IBO RECIPES

OFE NSALA (white soup or pepper soup for eating pounded yam

INGREDIENTSYou need your fresh fish (i.e. cat fish) those black onceUziza seedudah seedmaggisalt

METHODbended Crayfish,Blended papper all this both d uziza you ve 2 blended them but b/4 blending d udah remove d seed so that it will not be b/ta when eating then blend the uziza, Udah, Papper, after that put some water in t6he pot u wish to use & cook pour all the blended stuff add your smoke fish, stock fish and wait 4 some mintes 4 it 2 boil very well b/4 u could add your fresh fish and stair small small u no now. So afta dat wait 4 it 2 boil more then u are free 2 add your maggi, salt cover it 4 more 20 - 30 mintes then bring it down Long throat.

your pounded yam Nko, pile the yam and put it in the pot and add water don't add salt o cuz it's pounded yam allow it 2 cook well then

bring it down and pound, pls don't allow pimples o I mean seeds in it pound very well to thick and remove it and put it n the plate then ready to eat.

GOAT MEAT PEPPER SOUP

INGREDIENTS               QUANTITIES

Goat Meat               6 small piecesOnion (ground)               1 tablespoonDry Pepper (ground)            1 tablespoonAfrican Nutmeg (ground)         1 teaspoonEffirin/Nchanwu/Ntong            20 leavesMaggi Crayfish               2 tabletsWater                     2 litresSalt                     To taste

METHOD

-   Wash the meat thoroughly (already cut from the market).  -   Season with onion, salt and a teaspoon of pepper.  -   Steam till the water is almost dried up.  -   Add the 2 litres of water stir and add the ground Nutmeg, the remaining pepper and the Maggi Crayfish.  -   Cook till meat is tender and the stock is slightly thickened.-   Wash and shred the leaves.  Add to the boiling sauce.  -   Stir and add salt to taste.  -   Simmer for about 10 minutes-   Remove from heat and serve hot.

ACHU AND YELLOW SOUP.

A) ACHU

INGREDIENTS-cocoyams- unripe banana

METHODwash cocoyams well and boil without peeling, after 30minutes add banana and leave to cook for about 45 to 60minutes.peel banana and pound in a mortar, pound well  for it to be smooth, peel cocoyams and pound  well too, mix it with the banana until u have a smooth misture, add water and mix well to be soft, put in a dish or roll in leaves to serve.

B) YELLOW SOUP

INGREDIENTS-meat and fish-palm oil-potasium-maggi-salt-pepper/achu spices

METHODboil meat and fish, heat the palm oil a bit and allow to cold,put in potasium bit by bit  until it has a yellow colour, pour in water from meat and fish and mix well add ground pepper and spices. it is serve with soup in the same plate, a hole is made in the middle of the plate and soup is poured in. im sorry i don't have any picture of the dish now

UKAZI SOUP

INGREDIENTS: Egusi(melon) Ukpo or Achi(soup thickeners) Achara(bamboo but the softer one)I don't know what they call it here Ngara azu(small dry fish) Ayiya(crayfish) Azu okpo(dry fish) Okporoko (stock fish) Aku agbo(melon balls/biscuit) recipe coming up soon Mgbe(kind of seafood, don’t know the English name) Assorted anu (meat), also assorted bush meat and dry meat (kai to die for) Manu nri (Palm oil) Ukazi (shredded)

METHODFirst cook your okporoko and other hard meat like cow leg and ox tail. Boil meat and azu okpo; add pepper and oil as the meat is boiling. Watch the tenderness, you do not want it to be soggy. After add ukpo or achi…I prefer ukpo because of the taste. Allow few minutes and add ayiya and ngara azu and let it boil…. allow few minutes to boil, and then taste the sauce/soup to see if it is done. Also the color and the thickness of the broth should let you know if the ingredients are done. At this time your soup should be slightly thick but not too thick like Eguisi soup…be careful adding Egusi at this time because it also serves as soup thickener. Allow it to boil for few minutes then add the aku agbo and achara…few more minutes for it to simmer then add Ukazi leaves.

OGBONO SOUP

INGREDIENTS

one pound meat (beef, lamb, or goat) or chicken; cut into bite-sized pieces cayenne pepper or red pepper one cup palm oil, or any cooking oil two or three tomatoes, peeled (if desired) and chopped one chile pepper, cleaned and chopped one onion, finely chopped one-half cup ogbono, crushed two Maggi® cubes dissolved in water, or a spoonful or two of Maggi® sauce one dozen okra pods, ends removed, whole or chopped (optional) one piece dried, salted, or smoked fish; de-boned and cleaned -- or -- one cup dried shrimp or prawns, whole or crushed (optional)

a large bunch spinach leaves, or any greens (bitterleaf, collards, kale, turnip greens, etc.) [it may be a good idea to parboil the greens before using them in the soup] (optional) salt

METHOD

Rub the meat with the cayenne pepper and let it stand for about an hour.

In a large pot, bring a few cups of water to a boil. Add the meat and cook it for several minutes. Reduce heat, cover, and simmer.

In a skillet, heat most of the oil and fry the tomato, chile pepper, and onion until they are tender.

Add the fried vegetables and the Maggi® cube water to the meat. Cover and continue to simmer on low heat.

Heat the remaining oil in the skillet, stir in the ogbono, and fry it for a few minutes, stirring constantly to form a smooth paste.

Add the ogbono paste to the meat and vegetable mixture. Stir to avoid forming lumbs.

Add the okra and dried fish, shrimp, or prawns (if desired). Cover and cook a few minutes more. Add water if needed to obtain the desired consistency.

Add spinach leaves or other greens. Adjust seasoning. Cover and cook until all is tender.Serve with Fufu, or boiled yams, or potatoesIngredients

OKPA.INGREDIENTSOkpa beansoilSalt Peper

METHOD  If your using the okpa beans flour. 1. Pour the okpa beans flour in a bowl and pour oil into the bowl2. mix with your hands till it is uniformly red in colour and no white particles is found in the mixture3. then add warm water into the mixture 4. add salt and pepper.5. note, don't make your mixture watery5. scup out the mixture in waterproof and tye it6. boil water in a clean pot and put the tyed okpa in the waterproof into the already biled water and allow to cook7 once it is boiled bring it down on the fire

UGBA (OIL BEANS SALAD)

INGREDIENTS1. Sliced oil bean seed. 2. Palm oil. 3. Dissolved potash. 4. Dry pepper. 5. Crayfish. 6. Seasoning (Maggi of your choice)

METHOD

1 .Put some palm oil in a bowl 2. Add some dissolved potash into it and stir until the colour changes and it gives a soapy taste. 3. Add salt, pepper, seasoning, crayfish and any other desired ingredients to taste. 4. Pour the oil bean seed of the desired quantity into it. 5. Stir until properly mixed and served.

BEANS STEW

INGREDIENTS 1/2 kg beans1 piece of fresh ginger, pounded3 cloves of garlic, peeled and grindedCorriander leavesaromat/maggi/knorr1 onion, sliced3 tomatoes, peeled and chooped (Optional)1 cup, coconut milk

METHOD:Boil the beans for about 2 1/2 hours. Make sure they are well cooked.Add the onions and ginger in a pan and fry while stirring to avoid sticking on the pan. Add the garlic and fry together for about three minutes. Add the tomatoes and fry for five minutes.Add the beans, stir and cover. Let it boil for ten minutes.Mix the coconut milk with the royco/maggi/knorr in a separate container then pour the mixture in the boiling beans stew. Let it simmet on a low heat for thirty minutes.Best served with chapatis, rice or pounded yam.It's soooo yummy and softer when cooked with an earthen pot

OFE ONUGBU

INGREDIENTS                   QUANTITIESBeef   (optional)                   8 medium piecesStockfish                       1 medium sizeSmoked fish                    1 medium sizeOnugbu or Bitter leaves  (washed)     1 large bunchCocoyam (thickener)                         3 small sizeCrayfish (ground)                   3 tablespoonsPalm Oil                      2 cooking spoonsDried pepper (ground)                       1 tablespoonOgili                          1 wrapMaggi Cube                       2 Water                          2 litresSalt                          to taste.

METHODWash and boil the stockfish for about 35 minutes to soften.Peel and boil the Cocoyam for about 20 minutes till soft.Strain the Cocoyam and pound to form a paste.Place the pot on the burner.Add water and allow to boil for about 3 minutes.Add the palm oil, stockfish, washed and boned dried fish, crayfish, pepper and the Cocoyam paste.Stir and allow to boil for 10 minutes.Add Maggi Cubes, Ogili and the washed Onugbu leaves.Cook for another 10 minutes.  The soup should thicken by now.Stir and taste the soup.Add salt and simmer for another 5 minutes.Serve with cassava fufu.

IYUE MBUEL

INGREDIENTS               QUANTITIES

Bush meat                   8 medium pieces.Smoked fish                            1 medium sizeDried paw paw slices                         2 cupsMelon seed (ground)                         2 cupsPalm oil                            2 cooking spoonsOnion                      1 small sizeDry pepper (ground)                         1 tablespoonMaggi Cubes                             2Water                      1½ litresSalt                      to taste.

METHODWash the bush meat, season with one Maggi Cube, salt and little dried pepper and boil for 10 minutes with the water.Pound the ground melon seeds with 1 tablespoon of warm Water and 1-tablespoon ground onion.Add one-tablespoon palm oil. Pound till it forms a mass.Mould the melon into small balls and add to the boiling pot.Add the remaining Maggi Cube, and pepper. Cook for about 15 minutes for the melon balls to set.  Wash the sliced dried paw paw and addStir and add salt to taste.  Cook for another 5 minutes.Serve with pounded yam.

OFE UGBA WITH POUNDED YAM

This soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked sliced oil bean seed. It is used in many food preparations.  The Efik/Ibibio also use this particular ingredient in food preparation and its called “Ukana”.

INGREDIENTS                  QUANTITESBeef                      ½ kgSmoked fish                  1 medium sizeStockfish (cooked)                  4 medium sizeUgu leaves                  1 small bunchUgba                      6 wrapsOnion                     1 small sizeOkro                      20 medium fingersDry pepper (ground)                1 tablespoonPotash                       a small piecePalm oil                      2 cooking spoonsMaggi Cubes                     3Water                  2 litresSalt                     to taste

METHODSeason the beef with few slices of onion and a little salt, steam for about 10 minutes or till the juice dries up.Add the remaining water and continue cookingAdd the pepper, Maggi Cubes, Fish and stirShred the Okro and addHeat the potash, then crush and add 1 tablespoon of waterStir in the palm oil till the colour changes to yellowAdd the Ugba and stirPour into the pot of soup and stir thoroughlyAdd the shredded UguReduce the heat and simmer for 5 minutes. Stir and add salt to tasteServe with the pounded yam

OHA OR ORA SOUP

INGREDIENTS               QUANTITIESOha Leaves               1 medium bunchDried Meat               8 medium piecesSmoked Fish               1 medium sizeStock Fish                4 medium pieces

Ogiri                  1  wrapAchi                  2 tablespoonDry pepper (ground)             1 tablespoonOporo                  1 CupPalm Oil                  1 cooking spoonWater                  2 litresSalt                  To taste

METHODBoil the stockfish till softSoak the dried meat in boiling water for few minutes, then wash thoroughly to remove sand and burn smell.Boil two litres pf waterAdd the stockfish and the meatWash the smoked fish and addWash the OporoGrind the Achi and dissolve in cold water thoroughly and add to the soup. Stir.Add the Oporo, dry pepper, Ogiri and Maggi cubes and plam oilStir thoroughly and reduce the heatPick wash and cut the Oha leaves with your fingersAdd to the soup and salt to taste. Simmer for about 10 minutesServe with cassava fufu

ISI-EWU

INGREDIENT :1goat (head and legs only)3 fresh chilli pepper8 fresh tomatoes2 onions1 clove garlic

I teaspoon peppersoup seasoning3tbs. lemon juice4tbs. tomato puree200ml/7floz palm-oil1lt/2pints stock or waterI onion (sliced)chopped wild minisalt to taste

METHODSinge the hairs off the head and legs of goat, scrape and singe alternatively until all the hairs are off. Burn the hoofs and horns, peel them off with the point of a heavy knife. Wash the head and legs thoroughly with soap and a rough sponge or brush. Chop into small pieces with a sharp cleaver and rinse thoroughly, discarding the brains. Pour over the lemon juice and mix in. Leave to rest for 15 minutes. Grind together the onions, garlic, chillies and tomatoes. Place meat in a large pot, add the sliced onions, chillies, stock and seasonings. Cover and cook for 45 minutes. Check and stir frequently. Finally add the grind chillies, tomatoes, onions, palm-oil and wild mint. Bring to the boil and simmer gently for 30-40 minutes until meat is tender. Adiust seasoning and serve in traditional earthenware dishes garnish with chopped mint.

WHITE SOUP.

INGREDIENTS   Beef/stock and or Goatmeat   Dried Fish   Crayfish   Fresh Fish   Prawns dried or fresh   Towel (sharky) cook till soft   For thickener you can use flour, pounded yam or achi   maggi, salt, pepper

METHODCook the meat with salt,onion & maggi till it is soft, then add  sharky,prawns, crayfish, pepper,  cook for 10 minutesthen add dried fish and thickener. Cook for another 10 minutes & turnoffand eat FAT.

KIDNEY/POTATO PEPPER SOUP

INGREDIENTS•   Kidney •   Shaki (Tripp) •   Habanero pepper (1 or 2 depending on your like for hot food)•   1 Fresh bulb of ginger•   Nigeria native pepper soup spices (if you have them). IF you don’t have Nigeria pepper soup spices, then use Old Bay (I use old bay as alternate)•   2 cubes of Maggi•   Salt•   Mushrooms

•   Yellow potato (the smaller size ones)

Note: kidney, shaki and Old Bay, you can find them in super Wal-Mart.

METHOD•   Wash and cut your kidney into bitable size (remove hidden fat) Wash and cut your Tripp into bitable size and pour into pot. Add other parts if you want but not really meat •   Add sizable amount of water  or 4 cups if you are using measuring cups and set aside•   Cut the ginger into half and remove skin of one half parts. Put into a blender with your habanero pepper. Blend till smooth and pout into the pot of meat. Cut the remaining half ginger into cubes and pour into the pot. Add 2-3 tablespoons of old Bay spice, salt and maggi cubes. Set pot on fire at a medium heat. Cook till meat is tender (45mins to an hour). Increase heat if you want. PS: First add the old bay, and maggi and a little salt. Old bay has salt in it •   Add your mushroom and cook for few minutes (or till mushroom is tender)

In another pot: Wash your potato (do not peel skin) and cook till tender. You are all set

I usually mix the pepper soup with potato and eat together.

STOCFISH STEW

INGREDIENTS

Stockfish stockfish stripAta rodobell pepperonionsOlive oil1 maggisaltcurry

METHODboil stockfish for a long tme with kanun, chilli powder and salt. . .

make the stew by grinding one large red onion

one clove of garlic put a lot of atarodo add 4 large tatashes

and then coarsely blend them all together, and fry it nicely to the

point that its almost dry

add Maggi, nutmeg, and a little thyme, and serve over steamed rice and dodo.

ENGLISH NAMES FOR INGREDIENTS

USED IN NIGERIAN CUISINE

Afang / Ukazi leaves (gnetum African)Dark green Shiny foliage of the creeping afang plant cultivated mostly in Calabar and Igbo land are used a great deal in the cooking of these regions. It can be bought ready shredded from African food stores.

Atama leaves / Beletientien This is an annual Herb cultivated in the delta areas. It smells and taste like tarragon; usually used fresh or dried in Banga soup. Use dried leaves sparingly as flavor is more intense. Readily available from African food stores.

Avocado (persea Americana)Tropical fruit with thick warty skin usually greenish or purplish in color. The edible flesh inside surrounds a large oval shape seed. It is light yellow and soft when ripe. Avocados can be eaten on its own or cut in half and filled with cooked seafood (Avocado and prawn cocktail).

Beans or CowpeasBlack-eye beans or Brown beans have become indispensable in Nigeria cuisine because of it versatility in use. It requires overnight soaking before use for dishes like Akara Moin-mom and Gbegiri soup.

BananaThis is one of the most important food crops in Nigeria. Widely eaten on it's own or in fruit salads they make a good substitute for plantains. The leaves are usually used for wrapping foods such as Anyan-Ekpang or Ebiripo for steaming. Baking foil or greased parchment paper make adequate substitute but do not add the delicate flavour that banana leaves give.

BitterleafA leafy green vegetable that is widely used in soups like Egusi for its bitter but sweet flavor. The fresh leaves is prepared like spinach and washed with salt; rubbing and squeezing to remove some of the bitterness before use. Can be bought fresh or ready washed and air-dried.

Several species of Vernonia, including V. calvoana, V. amygdalina, and V. colorata, are eaten as leaf vegetables. Common names for these species include bitterleaf, ewuro, ndole and onugbu. They are common in most West African and Central African countries.

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Chilli PeppersChilli peppers are the fruit of Capsicum Frutescens plant with red orange or yellow pods which are very hot rich in Vitamin A & C and widely used in Nigerian cooking. While the flavor in the chilli lies in the flesh and skins much of the heat potency rests in the seeds and veins which can be removed. Green chillies are a lot hotter than the red ones. The active chemical con stituent is capiasin renowned for stimulating digestive process and helping to relieve heat fatigue in hot climates by

inducing perspiration.

BreadfruitThese are large green fruits which hang like lanterns from tress. Only edible when cooked and taste like boiled potatoes. It could also be fried as crisp.

Cassava (Manihot esculenta)Cassava is a tropical vegetable with a long tu berous root and dull green palmate leaves. Mature tubers have brown mottled skin with a white fibrous flesh. It can be cooked and eaten with coconut (Eberebe); but mostly used for making Gad (Cassava grains) and Fufu. Used as accompaniment to soups and stews. It can be bought ready made as gaff or cassava flour (Fufu).

CocoyamCocoyams are similar to large potatoes usually with a fibrous skin. In Nigeria the plant is grown for both it's tubers and leaves. The young and tender leaves are used in preparing Ekpang Nkukwo (cocoa-yam pottage). Spinach leaves make adequate substitute. These tubers can also be boiled roasted or fried.

Corn / MaizeSweet corn or maize as it is commonly known is grown throughout Nigeria as a food source. The plant grows to a height of about seven feet.  When fully matured the swollen fruits are called cobs and it is these which are picked and used for food. The cobs can be boiled roasted or cooked with beans as a main course. A number of by products are obtained from the grains including Ogi (corn-starch) and corn oil which is low in saturates and cholesterol.

CrayfishSmoked dried prawns or shrimps used for flavoring soups and savory dishes. Usually sold whole or grinded.

Egusi (cirullus colocynthis) melon seedsSeed of the African melon fruit used in preparing Egusi soup. Should be grinded before use. Can be oily but adds a nutty flavor to the soup.

Ewedu (corchorus olitorius)Shiny green leave vegetable rich in Vitamins A C & D. Use in making sauces to accompany stews and enjoyed for its mucilaginous or viscous properties. Sold fresh or dried.

also known as jute.

EluboDried powdered yam flour for making amala (cooked yam flour pudding).

FufuFermented cassava dough usually served cooked to accompany soups.

Garden eggs (solanum melongena)Also knows as African eggplant a member of the aubergine family. A round shiny green and yellow fruit with a slightly bitter taste. Garden eggs are eaten raw as a fruit or diced and added to stews.

Groundnut (Arachis hypogaea)Like a set of twins groundnut mature together in light coloured shells which are flaky and easy to break. Grown profusely in Northern Nigeria the seeds are harvested for their oil and protein. They can be eaten raw boiled roasted and pureed for making groundnut soup. Groundnut oil is used for cooking.

Iru (locust bean) parkia biglobosaFermented locust or black beans. They have a slightly salty taste and a pungent smell. They are used as seasoning in soups. Usually sold fresh or dried packed

Kaun (Rock salt) potashUsually added to food especially pulses during cooking for faster tenderisation and to increase the viscosity in Okro and Ewedu sauce. Also used for emulsifying oil and water in some traditional soups.

Mango (mangifera indica)This kidney shaped fruit is pinkish or yellowish in colour. When fully ripe it is lusciously sweet and succulent with the golden flesh. Mango is common in fruit platters and salad.

Millet (pennisetum)Tiny yellow grains obtained from plant that looks like bull rushes with a maize like stalk. Grows widely in Northern Nigeria and used mostly for porridge and gruel.

Okro (lady fingers)

These vegetables are curved seed pod up to 9 inches Long they are usually eaten cooked in soup and salads.

Apon (ogbono Seed)Irvingia gabonensis This seeds are obtained from the nuts of the African mango bush and air dried in the sun. It has a subtle aromatic flavor and it's very mucilaginous when cooked. Can be bought whole or powdered.

Pawpaw (Carica papaya)This is a fruit of woody herbaceous plant that looks like a tree. It is eaten ripe (yellow or orange in color) in fruit salads or stuffed for starters or main course.

PlantainA large member of the banana family plantain is less sweet than banana and is more versatile in use. It is often boiled toasted or fried and served with meat stews because the tissue has a starchy taste than sweet banana. It is best cooked with plenty of spices onions tomatoes and peppers (plantain pottage).

Ugwu (Pumpkin leaves) telfairi occidentallisThese trailing green leaves of the pumpkin plant rich in minerals and vitamins. Use in various soup preparations It is the chief ingredient in cooking Edikang Ikong soup. Fresh spinach can be used as substitute in any recipe if not available. Pumpkin seeds can also be eaten.

Utazi leaves (crongromena ratifolia)This is a bitter tasting pale green leaf usually used for flavouring pepper soup. Very sparingly used. It can also be used as a substitute for bitter leaves.

Uzouza leaves or Ikong EtinkinrinThis sweet smelling aromatic and spicy pale green leaf vegetable is also used for flavoring soups especially (Ibaba soup).

Yam (Dioscorea sp)The plant grows as a vine to height of six to eight feet. The edible tubers comes in various shapes and sizes; usually dark brown in color and hairy to the touch. The flesh is white or yellow and when cooked it has a pleasant flavor when cooked rather like potato. It is harvested in dry season with a gig feast known as Yam Festival in Igbo land. Yam still forms the staple

diet of a large number of people in Nigeria. It is cooked in different ways including boiled roasted and fried. When pounded it is served as accompaniment to soups and stews.

SorghumAlso known as guinea corn sorghum is cultivated mainly in Northern Nigeria. Used for porridge or pap (gruel).

SnailThese are large forest creatures covered with a hard shell. Taste rubbery when overcooked it is rather an acquired taste.

OilsFrom a health stand point fats and oils are either saturated or unsaturated. Saturated oils such as butter coconut and palm oil are known to in crease the amount of cholesterol carried in the blood but since regional cuisine is characterized by the type of oil used lesser quantities or half the amount in a given recipe could always be used.

Groundnut oilThis is used for frying and also added to stews and other savory dishes. It has a pleasant and unobtrusive taste; favorable in making mayonnaise and could be heated to a high temperature without burning.

Corn oilThis oil pressed from the germ of germ of maize (corn) is high in poly unsaturated and low in cholesterol. It is used the same way as groundnut oil. It can also be heated to a high temperature without burning.

Palm oilThis rather tasty and nutty thick and waxy rustic red colored oil is extracted from the flesh of the oil-palm nut fruits. It is widely used in Nigerian cooking especially in the traditional soups and stews for color and taste but usually in small quantity as it is high in saturates.

Water leaf (talilum triangulare)This is the most widely used of all green leaf vegetables. It is rich in iron calcium and vitamin A and C and it is best eaten lightly cooked in soups and stews. spinach can be used in recipes calling for waterleaf.

Kuka leaves

Leaves of the baobab tree usually sold dried in powder form and used for Kuka soup.

IGBO (garden egg leaves) solanum manocarpumThe young leaves of the garden egg plant. African Aubergines can be eaten raw in salads or cooked in stews.

Soko (celosia argentea)This green leaf vegetable is much preferred in the making of Efo-riro. It taste like spinach.

Tete (celosia viddis)This green is a close relative to Soko and is used interchangeable or in combination with it. It is widely grown in Western Nigeria.