Showing posts with label Nigerian Soups. Show all posts
Showing posts with label Nigerian Soups. Show all posts

Thursday, October 29, 2015

Okra, Ugu, Ogbono Soup With Cooking Pictures To Try This Weekend

A boiling pot of okra, ugu vegetable, ogbono Nigerian soup.
We have more than enough Nigerian soup recipes on the blog already, see more soup recipes  but, just to let us cook something a bit different this weekend, I added this delicious pot of Nigerian draw soup. Try it and you will come back for more. Trust me, there'll be left over if you are not firm on the

Thursday, July 09, 2015

Nigerian White Soup To Try This Weekend

Nigerian white soup cooked with a few drops of palm oil. 
The Nigerian white soup is one very easy to cook south south soup that is now accepted all over the country. It's one Nigerian soup that can be served as the main course or starter. The consistency of this soup makes it easy to swallow with foo foo, wheat meal, pounded yam,  starch, pounded plantain, semovita or even amala.

The thickness depends on who is cooking, and the

Thursday, April 16, 2015

Vegetable Soup Should Not Have Meat, Crayfish, Fish, Snails?

Vegetable soup with meat, stockfish, periwinkles, smoked fish, how can one suggest we take away all these proteins from the soup
This reply was left on my vegetable soup post, written by Chukwudi Udeh and it's worth sharing wioth you. After reading, I'm like... without the meat and fish and snails and cow skin, where will the Animal protein come from. If we just added vegetable to water and cook without some protein, what happens to God's command to Adam and Eve to Kill and eat the animals in the garden of Eden because those are there for food.

READ HIS COMMENT BELOW, left on the afang soup post.

Vegetable soup should only have vegetables in it. Whenever we start adding Goat meat Crayfish,
Smoked cat, Stock fish, Snails, Cow skin, Dry Shrimps, Bonga fish, it is no longer "vegetable soup". The health benefits of the soup has been tainted with the slaughtered blood and flesh of a once living, breathing being added in to it.

When we begin to kill to satisfy cravings is when we twisted our fate from eternal life to slow, conquering death. As stated in the ingredients, the meats are optional. Not required. However, We fail to realize that it is the seasoning, i.e. dried and grounded herbs/roots that gives the pleasant taste and aroma that excites the taste buds. The okazi, Water leaf, Periwinkle, and Hot leaf all contribute to a long and healthy life since the body processes this much faster then any flesh we trick our

Tuesday, April 14, 2015

Nigerian Chicken Sauce

Very well cooked, soft, tasty, juicy chicken in vegetable sauce, no oil added.
My Nigerian chicken sauce cooked with vegetables was served with spags and rice. This is truly delicious, plates were cleared and fingers licked. The step by step pics are so many and uploading too slowly, I'll keep updating when I upload until

Monday, September 29, 2014

Blended Afang Soup

Afang soup cooked with very well blended afang and boiled water leaf
 The  afang soup s already on the blog were all cooked with just a little bit of pounding and no boiling of water leaf. We have egusi afang soup, some yummy groundnut afang soup, and a few others. This time I tried to do things differently. I always thought that those who blended afang leaves before cooking did not know how to enjoy this delicacy but I was wrong because the taste is the same and for those who like their afang soup very very soft, this is a softer version than the pounding. The soup was so soft I caught a few gentlemen licking their plates with five fingers and taking more soup without swallow just to drink with a  dessert spoon. To me, afang soup is afang soupm never disappointingm anyhow you cook it just remember to add crayfish. For hubby, THIS was extremeIy delicious as he made sure I preserved some until friends came over for lunch and he specifically asked for "that soft afang soup" lolz.

We always

Saturday, August 23, 2014

Nigerian Uziza Okro soup

A plate of okro soup to be served with Soft yellow microwaved garri.

 This okro soup is actually the third or fourth on the blog but they are all cooked differently. Chubby Ella posted Okro soup cooked without meat . There is a post on okro soup with ewedu leaves cooked diffently from the Yoruba ewedu soup. The okro with ewedu post has detailed step by step cooking pictures. I never liked okro until I started cooking it myself.

Tuesday, August 05, 2014

Nigerian Tomato Egusi/Melon Stew, Soup

Nigerian egusi Stew, Soup With tomatoes
This is for the mailer that asked if you can add tomato to egusi stew. I like the taste of tomato in egusi soup or stew. I remember Lizzy posted Efo elegusi on the blog, she added tomatoes to her egusi soup.  Chubby Ella's multi purpose egusi soup also has tomatoes in it

There are many methods of cooking this tomato in egusi stew and here is how I make mine.

If you have ever eaten boiled rice, yam or plantain with egusi stew, then you'll feel me here. I add a little tomato paste to my egusi stew but forgot to add here, lolz. Adding some tomato makes it really go well with rice and gives the melon stew very bright colour. Even when tomatoes is added, it can still be served with pounded yam made in a food processor or maually or even serevd with any other swallow like eba, semo, amala, elubo, starch etc.

This pics were taken when I was still pregnant and sorry I didn't have the patience to really take all the step by step pics, I kind of rushed them but you can still follow with any of the many egusi soup recipe on the blog. 

When the lumpy egusi draw soup was posted, I made the melon lumps by pounding with a little warm water. This method is very fast, you only have to mix the ground melon and fry in hot oil stirring until it's well fried and the lumps are formed before emptying into the boiling pot of stock.

How to make egusi lumps:
  • By pounding the ground egusi with some warm water, salt, chopped onion and fresh red pepper. Once the mortar becomes oily with the pounded stuff moulding into and sliding round in the oily mortar, then its ready to go into the pot of soup. Cut tiny lumps and drop in your boiling pot of soup, cover and allow to boiul for at least 5 minutes before stirring the pot.
  • Mix ground melon with water, some salt and pour into a pot of hot oil and fry till lumps are formed. Empty the fried lumpy melon into the pot of soup and continue cooking.
  • Mix ground egusi with a little water, continue to mash and mould or pound until it forms like a dough, with your fingers, mould little lumps and keep in the freezer for a few minutes until they get cold and kind of non sticky. When lumps begin to feel different from when you just put them in the freezer, bring

Monday, February 24, 2014

Omi Atanifa Soup For New Moms By Deborah Bala

A pot of omi atanifa soup

This is a kind of soup made by the bode people of Edo state. It is also good for women that just delivered. Made this for a friend that delivered via CS so I used minimal pepper unlike the previous post partum pepper soup. Ingredients. Scent leaves. Uziza leaves. Spice( don't know the English names but the pictures are available) garlic. Pepper onions. Groundnut. Seasoning.  

Procedure. Wash the fish properly, pluck the leaves and wash properly to remove dirt. Blend or

Friday, February 21, 2014

Ofe Onugbu Soup By Zinny

A plate of Nigerian ofe onugbu soup

Sorry I'm posting just the end product. I'm not very good at patiently taking step by step pictures while cooking.

Palm fruit (Akwu, Banga)
Meat (I used Cow tripe and)
Cocoyam (Ede Orie)
Stock fish head
Dry Fish (Mangala)
Dried Prawn (Opollo) or crayfish
Bitter leaf (Onugbu)

Cooking Method:
I washed my bitter leaf myself just to get a very fresh taste. Except you are lucky, most of the washed bitter leaf sold in the market in the city aren't always fresh or well washed. Make sure you wash at least 5times, depending on the quantity to get a bitter free leaf.(Some people like a bit of bitterness though, just a bit).
Wash your banga and Cocoyam and put in a pot with water and put on fire to boil. Once the Banga gets really tender, You bring out separately and pound in a mortar until the skin comes of totally and you can clearly see the oiled nuts.

The trick in washing banga is speed. You need to extract the oil while its still hot. Some people wash the Banga with warm water. Wash your Banga while adding water little at a time to get the oil extract. Place the oil extract on fire and immediately add your meat(For some, they pre boil the meat. I don't do this and its your choice to make).

 The Cocoyam should

Sunday, December 22, 2013

Mushroom Ogbono Soup With Pounded Yam

Mushroom draw soup with dry catfish and cow skin
 Well, yes I know, I know ... we don't like swallow with soup on Sundays. This is the Sunday before Christmas so we can just

Friday, November 01, 2013

Ewedu Soup Cooking Procedure In Pictures By Yinka


A serving of ewedu soup
There was a food post  on this blog, where I
wished that I know how to cook some other soups like ewedu and gbegiri. Yinka saw that post and decided to help us out with the recipes. Gbegiri will be published later or tomorrow.

Ingredients for ewedu soup:

The ingredients varies on the quantity of the leaves
But for a bunch say 50 naira worth. You'll need

Ewedu leaves

One cup of water / 250ml
Salt to taste
One teaspoon of grounded crayfish(optional)
Locust beans (one tablespoon)
The broom for mashing/ blender
Little quantity of potash

1.  Pluck your ewedu leaves
Place your water to boil with the potash inside, once its boiled add your ewedu leaves.

2 boil for another 5-7mins, then turn off the heat and mash with your broom/ blender (if using blender, leave it to be lukewarm before blending)

3 place back to the cooker, place on low heat, add your salt, crayfish and locust beans. leave to simmer for 3-5mins...

4. Turn off

Wednesday, October 30, 2013

How To Cook Egusi Soup With Sweet Bitterleaf And Cow Head

Egusi soup cooked with sweet bitterleaf, cow head, stock-fish, dried catfish and crayfish. This is cooled and packed for the fridge.
Egusi soup with sweet bitterleaf is one Nigerian soup that gets better with age. This soup tastes better after a few days and it

Thursday, October 24, 2013

How To Cook Tasty Afang Vegetable Soup With Fried Crayfish

A Pot Of Fresh And Healthy Afang Vegetable Soup
 This is not the first Afang soup post on the blog, there are so many vegetable soup posts already. I decided to add this because I like the sharp taste of fried crayfish in vegetable soups. This method of cooking vegetable soup gives a unique rich taste.

Some people boil Waterleaf or squeeze out the green juice before
adding to soup, well, I don't and it has never hurt us nor changed the taste of my soups. I wash and add waterleaf at the same time with other vegetables cos I can't afford to let my veggies over cook or lose their nutrients. 

Like I always say here, after adding veggies, it is best not to allow the pot boil for long cos that will make your soup watery as the vegetables will bring out all their juices while boiling. 
Serve vegetable soups fresh, green and a bit crunchy.

Ingredients For This Afang Soup:

  • Shredded

Monday, October 14, 2013

How To Cook Fresh Catfish Stew

A serving of fresh catfish stew
Fresh fish stew is very easy to cook if one knows how to avoid stirring the fish while it cooks. The best way I do this is cook the washed fish in a different pot, cook the tomato stew in another pot before pouring into the cooked fish and leaving to simmer until yummy. Even those who

Monday, August 05, 2013

How To Cook Edikang Ikong Vegetable Soup With Crunchy Snails

A serving of vegetable soup with crunchy snails, smoked cat fish, stock fish and crayfish
Nigerian Vegetable soups can be cooked with any meat of your choice and there are many methods of cooking this soup.  I cooked this with more water leaf than ugu vegetable and it turned out really tasty and fresh. 

There are many vegetable soup recipes on the blog. I am posting this because
it's a bit different from the ones we have already. Vegetable soups are very nutritious and can be served alone with a spoon or served with foofoosemo, wheatmealeba, pounded yam etc.

1 Small bunch ugu vegetable
1 very large bunch waterleaf
8 large snails
2 medium sized smoked catfish
1 kg goat meat
Palm oil
1/2 cup of crayfish
Pepper sauce
Onion to boil meat
2 seasoning

Sunday, July 07, 2013

Friday, July 05, 2013

Nigerian Benniseed/Sesame Seed Soup With Beef, Goat Meat And Smoked Fish

A plate of benniseed soup
Benniseed/Sesame seed is grown along the Benue river by the TIV people of Nigeria. It is also grown by some parts of Cross River State. This seed is grown mainly for food while most of it is exported to Europe where a little oil is extracted e.g Salad Oil and sesame oil. It is very nutritious and filling.

Benniseed/Sesame seed soup can

Wednesday, June 19, 2013

How To Cook MY Melon Bitterleaf Soup

A pot of cooked melon washed bitter leaf soup
This egusi soup can be cooked with washed bitter leaf like this, ugu leaves or spinach. Ingredients depend on the taste you want. Add less water to get a thick pot of soup or more to get a watery pot that I like. Periwinkle can be added, cowskin and even snails can be added 

Melon bitterleaf soup can be
served with any swallow. For those who find it hard swallowing egusi soup, add very little ogboo after soup is cooked. It makes the soup softer and a bit slimy. 
Boiling stock-fish, meat, onion and salt
Adding some water to the drying pot
Washed bitter leaf
Adding washed smoked

Wednesday, June 05, 2013

How To Cook Okro Soup With Ewedu Leaves

A plate of okra  soup cooked with ewedu leaves.
Okra soup is very good when cooked green and fresh. Ewedu leaves are good for weight loss. They are both full of vitamins which can be destroyed by heat, reason
we do not overcook these greens. For mums introducing their babies to solids, this soup is it. I think babies love this soup cos it makes swallowing fufu very easy.  Try giving them with amala, soft eba, soft wheatmeal, soft semo or any other swallow but not too soft please. This soup cooks very fast.
Ewedu soup is mostly served with solids. Somtimes I cook this without palm oil and serve with a little tomato stew. When cooked without palm oil, it tastes better and I love it. If allowed to cook okro the exact way I like it, I won't add palm oil. Okro can be grated if you like timy bits. I like to chew okro in my soup. This soup can also be enjoyed without any form of swallow, especially for
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