27505476 yoruba recipes

8/8/2019 27505476 Yoruba Recipes

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YORUBARECIPES

BEAN

AKARA


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INGREDIENTServes 4 to 6 people 2-cups African Beans or Black Eyed Peas

One egg One - maggi cub One - habanero pepper (very hot) 1- cups of vegetable oil 1/3 - cup of onions

- teaspoon of salt (optional)

METHOD

First, soak beans in hot water for 20 minutes for (African Beans)or 3-hours for Black Eyed Peas.

Next, after beans have soaked, remove the shells by gathering a

handful of beans in both hands and rubbing them together verybriskly. Continue to rinse beans with water to remove the fallen off

shells as you continue to rub off the shell of the beans. After you aredone, the beans should be nice and white with all the shells removed.

This part is very time consuming and can take 30 to 45 minutes to

complete. But its well worth the wait.

Next, grind the beans 2-cups at a time very smoothly and creamy in

blender using 1/2 - cup of water. Pour grounded mixture into medium


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size bowl. You should end up with 4-1/2 cups of beans total. When youreach the last portion of beans to grind (1/2) cup, still use the 1/2 cup

of water to grind because the revious bean mixture should be verythick and is still probably sticking to the sides of the blender. Mixture

should look very white and thick in texture.

Next, add to bean mixture 1-crumbled maggi cube.

Next, cut 1/3 cup of chopped onions.Next, remove the seeds and cut one habanero pepper very small.

Next, add the cut onions, salt and habanero pepper to bean mixture

and stir well.Next, add an egg to mixture and stir well.

Next, heat 1- -cups of vegetable oil in a medium pan or skillet onmedium high.

Next, when oil is hot, spoon or pour mixture like small pancakes into

hot oil. Mixture should be inch a part from each other. You shouldbe able to spoon in at least four to six large spoons full of mixture at a

time.

Finally, spooned mixture should cook for 5 minutes one each side oruntil golden brown. Before turning the mixture to brown on the other

side, gently and lightly dab some of the remaining egg on top of the

uncooked side before flipping to the other side.

Tip: Akara can be eaten at breakfast time or as an appetizer or snack.

ENJOY!!

OLELE/MOI-MOI/MOIN-MOIN


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INGREDIENTSMoyin-Moyin (also called Moin-Moin, Moi-Moi, Moimoi), a sort of savory

bean pudding, is a unique and delicious way to prepare black-eyedpeas or other beans. The traditional way to cook Moyin-Moyin is to

wrap it in leaves (such as banana leaves) and steam it. In modern

Africa it is often cooked in empty tin cans, but it can also be made inmuffin pans (muffin tins). There are many variations of Moyin-Moyin.

Skip all the optional ingredients to make a simple version; include oneor more of the optional ingredients to make fancy Moyin-Moyin. Also

see the Akara recipe.

What you need

two to three cups dried cowpeas (black-eyed peas) or similar one tablespoon dried shrimp powder

one or two tomatoes, (peeled if desired), chopped -- or -- a

similar amount of canned tomatoes -- or -- two tablespoons of cannedtomato paste one or two onions, chopped

salt and black pepper to taste chile pepper, chopped, to taste cayenne pepper or red pepper, to taste oil to grease muffin tin Optional Ingredients (a cup of one or more of the following): cooked shrimp, chopped

cooked carrots, finely chopped


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cooked peas sweet green or red pepper (bell pepper) hard-boiled egg dried, salted, or smoked fish; washed, cleaned and torn into

small pieces

dried shrimp or prawns, washed and crushed canned sardines leftover cooked meat, cut into small pieces dried or smoked meat, torn into small pieces

canned corned beef

METHOD

Clean the black-eyed peas in water in a large pot. Cover them withboiling water and soak them for at least an hour or overnight. After

soaking them, rub them together between your hands to remove the

skins. Rinse to wash away the skins and any other debris. Drain themin a colander. If the beans have soaked only a short time, they may be

cooked in water over a low heat until they are partially tender.

Crush, grind, or mash the black-eyed peas into a thick paste. Slowly

add enough water to form a smooth, thick paste. Beat with a wire

whisk or wooden spoon for a few minutes. A tablespoon of oil may beadded. In a separate container combine all other ingredients and crush

and stir them together until they are thoroughly mixed. Add the otheringredients to the black-eyed pea paste and stir to make a smooth

mixture.

Grease the muffin pans (or tin cans). Scoop the Moyin-Moyin mixtureinto your pans (or cans), allowing some room for it to rise while

cooking. Place the pans (or cans) in a baking dish partially filled with

water. Bake in a medium-hot oven for about a half-hour. Moyin-Moyinin tin cans can also be steamed in a large covered pot on a stove.

Check for doneness with a toothpick or sharp knife, as one would for acake.

Alternate cooking method: Wrap the Moyin-Moyin mixture in banana

leaves or aluminum foil to make small packets. Cook the packets bysteaming them in a large pot, using a rack to keep them out of the

water.


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May be served hot or at room temperature.


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ALAPA

INGREDIENTS (for six people) 1 large tin of beans, Desert spoonful of ground pepper,

large onion,

1 small tin of roasted egusi, salt to taste, large tin of water

METHOD

1. Soak the beans, remove the skins and grind,

2. Put them in a basin.

3. grind egusi,pepper and onion, mix all together.4. Add salt and water.

5. Put some water on the fire with small stick across the inside of the pot.

6. Put the mixture in the leaves and fold up.

7. Put the folded leave in the pot and cover up.8. When cooked, remove leaves and serve.


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EWA (1st and 2nd Methods)

INGREDIENTS (For 6 people)

2 basins of beans,

Ground Pepper,

large onion,

1 large tin of palm oil,

Salt to taste

METHOD I

Picked and washed boiled beans served with ata sauce. made of ground

pepper,onions,salt and palm oil

METHOD II

Picked, washed beans boiled. When cooked, the ground pepper, onions and

oil added to the boiled beans and same cooked together on the fire. Fish

could be added to improve the flavouring.

METHOD III

EWA ADALU

INGREDIENTS (For 6 people)

2 basins of beans,


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1 small tin of corn,

2 Dessert spoonful of ground pepper,

large onion,

1 Dessertspoonful of salt

1arge tin of palm oil,ororo (groundnut oil) or egusi oil

METHOD

1. Boil the corn in a pot.

2. When the corn is soft,wash the beans thoroughly and add to the

corn.

3. Add salt and more water.

4. When water is nearl dried up and the beans are done,add the

ground and cut onions and pepper.

5. Cover and stir well after 5 minutes,remove and serve in a dish

EWA-EBE

INGREDIENTS

3 lumps yam (moderate size about 3 kilo)

2 tins of beans2 middle dry fish

2 teacupfuls of palm oil

salt to taste small pepper to taste

METHOD

1. Clean the beans and put in a pot of fire to cook .

2. Peel yams, cut in square or round shape.


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3. Put the pieces in a pot on the fire with the beans , adding salt

and oil.

4. While cooking, grind the ingredients,

5. When the yam is boiled, add the ground ingredients, with the

fish.

6. Add the remaining salt and oil, cook for a time,stiring till it is

done.

7. Serve hot.


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EKURU

INGREDIENTS

1 kilo of beans

j2 Dessert spoonfuls of dry pepper

large onion

salt to taste

small piece of kaun

1/3 small tin of oil


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METHOD1. Soak the beans, remove the skins and grind,

2. Put them in a basin.

3. Grind, add kaun, salt and water.4. Mix well.

5. Fold mixture in leaves

6. Put some water on the fire with small stick across the inside of the pot.

7. Put the mixture in the leaves and fold up.8. Put the folded leave in the pot and cover up.

9. When cooked, remove the Ekuru from leaves and mash together.

10. Fry ata after you had grind the pepper and onion, put the oil in a sauce pan andsome salt and put the mixture on fire until it boils and stirred until cooked

11. Mix in the mashed Ekuru.

12. Serve with cold Eko


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AKARA EGGS

(For 6 people)

INGREDIENTS

6 pieces of eggs 2-cups African Beans or Black Eyed Peas One - maggi cub

One - habanero pepper (very hot) 1- cups of vegetable oil 1/3 - cup of onions - teaspoon of salt (optional)

METHOD

1. Prepare Akara mixture, being careful not to make it too thin by First,soaking the beans in hot water for 20 minutes for (African

Beans)or 3- hours for Black Eyed Peas.Next, after beans have soaked, remove the shells by gathering a

handful of beans in both hands and rubbing them together very

briskly. Continue to rinse beans with water to remove the fallenoff shells as you continue to rub off the shell of the beans. After

you are done, the beans should be nice and white with all the

shells removed..

2. Boil eggs hard, and remove the shell.

3. Oil a large spoon and fill with the mixture.

4. Place the egg in this and cover well.

5. Gently remove it with a knife into the cooking oil.6. When cooked cut in halves and serve.


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OBE EFO ELEGUSI

INGREDIENTS QUANTITIES

Beef 8 medium pieces

Stockfish head 1 medium headSmoked fish 1 medium size

Shoko leaves 1 medium bunchFresh pepper (ground) 4 large size

Fresh tomatoes (ground) 4 large sizeTatashe (ground) 4 large size

Onion (ground) 1 large size

Egusi (ground) 1 cupsMaggi Super Onion Spices (Tablet) 1

Iru 1 small wrapWater 1 litres

Salt to taste.

METHOD- Wash and season the meat, and stockfish head with Onion, Maggi

cubes, salt and pepper then steam till water dries up. Add one litre of


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water and continue cooking.- Pick, wash, cut the Shoko leaves and blanch slightly then set aside.

- Wash and bone the fish.

- Heat the palm oil, and then add ground fresh tomatoes, onion,pepper, and tatashe. Fry for about 5-10 minutes.

- Add the stockfish, smoked fish and water or meat stock.- Allow to cook for about 5 minutes.

- Add ground Egusi. Boil without stirring for about 10 minutes.

- Add water.- Continue boiling for 8-10 minutes. Add iru, Maggi Super Onion

- Spices. Stir.- Simmer for about 2 minutes, and add salt to taste.

- Then add shoko leaves, and allow to simmer for another few

minutes.- Remove from heat and serve


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DUNDU

INGREDIENTS:Yam - 0.5kg (for a serving of 3 adults)

Palm oil - about 2ml, which is one tablespoonful

Salt to tasteThree medium sized eggs

Chopped onionsFresh, tomatoes, chopped.

Fresh pepper, chopped.

tomato puree, small quantity.

METHODStep 1: Peel the yam tuber. Cut it up into giant chip sizes (like potato

chips for a giant).Step 2: Rinse the pieces twice and put in a pot. Pour water and boil

until tender.

Step 3: When tender, drain in a colander, and blot away any dropsfrom the pieces.

Step 4: Get a bowl and break the eggs into it, and whip them up untilfrothy.

Step 5: Add a bit of salt to the whipped egg, and place in a wider bowl.

Now dip each chip of the yam in the egg mixture and roll it until it iscovered completely by the egg mixture.

Step 6: Place a frying pan on low heat and add vegetable oil. Fry theyam chips, turning them when the egg is fried solid, and ensuring that

it does not burn.

Step 7: Remove the fried yam pieces from the oil.Step 8: Mix the tomato puree, chopped onions, chopped pepper,

chopped tomatoes in a bowl.Step 9: Use a spoon to gather any wayward bits of fried egg that

might remain in the hot oil. Add the tomato mixture to the oil, and stir

fry until tender.Step 10: Add salt to taste. Add powder pepper to taste as well.

Serving: Place the fried yam chips in a platter. Place the tomato saucein a bowl.


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IKOKORE/IFOKORE

INGREDIENTS1. Water Yam

2. Palm Oil

3. Dried and Fresh Crayfish4. Salt

5. Seasoning6. Already cooked meat and diced

7. Smoked Fish

8. Chiili pepperMETHOD

1. You have to use the correct specie of yam, known popularly aswater yam, scientific name is Dioscorea alata . Known as white yam in

some places like Asia.

2. Cut up and grate, be careful though cos it has the reputation of

being itchy.3. To cook, put a little quantity in the pot, and add some water,

gradually put in the grated yam in a folding manner to incorporatesome air4. Add all your ingredients and cook for bout 40 mins and stir

occasionally, Pls use a non-stick pot5. Use the quantity of spices your taste buds can accommodate

6. Ready to grub!


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OJOJO

INGREDIENTS

1 yam

2/3 tin of fresh pepper

1 large onion

salt to taste

2 large tins of palm oil or any kind of oil.

Some large pepper

METHOD

1. Peel the yam, wash and grate it, put it in a basin or bowl.

2. Grind the small pepper cut half of the large pepper and onions

into small pieces and grind the rest.

3. Add salt to the grated yam and mix well.

4. Mix in all other ingredients and fry in small balls in the hot oil.

5. Serve hot with cold Eko (Agidi) (White Corn Pudding)

AKARA AWON

INGREDIENTS


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4 Okra

1 yam

2/3 tin of fresh pepper

1 large onion

salt to taste

2 large tins of palm oil or any kind of oil.

Some large pepper

METHOD

6. Peel the yam, wash and grate it,put it in a basin or bowl.

7. Grind the small pepper cut half of the large pepper and onions

into small pieces and grind the rest.

8. Add salt to the grated yam.

9. Grind Okro and mix with the grated yam and grinded pepper.

10. Fry in hot oil.11. Serve with cold Eko.

YAM BALLS


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INGREDIENTS

1 yam

4 eggs

1 large onion

salt to taste

2 large tins of ororo

METHOD

1. Peel the yam, cut it into pieces and wash thoroughly.

2. Cook in a pot of salty water, have ready a mortar and pestle, put

in the yam a piece at a time and gentle beat it.

3. After beating ,put it in a bowl, meanwhile cut the onion into

small piece and beat the eggs, mix all together and make into

balls, while doing this put the frying pot with oil on the fire.

4. When the oil is quite hot, put the balls in one by one and whenquite brown, remove and serve

YAM FLOUR-ELUBO


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INGREDIENTS

White Yam

METHOD

1. Peel and slice yam thinly (5mm thick),wash thoroughly and

leave to soak in a bowl of boiling water until the water is cold.

2. Remove, and dry in the sun.

3. Beat and sift.

AMALA AND EWEDU

INGREDIENTS

gbodo [yam flour]


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water ewedu leaves salt.

METHOD

1. put some water in the pot and allow to boil

2. when boiling add your yam flour

as you are adding this, make sure you turn at the same time

with a ladle so that it doesn't come out with lumps.3. when it is well coagulated add some warm water, depending on

how soft you want it be and cover to simmer for some minutes.after this turn it together properly.

4. please serve hot so as to enjoy it.

EWEDU

1. The leafs need to be chopped properly.by using a blender to blend or

chopping board and knife or broom.Any method u choose to use is okay.

2. Place a little quantity of water in pot and place on burner

3. Add kanhun [potassium] and allow to melt in water beforeadding your chopped or blended ewedu leafs. NOTE: the potassium

makes it soft and make sure you add very little quantity of it.4. Add the leafs and stir until it softens and well thicken. by now it

will start pulling add salt to taste and its ready.5. Serve with amala and any stew of your choice


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ABALA

INGREDIENTS

bag of rice

1 large n of oil

4 tablespoonfuls of small pepper

Salt to taste

1 large onions

1 large tin full of shrimps

METHOD

1. Soak the rice for hour, take it out of the water, air it for 10

minutes,

2. Put it in a mortar, beat and sift it.

3. Put a pan or pot on the fire with some water in it.4. When it boils, add the sifted rice little by little and stir it with a

stick until it is quite smooth.

5. When it is done, put in the ground pepper and onions and half

of a large pepper and onions which had been cut into pieces.

6. Stir together, and then add the shrimps (grind if liked),and palm

oil and some salt, then remove it.7. Put some water on the fire with small stick across the inside of the pot.

8. Put mixture in leaves fold up and put it in the pot one by one

and cover with leaves and a lid.

9. When it is done, remove the leaves and serve.


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RICE BALLS (Savoury or Sweet)

INGREDIENTS

Rice

Egg

Flour

Coconut oil

Sugar

Grated Coconut

METHOD

1. Boil rice well-a little overcooked does not matter.

2. Let it cool and put it into a basin.

3. Make a hole in the centre and add one egg to bind it.

4. If too damp, add a little flour.5. Make into balls, and dry it in hot oil.

For Savoury Rice Balls, use onions, fish, meat or tomato can be added.

For Sweet Rice Balls, sugar, grated coconut, etc may be added.

Fried in Hot coconut oil is very good.


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OFADA RICEOfada Rice is the short, robust and brown rice planted mostly in Ogun

State

and some other states in western Nigeria. It is identified with brownstripes because it is unpolished.

When cooked, it emits the unique Ofada Rice aroma that is often the

first attraction.

Ofada Rice is very different from other rice. It is unpolished rice , and

non-genetically modified.

INGREDIENTS

Ofada rice

Sauce1. dry or smoked fish2. tomatoes

3. pepper4. tatashe

5. shongbo

6. onions


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7. red oil8. meat

9. stock fisk

10. ponmo

METHODits a kind of locally made stew you blend the tomatoes with

your hand or grater


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SOUPS,STEWS AND SAUCE

FRIED ATA SAUCE

INGREDIENTS

large onion

2 Dessertspoonfuls of small dry pepper 12 large pepper

Salt to taste

1 large tin of oil

METHOD

1. Grind the pepper and onion.

2. Put oil in a saucspan or pot ,add carefullythe ingredients and

some salt.

3. P-ut on the fire until it boils,stir until cooked.

N.B. Care must be taken that mixture does not burn.


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GBURE SOUP

INGREDIENTS

1 bowl of Gbure

1 large tin of egusi

1 dessertfuls of ground pepper

1 dessertspoonful of Iru (locust beans)

Salt to taste

1 large onion

1 small tin of oil

METHOD

1. Pick Gbure carefully, cut it into small pieces, rub it in the waterto remove slime, rinse thrice and put in a basin.

2. Put a pot on the fire with some water in it, add the ground

pepper,iru and onions.

3. When it boils, add the ground egusi in which salt has been

mixed, and palm oil.

4. Cover for 2 minutes then stir.

5. After another 10 minutes, add Gbure stirring it with a large

spoon.

6. Cover it and cook over a slow fire.

7. Remove when cooked.

8. Serve with Alapa soup and iyan or cold eko.


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ALAPA SOUP

INGREDIENTS

12 pieces of meat.

1 tablespoonful of dry pepper.

large tin of oil.

tin of tomatoes

Salt to taste

large onion

10 large fresh pepper

METHOD

1. Wash the meat thoroughly.

2. Put it in the pot, add the salt, cover it and put it on the fire.

3. When it is dry, add the ingredients that have been grounded,i.e.

all the small pepper, half of the onion and large pepper, cut theremainder of the onion and large pepper and put all in, add two

small tins of water and the oil and cover it; when it is done,

remove it.

4. Serve with all other kinds of soup


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EEYO OR EWEDU SOUP

INGREDIENTS

2 basins of picked EEyo

1 basins of water

1dessertspoonful of ground pepper 1 dessertspoonful of iru

1 teaspoonful of kanun

Shrimps

Salt to taste

1 dessertspoonful of oil

METHOD

1. Pick eeyo which has already been washed,cut it up into small

pieces.2. Put the ground pepper and iru in the pot,mix with the

water,when it boils add kanun and the eeyo;

3. Stir .

4. When the leaves are done,add the ground shrimps,the salt and

the palm oil.

5. Stir and remove.


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6. Serve with Oka,Amala and Alapa Stew.

7.

APON SOUP

INGREDIENTS

1 large tin of Apon.

1 dessertspoonful of iru

12 pieces of meat

1 tablespoonfuls of pepper

large onion Salt to taste

2 large tins of oil

Small tin of egusi

Some fish or shrimps if desired

METHOD

1. Grind the Apon with either some salt or some of the palm oil.

2. Wash the meat; put it in a cooking pot or saucepan; add some

salt, cover it and put it on the fire.

3. When the meat is nearly dry add the ingredients with six largetins of water and part of the oil.

4. Cover it again.

5. Put the ground Apon in a little cooking pot, add rest of the oil,

put it on fire.

6. Keep stirring until the Apon melts then remove it.

7. When the meat is quite soft, add the apon.


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8. When it begins to bubble, add the ground egusi and fish which

has been already mixed with salt.

9. Stir it; after 5 minutes, remove it

10. serve with Oka/Amala


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EFO RIRO

INGREDIENTS

Pepper Tomatoes Onion Palm Oil Salt

Maggi Spinach

METHOD1. ground the pepper (2 tomatoes, 1 bell pepper, ata rodo,

onion)

2. put the pepper in a pot, then put some epo(palm oil)

3. put some salt and magi


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4. cook that for about 15 min or until done

5. put the spinach inside

6. cook it for 10 minutes


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GBEGIRI (BEANS SOUP)

INGREDIENTS

beans(major)

prawn powdermaggie(taste thing)

saltpalm oil

capsicum(red one) it's hot!!!!! so use 2 pieces only)

curry powderonion (blend)

iru(a brown smelly beans)

METHOD

Peel desired quantity of beans like moimoi or akara.

Boil until it's mashy as in very very soft.

Remove from fire and allow to cool.

Pour your cooked beans into your blender and blend or useclean broom to mash the beans like that used for ewedu.

Pour red oil on fire and bleach slightly.

Slice onions into the oil.

Pour your bean paste into the oil and heat.

Add your conduments i.e crayfish, knorr cubes, salt, ogiri, iru,dried fish(optional), dried pepper or blended fresh pepper.

Heat for some minutes.

Your gbegiri is ready.COTTON SEEDS SOUP

a.k.a. koro owu soup


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INGREDIENTS

cotton seeds (remove shaft)

Onionspeppers

TomatoesPalm oil

Maggi

SaltMeat

FishSpice leaves (efiri-one with big leaves)

METHOD

1-use a small tray to blow the cotton seeds- to remove dirt2-Wash the cotton seeds

3-wash the onions, peppers and tomatoes

4 -Add 2 and 3 together in a bowl, and Grind them togetherpreferrably using a grinding machine

6- Pour the grinded stuff into a pot, put on fire, then add allthe ingredients-maggi, salt, oil, washed fish & meat excluding

the leaves.

7. Cook for some minutes.8. After say about 20-30minutes, add the leaves (preferably do

not slice the leaves)

Add enough water(since the soup is always thick).

Serve with any solid food- ???gari(eba),fufu etcAlso goes with rice

CORN AND CASSAVA


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OGI

INGREDIENTS

METHOD

EKO

INGREDIENTS


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METHOD

GUGURU (POP CORN)

INGREDIENTS


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METHOD

OJOJO

INGREDIENTS


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1 kg freshwater yam, peeled and grated1 tbsp chilli paste

1 small onion, choppedsalt and black pepper, to taste

oil for deep frying

1 Maggi (or stock) cube300g fresh prawns, shelled and roughly chopped

METHOD

Add the yam to a bowl and beat-in the chilli paste and the choppedonion. Season with salt and black pepper then add the Maggi cube and

the prawns.Place oil in a wok to a depth of about 4cm. Heat the oil until almost

smoking then scoop up a heaped tablespoon of the yam mixture and

add to the oil. Add more of the yam mixture (but don't add more thansix at a time). Fry until the yams are soft and slightly crisp. Remove

with a slotted spoon, drain and serve with piri-piri sauce.

SAPALA


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INGREDIENTS

METHOD


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EGGS IN EFO SOUP

INGREDIENTS

METHOD


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DODO

INGREDIENTS


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METHOD


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YORUBA PASTRY

INGREDIENTS

METHOD


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ROBO

INGREDIENTS

METHOD


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COCONUT ICE

INGREDIENTS

METHOD


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KAYAN

INGREDIENTS

METHOD


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GURUDI

INGREDIENTS

METHOD


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BOLI AND EPA

INGREDIENTS

Plantain

Palm Oil

Ground Nut

METHOD


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Coat plantain in oil very lightly, just so it doesn't stick to the pan.

Place on a baking tray and roast in oven (alternatively you can roaston the barbecue).

Keep turning till all sides are brown and caramelized.

Grab a handful of epa nuts and enjoy


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AaDUN

INGREDIENTS350g dried maize (corn)

Salt, to taste

100ml red palm oil50g dried piri-piri chillies

banana leaf or greaseproof paperfinely-chopped onion

METHODAdd the dried corn to a lightly greased baking tray and place in an

oven pre-heated to 150C. Cook for about 20 minutes, or until thekernels are nicely browned. Allow to cool then place in a spice or

coffee grinder

along with the piri-piri chillies and render to a powder. Add the onionto the mix and render to a paste. Transfer to a bowl, mix-in the palm

oil and season to taste. Serve on banana leaves or greaseproof paper(there should be more than enough for 4 people).


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YORUBA ROCK BUNS

INGREDIENTS

METHOD


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FLOURS

INGREDIENTS

METHOD


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CORN FLOUR

INGREDIENTS

METHOD


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PLANTAIN FLOUR

INGREDIENTS

METHOD


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BEANS FLOUR

INGREDIENTS

METHOD


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RICE FLOUR

INGREDIENTS

METHOD


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ENGLISH NAMES FOR INGREDIENTSUSED IN NIGERIAN CUISINE

Afang / Ukazi leaves (gnetum African)

Dark green Shiny foliage of the creeping afang plant cultivated


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mostly in Calabar and Igbo land are used a great deal in thecooking of these regions. It can be bought ready shredded from

African food stores.

Atama leaves / Beletientien

This is an annual Herb cultivated in the delta areas. It smellsand taste like tarragon; usually used fresh or dried in Banga

soup. Use dried leaves sparingly as flavor is more intense.Readily available from African food stores.

Avocado (persea Americana)Tropical fruit with thick warty skin usually greenish or purplish

in color. The edible flesh inside surrounds a large oval shapeseed. It is light yellow and soft when ripe. Avocados can be

eaten on its own or cut in half and filled with cooked seafood

(Avocado and prawn cocktail).

Beans or CowpeasBlack-eye beans or Brown beans have become indispensable in

Nigeria cuisine because of it versatility in use. It requiresovernight soaking before use for dishes like Akara Moin-mom

and Gbegiri soup.

Banana

This is one of the most important food crops in Nigeria. Widelyeaten on it's own or in fruit salads they make a good substitute

for plantains. The leaves are usually used for wrapping foodssuch as Anyan-Ekpang or Ebiripo for steaming. Baking foil orgreased parchment paper make adequate substitute but do not

add the delicate flavour that banana leaves give.

Bitterleaf

A leafy green vegetable that is widely used in soups like Egusifor its bitter but sweet flavor. The fresh leaves is prepared like

spinach and washed with salt; rubbing and squeezing toremove some of the bitterness before use. Can be bought fresh

or ready washed and air-dried.

Several species of Vernonia, including V. calvoana, V.

amygdalina, and V. colorata, are eaten as leaf vegetables.Common names for these species include bitterleaf, ewuro,

ndole and onugbu. They are common in most West African andCentral African countries.


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Chilli Peppers

Chilli peppers are the fruit of Capsicum Frutescens plant with

red orange or yellow pods which are very hot rich in Vitamin A& C and widely used in Nigerian cooking. While the flavor in the

chilli lies in the flesh and skins much of the heat potency restsin the seeds and veins which can be removed. Green chillies are

a lot hotter than the red ones. The active chemical con stituent

is capiasin renowned for stimulating digestive process andhelping to relieve heat fatigue in hot climates by inducing

perspiration.

Breadfruit

These are large green fruits which hang like lanterns fromtress. Only edible when cooked and taste like boiled potatoes.

It could also be fried as crisp.

Cassava (Manihot esculenta)Cassava is a tropical vegetable with a long tu berous root and

dull green palmate leaves. Mature tubers have brown mottled

skin with a white fibrous flesh. It can be cooked and eaten withcoconut (Eberebe); but mostly used for making Gad (Cassava

grains) and Fufu. Used as accompaniment to soups and stews.It can be bought ready made as gaff or cassava flour (Fufu).

CocoyamCocoyams are similar to large potatoes usually with a fibrous

skin. In Nigeria the plant is grown for both it's tubers andleaves. The young and tender leaves are used in preparing

Ekpang Nkukwo (cocoa-yam pottage). Spinach leaves make

adequate substitute. These tubers can also be boiled roasted orfried.

Corn / Maize

Sweet corn or maize as it is commonly known is grownthroughout Nigeria as a food source. The plant grows to aheight of about seven feet. When fully matured the swollen

fruits are called cobs and it is these which are picked and usedfor food. The cobs can be boiled roasted or cooked with beans

as a main course. A number of by products are obtained fromthe grains including Ogi (corn-starch) and corn oil which is low

in saturates and cholesterol.


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Crayfish

Smoked dried prawns or shrimps used for flavoring soups andsavory dishes. Usually sold whole or grinded.

Egusi (cirullus colocynthis) melon seedsSeed of the African melon fruit used in preparing Egusi soup.

Should be grinded before use. Can be oily but adds a nuttyflavor to the soup.

Ewedu (corchorus olitorius)Shiny green leave vegetable rich in Vitamins A C & D. Use in

making sauces to accompany stews and enjoyed for itsmucilaginous or viscous properties. Sold fresh or dried.

also known as jute.

EluboDried powdered yam flour for making amala (cooked yam flour

pudding).

Fufu

Fermented cassava dough usually served cooked to accompanysoups.

Garden eggs (solanum melongena)

Also knows as African eggplant a member of the auberginefamily. A round shiny green and yellow fruit with a slightlybitter taste. Garden eggs are eaten raw as a fruit or diced and

added to stews.

Groundnut (Arachis hypogaea)

Like a set of twins groundnut mature together in light colouredshells which are flaky and easy to break. Grown profusely in

Northern Nigeria the seeds are harvested for their oil andprotein. They can be eaten raw boiled roasted and pureed for

making groundnut soup. Groundnut oil is used for cooking.

Iru (locust bean) parkia biglobosa

Fermented locust or black beans. They have a slightly saltytaste and a pungent smell. They are used as seasoning in

soups. Usually sold fresh or dried packed

Kaun (Rock salt) potash


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Usually added to food especially pulses during cooking forfaster tenderisation and to increase the viscosity in Okro and

Ewedu sauce. Also used for emulsifying oil and water in sometraditional soups.

Mango (mangifera indica)This kidney shaped fruit is pinkish or yellowish in colour. When

fully ripe it is lusciously sweet and succulent with the goldenflesh. Mango is common in fruit platters and salad.

Millet (pennisetum)Tiny yellow grains obtained from plant that looks like bull

rushes with a maize like stalk. Grows widely in NorthernNigeria and used mostly for porridge and gruel.

Okro (lady fingers)These vegetables are curved seed pod up to 9 inches Long they

are usually eaten cooked in soup and salads.

Apon (ogbono Seed)Irvingia gabonensisThis seeds are obtained from the nuts of the African mango

bush and air dried in the sun. It has a subtle aromatic flavor

and it's very mucilaginous when cooked. Can be bought wholeor powdered.

Pawpaw (Carica papaya)

This is a fruit of woody herbaceous plant that looks like a tree.It is eaten ripe (yellow or orange in color) in fruit salads orstuffed for starters or main course.

Plantain

A large member of the banana family plantain is less sweet

than banana and is more versatile in use. It is often boiledtoasted or fried and served with meat stews because the tissue

has a starchy taste than sweet banana. It is best cooked withplenty of spices onions tomatoes and peppers (plantain

pottage).

Ugwu (Pumpkin leaves) telfairi occidentallis

These trailing green leaves of the pumpkin plant rich inminerals and vitamins. Use in various soup preparations It is

the chief ingredient in cooking Edikang Ikong soup. Freshspinach can be used as substitute in any recipe if not available.

Pumpkin seeds can also be eaten.


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Utazi leaves (crongromena ratifolia)

This is a bitter tasting pale green leaf usually used forflavouring pepper soup. Very sparingly used. It can also be

used as a substitute for bitter leaves.

Uzouza leaves or Ikong Etinkinrin

This sweet smelling aromatic and spicy pale green leafvegetable is also used for flavoring soups especially (Ibaba

soup).

Yam (Dioscorea sp)

The plant grows as a vine to height of six to eight feet. Theedible tubers comes in various shapes and sizes; usually dark

brown in color and hairy to the touch. The flesh is white or

yellow and when cooked it has a pleasant flavor when cookedrather like potato. It is harvested in dry season with a gig feast

known as Yam Festival in Igbo land. Yam still forms the staplediet of a large number of people in Nigeria. It is cooked in

different ways including boiled roasted and fried. Whenpounded it is served as accompaniment to soups and stews.

SorghumAlso known as guinea corn sorghum is cultivated mainly in

Northern Nigeria. Used for porridge or pap (gruel).

SnailThese are large forest creatures covered with a hard shell.Taste rubbery when overcooked it is rather an acquired taste.

Oils

From a health stand point fats and oils are either saturated or

unsaturated. Saturated oils such as butter coconut and palm oilare known to in crease the amount of cholesterol carried in the

blood but since regional cuisine is characterized by the type ofoil used lesser quantities or half the amount in a given recipe

could always be used.

Groundnut oil

This is used for frying and also added to stews and othersavory dishes. It has a pleasant and unobtrusive taste;

favorable in making mayonnaise and could be heated to a hightemperature without burning.


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Corn oilThis oil pressed from the germ of germ of maize (corn) is high

in poly unsaturated and low in cholesterol. It is used the sameway as groundnut oil. It can also be heated to a high

temperature without burning.

Palm oil

This rather tasty and nutty thick and waxy rustic red colored oilis extracted from the flesh of the oil-palm nut fruits. It is

widely used in Nigerian cooking especially in the traditional

soups and stews for color and taste but usually in smallquantity as it is high in saturates.

Water leaf (talilum triangulare)

This is the most widely used of all green leaf vegetables. It is

rich in iron calcium and vitamin A and C and it is best eatenlightly cooked in soups and stews. spinach can be used in

recipes calling for waterleaf.

Kuka leavesLeaves of the baobab tree usually sold dried in powder form

and used for Kuka soup.

IGBO (garden egg leaves) solanum manocarpum

The young leaves of the garden egg plant. African Auberginescan be eaten raw in salads or cooked in stews.

Soko (celosia argentea)This green leaf vegetable is much preferred in the making of

Efo-riro. It taste like spinach.

Tete (celosia viddis)This green is a close relative to Soko and is used

interchangeable or in combination with it. It is widely grown inWestern Nigeria.

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