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Ogbono Soup Makes Eating Easy

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         Ogbono soup also known as draw soup makes eating fufu  so easy because of its slimy nature which helps the lumps of fufu slide down. Some people like their ogbono soup plain, with no added vegetables, others would not touch it unless there is some kind of vegetable in it.                                   INGREDIENTS. Assorted meat and stock fish. 2 handful ogbono seeds. 3 cooking spoon red palm oil. Vegetable( pumpkin leaves or bitter leaf). 2 teaspoon crayfish. 1 onion. 2 maggi cubes . Peoper and salt to taste.                    PROCEDURES Grind the ogbono in a dry mill. Cut vegetables and washed. Set aside. Cook the assorted meat and stock with cubes and onion.  Grind crayfish and pepper. Boil some water and set aside. Pour the palm oil into a clean pot and set on fire. Melt the oil at low heat. After that turn off the heat and add the grind ogbono. Use your spoon to dissolve the ogbono in the oil.  Add meat, fish, (water from cooking assorte
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Delicious Ghanian Egusi Soup with Spinach

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 Agusi, as the Ghanians, call it, is a protein-packed tiny white seed from the melon plant. Rich in vitamine B1,B2,A and C. It also high level of linoleic and oleic acid. Egusi soup with Spinach looks more like a stew than soup. Spinach contains vitamines, minerals and iron, which is good for healthy hair, skin and bones. It prevents constipation.                   INGREDIENTS 1cup powdered egusi. 3 cups spinach leaves( washed and chopped). 1 pound smoked salmon chunks. 11/2 pound smoked tuna chunks. 3 large eggs. 4 tablespoon shrimp powder. 1 large sliced onion. 1 tablespoon tomato paste. 1 tablespoon gallic paste. 1 tablespoon ginger paste. 4 large diced tomatoes. 1/2 cup palm oil.                          PROCEDURE Over medium heat, heat palm oil. Add your onions, ginger and gallics. Cook and stir until onions are nicely caramelized. Add tomatoe paste and stir. Allow cooking for about 2 minutes. Pour in your fresh tomatoes. Add a little water. Cover
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Mbongo Tchobi (Spicy Black Sauce)

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   Mbongo Tchobi, also known, as bongo is an earthy spicy black tomato based sauce with smooth, thick, and velvety texture. It is distictive, taste and colour is achieved by burning"hiomi"( mbongo stick) over hot open flame. Then it is blended and incorporated into the tomato stew with other spices.                     INGREDIENTS 3 kg of white fresh fish. 10 ngansa 1/2 large onion. 4 tomatoes. 1/4 cup parsley. 1/2 cup basil. 4 cloves gallic. 2 green onions. 1/2-1 cup vegetable oil. 4-6 tablespoons mbongo spice. 2 cubes maggi. Salt to taste.                      PROCEDURE If using cat fish, pour hot water over the fish in the sink, let it sit for a minute, then rinse and clean the fish. (This removes all the sliminess of the fish). Skip this process if you are using any other white fish . Then set aside.  Lightly fry ngansa for about 5 minutes and put aside. Chop the tomatoes, onions, green onions, and place in a food processor or a blender. Blen
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Kwacoco and Banga Soup: Eat with Passion

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      If you want to marry Bakweri woman, prepare! You have to prepare! Prepare to eat Timanambusa. Prepare!.    You see, kwacoco and  Banga soup us the traditional meal of the Bakweri people of South West Region of Cameroon. It is called"timanambusa". It means that you eat and come back. It is finger-licking and is different from kwacoco bible. It is made up of cocoyams steamed in banana leaves and the Banga soup is made up of  fresh palm nut.                          INGREDIENTS 7 large cocoyams. 10-12 banana leaves, cut into rectangules and warm over fire for wrapping. 1kg of fresh palm nuts. 3 seasoning cubes. 1/2 cup crayfish. 1 hot pepper 2 smoked fish of choice. 1 teaspoon salt. 1 medium onion. 1 handful chopped leafy green                   PROCEDURE KWACOCO Peel cocoyams and wash thoroughly. Grate in a food processor to a paste.  Line a large pot with worn-out banana leaves.  Wrap about a cup of the cocoyam paste in each banana le
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Sese Plantains ( Porridge) Make Easy

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          Sese plantains is a popular Weast African and Cameroonian dish that is brimming with flavours from plantain, meat and spices and seasoning. It is a family-friendly one-pot meal!.                          INGREDIENTS 2kg of meat (beef or goat) . 1 medium onion chopped. 1/2 cup cray fish. 2 cubes maggi. 1 pepper. A hand full of green leaf. Salt to taste.                         PROCEDURE In large size pot, boil meat seasoned with salt, pepper, onion and maggi until tender depending on the meat. Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain and peel. Cut the plantain into thick round shape. Place the plantains into the pot of  boiled meat, add crayfish, red oil and remaining onion.  Bring to a boil and low the cooker to medium and let it cook slowly for about 20 minutes Finally, add the green leaves for an additional 10 minutes Remove from heat and serve warm.
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Nigerian Meat Pie With Differrence

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        There are many delicious Nigerian snacks loved by natives and tourists. Some of them can be baked in the oven and others can be prepared much quicker without it. Get all the ingredients for meat pie and follow the recipe, you will make the best snack in the world and make your family and friends happy.                     INGREDIENTS 8-9 cups of flour 0.5 kilogram of magarine or butter. 2 teaspoon of baking powder. 2-4 pinches of salt(according to taste). 1.5-2 cups of water. 2 medium-sized pieces of carrots. 2 medium-sized piece of onion. 0.5 kilograms of  meat.  2 tablespoons vegetable oil. 1 piece of egg. 2  cubes 1 teaspoon thyme                    PROCEDURE You need a big bowl. Add the 8 cups of flour into it. Mix a bit of salt(1-2pinches) and the baking with the flour. You should cut the butter or margarine into pieces into the flour.  Rub the flour with butter using fingers. Form the dough by adding cold water carefully.
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Achu And Yellow Soup Taste Great

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  Achu and yellow soup is a Cameroonian home cooking dish, commonly found in the Western and North west Region. It is always paired with mashed achu coco(taro).                  INGREDIENTS 1-2 pounds of assorted meat beef.  6-7 cups stock or and water. 1 tablespoon maggi. 1 tablespoon limestoon . 2 tablespoon ground achu spices. 1/2 cup warm oil.  1 hot pepper. 4-5 pounds of cocoyam taro. Salt to taste.                    PROCEDURE In medium-sized saucepan boil meat, season with salt, hot pepper and maggi until tender(approximately 30-60 minutes depending on the choice of meat).  Boil the cow skin, trip together or you may do so separately until tender. Remove cowm skin, trip. Set aside.  Let the stock come to room teperature before using. While meat is boiling, grind limestone and warm. In a blender, pour stock , limestone, oil and achu spice until all the ingredients have been fully incorpotated and it has tuned into yellowish colour.  Adjust salt
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