Name any special food that is your creation and how to prepare it or normal food we see around and how you prepare yours to perfection....
There is a special way to prepare every meal...lets learn oh
Please how do I cook that native Jollof rice and that green Okro?Is it that they didnt use oil for the okro?
Please how do I cook that native Jollof rice and that green Okro?Is it that they didnt use oil for the okro?
Just looking at the pictures up there can make one hungry.
ReplyDeleteWill be back to read comments
LEP😛
Garri. Just fetch like a cup, add water to it, add sugar and groundnut or kulikuli and you are good to wack. Hope that one sef follow
ReplyDelete😂
Lol you na case I swear😂😂😂
DeleteHehehehehe
DeleteE follow 😂
Delete😂😂😂😂😂
Delete😀😀😀😀😀
Delete
Delete😀😁😂
ha ha ha ha
DeleteLazy sombori.
DeleteFor the okro, oil was used, but very little quantity. The okro wasn’t heated for long, let’s say 3minutes. Native ricepreparation is same as cooking jellof, the only difference is your using red oil, dry fish, more crayfish, scent leaf or vegetable, Pormo, it must be very spicy.
ReplyDeleteThank you for this post Stella....
ReplyDeleteMy own is that okro up there, how do i make it?? So that it will 'draw' wella..... Helllllllllllllllp!!!!
You must allow the water to boil b4 you add the okra
DeleteThats the only thing difficult for me to prepare.
DeleteSometimes I prepare it without palm oil and sometimes I use palm oil and won't get my desire result,help a brother ladies in the house.
After cutting the okro, put it in d plate, add small water, beat it with fork or spoon( the way you whisk egg)
Delete@cookie darling, apart from allowing the water to heat, you take some small portions of the okra and mashed them very well. It will help your okra soup to be very slimming.
DeleteThis is how I do mine. I use a hand grater., The tiniest surface.. you get.? One thing I discovered is, the tinier the okro, the likely possibility it'll draw. If you cut it in big sizes, it will lack elasticity. Infact I don't even add potash.. it'll be so thick. Try it.
DeleteFrying does the magic. Heat your oil put onions(a little), crayfish and pepper then pour part of the okro and fry for like a minute or two. pour your meat with the stock and pour the remaining okro. Add maggi ....etc
DeleteOMG, thanks Guys!!!
DeleteSo that okro up there, did they add ogbono?? Or just okro?? That means the okro will be plenty nah, depending on the quantity of soup you want right??
If you want your Okro not to 'draw' put Onions. Frying for a longtime will make it not to draw. Me I want to cook one bucket of Okro that I can lick but none availability of Electricity in Yenagoa and Bayelsa is making it impossible. Light can come once in a week or two weeks without lasting for up to two hours. Whenever I see priwincle,sea snails,snails, Lobster and all kinds of salt Water fishes both fresh and dry at a good price I feel bad. Snails are very cheap in Bayelsa.
DeleteAnon
Onions does not prevent okro from 'drawing'. Over frying till it burns or cutting the okro into large chunks and not frying or stirring vigorously to bring out the elasticity will.
DeleteTo get your okro to draw,me i usually cut mine. Then i share into 2 parts. I pound 1 part in the mortar. The pounded one is the 1st part i add to the boiling pot, that already has my stock,beef or whatever am using,infact all the ingredients. Add the okra, allow to boil for like 5 to 8 minutes, then add the remaining cut ones for like 3 minutes and bring down.
DeleteCookie use happy tutu's method. Even if it draws very well and you add salt or Maggi later it will still "fall" Make sure your meat stock is tasty enough
DeleteAssorted indomie
ReplyDeleteJust pour indomie into a boiling stew garnished with fish and plenty onions.
So how did you prepare the boiling stew garnished with orishirishi, eh Sealord?
DeleteAjuju ajuo 😂
Stella kill me with this pictures. Hahahahaha. That stew and hotwhite rice is what I need now.
ReplyDeleteSeafood okro, not expensive to prepare...just get your tiger prawn,big ngolo or water snail, ,big roasted periwinkle, small okro, real salt water fish, people add other things but if u jam d one a proper abonema mama cook, oomaagaad!
ReplyDeleteMy bro Inlaw forming i don't eat ur kind of okro..until i made one with crab n fresh crayfish. I know he loves crab ..that day he ate the soup morning afternoon night. Took it with him when he was leaving...lol his wife had to call me for recipe of the soup her husband wont stop talking about. Crab n fresh sea food gives okro very special taste
DeleteSea Food Okro is VERY expensive BB. Tiger Prawns alone is EXPENSIVE, a cup of periwinkle is expensive in the market N500 card for a cup. Big snail goes for 800 a piece sometimes 1k. We don't see ngolo here in lagos.
DeleteI just made Seafood Okro, i felt my wallet move, Just Stock fish, Tiger Prawn and Smoked Fresh Water fish.
A cup of periwinkle is 250 in rivers state. The better cup oh,then snails big size 3 for 1k. Its ngolo emgbe hope i spelt it well and prawns that are a bit expensive. But you get good price in creek road marker. Then the day,boats come go early and buy dry fish directly from the fishermen.
DeleteIt's expensive to cook in Lagos. So na once in a while soup for my house because hubby can eat it in one day
DeleteMy own specialty is ofada and the stew and Chinchin
ReplyDelete1.INGREDIENTS
Unripe habanero pepper (Ata Rodo),
2 green tatashe peppers or green bell peppers,
1 locust bean seasoning (Iru, ogiri okpei or dawadawa),
Palm oil,
Onion,
Crayfish (if you choose),
Assorted meat,
Fish(Beef, Shaki [Cow Tripe], Dry fish or Stockfish).
PREPARATION METHOD
Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
Grind the crayfish and the locust bean seasoning with a dry mill.
Cook your meat and fish with Knorr Stock Cubes until well done.
Pour the blended pepper into a separate pot and cook on high heat until all of the water dries up.
Pour the red palm oil into a clean, dry pot and bleach until it turns clear. It should look like vegetable oil when done.
Leave the oil to cool down a bit and then add the boiled pepper puree; fry the mixture until all of the water has evaporated.
Add the crayfish and locust bean seasoning, as well as the meat and fish, and stir well.
Add salt to taste, leave the mixture to simmer and it is ready to be served.
Serve with Ofada Rice, with traditional uma or unripe plantain.
2.Procedure
Seive flour in a fry bowl, add milk and butter, mix well till incorporated, add every other ingredients and mix properly then add water in bits till all the ingredients come together to make a ball knead properly til smooth and a bit stretchy note when the bowl is clean, your chinchin dought is ready.
Put flour on a flat surface (I use my kitchen cabinet or table) roll out the chin chin dought to ur desired thickness and cut as you wish...
Put oil in a pot of you don't have a big frying pan cos it has to be deep fried so it fries evenly and comes out in same colour. Have you ever wondered why some chin chin don't fry evenly? It wasn't deep fried or the fryer was managing oil,
Thank you olori, will try the ofada stew
DeleteLet me screen shot this...so as to try it for this evening dinner....if I'm not too tired oooo.
DeleteI’ll try this 💃🏿💃🏿💃🏿
DeleteThanks babe.
Olori, please will the green atarodo and 2 green tatashe be enough to make the sauce?
DeleteOmah Sis, as much as possible
DeleteOlori 🙌🙌
DeleteI’m here for ewa agoyin, please who knows how to prepare it?
ReplyDeleteMe too. One Togo man explained to me but I didn’t get it when I made it
DeleteIs the ewa Agoyin peppers I want to know
DeleteIngredients..fish oil plenty, dried Tatashe, pepper, onions, ginger,garlic optional and salt n Maggie.
Deletesoak the dried tatashe in water for like 2hours, remove seed, add pepper,onion enough,blend to not too smooth.
Fry ur fish with the oil to avoid smoky kitchen..
In another pot cook the boiled pepper till very dry no water at all. Non stick pot does it for me or fry pan.
Now fry the dry pepper inside the oil, add Maggie n salt..viola u are done.when it gets dark. The dried tatashe is the key of black. Cos i have used the fresh one. Didnt cone out like dried one
God bless you ladybird
DeleteSaving this comment
The pictures up there just knock me down. I will come back to comment when I recover
ReplyDeleteStella, you too like food. Since you were salivating on Don jazzy's I know something will come up but I didn't know it will come up this quick.. All those delicacies up there is making me salivate too
ReplyDeletePizzazz someone should explain how to make that pepper soup is there. Biko
ReplyDeleteStella have killed somebody today with dis delicacies on display!!!��������������
ReplyDeleteStella u have hurt me sooo much posting this. Omg i wont teach u the native rice again...did u have to post so many delicious looking food..my stomach just gave me sign 😂 🤣
ReplyDeleteMake I yarn my Naija girls how I pound plantain;
ReplyDelete1. cut the RAW RIPE plantains to moderate bits
2. add it to the blender and add water just enough
3. Add spices/salt if you like
4. Blend and decant into the microwaveable plate and cover with perforated plastic seal
and boil for 15-20 minute (this is the one I am used to). OR
4. add to cooking pot and boil at low heat for about ? 5-10 minute
5. It will look soft and yellow (like egg yolk)... and smooth like 😜😜😜😜
5. Ahaaaaaaa serve it with your best soup ... for me na ofe onugbu -yummy
😂😂😂😂😂😂😂
6. Make una abandon that una 1 minute indomie mixture for correct chops unu anugo?
😂😂😂😂😂
Smooth like your ass abi 🤣😂
DeleteRaw ripe plantain💁🏿♂️what’s the taste like?
@Slutty
DeleteYes raw ripe plantain -the thing dey yummy.
The taste; chop am come yarn us inugo?
Make you no go carry am cook for another person horseband o
😯😯😯
Make you no runs away🐤🐤🐤🐤 🏃♀️🏃♀️🏃♀️🏃♀️🧗♀️
😂😂😂😂😂😂
DeleteLeave me o ajuju n’ ese okwu 🏃🏿♀️🏃🏿♀️🏃🏿♀️🏃🏿♀️🏃🏿♀️🏃🏿♀️
BLACK SOUP.
ReplyDeleteINGREDIENTS.
Leaves.
Banga.
Crayfish/boga.
Onions.
Fresh pepper.
Salt/maggi.
Urema seeds....not alligator pepper o 🧐
For me, I love using different leaves to prepare my black soup......say 8 or more 💁🏿♂️
Pluck all leaves and wash throughly.
I prepare my crayfish/ boga, onions, fresh pepper,urema seeds and blend all at once.
After blending, I keep it in the fridge.
I add urema seeds because it gives it a nice aroma.
Cook the banga and when it’s soft enough, I squeeze out the oil...i use my hands to match the banga cos it’s easier for me that way.
After squeezing the banga, I filter it and pour in a clean pot and place it on the gas. I add my meat stock to the banga oil plus locust beans and salt to taste. When it boils out, i pour the blended leaves inside the boiling banga oil and after like 10 mins, I add my maggi.
I prefer to use smoked and dry fish.
You can use whatever meat you prefer though.
Once it boils out, I chop onions and add to the soup.
Once the oil comes up,then it’s done.
Thank you for this, have heard so much about this black soup and I want to try it
DeleteAnd what kind of leaf, what is Urema seed
DeleteUtazi.
DeleteScent leaf.
Bitter leaf.
Ugu leaf.
If I mention others,, you won’t know them. I only know their native names.
Urema looks a lot like alligator pepper. I’ll find out if it has an English name.
CHICKEN FAJITA.
ReplyDeleteIngredients: Cremè fraiche, mushroom, chicken breast, fajita wrap pack, olive oil, lettuce,onion,green pepper or a mixed pack of it(the yellow, green, red)
DIRECTION
Cut ur chicken breaat into small pieces and wash into your saucepan, wash mushroom and cut into two and put inside, slice up the peppers. Wash it up and add to the saucepan and cover up. Set your cooker on a medium heat. Allow the content to cook for about 30mins or till tender and add your sliced onion and and 2spoonful of olive oil. Leave to cook till the water dries, add the satchet content from the fajita pack and allow to cook for another 2mins and you are ready to go.
Bring ur fajita wrap and spread the cremè fraiche on it then add your cooked chicken fajita and lettuce and wrap it up and enjoy.
mine is how to cook UKWA the Anambra way. please someone should help out.
ReplyDeleteTGW gave the recipe one time , I bookmarked the page but I flashed my phone and it all went off.
I desperately need to learn it. Na my husband favorite but I can't even prepare.
thank you.
You will need
DeleteFresh ukwa
Palm oil
Salt
Ogiri
2/3 leaves of bitter leaf
Fresh pepper
Akaun (potash)...optional
Wash your ukwa to get rid of sand.
Put in a clean pot,add water to cover the ukwa and start boiling.
You may add little akaun to make it get soft faster or you don't.
When it gets soft,add salt and put the bitter leaf about 2 or 3 fresh leaves. Boil for another 5 minutes.
Make sure there is still water when the ukwa is soft because we drink the water separately.
Separate the water from the ukwa, and also remove the leaves...you can put the leaves in the ukwa water.
Bring down the pot of ukwa, add oil,pepper,ogiri,and stir together using a wooden spoon.
Serve the ukwa in a plate and the water in a separate bowl and enjoy.
Fisherman soup. Ingredients: fresh cat fish,red oil,fresh pepper,raw garri,salt and your choice of seasoning........................ procedure: wash your fish with warm water to remove the silky surface of the fish,steam it with enough fresh pepper, onion,salt and your seasoning with little quantity of water for 10minutes. Bleach your red oil to a yellowish color. Add half cup of water to the bleached oil and add your steamed fish. Cover,bring to a boil for like 10minutes. Get your raw garri and sprinkle little by little till it gets thickened. Don't forget to stir as you sprinkle. After which,you add more water as you need,then add more salt and seasoning to taste.cook for 5mintes and drop.your fisherman soup is ready to be eaten with rice,semo,fufu and garri swallow.
ReplyDeleteAhh!! This one na garri soup oooo
DeleteTbabe this is garri fulor thats garri soup. I make mine with fresh tomatoes and fresh peppers dont bleach the oil. Then my garri before i add to the soup,i sieve it to have that fine texture. That way you dont have to keep staring as you add the garri.
DeleteOWO SOUP RECIPE
ReplyDeleteINGREDIENTS
1)Native palm oil
2)Native salt
3)meat or chicken
4)dried fish
5)dried crayfish
6)garri and starch as thickeners
7)pepper, grinded crayfish, seasoning
INSTRUCTIONS
* Boil meat with salt and ginger and garlic paste
* when it's cooked, top up the water
* add garri in small quantities to the water and stir
* stir at intervals till it starts boiling and getting thick
* put in the seasoning cubes, grinded crayfish and pepper and stir
* when it starts boiling, add the native oil and stir
* stir at intervals while it's boiling
* pound the native salt with a mortar till it's smooth.... Add some starch and water to form a paste
* add this mix in small quantities to the soup and stir
* stir continuously while it's boiling and thickening ...if it's too thick, add a little water
* taste if d pepper is ok
* add the dried fish, kpomo, crayfish and any other ingredients
* leave to boil to remove the raw taste of the native salt
* stir at intervals to prevent burning
* lower the heat and leave to boil for some minutes
NOTE:::when cooking this soup, do not cover the pot
When it's ready, allow it to cool down before covering it
Which one is native palm oil and native salt
DeleteThank you for this 👍👍
DeleteI think native salt is potash. Thats the reason,i dont like rhe soup
DeleteSonia,native palm oil is very thick, thicker than the regular oil
DeleteWhile native salt looks like potash, just ask in the market and they'll show it to you
Omah, you're welcome
Shuts girl, your recipe is incomplete, you omitted white bonga it's native bonga and native cray fish, it's called isewu in urhobo.. And you have to sieve your carry, so that the soup can be smooth without lumps.. Without the white native bonga and native crayfish, the taste won't come out really nice...
DeleteThe day I will get this owo soup I will do thanksgiving. My mama Don teach me tire.
Delete.... Tega, my mum don't add native white bonga and native crayfish. She's itsekiri. Which one be native crayfish sef?
OK @ugegbe,thanks a lot.... Will add them when next I'm preparing it
DeletePAP
ReplyDeleteSet your water to boil.
Mix your raw pap in water till it's smooth. Make sure your mixture is VERY THICK.
Pour in the boiled water and stir as you pour till it becomes thick. Voila!
Na you try pass 😂😂😂
DeleteKikikikiki 😂😂😂
DeleteAs simple as it looks, I don't know how to prepare pap without putting it on fire.
I don't know how to prepare pap. Im tired of learning
DeleteSwag,the crayfish is very tiny, it dissolves in the soup, it's more of a spice, it gives the soup, this very sweet taste, same with the native white bongs. Owo soup is very easy to cook.. Maybe is because I live in warri where is very popular, it takes less than 30mins to prepare..
DeleteSPAGHETTI a La Titus: Boil hot water, when very hot, put ur spaghetti, oyil, and sardine, then maggi and stir!.... kisses
ReplyDeleteKelvin Dat Edo Boi (Stellz Cousin)
😂😂😂😂 you try
DeleteAll those foods 👆 there ehn
ReplyDeleteSo inviting
Atama soup
ReplyDeleteIngredients
You will need atama leaves,
Banga,
Meat,
Dried fish,
Salt,
Seasoning cubes,
Periwinkles,
Stock fish which may be optional,
Dry pepper.
Method
Wash and boil the banga till it's almost tender,
Boil your meat as well and add some seasoning cube with salt to taste and pepper too.
As soon as your banga is almost tender, bring it down from the fire and pound with a mortar and pestle, then add warm water to extract the oil and sieve.
In a clean pot, add the extracted oil and put on the fire, while it's boiling, add the meat stock and taste to know if you need to add more salt to taste.
Wash your periwinkle, I prefer the one still in the shell. Add periwinkle then add your atama leave and allow to simmer for few minutes.
Serve with fufu or any swallow of your choice.
NOTE: While sieving the oil from the banga, don't add too much water so it won't be wattery.
Wow!! See yummy food
ReplyDeleteSome one shld pls help on how to prepare white soup.
ReplyDeleteCOCONUT RICE
ReplyDelete2 mature coconut
Chicken
Green beans
Green pepper
Carrot
Onions
Fresh pepper
Curry/thyme
Seasoning
Salt
Hot dogs
Butter
Process:
Get your coconut milk out of the coconuts.
Parboil your rice.
Boil the meat with seasoning,salt,onions,thyme and curry.
Remove the chicken from the stock and add the coconut milk to the stock.
You may add more water if you feel the coconut milk/stock won't cook the rice.
Add more seasoning,salt,to the stock,allow it to boil and pour your already parboiled rice,the water should cover the rice.
In a separate pot,
Put your butter...I like to use very little butter cause the coconut already has enough oil.
Fry the onions,green beans,green pepper,carrot and hot dogs(which have already been sliced).
Let it fry for about 3-5 mins and keep stirring so it won't burn.
Add little seasoning and little salt to taste.
When the coconut rice is cooked, pour the fried vegetables and stir them into the rice.
Thanks dear
Delete👌👌👌👌
DeleteI'm in my first trimester 3 more weeks to get to d 2nd. I eat out n it's draining my pocket. Why is pregnancy like this,hopefully I will be better soon
ReplyDeleteTry adding ugbah to your okro😋😋😋heavenly.
ReplyDeleteMy cheap okro version:
1. Okro
2. Uziza
3. Smoked panla & stock fish 'nti'
4. Pomo
5. Ugbah
6. Fresh Cameroon pepper
7. Palm oil
8. Crayfish.
9. Maggi & salt.
Wash your okro and grate, wash your uziza and slice, wash your fish and stock fish and set aside, wash your pomo with salt and book, add your stock fish and allow the water to dry a bit, if your oil is sleepy fry it with onion, if not pour in boil stock, add okro salt,maggi and crayfish to taste, add your Cameroon pepper and ugbah and then pour in your panla fish and allow to summer, put off the gas and pour in your uziza leaves and cover for the steam to cook it. Serve with garri or semo. Prep time 20 min, cooking time 45 min cos of the pomo, without the pomo it'll take about 15 min.
Best eaten at night after a heavy down pour and you alone without a boo.
Ofe onugbu aka butter leaf soup.
ReplyDelete1. Bitter leaves
2. Uziza
3. Fresh Cameroon pepper
4. Achi/offor/ ukpor/ uli ede
5. Palm oil
6. Cow leg, beef, turkey
7. Stock fish, smoked car fish, panla fish
8. Salt and maggi/ogiri okpei
Boil your bitter leaves and pour out the water if you are like me that can't stand the bitter taste.
Wash your meat and boil with salt and seasonings the cow leg first and beef later cos it takes a while to get soft, once it's getting soft add your turkey allow to boil, add in your wash stock fish and later your cat fish, once it boils for some min add your palm oil and pepper, use a bit of the stock to dissolve your achi/offor/ukpor/uli ede and pour into your boiling stock at this stage I'll advice you don't cover your pot until you done cooking.
Once it's thick add your fish and bitter leaves, allow to simmer a bit and switch off the gas pour in your uziza and cover your pot to allow the steam cook it.
P.s when using fresh cameroon pepper be sure to use little quantity of uziza so you don't cut peoples intestine, or trigger someone ulcer.
I can go on and on, i think I'll just pause with the okro and bitter leaves.
Waakye and shito
ReplyDeleteMASA/WAINA
ReplyDeleteingredients;
1-4cups white rice
2-a handful normal rice
3-onion
4-yeast
5-1 teaspoon baking powder.
Wash and soak the white rice overnight or atleast soak it for 8hours. cook the handful rice without salt and add it to the soaked rice after draining.
Add the onion and a sachet of yeast and blend to a smooth not watery paste. Add the baking powder and cover to rise for 30mins. Add the sugar to your taste and balance with a little salt. Dice onion and add it to the paste. Fry your masa using masa fryer with little oil. You can have it as breakfast with honey drizzled on it and a hot cup of tea or for launch and dinner with stew/pepper soup or vegetable soup.
MASA/WAINA
ReplyDeleteingredients;
1-4cups white rice
2-a handful normal rice
3-onion
4-yeast
5-1 teaspoon baking powder.
Wash and soak the white rice overnight or atleast soak it for 8hours. cook the handful rice without salt and add it to the soaked rice after draining.
Add the onion and a sachet of yeast and blend to a smooth not watery paste. Add the baking powder and cover to rise for 30mins. Add the sugar to your taste and balance with a little salt. Dice onion and add it to the paste. Fry your masa using masa fryer with little oil. You can have it as breakfast with honey drizzled on it and a hot cup of tea or for launch and dinner with stew/pepper soup or vegetable soup.
Stella be using these food picture to taunt somebody. 😏
ReplyDeleteMoin moin
ReplyDeleteYou need: Beans, pepper, onions, crayfish, groundnut oil, fresh fish/smoked fish, egg, leaf (special one for moin moin) don't know the botanical name,and of course seasoning.
*Wash and peel the skin off the beans.
* Remove the peeled skin and allow the beans to soak for some minutes.
* Wash your fish and boil (if you're using fresh fish)
*Boil your eggs.
* Wash the leaves (it can be very dirty at times).
* Your beans will be soft by now, blend it with the pepper and onions or take it to a mill.
.* Mix the ground but oil, salt, maggi. Add water if the paste is thick.
* If you're using fresh fish,add the stock to the bean puree.
* shred your fish, cut the eggs and wash the crayfish.
* With a small cup, start pouring the paste inside the leaf, add the crayfish, egg and fish. Fold the leaf neartly and arrange in a pot.
* Cover the pot with leaves because the steam is what we need to cook the moin moin. Add little water.
* Cook for 30mins and ensure you check constantly to ensure the water does not dry up.
* And Moin moin is served!!
Moin moin
ReplyDeleteYou need: Beans, pepper, onions, crayfish, groundnut oil, fresh fish/smoked fish, egg, leaf (special one for moin moin) don't know the botanical name,and of course seasoning.
*Wash and peel the skin off the beans.
* Remove the peeled skin and allow the beans to soak for some minutes.
* Wash your fish and boil (if you're using fresh fish)
*Boil your eggs.
* Wash the leaves (it can be very dirty at times).
* Your beans will be soft by now, blend it with the pepper and onions or take it to a mill.
.* Mix the ground but oil, salt, maggi. Add water if the paste is thick.
* If you're using fresh fish,add the stock to the bean puree.
* shred your fish, cut the eggs and wash the crayfish.
* With a small cup, start pouring the paste inside the leaf, add the crayfish, egg and fish. Fold the leaf neartly and arrange in a pot.
* Cover the pot with leaves because the steam is what we need to cook the moin moin. Add little water.
* Cook for 30mins and ensure you check constantly to ensure the water does not dry up.
* And Moin moin is served!!