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.
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
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.
This is the Nigerian version of the Colombian pasabocas-de-platanos, basically it is rice rolled in fried plantains. Like the Colombian version it can be eaten as a snack if you have just one portion or as a main.
You can use beans, corn, plantain for pudding, so why cant yam be used for pudding. Yam is native to Africa,Asia and some Caribbean countries. In the eastern part of Nigeria, yam is celebrated. The New yam festival is one of such celebrations. Yam can be roasted, fried or boiled. Yam can be pounded after it has been boiled to make swallow.
Okro, Ila, Kubewa, Okwuru as it is called in Nigeria is a vegetable used in cooking soup. It is the easiest soup to cook and can be cooked on a budget. The origin of Okoro is not certain but I will stick with West Africa (Lol, do not come for me). There is a wise saying in Igbo “Okwuru anaghi eto karia onye kuru ya” literally meaning Okro plant is never too tall for the owner, now that is a saying parents will always tell their children if they are getting out of hand. Okro is either grated, cut or pounded to prepare soup, for this soup I am going to grate the Okro.
500 g fresh Okro (grated)
1 kg Snails
400 g Dry Fish
200 g Ugba (Oil bean seed)
1 cup Isam (periwinkles)
4 TBsp Pepper (blended)
6 TBsp Palm Oil
5 TBsp Crayfish (grounded)
2 Maggi Crayfish cubes
Salt to taste
5 cups water
Clean and wash the snails and fish. Break the fish into sizable chunks.
With the pot on fire pour 5 cups of water and bring to boil. Add the washed snails and fish season with seasoning cube and leave to cook for 20 minutes.
Add Palm oil and let it steam for 10 minute add ground crayfish and pepper.
As it is cooking add the grated okro and periwinkles allow to cook for 5 minutes. Add the Nchuawu leaves stir and add salt and the remaining seasoning cube and the soup is ready. Serve with Rice,swallow,yam etc.
Remove the snails from their shells and clean with lime to remove the slime.
I love my Okro soup hot that is why l used 4 TBsp pepper, reduce if you cant take the heat.
Dont over cook the okro remember it is a vegetable
You can use meat, stockfish or any protein of your choice
I dont like the taste of onion in soup feel free to add onion.