Archives

  Description: Whether you know it as ayamase or ofada stew, the traditional dish’s irresistible flavours are famous for good reason. Here, we’ve used it as inspiration for an easy-to-prepare, delicious and nutritious pasta sauce. It will definitely put a smile on your little one’s face. Ingredients: 8 medium assorted meat pieces (you can use fish, depending on the age of the child) 2 medium pomo 4 large bell peppers (green) 2 fresh peppers (Rhodo) 1 medium onion 1/2 cup crayfish 1 cooking spoon iru (locust beans) 2 cooking spoons palm oil Seasoning/salt; to taste Method: Wash and spice the meat, cook until tender then set aside. Blend the green bell peppers, crayfish, half of the onions and half of the iru, set aside. Put a clean pot on the fire, add the red oil then cover the pot to allow bleaching (till the oil changes colour). Remove the pot off the fire and allow the oil to cool. Return to the fire, add the remaining onions and iru, and allow to fry for 3 min. Add the cooked meat (if you are using fish, add it towards the end) and allow to fry for 3 min. Add the blended mixture and allow to fry for 30 min. (until it is properly fried and you can see the oil). Add the seasoning/salt to taste, and allow to fry for 5 min. Remove the excess oil before serving. Serve with macaroni, or any pasta/rice of choice. Source: shoprite recipes  

  Description: Are you looking for lip-smackingly delicious meal ideas? If so, serve this mouth-watering oha soup with garri swallow for a truly exceptional dish. The combination of cocoyams, beef chunks and fish is made even better with the addition of oha leaves and ogiri. Ingredients: 5 medium cocoyams 8 medium assorted beef pieces 3 large pomo 3 medium dried fish 1 cooking spoon ground crayfish 1 tbsp. pepper 1 medium onion 1 tsp. ogiri or iru (locust beans) 1 medium bunch oha leaves 2 cooking spoons palm oil Seasoning/salt, to taste Method: Wash and cook the cocoyams. When they are well cooked, remove the peels and pound them in a mortar or blend with a little bit of water until smooth. Wash and spice the assorted meat pieces and dry fish. Cook until tender. Add the pepper, crayfish, ogiri, palm oil and seasoning and cook for another 15 minutes. Add the cocoyam paste in small lumps, cover the pot and cook for 10 minutes. Add more water if the soup is too thick and stir very well, then add the oha leaves and simmer for 5 minutes. Serve with eba, garri or any swallow of choice. Source: shoprite recipes  

  Description: Being a well-known, traditional Nigerian dish, every home should have a good palm oil stew recipe. Give this one a try, it’s perfect if you’re looking for winter dinner ideas and will go down especially well with those who love croaker fish. Ingredients: 2 medium fresh fish (croaker fish) 4 big kpomo (cow skin) 8 pieces fresh tomato 4 pieces fresh pepper 1 medium onion 1 cooking spoon ground crayfish 1 tbsp. iru (locust beans) 2 sachets tomato puree 2 cooking spoons palm oil Seasoning/salt to taste Method: Wash, spice and par-boil the fish and kpomo. Wash and blend the tomatoes and pepper. Pour red oil into a pot, when it’s hot, add the iru, onion and tomato puree. Fry for a minute. Add the blended tomato mixture, boil for 20 minutes (until it begins to fry). Add the fish, kpomo and seasoning. Mix the ground crayfish with little water (into a paste) and add to the stew. Fry for 2 minutes. Remove from the fire. Serve with okra and wheat or rice, pasta, or any swallow of choice. Source: shoprite recipes  

  Description: Nutritious and full of uniquely Nigerian flavours, this plantain porridge is the perfect dish for a relaxed lunch with friends. Go ahead and try it today - you’ll love the chicken aromas and it goes down especially well with a chilled drink in hand. Ingredients: 2 large semi-ripe plantains 4 medium cut chicken or meat pieces of choice 2 cups shredded spinach or vegetables of choice 1 tbsp. ground crayfish 3 medium Scotch bonnet peppers (ata rodo peppers) 1 cooking spoon palm oil 1 medium onion Seasoning and salt, to taste Method: Wash, season and boil the chicken until tender, then set aside. Keep the chicken stock. Cut the plantain into small chunks. In a clean pot, add the chicken stock and add the cut plantains. The stock should just cover the plantains – if there isn’t enough stock, just add more water. Cook for 5 minutes. Add the crayfish, rodo, onions, palm oil, seasoning and salt to taste. Cook for 15 minutes. Add the spinach, then simmer for 2 minutes. Serve with a chilled drink. Source: shoprite recipe  

  Description: If you like spicy food, you’re going to love this pomo sauce recipe. The combination of iru and red peppers add some lovely aromas to the dish, making it a meal worth remembering. The spicy pomo is heavenly with rice, boiled plantain, yam or pasta - so serve, tuck in and enjoy. Ingredients: 8 medium pomo (cow skin) 6 medium fresh tomatoes 3 medium fresh peppers (rodo) ½ cup crayfish ½ cup iru (locust beans) 2 cooking spoons groundnut oil 1 medium onion Seasoning/salt to taste Method: Wash the pomo and cut into small pieces. Spice and boil for 5 minutes with a little water. Blend the tomatoes, pepper, crayfish and half the onion. Wash the iru and set aside. Fry the oil and remaining onion in a clean pan. Add the iru. After 2 minutes, add the blended mixture and fry for 15 minutes. Add the boiled pomo. Add seasoning and salt to taste. Fry for another 5 minutes.  

  Description: This easy pancake recipe is the perfect way to use your overripe plantains, but you can also use ripe ones. Remember that the lighter you make the batter, the thinner your plantain pancakes will turn out. Ingredients: 1 ripe plantain 1/2 cup flour ⅔ cup water 1 tsp. sugar (adjust to taste) 2 eggs 1 chopped Habanero 1/2 onions 2 tbsp. vegetable oil Method: Cut plantain, add to blender and blend until it becomes a paste. Add eggs and the rest of the ingredients and blend to a batter. Heat a frying pan then coat with vegetable oil. Add a small amount of the batter till it forms a circle. Allow to fry on each side for 2 min. and then flip. Source: shoprite recipes