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, 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
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
Thursday, April 11, 2013
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,
Friday, November 13, 2015
Thursday, October 24, 2013
|A Pot Of Fresh And Healthy Afang Vegetable Soup|
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:
Wednesday, June 19, 2013
|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 beserved 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|