Fish Sabaw (Hot and sour soup)
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Hot and sour fish soup
Fish Sabaw is a fish and vegetable soup.
- 8 cups fish stock
- 1 cups white wine
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 50 g ginger (grated)
- 2 piece green chillies (finely sliced)
- 2 piece tomato (skinned, seeded and cut into wedges)
- 350 g meat or fish
- 12 piece fresh prawns
- 1 bunch basil leaves (roughly chopped)
- 1 bunch parsely (roughly chopped)
To serve
- 4 tbsp coconut vinegar
- 1 piece garlic cloves (chopped)
- 1 piece lime (cut into wedges )
- 2 pieces green chillies (seeded and quatered)
- In a large pan, bring the stock and wine to boil. Stir in the tamarind paste, fish sauce, sugar, ginger and chillies. Reduce the heat and simmer for 15-20 minutes.
- Add the tomatoes to the broth and season with salt and pepper. Add fish and prawns and simmer for a further 5 minutes, until the fish is fully cooked.
- Whilst waiting, in a bowl, quickly mix the coconut vinegar and garlic for serving and put assist.
- Stir half the basil and half the parsley into the broth and ladle into individual warmed bowls. Garnish with the remaining basil and parsley and several immediately, with the spiked coconut vinegar to splash on top, the line wedges to squeeze into the soup, and the chillies to chew.
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Lugaw
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Lugaw
Lugaw is a type of rice porridge which is a Filipino favourite often used to nurse a sick person back to health.
- 2 tbsp groundnut oil
- 1 piece onion (chopped)
- 2 piece garlic cloves (chopped)
- 25 g ginger (chopped)
- 350 g pork (bitesize slices)
- 1 pinch ground black pepper
- 115 g short grain rice
- 8 cups pork
- 30 ml fish sauce
- 1 pinch salt (for taste)
To serve
- 2 piece garlic cloves (chopped)
- 2 piece spring onions (finely sliced)
- 2 piece green chillies (quartered )
- Heat the oil in a heavy pan or wok with a lid. Stir in the onion, garlic and ginger and fry until golden brown (and fragrant). Add the pork and then fry, stirring frequently, for 5-6 minutes, until lightly browned. Stir in the ground black pepper.
- Whilst waiting, put the rice in a strainer, rinse under cold running water until the water on the rice runs clear, then drain. Miss the rice into the pan, making sure that it is coated in the mixture. Pour in the stock, add the fish sauce and bring to the boil. Reduce the heat and partially cover with a lid. Simmer for about 40 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pan. Add salt if needed.
- Before serving, dry-fry the garlic in a small pan until golden brown, then stir it into the soup. Ladle the soup into individual warmed bowls and sprinkle the sprint onions over the top. Serve the green chillies separately.
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Laksa Soup
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Laksa Soup
Spicy chicken noodle soup with coconut.
- 2 tbsp vegetable oil
- 4 piece garlic cloves (crushed)
- 6 piece shallots (chopped)
- 30 g ginger root (grated)
- 350 g chicken (boneless and diced)
- 4 cups water
- 2 piece lemon grass stalks
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 piece chicken stock cube (Knorr or Maggi)
- 1 piece coconut (Grated flesh)
- 1 piece basil leaves (for garnish)
- Heat the oil in a large frying pan and fry the garlic until it has become golden brown. Add the shallots and grated ginger and fry for 2 minutes.
- Add the diced chicken to the pan and stir-fry for 5 minutes until the pieces are white all over.
- Add water, lemon grass, salt and pepper and crumble in the stock cube. Simmer for 25 minutes until the chicken is tender.
- Add the grated coconut flesh and simmer for another 5 minutes. Serve hot, garnished with basil leaves.
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Amala (Yam flour)
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Amala (Yam flour)
Amala is a Nigerian cuisine made out of yam flour and usually eaten with Egusi, Ogbolo or any Nigerian soup.
- 500 ml water ( 250 ml of hot water reserve)
- 200 grams yam flour
- In a saucepan pour water and bring to boil.
- Lower the heat to minimum and add 200 grams of yam flour into the heated water and stir using a spatula until it congeals this should take about a minute.
- Add another 250 ml using the spatula so it covers the surface of the amala and leave to steam for 1-2 minutes.
- Finally, stir the amala for 1 – 2 mins till smooth, then serve on a plate.
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Okro Soup
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Okro Soup
Okro soup is a delicious Nigerian drawn soup made from lady finger vegetable.
- 1 tbsp vegetable oil or sunflower oil (Palm oil can also be used but this is optional.)
- 2 tbsp tomato puree
- 1 piece red onion (medium chopped)
- 1 can chopped tomatoes
- 100 grams freshly grated okro
- 2 pieces stock cubes (dissolved in 100 ml of water)
- 1.5 lbs meat or fish
- 2 tbsp crayfish
- salt (to taste)
- 2 tbsp bitter leaf (or a handful of fresh spinach.)
- In a saucepan on medium heat add vegetable oil, once hot add tomatoes, onions, tomato puree and ground okro. Use your cooking spoon to dissolve the okro in the mix.
- When all the okro has completely mixed with the oil, add water with the cube stock. Set the heat of your cooker to low and start stirring. You will notice the okro start to thicken. Keep stirring till the okro has completely absorbed the stock.
- Once it starts to simmer, stir every 2-3 minutes for 20 minutes.
- Add the assorted meat and fish, ground crayfish, salt to taste. The okro may have become thicker from the cooking. If so, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.
- If you prefer your okro soup without vegetables, turn off the heat and serve. If vegetables are included add the bitter leaf or the spinach at this point. Stir well and cover for 10-15 minutes on low heat. Once done leave to stand for about 5 minutes and serve the soup with semolina or pounded yam.
Amala recipe: https://www.ethnicmixx.com/cuisines/amala-yam-flour/
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Ogbono Soup
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Ogbono Soup
Ogbono Soup is a popular Nigerian drawn soup made with Ogbono seeds (wild african bush mango seeds).
- 1 tbsp vegetable oil or sunflower oil
- 1 piece red onion (medium and chopped)
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 100 grams ground ogbono
- 2 pieces stock cube (dissolved in 100 ml of water)
- 1.5 lbs neat or fish
- salt (to taste)
- 2 tbsp bitter leaf (or a handful of fresh spinach. Both are optional.)
- In a hot saucepan on medium heat add vegetable oil. Once the oil is hot enough add onions, tomatoes, tomato puree and ground ogbono. Dissolve the ogbono in the mix.
- When all the ogbono is completely mixed in the oil, add water with the cube stock. Reduce the heat and start stirring. The ogbono will start to thicken, mix until all the stock is absorbed.
- Once it starts to simmer , stir every 2-3 minutes for 20 minutes.
- Add the assorted meat and fish, ground crayfish and salt to taste. The Ogobolo may have become thicker from the cooking. If so, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.
- If you prefer your Ogobolo Soup without vegetables, turn off the heat and serve
- For a vegetable version, when the contents of the pot have heated up, add the vegetable. Stir very well, cover the pot and turn off the heat. Leave to stand for about 5 minutes and serve with pounded yam or semolina.
Amala recipe: https://www.ethnicmixx.com/cuisines/amala-yam-flour/
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Egusi Soup
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Egusi Soup
Egusi soup is a popular Nigerian soup made with melon seeds from a certain cucurbitaceous plant. To be eaten with an accompaniments such as pounded yam.
- 1kg of cooked meat or fried fish
- 1 tbsp vegetable oil or sunflower oil
- 1 piece red onion (medium and chopped)
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp ground crayfish
- 1 pieces stock cube
- 1 scotch bonnet chopped finely ( add more for desired heat)
- 1 tsp thyme
- 1 tsp curry powder
- 100 grams roughly ground egusi
- 200ml water ( add if needed)
- 2 tbsp dried bitter leaf (or a handful of fresh spinach. Both are optional.)
- In a hot saucepan on medium heat with vegetable oil cook onions, chopped tomatoes, tomato puree, crayfish, scotch bonnet, stock cube, thyme and curry powder.
- Reduce heat to low and start stirring in the egusi. Fry for about 10 minutes, stirring occasionally so that the egusi won’t burn at the bottom of the pot.
- Add the water little by little while stirring the egusi. When the water is exhausted and the soup is still too thick add more water until you get the consistency you want. If your choice of vegetable is bitter leaf add it at this time.
- Cover the pot and cook for 20 minutes still on low/medium heat, stirring at intervals. The egusi is done when you notice that the oil has separated from the mix.
- Add the cooked meat and stir in the fresh spinach (optional). Add salt and water if needed.
- Cover and let it simmer for 10-15 minutes and serve with pounded yam.
Amala recipe: https://www.ethnicmixx.com/cuisines/amala-yam-flour/
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If Harrison Ford can give this a try, you can too!
Telegraph article on John Boyega and Harrison ford: https://www.telegraph.co.uk/film/star-wars-the-force-awakens/john-boyega-buys-nigerian-meal-for-harrison-ford-peckham/
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Yam Pottage (Asaro)
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Yam Porridge (Asaro)
Yam Pottage is a Yam and Tomato stew infused dish.
- 1 piece yam tuber (peeled and cubed)
- 3 tsp vegetable oil
- 1 piece onion (medium and chopped)
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 2 tsp crayfish
- 1 piece stock cube (Maggi or Knorr)
- 1 tsp chili powder (add or lessen depending on spice wanted)
- 1 pinch salt (a(for taste))
- In a medium saucepan place the peeled and diced yams in water. Cook for 20 minutes or until tender and set aside.
- In a separate pot, heat the oil and stir in onion, chopped tomato, tomato puree, crayfish, stock cube and chili; stir and allow to cook for 10 minutes.
- Stir in the cooked yam into the sauce mix and mix well. Add salt if needed.
- Using a potato masher, mash some of the yam into the sauce. Best served hot.
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Credits: elle Su
Moi-Moi
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Moi-Moi
Moi-Moi is a savory dish that can be enjoyed for breakfast or lunch.
- 100 grams bean flour
- 1/4 tsp chili powder
- 2 cooking spoonful vegetable oil
- 1 tbsp tomato puree (for extra color, but optiona)
- 2 tbsp ground crayfish
- 2 pieces onion (medium and chopped)
- 1 cube stock cubes (Maggi or Knorr)
- 150 ml water
- 1 pinch salt (for taste)
- 1 piece green bell pepper (chopped (optional))
- Set your oven to 200°C, 390F or Gas Mark 6 to pre-heat.
- In a large bowl mix all ingredients; Add salt to taste if required
- Greece the muffin cups with vegetable oil (or any baking pans you will be using).
- Pour the Moi-Moi mix into the muffin cups.
- Cover with tin foil to prevents the Moi-Moi from drying up
- Pour some water in the oven tray and place the muffin tray with the Moi-Moi mix on the tray.
- Bake in the preheated oven for 30 minutes ensuring there is always water on the oven tray.
- Once cooked, moi-moi is set – just like a muffin, leave to cool down completely before serving.
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Credits: Naija Infusions
Jollof Rice
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Jollof rice
Jollof rice is a one-pot rice dish popular in many West African countries.
- 1 tbsp vegetable oil
- 2 red onions
- 1 scotch bonnet ( add more extra heat is needed)
- 2 red bell pepper
- 1 can plum tomatoes ( or 4 fresh tomato)
- 3 tsp tomato puree
- 3 bay leaves
- 1 tsp curry powder
- 1 tsp thyme
- 1 piece stock cube (recommend Knorr or Maggi cube)
- 4 mugs of rice
- In a blender add tomato, bell pepper, 1 onion and scotch bonnet. Blend till smooth and set aside.
- Heat the oil in a large pan and cook the remaining chopped onion over a low to medium heat until translucent.
- Stir in the tomato purée and all the spices including the stock cube. Mix thoroughly for about 5 minutes.
- Add the tomato blend and stir well. Once it is mixed well cover and leave to simmer for 20 mins on low heat.
- Rinse the rice thoroughly to the point that when you add water to the rice it becomes clear, reduce the starch of the rice as much as possible.
- After 20 minutes the tomato mix should be separating from the oil. At this point add the well washed rice to the pot, add water and mix well.
- Taste the sauce at this point and add salt if needed.
- Cover and simmer for 25 minutes on low heat, or until the rice is cooked.
- Serve the Jollof with fried plantain if desired or with your choice of meat.
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Credits: Ivonne Ajayi
Other popular methods of cooking jollof rice can be found on the BBC food website:
