EDIKAIKONG SOUP

My friend, IjayBaby contributed this recipe for our use some time ago - pls try it out!

Ingredients:

1. Pumpkin leaves

2. Lean Meat

3. Dry Fish n Stockfish

4. Crayfish

5. Waterleaf

6. Okazi Leaves

7. Maggi, Salt

8. Fresh Pepper

9. Onion

10. Red Oil

11. Water

Procedure:

Step 1: Wash the Pumpkin Leaves and Water Leaves properly in salt water to remove dirts.
Step 2: Slice the Ugu and Water leaf
Step 3:  Season and Boil the meat,dry fish and stockfish with onion, salt and Maggi till tender
Step 4:  Add ur pounded fresh pepper,crayfish and stir.
Step 5: Add the sliced Water Leave and Pumpkin leaves and Stir.
Step 6: Add red Oil( 3 Cooking Spoon). 
Step 7:  Allow to boil for 3 mins.
Step 8: Slice the Onion and pound together with the sliced okazi leaves.
Step 9: Add to the already boiling soup.
Step 10: Add Salt, Maggi to taste.
Step 11: Allow to cook for like 1min
Step 12: Your soup is ready.

Note: You don't need to add too much water cos the leaves will bring out water when it boils.

Serve your edikaikong(Vegetable Soup) with Semovita, Pounded Yam, Fufu,or Eba.
The soup is high in all the necessary buiding blocks of good health.

Jollof Rice, v1.0

Since there are many different versions of Jollof Rice, I named it version 1.0!

Ingredients:
Rice - four or five cups (for a serving of 3 adults)
Vegetable Oil - about 4l, which is two tablespoonfuls
Salt
Sliced Onions.
Sliced Tomatoes.
Shredded pepper.
Tomato puree, three tablespoon scoops.
A tablespoon scoop of butter/margarine.
Two Knou cubes (you can use any seasoning of your choice).

Procedure:
Step 1: Pour the oil into the selected pot. Add the butter. When the combination is hot, sprinkle a little salt and add some sliced onions.

Step 2: Add the shredded pepper and stir for a few seconds. Add the tomato puree. Stir.

Step 3: Add the seasoning and stir until fried. Add the jug of hot water and stir to ensure that the combination evens out smoothly. Wait a few minutes for the combination to heat up, stirring constantly.

Step 4: Wash the starch out of the rice (simple effective procedure to eliminate the perboiling step. Add salt to the dry unwashed rice, and add three tablespoonfuls of water.Rub the salt into the rice for three minutes. Rinse away the starch.

Step 5: Add the rice to the combination. Cover the pot and wait for the rice to get soft. Always check constantly - remember you used hot water to speed up the cooking time. If the rice isn't soft and all the water is gone (which is preferable to having too much water, as you cannot sieve it out), add little quantity of water.

Step 6: When the rice is almost done, add the sliced tomatoes, and remaining slice onions to steam and cover the pot.

Step 7: After three minutes (or less, depending on how crunchy and fresh you want the tomatoes and onions to be), stir the rice to ensure that no part is lacking in the condiment.

Serve with Chicken or Fish...Enjoy!

Dishes galore

Nigeria is a very diverse country, with its people so different, and the tribes so unique from each other, that its a wonder we are all together under one flag!
Our different foods are as diverse as our different cultures. What is sauce for the goose is NOT sauce for the gander in most parts of Nigeria.
So this blog is a way to merge our foods in one place - Igbo, Yoruba, Efik, Ibibio, Hausa, Edo - every tribe! Bring your recipes and post them here.
It will be sorted out, by product, that is, if its garri, please submit recipes that are derived from garri, or if its palm kernel oil, then do the same BY REPLYING each post.
Thanks, fellow Nigerians!
Let's begin!