Abefe's Kitchen

Ingredients 250g Okra Cray Fish, Iced Mackerel Fish, Stock Fish, Dry Fish Beef, Cow tripe (shaki), Cow leg, Chopped Ponmo (cow skin), cleaned Snails, Crab claws  – Not compulsory Salt and Knorr Cubes Scotch-Bonnet Pepper (Atarodo) Onions Vegetable (Spinach or Pumpkin (Ugwu) leaves) 3 Cooking Spoons of Fine Palm Oil Cooking Instructions ·           Grate the lady fingers using a grater to enable it to draw. As an alternative, you may chop the lady finger into tiny pieces or blend them using a blender and little water. ·           Blend the Crayfish and Pepper together ·           Next, you boil the stock fish for about 20-30 minutes and leave to soak in hot water for some time ·           Take the shaki (cow tripe) with the cowl leg and place in a pot of boiling water. Season it and boil it till it’s done ...

Ingredients for the Egusi Soup Goat Meat or Cow leg, Cow tripe, Beef or any other meat of your choice Dried fish (Eja Gbigbe), Crayfish 1 handful Locust beans (Iru); Optional 2 Medium Onions, Chopped 4 Scotch Bonnet Peppers or 2 Cameroun Peppers :p 1/2 Red Bell Pepper 2 Knorr cubes, or Maggi Cubes Salt 2½ cups of water Melon seed (Egusi), 2 cups 350g basil leaves 2 full cooking spoon palm oil Cooking Instructions: ·          Put the goat meat and rinsed dry fish to a pot and add an onion, 2 Knorr cubes and salt to taste. Add water and bring to a boil on high heat. Must not over-cook as goat meat has no shame (it easily gets tender). Leave to simmer. ·          In a blender, blend the scotch bonnet peppers, red bell pepper, onions and 150g of basil leaves, and then set aside in a small bowl. ·          Next, blend the dried crayfish, locust beans and melo...

Here is the link for instructions on how to make Egusi soup and White Rice: http://abefeskitchen.blogspot.co.uk/2015/03/egusi-melon-soup.html http://abefeskitchen.blogspot.co.uk/2014/11/rice-with-stir-fry-vegetables.html I would be giving you a very simple and easy method of making your fish taste delicious. There are various methods for preparing fish, it could be by smoking, grilling, frying, cooking etc. I prepared the Hake fillet in this picture by grilling it. And if you are just like me (trying to eat healthy) :p, fish is just one of the best options for you. Ingredients 1 Hake Fillet (should be about 170g) 1/2 of a Lemon 1 scotch bonnet pepper 1 small onion 1/4 tsp garlic 1/4 tsp paprika 1/4 tsp curry 1/4 tsp basil 1 bouillon cube/Knorr cube 1/2 tsp salt 1/2 tbsp Olive Oil Preparing the Fish - Soak the already washed fish fillet in a bowl of little water. Squeeze the lemon juice into the water and add 1/4 tsp of salt to it. Set aside for about 20 minutes....

Love me some Egusi soup... This is my best soup :D  Here is a simple and short recipe on how to make it. Ingredients for the Egusi Soup Goat Meat or Cow leg, Cow tripe, Beef or any other meat of your choice Dried fish (Eja Gbigbe), Crayfish 220g Fresh Prawns 1 handful Locust beans (Iru); Optional 2 Medium Onions, Chopped 4 Scotch Bonnet Peppers or 2 Cameroun Peppers :p 2 Knorr cubes, or Maggi Cubes Salt 2½ cups of water Melon seed (Egusi), 2 cups 350g water leaf or ugwu or spinach 2 full cooking spoon palm oil Preparing Egusi Soup ·          Put the goat meat and rinsed dry fish to a pot and add an onion, 2 Knorr cubes and salt to taste. Add water and bring to a boil on high heat. Must not over-cook as goat meat has no shame (it easily gets tender). Leave to simmer. ·          In a blender, blend the scotch bonnet peppers and onions, and then set aside in ...

Ingredients 1 kg Spinach/Kale; washed and chopped 150 gram meat (Beef, Cow tripe (shaki), Cow leg, Chopped Ponmo (cow skin) 150 gram fish (Iced Mackerel Fish, Stock Fish, Dry Fish ) 1 tablespoon of ground Crayfish 2 Fresh Tomatoes or 1 can of Plum Tomatoes 2 onions; medium   3 Scotch Bonnets Peppers or 2 Cameroun Peppers 1 teaspoon locust beans (Iru) 1 full cooking spoon Palm oil 2 Knorr cubes/Bouillon cubes Salt  Preparing the Efo riro Drain the washed vegetables in a sieve and set aside. Then, blend the tomatoes, onions and peppers. . Wash the fish and remove the bones from the dry fish. Wash the meat, put in a pot and season with onions, one knorr cube and add salt to taste (you may add garlic if you want). Most times it is best to cook the cow tripe first before the rest of the meat as it is a little tough than the other kinds of meat. Boil until fully cooked. Add the palm oil to a pot and heat up till it becomes clear and starts to smoke. Then add...

Ingredients 250g Okra Cray Fish, Iced Mackerel Fish, Stock Fish, Dry Fish Beef, Cow tripe (shaki), Cow leg, Chopped Ponmo (cow skin) – Not compulsory Salt and Knorr Cubes Scotch-Bonnet Pepper (Atarodo) Onions Vegetable (Spinach or Pumpkin (Ugwu) leaves) 3 Cooking Spoons of Fine Palm Oil Preparing the Garri (Eba) Garri is ground Cassava. It is a kind of grain. For one serving, a cup of garri should be enough. Hence, in a pot, add a cup of water and leave to boil completely or you can boil water in a kettle, then pour in a bowl. Then in bits, spread the garri in the boiling water and turn with a turning stick. If it's for just one person, you can turn with a spoon; a strong one (Please currently bear with me, I should upload a proper video soon on how to do this). Thanks. Preparing the Okra soup ·           Grate the lady fingers using a grater to enable it to draw. As an alternative, you may chop the lady finger into...

Ingredients 2 tablespoons of Iru (Locust beans) 4 Green bell peppers 3 Scotch Bonnet Peppers 2 medium onions 1/4 cup Crayfish 300ml Palm oil Stock fish, Dry fish Ponmo (cow snout) and other assorted meats (cow tripe, cow foot etc.) 2 Knorr cubes or other bouillon cubes Sal to taste 3 hard boiled eggs Preparation - For cooking the white rice; click this link >>>>  http://abefeskitchen.blogspot.co.uk/2014/11/rice-with-stir-fry-vegetables.html - Blend the bell peppers, scotch bonnet peppers and the onions together using a blender. Then, clean the blender and blend the locust beans and crayfish roughly with a blender.  - On one hand, Cook the blended pepper on medium heat and on the other, cook the fish and meat together in a pot  and season with the bouillon cubes and salt till it's well cooked. - Heat up the palm oil in a pot till it's clear, add the cooked pepper and fry till no water is left of the mix. Add the crayfish and locust beans blend then fry...

DODO-IKIRE RECIPE Ewa ra dodo Ikire 😂😂😂 I can't forget those Hawkers on Osun-Ibadan Road. Ohh well this is the recipe for the popular Dodo- Ikire… Ingredients 2 pcs scotch-bonnet peppers (Atarodo) 2 pcs overripe plantains 1 cooking spoon of palm oil ½ tsp salt 1 small chopped onion Preparing the Dodo-Ikire ·          Chop the peppers and onions into tiny bits (not too tiny tho) and put aside. ·          Then peel the plantain and cut into small pieces like a dice…do not mash it as some of the plantain will already be mashed and mashing it will only make it too soggy. ·          Then combine the chopped mix with the plantain and add the salt to taste. ·          Heat up the palm oil in a pan. ·          Using a tablespoon, scoop the plantain into the oil ...

Love me some Egusi soup... This is my best soup :D  Here is a simple and short recipe on how to make it. Ingredients for the Egusi Soup Goat Meat or Cow leg, Cow tripe, Beef or any other meat of your choice Dried fish (Eja Gbigbe), Crayfish 1 handful Locust beans (Iru); Optional 2 Medium Onions, Chopped 4 Scotch Bonnet Peppers or 2 Cameroun Peppers :p 2 Knorr cubes, or Maggi Cubes Salt 2½ cups of water Melon seed (Egusi), 2 cups 350g water leaf or ugwu or spinach 2 full cooking spoon palm oil Preparing Egusi Soup ·          Put the goat meat and rinsed dry fish to a pot and add an onion, 2 Knorr cubes and salt to taste. Add water and bring to a boil on high heat. Must not over-cook as goat meat has no shame (it easily gets tender). Leave to simmer. ·          In a blender, blend the scotch bonnet peppers and onions, and then set aside in a small bowl. ·  ...

Okazi soup native to people from the Eastern parts of Nigeria, particularly people from Rivers State of Nigeria and also known as Afang soup by the Efik people in Nigeria is a very delicious delicacy made of leaves. Ingredients Cut Okazi/Afang leaves 500g Chopped Water Leaves 350g 3 tbsp Crayfish Dry Fish Beef, Ponmo, Cowleg Knorr Cubes 7oz Palm oil Preparing the Okazi soup ·         Grind the Okazi leaves in a blender with a small quantity of water and then afterwards, grind the crayfish and pepper . ·         Boil the beef, Ponmo and cowleg with the knorr cubes and onions; adding a small amount of water. Afterwards, add the dry fish plus the crayfish and pepper mix to it. ·         Add the Palm Oil to the mix and leave to boil. When it starts to boil, add the okazi leaves, water leaves and salt. ·         Af...

Ingredients Stock Fish, Dry Fish Ponmo (Cow skin) Beef, Shaki (cow tripe), Liver Crayfish Salt, Knorr Cubes, Scotch Bonnet Peppers Onions Chopped spinach Vegetable Oil/Red Palm Oil Preparing the Sauce ·          Blend or grind together, the pepper, onions and crayfish ·          Place the shaki in a pot and be sure to have added salt, knorr and onions. ·          Soak the stock fish and dry fish in water for an hour to soften while you rinse the spinach. Afterwards, take out the bones in the fish. ·          Add the beef and ponmo to the shaki and cook for some time. When the shaki appears quite soft, add the crayfish, dry fish and stock fish to the mix and leave to boil. ·          Place a clean pot with palm oil or vegetable oil inside over high heat and heat...

Ingredients 250g Okra Cray Fish, Iced Mackerel Fish, Stock Fish, Dry Fish Beef, Cow tripe (shaki), Cow leg, Chopped Ponmo (cow skin) – Not compulsory Salt and Knorr Cubes Scotch-Bonnet Pepper (Atarodo) Onions Vegetable (Spinach or Pumpkin (Ugwu) leaves) 3 Cooking Spoons of Fine Palm Oil Preparing the Okra soup ·          Grate the lady fingers using a grater to enable it to draw. As an alternative, you may chop the lady finger into tiny pieces or blend them using a blender and little water. ·          Blend the Crayfish and Pepper together ·          Next, you boil the stock fish for about 20-30 minutes and leave to soak in hot water for some time ·          Take the shaki (cow tripe) with the cowl leg and place in a pot of boiling water. Season it and boil it till it’s done. ·   ...