Afang Soup
Season the beef with a little salt, dry pepper and stock Cube.
Steam till water dries up. Add 1 litre of water, the stockfish head, and cow skin and continue cooking for another 20 minutes.
Pound or blend the finely shredded Afang leaves till very fine.
Pick, wash and shred the water leaves finely.
Wash and debone the fish. Add the remaining water, the fish, crayfish, pepper, the remaining stock cube and the periwinkle.
Stir and allow to boil for about 5 minutes.
Add the palm oil, Stir and cook for about 2 minutes.
Add the waterleaves, stir and cover the pot for about 5 minutes add the Afang and stir thoroughly.
Steam till water dries up. Add 1 litre of water, the stockfish head, and cow skin and continue cooking for another 20 minutes.
Pound or blend the finely shredded Afang leaves till very fine.
Pick, wash and shred the water leaves finely.
Wash and debone the fish. Add the remaining water, the fish, crayfish, pepper, the remaining stock cube and the periwinkle.
Stir and allow to boil for about 5 minutes.
Add the palm oil, Stir and cook for about 2 minutes.
Add the waterleaves, stir and cover the pot for about 5 minutes add the Afang and stir thoroughly.
Add salt to taste. Simmer for about 5 minutes.
Gbegiri, Palm Oil Stew and Ewedu
GbegiriDe –hull the beans and boil in salted water till the beans is soft
Remove from heat and grind thoroughly to a fairly smooth paste.
Heat the palm oil for few minutes, add the ground tomato mixture.
Fry till the sourness is off.
Add the beans and water then stir.
Add the stock cube, iru,and the dressed shawa. Allow to cook for about 15 minutes, stirring and adding salt to taste.
Palm Oil Stew
Heat the palm oil for few minutes, add the ground tomato mixture.
Fry till the sourness is off.
Add the beans and water then stir.
Add the stock cube, iru,and the dressed shawa. Allow to cook for about 15 minutes, stirring and adding salt to taste.
Palm Oil Stew
Wash the cubed pieces of meat and cook after seasoning with salt, stock cubes and some sliced onions.
Grind the tomato pepper and remaining onions.
Heat palm oil in a separate pot and fry the ground ingredients for 10 minutes. Add tomato puree and stir in thoroughly. Add the cooked meat and meat stock. Stir thoroughly; simmer for 15 minutes.
Ewedu
Pick, wash and blend the ewedu leaves to be fairly smooth. (Traditionally, a special broom is used in beating the cooked leaves to make the soup thick)
Boil water and then add the iru and the stock cube
Add the ewedu and whisk with a balloon whisk to increase the thickness.
Simmer for about 5 minutes.
Ogbono Soup
