Deviled Eggs

Deviled eggs are hard boiled eggs that are shelled and cut in half and filled with paste made from the yolks. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and in North America. Deviled eggs can be served cold as appetizers, main meals or side dish.

INGREDIENTS

  • 3 eggs, hard boiled and peeled
  • 3 TBSP mayonnaise
  • 1 Tsp yellow mustard
  • 1/8 teaspoon salt(optional)
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon grated cucumber for garnish

Directions

  • Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
  • Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper and mix until smooth.
  • Fill each egg white half with equal amounts of yolk mixture.
  • Garnish each egg with grated cucumber. Refrigerate covered until ready to serve.

Homemade Pasta

I believe in making meals from scratch and l love homemade meals. They are healthier and saves money. I have some leftover sauce in the fridge and l decided to make pasta at home

Ingredients for the pasta

  • 2 cups flour
  • 2 eggs
  • 2 TBsp olive oil
  • 2 TBsp water

Making the pasta dough

  • In a medium bowl, combine the 2 cups of flour, 2 large eggs, and 1 tablespoon of extra-virgin olive oil, water and mix well.
  • Knead with your clean hands for about 10 minutes or until the dough feels elastic. If the dough is sticky after the first 5 minutes, add a sprinkling of sifted flour.
  • Cover the bowl with a dish towel and set aside to rest for at least 20 minutes.
  • Roll very thin and cut( l used a cookie cutter). You can cut in strips too.

Cooking the pasta

  • In a pot bring water to boil add salt and oil to the boiling water.
  • Drop the prepared pasta in boiling water
  • Cook for 8 to 10 minutes. Prepared pasta takes a little longer, but a general rule is that when the pasta dough is ready, they pop to the top of the boiling water.
  • Remove the pasta with a slotted spoon, place in serving dishes and cover with sauce.

Recipe note

  • Make sure you roll the dough thin or it will come out strong.
  • Make the dough pillable and soft.
  • The best flour to use is 00 type of flour used in Italy.
  • After cutting the pasta dough I filled it with minced meat. I dropped filling on one, topped with another and sealed it.

Edikangikong soup

I love travelling, each year I get to pick a state in Nigeria to spend my vacation. Now, Nigeria has 36 states and I have been to 20 of these states, but of all the states, I love Cross Rivers and Akwa Ibom states(do not get me wrong I love all the states I have been to) but I keep going back because of the food. There is a particular soup I love to eat in Calabar; Edikangikong soup.

Okazi

Edikangikong soup (vegetable soup) is the traditional soup of the Efiks and Ibibios. It is very nutritious because it is prepared with lots of vegetables.

Ingredients

Uziza leaves
  • 500 g Ugu(fluted Pumpkin leaves)
  • 50 g Uziza leaves
  • 50 g Okazi leaves
  • 1 kg Water leaf (Talinum triangulare)
  • 400 g Goat meat
  • 100 g Kanda( cow skin)
  • 300 g Snail
  • 100 g Dry fish
  • 1 cup periwinkles
  • 3 TBsp dry Pepper
  • 5 TBsp ground crayfish
  • 2 cups Palm oil
  • 2 stock cubes
Ugu leaves

Direction

  • Pick all the leaves, wash and cut separately.
  • Clean and cook the fish,snail, kanda and goat meat till the are done.
  • Steam the waterleaf for 3 minutes and drain.
  • With a pot on fire add the steamed waterleaf, Ugu, okazi, uziza, periwinkle and stir for 1 minute.
  • Add the Palm oil, crayfish, pepper and stir for 1 minute
  • Add salt and season cube to taste.
  • Serve with any swallow.
Kanda

Recipe Note

  • The Palm oil is the liquid for the soup.
  • I use Uziza leaves because it adds a certain flavor to the soup.
  • You can use spinach if the other veggies are not available.
  • I steam my ugu before cooking the soup, it makes it soft, less chewy.(optional)

Egusi Soup

Egusi is mostly grown for consumption in Nigeria. Egusi is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine. In Nigeria, it is used in preparing dishes such as egusi soup and akpurakpu mgbam(egusi cakes)

Ingredients

  • 2 cups ground Egusi seeds
  • 2 cups of water
  • 400 ml red palm oil
  • 1 cup of periwinkle
  • 3 Tbsp Usu(makes the soup lumpy )
  • 1 kg snail
  • 200 g Dry Fish
  • 3 Tbsp ground crayfish
  • Pepper(I prefer fresh pepper) and Salt (to taste)
  • Okazi leaves
  • 2 small stock cubes
  • 1 Ogiri Okpei (traditional locust bean seasoning optional

Directions:

  • Season and cook the snail and dry fish in a pot and set aside.
  • Heat 400ml red oil, add the ground egusi and usu and stir fry for 2 secs then add ground crayfish and pepper.
  • After 3 secs add the periwinkles, snail-fish stock and 2 cups of water stir and leave to boil for 10 minutes.
  • Add ogiri and salt to taste.
  • Stir and add Okazi or any vegetable of your choice.
  • Remove from heat and serve with rice, boiled yam or any swallow of your choice

Recipe Notes

  • Wash the fish, debone and break into sizeable chunks.
  • Clean the snail (How to clean snail).
  • You can add stock fish
  • Wash the vegetable to be used. Cut into tiny pieces.

Ukpo Soup

Ukpo is a seed used in thickening soups especially in the Eastern part of Nigeria .

I had this craving for sea food so l decided to cook Ukpo with sea food. You can eat this soup with Rice,Yam,Fufu or Garri but for today am eating it with ground rice.

Ingredients

  • 3kg Catfish(cut and cleaned)
  • 80g ground Crayfish
  • 40g fresh Pepper (blended)
  • 100g Ukpo (boiled and ground)
  • 3TBsp Palm Oil
  • 100g Shrimps (deveined)
  • 100g Mushroom
  • 100g Periwinkle
  • Uziza (to sprinkle)

Direction

  • Cut and clean fish . Season and bring to boil for 15 minutes.
  • Add shrimps mushroom and periwinkle to the fish and continue cooking for 10 minutes.
  • Add the Palm oil ,crayfish, ukpo, pepper and cook for another 10 minutes. Add salt to taste. Eat with any Swallow of your choice.

Recipe note

  • I used Uziza because it has a sort of tangy bitter taste and l love spicy food. Don’t add it to the whole soup or steam it because it will become bitter. Just sprinkle it on the soup you are about to eat. You can use any leaf of your choice.
  • Swallow is any starch side dish that accompany soup in Nigeria like Eba, Fufu, Yam, Semovita, Amala or Wheat but today l used ground rice as the accompaniment .

TRIPE

Tripe is meat, got from edible linings of a ruminant. It could be goat, cow or any farm animal. Tripe is either bleached or unbleached. Bleached is when the tripe has been soaked in chlorine solution to remove impurities and worms or flukes.

There are four kinds of beef tripe:

  • The Rumen (flat tripe)
  • The Reticulum ( pocket tripe)
  • The omasum (bible).
  • Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content.

In Nigeria tripe meat is called shaki. It is used to cook many delicious dishes in Nigeria. You buy Tripe or shaki straight from the butcher and it is not bleached. l was at the abattoir the other day and I saw the butcher get the tripe off a slaughtered cow it was full of small pink worms. In Nigeria, tripe is not processed so one has to be very careful eating tripe meat. These small pink worms or fluke are found mainly in the hairy tripe.

Cleaning shaki before cooking is very important. To clean your shaki which is unbleached you need vinegar and salt. Rub the shaki with salt and rinse with vinegar Scrape the entire surface of the shaki. Repeat this process until it is clean. Finally rinse with water. Then cook the shaki in salted water for 10 minutes and throw out the water. The shaki is now ready to be used .

So the next time you order for shaki pepper soup ask yourself…….was it cleaned properly?

Beans combo

My daughter hates beans so I try to spice it up each time l cook it, by far this is the best I have come up with… and she loves it so l decided to share it. I call it beans combo because it is a combination of foods.

Ingredients

  • 3 cups of Beans( white kidney beans)
  • 1 cup of fresh corn
  • 1kg mackerel
  • 1 cup of pre-soaked cassava flakes(Abacha)
  • 2 wraps of oil bean seeds(ugba)
  • 3 TBsp of ground crayfish
  • 5 TBsp red oil
  • 1 TBsp pepper
  • 1 medium sized onion
  • Salt to taste

Method

Wash the fish and season. Let it marinate in the seasoning for 10 mins and fry.

Pick and wash the beans . Bring to boil for about 10 minutes. Strain and throw out the water( I do that because of the pesticides they use in preserving beans) continue cooking for 25mins.

Add sliced onions, crayfish ,pepper and corn, allow to boil for 20mins.

Add the pre-soaked cassava flakes and oil bean seed. Add the red oil and salt to taste… sprinkle with the scent leaves.