OFE - OWERRI SOUP

OFE - OWERRI SOUP serve 4-6

This is classic Oweri soup flavoured with aromatic Uzouza leaves and lightly thickened with Cocoyarn really captures the scent of the Igbo land.
lkg / 2Ib assorted meats (Beef Oxtail, Tripe, Bokoto & Bushmeat )Ponmo,
450g / lib stockfish (washed & flaked )
1 medium dry.fish (washed & flaked)
225g / 8oz ground chillies
225g / 8oz ground crayfish
225g/8oz Uzouza leaves, shredded
450g/lib cocoyam boiled and pounded
1lt / 2 pint stock or water
salt to taste

Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies add some stock and cook for 45 minutes. Meanwhile, wash and peel the cocoyam cook until soft and pound. Add the washed smoked fish and stock to the pot of boiling meats and cook for I0 minutes. Add the stock and bring to boil. Mould the pounded cocoyam into small balls and add to soup, stir in the crayfish, shredded Uzouza leaves and oil. Adjust seasoning and simmer for 15 minutes until slightly thick. Serve hot with Ine-oka or Pounded yam

IKOKORE

IKOKORE (Water-yam pottage) serves 4

Wonderfully delicious made with grated water yam and favourite of ljebu's from Western Nigeria.

INGREDIENT:

l kg/2lb water-yam
1 medium size smoked dry fish
500g/llb assorted parts of meat (washed)
1 onion (ground)
100g/4oz fresh pepper (ground)
1oz iru
570ml palm-oil
salt to taste.

Direction:

Peel the yam, cut into medium chunks, wash thoroughly and grate into a clean bowl. Season with salt and leave aside. Place the washed meats in a large pot, add a drop of water or stock, season with salt and ground pepper and boil for 30 minutes or until tender. Pour the stock into a clean pot add other ingredients and boil for 30 minutes. Reduce heat and scoop small handfuls of grated yam into the simmering soup to form dumplings, using up all the yam mixture. Place lid on pot and gently simmer for 30 minutes until yam is cooked. Check seasoning and serve hot.

I had this meal yesterday, it was very nice - D E L I C I O U S.... hmmmmm......... hope u will enjoy is too! See ya

How to Make Scotch Eggs

By woodsusa, eHow Member

Having lived in London for nine years I developed a taste for the country's finer cuisine...fish 'n chips, curry, and sausage rolls! But while these are pretty well known this side of the pond most people in the US have never seen or tasted a Scotch Egg. This is a super easy recipe for a delicious treat that is perfect for picnics or lunches on the go!

Instructions: Difficulty: Moderately Easy
Things You’ll Need -
- Eggs
- Sausage meat
- flour
- bread crumbs
- oil for deep frying

• Step1

First decide how many you want to make. I have found that one average roll of sausage meat will make about 4 or 5 decent Scotch eggs. You'll need 1 extra egg that is uncooked. Hard boil all the eggs (except the one) and let them cool before removing the shells.

• 
  Step2

Roll your hard boiled eggs in the flour to coat.

• 
  Step3

Take a lump of sausage meat and flatten it out in a circle. Place the egg on the circle and pinch the sausage together to cover the egg. You should have a 'sausage ball' with an egg inside. This might take a little practice, just have patience!

• 
  Step4

Beat the uncooked egg and roll your sausage/egg balls in it. Then roll them in the bread crumbs.

• 
  Step5

Deep fry them til golden brown. If you are using a deep fat fryer this will only take about 3-4 minutes. You want to make sure the sausage is cooked thoroughly!

• 
  Step6

Enjoy! Slicing them in half reveals the egg inside...kids especially like to see this!

Having any difficulty email

daughtersoffaith@rocketmail.com

ABAK AFANG SOUP

Serves 4-6

INGREDIENT
1Kg / 2Ihassorted meats (beef oxtail, tripe, ponmo, bokoto & bushmeat,,
450g lib stockfish (pre-soaked),
1 medium dry fish (washed & flaked),
450g / lib afang leaves (pounded),
225g/8oz periwinkle (top & tailed),
225g / 8oz ground chillies,
225g / 8oz ground crayfish,
lit / 2pints palm-nut concentrate,
salt to taste,

DIRECTION
Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies. Add some stock and cook for 30 minutes. Meanwhile, wash the oil-palm and cook until soft to make the concentrate. Add the washed smoked fish and stockfish to the pot of boiling meat and cook for 10 minutes. Add the palmoil concentrate, bring to the boil and cook till slightly reduced and soup coats of a,spoon. Add the pounded afang leaves and periwinkles. Stir in the crayfish and cook for 15minutes until well blended. Check seasoning and serve with pounded yam.,

TO MAKE OIL - PALM CONCENTRATE,
l kg/2Ib oil-palm kernels,
3pints hot water,

Wash the palm kernels and place to cook in a clean pot with some water. Bring to the boil and cook until tender. Drain and place kernels in a mortar, pound to pulp. Mix pulp with hot Water and squeeze to remove oil. Pass through a sieve to separate the kernels and shaft. Canned palm-nut concentrate which is readily available in shops and supermarkets could be used instead.

EGUSI SOUP

EGUSI SOUP serves 4-6

This humble melon seed soup is quite popular all over Nigeria. Although cooking techniques and the kind of vegetables used might differ from region to region it is still absolutely delicious when properly cooked.

INGREDIENTS -
250g 8oz fresh beef chucks
500g / llb bushmeat
500g / lib stockfish (pre-soaked)
500g / lib smoked dry fish
250g / 8oz oxtail
250g / 8oz cleaned tripe2pt stock or water
300g /100z ground egusi
500g lib fresh tomatoes
250g / 8oz fresh peppers
2 large onion
teaspoons iru
4 tablespoon ground crayfish
500g.llb fresh bitter leaf (washed to remove excessive bitterness)
salt to taste

DIRECTIONS -
Wash thoroughly the beef oxtail bushmeat and tripe. Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.

Add the washed dry fish and stockfish and cook for another 10 minutes. When cooked mm into a large clean bowl. Wipe out the pot and place back on heat. Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes. Add the ground egusi and iru stirring thoroughly and cook for 5 minutes.

Finally add cooked meats washed bitter leaf Crayfish and the stock. Allow to boil then simmer for 15 minutes. Serve hot with any of the stiff puddings.

VARIATIONS
Others green leaf vegetables such as fresh waterleaf Soko Tete. Igbo ugwu and Uzouza leaves can also be used on their own or as a combination m the above recipe using the same methods.

Serving: Can be eaten with Eba/Garri, Amala, Semovita, and Pounded Yam।

Courtesy of Laura Edet

HAPPY NEW YEAR!

HOLLA TO ALL DA HOUSE!

Is good to be back.

How was the celebrations hope you have a nice time in the Kitchen, during those period doing some cooking! Cooking !! and Cooking!!!

This is a new year and we will be learning on how to cook a lot of african dishes and international cuisines.

And this is open to all the house - you too can teach us how to prepare some dishes

if you to to add your columm to this blog - Naija Kitchen write to - daughtersoffaith@rocketmail.com and you will be given access to write on this blog.

Thanks you all for your all comments and opinions, together will be have a fruitful and joyous year.

HAPPY NEW YEAR!

Bukkie

EDIKANG IKONG SOUP

serves 4

Well famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country. There are many myths attached to this superb soup but as you can see from the recipe given, it is only a simple vegetable soup.

• 
  I kg / 21b assorted meats (beef, oxtail, tripe, ponmo, bokoto & bushmeat)
• 4 snails (washed with lemon and limes)
• 450g / llb stockfish (pre-soaked)
• 450g / llb dry fish ( thoroughly washed)
• 450g/ llb periwinkles (top & tail)
• 22 5 § / 8oz whole dry prawns (cleaned)
• 225g / 8oz ground crayfish
• I medium onion
• 1.35kg/3 lb fresh ugwu/pumpkin leaves (washed & shredded)
• I kg /21b fresh waterleaf (prepared and washed)
• 200ml palmoil
• 600ml / lpt stock
• salt to taste

Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes. Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.

Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required. Finally add the shredded ugwu / pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.

Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with Fufu or pounded yam.