OMI ITSAQWE (GROUNDNUT SOUP)
REQUIREMENTS
- 1 Cup Fried groundnut(blended)
- 1 Cup Fried Egusi
- 8 Pieces Beef
- 2 Medium Smoked fish
- 2 Cooking spoons Palmoil
- 1 cup Bitter leaf (optional)
- 3 Tablespoons Crayfish
- 1 Tablespoon Dried pepper
- 1 Teaspoon Spice (Itsamagwe)
- 2 maggi cubes
- Salt to tasteWhat you do
Fried groundnuts, fried Egusi separate and blend.
Cook beef with their seasonings, after 15 or 20minutes add in another cup of water and cook till its cooked
Boiled the stock with a little water, and add in palmoil
When it boil add in the Egusi, first, after about 20 minutes add in the blended groundnut.
Add in the smoked fish, Beef, Itsamagwe, pepper, crayfish,salt and maggi.Cook for about 20 minutes.Add in the bitter leaf if needed.
Cooked for 10 minutes and it`s ready .Serve with pounded yam.
OFE MPOTO SOUP
OFE MPOTO
Recipe for four servings
REQUIREMENTS
- 8 medium pieces beef
- 1 medium size Smoked fish
- 1 medium bunch crushed dried cocoyam leaves (mpoto)
- 2 tablespoon crayfish (ground)
- 1 wrap Ogili
- 2 tablespoons Ukpo (ground)
- 1½ cooking spoons Palm oil
- 1 tablespoon dried pepper (ground)
- 2 maggi cubes
- 2½ litres Water
- Salt to taste.
What you do
Roast or boil the ukpo without the skin till soft.Pound to a fine powder or you buy freshly ground one from the Ibo sellers in the market.
Wash, season the meat with salt and 1 maggi cube.Steam till the juice dries up.Add 2 cups of water and continue boiling for another 15 minutes.
Add the remaining water to the meat and the stock.Stir and allow boiling.Add the fish, pepper, Ogili, Crayfish and maggi cube.Stir.
Heat the palm oil in a pot and stir in the ground ukpo seed with a wooden spoon on low heat to avoid lump formation.Then add the dissolved ukpo to the meat pot and stir thoroughly.
Reduce the heat and simmer for about 10 minutes.Add the mpoto and salt to taste.Simmer for another few minutes.
Remove from heat serve with Eba or Cassava fufu.
Recipe for four servings
REQUIREMENTS
- 8 medium pieces beef
- 1 medium size Smoked fish
- 1 medium bunch crushed dried cocoyam leaves (mpoto)
- 2 tablespoon crayfish (ground)
- 1 wrap Ogili
- 2 tablespoons Ukpo (ground)
- 1½ cooking spoons Palm oil
- 1 tablespoon dried pepper (ground)
- 2 maggi cubes
- 2½ litres Water
- Salt to taste.
What you do
Roast or boil the ukpo without the skin till soft.Pound to a fine powder or you buy freshly ground one from the Ibo sellers in the market.
Wash, season the meat with salt and 1 maggi cube.Steam till the juice dries up.Add 2 cups of water and continue boiling for another 15 minutes.
Add the remaining water to the meat and the stock.Stir and allow boiling.Add the fish, pepper, Ogili, Crayfish and maggi cube.Stir.
Heat the palm oil in a pot and stir in the ground ukpo seed with a wooden spoon on low heat to avoid lump formation.Then add the dissolved ukpo to the meat pot and stir thoroughly.
Reduce the heat and simmer for about 10 minutes.Add the mpoto and salt to taste.Simmer for another few minutes.
Remove from heat serve with Eba or Cassava fufu.
OFE - OTURUPA SOUP
OFE - OTURUPA
Recipe for four servings
REQUIREMENTS
- 1½kg Bush meat(cut into 8 medium pieces)
- 6 medium pieces Mangala fish(smoked fish)
- 1 medium bunch Oturupa leaves
- ½ cup Ogbono
- 1 tablespoon Dried pepper (ground)
- 2 tablespoon Crayfish (ground)
- 1 wrap Ogiri
- 2 cooking spoons Palm oil
- 1 maggi cubes
- 1½ litres Water
- Salt to taste.
What you do
Pick and wash the Oturupa leaves. Cut into thin slices.
Scrub the bush meat and mangala fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.
Grind the Ogbono to a fine powder.
Heat the palm oil for few seconds.Add the ground ogbono and stir thoroughly until it dissolve completely.Add the water and allow boiling.
Add the fish, bush meat, Ogiri and maggi cubes. Stir.Add the pepper and cut the leaves and add crayfish.Stir and reduce the heat.Add salt to taste. Simmer for few minutes.
Remove from heat and serve..
Recipe for four servings
REQUIREMENTS
- 1½kg Bush meat(cut into 8 medium pieces)
- 6 medium pieces Mangala fish(smoked fish)
- 1 medium bunch Oturupa leaves
- ½ cup Ogbono
- 1 tablespoon Dried pepper (ground)
- 2 tablespoon Crayfish (ground)
- 1 wrap Ogiri
- 2 cooking spoons Palm oil
- 1 maggi cubes
- 1½ litres Water
- Salt to taste.
What you do
Pick and wash the Oturupa leaves. Cut into thin slices.
Scrub the bush meat and mangala fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.
Grind the Ogbono to a fine powder.
Heat the palm oil for few seconds.Add the ground ogbono and stir thoroughly until it dissolve completely.Add the water and allow boiling.
Add the fish, bush meat, Ogiri and maggi cubes. Stir.Add the pepper and cut the leaves and add crayfish.Stir and reduce the heat.Add salt to taste. Simmer for few minutes.
Remove from heat and serve..
OFE DI NA NWAYI (Soup)
OFE DI NA NWAYI
Recipe for four servings
REQUIREMENTS
- 1 large size smoked Fish (Azu Araghara)
- 1 medium size stockfish
- 1 medium size heart of beef
- 1 tablespoon dry pepper (ground)
- 2 Maggi cubes
- 1 medium heap Ukazi (shredded)
- 2 cups Egusi (ground)
- 1 small bulb Onion
- 2 cooking spoons palm oil
- 2 litres Water
- Salt to tasteWhat you do
Wash and season the stockfish with onion, pepper and maggi cube and boil till it’s a bit soft. Wash the heart which has been cut into pieces and add to the boiling stockfish.
Add the water, fish, pepper and palm oil. Stir. Add the egusi and allow boiling for about 10 minutes. Stir, add the maggi cubes and the Ukazi leaves.
Reduce the heat and simmer for about 10 minutes and add salt to taste.Stir and remove from heat.
Serve with cassava fufu.
Recipe for four servings
REQUIREMENTS
- 1 large size smoked Fish (Azu Araghara)
- 1 medium size stockfish
- 1 medium size heart of beef
- 1 tablespoon dry pepper (ground)
- 2 Maggi cubes
- 1 medium heap Ukazi (shredded)
- 2 cups Egusi (ground)
- 1 small bulb Onion
- 2 cooking spoons palm oil
- 2 litres Water
- Salt to tasteWhat you do
Wash and season the stockfish with onion, pepper and maggi cube and boil till it’s a bit soft. Wash the heart which has been cut into pieces and add to the boiling stockfish.
Add the water, fish, pepper and palm oil. Stir. Add the egusi and allow boiling for about 10 minutes. Stir, add the maggi cubes and the Ukazi leaves.
Reduce the heat and simmer for about 10 minutes and add salt to taste.Stir and remove from heat.
Serve with cassava fufu.
OFE - UGBA SOUP
OFE - UGBA
This soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked sliced oil bean seed. It is used in many food preparations. The Efik/Ibibio also use this particular ingredient in food preparation and its called “Ukana”.
REQUIREMENTS
- ½ kg Beef
- 1 medium size Smoked fish
- 4 medium size Stockfish (cooked)
- 1 small bunch Ugu leaves
- 6 wraps Ugba
- 1 small size Onion
- 20 medium fingers Okro
- 1 tablespoon Dry pepper (ground)
- 1 small piece Potash
- 2 cooking spoons Palm oil
- 3 Maggi Cubes
- 2 litres Water
- Salt to taste.
What you do
Wash and slice okra into thin bit.
Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the juice dries up.
Add the remaining water and continue cooking. Add the pepper, Maggi Cubes, Fish and stockfish, stir and add Shred the Okro.
Crush the potash, pour into a bowl and add 1 tablespoon of water,Stir in the palm oil till the colour changes to yellow.Add the Ugba, stir and Pour into the pot of soup and stir thoroughly.
Add the shredded Ugu. Reduce the heat and simmer for 5 minutes. Stir and add salt to taste.
Serve with the pounded yam.
This soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked sliced oil bean seed. It is used in many food preparations. The Efik/Ibibio also use this particular ingredient in food preparation and its called “Ukana”.
REQUIREMENTS
- ½ kg Beef
- 1 medium size Smoked fish
- 4 medium size Stockfish (cooked)
- 1 small bunch Ugu leaves
- 6 wraps Ugba
- 1 small size Onion
- 20 medium fingers Okro
- 1 tablespoon Dry pepper (ground)
- 1 small piece Potash
- 2 cooking spoons Palm oil
- 3 Maggi Cubes
- 2 litres Water
- Salt to taste.
What you do
Wash and slice okra into thin bit.
Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the juice dries up.
Add the remaining water and continue cooking. Add the pepper, Maggi Cubes, Fish and stockfish, stir and add Shred the Okro.
Crush the potash, pour into a bowl and add 1 tablespoon of water,Stir in the palm oil till the colour changes to yellow.Add the Ugba, stir and Pour into the pot of soup and stir thoroughly.
Add the shredded Ugu. Reduce the heat and simmer for 5 minutes. Stir and add salt to taste.
Serve with the pounded yam.
OFE - UJUJU SOUP
OFE - UJUJU
REQUIREMENTS
- 1½kg Bush meat
- 1 medium size Smoked fish
- 1 medium bunch Ujuju leaves
- 1 tablespoon Dried Pepper (ground)
- 3 cooking spoons Palm oil
- 2 Maggi Cubes
- 1½ litres Water
- Salt to taste.
What you do
Scrub the bush meat and smoked fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.
Pick the tender Ujuju leaves and remove the mid rib from all the leaves. Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend or grind) to a smooth paste. Set aside.
Pour water into the pot, add the washed bush meat, smoked fish, pepper, Maggi, Crayfish stir and allow boiling for 10 minutes.
Add some oil and continue cooking for another 10 minutes. Stir and add the ground Ujuju leaves. Whisk to increase resilience.Keep pot open and simmer for few minutes and add salt to taste.
Serve with boiled white rice or pounded yam or eba.
REQUIREMENTS
- 1½kg Bush meat
- 1 medium size Smoked fish
- 1 medium bunch Ujuju leaves
- 1 tablespoon Dried Pepper (ground)
- 3 cooking spoons Palm oil
- 2 Maggi Cubes
- 1½ litres Water
- Salt to taste.
What you do
Scrub the bush meat and smoked fish with salt to remove sand.Soak in hot water for 5 minutes. Wash and debone the fish.Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes till soft.
Pick the tender Ujuju leaves and remove the mid rib from all the leaves. Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend or grind) to a smooth paste. Set aside.
Pour water into the pot, add the washed bush meat, smoked fish, pepper, Maggi, Crayfish stir and allow boiling for 10 minutes.
Add some oil and continue cooking for another 10 minutes. Stir and add the ground Ujuju leaves. Whisk to increase resilience.Keep pot open and simmer for few minutes and add salt to taste.
Serve with boiled white rice or pounded yam or eba.
Nkwobi
Recipe (to serve 6)
Ingredients:
Limbs only of 1 goat
Palm oil (2 cooking spoons)
Edible potash (Akanwu)
Ground hot peppers
1 onion (chopped into tiny bits)
Salt
Blended crayfish (1 cooking spoon)
Seasoning
Lemon juice (1 cooking spoon)
A native bitter leaf, Utazi
Method:
The goat legs should be de-hoofed and thoroughly washed, using a sponge and lukewarm water. Then chop the meat into small pieces, preferably cubes, and rinse once more. Rub in the lemon juice. Put the meat into a large pot, season lightly and cook on moderate heat for about 45 minutes.
When the meat is tender pour out into a bowl with some of the stock.
In a separate bowl, combine the pepper, chopped onions, crayfish, salt and seasoning. Add warm water and thoroughly mix.
Place a clean pot on the cooker and add the palm oil. Warm it slightly then add in the edible potash and cover for a minute. Stir the oil and the potash vigorously until a thick mash is formed. Add some water to dilute. Stir in the mixture of peppers, onions, crayfish and seasoning, cover the lid and let it simmer for about three minutes.
Wash the utazi leaf in a warm water then chop into tiny bits. Add the utazi into the boiling gravy; too much utazi will give the nkwobi a funny taste so add this condiment carefully.
Allow the entire mixture to simmer for 5 more minutes. (Another option is to simply withhold the utazi and onions and serve it sprinkled on top of the cooked nkwobi).
Put the goat legs into serving mortars or traditional earthenware bowls and pour in the hot mixture.
Nkwobi should be nicely set out alongside chilled palm wine or any cold drink. Invite friends and family to enjoy this culinary delight.
SEA FOOD SOUP
SEA FOOD SOUP
REQUIREMENTS
- 2 medium size fresh fish
- 2 cup perewinkle (without shell)
- 1 cup oyster (dressed)
- 1 cup fresh prawn, (shelled)
- 1 small bunch uziza leaves
- 6 medium size fresh pepper
- 20 medium fingers Okro
- 1 small size onion
- 2 table spoons crayfish (ground)
- 2 cooking spoons palm oil
- 1 maggi crayfish
- 1½ litre water
- ½ slice yam
- Salt to taste
What you do
Dress the fish and season with salt, small onion and ½ maggi crayfish.Add the other sea foods.Toss and steam on low heat for few minutes.
Wash and shred the okro
Heat the Palm oil for few minutes.Gently add the water,cut the yam into smaller pieces and add to the pot. Allow boiling and add the crayfish and pepper.
Remove the cooked yam and pound to a very smooth, soft resilient paste.Add the okro. Stir.Gently add the steamed sea foods.
Reduce the heat and add the maggi crayfish. Stir and add the Patmenger leaves.Stir gently and add salt to taste. Simmer for few minutes.
Serve with Eba or pounded yam.
OWO SOUP
OWO SOUP
REQUIREMENTS
- 8 medium pieces Bush meat
- 2 medium size smoked fish
- 1 cup smoked prawns
- ½ teaspoon potash (ground)
- 1 tablespoon dry pepper (ground)
- 2 tablespoon crayfish (ground)
- 3 cooking spoons palm oil
- 1 tablet maggi crayfish
- 2 cups Water
- Native salt to taste
- I small wrap starch(Usi)
What you do
Wash the fish and bush meat thoroughly and break the fish into pieces.
Place both in a pot, add salt and ½ cup of water then steam for about 5 minutes.Add the remaining water, smoked prawns, pepper and maggi crayfish. Stir.Add the potash and stir thoroughly.
Pour Starch (Usi) into a deep plate and add water and mix into a paste.Pour the paste into the pot and start to stir the soup thoroughly to avoid lumps.
Once you have poured the starch mixture inside the pot make sure you do not cover the soup as it will reduce the thickness and spoil the soup.Stir to thicken.
Cook for about 10 minutes.Add the native salt to taste.Remove from heat and allow cooling for about 5-10 minutes.Add the palm oil.
Serve with starch(Usi) or boiled plantain.
NNPC/ESSO National Postgraduate Scholarship Award 2010/2011
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NNPC/ESSO National Postgraduate Scholarship Award 2010/2011
In continuation of Esso Exploration and Production Nigeria Limited (EEPNL) efforts to provide opportunities for developing careers in the petroleum industry, we offer International Scholarships to outstanding Nigerian graduates wishing to pursue post-graduate studies in the underlisted disciplines:Disciplines
1. Geosciences
2. Engineering (Chemical, Civil/Structural, Electrical, Electronics, Marine, Petroleum, Mechanical, and Sub-Sea)
Essential Requirements:
- Must be a graduate from Nigerian Universities with relevant degree.
- Candidate should possess a Bachelor’s degree with a minimum of second class upper division in . any of the engineering and Geosciences disciplines.
- Must have provisional admission into an accredited Nigerian University for postgraduate study (M.Sc or M.Eng) in the 2010/2011 academic session.
Method of Application:
If you are qualified and interested, please visit the scholarship website at: www.mpn-essoscholarships.com
Shortlisted candidates will be required to come with the original and photocopy of the following document for screening prior to taking the qualifying test:
- Valid Identification Card
- Bachelor’s Degree Certificate
- Admission lettre for postgraduate study
- WAEC results
- University transcripts
Shortlisted candidates should be prepared to take a skills test. Strict compliance with our guidelines is advisable. Applications not received before Tuesday, November 9, 2010 will not be accepted.
Employees of ExxonMobil subsidiary companies in Nigeria and their dependents are not eligible for this scholarship.
GREEN STEW
GREEN STEW
INGREDIENTS
- lkg/2 lb beef
- 2 onions
- 6 green tomatoes
- 10 green chillies
- 6 tablespoons palm-oil
- 6 green pepper
- Salt to Taste
- Vegetable oil
What To Do
Wash the beef, cut into medium cubes. Place into a clean pot season with salt and onions,peper/chilies, add some water and cook for 30 minutes or until tender.
Heat the oil in a pan, Ground(using the 3rd botton of your blender to give a rough paste) the tomatoes, peppers, chillies and onions, add ground ingredients to the heated oil and fry for 15 minutes.
Add the cooked meat and stock stir through and simmer for another 10 minutes, remove from heat and serve with boiled rice.
INGREDIENTS
- lkg/2 lb beef
- 2 onions
- 6 green tomatoes
- 10 green chillies
- 6 tablespoons palm-oil
- 6 green pepper
- Salt to Taste
- Vegetable oil
What To Do
Wash the beef, cut into medium cubes. Place into a clean pot season with salt and onions,peper/chilies, add some water and cook for 30 minutes or until tender.
Heat the oil in a pan, Ground(using the 3rd botton of your blender to give a rough paste) the tomatoes, peppers, chillies and onions, add ground ingredients to the heated oil and fry for 15 minutes.
Add the cooked meat and stock stir through and simmer for another 10 minutes, remove from heat and serve with boiled rice.
SOYA BEAN AND GROUNDNUT SOUP
SOYA BEAN AND GROUNDNUT SOUP
REQUIREMENTS
- 1 small size smoked fish
- 1 medium bunch pumpkin leaves
- 4 medium size fresh pepper
- 6 medium size fresh tomatoes (ground)
- 2 medium bulbs onions (ground)
- 1 cup Soya bean flour
- 5 tablespoons groundnut paste
- 1 table spoon dried pepper (ground)
- 2 cooking spoons Palm oil
- 2 maggi cubes
- 2 litres Water
- Salt to taste
What you do
Mix ¾ of the Soya bean flour with same proportion of the groundnut paste. Mix thoroughly.Add ground onion, pepper and salt to taste.Mould into balls.
Pour 1½ litres of water into a pot and boil.Gently drop the balls into the water and cook for about 20 minutes.
Heat the palm oil.Add the remaining onion and the ground tomatoes.Fry for about 10 minutes.Add water, washed smoked fish, the remaining groundnut paste and soya bean flour for thickening.Stir gently.
Add the maggi cubes, and the dried pepper.Add the cooked ball. Reduce the heat and shred the leaves and add.Stir and add salt to taste.
Serve with pounded yam, Eba Or Fufu
REQUIREMENTS
- 1 small size smoked fish
- 1 medium bunch pumpkin leaves
- 4 medium size fresh pepper
- 6 medium size fresh tomatoes (ground)
- 2 medium bulbs onions (ground)
- 1 cup Soya bean flour
- 5 tablespoons groundnut paste
- 1 table spoon dried pepper (ground)
- 2 cooking spoons Palm oil
- 2 maggi cubes
- 2 litres Water
- Salt to taste
What you do
Mix ¾ of the Soya bean flour with same proportion of the groundnut paste. Mix thoroughly.Add ground onion, pepper and salt to taste.Mould into balls.
Pour 1½ litres of water into a pot and boil.Gently drop the balls into the water and cook for about 20 minutes.
Heat the palm oil.Add the remaining onion and the ground tomatoes.Fry for about 10 minutes.Add water, washed smoked fish, the remaining groundnut paste and soya bean flour for thickening.Stir gently.
Add the maggi cubes, and the dried pepper.Add the cooked ball. Reduce the heat and shred the leaves and add.Stir and add salt to taste.
Serve with pounded yam, Eba Or Fufu
STEW
STEW
STEW is tasty and rich tomatoes base sauce with rich spices.It is extremely popular in Nigeria mainly because it can serve as accompaniment to almost any meal. It is mostly served with boiled white rice. It can also be serve with boiled yam or plantain. Add cooked cooked okra and it can be served with fufu.It can also be serve on spagetti.
There are different variations depending on what is added;
Chicken stew
Palm oil stew
Beef stew
Assorted meat stew
Recipe for six servings
REQUIREMENTS
- 1.5kg chicken ( already cut or drumsticks)
- 6 fresh chilies/cayenne pepper/ atarodo
- 1 kg / 10-12 fresh tomatoes
- 2 red bell pepper
- 2 large onions - 2 clove garlic
- 1 teaspoonful grated ginger - 170g tin tomatoes puree/paste
- I teaspoon thyme
- 2 onions (sliced)
- 1 teaspoon curry
- 4 cooking spoonful vegetable
- seasonings
- salt to taste
What you do
Wash the chicken thoroughly and then season with salt, add 1 onion(sliced), 2 chopped cayenne pepper,grated ginger,crushed/grated garlic, thyme, curry and 2 cubed seasoning(eg maggi or knor). Add a little water and cook until tender.
Take out the chicken,and set the stock aside. You can then grill the cooked chicken or heat up half of the oil in a pan and fry the cooked chicken until brown but not too dry.
Ground the fresh tomatoes, 4 cayenne pepper/chilies, the 2 bell peppers and 1 whole onions together. Pour into a pot, heat up the mixture until all or most of the liquid/water dry up and it becomes a thick tomastoes paste.
In another pot, add 4 cooking spoonful vegetable oil, heat it up, add 1 sliced onion, stir and then add the boiled tomatoes paste, fry for 10 - 15 minutes, stirring at interval. Add the tin tomatoes puree/paste, stir and fry for 5 minutes. Stir in the chicken stock and cook for a further 2 minutes.
Finally add salt, seasonings and the fried or grilled chicken, allow to simmer for 5 minutes
Serve with Boiled rice and fried plantain or with boiled yam.
NB: Amount of pepper/chillies used depend on how hot or pepperish you like your food
STEW is tasty and rich tomatoes base sauce with rich spices.It is extremely popular in Nigeria mainly because it can serve as accompaniment to almost any meal. It is mostly served with boiled white rice. It can also be serve with boiled yam or plantain. Add cooked cooked okra and it can be served with fufu.It can also be serve on spagetti.
There are different variations depending on what is added;
Chicken stew
Palm oil stew
Beef stew
Assorted meat stew
Recipe for six servings
REQUIREMENTS
- 1.5kg chicken ( already cut or drumsticks)
- 6 fresh chilies/cayenne pepper/ atarodo
- 1 kg / 10-12 fresh tomatoes
- 2 red bell pepper
- 2 large onions - 2 clove garlic
- 1 teaspoonful grated ginger - 170g tin tomatoes puree/paste
- I teaspoon thyme
- 2 onions (sliced)
- 1 teaspoon curry
- 4 cooking spoonful vegetable
- seasonings
- salt to taste
What you do
Wash the chicken thoroughly and then season with salt, add 1 onion(sliced), 2 chopped cayenne pepper,grated ginger,crushed/grated garlic, thyme, curry and 2 cubed seasoning(eg maggi or knor). Add a little water and cook until tender.
Take out the chicken,and set the stock aside. You can then grill the cooked chicken or heat up half of the oil in a pan and fry the cooked chicken until brown but not too dry.
Ground the fresh tomatoes, 4 cayenne pepper/chilies, the 2 bell peppers and 1 whole onions together. Pour into a pot, heat up the mixture until all or most of the liquid/water dry up and it becomes a thick tomastoes paste.
In another pot, add 4 cooking spoonful vegetable oil, heat it up, add 1 sliced onion, stir and then add the boiled tomatoes paste, fry for 10 - 15 minutes, stirring at interval. Add the tin tomatoes puree/paste, stir and fry for 5 minutes. Stir in the chicken stock and cook for a further 2 minutes.
Finally add salt, seasonings and the fried or grilled chicken, allow to simmer for 5 minutes
Serve with Boiled rice and fried plantain or with boiled yam.
NB: Amount of pepper/chillies used depend on how hot or pepperish you like your food
GARDEN EGG SAUCE
Requirements
- 1kg mackerel fish
- 250g or 10 medium size tomatoes
- 6 pepper
- 1 large onion (chopped)
- 600g garden egg
- 4 cooking spoon vegetable oil
- 2 cubed seasoning
- Salt to taste
GARDEN EGG SAUCE
What you do
Cut and clean out the fish.
Grind the tomatoes and pepper. slice the garden egg.
Heat up the vegetable oil, add onion and ground ingredients, stir and allow to cook for 5-10 minutes. Add the garden egg and very little water (to help soften the garden egg). Stir and cook until the garden egg is very soft. Add the fish, salt and seasoning, cook for 5minutes. Stir gently and remove from heat.
Serve with boiled yam or boiled plantain.
- 1kg mackerel fish
- 250g or 10 medium size tomatoes
- 6 pepper
- 1 large onion (chopped)
- 600g garden egg
- 4 cooking spoon vegetable oil
- 2 cubed seasoning
- Salt to taste
GARDEN EGG SAUCE
What you do
Cut and clean out the fish.
Grind the tomatoes and pepper. slice the garden egg.
Heat up the vegetable oil, add onion and ground ingredients, stir and allow to cook for 5-10 minutes. Add the garden egg and very little water (to help soften the garden egg). Stir and cook until the garden egg is very soft. Add the fish, salt and seasoning, cook for 5minutes. Stir gently and remove from heat.
Serve with boiled yam or boiled plantain.
OFADA RICE & SAUCE
OFADA RICE & SAUCE
REQUIREMENTS
Ofada rice is locally produced rice and it is served with ofada sauce. It is a special delicacy of the western part of Nigeria.
- Assorted meat (kponmo, liver, beef, sharki, intestine etc)
- 250g unripe pepper
- 4 large onions
- 2 wraps of iro (locust beans)
- Palm oil (4 cooking spoon)
- 1 pack of ofada rice
What you do
Wash the rice, put in a pot parboil for 5minutes. Drain water and wash again, and then pour it in a pot with salted boiling water. Cook until rice is done.
Wash and seasoning the meat, cook until tender. Blend the pepper and onions.
Heat up the oil, fry the meat until is brown then take it out.
In the same oil, fry the washed iro (locust beans) and then pour in the ground ingredients. Cook for about 15minutes, and then add back the fried meat and cook for a further 5 minutes, allow to simmer and serve with the rice.
REQUIREMENTS
Ofada rice is locally produced rice and it is served with ofada sauce. It is a special delicacy of the western part of Nigeria.
- Assorted meat (kponmo, liver, beef, sharki, intestine etc)
- 250g unripe pepper
- 4 large onions
- 2 wraps of iro (locust beans)
- Palm oil (4 cooking spoon)
- 1 pack of ofada rice
What you do
Wash the rice, put in a pot parboil for 5minutes. Drain water and wash again, and then pour it in a pot with salted boiling water. Cook until rice is done.
Wash and seasoning the meat, cook until tender. Blend the pepper and onions.
Heat up the oil, fry the meat until is brown then take it out.
In the same oil, fry the washed iro (locust beans) and then pour in the ground ingredients. Cook for about 15minutes, and then add back the fried meat and cook for a further 5 minutes, allow to simmer and serve with the rice.
MTN Nigeria Scholarship Program 2010
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MTN Nigeria Foundation Limited by Guarantee (MTNF Ltd/ Gte) was established, by MTN Nigeria Communications Limited, in July 2004 to drive MTN Nigeria's Corporate Social Investment (CSI) initiatives aimed at improving the quality of life in communities across the country.
Project Description and Location
The MTN Nigeria Foundation provides financial support to 500 eligible Science & Technology students in accredited educational public universities, polytechnics and colleges of education across the six geo-political zones in Nigeria annually. This scholarship award covers tuition, book allowance and stipend (pocket allowance). The scholarship award is worth N200,000.00 (Two hundred Thousand Naira only) per student for the duration of an academic year and is paid at the beginning of each academic session.
The scholarships may be renewed provided recipients maintain a minimum CGPA of 3.5 or its equivalent (second class upper/upper credit). Application for the 201 0/2011 session is now open and successful applicants will receive their awards at the beginning of 2010/2011 academic year.
Project Objectives
The MTN Foundation seeks to attract high caliber full time students into the science and technology sector. The scholarship is intended to provide assistance to those students who might otherwise be unable to fulfill their educational financial obligations and to reward and recognize superior academic performance.
Geographical Coverage
Scholarships will be made available to qualified and successful candidates from all states of the Federation including the Federal Capital Territory (FCT).
Disciplines
- Applications from students of the following list of approved disciplines will be considered:
- Accountancy
- Agricultural Science
- Architecture
- Communication Technology
- Computer and Electronics
- Computer and Information Science
- Computer and Mathematics
- Computer Engineering
- Computer Science
- Electrical Engineering
- Electronics and Computer Technology
- Electronics Engineering
- Engineering Physics
- Industrial Mathematics
- Industrial Physics
- Information Technology
- Mathematics
- Mechanical Engineering
- Physics Electronics
- Physics/ Computational Modeling
- Pure/ Applied Physics
- Statistics and Computer Science
Eligibility
- Candidates must be full time undergraduates in 200 level/2nd year in public universities, colleges of education as well as polytechnics in Nigeria.
- Applicants from universities and colleges of education must have a minimum Cumulative Grade Point Average (CGPA) score of 3.5 or its equivalent (2:1), while applicants from polytechnics must have a minimum Grade Point Average (GPA) of 3.0 (upper credit) and currently undergoing industrial training at the time of applying.
15th October, 2010
Method of Application
If you are qualified and Interested, please visit our website at: www.mtnonline.com/mtnfscholarship
Closing date for receipt of applications is Friday, October 15th 2010. Shortlisted candidates will be invited for an assessment test and will be required to come with the original and photocopy of the following:
- 2 passport photographs
- Valid student Identity card
- Original copy of admission letter from JAMB and Institution
- Original copy of letter of recommendation, duly signed and stamped from Faculty Head/Director of School/Dean of School
- Interested eligible students are required to apply online:www.mtnonline.com/mtnfscholarship
- Application closes on Friday, October 15th 2010
- Incomplete applications will be disregarded and cancelled
- Upon receipt of applications from interested students, MTNF shall evaluate and shortlist qualifying students who will be subsequently invited for an assessment test.
- Names of successful candidates will be published in national dailies and on the website.
- Scholarships will be awarded on a yet to be announced date to successful candidates. Students are however advised to visit the website for more information.
Total E&P Nigeria National Merit Undergraduate Scholarship 2010
 |
Over the years, Total E&P Nigeria Limited has demonstrated high level of commitment towards the educational development of the Nigerian Students. This commitment has been demonstrated in several ways, one of which is the annual award of scholarships to deserving Nigerian students in secondary and Tertiary institutions as well as those in postgraduate studies. The programme is aimed at promoting academic excellence and qualitative manpower development in our host communities and the nation.
The company hereby invites applications from suitably qualified candidates for its 2010/2011 National Merit Scholarship Awards for undergraduate students currently in their 1st and 2nd year of studies in recognized Nigeria Universities.
Who is Qualified To Apply
The NNPC / TEPNG Merit Scholarship Award is open to all matriculated Nigerian full-time degree students in their first/second year of studies in Nigeria Universities and who are NOT beneficiaries of any other scholarships. In addition to the above condition, applicants must show:
- Proof of SSCE or equivalent certificate,
- Proof of UME scores and admission to the course of study
Application forms must be completed online using the links:http://scholarships.totalsdd.com
Application begins on the 27th of September and closes on the 17th of October, 2010.
Please note that only short listed candidates would be contacted for the selection test. The propposed date for Test is 20th November, 2010.
Follow link to apply online: scholarships.totalsdd.com
GBEGIRI (Bean Soup)
GBEGIRI (Bean Soup)
Recipe for 4 servings:
INGREDIENTS
- 2cups beans
- 3 oz tomato paste
- Chili powder to taste
- Seasonings and salt, to taste
- 2 teaspoons olive oil
- 1 fresh onion (chopped)
- 300 grams mackerel fish
What you do
Soak the beans for about 5minutes, remove the skin very well and cook the cleaned beans until it is very soft. You may blend the cooked beans if you want a very creamy soup.
Add as much water as you want to make the soup either thick or light depending on your preference. Do not cover the pot again from this point.
Clean your fish and cut into desired sizes. Then add all ingredients and the fish into the cream and cook until the fish is properly cooked. Remember not to cover the pot after you have added water and other ingredients to avoid foaming.
Recipe for 4 servings:
INGREDIENTS
- 2cups beans
- 3 oz tomato paste
- Chili powder to taste
- Seasonings and salt, to taste
- 2 teaspoons olive oil
- 1 fresh onion (chopped)
- 300 grams mackerel fish
What you do
Soak the beans for about 5minutes, remove the skin very well and cook the cleaned beans until it is very soft. You may blend the cooked beans if you want a very creamy soup.
Add as much water as you want to make the soup either thick or light depending on your preference. Do not cover the pot again from this point.
Clean your fish and cut into desired sizes. Then add all ingredients and the fish into the cream and cook until the fish is properly cooked. Remember not to cover the pot after you have added water and other ingredients to avoid foaming.
IBABA SOUP
IBABA SOUP
REQUIREMENTS
- I kg Beef
- I large size Smoked Fish
- I medium size Stockfish Head (cooked)
- 2 cups Periwinkle (without shell)
- 3 tablespoons Ibaba (ground)
- 1 small bunch Tender Pumpkin leaves
- 2 tablespoons crayfish(ground)
- I small piece Uyayak (whole or ground)
- 1 tablespoon Dry pepper
- 2 Maggi cubes
- 2 cooking spoons Palm Oil
- 2 litres Water
- Salt to taste
What you do
Wash the meat thoroughly and place in a large pot. Add salt, ground pepper and water. Place on heat and cook for 1O minutes or until almost tender.
Add the stockfish head, smoked fish, periwinkle, uyayak and palm oil to the pot of meat. Stir and allow to cook for about 10 minutes.
Make a paste of the Ibaba by gradually stirring in 1 tablespoon palm oil to the 3 tablespoons of Ibaba.The paste should be very smooth.
Stir the paste into the pot. Do not cover the pot. Add maggi cubes, pepper, crayfish and stir. Cook for 10 minutes. Stir and reduce the heat.
Simmer for about 5 minutes. Add the shredded tender pumpkin leaves and stir. Add salt to taste. Simmer for a few minutes.
If too thick, adjust consistency by adding more water as required. It should lightly coat the back of a spoon.
Remove from heat and serve with pounded yam or eba
REQUIREMENTS
- I kg Beef
- I large size Smoked Fish
- I medium size Stockfish Head (cooked)
- 2 cups Periwinkle (without shell)
- 3 tablespoons Ibaba (ground)
- 1 small bunch Tender Pumpkin leaves
- 2 tablespoons crayfish(ground)
- I small piece Uyayak (whole or ground)
- 1 tablespoon Dry pepper
- 2 Maggi cubes
- 2 cooking spoons Palm Oil
- 2 litres Water
- Salt to taste
What you do
Wash the meat thoroughly and place in a large pot. Add salt, ground pepper and water. Place on heat and cook for 1O minutes or until almost tender.
Add the stockfish head, smoked fish, periwinkle, uyayak and palm oil to the pot of meat. Stir and allow to cook for about 10 minutes.
Make a paste of the Ibaba by gradually stirring in 1 tablespoon palm oil to the 3 tablespoons of Ibaba.The paste should be very smooth.
Stir the paste into the pot. Do not cover the pot. Add maggi cubes, pepper, crayfish and stir. Cook for 10 minutes. Stir and reduce the heat.
Simmer for about 5 minutes. Add the shredded tender pumpkin leaves and stir. Add salt to taste. Simmer for a few minutes.
If too thick, adjust consistency by adding more water as required. It should lightly coat the back of a spoon.
Remove from heat and serve with pounded yam or eba
COTTON SEED SOUP
COTTON SEED SOUP
REQUIREMENTS
- 1 small size Smoked fish
- 8 medium pieces Bush meat
- 2 tablespoons crayfish (ground)
- 1 medium mudu Palm fruit
- 5 cups cotton seed
- 1 wrap Fermented locust bean(iru)
- 1 medium bunch spinach
- 3 medium size fresh tomato (ground)
- 1 medium bulb Onion (ground)
- 1 tablespoon dried pepper (ground)
- 2 maggi cubes
- 5 litres Water
- Salt to taste
REQUIREMENTS
- 1 small size Smoked fish
- 8 medium pieces Bush meat
- 2 tablespoons crayfish (ground)
- 1 medium mudu Palm fruit
- 5 cups cotton seed
- 1 wrap Fermented locust bean(iru)
- 1 medium bunch spinach
- 3 medium size fresh tomato (ground)
- 1 medium bulb Onion (ground)
- 1 tablespoon dried pepper (ground)
- 2 maggi cubes
- 5 litres Water
- Salt to taste
What you do
Wash the palm fruit and boil with 2 litres of water till the fruits are soft.Pound and mix with 2 litres of warm water and strain to get oily extract.
Pound or grind the cotton seed until well blended.Add 1 litre of hot water and mix. Sieve the pounded cotton seed 2-3 times.
Place the oily extract on the burner and allow boiling.Add the cotton seed extract and boil till the foam disappears.
Add the washed smoked fish, bush meat, crayfish, tomato, onion, locust bean, pepper, and maggi cube.
Stir and allow boiling for about 20 - 30 minutes.
Pick, wash and shred the spinach.Add to the soup and salt to taste.
Simmer for few minutes, then remove from heat and serve.
Wash the palm fruit and boil with 2 litres of water till the fruits are soft.Pound and mix with 2 litres of warm water and strain to get oily extract.
Pound or grind the cotton seed until well blended.Add 1 litre of hot water and mix. Sieve the pounded cotton seed 2-3 times.
Place the oily extract on the burner and allow boiling.Add the cotton seed extract and boil till the foam disappears.
Add the washed smoked fish, bush meat, crayfish, tomato, onion, locust bean, pepper, and maggi cube.
Stir and allow boiling for about 20 - 30 minutes.
Pick, wash and shred the spinach.Add to the soup and salt to taste.
Simmer for few minutes, then remove from heat and serve.
EDITAN SOUP
EDITAN SOUP
REQUIREMENTS
- 4 medium size snails (optional)
- 1 large size smoked Fish
- 1 medium size stockfish head
- 8 medium pieces beef (optional)
- 2 cups periwinkle (in shell)
- 1 big bunch editan leaves
- 4 medium bunches water leaves
- 3 tablespoons crayfish (ground)
- 1 level tablespoon dry Pepper
- 4 cooking spoons palm oil
- 2 maggi Cubes
- 3 1½ litres Water
- Salt to taste
What you do
Wash, season and boil the stockfish together with the beef for about 45 minutes and set aside for use later. Wash and de-bone the fish.
Pour boiling water on already cut and pounded editan leaves then, strain. Rinse the leaves thrice to reduce the bitterness. Pick and wash the waterleaves and cut into tiny pieces. Get rid of some of its water by squeezing a little bunch at a time between your palms.
Periwinkle can be used either in the shell, which is the traditional way, or out of shell.Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt, and mud.
Add waterleaves into the pot containing the meat and stockfish already placed on the burner.Stir,add fish, crayfish, pepper, water and maggi cubes and allow cooking for another 6 minutes. Stir and add the palm oil. Stir and cook for about 5 minutes.
Add the Editan leaves and cover the pot. Do not stir immediately after adding Editan leaves, then cook for 10-15 minutes but you can shake the pot to enable the leaves have an even spread. After 10-15 minutes, stir and taste the soup. Add salt if necessary, and cook for another 4 minutes.
Editan soup is served with fufu, ekpang iwa or eba.
REQUIREMENTS
- 4 medium size snails (optional)
- 1 large size smoked Fish
- 1 medium size stockfish head
- 8 medium pieces beef (optional)
- 2 cups periwinkle (in shell)
- 1 big bunch editan leaves
- 4 medium bunches water leaves
- 3 tablespoons crayfish (ground)
- 1 level tablespoon dry Pepper
- 4 cooking spoons palm oil
- 2 maggi Cubes
- 3 1½ litres Water
- Salt to taste
What you do
Wash, season and boil the stockfish together with the beef for about 45 minutes and set aside for use later. Wash and de-bone the fish.
Pour boiling water on already cut and pounded editan leaves then, strain. Rinse the leaves thrice to reduce the bitterness. Pick and wash the waterleaves and cut into tiny pieces. Get rid of some of its water by squeezing a little bunch at a time between your palms.
Periwinkle can be used either in the shell, which is the traditional way, or out of shell.Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt, and mud.
Add waterleaves into the pot containing the meat and stockfish already placed on the burner.Stir,add fish, crayfish, pepper, water and maggi cubes and allow cooking for another 6 minutes. Stir and add the palm oil. Stir and cook for about 5 minutes.
Add the Editan leaves and cover the pot. Do not stir immediately after adding Editan leaves, then cook for 10-15 minutes but you can shake the pot to enable the leaves have an even spread. After 10-15 minutes, stir and taste the soup. Add salt if necessary, and cook for another 4 minutes.
Editan soup is served with fufu, ekpang iwa or eba.
OHO IGLIGI SOUP
OHO IGLIGI SOUP
REQUIREMENTS
- 4 large pieces Bush Meat
- 1 medium smoked Fish
- 6 medium fresh Pepper(ground)
- 4 medium fresh tomatoes (ground)
- I medium bulb Onion (ground)
- 4 medium tatashe (ground)
- I cup Soya Beans (flour)
- 2 cooking spoons Palm Oil
- 2 tablespoons crayfish (ground)
- 2 maggi cubes
- 1 ½ litres Water
- Salt To taste
What you do
Singe the hair off the bush meat and wash thoroughly. Wash and bone the fish.
Heat the oil and fry the onion, tomatoes, pepper and tatashe for about 10 minutes. Add water, bush meat and smoked fish and allow to boil for about 15 minutes.
Make a paste with the soya bean flour and hot water from the pot, then add. Stir thoroughly, add crayfish and maggi cubes.
Allow to simmer for about 15 minutes. Stir and add salt to taste.
Serve with pounded yam.
REQUIREMENTS
- 4 large pieces Bush Meat
- 1 medium smoked Fish
- 6 medium fresh Pepper(ground)
- 4 medium fresh tomatoes (ground)
- I medium bulb Onion (ground)
- 4 medium tatashe (ground)
- I cup Soya Beans (flour)
- 2 cooking spoons Palm Oil
- 2 tablespoons crayfish (ground)
- 2 maggi cubes
- 1 ½ litres Water
- Salt To taste
What you do
Singe the hair off the bush meat and wash thoroughly. Wash and bone the fish.
Heat the oil and fry the onion, tomatoes, pepper and tatashe for about 10 minutes. Add water, bush meat and smoked fish and allow to boil for about 15 minutes.
Make a paste with the soya bean flour and hot water from the pot, then add. Stir thoroughly, add crayfish and maggi cubes.
Allow to simmer for about 15 minutes. Stir and add salt to taste.
Serve with pounded yam.
OBE ILASA WITH OBE ATA
OBE ILASA WITH OBE ATA
REQUIREMENTS
- 1 kg Bush meat
- 1 cup Dried or Fresh Okro leaves
- 8 medium size Fresh tomatoes
- 6 medium size Fresh pepper
- 6 medium bulbs Onion
- 4 medium size Tatashe
- 3 tablespoons Egusi (ground)
- 1 cooking spoon Palm oil
- 2 tablets maggi crayfish
- 1½ litre Water
- Salt to taste.
What you do
OBE ILASA
Boil 4 cups of water.Add the egusi and continue boiling for about 15 minutes. Add the dried crushed okro leaves or shreded okro leaves.Whisk to increase the resilience.Add 1 maggi crayfish tablet, stir and add salt to taste.
OBE ATA
Season the bush meat with salt and few onion slices. Steam for about 10 minutes.
Blend the tomato, onion, pepper and deseeded tatashe to a smooth paste.
Pour oil into another pot, heat the palm oil for few minutes.Add the ground tomato mixture to the oil and cook till the sour taste is off.
Add the remaining maggi crayfish tablet, bush meat salt to taste.Cook for 10 minutes.
Serve with the obe Ilasa.
REQUIREMENTS
- 1 kg Bush meat
- 1 cup Dried or Fresh Okro leaves
- 8 medium size Fresh tomatoes
- 6 medium size Fresh pepper
- 6 medium bulbs Onion
- 4 medium size Tatashe
- 3 tablespoons Egusi (ground)
- 1 cooking spoon Palm oil
- 2 tablets maggi crayfish
- 1½ litre Water
- Salt to taste.
What you do
OBE ILASA
Boil 4 cups of water.Add the egusi and continue boiling for about 15 minutes. Add the dried crushed okro leaves or shreded okro leaves.Whisk to increase the resilience.Add 1 maggi crayfish tablet, stir and add salt to taste.
OBE ATA
Season the bush meat with salt and few onion slices. Steam for about 10 minutes.
Blend the tomato, onion, pepper and deseeded tatashe to a smooth paste.
Pour oil into another pot, heat the palm oil for few minutes.Add the ground tomato mixture to the oil and cook till the sour taste is off.
Add the remaining maggi crayfish tablet, bush meat salt to taste.Cook for 10 minutes.
Serve with the obe Ilasa.
ERIMONU (Soko) SOUP
ERIMONU SOUP
INGREDIENTS
- 1kg Bush meat
- 1kg Bush Meat (cut into 8 medium pieces)
- 1 medium size Smoked fish
- 1 medium mudu Palm fruit
- 1 medium bunch Erimonu or Shoko leaves
- 1 cake Ogili Igala
- 2 Seasonnig Cubes
- 2 tablespoon Crayfish (ground)
- 1 table spoon Dry Pepper (ground)
- Water(4 litres)
- Salt to tasteWhat you do
Wash the meat thoroughly and place in a large pot. Add some sliced onions,
ground pepper and some water. Place on heat and cook for 30 minutes. Wash and
boil the palm fruit till soft.
Strain off the water and pound till the fibre separates from the nut. Add the
2 litres of water and mix thoroughly and strain into a clean pot and boil the
extract for 5 minutes.
Add the meat, fish, crayfish and pepper, Stir and continue cooking for about
10 minutes. Add the ground Ogili Igala and cook for another 15 minutes till
the soup start thickening.
Pick, wash and shred the erimonu leaves add to the pot. Add seasoning Cubes, stir
and simmer for 5 minutes. Taste and add salt if necessary.
Serve with Eba or pounded yam.
INGREDIENTS
- 1kg Bush meat
- 1kg Bush Meat (cut into 8 medium pieces)
- 1 medium size Smoked fish
- 1 medium mudu Palm fruit
- 1 medium bunch Erimonu or Shoko leaves
- 1 cake Ogili Igala
- 2 Seasonnig Cubes
- 2 tablespoon Crayfish (ground)
- 1 table spoon Dry Pepper (ground)
- Water(4 litres)
- Salt to tasteWhat you do
Wash the meat thoroughly and place in a large pot. Add some sliced onions,
ground pepper and some water. Place on heat and cook for 30 minutes. Wash and
boil the palm fruit till soft.
Strain off the water and pound till the fibre separates from the nut. Add the
2 litres of water and mix thoroughly and strain into a clean pot and boil the
extract for 5 minutes.
Add the meat, fish, crayfish and pepper, Stir and continue cooking for about
10 minutes. Add the ground Ogili Igala and cook for another 15 minutes till
the soup start thickening.
Pick, wash and shred the erimonu leaves add to the pot. Add seasoning Cubes, stir
and simmer for 5 minutes. Taste and add salt if necessary.
Serve with Eba or pounded yam.
Ewedu Soup
Ewedu Soup
REQUIREMENTS
- Ewedu leaves
- 1 teaspoonful Iru
- Potash (optional)
- Salt
What you do
Pluck Ewedu leaves from the stem, wash them and then blend using the lowest setting in your blender (blend once so the paste is not smooth)
Pour the blended ewedu into a pot.
Add the washed Iru (and the potash if desired)
Allow to boil for 10 minutes, with the pot uncovered.
Add salt to taste and cook for another five minutes.
REQUIREMENTS
- Ewedu leaves
- 1 teaspoonful Iru
- Potash (optional)
- Salt
What you do
Pluck Ewedu leaves from the stem, wash them and then blend using the lowest setting in your blender (blend once so the paste is not smooth)
Pour the blended ewedu into a pot.
Add the washed Iru (and the potash if desired)
Allow to boil for 10 minutes, with the pot uncovered.
Add salt to taste and cook for another five minutes.
ABAK MBAKARA SOUP
ABAK MBAKARA SOUP
INGREDIENTS
- I large size Fresh Fish
- I cup Periwinkle (shelled)
- I medium mudu Palm Fruit
- I small bunch Water Leaves
- 5 medium size Fresh Pepper (scented pepper)
- 2 table spoons Crayfish
- 3 maggi cubes
- 4 Iitres Water
- Salt To taste
What you do
Wash and boil the palm fruit with 2 Iitres of water till soft. Pound till the fibres separate from the nuts. Add 2 litres of warm water, mix and strain.Boil the extract for 5 minutes.
Dress the fish and cut into 4 pieces. Steam the fish with salt and 1 maggi cube.
Add the periwinkle and ground crayfish to the extract and continue to boil for another 15 minutes or till extract starts to thicken. Add the steamed fish and stir gently.
Simmer for about 10 minutes. Add the remaining maggi cubes and the chopped fresh pepper and stir gently.
Pick, wash and shred the water leaves. Add the water leaves and continue simmering for another 5 minutes.Stir and add salt to taste.
Serve with cassava fufu or pounded yam.
INGREDIENTS
- I large size Fresh Fish
- I cup Periwinkle (shelled)
- I medium mudu Palm Fruit
- I small bunch Water Leaves
- 5 medium size Fresh Pepper (scented pepper)
- 2 table spoons Crayfish
- 3 maggi cubes
- 4 Iitres Water
- Salt To taste
What you do
Wash and boil the palm fruit with 2 Iitres of water till soft. Pound till the fibres separate from the nuts. Add 2 litres of warm water, mix and strain.Boil the extract for 5 minutes.
Dress the fish and cut into 4 pieces. Steam the fish with salt and 1 maggi cube.
Add the periwinkle and ground crayfish to the extract and continue to boil for another 15 minutes or till extract starts to thicken. Add the steamed fish and stir gently.
Simmer for about 10 minutes. Add the remaining maggi cubes and the chopped fresh pepper and stir gently.
Pick, wash and shred the water leaves. Add the water leaves and continue simmering for another 5 minutes.Stir and add salt to taste.
Serve with cassava fufu or pounded yam.
ACHICHA SOUP
ACHICHA
Recipe for four servings
REQUIREMENTS
- 1 cup Achicha (Dried cocoyam)
- 1 cup Akidi oji
- 5 wraps Ugba.
- 2 cooking spoons Palm oil
- 4 medium size Pepper - 2 medium bulb Onions
- ½ small size Ukpehe
- 2 maggi cube
- 2 litres Water
- Salt to tasteWhat you do
Pound the achicha to a coarse texture.Wash 2 times and soak in cold water till it doubles in size.
Place a pot on fire and pour 6 cups of water.Add the akidi oji and continue cooking.Keep adding 2 cups of water when the water dries up in the pot.Cook for 2 hours till akidi oji is soft.
Wash the achicha 3 times and drain, squeeze out the excess water. Pour the achicha into a sieve and place on top of the akidi oji and cover the pot.Steam for 30 minutes
Remove the achicha from the pot and set aside.Drain off excess water from akidi oji and set aside
Heat palm oil in a pan for 1 minute,add onions, maggi, ukpehe, fresh pepper and ugba,fry for 3 minutes.
Mix the achicha and akidi oji together and pour into the sauce and mix thoroughly.Simmer for 2 minutes
Serve hot.
Recipe for four servings
REQUIREMENTS
- 1 cup Achicha (Dried cocoyam)
- 1 cup Akidi oji
- 5 wraps Ugba.
- 2 cooking spoons Palm oil
- 4 medium size Pepper - 2 medium bulb Onions
- ½ small size Ukpehe
- 2 maggi cube
- 2 litres Water
- Salt to tasteWhat you do
Pound the achicha to a coarse texture.Wash 2 times and soak in cold water till it doubles in size.
Place a pot on fire and pour 6 cups of water.Add the akidi oji and continue cooking.Keep adding 2 cups of water when the water dries up in the pot.Cook for 2 hours till akidi oji is soft.
Wash the achicha 3 times and drain, squeeze out the excess water. Pour the achicha into a sieve and place on top of the akidi oji and cover the pot.Steam for 30 minutes
Remove the achicha from the pot and set aside.Drain off excess water from akidi oji and set aside
Heat palm oil in a pan for 1 minute,add onions, maggi, ukpehe, fresh pepper and ugba,fry for 3 minutes.
Mix the achicha and akidi oji together and pour into the sauce and mix thoroughly.Simmer for 2 minutes
Serve hot.
EBA (Garri)
EBA
INGREDIENTS
* 3 cups of gari
* 6 cups of water
What you do
Pour the water in a kettle or pot, bring the water to a boil. Pour the boiled water in to a deep bowl, gradual sprinkle the gari to the bowl of boiled water until gari is the same level with the water. Pour more wter at the top and standing for 3minutes.
Stir the mixture until it is consistent. Add more gari or more water to obtain a soft thickness but not hard or lumpy.
Serve with Soup of choice.
INGREDIENTS
* 3 cups of gari
* 6 cups of water
What you do
Pour the water in a kettle or pot, bring the water to a boil. Pour the boiled water in to a deep bowl, gradual sprinkle the gari to the bowl of boiled water until gari is the same level with the water. Pour more wter at the top and standing for 3minutes.
Stir the mixture until it is consistent. Add more gari or more water to obtain a soft thickness but not hard or lumpy.
Serve with Soup of choice.
AKPU(CASSAVA FUFU)
AKPU(CASSAVA FUFU)
REQUIREMENTS
- Cassava tubers
- Water
What you do
The cassava tubers are soaked in in water in a container for a maximum of 3-4 days to allow it to ferment.
The fermented tubers are then washed through a sieve to remove the unfermentd midrib and fibres. The slurry is put in a bag and the water is expressed.
The extract is then cooked in water for about 10-15 minutes to coagulate, pounded in a mortar, moulded in balls and dropped in cooking water for another 10-20 minutes.
It is then pounded alone or in combination with yam or cocoyam. The resultant dough is akpu and it serve with soup of choice.
REQUIREMENTS
- Cassava tubers
- Water
What you do
The cassava tubers are soaked in in water in a container for a maximum of 3-4 days to allow it to ferment.
The fermented tubers are then washed through a sieve to remove the unfermentd midrib and fibres. The slurry is put in a bag and the water is expressed.
The extract is then cooked in water for about 10-15 minutes to coagulate, pounded in a mortar, moulded in balls and dropped in cooking water for another 10-20 minutes.
It is then pounded alone or in combination with yam or cocoyam. The resultant dough is akpu and it serve with soup of choice.
MIYAN KARKASHI SOUP (Hausa)
MIYAN KARKASHI
REQUIREMENTS
- 8 medium pieces of Beef (cooked)
- 1 medium size Dried Fish
- 4 medium size Fresh Pepper(ground)
- 2 bunches Karkashi
- 2 cakes Dawadawa
- I teaspoon Yaji
- A Pinch of Potash
- I cooking spoon Oil (optional)
- 2 Maggi cubes
- 1½ Iitres of Water
- Salt to taste
What you do
Wash and season the beef with salt and yaji, steam for about 15 minutes.Add the fish, ground pepper and yaji.Boil for about 10 minutes.
Pound the karkashi (or you can buy the powdered one from the market). Pour into the pot and add the potash. Whisk with a special whisking stick to increase the resilience.
Add the ground dawadawa.Cook for about 10 minutes. Add maggi cubes. Stir and add salt to taste.
Serve with tuwon dawa.
REQUIREMENTS
- 8 medium pieces of Beef (cooked)
- 1 medium size Dried Fish
- 4 medium size Fresh Pepper(ground)
- 2 bunches Karkashi
- 2 cakes Dawadawa
- I teaspoon Yaji
- A Pinch of Potash
- I cooking spoon Oil (optional)
- 2 Maggi cubes
- 1½ Iitres of Water
- Salt to taste
What you do
Wash and season the beef with salt and yaji, steam for about 15 minutes.Add the fish, ground pepper and yaji.Boil for about 10 minutes.
Pound the karkashi (or you can buy the powdered one from the market). Pour into the pot and add the potash. Whisk with a special whisking stick to increase the resilience.
Add the ground dawadawa.Cook for about 10 minutes. Add maggi cubes. Stir and add salt to taste.
Serve with tuwon dawa.
MIYAN WAKE SOUP (Hausa)
MIYAN WAKE
REQUIREMENTS
- 1 medium size Fresh Fish
- 6 medium pieces Dried Meat
- 1 cup Bamta (ground)
- 1 small size Onion
- 1½ tablespoons Dried Pepper (ground)
- 1 cooking spoon Palm Oil
- I small piece Potash
- 2 Maggi cubes
- 2 litres of Water
- Salt to taste
What you do
Wash and dress the fish and cut into 3 pieces. Season the fish with I maggi cube, salt and chopped onion.Steam on low heat for about 10 minutes.
Wash the dried meat and add to the pot containing the fish. Steam for few minutes.
Pour 2 Iitres of water into a pot. Allow to boil, then stir in the Bamta powder, palm oil and potash. Allow to boil for about 5 minutes.
Add the pepper, remaining maggi cube, and the fish together with the meat and the stock.
Stir gently and add salt to taste. Simmer for few minutes and stir, then remove from heat and serve with tuwon dawa or tuwon masara.
REQUIREMENTS
- 1 medium size Fresh Fish
- 6 medium pieces Dried Meat
- 1 cup Bamta (ground)
- 1 small size Onion
- 1½ tablespoons Dried Pepper (ground)
- 1 cooking spoon Palm Oil
- I small piece Potash
- 2 Maggi cubes
- 2 litres of Water
- Salt to taste
What you do
Wash and dress the fish and cut into 3 pieces. Season the fish with I maggi cube, salt and chopped onion.Steam on low heat for about 10 minutes.
Wash the dried meat and add to the pot containing the fish. Steam for few minutes.
Pour 2 Iitres of water into a pot. Allow to boil, then stir in the Bamta powder, palm oil and potash. Allow to boil for about 5 minutes.
Add the pepper, remaining maggi cube, and the fish together with the meat and the stock.
Stir gently and add salt to taste. Simmer for few minutes and stir, then remove from heat and serve with tuwon dawa or tuwon masara.
MIYAN KIFI(FISH SOUP) Hausa
MIYAN KIFI(FISH SOUP)
Recipe for four servings
REQUIREMENTS
- 2 Large Size Fresh Cat Fish
- 1 medium size smoked fish (optional)
- 4 cooking spoons palm oil
- 8 large fresh tomatoes(diced)
- 4 large fresh pepper (chopped)
- 1 large onion chopped
- 1 1/2 teaspoon akanwu (potash)
- 1 bunch Utazi leaf
- 2 tablespoon ground crayfish
- Salt to taste
What you do
Place pot on fire, heat up oil add onions,stir till slightly tender, add finely chopped tomatoes and pepper.cover and stir occasionally until tomatoes taste properly cooked.
Add crayfish,stir. Add little water and salt to taste. add utazi leaf and after 5 Minutes add the properly washed fresh fish.
Add potash and allow simmer ,stirring carefully so as not to get the fresh fish scattered.
If you are using smoked or dry fish along with the fresh one,be sure to add them immediately after the tomatoes is cooked,same time with crayfish.
serve with semovita,pounded yam, rice or boiled yam
Recipe for four servings
REQUIREMENTS
- 2 Large Size Fresh Cat Fish
- 1 medium size smoked fish (optional)
- 4 cooking spoons palm oil
- 8 large fresh tomatoes(diced)
- 4 large fresh pepper (chopped)
- 1 large onion chopped
- 1 1/2 teaspoon akanwu (potash)
- 1 bunch Utazi leaf
- 2 tablespoon ground crayfish
- Salt to taste
What you do
Place pot on fire, heat up oil add onions,stir till slightly tender, add finely chopped tomatoes and pepper.cover and stir occasionally until tomatoes taste properly cooked.
Add crayfish,stir. Add little water and salt to taste. add utazi leaf and after 5 Minutes add the properly washed fresh fish.
Add potash and allow simmer ,stirring carefully so as not to get the fresh fish scattered.
If you are using smoked or dry fish along with the fresh one,be sure to add them immediately after the tomatoes is cooked,same time with crayfish.
serve with semovita,pounded yam, rice or boiled yam
PALM OIL STEW (Alapa)
PALM OIL STEW (Alapa)
Recipe for four servings
REQUIREMENTS
- 1kg fresh beef (cubed)
- 1kg fresh tomatoes, ground to a paste
- 100g fresh chillies, ground to a paste
- 2 medium sized onions
- 1 small tin tomato puree
- 150m red palm oil
- Salt and seasonings to taste
What you do
Place the cubed meat in a pot along with some sliced onions and a little oil. Fry until the meat has browned then add some stock, bring to the boil and simmer for 30 minutes.
Meanwhile add the oil to a clean saucepan and fry the ground and pounded ingredients for 10 minutes. Add the tomato pur?e and stir to combine. Add the cooked meat and its stock to this once ready. Stir to combine and cook for a further 15 minutes. Take off the heat and served with boiled rice or boiled yam.
Recipe for four servings
REQUIREMENTS
- 1kg fresh beef (cubed)
- 1kg fresh tomatoes, ground to a paste
- 100g fresh chillies, ground to a paste
- 2 medium sized onions
- 1 small tin tomato puree
- 150m red palm oil
- Salt and seasonings to taste
What you do
Place the cubed meat in a pot along with some sliced onions and a little oil. Fry until the meat has browned then add some stock, bring to the boil and simmer for 30 minutes.
Meanwhile add the oil to a clean saucepan and fry the ground and pounded ingredients for 10 minutes. Add the tomato pur?e and stir to combine. Add the cooked meat and its stock to this once ready. Stir to combine and cook for a further 15 minutes. Take off the heat and served with boiled rice or boiled yam.
OFE - OWERRI SOUP (Obe Eja Tutu)
Recipe for Three servings
REQUIREMENTS
- 1 large catfish
- 450g fresh tomatoes
- 22.5g fresh chillies
- 2 tablespoons tomatoes puree
- 1 large Onions, chopped
- 2 lemons
- 190ml groundnut-oil
- Pinch thyme and curry
- Dash salt to taste
What you do
Clean and cut the fish into medium size pieces and wash with the lemons. Place in a bowl and season with salt, thyme and curry. Leave aside for 10-15minutes to absorb seasoning. Grind the tomatoes, onions and peppers. Heat oil in a pot, pour in the ground ingredients and cook for 20 minutes until fairly reduced.
Blend in the tomato puree, add the marinated pieces offish, season and cook for 20minutes stirring gently to avoid breaking up the fish.
Check seasoning and serve.
REQUIREMENTS
- 1 large catfish
- 450g fresh tomatoes
- 22.5g fresh chillies
- 2 tablespoons tomatoes puree
- 1 large Onions, chopped
- 2 lemons
- 190ml groundnut-oil
- Pinch thyme and curry
- Dash salt to taste
What you do
Clean and cut the fish into medium size pieces and wash with the lemons. Place in a bowl and season with salt, thyme and curry. Leave aside for 10-15minutes to absorb seasoning. Grind the tomatoes, onions and peppers. Heat oil in a pot, pour in the ground ingredients and cook for 20 minutes until fairly reduced.
Blend in the tomato puree, add the marinated pieces offish, season and cook for 20minutes stirring gently to avoid breaking up the fish.
Check seasoning and serve.
AMALA
AMALA
Amala is the Nigerian version of FuFu, though it is made with elubo (yam flour).
This is made from fermented yam that is dried through a special process. The dried yam is then ground into yam flour. This fufu is from the western part of Nigeria.
REQUIREMENTS
- yam flour
- water
What you do
Put some water in a pot and allow to boil. while the water is still boiling, add yam flour adding a little at a time, make sure you are stirring at the same time with a laddle so that it doesn't come out with lumps.
When it is well coagulated add some warm water, depending on how soft you want it to be, cover to simmer for some minutes.
Stir until it is smooth and thick paste and it blends together in a uniform texture.
Best serve hot with soup of your choice.
Amala is the Nigerian version of FuFu, though it is made with elubo (yam flour).
This is made from fermented yam that is dried through a special process. The dried yam is then ground into yam flour. This fufu is from the western part of Nigeria.
REQUIREMENTS
- yam flour
- water
What you do
Put some water in a pot and allow to boil. while the water is still boiling, add yam flour adding a little at a time, make sure you are stirring at the same time with a laddle so that it doesn't come out with lumps.
When it is well coagulated add some warm water, depending on how soft you want it to be, cover to simmer for some minutes.
Stir until it is smooth and thick paste and it blends together in a uniform texture.
Best serve hot with soup of your choice.
OBE EFO ELEGUSI SOUP
OBE EFO ELEGUSI
Recipe for four servings
REQUIREMENTS
- 1 kg Beef
- 1 medium Stockfish head
- 1 medium size Smoked fish
- 1 medium bunch Shoko leaves
- 4 Fresh pepper (ground)
- 4 large sizes Fresh tomatoes (ground)
- 4 large sizes Tatashe (ground)
- 1 large size Onion (ground)
- 1½ cups Egusi (ground)
- 2 Maggi cubes
- 1 small wrap Iru
- 1½ litres Water
- Salt to taste
What you do
Wash and season the meat, and stockfish head with onion, maggi cubes, salt and pepper then steam till water dries up. Add one litre of water and continue cooking.
Pick, wash, cut the shoko leaves and blanch slightly then set aside.Wash and de-bone the fish.
Heat the palm oil, and then add ground fresh tomatoes, onion, pepper, and tatashe. Fry for about 5-10 minutes.
Add the stockfish, smoked fish and water or meat stock. Allow to cook for about 5 minutes. Add ground Egusi. Boil without stirring for about 10 minutes.
Add water. Continue boiling for 8-10 minutes. Add iru, maggi cubes,Stir and simmer for about 2 minutes, and add salt to taste.
Then add shoko leaves, and allow to simmer for another few minutes.
Remove from heat and serve with semovita or pounded yam
Recipe for four servings
REQUIREMENTS
- 1 kg Beef
- 1 medium Stockfish head
- 1 medium size Smoked fish
- 1 medium bunch Shoko leaves
- 4 Fresh pepper (ground)
- 4 large sizes Fresh tomatoes (ground)
- 4 large sizes Tatashe (ground)
- 1 large size Onion (ground)
- 1½ cups Egusi (ground)
- 2 Maggi cubes
- 1 small wrap Iru
- 1½ litres Water
- Salt to taste
What you do
Wash and season the meat, and stockfish head with onion, maggi cubes, salt and pepper then steam till water dries up. Add one litre of water and continue cooking.
Pick, wash, cut the shoko leaves and blanch slightly then set aside.Wash and de-bone the fish.
Heat the palm oil, and then add ground fresh tomatoes, onion, pepper, and tatashe. Fry for about 5-10 minutes.
Add the stockfish, smoked fish and water or meat stock. Allow to cook for about 5 minutes. Add ground Egusi. Boil without stirring for about 10 minutes.
Add water. Continue boiling for 8-10 minutes. Add iru, maggi cubes,Stir and simmer for about 2 minutes, and add salt to taste.
Then add shoko leaves, and allow to simmer for another few minutes.
Remove from heat and serve with semovita or pounded yam
WHITE SOUP (Afia Efere)
WHITE SOUP (Afia Efere)
REQUIREMENTS
- 1Kg of beef
- 1 medium dry fish
- 200g pounded yam
- 2 teaspoons of dry pepper
- Stockfish head
- Uyayak pod (local spice)
- Ground crayfish
- Spices
- Salt
What you do
Wash and boil stockfish until tender. Cut and wash meat, add salt one tea spoon of dry pepper and cubed seasoning. Boil until tender. Add the boiled stockfish to the meat, add washed fish, dry pepper, uyayak pod and ground crayfish.
When all the ingredients are boiled, add ground spices. Cut the pounded yam into small balls and drop into the soup to thicken it. Taste for salt. Serve hot with pounded yam.
If using fresh fish, add the fish 2minutes to the end of the cooking.
REQUIREMENTS
- 1Kg of beef
- 1 medium dry fish
- 200g pounded yam
- 2 teaspoons of dry pepper
- Stockfish head
- Uyayak pod (local spice)
- Ground crayfish
- Spices
- Salt
What you do
Wash and boil stockfish until tender. Cut and wash meat, add salt one tea spoon of dry pepper and cubed seasoning. Boil until tender. Add the boiled stockfish to the meat, add washed fish, dry pepper, uyayak pod and ground crayfish.
When all the ingredients are boiled, add ground spices. Cut the pounded yam into small balls and drop into the soup to thicken it. Taste for salt. Serve hot with pounded yam.
If using fresh fish, add the fish 2minutes to the end of the cooking.
OBE ISHAPA SOUP
OBE ISHAPA SOUP
REQUIREMENTS
- 8 medium pieces Beef
- I medium size Smoked Fish
- I small mudu Ishapa
- 6 medium size Fresh Pepper
- 6 medium size Fresh Tomatoes
- 8 medium size Tatashe
- 1 small bulb Onion
- 2½ cups Egusi (ground)
- 1 small wrap Iru
- 2 Maggi cubes
- ½ teaspoon potash/Kaun (ground)
- 4 Iitres Water
- Salt To taste
What you do
Wash and season the beef with salt, 1 maggi cube and few slices of onion, then steam until water dries up. Add 2 cups of water and continue boiling for another 20 minutes till the meat is cooked.
Wash the pepper, tomatoes and onion, cut, then deseed the tatashe, cut into pieces and blend all together to a smooth paste.
Dried or fresh Ishapa can be used in preparing this soup. When using fresh Ishapa, wash it thoroughly then place in a clean pot. Add a litre of water and ½ teaspoon of kaun then boil for about 15 minutes. Strain off the water and set aside.For dried Ishapa, soak them in hot water for 20 minutes, strain and rinse then set aside.
Heat the palm oil for about 2 minutes then allow to cool slightly. Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals.
Add the meat, washed dried fish, 1½ litres of water and iru. Stir and allow to boil for about 8 minutes.
Make a thick paste from the ground egusi, add to the pot without stirring, cover the pot. Allow to cook for about 6 minutes . Stir in the remaining maggi cubes and taste the soup.
Add salt to taste, stir and reduce the heat.Add the boiled Ishapa, stir, and simmer for about 5 minutes.
Remove from heat and serve with pounded yam.
REQUIREMENTS
- 8 medium pieces Beef
- I medium size Smoked Fish
- I small mudu Ishapa
- 6 medium size Fresh Pepper
- 6 medium size Fresh Tomatoes
- 8 medium size Tatashe
- 1 small bulb Onion
- 2½ cups Egusi (ground)
- 1 small wrap Iru
- 2 Maggi cubes
- ½ teaspoon potash/Kaun (ground)
- 4 Iitres Water
- Salt To taste
What you do
Wash and season the beef with salt, 1 maggi cube and few slices of onion, then steam until water dries up. Add 2 cups of water and continue boiling for another 20 minutes till the meat is cooked.
Wash the pepper, tomatoes and onion, cut, then deseed the tatashe, cut into pieces and blend all together to a smooth paste.
Dried or fresh Ishapa can be used in preparing this soup. When using fresh Ishapa, wash it thoroughly then place in a clean pot. Add a litre of water and ½ teaspoon of kaun then boil for about 15 minutes. Strain off the water and set aside.For dried Ishapa, soak them in hot water for 20 minutes, strain and rinse then set aside.
Heat the palm oil for about 2 minutes then allow to cool slightly. Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals.
Add the meat, washed dried fish, 1½ litres of water and iru. Stir and allow to boil for about 8 minutes.
Make a thick paste from the ground egusi, add to the pot without stirring, cover the pot. Allow to cook for about 6 minutes . Stir in the remaining maggi cubes and taste the soup.
Add salt to taste, stir and reduce the heat.Add the boiled Ishapa, stir, and simmer for about 5 minutes.
Remove from heat and serve with pounded yam.
OFE ACHARA (SOUP)
OFE ACHARA
Recipe for four servings
REQUIREMENTS
- 1kg Beef
- 1 medium size Stockfish (optional)
- 1 medium size Smoked fish
- 1 medium bunch Achara
- 20 small balls Mgbam (egusi balls)
- 2 tablespoons Achi (ground)
- 1½ tablespoons Dried pepper (ground)
- 2 cooking spoons Palm oil
- 1 tablespoon Crayfish (ground)
- 2 Maggi cubes
- 1½ litres Water
- Salt to taste.
What you do
Wash the already cut stockfish and place in a pot. Add a little salt and two cups of water, and then boil until slightly soft.
Rip off the outer layers of the Achara. Break the tender stem into small pieces.
Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes, then add 2 cups of water and boil till soft.
Add the remaining water, boiled stockfish, washed dried fish to the meat pot and add Mgbam then allow boiling for about 10 minutes.
Add palm oil, ground pepper, ground crayfish, cut achara and stir. Mix the Achi with some cold water and add to the pot. Allow cooking for another 5 minutes.
Add Mgbam and allow cooking for about 10 minutes.Stir, taste and add salt if necessary.
Serve with pounded yam or cassava fufu or eba.
Recipe for four servings
REQUIREMENTS
- 1kg Beef
- 1 medium size Stockfish (optional)
- 1 medium size Smoked fish
- 1 medium bunch Achara
- 20 small balls Mgbam (egusi balls)
- 2 tablespoons Achi (ground)
- 1½ tablespoons Dried pepper (ground)
- 2 cooking spoons Palm oil
- 1 tablespoon Crayfish (ground)
- 2 Maggi cubes
- 1½ litres Water
- Salt to taste.
What you do
Wash the already cut stockfish and place in a pot. Add a little salt and two cups of water, and then boil until slightly soft.
Rip off the outer layers of the Achara. Break the tender stem into small pieces.
Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes, then add 2 cups of water and boil till soft.
Add the remaining water, boiled stockfish, washed dried fish to the meat pot and add Mgbam then allow boiling for about 10 minutes.
Add palm oil, ground pepper, ground crayfish, cut achara and stir. Mix the Achi with some cold water and add to the pot. Allow cooking for another 5 minutes.
Add Mgbam and allow cooking for about 10 minutes.Stir, taste and add salt if necessary.
Serve with pounded yam or cassava fufu or eba.
OFE - NSALA (SOUP)
OFE - NSALA
Recipe for four servings
REQUIREMENTS
-1½kg Chicken or goat meat
- 1 large Fresh fish or smoked fish
- 1 medium slice Yam
- 2 tablespoons Crayfish (ground)
- 1 teaspoon Ehuru
- ½ teaspoon Uziza seeds (ground)
- 1 tablespoon Dry pepper (ground)
- 2 Maggi cubes
- 1 litre Water
What you do
Season the goat meat or the chicken with onion, pepper and one maggi cube and steam till the juice dries up.Add the water and continue cooking for another 20 minutes.
Peel the yam and cut into small pieces, then add to the boiling stock. Allow to cook for about 15 minutes.Remove the yam and pound to soft resilient dough and set aside.
Add the crayfish, pepper, Ehuru, ground uziza seeds and the remaining Maggi cube to the pot. Cut the yam dough into small balls and add to the soup to thicken the consistency.
Season and steam the fresh fish and set aside..
Add the fish and stir.Reduce the heat and simmer for about 5 -10 minutes.
Add salt to taste and serve with pounded yam.
- Salt To taste
Recipe for four servings
REQUIREMENTS
-1½kg Chicken or goat meat
- 1 large Fresh fish or smoked fish
- 1 medium slice Yam
- 2 tablespoons Crayfish (ground)
- 1 teaspoon Ehuru
- ½ teaspoon Uziza seeds (ground)
- 1 tablespoon Dry pepper (ground)
- 2 Maggi cubes
- 1 litre Water
What you do
Season the goat meat or the chicken with onion, pepper and one maggi cube and steam till the juice dries up.Add the water and continue cooking for another 20 minutes.
Peel the yam and cut into small pieces, then add to the boiling stock. Allow to cook for about 15 minutes.Remove the yam and pound to soft resilient dough and set aside.
Add the crayfish, pepper, Ehuru, ground uziza seeds and the remaining Maggi cube to the pot. Cut the yam dough into small balls and add to the soup to thicken the consistency.
Season and steam the fresh fish and set aside..
Add the fish and stir.Reduce the heat and simmer for about 5 -10 minutes.
Add salt to taste and serve with pounded yam.
- Salt To taste
OFE AKWU SOUP
OFE AKWU
Recipe for four servings
REQUIREMENTS
- 2 mudu Palm fruits
- 1kg goat meat
- 1 medium size Smoked fish
- 1 bunch Bitter leaves(washed)
- 1/2 cup egusi
- 3 tablespoons Crayfish (ground)
- 1 tablespoon Dried pepper (ground)
- 1 wrap Ogili okpi
- 2 Maggi Cubes
- 2 litres Water
- Salt to taste.
What you do
Wash the palm fruits thoroughly, place in a pot with some water and boil for about 35 minutes to soften.
Strain off the water and pound till the fibres come off the nuts. Heat the water to be just warm, add to the pounded palm fruit and mix thoroughly then strain off the mixture to obtain the oil extract.
Remove the mid rib from each bitter leaf, sprinkle a little salt on the leaves and rub between palms until a foamy liquid is produced. Add water and strain the foamy liquid off, repeat at least 3 times.
Wash the goat meat thoroughly, place in a pot, add salt and a few slices of onion. Allow to steam without water then add about 2 cups of water and boil for another 15 minutes.
Pour the oil extract into a pot and boil for about 5 minutes wash and de-bone dried fish,add the dried fish, cooked meat, crayfish, pepper, Ogili okpi and maggi cubes.Stir thoroughly and allow to boil for 10 minutes.
Add the egusi and stir again. leave to cook for another 10minutes, then add the washed bitter leaves. Stir and add salt to taste. leave to simmer for another 5 minutes.
Serve with pounded yam or cassava fufu or eba.
Recipe for four servings
REQUIREMENTS
- 2 mudu Palm fruits
- 1kg goat meat
- 1 medium size Smoked fish
- 1 bunch Bitter leaves(washed)
- 1/2 cup egusi
- 3 tablespoons Crayfish (ground)
- 1 tablespoon Dried pepper (ground)
- 1 wrap Ogili okpi
- 2 Maggi Cubes
- 2 litres Water
- Salt to taste.
What you do
Wash the palm fruits thoroughly, place in a pot with some water and boil for about 35 minutes to soften.
Strain off the water and pound till the fibres come off the nuts. Heat the water to be just warm, add to the pounded palm fruit and mix thoroughly then strain off the mixture to obtain the oil extract.
Remove the mid rib from each bitter leaf, sprinkle a little salt on the leaves and rub between palms until a foamy liquid is produced. Add water and strain the foamy liquid off, repeat at least 3 times.
Wash the goat meat thoroughly, place in a pot, add salt and a few slices of onion. Allow to steam without water then add about 2 cups of water and boil for another 15 minutes.
Pour the oil extract into a pot and boil for about 5 minutes wash and de-bone dried fish,add the dried fish, cooked meat, crayfish, pepper, Ogili okpi and maggi cubes.Stir thoroughly and allow to boil for 10 minutes.
Add the egusi and stir again. leave to cook for another 10minutes, then add the washed bitter leaves. Stir and add salt to taste. leave to simmer for another 5 minutes.
Serve with pounded yam or cassava fufu or eba.
OFE - AKPARANTA SOUP
OFE - AKPARANTA
Recipe for four servings
REQUIREMENTS
- 0.5 kg dry meat
- 1 medium size stockfish
- 1 medium dried fish(Asa)
- 1 tablespoon grounded pepper
- 2 cooking spoon ground crayfish
- 1 medium bunch Isikebere(vegetable)
- 1 medium bulb onion
- ½ cup Akparanta seed - 2 cooking spoon palm oil
- 2 litres water
- 2 maggi cubes - salt to taste
What you do
Fry the Akparanta seed with fine dry sand for about 5 minutes to remove the dry hard thick coat. Remove the coat. Fry the dry seeds in a dry frying pan for few minutes. There would be a colour change from the pale yellow to pink. Grind or mill to powder.
Heat the palm oil for few minutes, dissolve the Akparanta flour in the oil. Stir and cook for about 3 minutes. Add water and allow boiling for about 10 minutes.
Add the washed fish, cooked meat and stockfish, Stir and cook for about 20 minutes. Add pepper, maggi cubes, crayfish and the Isikebere vegetable, stir and simmer for about 8 minutes.
Add salt to taste. Serve with Akpu Ede.
Recipe for four servings
REQUIREMENTS
- 0.5 kg dry meat
- 1 medium size stockfish
- 1 medium dried fish(Asa)
- 1 tablespoon grounded pepper
- 2 cooking spoon ground crayfish
- 1 medium bunch Isikebere(vegetable)
- 1 medium bulb onion
- ½ cup Akparanta seed - 2 cooking spoon palm oil
- 2 litres water
- 2 maggi cubes - salt to taste
What you do
Fry the Akparanta seed with fine dry sand for about 5 minutes to remove the dry hard thick coat. Remove the coat. Fry the dry seeds in a dry frying pan for few minutes. There would be a colour change from the pale yellow to pink. Grind or mill to powder.
Heat the palm oil for few minutes, dissolve the Akparanta flour in the oil. Stir and cook for about 3 minutes. Add water and allow boiling for about 10 minutes.
Add the washed fish, cooked meat and stockfish, Stir and cook for about 20 minutes. Add pepper, maggi cubes, crayfish and the Isikebere vegetable, stir and simmer for about 8 minutes.
Add salt to taste. Serve with Akpu Ede.
INVESTMENT OPPORTUNITIES IN THE TOURISM SECTOR
INVESTMENT OPPORTUNITIES IN THE TOURISM SECTOR
The Federal Government of Nigeria in its determined efforts to develop and promote tourism into an economically viable industry had in 1991 evolved a tourism policy. The main thrust of the policy is to make Nigeria a prominent tourism destination in Africa, generate foreign exchang, encourage even development, promote tourism-based rural enterprises, generate employment, accelerate rural-urban integration and foster socio-cultural unity among the various regions of the country through the promotion of domestic and international tourism.
It also aims at encouraging active private sector participation in tourism development.
The following special investment potentials exist within the country:
- Overland Safaris
- National Parks
- Game and Gorilla viewing
- Deep Sea Recreational Fishing
- Lake and River Fishing
- Archaeological Tours
- Beach Resorts and Hotels
- Transportation-Water, land and sea
- Surfing and snorkeling
- Theme Parks and Exposition Centers
The Federal Government of Nigeria in its determined efforts to develop and promote tourism into an economically viable industry had in 1991 evolved a tourism policy. The main thrust of the policy is to make Nigeria a prominent tourism destination in Africa, generate foreign exchang, encourage even development, promote tourism-based rural enterprises, generate employment, accelerate rural-urban integration and foster socio-cultural unity among the various regions of the country through the promotion of domestic and international tourism.
It also aims at encouraging active private sector participation in tourism development.
The following special investment potentials exist within the country:
- Overland Safaris
- National Parks
- Game and Gorilla viewing
- Deep Sea Recreational Fishing
- Lake and River Fishing
- Archaeological Tours
- Beach Resorts and Hotels
- Transportation-Water, land and sea
- Surfing and snorkeling
- Theme Parks and Exposition Centers
JOINT VENTURE & INVESTMENT OPPORTUNITIES IN THE TRANSPORTATION
JOINT VENTURE & INVESTMENT OPPORTUNITIES IN THE TRANSPORTATION
Aviation Sub-Sector
1) Maintaining a Hangar. Existing hangar owned by the airline needs refurbishment and modern equipment;
2) Aircraft Engine Workshop - A workshop that can effect A, B, C, & D checks on various grades of aircrafts used in the Country and in the West African sub-region;
3) Development and management of a five-star hotel in Lagos.
4) Provision of catering equipment and infrastructure to meet the needs of the airline industry;
5) Establishment of a modern aircraft training facility;
6) Development/construction of airport terminals.
Maritime Sub-Sector
1) Liner Services - Foreign Shipping Companies can engage in the provision of Liner Services through joint sailing agreement with Nigerian shipping companies;
2) Cabotage - Government encourages joint ventures in the ownership and operation of light vessels between ports, which must be fully registered in Nigeria;
3) Ship Acquisition and Ship Building Fund/Lifting of Crude Oil and Gas;
4) Pollution Control in the Oil Producing Coastal Regions
5) Search and Rescue - provision of equipment to meet various requirements;
6) Training /Technical Assistance;
7) Tanker Trade - joint venture with Nigerians in the exportation of Nigerian crude oil;
8) Proposed Nigerian Maritime Consultancy Centre - this will cover the following:
a) Marine engineering spare parts supplies;
b) Ships and Port management;
c) Ships, Ports and boat supplies;
d) Seaports, oil terminals and ship communication equipment;
e) Seaports and ships educational material;
f) Combined maritime publications.
Railway
There is need for modernization of the Nigerian Railway System which is still based on the prevailing technology at its inception early in the century, that is the 3" - 6" (1067mm) guage. These include:
1) Conversion of wagon bearings to roller bearings;
2) Conversion of train braking system from vacuum to air;
3) Conversion of AB coupler to more effective system;
4) Modernization of track maintenance;
5) Improvement of ticketing system;
6) Manpower development and training.
Road Transport
Provision of:
1) Modern buses equipped with communication system;
2) Trams to facilitate passenger movement in both rural and urban areas;
3) Suitable haulage trucks for goods and services;
4) Service facilities at the terminals on both the highways and destinations;
5) Collection of tolls for the use of the service facilities provided to help sustain the system;
6) Computerization of services to enhance efficiency and control of operations;
7) Commercialization of terminal facilities;
8) Central terminals in various urban and rural locations in the country with service facilities.
National Inland Waterways
1) Dredging of the River Niger; 2) Rehabilitation of Warri and Lokoja Dockyards, operational vessels, pollution control, etc; 3) Study and Development of River Benue System for all year round navigation; 4) Dredging of Oguta Lake for effective navigation with larger vessels.
Free Port Zones
The establishment of the Onne Free Port Zone makes Nigeria the focal point for the oil and gas industry in West Africa. It provides incentives such as, easy registration in the Nigerian oil and gas market - drilling, construction, pipe coating, ship repair, etc, minimum bureaucracy, free corporate tax, import and export duties exemption for goods within the zone, 100% foreign repatriation of capital and profit, 100% foreign ownership, free pre-shipment inspection for imported goods, free expatriate quota and the possibility to sell products and services in the West African sub-region.
It also offers excellent business opportunities to investors wishing to participate in both planned and existing projects that require huge investment - the Bonny Terminal, Eleme Petrochemical complex (NNPC), fertilizer plant (NAFCON), aluminum smelter plant (ALSCON) and the West African Gas Pipeline (Escravos - Ghana).
Proposed Terminals
1) Bulk Cargo Terminal - major bulk commodities such as coal, sugar, petroleum, grain, ore and bauxite, can be handled here.
2) Onne Self-Run Transit Terminal - this will accommodate a container terminal, a RORO terminal and a center with trans-shipment facilities for the West African sub region and neighboring land-locked countries.
3) Lagos Specialized Trans-Shipment Terminal - this will provide a break away from the usually congested Apapa and Tin Can Island ports, serving both the manufacturing and trading sectors.
Aviation Sub-Sector
1) Maintaining a Hangar. Existing hangar owned by the airline needs refurbishment and modern equipment;
2) Aircraft Engine Workshop - A workshop that can effect A, B, C, & D checks on various grades of aircrafts used in the Country and in the West African sub-region;
3) Development and management of a five-star hotel in Lagos.
4) Provision of catering equipment and infrastructure to meet the needs of the airline industry;
5) Establishment of a modern aircraft training facility;
6) Development/construction of airport terminals.
Maritime Sub-Sector
1) Liner Services - Foreign Shipping Companies can engage in the provision of Liner Services through joint sailing agreement with Nigerian shipping companies;
2) Cabotage - Government encourages joint ventures in the ownership and operation of light vessels between ports, which must be fully registered in Nigeria;
3) Ship Acquisition and Ship Building Fund/Lifting of Crude Oil and Gas;
4) Pollution Control in the Oil Producing Coastal Regions
5) Search and Rescue - provision of equipment to meet various requirements;
6) Training /Technical Assistance;
7) Tanker Trade - joint venture with Nigerians in the exportation of Nigerian crude oil;
8) Proposed Nigerian Maritime Consultancy Centre - this will cover the following:
a) Marine engineering spare parts supplies;
b) Ships and Port management;
c) Ships, Ports and boat supplies;
d) Seaports, oil terminals and ship communication equipment;
e) Seaports and ships educational material;
f) Combined maritime publications.
Railway
There is need for modernization of the Nigerian Railway System which is still based on the prevailing technology at its inception early in the century, that is the 3" - 6" (1067mm) guage. These include:
1) Conversion of wagon bearings to roller bearings;
2) Conversion of train braking system from vacuum to air;
3) Conversion of AB coupler to more effective system;
4) Modernization of track maintenance;
5) Improvement of ticketing system;
6) Manpower development and training.
Road Transport
Provision of:
1) Modern buses equipped with communication system;
2) Trams to facilitate passenger movement in both rural and urban areas;
3) Suitable haulage trucks for goods and services;
4) Service facilities at the terminals on both the highways and destinations;
5) Collection of tolls for the use of the service facilities provided to help sustain the system;
6) Computerization of services to enhance efficiency and control of operations;
7) Commercialization of terminal facilities;
8) Central terminals in various urban and rural locations in the country with service facilities.
National Inland Waterways
1) Dredging of the River Niger; 2) Rehabilitation of Warri and Lokoja Dockyards, operational vessels, pollution control, etc; 3) Study and Development of River Benue System for all year round navigation; 4) Dredging of Oguta Lake for effective navigation with larger vessels.
Free Port Zones
The establishment of the Onne Free Port Zone makes Nigeria the focal point for the oil and gas industry in West Africa. It provides incentives such as, easy registration in the Nigerian oil and gas market - drilling, construction, pipe coating, ship repair, etc, minimum bureaucracy, free corporate tax, import and export duties exemption for goods within the zone, 100% foreign repatriation of capital and profit, 100% foreign ownership, free pre-shipment inspection for imported goods, free expatriate quota and the possibility to sell products and services in the West African sub-region.
It also offers excellent business opportunities to investors wishing to participate in both planned and existing projects that require huge investment - the Bonny Terminal, Eleme Petrochemical complex (NNPC), fertilizer plant (NAFCON), aluminum smelter plant (ALSCON) and the West African Gas Pipeline (Escravos - Ghana).
Proposed Terminals
1) Bulk Cargo Terminal - major bulk commodities such as coal, sugar, petroleum, grain, ore and bauxite, can be handled here.
2) Onne Self-Run Transit Terminal - this will accommodate a container terminal, a RORO terminal and a center with trans-shipment facilities for the West African sub region and neighboring land-locked countries.
3) Lagos Specialized Trans-Shipment Terminal - this will provide a break away from the usually congested Apapa and Tin Can Island ports, serving both the manufacturing and trading sectors.
Incentives and Strategies for Investment in Solid Minerals
Incentives and Strategies for Investment in Solid Minerals
Investment Incentives:
- 3-5 years Tax Holiday.
- Deferred royalty payments.
- Possible capitalization of expenditure on exploration and surveys.
- Extension of infrastructure such as roads and electricity to mining sites, and provision of 100% foreign ownership of mining concerns.
HOW TO OBTAIN A MINING LEASE IN NIGERIA
There are two options available to a company or an individual to enter into mining industry in Nigeria.
Through the acquisition of an existing mining property from the original owner. Approval must be obtained from the Ministry of Solid Minerals Development for such a purchase.
By obtaining an application, either a Prospecting Right (PR), an Exclusive Prospecting License (EPL), or a Special Exclusive Prospecting License (SEPL), the application should state financial and technical capability qualifying the applicant for entry into the mining sector.
PERMIT REQUIREMENTS DURATION
Entry permits into the mining sector
-Statement of financial capability
-Statement of technical capability
-Proof of statutory existence of company Life
Prospecting Right/License -Certificate of entry into mining
-Prospecting License 1 Year renewals
Alluvial-Max. Of 2
Bassalt-Max. Of 4
Lode-Max. Of 5
Exclusive prospecting Renewals exceeding 20.72)
-Same as above. Duration of 1- 5 Right/License (for areas up Years Depending on Reserves
Mining Lease (gives right to mine specified land area of 80 hectares)
-Possession of a Prospecting Right, Exclusive Prospecting License or Special Exclusive Prospecting License.
-Submission of a plan of the prospecting done, a schedule of the mineral value found and a statement of ore reserves.
-Submission of an environmental impact assessment and production plan. Not exceeding 21 years Renewal depending on remaining reserves
Special mining lease for an area larger than 80 hectares
- Same as above. Metallic minerals not More than 21 years.
More than 21 years.
not exceeding 70 years. Renewals at Minister’s discretion, for not more than 21 years.
Entry into the mining Industry
- Statement of financial capability
- Statement of technical competence
- Proof of statutory existence of company.
- Evidence of tax clearance
- Payment of prescribed fee
Prospecting Right (P.R.) - Certificate of entry into the mining industry.
- Payment of prescribed fee 1 year (Renewable annually)
Exclusive Prospecting (E.P.L.)
(for areas up to, but not exceeding 20.72km2) - Certificate of entry into the mining Industry
- Extant Prospecting Right (P.R.)
- Payment of prescribed fee 1 year renewable for:
Alluvial Deposits- maximum of 2
renewals: Basslt:-
Max. Of 4 renewals Max. Of 5 renewals
Special Exclusive Prospecting License (S.E.P.L.)
(For areas greater than 20. 72km2 & of difficult terrain Mining Lease (M.L.) - Certificate of entry into Mining Industry
- Extant Prospecting Right (P.R.)
- Payment of prescribed fee
- Certificate of entry into mining Industry
- Extant Prospecting Right (P.R.)
- EPL or SEPL
- Prospecting plant of the area showing Ore reserve estimates.
- Payment of prescribed fee. 1-5 Years.
Up to 21 years, renewable depending on remaining on reserve
Special Mining Lease (SML)
(for areas greater than that of ML. With difficult terrain and large capital out-lay). - Certificate of entry into mining Industry.
- Extant prospecting Right (PR)
- EPL and SEPL
- Prospecting plan of the area showing on reserve estimates
- Payment of prescribed fee. Up to 21 years renewable depending on the remaining on reserve.
Investment Incentives:
- 3-5 years Tax Holiday.
- Deferred royalty payments.
- Possible capitalization of expenditure on exploration and surveys.
- Extension of infrastructure such as roads and electricity to mining sites, and provision of 100% foreign ownership of mining concerns.
HOW TO OBTAIN A MINING LEASE IN NIGERIA
There are two options available to a company or an individual to enter into mining industry in Nigeria.
Through the acquisition of an existing mining property from the original owner. Approval must be obtained from the Ministry of Solid Minerals Development for such a purchase.
By obtaining an application, either a Prospecting Right (PR), an Exclusive Prospecting License (EPL), or a Special Exclusive Prospecting License (SEPL), the application should state financial and technical capability qualifying the applicant for entry into the mining sector.
PERMIT REQUIREMENTS DURATION
Entry permits into the mining sector
-Statement of financial capability
-Statement of technical capability
-Proof of statutory existence of company Life
Prospecting Right/License -Certificate of entry into mining
-Prospecting License 1 Year renewals
Alluvial-Max. Of 2
Bassalt-Max. Of 4
Lode-Max. Of 5
Exclusive prospecting Renewals exceeding 20.72)
-Same as above. Duration of 1- 5 Right/License (for areas up Years Depending on Reserves
Mining Lease (gives right to mine specified land area of 80 hectares)
-Possession of a Prospecting Right, Exclusive Prospecting License or Special Exclusive Prospecting License.
-Submission of a plan of the prospecting done, a schedule of the mineral value found and a statement of ore reserves.
-Submission of an environmental impact assessment and production plan. Not exceeding 21 years Renewal depending on remaining reserves
Special mining lease for an area larger than 80 hectares
- Same as above. Metallic minerals not More than 21 years.
More than 21 years.
not exceeding 70 years. Renewals at Minister’s discretion, for not more than 21 years.
Entry into the mining Industry
- Statement of financial capability
- Statement of technical competence
- Proof of statutory existence of company.
- Evidence of tax clearance
- Payment of prescribed fee
Prospecting Right (P.R.) - Certificate of entry into the mining industry.
- Payment of prescribed fee 1 year (Renewable annually)
Exclusive Prospecting (E.P.L.)
(for areas up to, but not exceeding 20.72km2) - Certificate of entry into the mining Industry
- Extant Prospecting Right (P.R.)
- Payment of prescribed fee 1 year renewable for:
Alluvial Deposits- maximum of 2
renewals: Basslt:-
Max. Of 4 renewals Max. Of 5 renewals
Special Exclusive Prospecting License (S.E.P.L.)
(For areas greater than 20. 72km2 & of difficult terrain Mining Lease (M.L.) - Certificate of entry into Mining Industry
- Extant Prospecting Right (P.R.)
- Payment of prescribed fee
- Certificate of entry into mining Industry
- Extant Prospecting Right (P.R.)
- EPL or SEPL
- Prospecting plant of the area showing Ore reserve estimates.
- Payment of prescribed fee. 1-5 Years.
Up to 21 years, renewable depending on remaining on reserve
Special Mining Lease (SML)
(for areas greater than that of ML. With difficult terrain and large capital out-lay). - Certificate of entry into mining Industry.
- Extant prospecting Right (PR)
- EPL and SEPL
- Prospecting plan of the area showing on reserve estimates
- Payment of prescribed fee. Up to 21 years renewable depending on the remaining on reserve.
INVESTMENT OPPORTUNITIES IN TELECOMMUNICATIONS INDUSTRY
INVESTMENT OPPORTUNITIES IN TELECOMMUNICATIONS INDUSTRY
The deregulation of the telecommunications sector in 1992 through Decree 75 was to allow for private sector participation in the sector and expand the nation’s communication facilities. The Nigeria Communications Commission (NCC) was established consequently to regulate the performance of the sector. The liberalization thrust was further strengthened by the Nigeria Communications Commission (Amendment) Decree No. 30 of 1998 which deleted those provisions in the first decree that inhibited competition in the sector thus enhancing the expected role of private sector enterprises.
The functions of Nigerian Communications Commission include:
* Regulating the privatized sector of the telecommunications industry.
* Facilitating entry into the telecommunications market by private entrepreneurs.
* Creating a regulatory environment for the supply of telecommunications equipment and facilities.
* Issuing of telecommunications licenses.
* Promoting fair competition and efficient market conduct among all players in the telecommunications industry.
* Arbitrating disputes between participants in the telecommunications industry and protecting consumers against unfair practices.
LOCAL MANUFACTURE OF EQUIPMENT
The telecommunications industry in Nigeria is far from being developed. There is a dearth infrastructural facilities and this has placed a constraint on the provision of services to existing and potential customers. There is therefore an urgent need to expand the infrastructures in this sector if it is to effectively play its role in the economic, social, political, cultural and in fact overall development of the Nigerian society and properly integrate it into the international community. Such desired expansion can not be achieved under the present dispensation where the needed equipment are usually imported with attendant problems of foreign exchange procurement, freighting cost, long delivery period etc. There is therefore no other realistic option than the local manufacture of these equipment and spares.
SWITCHING AND TRANSMISSION EQUIPMENT
Local manufacture of switching and transmission equipment is required since no single company exists in Nigeria or even neighboring countries for this purpose. Hence any company that goes into the venture will have its market beyond the frontiers of Nigeria.
1. CABLES
In Nigeria, there are three companies engaged in the production of telecommunication cables using imported copper and other local resources like poly vinyl chloride materials for insulation. There is no company that is currently producing fiber optic cables in the country.
The copper cable producing companies are producing only low pair capacity of 50, 100, 200 pairs. There is need for a plant that will produce high pair capacity cables that will enhance massive provision of lines to the teaming population.
2. FACILITIES AND SERVICES PROVISION
With Nigeria’s population that is over 140 million people, an installed telephone capacity has grown from 500,000 in 2001 to more than 35M in 2007. Nigeria is one of the fastest growing telecoms market in the world. The number is poised to double in the coming years. More than 98 percent of this growth is in the mobile telecoms sector. Fixed land lines have not experienced much significant growth.
Hence, the sector is still a virgin land for investors wishing to provide and operate private network links employing cable, radio communications, data services, INTERNET Business and Satellite communication, Payphone services and Cellular radio phone services.
The deregulation of the telecommunications sector in 1992 through Decree 75 was to allow for private sector participation in the sector and expand the nation’s communication facilities. The Nigeria Communications Commission (NCC) was established consequently to regulate the performance of the sector. The liberalization thrust was further strengthened by the Nigeria Communications Commission (Amendment) Decree No. 30 of 1998 which deleted those provisions in the first decree that inhibited competition in the sector thus enhancing the expected role of private sector enterprises.
The functions of Nigerian Communications Commission include:
* Regulating the privatized sector of the telecommunications industry.
* Facilitating entry into the telecommunications market by private entrepreneurs.
* Creating a regulatory environment for the supply of telecommunications equipment and facilities.
* Issuing of telecommunications licenses.
* Promoting fair competition and efficient market conduct among all players in the telecommunications industry.
* Arbitrating disputes between participants in the telecommunications industry and protecting consumers against unfair practices.
LOCAL MANUFACTURE OF EQUIPMENT
The telecommunications industry in Nigeria is far from being developed. There is a dearth infrastructural facilities and this has placed a constraint on the provision of services to existing and potential customers. There is therefore an urgent need to expand the infrastructures in this sector if it is to effectively play its role in the economic, social, political, cultural and in fact overall development of the Nigerian society and properly integrate it into the international community. Such desired expansion can not be achieved under the present dispensation where the needed equipment are usually imported with attendant problems of foreign exchange procurement, freighting cost, long delivery period etc. There is therefore no other realistic option than the local manufacture of these equipment and spares.
SWITCHING AND TRANSMISSION EQUIPMENT
Local manufacture of switching and transmission equipment is required since no single company exists in Nigeria or even neighboring countries for this purpose. Hence any company that goes into the venture will have its market beyond the frontiers of Nigeria.
1. CABLES
In Nigeria, there are three companies engaged in the production of telecommunication cables using imported copper and other local resources like poly vinyl chloride materials for insulation. There is no company that is currently producing fiber optic cables in the country.
The copper cable producing companies are producing only low pair capacity of 50, 100, 200 pairs. There is need for a plant that will produce high pair capacity cables that will enhance massive provision of lines to the teaming population.
2. FACILITIES AND SERVICES PROVISION
With Nigeria’s population that is over 140 million people, an installed telephone capacity has grown from 500,000 in 2001 to more than 35M in 2007. Nigeria is one of the fastest growing telecoms market in the world. The number is poised to double in the coming years. More than 98 percent of this growth is in the mobile telecoms sector. Fixed land lines have not experienced much significant growth.
Hence, the sector is still a virgin land for investors wishing to provide and operate private network links employing cable, radio communications, data services, INTERNET Business and Satellite communication, Payphone services and Cellular radio phone services.
Directory of Radio Stations in Nigeria
Brilla FM 88.9, Lagos
Address: 634, Adeyemo Alakija Street, P. O. Box 75504, Victoria Island, Lagos
Phone: +234 1 2702948
Email: info@brilafm.net
Website: http://www.brila-fm.net
Bond FM 92.9, Lagos
Address:
Phone: +234 1
Website: http://bondfm.frcnlagos.org
Cool FM 96.9, Lagos
Address: AIM PLAZA, 267A, Etim Inyang Crescent Victoria Island Annex, Lagos.
Phone: +234 1 2623053, 2710244 - 47; Fax: +234 1 2610393, 2614779
Email: info@coolfm.us
Website: http://www.coolfm.us
Freedom Radio FM 99.5, Kano (Muryar Jama'a)
Address: Plot 47 Sharada Phase I, Sharada Industrial Estate, Kano.
Phone: +234 64 942777, 660907.
Website: http://www.freedomradionig.com
Gateway Radio, Abeokuta
Address: Gateway Broadcasting House 776, Ajebo Road, Abeokuta.
Phone: +234 37 430150, 08033511674
Email: info@gradionigeria.com
Website: http://www.gradionigeria.com
Gold FM 95.5, Ilesha
Address: PMB 5050, Ilesha, Osun State..
Phone: +234 2 2400660, 2414949, 2414792; Fax: +234 2 2413930
Email: goldfm@radionigeriaibadan.net
Website: http://www.frcngoldfm.net
Metro FM 97.6, Lagos
Address:
Phone: +234 1
Website: http://metrofm.frcnlagos.org
Paramount FM 94.5, Abeokuta
Address: Paramount Hill, Abeokuta-Sagamu Expressway, P.M.B. 2160, Abeokuta, Ogun State.
Phone: +234 (0) 803-332-6799, 0805-636-2327
Email: info@frcnparamountfm.com
Website: http://www.frcnparamountfm.net
Positive FM 102.5, Akure
Address: Information Village, Ondo Road, Akure, Ondo State.
Phone: +234 (0) 803-718-1720, 0803-726-1524, 0805-563-1898
Email: positivefmakure@yahoo.com
Website: http://www.frcnpositivefm.com
Progress FM 100.5, Ado Ekiti
Address: Iworoko Road, P.M.B. 5413, Ado-Ekiti.
Phone: +234 (0) 8033976289
Email: frcnprogressfm@yahoo.com
Website: http://frcnprogressfm.net
Premier FM 93.5, Ibadan
Address: Broadcasting House, Oba Adebimpe Road, Dugbe, Ibadan, Oyo State.
Phone: +234 2 2400660, 2414949, 2414792; Fax: +234 2 2413930
Email: premierfm@radionigeriaibadan.net
Website: http://www.frcnpremierfm.net
Radio Lagos, Eko FM 89.7
Address: Lateef Jakande Road, Agidingbi, Ikeja, Lagos.
Phone: +234 1 4960568, 4935145; Fax: +234 1 4935146
Email: ekofm@infoweb.abs.net
Website: http://www.radiolagosekofm.com
Radio Nigeria, Ibadan
Address: Broadcasting House, Oba Adebimpe Road, Dugbe, Ibadan, Oyo State.
Phone: +234 2 2400660, 2414949, 2414792; Fax: +234 2 2413930
Email: info@radionigeriaibadan.net
Website: http://www.radionigeriaibadan.net
Address: 634, Adeyemo Alakija Street, P. O. Box 75504, Victoria Island, Lagos
Phone: +234 1 2702948
Email: info@brilafm.net
Website: http://www.brila-fm.net
Bond FM 92.9, Lagos
Address:
Phone: +234 1
Website: http://bondfm.frcnlagos.org
Cool FM 96.9, Lagos
Address: AIM PLAZA, 267A, Etim Inyang Crescent Victoria Island Annex, Lagos.
Phone: +234 1 2623053, 2710244 - 47; Fax: +234 1 2610393, 2614779
Email: info@coolfm.us
Website: http://www.coolfm.us
Freedom Radio FM 99.5, Kano (Muryar Jama'a)
Address: Plot 47 Sharada Phase I, Sharada Industrial Estate, Kano.
Phone: +234 64 942777, 660907.
Website: http://www.freedomradionig.com
Gateway Radio, Abeokuta
Address: Gateway Broadcasting House 776, Ajebo Road, Abeokuta.
Phone: +234 37 430150, 08033511674
Email: info@gradionigeria.com
Website: http://www.gradionigeria.com
Gold FM 95.5, Ilesha
Address: PMB 5050, Ilesha, Osun State..
Phone: +234 2 2400660, 2414949, 2414792; Fax: +234 2 2413930
Email: goldfm@radionigeriaibadan.net
Website: http://www.frcngoldfm.net
Metro FM 97.6, Lagos
Address:
Phone: +234 1
Website: http://metrofm.frcnlagos.org
Paramount FM 94.5, Abeokuta
Address: Paramount Hill, Abeokuta-Sagamu Expressway, P.M.B. 2160, Abeokuta, Ogun State.
Phone: +234 (0) 803-332-6799, 0805-636-2327
Email: info@frcnparamountfm.com
Website: http://www.frcnparamountfm.net
Positive FM 102.5, Akure
Address: Information Village, Ondo Road, Akure, Ondo State.
Phone: +234 (0) 803-718-1720, 0803-726-1524, 0805-563-1898
Email: positivefmakure@yahoo.com
Website: http://www.frcnpositivefm.com
Progress FM 100.5, Ado Ekiti
Address: Iworoko Road, P.M.B. 5413, Ado-Ekiti.
Phone: +234 (0) 8033976289
Email: frcnprogressfm@yahoo.com
Website: http://frcnprogressfm.net
Premier FM 93.5, Ibadan
Address: Broadcasting House, Oba Adebimpe Road, Dugbe, Ibadan, Oyo State.
Phone: +234 2 2400660, 2414949, 2414792; Fax: +234 2 2413930
Email: premierfm@radionigeriaibadan.net
Website: http://www.frcnpremierfm.net
Radio Lagos, Eko FM 89.7
Address: Lateef Jakande Road, Agidingbi, Ikeja, Lagos.
Phone: +234 1 4960568, 4935145; Fax: +234 1 4935146
Email: ekofm@infoweb.abs.net
Website: http://www.radiolagosekofm.com
Radio Nigeria, Ibadan
Address: Broadcasting House, Oba Adebimpe Road, Dugbe, Ibadan, Oyo State.
Phone: +234 2 2400660, 2414949, 2414792; Fax: +234 2 2413930
Email: info@radionigeriaibadan.net
Website: http://www.radionigeriaibadan.net
TELEVISION STATIONS IN NIGERIA
Africa Independent Television (AIT)
Address: Communication Village, Alagbado Lagos
Phone: +234 1 2644814, 2644817
Website: http://www.ait.tv
Channels Television
Address: Krestal Laurel Complex, 376 Ikorodu Road, Maryland, Lagos
Phone: +234 1 2710749, 2710750, 4934258; Fax: +234 1 4934258
Website: http://www.channelstv.com
DBN Television
Address: 65, Awolowo Way, Ikoyi Lagos
Phone: +234 1 2690051-2, 685417,685419
Website: http://www.dbn-int.com
Galaxy Television
Address: 27, Community Road, Off Allen Avenue, Ikeja, Lagos State.
Phone: +234 1 555 7511, 555 7512, 793 7869
Website: http://www.galaxytv-ng.com
Gateway Television
Address: Km. 9 Olabisi Onabanjo Way, P.M.B. 2239, Abeokuta, Ogun State.
Phone: +234 39 244101, 244122
Website: http://www.gtvnigeria.com
Loveworld Christian Network (LCN)
Address: 51/53 Kudirat Abiola Way, Oregun, Ikeja, Lagos
Phone: +234 1 7737613, 7737614
Website: http://www.loveworldchristiannetwork.org
Minaj Broadcast International (MBI)
Address: 130/132 Ladipo Street, Matori Industrial Estate, Lagos
Phone: +234 1 4529 2032, 269 4142, 269 2397, 269 3730; Fax: +234 1 269 3909, 269 3727
Website: http://www.mbiafricatv.com
Nigeria Television Authority
Address: Television House, Area 11, Garki, ABuja
Phone: +234 1 9 234 5907, 234 5915; Fax: +234 9 234 5914
Website: http://www.nta.com.ng
SilverBird Television
Address: 1 Rhyth Avenue, Lekki, Lagos.
Phone: +234 1 555 55402
Website: http://www.silverbirdtv.com
Address: Communication Village, Alagbado Lagos
Phone: +234 1 2644814, 2644817
Website: http://www.ait.tv
Channels Television
Address: Krestal Laurel Complex, 376 Ikorodu Road, Maryland, Lagos
Phone: +234 1 2710749, 2710750, 4934258; Fax: +234 1 4934258
Website: http://www.channelstv.com
DBN Television
Address: 65, Awolowo Way, Ikoyi Lagos
Phone: +234 1 2690051-2, 685417,685419
Website: http://www.dbn-int.com
Galaxy Television
Address: 27, Community Road, Off Allen Avenue, Ikeja, Lagos State.
Phone: +234 1 555 7511, 555 7512, 793 7869
Website: http://www.galaxytv-ng.com
Gateway Television
Address: Km. 9 Olabisi Onabanjo Way, P.M.B. 2239, Abeokuta, Ogun State.
Phone: +234 39 244101, 244122
Website: http://www.gtvnigeria.com
Loveworld Christian Network (LCN)
Address: 51/53 Kudirat Abiola Way, Oregun, Ikeja, Lagos
Phone: +234 1 7737613, 7737614
Website: http://www.loveworldchristiannetwork.org
Minaj Broadcast International (MBI)
Address: 130/132 Ladipo Street, Matori Industrial Estate, Lagos
Phone: +234 1 4529 2032, 269 4142, 269 2397, 269 3730; Fax: +234 1 269 3909, 269 3727
Website: http://www.mbiafricatv.com
Nigeria Television Authority
Address: Television House, Area 11, Garki, ABuja
Phone: +234 1 9 234 5907, 234 5915; Fax: +234 9 234 5914
Website: http://www.nta.com.ng
SilverBird Television
Address: 1 Rhyth Avenue, Lekki, Lagos.
Phone: +234 1 555 55402
Website: http://www.silverbirdtv.com
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