Filing this under food therapies. I’ve called this soup Ofe Assorted because that is what it is, I’ve used the basic principle for cooking soups like Oha, Onugbu, Ofe owerri to make this soup, using 3 of my favourite vegetables together. I have also resisted the temptation of calling this soup Ofe Owerri as I have no intention of offering the “Guardians of ancient recipes”, as that is tantamount to offending the gods of the land.
I have stayed a safe distance from entering right smack into the controversy of what vegetable goes into Ofe Owerri. I understand the importance of preserving ancient recipes, if you must tweak it, by all means mention that you put a spin on it but don’t say that is gospel.
I’m a Yoruba girl raised in Ibadan and I know that something as simple as a Ewedu soup has to be made as simple as it is yo stay true to it. Just Ewedu, iru water, salt ,seasoning and if you want to add potash to soften it. Addition of Egusi , fish and all what else is a spin on it, don’t sell it as the original recipe.
- 1 1/2 cup shredded Oha leaves
- 1 cup shredded Uziza leaves
- 1/2 cup shredded Utazi leaves
- 1 litre Stock
- 3 tbsp fresh pepper blend
- 1/2 Cup Palm oil
- Assorted Meats (cooked)
- 3 tbsp ground crayfish
- 1/2 cup mini snails
- 1/2 cup periwinkle in shell
- 1/2 cup shredded Stockfish
- 1/2 cup shredded Bonga fish
- 1/2 cup shredded smoked Eja Osan
- 2 Bouillon cubes (I used knorr)
- 1 tsp Ogiri (optional)
- 1 tbsp dried Achi
- Salt (to taste)
- Cook your assorted meats till they are tender and you have about 1 litre of rich stock. To improve the flavour of your stock for this soup add some Stockfish or smoked fish head while cooking your meats.
- Add your fresh pepper blend and palm oil, ground crayfish and cook for about 10mins.
- Next add your smoked fish, stockfish, snails and periwinkle , cook for about 5 – 7 mins.
- Add your achi , stirring it in carefully . Cook on medium heat for about 3 mins.
- Add your vegetables, giving the Utazi and Uziza a 2 minutes head start before the Oha.
- Turn the heat off after cooking it for about 5 mins.
On the streets of Lagos, Ewa Aganyin and Agege bread is known as the breakfast of champions.
Ewa Aganyin has Beninoise/Togolese roots, it’s a beans pottage meal whose star really is the Aganyin Sauce!
The beans usually cooked to a very soft mush, sometimes mashed to a grainy paste. I prefer Honey beans (Ewa Oloyin) because it is naturally sweet, commercial hawkers have been known to add a bit of sugar for a little sweetness.
This post is about Aganyin Sauce! A real star
- 1 1/2 cups sun dried Tatashe (Capsicum / Paprika)
- 1 cup Sun dried red jalapeño/cayenne peppers (Bawa / Sombo)
- 10 pieces of fresh bawa (red jalapeno/ cayenne peppers)
- 2 or 3 medium sized onions
- 2 tbsp Ground Crayfish (for added flavour you can blend your crayfish with some dried smoked bonga fish)
- Salt to taste
- 2 Seasoning cubes
- 1 1/2 cups palm oil
- Soak your dried peppers in hot water for about 30 mins to rehydrate and get rid of dirt.
- Chop one of the onions. Now blend the soaked peppers with fresh pepper.
- Bleach palm oil -you do this by heating the palm oil past smoke point, please be sure to leave the lid on when you do this so as not to hurt yourself as well as trap most of the smoke in the pot- Turn off the heat and allow the palm oil to cool a bit.
- Once it is slightly cooled, turn the heat back on and pour the chopped Onions.
- Allow the onions to fry slightly before pouring in the blended pepper.
- Now add ground crayfish, salt and seasoning cubes.
- On medium heat fry till the pepper till the water has reduced completely and you hear a slight sizzle. Keep stirring so it doesn’t burn and the pepper cooks evenly.
It’s the long holidays and it’s the holiday most parents dread. The kids are in your face every minute, eating, talking and playing non stop!
Thankfully most schools have deviced a way to take them out of your hands for a few hours, Summer School they call it. But then they come back. As a parent you have to keep thinking of creative ways to keep them engaged and channel their energies positively.
So i have included in our fun list some cooking and baking in the schedule for them (my kid, my wards and a nephew).
So far we have made Sponge Cake , Plantain Loaf , Rainbow Meringue Cookies. We would be baking some pastry soon.
For the Sponge Cake we used a recipe by Terry Adido of Grated Nutmeg
- 120 Grams Cake Flour (1 Cup)
- 6 Large Eggs (Separated)
- 125 Grams Granulated White Sugar (1/2 Cup + 2 Tablespoons OR 10 Tablespoons)
- 50 Grams Granulated White Sugar (1/4 Cup OR 4 Tablespoons)
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 85 Grams Unsalted Butter (6 Tablespoons) (Melted)
- 2 Tablespoons Oil
- 2 Tablespoons Water
- 2 Teaspoons Pure Vanilla Extract
- 1/2 Teaspoon Cream of Tartar (Optional)
Procedure can be found HERE
We used a recipe we found on Allrecipes.com and altered it a bit.
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 2 over ripe plantains , mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 Cup Lemon Juice
- 1/2 Cup unsweetened yogurt
- Prep 10 m Cook 1 h Ready In 1 h 10 m Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Stir in the eggs one at a time, beating well with each addition, add the lemon juice followed by the yogurt. Stir in the mashed bananas.
- In a large bowl, sift together flour, baking powder, baking soda, salt.
- Blend the banana mixture into the flour mixture; stirring just to combine.
- Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
The rainbow meringue never quite made it to pictures, thanks to sticky little fingers.
And they made their own Chapman too
- 1 Fanta/Mirinda
- 1 Sprite/7up
- 1 Schwepps/Teem or Limca
- 120ml of Tasty Time
- 80ml of Grenadine
- 5ml of Angostura Bitters
- 1 slice of a medium sized Lemon Cucumber for garnish
Mix all drinks in a tall glass pitcher adding the angostura bitters last, place a slice of lemon and allow it sit for at least 30mins. Serve with ice.