Published September 27, 2021 by with 0 comment

How To Prepare Egusi Pepper Soup

 


Hello fellow nigerian chefs and welcome to another post where you will be learning how to prepare Egusi pepper soup. but before then a brief introduction to Egusi pepper soup.
 
Egusi pepper soupis similar to the normal Nigerian pepper soup with the addition of egusi/melon which is the only difference between both recipes. Egusi pepper soup can be eaten as it is just like pepper soup or paired with “swallow” like poundo, eba and so on.
To make this recipe you need to toast the melon(egusi) seeds then blend just as you would when you want to cook the normal egusi soup. You can use any protein of your choice but I will recommend not to use just dried fish. Fresh fish, beef, cowskin, stockfish, cow leg are all good addition to dried fish for this recipe.
Also, if you don’t have ehuru, uziza, uda pod you can use pepper soup mix depending on the quantity you’re cooking. For this, a tablespoon of pepper soup mix is good

Egusi Pepper Soup

Ingredients

·         1 Cup Ground Egusi/melon (toasted and dry mill or blend with water)

·         The protein of choice (I used beef, ponmo/cow skin)

·         ¼ cup shredded dried fish (soaked in hot water and salt)

·         5 pieces Ehuru /calabash nutmeg

·         1 Tablespoon Uziza seed

·         3 Uda pods

·         5 Habanero/rodo (adjust to your level tolerance; chopped)

·         2 Teaspoons pepper flakes and ground pepper/ata gigun (each)

·         1 Tablespoon Ground crayfish

·         Seasoning powder/cube

·         Salt to taste

Instructions

1.      Gather your ingredients and set aside, toast your melon and dry mill or blend with a small quantity of water.

2.      Clean the meat, boil with onion, seasoning powder and salt. Add water depending on how tough the meat is and cook until tender. If you’re using different parts of the meat cook the toughest first, then add the not too tough later.

 

3.      Add the ponmo and clean shredded dried fish if you’re using and continue to cook.

 

4.      While the meat is cooking blend the spices (uda, uziza, ehuru) in a dry ill and sieve if it’s necessary and remove any whole spice that didn’t blend. Clean the pepper and chop them then set aside. If you don't have ehuru, uziza, uda pod you can use pepper soup mix depending on the quantity you're cooking. For this, a tablespoon of pepper soup mix is good.

 

5.      Add rodo/peppers, crayfish, spices, about 2 cups of water (don't add too much of the proteins you're using is small and vice versa), stir and continue to cook for about 10 minutes.

 

6.      In a bowl, mix the melon with water you don’t want it too watery. Mix until smooth then add to the meat mixture. Cook further until the melon (egusi) is fully cooked. Add more water if you need to because you don’t want it thick or too watery


7.      Check the seasoning and readjust if necessary. If you like vegetables/herbs in your egusi pepper soup you can add it at the stage and cook for about 2 more minutes, I like it plain so I didn't add any. Good options to add are any of these scent leaves, basil, spinach, okazi, ugwu, and many more.

 

8.      Serve with your favorite side dish and enjoy.

 

9.      You can also enjoy it as it is.

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Published September 14, 2021 by with 0 comment

How To Prepare Gbegiri Soup


Hello Nigerian Chefs and we welcome you to anther exciting post where we will be teaching you  How To Prepare Gbegiri Soup , but before then a brief intoduction about the Gbegiri soup.

Gbegiri soup  (Beans soup) is undoubtly one of the popular soups in Nigeria, some people actually patronize the Buka (restaurants) because of Gbegiri and their signature stew Buka Stew Recipe.

Gbegiri soup is not difficult to make but involves a few steps which i guess is quiet easy and this makes some people not to make it at home, it involves the peeling of beans as the main task of the proceedures.

Read MoreHow To Cook Egusi Soup 2021

I used red bell pepper (tatashe) and habanero(rodo) but you can use just ground pepper (ata gigun) and I used some prawn and dried fish but these are optional I just wanted to add some extra flavor to the soup. You can eat Gbegiri with Amala, Rice Tuwo/ Tuwo Shinkafa or by itself. This is a very tasty and delicious soup you don’t want to miss. When I’m free I usually peel beans and just freeze it to be used later so I don’t have to peel every single time I need it and when I’m ready to use it I simply add it to cold water.

Gbegiri Soup Recipe

Ingredients

  • ·    1 Cup Black-eyed peas (white beans) peeled
  • ·    1 Small Red bell pepper
  • ·    2 Habanero/Rodo
  • ·    1/2 Cup Dried prawn(optional)
  • ·    1/2 Cup shredded dried fish (optional)
  • ·    1 Tablespoon Iru (locust beans) optional
  • ·    2 Tablespoons Palm oil
  • ·    1 Tablespoon Ground crayfish
  • ·    1 Onion
  • ·    Knorr bouillon powder/cube
  • ·    Salt to taste

Instructions

1.     Peel the beans, I will add the link to how to peel the beans easily.   Soak the dry prawn and fish with hot water and salt for a few minutes if you're using. Rinse and set aside.

 

2.     Place a saucepan/pot over medium-high heat add the peeled beans, and water (double the beans content) boil until the beans soft, I mean very soft and all mushy. Remove the seeds from the peppers, rinse and blend with onion.

 

3.     Add the cooked beans in a blender cup and pulse for a few minutes.

4.     Sieve the blended beans. You can skip the blender step and just use the sieve if you choose not to use a blender. While sieving you can add hot water ( just a little bit) to allow easy sieve of the beans. 

 

5.     Place a large pot over medium-high heat and add palm oil to heat.

6.     Add the iru (locust beans) and fry for a few seconds until it thickens.

 

7.     Add the ground crayfish and stir. 

 

8.     Add the pepper and stir. 

 

9.  Add the fish and prawn if you're using. Cook for a few minutes.

 

10. Add the sieved beans and combine them. Depending on the amount of liquid you added to the beans you might need to add some liquid if the content is too thick. 

 

11. Continue to stir, add knorr (or any seasoning cube of your choice) and salt. Bring it to a rolling boil or cook until you have the consistency of your choice. Check the seasoning and adjust accordingly.

 

12.         Gbegiri thickens up quickly so if that happens don't panic, just add water and warm it. 

13.         Serve and enjoy! 

Conclusion
 The Gbegiri soup is best served with Amala for the yoruba people but you can as well serve it with Semo, Tuwon Shinkafa and Eba too, Thank you for reading our post we hop to see you on our next post and please dont forget to share this Post to your relation so they too can have the knowlegdge of how to prepare the Gbegiri soup

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Published September 13, 2021 by with 0 comment

How To Prepare Egusi Pepper Soup

 

Hello Nigerian Chefs and welcome to another Exciting were we will be cooking and Teaching you How To Prepare Egusi Pepper Soup so sit down and relax as we diving into the proceedures, but before then a brief detials about the Egusi Pepper Soup.

Egusi pepper soup is related to the normal Nigerian pepper soup with the addition of egusi/melon which is the one and only difference between both recipes. Egusi pepper soup can be eaten as it is just like pepper soup or paired with “swallow” like poundo, eba and so on.

To make this recipe you need to toast the melon(egusi) seeds then blend just as you would when you want to cook the normal egusi soup. You can use any protein of your choice but I will recommend not to use just dried fish. Fresh fish, beef, cowskin, goat meat,  stockfish, cow leg are all good addition to dried fish for this recipe.

Read MoreHow To Cook Egusi Soup 2021

Also, if you don’t have ehuru, uziza, uda pod you can use pepper soup mix depending on the quantity you’re cooking. For this, a tablespoon of pepper soup mix is good.

Ingredients

  • ·         1 Cup Ground Egusi/melon (toasted and dry mill or blend with water)
  • ·         The protein of choice (I used beef, ponmo/cow skin)
  • ·         ¼ cup shredded dried fish (soaked in hot water and salt)
  • ·         5 pieces Ehuru /calabash nutmeg
  • ·         1 Tablespoon Uziza seed
  • ·         3 Uda pods
  • ·         5 Habanero/rodo (adjust to your level tolerance; chopped)
  • ·         2 Teaspoons pepper flakes and ground pepper/ata gigun (each)
  • ·         1 Tablespoon Ground crayfish
  • ·         Seasoning powder/cube
  • ·         Salt to taste

Instructions

1.     Gather your ingredients and set aside, toast your melon and dry mill or blend with a small quantity of water.

 

2.     Clean the meat, boil with onion, seasoning powder and salt. Add water depending on how tough the meat is and cook until tender. If you’re using different parts of the meat cook the toughest first, then add the not too tough later.

 

3.     Add the ponmo and clean shredded dried fish if you’re using and continue to cook.

 

4.     While the meat is cooking blend the spices (uda, uziza, ehuru) in a dry ill and sieve if it’s necessary and remove any whole spice that didn’t blend. Clean the pepper and chop them then set aside. If you don't have ehuru, uziza, uda pod you can use pepper soup mix depending on the quantity you're cooking. For this, a tablespoon of pepper soup mix is good.

 

5.     Add rodo/peppers, crayfish, spices, about 2 cups of water (don't add too much of the proteins you're using is small and vice versa), stir and continue to cook for abou

6.     In a bowl, mix the melon with water you don’t want it too watery. Mix until smooth then add to the meat mixture. Cook further until the melon (egusi) is fully cooked. Add more water if you need to because you don’t want it thick or too watery.

 

7.     Check the seasoning and readjust if necessary. If you like vegetables/herbs in your egusi pepper soup you can add it at the stage and cook for about 2 more minutes, I like it plain so I didn't add any. Good options to add are any of these scent leaves, basil, spinach, okazi, ugwu, and many more.

 

8.     Serve with your favorite side dish and enjoy.

 

9.     You can also enjoy it as it is.

 

Conclusion
After all is the done then Now you can sit back and enjoy your delicious Nigerian Egusi Pepper Soup! Eguisi pepper soup is also best served with Pounded Yam, Semo, Eba or Tuwon Shinkafa. Thank you for reading our recipe blog post on How To Cook Egusi Pepper Soup.  Dont forget to share our blog post to your family and friends and see you on our Post

 

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Published September 12, 2021 by with 2 comments

How To Make Nigeria Jellof Rice 2021


Hello fellow Nigerian chefs and welcome to ur new post where we well be teach 
How To Make Nigeria Jellof Rice. The Nigerian rice recipe discussed here is the Ingredient and process of how the Nigerian Jollof Rice prepared at our various homes and parties. Without any doubt we all soon know that This is the most popular Nigerian rice recipe. This is why you will always see it in parties, events, birthdays and so on. It is quite easy to prepare if you follow the simple steps.

The following are other variations of Jollof Rice. Click the links for the recipes:

  • Beef Mince Jollof Rice
  • Smoky Party Jollof Rice without Firewood
  • Leafy Jollof Rice
  • Coconut Jollof Rice
  • Mixed Vegetable Jollof Rice
  • Rice and Beans

Nigerian Jellof Rice Recipe

  •  3¾ cups (750g) long grain parboiled rice
  •   2-3 cups Tomato Stew
  •   Chicken (whole chicken, drumsticks or chicken breast)
  •   Pepper and salt (to taste)
  •   2 medium onions
  •   3 Knorr cubes
  •   2 teaspoons thyme
  •   2 teaspoons curry powder (Nigerian curry powder)
READ MORE: How To Prepare Egusi Soup 2021

Before you cook Jollof Rice

1.     Prepare the tomato stew. Visit the Tomato Stew page for details on how to do that. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking.

2.     If you will use whole chicken then wash and cut it into pieces. Cook with the thyme, Knorr cubes and 2 bulbs of onions (chopped). The cooking time depends on the type of chicken. The rooster or cockerel cooks much faster than the hen but the hen is definitely tastier. When done, grill it in an oven. You may also fry it. This is to give it a golden look which is more presentable especially if you have guests for dinner.

3.     Parboil the rice using the method detailed in parboiling rice for cooking jollof rice. Rinse the parboiled rice and put in a sieve to drain.

Cooking Proceedures

1.     Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.

2.     Add the drained parboiled rice, curry powder, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.

3.     Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

If you parboiled the rice as described at parboiling rice for cooking jollof rice, the rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.
Serve with Peppered FishFried PlantainsNigerian Moi MoiNigerian Salad or Coleslaw.

Conclusion

Best Serve with a good refreshing drink of your choice and You can as well spice up this recipe by adding 2 well known vegetables to arrive at what we refer to as Mixed Vegetables Jollof Rice. Thank You for reading and hope to see you on our Next Post. For any questions or inquiries kindly drop a message in the comment box.

 


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Published September 11, 2021 by with 2 comments

How To Cook Egusi Soup 2021


Hello fellow Nigerian Chefs and welcome to this post where we will be showing you How To Cook Eguisi Soup. So sit down and relex because in this post we will show you  how to make this popular West African soup with melon seeds. Before then a brief history of the Eguisi Soup

Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes.  In Nigerian culture, egusi is popular with pounded yam, Semo or Eba. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.

Nigerian Egusi Soup is a soup made with ground melon seeds and contains leafy and other vegetables Ogu leaves, Bitter Leaves or Alefor Leaves.  It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams.  Prepare it with goat, beef, fish, chicken or shellfish!

Eguisi Soup Recipe 

In this session we  will show you how to make Nigerian Egusi Soup, a popular West African soup made with melon seeds.

  • 1 cup blended onions (about 3- 5 and fresh chilies, to taste)
  • 4 cups egusi (melon seeds, ground or milled)
  • 1⁄2 – 1 cup palm oil
  • 2 teaspoons fresh Une (Iru, locust beans)
  • Salt (to taste)
  • Ground crayfish (to taste)
  • 7– 8 cups stock
  • Cooked Meat & fish (quantity and variety to personal preference)
  • 2 cups cut pumpkin leaves
  • 1 cup waterleaf (cut)
  • 3 tablespoons bitter leaf (washed)

EGUSI PASTE:

  1. Prepare the egusi paste:
  2. Blend egusi seeds and onion mixture. Set aside.

MAKE THE SOUP:

  1. In a large pot, heat the palm oil on medium for a minute and then add the Une.
  2. Slowly add the stock and set on low heat to simmer.
  3. Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
  4. Leave to simmer for 20 – 30 minutes so the balls cook through.
  5. Add the meat and fish and other bits which you’d like to use.
  6. Add cut-up pumpkin leaves. 
  7. Add the waterleaf.
  8. Add the bitter leaf.  Leave the lid off while the cooking finishes for another 5-10 minutes.
  9. Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.
  10. Stir, check seasoning and adjust accordingly.
Conclusion
After all is the done then Now you can sit back and enjoy your delicious Nigerian Egusi Soup! Eguisi soup is best served with Pounded Yam, Semo, Eba or Tuwon Shinkafa. Thank you for reading our recipe blog post on How To Cook Egusi Soup.  Dont forget to share our blog post to your family and friends and see you on our Post

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