Recipes

Egusi Soup

Ingredients:

1 pound of goat meat or beef, cut into bite-sized pieces

2 cups of ground Egusi

2 cups of meat stock (chicken or beef)

1 onion, chopped

2 tablespoons of palm oil

1 tablespoon of ground crayfish

2 cups of chopped vegetables (spinach, kale or pumpkin leaves)

Salt and pepper to taste

Directions:

1. Heat up the palm oil in a pot on medium heat.
2. Add the chopped onion and sauté for about 2-3 minutes until translucent.
3. Add the meat and brown for about 5-7 minutes.
4. Add the meat stock and ground crayfish, cover the pot and let it simmer for 15 minutes.
5. Gradually add the ground Egusi to the pot, stirring constantly to avoid lumps.
6. Continue to stir for another 5 minutes until the Egusi is well incorporated into the soup.
7. Add the chopped vegetables and stir.
8. Season with salt and pepper to taste.
9. Let the soup cook for an additional 5-10 minutes.

Serve hot with your favorite side dish (e.g. fufu, eba, or rice).

Ogbono soup:

Ingredients:

1 cup of ground Ogbono seeds

2 cups of meat stock (chicken or beef)

1/2 cup of palm oil

1 onion, chopped

2 cups of chopped vegetables (spinach, kale or pumpkin leaves)

1 tablespoon of ground crayfish

Salt and pepper to taste

Steps:

1. Heat up the palm oil in a pot on medium heat.
2. Add the chopped onion and sauté for about 2-3 minutes until translucent.
3. Add the ground Ogbono seeds and stir for 2-3 minutes.
4. Gradually pour in the meat stock while stirring constantly to avoid lumps.
5. Add the ground crayfish and continue to stir.
6. Cover the pot and let it cook on low heat for 10-15 minutes until the soup thickens.
7. Add the chopped vegetables and stir.
8. Season with salt and pepper to taste.
9. Let the soup cook for an additional 5-10 minutes.

Enjoy your delicious Ogbono soup with your favorite side dish (e.g. fufu, eba, or rice)

Moi Moi

Ingredients:

2 cups of beans

2 red bell peppers

1 onion

1 scotch bonnet pepper (optional)

1 teaspoon of ground crayfish

1 teaspoon of bouillon powder

1 teaspoon of salt

1 cup of vegetable oil

Water

Steps:

1. Soak the beans in water for about 4-5 hours or overnight.
2. Drain the water and rinse the beans in a blender.
3. Add the red bell peppers, onion, and scotch bonnet pepper (optional) to the blender with the beans.
4. Add some water and blend the mixture until it becomes a smooth paste.
5. Pour the mixture into a large mixing bowl.
6. Add the ground crayfish, bouillon powder, salt, and vegetable oil to the mixing bowl.
7. Mix everything together until well combined.
8. Grease a baking dish or aluminum foil with some vegetable oil.
9. Pour the mixture into the baking dish or aluminum foil, cover with foil, and steam for about 1 hour and 30 minutes or until it is cooked through.

Once cooked, allow the Moi Moi to cool down before cutting into desired shapes and serving with your favorite Nigerian side dishes. Enjoy!

Dodo (Fried Plantains)

Ingredients:

Ripe plantains

Vegetable oil for frying

Salt

Steps:

1. Peel the plantains and slice them diagonally or into rounds, whichever you prefer.
2. Heat up the vegetable oil in a frying pan or pot, enough to deep fry the plantains.
3. Once the oil is hot, carefully place the plantain slices into the oil.
4. Fry the plantains until they turn golden brown on one side, then flip them over using a slotted spoon.
5. Fry until the other side is also golden brown.
6. Once the plantains are done, use the slotted spoon to remove them from the oil.
7. Place them on a plate lined with paper towels to soak up any excess oil.
8. Sprinkle some salt on top of the fried plantains while they are still hot.
9. Serve hot as a side dish or snack.

Enjoy your crispy and delicious Dodo!

African Jollof Rice

Ingredients:

4 cups long grain parboiled Rice

1/2 cup Vegetable oil
2 big onions
Tomato paste

Ready-made Jollof rice stew and jollof rice spice ‘ from L’AFRIQUE MARKET

1 cup chicken/beef stock
1 small sized ginger
2 garlic cloves

4 tablespoon butter/margarine

3-4 pieces bay leaves
1 tablespoon curry
1 tablespoon thyme

4 maggi cubes seasoning

1 tablespoon salt

Steps:

 1. Place your cooking pot on medium heat, add the vegetable oil, the diced onions, the

tomato paste, and bay leaves. Fry them together for about 2 minutes until they become translucent. (do not stop stirring to avoid burning)

2. Add your Ready made Jollof Rice Stew from Lafrique Market (the stew is made up of tomatoes, scotch bonnet pepper, garlic, onions, and red bell pepper) and stir well.

3. Allow to cook for about 5 minutes, stir well and go ahead to add your chicken/beef stock and stir well.

4. Add your spices (curry, thyme, salt, cube seasoning, and margarine). Then cover to cook for 5 minutes.

5. Open and stir very well, then go ahead to add the washed rice, and stir well into the mixture.

6. Cover with foil paper, reduce to low heat, and allow to cook for the first 20 minutes.

7. After 20 minutes, open and taste for salt, add more if needed, and cover to cook for another 10-15 minutes.

8. At this juncture, the rice should be soft and tender. Stir well to the bottom of the pot with a turning stick.

9. Cover and increase the heat for about 5 minutes and allow the rice to burn a little bit for the authentic Jollof party taste.

10. Turn off the heat and turn again to the bottom of the pot.

11. Remove from the heat, your smoky party Jollof Rice is ready.