Author Topic: Learn Nigerian Recipes Daily (Read 3714 times)

gpathcaterers · « **on:** »

How to Prepare Beef in Tomato Sauce

Ingredients:

1 (2 lb) New York strip steaks
3 tablespoons olive oil salt
ground black pepper
6 chicken bouillon cubes
6 Tomatoes
2 red peppers
2 onions
2 garlic cloves

Directions:
1
Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
2
Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
3
Cover and place pot over low heat. Let it steam for 20 minutes.
4
Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
5
Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.

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Cokoye · « **on:** »

gpathcaterers · « **Reply #1 on:** »

How to Prepare Peanut Butter Banana Bread

Ingredients:

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar (i use sugar in the raw)
2 eggs, well beaten (you can sub with 1 c applesauce or yoghurt)
3 bananas, mashed
1 cup of your favorite peanut butter (i use 'naturally more' brand)
1 teaspoon baking powder
2 cups flour (i use wheat)
2 teaspoons vanilla extract
1 cup chopped pecans (optional)

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Directions:

1
preheat oven to 325 f. grease and flour one large loaf pan or 3 of the minis.
2
cream butter and sugar. add eggs, bananas,peanut butter and mix until well combined. add the remaining ingredients in the order listed and mix thoroughly. batter will be thickish and stickyish. spread into pan and bake 60 minutes or until toothpick inserted in middle comes out clean.

Cokoye · « **Reply #1 on:** »

Webm · « **Reply #2 on:** »

Thank for sharing Healthy Nigerian Recipes, although when I saw the title "Healthy Nigerian Recipes" I was expecting to see Bitter leaf or Ogbusi related kind of recipe/soup preparation.

Cokoye · « **Reply #2 on:** »

gpathcaterers · « **Reply #3 on:** »

How to Prepare Peanut Stew

Ingredients:

1 teaspoon canola oil or 1 teaspoon peanut oil
1 onion, finely chopped
1 -2 garlic clove, minced
1 1/2 tablespoons fresh ginger, grated
1 jalapeno pepper, diced (or serrano if you like it more spicy)
2 chicken breasts, finely chopped
2 -3 medium Tomatoes, chopped
1 carrot, peeled and grated
1/2-1 teaspoon turmeric
1 teaspoon berbere, spice powder (or cayenne)
1/2 teaspoon ground cloves
black pepper, to taste
1 -2 teaspoon sugar
3 -4 cups water or 3 -4 cups broth
1/2-1 cup crunchy peanut butter (adjust to taste)
peanuts, for garnish (optional)
1 dash lemons (optional) or 1 dash lime juice (optional)

Directions:

1
Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
2
Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done.
3
Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
4
Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. Serve hot with toasted bread.

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gpathcaterers · « **Reply #4 on:** »

How to Prepare Kidney Bean Stew With a Peanut Sauce

Ingredients:

1 1/2 cups dried kidney beans
1 small green pepper, seeded & diced
2 teaspoons salt (to taste)
1 teaspoon ground cumin
2 tablespoons oil
0.5 (5 1/2 ounce) can tomato paste
1 medium onion, finely chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne (to taste)
1 teaspoon fresh lemon juice
1/4 cup peanut butter, smooth is best
1 cup frozen corn

Directions:

1
Soak the beans overnight. Drain. Place beans with 6 cups of water into a large pot. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 - 2 1/2 hours or until beans are tender.
2
Heat the oil in a skillet over medium heat. Add the onion, garlic and green pepper. Saute until the onion is just translucent, turning the heat down as needed.
3
Then, add the cumin and stir once or twice. Add the tomato paste, cayenne, lemon juice & 1/2 cup of water. Stir and bring to a simmer. Turn the heat down and simmer for about 15 minutes.
4
Meanwhile, put the peanut butter in a small bowl. Slowly add about 6 tbs of the liquid from the beans, mixing as you go. Stir this mixture back into the beans.
5
When the tomato mixture has finished cooking, pour it into the pot of beans. Add the corn. Stir and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes, stirring occasionally.
6
Serve hot over rice, or with a good bread.

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Cokoye · « **Reply #4 on:** »

gpathcaterers · « **Reply #5 on:** »

How to Prepare Mini Sausage Rolls
Ingredients

For the dough

300g (10.5 oz) plain flour (all purpose flour)
1 teaspoon baking powder
120g (5.3 oz) margarine
½ teaspoon salt
Cold Water

Note: Butter can be used instead of margarine but it has the tendency to make the dough greasy which hinders the elasticity of the dough.
For the sausage filling:

500g sausage
½ teaspoon of ground nutmeg (optional)
1 small stock cube (optional)

For glazing:

1 egg

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gpathcaterers · « **Reply #6 on:** »

How to Prepare Ogbono Soup

Ingredients for Ogbono Soup

Assorted Meat and Fish: Beef, Shaki, DryFish, Stock Fish
Ogbono Seeds: 2 handfuls
Palm Oil: 3 Cooking spoons
Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)
Crayfish: 1 handful
Pepper and Salt - To taste
1 medium size Onion
2 Stock cubes (Maggi/Knorr)

Tools for Preparing Ogbono

Cooker
Pot
Spice grinder for grinding ogbono seeds
Spatula
Chopping board
Knives

Before you cook Ogbono Soup

Grind the Ogbono with a dry mill.

Cut the frozen spinach when it is not completely defrosted. It is easier that way. Then when completely defrosted, squeeze out the excess water.

Cook the assorted meat with the stock cubes and onion. If you will use Shaki, remember to start cooking that first, then add beef when almost done.

Grind crayfish and pepper.

Boil some water and set aside.

Cooking Directions for Ogbono Soup

Pour the palm oil into a clean dry stainless steel or aluminium pot. Set on the stove and melt the oil at low heat. Remember, only melt the oil, do not allow it to heat up.

Once melted, turn off the heat and add the ground Ogbono.

Use your cooking spoon to dissolve the Ogbono in the oil.

When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish). Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.

Keep stirring till the Ogbono has completely absorbed the meat stock.

Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water. Repeat this process till you get a consistency that is shown in the video below.

Making sure that your heat is set to low, cover the pot and start cooking. Once it starts to simmer, stir every 2-3 minutes for 20 minutes.
So what you'll do is: every 3 minutes or so, open the pot, stir every well, scraping the Ogbono that sticks to the base of the pot, cover the pot and cook for another 3 minutes.

After 20 minutes, the Ogbono should be well cooked and you will begin to perceive its nice flavour and aroma.

Add the assorted meat and fish, ground crayfish, salt and pepper to taste. The Ogbono may have become thicker from the cooking. If so, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.

If you prefer your Ogbono Soup without vegetables, turn off the heat and serve but if you like to add a vegetable then keep reading

When the contents of the pot have heated up, add the vegetable (frozen Spinach used in the video). Stir very well, cover the pot and turn off the heat. Leave to stand for about 5 minutes and serve with any Fufu recipe.

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gpathcaterers · « **Reply #7 on:** »

How to Prepare Bitterleaf Soup

Ingredients

Washed and squeezed bitterleaf - A handful
Cocoyam – 10 small corms
Red Palm Oil – 2 cooking spoons (You may need a bit more)
Assorted Beef – Includes best cut, shaki (cow tripe)
Assorted Fish – Dry Fish and Stock Fish
Pepper, Salt and Ground Crayfish (to taste)
Seasoning – 3 Maggi or Knorr cubes
Traditional Seasoning: Iru or Ogiri - 1 teaspoon

Before you cook Bitterleaf Soup

Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water.

how to pound cocoyam

Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste (as shown).

Cooking Directions

Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.

Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes.
how to add cocoyam to the soup

Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil then go to step 5.

Note: If the bitter leaves were parboiled to remove the bitterness, then for step 3; add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage.

Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.

Add salt to taste and the soup is ready

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gpathcaterers · « **Reply #8 on:** »

Efo Riro is a rich vegetable soup that is native to the Yorubas of Western Nigeria. The vegetables that can be used to cook this soup are water leaves and pumpkin leaves. If these are not readily available where you live, frozen spinach is a very good substitute.

Before you cook Efo Riro

Soak the stockfish and dry fish for a few hours. The length of time depends on how hard the stock fish is. Mine soaks in under 1 hour. When soft, clean the fish, remove the bones and separate them into small pieces.

Cut the frozen spinach and wring out the excess water when fully defrosted.

Prepare other ingredients: pound/blitz the pepper, cut the onions and grind the crayfish.

Cooking Directions

Start cooking the shaki first with as little water as possible (see video below) as it is the toughest meat in the bunch. This soup should have as little water as possible so add small amounts of water at a time and top it up as you cook.

When the shaki starts to curl, add the dry fish and stockfish.

When the shaki is almost done, add beef, stock cubes and onions and cook till all the meat and fish are well done.

Top up the water to about half the contents of the pot. Add the crayfish, smoked fish, pepper and palm oil.

Cover the pot and cook at high heat till the oil has changed from red to yellow.

Add the spinach or any other soft vegetable: pumpkin, water leaves etc.

Cover and cook still it gets a good boil, taking care not to overcook the vegetables. Add salt to taste and leave to simmer for 2 more minutes.

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gpathcaterers · « **Reply #9 on:** »

HOW TO PREPARE NKWOBI

Ingredients:
Cow leg (cut into small pieces)
½ handful of crayfish
1 tablespoon ground dry pepper (or more if you like spicy food)
1 ehuru/ehu/african nutmeg
2 tablespoons potash (akaun)
Uziza leaves
½ cup of palm oil
1 onion bulb + more for garnishing
1 knorr cube
Salt to taste

Directions:
Wash the cowleg well and add to a pot. Use a pressure pot if you have one to save you gas/electricity/time. Cut up the onions and add to the pot. Add the maggi and some salt to taste. Boil the meat till it's well done. Strain the meat from the water and set aside.

Put the potash in a small bowl and add about ½ cup of water. Strain into the pot you'll be cooking the nkwobi with. This is to remove all the sand and debris in the potash.

Heat the potash a little and the add the palm oil. Stir till it thickens.

Blend the crayfish and ehuru using a dry mill. You can also add the pepper and blend too.

Add the meat and blended crayfish to the oil and mix well. You can turn the heat on now so that the nkwobi is piping hot. Add a little salt if needed.

Garnish with cut uziza leaves and onion and serve.

ENJOY!!!

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Webm · « **Reply #10 on:** »

I think this should be Nkwobi not Nwobi, anyway the message is gotten.
I must admit this is one of my favorites Igbo food.

gpathcaterers · « **Reply #11 on:** »

Really Thats nice, i think your wife should prepare it for you
The spelling was wrong thanks for your correction

Webm · « **Reply #12 on:** »

As a moderator of the Forum I have corrected that, note you can aways edit your write up by clicking on "Modify" button of the forum.

Quote from: gpathcaterers on

Really Thats nice, i think your wife should prepare it for you.

That is good one, Wife will come soon, one is really missing a lot in terms of Nigeria foods.
I like Kwobi and Bitterleaf Soup.

Cokoye · « **Reply #12 on:** »

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Author Topic: Learn Nigerian Recipes Daily (Read 3714 times)

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