Tag Archives: african food

Puff Puff – Nigerian Doughnut Snack

Nigerian Snacks January 14, 2013 Comments: 7

Every Nigerian party has featured these adorable rolls. To be honest I don’t think you can call puff puff a roll, its more like a bite sized doughnut. Personally every time I think of puff puff I can almost hear the owambe (party) music and smell that party rice. (doing a mini dance as i’m writing this). What I have realized however, with puff puff is that it doesn’t have to be type cast to the small chops basket on your table. It’s amazing all by itself or however you choose to dress it up.
Enjoy!

Recipe

Ingredients

2 cups of All Purpose flour

1 tablespoon of yeast

3/4 cup of Sugar

1.5 cups of warm water

Method

Pour in your sugar and yeast into a bowl and mix together.

Pour in the flour and mix all ingredients.

Pour in water slowly and stir in as you pour.

Ensure you keep stirring till mixture is smooth.

Cover with a cloth and allow to rise for about 3 hours.

Heat up the oil and use your hand to scoop out small portions of the mixture and plop in the oil.

Fry until golden brown and serve warm.

doughnut mixture
frying doughnuts
puff puff nigerian snack

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Nkwobi Recipe from Afrolems

Ibo Recipes July 8, 2012 Comments: 9

Nkwobi is a dish that is traditionally eaten by the Ibo people (a main tribe in Nigeria). It is a very rich dish but slightly high on the calories. If you are watching your weight, you should limit the palm oil and amount of potash in the dish. Hope you have a lot of success making the dish.

Ingredients

  • Cow leg (goat limbs – substitute)
  • Edible ground potash ( also known as akanwu )
  • Blended scotch bonnet peppers ( 1 table spoon)
  • Bitter leaf (also known as Utazi leaves)
  • 3 Maggi cubes
  • Palm oil ( 2 cooking spoons)
  • Onions ( 1 medium size)
  • Dry blended red pepper (chilli flakes)
  • Salt ( to taste)
  • Dry Cray fish ( 1 cooking spoon)
  • Bitter leaf (or Utazi leaves if you reside in Nigeria)

Method

Cut, wash and season the cow leg with salt, dry pepper and 2 cubes of Maggi and bring to boil with 3 cups of water. Boil cow leg on medium heat for 30-40 minutes. Taste to see if it is soft. Once the meat is tender, transfer into a bowl.

Combine the blended pepper, onions, blended crayfish, salt and 1 cube of Maggi. Add water and mix thoroughly.

Place a clean cooking pot on medium heat and pour in the palm oil. Bleach the palm oil and add the edible potash and then cover up the pot for about 1 minute. Stir the oil and potash thoroughly until a thick paste is formed. Add some water to the mixture to dilute the paste.

Add the pepper, Cray fish, onion and seasonings to the pot with the paste and allow to simmer on medium heat for 5 minutes.

Place the cow leg in the serving bowl and pour in the mixture. Garnish with the bitter leaves.

Nkwobi is best served with Boiled Yam or can be used as a stand-alone dish.

nkwobi dish ukwobi

Ewa Agoyin (Stewed Beans Porridge) – Feyisope

1, Beans Recipes, Standard Nigerian Meals May 30, 2012 Comments: 3

Ingredients

2 Cup of Beans

Salt

Maggi

Red Oil

2 Bulbs of Onions

3 jamaican peppers

2 tomatoes

Dry Pepper

Recipe 

  • Wash the beans thoroughly to get rid of the dirt
  • Put the beans in a large sauce pan, and pour in about 2 cups of water
  • Slice a whole bulb of onion into thin slices and add into the pot of beans (the key to the beans being sweet is using a lot of onions).
  • Add a quarter tea spoon of salt and one cube of magi
  • Allow to boil for 1 hour 45 mins or more, depending on how soft you want it to be

Sauce

  • Blend the hot Jamaican peppers and half a bulb of onion and the tomatoes
  • Put in a small sauce pan and allow to boil to get rid of all the water
  • In a frying pan, add enough red oil to cover the base of the pan ( you can add more, depending on how much oil you would like the sauce to have)
  • Put on low heat and allow the oil to bleach
  • Cut the remaining onion into tiny slices and add to the hot oil
  • Allow to fry until crispy
  • Add the boiled pepper and fry for about 10 minutes on medium heat
  • Add a pinch of salt and a cube of magi
  • Add 2 spoons of dry pepper and allow to fry for another 5-7 minutes on low heat.

Chicken Stew- FeyiSope

Standard Nigerian Meals May 16, 2012 Comments: 4

Ingredients

8 Pieces of Chicken

6 Fresh Tomatos

2 large Onions

3 large red peppers

2 Jamaican pepper (optional)

Olive oil/ Vegetable Oil

Red oil (optional)

Tomato puree

Knoor/Maggi

Salt

Curry

Thyme

Recipe 

  • In a saucepan , put the chicken and season with curry and thyme.
  • Add 3 cubes of Maggi and 2 pinches of salt
  • Slice 1/2 a bulb of onion and add a cup and a  half of water to the sauce pan
  • Boil the chicken for about 20- 30 minutes.
  • Once the chicken is boiled, put the chicken in a flat baking tray lined with foil paper and grill for 30-35 minutes at 350 F/175 C.
  • * Keep the chicken stock
  • Blend the tomatoes, pepper, Jamaican pepper and the remaining onion
  • In a different saucepan, add enough olive oil/vegetable oil enough to cover the bottom of  sauce pan. You can add a little bit of red oil, this makes the stew red.
  • Ensure that the oil is hot, then add the blended tomato and pepper
  • Boil at low heat for about 15 minutes,
  • Add the chicken stock to the pot containing the boiling pepper and tomato, add 2 teaspoons of tomato puree
  • Add 2 cubes of Maggi and 3 pinches of salt and allow to boil for another 15 to 20 minutes
  • Add the grilled chicken and allow to simmer for 5 minutes.

Fish in onion sauce (Fish Yassa) by Oumou for Kadi Recipes

Fish Recipes May 12, 2012 1 Comment

I don’t know if you guys are fond of chicken as much as I am, because I personally eat chicken more than any other thing. Not only because chicken meat tastes good, but also because I find it pretty quick and easy to cook. There are however a few days through which something deep in my mind tells me to go for a little change, and that’s when the choice of fish pops out as a second choice. My top list fish menu is composed of: fish with pepper soup, fish stew, grilled fish and fried fish, but there’s one more that stands beyond the top list menu, it’s called Fish Yassa, and is cooked in an onion sauce. I love it so much. If you never had Fish Yassa before, this is the moment to discover and figure out how to cook this finger licking recipe which the origin leads us straight in Senegal.

Fish in onion sauce

Serves: 2

Cooking time: 30 minutes

Ingredients:

1 big fish of your choice, (snappers, mackerel or sea bass)

4 onions, sliced

1 tablespoon mustard

2 garlic gloves, chopped

Juice of one lemon juice

1 bouillon cube or Maggi cube

½ teaspoon black pepper

½ teaspoon chili powder

Salt, to taste

Vegetable oil for frying the fish

2 tablespoon vegetable oil for the onion sauce

1 cup water

Optional: Carrots and olives

Method:

Step 1: Clean the fish and cut it into medium pieces. Then marinate the fish with half of the lemon juice and with salt. Let it sit in the refrigerator for 15 to 20 minutes.

Step2:  Heat the vegetable oil and fry the fish until brown. Remove and reserve.

fish sauce

 

 

 

 

 

 

 

 

 


Step3: In a bowl add the sliced onion, the mustard, garlic and black pepper. Mix well and add the remaining lemon juice.

 

 

 

 

 

 

 

 

 

Step4: Heat the 2 tablespoons of oil and sauté together with the onion mixture. Add one cup of water and simmer for 15 minutes.

 

 

 

 

 

 

Step5: Return the fried fish in the onion sauce. Add salt and chili powder, to your taste. Reduce the heat and cook it on low heat for 10 minutes.

When ready, it can be served with rice or as a side dish with anything of your choice.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!

 

 

 

 

 

 

 

 

Recipe Submitted by Oumou for Kadi Recipes Visit www.kadirecipes.com

Ekpang Nkukwo Recipe – Cocoyam pottage

Cocoyam recipes, Yam Recipes March 7, 2012 Comments: 14
cocoyam recipes

Ekpang-Nkukwo

This was a high in demand recipe from many of the Afrolems fans. I posted the photo of the meal seven days to Christmas and since then Ekpang-Nkukwo has been on the mind of many of my Afrolems followers. It is a native Efik meal and apparently is also native to Cameroonians. The English name is coco-yam pottage and the Efik name is Ekpang-Nkukwo. Here is the recipe below, hope you enjoy it.

 

 

 

Ingredients

8 medium tubers of cocoyam

1 bundle of spinach or cocoyam leaves

1.5 cups of periwinkles with their shell

Dry fish

1 cup of crayfish

1 cup of tiger shrimps

4 cubes of maggi

1.5 tablespoons of dry pepper

½ teaspoon Crushed dry bitter leaves

1 tablespoon blended crayfish

4 cups of water

3 cooking spoons of palm oil.

Method

Peel and grate your coco-yam

Wash your cocoyam leaves and cut into small pieces (alternative- baby spinach leaves)

Grease your pot with a cooking spoon of palm oil

Line your pot with periwinkles and season with a teaspoon of salt, pepper and 2 cubes of Maggi cube.

Boil 1.5 cups of water

Scoop some cocoyam onto your leaves and wrap them till the edges of the cocoyam are sticking out on both ends of the leaves.

wrapping the ekpang nkukwo

wrapping the ekpang nkukwo

Once this is done, put the pot of the cocoyam on low heat and let it heat up for about 10 minutes.

Season with 1 table spoon of salt, 1 table spoon of dry red chilli peppers, 2 cubes of maggi, a pinch of crushed dry bitter leaves and a tablespoon of blended crayfish.

Add dry fish, shrimp, and dry crayfish but don’t stir in.

Pour in the hot water slowly around the edges and still leave on low heat for 5 more minutes.

Increase the temperature to medium heat and pour in 2 cups of water as your pottage cooks. Cook for 20 minutes on medium heat with a covered pot.

Add more water as need be until the cocoyam at the ends of the leaves start to harden.

Stir your pottage gently at this point and reduce to low heat for cook for 5 more minutes.

Pour in 2 cooking spoons of palm oil, stir in and leave to simmer on low heat for 5 minutes and food is served.

Continental Dishes at Afrolems

Uncategorized September 15, 2010 Comments: 2

Welcome back dear fans of Afrolems. Hope the summer months were full of beautiful graduation parties, barbecues and endless fun at the beach. These next few months i would be posting recipes of different meals from different parts of the world. This way we can all learn and maybe practice how to make these dishes without burning down the house. LOL! For those in school have a great semester and for the working class, strive harder. Look out for the recipes for the rest of the year.

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