LET ME SHOW YOU HOW TO COOK AFANG SOUP

MAIN INGREDIENTS-

Afang/okazi leaf ( 3 bunches or more )
Water leaf ( 4 big bunches )
Meat ( of choice )
Dried or smoked fish ( of choice )
Cow skin ( kpomo )
Stockfish ( 1 big sized )
Shelled Periwinkles ( 1 cup )
Palm oil ( 5 cooking spoon or more )
Red or yellow fresh pepper
Crayfish ( 1 ground cup )
Stock cubes ( to taste )
Salt ( to taste )

PROCEDURE FOR COOKING -

Firstly, you make sure that everything is neatly ready

PROCEDURE FOR COOKING

1: Steam the meat with pepper, stock cubes, salt and when it is almost done, add in the dry/smoked fish, stock fish and other proteins.

Cook until all are properly cooked, remove the dry fish and set aside, if only, you don't want it to disintegrate/scatter in the soup.

NOTE: Little water should be used to steam the various proteins Remember not to add water yet as waterleaf can boil and bring out water..

2: Add In the meat stock, add in the shelled periwinkles, ground crayfish and ground peppers and allow to boil for 1 minute.

3: Add in the palm oil and allow to boil on medium heat for 6 to 8 minutes.

NOTE: This step is optional, you can add the palm oil at the end of the cooking of the soup, that is after step 5.

NOTE: The Palm oil should almost be the only liquid in this soup.

4: Now add in the sliced water leaf and leave to boil for 3 to 5 minutes on low heat.

5: You can now add in the removed steamed fish into the cooking soup and allow to boil for 1 minute.

6: Finally add in the blended/ground/pounded Afang leaf into the cooking soup and leave to boil for 1 - 2 minutes.

NOTE: The afang leaf is what is used to thickening this soup.

overview of common nutritional components and their importance to health.
1. Proteins (4 calories/gram)
- Essential for building and repairing tissues
- Found in: meat, fish, eggs, legumes, dairy
- Typical need: 0.8-1g per kg of body weight daily

2. Carbohydrates (4 calories/gram)
- Main energy source
- Found in: grains, fruits, vegetables, legumes
- Recommended: 45-65% of daily calories

3. Fats (9 calories/gram)
- Important for cell membranes and hormone production
- Found in: oils, nuts, avocados, fatty fish
- Aim for mostly unsaturated fats, limit saturated and trans fats.

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Recipe for chin chin
Flour
Butter
Salt
Baking powder
Nutmeg
Sugar
Oil

Please join me on this one.. Oil rice and beans

PEPPERED GIZZARD PRO MAX

Here’s a quick recipe for peppered gizzards

Ingredients:

• 1 kg chicken or beef gizzards (cleaned)
• 2-3 tbsp vegetable oil
• 1 onion (chopped)
• 2 Scotch bonnet peppers (chopped)
• 2 bell peppers (sliced)
• 2 garlic cloves (minced)
• 1 tsp ginger (grated)
• 1 tsp each: curry powder, thyme, black pepper
• Salt and seasoning cube (optional)
• 1/2 cup water or stock

Steps:

1. Boil Gizzards: Cook gizzards with half the onion, garlic, ginger, thyme, curry, and salt. Simmer until tender, then drain (reserve stock).
2. Fry Gizzards: Heat oil, fry gizzards until golden, and set aside.

4. Fry your yam or whatever you want to use as side dish
5. Make Sauce: Sauté onion, peppers, and spices in the same pan. Add stock and simmer.
6. Combine: Toss gizzards in the sauce and cook for 5 minutes.
7. Serve: Garnish and enjoy as a snack or side dish.

Photo credit: To the owner

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#foodlover
#foodblogger

Yummy Crunchy Buns Recipe

500g flour
¼ cup sugar
3 tablespoon margarine
¼ cup powder milk
½ teaspoon salt
½ teaspoon nutmeg
2 teaspoon baking powder
2 cup Luke warm water

Procedure

Sieve the flour into a bowl.

Add salt, baking powder, nutmeg and milk powder.

Add the margarine and combine into a crumb.

Now add the water and mix together..just combine lightly,it must not be smooth .

Allow to rest for like 10 minutes.

Heat up your oil and fry till Golden brown

Fry on medium heat

Enjoy..

Photo credit to the rightful owner
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If you can go for nkwobi, this is a great alternative for you It’s so delicious too
Cow skin
Salt
Palm oil
Roasted ehuru
Roasted peppers
Seasoning powder
Crayfish
Onions
Utazi to balance the sweetness

Credit to pretty55

What drink are you bringing??

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BITTER LEAF SOUP(OFE ONUGBU)

DESCRIPTION:
This bitter leaf soup recipe (also know as Ofe Onugbu) is generously stocked with flavoursome meats, fish and cocoyams. Make it when you’re in the mood for something warm, serve with your favourite swallow, Relax "and enjoy.
It is very delicious

INGREDIENTS:
½ cup washed bitter leaf
4 to 10 medium cocoyams
10 medium size assorted meats
3 medium smoked or dry fish
5 cups of palm fruit(optional)
1 medium size stock fish
Ground dry pepper, to taste
1 tbsp. ogiri (locust beans)
½ cup ground crayfish
2 cooking spoons palm oil
Seasoning/salt to taste

METHOD:
1.wash and boil the cocoyam till tender,"

2 Pill then blend or pound in a mortar.

3.Soak the stock fish in hot water to soften for 5mins

4. Season and boil the assorted meat until
tender

5.Cook and extract your palm fruit then pour into the pot

6.Then add the stock fish and dry fish and allow boiling for 10 minutes.

7.Add the cocoyam paste and stir very well. (you can add more water if it’s too thick), allow cooking for 5 minutes.

8.Add the palm oil, ogiri, dry pepper, ground crayfish and cook for 3 minutes.

9.Add the bitter leaf, seasoning and salt to taste. Allow simmering for 5 minutes.

SERVE WITH YOUR BEST CHOICE OF SWALLOW

Photo credit to grace value