Maggi Recipes

7/25/2019 Maggi Recipes

1/68

Maggi Recipes.docLIST OF NIGERIAN SOUPSAFANG SOUPMIYAN TAUSEOFE ONUGBU

IYUE MBUELATAMAOBE EFO ELEGUSIOFE ACHARAIKPAHIDOMIYAN ZOGALEOHO IGLIGIEDIKANG IKONGERIMONUODU FULOOFE UJUJUPLASASMIYAN RIDIABAK MBAKARAOFE OWERRIAFIA EFEREOHO OKOHOEDITAN SOUPIHEWEWE SOUPOWO SOUPOFE DI NA-WAYI

OBE ISHAPAMIYAN SHUAKAMIYAN TAPASAOGBONO SOUPUZIZA AND UTAZI SOUPMIYAN WAKEOTONGEFERE USUNG UDIAOBE ILASA WITH OBE ATAOBE EGBULU

IWUK EFEREOFE AKPARANTASOYA BEAN AND GROUNDNUT SOUPSHIMBE LEAVESOFE OTURUPASPECIAL EFO RIROGOAT MEAT PEPPER SOUPMIYAN YAKWA


2/68

BOKONISASEAFOOD SOUPMIYAN KARKASHIEFERE IBABACOTTON SEED SOUP

GBEGIRIEBATUBAMTA SOUPOFE MPOTOOFE UGBA WITH POUNDED YAMThis soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked slicedoil bean seed. It is used in many food preparations. The Efik/Ibibio also use this particularingredient in food preparation and its called Ukana.INGREDIENTS QUANTITESBeef kgSmoked fish 1 medium sizeStockfish (cooked) 4 medium sizeUgu leaves 1 small bunchUgba 6 wrapsOnion 1 small sizeOkro 20 medium fingersDry pepper (ground) 1 tablespoonPotash a small piecePalm oil 2 cooking spoonsMaggi Cubes 3Water 2 litres

Salt to tasteMETHODSeason the beef with few slices of onion and a little salt, steam for about 10 minutes or till the

juice dries up.Add the remaining water and continue cookingAdd the pepper, Maggi Cubes, Fish and stirShred the Okro and addHeat the potash, then crush and add 1 tablespoon of waterStir in the palm oil till the colour changes to yellowAdd the Ugba and stir

Pour into the pot of soup and stir thoroughlyAdd the shredded UguReduce the heat and simmer for 5 minutes. Stir and add salt to tasteServe with the pounded yamOHA OR ORA SOUPINGREDIENTS QUANTITIESOha Leaves 1 medium bunchDried Meat 8 medium pieces


3/68

Smoked Fish 1 medium sizeStock Fish 4 medium piecesOgiri 1 wrapAchi 2 tablespoonDry pepper (ground) 1 tablespoon

Oporo 1 CupPalm Oil 1 cooking spoonWater 2 litresSalt To tasteMETHODBoil the stockfish till softSoak the dried meat in boiling water for few minutes, then wash thoroughly to remove sandand burn smell.Boil two litres pf waterAdd the stockfish and the meatWash the smoked fish and addWash the OporoGrind the Achi and dissolve in cold water thoroughly and add to the soup. Stir.Add the Oporo, dry pepper, Ogiri and Maggi cubes and plam oilStir thoroughly and reduce the heatPick wash and cut the Oha leaves with your fingersAdd to the soup and salt to taste. Simmer for about 10 minutesServe with cassava fufuAFANG SOUPINGREDIENTS QUANTITIESBeef 8 medium pieces

Stockfish head 1 Small sizeCow Skin 10 medium piecesSmoked fish (Calabar type) 1 medium pairPerewinkle in shell (optiona) 2 cupsAfang leaves (Finely shredded) 1 medium sized muduWater leaves 5 small bunches or heapsCrayfish (ground) 4 tablespoonsDry Pepper 1 tablespoonOrFresh Pepper 4 large size

Palm Oil 1 litreMaggi Cube 4Water 2 litresSalt To tasteMETHODSeason the beef with a little salt, dry pepper and Maggi Cube.Steam till water dries up. Add 1 litre of water, the stockfish head, cow skin and continuecooking for another 20 minutes.


4/68

Pound or blend the finely shredded Afang leaves till very fine.Pick, wash and shred the water leaves finely.Wash and debone the fish. Add the remaining water, the fish, crayfish, pepper, the remainingMaggi Cube and the periwinkle.Stir and allow to boil for about 5 minutes.

Add the palm oil, Stir and cook for about 2 minutes.Add the waterleaves, stir and cover the pot for about 5 minutes add the Afang and stirthoroughly.Add salt to taste. Simmer for about 5 minutes.Remove from heat and serve with cassava fufu, pounded yam or Eba.MIYAN TAUSEINGREDIENTS QUANTITIESBeef 8 medium piecesSmoked fish 1 medium sizeSoft bone 1 medium heapPumpkin 10 small piecesSpinach 1 small bunchYakwa 1 small bunchFresh tomato 4 large sizeOnion 1 large sizeFresh pepper 4 large sizeGroundnut (ground) 1 cupPalm oil or vegetable oil 2 cooking spoonsTraditional locust bean cake 1 large sizeMaggi Cubes 3Water 1 litres

Salt to tasteMETHODWash and season the meat with salt and Maggi Cube, steam together with the soft bones tillthe juice dries up.Add more water and cook till soft.Blend few pieces of the pumpkin with tomato, and pepper.Heat the oil, fry the meat and bones.Add water, the blended vegetables and chopped onion to the pot.Cook for about 10 minutes. Add the groundnut paste, the remaining pumpkin, locust bean, andfish.

Cover the pot and cook for about 15 minutes. Shred and add the yakwa leaves. Shred thespinach.Add the leaves to the soup. Stir.Add the remaining Maggi Cube and reduce the heat. Simmer for 5 minutes.Stir and add salt to taste.Serve with the Sinasir or tuwn shinkafa.OFE ONUGBU

INGREDIENTS QUANTITIES


5/68

Beef (optional) 8 medium piecesStockfish 1 medium sizeSmoked fish 1 medium sizeOnugbu or Bitter leaves (washed) 1 large bunchCocoyam (thickner) 3 small size

Crayfish (ground) 3 tablespoonsPalm Oil 2 cookingspoonsDried pepper (ground) 1 tablespoonOgili 1 wrapMaggi Cube 2Water 2 litresSalt to taste.METHODWash and boil the stockfish for about 35 minutes to soften.Peel and boil the Cocoyam for about 20 minutes till soft.Strain the Cocoyam and pound to form a paste.Place the pot on the burner.Add water and allow to boil for about 3 minutes.Add the palm oil, stockfish, washed and boned dried fish, crayfish, pepper and the Cocoyampaste.Stir and allow to boil for 10 minutes.Add Maggi Cubes, Ogili and the washed Onugbu leaves.Cook for another 10 minutes. The soup should thicken by now.Stir and taste the soup.Add salt and simmer for another 5 minutes.Serve with cassava fufu.

IYUE MBUELINGREDIENTS QUANTITIESBush meat 8 medium pieces.Smoked fish 1 medium sizeDried paw paw slices 2 cupsMelon seed (ground) 2 cupsPalm oil 2 cooking spoonsOnion 1 small sizeDry pepper (ground) 1 tablespoonMaggi Cubes 2

Water 1 litresSalt to taste.METHODWash the bush meat, season with one Maggi Cube, salt and little dried pepper and boil for 10minutes with the water.Pound the ground melon seeds with 1 tablespoon of warmWater and 1-tablespoon ground onion.Add one-tablespoon palm oil.


6/68

Pound till it forms a mass.Mould the melon into small balls and add to the boiling pot.Add the remaining Maggi Cube, and pepper.Cook for about 15 minutes for the melon balls to set.Wash the sliced dried paw paw and add

Stir and add salt to taste. Cook for another 5 minutes.Serve with pounded yam.ATAMA SOUPINGREDIENTS QUANTITIESBeef 8 medium piecesFresh or smoked fish 1 medium sizeCow skin 10 medium piecesStockfish head 1 medium head.Perewinkle in shell (optional) 1 cupAtama leaves 1 small bunchPalm fruit 1 muduCrayfish (ground) 3 tablespoonsUyayak (local spice) 1 small pieceMaggi Crayfish tablet 1Water (for extraction of the oily liquid) 2 litresSalt to taste.METHODCut a little piece of the tail end of the perewinkle remove the intestine, then wash thoroughlyto remove all the mud.Wash and boil the palm fruits for about 30 minutes.Strain off the water and pound till the fibres come off the nuts.

Heat the water to be just warm, add to the pounded palm fruit and mix thoroughly then strainoff the oily extract.Wash and season your meat with salt, Maggi Cube and small pepper then steam for about 5minutes on low heat.Add about 1 cups of water, stockfish head and continue boiling for about 20 minutes till themeat is almost cooked, and remove from heat.Cut the Atama leaves into very fine pieces then pound for about 10 minutes till the leaves arefinely pounded.Place the oily extract on the burner and allow to boil for about 5 minutes.Add cooked meat,and washed smoked fish, meat stock, perewinkle, crayfish, pepper and Maggi

Crayfish and Uyayak.Stir and allow to boil for about 10 minutes.Add the atama leaves and allow to boil without stirring for another 10 minutes.Stir, and add salt to taste.Allow to simmer for another 1510 minutes or until slightly thick.Remove from heat and serve with pounded yam or cassava fufu or boiled white rice.OBE EFO ELEGUSIINGREDIENTS QUANTITIES


7/68

Beef 8 medium piecesStockfish head 1 medium headSmoked fish 1 medium sizeShoko leaves 1 medium bunchFresh pepper (ground) 4 large size

Fresh tomatoes (ground) 4 large sizeTatashe (ground) 4 large sizeOnion (ground) 1 large sizeEgusi (ground) 1 cupsMaggi Super Onion Spices (Tablet) 1Iru 1 small wrapWater 1 litresSalt to taste.METHODWash and season the meat, and stockfish head with Onion, Maggi cubes, salt and pepper thensteam till water dries up. Add one litre of 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 forabout 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 OnionSpices. 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 serveOFE ACHARAINGREDIENTS QUANTITIESBeef 8 medium piecesStockfish (optional) 1 medium sizeSmoked fish 1 medium sizeAchara 1 medium bunchMgbam (egusi balls) 20 small balls.

Achi (ground) 2 tablespoonsDried pepper (ground) 1 tablespoonsPalm oil 2 cooking spoonsCrayfish (ground) 1 tablespoonMaggi super onion spices 1 tabletWater 1 litresSalt to taste.METHOD


8/68

- Wash the already cut stockfish and place in a pot.Add a little salt and two cups of water, and then boil.Cut and wash the meat, add salt, Maggi Super Onion Spices and chopped onion and steam forabout 15 minutes, then add 2 cups of water and boil till soft.Rip off the outer layers of the Achara.

Break the tender stem into small pieces.Add the remaining water, remaining stockfish, washed dried fish to the meat pot, and Mgbamthen allow boiling for about 10 minutes.Add palm oil, ground pepper, ground crayfish cut achara and stir.Mix the Achi with some cold water and add to the pot. Allow cooking for another 5 minutes.Add Mgbam and allow cooking for about 10 minutes.Stir, taste and add salt if necessary.Serve with pounded yam or cassava fufu or eba.IKPAHIDOINGREDIENTS QUANTITIESBush meat (washed) 8 medium piecesSnails (washed) 4 medium sizeSmoked fish 1 medium sizeIkpahido leaves 1 medium bunchPalm fruit 1 medium muduOnion (chopped) 1 medium sizeDried pepper (ground) 1 tablespoonsOwoh 1 wrapMaggi Cubes 2Water 1 litres.Salt to taste

METHODWash and boil the palm fruit for about 30 minutes.Strain off the water.Pound the cooked palm fruits in a mortar till the fibres are completely separated from the nuts.Heat 1 litres of water for a few minutes.Add the warm water to the pounded palm fruit.Mix thoroughly and strain to get the oily extract.Place the oily extract on the burner and boil for about 5 minutes. Add the washed bush meat.Snails, dried fish, Maggi Cubes and continue cooking for another 15 minutes.While the soup is cooking pick and wash the Ikpahido leaves, add a little water, blend to a

smooth paste, using the liquidizer part of the domestic blender. Traditionally Ikpahido leavesare ground on a stone.Stir, add the Owoh, crayfish, and dried peppr.Stir, add the Ikpahido and allow simmering for about 10 minutes. Stir and add salt to taste.Serve with pounded yam.MIYAN ZOGALEINGREDIENTS QUANTITIESBeef 8 medium pieces


9/68

Smoked fish 1 medium sizeZogale leaves 2 medium bunchesFresh tomatoes 3 large sizeFresh pepper 3 medium sizeOnion 1 medium size

Yaji 1 tablespoonGroundnut (raw shelled) cupDawadawa (ground) flat typePalm oil 2 cooking-spoonsMaggi Cube 2Water 1 litres.Salt to taste.METHODPick and wash the Zogale leaves and place the leaves in a pot with litre of water.Boil for about 58 minutes. Drain off the water and set aside.Pour boiling water on the groundnut.Allow to cool then peel off the skin and blend to a smooth paste.Cut up the tomatoes, pepper, and onion into small pieces and blendWash the meat and season with salt, yaji, Maggi Cube, add some slices of onions.Steam till water dries up.Add 2 cups of water, leave to cook for a least 15-20 minutes or until it is tender.Wash and bone the fish and add to the meat pot.Add water and the ground dawadawa, allow to cook for few minutes.Stir and add the zogale leaves, allow cooking for 2 minutes.Add to boil for about 10-15 minutes.

Stir, add remaining Maggi cube.Stir and add salt to taste. Simmer for few minutes.Remove from heat and serve.OHOIGLIGIINGREDIENTS QUANTITIESBush meat 4 large piecesSmoked fish 1 medium sizeFresh Pepper 1 tablespoonFresh tomatoes 4 medium sizeOnion 1 medium size

Tatashe 4 medium size.Soya beans (flour) 1 cupPalm oil 2 cooking spoonsMaggi Crayfish 1 tabletWater 1 litresSalt to taste.METHODSinge the hair off the bush meat and wash thoroughly.


10/68

Wash and bone the fish.Heat the oil and fry the ground onion, fresh tomatoes, pepper andtatashe for about 10 minutes.Add water, bush meat, the smoked fish and allow to boil for about 15 minutes.Make a paste with the soya bean flour and hot water from the pot, then add. Stir thoroughly

and add Maggi Crayfish.Allow simmering for about 15 minutes.Stir and add salt to taste.- Serve with pounded yam.EDIKANG IKONGINGREDIENTS QUANTITIESBeef 8 medium pieces.Cow Skin 6 medium piecesSmoked fish (Calabar type) 1 med. SizeStockfish Head 1 small sizeIkong Ubong (pumpkin leaves) 4 Med. size bunchWater leaves 2 med. HeapOnion (Optional) 1 small sizeFresh or dry pepper 3 medium size or 1 tablespoonPalm Oil 3 cookingspoonsCrayfish (ground) 3 tablespoonsMaggi Cube 4Water 4 cupsSalt To taste.METHOD- Wash and season the beef with salt, and Maggi Cube, few slices of onion

and steam with the washed stockfish head for about 15 minutes.- Add the water, Cow skin and cook till soft.- Add the Crayfish, washed smoked fish, pepper and palm oil to the potcontaining the meat, stockfish and cow skin.- Stir and allow boiling for about 10 minutes.- Add the remaining Maggi Cube and the shredded waterleaves.- Stir and cover the pot, cook for about 2 minutes.- Allow cooking for few minutes.- Add the shredded Ikong Ubong leaves, and cover the pot. Cook for- Stir again thoroughly. Simmer for about 8 minutes, stir.

- Taste and add salt to taste. Simmer for another few minutes, Stir.- Remove from heat and serve with cassava fufu or Eba or Pounded yam.ERIMONU SOUPINGREDIENTS QUANTITIESBush Meat 8 medium piecesSmoked fish 1 med. sizePalm fruit 1 med. muduErimonu or Shoko leaves 1 med. bunch


11/68

Ogili Igala 1 cake.Maggi Cubes 2Crayfish (ground) 2 tablespoonsDry Pepper (ground) 1 tablespoonWater 4 litres

Salt To tasteMETHODWash and boil the palm fruit till soft.Strain off the water and pound till the fibre separates from the nut.Add the 2 litres of water and mix thoroughly, and strain.Boil the extract; add the meat, fish, crayfish and pepper.Stir and continue cooking for about 10 minutes.Add the ground Ogili Igala and cook for another 15 minutes till the soup start thickening.Pick, wash and shred the erimonu leaves add to the pot.Add Maggi Cubes, stir and simmer for 5 minutes.Taste and add salt if necessary.Serve with Eba or pounded yam.ODU FULOINGREDIENTS QUANTITIESFresh fish 2 medium sizeIsam (perewinkle) 1 cupsCrab. 4 medium sizeNgolo (clam) 2 cupsScallops/oyster 1 cupsOsi (snails) 4 large sizeFresh prawns 12 large size

Fresh pepper (scented type) 6 medium sizeCocoyam (white type) 3 medium sizeMaggi Crayfish 2 tabletsPalm oil 1 cooking spoonWater 2 litresSalt to taste.METHODClean the fish and cut into two pieces each.Season with tablet of Maggi Crayfish and a little salt. Allow marinating for about 10-15minutes.

Season the washed snails with the remaining Maggi Crayfish and steam for about 10 minutes.Remove all unwanted bits from the crab, ngolo, fresh prawns and Isam.Cut the crabs into 2 pieces each.Steam the fish for about 5 minutes under low heat.Add the remaining seafoods and continue steaming for another 5 minutes and set aside.Peel and wash the cocoyam, then cut into small pieces. Place in a pot and add water.Allow boiling for about 10-15 minutes.Remove the cocoyam and pound thoroughly then add to the boiling pot of water.


12/68

Add all the steamed ingredient and the remaining Maggi Crayfish with the exception of the fishStir gently; add the palm oil and the remaining water together with the stock.Add the snails and chopped pepper to the pot.Add the fish and stir gently.Add salt to taste.

Simmer for about 10 minutes and remove from heat.Serve with pounded yamOFE UJUJUINGREDIENTS QUANTITIESBush meat 4 large piecesSmoked fish 1 medium sizeUjuju leaves 1 medium bunchDried Pepper (ground) 1 tablespoonPalm oil 3 cooking spoonsMaggi Crayfish 2Water 1 litresSalt to taste.METHODPick the tender Ujuju leaves and remove the mid rib from all the leaves.Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blendor grind) to a smooth paste.Set aside.Pour water into the pot add the washed bush meat, smoked fish, pepper and Maggi Crayfishstir and allow boiling for 10 minutes.Add some oil and continue cooking for another 10 minutes.Stir and add the ground Ujuju leaves.

Whisk to increase resilience.Keep pot open and simmer for few minutes and add salt to taste.Serve with pounded yam.PLASAS SOUPINGREDIENTS QUANTITIESBeef 8 medium pieces.Smoked fish 1 medium sizeCow skin 8 medium pieces.Stockfish head 1 medium sizeBitter leaves (washed) 1 small head

Water leaves 1 small muduEgusi (Ibo type) 2 cupsCrayfish (ground) 3 tablespoonsPalm oil 3 cooking spoonsOnion 1 medium sizeFresh pepper 4 medium sizeMaggi Cube 2Water 1 litres


13/68

Salt to taste.METHOD OF PREPARATIONWash and season the beef, Cow skin, with salt, pepper and Maggi Cube, then steam till juice isdried up. Wash the stockfish head and add.Add 2 litres of water and cook the meat for about 15 minutes.

Wash the melon seed or egusi and fry till almost all the seeds are popped. Grind or pound to analmost fine powder.Wash the waterleaves thoroughly. Shred the waterleaves and bitter leaves. Wash and chop theonion, and grind together with the pepper.Add the remaining water to the beef also, wash the smoked fish and add.Allow boiling for about 5 minutes.Stir and add palm oil, crayfish and pepper.Cook for 10 minutes then add the ground egusi and cook for another 15 minutes.Add the vegetables, onion stir.Reduce the heat and simmer for another 10 minutes.Stir and add salt to taste.Serve with boiled white rice or pounded yam or eba.MIYAN RIDIINGREDIENTS QUANTITIESBeef 8 medium piecesSmoked fish 1 medium sizeFresh tomato 6 large sizeFresh pepper 4 large sizeOnion 1 large sizeTatashe 4 large sizeYakwa leaves 1 small bunch

Spinach 1 medium bunchBeniseed or Ridi 1 cupsVegetable oil 2 cooking spoonsMaggi cubes 4Water 2 litresSalt to taste.METHOD:Wash the beef, season with few slices of onion and 1 Maggi Cube and salt.Stir and steam till juice dries up.Add 2 cups of water and continue to cook for another 15 minutes.

Wash and blend tomato, onion, pepper and tatashe.Wash the beniseed thoroughly preferably using the calabash method.Fry or roast the ridi. This method gives the ridi a better flavour.Grind the dried ridi.Pick wash and shred the Yakwa and spinach.Heat the oil in a pot and add the ground vegetables.Fry for about 10 minutes.Add the meat and smoked fish, 1 litres of water and the remaining Maggi Cubes. Stir.


14/68

Mix the ground ridi with hot water from the pot.Pour into the pot. Add salt to taste.Cook for 10 minutes.Stir and add the chopped Yakwa and spinach.Reduce the heat and stir.

Simmer for 5 minutes and remove from heat then serve with tuo shinkafa.ABAK MBAKARAINGREDIENTS QUANTITIESFresh fish 1 large sizePeriwinkle (shelled) 1 cupPalm fruit 1 medium muduWater leaves 1 small bunchFresh pepper (scented pepper) 5 medium sizeMaggi Crayfish 2 tabletsMaggi Cube 1Water 4 litresSalt to tasteMETHODWash and boil the palm fruit with 2 litres of water till soft.Pound till the fibres separate from the nuts.Add 2 litres warm water, mix and strain.Boil the extract for 5 minutes.- Dress the fish and cut into 4-6 pieces.Steam the fish with salt and Maggi Cube.Add the periwinkle to the extract and continue to boil for another 15 minutes. Pick, wash andshred the waterleaves.

Add the steamed fish and stir gently. Simmer for about 15 minutes.Add the Maggi Crayfish and the chopped fresh pepper.Stir gently. Add the waterleaves and continue simmering for another 5 minutes.Stir and taste, then add salt if necessary.Serve with cassava fufu or pounded yam.Ofe owerri is a popular soup amongst the owerri people.OFE OWERRIINGREDIENTS QUANTITIESBeef 8 medium piecesSmoked fish (Asa) 2 medium size

Stockfish 4 medium piecesUkazi leaves (shredded) 2 cupsUgwu 2 small bunchesSmoked prawns 1 cupDried pepper 1 tablespoonOnion 1 small bulbCocoyam (red type) 4 medium sizePalm oil 2 cooking spoons


15/68

Maggi Crayfish (tablet) 2Water 2 litresSalt to taste.METHODWash the beef and season with onion, Maggi Crayfish and salt.

Allow steaming till juice dries up.Add 2 cups of water and the stockfish continue cooking till the stockfish is soft and the meatcooked.Pick, wash and shred the Ugwu leaves as well as the Ukazi leaves. (This can be done in themarket)Dress the smoked prawns, and the fish then wash both thoroughly..Add the fish, and prawns to the meat pot and add the remaining water.Peel and wash the cocoyam, cut each into two pieces then add to the pot continue cooking.Remove the cooked cocoyam and pound and add again to the pot as a thickener.Add the remaining Maggi Crayfish, pepper and palm oil,Stir thoroughly and reduce the heat.Add the shredded Ugwu, and Ukazi leaves, stir and allow cooking for about 6 minutes. Stir andadd salt to taste.Remove from burner and serve with pounded yam or Cassava fufu.AFIA EFEREINGREDIENTS QUANTITIESOld layered Chicken or goat meat 8 medium piecesFresh fish or smoked fish 4 med. piecesYam 1 med. sliceCrayfish (ground) 2 tablespoonsAfrican nut meg (ground) 1 tea spoon

Uyayak (whole or ground) 1 Small pieceDry pepper 1 tablespoonsMaggi Cube 2Water 2 litresSalt to tasteMETHOD- Season the meat or the chicken with onion and pepper, steam till

juice dries up.- Add the water and continue cooking for another 20 minutes.- Season and steam the fresh fish and set aside

- Peel the yam and cut into small pieces, then add to the boiling stock.- Add the crayfish, pepper, African nutmeg, Uyayak and the remainingMaggi Cube- Stir and remove the yam and pound to soft resilient dough.Cut intosmall pieces.- Add to the soup to thicken the consistency. (Do not cover pot from thispoint).- Add the smoked fish or fresh fish, and stir.


16/68

- Reduce the heat and simmer for about 510 minutes.- Add salt to taste and serve with pounded yam.OHO OKOHOINGREDIENTS QUANTITIESBush meat preferably grass cutter 4 large pieces

Smoked fish 1 large sizeOkoho stem 1 medium sizeOkpehe 1 cakeIkpeche Seeds 2 cupsDried pepper 1 tablespoonPalm oil (optional) 2 cookingspoonsMaggi Cubes 2Water 1 litreSalt to taste.METHODScrap off all the bark from the okoho stem wash, and tear up or shred each stem into strands.Tie up the strands,Place them in one litre of hot water, leave to soak for about 5 minutes.Squeeze the shredded stem, until have enough resilient in the water.Remove the stem and set the extract aside.Grind up the Ikpeche seeds into a very fine powder using the dry ingredient part of the blender.Pour the ground Ikpeche into a mortar; add 3 tablespoons of water and 2 tablespoons of palmoil, then pound with a kneading action and mould into balls.Pour the okoho extract into a pot; add the washed smoked fish, dried pepper, palm oil, Okpeheand Ikpeche balls.Turn on the burner and boil for 5 minutes, stir and then add the Maggi Cubes.

Stir again and add salt to taste, simmer for about 5-10 minutes.- Serve with pounded yam.EDITAN SOUPINGREDIENTS QUANTITIESSnails (optional) 4 medium sizeSmoked Fish 1 large sizeStockfish head 1 medium sizeBeef (optional) 8 medium piecesPerewinkle (inshell) 2 cupsOdusa leaves (optional) 2 small bunches

Editan leaves 1 big bunchWater leaves 4medium heapCrayfish (ground) 3 tablespoonsDry Pepper 1 level tablespoonPalm oil 4 cooking spponsMaggi Cubes 3Water 1 litresSalt to taste.


17/68

METHODWash, season and boil the stockfish together with the beef for about45 minutes and set aside for use later.- Wash and bone the fish.- Pour boiling water on already cut and pounded leaves then, strain. Rinse the leaves thrice to

reduce the bitterness.Pick and wash the waterleaves and cut into tiny pieces.Get rid of some of its water by squeezing a little bunch at a time between your palms.Pick and wash the Odusa leaves then cut into fine pieces.Periwinkle can be used either in the shell, which is the traditional way, or out of shell.Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt,and mud.Add waterleaves into the pot containing the meat and stockfish already placed on the burner.Stir, add fish, crayfish, pepper, water, and Maggi cubes and allow cooking for another 6minutes. Stir.Add the palm oil. Stir and cook for about 5 minutes.- Add the Editan leaves and cover the pot. Do not stir immediately after adding Editan leaves,then cook for 10-15 minutes. But you can shake the pot to enable the leaves have an evenspread.After 10-15 minutes, stir and taste the soup.Add salt if necessary, and then add odusa leaves last and cook for another 4 minutes.- Editan soup is served with fufu, Ekpang Iwa or Eba.IHEWEWE SOUP (GROUNDNUT SOUP)INGREDIENTS QUANTITIESSmoked meat 10 med. piecesFresh groundnut 2 cups.

Uriema 1 podCrayfish (ground) 2 tablespoonsDried Pepper (ground) 1 tablespoonPalm Oil 2 CookingspoonsMaggi Super Onion Spices tablet 2Dried Pepper (ground) 1 tablespoonWater 2 litresSalt To taste.METHOD- Remove the groundnut from the shell.

- Heat cookingspoon of the palm oil for few minutes.- Fry the groundnut for few minutes.- Remove from the oil and grind together with Uriema to a smooth paste(This particular treatment of the groundnut is only for the fresh ones. The more matured typecould be ground on its own or roasted with sand and the skin removed before grinding).- Pour the water into the pot.- Place on the burner and allow boiling.- Wash the smoked meat thoroughly in hot water and add to the boiling water.


18/68

- Add crayfish, pepper, Maggi Super Onion Spices. Stir.- Add the oil and pour in the groundnut.- Allow cooking for about 10 minutes.- Stir. Reduce the heat and simmer for another 10 minutes stirringat intervals.

- Add salt to taste.- Serve with Eba or Pounded Yam.OWO SOUPINGREDIENTS QUANTITIESBush meat 8 medium piecesSmoked fish 2 medium sizeSmoked prawns 1 cupPotash (ground) teaspoonDry pepper (ground) 1 tablespoonPalm oil 3 cooking spoonsMaggi Crayfish 1 tabletWater 2 cupsNative salt to tasteEgidije 2METHODWash the fish and bush meat thoroughly and break the fish into pieces.Place both in a pot, add salt and cup of water then steam for about 5 minutes.Add the remaining water, smoked prawns, pepper and Maggi Crayfish.Stir.Add the potash and stir thoroughly.Cook for about 10 minutes.

Add the native salt to taste.Remove from heat and allow cooling for about 5-10 minutes.Add the palm oil.Stir to thicken then serve with starch or boiled plantain.OFE DI NA NWAYIINGREDIENTS QUANTITIESSmoked Fish (Azu Araghara) 1 large sizeStockfish 1 medium sizeHeart of beef 1 medium sizeDry pepper (ground) 1 tablespoon

Maggi cube 2Ukazi (shredded) 1 medium heapEgusi (ground) 2 cupsOnion 1 small bulbPalm oil 2 cooking spoonsWater 2 litresSalt to tasteMETHOD


19/68

Wash and season the stockfish with onion, pepper and Maggi Cube and boil till its a bit soft.

Wash the heart which has been cut into pieces and add to the boiling stockfishAdd the water, fish, pepper and palm oil.Stir. Add the egusi and allow boiling for about 10 minutes.Stir; add the Maggi Cubes and the Ukazi leaves.

Reduce the heat and simmer for about 10 minutes and add salt to taste.Stir and remove from heat. Serve with cassava fufu.ISHAPA SOUPINGREDIENTS QUANTITIESBeef 8 medium piecesSmoked fish 1 medium sizeIshapa 1 small muduFresh tomatoes 6 medium sizeTatashe 8 medium sizeOnion 1 small ballEgusi (ground) 2 cupsIru 1 small wrapMaggi Cube 3Kaun (ground) teaspoonWater 1 litreSalt to tasteMETHOD- Wash, and season the beef with salt, one Maggi Cube and few slices of onion, then steam forabout 15 minutes on low heat.Add two cups of water and continue boiling for another 20 minutes till the meat is cooked.Wash the tomatoes and onion, cut, then deseed the tatashe cut into pieces then blend all

togehter to a smooth paste.Dried or fresh Ishapa can be used to prepare this soup.When using fresh Ishapa, wash it thoroughly then place in a clean pot add a litre of water andteaspoon of kaun then boil for about 15 minutes strain off the water.Before using dried Ishapa soak in hot water for about 15-20 minutes.Heat the palm oil for about 2 minutes allow cooling.Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals.Add the meat, washed dried fish 1 litres of water and iruStir and allow boiling for about 8 minutes, making a thick paste from the ground egusi, andadding to the pot without stirring, cover the pot.

Allow cooking for about 6 minutes.Stir in Maggi Cubes and taste the soup. Add salt if necessary, stir and reduce the heat.Add the boiled Ishapa, stir, and then simmer for about 5 minutes. Remove from heat.Serve with pounded yam.MIYAN SHUAKAINGREDIENTS QUANTITIESDried fish 2 medium sizeSoft bones 1 small heap


20/68

Smoked fish 4 medium sizeShuaka or Bitter leaves (washed) 1 small bunchTatashe 4 medium sizeEgusi 2 cupsPalm oil 1 cookingspoons

Yaji 1 teaspoonDawadawa 1cakeMaggi cube 3Water 1Salt to taste.METHODWash the bones thoroughly.Season with few slices of onion, 1 Maggi Cube and yaji.Steam for about 10 minutes.Add water and continue cooking.Blend the tomato, tatashe, remaining onion, pepper and dawadawa.Heat the palm oil and add the blended vegetable with the dawadawa.Fry for about 10 minutes.Add the cooked bones together with the stock and the washed fish.Stir and add the ground egusi.Cook for another 10 minutes.Stir and add the Maggi Cubes and the Shuaka.Simmer for few minutes.Add salt to taste and serve with tuwo shinkafa.Add the shuaka leaves stir thoroughly and add salt to taste.Simmer for about 10 minutes.

Remove from heat and serve with any tuwoMIYAN TAPASAINGREDIENTS QUANTITIESBeef 8 medium pieces.Smoked fish 1 medium sizeTapasa 2 medium sizeFresh tomatoes 6 medium sizeTatashe 4 medium sizeOnion 1 medium sizeRaw ground nut 2 cups

Yaji 1 teaspoonDawadawa 1 cakeVegetable oil 1 cooking spoonsMaggi cube 2Water 1 litresSalt to taste.METHODWash and season the beef with yaji, Maggi cube and steam for 10 minutes.


21/68

Add 2 cups of water and continue cooking.Blend the tomatoes, dawadawa, pepper, onion and tatashe to a smooth paste.Soak the groundnut in hot water and allow cooling then peeling off the skin, and blending.Pick the tapasa leaves and wash thoroughly.Heat the vegetable oil for few minutes.

Add the ground tomato mixture.Fry for about 10 minutes.Stir and add the beef with the stock, washed fish and the remaining water.Stir and add the Maggi Cubes.Add the tapasa leaves stir thoroughly and add salt to taste.Add the ground groundnut and reduce the heat.Simmer for about 10 minutes.Remove from heat and serve with any tuwo.OGBONO SOUPINGREDIENTS QUANTITIES- Beef 8 medium pieces- Smoked fish 1 small size- Stockfish head 1 medium size- Agbono (ground) cup- Palm oil 2 cooking spoons- Crayfish (ground) 2 tablespoons- Dry pepper (ground) 1 tablespoon- Bitter leaf (washed) 2 balls- Maggi Cubes 2- Water 1 litres- Salt to taste.

METHOD- Season the meat with salt and Maggi Cube and a little pepper.- Cook on low heat till the juice is dried up.- Add 2 cups of water and stockfish and continue cooking untilmeat and stock fish are tender.- Heat the oil in another pot.- Melt the ogbono and stir thoroughly to prevent lump formation, addwater and stir.- Add the meat with the stock and stir.- Add the Maggi cube, water, washed fish and crayfish to ogbono pot

- Stir and reduce the heat.Pick, wash and shred the leaves and add.- Simmer for about 8 minutes and remove from heat, then serCOTTON SEED SOUPINGREDIENTS QUANTITIESSmoked fish 1 small sizeBush meat 8 medium piecesCrayfish (ground) 2 tablespoons


22/68

Palm fruit 1 medium muduCotton seed 5 cupsFermented locust bean 1 wrapSpinach 1 medium bunchFresh tomato (ground) 3 medium size

Onion (ground) 1 medium bulbDried pepper (ground) 1 tablespoonMAGGI cubes 2Water 5 litresSalt to taste.METHODWash the palm fruit and boil with 2 litres of water till the fruits are soft.Pound and mix with 2 litres of warm water and strain to get oily extract.Pound or grind the cottonseed until well blended.Add 1 litre of hot water and mixSieve the pounded cottonseed 2-3 times.Place the oily extract on the burner and allow boiling.Add to cottonseed extract and boil till the foam disappears.Add the washed smoked fish, bush meat, crayfish, tomato, onion, locust bean, pepper, andMAGGI cube.Stir and allow boiling for about 20 - 30 minutes.Pick, wash and shred the spinach.Add to the soup and salt to taste.Simmer for few minutes, then remove from heat and serve.SOYA BEAN AND GROUNDNUT SOUPINGREDIENTS QUANTITIES

Smoked fish 1 small sizePumpkin leaves 1 medium bunchFresh pepper 4 medium sizeFresh Tomatoes (ground) 6 medium sizeOnions (ground) 2 medium bulbsSoya bean flour 1 cupGroundnut paste 5 tablespoonsDried pepper (ground) 1 table spoonPalm oil 2 cooking spoonsMAGGI Crayfish 1 tablet

Water 2 litresSalt to tasteMETHODMix of the Soya bean flour with same proportion of the groundnut paste.Mix thoroughly.Add ground onion, pepper and salt to taste.Mould into balls. Pour 1 litres of water into a pot and boil.Gently drop the balls into the water and cook for about 20 minutes.


23/68

Heat the palm oil.Add the remaining onion and the ground tomatoes.Fry for about 10 minutes.Add water, washed smoked fish, the remaining groundnut paste and soya bean flour forthickening. Stir gently.

Add the MAGGI Crayfish, and the dried pepper.Add the cooked ball. Reduce the heat and shred the leaves and add.Stir and add salt to taste. Serve with pounded yam.GBEGIRIINGREDIENTS QUANTITIESDehulled beans 2 cupsShawa 3 medium sizeIru 1 small wrapOnion 1 small bulbFresh pepper 4 medium sizeMAGGI cubes 2Water 1 litresSalt to taste.METHODBoil the beans and shredded onion in 3 litres of water till very soft.Mash and strain.Pour the extract into a pot and boil, add the ground pepper, the iru, palm oil and the dressedshawa.- Cook for about ten minutes.Add the remaining water and the MAGGI cube and simmer for about 10 minutes, stir atintervals.

Remove from heat and serve with Ewedu accompanied with hot AmalaIWUK EFEREINGREDIENTS QUANTITIESFresh fish 1 small sizeFresh prawns 1 cupEtinyung (Ewedu) 1 small bunchOkro 15 medium sizesOnion 1 small bulbFresh pepper 4 medium sizeBoiled yam (for thickening) 1 slice

Crayfish (ground) 3 table spoonsPalm oil 2 cooking-spoonsMAGGI cubes 2Water 2 litresSalt to tasteMETHOD- Steam the fish with onion, 1 MAGGI cube, pepper and salt for 5 minutes.Pour water into a pot.


24/68

Allow boiling.Add the crayfish, ground pepper, 1 MAGGI Cube and palm oil.Stir. Allow boiling.Thicken with a little yam paste.Add the fish, prawn and cook for 10 minutes.

Reduce the heat.Wash and shred the Okro and Etinyung leaves.Add the vegetables to the soup.Stir gently.Add salt to taste.Simmer for 8 minutes.Remove from heat and serve with pounded yam.EFERE USUNG UDIAINGREDIENTS QUANTITIESGoat meat 8 medium piecesLightly smoked fish 2 medium pairPerewinkle (in shell) 2 cupsUziza leaves 5 leavesYam 1 medium sizeUziza seed 1 tablespoonAte 2 podsFresh pepper (scented one) 6 medium sizeDried pepper 1 table spoonCrayfish (ground) 3 tablespoonPalm oil 1 cookingspoonsMAGGI Cubes 2

Water 2 litresSalt to tasteMETHODWash the goat meat and season with salt and 1 MAGGI cube and steam for about 15 minutes ortill the stock dries up.Cut the tail off the perewinkle and wash thoroughly and set aside.Peel the yam and cut into small pieces then boil till soft and pound till resilientWash the fish, thoroughly and tie them very firmly with fresh palm leaves or strings. Grind theUziza and Ate together.Pound the remaining yam and wrap them in heated plantain leaves, and set aside for use.

Place the pot containing the hot water used in boiling the yam in the burner.Allow boiling. Add the crayfish, perewinkle, fish, pepper and the spices.Stir and cut the pounded yam (thickner) into smaller pieces preferably flat pieces.Add to the soup and cook till the soup starts thickening.Add the remaining MAGGI cube and salt to taste.Pour into a bowl. Add 2 tablespoon of water, gradually stir in the oil till the colour changes toyellow.This is called Atong. Add salt to taste.


25/68

To ServePlace the pounded yam in a serving dish; scoop the white soup into a dish.Remove the fish gently into another dish. Pour the Atong on the fish and serve your guest. OTONGINGREDIENTS QUANTITIES

Beef 8 medium pieces.Smoked fish 1 medium sizeCow skin 10 medium piecesPepper 4 medium sizeOkro 20 medium sizesFlutted pumpkin leaves or ugu 2 small bunchesCrayfish (ground) 3 table spoonsPalm oil 2 cooking-spoonsMAGGI Cubes 2Water 1 litresSalt to tasteMETHODSeason the beef with 1 MAGGI cube and salt and a little pepper, steam till the stock dries up.Add 2 cups of water, cow skin and boil till meat is cooked.Wash and chop the okro.Place on a chopping board and further chop to increase the resilience.Wash the pumpkin leaves and shred.Chop the pepper.Pour the remaining water into the pot containing the meat.Add washed smoked fish.Add the Crayfish and al1ow to boil for about 5 minutes.

Add the pepper, palm oil and the remaining MAGGI cube.Stir and add the shredded and chopped okro.Whisk with a cooking spoon to increase the resilence.Cook for about 5 minutes.Add the shredded pumpkin leaves and simmer for about 5 minutes.Remove from heat and serve with eba, pounded yam or amala.OBE ILASA WITH OBE ATAINGREDIENTS QUANTITIESBush meat 8 medium pieces.Dried or Fresh Okro leaves 1 cup

Fresh tomatoes 8 medium sizeFresh pepper 6 medium sizeOnion 6 medium bulbsTatashe 4 medium sizeEgusi (ground) 3 tablespoonsPalm oil 1 cooking spoonMAGGI Crayfish 2 tabletsWater 1 litres


26/68

Salt to tasteMETHODBoil 4 cups of water.Add the egusi and continue boiling for about 15 minutes.Add the dried crushed okro leaves or shreded okro leaves.

Whisk to increase the resilience.Add 1 MAGGI Crayfish tablet, stir and add salt to taste.Serve with the Obe Ata.OBE ATABlend the tomato, onion, pepper and deseeded tatashe to a smooth paste.Heat the palm oil for few minutes.Add the ground tomato mixture to the oil on the burner and cook till the sour taste is off.Season the bush meat with salt and few onion slices.Steam for about 10 minutes.Add the remaining MAGGI Crayfish tablet, bush meat salt to taste.Cook for 10 minutes.Serve with Ilasa.OBE EGBULUINGREDIENTS QUANTITIES- Beef 6 medium pieces- Snails 4 medium pieces- Smoked fish 1 medium size- Egbulu leaves 1 big bunch.- Fresh tomatoes 4 medium size- Fresh pepper 6 medium size- Onion (ground) bulb

- Iru 1 medium wrap- Palm oil 3 cooking spoons- MAGGI Crayfish 1 tablet- Water 3 cups- Salt to taste.METHODPick wash and shred the Egbulu leave then set aside.Season and steam the meat for about 10 -20 minutesAdd 2 cups of water and continue to boil.Blend the tomatoes and pepper together.

Heat the palm oil for few minutes.Add the ground tomato mixture and fry for few minutes.Add the washed snails, iru, meat, fish and stock.Stir and allow cooking for about 15-20 minutes.Stir. Add the MAGGI Crayfish tablet and the blanched Egbulu leaves and simmer for fewminutes.Stir thoroughly and add salt to taste.Serve with pounded yam


27/68

OFE AKPARANTAINGREDIENTS QUANTITIESSmoked fish 1 medium sizeStock fish 4 medium piecesDried meat kilo

Isikebere (vegetable) 1 medium bunch.Onion 1 medium bulbAparanta seeds. cupCrayfish (ground) 2 cooking spoonsPalm oil 2 cooking spoonsDry pepper (ground) 1 table spoonMAGGI Cubes 2Water 1Salt to tasteMETHODFry the Akparanta seed with fine dry sand for about 5 minutes to removethe dry hard thick coat.Remove the coat.Fry the dry seeds, in a dry frying pan for few minutes.There would be a colour change from the pale yellow to pink.Grind or mill to powder.Heat the palm oil for few minutes.Dissolve the Akparanta flour in the oil.Stir and cook for about 3 minutes.Add water and allow boiling for about 10 minutes.Add the washed fish, cooked meat and stockfish.

Stir and cook for about 20 minutes.Add pepper, MAGGI Cubes and the vegetable.Stir.Simmer for about 8 minutes.Add salt to taste.Serve with Akpu Ede.SHIMBE LEAVES SOUPINGREDIENTS QUANTITIESFresh fish 2 medium sizeShimbe leaves (Effirin) 1 small bunch.

Fresh pepper (ground) 1 tablespoonPalm oil 1 cook-spoonsMAGGI Cubes 2Water 1 cupSalt to tastePreparation of Shimbe Leave SoupClean the fish and cut each into 3 pieces each.Season with salt and MAGGI cube.


28/68

Pick, wash and chop the shimbe leaves.Place the quantity of the shimbe leaves at the base of the potand arrange the fish on top of the leaves.- Add the remaining leave on top.- Place on the burner.

- Add 1 cup of water, pepper and palm oil.- Shake the pot to obtain even distribution of the added ingredients.- Cook for about 20 minutes.- Remove from heat and serve.OFE OTURUPAINGREDIENTS QUANTITIESBush meat 8 medium piecesMangala fish 6 medium piecesOturupa leaves 1 medium bunchOgbono cupDried pepper (ground) 1 tablespoonOgiri 1 wrap.Palm oil 2 cooking spoonsMAGGI Crayfish 1 tabletWater 1 litresSalt to taste.METHODPick and wash the Oturupa leaves.Scrub the bush meat and mangala fish to remove sand.Grind the Ogbono to a fine powder.Heat the palm oil for few seconds.

Add the ground ogbono and stir thoroughly to dissolve.Add the water and allow boiling.Add the fish, bush meat, Ogiri and MAGGI Crayfish. Stir.Add the pepper and cut the leaves and add.Stir and reduce the heat.Add salt to taste.Simmer for few minutes.Remove from heat and serve.UZIZA AND UTAZI SOUPINGREDIENTS QUANTITIES

Beef 8 medium piecesSmoked fish 1 small sizeStockfish head (cooked) 1 medium sizeUtazi leaves 1 small bunchUziza leaves 1 small bunchFresh pepper 4 medium sizeOnion 1 small bulb(Ede ofe) Cocoyam 3 medium size


29/68

Crayfish (ground) 2 tablespoonsOkpaye (locust beans paste) cakePalm oil 2 cooking-spoonMAGGI Cube 2Water 1 litres

Salt to tasteMETHODWash and season the beef with salt, 1 MAGGI cube, pepper and boil till stock dries up.Add 2 cups of water, stockfish head and continue cooking till soft.Wash the fish and add.Boil the cocoyam in a separate pot till soft then pound to form a paste.Pick, wash and shred the leaves.Grind the Utazi leaves; add the ground pepper, chopped onion and cocoyam paste to the pot.Stir.Add the crayfish, Okpeye and1 MAGGI cube, shredded Uziza and ground Utazi leaves.Add the palm oil and stir.Continue cooking on low heat for about 10 minutes.Add salt to taste.Serve with pounded yam or cassava fufu.MIYAN WAKEINGREDIENTS QUANTITIESAging or soft bones 2 medium heaps.Gwota 1 teaspoonOnion 1 small bulbFresh pepper 4 medium sizeDehaulled beans 1 cups

Palm oil 2 cooking-spoonsDawadawa 1 cakeMAGGI Cube 2Water 2 litresSalt to tasteMETHODBoil the dehaulled beans with 2 litres of water till soft.Mash it thoroughly.Add the palm oil, aging bones and pepper into the mashed beans and cook for 10 minutes.Add the chopped onions, MAGGI cube and ground dawadawa.

Add water to the soup and the gwuta.Stir and cook for 5 minutes.Add salt to taste.Reduce heat and simmer for 2 minutes and serve with Amala, Tuwo Shinkafa.EBATUINGREDIENTS QUANTITIESGarden Egg (white type) 6 large sizeShawa 2 medium size


30/68

Ewedu leaves 1 small bunchNative pepper (green) 10 small sizePalm oil 2 cooking spoonsMaggi Cubes 2Water 2 litres

Salt to taste.METHODWash the garden egg, native pepper and ewedu leaves and wrap each in cellophane.Boil 1 litres of water.Add the washed garden egg, native pepper and ewedu and continue boiling for about 10minutes.Remove the vegetables from the boiling water.Mash the garden egg, pepper and chop the ewedu very finely.Heat the palm oil for few minutes.Allow cooling then adding the washed shawa, and frying for few minutes.Add the mashed vegetables, MAGGI cube and the eweduStir thoroughly and add salt to taste.Simmer for few minutes.Remove from heat and serve with boiled yam, apapa.OFE MPOTOINGREDIENTS QUANTITIESBeef 8 medium piecesSmoked fish 1 medium sizeCrushed dried cocoyam leaves (mpoto) 1 medium bunchCrayfish (ground) 2 tablespoonOgili 1 wrap

Ukpo (ground) 2 tablespoonsPalm oil 1 cooking spoonsDried pepper (ground) 1 tablespoonMAGGI Cubes 2Water 2 litresSalt to taste.METHODRoast or boil the ukpo without the skin till soft.Pound to a fine powder or you buy freshly ground one from the Ibo sellers in the market.Wash; season the meat with salt and 1 MAGGI cube.

Steam till the juice dries up.Add 2 cups of water and continue boiling for another 15 minutes.Heat the palm oil in a pot and stir in the ground ukpo seed with a wooden spoon on low heat toavoid lump formation.Add the remaining water to the meat and the stock.Stir and allow boiling.Add the fish, pepper, Ogili, Crayfish and MAGGI cube.Stir. Then add the dissolved ukpo and stir thoroughly.


31/68

Reduce the heat and simmer for about 10 minutes.Add the mpoto and salt to taste.Simmer for another few minutes.Remove from heat serve with Eba or Cassava fufuBAMTA SOUP

INGREDIENTS QUANTITIESFresh fish 1 medium sizeDried meat 6 medium piecesBamta (ground) 1 cupOnion 1 small sizeDried pepper (ground) 1 tablespoonsPalm oil 1 cooking spoonPotash 1 small pieceMaggi Cubes 2Water 2 litresSalt to taste.METHODDress the fish and cut into 3 pieces.Season the fish with 1 Maggi cube, salt and chopped onion.Steam on low heat for about 10 minutes.Wash the dried meat and add to the pot containing the fish.Steam for few minutes.Pour 2 litrs of water into a pot.Allow to boil, and then stir in the Bamta powder, palm oil and potash.Allow boiling for about 5 minutes.Add the pepper, remaining Maggi cube, and the fish together with the meat and the stock.

Stir gently and add salt to taste.Simmer for few minutes and stir then remove from heat and serve with tuwo dawa or tuwomasara.EFERE IBABAINGREDIENTS QUANTITIESBeef 8 Medium piecesPartially smoked fish 1 large sizeStockfish head (cooked) 1 medium sizePerewinkle (without shell) 2 cups.Ibaba (ground) 3 tablespoon

Tender Pumpkin leaves 1 small bunch.Uyayak (whole or ground) 1 small piecePepper medium sizeMaggi Crayfish 2 tabletsPalm oil 2 cooking spoonsWater 2 litresSalt to tasteMETHOD


32/68

Add water to the partially cooked beef. Stir.Add the stockfish head, smoked fish and palm oil.Stir and allow cooking for about 10 minutes.Make a paste of the Ibaba by gradually stirring in 1-tablespoon palm oil to the 3 tablespoons ofIbaba.

The paste should be very smooth.Stir the paste into the pot.Add Maggi Crayfish, pepper and stir. Cook for 10 minutes.Stir and reduce the heat. Simmer for about 5 minutes.Add the shredded tender pumpkin leaves and stir.Add salt if necessary after tasting.Simmer for few minutes remove from heat and serve.MIYAN KARKASHIINGREDIENTS QUANTITIESBeef (cooked) 8 medium piecesDried fish 1 medium sizeFresh pepper (ground) 4 medium sizeKarkashi 2 bunchesDawadawa 2 cakeYaji 1 teaspoonPotash PinchOil (optional) 1 cooking spoonMaggi Cubes 2Water 1 litreSalt to tasteMETHOD

Boil the beef for about 15 minutes.Add the fish, ground pepper and Yaji.Boil for about 10 minutes.Pound the Karkashi. You can buy the powdered one from the market.Pour into the pot and add the potash. Whisk to increase resilience.Add the ground Dawadawa.Cook for about 10 minutes.Add Maggi Cubes.Stir and add salt to taste.Serve with Tuwo dawa.

MIYAN KUKAINGREDIENTS QUANTITIESBeef (cooked) 8 medium piecesDried fish 1 medium sizeFresh pepper (ground) 4 medium sizeKuka 2 tablespoonsDawadawa 1 cakeYaji 1 teaspoon


33/68

Potash PinchPalm Oil (optional) 1 cooking spoonMaggi Cubes 2Water 1 litresSalt to taste

METHODBoil the beef for about 15 minutes.Add the fish, ground pepper and Yaji.Boil for about 10 minutes.Add the ground Dawadawa.Cook for about 10 minutes.Add Maggi Cubes.Stir and add salt to taste.Remove from fire allow cooling for 5 minutes.Then add the kuka and whisk thoroughly to increase resilienceServe with Tuwo dawa.SEA FOOD SOUPINGREDIENTS QUANTITIESFresh fish 2 medium sizePerewinkle (without shell) 2 cupOyster (dressed 1 cupFresh prawn, (shelled) 1 cupPatmenger leaves 1 small bunchFresh pepper 6 medium sizeOkro 20 medium fingersOnion 1 small size

Crayfish (ground) 2 spoonsPalm oil 2 cooking spoonsMaggi Crayfish 1Water 1 litresYam sliceSalt to tasteMETHOD- Dress the fish and season with salt, small onion and Maggi Crayfish.- Add the other seafoods. Toss and steam on low heat for few minutes.- Wash and shred the okro

- Heat the Palm oil for few minutes.- Gently add the water- Cut the yam into smaller pieces and add to the pot.- Allow boiling and adding the Crayfish and pepper.- Remove the cooked yam and pound to a very smooth, soft resilient paste.- Add t he okro. Stir.- Gently add the steamed seafoods.- Reduce the heat and add the Maggi Crayfish.


34/68

- Stir and add the Patmenger leaves- Stir gently and add salt to taste.- Simmer for few minutes.- Serve with Eba or pounded yam.BOKONISA

INGREDIENTS QUANTITIESBush meat 8 medium piecesSmoked fish 1 medium sizeTatashe 4 medium sizeFresh tomatoes 4 medium sizeFresh pepper 4 medium sizeOnion 1 medium sizeBokonisa 2 cupsCrayfish (ground) 2table spoonsIru 1 wrapPalm oil 2 cooking spoons.Maggi Cubes 2Water 1 litreSalt to tasteMETHOD- Wash the bush meat and season with Maggi cube, onion and salt.into- Blend the tomatoes, de-seeded tatashe, pepper and onion together toa fine paste.- Grind the Bokonisa to a fine powder.- Heat the palm oil and fry the ground vegetable for about 10 minutes.- Add the bush meat, Iru, fish and crayfish. Stir thoroughly.

- Allow bubbling for about 10 minutes.Make a paste with Bokonisa, and then add to the soup.Cover the pot and allow simmering for another 10 minutes.to simmer for another 10 minutes,- Add the Maggi Cubes and stir then taste and add salt if necessary.- Simmer for few minutes and remove from heat then serve.MIYAN YAKWAINGREDIENTS QUANTITIESSoft bones 1 medium heap.Smoked fish 1 medium size

Raw groundnut paste 2 cupsFresh tomato (ground) 4 large sizeTatashe 4 medium sizeFresh pepper (ground) 4 large sizeOnion 1 medium sizeYakwa leaves 1 small bunchYaji 1 teaspoonDawadawa 1 cake


35/68

Vegetable oil 2 cooking spoonsMaggi cubes 4 cubesWater 1 litresSalt to taste.METHOD

Wash the soft bones and season with yaji.Steam for about 15 minutes.Grind the tomato, onion, Dawadawa, pepper and tatashe to a smooth paste.Heat the vegetable oil for few minutes.Add the ground ingredients and fry for about 10 minutes.Add the fish and the soft bones together with the stock.Stir and add the remaining water and the Maggi cubes.Pick, wash and shred the Yakwa leaves.Add to the soup.Reuce the heat and add the groundnut paste.Allow simmering for about 10 minutes.Stir and add salt to taste.Remove from heat and serve.GOAT MEAT PEPPER SOUPINGREDIENTS QUANTITIESGoat Meat 6 small piecesOnion (ground) 1 tablespoonDry Pepper (ground) 1 tablespoonAfrican Nutmeg (ground) 1 teaspoonEffirin/Nchanwu/Ntong 20 leavesMaggi Crayfish 2 tablets

Water 2 litresSalt To tasteMETHODWash the meat thoroughly (already cut from the market).Season with onion, salt and a teaspoon of pepper.Steam till the water is almost dried up.Add the 2 litres of water stir and add the ground Nutmeg, the remaining pepper and the MaggiCrayfish.Cook till meat is tender and the stock is slightly thickened.Wash and shred the leaves. Add to the boiling sauce.

Stir and add salt to taste.Simmer for about 10 minutesRemove from heat and serve hot.SPECIAL EFO RIROINGREDIENTS QUANTITIESLiver (Cubed) 1 cupTripe (cooked and shredded) 1 cupCrab (dressed) 4 med. size


36/68

Smoked fish (shreds) 1 cupStockfish head (cooked & shredded) 1 small sizeShoko (blanched) 1 large bunchFresh tomato (ground) 4 med. sizeOnion (ground) 1 med. size

Fresh pepper (ground) 6 med. sizeOnion (finely sliced) 1 med. sizeMaggi Crayfish 1 tabletPalm Oil 1 Cooking-spoonsWater 2 cupsSalt to taste.METHOD- Heat the palm oil for few minutes.- Add the ground tomato/onion and pepper mixture.- Fry for about 10 minutes.- Add the water, liver, tripe, crab, smoked fish and the stockfish head.- Stir and add Maggi Crayfish tablet.- Allow bubbling thoroughly- Add the blanched leaves.- Stir.- Reduce the heat and add salt to taste.- Simmer for about 5 minutes.- Remove from heat and serve.MIYAN KUKAINGREDIENTS QUANTITIESBeef (cooked) 8 medium pieces

Dried fish 1 medium sizeFresh pepper (ground) 4 medium sizeKuka 2 bunchesDawadawa 2 cakeYaji 1 teaspoonPotash PinchOil (optional) 1 cooking spoonMaggi Cubes 2Water 1 litreSalt to taste

METHODBoil the beef for about 15 minutes.Add the fish, ground pepper and Yaji.Boil for about 10 minutes.Add the ground Dawadawa.Cook for about 10 minutes.Add Maggi Cubes.Stir and add salt to taste.


37/68

Remove from fire allow cooling for 5 minutes.Then add the kuka and whisk thoroughlyServe with Tuwo dawa.MIYAN KUKAINGREDIENTS QUANTITIES

Beef (cooked) 8 medium piecesDried fish 1 medium sizeFresh pepper optional (ground) 4 medium sizeKuka 2 tablespoonsDawadawa 1 cakeYaji 1 teaspoonPotash PinchPalm Oil (optional) 1 cooking spoonMaggi Cubes 2Water 1 litresSalt to tasteMETHODSeason the beef with 1 MAGGI Cube, salt and onionsBoil the beef for about 35 minutes.Add the fish, ground pepper and Yaji.Boil for about 10 minutes.Add the ground Dawadawa.Cook for about 10 minutes.Add THE REMAINING MAGGI Cube.Stir and add salt to taste.Turn off heat allow to cool for 5 minutes.

Then add the kuka and whisk thoroughly to increase resilience.Return to heat and simmer for 2 minutes.Serve with Tuwo dawa.LIST OF RECIPES FOR THE 39th SERIES OF MAGGI FAMILY MENU PROGRAMMELAMB MEAT WITH NUTS AND BLANCHED OKRO WITH RICEBAKED FISH WITH VEGETABLE SAUCE ON YAM IN COCONOT MILK.CHICKEN TANGIN WITH COUSCOUSCABBAGE ROLLS WITH BOILED SEMI RIPE PLANTAINFISH KEBABS ON MAGGI CHICKEN RICEMILO COOKIES WITH NIDO SHAKE

OBE EWEKOKOAGIDI JOLLOFF, GBEGIRI AND EWEDUCHICKEN AKPARANTA SOUPKAMUNAFURA GERO DA NONO AND KUNUN GYADAOGBONO AND OKRO WITH VEGETABLE SOUPAMIEDI-PALM FRUIT SOUPFURA GERO DA NONO AND KUNUN GYADA


38/68

These are two cereal drinks that are very revitalizing. Fura da nono is very popular in theNorthern states especially in Sokoto state where it can be taken any time of the day. KununGyada is also popular in the Northern states especially in Adamawa state.Nono is the Hausa word for cows milk sold by the Fulani women. However many people prefer

to use plain yogurt to mix with the fura and drink.

Ingredients QuantitiesMillet or Guinea corn flour 1 cupsSoya bean flour cupDried pepper (ground) 1 teaspoonCloves (ground) teaspoonAfrican black pepper (ground) teaspoonDry ginger root (ground) 1 teaspoonCorn flour 1 tablespoonWater 2 littersYogurt or Nono 1 litreSugar To tasteKUNUN GYADAIngredients QuantitiesRaw groundnut 2 cupsRice cupYogurt 1 litterLime juice 1 teaspoonWater 2 littersSugar To tasteMETHODMix the flours with all the spices thoroughly.

Add a little water and mix to form a thick paste.Mould into medium sized balls.Boil the water for about 5 minutes.Add the balls to the boiling water and continue boiling for about 20 minutes.Remove from the boiling pot and pound thoroughly.Mould into small balls and sprinkle corn flour to keep the balls moist.Serve mashed with Nono or Yoghurt and sugar to taste.METHODKUNUN GYADAWash the raw groundnuts.Add water and grind the nuts to a smooth paste.

Strain and boil the extract for about 15 minutes constantly to avoid sticking to the pot and boilfor about 12 minutes.Remove from heat and sprinkle limejuice. Stir.Serve sweetened with sugar and yoghurt or evaporated milk.LAMB WITH NUTS AND BLANCHED OKRO WITH RICEThis recipe is a modification of a continental dish that you can find in some restaurants in someof the countries along the west coast of Africa. The ingredients required for this mouth-watering recipe are:


39/68

Ingredients QuantitiesLamb or ram meat 1kgOnion 2 medium bulbFresh tomato 4 medium sizeGroundnut or cashew nuts cup

Sweet or Irish potato 2 medium sizeOkro(tender type) 4 small sizeDried ground pepper 1 teaspoonFresh pepper 4 medium sizeTomato paste 2 tablespoonsTartashe 1 medium sizeOlive oil 3 tablespoonsGreen pepper 1 medium sizeMaggi maxi cube 1 tabletWater 2 cupsSalt to tasteMETHOD:Cut the lamb meat into medium sized cubes then wash thoroughly.Season the meat with salt, chopped onion, of the maxi cube and ground pepper, toss and setaside.Heat the oil for few minutes and brown the cut meat in the oil, remove and set asideAdd the remaining chopped onion and fry till the onion is soft but not burntChop the fresh tomato, fresh pepper, and dice the potatoAdd all to the pot containing the onion, stir and add the tomato pasteAdd the water and the remaining maxi cube, stir.Add the lamb meat and reduce the heat.

Simmer till the meat is cooked.Chop the okro into medium pieces and blanch, then add to the soup.Stir and remove from heat, serve with boiled white garnished rice with finely chopped de-seeded tartashe and green pepperCABBAGE ROLLS WITH BOILED SEMI- RIPE PLANTAINCabbage is a one leafy vegetable that is very nutritious because of its of high content of

calcium. It can be eaten raw in salads or lightly cooked as in the dish we would bedemonstrating.Ingredients QuantitiesFresh fish 2 medium size

Spring onion 3 medium stalkCarrot 3 medium sizeGreen pepper 2 medium sizeOnion 2 medium bulbFresh tomato 6 medium sizeFresh pepper 4 medium sizeCabbage leaves 12 big sizesSemi- ripe plantain 4 medium size


40/68

Olive oil 4 table spoonsMaggi maxi cube 1Water 2 littersSalt to tasteMethod:

Dress the fish, cut each into 3 pieces, wash, season with salt and boil till soft.Remove and allow to cool then remove the bones and flake the fish, pour into a mixing bowlChop the spring onion finely, same with the 2 onion, green pepper, 3 fresh pepper, 3 freshtomato.Add the chopped vegetables, of the maxi cube and salt to the flaked fish and mix thoroughly.Wash the cabbage leaves thoroughly and pour salted boiling water on the leaves to make thempliable.Remove from the water and place on kitchen napkins to dry.Blend the remaining tomato and pepper to a smooth paste, shred the remaining onion finely.Heat 3 tablespoons of the olive oil in a sauce pan for few minutesFry the onion for few minutes then add the ground tomato mixture and fry till the sourness isoff, add the remaining maxi cube and salt to taste.Heat the remaining oil and fry the fish mixture, stirAllow cooling, then scooping the fish mixture on the cabbage leaves and wrap but securing withtoothpicks.Add the parcels to the stew, simmer for few minutesRemove and serve with the boiled plantainFISH KEBABS ON MAGGI CHICKENKebab can be made from different food items, eg, chicken, lamb, goat and fish. We are going todemonstrate fish kebab served on maggi chicken rice.Ingredients Quantities

Fresh fish (preferable Kuta) 1 medium sizeGreen pepper 2 large sizeMushroom 10 stalksFresh tomato (firm type) 4 medium sizeOnion 2 medium bulbTartase 2 medium sizeGinger root 1 medium sizeDried pepper (ground) 1 tablespoonLemon juice 2 table spoonsMaggi cube 2

Olive oil 3 table spoonsSalt to tasteMaggi chicken riceIngredients QuantitiesRice 3 cupsMaggi chicken 3Water 2 littersMethod fish kebab


41/68

Core and de-seed the green pepper, tomato, fresh pepper and cut into big cubes.Pour mushroom, maggi cube, dried pepper, lemon juice, olive oil and salt into a bowl and mixthoroughly.Season the fish with the marinade and allow standing for about 25 minutes.Peel the ginger, wash and use in rubbing on the skewers to give flavor

Use a slotted spoon to remove the marinated fish but set aside the marinade.Arrange the fish, green pepper, fish, onion, fish, mushroom, and pepper on the skewers.Place on grill and cook for 2530 minutes but baste at intervals with the remaining marinade.Transfer the cooked kebab into hot serving dish to keep warm.Pour the remaining marinade into a pot together with the drippings from the grilled kebab andcook for about 5 minutes.Stir and remove from heat then serve with the Maggi chicken rice.Maggi chicken riceMelt the margarine in a potAdd the maggi chicken and finely chopped onion, stir.Wash the rice, drain and add to the pot, fry in the margarine mixture for about 10 minutesAdd water and salt to taste.Stir and cook the rice till soft, serve with the fish kebab and the sauce.OBE EWEKOKO WITH POUNDED YAMCocoyam leaves can be used in different food preparations. The Ibibio/Efiks of Akwa Ibom andCross Rivers states use the tender leaves to prepare a special delicacy called Ekpang nkukwo. Intodays episode we are going to use the tender cocoyam leaves to prepare a soup that is

common among the people of Egbado in Ogun state.Ingredients QuantitiesBush meat 6 medium piecesSmoked fish 1 medium size

Tender cocoyam leaves 1 medium bunchEgusi 3 cupsOnion 1 large bulbIru 1 medium wrapFresh tomato 4 medium sizeTartase 4 medium sizePalm oil 3 cooking spoonsFresh pepper 6 medium sizeMaggi cube 4Water 1 1/2 litters

Salt to tasteMethodWash the bush meat thoroughlyPlace in the pot, season with few slices of onion, 1 maggi cube, and salt, toss thoroughly andsteam for few minutes.Grind the egusi, add a little ground onion and mix with the ground egusi to form a paste.Wash the tomato, pepper, onion and grind to a smooth pasteHeat the palm oil for few minutes add the ground tomato mixture.


42/68

Fry for about 5 minutes add the iru stir and the water.Scoop the egusi paste and add to the soup but do not stir for about 5 minutes.Add the meat, fish and allow the soup to bubble well.Add the maggi cube stir thoroughly.Wash the cocoyam leaves and shred, and then add to the soup.

Reduce the heat and simmer for few minutes, add salt to taste.Remove from heat and serve with pounded yam.CHICKEN TANGINE WITH COUSCOUSChicken can be served in many ways and one of such is chicken tangine. The ingredientsrequired are:Ingredients QuantitiesChicken drum sticks 6 medium sizeCarrots (finely cubed) 1 cupOnion 1 medium bulbGreen peas cupGarlic 3 clovesLemon 1 medium sizeGround ginger teaspoonGreen pepper 2 medium sizeFresh tomato 4 medium sizeFresh pepper 4 medium sizeVegetable oil 3 table spoonsCorn flour 2 table spoonsCurry powder 1 teaspoonRosemary 1 teaspoonCoarsely ground corn 3 cups

Margarine 1 tablespoonMaggi super onion spices 2 tabletsWater 1 littersSalt to tasteMethod:Heat the oil and fry the onion till golden brownCrush the garlic, 1 maggi super onion spices, salt, pepper, lemon juice, ginger and rosemaryStir into the onion and cook for about 10 minutes but stir at intervalsSeason the chicken with the cooked marinade and allow standing for about 20 minutes.Heat the oil for few minutes, remove the fish from the marinade and fry till golden brown

Cut the rind of the lemon into tinny shreds and add to the sauce together with the remainingmaggi super onion spices.Dissolve the corn flour and add to the sauce, stir add salt to taste.Simmer for few minutes, remove from heat and serve with the coarsely ground corn.COUSCOUSSoak the corn for about 2 hours to aid softnessSprinkle 11/2 cups of water on the couscous.Mix thoroughly.


43/68

Add margarine and salt.Pour into a steamer and cook till soft.Stir and cook till the grains are soft and the water dries upRemove from heat and serve garnished with diced green pepper, cooked peas, and the chickentangine.

MILO BISCUITS WITH NIDO SHAKEIngredients QuantitiesMargarine 1 cupSugar (castor sugar) cupsEggs 2 medium sizeWheat flour 1 cupsBaking powder 1- teaspoonsMilo powder 8 table spoonsVanilla essence 1- teaspoonsSalt a pinchMethod:Preheat the oven to fairly hot gas mark 280oC.Grease a large baking tray.Cream the margarine, sugar and vanilla in a mixing bowl till smooth and fluffy.Whisk or beat the eggs and add gradually into the mixture.Gradually sift in the flour, salt, baking powder, and Milo powder over the mixture and mix to afirm dough.Cut the dough into small pieces on a well-floured surface and roll out to about inch thick andcut to desired shapes with a biscuit cutter.Arrange the cut dough on the baking tray giving some space in between each doughUse a fork to make patterns on the dough and bake for about 20 minutes in the pre- heated

ovenRemove from the tray and place on a rack to cool before serving with Nido shakeNido ShakeIngredients QuantitiesFresh ice cream 1 cupMilo powder 3 tablespoonsNido milk 2 cupsVanilla essence 1 tea spoonMethodPour the Nido milk, ice cream and vanilla in a mixer.

Whisk vigorously for about 5 minutes.Pour into tall glasses.Sprinkle the Milo on top and serve immediately with the Milo biscuit.OGBONO AND OKRO SOUP WITH CASSAVA FUFUOgbono soup is a popular resilient soup consummed a lot in the southern part of the country.The preparation varies among the different ethnic regions. Okro is another popular soupingredient that can be used either in fresh or dried form. However the combination of ogbonoand okro is common among the Ibibios and Efiks of Akaw Ibom and Cross river states The soup


44/68

is prepared when the resilience of the okro is in doubt a little of the ogbono is added toimprove the texture of the soup.Ingredients QuantitiesMeat 1 kgStock fish head 3 small wraps

Smoked fish 1 medium sizeCow skin 10 small piecesCrayfish (ground) 2 tablespoonsOkro 20 medium sizeOgbono cupOnion 1 small bulbUgu 1 small bunchUziza leaves 1 small bunchBitter leaves 1 small bunchFresh pepper (scented type) 4 medium sizePalm oil 2 cooking spoonsMaggi crayfish cube 3Water 2 littersSalt to tasteMethodWash the meat, season with salt, chopped onion and maggi crayfish cube, toss and steam tillthe juice dries up.Add the stockfish head and 3 cups of water and cook for about 20 minutes.Grind the ogbono seed to a fine powder.Wash and shred the okro, ugu, and uziza leaves.Wash the bitter leaves thoroughly.

Heat the palm oil for few minutes, add the ground ogbono , stir thoroughly to dissolve in theoil, then add the meat, stock fish, stock and the remaining water.Stir; add the crayfish pepper, the fish and the cow skin, which has been thoroughly washed.Allow boiling for about 10 minutes then adding the okro, ugwu, uziza, and the bitter leaves, stir.Whisk with the spoon to increase the resilience.Cook for about 7 minutes.Stir and add salt to taste.Simmer for few minutes.Remove from heat and serve with soft cassava fufuKAMUNA

This is a popular soup from the Temnes of northern Sierra Leone.The soup is prepared withsweet potato leaves and served with white boiled rice. To prepare this delicacy you require thefollowing:INGREDIENTS QUANTITIES- Sweet Potato 3 big bunches- Beef 1 kg- Smoked fish 1 medium size- Broad beans (par boiled) 1 cup


45/68

- Ogiri (fermented beniseed) 2 wraps- Palm oil 3 cooking spoons- Onion 1 large size- Fresh pepper 5 medium size- Okro 5 medium fingers

- Maggi maxi cube 1 tablet- Water 2 litters- Salt to tasteMETHODWash the meat and season it with few slices of onions, Maggi Maxi cube, salt, toss and steamtill the water dries up.Add two cups of water, the beans and continue cooking.Wash and shred the Okro and set aside.Pick wash and shred the potato leave very finely.Grind the Ogiri and set aside.Add the remaining water, pepper washed smoked fish, Ogiri and Palm oil.Stir and allow to boil for about 1015 minutesAdd the shredded potato leaves, stir, add the remaining onion and reduce the heat.Cook for about 5 minutes, stir and add salt to taste.Simmer for few minutes and remove from heat then serve with boiled white rice.AGIDI JOLLOF , GBEGRIRI AND EWEDU WITH HOT AMALAAgidi or Eko tutu is quite popular among the people of Oyo state. However agidi jollof is apopular variety common among the IgbosThe meal is made from cooked wrapped fermented cornstarch.Gbegiri is beans soup, which is the same as miyan wake from the northern state. Agidi jollof iseaten on its own as a snack while gbegiri is eaten in combination with egusi and hot amala as a

full meal. To prepare these meals you would require the followings: -Agidi jolloffIngredients QuantitiesRaw fermented corn starch 4 medium wrapsSoft bones 2 small heapsFresh tomato 4 medium sizeFresh pepper 3 medium sizeOnion 1 small bulbBroad leaves 10 medium leavesVegetable oil 3 table spoons

Maggi chicken 1 tabletWater 2 litresSalt to tasteGbegiriIngredient QuantitiesBeans( de -hauled) 1 cupDried hearings (shawa) 2 medium sizeFresh tomato 2 medium size


46/68

Fresh pepper 2 medium sizeOnion 1 small sizeMaggi cube 2Palm oil 1 cooking spoonsIru 1 small wrap

Water 1 littersSalt to tasteEwedu with EgusiIngredients QuantitiesEwedu 1 medium bunchEgusi (ground) 2 tablespoonsMaggi cube 1Iru 1 small wrapWater 1 litterSalt to tasteMethod----Agidi jollofWash the soft bones, season with salt, maggi cube and few onion slices and 4 cup of waterBoil till the bones are soft.Blend the tomato, onion, and pepper and remove the seeds from the tartase and blend to asmooth paste.Heat the vegetable oil for few minutes; fry the ground tomato mixture till the sourness is off.Add the water and continue cooking.Make a paste of the corn starch and stir vigorously into the pot and allow to cookAdd salt to taste, simmer for few minutesRemove from heat and allow cooling.Scoop onto the washed broad leaves, allow to cool and set.

Method---GbegiriDehaul the beans and boil in salted water till the beans is softRemove from heat and mash thoroughly to a fairly smooth paste.Heat the palm oil for few minutes, add the ground tomato mixture.Fry till the sourness is off.Add the thoroughly mashed beans and water then stir.Add the maggi cube, iru,and the dressed shawa,Allow cooking for about 15 minutes, stirring and salting to taste.Serve on the ewedu over hot amala.MethodEwedu

Pick, wash and blend the ewedu leaves to be fairly smooth.(traditionally special broom is usedin beating the cooked leaves to make the sauce very resilient)Boil the water and add the egusi.Allow to boil for about 10 minutes, then add the iru and the maggi cubeAdd the ewedu and whisk with a balloon whisk to increase the resilience.Simmer for about 5 minutes.Add salt to taste, serve with the gbegiri and hot amala.SPANISH OMELLETE WITH BREAD ROLLS


47/68

Omelet is the term used for either plain fried or beaten fried eggs with other ingredients added.There are many types of omelet-Spanish, French, American etc. We would be demonstratingSpanish omelet with bread rolls.Spanish OmeletIngredients Quantities

Eggs 6 mediumDry pepper (ground) 1 tea spoonCarrots 1 medium sizeOnion 1 small sizeFresh tomato 2 medium sizeMilk 1 tablespoonGarlic 1 clovePeas or runner beansOlive oil 2 table spoonsMaggi cube 1Salt to tasteBread RollsIngredients QuantitiesDry yeast 2 tea spoonsWarm water 1 cupSugar 1 teaspoonEgg 1 medium sizeMargarine 3 tablespoonsWheat flour 3 cupsMilk 1 cupMethod Omelet

Scrape the carrot and cut into small cubesPar- boil the green peas or runner beansIn a mediumsized frying pan, heat the oil over moderate heat.When the oil is hot enough add the finely chopped onion and the garlic and fry; stirringoccasionally for 5 to 7 minutes or until the onion is soft burnt not burnt.Stir in the cut bot de-seeded tomato and fry for another 3 minutes.Remove the pan from heat but keep warmIn a medium sized mixing bowl, beat the eggs, salt, Maggi cube, pepper, and milk together with,with a fork until they are well mixed. Stir in the peas or runner beans with the carrots.Return the pan to the heat and pour the egg mixture over the vegetables in the pan.

Stir the mixture together, and then leave to cook for few minutes till the base is set.Reduce the heat.Using a palette knife or spatula, lift the bottom edges of the omelet at the same time tilt thepan away from you so that the liquid egg escapes from the pan and runs on to the bottom ofthepan.Place the pan down flat over the heat and leave till the omelet begins to set againRemove the pan from heat and carefully slide the omelet on to a warmed serving plate.Cut into serving pieces and serve with the bread rolls.


48/68

Method -----Bread rollsHeat the milk for few minutes the allow to cool.Dissolve yeast in warm water, stir in the milk, sugar, salt, egg, and 2 cups of flour.Beat until smooth and mix enough flow to make the dough easy to handle.Turn the dough on to a lightly floured board.

Knead until the dough is smooth and elastic- about 5 minutesPlace on a greased pan, cover and allow to rise for 2 hoursDivide the dough into small balls, cover and allow standing for another 30 minutes for the finalproofing before baking.While the rolls are proofing, heat the oven to 280 gas mark and leave for 20 minutes to heat up.Bake the bread rolls for 20-25 minutes.Remove from heat and cool on the rack, serve with the omelete.RICE AND BEANS POTTAGE WITH FRIED PLANTAINRice and beans are important staples consumed in the country. The staple could be used in avariety of preparation. One of such is the combination of the rice, which is in the cereal groupand beans from the legume family. This combination improves the nutritional value of thestaples.Ingredients QuantitiesRice 2 cupsBeans 1 cupsSmoked 1 medium sizeFresh tomato 4 medium sizeFresh pepper 4 medium sizeOnion 1 medium bulbRipe plantain 2 medium sizeMaggi maxi cube 1

Spinach 1 small bunchPalm oil 5 cooking spoonsWater 3 littersSalt to tasteMethodPour 1 litters of water, allow to boilWash the rice and add.Allow boiling for about 20 minutes.Remove from heat, wash then allow draining.Wash and boil the beans till soft.

Blend the tomato, onion and pepper to a smooth paste.Heat 2 cooking spoons of the palm oil for few minutes and fry the ground tomato mixture tillthe sourness is off.Pour the fish, rice, stir thoroughly cook for about 10 minutes.Add the beans, maxi cube and salt to taste.Simmer till the meal is cooked remove from heat and serve fried ripe plantains and blanchedspinach.AMIEDI-PALM FRUIT SOUP


49/68

Delta state produces a lot of palm oil from the abundant palm fruit grown in that area. Asidefrom producing palm oil from palm fruit, the fruit can be used as a base for some culinarydelicacies. One of such is the palm fruit soup called Amiedi in the local dilate. To prepare thissoup you require the following:Ingredients Quantities

Fresh fish 2 medium sizePalm fruit 1 medium muduCray fish (ground) 2 table spoonsDried pepper (ground) 1 tablespoonsAtariko seed (ground) teaspoonBeletete(crushed) teaspoonDried bitter leaves (crushed) 1 tablespoonMaggi maxi cube 1Starch 1 medium sizePalm oil 1 teaspoonWater 5 litresMethodWash the palm fruits and boil in 2 liters of water till the fruits are cooked (the flesh wouldbust )Remove from heat, strain the water, pour into the mortar and pound till the flesh separatesfrom the nutsHeat 2 liters of water to be just hot and pour on the pounded fruit.Mix thoroughly and strain to get the oily extract, pour into a pot.Place the pot on the burner and allow boiling.Dress the fish, cut each into 3 pieces, pour boiling water on the cut fish to remove the slimeRinse in cold water, season with and mazi cube, toss, and allow to marinate

Chop the onion finely and add to the boiling extractAdd cray fish, atariko, continue boiling till the soup starts thickeningAdd the fish and the remaining maxi cube, beletete and the bitter leaves, stir gentlyReduce the heat and simmer for about 20 minutes, stir and salt to tasteRemove from heat and set aside to be served with the cooked starch.StarchDissolve the starch in cold waterGrease the pot to be used with palm oilPour the dissolved starch into the pot and stir over heat till the starch is coRemove from heat and serve with the palm fruit soup

CHICKEN AKPARANTA SOUPThis soup is quite popular among the people of Udi in Enugu state and the people of Afikpo inEbonyi state. The name of the soup is derived from the thickener akparanta. This seedthickener can be bought from the Ibo women who sell thickeners. The soup can be served withcassava fufu or eba or pounded yam.Ingredients QuantitiesSmoked fish 1 medium sizeDried meat 12 small pieces


50/68

Crayfish 3 tablespoonsPumpkin leaves 2 medium sizesOnion 1 small bulbAkparanta seed 1 cupDried pepper (ground) 1 tablespoon

Palm oil 3 cooking spoonsMaggi cube 3Water 3 litresSalt to tasteMethodCut the chicken into small piecesWash thoroughly with salt and hot waterPlace in a pot and add waterWash the smoked fish and add to the chicken in the potSeason with 1 Maggi cube and finely chopped onion, allow to steam for about 15 minutesHeat the apparanta seed in very hot sand till the colour changes to pinkRemove from heat, break the outer shell to remove the seedsGrind or pound to a fine powderAdd the remaining water to the pot containing the chicken and fish stirAdd the crayfish, pepper and palm oil, stirAllow to boil for about 5 minutesDissolve the akparanta powder in cold water and stir into the soupStir thoroughly and cook till the soup thickensAdd the remaining Maggi cube and the shredded pumpkin leavesStir and add salt to tasteSimmer for few minutes, remove from heat and serve with eba or cassava fufu or pounded

yam.MAGGI FAMILY MENU

SAUCEBONNE FEMMEWHITE SAUCESTEWBREAKFASTMOIN MOINSANDWICHES

PANCAKEBOILED YAMSPANISH OMELET WITH FRESH BREADPOTTAGEOPIABOACHICHAJORKAKWUKWO UKWA WITH PLATAIN


51/68

SOUPOBO IGOGOEGUSI AND GARDEN EGG SOUPMIYAN JOGALEOMI ITSAGWE

OBO EGWADELICACYISI EWUCONTINENTALSPICY COCONUT CHICKENSHEPHERD`S PIEGRILLED FILLET SOLE WITH POTATO SALADJEERA ALOOPASTRYMILO MOUSEPEANUT BUTTER BISCUITSSPRING ROLLSBANANA BREAD WITH NESCAFE FRAPPTIPS1. ADEQUATE DIET/MEAL2. HOW TO GET CHILDREN TO EAT3. HEALTHY COOKING4. SHOPPING GUIDE5. HOW TO ORGARNISE YOUR COOKING6. HOW TO ORGANISE YOUR KITCHENMAGGI FAMILY MENU (RECIPE)

1. BONNE FEMME SAUCE:


Sultanas

MushroomGarlicFresh Tomatoes (hard)Curry powderWhite pepperCayenne pepper tMustard

Vegetable Cooking OilMAGGI Crayfish tabletsSalt

cup1 cup2 Cloves15 medium size1 teaspoon1 teaspoon1 teaspoon1 teaspoon

2 spoon2to taste

METHOD:Chop Garlic, Onion, Mushroom and Sultanas separately, deseed tomatoes and chop.Cut chicken into thin slice, season with MAGGI chicken and steam with little onion, garlic for 10minutes.


52/68

Strain the stock from chicken.Place a frying pan on the fire and add 1 cooking spoon of vegetable oil, saut the chicken till its

cooked and set aside.Heat the remaining 1 cooking spoon of vegetable oil in pan, add onion, garlic, choppedtomatoes fry for 2 minutes.

Add tomato puree, mushroom, sultanas and fry for another 2 minutes.Add the chicken and stock.Add the 2 tablets of MAGGI crayfish.Add salt to taste.Garnish with green pepper.Serve with rice, grilled potatoes.WHITE SAUCE:


ButterFlour

MilkWhite PepperMAGGI Chicken CubeSalt

1 tablespoon teacup

2 tea cups1 teaspoon1to taste

METHODMelt the margarine in a pan, add flour and stir with a wooden spoon over a low heat for 2minutes.Remove from heat to avoid lump formationGradually add milk.Bring to boil.

Add pepper and MAGGI cube.Stirring continuously.Simmer for 5 minutesPour over grilled chicken or fishCURRY SAUCEINGREDIENTS QUANTITIESMargarine 3 tablespoonsGarlic 1 cloveFlour 3 tablespoonsCurry powder 3 table spoonsGrated ginger root 1 table spoons

Dessicated coconut 3 tablespoonsCoconut milk 2 tablespoonsMAGGI Cube 2 cubesWater 2 teacupsSalt to tasteMETHODHeat the margarine in a sauce pan


53/68

Add the chopped onions, ginger, garlic and MAGGI CubeAdd water and cook for 3 minutesMix in the flour and curry powderSimmer for 3 minutesAdd the desiccated coconut and coconut milk

Simmer for 2 minutes3. STEW


Beef (cooked)Beef stockVegetable oilOnion (chopped)Fresh tomato (ground and boiled)Fresh tatashe (ground and boiled)Fresh pepper (ground and boiled)

MAGGI CubeSalt .

8 medium size2 cups3 cooking spoons2 medium bulb10 medium size6 medium size6 medium size

2to taste

METHODHeat the vegetable oil for 2 minutes.Add the beef and fry for 5 minutes, stirring to avoid being burnt.Add onion, and fry for another 3 minutes, stirring at intervalsAdd the pepper, tomato, tatashe, and stock.Stir and cook for another 10 minutes.Add the Maggi Cube, stir.Add salt to taste.

Cook for another 5 minutes and remove from heat and serve as required.Serve with rice, yam, potatoes, etc.MOIN MOIN


Dehulled beansShrimpsOnion (sliced)Tatashe (blended)Tomatoes (blended)Fresh pepper (blended)

Vegetable Cooking oilMaggi cubesWaterSalt

1 cup1 cup1 medium size4 big size6 medium size2 medium size

10 tablespoons21 teacupsto taste

MethodBlend the dehulled beans in a blender or in a mill and set aside,Heat the vegetable oil for 2 minutesAdd the tomatoes, onions, tatashe, shrimps and fresh pepper


54/68

Fry for 10 minutes, stirring continuosly at intervals and set asideAdd the stew to the blended beansPour in water and blend till fine.Dissolve MAGGI cubes in a little hot water and add to the mixture.Add salt to taste.

Mix properly, and using a scoop, wrap the mixture in small portions.Place on a raised pot base. Steam till firm (about 40 minutes).Serve with vegetables.CLUB SANDWICHES


Sliced breadEggs (hard boiled)CabbageTomatoes (hard)Carrots

Mackerel (steamed) Mayonnaise Margarine/butter

12 slices2 medium size small bulb2 medium size2 medium size

1 medium size2 table spoons2 tablespoons

METHODGrate the cabbage, carrots, dice tomatoes and set aside.Dice the eggs and set asideMix the cabbage, carrots, tomatoes and eggs with mayonnaise and set aside.Mash the mackerel fish and set aside.Using a bread knife spread the margarine on the first slice of bread.Spread the tuna fish and cover with another slice of bread

Spread the mixed cabbage, tomatoes and eggs on top of the sliceCover with another sliceTrim off the edgesCut into desired size and shape.SAVOURY PANCAKE WITH VEGETABLE AND SHRIMPS


FlourEgg Milk (reconstituted)Cabbage (shredded) Runner beans(shredded)

Onion (cut in rings)Fresh pepper (dressed)Carrots (shredded)Shrimps (dressed)Vegetable oilMAGGI CubeWaterSalt

3 cups24 cups2 cups

1 cup1 large size4 medium size1 cup1 cup1 cup23 cups


55/68

to taste

METHOD Sift the flour and 1 teaspoon of salt into a mixing bowl Break the egg and whisk thoroughly Using a wooden spoon, stir flour into the egg and milk mixture, beat until the batter is

smooth, and set aside Heat 2 table spoons of vegetable oil for 2minutes Add the onions and shrimps and fry for 3 minutes Add the runner beans, cabbage and MAGGI and fry for 3 minutes Add carrots, pepper and salt and simmer for 3 minutes Remove from heat and set aside Grease the base of the frying pan and heat for 2 minutes on the fire Pour enough pancake batter to cover the base of the frying pan and fry for few minutes onlow heat When one side is brown, turn over and fry the other side also

Remove the pancake and place on a tray or board lined with kitchen paper Scoop the sauce onto the pancake Roll over and secure with a toothpick Serve warm with MILOLIVER SAUCE WITH BOILED YAMLIVER SAUCE


Liver (diced)StewOnions (diced)

Carrots (diced)Green beans (sliced)CurryThymeMAGGI CUBEWaterSalt

1 cup5 cooking spoons1 medium bulb

6 medium size10 Stalks1 teaspoon1 teaspoon19 cooking spoonsto taste

METHODSeason the liver with MAGGI cube, onions and salt, allow to cooking in its juice for 5 minutes.Add the 5 cooking spoons of stew, simmer for 3 minutesAdd green beans, carrots, curry, thyme and salt to taste

Simmer for 3 minutesServe with boiled yamBOILED YAM


YamSaltWater

8 medium slicesTo taste1 litre


56/68

METHODPour litre of water and place on the fire.Peel yam and washAdd the slices of yam in to the potCook for 25 minutes.

Add Salt to tasteServe with boiled yamSPANISH OMELET WITH FRESH BREAD


Eggs Bread (slices)Bacon/sausageVegetable oilTomatoesAtarugu (Fresh pepper)Carrot

Green pepperOnionsMAGGI cubeSalt

8 medium size162 slices/2 cocktail1 Cooking spoon2 medium size2 medium size

2 medium size1 medium size1 medium bulb1to taste

METHODChop the onions, dice the tomatoes, carrots and pepperBreak the eggs into a bowl, season with MAGGI, saltBeat with a fork or whisk thoroughlyHeat 1 teaspoon of margarine in a pan

Add 1 table spoon each of onions, tomatoes, carrots and pepperFry for 1 minuteAdd the beaten eggsHalf fold the mixture over at right angles to the handleTap the bottom of the pan to bring up the edge of the omeletteTilt the pan completely over so as to allow the omelette to fall carefully into the centre of theplate.Serve with toast bread or fresh bread and Nestl MILO.OPIABO


Bambaranut flourSmoked fishCray fishCocoyam leavesTomatoesPepperOnionUkpehe

4 cups1 Large size2 table spoons1 small bunch4 Medium size1 tablespoon1 Large bulb1 small size


57/68

Maggi Crayfish cubesSaltWater

2to taste1 Litres

METHODMix the bambaranut flour with 1 cup of water

Add pepper and salt and mix thoroughlyMould into small sizesPour water into a sauce pan and boilAdd the moulds into the sauce pan and boilAdd the tomatoes, onions, ukpehe, crayfish, smoked fish and boil for 5 minutesAdd Maggi cubes and salt to taste boil till cookedAdd the cocoyam leaves and allow simmering for 3 minutes.Serve

Documents

Maggi Recipes