By Uche Ajene, and Micheal Etim

Recipes of various Nigerian foods


By Uche

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


By Micheal

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)
Ground crayfish
Ground pepper
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.


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