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