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. 😂🤣😂🤣😁

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

Nkwobi

Nkwobi is a happy hour meal.

Busy as Lagos is, it has an interesting night life. After the stress of the hustle and bustle of the day, people seem to find a way to unwind after. Hence you’d find a lot of out door cool/happy hour spots and night bars scattered across the metropolis of Lagos. The city is a sort of melting pot for people of different ethnicities and culture across Nigeria, thus you’d find the influence of different cultures in the cuisine.
Popular amongst them is Isi Ewu, Nkwobi, Point and Kill Pepper, Asun, Suya which feature prominently on the menus of most outdoor (indoor too) night bars and cool spots.

There seems to be a sort of marriage with alcohol and spicy food, which might be responsible for there popularity. Personally I’ve found spicy food to be my alcohol antidote, once i start to feel light headed i hit it with something extra spicy.

Recipe

Ingredients

• Cow foot (cut into sizeable pieces, I used 12)

• 50 grams Stock Fish

• 20cl (200ml) Palm Oil or Palm nut Cream.

• *1 tablespoon powdered edible potash (Akanwu/Kaun/Keun) – you won’t need this if you are using palm nut cream-

•1 teaspoon ground Ehu seeds (Calabash Nutmeg)

• 2 tablespoons ground crayfish

• Yellow Scotch Bonnet / Habanero peppers (to your taste)

• 1 medium onion

• 2 big stock cubes

• Salt (to taste)

• Ugba

To garnish

• 1 medium onion

• 10 Utazi leaves

Procedure

– Wash and season your cow foot along with stock fish, and cook.

– Add the bouillon cubes (crushed) and the chunks of onion.

– Add a small quantity of water and start cooking at medium heat till well cooked. Add just enough water to prevent burning as you cook. There should not be any stock (water) in the pot when the meat is done. If the meat is tough, I’d recommend you cook with a pressure pot or just cook for longer. I prefer to use a pressure cooker to cook the cow foot as it can be tough.

– While the meat is cooking, pour the palm oil or crean into a clean dry pot.

* If you are using palm nut cream, skip the next 3 steps.

– Mix Potash with some water to dissolve and seive. Pour in the potash mixture (sieved) into the oil.

– Stir with a wooden spatula as you pour the potash. You’ll notice the palm oil begin to curdle and turn yellow.

– Keep stiring till all the oil has turned yellow.

– If you are using Palm nut cream ensure there is no water contained in the cream. To achieve this you can either use the canned ones or, after extracting your cream from the palm nuts, set it aside for the cream to collect at the top or put in the fridge for at least 30 minutes for the cream to set.

– Heat up the cream for about 5 minutes and proceed to the next step.

– Add the ground crayfish, pepper and ehu seeds. Stir very well till they are all incorporated.

– Add the well done meat and Ugba to the palm oil paste and stir very well with the wooden spatula.

– Leave it on heat till the Soup is piping hot, stirring all the time to make sure it does not burn.

– To prepare the garnish, cut the onions into rings and cut the utazi into long thin slices.

I served it traditional style in a wooden mortar
Add the thin slices of utazi and onion rings on top for the full effects.

Normally Nkwobi is served alone accompanied with alcohol or soft drinks but for some reason I also enjoy pairing it with white rice.

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Ofe Assorted! (An Exotic Soup)

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.

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)

Procedure

  • 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.

  • Enjoy!!!!

Corn on Cob with mashed Ube


This is just a simple twist to the Corn and Ube you love. CORN on COB in a Skewer rubbed with mashed Ube

It’s Corn season and with corn comes Ube. Ube is an oval shaped, purple berry with a large seed in the centre. It’s in season at about the same time as corn. As a street food, corn is either boiled or roasted and usually paired with Coconut or Ube. 

Top-Bottom; Corn , Ube.   Picture credit: Google.

Recipe

  • Corn
  • Ube
  • *Salted Butter (or Herb and Garlic butter)
  • *Pepper flakes 

*optional items are marked with asterisk 
Procedure 

  • Dehusk the corn of it comes in a husk and cook the corn till done. Cook it in a pot with lid on
  • Ube is very easy to cook, just steam till the pod is soft and it would peel off easily. You can cook it by placing the Ube on the lid of the pot while the corn cooks.  
  • Mash the Ube with salted butter ( Salted Butter is optional, I used garlic butter). Add some pepper flakes if you want some kick of heat. 
  • Spread it on your cooked corn. 

This is so comfort food!