Make Super Tasty Catfish Pepper soup This Season... Simply Yummingly IrresIrresistible!

Catfish peppersoup is a popular delicacy served in major restaurants and bars here in Nigeria. So, have you been wondering sick on hiw to make your husband stop visiting the pub or peppersoup joints all around becausenyou know how to make his favorite soups just right?
Worry no moere as i have here for you on the best recipe and method on how to make point and kill (cat fish) peppersoup, you will end up with a very delicious recipe if you use the ingredients as listed below.

 However, you can choose to increase or decrease depending on the number of persons you are looking to feed and the number/size of the cat fish you are preparing. This ingredients below would serve 4 to 5 people.

 1 medium sized catfish – 1.2KG
One big bulb of onions Scent leaves (a handful)
Utazi leaves (very little)
1 maggi cube (spices)
Lion peppersoup spices
beef seasoning) (a sachet)
 Half cup of ground crayfish
fresh pepper salt to taste

 It is better to use a smaller pot while making peppersoup so that all the ingredients would easily soak with the fish or meat, and it wouldn’t take lots of water to get the fish submerged in water.

Here is How to make point and kill peppersoup in Nigeria.

Start by washing the fishes thoroughly, most people fail to do this properly.

Normally, the fish is cut in the market by the seller to serve-able sizes so just transfer into a bowl and soak with hot water at 80 – 90 degree Celsius, very boiled water will end up peeling the skin of the fish. 

Wash to remove the slimy outer layer completely. Prepare all the necessary ingredients, I had to pound the fresh red pepper and half cup of crayfish together with a mortar and pestle.

Also slice the utazi leaves, Uziza, onions and scent leaves and set aside in a bowl. Transfer the washed cat fish into the cooking pot, like I advised above, it is better to use a small pot where the fish parts are very close to each other, this will allow the proper incorporation of the ingredients and help you make a very delicious point and kill peppersoup.

 I think we are done with the hard part, fishes take about ten to fifteen minutes to cook, that is just the cat fish. Electric fish and a few other fish found in Nigeria take just about five minutes to prepare.

 Once you have transferred into a pot, start cooking.
 Allow to boil before adding all the ingredients. Before that, make sure you add enough water at least until the fish parts are completely submerged in water.
 Then start with salt, followed by a cube of maggi, crayfish plus pepper, you can add the leaves now or later.

 Make sure the ingredients are not suspended at the top.
 There are basic ingredients for making cat fish (point and kill) peppersoup, however, you are free to spice up with flavors and spices of choice.

Governor Aregbesola's Newly Constructed MEGA School Collapsed In Osun, Injured Two!

Pandemonium struck yesterday in Ejigbo, as one of the Mega Schools constructed by the Ogbeni Rauf Aregbesola's led administration in Osun State collapsed around 6 in the morning which was 9th of July. It injured two people in the process.

While reacting to the unfortunate incident, Ogbeni Aregbesola apologised profusely on the collapse of the main hall of the newly completed ultramodern High School, Ejigbo, he however stressed that he ensured that all the vital quality assurance tests were carried out to ensure structural durability and integrity of the project, just as in all other projects under its administration, a statement from drlivered through the Director, Bureau of Communications and strategy, Mr Semiu Okanlawon on behalf of the governor.

The people of Ejigbo community are however not over the incidence yet as the sound of the collapsed building gave them a scare that may linger in their memory for a long time to come.

Yummy... How To Make Delicious Plantain MoiMoi... Nigerian Style

Plantain Moi Moi (Ukpo Ogede) is a delicious Nigerian delicacy one that is devoid of the usual farting that follows the beans made moimoi. It is a plantain recipes prepared with overripe plantains. Do not let the look of this meal deceive you! It is very delicious. Yes, it has this unique taste that your taste buds will love.
The taste of Plantain Moi Moi is surely in the eating ooo my people.
Ingredients

2 pcs of overripe plantain (Even if the skin is now black, as long as the inside is not decomposed)
100g plantain flour
1-2 cooking spoons palm oil
1 teaspoon ground crayfish
1 onion
Pepper and Salt (to taste)
1 Knorr cube
Cool water
Containers
Uma leaves (Thaumatococcus Daniellii)
Aluminium foil bags
Bowls


Before you cook Plantain Moi Moi

Put the plantain flour in a bowl, add a small quantity of water and mix till you get a medium consistency.
Wash, peel and cut the overripe plantain into small pieces.
Grind the crayfish, cut the onions and pepper into small pieces.

Cooking Directions

Blend the overripe plantain pieces, plantain flour batter, onions, crayfish, pepper and stock cube with just enough water to allow the blades of the blender move.
Pour the smooth blend into a sizeable bowl.
Add salt and palm oil. Mix thoroughly till well combined.

Set a small quantity of water in a pot to boil. When the water boils, place a base for the Plantain Moi Moi wraps into the pot. This can be scrap pieces of aluminium foil, a stainless steel stand or leaf stalks from the uma leaves.

Scoop the mix into folded uma leaves, just as you would with beans Moi Moi.
Gently place the wraps in the pot of boiling water and cook for 20-25 minutes. Add water along the way if necessary.

Leave to cool down completely and set before serving.
Serve with Custard, oat meal or akamu (corn starch meal). It can also be eaten with a chilled drink as a quick snack.

How to prepare Bitterleaf Soup – Ofe Onugbu

Bitterleaf soup is one of a many normal soups in Nigeria. It is local to a Igbos of Eastern Nigeria.

The name is utterly dubious in that a good prepared Bitterleaf Soup should not have even a faintest bitterness. This is achieved by soaking and squeezing a sour leaves (and changing a water during intervals) compartment all traces of sourness has been cleared off.

One will be deemed a bad cook if his/her Bitterleaf soup tastes bitter!


Ingredients

Washed and squeezed bitterleaf – A handful

Cocoyam – 10 tiny corms

Red Palm Oil – 2 cooking spoons (You might need a bit more)

Assorted Beef – Includes best cut, shaki (cow tripe)

Assorted Fish – Dry Fish and Stock Fish

Pepper, Salt and Ground Crayfish (to taste)

Seasoning – 3 Maggi or Knorr cubes

Traditional Seasoning: Iru or Ogiri – 1 teaspoon

Before we prepare Bitterleaf Soup

Make certain that a sour leaves are good washed, such that there is no snippet of

sourness left. If not, rinse and fist it more. If a sourness can't be totally cleared off (which is customarily a box with many cleared sour leaves sole in a market), boil it for about 15 mins and rinse in cold water.

Wash and prepare a cocoyam compartment soft. Remove a peels and use a trebuchet and pestle to bruise a corms to a well-spoken paste.

Cooking Directions

Boil a shaki (cow tripe), batch fish and dry fish in 1 litre of H2O compartment they are good done. First pointer of a finished shaki is that a cuts will start curling on itself.

Wash a beef and supplement to a pot of shaki etc. and continue cooking. When a beef is done, supplement 3 cubes of Maggi/Knorr and prepare for 5 minutes.

Add pepper, belligerent crayfish, sour leaves (if they have not been parboiled) and prepare for 10 minutes. Then supplement a cocoyam pulp (in tiny lumps) and a palm oil afterwards go to step 5.Note: If a sour leaves were parboiled to mislay a bitterness, afterwards for step 3; supplement pepper, belligerent crayfish, a cocoyam pulp (in tiny lumps), a sour leaves and a palm oil. In other words, supplement all a mixture during this stage.

Cover a pot and leave to prepare on high feverishness compartment all a cocoyam lumps have dissolved. You can supplement some-more H2O if we feel that a soup is too thick.

Add salt to ambience and a soup is ready

Serve with Eba, Cassava Fufu, Semolina, Amala or Pounded Yam.

How To Make A Yummy Yamarita At Home

Yamarita is simply a spin on your traditional fried yam and egg dish. Instead of having them separately, why not have them in a slightly thicker chip/fry form and roll it all into one! It’s really easy to make and while yam is not something I eat on a regular basis, it provided a good switch up for a change. There are various ways to cook this, so be sure to read the notes section, if you’d like to try it a different way, this is just the basic recipe.

Ingredients


1 Tuber of yam
2 eggs
1/2 cup flour
1/2 tsp ground pepper
1 tsp salt
Vegetable oil for deep frying


2 tsp ground red pepper
1 serving spoon leftover stew (optional)

1. Cut yam into round slices
2. Peel skin off yam
 3. Start cutting yam slices into thick strips length-wise
3b. Keep cutting until you have all strips of yam
4. Rinse yam strips under cold running water, to rid of dirt and starch, till water runs relatively clear, drain water

5. Add yam to pot with clean water, enough to cover yam. Add 1/2 tsp salt

5b. Let yam boil over medium heat for 15 minutes till soft, yet firm enough to hold shape without breaking apart
6. Drain water, transfer boiled yam to dry bowl
7. Set yam aside to cool slightly, prepare egg wash, pre-heat oil in pan over medium heat
8. Break egg into bowl, add ground red pepper and salt
8b. Whisk egg
9. Add flour into a clean bowl along with a pinch of salt and pepper. Take one strip at a time, roll yam in flour
10. Dip flour coated yam into egg wash
11. Repeat steps #9 – #10 till all yam strips are fully coated
12. Begin frying coated yam strips over medium heat

12b. Fry for about 2-3 minutes per side, till golden brown
13. Once fried, transfer to a plate lined with a paper towel or napkin to absorb excess oil, sprinkle salt over it and shake up before serving
14. All done!



It’s important to partially pre-cook the yam because the yam won’t be soft enough if it’s just fried immediately. It’ll cook, but it won’t be cooked enough to be palatable.
Rolling the yam in flour serves to provide absorbency and crispness, depending on what method you’re using. For this basic method, the flour serves to absorb the oil to give that crisp coating. Another purpose is serves is to absorb any extra wetness/liquid from draining the yam after boiling, before frying. The flour also helps the yam brown better when frying.

This needs to be served immediately after frying and sprinkling some salt over it, otherwise it will lose it’s crispness and become limp.

You can twice fry dun dun oniyeri for maxium crispness. After frying once, remove from oil, drain excess oil on paper towel, increase heat to high and return yam into oil to fry for another 2-3 minutes per side.
You can bake these if you prefer. However, you don’t need to use the egg and flour. Instead, you’d use an oil and seasoning mix, gently coat the yam strips in the oil mix, put on a baking tray lined with foil and bake for 20-30 minutes at 400 degrees. Seasonings can be crushed knorr cubes and crushed red pepper, for added texture.
For the dipping sauce, you can use geisha stew, like I did, or corned beef stew, perhaps even regular stew.

Substitutes:
You can use corn oil for added crispness.
Don’t care for yam? Try regular or sweet potatoes

Serving Suggestions:
With onion and pepper/tomato sauce

How to make party jollof rice at home

We all know how to cook a jollof rice at home but we love the special aroma the jolof rice served at parties have on offer.
When a friend of mine was pregnant with her first daughter, she woke up one morning and started crying, the tears was so much and the neighbours have to rush down to see if she was in any trouble since her boo had since left for work.

On rushing to her aid, she began to beg them that she needed to eat 'party jollof rice'!
 Hilarious ain't it? But it wasn't funny o, the more they laughed, she cried harder until her husband was called from work, rushed down and had to go crash a naming ceremony somewhere since other was no party close by, and he brought home the 'party rice' for her that she stopped crying.
OMG! Its that crazy for some people.

So, what really makes the party rice special? Is it the spicies added, the smoke aroma that penetrates the rice while its being cooked on firewood or simply the burnt rice in the pot bottom's aroma?

Don't worry too much, here is how to specially relive that party jolof rice while you await the next 'owambe' to happen.


Serves:   10
Ingredients:

*6 Cups of rice
• 8 Plum Tomatoes
• 4 Tatashey(Red bell pepper)
• 4  Red scotch bonnet pepper(Ata rodo)
•1 cooking spoon Tinned tomato puree
•1 liter Liquid Stock (Boiled chicken, Turkey or beef water)
• 2 Red Onion
1/2 Ginger
• 5 Cloves Garlic,minced
• 4 Bay leaves 'whole'
• 1 tbsp. Dry Thyme
• 1 tbsp. Curry powder
• 4 Seasoning cubes
• 5 cups Rice
• Salt to taste
• Vegetable Oil for frying (I used Canola)

Directions:::
Preparation of the stock
Step 1: If you are using beef/chicken/turkey,wash and place in a pot. Season with crushed seasoning cubes, salt, curry, thyme and ground/minced ginger,chopped onion and garlic. Boil till tender. Remove the meat from the stock and fry in a seperate pan. Set the stock aside separately and the oil used in frying separately.


Step 2: Wash the rice thoroughly and place in a pot. Add enough water just enough to cover the rice and par boil for 10 mins. Wash the parboiled rice with cold water, drain and set aside. OR Soak the rice in hot water for some minutes, rinse with clean water, drain and set aside.


Step 3: Remove the seeds from the tatashey and wash well. Wash the Tomatoes, Scotch bonnet pepper (ata rodo) and onion well too. Blend everything to a smooth puree. Pour the Blended puree into an empty iron pot and boil till there's no water left leaving just the concentrated puree in the pot.


Step 5: Pour the oil you used in frying your meat into the pot you want to use to cook your jolof rice, Add the tinned tomato paste into the Boiled tomato and pepper puree.  fry the tomato puree while stirring constantly so it doesn't get burnt for about 5 mins.


Step 6: Pour the Beef Stock (meat water) into the fried puree and mix. Add the dry thyme, Curry powder, Seasoning cubes (Crushed), Salt to taste. Gently add the parboiled rice into the puree and stock mixture and make sure the stock covers the rice, if it doesn't simply add water to ensure it does. Add the Bay leaves to the pot and cover.

Step 8: Leave the jollof to cook and soften and once you notice the liquid in the pot has almost dried up leaving concentrated tomato puree at the top, turn with a wooden spoon or spatula. At this time, Check if the rice is soft enough and also check for salt and if the seasoning from the stock is enough, if not add the necessary ingredients. If its not soft enough, add some more water and leave to dry up once more till its completely soft.
Turn to ensure the puree is evenly distributed. Now cover for 10 minutes to enable the rice burn alittle underneath

Step 9: Leave the rice to Burn underneath till you begin to smell it :D. Once it completely dries up at the top, turn off the stove and open the pot slightly for the vapor to evaporate.Your rice is ready.

Serve hot. You can garnish with peas and sweet corn or home made salad together with chicken or beef

How to prepare a delicious pot of Nkwobi

Nkwobi is a cow leg delicacy more popular among the Igbo speaking community, in the Eastern part of Nigeria.

Ingredients....
Cow leg(cut to small/medium pieces),
potash,
ehuru/efuru,
ugba,
utazi,
uziza,
bitter leaf
potash,
palmoil,
peppersoup spice,
fresh or dry pepper,
crayfish,
Onions,
Maggi and salt to taste.‎​


Boil d cow leg in a pot of water till its soft n tender, while its boiling, grind your crayfish, efuru(its a seed, so use abt 4 or 5) fresh pepper. Set dat aside. Then depending on d quantity of your nkwobi dissolve some potash/akanwu(abt 2 spoons) in 4spoons of water. If its difficult to dissolve, blend.
‎​

Then take a bowl for d paste mixture.......pour in your blended crayfish, pepper n ehuru mixture, together with your dissolved potash and mix. Then take your bottle of palm oil n start pouring slowly until you achieve d desired thickness in d paste. Then add your salt, maggi, peppersoup spices to the paste.

When your meat is done boiling, turn off the heat and pour out all d water, then pour your paste in n mix. Decorate with green vegetable or bitter leaf and onions. Now it’s ready to serve. Serve with cold palm wine, malt, gulder or star.

How To Make Coconut Shrimp Rice

For those of you trying to gert all creative with your cooking but got no idea how to go about it, here is an idea of a simple one for you. The meal's procedure is very simple and yet super delicious.

Lets know how it turns out when you get it together eventually

Ingredients
2 cups of rice
2 coconuts (milk from nuts)
1 lb shrimp
salt and pepper
1/2 cup diced Tomato
1/2 cup shredded carrot
1 clove of garlic
3 medium pepper(crushed)

Directions:
Rinse and drain rice several times in cold water to remove excess starch. Melt butter in a large saucepan over medium-high heat. Add garlic, crushed red pepper and shrimp until shrimp is cooked through, 3 to 4 minutes total.

Cook rice with coconut milk instead of water.
When its a bit tender,
Add the shrimp
Add a little more salt, and pepper.

At the last minute add the tomatoes and carrots.

Enjoy the yummy taste

HOW TO MAKE NAIJA GOAT MEAT PEPPERSOUP

INGREDIENTS

700g Goat Meat (with skin)
4 seeds Ehu or Ariwo or Calabash Nutmeg
Habanero Pepper (to taste)
A few scent leaves or 2 table spoons dry uziza
2 medium onions
Salt (to taste)
2 big stock cubes
For the Agidi:
120g corn flour. You can also use Akamu/Ogi/Pap
Before you cook the Nigerian Pepper Soup

If you will eat the Goat meat peppersoup with Agidi, prepare some and set aside to cool down and set.

Peel and grind the 'secret' ingredient (ehu seeds) with a dry mill. You can also roast it with an old frying pan before grinding them. Roasting is known to improve the flavour.

Cut the onions into big chunks. If you want pieces of onions in yours, cut into tny pieces.
Pick and wash the scent leaves. If using dry uziza, rub with your fingers to break them into tiny pieces.
Cooking Directions

Wash the goat meat and put in a sizeable pot. Pour water to cover the meat and then some. I love lots of water in my pepper soups.
Goat meat is tough so use a pressure cooker to cook it if you have one.
Add the stock cubes, ground ehu seeds and the chunks of onion and start cooking.
When the meat is done, remove the chunks of onion.
Add pepper, scent leaves or uziza leaves.
Cover the pot and leave to simmer for 5 minutes and the pepper soup is ready.
Serve piping hot with the agidi.
Pepper Soup should always be served hot. It can be eaten alone with a chilled drink by the side. You can also eat it with Agidi, White Rice or Boiled Yam.