Saturday, May 04, 2013
Wednesday, February 13, 2013
Cooking a healthy, good looking and tasty pot of soup can be quite expensive. There are a few tricks that can give us great results with less. For the step by step cooking recipes of all the soups on this page, visit here
How To Cook Okro Soup With Less:
Tuesday, March 12, 2013
Nigerian groundnut soup with warm garri.
Groundnut soup is mostly cooked by the Northerners and some parts of Southern Nigeria. It is a delicacy to those who know it. Some people cook this soup with slices of dried unripe paw paw. This unripe paw paw acts like kpomo in the soup.
It can be made thick or light depending on how one wants it, and
Wednesday, June 05, 2013
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
Wednesday, October 30, 2013
Thursday, April 11, 2013
Afang soup recipe (Updated)
Nigerian afang vegetable soup, see more cooking pictures after the cut.
3 cups Water to start with. Water leaf will add more water to the soup
1 kg Goat meat or beef
1 big wrap of Stock fish
1 medium Onion to boil the beef
Salt to taste
2 cups Palm oil
1 teaspoon pepper or more
2 Seasoning cubes
11/2 cups ground Crayfish
Smoked cat fish 3
4 cups of pounded or blended okazi (afang) vegetable
2 large bunches of Water leaf (Spinach can be used)
2 cups of Periwinkle
4 large Snails optional
3 Cow skin (Kpomo) optional
Dry Shrimps (optional)
Bonga fish or dried catfish optional
A sprinkle of Hot leaf (Uziza) optional
Cooking Steps for afang soup:
Thursday, March 24, 2016
|A serving of ogbono pawpaw soup, served mine with hot garrri.|
Wednesday, May 15, 2013
Ogbolor soup recipe
|A plate of ogbono soup with a side of eba (garri).|
There are two types of ogbono in the market. The one that is harvested during
the rainy season around July and the other harvested during the dry season around November. The rainy season ogbono gets thick in soups but not as drawy as the dry season type. The ogbono that is harvested in the dry season is the very good type. A little of it gives so much. This type does not require you to add much to the soup.
The dry season ogbono also has the ability to keep being very gummy and drawy even after long periods. The one harvested during the rainy season tends to stop being drawy after some time.
It is best to buy ogbono around December, January and even anytime before July August. Not that the other one is not good o, after all it can give you a thicker pot of soup than the dry season type. Ogbono sellers know the difference but may not help cos they want to sell their goods. Both are good anyway.
Ogbono soup can actually be cooked without meat. The taste doesn't change. Cooking with meat helps to enhance the taste of any soup. What happens when you buy meat and forget it at the butcher's, when you open the freezer to take meat and discover it was exhausted without your knowledge. Or when you bring out your meat and realize that it is getting worse because the voltage wasn't high enough to keep it frozen or when there is just no meat anywhere and your school allowance and pocket money is running out?
You can still eat healthy and delicious if you have your crayfish and fish at home.
This draw soup tasted so good. I will do it again! I wish I had added periwinkle, but don't really regret much cos mfi this days is so over salted that you have to wash with gallons of water before cooking else you end up with a pond of salt as soup. Stockfish can also be added.
1 cup ground ogbono
3 large dry catfish
4 large kpomo cut into smaller pieces
3 knorr cubes
Salt to taste
3 fresh pepper or more depending on how much you love peppers
1 small onion to boil the fish and kpomo
1/2 cup palm oil
1 cup ground crayfish
1 small bunch ugu (fluted pumpkin vegetable)
5 cups water (250ml *5) You can add more water as you cook if the soup is thicker than you want.
You might also like: How to cook ogbono (ogbolor) soup with meat.
|Washed smoked fish|
Saturday, August 23, 2014
|A plate of okro soup to be served with Soft yellow microwaved garri.|
Monday, May 20, 2013
Monday, February 25, 2013
|vegetable draw soup with hot, soft yellow foo foo|
Vegetable draw soup is cooked with ground ogbono and ugu(fluted pumpkin) or
Wednesday, January 16, 2013
Thursday, October 29, 2015
How to cook ogbono soup with okro and ugu vegetables
|Okro, ogbono, ugu in one plate.|
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 theeaters. It didn't take long to cook as the frozen beef and snails thawed very fast under running water. Someone in my house does not eat carbohydrates for dinner but could not resist the aroma and look of this soup as he walk into the kitchen. He asked for it though begging me to make the eba very small so he doesn't gain back all the calories he managed to burn at the gym this evening. What is life without eating what we enjoy? There are people who only derive joy from eating good food, aside that, life is not so sweet, so, why treat food like it's poison. Never reject good food. Refusing food doesn't make us lose weight o, in fact experts say "eat everything but in small portions" Our bodies need every nutrient to be healthy and fit.. Soup and eba doesn't make you obesed if you eat the right portion, not when we pack one big bowl of garri with soup containing two pieces of beef, three pieces of snail, fish, 3 long kpomos etc, tell me why you nor go fat explode? Eat the right quantity, nor be say you eat till you belch like shrek the movie. Eat this soup and see how fresh you'll look.
Ingredients For This delicious Nigerian Soup:
- 1 kg Beef
- salt to taste
- 1 medium sized onion
- 3 cups water to start with, if soup is thicker than you want, you can gradually add water in small quanties while soup cooks.
- 1/2 cup palm oil: This salad master pots do not need oil, I only add oil when I cook for the kids because they are still growing, when I cook for me and hubby alone, the food is colored with a little ground tatashe not oil.
- 1/2 cup ground ogbono
- 1 cup ground crayfish
- 2 cubes maggi crayfish
- 1/2 cup Locust beans (dadawa) This is optional
- 4 cups chopped okra (okro)
- 1 small bunch ugu vegetables (Flutted pumpkin)
- A handful of uziza vegetable (Optional)
- 4 large Snails (Optional)
- 3 medium Smoked catfish
- 1 teaspoon ground fresh pepper. I used my pepper sauce
- Hot Eba (Garri) for serving with the soup. Any fufu of choice
COOKING STEPS FOR OGBONO SOUP WITH OKRO AND UGU/UZIZA:
- Boil the meat with salt, seasoning and onion. While meat boils,
Monday, May 02, 2016
|Nigerian white soup cooked with egusi (melon) lumps.|
If well cooked with uziza hot leaves, this soup can be mega delicious and rich in
Friday, July 05, 2013
|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
Friday, November 13, 2015
How to cook egusi soup with vegetables & how to make tuwo from scratch
|A small serving of egusi soup with tuwo shinkafa.|
Well done! cooking pics are complete now, see them when you click to continue reading. ..
this cos I felt there is enough already but the fluffy tuwo shinkafa won't let me be. It looked and felt so good I just have to share the recipe. Cooking pics are so many, if they are too heavy for your browser, or if some won't open, please leave a comment let me know so I take down some pics.
Ingredients for cow tail egusi soup:
- 1 kilo beef
- 11/2 kilos cow tail
- salt to taste
- 2 knorr cubes
- onion and 1 knorr to steam the meat
- 1 teaspoon Pepper
- 1 mudu egusi, that's about 5 cups or 8 milk cups
- 1 cup ground crayfish
- 4 medium sized smoked catfish
- Stock fish (optional) Would have loved to add stoc kfish to this soup if I had some at home.
- 2 table spoons palm oil
- 1 large bunch of ugu vegetable
- 3 cups water to start with, you can always readjust while cooking.
- For the fufu, I served with this tuwo shinkafa. You can buy rice, mill and keep flour for (tuwo) fufu. For how to make the rice flour (tuwo) fufu like this, GO HERE
Friday, February 22, 2013
Egusi Soup Recipe
|Egusi soup also known as melon soup.|
Egusi soup also known as melon soup in Nigeria can be cooked plain or with vegetables. Egusi soup cooked with green vegetables is very nutritious. I can take the soup alone without foofoo or any swallow and still feel full and satisfied. This soup cooks fast. The reason I add egusi (melon) early is to give it enough time to cook. Sometimes, I fry the egusi in palm oil before adding to the soup. That way, the egusi becomes a bit lumpy. At other time, I add a little warm water to the egusi (melon), stir and mix or pound until oil begins to come out of the melon before dropping in tiny lumps into the pot of soup.
This egusi with vegetable soup can be served alongside Eba, Starch, semo, poundo or not too soft Amala. This soup is much, can serve up to 10.
- 4 cups ground egusi (melon)
- 11/2kg goat meat
- fluted pumpkin vegetables (ugu leaves)
- 1 large smoked catfish
- 1 pack stockfish
- 2 tablespoons palm oil
- seasoning cubes to taste
- salt to taste
- 1 small onion
- 2 large peppers
- 1 cup crayfish
See step by step cooking pictures and steps below...
Friday, July 29, 2016
|Nigerian native soup.|
Native soup is what some of us call white soup and then others argue that if we say it's white soup, then, there shouldn't be a drop of oil in it. Native soup can be cooked light or thick depending on what you like. This here is light. Can be thickened with pounded yam, cocoyam or achi depending again on what part of Nigeria you learnt from. Different tribes have different local names for their versions of white soup. In the South it's thickened with yam but I especially love thickening with boiled and well pounded cocoyam (A food processor does a good job making it drawy and slimy like) because of that slimy, soft kind of feel on the throat oh. Thickening with cocoyam leaves the soup in between draw and just normal. Not like ogbono but just ok. I'm not a meat person, maybe that's why I get drawn to food cooked with seafood only. I so love that there is no beef in this soup. I can live the rest of my life without craving one day for meat especially beef and mutton. I add meat to cooking because of my family I love fish, I love seafood. If you can cook Nigerian white soup, then you can cook Native soup. See white soup recipe here.
Thursday, February 14, 2013
Sunday, January 06, 2013
|edikang ikong vegetable soup with hot eba|
I think that importing my kitchen diary blog here is kind of flooding this zone with food,