AFANG SOUP
Afang leaves 2 Cups
Water leaf 4 Cups
Beef 8 pieces
Kpomo 8 pieces
Stockfish head 1
dry fish 2
seasoning cubes 1 - 2
palm oil 1 Cup
red and yellow scotch bonnet 6 - 8
Ground Crayfish 3 Table Spoons
meat stock 3 Table Spoons
cameroon pepper 2 Table Spoons
Methods
  • put the cooked meat, dryfish, kpomo and stockfish in a pot. Add the chopped peppers, some beefstock , palmoil, cameroon pepper, crayfish and seasoning cubes. Cover the pot and allow to simmer.
  • Add the water leaf and periwinkles. after about 3-4 minutes. add the afang leaves and stir. Taste and adjust seasoning.
PASTA BAKE
Minced meat Oregano 1/2 - 1 teaspoon Black pepper 1 teaspoon Parsley 500g
Fusili Pasta 250g
onions 2
2 cloves Garlic
Vegetable Oil 1/3 cup
Tomatoes 4
tatashe 4
4
scotch bonnet (add more if you want more heat) 4-6
Chicken seasoning cubes 2 cups
grated Cheese
Tomato paste 1 tablespoon
Carrots 2
Green peas 1/2 cup
salt
Italian seasoning 1 teaspoon
Oregano 1 teaspoon
Black pepper 1/2 - 1 teaspoon
Parsley 1 teaspoon
Methods
  • Add some veg. oil in a pot, add some onions, garlic and the minced meat. Cook the minced meat till browned.
  • season the minced meat with black pepper and chicken seasoning and set aside
  • add some veg.oil. when hot, add onions and garlic. After about 2 mins, add the blended pepper mix and tomato paste. season with italian seasoning, oregano and parsley.
  • When the sauce is almost cooked, add the minced meat. add some water to allow the minced meat to cook through. cover the pot and simmers the sauce.
  • While sauce is cooking, boil the pasta and set aside when cooked.
  • Add the boiled pasta to the minced meat sauce and stir. Add the carrots and green peas.
  • Pour the pasta into a baking dish. Grate some mozzarella Cheese to cover the top of the pasta.
  • Put the pasta in a pre heated oven and allow to bake for about 20 mins
  • Add the minced meat to the tomato sauce
NATIVE SOUP
8-10 pieces Meat
6 pieces Kpomo
1 Stock fish head
1-2 Dry fish
10 Uziza leaves
Beef broth
salt
1/2 cup ground crayfish
1/2 cup palm oil
1 teaspoon Uziza seeds
1/2 cup periwinkles
1-2 seasoning cubes
1/2 onions
6-8 roughly crushed peppers
2 -3 table spoon Cocoyam powder or 8 pieces fresh cocoyam
2 -3 table spoon Cocoyam powder or 8 pieces fresh cocoyam
Methods
  • Add cooked assorted meat and dry fish. add meat stock and water if the meat stock isn't enough. Add the ground peppers, palm oil and seasoning cubes. Cover the pot and allow to cook.
  • Add the cocoyam paste or powder and stir.
  • Add the ground Uziza seeds and allow to simmer.
  • Add the periwinkles, ground crayfish and uziza leaves and cook for about 3 minutes.
  • serve with any swallow of your choice.
BANGA SOUP
1 derica Palm fruits 500g
10 pieces Meat
2 pieces dry Fish 2
1 stockfish head
6 pieces kpomo
1 cup Periwinkles
1-2 cups meat stock
2 tablespoons Banga spices
4 table spoons Ground pepper
2 Chicken and crayfish seasoning
salt to taste
1/2 cup Ground crayfish
Methods
  • Wash the palm fruits and boil for about 30 minutes and then extract the juice.
  • put the extract in a pot and allow to boil for about 15 mins
  • Add the meat, stockfish, kpomo, dryfish , ground pepper and banga spices except the dried leaf. Add meat stock and seasoning cubes. stir the pot and allow to cook.
  • Add the periwinkles, crayfish and dry leaf.
  • Cover and allow to simmer.
  • serve with Starch, pounded yam, or semovita.
GOAT MEAT CURRY
2lbs goatmeat 500g
4 tablespoons curry powder
1-2 teaspoons dried thyme
2 medium onions
4 scotch bonnet pepper
1 tsp black pepper
4 cloves garlic
salt
seasoning cubes
1/3 cup vegetable oil
4 potatoes
Methods
  • season goat meat with half the curry powder, thyme, blackpepper, onions, scotch bonnet and salt. stir and leave in the fridge to marinate overnightIn a pot, add some vegetable oil, add the garlic and onions and the remaining curry powder and cook for about 5 minutes. Add the marinated goat meat and coat the goat meat with the curry powder, add the remaining onions, pepper, seasoning cubes, salt and stir. Add some water and cook till tender. When almost done, add the peeled potatoes and cook till tender before turning off the gas. Serve hot and enjoy.
RICE AND PEAS
1 cup kidney beans 500g
2 cups rice
1 tin of coconut milk
2 cloves of garlic
1 tsp black pepper
3 scotch bonnet
1 medium size onions
spring onions
salt
1 teaspoon thyme
Methods
  • Soak the kidney beans overnight and boil till tender. Do not let the water dry up. Add the coconut milk, onions, garlic, scotch bonnet, spring onions, black pepper, thyme and salt. You can add some seasoning cubes for more taste. Add the rice and stir. Add some water and cook till tender. Use foil paper to lock in the steam while cooking the rice. Once rice is cooked, serve with any sauce of your choice.
PRAWN
8-10 Prawns 2 table spoons Unsalted Butter 3 cloves garlic 1 tablespoon chopped parsley 1 teaspoon Pepper flakes 2 tablespoon vegetable oil 3/4 teaspoon Fish seasonings 1/2 teaspoon Black Pepper 500g
Methods
  • 1. Peel and devein the prawns. Pat the prawns dry. 2. season the prawns with fish seasoning and black pepper 3. put some vegetable oil in a pan to heat up. 4. Add the prawns and cook till they change colour. 5. Add the minced garlic, pepper flakes, parsley and butter. 6.Taste and add a little salt if necessary. 7. Turn off the heat and serve with Pasta, rice, bread, etc
POTATO FRITATA
3 - 4 medium Potatoes (fried) 5 Eggs 2 Carrots (Diced) 2 small Chicken breast Cubed Half each of Green, red and Yellow bell peppers 1 medium Onions 2 cloves garlic 2 -3 scotch bonnet 1-2 Chicken seasoning 1/2 teaspoon black pepper salt to taste 3 tablespoons vegetable oil
Methods
  • 1. put vegetable oil in a pan, when hot, add onions, garlic and allow to cook. 2. Add in cubed chicken. season with seasoning cubes. 3. Add pepper, carrots, bell peppers and stir. season with black pepper and seasoning cubes. 4.Add fried potatoes and pour in the eggs. Allow to set for a few minutes before transferring to a pre heated oven for about 20 mins. 5. Use a toothpick to check if the eggs are runny. If the toothpick comes out dry, then your dish is ready. serve hot and enjoy,
MOIMOI
2 cups of Beans 1/3 cup Vegetable oil 1-2 onions 4 tatashe 1 inch ginger 6 shombo 6 atarodo 1 small chopped onions 5 pieces Titus 2 seasoning cubes 1/2 teaspoon curry 1/2 teaspoon thyme Moin moin leaf salt Boiled Eggs
Methods
  • 1.Wash the fish and season with onions, curry powder, thyme and seasoning cubes. add some water and cook the fish till done. once cooked, debone the fish and mash. 2.Boil the eggs and set aside 4.Wash the beans and blend with the tatashe, ginger, shombo, atarodo. 3. Add the warm fish broth and water and stir well. Add salt and seasoning cubes. 4. Add the vegetable oil and stir a little. 5. wash the moinmoin leaves and put in some of the moinmoin batter. Add the fish and eggs and close the leaves. 6. Steam the moinmoin and cook for about an hour. 7. serve and enjoy with Pap/oats/custard.
OFADA
6-8 large green bell peppers 2 onions 8-10 red scotch bonnet(add as much as you can stand) 8-10 beef kpomo shaki 2-3 cloves garlic 1/2 inch ginger 1 teaspoon thyme 1 onions (chopped) 1-2 tablespoons iru salt (to taste) 1 tablespoon chicken stock cubes 1 tablespoon ground crayfish 1 cup palmoil 1/2 cup meat stock
Methods
  • 1. season the beef, kpomo and shaki with onions, garlic, ginger, thyme, salt and seasoning cubes. cook on medium-low heat without water for about 20 mins. After that, add additional water and cook till its tender. once tender, cut into smaller pieces 2. wash the onions, green bell peppers and scotch bonnet. Blend all together and boil till the water is dry. 3. bleach the palm oil and set aside. 4. add the bleached oil in a pot and fry the assorted meat and set aside. 5. add the chopped onions and saute for 2 mins. Add the iru. 6. Add the boiled pepper mix and fry till cooked. 7. Add some crayfish and some meat stock. 8. Add the fried meat and stir. Taste and add seasoning. cover the pot and allow to simmer.
BUKA STEW
20 pieces Assorted meat 1 1/2 cup Palm oil 2 chopped onions 2 garlic cloves 1 inch ginger 2 chicken seasonings salt 2 teaspoon curry powder 1 1/2 teaspoon thyme 1 1/2 inch ginger (for blending with the tomatoes) 8-10 medium Tomatoes 6-8 medium Shombo/Cayenne peppers 6-8 red bell peppers/tatashe 6-8 scotch bonnet 2 large Onions
Methods
  • 1. put your meat in a pot, add your garlic, ginger, onions, salt, thyme, curry powder and chicken seasoning cubes. boil till tender. 2.Blend the peppers, onions, ginger and tomatoes till smooth. Boil the blended mix to reduce the water. 3. Bleach the palm oil. 4. Fry the beef in the bleached palm oil and set aside. 5. add some onions into the bleached oil. Add the boiled pepper mix and allow to cook for about 12- 15 mins. 6. Add the beef stock, seasoning cubes, salt and the assorted meat and allow to cook on medium heat for about 15 mins. 7 serve with any thing of your choice.
NKWOBI
Cow leg Ugba Cameroon pepper Ehuru Palm oil Seasoning cubes Crayfish Potash
Methods
  • 1. add water to your potash and allow to dissolve. Sieve the potash and save the liquid. 2. Add some palm oil to a bowl and add the potash water. Keep stirring until you get a thick orange sauce. 3. Add Ugba, crayfish, pepper, Ehuru, seasoning cube and the cooked cow leg. stir all together. 4. place on medium heat for about 4 minutes. Serve hot.
GIZDODO
4 tomatoes Tomatoes
8 Scotch bonnet Peppers
4 Sombo
5 Tatashe
3 cloves of garlic
1 inch Ginger
1- 2 tsps Curry
1 tsp Thyme
1 cup Vegetable oil
Seasoning cubes
4 plantains Dodo
10 large pieces of Gizzards
1 medium bell pepper
1medium Green bell pepper
1 meduim Yellow bell pepper
Methods
  • Clean the gizzard and boil with onions, garlic, seasoning cubes, salt,curry powder and thyme. Add some water and cook till tender. When tender, set aside thevstock, dice the gizzard into smaller bits and fry. Set aside. Blend the peppers, tomatoes,onions and ginger and set aside. Cut the bell peppers and onions into squares. Dice the plantains and add a little salt. Fry the plantain and set aside. In the same oil used to fry the plantain and gizzard, add some chopped onions and allow to sauté for 2 mins. Add the blended pepper mix and fry till no longer sour. Season with curry, thyme and chicken seasoning. Add some stock and stir. Add the fried gizzard and allow it to cook for some minutes. Add the fried plantain and the chopped peppers and onions. Taste for seasoning and adjust accordingly.
YAM POTTAGE
4-5 slices of Yam
4 Tomatoes
2-4 pieces Shombo
2-4 Tatashe
4-6 pieces Atarodo
2 tablespoons Crayfish
1/2 cup palm oil
1 dry fish
1-2 seasoning cubes
salt to taste
2 Onions (one for grinding and one for slicing
one handful Efo Tete(Green) or any vegetable of your choice.
Methods
  • 1. Blend the Peppers, onions and tomatoes and set aside. Wash the dry fish and set aside. 2. put some palm oil in a pot, when hot add the onions and peppermix and allow to fry. 3.Add some water and add chicken seasoning, add the dry fish and crayfish. Add some salt if needed. 4. Add in the yam cubes and stir, cover and allow to cook till the yam is tender. 5.Once yam is tender enough. mash some of the yam pieces. 6. add Vegetable if using. 7. Serve hot and enjoy.
STIRFRY
300g Spaghetti
500g stir fry beef
1 teaspoon black pepper
2-3 carrots
1 medium green bell pepper
1 medium yellow bell pepper
1 medium red bell pepper
2-4 ata rodo
1 large onions
3 cloves garlic
1 inch ginger
3 tablespoon vegetable oil
salt
1 cup stew base (regular stew)
Chicken seasoning
1/2 tablespoon sesame oil
2 teaspoons sazon seasoning
1- 2 teaspoon white pepper
1 teaspoon powder onions
Methods
  • .1. season beef with black pepper 2. Add beef to hot oil and season with seasoning cube, onion powder and stir till cooked. set the beef aside when cooked. 3. Boil your pasta in salted boiling water till al dente 4. Add some more vegetable oil to the work and when hot, add, onions, ginger and garlic and saute for 2 mins. 5. Add the carrots and bell peppers. season with white pepper and sazon seasoning. 6. Add the atarodo and fried stew base and cooked beef and stir. 7. add the pasta and mix well. 8. Add some sesame oil and stir. 9. Turn off the heat and serve.
COCONUT JOLLOF
3 bulbs of Onions
1 green pepper
1/2 inch of ginger
2 cloves of garlic
4 green chillies
2-3 bayleaf
2 medium carrots
4 runner beans
3 cups rice long grain rice
4 Tomatoes
2 tatashe (red bell pepper)
2 sombo (Cayenne pepper)
2-4 ata rodo (scotch bonnet)
400 ml Coconut milk
1 meduim Yellow bell pepper
chicken seasoning
2 teaspoons curry powder
1 teaspoon thyme
50g tomato paste
1/2 cup coconut oil
Methods
  • 1. Blend the peppers, tomatoes, Onions and ginger. 2. put some coconut oil in a pot, add the chopped onions and garlic. Add the blended pepper mix and tomato paste and allow it to fry. 3. after a few minutes, add curry, thyme, seasoning cubes, coconut milk, water or chicken stock and bayleaf. cover and allow to boil. 4.wash the rice till the water runs clear. Add the rice to the boiling stew base. Cover the pot and allow to cook. 5.In a different pan, add some coconut oil, add onions and saute it for 2 mins on low heat. Add the runner beans and after a minute, add the carrots and green chilies. Add some chicken seasonings. Add the green pepper and turn off the heat. 6. Check the rice to ensure that it is tender enough. if tender enough, add the vegetables.Stir and turn off the heat.
CHICKEN
8-10 pieces Chicken
1/2 medium Green, red and yellow bell peppers each
400 ml coconut milk
2 tablespoon corn flour
4 tablespoon water
1/4 cup vegetable oil
1 teaspoon curry powder
1/2 teaspoon thyme
2-3 cloves Garlic
1 inch Ginger
3-4 scotch bonnet
2 medium carrots
1 large onions
seasoning cubes
water
Cornflour slurry
2 tablespoon cornflour
4 tablespoon water
Methods
  • 1. season the chicken with curry powder, seasoning cubes and thyme and salt. stir and allow to marinate for at least one hour. 2. put some veg oil in a pot, when hot, add the chicken pieces to brown it. once browned remove from heat and set aside. 3.Add onions, garlic and ginger to the oil used in frying the chicken. Add some water, seasoning cubes and scotch bonnet. 4. Add the fried chicken pieces and add the coconut milk. Cover and allow to cook for about 15 mins. 5. Make the corn flour slurry. 6.Add in the bell peppers and carrot to the chicken sauce. 7.Add in the corn flour slurry and cook till the sauce is thickened. 8.serve hot.
GRILLED FISH
Tilapia fish - cleaned
3 tablespoons Vegetable oil
1 teaspoon thyme
1/2 tablespoon onion powder
1/2 tablespoon fish seasoning
1/2 tablespoon suya spice
1 teaspoon cameroon pepper
salt to taste
1 teaspoon black pepper
Methods
  • Clean the fish and pat dry. Make incisions on both sides of the fish and set aside. Preheat the oven to 350F. Make your seasoning paste by combining some salt, ground cameroon pepper, suya spice, onion powder, fish seasoning, thyme, black pepper and some vegetable oil. Put some of the paste on both sides of the fish. Leave the fish to marinate for about an hour. Place the fish on an oven rack and place in a pre heated oven. After about 10 -15 mins bring out the fish and baste it on both sides with some of the remaining seasoning paste and return to the oven till cooked through.
NATIVE JOLLOF
2 CUPS OF RICE
3 MEDIUM TOMATOES
2 MEDIUM TATASHE
2 SHOMBO/CHILLI
4 SCOTCH BONNET/ATA-RODO
1 LARGE ONION
1-2 CUPS PALM OIL
1 ONION FOR SLICING
1-2 TABLESPOON IRU
2 SMOKED FISH
KPOMO
DRIED PRAWNS
2 TABLESPOONS GROUND CRAYFISH
WATER/MEATSTOCK
SEASONING CUBES
SALT
EFFIRIN/SCENT LEAF
Methods
  • ....
BAKED CHICKEN
8-10 pieces Chicken (washed and dried)
2 tablespoon Vegetable oil
1 tablespoon Onion powder
1 teaspoon Thyme
1 teaspoon white pepper
1 teaspoon black pepper
1 tablespoon paprika
salt to taste
1 teaspoon Cameroon pepper
1 Chicken seasoning
SAUCE
Vegetable oil
1 large onions
3 cloves garlic
1 inch ginger
3 Green bell pepper
3 Red bell pepper
4-6 Ata rodo
1 teaspoon Curry
1 teaspoon Thyme
Chicken seasoning
SALT
Methods
  • 1. wash Chicken and Pat dry with paper napkin 2. season chicken with the seasonings and add vegetable oil. Toss to combine. 3. Leave the chicken to marinate for at least 2 hours 4. Arrange the chicken on a cookie sheet and place in a preheated oven and allow to cook.
  • SAUCE
  • 1. Add some vegetable oil in a pan, Add Onions, garlic, ginger. 2. Add roughly ground red and green bell pepper and atarodo 3.Add Curry powder, thyme and chicken seasoning cubes. 4. Add the baked Chicken and toss in the sauce. Lower the heat and allow to simmer.