Ogbono soup(dika nut) recipe

INGREDIENTS

• 1kg of Assorted Meat 
• 1 cup of Pumpkin leaves locally called ugu or Bitterleaf (chopped)
• 1 cup of dika nut locally called ogbono (ground)
• 300g of Dried fish
• 300g of Stock fish
• 1 cup of Crayfish (ground)
• 1 cup of Periwinkle
• 4-6 chopped Scotch Bonnet Peppers 
• Seasoning cubes
• 1/2 cup of Palm Oil
• 1 large onion (diced)
• Salt to taste
  

PROCEDURES

• Firstly, we wash,season and cook our assorted meat.
• When the meat is almost soft, add the stock fish, cook till tender and set aside. Do not discard the meat stock.
• In a different pot, boil your periwinkle with salt for 15 minutes and set aside.
• Heat up our Palm Oil in a clean dry pot until hot.
• Add in the grounded dika nut (ogbono). Mix the dika nut in the oil until it is well incorporated.
• Put on low heat, add meat stock, and leave to boil for a minute. After few minutes it's becomes thicker and starts to draw.
• Add more of the stock or water and leave to boil for 10 minutes, stir the soup constantly so that it does not burn at the bottom. 
• Add the cooked stock fish, assorted meat, seasoning cubes, chopped pepper, grounded crayfish and salt to taste.
• Mix well and leave to simmer for about 10 minutes without covering the pot. (If the soup is too thick add a little more water/stock).
• Add the chopped pumpkin leaves or bitter leaf and stir. 
• Simmer for 3 minutes and add salt if necessary.

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Polish white beans soup ||Recipe

INGREDIENTS

• 2 cups dried beans (Cannellini, Navy or Northern Beans)
• 3.5 Quarts water or chicken brothPolish White Bean Soup Recipe
• 1/4 cup butter
• 2 large carrots, diced
• 2 leeks, minced
• 2 celery sticks, diced
• 1 medium onion
• 2 cups shredded cabbage
• bone from 1/2 cooked ham 
• 2 bay leaves


• 3 cloves of garlic
• 1 tablespoons fresh thyme leaves
• 2-3 tablespoons fresh parsley
• 1/4 tablespoon freshly ground pepper
• 1 teaspoon allspice
• 1 teaspoon of chili pepper
• 1 teaspoon oregano
• 1 can sauerkraut

PROCEDURES

• Rinse beans.  Place in a large bowl and add enough water to cover by 2 inches. 
• Soak overnight.  Drain, and add more water, boil on medium high then reduce and simmer while you prepare the rest.  
• Melt butter in a large pot.  Add onion and leek and sauté until browned.  Add rest of ingredients, including ham bone, all seasonings, and beans. 
• Cover and simmer until beans are tender for about two hours.
• Remove ham bone. 
• Taste and add salt, pepper, to taste.
• Serve hot with a dollop of sour cream.  

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Chilled beet soup ||Recipe

INGREDIENTS

• ½ lb beets, peeled and grated 
• 1 c vegetable broth (we prefer low sodium) 
• 1 c buttermilk or kefir 
• ¾ c plain non-fat yogurt or low-fat sour cream 
• ¼ c lemon juice 
• 1 small cucumber diced 
• 2 Tbsp fresh dill or 2 tsp dry 
• 1 Tbsp fresh chives, chopped, or 1 tsp dry 
• 1 tsp salt 
• 3 Tbsp sugar.
• 4 hard boiled eggs, peeled and quartered
  

PROCEDURES

• Place grated beets in a 2 quart saucepan. 
• Fill the pot with water until the beets are covered by about 1 inch. 
• Heat, uncovered, over medium-low for 45 minutes. (So for us not to get a bitter soup we have to steam and not boil).
• After 45 minutes, remove the pan from the heat and refrigerate until cool. (This can be done ahead of time, and you can leave your beets chilling up to 48 hours in the fridge.)  
• When you are ready to make the soup, add vegetable broth, buttermilk, yogurt, lemon juice, diced cucumbers, dill, chives, and salt to the chilled beet and water mixture. 
• Taste and add sugar if necessary. 
• Serve cold, topped with hard boiled eggs and additional dill or chives, if desired.

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EFO RIRO RECIPE

INGREDIENTS 

• 4 bunches of spinach
• 6 fresh tomatoes
• 1 Medium onion
• 1 yellow scotch bonnet a
• 1 Tablespoon locust beans (to give flavour)
• 4 Fish cutlets (any white fish)
• 2 tablespoons ground crayfish
• 1 cup of chicken stock
• 50g smoked haddock or smoked mackerel
• 100ml palm oil
• 4 Seasoning cubes 
  

PROCEDURES 

• Boil 2 cups of water, dissolve a seasoning cube and spinach for no than 1 minute. Drain and allow to rest.
•  Alternatively, place spinach leaves in a food bag, and blanch in the microwave for 1-2 minutes.
• Make the base sauce by coarsely blending onion, tomatoes, scotch bonnet and locust beans. Heat palm oil in a pot and add blend. 
• Add stock and stir. Allow to boil for about 10 minutes, then add ground crayfish and continue to cook.  
• Check salt. Add the fish cutlets and allow to cook for another 5 minutes, then add the smoked haddock/mackerel, add 2 seasoning cube, then stir.
• Then add the blanched spinach. Stir well to mix sauce with spinach. 
• Cover and simmer for another 2-3 minutes or till the fish is cooked.
• Best served with pounded yam but can also be served with amala, garri, semovita etc
  

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OHA SOUP RECIPE

INGREDIENTS

• 3 pieces of Cocoyam
• 1 - 2 handfuls of Oha/Ora leaves
• 2 wraps of Ogiri
• 2 pieces of scotch bonnet/habanero pepper
• 1 1/2 cooking spoons of palm oil
• Assorted meat
• 1 piece of Stock fish
• 1 piece of Smoked fish
• Uziza leaves to give flavour
• Beef stock
• Seasoning cube
• Salt (to taste)

• PROCEDURES 
• Season and boil your meats with the stock fish until tender. 
• After having a sizeable volume of stock that you think will cook the soup, add the blended ata rodo.
• Put the cocoyam to boil with enough water.(no salt)
• Wash and tear apart the smoked fish into bite sized portions
• Let it boil with the meats until the pepper dissolves thoroughly, turning the stock to a shade of orange then add palm oil.
• Then add the wraps of Ogiri.(One wrap should be added at first)
• Once the cocoyam is soft enough, take it off the heat, peel the skin and put in a small mortar to pound. Pound the cocoyam until soft, smooth and creamy.
• Add the cocoyam paste to the stock in balls and let it dissolve to thicken the soup
• Add crayfish to the stock, which will thicken it further and give it flavour.
• Then add the Oha leaves. Oha/Ora leaves are not to be chopped with a knife.
• Give it a stir, add shredded smoked fish, lower the heat further and let it cook for a few minutes.
•  Do not stir too long, so as to retain its color
• Finally, our oha soup is ready

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