In Africa, the way to a man's heart is through his stomach. If a lady or mother wants to win the heart of her man or son, the prepare his favourite dish or meal. If satisfied, their request or favour is granted or done.
There are thousands of African cuisine which unfortunately is not known in other continents. This blog is created specifically to publish and promote the various African dishes from every country in the continent of Africa.
Today, we will start with dishes prepared and eaten with much relish in west African countries starting with Nigeria.
Nigeria is the world most populous black nation with over 200 million people.
According to official data, there are more than 520 languages spoken in Nigeria. The other major languages are Igbo, Urhobo, Hausa, Yoruba, Ibibio, Fulfulde, Edo, Pidgin English, Ijaw, Kanuri, and Tiv. Every tribe in Nigeria is known for it unique and special delicacies. Some may be the same in name but they are prepared differently but each tribe. The food taste differently as well as a result of some factors such as ingredients, timing to mention but a few.
Today we are going to talk about how to prepare egusi (melon) soup.
INGREDIENTS:
200g of Egusi seed, 400g of beef, 50g of cooked and boned stock fish pieces, 3 table spoon (45ml) of ground dried crayfish, 1 small bunch of Ugwu or bitter leaves, 50 ml of palm oil, 2 Knorr or 4 maggi Cubes, 1small onions, 4 large fresh tomatoes, 1tea spoon (5ml) ground chilli powder.
PREPARATION METHOD
Cut the beef into small cubes, season with one chopped onion and one Knorr or 2 maggi Cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside. Mix the ground egusi in half a cup of water. Set aside. Blend the tomatoes, the second onion and the chilli. Set aside. Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the blend and stir well. Then Add the ground crayfish, second Knorr or 2 maggi cube and stock fish. Add 2 cups of water and allow to cook for five minutes. Add the boiled meat and stir. Turn the heat down and simmer for a further two minutes. Wash and finely slice the Ugwu leaves. Add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. Serve with cassava fufu, pounded yam or garri.
Below is a picture of how a well prepared Egusi soup is. Eye catching right?
It can be eaten with cutlery or by hand. To get the most desired effect, eating by using your hand is preferable.
Hope you had fun reading this article? Visit this blog for more African food delicacies.
There are thousands of African cuisine which unfortunately is not known in other continents. This blog is created specifically to publish and promote the various African dishes from every country in the continent of Africa.
Today, we will start with dishes prepared and eaten with much relish in west African countries starting with Nigeria.
Nigeria is the world most populous black nation with over 200 million people.
According to official data, there are more than 520 languages spoken in Nigeria. The other major languages are Igbo, Urhobo, Hausa, Yoruba, Ibibio, Fulfulde, Edo, Pidgin English, Ijaw, Kanuri, and Tiv. Every tribe in Nigeria is known for it unique and special delicacies. Some may be the same in name but they are prepared differently but each tribe. The food taste differently as well as a result of some factors such as ingredients, timing to mention but a few.
Today we are going to talk about how to prepare egusi (melon) soup.
INGREDIENTS:
200g of Egusi seed, 400g of beef, 50g of cooked and boned stock fish pieces, 3 table spoon (45ml) of ground dried crayfish, 1 small bunch of Ugwu or bitter leaves, 50 ml of palm oil, 2 Knorr or 4 maggi Cubes, 1small onions, 4 large fresh tomatoes, 1tea spoon (5ml) ground chilli powder.
PREPARATION METHOD
Cut the beef into small cubes, season with one chopped onion and one Knorr or 2 maggi Cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside. Mix the ground egusi in half a cup of water. Set aside. Blend the tomatoes, the second onion and the chilli. Set aside. Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the blend and stir well. Then Add the ground crayfish, second Knorr or 2 maggi cube and stock fish. Add 2 cups of water and allow to cook for five minutes. Add the boiled meat and stir. Turn the heat down and simmer for a further two minutes. Wash and finely slice the Ugwu leaves. Add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. Serve with cassava fufu, pounded yam or garri.
Below is a picture of how a well prepared Egusi soup is. Eye catching right?
Hope you had fun reading this article? Visit this blog for more African food delicacies.
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