Friday, November 27, 2020

FOOD : Emergency Soups

 






Need I tell you that for some reason, emergency soups are almost always more delicious than the major soups because it really doesn’t have a set recipe. For this same reason,



you really can’t recreate one and No emergency soup is the same. It could be similar but not the exact the same.



The most common emergency soup my mom made was a mix of Okro and Egusi. She sometimes made Egusi and Ogbono too.


  1. Did you have emergency soups in your home while growing up.
  2. Do you occasionally make them now?
  3. What ingredients do/ did your emergency soups consist of?


I would love to know. Please drop your comments below, let’s exchange ideas.

In the mean time. Enjoy this Emergency Soup Recipe I have for you today.



Ingredients

  • cups Beef Stock
  • 800 g Assorted Meats of Choice precooked
  • 50 - 60 g ground Egusi (Melon) seeds sub wth pumpkin seeds
  • 160-180 g chopped okra/okro measure after chopping
  • Tbsp coarsely ground crayfish
  • 1 medium onions chopped
  • 1 medium red bell pepper Chop half and blend half with egusi ( see instructions below)
  • 1/2 cup Palmoil
  • habanero pepper blended


Instructions

  • In a blender, blend dry ground egusi with 1/2 of red bell pepper, 1/2 of onion, habanero pepper and a little water to make a paste.
  • In a heated sauce pan, add the palm oil, sauce the other half of the onion for about 30 seconds, then add the egusi paste and stir till it begins to show signs of sticking to the bottom of the pot. Be careful not to let it burn.
  • Pour in the beef stock, Taste for seasoning ( remember the beef stock is seasoned) and adjust accordingly. Add the ground cray fish and bring to boil.
  • Allow to boil for about 5 minutes, then stir in the chopped okra/okro and chopped half of the red bell pepper 
  • Turn off heat and leave the pot half open. don't worry the residual heat would cook the okra.


FOOD : Breakfast of Fried Yam, Plantain And Eggs

 



This Breakfast is Everything!

In reality, one word that I can confidently use to describe most Nigerian breakfast is filling. You can call it one and done,



in other words, it can carry you throughout the day. And, not only that it can satisfy you for that long but also it provides essential nutrition to your body. Personally, I think a very Nigerian breakfast of fried yam, plantain, and eggs is the best way to kick-start your day, every day.



I grew up eating this very breakfast. It used to be one of the stables on my family table then. By and large, it remains one of the favorite foods to make whenever I desire to eat like a king, for real. Usually, then my mother will likely make this every Saturday morning or at least most Saturdays when no one is in a rush to go out.



How to Make Nigerian breakfast of fried yam, plantain, and eggs.

Though this meal comprises of three different foods (yam, plantain, and eggs), they make a great combination. The steps to make them are quite straightforward. So therefore if I can make this dish, you can make it.



Here’s all you need:

Nigerian Yam Tuber: although some Nigerian yam tubers could appear like potatoes they are not potatoes. They planted annually and mainly grown all over the continent of Africa. It is important to realize that yam is an excellent source of energy, dietary fiber, vitamins, and antioxidants.



Not sure where to get Nigerian yam tuber? Check out this post on finding Nigerian foods

.Plantain: in spite of plantains looking like bananas and often referred to as big bananas, they are typically different from regular bananas. However, they both belong to the Musaceae family.


 


In fact, plantains are more abundant in vitamins A and C than bananas. They are also high energy giving foods and have a right amount of carbohydrates,



some dietary fibers, and nutrients. There are tons of recipes for both ripe and unripe (green) plantain, for this dish I used ripe plantain.



Eggs: given that (almost) everyone on planet earth love eggs, do I need to enumerate on it? Eggs are an excellent source of high-quality protein. At only 75 calories per egg, you get tons of other vitamins and minerals such as iron, sodium, potassium, vitamin A, and good fat.



Despite what could seem like a long road to this very Nigerian breakfast, it is easy to put together as long as you have the three main ingredients (yam, plantain, and eggs). Above all have fun making it if possible some loved ones; it makes a great bonding time. Serve up a plate of this goodness to your family, and they will never forget

In reality, this meal can be eaten at any time of the day: breakfast, lunch or dinner.



Ingredients

  • About ¼ Nigerian yam tuber (depending on yam size or the number of people serving, you could use more or less).
  • 3 Ripe plantains
  • Peanut or any other oil of choice for frying the yam and plantain
  • Springs onions (optional for garnishing).


    For the Omelet:
  • Four medium size fresh eggs
  • About 1-tablespoon red bell peppers or more (cut)
  • 1-tablespoon fresh tomatoes cut
  • 1-tablespoon onions cut
  • ½ teaspoon minced/cut garlic
  • 1/8-teaspoon black pepper (add more according to your taste obviously)
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ cube of a Nigerian Maggi seasoning


Instructions

  1. Cut the desired amount of yam you want to use. (A quick tip: remember yam is a root vegetable so it could be sandy. Therefore wash it before you start cutting.)
  2. With your kitchen knife or vegetable peeler, gently peel off all the brown skin of the yam.
  3. After peeling, cut the yam into your desired fry-able sizes. Ensure that you cut the yams sizes of equal size to enable them to fry up at the same time.
  4. As you cut the yams put them into a bowl filled with water, this will prevent the yams from changing color.
  5. As soon as you are done cutting the yam into pieces, wash them thoroughly and rinse with another water. Then pour into a drainer so that all the water will drain out. (Avoid frying super wet yam to prevent hot oil splash incidents)
  6. Set a dry saucepan or frying pan on the stove and add a reasonable amount of oil for frying, (depending on the amount of yam 1-2 cups should be ok). Allow the oil to hit up.
  7. Then, sprinkle some salt on the yam and shake to make sure the salt combines well and touches the entire yam inside the drainer.
  8. As soon as the oil is hot enough, start frying the yams on medium to high heat. Do not overcrowd your frying pan.
  9. Fry each batch until done, about 4-5 minutes (depending on size). When in doubt of whether the yam is done or not, please take out one, let it cool and taste.
    For the Plantains:
  1. Wash and peel all the plantain. (Remember to wash plantain before you peel. Do not wash peeled ripe plantains).
  2. Cut into your desired fry-able sizes, sprinkle some salt for (entirely optional).
  3. Fry in hot oil. (Use the same oil you used to fry the yams). The only difference between frying the plantains and yams is that for the plantains, you have to cook them until they are slightly brown.
  4. Fry in batches and be sure not to overcrowd your pan with too many plantains.
    For the Eggs:
  1. Break the eggs into a bowl.
  2. Chop all your vegetables: onions, tomatoes, red bell peppers, garlic and pour into the egg bowl.
  3. Chop spring onions and set aside (this is optional and for garnishing).
  4. Add some salt, a pinch of black pepper and some onion powder into that bowl as well. Crush in a ½ cube of Maggi
  5. Use a fork and beat the egg and vegetable mixture to make sure everything is well combined.
  6. Turn the stove to low. Set your saucepan or frying pan on the stove, add about one tablespoon of oil.
  7. As soon as the pan gets hot, slowly pour your egg-vegetable mixture. (Please do allow the pan to overheat if not you could end up with a burnt egg.)
  8. Allow the mixture/combination to settle into the pan, do not immediately start stirring. Think of omelet instead regular “scrambled eggs.”
  9. Give the mixture about 1 and 1/2 -2 minutes (or as soon ass you start seeing cooking evidence) before you turn or flip around with a spatula.
  10. Cook until done and just the way you want it, then remove from the pan and place on a paper towel covered-plate, then serve with the fried yam and plantain immediately. Just like so, your fried yam, plantain, and eggs are ready and tasty. Garnish and serve with spring onions or any other vegetable of choice such as avocado


FOOD : Breakfast Recipes

 


I would go along to list the very simple and easy Nigerian breakfast recipes and then a detailed instruction on making them will follow via a link. I will also include videos where necessary. It is advisable to go on very light foods in the morning, simple meals that will unlock your neural pathway for the rest of the day.

This recipe is very easy to prepare and comes in handy especially when you are in a rush to meet up with office hours. Most people in Nigerian are comfortable with just tea and bread but occasionally I fry eggs to complement the recipe.



You can follow this link to learn more about this Nigerian Breakfast Recipe. I think you will even see a video on how to fry eggs the Nigerian way.

Another easy to make breakfast recipe in Nigerian is Indomie noodles. Indomie is a special kind of noodle in Nigeria that would serve as breakfast for both adults and children alike. I thought they were for kids until I discovered this particular recipe.

Learn more about Different Nigerian Noodle (indomie) recipes, you would be happy you did.

Here are some of the many different food combinations that could serve as breakfast to a Nigerian, I took the images while enjoying these meals myself likewise lots of other images you find on this site. There is likely no Nigerian food that I am yet to taste, I experiment wildly and also make lots of them in my own kitchen.



This is pap (akamu, ogi) in a plate and a combination of fried plantain and eggs.
Ogi (pap) is very simple to prepare it takes the same procedure as in making custard, you will find helpful video here on Making Akamu (pap, Ogi).


The last on my list of Nigerian breakfast recipes would be Yoruba’s popular breakfast idea – ewa agoyin (beans and bread) (you will know what I am saying if you live in Lagos Nigeria. The country’s most industrious state). It is called bread and ewa here in the Yorubaland and a plate is sold for less than 300


 


Bread and ewa are popularly made and served in local Nigerian restaurants. The making of the beans for this recipe is completely different from other beans recipes. It is just cooked beans and a special kind of stew, then the bread is often agege bread. Click here to learn more about making Ewa Agoyin (ewa) in Yoruba land and other beans recipes

The picture above is that of toasted bread and coffee, it is one of the many breakfast recipe ideas in the ultimate Nigerian cookbook. Do you have a copy yet? You can Get Your Copy Here. More Nigerian breakfast ideas after the cut.




I keep thinking about my favorite breakfast recipe, a newly discovered recipe. It is just a combination of jellof rice and a good amount of vegetable salads with little or no cream, I try to keep my family away from canned foods as much as I could.

These are good examples of light and simple Nigerian breakfast inspiration. Although some of them may take a while to prepare, I make things easy by stocking my fridge with every necessary ingredient and foodstuff.



I live in Lagos, western Nigerian and as a working-class lady I often eat breakfast in my office, I buy from restaurants that are close to my office most of the time. During this time I have been able to experiment with different kinds of Nigerian foods that could serve for breakfast and I would list some of them here and then others that I make at home on weekends or during holidays.

INGREDIENTS
  

  • 4 Fresh eggs
  • 5 tbsp Vegetable/groundnut oil
  • Half cup fresh tomatoes choppped
  • Small Sliced Onions chop
  • Fresh pepper to taste
  • Salt to taste
  • Seasoning cube Just a pinch


INSTRUCTIONS
 

  • Heat your frying pan for a minute then add about 4 Tablespoons of vegetable oil, allow to heat for 30 seconds before adding the sliced onions, then tomato/pepper should follow.
  • Fry for 5 minutes before spraying a pinch of salt (to taste), then sprinkle the seasoning cube, just a pinch (I prefer less)
  • Stir, and then make sure it is spread evenly on the frying pan and boiling in very little oil. Then pour in the (already broken and mixed eggs) to cover the onions,/tomato combination.
  • Allow frying for a minute before flipping.
  • Serve with bread and tea as you see in the image above


Wednesday, November 25, 2020

FOOD : HOW TO DO Nkwobi

 


Nkwobi is a delicious native finger food of the Igbo people in Nigeria. It is served in traditional events and also for family gatherings.

It is best enjoyed with palm wine and the beautiful flavor and aroma from the variety of local ingredients used gives off a satisfying feeling for the taste buds




Ingredients 

  1. 1 cowleg (from the knee down to the hoof)
  2. 4 tbsp Palm oil
  3. 1 tbsp ground Ehuru (African nutmeg)
  4. 1 tsp Baking soda (could be used in place of potash)
  5. 2 medium sized onions
  6. 1 tablespoon blended pepper(Dried or fresh)
  7. 1 tsp blended uziza seeds
  8. 1 handful Ugba (optional)
  9. 3-5 Utazi leaves (for garnishing)
  10. 1 tsp blended crayfish (optional)
  11. 2 seasoning cubes
  12. Salt(to taste)


Steps

  1. Wash and cut the cow leg into small sizeable chunks & add into a cooking pot

  2. Season with 1 of the onions(chopped), Pepper, 1 seasoning, and salt. Cook till soft and the stock almost dried up

  3. Add palm oil into a pot or skillet, add in the baking soda(or potash) and mix until oil lightens to give off a light yellow color (& is light in consistency or foamy)



  4. Add in the uziza & ehuru, then add in the Ugba and crayfish(if using) then pour in the cooked meat(make sure the meat stock isn't more than a tablespoon). Mix add together thoroughly

  5. Taste for salt before adding the 2nd seasoning cube, then salt(be careful not to oversalt) and it's ready for serving



  6. Wash and cut the utazi leaves and also chop the remaining onion

  7. Scoop some of the meat mix unto a serving bowl, garnish with the utazi leaves and chopped onion (the utazi gives it some bitter-sweet taste

    Nkwobi recipe step 7 photo
  8. Serve with some palm wine or favorite drink and enjoy away 

    Nkwobi recipe step 8 photo

FOOD : Oha Soup with Garri Paprika Rolls

  Oha Soup with Garri Paprika Rolls Oha soup is an eastern Nigerian classic. It is a leafy soup which combines oha and uziza leaves, and the...