They are normally starchy and Nigerians love to cook with a lot of pepper and spices particularly those from the southwest and southeast. This recipe uses all of regional ingredients to create a tasty and nourishing meal.
These recipes observe the traditional meals of Nigeria:-
Ground Egusi seeds give this soup a special color and flavour. If you may ‘t locate Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas that you are able to see in Latin American grocery stores. This soup is thickened with flour earth from seeds of gourds, melons, pumpkins, and squashes, many of which are indigenous to Africa.
200 g Water Leaves
50 gram Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
Salt & Pepper to taste
Wash the water leaves nicely in clean clean water.
Liquidise or pulverise the onions, tomatoes and egusi seeds till smooth.
Now add the water leaves, then replace lid and cook for a further five minutes.
Finally, include the crayfish and seasoning, warming throughout well.
Serve with pounded yam cooked rice and a meat stew, to give protein.
Otherwise, serve with eba, fufu or some other suitable carbohydrate.
This traditional recipe for Okra (or even Okro, since it is called in some part of Nigeria) is one which can be made anywhere in the world, as it uses ingredients which can be found in any local store.
The word ?okra? comes from Africa and means “lady’s fingers” at Igbo, one of the languages spoken in Nigeria. Though Okra originated from Africa, it’s currently available around the globe. Some folks consider Okra alone is overly gooey, however this yummy recipe makes good use of it’s properties.
If buying fresh okra, start looking for young pods free of lumps, tender but not soft, and no more than 4 inches .
3 cloves garlic
2 tsp of curry powder
? Teaspoon of turmeric
? teaspoon of salt
Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion, tomatoes and garlic.
Add this puree into the skillet.
Fry gently for 5 minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.
Serve with cooked rice and a meat stew, for protein.
With thanks to the Nigerian people who made us welcome in their homes, gave us a love of traditional Nigerian meals and who helped us overcome our fear of eating with our hands!
For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food
This article was submitted by Jen Carter, proprietor of the World Food & Recipes site.