It is a special soup made from the Okoho stick which is very slimy after preparation. It is usually prepared with bush meat (such as grass-cutter, alligator and smoked meat etc.) and best served with pounded yam (aka Onihi). It can also be eaten with semolina, eba (made from garri) and yam flour.

INGREDIENTS

Bushmeat preferably grass cutter 4 large pieces

Smoked fish 1 large size

Okoho stem 1 medium size

Okpehe 1 cake

Ikpeche Seeds 2 cups

Dried pepper 1 tablespoon

Palm oil (optional) 2 cooking spoons

Maggi Cubes 2

Water 1 litre

Salt to taste.

METHOD

Step1 Scrap off all the bark from the okoho stem wash and tear up or shred each stem into strands. Tie up the strands,

Place them in one litre of hot water, leave to soak for about 5 minutes.

Step2 Squeeze the shredded stem until having enough resilient in the water.  Remove the stem and set the extract aside.

Step3 Grind up the Ikpeche seeds into a very fine powder using the dry ingredient part of the blender.

Step4  Pour the ground Ikpeche into a mortar; add 3 tablespoons of water and 2 tablespoons of palm

oil, then pound with a kneading action and mould into balls.

Step5  Pour the okoho extract into a pot; add the washed smoked fish, dried pepper, palm oil, Okpehe

and Ikpeche balls.

Step6 Turn on the burner and boil for 5 minutes, stir and then add the Maggi Cubes.

Step7 Stir again and add salt to taste, simmer for about 5-10 minutes.

• Best served with pounded yam. It can also be eaten with semolina, cassava fufu, eba (made from garri) and yam flour

The post How to Make Delicious Oho Okoho Soup appeared first on African Foods Export.

oil bean seed. It is used in many food preparations. The Efik/Ibibio also use this particular

ingredient in food preparation and it’s called “Ukana”.

INGREDIENTS

-Beef ½ kg

-Smoked fish 1 medium size

-Stockfish (cooked) 4 medium size

-Ugu leaves 1 small bunch

-Ugba 6 wraps

-Onion 1 small size

-Okro 20 medium fingers

-Dry pepper (ground) 1 tablespoon

-Potash a small piece

-Palm oil 2 cooking spoons

-Maggi Cubes 3

-Water 2 litres

-Salt to taste

METHOD

Step1 Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the

juice dries up.

Step2 Add the remaining water and continue cooking

Step3 Add the pepper, Maggi Cubes, Fish and stir

Step4 Shred the Okro and add

Step5 Heat the potash, then crush and add 1 tablespoon of water

Step6 Stir in the palm oil till the colour changes to yellow

Step7 Add the Ugba and stir

Step8 Pour into the pot of soup and stir thoroughly

Step9 Add the shredded Ugu

Step10 Reduce the heat and simmer for 5 minutes. Stir and add salt to taste

Serve with the pounded yam

The post OFE UGBA WITH POUNDED YAM appeared first on African Foods Export.

Ofada rice is a popular Nigerian rice variety. It is also called Unpolished rice as it is rice in its natural state and without genetic modification.

INGREDIENTS 

-200g Ofada(native)rice

-10 pieces semi-ripe red chilli peppers

– 1 oz  Locust beans

– 2 ½ cooking spoon of Palm Oil

-400g Assorted Meat

-7 pieces Tomatoes

-1 Onions

-1 Garlic/ ginger

-1 oz  Shrimps

-½ Crayfish

-8 Snails

-Seasoning (Maggi, salt, thyme and curry)

Method

STEP 1             Boil the native Ofada rice till cooked (be sure the rice is clean before boiling)

STEP 2            Grind or pound all the pepper, with tomatoes,  few onions, a bit of garlic and gingers.

STEP 3             Add  2 ½ cooking spoon of palm oil with sliced onions, a pinch of salt, allow to fry for 3mins.

STEP 4             Add all the ground pepper, crayfish, shrimps, snail, assorted meat and the rest, enough locust beans, Add a pinch of salt and  1 ½ Maggi to cook and add, curry, thyme and brown stock, but check the taste if okay, leave all to cook for 15 minutes.

NOTE  Serve rice in a moi-moi leaf, serve with the sauce.

The post HOW TO COOK DELICIOUS OFADA RICE WITH SAUCE appeared first on African Foods Export.

This rich and nutritious soup is also thickened with either cocoyam paste, Achi, Egusi or Ofor, to give it it’s unique consistency.

Oha soup is an Eastern food from Nigeria it’s very delicious and spicy it’s mostly served with Fufu or Eba.

INGREDIENTS Serves 4

-A handful of   Oha leaves

-6 Oziza leaves

-2 ½ cooking spoon of Palm oil or palm kernel nuts

-10 pieces of Cocoyam

-½ oz  Crayfish

-8 Snails

1 oz  Stockfish

-Seasoning

-Ibo land Ogiri (locust beans)

-250g Assorted Meat

-Cowskin (pomo)

-1 oz  Periwinkle

-6 Yellow peppers

METHOD

Step 1       Boil the palm nut and cocoyam. Allow softening for 25 minutes.

Step 2       Extract the palm nut oil before adding to a thick pan. Allow to heat for 2 minutes with a few slices of onion.

Step 3       Peel the back of the cocoyam with your hands. Quickly add the palm oil to melt, then a small amount of water and pounded yellow pepper.

Step 4       Add the crayfish, stockfish, snail, ogiri (locust beans), cow skin (Pomo), periwinkle and seasoning. Allow cooking for 15 minutes.

Step 5       Stir and then allow the cocoyam to melt in the soup. Cocoyam serves as a thickener in the soup but if too thick, add some water.

Step 6      Add the Oha leaves. Do not chop/slice with a knife but use your hands to tear it into the soup.

Step 7      Add the Oziza leaf (you can chop/slice the Oziza with a knife). Leave all to cook for 5mins then stir. Taste the seasoning (adjust according to taste).

Step 8       Oha soup (Ofe oha) can be enjoyed with any ”swallow or bolus meals” such as eba, amala, pounded yam, fufu, semolina or wheat meal.

The post HOW TO PREPARE DELICIOUS ORA (OHA) SOUP appeared first on African Foods Export.

This soup is mostly eaten in the eastern part of Nigeria. Ogbonno is thick, slippery and very nutritious.  It could be served with Eba, Amala, Pounded yam or Fufu.

INGREDIENTS

– 2 oz  of blended ogbonno

– Blended Okra (10 pieces)

– 25 kg  of Boiled assorted meat

– 4 Snails

– Dried stockfish and smoked stock fish.

– ½ oz  Periwinkle

– ½ oz  Crayfish

– A handful of Ugu leaf

– ½ oz  Locust Beans

– Seasoning

– 4 Small yellow chilli pepper

– 1 ½ cooking spoon of Palm oil

METHOD

Step 1        Heat 1 cooking spoon of palm oil and a few slices of onions for 2 minutes.

Step 2        Add two cups of water and the Ogbono then stir all together. Do not cover, leave for 5 minutes. The content turns into thick brown if too thick add some water.

Step 3      Add the crayfish, pepper, stockfish, shrimps, locust beans, assorted meat and Pomo (skin beef). Leave to cook for 10 minutes.

Step 4       After cooking for 10 minutes add the blended Okro and periwinkle leave to cook and check it draws (very slippery), then stir all together, leave for another 10mins.

Step 5 Add the Ugu vegetable and seasoning for taste leave for 3mins (do not overcook vegetables).

Step 6        Serve with Fufu, Amala, Pounded yam, Eba or Semolina.

The post HOW TO MAKE DELICIOUS OGBONNO (DRAW SOUP) appeared first on African Foods Export.

From left to right – Oburunbebe (brown stick), native salt, Rokojie (tiny black seed), Obeletientien(dry leaf spice), Palm kernel, Onion

INGREDIENTS

-1 oz Palm kernel nuts

-1 Onions

-6 pieces Pepper (yellow pepper)

-Seasoning (Maggi, Tyko, Rogojie, Obeletientien)

-1 kg Beef meat/goat meat/fish

-½ oz Periwinkle

-6 pieces of Snails

-½ stick Oburunbebe

METHOD

Step1  Boil palm kernel nut for 25mins.

Step2   Check the palm kernel if soften, pour out water and extract the oil by pounding the nut with a mortar, after which, add some water.

Step3   Put the extract in a pot and boil for 30 minutes.

Step4   Pound the pepper, tyko, rogojie, sprinkle few leaves of obeletientien, add all to the soup, add a pinch of native salt and seasoning, break the oburun-bebe stick   into 2 and drop ½ of the stick in the soup, these spices give it a great aroma and taste.

Step5   Add the meats/fish/beef, snail, periwinkle and boil for 15mins, after this, check seasoning if tasty.  The soup becomes thick. Remove the oburunbebe (brown stick). Save for another use.

Step6 Serve the soup in with Fufu, starch, even Eba.

Note: When warming the soup, warm in a native plate.  If unable to get these spices (tyko, rogojie, obletientien, oburunbebe), cook the soup without them and add Pomo, stockfish, snails, allow cooking for 35mins.

The post How to Cook Banga Soup/Stew (Ofe Akwu) appeared first on African Foods Export.

INGREDIENTS Serves 4

– 1 Goat head (Isiewu)

– ½ oz Fresh blended or pounded  chilli pepper

– 1 whole Onions

– Potassium salt (káhύn  in Yoruba)

– Seasoning

– 1 Tablespoon Palm oil

– Garden egg leaf /Utazi (optional)

METHOD

Step 1  Boil the goat head meat with  1/4 of potassium salt to make it soften quickly because it takes time to cook, leave for  45 minutes.

Step 2        Take another  thick  pan and add a small  quantity  of  water,  allow to warm,  add  1 cooking  spoon of  palm  oil,  add

1/8 of 1 potassium to melt in the warm water for thickness, Add spicy pounded or dry chilli pepper, add a bit of dry or smoked crayfish  (optional)  and seasoning  (Maggi and salt).  Heat all together for 10 minutes;  if too thick add bit water.  Bring down to cool before adding the meat.

Step 3        Check the goat head, if well cooked and softened, Drain out the water, and mix the meat alone inside the sauce.

Step 4        Rinse and add Utazi leaf or spinach vegetable leaf and also add slices of a bulb of onion to spice it up

Step 5        Serve the Isiewu goat head sauce with a very chilled drink

Note – There should be enough pepper to avoid being nauseated, you could boil the vegetable for 1min depending on your taste but not compulsory.

The post How to Prepare Isiewu (Goat Head Mix) appeared first on African Foods Export.

INGREDIENTS Serves 4

-1 Cow leg

-1 cooking spoon of   Palm oil

-1 whole Onions

-Few Soft Ugba(optional)

-35g Garden egg vegetable, Utazi or spinach leaf

-Potassium salt

-Seasoning (Maggi, salt, curry, thyme)

-10g Boiled Pomo (cow skin)

-½ oz Crayfish (optional)

METHOD

Step 1        Dissect the cow leg into 2 slices and remove the bones.

Step 2        Boil the cow leg and slice a half onion into 4 pieces to soften fast with a pinch of salt to taste (seasoning) cook for 45 minutes.

Step 3        Add a cooking spoon of palm oil in a pot, sprinkle very tiny potassium salt, mix it with warm water, stir all together until when the potassium melts and the sauce becomes thicker, add pounded or dry chilli pepper with seasoning.

Step 4        Add the boiled skin cow (Pomo), a bit of Crayfish.

Step 5        Check the cow leg, if softened, drain out the water, and put the meat in a bowl.

Step 6        Add all the sauce and ingredients together then stir. Do not add seasoning.

Step 7         Pour the sauce on the meat and stir. Sprinkle few slices of vegetable on it.

Step 8        Served in a traditional bowl with a chilled drink

The post Learn how to prepare Nkwobi with Cow leg appeared first on African Foods Export.

INGREDIENTS      

– Part or whole 1kg Goat Meat

– Fresh small red chilli peppers

– 1 bottle Groundnut oil

– 1 whole Onions

– Seasoning (Maggi, salt, curry etc)

– Water

METHOD

Step 1        For a whole goat, cut out the head, the intestine, and the limbs and pierce a thick stick through the anus to the head. Brush kerosene or similar on the goat skin to roast out the hair then set up your barbeque equipment.

Step 2        Make firewood or light up the barbeque beneath the pierced goat. After 15 minutes take a mild knife and scrape off the burns on the skin. Wash thoroughly with soap and sponge to remove the kerosene smell and wash your hands with soap thoroughly.

Step 3        Place the goat on a chopping board. Dissect the goat meat into pieces, and fillet by removing all the bones. Take a hammer or something strong to hit the meat to soften. Place content in a bowl and proceed to step 3.

Step 4        Season the meat with Maggi, red chilli peppers, onions, garlic, curry etc cover the bowl and leave for 10mins.

Step 5        Make a local grill bar outside because of the smoke.

Step 6        Brush the meat with fat or oil, then place on the hot local grill bar to cook for 45mins, every 20 minutes keep turning the meat from side to side till well-cooked add a little oil to prevent burning.

Step 7        To get pepper soup with your Asun.  After grilling add all the meat in a thick pan, add the pounded or sliced pepper with enough onions, add a small quantity of water and stir.

Do not add any more seasoning, cover to simmer for 30mins then serve with a very chilled drink.

OR

Instead of grilling, just season and cook for 45mins.

The post 7 STEPS TO MAKE NIGERIAN ASUN (Goat Meat Barbeque) appeared first on African Foods Export.

INGREDIENTS Serves 4

– 100g Palm kernel

– 100g Periwinkle

– Shrimps

– Crayfish

– A handful or more Bitter leaves

– 100g Boiled seasoned Snail

– 2 or 3 Boiled dried Stockfish

– 2 smoked Stockfish

– 200g Boiled seasoned assorted Beef or Goat meat

– 5 pieces small yellow chilli peppers

– 1 oz Locust beans

– 6 or 7 pieces Cocoyam

-2-3 of cubes Maggi

-Salt to taste (Maggi may be enough)

METHOD

STEP 1         Boil the palm kernel and cocoyam till cooked and soft. (Wash the vegetable thoroughly)

STEP 2          Marsh the palm kernels with either hand or small mortar till the entire shaft are out, use a sieve to extract the palm oil.

STEP 3           Put the palm kernel’s palm oil in a thick pan, boil for 10 minutes, marsh the cocoyam to thicken the oil then stir, blend the yellow pepper inside, and add the entire ingredient except for the bitter-leaf and periwinkle. Add the meat /goat meat, shrimps, snail, crayfish, assorted meat, Maggi, salt, locust beans, dried and or smoked stockfishes. Cook for 15 minutes.

STEP 4          Check the soup if very thick,  add a little bit of water and the periwinkle, taste the seasoning if okay.

STEP 5           Wash the bitter leaves then squeeze out the bitter juice, chopped into slices and sprinkle into soup then leave for 10 minutes.

NOTE: Taste the soup if seasoning and recipes are okay especially pepper and salt, then serve with Garri (Eba cassava flour) Fufu or Pounded Yam

Tip: Wash the bitter leaves thoroughly with salt to reduce the bitterness.

The post BITTER LEAVES SOUP (OFE ONUGBU) appeared first on African Foods Export.