Corned beef sauce

This is a classic fried sauce back home in Nigeria. It evokes memories of lazy weekends and family Saturday breakfasts.

Corned beef is pretty relatively expensive so it's not an every day sauce in most homes. 

This sauce is typically served with boiled yams, bread or rice.

Corned beef is typically salty so please add seasoning cubes with the utmost care. 

Ingredients 

*Tomatoes

*Red bell peppers 

*Onions 

*Spring onions 

*Oil 

*Corned beef

Step 1. Blend the peppers, onions, spring onions and tomatoes together till almost smooth. Then fry with the oil, till paste like 

step 2. While the blended mix is cooking add in the stock 

Step 3. Once steamed, add in the corned beef

Step 4. Stir properly, taste for seasoning if required add more.. Allow to cook for further few minutes and it ready 

I served mine, with boiled rice... The taste is amazing and it gave us a nice break from all the usual stews and soups. 

Peppersoup yam pottage (Peppersoup asaro)

This great idea came from one of our group administrator Mr atta onoja, Instagram @lolos134. He prepared his by adding calabash nutmeg (ehuru), so I thought to my self why not go the whole 9yards???. Hence the out come of this great dish. 

It's a unique marriage of asaro, ukodo/yam peppersoup. 

You wanna have this on a cold day as its so good to your insides and the taste is just awesome.

 

Ingredients 

*Yam (dice and wash)

*Peppersoup spices 

*Stock cubes

*Onions

*Scotch bonnet 

*Tatashe (bell pepper)

*Shumbo (optional)

*Fresh or tinned mackerel) 

*Smoked prawns (cleaned and washed)

*Ugwu leaves (chopped and washed)

*Palm oil (optional, as I used sunflower oil from my tinned mackerel) 

*Water

*Crayfish 

Step 1. Start by blending the peppers and onion together, until almost very smooth, the pour into a pot. Allowing the mix to still till almost paste like. 

Step 2. Next add enough water to the steamed pepper mix, then add in the yam

Step 3. Next stock cubes

Step 4. Immediately add in the Peppersoup spices

 

Step 5. The smoked prawns and crayfish

 

Step 6. Add in the mackerel including the oil, if using tinned one.. Otherwise add in the palm oil (u only need little). At this point taste to ensure the pottage has enough seasoning, if required add more then allow the yam to cook till softened (ensure to keep close eyes on the pottage)

Step 7. When the yam softes add in the leaves.. 

Step 8. Gently break up some yams.. Using the edge of your spoon.. Allow few 2 more mins and it's ready... 

I do enjoyed this pottage... I cannot wait for my next cook, so excited 

Nigeria Jollof rice (jellof rice) how to Cook party jollof rice

 

The almighty jollof rice!!!

Is any Nigerian occasion complete without this party favorite??? 

We love jollof rice so much no wonder it features in so many memes and Nigerian jokes. Its almost unbelievable that this food never originated from Nigeria. But I dare to say that we (Nigerians) put this amazing food on the world map. One way or the other with partying ways and active social life style, we've made this food more popular than the original owners. Who can forget how we went ham on Jamie Oliver for his Ghanian Jollof rice recipe? That was epic!

Anyway, this easy to cook one pot is a challenge for a lot of people because the slightest mistake can land you with a pot of hot mess! Here's my easy step by step tutorial thats guaranteed to make you a star...

INGREDIENTS

*8kg rice

*20 red bell peppers

*14 scotch bonnet (ata rodo)

*5 large onions (blend only 4)

*12 tomatoes (blend only 9)

*220g de rica (tomatoes purée)

*1 litre vegetarian oil 

*thyme

*curry

*chicken stock powder 

*chicken stock cubes

*bay leaves (optional)

This is for a small party, adjust accordingly.

1. Blend all peppers till smooth, pour in a pot, place on the cooker then allow to simmer till paste like. 

2. In a separate pot, add in the vegetable oil, once properly heated add in the paste  pepper mix

3. Add in the tomatoes purée 

4. Good amount of Thyme and curry powder 

5. Add in hot boiling water 

6. Then stock cubes and powder, taste for salt.

7. Next add in the pre washed rice (avoid adding excess water from the rice)

8. Add in the bay leaves (optional)

9. Now stir gently (I prefer to use long wooden spoon). Stir from bottom up. Then cover with Lid, from henceforth only add little water at time while tasting continuously to ensure the rice has flavour. 

  

10. When almost softened add the diced tomatoes and onions, stir then place the lid back on.

All done, looks and taste scrumptious 

Fish Stew (Obe Eja)

This delicious fresh fish stew is easy to prepare and always a hit. It's lovely on white steamed rice or with some swallow if combined with okra or vegetable sauce. 

*when cooking fish stew or soup, I always go for a wide pan... because this prevents the fish from shredding into pieces when stirring. I upped to fry my own fish, so feel free to leave your's fried or unfried... You will still end up with a tasty pot of stew!!!

INGREDIENTS

To Season Fish
1teaspoon garlic powder
1 teaspoon ginger
1tablespoon chicken stock cube/powder

For stew
Red bell peppers (tatashe)
Fresh tomatoes or canned plum, tomatoes
Onions
Scotch Bonnet (ata rodo)
170ml vegetable oil
1/2 teaspoon curry powder 
1/2 teaspoon thyme 
11/2 tablespoon stock

*I typically avoiding stating quantity because some people would prefer it spicier or milder, some want to use very little or no oil...what is pictured can serve as a guide. Feel free to adjust to personal preference.

*Always start by seasoning your fish with some stock cubes and spices... then leave to marinate for at least an hour, bear in mind, the longer the better.
Fry and set your fish aside.














Blend the peppers, tomatoes, rodo (scotch bonnet) and onions very smooth, then pour in your wide/big pan.

Immediately add in the vegetable oil, stock cube, thyme and curry... stir together, cover then allow to cook for 10-15mins. You want the raw tomato taste to get boiled off.

Now add in the fish, salt, seasoning cube and taste. Allow the stew to simmer for another 5-10mins, stir carefully and its ready.

Stew is ready to be paired with okro, rice, ewedu or eaten with BREAD....

Mixed Meat & Fish Efo Riro...Vegetable soup

Doesn't this just look pretty?

I love efo riro and can eat it all day. Depending on what you add into yours, it can be one of the healthiest options for someone watching their weight also (i.e. less/no oil, lean cuts of meat)

Efo riro is very versatile and can be eaten with most swallow meals, rice and pasta which makes it a good sauce to have in your fridge most times. It can also be versatile in terms of the ingredients used. Spinach, kale, shoko, efo tete,  turnip, collard greens,ugu (fluted pmpkin leaves) are some of the greens you can use alongside pretty much any cuts of meat to create this colorful beauty.

INGREDIENTS

Vegetable oil
Stock Cubes
Onions
Deboned smoked mackerel
Bell Peppers (tatashe)
Scotch Bonnet (ata rodo)
Chopped Spinach
Ground Crayfish
Spring Onions
Mixed cooked meats (Cow skin, kidney, beef, feel free to add as preferred)

I typically avoid giving quantities most times as its better to use according to your preference e.g more or less oil, more or less pepper to suit your personal taste and health preferences...

PREPARATION

Do a rough blend of all the peppers and onions.

Pour into a clean pot and boil for about 30-45 minutes to dry up the excess water and remove the raw taste (please boil for less time if your mixture is not much.

Rather than pour my blend into a pot of hot oil to fry, I opt to pour the oil into the same pot. Its pretty much the same thing since I wasn't planning to fry onions.

After a few minutes the mixed meats are added.

Add ground crayfish, stock cubes and deboned mackerel.

Stir all thoroughly and taste to know if you need more stock cubes.

The spinach goes in last.

Stir and allow to simmer for a few minutes.



And here we are...Hot steaming plate of goodness ready to go with rice, yams or any swallow of your choice!!!

Designer local native stew.. the best alternative to ofada stew or ayamase

By NK's PASSIONS

É Fry ... This sauce is one of the best thing since slice Bread I tell You! 
I made it with an almost Rotten Tomatoes, loads of Onions and loads of pepper! 
And I used a Surinam version of Iru ... It smells just like Iru but not that strong .. It taste amazing!!! 

Ingredients

Tomatoes (slightly rotten🙊)
Fresh pepper
White and Red Tomatoes
Smoked Turkey 
Big dried Prawns 
Knorr & Royco cubes (Bullion) 
Palm and Olive Oil 
Iru/Ogiri/Évbarię but I used a Surinam version of Iru

Step 1. Get all ingredients together. 

Step 2. These are the Tomatoes, about 2 big balls of Onions .. About 8-9 fresh peppers ( trust me they are HT)!!

Step 3. I roughly blended it like this using the "Pause" button....

Step 4. Then boil for some minutes to dry the water out...

Step 5. Then added my Surinam Iru and Blended crayfish ... Then set aside

Step 6. Then in a pot ... Pour a bit of Olive oil (u can use any other type) ... Palm oil!!! Make sure the Palm oil is more ...

Step 7. Am using the Covering technique to bleach the oil (NB Please make sure you KEEP AN EYE while doing this please!!!

Step 8. After about .. 6-7mins ...

Step 9. Pour in your "White Onions" first .. Remember am using 2 types!!!  And fry for 2-3mins allowing the onions to flavour the oil

Step 10. Then pour on your .. Cooked pepper ..

Step 11. Followed by your .. Dried prawns and smoked Turkey (or whatever u are using) ...

Step 12. Stir and let it simmer for 2-3mins ....By now the whole house will be testifying

Step 13. Then add your stork Cubes ...

Step 14. Then allow it to cook for about 5-7mins.. If you noticed is drying out .. Just add a 'tiny' water...

Step 15Then you will notice the oil is kind of settling ontop ... Time to add our other onions ..

Step 16. Then add the 'Red Onions' I know you guys will ask why I do this .  I like my onions a bit crunchy and adding your Onions at this stages changes the game of the Sauce... 

Step 17. Just let it simmer for 3-4mins .. And taste for Salt !!!! See how the red Onions beautifies it

Step 18. I normally will add another Cube of Knorr or Maggi ... But I decided to use salt because Dried Prawn is an organic Food Sweetner...

Step 19. Native stew is incomplete without some Boiled eggs😬 In Margret voice ..slash some eggs and put inside