Keep pot open and simmer for few minutes and add salt to taste.
PLASAS SOUP
Cow skin 8 medium pieces.
Stockfish head 1 medium size
Bitter leaves (washed) 1 small head
Water leaves 1 small mudu
Egusi (Ibo type) 2½ cups
Onion 1 medium size
Maggi Cube 2
Water 1½ litres
Salt to taste.
METHOD OF PREPARATION
Wash and season the beef, Cow skin, with salt, pepper and Maggi Cube, then steam till juice is
dried up. Wash the stockfish head and add.
Add 2 litres of water and cook the meat for about 15 minutes.
Wash the melon seed or egusi and fry till almost all the seeds are popped. Grind or pound to an
almost fine powder.
Wash the waterleaves thoroughly. Shred the waterleaves and bitter leaves. Wash and chop the
onion, and grind together with the pepper.
Add the remaining water to the beef also, wash the smoked fish and add.
Allow boiling for about 5 minutes.
Stir and add palm oil, crayfish and pepper.
Cook for 10 minutes then add the ground egusi and cook for another 15 minutes.
Add the vegetables, onion stir.
Reduce the heat and simmer for another 10 minutes.
Serve with boiled white rice or pounded yam or eba.
MIYAN RIDI
Fresh tomato 6 large size
Fresh pepper 4 large size
Onion 1 large size
Tatashe 4 large size
Yakwa leaves 1 small bunch
Spinach 1 medium bunch
Beniseed or Ridi 1½ cups
Vegetable oil 2 cooking spoons
Maggi cubes 4
Water 2½ litres
Salt to taste.
METHOD:
Wash the beef, season with few slices of onion and 1 Maggi Cube and salt.
Stir and steam till juice dries up.
Add 2 cups of water and continue to cook for another 15 minutes.
Wash and blend tomato, onion, pepper and tatashe.
Wash the beniseed thoroughly preferably using the calabash method.
Fry or roast the ridi. This method gives the ridi a better flavour.
Grind the dried ridi.
Pick wash and shred the Yakwa and spinach.
Heat the oil in a pot and add the ground vegetables.
Fry for about 10 minutes.
Add the meat and smoked fish, 1½ litres of water and the remaining Maggi Cubes. Stir.
Mix the ground ridi with hot water from the pot.
Pour into the pot. Add salt to taste.
Cook for 10 minutes.
Stir and add the chopped Yakwa and spinach.
Reduce the heat and stir.
Simmer for 5 minutes and remove from heat then serve with tuo shinkafa.
ABAK MBAKARA
Fresh fish 1 large size
Periwinkle (shelled) 1 cup
Water leaves 1 small bunch
Fresh pepper (scented pepper) 5 medium size
Maggi Cube 1
Water 4 litres
Salt to taste
METHOD
Wash and boil the palm fruit with 2 litres of water till soft.
Pound till the fibres separate from the nuts.
Add 2 litres warm water, mix and strain.
Boil the extract for 5 minutes.
- Dress the fish and cut into 4-6 pieces.
Steam the fish with salt and Maggi Cube.
Add the periwinkle to the extract and continue to boil for another 15 minutes. Pick, wash and
shred the waterleaves.
Add the steamed fish and stir gently. Simmer for about 15 minutes.
Add the Maggi Crayfish and the chopped fresh pepper.
Stir gently. Add the waterleaves and continue simmering for another 5 minutes.
Stir and taste, then add salt if necessary.
Serve with cassava fufu or pounded yam.
Ofe owerri is a popular soup amongst the owerri people.
OFE OWERRI
Smoked fish (Asa) 2 medium size
Stockfish 4 medium pieces
Ukazi leaves (shredded) 2 cups
Ugwu 2 small bunches
Smoked prawns 1 cup
Dried pepper 1 tablespoon
Onion 1 small bulb
Cocoyam (red type) 4 medium size
Maggi Crayfish (tablet) 2
Water 2 litres
Salt to taste.
METHOD
Wash the beef and season with onion, ½ Maggi Crayfish and salt.
Allow steaming till juice dries up.
Add 2 cups of water and the stockfish continue cooking till the stockfish is soft and the meat
cooked.
Pick, wash and shred the Ugwu leaves as well as the Ukazi leaves. (This can be done in the
market)
Dress the smoked prawns, and the fish then wash both thoroughly..
Add the fish, and prawns to the meat pot and add the remaining water.
Peel and wash the cocoyam, cut each into two pieces then add to the pot continue cooking.
Remove the cooked cocoyam and pound and add again to the pot as a thickener.
Add the remaining Maggi Crayfish, pepper and palm oil,
Stir thoroughly and reduce the heat.
Add the shredded Ugwu, and Ukazi leaves, stir and allow cooking for about 6 minutes. Stir and
add salt to taste.
Remove from burner and serve with pounded yam or Cassava fufu.
AFIA EFERE
Old layered Chicken or goat meat 8 medium pieces
Fresh fish or smoked fish 4 med. pieces
Yam 1 med. slice
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
METHOD
- Season the meat or the chicken with onion and pepper, steam till
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.
OHO OKOHO
Bush meat preferably grass cutter 4 large pieces
Smoked fish 1 large size
Okoho stem 1 medium size
Okpehe 1 cake
Ikpeche Seeds 2 cups
Dried pepper 1 tablespoon
Palm oil (optional) 2 cookingspoons
Maggi Cubes 2
Water 1 litre
Salt to taste.
METHOD
Scrap off all the bark from the okoho stem wash, and tear up or shred each stem into strands.
Tie up the strands,
Place them in one litre of hot water, leave to soak for about 5 minutes.
Squeeze the shredded stem, until have enough resilient in the water.
Remove the stem and set the extract aside.
Grind up the Ikpeche seeds into a very fine powder using the dry ingredient part of the blender.
Pour the ground Ikpeche into a mortar; add 3 tablespoons of water and 2 tablespoons of palm
oil, then pound with a kneading action and mould into balls.
Pour the okoho extract into a pot; add the washed smoked fish, dried pepper, palm oil, Okpehe
and Ikpeche balls.
Turn on the burner and boil for 5 minutes, stir and then add the Maggi Cubes.
Stir again and add salt to taste, simmer for about 5-10 minutes.
- Serve with pounded yam.
EDITAN SOUP
Snails (optional) 4 medium size
Smoked Fish 1 large size
Stockfish head 1 medium size
Beef (optional) 8 medium pieces
Perewinkle (inshell) 2 cups
Odusa leaves (optional) 2 small bunches
Editan leaves 1 big bunch
Water leaves 4medium heap
Dry Pepper 1 level tablespoon
Palm oil 4 cooking sppons
Maggi Cubes 3
Water 1½ litres
Salt to taste.
METHOD
Wash, season and boil the stockfish together with the beef for about
45 minutes and set aside for use later.
- Wash and bone the fish.
- Pour boiling water on already cut and pounded leaves then, strain. Rinse the leaves thrice to
reduce the bitterness.
Pick and wash the waterleaves and cut into tiny pieces.
Get rid of some of its water by squeezing a little bunch at a time between your palms.
Pick and wash the Odusa leaves then cut into fine pieces.
Periwinkle can be used either in the shell, which is the traditional way, or out of shell.
Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt,
and mud.
Add waterleaves into the pot containing the meat and stockfish already placed on the burner.
Stir, add fish, crayfish, pepper, water, and Maggi cubes and allow cooking for another 6
minutes. Stir.
Add the palm oil. Stir and cook for about 5 minutes.
- Add the Editan leaves and cover the pot. Do not stir immediately after adding Editan leaves,
then cook for 10-15 minutes. But you can shake the pot to enable the leaves have an even
spread.
After 10-15 minutes, stir and taste the soup.
Add salt if necessary, and then add odusa leaves last and cook for another 4 minutes.
- Editan soup is served with fufu, Ekpang Iwa or Eba.
IHEWEWE SOUP (GROUNDNUT SOUP)
Smoked meat 10 med. pieces
Fresh groundnut 2 cups.
Uriema 1 pod
Palm Oil 2 Cookingspoons
Maggi Super Onion Spices tablet 2
Water 2 litres
Salt To taste.
METHOD
- Remove the groundnut from the shell.
- Heat ½ cookingspoon of the palm oil for few minutes.
- Fry the groundnut for few minutes.
- Remove from the oil and grind together with Uriema to a smooth paste
(This particular treatment of the groundnut is only for the fresh ones. The more matured type
could be ground on its own or roasted with sand and the skin removed before grinding).
- Pour the water into the pot.
- Place on the burner and allow boiling.
- Wash the smoked meat thoroughly in hot water and add to the boiling water.
- Add crayfish, pepper, Maggi Super Onion Spices. Stir.
- Add the oil and pour in the groundnut.
- Allow cooking for about 10 minutes.
- Stir. Reduce the heat and simmer for another 10 minutes stirring
at intervals.
- Add salt to taste.
- Serve with Eba or Pounded Yam.
OWO SOUP
Bush meat 8 medium pieces
Smoked prawns 1 cup
Potash (ground) ½ teaspoon
Water 2 cups
Native salt to taste
Egidije 2
METHOD
Wash the fish and bush meat thoroughly and break the fish into pieces.
Place both in a pot, add salt and ½ cup of water then steam for about 5 minutes.
Add the remaining water, smoked prawns, pepper and Maggi Crayfish.
Stir.
Add the potash and stir thoroughly.
Cook for about 10 minutes.
Add the native salt to taste.
Remove from heat and allow cooling for about 5-10 minutes.
Add the palm oil.
Stir to thicken then serve with starch or boiled plantain.
OFE DI NA NWAYI
Smoked Fish (Azu Araghara) 1 large size
Stockfish 1 medium size
Heart of beef 1 medium size
Maggi cube 2
Ukazi (shredded) 1 medium heap
Egusi (ground) 2 cups
Onion 1 small bulb
Water 2 litres
Salt to taste
METHOD
Wash and season the stockfish with onion, pepper and Maggi Cube and boil till it’s a bit soft.
Wash the heart which has been cut into pieces and add to the boiling stockfish
Add the water, fish, pepper and palm oil.
Stir. Add the egusi and allow boiling for about 10 minutes.
Stir; add the Maggi Cubes and the Ukazi leaves.
Reduce the heat and simmer for about 10 minutes and add salt to taste.
Stir and remove from heat. Serve with cassava fufu.
ISHAPA SOUP
Ishapa 1 small mudu
Tatashe 8 medium size
Onion 1 small ball
Egusi (ground) 2½ cups
Iru 1 small wrap
Maggi Cube 3
Kaun (ground) ½ teaspoon
Water 1 litre
Salt to taste
METHOD
- Wash, and season the beef with salt, one Maggi Cube and few slices of onion, then steam for
about 15 minutes on low heat.
Add two cups of water and continue boiling for another 20 minutes till the meat is cooked.
Wash the tomatoes and onion, cut, then deseed the tatashe cut into pieces then blend all
togehter to a smooth paste.
Dried or fresh Ishapa can be used to prepare this soup.
When using fresh Ishapa, wash it thoroughly then place in a clean pot add a litre of water and
teaspoon of kaun then boil for about 15 minutes strain off the water.
Before using dried Ishapa soak in hot water for about 15-20 minutes.
Heat the palm oil for about 2 minutes allow cooling.
Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals.
Add the meat, washed dried fish 1½ litres of water and iru
Stir and allow boiling for about 8 minutes, making a thick paste from the ground egusi, and
adding to the pot without stirring, cover the pot.
Allow cooking for about 6 minutes.
Stir in Maggi Cubes and taste the soup. Add salt if necessary, stir and reduce the heat.
Add the boiled Ishapa, stir, and then simmer for about 5 minutes. Remove from heat.
MIYAN SHUAKA
Dried fish 2 medium size
Soft bones 1 small heap
Shuaka or Bitter leaves (washed) 1 small bunch
Egusi 2 cups
Palm oil 1½ cookingspoons
Yaji 1 teaspoon
Dawadawa 1cake
Maggi cube 3
Water 1½
Salt to taste.
METHOD
Wash the bones thoroughly.
Season with few slices of onion, 1 Maggi Cube and yaji.
Steam for about 10 minutes.
Add water and continue cooking.
Blend the tomato, tatashe, remaining onion, pepper and dawadawa.
Heat the palm oil and add the blended vegetable with the dawadawa.
Add the cooked bones together with the stock and the washed fish.
Stir and add the ground egusi.
Cook for another 10 minutes.
Stir and add the Maggi Cubes and the Shuaka.
Simmer for few minutes.
Add salt to taste and serve with tuwo shinkafa.
Add the shuaka leaves stir thoroughly and add salt to taste.
Simmer for about 10 minutes.
Remove from heat and serve with any tuwo
MIYAN TAPASA
Tapasa 2 medium size
Onion 1 medium size
Raw ground nut 2 cups
Yaji 1 teaspoon
Dawadawa 1 cake
Vegetable oil 1½ cooking spoons
Maggi cube 2
Water 1½ litres
Salt to taste.
METHOD
Wash and season the beef with yaji, Maggi cube and steam for 10 minutes.
Add 2 cups of water and continue cooking.
Blend the tomatoes, dawadawa, pepper, onion and tatashe to a smooth paste.
Soak the groundnut in hot water and allow cooling then peeling off the skin, and blending.
Pick the tapasa leaves and wash thoroughly.
Heat the vegetable oil for few minutes.
Add the ground tomato mixture.
Stir and add the beef with the stock, washed fish and the remaining water.
Stir and add the Maggi Cubes.
Add the tapasa leaves stir thoroughly and add salt to taste.
Add the ground groundnut and reduce the heat.
Remove from heat and serve with any tuwo.
OGBONO SOUP
- Beef 8 medium pieces
- Smoked fish 1 small size
- Stockfish head 1 medium size
- Agbono (ground) ¼ cup
- Palm oil 2 cooking spoons
- Crayfish (ground) 2 tablespoons
- Dry pepper (ground) 1 tablespoon
- Bitter leaf (washed) 2 balls
- Maggi Cubes 2
- Water 1½ litres
- Salt to taste.
METHOD
- Season the meat with salt and Maggi Cube and a little pepper.
- Cook on low heat till the juice is dried up.
- Add 2 cups of water and stockfish and continue cooking until
meat and stock fish are tender.
- Heat the oil in another pot.
- Melt the ogbono and stir thoroughly to prevent lump formation, add
water and stir.
- Add the meat with the stock and stir.
- Add the Maggi cube, water, washed fish and crayfish to ogbono pot
- Stir and reduce the heat.
Pick, wash and shred the leaves and add.
- Simmer for about 8 minutes and remove from heat, then ser
COTTON SEED SOUP
Smoked fish 1 small size
Cotton seed 5 cups
Fermented locust bean 1 wrap
Spinach 1 medium bunch
Fresh tomato (ground) 3 medium size
Onion (ground) 1 medium bulb
MAGGI cubes 2
Water 5 litres
Salt to taste.
METHOD
Wash the palm fruit and boil with 2 litres of water till the fruits are soft.
Pound and mix with 2 litres of warm water and strain to get oily extract.
Pound or grind the cottonseed until well blended.
Add 1 litre of hot water and mix
Sieve the pounded cottonseed 2-3 times.
Place the oily extract on the burner and allow boiling.
Add to cottonseed extract and boil till the foam disappears.
Add the washed smoked fish, bush meat, crayfish, tomato, onion, locust bean, pepper, and
MAGGI cube.
Stir and allow boiling for about 20 - 30 minutes.
Pick, wash and shred the spinach.
Add to the soup and salt to taste.
Simmer for few minutes, then remove from heat and serve.
SOYA BEAN AND GROUNDNUT SOUP
Pumpkin leaves 1 medium bunch
Fresh Tomatoes (ground) 6 medium size
Onions (ground) 2 medium bulbs
Soya bean flour 1 cup
Groundnut paste 5 tablespoons
Dried pepper (ground) 1 table spoon
MAGGI Crayfish 1 tablet
Water 2 litres
Salt to taste
METHOD
Mix ¾ of the Soya bean flour with same proportion of the groundnut paste.
Mix thoroughly.
Add ground onion, pepper and salt to taste.
Mould into balls. Pour 1½ litres of water into a pot and boil.
Gently drop the balls into the water and cook for about 20 minutes.
Heat the palm oil.
Add the remaining onion and the ground tomatoes.
Add water, washed smoked fish, the remaining groundnut paste and soya bean flour for
thickening. Stir gently.
Add the MAGGI Crayfish, and the dried pepper.
Add the cooked ball. Reduce the heat and shred the leaves and add.
Stir and add salt to taste. Serve with pounded yam.
GBEGIRI
Dehulled beans 2 cups
Shawa 3 medium size
Iru 1 small wrap
Onion 1 small bulb
MAGGI cubes 2
Water 1½ litres
Salt to taste.
METHOD
Boil the beans and shredded onion in 3 litres of water till very soft.
Mash and strain.
Pour the extract into a pot and boil, add the ground pepper, the iru, palm oil and the dressed
shawa.
- Cook for about ten minutes.
Add the remaining water and the MAGGI cube and simmer for about 10 minutes, stir at
intervals.
Remove from heat and serve with Ewedu accompanied with hot Amala
IWUK EFERE
Fresh fish 1 small size
Fresh prawns 1 cup
Etinyung (Ewedu) 1 small bunch
Okro 15 medium sizes
Onion 1 small bulb
Boiled yam (for thickening) 1 slice
Crayfish (ground) 3 table spoons
MAGGI cubes 2
Water 2 litres
Salt to taste
METHOD
- Steam the fish with onion, 1 MAGGI cube, pepper and salt for 5 minutes.
Pour water into a pot.
Allow boiling.
Add the crayfish, ground pepper, 1 MAGGI Cube and palm oil.
Stir. Allow boiling.
Thicken with a little yam paste.
Add the fish, prawn and cook for 10 minutes.
Reduce the heat.
Wash and shred the Okro and Etinyung leaves.
Add the vegetables to the soup.
Stir gently.
Add salt to taste.
Simmer for 8 minutes.
Remove from heat and serve with pounded yam.
EFERE USUNG UDIA
Goat meat 8 medium pieces
Lightly smoked fish 2 medium pair
Perewinkle (in shell) 2 cups
Uziza leaves 5 leaves
Yam 1 medium size
Uziza seed 1 tablespoon
Ate 2 pods
Fresh pepper (scented one) 6 medium size
Dried pepper 1 table spoon
Palm oil 1½ cookingspoons
MAGGI Cubes 2
Water 2 litres
Salt to taste
METHOD
Wash the goat meat and season with salt and 1 MAGGI cube and steam for about 15 minutes or
till the stock dries up.
Cut the tail off the perewinkle and wash thoroughly and set aside.
Peel the yam and cut into small pieces then boil till soft and pound till resilient
Wash the fish, thoroughly and tie them very firmly with fresh palm leaves or strings. Grind the
Uziza and Ate together.
Pound the remaining yam and wrap them in heated plantain leaves, and set aside for use.
Place the pot containing the hot water used in boiling the yam in the burner.
Allow boiling. Add the crayfish, perewinkle, fish, pepper and the spices.
Stir and cut the pounded yam (thickner) into smaller pieces preferably flat pieces.
Add to the soup and cook till the soup starts thickening.
Add the remaining MAGGI cube and salt to taste.
Pour into a bowl. Add 2 tablespoon of water, gradually stir in the oil till the colour changes to
yellow.
This is called “Atong”. Add salt to taste.
To Serve
Place the pounded yam in a serving dish; scoop the white soup into a dish.
Remove the fish gently into another dish. Pour the “Atong” on the fish and serve your guest.
OTONG
Cow skin 10 medium pieces
Pepper 4 medium size
Okro 20 medium sizes
Flutted pumpkin leaves or ugu 2 small bunches
Crayfish (ground) 3 table spoons
MAGGI Cubes 2
Water 1½ litres
Salt to taste
METHOD
Season the beef with 1 MAGGI cube and salt and a little pepper, steam till the stock dries up.
Add 2 cups of water, cow skin and boil till meat is cooked.
Wash and chop the okro.
Place on a chopping board and further chop to increase the resilience.
Wash the pumpkin leaves and shred.
Chop the pepper.
Pour the remaining water into the pot containing the meat.
Add washed smoked fish.
Add the Crayfish and al1ow to boil for about 5 minutes.
Add the pepper, palm oil and the remaining MAGGI cube.
Stir and add the shredded and chopped okro.
Whisk with a cooking spoon to increase the resilence.
Add the shredded pumpkin leaves and simmer for about 5 minutes.
Remove from heat and serve with eba, pounded yam or amala.
OBE ILASA WITH OBE ATA
Bush meat 8 medium pieces.
Dried or Fresh Okro leaves 1 cup
Onion 6 medium bulbs
Egusi (ground) 3 tablespoons
MAGGI Crayfish 2 tablets
Water 1½ litres
Salt to taste
METHOD
Boil 4 cups of water.
Add the egusi and continue boiling for about 15 minutes.
Add the dried crushed okro leaves or shreded okro leaves.
Whisk to increase the resilience.
Add 1 MAGGI Crayfish tablet, stir and add salt to taste.
Serve with the Obe Ata.
OBE ATA
Blend the tomato, onion, pepper and deseeded tatashe to a smooth paste.
Heat the palm oil for few minutes.
Add the ground tomato mixture to the oil on the burner and cook till the sour taste is off.
Season the bush meat with salt and few onion slices.
Add the remaining MAGGI Crayfish tablet, bush meat salt to taste.
Serve with Ilasa.
OBE EGBULU
- Beef 6 medium pieces
- Snails 4 medium pieces
- Smoked fish 1 medium size
- Egbulu leaves 1 big bunch.
- Fresh tomatoes 4 medium size
- Fresh pepper 6 medium size
- Onion (ground) ½ bulb
- Iru 1 medium wrap
- MAGGI Crayfish 1 tablet
- Water 3 cups
- Salt to taste.
METHOD
Pick wash and shred the Egbulu leave then set aside.
Season and steam the meat for about 10 -20 minutes
Add 2 cups of water and continue to boil.
Blend the tomatoes and pepper together.
Add the ground tomato mixture and fry for few minutes.
Add the washed snails, iru, meat, fish and stock.
Stir and allow cooking for about 15-20 minutes.
Stir. Add the MAGGI Crayfish tablet and the blanched Egbulu leaves and simmer for few
minutes.
Stir thoroughly and add salt to taste.
OFE AKPARANTA
Stock fish 4 medium pieces
Dried meat ¼ kilo
Isikebere (vegetable) 1 medium bunch.
Onion 1 medium bulb
Aparanta seeds. ½ cup
Crayfish (ground) 2 cooking spoons
Dry pepper (ground) 1 table spoon
MAGGI Cubes 2
Water 1½
Salt to taste
METHOD
Fry the Akparanta seed with fine dry sand for about 5 minutes to remove
the dry hard thick coat.
Remove the coat.
Fry the dry seeds, in a dry frying pan for few minutes.
There would be a colour change from the pale yellow to pink.
Grind or mill to powder.
Dissolve the Akparanta flour in the oil.
Stir and cook for about 3 minutes.
Add water and allow boiling for about 10 minutes.
Add the washed fish, cooked meat and stockfish.
Stir and cook for about 20 minutes.
Add pepper, MAGGI Cubes and the vegetable.
Stir.
Add salt to taste.
Serve with Akpu Ede.
SHIMBE LEAVES SOUP
Shimbe leaves (Effirin) 1 small bunch.
Fresh pepper (ground) 1 tablespoon
Palm oil 1½ cook-spoons
MAGGI Cubes 2
Water 1 cup
Salt to taste
Preparation of Shimbe Leave Soup
Clean the fish and cut each into 3 pieces each.
Season with salt and MAGGI cube.
Pick, wash and chop the shimbe leaves.
Place ½ the quantity of the shimbe leaves at the base of the pot
and arrange the fish on top of the leaves.
- Add the remaining leave on top.
- Place on the burner.
- Add 1 cup of water, pepper and palm oil.
- Shake the pot to obtain even distribution of the added ingredients.
- Cook for about 20 minutes.
- Remove from heat and serve.
OFE OTURUPA
Mangala fish 6 medium pieces
Oturupa leaves 1 medium bunch
Ogbono ½ cup
Ogiri 1 wrap.
MAGGI Crayfish 1 tablet
Water 1½ litres
Salt to taste.
METHOD
Pick and wash the Oturupa leaves.
Scrub the bush meat and mangala fish to remove sand.
Grind the Ogbono to a fine powder.
Heat the palm oil for few seconds.
Add the ground ogbono and stir thoroughly to dissolve.
Add the water and allow boiling.
Add the fish, bush meat, Ogiri and MAGGI Crayfish. Stir.
Add the pepper and cut the leaves and add.
Stir and reduce the heat.
Add salt to taste.
UZIZA AND UTAZI SOUP
Stockfish head (cooked) 1 medium size
Utazi leaves 1 small bunch
Uziza leaves 1 small bunch
Onion 1 small bulb
(Ede ofe) Cocoyam 3 medium size
Okpaye (locust beans paste) ½ cake
Palm oil 2 cooking-spoon
MAGGI Cube 2
Water 1½ litres
Salt to taste
METHOD
Wash and season the beef with salt, 1 MAGGI cube, pepper and boil till stock dries up.
Add 2 cups of water, stockfish head and continue cooking till soft.
Wash the fish and add.
Boil the cocoyam in a separate pot till soft then pound to form a paste.
Pick, wash and shred the leaves.
Grind the Utazi leaves; add the ground pepper, chopped onion and cocoyam paste to the pot.
Stir.
Add the crayfish, Okpeye and1 MAGGI cube, shredded Uziza and ground Utazi leaves.
Add the palm oil and stir.
Continue cooking on low heat for about 10 minutes.
Add salt to taste.
Serve with pounded yam or cassava fufu.
MIYAN WAKE
Aging or soft bones 2 medium heaps.
Gwota 1 teaspoon
Onion 1 small bulb
Dehaulled beans 1½ cups
Dawadawa 1 cake
MAGGI Cube 2
Water 2½ litres
Salt to taste
METHOD
Boil the dehaulled beans with 2½ litres of water till soft.
Mash it thoroughly.
Add the palm oil, aging bones and pepper into the mashed beans and cook for 10 minutes.
Add the chopped onions, MAGGI cube and ground dawadawa.
Add water to the soup and the gwuta.
Stir and cook for 5 minutes.
Add salt to taste.
Reduce heat and simmer for 2 minutes and serve with Amala, Tuwo Shinkafa.
EBATU
Garden Egg (white type) 6 large size
Shawa 2 medium size
Ewedu leaves 1 small bunch
Native pepper (green) 10 small size
Maggi Cubes 2
Water 2 litres
Salt to taste.
METHOD
Wash the garden egg, native pepper and ewedu leaves and wrap each in cellophane.
Boil 1½ litres of water.
Add the washed garden egg, native pepper and ewedu and continue boiling for about 10
minutes.
Remove the vegetables from the boiling water.
Mash the garden egg, pepper and chop the ewedu very finely.
Allow cooling then adding the washed shawa, and frying for few minutes.
Add the mashed vegetables, MAGGI cube and the ewedu
Stir thoroughly and add salt to taste.
Remove from heat and serve with boiled yam, apapa.
OFE MPOTO
Crushed dried cocoyam leaves (mpoto) 1 medium bunch
Ogili 1 wrap
Ukpo (ground) 2 tablespoons
Palm oil 1½ cooking spoons
MAGGI Cubes 2
Water 2½ litres
Salt to taste.
METHOD
Roast or boil the ukpo without the skin till soft.
Pound to a fine powder or you buy freshly ground one from the Ibo sellers in the market.
Wash; season the meat with salt and 1 MAGGI cube.
Steam till the juice dries up.
Add 2 cups of water and continue boiling for another 15 minutes.
Heat the palm oil in a pot and stir in the ground ukpo seed with a wooden spoon on low heat to
avoid lump formation.
Add the remaining water to the meat and the stock.
Stir and allow boiling.
Add the fish, pepper, Ogili, Crayfish and MAGGI cube.
Stir. Then add the dissolved ukpo and stir thoroughly.
Reduce the heat and simmer for about 10 minutes.
Add the mpoto and salt to taste.
Simmer for another few minutes.
Remove from heat serve with Eba or Cassava fufu
BAMTA SOUP
Dried meat 6 medium pieces
Bamta (ground) 1 cup
Onion 1 small size
Potash 1 small piece
Maggi Cubes 2
Water 2 litres
Salt to taste.
METHOD
Dress the fish and cut into 3 pieces.
Season the fish with 1 Maggi cube, salt and chopped onion.
Steam on low heat for about 10 minutes.
Wash the dried meat and add to the pot containing the fish.
Steam for few minutes.
Pour 2 litrs of water into a pot.
Allow to boil, and then stir in the Bamta powder, palm oil and potash.
Add the pepper, remaining Maggi cube, and the fish together with the meat and the stock.
Stir gently and add salt to taste.
Simmer for few minutes and stir then remove from heat and serve with tuwo dawa or tuwo
masara.
EFERE IBABA
Beef 8 Medium pieces
Partially smoked fish 1 large size
Stockfish head (cooked) 1 medium size
Perewinkle (without shell) 2 cups.
Ibaba (ground) 3 tablespoon
Tender Pumpkin leaves 1 small bunch.
Uyayak (whole or ground) 1 small piece
Pepper medium size
Water 2 litres
Salt to taste
METHOD
Add water to the partially cooked beef. Stir.
Add the stockfish head, smoked fish and palm oil.
Stir and allow cooking for about 10 minutes.
Make a paste of the Ibaba by gradually stirring in 1-tablespoon palm oil to the 3 tablespoons of
Ibaba.
The paste should be very smooth.
Stir the paste into the pot.
Add Maggi Crayfish, pepper and stir. Cook for 10 minutes.
Stir and reduce the heat. Simmer for about 5 minutes.
Add the shredded tender pumpkin leaves and stir.
Add salt if necessary after tasting.
Simmer for few minutes remove from heat and serve.
MIYAN KARKASHI
Beef (cooked) 8 medium pieces
Fresh pepper (ground) 4 medium size
Karkashi 2 bunches
Dawadawa 2 cake
Yaji 1 teaspoon
Potash Pinch
Oil (optional) 1 cooking spoon
Maggi Cubes 2
Water 1½ litre
Salt to taste
METHOD
Boil the beef for about 15 minutes.
Add the fish, ground pepper and Yaji.
Boil for about 10 minutes.
Pound the Karkashi. You can buy the powdered one from the market.
Pour into the pot and add the potash. Whisk to increase resilience.
Add the ground Dawadawa.
Add Maggi Cubes.
Serve with Tuwo dawa.
MIYAN KUKA
Kuka 2 tablespoons
Dawadawa 1 cake
Yaji 1 teaspoon
Potash Pinch
Palm Oil (optional) 1 cooking spoon
Maggi Cubes 2
Water 1½ litres
Salt to taste
METHOD
Add Maggi Cubes.
Remove from fire allow cooling for 5 minutes.
Then add the kuka and whisk thoroughly to increase resilience
SEA FOOD SOUP
Perewinkle (without shell) 2 cup
Oyster (dressed 1 cup
Fresh prawn, (shelled) 1 cup
Patmenger leaves 1 small bunch
Okro 20 medium fingers
Onion 1 small size
Crayfish (ground) 2 spoons
Maggi Crayfish 1
Water 1½ litres
Yam ½ slice
Salt to taste
METHOD
- Dress the fish and season with salt, small onion and ½ Maggi Crayfish.
- Add the other seafoods. Toss and steam on low heat for few minutes.
- Wash and shred the okro
- Heat the Palm oil for few minutes.
- Gently add the water
- Cut the yam into smaller pieces and add to the pot.
- Allow boiling and adding the Crayfish and pepper.
- Remove the cooked yam and pound to a very smooth, soft resilient paste.
- Add t he okro. Stir.
- Gently add the steamed seafoods.
- Reduce the heat and add the Maggi Crayfish.
- Stir and add the Patmenger leaves
- Stir gently and add salt to taste.
- Simmer for few minutes.
- Serve with Eba or pounded yam.
BOKONISA
Onion 1 medium size
Bokonisa 2 cups
Crayfish (ground) 2table spoons
Iru 1 wrap
Palm oil 2 ½ cooking spoons.
Maggi Cubes 2
Water 1 litre
Salt to taste
METHOD
- Wash the bush meat and season with Maggi cube, onion and salt.into
- Blend the tomatoes, de-seeded tatashe, pepper and onion together to
a fine paste.
- Grind the Bokonisa to a fine powder.
- Heat the palm oil and fry the ground vegetable for about 10 minutes.
- Add the bush meat, Iru, fish and crayfish. Stir thoroughly.
- Allow bubbling for about 10 minutes.
Make a paste with Bokonisa, and then add to the soup.
Cover the pot and allow simmering for another 10 minutes.
to simmer for another 10 minutes,
- Add the Maggi Cubes and stir then taste and add salt if necessary.
- Simmer for few minutes and remove from heat then serve.
MIYAN YAKWA
Soft bones 1 medium heap.
Raw groundnut paste 2 cups
Fresh tomato (ground) 4 large size
Fresh pepper (ground) 4 large size
Onion 1 medium size
Yakwa leaves 1 small bunch
Yaji 1 teaspoon
Dawadawa 1 cake
Vegetable oil 2 cooking spoons
Maggi cubes 4 cubes
Water 1½ litres
Salt to taste.
METHOD
Wash the soft bones and season with yaji.
Grind the tomato, onion, Dawadawa, pepper and tatashe to a smooth paste.
Heat the vegetable oil for few minutes.
Add the ground ingredients and fry for about 10 minutes.
Add the fish and the soft bones together with the stock.
Stir and add the remaining water and the Maggi cubes.
Pick, wash and shred the Yakwa leaves.
Add to the soup.
Reuce the heat and add the groundnut paste.
Allow simmering for about 10 minutes.
GOAT MEAT PEPPER SOUP
Goat Meat 6 small pieces
Onion (ground) 1 tablespoon
Dry Pepper (ground) 1 tablespoon
African Nutmeg (ground) 1 teaspoon
Effirin/Nchanwu/Ntong 20 leaves
Water 2 litres
Salt To taste
METHOD
Wash the meat thoroughly (already cut from the market).
Season with onion, salt and a teaspoon of pepper.
Steam till the water is almost dried up.
Add the 2 litres of water stir and add the ground Nutmeg, the remaining pepper and the Maggi
Crayfish.
Cook till meat is tender and the stock is slightly thickened.
Wash and shred the leaves. Add to the boiling sauce.
Simmer for about 10 minutes
Remove from heat and serve hot.
SPECIAL EFO RIRO
Liver (Cubed) 1 cup
Tripe (cooked and shredded) 1 cup
Crab (dressed) 4 med. size
Smoked fish (shreds) 1 cup
Stockfish head (cooked & shredded) 1 small size
Shoko (blanched) 1 large bunch
Fresh tomato (ground) 4 med. size
Onion (ground) 1 med. size
Fresh pepper (ground) 6 med. size
Onion (finely sliced) 1 med. size
Palm Oil 1½ Cooking-spoons
Water 2 cups
Salt to taste.
METHOD
- Heat the palm oil for few minutes.
- Add the ground tomato/onion and pepper mixture.
- Fry for about 10 minutes.
- Add the water, liver, tripe, crab, smoked fish and the stockfish head.
- Stir and add Maggi Crayfish tablet.
- Allow bubbling thoroughly
- Add the blanched leaves.
- Stir.
- Reduce the heat and add salt to taste.
- Simmer for about 5 minutes.
- Remove from heat and serve.
MIYAN KUKA
Kuka 2 bunches
Dawadawa 2 cake
Yaji 1 teaspoon
Potash Pinch
Oil (optional) 1 cooking spoon
Maggi Cubes 2
Water 1½ litre
Salt to taste
METHOD
Add Maggi Cubes.
Remove from fire allow cooling for 5 minutes.
Then add the kuka and whisk thoroughly
MIYAN KUKA
Fresh pepper optional (ground) 4 medium size
Kuka 2 tablespoons
Dawadawa 1 cake
Yaji 1 teaspoon
Potash Pinch
Palm Oil (optional) 1 cooking spoon
Maggi Cubes 2
Water 1½ litres
Salt to taste
METHOD
Season the beef with 1 MAGGI Cube, salt and onions
Add THE REMAINING MAGGI Cube.
Turn off heat allow to cool for 5 minutes.
Then add the kuka and whisk thoroughly to increase resilience.
Return to heat and simmer for 2 minutes.
LIST OF RECIPES FOR THE 39th SERIES OF MAGGI FAMILY MENU PROGRAMME
LAMB MEAT WITH NUTS AND BLANCHED OKRO WITH RICE
BAKED FISH WITH VEGETABLE SAUCE ON YAM IN COCONOT MILK.
CHICKEN TANGIN WITH COUSCOUS
CABBAGE ROLLS WITH BOILED SEMI RIPE PLANTAIN
FISH KEBABS ON MAGGI CHICKEN RICE
MILO COOKIES WITH NIDO SHAKE
OBE EWEKOKO
AGIDI JOLLOFF, GBEGIRI AND EWEDU
CHICKEN AKPARANTA SOUP
KAMUNA
FURA GERO DA NONO AND KUNUN GYADA
OGBONO AND OKRO WITH VEGETABLE SOUP
AMIEDI-PALM FRUIT SOUP
FURA GERO DA NONO AND KUNUN GYADA
These are two cereal drinks that are very revitalizing. Fura da nono is very popular in the
Northern states especially in Sokoto state where it can be taken any time of the day. Kunun
Gyada is also popular in the Northern states especially in Adamawa state.
Nono is the Hausa word for cow’s milk sold by the Fulani women. However many people prefer
to use plain yogurt to mix with the fura and drink.
Ingredients Quantities
Millet or Guinea corn flour 1½ cups
Soya bean flour ½ cup
Dried pepper (ground) 1 teaspoon
Cloves (ground) ½ teaspoon
African black pepper (ground) ¼ teaspoon
Dry ginger root (ground) 1 teaspoon
Corn flour 1 tablespoon
Water 2 litters
Yogurt or Nono 1 litre
Sugar To taste
KUNUN GYADA
Raw groundnut 2 cups
Rice ½ cup
Yogurt 1 litter
Lime juice 1 teaspoon
Water 2 litters
Sugar To taste
METHOD
Mix the flours with all the spices thoroughly.
Add a little water and mix to form a thick paste.
Mould into medium sized balls.
Boil the water for about 5 minutes.
Add the balls to the boiling water and continue boiling for about 20 minutes.
Remove from the boiling pot and pound thoroughly.
Mould into small balls and sprinkle corn flour to keep the balls moist.
Serve mashed with Nono or Yoghurt and sugar to taste.
METHOD – KUNUN GYADA
Wash the raw groundnuts.
Add water and grind the nuts to a smooth paste.
Strain and boil the extract for about 15 minutes constantly to avoid sticking to the pot and boil
for about 12 minutes.
Remove from heat and sprinkle limejuice. Stir.
Serve sweetened with sugar and yoghurt or evaporated milk.
LAMB WITH NUTS AND BLANCHED OKRO WITH RICE
This recipe is a modification of a continental dish that you can find in some restaurants in some
of the countries along the west coast of Africa. The ingredients required for this mouthwatering recipe are:
Lamb or ram meat 1kg
Onion 2 medium bulb
Fresh tomato 4 medium size
Groundnut or cashew nuts ½ cup
Sweet or Irish potato 2 medium size
Okro(tender type) 4 small size
Dried ground pepper 1 teaspoon
Tomato paste 2 tablespoons
Tartashe 1 medium size
Olive oil 3 tablespoons
Green pepper 1 medium size
Maggi maxi cube 1 tablet
Water 2 cups
Salt to taste
METHOD:
Cut the lamb meat into medium sized cubes then wash thoroughly.
Season the meat with salt, chopped onion, ½ of the maxi cube and ground pepper, toss and set
aside.
Heat the oil for few minutes and brown the cut meat in the oil, remove and set aside
Add the remaining chopped onion and fry till the onion is soft but not burnt
Chop the fresh tomato, fresh pepper, and dice the potato
Add all to the pot containing the onion, stir and add the tomato paste
Add the water and the remaining maxi cube, stir.
Add the lamb meat and reduce the heat.
Simmer till the meat is cooked.
Chop the okro into medium pieces and blanch, then add to the soup.
Stir and remove from heat, serve with boiled white garnished rice with finely chopped deseeded tartashe and green pepper
CABBAGE ROLLS WITH BOILED SEMI- RIPE PLANTAIN
Cabbage is a one leafy vegetable that is very nutritious because of it’s of high content of
calcium. It can be eaten raw in salads or lightly cooked as in the dish we would be
demonstrating.
Spring onion 3 medium stalk
Carrot 3 medium size
Onion 2 medium bulb
Cabbage leaves 12 big sizes
Semi- ripe plantain 4 medium size
Olive oil 4 table spoons
Maggi maxi cube 1
Water 2 ½ litters
Salt to taste
Method:
Dress the fish, cut each into 3 pieces, wash, season with salt and boil till soft.
Remove and allow to cool then remove the bones and flake the fish, pour into a mixing bowl
Chop the spring onion finely, same with the 2 onion, green pepper, 3 fresh pepper, 3 fresh
tomato.
Add the chopped vegetables, ½ of the maxi cube and salt to the flaked fish and mix thoroughly.
Wash the cabbage leaves thoroughly and pour salted boiling water on the leaves to make them
pliable.
Remove from the water and place on kitchen napkins to dry.
Blend the remaining tomato and pepper to a smooth paste, shred the remaining onion finely.
Heat 3 tablespoons of the olive oil in a sauce pan for few minutes
Fry the onion for few minutes then add the ground tomato mixture and fry till the sourness is
off, add the remaining maxi cube and salt to taste.
Heat the remaining oil and fry the fish mixture, stir
Allow cooling, then scooping the fish mixture on the cabbage leaves and wrap but securing with
toothpicks.
Add the parcels to the stew, simmer for few minutes
Remove and serve with the boiled plantain
FISH KEBABS ON MAGGI CHICKEN
Kebab can be made from different food items, eg, chicken, lamb, goat and fish. We are going to
demonstrate fish kebab served on maggi chicken rice.
Fresh fish (preferable Kuta) 1 medium size
Green pepper 2 large size
Mushroom 10 stalks
Fresh tomato (firm type) 4 medium size
Onion 2 medium bulb
Tartase 2 medium size
Ginger root 1 medium size
Lemon juice 2 table spoons
Maggi cube 2
Salt to taste
Maggi chicken rice
Rice 3 cups
Maggi chicken 3
Water 2 litters
Method fish kebab
Core and de-seed the green pepper, tomato, fresh pepper and cut into big cubes.
Pour mushroom, maggi cube, dried pepper, lemon juice, olive oil and salt into a bowl and mix
thoroughly.
Season the fish with the marinade and allow standing for about 25 minutes.
Peel the ginger, wash and use in rubbing on the skewers to give flavor
Use a slotted spoon to remove the marinated fish but set aside the marinade.
Arrange the fish, green pepper, fish, onion, fish, mushroom, and pepper on the skewers.
Place on grill and cook for 25 –30 minutes but baste at intervals with the remaining marinade.
Transfer the cooked kebab into hot serving dish to keep warm.
Pour the remaining marinade into a pot together with the drippings from the grilled kebab and
cook for about 5 minutes.
Stir and remove from heat then serve with the Maggi chicken rice.
Maggi chicken rice
Melt the margarine in a pot
Add the maggi chicken and finely chopped onion, stir.
Wash the rice, drain and add to the pot, fry in the margarine mixture for about 10 minutes
Add water and salt to taste.
Stir and cook the rice till soft, serve with the fish kebab and the sauce.
OBE EWEKOKO WITH POUNDED YAM
Cocoyam leaves can be used in different food preparations. The Ibibio/Efiks of Akwa Ibom and
Cross Rivers states use the tender leaves to prepare a special delicacy called Ekpang nkukwo. In
today’s episode we are going to use the tender cocoyam leaves to prepare a soup that is
common among the people of Egbado in Ogun state.
Tender cocoyam leaves 1 medium bunch
Egusi 3 cups
Onion 1 large bulb
Iru 1 medium wrap
Tartase 4 medium size
Maggi cube 4
Water 1 1/2 litters
Salt to taste
Method
Wash the bush meat thoroughly
Place in the pot, season with few slices of onion, 1 maggi cube, and salt, toss thoroughly and
steam for few minutes.
Grind the egusi, add a little ground onion and mix with the ground egusi to form a paste.
Wash the tomato, pepper, onion and grind to a smooth paste
Heat the palm oil for few minutes add the ground tomato mixture.
Fry for about 5 minutes add the iru stir and the water.
Scoop the egusi paste and add to the soup but do not stir for about 5 minutes.
Add the meat, fish and allow the soup to bubble well.
Add the maggi cube stir thoroughly.
Wash the cocoyam leaves and shred, and then add to the soup.
Reduce the heat and simmer for few minutes, add salt to taste.
Remove from heat and serve with pounded yam.
CHICKEN TANGINE WITH COUSCOUS
Chicken can be served in many ways and one of such is chicken tangine. The ingredients
required are:
Chicken drum sticks 6 medium size
Carrots (finely cubed) 1 cup
Onion 1 medium bulb
Green peas ½ cup
Garlic 3 cloves
Lemon 1 medium size
Ground ginger ½ teaspoon
Vegetable oil 3 table spoons
Corn flour 2 table spoons
Curry powder 1 teaspoon
Rosemary 1 teaspoon
Coarsely ground corn 3 cups
Margarine 1 tablespoon
Maggi super onion spices 2 tablets
Water 1 ½ litters
Salt to taste
Method:
Heat the oil and fry the onion till golden brown
Crush the garlic, 1 maggi super onion spices, salt, pepper, lemon juice, ginger and rosemary
Stir into the onion and cook for about 10 minutes but stir at intervals
Season the chicken with the cooked marinade and allow standing for about 20 minutes.
Heat the oil for few minutes, remove the fish from the marinade and fry till golden brown
Cut the rind of the lemon into tinny shreds and add to the sauce together with the remaining
maggi super onion spices.
Dissolve the corn flour and add to the sauce, stir add salt to taste.
Simmer for few minutes, remove from heat and serve with the coarsely ground corn.
COUSCOUS
Soak the corn for about 2 hours to aid softness
Sprinkle 11/2 cups of water on the couscous.
Mix thoroughly.
Add margarine and salt.
Pour into a steamer and cook till soft.
Stir and cook till the grains are soft and the water dries up
Remove from heat and serve garnished with diced green pepper, cooked peas, and the chicken
tangine.
MILO BISCUITS WITH NIDO SHAKE
Margarine 1 cup
Sugar (castor sugar) ¾ cups
Eggs 2 medium size
Wheat flour 1 ½ cups
Baking powder 1-½ teaspoons
Milo powder 8 table spoons
Vanilla essence 1-½ teaspoons
Salt a pinch
Method:
Pre –heat the oven to fairly hot gas mark 280oC.
Grease a large baking tray.
Cream the margarine, sugar and vanilla in a mixing bowl till smooth and fluffy.
Whisk or beat the eggs and add gradually into the mixture.
Gradually sift in the flour, salt, baking powder, and Milo powder over the mixture and mix to a
firm dough.
Cut the dough into small pieces on a well-floured surface and roll out to about ¼ inch thick and
cut to desired shapes with a biscuit cutter.
Arrange the cut dough on the baking tray giving some space in between each dough
Use a fork to make patterns on the dough and bake for about 20 minutes in the pre- heated
oven
Remove from the tray and place on a rack to cool before serving with Nido shake
Nido Shake
Fresh ice cream 1 cup
Milo powder 3 tablespoons
Nido milk 2 cups
Vanilla essence 1 tea spoon
Method
Pour the Nido milk, ice cream and vanilla in a mixer.
Whisk vigorously for about 5 minutes.
Pour into tall glasses.
Sprinkle the Milo on top and serve immediately with the Milo biscuit.
OGBONO AND OKRO SOUP WITH CASSAVA FUFU
Ogbono soup is a popular resilient soup consummed a lot in the southern part of the country.
The preparation varies among the different ethnic regions. Okro is another popular soup
ingredient that can be used either in fresh or dried form. However the combination of ogbono
and okro is common among the Ibibios and Efiks of Akaw Ibom and Cross river states The soup
is prepared when the resilience of the okro is in doubt a little of the ogbono is added to
improve the texture of the soup.
Meat 1 kg
Stock fish head 3 small wraps
Cow skin 10 small pieces
Okro 20 medium size
Ogbono ¼ cup
Onion 1 small bulb
Ugu 1 small bunch
Uziza leaves 1 small bunch
Bitter leaves 1 small bunch
Fresh pepper (scented type) 4 medium size
Maggi crayfish cube 3
Water 2 litters
Salt to taste
Method
Wash the meat, season with salt, chopped onion and maggi crayfish cube, toss and steam till
the juice dries up.
Add the stockfish head and 3 cups of water and cook for about 20 minutes.
Grind the ogbono seed to a fine powder.
Wash and shred the okro, ugu, and uziza leaves.
Wash the bitter leaves thoroughly.
Heat the palm oil for few minutes, add the ground ogbono , stir thoroughly to dissolve in the
oil, then add the meat, stock fish, stock and the remaining water.
Stir; add the crayfish pepper, the fish and the cow skin, which has been thoroughly washed.
Allow boiling for about 10 minutes then adding the okro, ugwu, uziza, and the bitter leaves, stir.
Whisk with the spoon to increase the resilience.
Remove from heat and serve with soft cassava fufu
KAMUNA
This is a popular soup from the Temnes of northern Sierra Leone.The soup is prepared with
sweet potato leaves and served with white boiled rice. To prepare this delicacy you require the
following:
- Sweet Potato 3 big bunches
- Beef 1 kg
- Smoked fish 1 medium size
- Broad beans (par boiled) 1½ cup
- Ogiri (fermented beniseed) 2 wraps
- Onion 1 large size
- Fresh pepper 5 medium size
- Okro 5 medium fingers
- Maggi maxi cube 1 tablet
- Water 2 litters
- Salt to taste
METHOD
Wash the meat and season it with few slices of onions, Maggi Maxi cube, salt, toss and steam
till the water dries up.
Add two cups of water, the beans and continue cooking.
Wash and shred the Okro and set aside.
Pick wash and shred the potato leave very finely.
Grind the Ogiri and set aside.
Add the remaining water, pepper washed smoked fish, Ogiri and Palm oil.
Stir and allow to boil for about 10 – 15 minutes
Add the shredded potato leaves, stir, add the remaining onion and reduce the heat.
Cook for about 5 minutes, stir and add salt to taste.
Simmer for few minutes and remove from heat then serve with boiled white rice.
AGIDI JOLLOF , GBEGRIRI AND EWEDU WITH HOT AMALA
Agidi or Eko tutu is quite popular among the people of Oyo state. However agidi jollof is a
popular variety common among the Igbos
The meal is made from cooked wrapped fermented cornstarch.
Gbegiri is beans soup, which is the same as miyan wake from the northern state. Agidi jollof is
eaten on it’s own as a snack while gbegiri is eaten in combination with egusi and hot amala as a
full meal. To prepare these meals you would require the followings: Agidi jolloff
Raw fermented corn starch 4 medium wraps
Soft bones 2 small heaps
Onion 1 small bulb
Broad leaves 10 medium leaves
Vegetable oil 3 table spoons
Maggi chicken 1 tablet
Water 2 litres
Salt to taste
Gbegiri
Ingredient Quantities
Beans( de -hauled) 1 cup
Dried hearings (shawa) 2 medium size
Onion 1 small size
Maggi cube 2
Palm oil 1 ½ cooking spoons
Iru 1 small wrap
Water 1 ½ litters
Salt to taste
Ewedu with Egusi
Ewedu 1 medium bunch
Egusi (ground) 2 tablespoons
Maggi cube 1
Iru 1 small wrap
Water 1 litter
Salt to taste
Method----Agidi jollof
Wash the soft bones, season with salt, maggi cube and few onion slices and 4 cup of water
Boil till the bones are soft.
Blend the tomato, onion, and pepper and remove the seeds from the tartase and blend to a
smooth paste.
Heat the vegetable oil for few minutes; fry the ground tomato mixture till the sourness is off.
Add the water and continue cooking.
Make a paste of the corn starch and stir vigorously into the pot and allow to cook
Add salt to taste, simmer for few minutes
Remove from heat and allow cooling.
Scoop onto the washed broad leaves, allow to cool and set.
Method---Gbegiri
De –haul the beans and boil in salted water till the beans is soft
Remove from heat and mash thoroughly to a fairly smooth paste.
Heat the palm oil for few minutes, add the ground tomato mixture.
Fry till the sourness is off.
Add the thoroughly mashed beans and water then stir.
Add the maggi cube, iru,and the dressed shawa,
Allow cooking for about 15 minutes, stirring and salting to taste.
Serve on the ewedu over hot amala.
Method—Ewedu
Pick, wash and blend the ewedu leaves to be fairly smooth.(traditionally special broom is used
in beating the cooked leaves to make the sauce very resilient)
Boil the water and add the egusi.
Allow to boil for about 10 minutes, then add the iru and the maggi cube
Add the ewedu and whisk with a balloon whisk to increase the resilience.
Add salt to taste, serve with the gbegiri and hot amala.
SPANISH OMELLETE WITH BREAD ROLLS
Omelet is the term used for either plain fried or beaten fried eggs with other ingredients added.
There are many types of omelet-Spanish, French, American etc. We would be demonstrating
Spanish omelet with bread rolls.
Spanish Omelet
Eggs 6 medium
Dry pepper (ground) 1 tea spoon
Carrots 1 medium size
Onion 1 small size
Milk 1 tablespoon
Garlic 1 clove
Peas or runner beans
Maggi cube 1
Salt to taste
Bread Rolls
Dry yeast 2 tea spoons
Warm water 1 cup
Sugar 1 teaspoon
Egg 1 medium size
Margarine 3 tablespoons
Wheat flour 3 ½ cups
Milk 1 cup
Method Omelet
Scrape the carrot and cut into small cubes
Par- boil the green peas or runner beans
In a medium – sized frying pan, heat the oil over moderate heat.
When the oil is hot enough add the finely chopped onion and the garlic and fry; stirring
occasionally for 5 to 7 minutes or until the onion is soft burnt not burnt.
Stir in the cut bot de-seeded tomato and fry for another 3 minutes.
Remove the pan from heat but keep warm
In a medium sized mixing bowl, beat the eggs, salt, Maggi cube, pepper, and milk together with,
with a fork until they are well mixed. Stir in the peas or runner beans with the carrots.
Return the pan to the heat and pour the egg mixture over the vegetables in the pan.
Stir the mixture together, and then leave to cook for few minutes till the base is set.
Reduce the heat.
Using a palette knife or spatula, lift the bottom edges of the omelet at the same time tilt the
pan away from you so that the liquid egg escapes from the pan and runs on to the bottom of
thepan.
Place the pan down flat over the heat and leave till the omelet begins to set again
Remove the pan from heat and carefully slide the omelet on to a warmed serving plate.
Cut into serving pieces and serve with the bread rolls.
Method -----Bread rolls
Heat the milk for few minutes the allow to cool.
Dissolve yeast in warm water, stir in the milk, sugar, salt, egg, and 2 cups of flour.
Beat until smooth and mix enough flow to make the dough easy to handle.
Turn the dough on to a lightly floured board.
Knead until the dough is smooth and elastic- about 5 minutes
Place on a greased pan, cover and allow to rise for 2 hours
Divide the dough into small balls, cover and allow standing for another 30 minutes for the final
proofing before baking.
While the rolls are proofing, heat the oven to 280 gas mark and leave for 20 minutes to heat up.
Bake the bread rolls for 20-25 minutes.
Remove from heat and cool on the rack, serve with the omelete.
RICE AND BEANS POTTAGE WITH FRIED PLANTAIN
Rice and beans are important staples consumed in the country. The staple could be used in a
variety of preparation. One of such is the combination of the rice, which is in the cereal group
and beans from the legume family. This combination improves the nutritional value of the
staples.
Rice 2 cups
Beans 1 ½ cups
Smoked 1 medium size
Onion 1 medium bulb
Ripe plantain 2 medium size
Maggi maxi cube 1
Spinach 1 small bunch
Water 3 litters
Salt to taste
Method
Pour 1 ½ litters of water, allow to boil
Wash the rice and add.
Remove from heat, wash then allow draining.
Wash and boil the beans till soft.
Blend the tomato, onion and pepper to a smooth paste.
Heat 2 cooking spoons of the palm oil for few minutes and fry the ground tomato mixture till
the sourness is off.
Pour the fish, rice, stir thoroughly cook for about 10 minutes.
Add the beans, maxi cube and salt to taste.
Simmer till the meal is cooked remove from heat and serve fried ripe plantains and blanched
spinach.
AMIEDI-PALM FRUIT SOUP
Delta state produces a lot of palm oil from the abundant palm fruit grown in that area. Aside
from producing palm oil from palm fruit, the fruit can be used as a base for some culinary
delicacies. One of such is the palm fruit soup called Amiedi in the local dilate. To prepare this
soup you require the following:
Cray fish (ground) 2 table spoons
Dried pepper (ground) 1 tablespoons
Atariko seed (ground) ½ teaspoon
Beletete(crushed) ½ teaspoon
Dried bitter leaves (crushed) 1 tablespoon
Maggi maxi cube 1
Starch 1 medium size
Palm oil 1 teaspoon
Water 5 litres
Method
Wash the palm fruits and boil in 2 ½ liters of water till the fruits are cooked (the flesh would
bust )
Remove from heat, strain the water, pour into the mortar and pound till the flesh separates
from the nuts
Heat 2 liters of water to be just hot and pour on the pounded fruit.
Mix thoroughly and strain to get the oily extract, pour into a pot.
Place the pot on the burner and allow boiling.
Dress the fish, cut each into 3 pieces, pour boiling water on the cut fish to remove the slime
Rinse in cold water, season with and ½ mazi cube, toss, and allow to marinate
Chop the onion finely and add to the boiling extract
Add cray fish, atariko, continue boiling till the soup starts thickening
Add the fish and the remaining maxi cube, beletete and the bitter leaves, stir gently
Reduce the heat and simmer for about 20 minutes, stir and salt to taste
Remove from heat and set aside to be served with the cooked starch.
Starch
Dissolve the starch in cold water
Grease the pot to be used with palm oil
Pour the dissolved starch into the pot and stir over heat till the starch is co
Remove from heat and serve with the palm fruit soup
CHICKEN AKPARANTA SOUP
This soup is quite popular among the people of Udi in Enugu state and the people of Afikpo in
Ebonyi state. The name of the soup is derived from the thickener –akparanta. This seed
thickener can be bought from the Ibo women who sell thickeners. The soup can be served with
cassava fufu or eba or pounded yam.
Dried meat 12 small pieces
Crayfish 3 tablespoons
Pumpkin leaves 2 medium sizes
Onion 1 small bulb
Akparanta seed 1 cup
Maggi cube 3
Water 3 litres
Salt to taste
Method
Cut the chicken into small pieces
Wash thoroughly with salt and hot water
Place in a pot and add water
Wash the smoked fish and add to the chicken in the pot
Season with 1 Maggi cube and finely chopped onion, allow to steam for about 15 minutes
Heat the apparanta seed in very hot sand till the colour changes to pink
Remove from heat, break the outer shell to remove the seeds
Grind or pound to a fine powder
Add the remaining water to the pot containing the chicken and fish stir
Add the crayfish, pepper and palm oil, stir
Allow to boil for about 5 minutes
Dissolve the akparanta powder in cold water and stir into the soup
Stir thoroughly and cook till the soup thickens
Add the remaining Maggi cube and the shredded pumpkin leaves
Stir and add salt to taste
Simmer for few minutes, remove from heat and serve with eba or cassava fufu or pounded
yam.
MAGGI FAMILY MENU
SAUCE
BONNE FEMME
WHITE SAUCE
STEW
BREAKFAST
MOIN MOIN
SANDWICHES
PANCAKE
BOILED YAM
SPANISH OMELET WITH FRESH BREAD
POTTAGE
OPIABO
ACHICHA
JORK
AKWUKWO UKWA WITH PLATAIN
SOUP
OBO IGOGO
EGUSI AND GARDEN EGG SOUP
MIYAN JOGALE
OMI ITSAGWE
OBO EGWA
DELICACY
ISI EWU
CONTINENTAL
SPICY COCONUT CHICKEN
SHEPHERD`S PIE
GRILLED FILLET SOLE WITH POTATO SALAD
JEERA ALOO
PASTRY
MILO MOUSE
PEANUT BUTTER BISCUITS
SPRING ROLLS
BANANA BREAD WITH NESCAFE FRAPPÉ
TIPS
1. ADEQUATE DIET/MEAL
2. HOW TO GET CHILDREN TO EAT
3. HEALTHY COOKING
4. SHOPPING GUIDE
5. HOW TO ORGARNISE YOUR COOKING
6. HOW TO ORGANISE YOUR KITCHEN
MAGGI FAMILY MENU (RECIPE)
1. BONNE FEMME SAUCE:
INGREDIENTS
QUANTITIES
Sultanas’
½ cup
Mushroom
1 cup
Garlic
2 Cloves
Fresh Tomatoes (hard)
15 medium size
Curry powder
1 teaspoon
White pepper
1 teaspoon
Cayenne pepper t
1 teaspoon
Mustard
1 teaspoon
Vegetable Cooking Oil
2 spoon
MAGGI Crayfish tablets
2
Salt
to taste
METHOD:
Chop Garlic, Onion, Mushroom and Sultanas separately, deseed tomatoes and chop.
Cut chicken into thin slice, season with MAGGI chicken and steam with little onion, garlic for 10
minutes.
Strain the stock from chicken.
Place a frying pan on the fire and add 1 cooking spoon of vegetable oil, sauté the chicken till it’s
cooked and set aside.
Heat the remaining 1 cooking spoon of vegetable oil in pan, add onion, garlic, chopped
tomatoes fry for 2 minutes.
Add tomato puree, mushroom, sultanas and fry for another 2 minutes.
Add the chicken and stock.
Add the 2 tablets of MAGGI crayfish.
Add salt to taste.
Garnish with green pepper.
Serve with rice, grilled potatoes.
WHITE SAUCE:
INGREDIENTS
QUANTITIES
Butter
1½ tablespoon
Flour
½ teacup
Milk
2 tea cups
White Pepper
1 teaspoon
MAGGI Chicken Cube
1
Salt
to taste
METHOD
Melt the margarine in a pan, add flour and stir with a wooden spoon over a low heat for 2
minutes.
Remove from heat to avoid lump formation
Gradually add milk.
Bring to boil.
Add pepper and MAGGI cube.
Stirring continuously.
Simmer for 5 minutes
Pour over grilled chicken or fish
CURRY SAUCE
Margarine 3 tablespoons
Garlic 1 clove
Flour 3 tablespoons
Curry powder 3 table spoons
Grated ginger root 1 table spoons
Dessicated coconut 3 tablespoons
Coconut milk 2 tablespoons
MAGGI Cube 2 cubes
Water 2 teacups
Salt to taste
METHOD
Heat the margarine in a sauce pan
Add the chopped onions, ginger, garlic and MAGGI Cube
Add water and cook for 3 minutes
Mix in the flour and curry powder
Add the desiccated coconut and coconut milk
3. STEW
INGREDIENTS
QUANTITIES
Beef (cooked)
8 medium size
Beef stock
2 cups
Vegetable oil
3 cooking spoons
Onion (chopped)
2 medium bulb
Fresh tomato (ground and boiled)
10 medium size
Fresh tatashe (ground and boiled)
6 medium size
Fresh pepper (ground and boiled)
6 medium size
MAGGI Cube
2
Salt .
to taste
METHOD
Heat the vegetable oil for 2 minutes.
Add the beef and fry for 5 minutes, stirring to avoid being burnt.
Add onion, and fry for another 3 minutes, stirring at intervals
Add the pepper, tomato, tatashe, and stock.
Stir and cook for another 10 minutes.
Add the Maggi Cube, stir.
Add salt to taste.
Cook for another 5 minutes and remove from heat and serve as required.
Serve with rice, yam, potatoes, etc.
MOIN MOIN
INGREDIENTS
QUANTITIES
Dehulled beans
1 ¼ cup
Shrimps
1 cup
Onion (sliced)
1 medium size
Tatashe (blended)
4 big size
Tomatoes (blended)
6 medium size
Fresh pepper (blended)
2 medium size
Vegetable Cooking oil
10 tablespoons
Maggi cubes
2
Water
1 ¼ teacups
Salt
to taste
Method
Blend the dehulled beans in a blender or in a mill and set aside,
Heat the vegetable oil for 2 minutes
Add the tomatoes, onions, tatashe, shrimps and fresh pepper
Fry for 10 minutes, stirring continuosly at intervals and set aside
Add the stew to the blended beans
Pour in water and blend till fine.
Dissolve MAGGI cubes in a little hot water and add to the mixture.
Add salt to taste.
Mix properly, and using a scoop, wrap the mixture in small portions.
Place on a raised pot base. Steam till firm (about 40 minutes).
Serve with vegetables.
CLUB SANDWICHES
INGREDIENTS
Sliced bread
Eggs (hard boiled)
Cabbage
Tomatoes (hard)
Carrots
Mackerel (steamed) Mayonnaise Margarine/
butter
QUANTITIES
12 slices
2 medium size
¼ small bulb
2 medium size
2 medium size
1 medium size
2 table spoons
2 tablespoons
METHOD
Grate the cabbage, carrots, dice tomatoes and set aside.
Dice the eggs and set aside
Mix the cabbage, carrots, tomatoes and eggs with mayonnaise and set aside.
Mash the mackerel fish and set aside.
Using a bread knife spread the margarine on the first slice of bread.
Spread the tuna fish and cover with another slice of bread
Spread the mixed cabbage, tomatoes and eggs on top of the slice
Cover with another slice
Trim off the edges
Cut into desired size and shape.
SAVOURY PANCAKE WITH VEGETABLE AND SHRIMPS
INGREDIENTS
Flour
Egg Milk (reconstituted)
Cabbage (shredded) Runner beans
(shredded)
Onion (cut in rings)
Fresh pepper (dressed)
Carrots (shredded)
Shrimps (dressed)
Vegetable oil
MAGGI Cube
Water
Salt
QUANTITIES
3 cups
2
4 cups
2 cups
1 cup
1 large size
4 medium size
1 cup
1 cup
1 cup
2
3 cups
to taste
METHOD
Ø Sift the flour and 1 teaspoon of salt into a mixing bowl
Ø Break the egg and whisk thoroughly
Ø Using a wooden spoon, stir flour into the egg and milk mixture, beat until the batter is
smooth, and set aside
Ø Heat 2 table spoons of vegetable oil for 2minutes
Ø Add the onions and shrimps and fry for 3 minutes
Ø Add the runner beans, cabbage and MAGGI and fry for 3 minutes
Ø Add carrots, pepper and salt and simmer for 3 minutes
Ø Remove from heat and set aside
Ø Grease the base of the frying pan and heat for 2 minutes on the fire
Ø Pour enough pancake batter to cover the base of the frying pan and fry for few minutes on
low heat
Ø When one side is brown, turn over and fry the other side also
Ø Remove the pancake and place on a tray or board lined with kitchen paper
Ø Scoop the sauce onto the pancake
Ø Roll over and secure with a toothpick
Ø Serve warm with MILO
LIVER SAUCE WITH BOILED YAM
LIVER SAUCE
INGREDIENTS
QUANTITIES
Liver (diced)
1 cup
Stew
5 cooking spoons
Onions (diced)
1 medium bulb
Carrots (diced)
6 medium size
Green beans (sliced)
10 Stalks
Curry
1 teaspoon
Thyme
1 teaspoon
MAGGI CUBE
1
Water
9 cooking spoons
Salt
to taste
METHOD
Season the liver with MAGGI cube, onions and salt, allow to cooking in its juice for 5 minutes.
Add the 5 cooking spoons of stew, simmer for 3 minutes
Add green beans, carrots, curry, thyme and salt to taste
Serve with boiled yam
BOILED YAM
INGREDIENTS
Yam
Salt
Water
QUANTITIES
8 medium slices
To taste
1 litre
METHOD
Pour ½ litre of water and place on the fire.
Peel yam and wash
Add the slices of yam in to the pot
Add Salt to taste
Serve with boiled yam
SPANISH OMELET WITH FRESH BREAD
INGREDIENTS
Eggs Bread (slices)
Bacon/sausage
Vegetable oil
Tomatoes
Atarugu (Fresh pepper)
Carrot
Green pepper
Onions
MAGGI cube
Salt
QUANTITIES
8 medium size
16
2 slices/2 cocktail
1 Cooking spoon
2 medium size
2 medium size
2 medium size
1 medium size
1 medium bulb
1
to taste
METHOD
Chop the onions, dice the tomatoes, carrots and pepper
Break the eggs into a bowl, season with MAGGI, salt
Beat with a fork or whisk thoroughly
Heat 1 teaspoon of margarine in a pan
Add 1 table spoon each of onions, tomatoes, carrots and pepper
Fry for 1 minute
Add the beaten eggs
Half fold the mixture over at right angles to the handle
Tap the bottom of the pan to bring up the edge of the omelette
Tilt the pan completely over so as to allow the omelette to fall carefully into the centre of the
plate.
Serve with toast bread or fresh bread and Nestlé MILO.
OPIABO
INGREDIENTS
Bambaranut flour
Smoked fish
Cray fish
Cocoyam leaves
Tomatoes
Pepper
Onion
Ukpehe
QUANTITIES
4 cups
1 Large size
2 table spoons
1 small bunch
4 Medium size
1 tablespoon
1 Large bulb
1 small size
Maggi Crayfish cubes
2
Salt
to taste
Water
1 ½ Litres
METHOD
Mix the bambaranut flour with 1 cup of water
Add pepper and salt and mix thoroughly
Mould into small sizes
Pour water into a sauce pan and boil
Add the moulds into the sauce pan and boil
Add the tomatoes, onions, ukpehe, crayfish, smoked fish and boil for 5 minutes
Add Maggi cubes and salt to taste boil till cooked
Add the cocoyam leaves and allow simmering for 3 minutes.
Serve hot
9. ACHICHA
INGREDIENTS
Achicha (Dried cocoyam) Akidi oji
Ugba.
Palm oil Pepper
Onions Ukpehe
MAGGI Cube
Water
Salt
QUANTITIES
1 cup
1 cup
5 wraps
2 cooking spoons
4 medium size
2 medium bulb
½ small size
2
2 litres
to taste
METHOD
Pound the achicha to a coarse texture
Wash 2 times and soak in cold water till it doubles in size
Place a pot on fire and pour 6 cups of water
Add the akidi oji and continue cooking
Keep adding 2 cups of water when the water dries up in the pot
Cook for 2 hours till akidi oji is soft
Wash the achicha 3 times and drain, squeeze out the excess water.
Pour the achicha into a sieve and place on top of the akidi oji and cover the pot.
Steam for 30 minutes
Remove the achicha from the pot and set aside
Drain off excess water from akidi oji and set aside
Heat palm oil in a pan for 1 minute
Add onions, MAGGI, ukpehe fresh pepper and ugba,
Fry for 3 minutes.
Mix the achicha and akidi oji together and pour into the sauce and mix
thoroughly.
Serve hot.
5. JORK
INGREDIENTS
Lima beans Acha
Ground nut(ground)
Dry fish (dressed)
Spring Onion (sliced)
Yakwa
Aleho (sliced)
Atarugu (sliced)
Fresh tomato (sliced)
Garden egg (diced)
Sunswan
Mengyang
Dawadawa (pounded)
MAGGI Cube
Water
Salt
QUANTITIES
1 Cup
2 cups
1 Cups
3 Medium size
2 Medium Stalks
1 Medium bunch
2 Medium bunch
4 Large size
6 Medium size
8 Medium size
1 Small bunch
1 Small bunch
1 Cake
3
2 Litres
To taste
METHOD:
Wash and cook the beans overnight and keep aside
Wash acha and keep aside
Pour 4 cups of water into the pot and bring to boil
Add ground pepper and dawadawa and boil for 5 minutes
Pour the already cooked beans and cook for 5 minutes
Add acha, ground nut, dry fish, 3 cubes of MAGGI and yakwa boil for 15 minutes
Add the tomatoes, spring onions, gauta (garden egg)
Aleho, sunswan,mengyang and salt to taste
Simmer for 5 minutes.
Serve hot
AKWUKWO UKWA WITH PLANTAIN
INGREDIENTS
Ukwa
Fish
Ugba
Plantain (boiled) Palmoil Crayfish Pepper
(ground)
Ogiri (optional)
Spinach
Maggi Crayfish
Salt
Water
QUANTITIES
3 cups
1 medium size
2 wraps
2 medium size
2 cooking spoons
3 tablespoons
1½ Tablespoon
1 wrap
1 small bunch
1 cube
to taste
2 litres
METHOD
Wash and boil the Ukwa with 2 litres of water till soft. Add crayfish, fish,
Pepper and ogiri.
MAGGI crayfish, Ugba and oil, stir and cook till the consistency thicken.
Wash and shred the spinach. Add to the pottage. Stir, add salt to taste and
Serve with boiled plantain.
OBO IGOGO
INGREDIENTS
QUANTITIES
gogo (beniseed)
1 ½ cups
Beef (boiled)
8 pieces
Smoked fish
1 Medium size
Crayfish
3 table spoons
Cocoyam leaves/spinach
2 medium bunch
Dried Pepper
1 teaspoon
Onions
1 Medium bulb
Palmoil
2 cooking spoons
Ukpehe
1 small size
Maggi cube
2
Salt
to taste
Water
1 Litre
METHOD
Wash the Igogo and dry under the sun or dry it in the oven
Toast in the frying pan for 5 minutes and grind or blend into a paste
Pour 3 cups of water into a sauce pan and boil for 5 minutes
Add the Ukpehe, smoked fish, Cray fish, boiled beef, pepper, Maggi and boil for 10 minutes.
Add the igogo and cook for 15 minutes
Add the palmoil, onions and salt to taste
Add the cocoyam leaves or efo and simmer for 3 minutes
EGUSI AND GARDEN EGG SOUP,
INGREDIENTS
Beef
Stockfish head Smoked fish
Garden eggs
Garden egg leaves
Fresh pepper (ground)
Fresh tomatoes (ground)
Tatashe (ground)
Onion (ground)
Egusi (ground)
Ukpehe
MAGGI cubes Salt
QUANTITIES
8 medium pieces
1 medium
1 medium size
8 medium pieces
1 medium bunch
4 large size
4 large size
4 large size
1 large size bulb
1½ cups
1 small size
Water
4
to taste
1½ litres
METHOD
Wash and season the meat and stockfish head with onion, Maggi cubes, salt and pepper then
steam till water dries up.
Add 2 cups of water and continue cooking for 20 minutes.
Pick, wash, cut the garden egg leaves and blanch slightly then set aside.
Heat the palm oil, and then add ground fresh tomatoes, onion, pepper, and tatashe.
Add to the pot and fry for about 5-10 minutes.
Add the stockfish, smoked fish, ukpehe and water or meat stock.
Allow cooking for about 5 minutes.
Add ground Egusi
Cover the pot and do not stir for about 8 minutes
Add water and continue boiling for 8-10 minutes
Add Maggi cubes and stir
Simmer for about 2 minutes, and add salt to taste
Then add garden eggs, garden egg leaves, and allow to simmer for another few minutes.
Remove from heat and serve with pounded yam or eba or cassava fufu.
2. MIYAN JOGALE WITH TWUON GWAZA FROM TARABA STATE
INGREDIENTS
Shredded Jogale Leaves Raw groundnut
paste Smoked fish Okro (chopped)
Dawa dawa Groundnut oil Posash
(Optional)
Salt Water
QUANTITIES
6 cups
1 ½ cups
3 small Sizes
8 mediun fingers
1 cake
1 cooking spoon
3 MAGGI Cubes
to taste
1 litre
METHOD
Boil the water, add the washed jogale leaves and cook till soft. (Traditional potash is added)
Strain the water
Heat the oil gently pour water into a pot
Add the chopped okro,groundnut paste, fish, ground dawadawa and pepper
Stir and continue cooking
Add the leaves, fish and the Maggi Cubes
Stir and simmer for some time, then taste and add salt if necessary
Serve with tuwon gwaza
TUWON GWAZA
INGREDIENTS
Cocoyam (white variety)
QUANTITIES
6 medium size
Cassava or corn flour
2 cups
Water
2 litres
METHOD
Peel wash and boil the cocoyam till very soft
Add the corn flour and stir through till well mixed
Remove and serve warm with the jogale soup.
OMI – ITSAQWE (GROUNDNUT SOUP)
INGREDIENTS
QUANTITIES
Fried groundnut (blended)
1 Cup
Fried Egusi
1 Cup
Beef
8 Pieces
Smoked fish
2 Medium
Palmoil
2 Cooking spoons
Bitter leaf (optional)
1 cup
Crayfish
3 Tablespoons
Dried pepper
1 Tablespoon
Spice (Itsamagwe
1 Teaspoon
MAGGI
2
Salt
To taste
METHOD:
Fried groundnuts, fried Egusi separate and blend.
Cook beef with their seasonings, after 15 or 20minutes add in another cup of water and cook till
its cooked
Boiled the stock with a little water, and add in palmoil
When it boil add in the Egusi, first, after about 20minutes add in the blended groundnut.
Add in the smoked fish, Beef, Itsamagwe pepper crayfish salt and MAGGI.
Add in the bitter leaf in needed
Cooked for 10 minutes and it`s ready squed with pounded yam.
OBO EGWA
INGREDIENTS
Egwa (native beans)
Smoked fish
Crayfish
Alefo leaves
Pepper
Onions
Palmoil
Ukpehe
MAGGI Cubes
Water
Salt
METHOD
QUANTITIES
1 cup
3 Medium size
3 table spoons
2 medium bunch
½ tablespoon
1 Medium bulb
2 cooking spoons
1 small size
2
2 Litres
to taste
Pick out grits and dirt out of the egwa
Toast in the frying pan for 5 minutes and pound to a coarse texture
Wash and set aside
Pour 6 cups of water into a sauce pan
Pour the egwa into the pot and boil till soft
Keep adding 2 cups of water when the water dries up
Add the Ukpehe, smoked fish, Cray fish, pepper, MAGGI and boil for 10 minutes.
Add the palmoil, onions and salt to taste
Add the alefo leaves and simmer for 3 minutes
Serve with Oje abacha
ISI EWU
INGREDIENTS
QUANTITIES
Goat head
1 small size 2 cups
Utazi leaves
10 leaves
Ehuru
4 seeds
Palm oil
15 tablespoons
Potash
1 teaspoon
MAGGI MAXI
1 tablet
Salt
to taste
Water
5 teacups
Method
Singe the hair off the goat head without burning the skin.
Scrape and singe properly until all the hair is off.
Burn the horn and peel off with the tip of a sharp knife.
Wash the head thoroughly with soap and a brush. Cut the goat head into pieces and remove
the brain.
Wash, season the cut goat head, add water cook for about 40 minutes.
Allow cooling.
Remove bones from the goat head, cut the meat into small pieces, mash the brain and pour all
into the pot.
Pour potash into a bowl, stir in palm oil until the colour changes to yellow.
Grind the ehuru and pepper, shred the utazi leaves and add all to the potash mixture.
Stir and pour the potash mixture onto the goat head
Stir thoroughly and cook for about 10 minutes.
Serve in a small mortar with a cold drink.
SPICY COCONUT CHICKEN
INGREDIENTS
Desiccated coconut milk Chicken Dry
pepper Nutmeg powder Coriander powder
Oil Onion (sliced) Garlic (chopped) Soya
sauce Bay leave Mushrooms Lemon juice
MAGGI Chicken tablet
Salt
QUANTITIES
2 cups
12 pieces
¾ tablespoon
1 tablespoon
1 tablespoon
¼ cup
Water
2 medium size
8 Cloves
¼ cup
3
2 cups
2 tablespoons
1
to taste
2 cups
METHOD
Marinade the chicken with salt, MAGGI, chicken, nutmeg, coriander for 1 hour
Dissolve coconut milk powder in 2 cups of warm water and and keep aside
Heat oil in a pan,
Add onions and fry till brown and remove
Fry the chicken pieces till brown
Return the fried onions and the chicken
Add garlic, Soya sauce, bay leaves, mushroom and coconut milk
Simmer uncovered till the chicken is cooked
Remove from fire
Add lemon juice and serve hot with braised rice.
SHERHERD`S PIE
INGREDIENTS
Cooked lamb Onions (chopped) Potatoes
(cooked and mashed) Vegetable oil
Worcester sauce Margarine Milk MAGGI
Cubes Salt
METHOD
Pour the vegetable oil in a pan
Add the chopped onions & fry till light brown
Add the cooked lamb
Add maggi Maxi cube, Worcester sauce
Boil / simmer for 15 minutes
Place in a pie or eaten were dish
Pipe the mashed potatoes on
Brush with milk or egg wash
Place in a hot oven till light brown
Served with buttered vegetables.
GRILLED FILLET SOLE WITH POTATO SALAD
QUANTITIES
12 medium size 3 medium size
3 medium bulb2 cups
15 medium size 1
1 cooking spoon
3 drops
3 table spoons
1 cup
2
to taste
INGREDIENTS
Sole
Flour
MAGGI MAXI Salt
QUANTITIES
3 medium size
2 cups
1
to taste
METHOD
Fillet the sole and remove the skin
Wash well and drain
Pass through seasoned flour, shake off all surplus flour
Place on a greased baking tray, skinned side down
Brush with melted butter/margarine
Grill on both sides in a hot oven
Serve with a slice of lemon, garnish with parsley
Serve with potato salad and white sauce.
POTATO SALAD
INGREDIENTS
Potatoes (diced and cooked)
Carrots (diced and steamed) Grains peas
(steamed) Onions (chopped and
blanched) Mayonnaise (optional)
QUANTITIES
8 medium size
8 medium size
1 cup
1 medium bulb
3 tablespoons
METHOD
Pour the potatoes, carrots, green peas and onions into a mixing bowl
Mix with mayonnaise
Serve with grilled fillet of sole
JEERA ALOO
INGREDIENTS
QUANTITIES
Potatoes(boiled)
10 medium size
Oil
3 tablespoons
Cumin Seeds
2 teaspoons
Turmeric Powder ¼ teaspoon
¼ teaspoon
Coriander Powder
1 teaspoon
Red chilli pepper
1 teaspoon
Salt
to taste
METHOD:
Cut the boiled potatoes into 6-8 pieces lengthwise
Heat oil in a pan, add the cumin seed and when they crackle reduce the flame and add the
turmeric powder, salt and lastly the red chilli powder
Immediately add the boiled potatoes and mix well. Continue cooking on low flame for 4-5
minutes.
MUTTON VINDALOO
INGREDIENTS
QUANTITIES
Whole red chillies Garlic Ginger (grated)
Cumin seeds
Black peppercorns
Turmeric powder
Malt vinegar
Oil
Onions (chopped)
Mutton, Boneless (cubed)
MAGGI CUBE
Salt
Water
10
1 pod
1 tablespoon
3 tablespoons
1 tablespoon
½ tablespoon
½ cup
5 tablespoons
2 bulbs
8 pieces
2
to taste
2 cups
METHOD:
Grind together the red chillies, garlic, ginger, cumin seeds, peppercorns, turmeric powder and
vinegar.
Heat oil in a pressure cooker and fry onions till golden brown. Add the mutton pieces and salt
and fry for 5 minutes.
Add the spices paste and fry well till oil separates
Add water and pressure cook for 15 minutes after first whistle.
MILO MOUSE
INGREDIENTS
QUANTITIES
Nestlé Milo
1 Cup
Eggs
6 Separated
Sugar
¾ Cup
Gelatine
2 tablespoons
Water
½ cup
Whipped cream
1½ cups
METHOD
Whisk egg white and sugar until it is thick and fluffy
Soak gelatin in ½ cup of water and dissolve over a pan of hot water, cool and add to egg white
mixture.
Add Nestlé Milo and whipped cream
Fold in gently
Add egg yolk and mix well
Pour mixture into individual glass bowls refrigerated and set
Decorated with chocolate twirls.
Serve with Peanut butter biscuits.
PEANUT BUTTER BISCUITS
INGREDIENTS
Wheat flour
Water
Peanut butter
QUANTITIES
1.5 Cups
3 tablespoons
3 tablespoons
Salted peanut
2 tablespoons
Sugar
1 tablespoon
Butter or margarine
1 tablespoon
METHOD
Grease a large tray and sift the flour into a medium sized mixing bowl.
Add the remaining butter.
Using your fingertips, rub the butter into flour until the mixture resembles fine breadcrumbs.
Using a wooden spatula, stir in the water and the peanut butter.
Mix and Knead the dough with your hands till it form a ball.
Add a little more water if the dough appears ton be too dry.
Get a lightly floured board and roll out the dough to a rectangular shape.
Then using a table knife trims the edges carefully and lifts the dough onto the prepared baking
tray. Then cut into desired shape or size with the tip of knife.
Sprinkle the top of the dough with salted with salted peanut and sugar the rolling pin, very
gently roll the peanut into the dough.
Place the baking tray in the oven and bake the biscuits for 15-20miniutes or until golden brown
around the edges.
Serve with MILO Mouse
SPRING ROLLS
INGREDIENTS
Flour
Minced beef
Cabbage
Carrots
Onions
Cornflour
White pepper
Soy sauce MAGGI CUBE
Salt
QUANTITIES
2 cups
1cup
¼ bulb
6 medium size
2 medium bulbs
1cup
2 teaspoons
2 teaspoons
1
to taste
Filling: Minced beef
Cabbage
Onion
Carrots
Seasoning: salt,
White pepper,
MAGGI
Soya sauce etc.
Thickening: corn flour
Method:
Season beef and sweat till tender and add all shredded vegetables an season well. Add corn
flour.
Drain off all liquid from filling before using it.
Prepare dough pancakes on hot metal plate.
Put filling mixture on pancakes, roll and seal edges with pancake mixture and deep fry.
BANANA BREAD WITH NESCAFE FRAPPE
INGREDIENTS
QUANTITIES
Wheat flour
2½ Cup
Eggs
1 large size
Sugar
¾ Cup
Milk ( reconstituted)
1 cup
Salad oil
3 table spoons
Banana( blended)
1 cup
Currants/mixed fruit
1cup
Baking powder
3½ teaspoons
Salt
1 teaspoon
METHOD
Heat the oven
Grease and flour the bread tin.
Sift the flour, baking powder and salt into a mixing bowl.
Add the oil, milk, currant, egg and banana.
Mix thoroughly in the electric mixer or use a wooden spatula and cream all the ingredients
thoroughly.
Scrape the side and pour into greased tin then bake for 45 minutes
Reduce heat and bake for 50 minutes until the loaf is well risen and browned and springy to
touch or until a sharp knife comes out clean when inserted in the centre of the loaf.
NESCAFE FRAPPE
INGREDIENTS
QUANTITIES
Instant Nescafe
1 tablespoon
Chilled Milk
3 cups
Ice cream
2 scoops
Ice cube
3 cups
Hot water
2 cups
Sugar
to taste
METHOD
Dissolve the instant Nescafe in hot water.
Add the chilled milk.
Pour into a blender and blend for about 5 minutes.
Pour into glasses.
Add the ice cream and top with ice cubes.
Serve with banana bread.
QUEEN CAKE WITH FRUITY PUNCH
INGREDIENTS QUANTITES
Flour 1 cup
Eggs 2 medium size
Sugar (granulated) 3 tablespoons
Currant ½ cup
Salt 1/8 teaspoon
Baking powder 1teaspoon
Margarine 1 table spoon
Milk 2 tablespoons
METHOD
Pre-heat the oven to gas mark 180
Grease the 16 cake tins with 2 teaspoons of butter and arrange a few of the currants in circle in
the bottom of each tin, set aside .If paper cups are used there is no need to grease the cups
Sift the flour, baking powder and salt into a medium sized bowl
Beat the remaining margarine and sugar together with a wooden spoon until it is light and fluffy
Beat in the eggs, one at a time adding a tablespoon of the flour mixture with each egg
Using a metal spoon, fold in the remaining flour
Add the milk and stir until the batter has a dropping consistency
Spoon the mixture into the patty tins
Put the tins on a large baking tray and place them in the center of the oven
Bake the cakes for 15-20 minutes or until the surface springs back when pressed with a finger
tip
Remove the tins from the oven, allow to cool for about 10 minutes and turn the cakes out on to
wire rack
Serve with the fruity punch
FRUITY PUNCH
Oranges 4 medium size
Water melon 1 medium size
Pine-apple 1 medium size
Lemon 3 medium size
Ginger root 2 medium roots
Honey 9 optional) 1 ½ tablespoons
Water 3 cups
METHOD
Cut the water melon into 3 pieces
Remove the fleshy red pulp and discard the seeds
Cut into small pieces
Wash and peel the pine-apple and cut into small pieces same with the ginger root
Pour the two fruits a little at a time and blend to a smooth paste pour into a bowl
Wash and squeeze out the juices from the lemon and oranges
Add to the water melon, pine-apple- ginger mixture and the honey, stir thoroughly
Strain, add the iced cubes and serve with the sponge cake.
Pour into a bowl

Maggi Recipes.doc AFANG SOUP MIYAN TAUSE OFE ONUGBU

Transcription

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