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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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:
Akara
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Akara (bean cake)
Akara is a popular Nigerian street food made from deep-fried bean cakes. It’s a beloved snack or breakfast dish in Nigeria, known for its delicious taste and crispy exterior with a soft, fluffy interior.
- 300g peeled beans (soaked in water at least overnight)
- 1 scotch bonnet
- 1 bell pepper
- 1 small onion
- 1 tsp nutmeg
- 1 pinch of salt
- 300 ml vegetable oil
- In a blender blend peeled beans, scotch bonnet, bell pepper and onion until smooth.
- Once smooth mix in nutmeg and salt, blend for 2 more minutes.
- Meanwhile, add 300 ml of oil into a deep pan.
- Using a spoon scoop a the mixture into the hot pan. Cook until golden brown.
- You may need to this a few times until the mix is done. Cool for 2-3 minutes before serving.
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Credits: https://www.youtube.com/@nigeriankitchenqueen1
Bean Pottage
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Bean Pottage
Bean Porridge is a simple one pot protein rich meal.
- 1 can black eyed beans (400g strained)
- 2 pieces plantain
- 1 tbsp tomato puree
- 2 tsp crayfish
- 1 piece onion (chopped)
- 1 piece knorr cube
- 1/4 tbsp chili powder (optional)
- 150 ml water
- In a medium saucepan pour the water in along with the strained beans and bring to boil.
- Add the onion and plantain/ cocoyam. Cook until the plantain/cocoyam is tender about 15 mins
- Add the crayfish, stock cube, salt and pepper; stir and allow to cook for another 10 mins before serving.
- Serve the bean porridge with fried or steamed plantain and sprinkle on garnish like chopped parsley if needed.
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