Seafood Ogbono

SEAFOOD OGBONO

I’m in love with seafood and that is no secret. Making this was inspired by making Seafood Okra.

Recipe
1. Ogbono Seeds (a 170g milk tin size)
2. Uziza leaves (a handful of thinly sliced leaves)
3. Assorted Fresh Seafood (shrimps/crabs/prawns/fish)
4. Smoked catfish and stockfish
5. 1/8 cup dried crayfish
6. 1/2 tsp Uziza seeds
7. 5 dried Cameron Pepper
8. Cayenne pepper ( ground dried chilli pepper )
9. 1 tbsp palm oil
10. 1 tbsp ogiri
11. Salt
12. Seasoning cubes

Procedure

I used a slightly different method to cook this. I cooked the Ogbono separately before adding it to a lot of cooked seafood

To cook the Ogbono

  • Grind Ogbono Seeds with crayfish.
  • Blend Cameroon pepper and Uziza seeds together.
  • Rinse Uziza and Ugu leaves .
  • Put a clean dry pot on heat and add palm oil, next add the ground Ogbono and stir till all lumps are dissolved now add your meat stock, if you don’t have meat stock add water. The soup starts to thicken and get stretchy.
  • Now add ground Uziza seeds and Cameroon pepper, and a little cayenne pepper for extra heat -if you can take it-
  • Now add your dissolved -dissolve with water- ogiri, and allow to cook for about 5 minutes now add the Uziza leaves and turn off heat after 3 mins.

Preparing the seafood

  • In another larger pot, cook the seafood starting with the fish, cooked with water, onions, seasoning cubes, salt, shredded stockfish, bonga fish.
  • When the fish is almost done, add the Carbs and cook for 3 mins, then add the Prawns.

At this point pour cooked Ogbono into the pot of Seafood and shake it together to mix.

I stirred very carefully with a wooden ladle , cooked for 5 mins and lastly I added the periwinkle. Cooked for 1 1/2 mins and turned off the heat.

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Plantain Waffles

I’ve been pushing the  #Plantain #Chocolate competition for the #ounjegiveaway. So I’ve been sharing easy ways to  incorporate plantain and chocolate. Plantain waffle is an old recipe I shared last year. This is a different take on the earlier  RECIPE 

Plantain Waffle

Plantain Waffle topped with Frozen Yogurt, Honey and Milk Chocolate shavings

Recipe 

(Serves 5)

  • 4 large ripe plantains
  • 20g Butter
  •  2 cups Yogurt 
  • 1 cup flour 
  • 1/8 tsp Baking powder
  •  1/8 tsp Baking soda
  • 1/8 cup Sugar
  • 1 cup Milk
  • 1 tbsp *Vanilla extract 
  • *Cooking spray or oil to coat your waffle iron.

Procedure

▪     In a blender,  blend the plantain and all the other ingredients to a smooth  paste.

▪    Spray the waffle iron with some cooking spray or use a brush to apply oil on the iron to prevent the batter from sticking to the plates. (Use the waffle iron according to manufacturers instructions)

▪    Cook till waffle iron indicator says it’s done. 

Plantain Waffle topped with frozen yogurt, chocolate syrup and milk chocolate shavings
Plantain Waffle topped with Frozen Yogurt, Chocolate Syrup and Milk Chocolate shavings

Ofe Onugbu

In recent times I’ve done very little “cooking”, most meals have consisted of quick fixes, take outs or otherwise cooked by someone else. I had a rough start this year. Thankfully it’s been rough for the right reasons, Growth in my  business Fontaine De Vie. Shortage of man power,  break down of some machinery welcomed the growth, it was a gruelling time because we just had to meet up. I went from a production staff strength of 5  to 1 coupled with no domestic staff to help with the home front, I found myself borrowing more hours  from the next day  only to fall short. It’s amazing how my health didn’t fail in all of this. I made it through and  I’m grateful  for the lessons I learnt during the phase.  Challenges are made to strengthen  you, it won’t break you if you don’t let it. 
Ofe Onugbu recipe is the same as that of Oha, only difference is the leaves, Oha and Onugbu (Bitter Leaf). I’m a yoruba girl who loves to cook eastern and south eastern soups, a little more pepper than the traditional requirement and I’m good!

Ingredients

•     Onugbu leaves (Bitter Leaf) a handful

    Thickeners 

•    Cocoyam – 8 small corms

Or

•    Achi (2 Tablespoons *powdered)

Or

•    Ofor  ( 2 Tablespoons *powdered)

•    Red Palm Oil – 2 cooking spoons

•    Assorted Beef meats

•    Assorted dry  Fish

•    Fresh peppers (scotch bonnet / habenero /ata rodo)

•    Salt to taste

•    Crayfish (powdered)

•   Bouillon Cubes

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

Procedure

–    Grind pepper and set aside.

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Blended Pepper

Achi on the left, Ofor the right, ground mixture of both in front

*If using Cocoyam

–    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.

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Mashed Cocoyam using a blender

–   Personally I buy, bitter leaves that have been washed in the market. However when I get home I pour boiling hot water over the bitter leaves and leave it steep for about a minute and strain, a friend advised I use salt to just wash it a little more instead of using hot water,  to get rid of more of the bitterness. Now you may prefer to buy your own Bitter Leaf fresh , and wash from the scratch, I think it is tedious, but hey whatever rocks your boat. Set it aside.

–   Season and  boil the meats, when then are tender add stock fish and dry fish.

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–    Add the pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Now add either Achi/Ofor powder mix or the cocoyam paste in small lumps then the palm oil

See Pictures below.

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Ogiri

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–    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 if you are using any at this point to prevent disintegration

–    Add the washed Onugbu (bitter) leaves and leave to cook for about 5 minutes.

* Ever since the Igbo woman who sells  me spices adviced I use a combination of Achi and Ofor instead of Cocoyam, I have come to fall in love with it. The smoothness, the consistency, the taste, is so different from what I get with cocoyam.  I love it.

Serve with your favourite starchy side dish. E.g Eba, Amala, Pounded Yam,  even Rice.

Peanut Butter Soup; A cheat code for traditional (Omisagwe)groundnut soup

For our readers in the diaspora who sometimes wonder how to  cheat with some of the Nigerian recipes, this is for you. Traditionally groundnut soup is made with raw groundnut, ground to a fine powder. Anyway I found myself with a very dear friend who’s blender didn’t have a dry mill and she didn’t have a coffee blender either, and I had promised to make her groundnut soup. So we decided to experiment with peanut butter. We reached for a jar of Skippy  Peanut butter from her panty and went to work hoping it would come out great. I can tell you it did.

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Recipe

Ingredients

•     1 1/2 cups Peanut butter

•     3 dried Cameroon pepper

•     2 tbsp Ground pepper (Ata rodo /Scotch Bonnet /Habenero)

•     1 Tsp Uziza seeds

•     1/4 cup Palm oil

•     Cooked Assorted Meats and Fish

•     3 cups beef Stock

•     1/8 cup crushed dried Efirin leaves.

•     Salt and bouillon cubes  (Maggi or knorr … etc ) to taste.

Procedure

–      Blend the Cameroon pepper and uziza seeds together to powder, if you have a dry mill blender. If you have a regular blender, blend the uziza and Cameroon pepper with the other pepper and some water.

–     In a pot , add the meat stock and the peanut butter,  stir the peanut butter in the meat stock till it dissolves completely. Put your cooker on medium heat.

–     Add, palm oil, Uziza, and ground peppers now. Allow to cook for about 3 mins the  add the meats and fish . Taste for seasoning and add additional seasoning if necessary. Leave the pot covered and cook for about 10mins,  add about 2 cups water if the consistency is too thick. Cook on medium heat.

–      Because peanut butter is very oily you’d notice the oil start to float at the top, that is why you need very minimal palm oil.  Add the efirin leaves and stir it in, turn the heat down to low and turn it off about 3 minutes after.

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See how much oil the peanut butter gave off

Enjoy your peanut butter soup with any starchy accompaniment as you would your native soup.

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Afang Soup

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Anytime I see Afang Soup, it brings back fond memories of my first year in University. Brief story. I was allocated to Obafemi Awolowo Hall at the University of Ibadan, how I got there is a story for another. My roommates in F49 made my year really memorable. Unfortunately I have lost touch completely with all the ladies whom I know sadly by only their first names, I can’t recall the last names. Chinasa, Olatunde and the hardly ever around Motunrayo.

Anyway, Chinasa was engaged to  wonderful Calabar man called Victor. He loved to cook and his soups were the truth. Each time he came to school to visit his woman , he never came empty handed, he also came with a pot or two. My first ever encounter with Afang soup was from Victor. He brought his lady a pot of Afang one time she fell ill and the rest of us also descended on it like locust and devoured it. That was the day I fell in love with Afang!

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Ingredients

 •    1 kg Water leaf  (chopped)

•    200g  Okazi  (shredded)

•    Assorted Meats ( tripe, cow foot, ponmo, Beef, etc)

•    Assorted Dried and smoked Fish (Cod fish/Panla/Oporoko, Smoked Catfish)

•    *1 cup Periwinkle  (removed from shell) optional

•    2 tbsp Fresh Blended pepper  (preferably scotch bonnet i.e Ata Rodo, I used Cameroon Pepper)

•   1 tbsp Blended Crayfish

•    Bouillon Cubes

•    Salt

•    1/2  Cup Palm Oil

Procedure

–    Boil your meats with bouillon cubes and salt to taste. As the meat gets tender, add the smoked catfish, and  stock fish.

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–   While the meat cooks, pound or use a blender to blitz the shredded Okazi.

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–    Add the  roughly blended pepper

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–   Now add the crayfish and then palm oil image image

–    Allow to cook for about 5 mins and add chopped water leaves.

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–     Leave the pot uncovered  and allow to cook for 5 mins  then add the blitzed Okazi

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–    Stir in the Okazi. Once the Okazi goes in the water in the vegetable thickens a bit.

–    To avoid having watery soup, boil your meats with little or no water, because waterleaf already has high water content.

Enjoy with a starchy accompaniment. In this case 2 tone Eba.

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Bite sized Sausage Rolls (Nigerian Style)

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It’s elections day in Nigeria today and as such most people are indoors.  I am because I could not get my PVC (Permanent Voters Card), it got lost somehow in the custody of INEC. I know however that whoever it is Nigeria elects, the road ahead would not be smooth.
So while others defy the weather and vote, I’m keeping my family entertained with some snacks.

My little oga woke up this morning and asked my Help to please make him some sausage. She is particularly fond of him so she instantly swung to action while I supervised and read out the recipe to her. Blessing is a very smart girl and despite being unschooled, she assimilates fast. I’m proud to see her bloom under my tutelage.

So here is Sausage Rolls made by Blessing (my help and “P.A”)

Recipe
For Short Crust Pastry
350 g Flour (3 cups)sieved
170 g Margarine
1/4 tsp Salt
1/2 tsp Baking powder
1 Egg.
8 tbsp of water or less

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– In a bowl combine flour, margarine, baking powder, salt and rub using the tips of your fingers until it resembles bread crumbs

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– Add one egg and water and combine until the mixture binds and forms a soft dough. Handle the pastry gently and lightly.

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– Place pastry in fridge for about 15 – 20 mins to set.

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Sausage stuffing
150 g Satis (ground beef sausage)
1 Egg (extra egg for glazing)
Beat the egg for glazing and set aside

Procedure
Mix the Satis and Egg together

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Making Rolls
– Roll your pastry on a lightly dusted board (dust with flour or corn flour)

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– Using a piping bag, put the sausage meat vertically at the edge of the pastry as seen in the picture below

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– Roll over and brush beaten egg at the tip to seal.

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– Cut roll into pieces, depending on the length you want.

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– Place the rolls on a baking sheet , brush with beaten egg and bake for 20 – 30 minutes in a pre heated oven.

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– In between baking,  bring out the rolls and brush again with beaten egg and return into the oven until slightly golden brown in colour.

Serve either hot or cold, with your favourite drink.

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