CLASSIC NIGERIAN FOOD RECIPES free pdf ebook was written by Jupiter on March 15, 2009 consist of 24 page(s). The pdf file is provided by and available on pdfpedia since February 18, 2012.

introduction this ebook is written as a guide to learning how to cook nigerian foods. you will find fifteen main recipes of some of the most popular dishes enjoyed ...

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: February 18, 2012
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CLASSIC NIGERIAN FOOD RECIPES This ebook is an Intellectual Property of Michael Toye Faleti © All rights reserved The content of this ebook is not warranted for correctness, and is used by the reader at his/her own will. No other warranty is given for using the content of this ebook. 1
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INTRODUCTION This ebook is written as a guide to learning how to cook Nigerian foods. You will find fifteen main recipes of some of the most popular dishes enjoyed all across southern Nigeria. So why make an ebook about Nigerian food recipes? Firstly, I love Nigerian foods. I think Nigerian cuisine has penerated a lot of cultures across the world and many people are becoming more curious of African cuisine in general. However, this ebook is for women and maybe men who are Nigerians or have been influenced by the culture through marriage, family or friendship to broaden their knowledge about Nigerian cuisine and develop their confidence in the kitchen. And most importantly for the young women starting out wanting to become better skilled at the Nigerian culinary arts. If you are Yoruba and have always wanted to learn how to cook Ibo food then there are plenty of Ibo food recipes here to get you started. Or maybe you learned to cook Nigerian foods in countries like the U.S, Great Britain, South Africa or elsewhere and want to improve on the recipes you know or learn some new ones. This ebook will take your cooking to the next level by extending the range of Nigerian foods you can cook and teach you how to combine native ingredients to get the most authentic flavour and taste. TIPS FOR BECOMING A BETTER COOK 1 CONFIDENCE: It is normal for you to be scared of how your food looks and taste, but no harm in trying, make your mistakes and learn from it, keep practicing and experimenting until you are able to build up your confidence. CONFIDENCE is having total control of what you do, once you make your mistakes in cooking, for instance adding too much seasoning or pepper or using the wrong recipe, learn from it then move on. This attitude will make you a better cook eventually. 2 BELIEF: You have to believe in your own mind that you can become a good cook. Try cooking more meals on your own, eat less of fast food, make your kitchen a part of you, according to my sister Busola cooking is a thing of the mind, and practice makes perfect. 3 NEATNESS: As a cook, you need to create a good standard of hygiene and appearance. It helps to have a high standard of personal cleanliness in your hair, nails, face, clothing, utensils and gas cooker, which should be cleaned thoroughly after use. 4 PRESENTATION: Cooking is all about creativity, the presentation of your food is very important, it makes the food attractive and most times a well presented food can make you go hungry. You should present your food using your own imagination as long as it looks pleasing to the eye. Food should be neatly served on the dinner table or in a tray. 5 COMMUNICATIONS: Communication is very important in all aspect of life, and cooking is no exception. When you want to cook something new, invite some friends over to your home that can help correct your mistakes by giving constructive feedback. Never fail to listen to their corrections and don’t get angry, this will help you a lot. Make sure you ask questions on how the food looks, the taste, does it need more or less seasoning etc. Listen to their comments and take each on board, it will help improve your cooking and build your confidence. 6 PRESERVATION: The taste of your recipe is very important, do not make use of spoilt food, it will make your food distasteful and results in waste of time and effort. Make sure you use fresh or well preserved ingredients before usage. Your perishable goods can be kept in your deep refrigerator and non perishable can be preserved in sunlight. 7. Have Fun: Eating is not just about surviving but enjoyment as well. The more fun you have when cooking, the more your guests will enjoy what you serve them. So make your cooking times fun, try to relax and remember you have the Classic Nigerian Foods Recipes ebook as a guide☺ 2
COMMON INGREDIENTS Bitter Leaf Brown Beans Cocoyam Crab Crabs often make a delicious garnish to Nigerian vegetable soups. You can cut the pincers off and remove the intestines with a knife. Crayfish Like crabs crayfish/lobsters are other delicious additions to soups for that added crunchiness. Bitter leaf (Ewuro in This is a sweet type of Cocoyam or Tannia or Taro Yoruba or Vernonia). beans used for Moi-Moi or is a starchy shrub use in It can be bought fresh or bean cake(akara). Brown thickening vegetable soups dried. It is bitter to taste beans is Ewa-oloyin in and in the making of Fufu. but very delicious in stews Yoruba. or together with Egusi soup. Ewedu(Jute ) Ewedu, Jute leaves or Saluyot is an iron rich fresh vegetable similar to spinach. Garden eggs Ginger Ginger, tomatoes, onions, small chilli pepper, yellow pepper, garlic & red peppers blended together are the essential ingredients you need to make your red pepper stew. Goat Meat Green Bananas Garden egg, mock tomatoes, huckleberry or Igba in Yoruba is a vegetable fruit. Sometimes yellow in It is cooked until slippery colour they are used in then served with tomato preparing stews or eaten and pepper stew to give a with yam. natural richness Although similar to lamb Green bananas are bananas used for plantain which are Goat meat is far healthier and it has far only 60% ripe. They make less fat than chicken a healthy and delicious whilst being higher in porridge dish. protein and iron. Melon seeds Locust beans Fermented locust beans or Iru in Yoruba enhances the flavour of soups like ogbono or Ewedu. They are pungent smelling and should be freeze for storage. The aroma makes vegetables taste delicious. This is the main ingredient in making Egusi. Okra Palm kernel Periwinkle Palm kernel is the fruit seed The common periwinkle is Okra or gumbo is one of an edible small sea snail of the palm fruit, a source of the most common African unrefined palm oil. with a thick shell. A choice vegetables. It is often addition to garnish all kinds enjoyed as a soup of vegetable soups. thickener and very slippery. Do not store okra for too long (3 days max) and use whilst fresh. Scent leaf Scent leaf or Efirin in Yoruba is a condiment similar to basil. Shrimps Along with crabs, periwinkles and crayfish, shrimps are another example of a delicacy you can add to enhance richness of your cooking. Spinach Spinach is the vegetable used in making Efo riro. Stockfish Stockfish(smoked) Dried stockfish or panla Like the dried variety in Yoruba is quite Smoked stockfish is far expensive but very tasty. healthier than fresh fish The taste is very rich and and more succulent in fleshy; it also has a taste. You should soak lovely aroma in food, them in water for at least 2 mainly used in vegetable hrs to make them tender. soup. Ugu Ugu or pumpkin leaves is a vegetable favoured by the Igbo people of Nigeria. Use it to cook Edikai Ikong or add it to Egusi or Ogbono soup for a delicious taste. Yam Yam is a highly nutritious tuber plant that is very rich in carbohydrates and can also be boiled, mashed or pounded. 3
1 MOI MOI (BEANS CAKE) Moi Moi, so tasty they named it twice. Okay that was a bit corny but I love this dish made from beans/black eyed peas. I think it makes an excellent Saturday morning breakfast because it is highly nutritious whilst filling. Serve with custard or if throwing a party alongside Jollof rice. INGREDIENTS Serves 4 - - - - - - - - - - 500g Beans/Black Eyed Peas. 4 Boiled Eggs (optional) 2 ½ cooking spoons of Palm oil /Vegetable oil Cooked Fish/Sardines ½ Clove Garlic/Ginger 60g Shrimps (optional) Leaves / Sandwich bags / Aluminium cups. 4 Fresh Tomatoes 7 Small Chilli Pepper Maggi/Salt METHOD STEP 1 Soak the Beans/Black eyed peas for not longer than 30 – 45 minutes, wash and peel off the brown back of the beans by rubbing the beans with your palms until it becomes white then wash thoroughly. Be sure to remove all the brown peels. Wash the beans till all is clean white, add onions, red chilli pepper, tomatoes, chopped small garlic and a bit of ginger (very little), blend all together. Boil the eggs, shrimps and fish Add 2 ½ tablespoon of palm oil or vegetable oil and seasoning like Maggi/salt then stir, taste if seasoning is okay. Slice the egg and shred the fish make sure to remove the bones. Rinse the leave/sandwich bag/aluminium cups, fold into a cone brake the bottom backward to avoid leakage, pour the grounded beans, add few shrimps, fresh sliced eggs and wrap the leave. Put water in a cooking pan and add all the wraps inside cover to cook for 30mins. Open one wrap to see if cooked and solid. STEP 2 STEP 3 STEP 4 STEP 5 STEP 6 STEP 7 STEP 8 Note: Instead of leaves use sandwich bags or aluminium cups. Tip: Make aluminium cups by cutting open cans of condensed or evaporated milk. Use palm oil instead of Vegetable oil with enough large red peppers to improve the richness and reddishness of Moi Moi, which makes it more appetising. 4
2 BOILED YAM with GARDEN EGG, SHRIMPS, EGGS AND SMOKED FISH This is a very tasty experimental dish. It can be eaten as breakfast, lunch or dinner. INGREDIENTS Serves 4 - - - - - - - - - - - 1 tuber Yam 6 pieces Garden egg (igba) 6 or more Chicken eggs 2 or 3 Fresh tomatoes 1 large Onion 3 small red chilli peppers 1 ½ cooking spoon Vegetable oil 20g Shrimps 1 piece of Smoked Fish 1 can of Sardine or Corn beef (optional) Optional seasoning (thyme, Maggi, curry) METHOD STEP 1 Slice yam into round pieces, remove back with a knife, and then place in a pot of water. Add a bit of sugar and salt, put garden egg in a black thick paper bag then boil either separately or with the yam. If garden egg is boiled or soft, pound or marsh with a small mortar. Add 1 ½ cooking spoons of vegetable oil into a deep frying pan, slice in few onions, some tomatoes and the red chilli peppers then cook for 1 min. Add the sardine/corn beef, smoked fish, shrimps and the garden eggs. Meanwhile, whisk some chicken eggs in a bowl with a little bit of thyme, curry and a cube of Maggi. Continue cooking by adding very few slices of scent leaves, the egg mix and some seasoning then fry and stir all together for 3-4 minutes. Cook yam to tender, test with a fork and serve as pictured above. STEP 2 STEP 3 STEP 4 STEP 5 STEP 6 5
3 JOLLOF RICE Jollof rice is a popular party favourite in Nigeria and most West African countries. It has a basic simple method and the ingredients are easy to find. It is a very flexible dish that you can experiment with by adding your own signature ingredients. INGREDIENTS Serves 4 - 500g Long grain rice - 3 cooking spoons Margarine /Vegetable oil - 2 Large Onions - 6 or more Red chilli peppers - 3 large Fresh tomatoes - 3 tablespoons Tomato purée - 1 clove Garlic/ginger - Bay leaves - Thyme - 3 Maggi cubes - 500g Chicken - 100g Boiled seasoned snails - 40g Cooked green peas - 2 Smoked stock fish (optional) - 4 pieces of Crabs or 50g Shrimps - A bunch of Plantain bananas - 500ml water METHOD STEP 1 Melt the butter or pour 1 cooking spoon of vegetable oil in a deep cooking pan, add sliced onion till slightly brown, add grated garlic, tomato purée, sliced red chilli pepper and small grated ginger, stir all together, add other seasoning – leave to fry for 3mins then add water. Add the rice and bay leaf (optional) to above. In another cooking pan boil the shrimps, crab, and snails together, add a bit of seasoning till cooked then add or separately boil green peas inside for 2mins. Season the chicken and grill with onions, a bit of garlic and ginger. Check the rice, if almost done, or bring to boil, add the shrimps, green peas either to garnish or to add to rice depending on you. Melt small cooking spoon of oil into frying pan, slice a bit of onion, chopped red chilli pepper, a little tomato purée, add the snail, crab, smoke stock fish and grilled chicken. Stir, add seasoning and fry for 10 minutes to make sauce. Check rice if well cooked. Softly stir up from the root with a wooden spoon because of the sauce settled at the bottom. If done, garnish with cooked and boiled green peas, fried plantain and the sauce. Serve with your favourite beverage. STEP 2 STEP 3 STEP 4 STEP 5 STEP 6 STEP 7 TIP: Grate instead of chopping the garlic and ginger into the dish in Step 1 for a sweeter unique flavour to the dish. 6
4 EDIKAI IKONG WITH POUNDED YAM Edikai Ikong is a scrumptious vegetable soup from Calabar, Southern Nigeria. It is made from an assorted selection of vegetables, palm oil and spices. This dish is truly delicious and a nation's favourite. Hope you have fun cooking and eating it. INGREDIENTS Serves 4 - - - - - - - - - - - - - - - 1 tuber Yam 400g Ugu/pumpkin leaves 200g Waterleaves or Gure in Yoruba 1kg boiled assorted meat 200g Periwinkle 200g boiled Dried Stock Fish (pre-soaked) 4 pieces boiled Crabs and or Snails 100g Shrimps 50g Crayfish 300ml Palm oil 1 large Onion 1 large fresh tomato 2 or 3 pieces red chilli peppers 10g Locust beans Maggi and salt METHOD STEP 1 STEP 2 Fry 3 or 4 cooking spoons of palm oil into a deep cooking pan, slice in a few onions. Add blended pepper and allow to cook for 3 minutes. Slice in red chilli peppers, tomatoes to add colour and a little bit of chopped garlic (optional) then steam for 3 minutes. Add the sliced waterleaves; do not add water because waterleaves generate water on their own. Now cook for 3 minutes. Add remaining ingredients, periwinkle, shrimps, boiled stock fish, smoked stock fish, boiled assorted beef, crayfish, crabs, snails and locust beans.(Season with Maggi/ salt) Stir all the ingredients together, then leave for 2 minutes. Add the Ugu, a bit of water then stir, leave for 2 minutes. Serve with Pounded yam. STEP 3 STEP 4 STEP 5 STEP 6 Seasoning Tip: Try using three cubes of Maggi and a pinch of salt to ensure your cooking never has too much or too little salt. Always taste before adding salt. 7
5 AMALA, GBEGIRI, EWEDU AND STEW Most Nigerians will agree that this classic is a highly savoury dish. The combination of Ewedu, Gbegiri and stew forms a mouth watering slippery vegetable soup that aids the smooth passage of Amala down your oesophagus. I say yummy! INGREDIENTS - - - - - - - - - - - - - - 300g or 4-6 cups Yam Flour(Elubo) 100g Beans 400g Ewedu vegetable 8 0r more Red pepper 10 Small Red Chilli Peppers 7 or more Fresh Tomatoes 1 bottle of palm oil 20g Locust beans ¼ oz Potassium salt 450g Beef/Fish 200g Snails 50g Crayfish Maggi/Salt Other seasoning METHOD STEP 1 Soak the beans for 30 minutes, remove the brown back by rubbing between your hands or use any technique you find convenient then wash thoroughly. Pour the beans into a cooking pan, add enough water and a tiny bit of Potassium salt ( Kanhu) then leave to cook until the beans is very soft or watery then add 1 ½ cooking spoon of palm oil. Add a bit of chilli pepper, a pinch of salt, Maggi cube, and then marsh the beans together into a paste until it becomes creamy. This is your Gbegiri. If too thick add some water. Chop / slice, then blend the Ewedu, add it to a small pot of boiling water with a bit of Potassium salt (Kanhu) to soften, include the locust beans, crayfish and a pinch of salt to taste. Cook the Ewedu until it feels slippery or draws. STEP 2 STEP 3 STEP 4 STEP 5 Blend your red peppers, tomatoes and the small chilli peppers with onions to make a stew. (To make the stew) i. Add 1 or 2 cooking spoons of palm oil and slice few onions into a thick hot pan, allow to fry for 2-3minutes, then add the pepper plus some seasoning (curry, thyme, salt, Maggi, meat, snail). ii. Leave all to cook for 10-12 minutes, taste it, if too hot or tasting raw pepper, leave to cook for further 10 minutes. STEP 6 Add all the assorted meats, fish and snail. Boil water and prepare the yam flour. Sprinkle the yam flour into a boiling water and stir, till solid or texture is smooth. Add a little bit of water, cover to steam together for 5 minutes and stir round with wooden spoon until it becomes soft then make dough. Your Amala should be ready. Serve the stew with the Gbegiri and Ewedu on top, garnish with your selection of meat, snails etc. Sit, relax, enjoy with your favourite drink. 8
6 EFO RIRO Efo riro is a vegetable soup from Yoruba land. Essentially it is cooked by mixing Spinach with spices and an assorted garnish of meat or other delicacies. Serve with Pounded yam, Eba, Fufu or Amala. INGREDIENTS -400g or two bunches of Spinach Vegetable / Efo tete. -Blended pepper with onions. - 5 or more Fresh Tomatoes - 8 or more some Red Chilli Peppers - Boiled Seasoned Crab / Snails / Shrimps- - Boiled and seasoned assorted Meat (Beef parts) - Smoked Stock Fish - Dry Stock Fish - Periwinkle - 300 ml Palm oil - Maggi/Salt or other seasoning METHOD STEP 1 STEP 2 minutes. STEP 3 Fry four cooking spoons of palm oil in a deep cooking pan, slice onions and add salt, then leave for 2mins. Add the blended pepper, small red chilli pepper, ½ a clove of chopped garlic and ginger and cook for 10 Add all the ingredients, sliced tomatoes , boiled beef, Cray fish, stock dry fish, assorted meat, shrimps, crab, snail and seasoned, add periwinkle. Add the Spinach vegetable and cook for a further 2-3mins stir together. Serve Efo Riro vegetable soup with Eba, Fufu, Amala or Pounded yam. STEP 4 9
7 OFE ONUGBU and EBA This is a native food serve with a traditional clay plate from Eastern or Igbo part of Nigeria; the food is made with palm kernel and a native Eastern Cocoyam for thickness, serve with either Fufu, Eba or Pounded yam. INGREDIENTS Serves 4 - 100g Palm kernel - 100g Periwinkle - Shrimps - Cray fish - Handful or more Bitter leaves - 100g Boiled seasoned Snail - 2 or 3 Boiled dried Stock fish - 2 smoked Stock fish - 200g Boiled seasoned assorted Beef or Goat meat - 5 pieces small yellow chilli peppers - 1 oz Locust beans - 6 or 7 pieces Cocoyam -2-3 of cubes Maggi -Salt to taste (Maggi may be enough) METHOD STEP 1 STEP 2 palm oil. STEP 3 Boil the palm kernel and cocoyam till cooked and soft. (Wash the vegetable thoroughly) Marsh the palm kernels with either hand or small mortar till the entire shaft are out, use a sieve to extract the Put the palm kernel’s palm oil in a thick pan, boil for 10 minutes, marsh the cocoyam to thicken the oil then stir, blend the yellow pepper inside, and add the entire ingredient except the bitter-leaf and periwinkle. Add the meat /goat meat, shrimps, snail, crayfish, assorted meat, Maggi, salt, locust beans, dried and or smoked stock fishes. Cook for 15 minutes. Check the soup if very thick, add little bit of water and the periwinkle, taste the seasoning if okay. Wash the bitter leaves then squeeze out the bitter juice, chopped into slices and sprinkle into soup then leave for 10 minutes. STEP 4 STEP 5 NOTE: Taste the soup if seasoning and recipes are okay especially pepper and salt, then serve with Garri (Eba cassava flour) Fufu or Pounded yam. Tip: Wash the bitter leaves thoroughly with salt to reduce the bitterness. 10
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