Black Soup  

Bubbling hot Black Soup in an earthen pot

Black Soup is a rich herby soup with a delicate balance of aromatic flavours if well cooked. 

Recipe 

  • 1 1/2 cup blended Bitterleaf (before blending it must have been washed till it is no longer bitter, it would have a little bitter sweet taste 
  • Efinrin leaves 
  • Utazi Leaves 

*combine in this propositions 1 part Efinrin to 1/2 part Utazi Leaves and blend together. You would need 1 Cup of a mixture of this blend to cook with 

  • 2 cups Palmnut Cream (Banga)
  • 1/2 cup blended pepper /onion/crayfish mix (you can use more if you like)
  • Smoked and dried fish variety (obokun,stockfisk, bongafish)
  • Boiled meats (beef or goat meat, cowfoot, shaki, ponmo…)
  • Rich stock 
  • Salt to taste
  • Bouillon cubes. 

Basic Ingredients: (Back-Front, Left-Right) Smoked Eja Obokun (blue catfish), blended washed bitterleaf, blended Utazi and Efirin leaves, blended fresh pepper and dried crayfish, boiled meats of choice, palm nut cream.

Procedure

  • In a pot heat up your stock and add your cooked meats, bring it to a boil and add your palm nut cream and pepper mix.
  • Cook for about 10 – 15 mins.
  • Add the smoked fish and cook. If you pre-soaked the smoked fish you may not cook longer than 3- 5mins, if it is not pre soaked cooked the fish in the soup for about 10mins.
  • Add your blended vegetables to the broth on medium heat and cook. 
  • Taste and add your desired amount of salt and seasoning 
  • Cook with lid off and let the water reduce, be careful also not to over cook the vegetables. Personally I try not to cook vegetables longer than 5-7 minutes. 

Procedure in pictures

Serve with your side of choice. Enjoy

I find the earthen ware gives it a very local appeal.

Plantain Veggie Sauce

This was inspired by a post I saw last night on “So You Think You Can Cook”. The poster didn’t have enough time to share her recipe but I created this from visual inspiration .

Trust me when I say this is so delicious. You can eat it alone or pair with Rice 

Recipe 

  • 3 Large Ripe Plantain
  • 2 cups of meat stock 
  • 300g  sliced Vegetables (I used Ugu+Efirin+Efo tete/green)
  • 3 cups of blended pepper mix (tomatoes/scotch bonnet/ habanero (rodo)/tatashe(capsicum)/ onion)
  • 1/4 cup Vegetable oil (for the sauce, you’d need more for trying the plantain. 
  • 3 cups chopped lighty fried meats (I used goat meat)
  • Shredded Fish (Smoked cod fish, dried sardines (bonga fish), about 1cup or more)
  • Bouillon cubes (2 or more depending on your tatse
  • Salt to taste 

Procedure 

  • Chop up your plantains and deep fry till it’s almost turning brown and set aside.
  • You should have pre-fried your meats.
  • Pour 1/4 cup of oil in a pot, allow it to heat up, once hot pour the pepper mix , fry slightly and pour in the stock. If you are using bonga fish, rinse well and add to the pepper from the start. Cook for 5 mins and add the fried meats. On medium heat, cook the stew till the water has completely reduced add your bouillon cubes and salt. Cook with lid on.
  • Once the water has completely reduced, add smoked fish, and vegetable. Cook for about 5 minutes with the lid off.
  • Stir in the fried plantains and let it simmer for about 2 mins and turn the heat off.  

Moinmoin 

Happy International Women’s Day. 

 I have a five year old son and I am raising him by God’s grace to be the best version of the man God has destined him to be. He loves to cook with me in the kitchen and I encourage him. We made this meal together and even made a video tutorial on How to wrap moinmoin in leaves.

I found a very inspiring post on Facebook that underscores the reason why I’m raising my son this way.

Read Excerpt below

“I’m Worried About Our Sons” By Funke Egbemode.


Today, I am worried about our sons, today’s young men. I am truly worried and every mother should pause, take a closer look at her sons and daughters and answer this question: are you empowering your son for the journey ahead of him? Answer truthfully, after all you are alone and you don’t have to let anybody hear you…


I think Nigerian mothers have not done well raising future husbands and fathers. Let’s admit it, we have not scored above average, that is if we achieved average at all…

Take a closer look at your beautiful daughter and your handsome six-footer son. Who is better prepared for the task ahead? I know some of us had realised this and have done better than others but most Nigerian mothers need to buckle up. Our sons are not what they should be and we cannot have the society, the country we desire when we put unprepared men and overgrown boys in positions of authority….

It does not matter if women produce the next president and Central Bank Governor and 20 state governors, the achievement of Nigerian women and indeed women world over will continue to be marred if all we do is churn out half-baked and ill-equipped fathers and husbands. We cannot have a great society with just great women and less than good fathers and husbands…

 We’ve got to pay more attention to the quality of sons we are raising. Are we teaching them the right values? Have you sat your boys down and told them only impotent men beat their wives? Have you told your sons a man is not man if he cannot provide for his wife and children, that the ‘dangling modifier’ in between his legs is not really what proves his manhood in his home? …

Since this year’s theme for International Women’s Day is ‘Inspiring Change’, let us change the way we have brought up our boys. Let us teach them the skills that will protect their manhood beyond using the right condoms. (First published in 2015)


Culled from Facebook

Recipe

(Serves 8 – 10 persons)

  • 3 Cups peeled   Beans (Honey Beans/ Oloyin)
  • 1 cup Vegetable oil
  • 1/2 Cup Crayfish
  • 1 or 1 1/2 cup Stock  (Fish/Beef/Chicken stock)
  • 4 Hard Boiled Eggs (chopped)
  • 500g Mackerel; boiled and Flaked
  • 1 onion
  • 8 (or more) Jalapeño  (Bawa) Pepper or Tatashe
  • 2 Bouillon Cubes  (Any season cubes of your choice e.g knorr) *or to taste
  • Salt (to taste)
Some of the ingredients used
Peeled Beans

Procedure

  • Blend Beans with pepper and onions to a smooth paste
  • Blended paste

(Ensure not make the paste too runny by adding too much water while blending about 500ml – 750 ml of water should be sufficient for blending this quantity of beans)

 

 

*Tip* don’t ever add tomatoes to your beans paste, the acidity in the tomatoes will not allow you paste to set when it is cooked

 

  • In mixing bowl, stir the paste well for at least one minute, then add your oil and stir thoroughly until the oil is properly incorporated. Then add your salt, crushed bouillon cubes and mix thoroughly till well incorporated.
  • Then add in the flaked fish and chopped eggs and mix.
  • Scoop into your leaves. * I have a preference for wrapping moinmoin in leaves as it is not only tastier in leaves, it is healthier. Cooking your food in polythene bags allows harmful chemicals to seep into your food*.                                                             I have a made a video tutorial on HOW TO WRAP MOINMOIN IN LEAVES  click the hyperlink to watch.

https://facebook.com/story.php?story_fbid=1235014743280473&id=613368625445091

 

  • *You can cook your moinmoin in ramekins
  • Add about a cup or two of water  to a pot, (preferably a steaming pot) if you don’t have a steaming pot, you can place the stalks you cut off from your leaves at the base of the pot as a barrier between the water and the wrapped moinmoin . Place the wrapped moinmoin on the barrier, cover the pot, you can cover it with more leaves to trap steam , cook on medium heat for at least 20 – 25 mins.
  • Your moinmoin is cooked when the paste sets  and it’s cooked all the way though.
Cooked Moinmoin.
Moinmoin is also called Olele in Yoruba