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.
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.
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