All Nigeria Indomie Noodles With Chicken, Eggs, Vegetables And Fish

indomie noodles with vegetables
 cooking jollof indomie noodles with stewed chicken and vegetables

NOTE: Indomie noodles should not be allowed 

 colorful ingredients for indomie noodles

See our recipe for noodles with shrimp, chicken and vegetables

to boil for more than five minutes if you 
do not want it sticky. Boil noodles

SEE DIFFERENT SERVINGS OF INDOMIE NOODLES WITH VEGETABLES AND CHICKEN BELOW

with either seasoning, curry or a little tomato stew and onion for 3 minutes, ADD CHOPPED VEGETABLES AND WAIT FOR ANOTHER 2 MINUTES BEFORE TURNING OFF THE HEAT AND SERVING IMMEDIATELY.

noodles with sausages vegetables and boiled eggs
 indomie noodles with eggs and sausages
 jollof indomie noodles with vegetables and chicken neck
indomie noodles with vegetables and meats
jollof  indomie noodles with chicken chops and vegetables.
I added curry powder to get this color

indomie noodles with ingredients like onion, cabbage, green pepper,red pepper, carrots


Noodles with vegetables and stew

 cooking  indomie noodles with  vegetables. I added just a desert spoon scoop of
stew from my refrigerated stew to get this color.
 serving vegetable indomie noodles with fried fish
 indomie noodles with green pepper, cabbage, carrots and curry
 
 how to cook healthy indomie noodles with  orishi rishi.
I dropped a little curry powder here too for this color
 serving curried vegetableindomie noodles with with chicken

17 thoughts on “All Nigeria Indomie Noodles With Chicken, Eggs, Vegetables And Fish”

  1. This is a fantastic blog. Where have i been before now. I just saw the link on LIB. i love cooking and trying new things. This indomie is heavenly. Thank you for this beautiful blog. I will be your regular visitor now. will try this for the kids today.

    Reply
  2. RECIPIE for Atama.
    Locally grandma trained chefs like me r lazy on measurements.

    Ingredients
    1. Banga (palm fruits) one congo
    2. Atama – one bunch like 50 naira worth in calabar (make sure its not d bitter specie by tastin. @ point of. Purchase)
    3. Cryfish – a lot
    4. Smoked fish
    5. Meat of choice
    6. Perewinkle (in shell)
    7. Seasoning (in luv wit knorr buh mom uses maggi)
    8. Stock fish,
    9. kpomo/brokoto (cow head, tail, leg)
    10. pepper, salt (to taste)
    (uyayak optional)

    Preparation.
    1.Parboil ur meat, kpomo, stock fish and smoked fish and perewinkle til tender. Get stock outta it buh not too much. Some people use bush meat, shaki or strictly sea food. Just use protein of choice ( sea food is yummy wit atama too)

    2.Boil banga till tender, pound and extract pulp (as in making palm oil). The pulp shld be thick and as much as u want d soup to be. Ps: just d watery pulp witout d kernel and chaff o!

    3.Bring the pulp (seived banga water) to boil, add cryfish, seasoning, salt.
    4.Boil until it thickens then pour in your meat n fish wit stock. (Some pple prefer to parboil d fish and stock fish in d pulp)

    5.Add atama leaf ( pounded like afang/okazi)

    Taste for salt, maggi, etc

    6.Allow to thicken (don't cover)

    7.U may add local flavours like uyayak(salivating already). When its thick enough buh not too thick coss it keeps thickening as u warm subsequently, bring down from fire

    Serve wit swallow of choice or white rice, boiled yam/plantain.

    Ama calabar babe original.

    Reply

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