NOTES: If you've talked to most Nigerians and asked for recipes, you'll notice that we have a hard time

giving recipes because we do not usually measure how much ingredients we use, or how much time it takes to prepare...we go on gut, taste, experience, and monitoring the food. The recipes below are an attempt to describe how to make some of the dishes mentioned on the food page, and different people might have other suggestions. But I've been asked for recipes by a couple of people, so this is a start. They can be modified to taste if desired. Also, in terms of size and length, I try to include both the English system of measure, and the International System of measurement. The conversions I used are not exact, because even though half an inch is 1.27 centimeters, it probably doesn't make much sense to aim for that in cooking, 1 centimeter might be enough, or 1.25 centimeter, so I try to keep it simple. If you don't understand something, please let me know. Finally, I have not necessarily tried recipes supplied to me by other people. obe ata (pepper soup) INGREDIENTS 3-4 fresh tomatoes and 1-2 bell peppers OR 16 oz tomato sauce and 6 oz tomato paste. (Bell pepper is optional) Meat/Chicken/Fish 4 magi cubes Palm oil if available, otherwise use vegetable oil 2 onions Salt Dry pepper Water INSTRUCTIONS 1. Place the meat in a pot, add very little water (most meat produces water as it cooks), dice one onion in with the meat, add some salt, and cook the meat until it is almost tender. 2. If you are using fresh ingredients, grind the tomatoes and the bell peppers together. You can grind in another onion in with them if you wish. 3. Pour the blended tomato mixture (or the tomato sauce and tomato paste) into the pot with the meat. Also add the palm oil or vegetable oil. 4. Allow to cook for about 20-30 minutes, stirring constantly. 5. Add salt and dry pepper to taste. Eat with any of the dishes that have 'soup' with them. obe eja tutu (fish pepper soup)

Compliments of Kunle. INGREDIENTS fish stock. about 350 grams fresh fish or smoked fish. you cut red pepper into fine strips as desired. green pepper. about 4 large tomatoes, skinned, without seed and diced. salt and pepper. some lemon juice (about 1 t-spoon) INSTRUCTIONS 1. Bring the stock to a boil. 2. Sprinkle the fish filets with lemon juice and allow it to stand for a few minutes. 3. Cut into about 2.5cm cubes. 4. Cook all the ingredients until tender or well-cooked. 5. Add the stock, cook for 10 minutes 6. Add the fish, cook, then lower the heat, and correct the seasoning as desired. 7. Cook for 5-10 minutes, or until tender. 8. If still not tender, you might simmer for 3 mins. more. 9. Adjust seasoning to taste. Can be served as soup, or a starter, or any of the dishes that have 'soup' in them.

Back to Contents efo (vegetable soup) Compliments of Kunle. INGREDIENTS 1 bunch vegetable 450gm fresh tomatoes 450gm meat 2 magi cubes 6 tablespoons of palm oil if available, or vegetable oil INSTRUCTIONS 1. Boil the meat or fish, with the salt, onions, etc. until the meat is tender, and keep it aside. 2. Separate the vegetable leaves. Wash them, drain them, and cut them. 3. Place some oil in a pot, heat the oil and fry the meat

1 large onion Salt Dry pepper Water 450gm smoked fish (optional) 2 tablespoons ground crayfish (optional) 1 tablespoon locust beans (optional) Bell pepper(s) (optional) Condiments (optional)

slightly. 4. Blend the tomatoes and any bell peppers if you chose to use them. You can either blend the onion with this mixture, or cut it into slices. 5. Remove the meat from the oil, and add the blended mixture to the hot oil. Also add the crayfish and the condiments. 6. Allow to cook for 20-30 minutes, stirring constantly 7. Add the meat and the smoked fish, and simmer for another 20-30 minutes. 8. Add the vegetables, and cook for another 10-15 minutes. 9. Add salt and dry pepper to taste. ste. Eat with any of the dishes that have 'soup' with them.

Back to Contents egusi Compliments of Kunle. INGREDIENTS Meat or fish (about 1 kg) 2 tomatoes 1 onion 4 peppers 2 magi cubes Cooking oil 1 cup of ground egusi Salt Water INSTRUCTIONS 1. Boil the meat or fish until it is tender, and keep it aside. 2. Ground the tomatoes, peppers and onions together (you will need to add some water). 3. Place in a pot, add the meat, and the magi cubes, and about 2 tablespoons of cooking oil, and the ground egusi. 4. Cook for 20 to 30 minutes. 5. Add salt and ground pepper to taste.

Eat with any of the dishes that have 'soup' with them.

Back to Contents egusi with efo Compliments of Kunle. INGREDIENTS Meat or fish (about 1 kg) 2 tomatoes 1 onion 4 peppers 2 magi cubes Cooking oil 1 cup of ground egusi 2 cups or one medium branch of spinach. Salt Water INSTRUCTIONS 1. Boil the meat or fish until it is tender, and keep it aside. 2. Chop the spinach if required. 3. Ground the tomatoes, peppers and onions together (you will need to add some water). 4. Place in a pot, add the meat, and the magi cubes, and about 2 tablespoons of cooking oil, and the ground egusi, and the chopped spinach. 5. Cook for about 20 to 30 minutes. 6. Add salt and ground pepper to taste. Eat with any of the dishes that have 'soup' with them.

Back to Contents ewedu Compliments of Kunle. INGREDIENTS 2 cups ( liter) ewedu leaves 1 teaspoonful Iru INSTRUCTIONS 1. Remove Ewedu leaves from the stem, and wash them.

Potash (optional) Salt

2. Chop into pieces on chopping board. 3. Put one cup of water on fire and bring to a boil. 4. Pour the chopped ewedu into the boiling water. 5. Add the Iru (and the potash if desired) 6. Allow to boil for 10 minutes, with the pot uncovered. 7. Add salt to taste and cook for another five minutes. Serve with obe ata (pepper soup) and eba, or amala, or funfun, or gira, etc. etc.

Back to Contents ila (okra) INGREDIENTS Feeds about 4 people (remember, it is added to obe ata) 6-8 okra Water INSTRUCTIONS 1. Dice and chop the okra into small pieces. 2. Place the okra into a pot, and add enough water to completely cover it. 3. Cook for about 15 minutes. Serve with obe ata (pepper soup) and eba, or amala, or funfun, or gira, etc. etc.

Back to Contents apon/ogbono Compliments of Kunle. INGREDIENTS Meat or chicken, (cooked, and cut into small pieces) INSTRUCTIONS 1. Fry all the ground or chopped ingredients until tender.

Fresh or smoked fish 2. Add the stock or maggi cubes and water. (bones removed, fish 3. Bring mixture to boil. cleaned and washed) (optional) 4. Meanwhile, mix the ground ogbono with the palm oil Palm oil if available (2-4 and add to the boiling mixture, stirring very well to tablespoons) avoid lumps. 2 tomatoes (ground or chopped) 5. Add the meat 1 pepper (ground or 6. Add the ogbono chopped) 1 onion (ground or 7. If you are also adding fish, add that 5 minutes after chopped) you add the ogbono 2 maggi cubes. some ground 8. Cook on medium heat for 20 to 25 minutes or until ogbono,use as much as desired thickness. the thickness desired. Variation: salt Spinach, okro, bitter-leaf, ewedu, okazie, can be added to ground pepper the ogbono 10 minutes before it is cooked. But if you use okro,leave longer. It takes longer time to cook. The most important thing about adding these leaves is to make sure it is cooked. Serve with tuwo, funfun, eba, amala, ....

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