chaircover:

Amaka please help with some advise,  we have stepped up this year LOL and are having farm reared free range turkey delivered to us on Christmas Eve.

Do I need to cook it any different from I would cook a frozen turkey?

I noticed you put 2 slices of bread under the turkey. Why is that please? ( I just put mine straight on the roasting pan)

Thanks

Roasting a fresh turkey is different from roasting a turkey that has been frozen. Freezing changes the texture of any meat to a greater or lesser extent, in part because of dehydration.

And, when you buy a frozen turkey, you never really know how long it has been frozen. One thing is for sure: During defrosting, meat purges some of its inherent moisture, resulting in a less juicy result.

Brining the turkey would not be a good idea because it could cause the meat to lose its texture and become mushy because it absorbed too much moisture during the brining process.

The bread is for using in bread stuffing.
It collects the roasting juices so the bread for the stuffing does not need to be soaked any more b4 making the stuffing

hope that helps.

Take the hassle out of carving that Xmas turkey.

Xmas is almost upon us and its time to roast the turkey.


1. How to truss a turkey

Trussing a turkey means nothing more than securing the bird with string, skewers, or poultry pins in order to keep its limbs primly in place.
This is basically a presentation issue.
The turkey looks prettier with its wings tucked in close to the breast and its legs demurely closed.
And, honestly, it is easier to turn the turkey while roasting it when it is securely tied.

I own a trussing needle but almost never use it. It is easy, and quite effective, just to tie the bird with some cotton kitchen twine using the methods detailed below.
Though I prefer to roast an unstuffed turkey (because I like stuffing as a side dish that is crispy and beautifully browned on top), here are directions for trussing both a stuffed and unstuffed bird, plus a hybrid trussing method.


To Truss an Unstuffed Turkey

Have ready one 4-foot length of kitchen twine.
Place the turkey, breast side up, on a work surface with the legs facing you.
Arrange the flap of neck skin so it covers the neck cavity.
Center the twine across the back (on the work surface) under the shoulders of the turkey, making sure it secures the neck skin.
With an end in each hand, pull the string up over the top of the breast, tightening it so the wings are drawn in close to the body; then cross over the two ends and tie.
Now bring the twine down to the legs, bring the legs together, wrap the string around the ends (knobs) of the legs, and tie a knot. Trim any extra length of string.

To Truss a Stuffed Turkey

Have ready one 4-foot length of kitchen twine and one 1-foot length, plus 4 or 5 thin metal skewers or poultry pins. Loosely fill both the neck and chest cavities with stuffing.
* (Stuffing expands when heated, which is why you don’t want it packed in the cavities.
Put any extra stuffing in a buttered baking pan and bake it separately.)
Pull the flap of neck skin over the stuffed neck cavity and secure it to the body with a skewer.
Now pull the skin together on either side of the chest cavity and close it securely with 3 or 4 skewers.
Using the short piece of twine, tie a knot around the tail.
Lace the twine up the skewers, from bottom to top, as if lacing a shoe; then knot the ends of the string together. Cut off the excess string.
Use the 4-foot length to tie the rest of the bird as directed in the instructions for trussing an unstuffed turkey.

Quick Trussing Method

The simplest way to keep a turkey contained without a lot of fuss, whether the turkey is stuffed or unstuffed, is to tie the legs together with kitchen twine so they hold their shape, and to tuck the wing tips under, bending the wing tip back and under the second wing joint.

* The stuffing should be at room temperature. Cold stuffing, when packed inside the turkey, may not reach 165°F (the temperature it needs to reach to avoid harmful bacteria from developing) by the time the turkey is done.

Thanks giving is almost upon us and its time to roast the turkey.


1. How to truss a turkey

Trussing a turkey means nothing more than securing the bird with string, skewers, or poultry pins in order to keep its limbs primly in place.
This is basically a presentation issue.
The turkey looks prettier with its wings tucked in close to the breast and its legs demurely closed.
And, honestly, it is easier to turn the turkey while roasting it when it is securely tied.

I own a trussing needle but almost never use it. It is easy, and quite effective, just to tie the bird with some cotton kitchen twine using the methods detailed below.
Though I prefer to roast an unstuffed turkey (because I like stuffing as a side dish that is crispy and beautifully browned on top), here are directions for trussing both a stuffed and unstuffed bird, plus a hybrid trussing method.


To Truss an Unstuffed Turkey

Have ready one 4-foot length of kitchen twine.
Place the turkey, breast side up, on a work surface with the legs facing you.
Arrange the flap of neck skin so it covers the neck cavity.
Center the twine across the back (on the work surface) under the shoulders of the turkey, making sure it secures the neck skin.
With an end in each hand, pull the string up over the top of the breast, tightening it so the wings are drawn in close to the body; then cross over the two ends and tie.
Now bring the twine down to the legs, bring the legs together, wrap the string around the ends (knobs) of the legs, and tie a knot. Trim any extra length of string.

To Truss a Stuffed Turkey

Have ready one 4-foot length of kitchen twine and one 1-foot length, plus 4 or 5 thin metal skewers or poultry pins. Loosely fill both the neck and chest cavities with stuffing.
* (Stuffing expands when heated, which is why you don’t want it packed in the cavities.
Put any extra stuffing in a buttered baking pan and bake it separately.)
Pull the flap of neck skin over the stuffed neck cavity and secure it to the body with a skewer.
Now pull the skin together on either side of the chest cavity and close it securely with 3 or 4 skewers.
Using the short piece of twine, tie a knot around the tail.
Lace the twine up the skewers, from bottom to top, as if lacing a shoe; then knot the ends of the string together. Cut off the excess string.
Use the 4-foot length to tie the rest of the bird as directed in the instructions for trussing an unstuffed turkey.

Quick Trussing Method

The simplest way to keep a turkey contained without a lot of fuss, whether the turkey is stuffed or unstuffed, is to tie the legs together with kitchen twine so they hold their shape, and to tuck the wing tips under, bending the wing tip back and under the second wing joint.

* The stuffing should be at room temperature. Cold stuffing, when packed inside the turkey, may not reach 165°F (the temperature it needs to reach to avoid harmful bacteria from developing) by the time the turkey is done.

Thanks giving is almost upon us and its time to roast the turkey.


1. How to truss a turkey

Trussing a turkey means nothing more than securing the bird with string, skewers, or poultry pins in order to keep its limbs primly in place.
This is basically a presentation issue.
The turkey looks prettier with its wings tucked in close to the breast and its legs demurely closed.
And, honestly, it is easier to turn the turkey while roasting it when it is securely tied.

I own a trussing needle but almost never use it. It is easy, and quite effective, just to tie the bird with some cotton kitchen twine using the methods detailed below.
Though I prefer to roast an unstuffed turkey (because I like stuffing as a side dish that is crispy and beautifully browned on top), here are directions for trussing both a stuffed and unstuffed bird, plus a hybrid trussing method.


To Truss an Unstuffed Turkey

Have ready one 4-foot length of kitchen twine.
Place the turkey, breast side up, on a work surface with the legs facing you.
Arrange the flap of neck skin so it covers the neck cavity.
Center the twine across the back (on the work surface) under the shoulders of the turkey, making sure it secures the neck skin.
With an end in each hand, pull the string up over the top of the breast, tightening it so the wings are drawn in close to the body; then cross over the two ends and tie.
Now bring the twine down to the legs, bring the legs together, wrap the string around the ends (knobs) of the legs, and tie a knot. Trim any extra length of string.

To Truss a Stuffed Turkey

Have ready one 4-foot length of kitchen twine and one 1-foot length, plus 4 or 5 thin metal skewers or poultry pins. Loosely fill both the neck and chest cavities with stuffing.
* (Stuffing expands when heated, which is why you don’t want it packed in the cavities.
Put any extra stuffing in a buttered baking pan and bake it separately.)
Pull the flap of neck skin over the stuffed neck cavity and secure it to the body with a skewer.
Now pull the skin together on either side of the chest cavity and close it securely with 3 or 4 skewers.
Using the short piece of twine, tie a knot around the tail.
Lace the twine up the skewers, from bottom to top, as if lacing a shoe; then knot the ends of the string together. Cut off the excess string.
Use the 4-foot length to tie the rest of the bird as directed in the instructions for trussing an unstuffed turkey.

Quick Trussing Method

The simplest way to keep a turkey contained without a lot of fuss, whether the turkey is stuffed or unstuffed, is to tie the legs together with kitchen twine so they hold their shape, and to tuck the wing tips under, bending the wing tip back and under the second wing joint.

* The stuffing should be at room temperature. Cold stuffing, when packed inside the turkey, may not reach 165°F (the temperature it needs to reach to avoid harmful bacteria from developing) by the time the turkey is done.

What is your favorite Thanksgiving food?
Is it the pumpkin pie? The turkey?
The stuffing? The mashed potatoes?
That weird green bean casserole with the french fried onions on top?

Whatever it is, start eating it NOW.

If your mouth is watering at the thought of turkey and stuffing, make a turkey with stuffing this week.
The fact that you even have a favorite Thanksgiving food may be the reason that you end up going overboard on Thanksgiving.

So, give yourself permission to have Thanksgiving food now, in April and even in July.

Cooking a turkey several times a year will prevent the gorging that is typical on Thanksgiving.

Suddenly, it’s just another meal instead of a once a year event.

Whatever your favorite Thanksgiving food is, your homework assignment this week is to have it now.

All you do is boil some milk, reduce the heat and add something acidic to separate the curds and whey – white vinegar, lemon or lime juice will do, and then press out the excess moisture, a couple of tablespoons for a litre of milk.

Once you add the lime juice/lemon juice/vinegar you will notice that the curds and whey start to separate immediately.

If they don’t seem to be separating add more of your lime juice/lemon juice/vinegar.

Give it about 5 minutes, stirring so it doesn’t stick or burn and the curds will get bigger and the whey will get clearer.

After the 5 minutes or so are up, strain through some muslin or cheesecloth to separate the curds.

You can suspend your ball of cheese in waiting from the tap or just put it in a sieve suspended over an empty pot.

Leave it for about half an hour or so to cool down and drip then squeeze the excess liquid out.

Place a weight on it (a can of beans and a saucer) at this point for an hour or so and then it’s ready to refrigerate.
Easy peasy!



Variations:

Add salt to the wara, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro or to your taste.

honeycome:

Hello moderator,

I posted an advert just once, you removed it. Why?
I would like to know, thanks!

Not sure which ad you are referring to exactly.
As a rule I only delete things that are offensive, otherwise posts get moved to the appropriate boards.
ads go to adverts section and so on,

It would also help if stuff was posted on the right board to start with

Asun is a traditional delicacy from Ondo town.


What you need

Goat meat (the quantity will depend on you).
Fresh Pepper
Onions three or more Onions (As it is the flavour of the Onions that brings out the taste in Asun).

What you do
Cut your meat into the size you want, wash the meat.
Chop the Fresh pepper and Onions into little pieces.
Take a Spoon and mix the Onions and the chopped Pepper together, once the Onions and Pepper are thoroughly mixed together, switch on your Grill, (don’t grill it in the Oven for a better taste of Asun).
Marinate the mixture of Onions and Pepper into your Meat and add a bit of Salt to taste, once you are sure the mixture has marinated into your Meat, cover it for two minutes, whilst your Grill is warming up…
Place a Foil Paper onto the tray of your Grill and place the meat on the tray and put it in the Grill, on a low Heat.

Make sure you turn the Meat around when it is browning, after about twenty minutes, deep a Fork inside the Meat in the Grill, to see if it is tender, if you think it is edible, take your Meat or Asun out of the Grill and place the Asun on a tray to serve.

Ingredients:

Limbs only of 1 goat

Palm oil (2 cooking spoons)

Edible potash (Akanwu)

Ground hot peppers

1 onion (chopped into tiny bits)

Salt

Blended crayfish (1 cooking spoon)

Seasoning

Lemon juice (1 cooking spoon)

A native bitter leaf, Utazi


Method:

The goat legs should be de-hoofed and thoroughly washed, using a sponge and lukewarm water. Then chop the meat into small pieces, preferably cubes, and rinse once more. Rub in the lemon juice. Put the meat into a large pot, season lightly and cook on moderate heat for about 45 minutes.

When the meat is tender pour out into a bowl with some of the stock.

In a separate bowl, combine the pepper, chopped onions, crayfish, salt and seasoning. Add warm water and thoroughly mix.

Place a clean pot on the cooker and add the palm oil. Warm it slightly then add in the edible potash and cover for a minute. Stir the oil and the potash vigorously until a thick mash is formed. Add some water to dilute. Stir in the mixture of peppers, onions, crayfish and seasoning, cover the lid and let it simmer for about three minutes.

Wash the utazi leaf in a warm water then chop into tiny bits. Add the utazi into the boiling gravy; too much utazi will give the nkwobi a funny taste so add this condiment carefully.

Allow the entire mixture to simmer for 5 more minutes. (Another option is to simply withhold the utazi and onions and serve it sprinkled on top of the cooked nkwobi).

Put the goat legs into serving mortars or traditional earthenware bowls and pour in the hot mixture.

true2u:

AMAKA ABEG GIVE ME THE RECIPE FOR EGG ROLLS, NOBODY KNOWS HOW TO MAKE IT WELL APART FROM OUR GRAND MOTHERS, BUT IBET YOU DO, PLEASE DO IT AND TELL US ALL THE PROCEDURE AND INGREDIENTS,
YOU ARE NOT ONLY A GOOD COOK YOU ARE ALSO A QUEEN OF BEAUTY!!HELP ME PLEASE.
BLESS YOU
JESSICA[size=8pt][/size]

LOL flattery will get u a recipe


Flour
Sugar (to taste)
Salt (a pinch)
Baking powder
Water
Butter
Eggs (boiled)
Vegetable oil

Tools
flat surface or board
rolling pin
knife
deep frying pan
perforated spoon


Method

remove shell from your boiled eggs,
sift flour and baking power together,
add sugar and salt with the flour mixture,
add butter to the flour mixture and knead together till it becomes like bread crumps,
add water and mold into dough,
split dough into sections and move to the clean flat surface,
using the rolling pin, roll out the dough to any thickness (depending on how thick u want your egg rolls),
put your egg at the center of the rolled out dough
wrap the dough round the egg (still on the flat surface)
pack excess tip of dough together and cut off with a knife
Roll the (art work) in a clock-wise manner on the flat surface to give the round shape and to repeat the process above if you have more than one egg
heat your vegetable oil
put in the egg roll for frying (deep frying required)
reduce the heat to give room for even frying
fry till golden brown or desired colour

Aren't eels a sort of sea snake?

I know they are eaten in the delta region

Plantain & beans

Chi*Babe:

Hey all,
I need to get a great vegetable soup recipe for my hubby. He's in love with his moms recipe which has stock fish, and although i have an authentic naija cookbook (we both LOVE nigerian food), i dont have markets here on this side of California that can sell the leaves i need. I want a recipe that has items I can purchase at regular grocery store, or asian/hispanic grocery store. He loves anything I cook, there are mostly women in my family, and fortunate for me we are naturally awesome at cooking since we grew up with it. But vegetable soup is his lifelong, childhood favorite kinda thing. And I want to make him proud since hes so excited when he eats it. I am not familiar with how to perfect it. My babe can eat this every day! I was just in naija, and his moms version is great. I wasnt home with her when she made it, or I would have taken notes. My honest goal is to rival it.  seriously. LOL. any of your moms versions are welcomed. I will try all of them. thanks

I found a naija market here, but since everything is imported, d costs are insane. I found things like bitter leaf in other hispanic markets, so if there are alternatives for this recipe, I will like to know.

Try this one,
It is rich, but yummy


1 kg / 2 lb fresh soko or tete (washed & blanched)
500g / 1lb assorted parts of meat (washed)
225g/ 8oz stock fish (pre-soaked
1 medium smoked fish
225g/8oz bushmeat (washed)
22 5g / 8oz cooked crab claws
4 snails (washed with lemon juice)
22 5g / 8oz ground crayfish
225g / 8oz fresh pepper
500g / 1lb fresh tomatoes
1 small tin tomato puree
2 medium onions
190ml / 6fl 07, palm-oil
1 teaspoon iru
1pt stock or water
salt to taste

Place the washed meats in a large pot, add a drop of water or stock. Season with salt and ground pepper and boil for 30 minutes or until tender. Add the smoked fish, stockfish, crab claws and snails and cook for another 10 minutes. Remove from heat and place in a clean bowl. Wipe the pot out and pour in the palm-oil. Place pot on fire to heat up the oil. Ground the tomatoes, onions, and pepper, add to the hot oil and fry for 10 minutes, stirring frequently. Add tomato puree and cook for 5 minutes until well blended. Add the cooked meats, crayfish and some more stock if necessary. Simmer for 10 minutes. Finally, add the blanched tete or soko, cook for 5 minutes, check seasoning and serve with Iyan.

Ingredients
15 ml sugar
190 ml warm water
1 x 10 g packet active yeast
750 ml flour
65 ml sugar
65 ml oil
10 ml coarse salt
2 eggs
1 egg yolk

Method:
Preheat the oven to 190 °C.
Dissolve sugar in warm water, add dry yeast and let stand for 10 minutes.
In a food processor, place flour, sugar and salt.
Add oil and eggs.
To processor add oil, eggs and yeast mixture and turn it on for 1 minute (if sticky, add more flour).
Place mixture in a large bowl, cover and let it rise (2 hours) in a warm place.
Punch down and roll into logs and place into loaf pans

Bake for 30 to 40 minutes( you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.)

gbajesu:

Hi everyone, i must say each time I go through these thread I try had not to go get something to eat. Kudos to everyone and especially Amaka, nna babe your bobo must be enjoying shege!

Amaka (or anyone) do you by any chance have the recipe for Asun? Its made with meat chopped up and pepper but i don't know how its done but i'm a fan of it. Can you help?

What you need

Goat meat (the quantity will depend on you).
Fresh Pepper
Onions three or more Onions (As it is the flavour of the Onions that brings out the taste in Asun).
Tomato for garnish

Though it is locally called Asun, it means spicey Goat meat.

Asun is prepared following these steps:

Wash and clean your goat meat

Wash your pepper, tomato and onions before slicing.

Cut meat into small bits that can be easily chewed. Also note to cut the meat with its skin and bone in order to preserve the feel of the goat taste.

Put the chopped meat on fire, and spice with salt and onions, (don’t grill it in the Oven for a better taste of Asun).
Place a Foil Paper onto the tray of your Grill and place the meat on the tray and put it in the Grill, on a low Heat.

After it is properly cooked, remove it from fire, and mix the cooked meat with the sliced fresh pepper, the heat from the cooked meat will will cook the fresh pepper , giving it a fresh peppery taste.

The onions and tomatoes can then be sliced to garnish the Asun and to be eaten.

Asun can be prepared at home as a relaxation meal and at occasions as an appetiser.

The main issues with takeaways and fast food restaurants are the high fat, calorie and salt content.

Salt levels are often unacceptably high in fast food too. This applies across the board to frozen and chilled ready meals as well as Chinese takeaway meals or burger restaurants.

High calorie food doesn’t have to be unhealthy in itself – and eating food with a higher calorie content in moderation is absolutely fine. But most takeaways are full of calories gained from sugar – which has no real nutritional value whatsoever. It’s wise to be aware of the amount of high calorie fast food you eat, and occasionally perhaps opt for one of the lower calorie options?

CrazyMan:

All I know is that too much of juice causes diabetes; but water is natural so too mush of it won’t harm your body system.

Actually, drinking too much water can be really bad for you.

Drinking too much water can lead to a condition known as water intoxication and to a related problem resulting from the dilution of sodium in the body, hyponatremia.

The kidneys of a healthy adult can process fifteen liters of water a day!

You are unlikely to suffer from water intoxication, even if you drink a lot of water, as long as you drink over time as opposed to intaking an enormous volume at one time.
As a general guideline, most adults need about three quarts of fluid each day.
Much of that water comes from food, so 8-12 eight ounce glasses a day is a common recommended intake.
You may need more water if the weather is very warm or very dry, if you are exercising, or if you are taking certain medications.

ehen na!

Read my signature now

Koolstan:

Has anyone here tasted ofe owerri? Lol

OFE - OWERRI SOUP
This is classic Ihiagwa and Owerri soup flavoured with aromatic Uzouza leaves, Ugwu (fresh Pumpkin leaves) and Okazie leaves and lightly thickened with Cocoyam, really captures the scent of Ihiagwa town and Igbo land.

lkg / 2Ib assorted meats (Beef Oxtail, Tripe, Bokoto & Bushmeat), Ponmo,
450g / lib stockfish (washed & flaked )
1 medium dry fish (washed & flaked)
225g / 8oz ground chilies
225g / 8oz ground crayfish
225g/8oz Uzouza leaves, shredded
450g/lib cocoyam boiled and pounded
1lt / 2 pint stock or water
salt to taste

Wash the meat thoroughly and place in a large pot. Season with salt and ground chilies add some stock and cook for 45 minutes. Cook the stockfish separately for 1 hour or pre-soaked. Meanwhile, wash and peel the cocoyam, cook until soft and pound. Add the washed smoked fish and stock to the pot of boiling meats and cook for I0 minutes. Add the stock and bring to boil. Mould the pounded cocoyam into small balls and add to soup, stir in the crayfish, shredded Uzouza leaves and oil. Adjust seasoning and simmer for 15 minutes until slightly thick. Serve hot with Pounded yam, Garri (roast cassava grains) or akpu.

SPICED CHICKEN PEPPERSOUP

Guinea Fowl or Turkey can also be used.

1.5kg/3Ib chicken (cut into pieces)

2 litres / 4pints water or stock

50g / 2oz chopped chillies

100g / 4oz pepper soup seasoning

50g / 2oz ground crayfish

50g / 2oz chopped mint

1 onion

1 clove garlic (crushed)

Wash the chicken pieces and place in a pot with some water chopped onions chillies and crushed garlic. Season with salt and boil for 30 minutes. Add the peppersoup seasoning and the rest of the stock and continue cooking for another 30 minutes until chicken is tender. Stir in the crayfish and mint leaves stir and simmer for 10minutes. Season to taste and serve hot in soup bowls.

PEPPERSOUP SEASONINGS

This is made up of a mixture of local herbs and spices which are not readily available in most supermarkets except in stores specialising in African Foods but similar herbs which can be easily obtained could be used to achieve almost the same effect.

SUBSTITUTE

50g / 2oz aniseed

50g / 2oz aniseed pepper

25g / loz cloves

50g / 2oz coriander seeds

50g / 2oz cumin seeds

50g / 2oz allspice

50g / 2oz dried ginger

50g / 2oz tamarind pods

50g / 2oz fennel seeds

TRADITIONAL

50g / 2oz atariko

50g / 2oz uda

50g / 2oz gbafilo

50g / 2oz ginger (dried)

50g / 2oz rigije

50g / 2oz uyayak

Combine all the ingredients and grind in a clean coffee grinder to a smooth powder. Store in an airtight jar and use as required. Would store indefinitely

FRESH FISH PEPPERSOUP

2 medium size fish (tilapia catfish or bream)

I lemon or lime

50g / 2oz peppersoup seasoning

50g / 2oz chopped chillies

100g / 4oz fresh prawns

I litre / 2pints water or stock

25g / l oz chopped mint leaves
Have the fishmonger clean the fish and slice into 8 pieces. Wash the fish thoroughly with lime or lemon to remove any slime season with salt cover and leave in a cool place until required. Pour the stock into
a clean Pot and add chopped onions chillies and peppersoup seasoning. Bring to the boil and boil rapidly for 15 minutes to blend together the flavours. Add the seasoned fish and peeled fresh prawns and simmer gently for 20minutes. Check seasoning and serve garnished with chopped mint leaves

SPICED GOATMEAT PEPPERSOUP

This soup called Nwo-nwo isa particular favourite of beer and palm wine
drinkers and it is the

most popular of all the peppersoups.

l kg / 2Ib goatmeat or mutton (with bone)

l litre /2 pints water or stock

1 onion

75g / 3oz pepper soup seasoning

50g / 2oz ground chilies

50g / 2oz ground crayfish

25g / loz chopped wild mint

25g / 1 oz chopped utazi leaves

salt to taste

Wash and cut the meat into small pieces put into a deep pan add some water chopped onions and ground chilies. Season with salt and cook for 30-45minutes until meat is almost tender. Add the pepper soup seasoning and the rest of the stock and cook for another 10-15minutes until meat
is soft and tender. Sprinkle in the crayfish chopped mint and utazi leaves stir and allow to simmer for 5 minutes. Serve hot in traditional earthenware soup pots or bowls.

SPICY MIXED MEAT PEPPERSOUP

500g / lib beef or mutton

225g / 8oz cleaned tripe

500g / lib cow foot (cut into small pieces)

225g / 8oz kidneys

100g / 4oz pepper soup seasoning

50g / 2oz ground chilies

50g / 2oz ground crayfish

2 litres / 3pints stock or water

50g / 2oz chopped mint

50g / 2oz chopped utazi leaves

1 medium onion

salt to taste

Wash and cut the kidneys into small cubes leave to soak in salted water for 1 hour. Wash and place the diced beef tripe and cow's foot into a deep pot. Add the chopped onions and chilies. Season with salt add some water or stock and cook for 45 minutes to an hour until almost tender. Drain the water from kidneys and cook separately for 5 minutes rinse and add to the pot of cooked meats. Add pepper soup seasoning and stock bring to the boil and cook for 15 more minutes. Stir in the crayfish
and utazi leaves and allow to simmer for 10 minutes. Season with salt and serve in earthenware soup bowls garnished with chopped mint.


OXTAIL PEPPERSOUP

Ikg / 2Ib oxtail (cut into small chunks)

I litre / 2 pint stock or water

1 onion (chopped)

50g / 2oz peppersoup seasoning

50g / 2oz ground chillies

50g / 2oz ground crayfish

25g / l oz chopped utazi leaves

25g / l oz chopped mint

salt to taste

Have the butcher trim off the excess fat from the oxtail and cut into small chunks. Wash and place in a deep pot add the chopped onions and chilies. Season with salt and cook for 45 minutes to 1 hour adding more water as required until quite tender. Add the pepper soup seasoning and the rest of the stock bring to boil and cook for 15 minutes. Stir in the crayfish and utazi leaves simmer for 10 minutes. Check seasoning and serve in soup bowls garnished with chopped mint.

blandyne:

@ Amakaone
Can u please advise me and also give me an easy recipe to cook for my boyfriend? Since he's a yoruba man, i would gladly prefer a dish from his tribe. Thanks a lot.
I saw a few recipes on this post, but have no idea with one i should start witn

I have yet to meet a Yoruba man who does not enjoy Efo Riro and it is relatively simple to make.

This superb Yoruba Speciality is made with assorted parts of meat, dried fish, fresh crab claws and fried snails in combinations with green vegetables such as Soko or Tete, ( Use spinach if you don't know what these are)
Ingredients
Ingredients:

* I kg / 2 lb fresh Soko or tete (washed & blanched)- or 2 bunches spinach
* 500g / llb assorted parts of meat (washed) ( Beef, tripe, ponmo etc)
* 225g/ 8oz stock fish (pre-soaked
* 1 medium smoked fish
* 225§/8oz bushmeat (washed) - (Game, it does have a unique flavour)
* 4 snails (washed with lemon juice) - if you can't get african snail then conch is a good substitute
* 22 5g / 8oz ground Crayfish
* 225g / 8oz fresh pepper
* 500g / llb fresh tomatoes
* 1 small tin tomato puree
* 2 medium onions
* 190ml / 6fl 07, palm-oil
* 1 teaspoon iru
* 1pt stock or water
* salt to taste

Directions

1. Place the washed meats in a large pot, add a drop of water or stock.
2. Season with salt and ground pepper and boil for 30 minutes or until tender.
3. Add the smoked fish, stockfish, crab claws and snails and cook for another 10 minutes.
4. Remove from heat and place in a clean bowl.
5. Wipe the pot out and pour in the palm-oil.
6. Place pot on fire to heat up the oil.
7. Ground the tomatoes, onions, and chillies, add to the hot oil and fry for lOminutes, stirring frequently.
8. Add tomato puree and cook for 5 minutes until well blended.
9. Add the cooked meats, Crayfish and some more stock if necessary.
10. Simmer for 10 minutes.
11. Finally, add the blanched tete or Soko, cook for 5 minutes, check seasoning and serve with Iyan.

Afang Soup

Ingredients

    * I kg/21bs assorted meats (oxtail, tripe, ponmo, bokoto and bushmeat)
    * 4 snails (washed with lemon or lime)
    * 450g/1lb stockfish (pre-soaked)
    * 450g/1lb dried fish (washed)
    * 225g/8oz periwinkle (top and tail shell)
    * 225g/8oz whole dry prawns (cleaned)
    * 225g/8oz ground crayfish
    * 225g/8oz ground pepper
    * 1 medium onion
    * 450g/1lb afang leaves (washed, shredded and pounded)
    * 1kg/21bs waterleaf (prepared and washed)
    * 290ml/10fl oz Palm-oil
    * 600ml/1pt stock or water
    * salt to taste

Preparation

Wash the assorted meat thoroughly and place in a pot. Add the sliced onions, ground chillies and some stock or water. Cook for 30minutes. Meanwhile, remove the snails from their shells and wash with lemon or lime juice to remove slime. Wash the smoked dry fish with salt and leave soaking in boiling water for 5-8 minutes to kill any insect and loosen any sand or grit. Rinse out thoroughly with lots of cold water.

With the blunt end of a knife, top and tail the periwinkles and wash thoroughly. Add the prepared ingredients and the stock fish to the pot of meat, continue cooking for additional 10 minutes, adding more stock as required.

Finally, add the pounded Afang leaves, washed waterleaf and crayfish. Give it a good stir and bring to the boil. Add palm oil, check seasoning and allow to simmer for 15-20 minutes until the aroma fills the kitchen and the soup is well blended. Remove from heat, dish unto a plate and serve with pounded yam or fufu.

nellaluv:

Pls amaka i want 2 no d recipe 4 ofe nsala (white soup) and its preparatn. D one with d simple ingredients. Thanks.

Ofe nsala served with pounded yam is recommended mainly for post-natal and lactating mothers and is highly recommended dish when it is prepared without pepper and oil for hepatitis patients. It is also good for people that are involved in strenuous activities, sportsmen and those that want to add body weight.


Ingredient Quantities

Chicken or goat meat 8 medium pieces

Fresh fish or smoked fish 4 medium pieces

Yam 1 medium slice

Crayfish (ground) 2 tablespoons

Ehuru 1 teaspoon

Uziza seeds (ground) 1/2 tea spoon

Dry pepper (ground) 1 tablespoon

Maggi cube 2

Water 1 litre

Salt To taste

Method

Season the goat meat or the chicken with onion, pepper and one maggi cube and steam till the juice dries up.

Add the water and continue cooking for another 20 minutes.

Peel the yam and cut into small pieces, then add to the boiling stock.

Allow to cook for about 15 minutes.

Remove the yam and pound to soft resilient dough.

Add the crayfish, pepper, Ehuru, ground uziza seeds and the remaining Maggi cube to the pot.

Season and steam the fresh fish and set aside.

Cut the yam dough into small balls and add to the soup to thicken the consistency.

Add the fish and stir.

Reduce the heat and simmer for about 5 -10 minutes.

Add salt to taste and serve with pounded yam.

onyxengee:

thanks amaka.i tried your meatpie recipe today and it was so lovely.i'll post the pix soon.

You are more than welcome

meggy 11:

Amaka pls do i need baking powder for meatpies? u are really doing a good job thanks a lot.

@ onyxengee thanks for making me read this thread.

@meggy, no you don't need baking powder because you are esentially making a patry that you will fill with the meat.

250g 8oz fresh beef chunks
500g /  1lb bushmeat
500g / 1lb stockfish (pre-soaked)
500g / 1lb smoked dry fish
250g / 8oz oxtail
250g / 8oz cleaned tripe
2pt stock or water
300g /100z ground egusi
500g/ 1lb fresh tomatoes
250g / 8oz fresh peppers
2 large onion
2 teaspoons iru
4 tablespoon ground crayfish
500g/ 1lb fresh bitter leaf (washed to remove excessive bitterness)
salt to taste

Wash thoroughly the beef oxtail bushmeat and tripe.
Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.

Add the washed dry fish and stockfish and cook for another 10 minutes.
When cooked mm into a large clean bowl. Wipe out the pot and place back on heat.
Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes.
Add the ground egusi and iru stirring thoroughly and cook for 5 minutes.
Finally add cooked meats  and washed bitter leaf Crayfish and the stock.
Allow to boil then simmer for 15 minutes.

Serve hot with eba, pounded yam etc,

VARIATIONS
Others green leaf vegetables such as fresh waterleaf ,Soko Tete, Igbo ugwu and Uzouza leaves can also be used on their own or as a combination in the above recipe using the same methods.

Keep it clean or it goes to the bin!!

Sauteed pepper snails

20 fresh snails
4 Sweet Peppers (green & red combination works well)
2 Ata Rodo ( Habanero- Optional, if you dont like spicy food you can leave out)
6 Limes/ Lemons
2 medium Tomatoes
oil for frying

To prepare the snail:
Crack the shells , remove the snail meat and clean with lime ( Rub with plenty of lime till all the slime is off).
Place in bowl and pour in enough water to cover the snail to wash off the remaining lime and slime.
Cut snails into 2 (if large or leave whole)
Pour prepared snail into colander, drain and rinse under cold water.
Set aside.

Chop up the onion, peppers and tomatoes ( not too finely)

Set aside

Preparation:
Set a pan on the fire with enough oil to cover the bottom of the pan.
Add snails (in batches so as not to overcrowd the pan, or else they will start to cook adn not fry)
Fry over medium to low heat, turning regularly to make sure they are well fried.
(keep your heat low to medium, otherwise the snails will become tough and rubbery)
Added chopped ingredients and fry for another +/- 5 mins.
Scoop out of pan and drain on kitchen towel.

Serve as snack with drinks.

500 g (1 lb) lean beef or chicken
Salt and ground white pepper, to taste
Vegetable oil for frying
1L (1-3/4 pt) stock or water with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chillies (hot peppers), finely chopped
4 large tomatoes, blanched, peeled and blended or mashed
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
mushrooms and capsicums (sweet or bell peppers)
500 g (1 lb) long-grain rice
Parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish

Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.

Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.

Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.

Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.

Serve hot, garnished with chopped parsley or fresh coriander (cilantro) and hard-boiled eggs.