EFCC Twitter Account vanishes amid cyber warfare threats

 

The official Twitter account of Nigeria's Economic and Financial Crimes Commission (EFCC) has mysteriously vanished, leaving its 2.2 million followers bewildered. As of Wednesday, the @officialEFCC handle displayed a "This account doesn't exist" message. EFCC's chief spokesman, Dele Oyewale, confirmed the issue, attributing it to a network problem, and stated that the agency's ICT department has been working to restore the account for three days. The disappearance of the account follows threats of cyber warfare from suspected internet fraudsters, who have accused the EFCC of extortion and rights violations. The EFCC has recently intensified its crackdown on online fraud, but its tactics have been criticized by human rights advocates. It is unclear whether the account's disappearance was due to cyber threats or a violation of Twitter's policies. The EFCC's website and other social media accounts remain unaffected as of Thursday morning. #efccnigeria  #highlightseveryonefollowers

Emotional Farewell: Female Students Break Down in Tears as Beloved Male Corps Member Announces Departure (Video)

heart-wrenching scene unfolded at a school as a popular male corps member announced the completion of his service and bid farewell to the students. The female students, who had grown fond of him, were overcome with emotion and cried profusely as they said their goodbyes.

The corps member's departure marked the end of an era, and the students were visibly distraught as they struggled to come to terms with his leaving. The video captures the poignant moment, showcasing the strong bond between the students and their beloved corps member."

Hisbah Seizes 142 Cartons Of Alcohol In Katsina

 

The Katsina State Hisbah Board has confiscated 142 cartons of alcohol destined for Daura Local Government Area, as part of its efforts to promote moral behavior and curb indecency. The seizure was made during a patrol operation on Monday, and the vehicle carrying the alcohol was intercepted along the state's ring road. The board's commander, Dr. Aminu Usman, urged parents, teachers, and community leaders to join forces in instilling discipline and good morals among youths. Two women were also arraigned before a Sharia Court for loitering and immoral conduct, despite previous warnings and counseling. They pleaded guilty and were remanded in custody for further trial. The Hisbah Board is committed to restoring values in the community and promoting a moral society.

Abuja night club attacked by Robbers DJ killed

 

"A club in Gwarimpa, Abuja was attacked by gunmen in the early hours of the morning, resulting in the death of a DJ, DJ Bash. Despite a nearby police station, the authorities were not alerted promptly. However, an investigation has begun, and the police are urging residents to remain vigilant and report any suspicious activity immediately. The FCT Police Public Relations Officer, SP Josephine Adeh, has activated the distress and emergency numbers: 0803 200 3913 and 0806 158 1938. Meanwhile, eyewitnesses report that Volcano Peak Hotel on 4th Avenue Gwarinpa was also robbed last night, with the perpetrators shooting and killing someone. Some guests were able to track a stolen phone, but the police response has been slow. The public is calling on @PoliceNG and @BenHundeyin to intervene and ensure a swift and effective investigation."

ISi Ewu (Spiced Goat Head) Recipe !1)

   Traditionally this dish is made with the head and legs of a goat .and yes it does taste excellent prepared properly! i have adjusted the recipe here so that goat or lamb meat can be used instead.The traditional recipe also uses Utazi (a native bitter leaf). I ahve substituted a miux of Spinach and dandelion leaves which approximates the taste of Utazi
  Ingredients 

500g diced kid or dice lamb
50 g spinach
5 dandelion leaves
4 Ehuru seeds
3 fresh scotch bonnet chillies, pounded to a paste
6 fresh tomatoes
2 Onions, sliced
1 clove garlic,sliced
6 tbsp palm oil (6 tbsp groundnut oil + 2tsp paprika)
3 tbsp lime juice
600 ml beef stock
1 tsp black peppercorns chopped mint to garnish
Method
Grind the garlic, chillies and tomatoes to a paste. seperately grind the enuru seeds and peppercorns together until they form a fine powder. Add the oil to a large pot and spoon in the tomato mixture. Fry on high heat for about two minutes then add the meat and the spices. Fry until the meat turns brown then add the onions. fry for a further  two minutes and add the shredded spinach and dandelion leaves. pour in the lime juice and beef stock and make it boil. reduce to a simmer and cook for about 40 minutes, until the meat is tender.
serve in bowls, garnished with chopped mint and accompanied by rice or flat bread

OKOHO SOUP

OKOHO SOUP (An Idoma Delicacy)

REQUIREMENTS

- 1 medium size stick or stem of Okoho plant
- Dried fish (medium size) preferably dried cat fish
- seeds of fresh pepper(Tarodo)
- Locust beans 2 balls of 2 varieties(dawadawa and iru)
- Egusi(one cup)
- Onions(one medium size)
- A pinch of crayfish
- 2 maggi cubes for seasoning.
- ¼ kilo of beef or dried bush meat.
- Salt
What you do

Wash and peel the okoho stem into very thin strands and wrap into a bunch into a medium size bowl of hot water to soak for about 15 minutes. When the water has simmered a bit to be tolerable to the hand, start squeezzing the sap from the strand until you achieve a very thick liquid from the strand. Remove the strands from the thick liquid and store the liquid for the soup.

Next, you parboil the beef or dried meat with the onions,salt and the grinded pepper. When half way cooked, you add the grinded locust beans and the dried fish to cook for about 15 minutes.

Prepare the egusi by blending till very smooth and add the crayfish to it. Thereafter, you add very little water to make a very thick and stiff paste till you can see oil being produced. You may add a pinch of salt to the egusi mixture for taste.

carefully drop small balls of this mixture into the boiling broth and cover to steam till they are firm to touch.

Next, you carefully remove the meat, egusi balls and fish and carefully pour in the okoho sap and set the heat on low for about 10 minutes.
Add the meat, egusi and fish and stir briefly and set aside for the pounded yam and soup meal.
Note that because of its drawing nature, eating okoho soup may require some skill to properly enjoy it. It should never be eaten with a fork and knive!.

Bon Apetit.

OMI ITSAQWE (GROUNDNUT SOUP)

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.

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..

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.

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.

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.

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.

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.

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

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

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.

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.