Recipes of various Nigerian foods
1 cup of flour
3/4 cup of water
1/4 cup + 1 tablespoon of sugar
I packet of yeast
Mix flour , water and sugar.
Activate the yeast, then add into batter
Let the batter rise ( I put it on top of the fridge and
cover it for about an hour or so - don't Ask me why my
mom said to do it that way)
After the batter has doubled in size it's ready to fry.
Heat your oil, until it's very hot.
Drop batter into the hot oil and fry for about a 90 seconds
on each side.
*If you the batter doesn't puff up as soon as it hits
the oil, the oil isn't hot enough
* I get better fried Puff-Puff when I use a wok
UGWU SOUP (VEGETABLE SOUP)
Assorted meats (oxtail, tripe, ponmo, bokoto & bushmeat)
Stockfish (if you wish to add it, but pre-soaked)
Dried fish if you want (washed)
Periwinkle (top & tail shell)
1 medium onion
Ugwu leaves (washed, shredded )
Waterleaf (prepared, washed and shredded) (You can Use
Spinach in place)
Salt to taste
Wash the assorted meat thoroughly and place in a pot.
Add the sliced onions, ground chillies and some water.
Cook for 30 minutes. Wash the smoked dry fish with salt
and leave soaking in boiling water for 5-8 minutes to
kill any insect and loosen any sand or grit. Rinse out
thoroughly with lots of cold water.
With the blunt end of a knife, top and tail the periwinkles
and wash thoroughly. Add the prepared ingredients and
the stock fish to the pot of meat, continue cooking for
additional 10 minutes, adding more water as required.
Finally, add the ugwu leaves, washed waterleaf and grounded
crayfish. Give it a good stir and bring to the boil. Add
palm oil, check seasoning (sometimes i add a little basil
leaves for flavor) and allow to simmer for 15-20 minutes
until the aroma fills the kitchen and the soup is well
blended. Remove from heat, dish unto a plate and serve
with pounded yam or fufu.