Groundnut Soup (Omisagwe)

Since I learnt to make Groundnut soup, I can make it in my sleep.

When i have a flu, i make it extra spicy

Recipe

  • 1 1/2 Cups raw (unpeeled, dehusked) groundnut
  • 2 tsp Uziza Seeds
  • 2 Dried Cameroon Peppers
  • *Goat meat (personal preference)
  • Stock fish
  • Smoked Fish
  • 1/8 cup of smoked prawns
  • 2 tbsp powdered smoked prawns
  • 2 tbsp powdered stock fish flakes
  • 2 smoked catfish (shredded)
  • Salt
  • Seasoning cubes
  • 1/4 cup periwinkle
  • 1 cooking spoon palm oil (or less)
  • 2 cooking spoons blended fresh scotch bonnet ( Ata rodo )
  • Efirin ( African sweet Basil / Scent leaf )

Procedure

  • Boil meat with some water, salt and season, add powdered smoked prawns and powdered stock fish flakes.

  • While the meat is cooking, in a dry pan or wok slighty toast the groundnut, Uziza and Cameroon pepper till you can smell the aroma coming out. Turn off the heat and allow to cool.

  • While the groundnuts cool, slice the efirin leaves.
Handpicked Efinrin from my backyard garden
  • In the dry mill of your blender, blend the groundnut, Uziza and Cameroon pepper to a very smooth powder. The texture of the blended groundnuts should not be grainy. (Blend the groundnut with skin on)

  • Check the meat to see if it is soft then add the stock fish pieces and the whole smoked prawns.
  • Then add the pepper and palm oil. Allow to cook till the palm oil blends in.

  • Then add the periwinkle, shredded smoked fish.
  • Taste if you need to re-season, I doubt though.
  • Next add the blended groundnut and stir it in, the soup starts to thicken add water if becomes too thick. Turn down the heat.

  • Leave for about 5 minutes and add the efirin leaves. Turn off the heat and leave the lid on so as not to overcook the efirin.

Pair with your favorite accompaniment.

Serve with your favorite accompaniment. I found that asides morsels (swallow) it pairs well with rice, fried Plantain, yam as well. You should try it.

P.S
If you ever take a trip down to “Flusville” ensure you take a detour to Hot n Spicy Land! It helps you feel a lot better. 😂🤣😂🤣😁

Edikang Ikong

So i woke up to tend my vegetable garden, which i had left unattended for a about two weeks or a lil more. I wear many hat’s like many people and the month of April right to the first two weeks of May was very busy. First i got NAFDAC approval for my products FDVie Juice yaaay! Then we were vendors at the GTB Food and Drink fair , then renovation of the production facility , plus daily life!

So my garden was overgrown with Waterleaf! I remember my first attempt at planting waterleaf with seeds, i waited many months it didn’t yield until my staff told me to propagate using stems instead. Now the plant is in every pot in the garden, just dispersing its seeds. That means I’d be having a lot of waterleaf soups.

Freshly harvested waterleaf from my container garden

So after pulling out a lot of waterleaf yesterday, i made Edikang ikong

Recipe

Ingredients

  • 800g washed and choppedWaterleaf
  • 500g washed and chopped Ugu leaves
  • Assorted Meats
  • 1 cooking spoon blended pepper mix (Scotch bonnet -ata rodo/Bawa)
  • 3/4 cup palm oil
  • Stockfish
  • Smoked Fish
  • 1 tbsp blended crayfish
  • Bouillon cubes
  • Salt to taste

Procedure

  • In a pot, season your meats with salt and bouillon cubes (to your taste) *Don’t* season with onion. Add water and cook till the meat is soft and tender. I usually cook my meats with smoked fish heads for rich flavour

  • When your meat is cooked and the water is properly reduced, add your blended pepper mix and palm oil.

  • Taste to see if it requires additional seasoning, if it does add some more. Add, stock fish, smoked fish, crayfish and cook till the water is reduced completely.
  • When the water is completely reduced and you can see the palmoil glistening on the meats, add chopped water leaves.

  • (Let your washed water leaf and Ugu leaves strain in a seive to allow all the excess water get away, your chopped leaves should be near dry)

  • Stir in properly , the water leaf will wilt into the pot, let it simmer for about 3 minutes
  • Next stir in your Ugu leaves, stir it in well till it incorporates well with the waterleaf.
  • Cook with lid off , on medium heat for an additional 8 – 10 minutes.
  • Serve hot with your preferred accompaniment.

Please don’t tell my Yoruba ancestors that i almost denounced Efo Riro in favour of this tasty pot of goodness that is native to the Efik people.

Oatmeal swallow

Homemade Fries: How to make great fries from scratch.

You can shave a few pennies off your shopping budget if you make your own fries at home for your self.

Say goodbye to store bought brands and stock up on your DIY (do it yourself) brand.

Blanching your potatoes before frying would give you really great golden potatoes. Blanching them and freezing for later use is just as great.


Ingredients

  • Medium sized Irish Potatoes
  • Vegetable oil
  • *Salt Optional

Procedure

  • You need potatoes of course

  • Wash and peel the potatoes using a knife or a potato peeler, and keep them in bowl of room temperature water, to prevent oxidation.

  • Using a knife or a potato slicer (a potato slicer is preferable because it keeps the slices consistent), cut the potato into strips.
Potato slicer

Cut potato strips.
  • Cover the potato strips in water, and if you’d like salt them and leave soaked for 30mins
Potato covered in salt water
  • Strain the water from the potato using a seive
  • Heat up some oil in a pan. Enough oil to for deep frying. Heat it up till its really hot.

Hot oil Tip

Since we mostly don’t use thermometers in cooking here, i learnt to know when oil is hot enough for frying from Sister Som, my friend’s sister. She taught me to put a drop of water in oil while bringing up the heat. As the oil heats up , it would start to make popping sounds to get rid of the water. When the sounds stops, you know your oil is hot enough.

  • Fry the potato till it’s just cooked, without allowing the skin to crisp.
  • Take it out of the oil and spread it out on tray lined with absorbent paper towel. See picture below.
Blanched fries
  • Set the tray into a freezer and freeze over night.
Frozen blanched potato fries
    • Take it out of the freezer and bag in an airtight freezer bag. If you however don’t have freezer bags, you can use airtight polythene/nylon bags.

    • Store it in a freezer till the next time you want to make some fries.

    When you are ready to make your fries, take the frozen chips out of the freezer, heat your oil till very hot, and deep fry till crisp and golden.


    Like this

    Mango Liqueur

    A simple homemade alcoholic recipe for Mango lovers


    Recipe

    Ingredients

    • 3 medium sized Mangoes
    • 750ml Dry Gin or Vodka

    Procedure

    • Wash and clean your mangoes.
    • Chop it up into sizes that fit into a bottle.

    I usually chop with skins for more flavour.

    • Use a clean sterile glass bottle.
    • Put the chopped mangoes in the bottle and pour your Gin or vodka into the bottle. Shake and cover.
    • Store the bottle in dark place for not less than 3 days to let the mango infuse. I usually let my fruit liqueur sit for 2weeks at least, for intensity of flavour.

    • Shake the bottle up regularly when it’s being stored

    Serve with ice! Enjoy

    Okra Utazi Surf and Turf Peppersoup

    I will file this under comfort food. Slightly spicy, light delicious, something you snuggle up in bed on a cold day to eat.

    Utazi is a beautiful aromatic herb and i love the fragrance and the bitterness of it.

    I wanted to make a okra peppersoup and i thought it would taste great to pair the heat of the pepper with utazi.


    Recipe

    Ingredients

    • 250g Cod Fish (You can use any fish of your choice)
    • 2 Large carbs
    • 2 snails
    • 1/2 cup small shrimps
    • 2 tsp of peppersoup spice
    • 1/2 tbsp cayenne pepper
    • 5 Medium sized Okra
    • 2 green scotch bonnet
    • 2 yellow scotch bonnet
    • 5 Utazi leaves
    • 1 (4cups) litre water
    • 2 chicken bouillon cubes
    • Salt to taste
    • 1 tsp Achi powder (optional)

    Instructions

    • Clean and cut your fish into sizes you like. Clean up the rest of your seafood and the snails.
    • Clean your okra, peppers and utazi
    • Cut the okra and the peppers into slices

    • Cut your Utazi into thin slices.

    • Put your fish and snail in a pot, add the pepper soup spice, cayenne pepper, salt, bouillon cubes, with two cups of water. Add half of your pepper slices
    • Cook with lid on, on medium heat till the fish is cooked. Give the snail at least 5 mins headstart before you add the fish.
    • When the fish and snail is cooked add the rest water, bring to a simmer. If you are using achi, add it now.
    • Add your crabs, and the okra. Cook for 3 mins then add the shrimps, utazi and rest peppers. Cook for an additional 3 mins and take it off the heat.

    Now serve and tuck in!!!!

    Look how gorgeous

    Ekpang Nkukwo

    Lord knows how much i enjoy eating Ekpang Nkukwo. You see there is something about food that is made with a lot of love and attention to detail.

    As a foodie, the first time i learnt of Ekpang Nkukwo i was intent on trying it out. Growing up i couldn’t stand any meal made with water yam. I never even tried cocoyam.

    Ekpang Nkukwo is a beautiful marriage of water yam and cocoyam. It’s a pottage meal native to the Efik and Ibibio people of Nigeria and some parts of Cameroon.

    Its similar to Ifokore/Ikokore of the Ijebu people which is made with only wateryam and without vegetables.

    Recipe

    Ingredients

    • 3 slices of Wateryam (after this is grated it should come to 1 cup of paste)
    • 3 medium sized Cocoyam (after this is grated, it should come to 2 cups of paste)
    • 6 Cocoyam leaves (Ugu leaves can be used instead)
    • 4 Efinrin leaves shredded. (Utazi leaves can be used instead)
    • 1 cup properly washed unshelled periwinkles
    • Assorted Meats (beef, tripe, ponmo) – (about 200g)
    • Assorted Seafood (Smoked fish, stock fish, fresh prawns, crabs)
    • 1 cooking spoon of palm oil
    • 1 table spoon of ground cayenne pepper
    • 2 cups of rich beef stock
    • 2 cups water
    • 2 bouillon cubes
    • Salt to taste
    • 1 tbsp ground crayfish

    So I’m growing cocoyam in my garden just because of Ekpang Nkukwo. I have never been able to buy cocoyam leaves in the market, so i always have to end up bush diving. I stubbornly insist on cooking Ekpang with only cocoyam leaves.


    Procedure

    • Wash the cocoyam leaves and cut them into segments.
    • Using the grater, choose the smallest perforation to grate the yams to a paste. To avoid nicking off your fingers while grating, you can use the grating disc of your food processor. The one with the smallest holes.
    • Mix the cocoyam and water yam paste together, add about 1/2 a cup of water to the mix to help loosen it up.
    • Using spoon, scoop the paste into the cut up leaves, and wrap
    • Line the bottom of the pot with some palm oil and periwinkle. I usually add my stock fish to the bottom of the pot too.
    • Place the rolled paste on top of the cocoyam on top of the periwinkle base you created.

    • Turn on the heat. You don’t want to cook Ekpang Nkukwo on high heat. So set the heat to between medium and low.
    • Add your crayfish , your cayenne pepper, beef stock, water, palm oil, salt and seasoning. You can also add the pre-cooked assorted meats, and smoked fish.
    • I usually check on my pot at 10 minutes intervals and shake the pot using it’s handles to lift it, so as prevent it from burning. I don’t use a ladle so as not upset the rolls.
    • I also leave adding my fresh seafood to the last 5 mins of cooking so as not over cook them.
    • Taste while cooking to know if you need to adjust the taste.
    • Add the shredded efinrin leaves or utazi leaves. Add fresh seafood, shake the pot.
    • Take it off the heat 5 mins after adding the fresh seafood. Let it rest. Stir and serve.

    Tea Time; Let’s Have Homemade Herbal Tea

    Did you know you can make your own tea using a blend of your favorite herbs and spices?

    I do that all the time and i want to share one of my mixes with you.

    The beauty of this is that, this is made with locally grown spices readily available in the market, especially from the Hausa spice vendors.

    Tea is a beverage so popular it’s one of the most consumed in the world. It’s an aromatic beverage commonly prepared by pouring hot or boiling water over cured tea leaves. Mostly had for breakfast, however in some cultures, tea is had at any time of the day.

    In Nigeria tea is most popular as tea bags, and because of our British colonial past, we have our tea with a handsome helping of milk and sugar.

    I really like using Zobo leaves to make tea, not only because it makes such a beautiful colour of tea, it’s also very aromatic and zingy.


    Health benefits of this herbal tea.

    Herbal teas are good detoxifiers. So is this tea. All the ingredients play a key role in metabolism, detoxification of xenobiotic and flushing toxins out of the body

    It Aids in digestion, Treats nausea & headache, Prevents respiratory disorders, Aids in breast feeding, Helps in weight loss, Helps allergies , Improves skin health, Improves kidney health.

    Increases Immunity;
    The presence of vitamin C in sorrel is pretty impressive.
    Vitamin C also referred to as ascorbic acid, increases the production of white blood cells and stimulates the immune system, which is the first line of protection against pathogens and other free radicals present in the body, hence helping to prevent cancer.


    Ingredients

    • Dried Zobo leaves (Hibiscus Sabdariffa, Roselle, Red Sorrel, or Jamaican Sorrell.
    • Fennel Seeds
    • Dried Mint leaves
    • Cinnamon

    Procedure

    Blitz them all together in the dry mill of your blender, a food processor or coffee grinder. I don’t have a measurement for this. Just eye ball it and go with your gut.

    To make a brew

    • Add 1/2 teaspoon of the tea a cup of boiling water. Allow it to infuse. You can use a tea infuser or strain using a seive.

    Sweeten with honey or any non-nutritive/zero calorie sweetener e.g Stevia or Truvia.

    You can enjoy hot or cold. Do not add milk to this tea because the acidity in the zobo it will cuddle the milk.

    Mango Lassi

    #UnrepentantMangoAddict

    The season came early this year and I’ve been enjoying every bit of it. A facebook friend even sent me the most precious delicious tasting mangoes all the way from Benue State. Oh i had a ball!

    On the way back the Lagos from Ilorin, were my family and i spent our easter holiday, we stopped on the Ogbomoso highway to buy freshly harvested premium Ogbomoso mangoes.

    I’m even brewing some Mango liqueur, which will be read in a few weeks and I’d be blogging about it.

    Lassi (pronounced [ləsiː]) is a popular traditional yogurt-based drink from the Indian Subcontinent.[1] Lassi is a blend of yogurt, water, spices and sometimes fruit. (Culled from wiki)

    Recipe

    • 2 medium Mangoes (Peel and dice)
    • 1 cup unsweetened Yogurt
    • *1/2 cup Coconut Milk
    • 1 teaspoonCardamom seeds

    Instructions

    • Combine all the ingredients in a blender and blend to a smooth puree.
    • Serve in highball glass and garnish accordingly

    Ofe Oha

    Oha soup is native to the South Eastern Nigeria. Oha (also spelt and pronounced as Ora) is a delicate vegetable and has a very unique flavour.

    The first time I tasted Oha (Ora) soup was in 2009 in the restaurant of the High Court of the FCT. I had gone to court early that day and by lunch time I was famished, especially after sitting through all the proceedings, I was in the mood for something more exciting. Food is exciting, that is why I don’t miss practice.

    So back to my story, they had Oha on the menu, I had no idea what it was but I was willing to try. I was hooked!
    I remember when I had my son in 2011, I came down with a bad flu, adjusting to my new life as a mum was stressful. My husband’s aunt made me a bowl of spicy Oha Soup. That was the only food I could ingest, it worked like a charm and my appetite came back. I love Oha Soup.

    Recipe
    Credit; Allnigerianrecipes.com

    Ingredients

    • Oha leaves a handful

    • Cocoyam – 8 small corms or Alternatively 1 1/2 tablespoon of ground Achi

    • Red Palm Oil – 2 cooking spoons

    • Assorted Beef meats

    • Assorted dry Fish

    • Fresh peppers (scotch bonnet / habenero /ata rodo) – i like the flavour of fresh Cameroon/Nsukka pepper so i use it. It’s yellow scotch bonnet-.

    • Salt to taste

    • Crayfish (powdered)

    • Bouillon Cubes

    • 1 teaspoon Ogiri Igbo (for the traditional taste but optional)

    image

    Procedure

    • Grind pepper and set aside.

    image

    • Wash and boil the cocoyam corms till soft.
    • Remove the peels and in a blender , blend to a smooth paste you can also use a mortar and pestle , that is the more traditional approach.

    image

    Blended cocoyam.

    • Wash oha leaves. Using your fingers, cut the Ora (Oha) leaves into tiny pieces. It is said that this technique is to prevent the vegetable from becoming darker in colour which happens when you cut the ora leaves with a knife. I’ve tried cutting oha with a knife and it didn’t turn dark, but then i cut and used immediately. I’d say whatever rocks your boat. Set it aside.
    • Season and boil the meats, when then are tender add stock fish and dry fish.
    • Add the pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Add the cocoyam paste in small lumps and then the palm oil. If using achi, just stir it in, starting with 1 tbsp first. Achi is a thicken and it sometimes has a slightly slippery consistency.

    image

    Ogiri

    image

    image

    image

    image

    • 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. * Remove smoked catfish Ifyou are using any at this point to prevent disintegration
    • Add the oha (ora) leaves and leave to cook for about 3 – 5 minutes with the lid off.

    image

    Serve with your favourite starchy side dish.

    Imoyo Alatasuesue (Spicy Imoyo Stew)

    Imoyo is a light watery fish stew. I’m hoping it did the stew enough justice while taking the pictures and editing it, i know i had to work on optics. So I’m wondering if it looks light and fluid enough in the pictures.

    Well Imoyo is light and more runny than your regular rice stew, or beef stew.

    I like my Imoyo stew to be a little spicy because i find that pepper helps to improve the flavour of fresh fish. I also like to cook my Imoyo with a combination of vegetable oil and palm oil, just because i like that.

    Recipe

    • 1 litre blended pepper mix [Tomatoes/Tatashe (Red capsicum)/Ata rodo (red Scotch Bonnet)/Onion] {I use a ratio of 8:2:4 for the pepper mix and you can tweak the pepper quantity depending on how spicy you like it}
    • 1 small Onion
    • 1 cup Vegetable oil
    • 1/4 cup Palm oil
    • 2kg Fresh Obokun (Blue Catfish) – you can use your own fish of choice.
    • Salt
    • Bouillon cubes
    • Stock (optional)

    Procedure

    • Clean and salt your raw fish and set it aside while prepping for your stew. Doing this will allow the fish to be seasoned through before adding to your stew. Just salt is okay, no over the top marinate so as not to lose the flavour of the fish and even the flavour of the stew
    • Chop the small onion and set aside.
    • Set a clean dry pot on medium heat and heat up palm oil. As it heats up add the onions and allow it to fry till it sizzles, (you may take it out if you leave it till it crisps) . Add the vegetable oil and let it get hot.
    • Pour in the blended pepper mix. Season with salt and bouillon cubes (i will use 2 cubes)
    • Bring the stew to a boil, the oil and the stew will mix. If you have stock, add it now.
    • Cook on medium heat for about 20 mins with the lid of the pot on. If you cook with lid off, you’d lose steam and water will vaporize from the stew. Remember its a runny stew.
    • Now add your fresh fish, turn the heat down and let it cook for 10 mins with the lid on. Please taste your stew before you add the fish because, when you add raw fish (especially if it isn’t frozen) it can easily disintegrate in the pot.
    • Don’t stir, just shake the pot using it’s handles.
    • *It’s okay to add a little water if you find that your soup is starting to thicken.

    Once cooked, turn the heat off. Imoyo gives definition to “Omi Obe “. It pairs well with Ewedu soup, okra soup, and can be eaten as a broth too.