WHITE SOUP (Ofe nsala)
INGREDIENTS: I table spoonful of grinded uziza, fresh fish or meat, I table spoonful of grinded pepper, some leaves of utazi, I big onions, bulb of garlic (optional), I litre of water, 2 cube maggi/salt.

METHOD: boil clean water; grinded uziza, utazi/ pepper together, cut and grind onions and garlic, prepare meat and put with grinded ingredients into boiling water, add salt, allow to steam for about 15 minutes before adding fresh fish, leave it to boil for about 20 minutes avoid unnecessary stirring so that the fish will not break. Bring down fire and serve when hot.

1/2 milk cup of Mellon, 11/2 litre of water, one full cooking spoon of red oil, grinded pepper, one bulb of onion (grinded) green vegetables (sliced) meat of fish, maggi and salt.

Grind Mellon dearly to a smooth paste; wash the cooking pot, put on fire, pour oil, and sliced or grinded onions to fry for few seconds, then add water and grinded pepper, cover the pot, allow to boil for 2 minutes, then add dried fish or meat, to cook for about 30 minutes, add grinded Mellon and stir to mix, add water and salt as the soup get thicker, finally, add your sliced vegetables. Serve with semovita or pounded yam.

6 small size of cocoyam, 2 cube of maggi,  1 cake of locust beans (ogiri) onugbu or bitter leaf (washed ) I  bundle smoked fish and stock fish or meat, 2 cooking spoon of palm  oil, dried pepper (grinded) I teaspoon, water and salt to taste.

MEDHOD wash and boil the meat and stock fish for about 30 minutes to soften, peel and boil the cocoyam for 20 minutes till soft. Strain the cocoyam and pounded in a clean mortal to form paste, place a pot on the fire, add water and allow to boil. Add the palm oil, stock fish wash and remove bones from smoked fish, add crayfish, ogiri, pepper and cocoyam paste. Then stir and allow to boil for 10 minutes and add maggi, the washed onugbu leaf. Cook for another 10 minutes the soup should thicken by now. Add salt to taste as you serve with pounded yam or fufu.

6 small size of cocoyam, 2 cubes of maggi, 1 cake of locust (ogiri igbo) 2 bundle of Oha leaves, uzuza, salt, pepper, palm oil, Cray fish, dry fish, meat, stock fish, and cocoa yam

Cook the cocoa yam, pill it and pound the cocoa yam until its very soft, then pound the palm nut and extract the water, pour it in the pot, add your meat and stock fish, dry fish, inside the pot and then add maggi, salt allow it to steam small then add your grounded pepper and Cray fish, then allow it for some minutes to steam, then put your locust beans (Ogili Igbo) allow for some minutes and put your Ora leaf for some minutes and bring it down, then it is ready to dish out.

1 large coconut, 2 cups of rice, 2 large fresh tomatoes, 1 large onion, 2 cubes of maggi, meat, salt pepper seasoning.

Break your coconut and remove the shell, cut coconut into sizable pieces, pour into blender, add water and blend till smooth sieve (to get juice) throw away the chaff, pour coconut juice into your pot, add slice onion and pepper, only if you like pepper and bring to boil, add your parboiled rice, maggi and salt to taste, reduce heat and cook till rice is soft as you want.

3 cups of rice, meat (as desired) 4 large ripe tomatoes 11/2 onions, 2 ripe pepper grinded, 1 tin tomatoes, water,  1/2 nutmeg, groundnut oil, 2 cubes maggi, salt, Cray fish, curry

Parboil your rice and wash and make your tomatoes paste and fry in oil, pour water in the paste and add your rice, allow to done then bring it down and serve.

2 cups rice, 4 sticks of carrot, 1 large green pepper, liver, green beans, thyme, ½ grinded nutmeg, 1 large onions, garlic, vegetable oil, salt, seasoning, butter, 2 cubes of maggi, curry, meat.

Parboil rice for 5 – 10 minutes, wash to reduce starch contents and dirt, put a pot on the stove or Gas cooker then add groundnut oil and butter, heat for 5 – 10 minutes, add onions, fry a while, add other ingredients fry again for 5 – 10 minutes. Then pour the parboiled rice and meat, thyme and curry stir, finally, add maggi and salt to taste.
NB: The cubed liver should be added last.

1 small yam, 2 stick carrot, green beans, 2 eggs, groundnut oil, 2 fresh pepper, punkin leaf, salt, maggi, onions, 3 large fresh tomatoes

Pell yam and cut it as your desire, cook it like 15 – 18 minutes then bring it down.
Egg sauce; heat groundnut oil very well then add onions and the slice fresh tomatoes and allow it like 10 – 12 minutes, then add all the slice green beans, carrot, pepper, punkin leaf then cover it like 3 minutes, lastly put egg and mix everything together, then bring it down and serve.

Recipe comelle (vanilla and strawberry) sachet of milk, bag of pure water 2 spoon of vanilla flavour, a spoon of condense milk.

How to produce ice cream comelle : 2: 5kg either vanilla or strawberry mix it with 9 sachets of pure water or 3 litres of water then put half sachet of  real milk or peak milk any milk stir it to your satisfaction then put 2 spoon of vanilla or strawberry flavour stir it and then put condense milk stir it and allow for about 5 before  you now pour it into the machine then freeze and serve.

Butter (1kg), 2 eggs to brush, 2 kg of flour, meat, 2 bulbs of onions, 4 cubes of maggi, baking powder (6 table spoonful)         1kg of potatoes, 4 sticks of carrot, curry and flavour.

Peel potatoes, carrots and wash very well and slice into tiny bits, slice the meat into small bits, add curry, maggi and salt, slice onion to season, add flavour preservative and salt to taste. Boil for 15 minutes with little water and keep aside.

Sieve the flour into a clean basin and butter with baking powder mix together and add salt to taste, then add water to form a dough. Spread dry flour on the table before putting the dough on the table to prevent sticking to the table, cut the dough into small sizes, roll with a rolling pin or bottle, fill with sauce and fold over. Break the row egg into a bowl, use brush or folk to brush the surface of the meat pie. To design the edges and arrange in an already oiled baking pan, bake in a hot oven for about 45 minutes and then reduce after 15 minutes it’s done.

Flour 1kg, Butter 350 grams, sugar 100gram, Egg 3 pieces, milk 50 gram nutmeg ½ seed, salt level tea spoon, flavour   ½ of the cover.

Sieve flour into a bowl, add baking powder, sugar, grinded nutmeg, flavour and a pinch of salt mix thoroughly then rub with butter (using both hands) then add beaten eggs and milk   with little water to form dough, mix thoroughly all together, grease a clean dough on it, then roll out and cut small I big sizes and fry in a deep oil until slightly down.

2 milk cup of beans, I large size of red fresh pepper,2 medium size of tomatoes,  I Large size of onion, I milk cup Cray fish (grinded) , 1/2 nut of nutmeg(grinded), 2 cubes maggi chicken, 2 boiled  egg (cut into slices) 1/4 kg of biscuit bones, 5 tablespoon of vegetable  oil, salt to taste and water.

Soak 2 milk cups of beans in water, for about 5 minutes to soften the skin, then wash and peel the skin, blend with a blender  or pepper grinding machine  to a smooth paste also blend your tomatoes, pepper and grinding  machine to smooth paste also blend  your tomatoes, pepper and onions, grind I Milk cup of crayfish, ½ minutes  of nutmeg also grinded along side with the soaked peeled  beans, add little water if too thick, not watery but lightly, then add 5 tablespoon of vegetable oil and stir very well finally, add maggi chicken and salt to taste, then stir with a wooden spoon.
NB: wash and cook 1/4 kg of biscuit bone with little water and 1 cube of maggi and keep aside, the boil 2 eggs, allow to cool and cut into sizes keep aside. Then pour the mixture of the blended beans and ingredients into a round plastic container or milk cups and insert 1 or 2 biscuit bones and sliced eggs one into the cup (pour the mixture half milk cup, not to the brim before inserting the biscuit bones and sliced eggs one after another) boil with in a pot to 100 degree centigrade and put the container and cover the pot to cook.

Maize 1 milk cup, a punch of salt, vegetable oil, sugar.
Note: when you use a cup of maize (corn) use 2 table spoonfuls of vegetable oil and salt to taste

Put the two table spoonful of vegetable oil into the pot, pour a cup of corn then add a pinch of salt and sugar to taste. Cover the pot; shake the pot continuously as soon as it begins to pop, until it finishes popping.
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