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LIST OF NIGERIAN SOUPS
AFANG SOUP
MIYAN TAUSE
OFE ONUGBU
IYUE MBUEL
ATAMA
OBE EFO ELEGUSI
OFE ACHARA
IKPAHIDO
MIYAN ZOGALE
OHO IGLIGI
EDIKANG IKONG
ERIMONU
ODU FULO
OFE UJUJU
PLASAS
MIYAN RIDI
ABAK MBAKARA
OFE OWERRI
AFIA EFERE
OHO OKOHO
EDITAN SOUP
IHEWEWE SOUP
OWO SOUP
OFE DI NA-WAYI
OBE ISHAPA
MIYAN SHUAKA
MIYAN TAPASA
OGBONO SOUP
UZIZA AND UTAZI SOUP
MIYAN WAKE
OTONG
EFERE USUNG UDIA
OBE ILASA WITH OBE ATA
OBE EGBULU
IWUK EFERE
OFE AKPARANTA
SOYA BEAN AND GROUNDNUT SOUP
SHIMBE LEAVES
OFE OTURUPA
SPECIAL EFO RIRO
GOAT MEAT PEPPER SOUP
MIYAN YAKWA
BOKONISA
SEAFOOD SOUP
MIYAN KARKASHI
EFERE IBABA
COTTON SEED SOUP
GBEGIRI
EBATU
BAMTA SOUP
OFE MPOTO
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 QUANTITES
Beef kg
Smoked fish 1 medium size
Stockfish (cooked) 4 medium size
Ugu leaves 1 small bunch
Ugba 6 wraps
Onion 1 small size
Okro 20 medium fingers
Dry pepper (ground) 1 tablespoon
Potash a small piece
Palm oil 2 cooking spoons
Maggi Cubes 3
Water 2 litres
Salt to taste
METHOD
Season 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 cooking
Add the pepper, Maggi Cubes, Fish and stir
Shred the Okro and add
Heat the potash, then crush and add 1 tablespoon of water
Stir in the palm oil till the colour changes to yellow
Add the Ugba and stir
Pour into the pot of soup and stir thoroughly
Add the shredded Ugu
Reduce the heat and simmer for 5 minutes. Stir and add salt to taste
Serve with the pounded yam
OHA OR ORA SOUP
INGREDIENTS QUANTITIES
Oha Leaves 1 medium bunch
Dried Meat 8 medium pieces
Pound or blend the finely shredded Afang leaves till very fine.
Pick, wash and shred the water leaves finely.
Wash and debone the fish. Add the remaining water, the fish, crayfish, pepper, the remaining
Maggi Cube and the periwinkle.
Stir and allow to boil for about 5 minutes.
Add the palm oil, Stir and cook for about 2 minutes.
Add the waterleaves, stir and cover the pot for about 5 minutes add the Afang and stir
thoroughly.
Add salt to taste. Simmer for about 5 minutes.
Remove from heat and serve with cassava fufu, pounded yam or Eba.
MIYAN TAUSE
INGREDIENTS QUANTITIES
Beef 8 medium pieces
Smoked fish 1 medium size
Soft bone 1 medium heap
Pumpkin 10 small pieces
Spinach 1 small bunch
Yakwa 1 small bunch
Fresh tomato 4 large size
Onion 1 large size
Fresh pepper 4 large size
Groundnut (ground) 1 cup
Palm oil or vegetable oil 2 cooking spoons
Traditional locust bean cake 1 large size
Maggi Cubes 3
Water 1 litres
Salt to taste
METHOD
Wash and season the meat with salt and Maggi Cube, steam together with the soft bones till
the juice dries up.
Add more water and cook till soft.
Blend few pieces of the pumpkin with tomato, and pepper.
Heat the oil, fry the meat and bones.
Add water, the blended vegetables and chopped onion to the pot.
Cook for about 10 minutes. Add the groundnut paste, the remaining pumpkin, locust bean, and
fish.
Cover the pot and cook for about 15 minutes. Shred and add the yakwa leaves. Shred the
spinach.
Add the leaves to the soup. Stir.
Add the remaining Maggi Cube and reduce the heat. Simmer for 5 minutes.
Stir and add salt to taste.
Serve with the Sinasir or tuwn shinkafa.
OFE ONUGBU
INGREDIENTS QUANTITIES
Add all the steamed ingredient and the remaining Maggi Crayfish with the exception of the fish
Stir gently; add the palm oil and the remaining water together with the stock.
Add the snails and chopped pepper to the pot.
Add the fish and stir gently.
Add salt to taste.
Simmer for about 10 minutes and remove from heat.
Serve with pounded yam
OFE UJUJU
INGREDIENTS QUANTITIES
Bush meat 4 large pieces
Smoked fish 1 medium size
Ujuju leaves 1 medium bunch
Dried Pepper (ground) 1 tablespoon
Palm oil 3 cooking spoons
Maggi Crayfish 2
Water 1 litres
Salt to taste.
METHOD
Pick the tender Ujuju leaves and remove the mid rib from all the leaves.
Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend
or grind) to a smooth paste.
Set aside.
Pour water into the pot add the washed bush meat, smoked fish, pepper and Maggi Crayfish
stir and allow boiling for 10 minutes.
Add some oil and continue cooking for another 10 minutes.
Stir and add the ground Ujuju leaves.
Whisk to increase resilience.
Keep pot open and simmer for few minutes and add salt to taste.
Serve with pounded yam.
PLASAS SOUP
INGREDIENTS QUANTITIES
Beef 8 medium pieces.
Smoked fish 1 medium size
Cow skin 8 medium pieces.
Stockfish head 1 medium size
Bitter leaves (washed) 1 small head
Water leaves 1 small mudu
Egusi (Ibo type) 2 cups
Crayfish (ground) 3 tablespoons
Palm oil 3 cooking spoons
Onion 1 medium size
Fresh pepper 4 medium size
Maggi Cube 2
Water 1 litres
Salt to taste.
METHOD OF PREPARATION
Wash and season the beef, Cow skin, with salt, pepper and Maggi Cube, then steam till juice is
dried up. Wash the stockfish head and add.
Add 2 litres of water and cook the meat for about 15 minutes.
Wash the melon seed or egusi and fry till almost all the seeds are popped. Grind or pound to an
almost fine powder.
Wash the waterleaves thoroughly. Shred the waterleaves and bitter leaves. Wash and chop the
onion, and grind together with the pepper.
Add the remaining water to the beef also, wash the smoked fish and add.
Allow boiling for about 5 minutes.
Stir and add palm oil, crayfish and pepper.
Cook for 10 minutes then add the ground egusi and cook for another 15 minutes.
Add the vegetables, onion stir.
Reduce the heat and simmer for another 10 minutes.
Stir and add salt to taste.
Serve with boiled white rice or pounded yam or eba.
MIYAN RIDI
INGREDIENTS QUANTITIES
Beef 8 medium pieces
Smoked fish 1 medium size
Fresh tomato 6 large size
Fresh pepper 4 large size
Onion 1 large size
Tatashe 4 large size
Yakwa leaves 1 small bunch
Spinach 1 medium bunch
Beniseed or Ridi 1 cups
Vegetable oil 2 cooking spoons
Maggi cubes 4
Water 2 litres
Salt to taste.
METHOD:
Wash the beef, season with few slices of onion and 1 Maggi Cube and salt.
Stir and steam till juice dries up.
Add 2 cups of water and continue to cook for another 15 minutes.
Wash and blend tomato, onion, pepper and tatashe.
Wash the beniseed thoroughly preferably using the calabash method.
Fry or roast the ridi. This method gives the ridi a better flavour.
Grind the dried ridi.
Pick wash and shred the Yakwa and spinach.
Heat the oil in a pot and add the ground vegetables.
Fry for about 10 minutes.
Add the meat and smoked fish, 1 litres of water and the remaining Maggi Cubes. Stir.
Mix the ground ridi with hot water from the pot.
Pour into the pot. Add salt to taste.
Cook for 10 minutes.
Stir and add the chopped Yakwa and spinach.
Reduce the heat and stir.
Simmer for 5 minutes and remove from heat then serve with tuo shinkafa.
ABAK MBAKARA
INGREDIENTS QUANTITIES
Fresh fish 1 large size
Periwinkle (shelled) 1 cup
Palm fruit 1 medium mudu
Water leaves 1 small bunch
Fresh pepper (scented pepper) 5 medium size
Maggi Crayfish 2 tablets
Maggi Cube 1
Water 4 litres
Salt to taste
METHOD
Wash and boil the palm fruit with 2 litres of water till soft.
Pound till the fibres separate from the nuts.
Add 2 litres warm water, mix and strain.
Boil the extract for 5 minutes.
- Dress the fish and cut into 4-6 pieces.
Steam the fish with salt and Maggi Cube.
Add the periwinkle to the extract and continue to boil for another 15 minutes. Pick, wash and
shred the waterleaves.
Add the steamed fish and stir gently. Simmer for about 15 minutes.
Add the Maggi Crayfish and the chopped fresh pepper.
Stir gently. Add the waterleaves and continue simmering for another 5 minutes.
Stir and taste, then add salt if necessary.
Serve with cassava fufu or pounded yam.
Ofe owerri is a popular soup amongst the owerri people.
OFE OWERRI
INGREDIENTS QUANTITIES
Beef 8 medium pieces
Smoked fish (Asa) 2 medium size
Stockfish 4 medium pieces
Ukazi leaves (shredded) 2 cups
Ugwu 2 small bunches
Smoked prawns 1 cup
Dried pepper 1 tablespoon
Onion 1 small bulb
Cocoyam (red type) 4 medium size
Palm oil 2 cooking spoons
METHOD
Wash, season and boil the stockfish together with the beef for about
45 minutes and set aside for use later.
- Wash and bone the fish.
- Pour boiling water on already cut and pounded leaves then, strain. Rinse the leaves thrice to
reduce the bitterness.
Pick and wash the waterleaves and cut into tiny pieces.
Get rid of some of its water by squeezing a little bunch at a time between your palms.
Pick and wash the Odusa leaves then cut into fine pieces.
Periwinkle can be used either in the shell, which is the traditional way, or out of shell.
Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt,
and mud.
Add waterleaves into the pot containing the meat and stockfish already placed on the burner.
Stir, add fish, crayfish, pepper, water, and Maggi cubes and allow cooking for another 6
minutes. Stir.
Add the palm oil. Stir and cook for about 5 minutes.
- Add the Editan leaves and cover the pot. Do not stir immediately after adding Editan leaves,
then cook for 10-15 minutes. But you can shake the pot to enable the leaves have an even
spread.
After 10-15 minutes, stir and taste the soup.
Add salt if necessary, and then add odusa leaves last and cook for another 4 minutes.
- Editan soup is served with fufu, Ekpang Iwa or Eba.
IHEWEWE SOUP (GROUNDNUT SOUP)
INGREDIENTS QUANTITIES
Smoked meat 10 med. pieces
Fresh groundnut 2 cups.
Uriema 1 pod
Crayfish (ground) 2 tablespoons
Dried Pepper (ground) 1 tablespoon
Palm Oil 2 Cookingspoons
Maggi Super Onion Spices tablet 2
Dried Pepper (ground) 1 tablespoon
Water 2 litres
Salt To taste.
METHOD
- Remove the groundnut from the shell.
- Heat cookingspoon of the palm oil for few minutes.
- Fry the groundnut for few minutes.
- Remove from the oil and grind together with Uriema to a smooth paste
(This particular treatment of the groundnut is only for the fresh ones. The more matured type
could be ground on its own or roasted with sand and the skin removed before grinding).
- Pour the water into the pot.
- Place on the burner and allow boiling.
- Wash the smoked meat thoroughly in hot water and add to the boiling water.
Wash and season the stockfish with onion, pepper and Maggi Cube and boil till its a bit soft.
Wash the heart which has been cut into pieces and add to the boiling stockfish
Add the water, fish, pepper and palm oil.
Stir. Add the egusi and allow boiling for about 10 minutes.
Stir; add the Maggi Cubes and the Ukazi leaves.
Reduce the heat and simmer for about 10 minutes and add salt to taste.
Stir and remove from heat. Serve with cassava fufu.
ISHAPA SOUP
INGREDIENTS QUANTITIES
Beef 8 medium pieces
Smoked fish 1 medium size
Ishapa 1 small mudu
Fresh tomatoes 6 medium size
Tatashe 8 medium size
Onion 1 small ball
Egusi (ground) 2 cups
Iru 1 small wrap
Maggi Cube 3
Kaun (ground) teaspoon
Water 1 litre
Salt to taste
METHOD
- Wash, and season the beef with salt, one Maggi Cube and few slices of onion, then steam for
about 15 minutes on low heat.
Add two cups of water and continue boiling for another 20 minutes till the meat is cooked.
Wash the tomatoes and onion, cut, then deseed the tatashe cut into pieces then blend all
togehter to a smooth paste.
Dried or fresh Ishapa can be used to prepare this soup.
When using fresh Ishapa, wash it thoroughly then place in a clean pot add a litre of water and
teaspoon of kaun then boil for about 15 minutes strain off the water.
Before using dried Ishapa soak in hot water for about 15-20 minutes.
Heat the palm oil for about 2 minutes allow cooling.
Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals.
Add the meat, washed dried fish 1 litres of water and iru
Stir and allow boiling for about 8 minutes, making a thick paste from the ground egusi, and
adding to the pot without stirring, cover the pot.
Allow cooking for about 6 minutes.
Stir in Maggi Cubes and taste the soup. Add salt if necessary, stir and reduce the heat.
Add the boiled Ishapa, stir, and then simmer for about 5 minutes. Remove from heat.
Serve with pounded yam.
MIYAN SHUAKA
INGREDIENTS QUANTITIES
Dried fish 2 medium size
Soft bones 1 small heap
Allow boiling.
Add the crayfish, ground pepper, 1 MAGGI Cube and palm oil.
Stir. Allow boiling.
Thicken with a little yam paste.
Add the fish, prawn and cook for 10 minutes.
Reduce the heat.
Wash and shred the Okro and Etinyung leaves.
Add the vegetables to the soup.
Stir gently.
Add salt to taste.
Simmer for 8 minutes.
Remove from heat and serve with pounded yam.
EFERE USUNG UDIA
INGREDIENTS QUANTITIES
Goat meat 8 medium pieces
Lightly smoked fish 2 medium pair
Perewinkle (in shell) 2 cups
Uziza leaves 5 leaves
Yam 1 medium size
Uziza seed 1 tablespoon
Ate 2 pods
Fresh pepper (scented one) 6 medium size
Dried pepper 1 table spoon
Crayfish (ground) 3 tablespoon
Palm oil 1 cookingspoons
MAGGI Cubes 2
Water 2 litres
Salt to taste
METHOD
Wash the goat meat and season with salt and 1 MAGGI cube and steam for about 15 minutes or
till the stock dries up.
Cut the tail off the perewinkle and wash thoroughly and set aside.
Peel the yam and cut into small pieces then boil till soft and pound till resilient
Wash the fish, thoroughly and tie them very firmly with fresh palm leaves or strings. Grind the
Uziza and Ate together.
Pound the remaining yam and wrap them in heated plantain leaves, and set aside for use.
Place the pot containing the hot water used in boiling the yam in the burner.
Allow boiling. Add the crayfish, perewinkle, fish, pepper and the spices.
Stir and cut the pounded yam (thickner) into smaller pieces preferably flat pieces.
Add to the soup and cook till the soup starts thickening.
Add the remaining MAGGI cube and salt to taste.
Pour into a bowl. Add 2 tablespoon of water, gradually stir in the oil till the colour changes to
yellow.
This is called Atong. Add salt to taste.
To Serve
Place the pounded yam in a serving dish; scoop the white soup into a dish.
Remove the fish gently into another dish. Pour the Atong on the fish and serve your guest.
OTONG
INGREDIENTS QUANTITIES
Beef 8 medium pieces.
Smoked fish 1 medium size
Cow skin 10 medium pieces
Pepper 4 medium size
Okro 20 medium sizes
Flutted pumpkin leaves or ugu 2 small bunches
Crayfish (ground) 3 table spoons
Palm oil 2 cooking-spoons
MAGGI Cubes 2
Water 1 litres
Salt to taste
METHOD
Season the beef with 1 MAGGI cube and salt and a little pepper, steam till the stock dries up.
Add 2 cups of water, cow skin and boil till meat is cooked.
Wash and chop the okro.
Place on a chopping board and further chop to increase the resilience.
Wash the pumpkin leaves and shred.
Chop the pepper.
Pour the remaining water into the pot containing the meat.
Add washed smoked fish.
Add the Crayfish and al1ow to boil for about 5 minutes.
Add the pepper, palm oil and the remaining MAGGI cube.
Stir and add the shredded and chopped okro.
Whisk with a cooking spoon to increase the resilence.
Cook for about 5 minutes.
Add the shredded pumpkin leaves and simmer for about 5 minutes.
Remove from heat and serve with eba, pounded yam or amala.
OBE ILASA WITH OBE ATA
INGREDIENTS QUANTITIES
Bush meat 8 medium pieces.
Dried or Fresh Okro leaves 1 cup
Fresh tomatoes 8 medium size
Fresh pepper 6 medium size
Onion 6 medium bulbs
Tatashe 4 medium size
Egusi (ground) 3 tablespoons
Palm oil 1 cooking spoon
MAGGI Crayfish 2 tablets
Water 1 litres
Salt to taste
METHOD
Boil 4 cups of water.
Add the egusi and continue boiling for about 15 minutes.
Add the dried crushed okro leaves or shreded okro leaves.
Whisk to increase the resilience.
Add 1 MAGGI Crayfish tablet, stir and add salt to taste.
Serve with the Obe Ata.
OBE ATA
Blend the tomato, onion, pepper and deseeded tatashe to a smooth paste.
Heat the palm oil for few minutes.
Add the ground tomato mixture to the oil on the burner and cook till the sour taste is off.
Season the bush meat with salt and few onion slices.
Steam for about 10 minutes.
Add the remaining MAGGI Crayfish tablet, bush meat salt to taste.
Cook for 10 minutes.
Serve with Ilasa.
OBE EGBULU
INGREDIENTS QUANTITIES
- Beef 6 medium pieces
- Snails 4 medium pieces
- Smoked fish 1 medium size
- Egbulu leaves 1 big bunch.
- Fresh tomatoes 4 medium size
- Fresh pepper 6 medium size
- Onion (ground) bulb
- Iru 1 medium wrap
- Palm oil 3 cooking spoons
- MAGGI Crayfish 1 tablet
- Water 3 cups
- Salt to taste.
METHOD
Pick wash and shred the Egbulu leave then set aside.
Season and steam the meat for about 10 -20 minutes
Add 2 cups of water and continue to boil.
Blend the tomatoes and pepper together.
Heat the palm oil for few minutes.
Add the ground tomato mixture and fry for few minutes.
Add the washed snails, iru, meat, fish and stock.
Stir and allow cooking for about 15-20 minutes.
Stir. Add the MAGGI Crayfish tablet and the blanched Egbulu leaves and simmer for few
minutes.
Stir thoroughly and add salt to taste.
Serve with pounded yam
OFE AKPARANTA
INGREDIENTS QUANTITIES
Smoked fish 1 medium size
Stock fish 4 medium pieces
Dried meat kilo
Isikebere (vegetable) 1 medium bunch.
Onion 1 medium bulb
Aparanta seeds. cup
Crayfish (ground) 2 cooking spoons
Palm oil 2 cooking spoons
Dry pepper (ground) 1 table spoon
MAGGI Cubes 2
Water 1
Salt to taste
METHOD
Fry the Akparanta seed with fine dry sand for about 5 minutes to remove
the dry hard thick coat.
Remove the coat.
Fry the dry seeds, in a dry frying pan for few minutes.
There would be a colour change from the pale yellow to pink.
Grind or mill to powder.
Heat the palm oil for few minutes.
Dissolve the Akparanta flour in the oil.
Stir and cook for about 3 minutes.
Add water and allow boiling for about 10 minutes.
Add the washed fish, cooked meat and stockfish.
Stir and cook for about 20 minutes.
Add pepper, MAGGI Cubes and the vegetable.
Stir.
Simmer for about 8 minutes.
Add salt to taste.
Serve with Akpu Ede.
SHIMBE LEAVES SOUP
INGREDIENTS QUANTITIES
Fresh fish 2 medium size
Shimbe leaves (Effirin) 1 small bunch.
Fresh pepper (ground) 1 tablespoon
Palm oil 1 cook-spoons
MAGGI Cubes 2
Water 1 cup
Salt to taste
Preparation of Shimbe Leave Soup
Clean the fish and cut each into 3 pieces each.
Season with salt and MAGGI cube.
Potash Pinch
Palm Oil (optional) 1 cooking spoon
Maggi Cubes 2
Water 1 litres
Salt to taste
METHOD
Boil the beef for about 15 minutes.
Add the fish, ground pepper and Yaji.
Boil for about 10 minutes.
Add the ground Dawadawa.
Cook for about 10 minutes.
Add Maggi Cubes.
Stir and add salt to taste.
Remove from fire allow cooling for 5 minutes.
Then add the kuka and whisk thoroughly to increase resilience
Serve with Tuwo dawa.
SEA FOOD SOUP
INGREDIENTS QUANTITIES
Fresh fish 2 medium size
Perewinkle (without shell) 2 cup
Oyster (dressed 1 cup
Fresh prawn, (shelled) 1 cup
Patmenger leaves 1 small bunch
Fresh pepper 6 medium size
Okro 20 medium fingers
Onion 1 small size
Crayfish (ground) 2 spoons
Palm oil 2 cooking spoons
Maggi Crayfish 1
Water 1 litres
Yam slice
Salt to taste
METHOD
- Dress the fish and season with salt, small onion and Maggi Crayfish.
- Add the other seafoods. Toss and steam on low heat for few minutes.
- Wash and shred the okro
- Heat the Palm oil for few minutes.
- Gently add the water
- Cut the yam into smaller pieces and add to the pot.
- Allow boiling and adding the Crayfish and pepper.
- Remove the cooked yam and pound to a very smooth, soft resilient paste.
- Add t he okro. Stir.
- Gently add the steamed seafoods.
- Reduce the heat and add the Maggi Crayfish.
These are two cereal drinks that are very revitalizing. Fura da nono is very popular in the
Northern states especially in Sokoto state where it can be taken any time of the day. Kunun
Gyada is also popular in the Northern states especially in Adamawa state.
Nono is the Hausa word for cows milk sold by the Fulani women. However many people prefer
to use plain yogurt to mix with the fura and drink.
Ingredients Quantities
Millet or Guinea corn flour 1 cups
Soya bean flour cup
Dried pepper (ground) 1 teaspoon
Cloves (ground) teaspoon
African black pepper (ground) teaspoon
Dry ginger root (ground) 1 teaspoon
Corn flour 1 tablespoon
Water 2 litters
Yogurt or Nono 1 litre
Sugar To taste
KUNUN GYADA
Ingredients Quantities
Raw groundnut 2 cups
Rice cup
Yogurt 1 litter
Lime juice 1 teaspoon
Water 2 litters
Sugar To taste
METHOD
Mix the flours with all the spices thoroughly.
Add a little water and mix to form a thick paste.
Mould into medium sized balls.
Boil the water for about 5 minutes.
Add the balls to the boiling water and continue boiling for about 20 minutes.
Remove from the boiling pot and pound thoroughly.
Mould into small balls and sprinkle corn flour to keep the balls moist.
Serve mashed with Nono or Yoghurt and sugar to taste.
METHOD KUNUN GYADA
Wash the raw groundnuts.
Add water and grind the nuts to a smooth paste.
Strain and boil the extract for about 15 minutes constantly to avoid sticking to the pot and boil
for about 12 minutes.
Remove from heat and sprinkle limejuice. Stir.
Serve sweetened with sugar and yoghurt or evaporated milk.
LAMB WITH NUTS AND BLANCHED OKRO WITH RICE
This recipe is a modification of a continental dish that you can find in some restaurants in some
of the countries along the west coast of Africa. The ingredients required for this mouthwatering recipe are:
Ingredients Quantities
Lamb or ram meat 1kg
Onion 2 medium bulb
Fresh tomato 4 medium size
Groundnut or cashew nuts cup
Sweet or Irish potato 2 medium size
Okro(tender type) 4 small size
Dried ground pepper 1 teaspoon
Fresh pepper 4 medium size
Tomato paste 2 tablespoons
Tartashe 1 medium size
Olive oil 3 tablespoons
Green pepper 1 medium size
Maggi maxi cube 1 tablet
Water 2 cups
Salt to taste
METHOD:
Cut the lamb meat into medium sized cubes then wash thoroughly.
Season the meat with salt, chopped onion, of the maxi cube and ground pepper, toss and set
aside.
Heat the oil for few minutes and brown the cut meat in the oil, remove and set aside
Add the remaining chopped onion and fry till the onion is soft but not burnt
Chop the fresh tomato, fresh pepper, and dice the potato
Add all to the pot containing the onion, stir and add the tomato paste
Add the water and the remaining maxi cube, stir.
Add the lamb meat and reduce the heat.
Simmer till the meat is cooked.
Chop the okro into medium pieces and blanch, then add to the soup.
Stir and remove from heat, serve with boiled white garnished rice with finely chopped deseeded tartashe and green pepper
CABBAGE ROLLS WITH BOILED SEMI- RIPE PLANTAIN
Cabbage is a one leafy vegetable that is very nutritious because of its of high content of
calcium. It can be eaten raw in salads or lightly cooked as in the dish we would be
demonstrating.
Ingredients Quantities
Fresh fish 2 medium size
Spring onion 3 medium stalk
Carrot 3 medium size
Green pepper 2 medium size
Onion 2 medium bulb
Fresh tomato 6 medium size
Fresh pepper 4 medium size
Cabbage leaves 12 big sizes
Semi- ripe plantain 4 medium size
Core and de-seed the green pepper, tomato, fresh pepper and cut into big cubes.
Pour mushroom, maggi cube, dried pepper, lemon juice, olive oil and salt into a bowl and mix
thoroughly.
Season the fish with the marinade and allow standing for about 25 minutes.
Peel the ginger, wash and use in rubbing on the skewers to give flavor
Use a slotted spoon to remove the marinated fish but set aside the marinade.
Arrange the fish, green pepper, fish, onion, fish, mushroom, and pepper on the skewers.
Place on grill and cook for 25 30 minutes but baste at intervals with the remaining marinade.
Transfer the cooked kebab into hot serving dish to keep warm.
Pour the remaining marinade into a pot together with the drippings from the grilled kebab and
cook for about 5 minutes.
Stir and remove from heat then serve with the Maggi chicken rice.
Maggi chicken rice
Melt the margarine in a pot
Add the maggi chicken and finely chopped onion, stir.
Wash the rice, drain and add to the pot, fry in the margarine mixture for about 10 minutes
Add water and salt to taste.
Stir and cook the rice till soft, serve with the fish kebab and the sauce.
OBE EWEKOKO WITH POUNDED YAM
Cocoyam leaves can be used in different food preparations. The Ibibio/Efiks of Akwa Ibom and
Cross Rivers states use the tender leaves to prepare a special delicacy called Ekpang nkukwo. In
todays episode we are going to use the tender cocoyam leaves to prepare a soup that is
common among the people of Egbado in Ogun state.
Ingredients Quantities
Bush meat 6 medium pieces
Smoked fish 1 medium size
Tender cocoyam leaves 1 medium bunch
Egusi 3 cups
Onion 1 large bulb
Iru 1 medium wrap
Fresh tomato 4 medium size
Tartase 4 medium size
Palm oil 3 cooking spoons
Fresh pepper 6 medium size
Maggi cube 4
Water 1 1/2 litters
Salt to taste
Method
Wash the bush meat thoroughly
Place in the pot, season with few slices of onion, 1 maggi cube, and salt, toss thoroughly and
steam for few minutes.
Grind the egusi, add a little ground onion and mix with the ground egusi to form a paste.
Wash the tomato, pepper, onion and grind to a smooth paste
Heat the palm oil for few minutes add the ground tomato mixture.
Fry for about 5 minutes add the iru stir and the water.
Scoop the egusi paste and add to the soup but do not stir for about 5 minutes.
Add the meat, fish and allow the soup to bubble well.
Add the maggi cube stir thoroughly.
Wash the cocoyam leaves and shred, and then add to the soup.
Reduce the heat and simmer for few minutes, add salt to taste.
Remove from heat and serve with pounded yam.
CHICKEN TANGINE WITH COUSCOUS
Chicken can be served in many ways and one of such is chicken tangine. The ingredients
required are:
Ingredients Quantities
Chicken drum sticks 6 medium size
Carrots (finely cubed) 1 cup
Onion 1 medium bulb
Green peas cup
Garlic 3 cloves
Lemon 1 medium size
Ground ginger teaspoon
Green pepper 2 medium size
Fresh tomato 4 medium size
Fresh pepper 4 medium size
Vegetable oil 3 table spoons
Corn flour 2 table spoons
Curry powder 1 teaspoon
Rosemary 1 teaspoon
Coarsely ground corn 3 cups
Margarine 1 tablespoon
Maggi super onion spices 2 tablets
Water 1 litters
Salt to taste
Method:
Heat the oil and fry the onion till golden brown
Crush the garlic, 1 maggi super onion spices, salt, pepper, lemon juice, ginger and rosemary
Stir into the onion and cook for about 10 minutes but stir at intervals
Season the chicken with the cooked marinade and allow standing for about 20 minutes.
Heat the oil for few minutes, remove the fish from the marinade and fry till golden brown
Cut the rind of the lemon into tinny shreds and add to the sauce together with the remaining
maggi super onion spices.
Dissolve the corn flour and add to the sauce, stir add salt to taste.
Simmer for few minutes, remove from heat and serve with the coarsely ground corn.
COUSCOUS
Soak the corn for about 2 hours to aid softness
Sprinkle 11/2 cups of water on the couscous.
Mix thoroughly.
is prepared when the resilience of the okro is in doubt a little of the ogbono is added to
improve the texture of the soup.
Ingredients Quantities
Meat 1 kg
Stock fish head 3 small wraps
Smoked fish 1 medium size
Cow skin 10 small pieces
Crayfish (ground) 2 tablespoons
Okro 20 medium size
Ogbono cup
Onion 1 small bulb
Ugu 1 small bunch
Uziza leaves 1 small bunch
Bitter leaves 1 small bunch
Fresh pepper (scented type) 4 medium size
Palm oil 2 cooking spoons
Maggi crayfish cube 3
Water 2 litters
Salt to taste
Method
Wash the meat, season with salt, chopped onion and maggi crayfish cube, toss and steam till
the juice dries up.
Add the stockfish head and 3 cups of water and cook for about 20 minutes.
Grind the ogbono seed to a fine powder.
Wash and shred the okro, ugu, and uziza leaves.
Wash the bitter leaves thoroughly.
Heat the palm oil for few minutes, add the ground ogbono , stir thoroughly to dissolve in the
oil, then add the meat, stock fish, stock and the remaining water.
Stir; add the crayfish pepper, the fish and the cow skin, which has been thoroughly washed.
Allow boiling for about 10 minutes then adding the okro, ugwu, uziza, and the bitter leaves, stir.
Whisk with the spoon to increase the resilience.
Cook for about 7 minutes.
Stir and add salt to taste.
Simmer for few minutes.
Remove from heat and serve with soft cassava fufu
KAMUNA
This is a popular soup from the Temnes of northern Sierra Leone.The soup is prepared with
sweet potato leaves and served with white boiled rice. To prepare this delicacy you require the
following:
INGREDIENTS QUANTITIES
- Sweet Potato 3 big bunches
- Beef 1 kg
- Smoked fish 1 medium size
- Broad beans (par boiled) 1 cup
Omelet is the term used for either plain fried or beaten fried eggs with other ingredients added.
There are many types of omelet-Spanish, French, American etc. We would be demonstrating
Spanish omelet with bread rolls.
Spanish Omelet
Ingredients Quantities
Eggs 6 medium
Dry pepper (ground) 1 tea spoon
Carrots 1 medium size
Onion 1 small size
Fresh tomato 2 medium size
Milk 1 tablespoon
Garlic 1 clove
Peas or runner beans
Olive oil 2 table spoons
Maggi cube 1
Salt to taste
Bread Rolls
Ingredients Quantities
Dry yeast 2 tea spoons
Warm water 1 cup
Sugar 1 teaspoon
Egg 1 medium size
Margarine 3 tablespoons
Wheat flour 3 cups
Milk 1 cup
Method Omelet
Scrape the carrot and cut into small cubes
Par- boil the green peas or runner beans
In a medium sized frying pan, heat the oil over moderate heat.
When the oil is hot enough add the finely chopped onion and the garlic and fry; stirring
occasionally for 5 to 7 minutes or until the onion is soft burnt not burnt.
Stir in the cut bot de-seeded tomato and fry for another 3 minutes.
Remove the pan from heat but keep warm
In a medium sized mixing bowl, beat the eggs, salt, Maggi cube, pepper, and milk together with,
with a fork until they are well mixed. Stir in the peas or runner beans with the carrots.
Return the pan to the heat and pour the egg mixture over the vegetables in the pan.
Stir the mixture together, and then leave to cook for few minutes till the base is set.
Reduce the heat.
Using a palette knife or spatula, lift the bottom edges of the omelet at the same time tilt the
pan away from you so that the liquid egg escapes from the pan and runs on to the bottom of
thepan.
Place the pan down flat over the heat and leave till the omelet begins to set again
Remove the pan from heat and carefully slide the omelet on to a warmed serving plate.
Cut into serving pieces and serve with the bread rolls.
Delta state produces a lot of palm oil from the abundant palm fruit grown in that area. Aside
from producing palm oil from palm fruit, the fruit can be used as a base for some culinary
delicacies. One of such is the palm fruit soup called Amiedi in the local dilate. To prepare this
soup you require the following:
Ingredients Quantities
Fresh fish 2 medium size
Palm fruit 1 medium mudu
Cray fish (ground) 2 table spoons
Dried pepper (ground) 1 tablespoons
Atariko seed (ground) teaspoon
Beletete(crushed) teaspoon
Dried bitter leaves (crushed) 1 tablespoon
Maggi maxi cube 1
Starch 1 medium size
Palm oil 1 teaspoon
Water 5 litres
Method
Wash the palm fruits and boil in 2 liters of water till the fruits are cooked (the flesh would
bust )
Remove from heat, strain the water, pour into the mortar and pound till the flesh separates
from the nuts
Heat 2 liters of water to be just hot and pour on the pounded fruit.
Mix thoroughly and strain to get the oily extract, pour into a pot.
Place the pot on the burner and allow boiling.
Dress the fish, cut each into 3 pieces, pour boiling water on the cut fish to remove the slime
Rinse in cold water, season with and mazi cube, toss, and allow to marinate
Chop the onion finely and add to the boiling extract
Add cray fish, atariko, continue boiling till the soup starts thickening
Add the fish and the remaining maxi cube, beletete and the bitter leaves, stir gently
Reduce the heat and simmer for about 20 minutes, stir and salt to taste
Remove from heat and set aside to be served with the cooked starch.
Starch
Dissolve the starch in cold water
Grease the pot to be used with palm oil
Pour the dissolved starch into the pot and stir over heat till the starch is co
Remove from heat and serve with the palm fruit soup
CHICKEN AKPARANTA SOUP
This soup is quite popular among the people of Udi in Enugu state and the people of Afikpo in
Ebonyi state. The name of the soup is derived from the thickener akparanta. This seed
thickener can be bought from the Ibo women who sell thickeners. The soup can be served with
cassava fufu or eba or pounded yam.
Ingredients Quantities
Smoked fish 1 medium size
Dried meat 12 small pieces
Crayfish 3 tablespoons
Pumpkin leaves 2 medium sizes
Onion 1 small bulb
Akparanta seed 1 cup
Dried pepper (ground) 1 tablespoon
Palm oil 3 cooking spoons
Maggi cube 3
Water 3 litres
Salt to taste
Method
Cut the chicken into small pieces
Wash thoroughly with salt and hot water
Place in a pot and add water
Wash the smoked fish and add to the chicken in the pot
Season with 1 Maggi cube and finely chopped onion, allow to steam for about 15 minutes
Heat the apparanta seed in very hot sand till the colour changes to pink
Remove from heat, break the outer shell to remove the seeds
Grind or pound to a fine powder
Add the remaining water to the pot containing the chicken and fish stir
Add the crayfish, pepper and palm oil, stir
Allow to boil for about 5 minutes
Dissolve the akparanta powder in cold water and stir into the soup
Stir thoroughly and cook till the soup thickens
Add the remaining Maggi cube and the shredded pumpkin leaves
Stir and add salt to taste
Simmer for few minutes, remove from heat and serve with eba or cassava fufu or pounded
yam.
MAGGI FAMILY MENU
SAUCE
BONNE FEMME
WHITE SAUCE
STEW
BREAKFAST
MOIN MOIN
SANDWICHES
PANCAKE
BOILED YAM
SPANISH OMELET WITH FRESH BREAD
POTTAGE
OPIABO
ACHICHA
JORK
AKWUKWO UKWA WITH PLATAIN
SOUP
OBO IGOGO
EGUSI AND GARDEN EGG SOUP
MIYAN JOGALE
OMI ITSAGWE
OBO EGWA
DELICACY
ISI EWU
CONTINENTAL
SPICY COCONUT CHICKEN
SHEPHERD`S PIE
GRILLED FILLET SOLE WITH POTATO SALAD
JEERA ALOO
PASTRY
MILO MOUSE
PEANUT BUTTER BISCUITS
SPRING ROLLS
BANANA BREAD WITH NESCAFE FRAPP
TIPS
1. ADEQUATE DIET/MEAL
2. HOW TO GET CHILDREN TO EAT
3. HEALTHY COOKING
4. SHOPPING GUIDE
5. HOW TO ORGARNISE YOUR COOKING
6. HOW TO ORGANISE YOUR KITCHEN
MAGGI FAMILY MENU (RECIPE)
1. BONNE FEMME SAUCE:
INGREDIENTS
QUANTITIES
Sultanas
cup
Mushroom
1 cup
Garlic
2 Cloves
Fresh Tomatoes (hard)
15 medium size
Curry powder
1 teaspoon
White pepper
1 teaspoon
Cayenne pepper t
1 teaspoon
Mustard
1 teaspoon
Vegetable Cooking Oil
2 spoon
MAGGI Crayfish tablets
2
Salt
to taste
METHOD:
Chop Garlic, Onion, Mushroom and Sultanas separately, deseed tomatoes and chop.
Cut chicken into thin slice, season with MAGGI chicken and steam with little onion, garlic for 10
minutes.
QUANTITIES
12 slices
2 medium size
small bulb
2 medium size
2 medium size
1 medium size
2 table spoons
2 tablespoons
METHOD
Grate the cabbage, carrots, dice tomatoes and set aside.
Dice the eggs and set aside
Mix the cabbage, carrots, tomatoes and eggs with mayonnaise and set aside.
Mash the mackerel fish and set aside.
Using a bread knife spread the margarine on the first slice of bread.
Spread the tuna fish and cover with another slice of bread
Spread the mixed cabbage, tomatoes and eggs on top of the slice
Cover with another slice
Trim off the edges
Cut into desired size and shape.
SAVOURY PANCAKE WITH VEGETABLE AND SHRIMPS
INGREDIENTS
Flour
Egg Milk (reconstituted)
Cabbage (shredded) Runner beans
(shredded)
Onion (cut in rings)
Fresh pepper (dressed)
Carrots (shredded)
Shrimps (dressed)
Vegetable oil
MAGGI Cube
Water
Salt
QUANTITIES
3 cups
2
4 cups
2 cups
1 cup
1 large size
4 medium size
1 cup
1 cup
1 cup
2
3 cups
to taste
METHOD
Sift the flour and 1 teaspoon of salt into a mixing bowl
Break the egg and whisk thoroughly
Using a wooden spoon, stir flour into the egg and milk mixture, beat until the batter is
smooth, and set aside
Heat 2 table spoons of vegetable oil for 2minutes
Add the onions and shrimps and fry for 3 minutes
Add the runner beans, cabbage and MAGGI and fry for 3 minutes
Add carrots, pepper and salt and simmer for 3 minutes
Remove from heat and set aside
Grease the base of the frying pan and heat for 2 minutes on the fire
Pour enough pancake batter to cover the base of the frying pan and fry for few minutes on
low heat
When one side is brown, turn over and fry the other side also
Remove the pancake and place on a tray or board lined with kitchen paper
Scoop the sauce onto the pancake
Roll over and secure with a toothpick
Serve warm with MILO
LIVER SAUCE WITH BOILED YAM
LIVER SAUCE
INGREDIENTS
QUANTITIES
Liver (diced)
1 cup
Stew
5 cooking spoons
Onions (diced)
1 medium bulb
Carrots (diced)
6 medium size
Green beans (sliced)
10 Stalks
Curry
1 teaspoon
Thyme
1 teaspoon
MAGGI CUBE
1
Water
9 cooking spoons
Salt
to taste
METHOD
Season the liver with MAGGI cube, onions and salt, allow to cooking in its juice for 5 minutes.
Add the 5 cooking spoons of stew, simmer for 3 minutes
Add green beans, carrots, curry, thyme and salt to taste
Simmer for 3 minutes
Serve with boiled yam
BOILED YAM
INGREDIENTS
Yam
Salt
Water
QUANTITIES
8 medium slices
To taste
1 litre
METHOD
Pour litre of water and place on the fire.
Peel yam and wash
Add the slices of yam in to the pot
Cook for 25 minutes.
Add Salt to taste
Serve with boiled yam
SPANISH OMELET WITH FRESH BREAD
INGREDIENTS
Eggs Bread (slices)
Bacon/sausage
Vegetable oil
Tomatoes
Atarugu (Fresh pepper)
Carrot
Green pepper
Onions
MAGGI cube
Salt
QUANTITIES
8 medium size
16
2 slices/2 cocktail
1 Cooking spoon
2 medium size
2 medium size
2 medium size
1 medium size
1 medium bulb
1
to taste
METHOD
Chop the onions, dice the tomatoes, carrots and pepper
Break the eggs into a bowl, season with MAGGI, salt
Beat with a fork or whisk thoroughly
Heat 1 teaspoon of margarine in a pan
Add 1 table spoon each of onions, tomatoes, carrots and pepper
Fry for 1 minute
Add the beaten eggs
Half fold the mixture over at right angles to the handle
Tap the bottom of the pan to bring up the edge of the omelette
Tilt the pan completely over so as to allow the omelette to fall carefully into the centre of the
plate.
Serve with toast bread or fresh bread and Nestl MILO.
OPIABO
INGREDIENTS
Bambaranut flour
Smoked fish
Cray fish
Cocoyam leaves
Tomatoes
Pepper
Onion
Ukpehe
QUANTITIES
4 cups
1 Large size
2 table spoons
1 small bunch
4 Medium size
1 tablespoon
1 Large bulb
1 small size
QUANTITIES
1 cup
1 cup
5 wraps
2 cooking spoons
4 medium size
2 medium bulb
small size
2
2 litres
to taste
METHOD
Pound the achicha to a coarse texture
Wash 2 times and soak in cold water till it doubles in size
Place a pot on fire and pour 6 cups of water
Add the akidi oji and continue cooking
Keep adding 2 cups of water when the water dries up in the pot
Cook for 2 hours till akidi oji is soft
Wash the achicha 3 times and drain, squeeze out the excess water.
Pour the achicha into a sieve and place on top of the akidi oji and cover the pot.
Steam for 30 minutes
Remove the achicha from the pot and set aside
Drain off excess water from akidi oji and set aside
Heat palm oil in a pan for 1 minute
Add onions, MAGGI, ukpehe fresh pepper and ugba,
Fry for 3 minutes.
Mix the achicha and akidi oji together and pour into the sauce and mix
thoroughly.
Simmer for 2 minutes
Serve hot.
5. JORK
INGREDIENTS
Lima beans Acha
Ground nut(ground)
Dry fish (dressed)
Spring Onion (sliced)
Yakwa
Aleho (sliced)
Atarugu (sliced)
Fresh tomato (sliced)
Garden egg (diced)
Sunswan
Mengyang
Dawadawa (pounded)
MAGGI Cube
Water
Salt
QUANTITIES
1 Cup
2 cups
1 Cups
3 Medium size
2 Medium Stalks
1 Medium bunch
2 Medium bunch
4 Large size
6 Medium size
8 Medium size
1 Small bunch
1 Small bunch
1 Cake
3
2 Litres
To taste
METHOD:
Wash and cook the beans overnight and keep aside
Wash acha and keep aside
Pour 4 cups of water into the pot and bring to boil
Add ground pepper and dawadawa and boil for 5 minutes
Pour the already cooked beans and cook for 5 minutes
Add acha, ground nut, dry fish, 3 cubes of MAGGI and yakwa boil for 15 minutes
Add the tomatoes, spring onions, gauta (garden egg)
Aleho, sunswan,mengyang and salt to taste
Simmer for 5 minutes.
Serve hot
AKWUKWO UKWA WITH PLANTAIN
INGREDIENTS
Ukwa
Fish
Ugba
Plantain (boiled) Palmoil Crayfish Pepper
(ground)
Ogiri (optional)
Spinach
Maggi Crayfish
Salt
Water
QUANTITIES
3 cups
1 medium size
2 wraps
2 medium size
2 cooking spoons
3 tablespoons
1 Tablespoon
1 wrap
1 small bunch
1 cube
to taste
2 litres
METHOD
Wash and boil the Ukwa with 2 litres of water till soft. Add crayfish, fish,
Pepper and ogiri.
MAGGI crayfish, Ugba and oil, stir and cook till the consistency thicken.
Wash and shred the spinach. Add to the pottage. Stir, add salt to taste and
Serve with boiled plantain.
OBO IGOGO
INGREDIENTS
QUANTITIES
gogo (beniseed)
1 cups
Beef (boiled)
8 pieces
Smoked fish
1 Medium size
Crayfish
3 table spoons
Cocoyam leaves/spinach
2 medium bunch
Dried Pepper
1 teaspoon
Onions
1 Medium bulb
Palmoil
2 cooking spoons
Ukpehe
1 small size
Maggi cube
2
Salt
to taste
Water
1 Litre
METHOD
Wash the Igogo and dry under the sun or dry it in the oven
Toast in the frying pan for 5 minutes and grind or blend into a paste
Pour 3 cups of water into a sauce pan and boil for 5 minutes
Add the Ukpehe, smoked fish, Cray fish, boiled beef, pepper, Maggi and boil for 10 minutes.
Add the igogo and cook for 15 minutes
Add the palmoil, onions and salt to taste
Add the cocoyam leaves or efo and simmer for 3 minutes
Serve with pounded yam
EGUSI AND GARDEN EGG SOUP,
INGREDIENTS
Beef
Stockfish head Smoked fish
Garden eggs
Garden egg leaves
Fresh pepper (ground)
Fresh tomatoes (ground)
Tatashe (ground)
Onion (ground)
Egusi (ground)
Ukpehe
MAGGI cubes Salt
QUANTITIES
8 medium pieces
1 medium
1 medium size
8 medium pieces
1 medium bunch
4 large size
4 large size
4 large size
1 large size bulb
1 cups
1 small size
Water
4
to taste
1 litres
METHOD
Wash and season the meat and stockfish head with onion, Maggi cubes, salt and pepper then
steam till water dries up.
Add 2 cups of water and continue cooking for 20 minutes.
Pick, wash, cut the garden egg leaves and blanch slightly then set aside.
Wash and bone the fish.
Heat the palm oil, and then add ground fresh tomatoes, onion, pepper, and tatashe.
Add to the pot and fry for about 5-10 minutes.
Add the stockfish, smoked fish, ukpehe and water or meat stock.
Allow cooking for about 5 minutes.
Add ground Egusi
Cover the pot and do not stir for about 8 minutes
Add water and continue boiling for 8-10 minutes
Add Maggi cubes and stir
Simmer for about 2 minutes, and add salt to taste
Then add garden eggs, garden egg leaves, and allow to simmer for another few minutes.
Remove from heat and serve with pounded yam or eba or cassava fufu.
2. MIYAN JOGALE WITH TWUON GWAZA FROM TARABA STATE
INGREDIENTS
Shredded Jogale Leaves Raw groundnut
paste Smoked fish Okro (chopped)
Dawa dawa Groundnut oil Posash
(Optional)
Salt Water
QUANTITIES
6 cups
1 cups
3 small Sizes
8 mediun fingers
1 cake
1 cooking spoon
3 MAGGI Cubes
to taste
1 litre
METHOD
Boil the water, add the washed jogale leaves and cook till soft. (Traditional potash is added)
Strain the water
Heat the oil gently pour water into a pot
Add the chopped okro,groundnut paste, fish, ground dawadawa and pepper
Stir and continue cooking
Add the leaves, fish and the Maggi Cubes
Stir and simmer for some time, then taste and add salt if necessary
Serve with tuwon gwaza
TUWON GWAZA
INGREDIENTS
Cocoyam (white variety)
QUANTITIES
6 medium size
QUANTITIES
1 cup
3 Medium size
3 table spoons
2 medium bunch
tablespoon
1 Medium bulb
2 cooking spoons
1 small size
2
2 Litres
to taste
QUANTITIES
2 cups
12 pieces
tablespoon
1 tablespoon
1 tablespoon
cup
Water
2 medium size
8 Cloves
cup
3
2 cups
2 tablespoons
1
to taste
2 cups
METHOD
Marinade the chicken with salt, MAGGI, chicken, nutmeg, coriander for 1 hour
Dissolve coconut milk powder in 2 cups of warm water and and keep aside
Heat oil in a pan,
Add onions and fry till brown and remove
Fry the chicken pieces till brown
Return the fried onions and the chicken
Add garlic, Soya sauce, bay leaves, mushroom and coconut milk
Simmer uncovered till the chicken is cooked
Remove from fire
Add lemon juice and serve hot with braised rice.
SHERHERD`S PIE
INGREDIENTS
Cooked lamb Onions (chopped) Potatoes
(cooked and mashed) Vegetable oil
Worcester sauce Margarine Milk MAGGI
Cubes Salt
METHOD
Pour the vegetable oil in a pan
Add the chopped onions & fry till light brown
Add the cooked lamb
Add maggi Maxi cube, Worcester sauce
Boil / simmer for 15 minutes
Place in a pie or eaten were dish
Pipe the mashed potatoes on
Brush with milk or egg wash
Place in a hot oven till light brown
Served with buttered vegetables.
GRILLED FILLET SOLE WITH POTATO SALAD
QUANTITIES
12 medium size 3 medium size
3 medium bulb2 cups
15 medium size 1
1 cooking spoon
3 drops
3 table spoons
1 cup
2
to taste
INGREDIENTS
Sole
Flour
MAGGI MAXI Salt
QUANTITIES
3 medium size
2 cups
1
to taste
METHOD
Fillet the sole and remove the skin
Wash well and drain
Pass through seasoned flour, shake off all surplus flour
Place on a greased baking tray, skinned side down
Brush with melted butter/margarine
Grill on both sides in a hot oven
Serve with a slice of lemon, garnish with parsley
Serve with potato salad and white sauce.
POTATO SALAD
INGREDIENTS
Potatoes (diced and cooked)
Carrots (diced and steamed) Grains peas
(steamed) Onions (chopped and
blanched) Mayonnaise (optional)
QUANTITIES
8 medium size
8 medium size
1 cup
1 medium bulb
3 tablespoons
METHOD
Pour the potatoes, carrots, green peas and onions into a mixing bowl
Mix with mayonnaise
Serve with grilled fillet of sole
JEERA ALOO
INGREDIENTS
QUANTITIES
Potatoes(boiled)
10 medium size
Oil
3 tablespoons
Cumin Seeds
2 teaspoons
Turmeric Powder teaspoon
teaspoon
Coriander Powder
1 teaspoon
Red chilli pepper
1 teaspoon
Salt
to taste
METHOD:
Cut the boiled potatoes into 6-8 pieces lengthwise
Heat oil in a pan, add the cumin seed and when they crackle reduce the flame and add the
turmeric powder, salt and lastly the red chilli powder
Immediately add the boiled potatoes and mix well. Continue cooking on low flame for 4-5
minutes.
MUTTON VINDALOO
INGREDIENTS
QUANTITIES
10
1 pod
1 tablespoon
3 tablespoons
1 tablespoon
tablespoon
cup
5 tablespoons
2 bulbs
8 pieces
2
to taste
2 cups
METHOD:
Grind together the red chillies, garlic, ginger, cumin seeds, peppercorns, turmeric powder and
vinegar.
Heat oil in a pressure cooker and fry onions till golden brown. Add the mutton pieces and salt
and fry for 5 minutes.
Add the spices paste and fry well till oil separates
Add water and pressure cook for 15 minutes after first whistle.
MILO MOUSE
INGREDIENTS
QUANTITIES
Nestl Milo
1 Cup
Eggs
6 Separated
Sugar
Cup
Gelatine
2 tablespoons
Water
cup
Whipped cream
1 cups
METHOD
Whisk egg white and sugar until it is thick and fluffy
Soak gelatin in cup of water and dissolve over a pan of hot water, cool and add to egg white
mixture.
Add Nestl Milo and whipped cream
Fold in gently
Add egg yolk and mix well
Pour mixture into individual glass bowls refrigerated and set
Decorated with chocolate twirls.
Serve with Peanut butter biscuits.
PEANUT BUTTER BISCUITS
INGREDIENTS
Wheat flour
Water
Peanut butter
QUANTITIES
1.5 Cups
3 tablespoons
3 tablespoons
Salted peanut
2 tablespoons
Sugar
1 tablespoon
Butter or margarine
1 tablespoon
METHOD
Grease a large tray and sift the flour into a medium sized mixing bowl.
Add the remaining butter.
Using your fingertips, rub the butter into flour until the mixture resembles fine breadcrumbs.
Using a wooden spatula, stir in the water and the peanut butter.
Mix and Knead the dough with your hands till it form a ball.
Add a little more water if the dough appears ton be too dry.
Get a lightly floured board and roll out the dough to a rectangular shape.
Then using a table knife trims the edges carefully and lifts the dough onto the prepared baking
tray. Then cut into desired shape or size with the tip of knife.
Sprinkle the top of the dough with salted with salted peanut and sugar the rolling pin, very
gently roll the peanut into the dough.
Place the baking tray in the oven and bake the biscuits for 15-20miniutes or until golden brown
around the edges.
Serve with MILO Mouse
SPRING ROLLS
INGREDIENTS
Flour
Minced beef
Cabbage
Carrots
Onions
Cornflour
White pepper
Soy sauce MAGGI CUBE
Salt
QUANTITIES
2 cups
1cup
bulb
6 medium size
2 medium bulbs
1cup
2 teaspoons
2 teaspoons
1
to taste
Currant cup
Salt 1/8 teaspoon
Baking powder 1teaspoon
Margarine 1 table spoon
Milk 2 tablespoons
METHOD
Pre-heat the oven to gas mark 180
Grease the 16 cake tins with 2 teaspoons of butter and arrange a few of the currants in circle in
the bottom of each tin, set aside .If paper cups are used there is no need to grease the cups
Sift the flour, baking powder and salt into a medium sized bowl
Beat the remaining margarine and sugar together with a wooden spoon until it is light and fluffy
Beat in the eggs, one at a time adding a tablespoon of the flour mixture with each egg
Using a metal spoon, fold in the remaining flour
Add the milk and stir until the batter has a dropping consistency
Spoon the mixture into the patty tins
Put the tins on a large baking tray and place them in the center of the oven
Bake the cakes for 15-20 minutes or until the surface springs back when pressed with a finger
tip
Remove the tins from the oven, allow to cool for about 10 minutes and turn the cakes out on to
wire rack
Serve with the fruity punch
FRUITY PUNCH
INGREDIENTS QUANTITIES
Oranges 4 medium size
Water melon 1 medium size
Pine-apple 1 medium size
Lemon 3 medium size
Ginger root 2 medium roots
Honey 9 optional) 1 tablespoons
Water 3 cups
METHOD
Cut the water melon into 3 pieces
Remove the fleshy red pulp and discard the seeds
Cut into small pieces
Wash and peel the pine-apple and cut into small pieces same with the ginger root
Pour the two fruits a little at a time and blend to a smooth paste pour into a bowl
Wash and squeeze out the juices from the lemon and oranges
Add to the water melon, pine-apple- ginger mixture and the honey, stir thoroughly
Strain, add the iced cubes and serve with the sponge cake.
Pour into a bowl