Hi everyone! I know its been a long while and I apologize for the break in transmission. I promised myself that I would add to this food blog more often this year, so here I am!
The recipe today is goatmeat peppersoup. Actually this is the quick version, for those of you, like me, that have had to deal with lots of hungry guests with little or no time! And they want FOOD, not snacks, so here goes.
Ingredients
Goat meat [of course]
Ginger, shredded/grated
Spices - thyme, curry, salt, maggi, powder pepper/chilli
Onions, diced
Red pepper [tatase], diced
Yam, cut into long strips, like large-size pot
Procedure
Step 1: Rinse the meat, carefully washing off any 'attachments' [e.g. wood chips from the butcher's board]. Put in a large pot, add all your spices, and the yam strips. Add plenty of water.
Step 2: Place on medium heat and allow to boil. When the meat is almost tender, add the onions and the pepper, stir and allow to soften.
Step 3: By the time the meat is tender and edible, the yam should be very soft. Open the pot to allow some of the water to evaporate. Stir, and break some of the yam strips into smaller pieces.
Step 4: Serve in soup bowls. Its a fantastic prequel to Jollof or fried rice!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Sunday, October 24, 2010
Wednesday, August 5, 2009
Soy Milk Drink
Recently a friend of mine asked me for my Soy milk recipe, and I spent quite a while trying to conpress it into 3 text messages and still remain clear, then I thought - I could have sent her a link to the recipe right here on Naija Cook Book! Then I realized its not here yet! So here goes:
Soy Milk is an extract from Soy beans [or soyabeans]. It is rich in lots of vitamins and is a veritable source for protein. There are several other uses, for the bean - you can cook it, extract the milk, or even mash it and use as egusi [which is used in soups in Nigeria].
Taking the milk regularly guarantees fresh youthful skin, a healthier diet among other things. My younger brother was born when the currency was changed from shilling to naira, so my parents had money in the bank but no cash to spend so we had to make do with what we had in the farm. I was fed imported milk as a baby - due to the circumstances my brother was fed soymilk. Two decades later he's over 6ft 3ins tall and seldom falls ill while I'm weak most of the month.
No one needs to tell me to feed my babies with soymilk when they come along!
To make the milk is soooo easy!
Ingredients:
Soy beans
Hot water
A sieve - tiny mesh, almost as small as the one for sieving flour
A blender
A ladle
Sugar
Procedure:
Step 1: Pour the beans into a bowl after picking. Pour boiling hot water over it. [Some prefer to soak the beans overnight because of its hard skin, but hot water is just as effective]
Step 2: Leave the beans to soak in the hot water for an hour and a half. While soaking, wash the sieve selected to ensure clean hygiene. Get the blender ready.
Step 3: Check the beans periodically, until the skin becomes extremely soft and removable. When it reaches this condition, remove the skin from the beans by rubbing between your hands in cool water.
Step 4: Fill the bowl periodically with water, until the peeled skin rises above the beans, and sieve the skins out. To conserve water (we have to be green, right?), sieve the skins but pour water into another bowl while sieving. Pour the water back into the bowl with the beans.
Step 5: Repeat steps 3 and 4 until 99.99% of the skins have been peeled and sieved out.
Step 6: Pour the beans into the blender with little water. Blend in batches, depending on the quantity of beans you have peeled. The result should be a thick paste with little or no lumps in it.
Step 7: Dilute the paste with water but make sure the result is not too watery. Mix until it is an even mixture then sieve into another bowl. [Do not through away the pulp because you can use it in your vegetable soups to add a unique taste, instead of Egusi].
Step 8: Pour the sieved liquid into a pot. Put on the burner, on low heat and stir rigorously. Leave on low heat and watch periodically. When a brown layer begins to form on top of the extract, skim it off with a spoon.
Step 9: Let the extract reach a mild boil, then set aside. Let the pot cool for a while. Add sugar to taste [don't let the sugar overcome the soy taste in the extract].
Step 10: Let it cool until you can pour into bottles. Pour into bottles and arrange in the fridge. Serve chilled.
Soy milk can be drank anytime of the day. Personally I make soymilk, and bake little potato - filled rolls that I used to serve to my guests.
Soy Milk is an extract from Soy beans [or soyabeans]. It is rich in lots of vitamins and is a veritable source for protein. There are several other uses, for the bean - you can cook it, extract the milk, or even mash it and use as egusi [which is used in soups in Nigeria].
Taking the milk regularly guarantees fresh youthful skin, a healthier diet among other things. My younger brother was born when the currency was changed from shilling to naira, so my parents had money in the bank but no cash to spend so we had to make do with what we had in the farm. I was fed imported milk as a baby - due to the circumstances my brother was fed soymilk. Two decades later he's over 6ft 3ins tall and seldom falls ill while I'm weak most of the month.
No one needs to tell me to feed my babies with soymilk when they come along!
To make the milk is soooo easy!
Ingredients:
Soy beans
Hot water
A sieve - tiny mesh, almost as small as the one for sieving flour
A blender
A ladle
Sugar
Procedure:
Step 1: Pour the beans into a bowl after picking. Pour boiling hot water over it. [Some prefer to soak the beans overnight because of its hard skin, but hot water is just as effective]
Step 2: Leave the beans to soak in the hot water for an hour and a half. While soaking, wash the sieve selected to ensure clean hygiene. Get the blender ready.
Step 3: Check the beans periodically, until the skin becomes extremely soft and removable. When it reaches this condition, remove the skin from the beans by rubbing between your hands in cool water.
Step 4: Fill the bowl periodically with water, until the peeled skin rises above the beans, and sieve the skins out. To conserve water (we have to be green, right?), sieve the skins but pour water into another bowl while sieving. Pour the water back into the bowl with the beans.
Step 5: Repeat steps 3 and 4 until 99.99% of the skins have been peeled and sieved out.
Step 6: Pour the beans into the blender with little water. Blend in batches, depending on the quantity of beans you have peeled. The result should be a thick paste with little or no lumps in it.
Step 7: Dilute the paste with water but make sure the result is not too watery. Mix until it is an even mixture then sieve into another bowl. [Do not through away the pulp because you can use it in your vegetable soups to add a unique taste, instead of Egusi].
Step 8: Pour the sieved liquid into a pot. Put on the burner, on low heat and stir rigorously. Leave on low heat and watch periodically. When a brown layer begins to form on top of the extract, skim it off with a spoon.
Step 9: Let the extract reach a mild boil, then set aside. Let the pot cool for a while. Add sugar to taste [don't let the sugar overcome the soy taste in the extract].
Step 10: Let it cool until you can pour into bottles. Pour into bottles and arrange in the fridge. Serve chilled.
Soy milk can be drank anytime of the day. Personally I make soymilk, and bake little potato - filled rolls that I used to serve to my guests.
Sunday, February 22, 2009
EDIKAIKONG SOUP
My friend, IjayBaby contributed this recipe for our use some time ago - pls try it out!
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.
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.
Wednesday, June 18, 2008
Soups
Nigeria is known for the strong aroma from our cooking, and every child that grew up in the country can actually tell which soup is cooking just from the smell. Its not that there is any strong spice like garlic that has a distinctive smell anyone can name, its more like a scent composition - the combination of several ingredients produces a distinctive smell.
All parts of the country have their special soup. The Calabar people and some Ibos will even tell you that there is a difference between a 'soup' and a 'stew'. And the method of cooking differs with every community that you meet.
I shall keep saying it, we are really rich!
This is a call out to everyone - send your soup recipes NOW! Eery soup that is truly Nigerian will do!
All parts of the country have their special soup. The Calabar people and some Ibos will even tell you that there is a difference between a 'soup' and a 'stew'. And the method of cooking differs with every community that you meet.
I shall keep saying it, we are really rich!
This is a call out to everyone - send your soup recipes NOW! Eery soup that is truly Nigerian will do!
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