Wednesday, April 21, 2010
Sunday, April 18, 2010
Isi Ewu( Spiced Goat Head)
Isi Ewu (Spiced Goat Head) is a traditional Nigerian recipe for a classic goat meat stew in a hot chilli stock. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Spiced Goat Head
Isi Ewu
(Spiced Goat Head) Recipe
Origin: Nigeria Period: Traditional 0
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Traditionally this dish is made with the head and legs of a goat. And, yes, it does taste excellent prepared properly! I've adjusted the recipe here so that goat or lamb meat can be used instead. The traditional recipe also uses utazi (a native bitter leaf). I have substituted a mix of spinach and dandelion leaves which approximates the taste of utazi.
Ingredients
500g diced kid or dice lamb
50g spinach
5 dandelion leaves
4 Ehuru seeds
3 fresh scotch bonnet chillies, pounded to a paste
6 fresh tomatoes
2 onions, sliced
1 clove garlic, sliced
6 tbsp palm oil (or 6 tbsp groundnut oil + 2tsp paprika)
3 tbsp lime juice
600ml beef stock
1 tsp black peppercorns
chopped mint to garnish
Isi Ewu
(Spiced Goat Head) Preparation:
Method:
Grind the garlic, chillies and tomatoes to a paste. Separately grind the enuru seeds and peppercorns together until they form a fine powder. Add the oil to a large pot and spoon in the tomato mixture. Fry on high heat for about two minutes then add the meat and the spices. Fry until the meat has browned then add the onions. Fry for a further two minutes and add the shredded spinach and dandelion leaves. Pour-in the lime juice and beef stock and bring to a boil. Reduce to a simmer and cook for about 40 minutes, until the meat is tender.
Serve in bowls, garnished with chopped mint and accompanied by rice or flat bread.
Isi Ewu
(Spiced Goat Head) Recipe
Origin: Nigeria Period: Traditional 0
diggs
digg
Traditionally this dish is made with the head and legs of a goat. And, yes, it does taste excellent prepared properly! I've adjusted the recipe here so that goat or lamb meat can be used instead. The traditional recipe also uses utazi (a native bitter leaf). I have substituted a mix of spinach and dandelion leaves which approximates the taste of utazi.
Ingredients
500g diced kid or dice lamb
50g spinach
5 dandelion leaves
4 Ehuru seeds
3 fresh scotch bonnet chillies, pounded to a paste
6 fresh tomatoes
2 onions, sliced
1 clove garlic, sliced
6 tbsp palm oil (or 6 tbsp groundnut oil + 2tsp paprika)
3 tbsp lime juice
600ml beef stock
1 tsp black peppercorns
chopped mint to garnish
Isi Ewu
(Spiced Goat Head) Preparation:
Method:
Grind the garlic, chillies and tomatoes to a paste. Separately grind the enuru seeds and peppercorns together until they form a fine powder. Add the oil to a large pot and spoon in the tomato mixture. Fry on high heat for about two minutes then add the meat and the spices. Fry until the meat has browned then add the onions. Fry for a further two minutes and add the shredded spinach and dandelion leaves. Pour-in the lime juice and beef stock and bring to a boil. Reduce to a simmer and cook for about 40 minutes, until the meat is tender.
Serve in bowls, garnished with chopped mint and accompanied by rice or flat bread.
Ila (Okra)
Ila (Okra) is a traditional Nigerian recipe for a classic dish of finely-sliced okra cooked in water until it's reduced to a mucilaginous paste that's used as a common accompaniment. The full recipe is presented here and I
hope you enjoy this classic Nigerian version of: Okra (Ila).
Ingredients
10 to 12 whole okra, finely sliced into rings
Ila (Okra) Preparation:
Method:
Place the okra in a pot and add just enough water to completely cover it. Bring to a simmer and cook for about 15 minutes. You will end-up with a thick mucilaginous paste. This can be used as an accompaniment to Ate or Eba or it can be stirred into plain boiled rice.
hope you enjoy this classic Nigerian version of: Okra (Ila).
Ingredients
10 to 12 whole okra, finely sliced into rings
Ila (Okra) Preparation:
Method:
Place the okra in a pot and add just enough water to completely cover it. Bring to a simmer and cook for about 15 minutes. You will end-up with a thick mucilaginous paste. This can be used as an accompaniment to Ate or Eba or it can be stirred into plain boiled rice.
BANGA SOUP
Banga Soup is a traditional Nigerian recipe for a palm nut soup thickened with okra and flavoured with chillies, groundpepper and hot chillies. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Banga Soup.
Banga Soup Recipe
Origin: Nigeria
This is the classic Nigerian version of the 'palm nut soup', variants of which are known from the majority of West African countries.
Ingredients:
500g assorted meats (personally I like steak, heart and kidney)
250g dried and smoked fish
225g bushmeat (any game meat will do)
1l palm soup base
225g ground dried prawns
600ml beef stock or water
225g okra, sliced into thin rings
60g tomato purée
2 hot chillies (eg Scotch bonnet), pounded to a paste
100g Igbo (groundpepper) or use watercress
1 onion, sliced
1/2 tsp ataieko
1/2 tsp igeriejae
salt, to taste
Banga Soup Preparation:
Method:
[Note, ataieko and igeriejae are both classic Nigerian palm nut soup seasonings; an approximation of their flavour can be made by mixing 1/4 tsp aniseed, 1/4 tsp allspice, 1/4 tsp black pepper and 1/4 tsp dried ginger.]
Thoroughly was the dried and smoked fish then break into pieces, removing as many bones as you can and set aside.
Place the meat in a large pot, add a little water or stock then season liberally with salt and black pepper, bring to a boil and cook for 30 minutes, or until tender. Add the smoked fish and cook for another 10 minutes.
Now add the palm soup base along with the okra, tomato purée and the pounded chillies. Cook for 5 minutes then add the ataieko and igeriejae along with the ground prawns. Cook for 10 minutes then add the igbo and cook for a further 10 minutes, or unti lthe soup is reduced and thickened enough to coat the back of a spoon.
Serve with iyan (pounded yam) or plantains.
Banga Soup Recipe
Origin: Nigeria
This is the classic Nigerian version of the 'palm nut soup', variants of which are known from the majority of West African countries.
Ingredients:
500g assorted meats (personally I like steak, heart and kidney)
250g dried and smoked fish
225g bushmeat (any game meat will do)
1l palm soup base
225g ground dried prawns
600ml beef stock or water
225g okra, sliced into thin rings
60g tomato purée
2 hot chillies (eg Scotch bonnet), pounded to a paste
100g Igbo (groundpepper) or use watercress
1 onion, sliced
1/2 tsp ataieko
1/2 tsp igeriejae
salt, to taste
Banga Soup Preparation:
Method:
[Note, ataieko and igeriejae are both classic Nigerian palm nut soup seasonings; an approximation of their flavour can be made by mixing 1/4 tsp aniseed, 1/4 tsp allspice, 1/4 tsp black pepper and 1/4 tsp dried ginger.]
Thoroughly was the dried and smoked fish then break into pieces, removing as many bones as you can and set aside.
Place the meat in a large pot, add a little water or stock then season liberally with salt and black pepper, bring to a boil and cook for 30 minutes, or until tender. Add the smoked fish and cook for another 10 minutes.
Now add the palm soup base along with the okra, tomato purée and the pounded chillies. Cook for 5 minutes then add the ataieko and igeriejae along with the ground prawns. Cook for 10 minutes then add the igbo and cook for a further 10 minutes, or unti lthe soup is reduced and thickened enough to coat the back of a spoon.
Serve with iyan (pounded yam) or plantains.
EKURU with ATA SAUCE (Steamed Savoury Beans with Ata Sauce)
Ekuru with Ata Sauce (Steamed Savoury Beans with Ata Sauce) is a traditional Nigerian recipe for a classic stew of beans in an ata sauce of onion, tomatoes, palm oil and dried prawns with bitterleaf. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Ekuru with Ata Sauce (Steamed Savoury Beans with Ata Sauce).
Ekuru with Ata Sauce
(Steamed Savoury Beans with Ata Sauce) Recipe
Origin: Nigeria
The original recipe here calls for kaun (rock salt potash) which is used for faster tenderization of pulses and to increase the viscosity of some sauces. Recent studies have indicated this additive to be potentially carcinogenic. I have therefore left it out in favour of longer soaking and preparation times, but you could add 1/2 tsp baking soda as this has a similar effect.
Ingredients:
225g beans
1 fresh hot chilli pepper, finely sliced and pounded to a paste
1 onion, finely sliced and pounded to a paste
2 tomatoes, chopped and pounded to a paste
3 tbsp palm oil
handful of minced dried prawns
Sawa (bitterleaf) leaves for wrapping and a few finely-sliced for the mix (if not available use banana leaves or even common dock leaves for wrapping and about 4 shredded dandelion leaves for the mix).
Ekuru with Ata Sauce
(Steamed Savoury Beans with Ata Sauce) Preparation:
Method:
Wash the beans under running water. Place in a large pot and cover with boiling water. Allow to soak over night. The following day, rub between your hands to remove the skins. Rinse to wash away the skins then drain in a colander.
Mash or grind the beans into a thick paste then place in a clean bowl and add the salt and mix well, gradually adding warm water with constant whisking until the batter is well-aerated and light. Place the mixture on clean leaves and wrap into tight parcels. Arrange the parcels carefully in a steamer and place on boiling water to steam for about 40 minutes, or until the parcels are firm to the touch when cooked,
Now prepare the Ata sauce by mixing together the palm oil, tomatoes, onions and chilli. Add the prawns and shredded sawa (or dandelion) then mash the cooked ekuru in a bowl and add the ata sauce. Mix thoroughly to combine and serve with cold Eko.
Ekuru with Ata Sauce
(Steamed Savoury Beans with Ata Sauce) Recipe
Origin: Nigeria
The original recipe here calls for kaun (rock salt potash) which is used for faster tenderization of pulses and to increase the viscosity of some sauces. Recent studies have indicated this additive to be potentially carcinogenic. I have therefore left it out in favour of longer soaking and preparation times, but you could add 1/2 tsp baking soda as this has a similar effect.
Ingredients:
225g beans
1 fresh hot chilli pepper, finely sliced and pounded to a paste
1 onion, finely sliced and pounded to a paste
2 tomatoes, chopped and pounded to a paste
3 tbsp palm oil
handful of minced dried prawns
Sawa (bitterleaf) leaves for wrapping and a few finely-sliced for the mix (if not available use banana leaves or even common dock leaves for wrapping and about 4 shredded dandelion leaves for the mix).
Ekuru with Ata Sauce
(Steamed Savoury Beans with Ata Sauce) Preparation:
Method:
Wash the beans under running water. Place in a large pot and cover with boiling water. Allow to soak over night. The following day, rub between your hands to remove the skins. Rinse to wash away the skins then drain in a colander.
Mash or grind the beans into a thick paste then place in a clean bowl and add the salt and mix well, gradually adding warm water with constant whisking until the batter is well-aerated and light. Place the mixture on clean leaves and wrap into tight parcels. Arrange the parcels carefully in a steamer and place on boiling water to steam for about 40 minutes, or until the parcels are firm to the touch when cooked,
Now prepare the Ata sauce by mixing together the palm oil, tomatoes, onions and chilli. Add the prawns and shredded sawa (or dandelion) then mash the cooked ekuru in a bowl and add the ata sauce. Mix thoroughly to combine and serve with cold Eko.
EFO-RIRO (vegetable stew)
Efo-riro (Vegetable Stew) is a traditional Nigerian recipe for a classic stew of meat and greens with seafood in a tomato and chilli-based sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Efo-riro (Vegetable Stew).
Efo-riro
(Vegetable Stew) Recipe
Origin: Nigeria Period: Traditional
This is a Yoruba speciality made with a mix of assorted meats in combination with the native vegetables Soko or Tete.
Ingredients:
1 kg fresh soko or tete (washed & blanched) [These plants are members of the Celosia genus and are readily available as garden plants, feather cockscomb Celosia argentea (soko) is the commonest. Alternatively you can substitute Amaranth leaves (they are members of the amaranth family after all) if you have them. However, they taste quite like spinach and this can be substituted at a pinch.]
500g assorted parts of meat [cubed meat, offal, tripe etc] (washed)
225g stockfish (pre-soaked)
1 medium smoked fish
225g bushmeat (washed) [or game]
225g cooked crab claws
4 snails (shelled and washed with lemon juice) [or 8 garden snails
225g ground crayfish
225g fresh chillies, pounded to a paste
500g fresh tomatoes, pounded to a paste
1 small tin tomato purée
2 medium onions, pounded to a paste
190ml palm oil
1 tsp iru (this is a condiment made by fermenting locust beans (carob) — omit if not available)
600ml stock or water
salt to taste
Efo-riro
(Vegetable Stew) Preparation:
Method:
Add the washed meats to a large pot and add a little of the stock. Season well with salt and freshly-ground black pepper then bring to a boil and simmer briskly for 30 minutes, or until tender. Add the smoked fish, stockfish, crab claws and snails and cook for a further 10 minutes. Remove from the heat and place in a clean bowl. Clean the pot and add the palm oil. Place the pot on the heat and and once the oil is hot add the ground tomatoes, onions and chillies and fry for 10 minutes, stirring frequently.
Add the tomato purée and cook for a further five minutes, until well blended. Return the cooked meats to the pot, along with the crayfish and a little more stock. Simmer for 10 minutes then add the blanched soko (or amaranth leaves or spinach) and cook for a further five minutes. Check the seasoning and serve with lyan (pounded yam).
Efo-riro
(Vegetable Stew) Recipe
Origin: Nigeria Period: Traditional
This is a Yoruba speciality made with a mix of assorted meats in combination with the native vegetables Soko or Tete.
Ingredients:
1 kg fresh soko or tete (washed & blanched) [These plants are members of the Celosia genus and are readily available as garden plants, feather cockscomb Celosia argentea (soko) is the commonest. Alternatively you can substitute Amaranth leaves (they are members of the amaranth family after all) if you have them. However, they taste quite like spinach and this can be substituted at a pinch.]
500g assorted parts of meat [cubed meat, offal, tripe etc] (washed)
225g stockfish (pre-soaked)
1 medium smoked fish
225g bushmeat (washed) [or game]
225g cooked crab claws
4 snails (shelled and washed with lemon juice) [or 8 garden snails
225g ground crayfish
225g fresh chillies, pounded to a paste
500g fresh tomatoes, pounded to a paste
1 small tin tomato purée
2 medium onions, pounded to a paste
190ml palm oil
1 tsp iru (this is a condiment made by fermenting locust beans (carob) — omit if not available)
600ml stock or water
salt to taste
Efo-riro
(Vegetable Stew) Preparation:
Method:
Add the washed meats to a large pot and add a little of the stock. Season well with salt and freshly-ground black pepper then bring to a boil and simmer briskly for 30 minutes, or until tender. Add the smoked fish, stockfish, crab claws and snails and cook for a further 10 minutes. Remove from the heat and place in a clean bowl. Clean the pot and add the palm oil. Place the pot on the heat and and once the oil is hot add the ground tomatoes, onions and chillies and fry for 10 minutes, stirring frequently.
Add the tomato purée and cook for a further five minutes, until well blended. Return the cooked meats to the pot, along with the crayfish and a little more stock. Simmer for 10 minutes then add the blanched soko (or amaranth leaves or spinach) and cook for a further five minutes. Check the seasoning and serve with lyan (pounded yam).
EDIKANG IKONG SOUP ( Vegetable soup)
Edikang Ikong Soup
Edikang Ikong Soup is a traditional Nigerian recipe for a classic stew of mixed meat, fish, seafood, snails in a palm oil, greens and chilli-based sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Edikang Ikong Soup.
Edikang Ikong Soup Recipe
Origin: Nigeria
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This is very famous and traditional Nigerian soup that uses the large bush snails found in Nigeria. In Europe you can substitute 8 garden snails for these (see my Roman recipe for Milk-fed Snails on how to prepare them). The recipe also calls for waterleaf, a traditional Nigerian vegetable. Simply substitute spinach.
Ingredients
1 kg assorted meat (beef, oxtail, tripe, offal, game)
4 snails (washed with lemon and limes) or 8 garden snails
450g stockfish (pre-soaked)
450g dry smoked fish (washed)
450g periwinkles, shelled
225g dry prawns, cleaned
225g ground crayfish
1 medium onion
50g ground hot chillies
1.35kg fresh ugwu (pumpkin leaves), washed and shredded
1kg fresh waterleaf (prepared and washed)
200ml palm oil
600ml stock
salt to taste
Edikang Ikong Soup Preparation:
Method:
Wash the meats thoroughly and cut into chunks then place in a large pot. Add some onions, ground chillies and a little stock. Cook for 30 minutes. Meanwhile remove the snails and periwinkles from their shells and wash before rubbing with lime or lemon juice to remove excess slime. Wash the stockfish and smoked dry fish then soak for five minutes in salted water.
Rinse the fish with lots of water then add the snails, stockfish, dried fish, prawns and periwinkles to the meat pot and cook for a further 10 minutes, adding more stock if needed. Finally add the shredded pumpkin leaves and the waterleaf (or spinach). Mix properly then allow to simmer for 15 minutes then add the crayfish and palm oil.
Stir the stock and allow to cook for a further 10 minutes. Serve with fufu or pounded yam.
Edikang Ikong Soup is a traditional Nigerian recipe for a classic stew of mixed meat, fish, seafood, snails in a palm oil, greens and chilli-based sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Edikang Ikong Soup.
Edikang Ikong Soup Recipe
Origin: Nigeria
diggs
digg
This is very famous and traditional Nigerian soup that uses the large bush snails found in Nigeria. In Europe you can substitute 8 garden snails for these (see my Roman recipe for Milk-fed Snails on how to prepare them). The recipe also calls for waterleaf, a traditional Nigerian vegetable. Simply substitute spinach.
Ingredients
1 kg assorted meat (beef, oxtail, tripe, offal, game)
4 snails (washed with lemon and limes) or 8 garden snails
450g stockfish (pre-soaked)
450g dry smoked fish (washed)
450g periwinkles, shelled
225g dry prawns, cleaned
225g ground crayfish
1 medium onion
50g ground hot chillies
1.35kg fresh ugwu (pumpkin leaves), washed and shredded
1kg fresh waterleaf (prepared and washed)
200ml palm oil
600ml stock
salt to taste
Edikang Ikong Soup Preparation:
Method:
Wash the meats thoroughly and cut into chunks then place in a large pot. Add some onions, ground chillies and a little stock. Cook for 30 minutes. Meanwhile remove the snails and periwinkles from their shells and wash before rubbing with lime or lemon juice to remove excess slime. Wash the stockfish and smoked dry fish then soak for five minutes in salted water.
Rinse the fish with lots of water then add the snails, stockfish, dried fish, prawns and periwinkles to the meat pot and cook for a further 10 minutes, adding more stock if needed. Finally add the shredded pumpkin leaves and the waterleaf (or spinach). Mix properly then allow to simmer for 15 minutes then add the crayfish and palm oil.
Stir the stock and allow to cook for a further 10 minutes. Serve with fufu or pounded yam.
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