Lentils Porridge

          How to Cook Lentils Porridge
Lentils are super legumes. Due to their high fiber content, they prevent sugar levels from rapidly rising after meal. They also help lower cholesterol. So everyone should be eating lentils not just Dieibetics. 
       In the recipe, I show how I cook lentils such that it tastes Nigerian. 
                
                      INGREDIENTS
* 600g lentils
* 1 cooking spoon of palm oil
* 1 small green pepper
* 2 carrots
* 2 red onion
* black pepper (to taste) 
* 1 big stock cube
* salt (to taste) 
               Notes on the Ingredients
1. Lentils are known as lentils wherever they are available in Nigeria. Look for them in big supermarkets. 
2.  The qualities of green pepper, carrots and red onions can be adjusted to your taste and how busy or sparse you want these ingredients to appear in the meal🍴🍱. 
          Before you cook lentils porridge
1. Rinse the lentils in plenty of cool water. 
2. Rinse and dice the green pepper and onions. 
3. Scrape, rinse and dice the carrots. 
                 Cooking Directions
1. Put the lentils in a pot, pour a generous quantity of water💧💦 because lentils can absorb lot of water💧💦. 
2. Add the stock cube, black pepper and start cooking. 
       NOTE: If you have a pressure cooker, use it to cook lentils because they take a while to cook with a normal pot 🍯. 
3. When the lentils are very soft, add the onions, carrot, palm oil and salt and continue cooking. 
4. When it heats up, add the green peppers. Cover and let it heat up again. 
5. Once it heats up again, stir and serve when it has cools down to a comfortable temperature, it becomes thicker. 
     You can serve it like that or with fried plantain. 

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Egusi Soup

           How To Prepare Egusi Soup
INTRO: Egusi Soup is one of the Nigerian soup recipes prepared with melon seeds and its native to the southern part of Nigeria. Egusi soup is a well known soup for all Nigerians and Non-Nigerians alike.
                          INGREDIENT
* 0.75c of Egusi seeds
* 1.5ib of beef
* 0.75t of salt
* 0.25t of black pepper
* 0.25c of palm oil
* 2lg of tomato, chopped
* 1sm  of onion, peeled and chopped
* 1 chilli,seeded or chopped
* 1 can of tomato sauce
* 0.5c of water
* 2ib of crab,shrimp, fish
* 1ib of fresh spinach, cleaned and finely chopped.
                    
                      INSTRUCTIONS
* Place Egusi seeds in a blender and blend for 30-40seconds or until mixture is a powdery paste.
* Wash beef and cut into bit-size cubes. Season with salt and black pepper.
* In a large frying pan,heat oil over medium-high heat for 4-5minutes. Add beef and saute for 3-5minutes or until brown but not cooked through.
* Place tomatoes, onions,and peppers in a blender and blend for about 30secomds or until smooth.
* Add tomato mixture to meat,reduce heat to medium-low and cover. Cook for 1-1/2-2 hours until meat is tender.
* Add tomato sauce, 1-1/2 cups of water,crab,shrimp and smoked fish and summer for 10minutes.
* Add spinach and grounded Egusi seeds and continue to summer for 10minutes more. Your Egusi soup is ready, you can now serve with any fufu, EBA, pounded yam e.t.c. as you like

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Edikaikong Soup

       How To Prepare Edikaikong Soup
INTRO: Edikaikong Is a tasty vegetable soup from calabar,southern Nigeria. Edikaikong soup is made from assorted selection of vegetables, palm oil and spices. This is really a delicious Nigerian soup recipe. You can serve Edikaikong soup with pounded yam.
                 
                      INGREDIENTS
* 1 tuber of yam
* 400g of Ugu or pumpkin leaves
* 200g of water leaves or Gure in Yoruba
* 1kg of boiled assorted meat
* 200g of periwinkle
* 200g of boiled dried stock fish (pre-soaked)
* 4 pieces of boiled crabs or snails
* 100g of shrimps 
* 50g of crayfish
* 300ml of palm oil
* 1 large onion
* 1 large fresh tomatoe
* 3 pieces of red chilli peppers
* 10g of locust beans
* Maggi and 
                 INSTRUCTION
* Fry 3 or 4 cooking spoons of palm oil into a deep cooking pan,slice in a few onions.
* Add blended pepper and allow to cook for 3minutes. Slice in ref chilli peppers,tomatoes to add colour and a little bit of chopped garlic,if you like,then steam for 3 minutes.
* Add sliced waterleaves; do not add water because water leaves generates water on their own. Now cook for 3 minutes.
* Add remaining ingredients, periwinkle,shrimps, boiled stock fish,smoked stock fish,boiled assorted beef,crayfish, crabs,snails and locust beans. (Salt with maggi or salt) stir all the ingredients together, then live for 2minutes.
* Add the Ugu, a bit of water then stir, live for 2minutes.
* Serve with pounded yam or any other recipe of your choice.

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CORN SOUP

     How To Prepare Corn Soup
Intro: Corn Soup is made with grounded dry corn and blended with smoked fish. It is common with the Afemai people,mainly from the northern part of Edo State south Zone of NIGERIA.

                 INGREDIENTS

* 8 pieces of Beef

* Handful Smoked Fish

* 10 pieces of smoked fish

* 2 tablespoons of finely grounded corn

* 1 cooking spoon of palm oil 

* 2 pieces of grounded African Nutmeg

* 1 teaspoon of grounded uziza(West African Pepper)

* 1 piece of uda ( crushed and deseeded)

* pepper to taste

* water

* seasoning to taste

* salt to taste

                  INSTRUCTION
* Wash,season and steam the meat till cooked.
* Add the smoked fish,shrimp,spices,oil,more water and live to boil for 5minutes.
* Lower the heat and stir in the corn grit and mix quickly as you add the corn so that lumps do not form. Cook for 5-7minutes for soup to thicken.
* Add Uziza leaves,  and cook for 1 minute and soup is ready.

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How to Cook Abak Atama

HOW TO COOK ABAK ATAMA SOUP

  INTRO:Abak Atama Soup is a rich-Palm init soup,which is highly spiced and favourable with aromatic ATAMA leaves. Atama is a spicy,aromatic leaf that can be used dried or fresh; the dried leaves are a lot more pungent in flavour.


INGREDIENTS :
 *  1800kg of fresh nuts-Abak,2 derica cups
* 800g of Beef,cut in Chunks or Fresh Fish
* 400g assorted meat;kpomo,cow intestines
* 1 cup of periwinkle
* 1 cooking spoon of crayfish(grounded)
* 2 medium size of dryfish/smoked fish
* 1 medium sized stock fish head
* 0.5 cup of smoked/fresh prawn
* 0.5 piece uyayak-aridan(an aromatic spice)
* 1 tablespoon of dry pepper
* 2 cubes of seasoning(crushed)
* Salt to taste
* 1 handful of ATAMA leaf ( sliced/crushed)

INSTRUCTIONS:
1) Rinse the palm nuts 2-3 times with water then place in a medium sized pot. Add clean water just enough to cover the palm nuts in the pot and cook on the burner for 15-20minutes till the nuts get soft. Check this by biting into one of the nuts. Strain the liquid used in boiling out and place the palmnuts in a mortar and pound with a pestle till the skin seperates from the kernel. Scoop the pounded nuts into a clean bowl and add water into it. Squeeze and strain the palm oil into a bowl.

2) Wash and place the beef and assorted meat in a different pot. Add the Crushed seasoning,pepper, salt and water just enough to cover the meat in the pot. Cook till the meat gets tender leaving the concentrated meat stock within.

3) prepare the stock fish by soaking it in hot water to soften for 10minutes then rinse with clean water. For the smoked fish or dry fish, all you need to do is open it up from the middle then remove the bone and gut. Rinse and set aside.

4) Pour the extracted palm nut liquid in a medium sized pot and cook for about 10minutes. Gently add the beef and assorted meat with the stock meat water.

5) Add the smoked fish,stock fish,grounded crayfish , shrimp and uyayak-aridan (aromatic spice). Stir and leave to cook, with the pot covered for about 25-30minutes.

6) Now the soup should be thick. Add the periwinkles and sliced/crushed atama leaves into the pot of soup,stir and leave to summer for 5minutes. Put off the burner and serve with your favourite fufu recipe.

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How to cook Nigerian Jollof Rice

Nigerian Jollof Rice.
                           Nigerian Jollof rice is known to be one of the most popular food in Nigeria because of its mostly served in in occasions
   
             INGREDIENTS
7 Servings
* 1.75 Fryer chichen,fry in
* 1.75 Lime, cut into half,salt to taste
* 1.75 Clove garlic, minced
* 1.75 Water
* 3.5   Tomatoes,peeled
* 3.5.  Onions
* 7.     Red bell pepper
* 1.75 Tomatoes sauce 8oz
* 1.75 Red pepper,crushed; or 1-1/2 teaspoon; cayenne
* 3.5 Bay leaves
* 0.88 Thyme
* 2.62 Rice 
* 5.25 Pounds meat may be substituted for the chicken
* 0.88 cup of peanut oil
                    
                   ........HOW TO COOK.........
*Rub meat/Chicken pieces with cut sides of lime or Lemon , Season with salt and sprinkle with garlic.Let marinate for at least 1 hour.
*In a stewing pot,slimmer chicken/meat with about 1 cup of water until tender.Drain,reserving stock.
*Mince 1 tomato,1 onion and bell peppers. Heat oil in stewing pot and fry meat/chicken until golden.Add minced vegetables, tomato Sauce and crushed red pepper or Cayenne. Stir in bay leaves and thyme. Saute until vegetables are soft. Add rice and cook over medium heat for a few minutes, stir constantly. Add reserved stock,slowly, stirring constantly.
*Cover and cook over low heat until rice is almost soft, stirring occurred to keep rice from sticking. Slice remaining onion and tomato. Add to rice  and continue cooking over low heat,well covered, until rice is tender. It may be necessary to add small amounts of boiling water to keep the rice from sticking.
*Your Jollof Rice is ready,you can now serve with salad,moimoi,fried plantain, e.t.c. as you like.

               

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