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Don Sunny

Don Sunny

Wednesday, 05 October 2016 04:58

Nigerian Food: Nkwobi (How to make it)

How to Make Nigerian Nkwobi ( Details below )

Nkwobi as it is called by Igbo Tribe in the Eastern Part of Nigeria is one of the Nigerian’s most popular evening meals which is best enjoyed with any drink of your choice.


This evening meal has been around for a very long time, initially it was made with just bush meat (edible wild animals), the likes of squirrel, grass cutter, rabbit and even antelopes could be used to make nkwobi but along the line people starting experimenting with domestic animals and even poultry birds.

Here are the ingredients that are used in making Nigerian Nkwobi (for five to ten persons.)

2 kg Meat (chicken, wild meat, goat, cow tail, assorted meat)
2 cubes of knorr
Utazi leaves – a handfull
Edible potash (one teaspoon)
Palm oil (half cup) 125ml
Ugba – 1 cup
Onions – 2 slice
Salt and pepper to taste

The first step is parboiling the meat with some ingredients; onions, a cube of maggi/knorr and salt will be enough. Then allow to cook for another fifty to sixty minutes until the meat is completely soft.

This is necessary because nkwobi as well as Nigerian pepper soup is basically made with very soft meats, just so it is not hard to chew.


Most preparation processes take place in a small mortar, (an African carved hollow wood), but you can use a pot if you are not in Nigeria. This is just how it has been, some of Nigerian food customs have been around for years and we probably haven’t found a credible reason why they should be revoked.

Slice the onions and utazi, then set aside on a plate, some people choose to add these two during the preparation process while others use them for decoration purposes. One way or another, Utazi and onions should be part of the ingredients used in preparing Nigerian Nkwobi.

You can boil the ugba in small amount of water for about 2 to 3 minutes, this technique is hygienic, it helps to eliminate every possible health threat. Note that this ingredient is processed with the help of a harmless bacteria. This is just to be on the safe side even though most Nigerians eat ugba without heating in any way.

Cook the meat until it is almost dry, check to see the level of water. This is necessary so you don’t end up with another kind of pepper soup, Stir the cooking meat in the pot to be sure that it doesn’t burn. Did I say that it is also necessary to cut the meat to tiny bits?

Dissolve the potash in about 150ml (half cup) of water and filter about half a cup into the pot, you will learn a little bit about this from the video below. You will know exactly how this is done, although most Nigerians are familiar with this technique.

Add about half a cup of palm oil into the pot, stir to obtain a thick yellow paste (ncha) and you are just few steps away from having a very delicious nkwobi, also add two spoons of ground crayfish, Ugba, pepper and salt to taste, then stir very well before adding the meat.

Note: If the meat is too hot, it would dislove the “ncha” and turn it redish> allow the meat to cool for 10 minutes before using.

Add the sliced onions and utazi but reserve a little of both for decoration. The utazi is very necessary because it adds a faint bitter taste which is an integral part of nkwobi and some other Nigerian foods.

Stir, turn out in a round plate and decorate with sliced onion, pepper and utazi. That is just how to make a delicious plate of the popluar Nigerian Nkwobi.

How to make Miyan Taushe and Tuwo Shinkafa ( Details below)

Miyan Taushe is a Pumpkin soup popular among the Hausas in Nigeria (Northern parts of Nigeria)

A great blend of groundnut and pumpkin leaves spiced with pepper, Dawadawa (or Iru) & Knorr cubes. It is enjoyed best with Tuwo Shinkafa


INGREDIENTS


1 small sized Pumpkin
1/2 cup of raw Groundnut – you can substitute with groundnut paste
Assorted Namaa
Goat meat and cow leg
Assorted Offals - saki
fuku, heart and kidney
1 piece of smoked fish
1/4 cup of Locust beans (Iru)
2 pieces of habanero pepper (ata rodo/atarugu)
100g of Yakuwa leaves (sorrel)
1 bunch of spinach
1 cooking spoon of palm oil – optional
1 piece of Tatashe (Red bell pepper/Jan Tatasei )
2 pieces of tomatoes
1 Albasa – onion
Knorr cube
Gishiri - Salt


PREPARATION METHOD


Cut the pumpkin into half then proceed to cut into chunks. Peel the hard outer layer, take out the seeds and the hairy pulp
Boil and season the pumpkin with the assorted meats and smoked fish.
Take out the meats and fry slightly (optional). Meanwhile, mash the cooked pumpkin to a pulp in the pot containing the beef stock. You can choose to mash all the pumpkin chunks to a pulp or mash some whilst leaving the others in tiny bite sized pieces. Once this is done, set aside.
Roast the groundnut with the skin on for 3 minutes in a pan. Peel the skin and grind the groundnut till it is smooth
Blend the ingredients for the pepper (tomatoes, onion, scotch bonnet/habanero pepper & bell pepper) and reduce it till most of the water content has evaporated.
Put the fried meat back into the pot containing beef stock and mashed pumpkin. Let it cook till the stock starts to bubble up. Lower the heat, add the groundnut paste, stir and let it also dissolve.
Add the Locust beans (or Iru) and 1 1/2 cooking spoons of the reduced pepper, and palm oil (if you are using). Stir and let it blend with the stock
This rich pumpkin soup will be watery at first. Let it simmer on low heat till it thickens, thereby intensifying the flavour. Taste for salt and seasoning. Wash and chop the spinach, then add to the pot.
Rinse the Yakuwa leaves, chop and add to the soup. Give it two minutes and serve with Tuwo Shinkafa

Source: http://www.knorr.ng/

Wednesday, 05 October 2016 04:39

Groundnut soup: ( How to make it with details )

How to make Groundnut soup (Details below)

Groundnut soup is tasty and nutritious, garnishing with vegetable just makes it better! It is best enjoyed with swallow meals

INGREDIENTS


500g raw peeled groundnuts (peanuts)
Assorted meat & fish (Beef
Shaki (cow tripe)
Dry fish OR Stock fish)
Palm Oil
A small bunch of Pumpkin leaves
Spinach or Bitterleaf
2 tablespoons ground crayfish
Knorr Soup seasoning
Salt (to taste) & ground dry pepper.


PREPARATION METHOD


Before cooking your groundnut soup, Soak the stock fish & dry fish for a few hours. The length of time depends on how hard the stock fish is. You may also decide to boil it a bit.
When soft, clean the fish, remove the bones and separate them into small pieces.
Roast the raw groundnuts in a pan, stirring constantly till they look golden brown( Make sure the groundnuts do not get burnt), After this set aside to cool down completely then grind into powder with a dry mill.
Wash & cut the pumpkin leaves into tiny pieces. If using spinach, cut into small pieces, if using bitterleaf: wash till the bitterness is fairly out & set aside.
Prepare other ingredients: grind the pepper and grind the crayfish.
Start cooking the shaki first as it is the toughest meat in the bunch. Always keep water to the same level as the contents of the pot and top it up as you cook.
When the shaki starts to curl, add the dry fish and stockfish.
When the shaki is almost done, add beef and Knorr soup seasoning. Cook till all the meat and fish are well done.
Add the crayfish, salt and pepper, cover and cook till it boils.
Transfer the meat and fish to another pot/container leaving the stock in the pot.
Add the ground groundnuts and stir very well till there are no lumps. Reduce the heat to very low and start cooking.
Stir every 5 minutes and top up the water if necessary. To avoid the mixture from burning, watch it closely and stir as often as necessary.
Cook till a thin film of clear oil appears on the surface. This should take about 15 minutes. Add palm oil and stir very well.
Add the beef and fish, stir and cook on low heat till it boils. For those who prefer their groundnut soup without vegetables add the vegetables, stir and leave to simmer. Stir again.

Source: http://www.knorr.ng/

HOW TO MAKE GRILLED BARBEQUED MEAT AND MIXED VEGETABLES (DETAILS BELOW)

Easy and quick dinner recipes make life simple – there is no need to rush home and worry about preparing a gourmet feast for your family. You simply need to find an assortment of easy recipes that you can follow. Grilled or barbequed meat is a delightful meal that is welcomed in any season. Seasoned with yaji/suya pepper, a succulent piece of grilled meat can be truly irresistible.

 

INGREDIENTS


Fresh meat,
Suya pepper,
Dry pepper,
Knorr Stock Cubes
Salt,
Curry,
Thyme,
Vegetable oil,
Mixed vegetables - Carrot, Cucumber, Cabbage, Lettuce, Sweet corn, Peas, Tatase, Green pepper, Mayonnaise - to drizzle on top.


PREPARATION METHOD


Season the fresh meat with Suya pepper, dry pepper, curry, thyme, Knorr Stock Cubes and salt. Leave to marinate for 30 minutes.
Cook the meat over a hot grill or in the oven until the meat cooks through.
Heat up a tablespoon of oil in a frying pan. Throw in the mixed vegetables. Season with a little salt and fry for 1 - 2 minutes.
Serve the mixed veg with the barbecued meat. Drizzle mayonnaise to taste.
Serving the grilled or barbeque meat with a variety of vegetables is not only delicious, but also wholesome and nutritious. For a slightly more filling meal, you can choose to serve the meat with mashed potatoes or yam.

Source: http://www.knorr.ng/

Very Nutritious and Delicious Food: How to make couscous with spicy & tasty Goat meat in veggie sauce (Details below)

Complement healthy nutritious couscous with spicy & tasty Goat meat in veggie sauce. The taste of this combination is absolutely delicious.


INGREDIENTS


500g of Couscous
Half a kilo of Goat meat
Groundnut oil
Spinach (green leaf)
6 long carrots
8 balls of fresh tomatoes
4 fresh peppers
4 chili peppers
1 large ball of onion
A handful of ground crayfish
2 cucumbers(for dressing)
Knorr cubes
Salt to taste
2 tablespoonful (scoop) of butter

 

PREPARATION METHOD


Boil one third(1/3) liter of water, add salt and a tablespoonful of oil. Remove from heat and add 500g of couscous. Allow to stand until all the water is absorbed (approximately 3-5 mins).
Allow Couscous to simmer on low heat while you stir with a fork to separate grains. Add few knobs of butter and bring down from heat when water is completely dried. (Couscous is ready to be served)Wash your goat meat and put in a clean pot. Add your sliced onion, salt, curry powder, Knorr cubes, bay leaf and a little water to enable your meat cook to your desired taste. When meat is cooked,bring down from heat and set aside.
Wash your spinach,slice and set aside.
Wash your tomatoes, pepper, onion, carrots and nicely slice into small fine pieces.
Place your dry pot on the cooker,add your groundnut oil and allow to heat for 2 mins.
Add your sliced pepper, carrot, tomatoes, onions and stir. Allow to cook to on low heat for for 3 mins. Add your goat meat, a pinch of salt, curry powder, ground crayfish & Knorr Cubes.
Stir gently and allow to simmer for 2 mins or more.
Add your sliced spinach and stir to allow all ingredients and vegetable mix together. Bring down from heat and its ready to be served.
Your Couscous is ready to be served with the sauce. You can gently slice your washed cucumber and use as a dressing for your meal.


Also take note: Couscous is made from DURUM wheat and its highly nutritious. Its a meal good for those with High Blood Pressure and diabetics.

Source: http://www.knorr.ng/

Nigerian Food: How to make Fish pepper soup (Details Below)

Fish pepper soup is one of the most popular in Nigeria and it is best served hot and enjoyed in the evening time with your choice of drink, it is being prepared with the combination of mixed African spices.


INGREDIENTS


Fresh Fish
Ehu or Ariwo or calabash
4 nutmeg seeds
Pepper (to taste)
2 teaspoons of dry Uziza (optional)
2 medium onion bulbs
2 tablespoons of ground Crayfish
Salt to taste
Knorr cubes.


PREPARATION


Place the pieces of fish in a pot and pour enough water to cover the contents of the pot.
Add your Knorr cubes and onions then cook till done.
When some of the water has dried up, add more water to bring it to the level of the contents of the pot.
Add the ground Ehu, crayfish, dry Uziza, chilli pepper and salt to taste.
Cover the pot and leave to boil for 5 minutes and the pepper soup is ready to be served

Tips: Always serve hot.

Source: http://www.knorr.ng/

Wednesday, 05 October 2016 03:56

Nigerian Food: How to make Egusi Soup (Details)

Nigerian Food: How to make Egwusi Soup (Details Below)

Egusi soup aka (ofe egusi ) as called by the Igbo tribe in the Eastern Part of Nigeria and it is one of the most popular Nigerian soup, you will also learn about all the ingredients used in making the soup.

Egusi is (melon seeds) and the soup is one of the most popular of all Nigerian soup. 

Ingredients Includes

Some are required while very few are optional.

Meat of choice 2kg (beef, chicken turkey, goat meat, or assorted meat)
Assorted meat is a combination of different parts of a cow

4 cups of egusi (melon)
Dry fish (about two medium sizes)
1 cup of ground crayfish
1 cup of Ground Osu (optional)
a good quantity of washed bitterlaef (see the video below)
3 cubes of knorr, maggi or other natural sweetener
15 to 20cl of palm oil
About 2 liters of water
Salt and pepper to taste.
One medium size Stock fish head (okporoko) (optional)
Ogiri or dawadawa or opkei (local ingredients) optional

Grind the four cups of egusi with a dry blender or hand grinding machine and set aside in a bowl. Add about a cup of water to it and stir to make a very thick paste (this is properly illustrated in the video below)

Be sure that the bitterleaf (onugbu) is properly washed, it is advisable to remove over 95 percent of the bitter taste, this process in known to most Nigerians, it involves washing and squeezing the bitter leaves for several minutes in a very big bowl.

If you bought the already-washed bitterlaef from the market it is advisable to boil alone for about ten minutes, this would further remove the bitter taste and serve other purposes.

Parboil the meat of your choice with all the necessary ingredients, it is advisable to parboil meat with some ingredient before adding to the main food, this improves the taste of the meat. Parboil for about ten minutes, then add water and cook till the meat is soft for consumption.

Soak the dry fish and stock fish in a bowl with hot water and wash thoroughly to remove sand and center bone, then set aside.

Here is the actual making of Nigerian egusi soup with bitterleaf.

Set your cooking pot on fire and add about 15 to 20cl of palm oil (red oil), allow to heat for a few minutes but don’t allow to bleach. Add the egusi paste and keep stirring for the next eight to ten minutes to form seed-like crumbs.

Then transfer the already cooked meat into the pot, stir, add the washed dry fish, stock fish, ground crayfish, 2 cubes of maggi or knorr then cover half way and allow to boil for the next ten to fifteen minutes.

Stir occasionally to avoid burning.

At this point you can add about a tea spoon of ground ofor or achi if the soup is not thick enough.

Add the already washed bitter leaves, dawadawa (local ingredients), taste for salt and pepper. Allow to boils for five to ten minutes and you just made a delicious egusi soup.

Nigerian egusi soup could be eaten with rice, but most especially eba and fufu.

I also enjoy eating this soup and pounded yam together.

Note: This soup can also be made with fluted pumpkin, the same process should be followed the only different is that bitter leaves should be replaced with fluted pumpkin leaves.

A combination of Ofe Egusi & Pounded Yam would be perfect for launch

Source: http://allnigerianfoods.com/

Ghanaian Food: How to make Rice Ball or Omo Tuo Details and Photos

Here is another favorite food for Ghanaians, it is called Rice Ball or Omo Tuo Below is Ingredient and how to prepare it.

Ingredients

1 Whole chicken; cleaned and cut into small pieces (you can buy already cut ones)
2 Medium onions, (finely chopped)
1 Root of fresh ginger
1 Cup peanut butter (look for no sugar added)
1 Small can fresh tomatoes or 2 fresh ones
2 Small hot peppers
2 Maggi cubes or chicken stock cubes
½ Cup water (to steam everything together)
3 Cups of rice (soak 30 minutes before cooking)
Salt to taste

watch the photos below to understand it better


Peanut Soup Instructions

On a medium heat, place a large cooking pot. Wash the chicken and put in the pot. Add all the seasoning (chopped onions, chopped ginger, maggi, salt and water to steam). Steam the chicken for about 5-7 minutes or until the chopped onions are softened.


After steaming the chicken, add about six cups of water. In a blender, blend the tomatoes, hot pepper and the peanut butter. Add the mixture to the chicken. Leave it to simmer for 35 minutes.

The natural oil in the peanut butter will gather on the top of the soup when it’s ready.

Rice Ball Instructions

In a rice cooker, add about 6 cups of water and 3 cups of rice (soak the rice in water for about 30 minutes prior to cooking). Let it cook until the rice becomes really soft. It’s easier to use a rice cooker but it’s not necessary for making rice ball.
For those that opt to using a regular pot you can add 6 cups of water in a medium pot and bring to a boil. Add the 3 cups of soaked rice. Cover and let it cook until the water evaporates and the rice is soften. This should take about 10 minutes. The rice should be dry and sticky when it’s ready. If it’s not soft, add a little bit of water and cook for a little longer.


There is a wooden stick made especially for recipes like these but you can use a regular wooden spoon if you choose. Knead the rice with the wooden stick/spoon against the side of the pot. This process makes the rice stickier and easier to form into small balls.

Take a small portion of the finished rice and place on a piece of saran wrap. Wrap the rice ball into the saran wrap and roll it

Finally! Time to eat! Place rice ball in the middle of a bowl and add soup. This is all preferential but I personally like to put both my rice ball and soup in the same bowl. You can eat this with a spoon or with your hand.

Source: http://www.ghanaianfoodrecipes.com/

Nigerian Food: How to make Banga Soup/Stew (Details and Photos Below)

Banga Soup/Stew is one of the most common Stew in Delta, Nigeria, I will show you how to make the Banga Stew can be serve with starch, eba or fufu.

Ingredients for Serving: 12 Persons.

Meat (1kg)
Crayfish (half cup)
Fresh prawn [oporo](one cup)
Fresh Palm Fruits (Banga) (8 cups)
Medium sized dry fish / smoked fish (1)
Red scotch bonnet pepper “Ata rodo” (8)
Ataiko (1 tbsp)
Irugege (1 teaspoon)
Oburunbebe Stick (Banga stick) (1)
Dried Beletientien leaves (half cup) or
Thinly sliced bitter leaves (half cup)
3 cubes of knorr
Periwinkles (1)
Salt to taste.

Below are pictures of some of the ingredients for banga soup. All of these spices and ingredients can be purchased from any Nigerian local market. For the spices and banga stick, ask those women that sell traditional roots and herbs like zobo leaves and dogoyaro.

Use a sieve to strain the extract into your cooking pot, allow to boil for 15 minutes with the pot half-covered. It should be a lot thicker now.

Add the cleaned dried fish, ground (crayfish, ataiko plus irugege), oburunbebe stick, precooked meat, ground pepper and salt to taste. Cover and allow another 10 minutes


Add the crushed dried beletientien leaves or thinly sliced bitter leaves, precooked prawn, periwinkles and one cube of knorr. Stir, cover and allow to simmer for 3 minutes. This is how to make the popular banga soup that is loved and made by the Deltans. in Nigeria

Source: http://allnigerianfoods.com/

Ghanaian Food: How to make Kontomire Stew (Details Below)

Kontomire stew, is one of  Ghanaian most favorite stew, I will show you how to prepare delicious kontomire stew the Ghanaian way.


Ingredient

Kontomire/Cocoyam Leaves can be replaced with spinach

Kontomire1

2 packs kontomire/spinach

½ cup Egusi
Meat, fish, (of choice, mushrooms also good)
2 tins of tomato plumbs
2 large onions
Ginger, garlic to spice
1 large chilli pepper
Palm oil
Salt
Stock cubes, (or seasoning of choice)

 

Preparation

Wash the leaves thoroughly with lukewarm water
Cut the kontomire/spinach into small sizes
Chop 1 onion
Blend tomatoes,1 onion, pepper,ginger and garlic together
Put pan on fire and pour in the oil
Add the chopped onions and stir fry for about 3 -5 mins
Add steamed meat/kobi; allow to cook for about 5 mins
Add the chopped tomatoes (if you prefer them chopped) and cook for 3 min
Add the blended tomatoes, pepper,ginger and garlic
Add any stocks / stock cubes/ seasons(Allow to cook for about 10 min, for the sauce to reduce)
Make agushi into a paste and add to the stew, and allow to stay for a couple of minutes before stirring to create the bubbly effect.(Allow to cook for another 3 mins)
Add the spinach/nkontomire leaves under a low heat now, and allow to slow cook. for about 5 min
Add smoked fish and taste fr salt.
Let it simmer and its ready

Serve with Yam, Plantain,rice, gari ball( eba) , etc.

Source: http://pulse.com.gh/

 

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