Afro Dine Blog

Edikang Ikong Soup Recipe

2018-01-15T00:45:00.002+00:00

Known to be one of the most nutritious soup, garnished with assorted meat & fish and fresh vegetables, this Efik recipe will keep you wanting more.

Ingredients

3 bunches of chopped pumpkin leaves (ugwu)
1 bunch of water leaves
3 cups beef/kpomo/shaki/goat meat
2 tablespoons crayfish
1/2 cup palm oil
2 medium onions
1 cup of periwinkles (optional)
2 Knorr cubes

Preparation Method

1. Add the meats and boil with salt, pepper, 2 Knorr cubes and half of an onion. Boil the meats separately because of different cooking times. Cook all meats until tender and there is little to no water left in the pot. 30-50 mins.

2. Once the water is dry, add the crayfish, pepper and palm oil and stir into the meat. If using periwinkles, add them at this time and stir. Cook for 5 minutes. Add the waterleaves/efo, stir and cook for 3 minutes.

3. Add the pumpkin leaves (ugwu) and cook for 5 more minutes. Check for seasoning and add more salt if needed. Stir often so it does not get burned. Do not add water. The palm oil is the only liquid in this soup.

4. Once ready serve with pounded yam, garri or semolina.

Corned Beef Stew Recipe

2018-01-15T00:30:00.002+00:00

Easy to prepare and infused with great flavour and an irresistible aroma, Knorr’s Corned Beef Stew recipe is an easy dinner recipe that is sure to have your family smiling from ear to ear. Served with spaghetti or yam, this is a hearty and wholesome meal ideal for families and dinner.

Ingredients

1 Large Tin of Corned Beef
400 g Chopped Tin Tomatoes
1 Large Onion
1 Large Pepper Chopped
20 g of Tomato Puree
3 Tbsp. (45 ml) of Vegetable Oil
One chopped clove of garlic.

Preparation Method

1. Add vegetable oil to a frying pan. When hot, add the tined tomatoes, onions, garlic and chopped pepper, and fry for 10 minutes on medium-high heat.

2. Add the tomato puree and fry for a further five minutes.

3. Add the corned beef and cook on medium heat for five minutes.

4. Turn the heat down and cook for a further five minutes.

Nigerian Fish Stew Recipe

2018-01-15T00:28:00.002+00:00

Fish stew always comes to the rescue on "no meal idea days", the tasty blend of pepper with your favorite kind of fish can be served with almost every kind of meal. Well-seasoned fish stew tastes really good, it’s a must have in your fridge.

Ingredients

1kg Fresh Tomatoes or Canned tomato puree
100g Tinned tomato paste
1 litre Vegetable Oil
300g Fresh fish
2 OR 3 medium bulbs Onions
5 Habanero Pepper (atarodo)
2 Knorr cubes
Thyme
Curry (1 teaspoon each)
Salt to taste

Preparation Method

1. First blend the tomatoes, peppers and onions. If you are making use of the thick tomato paste, simply dilute it a bit in little water and set aside.

2. Pour the blended tomatoes into a pot and let it boil until the consistency is thicker and the excess water is dried up.

3.In another pot, add the cleaned cut fresh fish, add a little water, thyme, curry, 1 stock cube and salt to taste. Parboil for 2 minutes, this helps to toughen the skin of the fish and get the fish tasty. You can also marinate the fish with these spices overnight or for about 1 hour, if you'll rather not parboil the fish. After 2 minutes, take out the fish from the pot and reserve the liquid (fish stock).

4. Now, heat up the vegetable oil, add some onions(optional, because the blended tomatoes already has onions). Add the dried tomatoes, the diluted tinned tomatoes and fry for about 25 minutes or until the tomato loses it's sour taste. Stir constantly to prevent burning at the bottom.

5. Add the fish stock and cook for 10 minutes.

6. Next, add the parboiled fish, stock cube and salt to taste. Cover and leave to simmer until the fish is properly cooked.

Beef Stew with Pumpkin Leaves

2018-01-08T22:31:00.002+00:00

Try this new healthy pumpkin beef stew with a combination of Ugu leaves and fresh tomatoes.

Ingredients

4 Medium Fresh Tomatoes
50 grams Tomato paste
65ml Vegetable Oil
500 grams Lean Beef
2 Onions
1 Tatase (Red) Pepper
5 Iron Fortified Knorr Stock Cubes
1 Tbsp. Thyme
1 Tbsp. Curry
1 big bunch of Pumpkin Leaves (ugu)
775 grams Long Grain White Rice

Preparation Method

1.Wash and cut the meat into bite sized cubes. Place in a pot and add water, thyme, curry and 2 Iron Fortified Knorr Stock Cubes. Cook the meat until done and then fry/grill the chunks. Set aside and reserve the beef stock.

2. Open the can of tomato paste, scoop contents into a bowl and dilute with a little water. Set aside.

3. Grind the fresh tomatoes, pepper and almost all of the onions.
4. Pour the ground tomato mix into a pot and leave to boil until the consistency is thick and the excess water has dried up.

5. Heat up the vegetable oil and add some onions. Add the tomato mix and the diluted tomato puree and fry for about 25 minutes. Stir continuously to prevent from burning at the bottom.

6. Add 2 Iron Fortified Knorr Stock Cubes and cook for 10 minutes.

7. Chop the pumpkin leaves, toss them into the stew, give it a quick stir, and crumble 1 Iron Fortified Knorr Stock Cube.

8. Stir and cook for 2-3 more minutes. Serve with rice.

Creamy Chicken Stew Recipe

2018-01-08T22:28:00.001+00:00

Creamy chicken stew is yummy and comforting. Your best bet after a long day.

Ingredients

1/2 tbsp coconut oil
4 skinless chicken thighs
salt and pepper
1/2 medium brown onion, diced (about 1/2 cup)
1-inch piece fresh ginger, grated (about 1 tbsp)
3 cloves garlic, finely diced or minsed (about 1 tbsp)
1/2 tbsp ground coriander
1/2 tsp paprika
1/2 tsp ground chilli
2 bay leaves
2 cloves
400 grams crashed tomatoes ( 1 1/2 cups or 1 can)
1/4 cup water
2 1/2 tbsp cashew butter (1/4 cup sunflower butter in the original recipe but I didn’t have any)
1/4 tsp vanilla extract

Preparation Method

1. Cut each chicken thigh into 4-5 pieces and season generously with salt and pepper. Heat a large saucepan, casserole dish or a deep frying pan over medium-high heat and melt the coconut oil. Add chicken pieces and brown well on both sides, about 4-5 minutes on each side. Remove the chicken to a bowl, including all the juices.

2. In the same saucepan, cook the onion and ginger for about 5-6 minutes on low/medium heat. Add garlic, coriander, paprika, chilli, bay leave and cloves and cook for about 30 seconds to release the aromas. Add tomatoes and water and stir to combine. Add the chicken pieces back in, together with the juices, stir and increase the heat to bring the pot to boil. Then reduce the heat to a simmer and cook for 25 minutes with the lid on.

3. In the original recipe you will remove the chicken from the pot after 25 minutes but I missed that step so I added the cashew or sunflower butter and vanilla to the pot with the chicken in it and mixed to combine and dissolve. Otherwise you would have to add the chicken back in after you’ve added the butter and vanilla. My way worked just fine as well. Stir and cook all together for a few more minutes, uncovered. Taste for seasoning and add a generous pinch of salt if you wish…I did. Sprinkle with fresh parsley or chopped spring onion and extra sunflower or pumpkin seeds.

4 .We served this stew with a side of pan-fried silver beet/chard, green beans, zucchini and carrots.

• Preparation time: 15 minutes
• Cooking time: 55 minutes
• Number of servings: About 3.

Beef Stew Recipe

2018-01-08T22:22:00.001+00:00

Hearty, wholesome and full of rich flavour and aroma, this delicious beef stew is easy to whip up in minutes. If you’re looking for quick, easy dinner recipes, this stew recipe is ideal. Busy families can enjoy this with yam, rice or spaghetti.

Ingredients

1.5 kg Fresh Tomatoes or Tinned Tomato Puree,
100 g Canned Tomato paste,
1 litre Vegetable Oil,
500 g Beef,
2 or 3 onoin bulbs,
5 Habanero Pepper (atarodo),
2 Knorr Stock Cubes
1 Tbsp. (15 ml) of Thyme and curry,
Salt to Taste

Preparation Method

1. Wash and cut the meat into bite-sized cubes Place in a pot and add water, thyme, curry, one Knorr Stock Cube and salt to taste. Cook the meat until done and then fry/grill the chunks, set aside and reserve the beef stock.

2. Open up the canned tomato paste, scoop the contents into a bowl and dilute with a little water and set aside.

3. Grind the tomatoes, peppers and onions.

4. Pour the ground tomato mix into a pot and leave to boil until the consistency is thicker and the excess water has dried up.

5. Heat up the vegetable oil and, add some onions. Add the dried up tomatoes and the diluted tomato puree and fry for about 25 minutes or until the tomato loses its sour taste. Stir continuously to prevent burning at the bottom.

6. Add the beef stock and cook for 10 minutes. Serve with baby potatoes, mash, rice or yam.

Banga Soup Recipe

2018-01-04T22:30:00.001+00:00

Beef, Dryfish, Crayfish makes up Nigerian Banga soup recipe. Scent leaves just tops it for us. It can be eaten with starch, Garri, Semovita.

Ingredients

1 kg Palm Fruits
Beef
Dry Fish
Vegetable: Scent Leaves for Ofe Akwu or Dried & Crushed bitter leaves for Delta-style Banga Soup
Onions
Crayfish (You can choose to use it blended as you desire)
Pepper (to taste)
Ogiri Okpei (Iru)
Knorr Chicken
Salt to taste

Preparation Method

1. Extract the palm fruit concentrate from the palm fruits. If using the tinned palm fruit concentrate, open the tin and set aside.

2. Cook the beef and the dry fish with diced onions and Knorr cubes till done.
3. Wash and cut the scent leaves into tiny pieces. The scent leaves give the Banga Soup (Ofe Akwu) its unique aroma and taste. If cooking Delta-style Banga Soup for starch, you should either cook this soup without vegetables or use dried and crushed bitter leaves.

4. Cut some onion & set aside, Pound the crayfish, ogiri okpei and pepper in a mortar and set aside. You can also grind them with a dry mill as you desire.

5. Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice some red oil at the surface of the Banga Soup.

6. If your Banga Soup looks watery, cook till the soup has thickened to the consistency you like for your soup.

7. Add the beef, dry fish and stock from the meat, onions, crayfish and pepper and leave to boil very well.Add the scent leaves or any other vegetable, pepper and salt to taste.

8. Leave to simmer for about 2 mins. The Banga Soup is done and ready to be served.

Efo Riro Soup Recipe

2018-01-04T22:27:00.002+00:00

Known to originate from the Yoruba land, Efo riro is a rich vegetable meal which can be eaten with Garri, rice and yam.

Ingredients

4 bunches of spinach
6 medium fresh tomatoes
1 Medium onion
1 yellow scotch bonnet also called yellow atarodo (optional)
1 Tablespoon locust beans/iru (optional)
4 Fish cutlets (any white fish)
2 tablespoons ground crayfish
1 cup of chicken stock
50g smoked haddock or smoked mackerel
100ml palm oil
2 Knorr cubes.

Preparation Method

1. Boil 2 cups of water, dissolve a seasoning cube and spinach for no than 1 minute. Drain and allow to rest. Alternatively, place spinach leaves in a food bag, and blanch in the microwave for 1-2 minutes.

2. Make the base sauce by coarsely blending onion, tomatoes, scotch bonnet (if using), and locust beans. Heat palm oil in a pot and add blend. Add stock and stir. Allow to boil for about 10 minutes, then add ground crayfish and continue to cook. Check salt. Add the fish cutlets and allow to cook for another 5 minutes, then add the smoked haddock/mackerel, add 1 Knorr cube, then stir.

3. Then add the blanched spinach. Stir well to mix sauce with spinach. Cover and simmer for another 2-3 minutes or till the fish is cooked.

4. Best served with pounded yam but can also be served with rice, amala, garri etc.

Okro Soup Recipe

2018-01-04T22:13:00.002+00:00

This soup is made from fresh vegetables such as pumpkin leaves. Depending on how best you like to enjoy it mixed with all kinds of assorted meat.

Ingredients

1kg Beef/Chicken/Goatmeat
3 cups Pumpkin Leaves/Ugu/Spinach
400g Okro (chopped or pounded)
400g Dried fish
300g Stockfish
300g Kpomo
1 1/2cups Crayfish (ground)
8 Chilli Pepper
2 cups of Periwinkle
3 Knorr cubes
2 cups Palm oil
1 Onion
Salt to taste

Preparation Method

1. Season and boil the meat to get the 'stock'.

2. When the meat is almost soft, add the stockfish and kpomo.

3. Boil your periwinkle in salt water and wash properly.

4. Add about 6cups of water when the stockfish, meat and kpomo are soft.

5. Bring to a boil.

6. Add the grated okro and palm oil and cook for about 5 mins.

7. Add the chopped pumpkin leaves, crayfish and knorr cubes.

8. Boil for another 3 mins and add salt to taste.

Fish Pepper Soup Recipe

2018-01-04T02:40:00.001+00:00

Fish pepper soup is best served hot; the combination of mixed African spices clears your throat and head, leaving your taste buds yearning for more.

Ingredients

Fresh Fish
Ehu or Ariwo or calabash
4 nutmeg seeds
Pepper (to taste)
2 teaspoons of dry Uziza (optional)
2 medium onion bulbs
2 tablespoons of ground Crayfish
Salt to taste
Knorr cubes.

Preparation Method

1. Place the pieces of fish in a pot and pour enough water to cover the contents of the pot.

2. Add your Knorr cubes and onions then cook till done.

3. When some of the water has dried up, add more water to bring it to the level of the contents of the pot.

4. Add the ground Ehu, crayfish, dry Uziza, chilli pepper and salt to taste.

5. Cover the pot and leave to boil for 5 minutes and the pepper soup is ready to be served

6. Always serve hot.

Abak Atama Soup Recipe

2018-01-04T02:15:00.002+00:00

Abak Atama Soup Recipe is a delicious palm fruit Nigerian soup. Periwinkles, stockfish, Palm fruit, Atama and other spices are what makes up this nutritious flavoured soup.

Ingredients

Beef (1/2 kilo)
Fresh or smoked fish (1 medium size)
Cow skin (10 medium pieces)
Stockfish head (1 medium head)
1 cup of Periwinkle in shell
1 small bunch of Atama leaves
Palm fruit
3 tablespoons of ground crayfish
Uyayak (local spice)
1Knorr cube
2½ litres of Water (for extraction of the oily liquid)
Salt to taste.
Pepper

Preparation Method

1. Wash periwinkles thoroughly. Then Wash and boil the palm fruits for about 30 minutes. Strain off the water and pound the palm fruit until the pulp/fibre separates from the nuts.

2. Boil some clean water and add to the pounded palm fruit and mix thoroughly to separate the oily extract from the rest of the pulp, then strain off the oily extract.

3. Wash, cut up and season your meat with salt, Knorr cube and small pepper, then steam for about 5 minutes on low heat. Then add about 1½ cups of water and the stockfish head and continue boiling for about 20 minutes till the meat is almost cooked, and remove from heat.

4. Cut the Atama leaves into very fine pieces. Pound them for about 10 minutes till the leaves are finely pounded. Then place the oily extract on the burner and allow to boil for about 5 minutes to remove all moisture.

5. Add cooked meat and washed smoked fish, meat stock, periwinkle, crayfish, pepper and Knorr and Uyayak. Stir and allow to boil for about 10 minutes. Add the atama leaves and boil without stirring for another 10 minutes. Stir and add salt to taste.

6. Allow to simmer for another 15 -10 minutes or until slightly thick. Remove from heat and serve with pounded yam, garri or cassava fufu.

Nigerian Egusi Soup Recipe

2018-01-04T01:46:00.003+00:00

Nigerian Egusi Soup, also known as melon seed soup, is a healthy and easy dinner recipe that is sure to make your mouth water. Made with a variety of vegetables, this meal is enriched with nature's earthy goodness and will definitely leave you licking your fingers!

Ingredients

200 g of Egusi seed,
400 g of beef,
50 g of cooked and boned stock fish pieces,
3 Tbsp. (45ml) of ground dried crayfish,
1 small bunch of Ugwu or bitter leaves,
50 ml of palm oil,
2 Knorr Stock Cubes,
1 small onions,
4 large fresh tomatoes,
1 tsp (5ml) ground chilli powder.

Preparation Method

1. Cut the beef into small cubes, season with one chopped onion and one Knorr Stock Cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.

2. Mix the ground egusi in half a cup of water. Set aside. Blend the tomatoes, the second onion and the chilli. Set aside.

3. Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the blend and stir well. Then Add the ground crayfish, second Knorr cube and stock fish.

4. Add 2 cups of water and allow to cook for five minutes. Add the boiled meat and stir. Turn the heat down and simmer for a further two minutes.

5. Wash and finely slice the Ugwu leaves. Add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. Serve with cassava fufu or garri.