How to make afang soup

AFANG SOUP

Afang Soup is a traditional Nigerian stew made from the leaves of the forest plant Cnetum africanum, known as afang, okazi orukazi, its popular in the Southern part of Nigeria mostly among the Ibibios and the Efiks in Akwa Ibom, Igbos and Cross River State of Nigeria, It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare), along with smoked fish, stock fish, meat and crayfish.

Afang soup is highly nuritious, because it contains a blend of vegetables, fish and or meat, and all these are rich in vitamins, and protein. The afang leaf also contains Vitamin A, fat, oil, and iron.

Ingredients
Serving: 4

1 pound meat, cleaned and cut into bite-sized pieces
1 hot chille pepper
1 Onion, chopped
several Periwinkles
2 pieces dried fish
2 pounds afang leaves, cleaned, pounded with a mortar and pestle
1 pound waterleaf, cleaned and torn into pieces
1 cup dried prawn (pounded)
1 cup red palm oil
Stockfish


Preparation

1. Get a clean pot, wash and clean your stockfish properly and boil, then add already seasoned and boiled meat and simmer for 5minutes

2. Add Onion and chilies pepper. Reduce heat, cover, to simmer.

3. In a separate pan bring a few cups of lightly salted water to a boil.

4. Place the Periwinkles in the boiling water. Cover and cook for 5 minutes.

5. Remove snails from water, Use a small fork to remove the snails from their shells. Rinse the snail meat in
cool water. Drain and sprinkle with lime or lemon juice.

6. Add the properly cleaned periwinkles,dried fish and waterleaf to the pot of stockfish. Cover and simmer for several minutes.

7. Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5minutes till greens are completely soft and tender

Its best eaten with Fufu, Pounded yam, or Eba

AFANG SOUP

How to make amala

AMALA
Amala is a locally made food of the youruba tribe in south western Nigeria.It is a popular delicacy in the city of ibadan, Oyo state. It is made from cassava, yam or plantain flour. Amala is highly rich in carbohydrate.

Infredients

Water

yam flour


Cooking Instrucrions

1. Put hot water in a pot and put on fire.

2. When the water is boiling, pour some of the flour in it. Do not stir immediately.

3. Leave for like 5 seconds then stir with the wooden spatula

4. If the amala is soft, add a little more flour and continue stiring.

5. After stiring dor some time put the amala off the fire and continue stiring until it is smooth then pour some hot water and put back on fire so as to make it cook properly.

6. When the little water in the pot is boiling,take the pot off the fire and start to stir.

7. Stir well until it is very smooth then it is ready ro be served.
It is best eaten with Egusi (melon soup),Gbegiri (beans soup) and Efo (vegetable soup)

AMALA WITH EWEDU AND STEW

How to make akara

AKARA
akara is a traditional meal enjoyed by the yourbas in Nigeria.It is highly rich in protein that is made from beans. Its English name is beans cake. It is uaually eaten with pap, garri(soaked in water) or custard.
Steps in preparing Akara.

Ingridients
Beans
Pepper
Palm Oil or ground nut oil
Shrimps
Cooking cubes
Salt to taste

-Soak baens until its soft then remove the husk

Blend or grind the beans with a little water after adding onions and pepper.

After the beans is well ground add palm oil or groundnut oil, shrimps, cooking cubes and some salt to taste and mix thotoughly

Put some oil in a frying pan and place on fire and leave it to get hot then use a spoon to scoop some of the mixture and put it on the oil on fire.
The mixture should not be too watery. The scoop should just be a spoonfull, it should not be too large. Add just enough scoops in the frying pan.
Check the side of the akara in the oil with a metal spoon or knife, if its light brown then turn the side up and let the other side face down so as to allow it fry.

When both sides are brown,remove the akara and put in a china bowl and add another set into the frying pan.

When all is done, turn ogg the fire. Akara is best served hot with custard, pap or garri.

How to make eba

EBA
Eba is a locally prepared meal made from garri (processed cassava flour - this type of flour is processed differently from that used in making amala). Eba is rich in carbohydrate which gives energy.

Ingredients

Water
Garri


Steps in preparing eba
1. Put water on fire and let it boil

2. When the water is boied, pour in the garri and cover the pot for some minutes

3. After some minutes, stir the garri with the wooden spatula throughly until it is smooth.

It is then ready to be served, its best served hot with egusi, vegetable soup.

EBA WITH EGUSI AND ASSORTED MEAT

How to make banga soup

BANGA SOUP
In Nigeria, banga (palm nut) soup cuisine is more commonly enjoyed by the people of Delta State, especially the urhobos and itsekiris, who call it amiedi and obey-ekpo respectively.

Banga is a soup made from the sauce squeezed from palm fruit (Elaeis guineensis) The palm oil in banga soup is very rich in magnesium, vitamins E ,K and A and its cholesterol free. It aldo contains natural oxidants that protect against cancer, lowers your cholesterol level there by preventing heart diseases.


How to prepare banga soup (palm nut soup)

500g Assorted parts of meat
225g stockfish (pre-soaked)
225g bush meat (washed)
1kg oil-palm nuts
225g ground crayfish
1pt stock or water
225g Okro (sliced)
100g ground pepper
1 onion (sliced)
salt to taste


Place the washed meat in a large pot, add a drop of water or stock season with salt and ground pepper and boil for 30 minutes or until tender.

Add the smoked fish and stockfish, cook for another 10 minutes. Prepare the oil-palm nut to extract the oil by boiling the washed nuts for 20 minutes until soft. Remove from water and pound to remove the oil. Pass through a sieve to separate the kernels from the chaff. Pour the strained pulp into the meat together with the sliced peppers onions' tomatoes puree and Okro. Sprinkle in the crayfish and cook for 15minutes until the soup is fairly reduced and thickened to coat the back of spoon. Check seasoning and serve with pounded yam (Iyan) or Usin/Egun obobo (starch & plantain pudding).

NOTE: Fresh fish crayfish and shrimps could be used instead of meat with a small amount of ground egusi (melon seeds) added instead of Okro. Freshly washed bitter leaf could also be added

How to make Ibaba Soup

How to make Ibaba soup

Ingredients
1/2 kg  assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
2 snails (washed with lemon)
225 g stockfish 
225 g  dry fish
50 g   ground ibaba seeds
1/2 medium onion
225 g  shredded etinkirin leaves
100 ml palm oil
112 g   ground crayfish
112 g  ground pepper
1/2 lt  pints stock
salt 
 cooking instructions

1.Wash the meatwell and place in a cooking pot.
2.Add some ground chillies,stock and well sliced onions,.
3.Place on heat and cook for about 50 minutes or until soft.
4.Wash the smoked dry fish with salt and soak in boiling water for 10 minutes so as to remove dirt
5.Rinse thoroughly with lots of cold water.
6.Add the stock fish, dry fish and snails to the pot of meat and cook for 10 minutes.
7.Add the rest of the stock, bring to the boil, add the oil and ground ibaba seeds.
8.Stir thoroughly to slightly thicken.
9.Finally add the shredded etinkirin leaves and crayfish.
10.Leave to simmer for 15minutes. 

 

Ibaba Soup

 

How to make suya

HOW TO MAKE SUYA

Suya Ingredients

sausage meat (turkey, pork or beef),
3 teaspoons finely ground roasted peanuts
2 teaspoon cayenne pepper or red pepper, or red pepper flakes
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger ½ teaspoon garlic powder
1/2 teaspoon onion powder
1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
1 onion peeled and cut into chunks
1 tomato cut into chunks
Cooking Instructions

• Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary.
• Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor).
• Be careful not to grind them into a paste. If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well.
• For really spicy hot suya, use more cayenne pepper; for a milder dish, substitute paprika for some (or all) of the cayenne pepper.
• Divide the peanut-spice mix into two parts, putting half in one bowl and half in another.
• Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated.
• Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or preheat the oven while you are waiting.)
• Place the meat on skewers (alternating with the onion, tomato and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done.

Suya