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.
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