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.
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