How to make Zoborodo drink AKA zobo

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Today i'm sharing a recipe i picked up on a Nigeria Forum, I hope you enjoy it.

Zoborodo drink AKA zobo

Recipe

1. Dried zobo leaves 
2. Ginger
3. Aligator pepper seeds, very optional
4. Sugar, optional
5. Flavours
6. Sweetners, to replace sugar
7. Garlic, very optional
8. Lime or lemon juice, optional
9. Pineapple peels or juice

Method

• Grind or grate the ginger and garlic 
• Rinse the zobo leaves properly to get rid of sand and partcles 
• Add water cold or boiling and allow to boil
• You may also add the seeds, the pineapple peels and the lemon rinds
• Allow to boil for over 20mins 
• Then bring down and sieve with a fine sieve to remove residue 
• Add sugar when still hot and stir properly or better still make the sugar into a syrup by boiling it with water before u add. 
• You may also replace sugar with  sweetners such as NUTRI C, FoSTER CLARKS or JOLLY JUICE. this Sweetners are better than sugar cause they have natural taste and flavour and are just as sweet. 
• You may also add different types of flavours like strawberry, pineapple,apple, orange and anyother flavour used in baking

pls remember to serve it CHILLED

Egusi Soup in nigeria

Egusi Soup in nigeria is like burger in the US or Noodles in China, this is so simply because everyone in Nigeria eats egusi soup.

Outlined below is a classic recipe on preparing egusi soup that all nigerian desire and relish.

INGREDIENTS

Meat or fish (about 1 kg)
2 tomatoes
1 onion
4 peppers
2 magi cubes
Cooking oil
1 cup of ground egusi
2 cups or one medium branch of spinach.
Salt
Water

INSTRUCTIONS

1. Boil the meat or fish until it is tender, and keep it aside.
2. Chop the spinach if required.
3. Ground the tomatoes, peppers and onions together (you will need to add some water).
4. Place in a pot, add the meat, and the magi cubes, and about 2 tablespoons of cooking oil, and the ground egusi, and the chopped spinach.
5. Cook for about 20 to 30 minutes.
6. Add salt and ground pepper to taste.

Eat with any of the dishes that have 'soup' with them.

How to make puff puff

What you need for Makes 40-60 balls

2 cups (or about ½ liter) flour
2 cups (or about ½ liter) water
½ cup (or about an eighth of a liter) sugar
2 teaspoons yeast
Some vegetable oil

How to Prepare Puff Puff

1. Mix the flour, sugar, water, and yeast together until the batter is smooth.
2. Wait until the dough has risen. About 2½ hours or so should do. (I've heard that if you use quick-rising yeast, you don't have to wait, but I have not tried it yet.)
3. Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
4. Test to make sure the oil is hot enough by putting a 'drop' of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
5. When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
6. Fry for a few minutes until the bottom side is golden brown.
7. Turn the ball over and fry for a few more minutes until the other side is golden brown.
8. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
9. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.

Courtesy: Motherland Africa

Edikang Ikong Soup - African Dish

EDIKANG IKONG SOUP serves 4

Well famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country. There are many myths attached to this superb soup but as you can see from the recipe given, it is only a simple vegetable soup.

I kg / 21b assorted meats (beef, oxtail, tripe, ponmo, bokoto & bushmeat)
4 snails (washed with lemon and limes)
450g / llb stockfish (pre-soaked)
450g / llb dry fish ( thoroughly washed)
450g/ llb periwinkles (top & tail)
22 5 § / 8oz whole dry prawns (cleaned)
225g / 8oz ground crayfish
I medium onion
1.35kg/3 lb fresh ugwu/pumpkin leaves (washed & shredded)
I kg /21b fresh waterleaf (prepared and washed)
200ml palmoil
600ml / lpt stock
salt to taste

Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes. Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.

Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required. Finally add the shredded ugwu / pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.

Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with Fufu or pounded yam.

Courtesy of Laura Edet

Akara - African Bean balls/Cake recipe

Ingredients

500g/llb beans
1 onion
3 fresh pepper
warm water for mixing
oil for frying
salt to taste

Method

Soak beans for 5 minutes and wash thoroughly to remove skin. Grind or liquidize until smooth. Place in a large bowl season with salt and beat in the warm water a little at a time to make it light. Fold in the slices onions and mix with a metal spoon to avoid letting out the air which has been beaten in to the mixture. Heat the oil until a blue faint smoke appears, spoon the mixture into the oil to forn balls and fry until golden brown. Drain on absorbent kitchen paper.Serve hot with chilli sauce.

Nigerian Recipe: Moin Moin

Moin Moin

Ingredients

1.beans
2.palm or vegetable oil
3.salt
4.fish
5.egg
6.seasoning
7.pepper
8.onions
9.leaves

Preparation

1.peel beans, soak to soften then grond.
2.mix thoroughly, add palm or vegetable oil, onions,egg,fish,and seasoning and mix together.3.put water in the pot and leave to boil.
4.put the mixed beans in the leaves, wrap and put inside the pot.
5.cook for 30-40 minutes,
6.leave to cool, then serve.

Nigerian Dish - Egusi Soup

Egusi

Ingredients

1.palm oil
2.fresh beef ,smoked fish,smoked dry fish.
3.chopped onions.
4.gronded egusi.
5.gronded crayfish.
6.fresh pepper.
7.vegetable.
8.salt to taste.
9.seasoning.
10. tomatoes

Preparation

1.place a pot on fire add the beef chopped onions ,seasoning and cook for12mins.
2.pour the stock into a bowl.and put back the pot on fire
3.pour the palm oil in the pot and add the tomatoes,pepper,onions until tender
4.then add stock,beef,smoked fish,smoked dry fish and stir thoroughly.
5.add salt seasoning and cook for 20 to 25 mins and add the vegetable and stir in greens, allow to simmer for10 mins.

Nigeria Recipes - Amala - Lafun - Ojojo - Diffo

Amala

Ingredients

Cassava preparation

1.peel the cassava tubers and soak for 3 days untill soft.
2.remove and mash with the hands.
3.spread and dry on a clean dry surface.
4.grind to powder and sieve to remove strands.

This is your lafun flour.


Lafun

Ingredients

Lafun flour cassava flour

Preparation

1.put water to boil in a pot allow the water to continue boiling for sometime.
2.bring down the pot and add the lafun flour a little at a time untill it is smooth and thick.
3.serve hot with soup of your choice.

Ojojo

Ingredients

1.a small tuber of wateryam.
2.diced onions.
3.chopped dry pepper.
4.groundnut oil.
5.a cup of water.
6.salt.

Preparation

1.peel the water yam and grate into a bowl,add water if it is too thick.
2.add the diced onions and the chopped dry pepper and mix thouroghly.
3.add salt and pepper to taste.
4.scoop a little at a time with a spoon and fry in hot oil until light brown.
serve with pap.

Diffo

Ingredients

1. gunea corn.
2. bean
3. grountnut.
4. salt
5. pepper
6. seasoning.

Preparation

1. cook beans and guinea corn untill tender.
2. when it is well cooked remove from the haet and mixwith groundnut flour,salt,pepper and seasoning. then serve.

Nigerian Recipes - African Cassava Salad(Tapioca)

African Cassava Salad - Tapioca

Ingredients
1.dry sliced cassava
2.palm oil
3.salt
4.ugba sliced oil bean sead.
6.garden egg or leaf.
7.potash.
8.pepper
9.crayfish.
10.cooked meat, pomo and dryfish.

Preparation
1.soak the dry cassava in a warm water for 3 to 5 mins to soften, then drain off the water
2.put some palm oil in a pot,enough to go round the cassava, add some of the disolved potash 3.add a little hot water,sliced garden egg or leaf, ground crafish and pepper,and the cooked meat,pomo,dryfish etc
4.set the pot on fire towarm alittle and stir to mix properly, add the cassava.
5.put the pot down and stir to a uniform mixand serve.

Nigerian Dish - UGBA (Oil Bean Salad)

Our second dish is called UGBA (Oil Bean Salad)

Ingredients
1.sliced oil bean sead.
2.palm oil.
3.dissolved potash.
4.dry pepper.
5.crayfish.
6.seasoning

Preparation
1.put some palm oil in a bowl
2.add some disolved potash into the it and stir untill the colour changes and it gives a soapy taste. 3.add salt,pepper,seasoning, crayfish and any other desired ingredients to taste.
4.pour the oil bean seed of the desired quantity into it.
5.stir untill properly mixed and served.

Enjoy!

Nigerian Recipes - Akara

The very recipe i will posting on my blog is call Akara. It is a delicious meal that is made from black-eye beans.

Akara's are traditionally fried in palm oil but you can use half palm oil and half vegetable oil or replace it all together with vegetable oil. If you don't wish to remove the skins from the black eye beans simply puree them in a food processor thoroughly.

4-6 Portions

Preparation Time: 15 minutes plus 6-8 hours soaking of the beans
Cooking Time: 10 minutes


What you need.

* 250g black-eye beans
* 1 red chilli, finely chopped
* 1 onion small onion, chopped
* 150ml water
* maldon salt
* palm oil or vegetable oil for deep frying

Method:

1. Preparation: Pick over the black eye beans removing any bad ones. Soak the beans overnight in cold water.or for 5 mins
2. Rub the beans between the palms of your hands to remove the skins from the beans. Pour water over the beans rinse to,remove the skin and drain the beans thoroughly.
3. Place the beans with the chilies pepper and onions in a food processor and blend them to a, smooth paste. put the mixture into a bowl and add salt, spices and a little water to make it light gradually stir with a wooden spoon until you have a thick paste.
4. Heat the oil till smoke appears in a large saucepan.
5. Deep fry a tablespoon of the mixture at a time turn frequently on each side until they are golden brown. Drain the oil from the akara and serve with hot sauce or salt, as a snack, an appetizer, or a side dish.

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