Igboke Precious

HOW TO COOK OKRO SOUP
INGREDIENTS
- Beef
- Smoked fish
- Okro
- Palm oil
- Stock fish
- Seasoning cubes
- Onion (chopped)
- Salt
- Locust beans (okpei)
- Crayfish
- Roasted shrimps
- Fresh pepper (blended)
PREPARATIONS
* Wash the okro and slice them into desired sizes. You can pound half of it and leave the other half sliced.
* Wash the stock fish and beef into a pot, place on medium heat. Add salt, onion and seasoning cubes to it. Allow it to cook until it tender.
* Add your pepper and palm oil, and allow to cook for 5min.
* Add the locust beans, crayfish and stir.
* De-bone the smoked fish and cut them into smaller sizes then add them into the pot.
* Wash the shrimps and add them into the pot and stir.
* Add the okro and allow it to cook for 5min. Taste for salt and seasoning cubes and add if necessary

ENJOY

HOW TO MAKE SPRING ROLLS
RECIPES
* 2 cups of Flour
* ¼ cup of sugar
* ½ table of baking powder
* pinch of salt
* ¼ cup of butter
* Vegetable oil
FILINGS
- Onion (chopped)
- Minced meat
- Seasonings
- Thyme
- Curry
- Carrots (diced)
- Cabbage (sliced)
- Green beans (diced)
- Powdered garlic and ginger
PREPARATIONS
* Combine the flour, sugar, baking powder, salt together in a bowl and whisk. Add water into the mixture bit by bit and mix using your hands or a spatula until you form a smooth dough.
* Add the the butter, mix with hands then knead afterwards. Cover for 10mins while you go ahead to prepare you fillings
* To prepare the fillings, pour a little oil on a pan, add the onion, minced meat and allow it to simmer for 5min the add the seasonings, salt, thyme, curry ginger, garlic and stir. Add the carrots, green beans, cabbage and stir. Allow it to cook for a while on heat then stir and bring it down to cool.
* Transfer the dough onto a floured surface and knead. Cut dough into a small ball and roll each ball dough into a circular or square shape dough.
* Heat the vegetable oil in a pan.
* Mix flour and water together to form a paste. Pour the fillings into the rolled dough and fold. When you get to the edge, brush some flour paste to help it seal tightly.
* Fry on medium heat until it's golden brown.

ENJOY

BREAKFAST RECIPE
- Pap
- Akara
- Fried plantain and yam

HOW TO COOK EGUSI SOUP (BOILING METHOD)
INGREDIENTS
* Egusi
* Assorted meat
* Stock fish
* Pepper (blended)
* Onion (optional)
* Crayfish (blended)
* Palm oil
* Seasoning cubes
* Salt
* Okpei (locust bean) (Optional)
* Spinach or bitter leaves
PREPARATION
* If you using spinach, wash and slice them into your desired sizes. If you're using bitter leaves, wash them and cook for 30mins to reduce the bitterness. Cut into desired sizes when it cools if you ain't okay with the size.
* Thoroughly wash the stock fish, assorted meat and pour them into a pot. Place the pot on fire and pour some quantity of water into the pot. At this point, you do not want your soup to be watery, so just add water that would be enough to cook your meat. You can add more water later if the soup is too thick.
* Add salt, seasoning cubes and the tiny chopped onion (optional) into the pot and allow to cook until it's soft.
* Add the blended pepper and stir. Add some oil into the pot and allow it to cook for 5min.
* Mix the egusi with little water. Cut them into small sizes into the pot and allow to cook for 10min (if the egusi do not get done properly, you might end up purging after eating. So allow it to cook well).
* Pour the crayfish, locust bean and stir. Taste for salt and seasoning cubes and add if necessary.
* Add the spinach or bitter leaves and stir. If you're using bitter leaves, allow to cook more before bringing it down.
ENJOY

HOW TO COOK GOAT MEAT PEPPER SOUP
- Goat meat
- Onion (chopped)
- Fresh pepper/chili pepper (blend)
- Seasoning cubes
- Garlic (peel off the outer skin and blend)
- Ginger (peel off the outer skin and blend)
- 3 seeds of ehu (ground to powder)
- Scent leaves or utazi leaves
- Uziza seed (ground to powder)
- Goat meat pepper soup spice
- Salt to taste
- Paprika (Optional)
- Sweet corn
- Water
PREPARATIONS
* Cut your goat meat into desired sizes

* Thoroughly wash the goat meat using salt and boil. Cook the goat meat with some simple ingredients like salt, some parts of the onion and seasoning cubes and boil for about 10min. Add water then boil for about 30 minutes untill the meat becomes tender/soft.

* When the meat is tender, begin to add other ingredients like the goat meat spice, ehu, uziza and remaining onions and stir. Add half tablespoon of paprika and salt.

* Cut the sweet corn into smaller sizes and add it into the pot and allow it simmer for a minute.

*Lastly add your utazi leaves and allow it to simmer for about 3mins before bringing it down

ENJOY

HOW TO MAKE SIMPLE VANILLA CUP CAKE
RECIPES
- 2 eggs
- ½ cup of sugar
- 1 cup of flour (sifted)
- ¼ cup of liquid milk
- ½ cup of oil
- 1 tablespoon of vanilla extract
- Muffin
PREPARATION
* Preheat the oven to 175°c
* In mixing bowl, beat the egg, pour the sugar and mix using a whisk or hand mixer until the sugar has dissolve and it's looking smooth and foamy.
* Add the oil, vanilla extract and sifted flour and mix until it smooth. Go ahead and add the milk, mix thoroughly until all ingredients are fully incorporated.
* Arrange the muffin into the cup cake pan and scoop out the mixture into it.
* Transfer it to the preheated oven and bake for 15-20min.

ENJOY

HOW TO MAKE PLANTAIN CHIPS
INGREDIENTS
- Unripe/ripe plantains
- Vegetable oil
- Salt
PREPARATIONS
* Soak the plantain in water for 10mins for easy removal of the skin.
* Remove the outer skin and cut plantain into small circular sizes
* Sprinkle some salt (this can be done after frying depending on how you love it), Flip so it can touch all the plantain in the bowl and fry until it's golden brown. Transfer into a sieve to excess excess oil.
* Allow to cool and ENJOY

HOW TO COOK NIGERIAN PARTY JOLLOF
- Rice
- Red Bell Peppers (Tatashe)
- Fresh tomatoes (blended)
- Scotch Bonnet (Ata Rodo)
- Beef or Chicken Stock
- Tomato Paste
- Onions
- Vegetable oil
- Butter
- Ginger and garlic
- Curry powder and Thyme
- Any seasoning of your choosing
- Knorr Chicken cubes
- Bay Leaves
- Fresh Tomato for Garnishing
- Salt to Taste
PREPARATIONS
* First blend the red bell peppers, tomatoes, scotch bonnet and onion to a smooth paste and set aside.
* Add the cooking oil into a large pot, place on the hob on medium heat, add half sliced onion into it and let it fry till fragrant.
* Add the blended pepper, tomato paste, knorr cubes, curry powder, one teaspoon white pepper, bay leaves, cover and let it fry till oil begins to float to the top. This should take 10 to 15 minutes.
* While that’s frying, wash your rice thoroughly to rid it of starch and set aside. If you’re choosing to parboil your rice, parboil for 5-8 minutes with little water on low heat. The rice should still be very firm and not soft, wash with warm water and set aside.
* When oil floats to the top, add the chicken/ meat stock, cover and let it fry for a further 8-10 minutes.
* Now add the washed rice and combine thoroughly
* Cover and let it cook till the rice softens. Do stir every now and then with a wooden spoon; this prevents clumps and doesn’t break the rice up.
* Add little bits of stock or water as you go, be careful not to add too much. Jollof rice needs steam to cook and not water, don’t be alarmed if/when the rice begins to burn, it will definitely burn a little, this is what gives it the much loved smokey flavour.
* When the rice is soft enough, add the onion rings and sliced tomato, butter and stir. Onions, butter and tomatoes should be added just a couple of minutes before final doneness. Combine thoroughly and switch off the heat and leave to steam with the residual heat for another minute or two and your Party Jollof Rice is ready. Serve with salad, fried plantain and any protein of choice

ENJOY

HOW TO COOK BANGA SOUP
- Goat meat
- Smoked Catfish or dried fish
- Smoked Mackerel fish
- Stock fish
- Mackerel fish
- Palm nut
- Cray fish (Grounded)
- Scotch bonnet pepper (blended)
- Stock cubes
- Salt
- Onions
PREPARATIONS
- Season the meat with stock cubes, salt, onions, pepper and let it cook for about 10minutes. Add the washed stock fish, stir and go in with some water. Let it cook until it tender. Wash and season the mackerel fish, cook, fry and set aside.
- Boil the palm kernel fruit for 30 minutes until it becomes soft.
- Transfer the nuts into a mortar and pound gently, making sure you don't break the nuts.
Pour some hot water over the pounded nuts, squeeze and use a sieve to strain out the extract . Do this a couple of times until you get all the extract from the nut.
- Pour the extract into a pot and boil until it thickens and the oil rises to the top.
- Add the meat stock containing the goat meat and stock fish, add smoked catfish or dried fish that was washed with warm water.
- Add the blended crayfish, sliced onions, smoked mackerel fish, fried fish, pepper and stir. Taste for seasoning and salt and add if necessary.
- Add the sliced scent leaves and let it simmer for a minute.
- Server with starch or any swallow of choice

ENJOY

HOW TO MAKE AKARA
INGREDIENTS
- 3 cups of beans
- 1 bulb of medium size onion
- Salt
- Pepper
- Vegetable oil
PREPARATIONS
* Soak the beans in water for about 20minutes. This makes it easier to easier to remove the skin then wash thoroughly.
* Transfer into a blender, add the onions and pepper, blend until it smooth. If you love to see the pepper and onion in your akara, roughly blend them and add it to the blended beans. Add some salt and whisk thoroughly.
* Heat the vegetable oil and fry on medium high heat until it's golden brown. Serve with pap

ENJOY 😋👌💛👍🎉

HOW TO MAKE CHOCOLATE CAKE
RECEIPE
- ¾ cup of butter
- 4 eggs
- 4 cups of flour
- ¾ of unsweetened cocoa powder
- ½ salt
- 2½ cup of sugar to taste
- 2½ tablespoon of vanilla flavour
- 1 cup of milk
PROCEDURES
* In a bowl, pour your flour, baking soda, cocoa powder, vanilla flavour, salt and sugar and mix properly until smooth
* In a separate bowl, mix your butter with an electric mixer but if you don't have an electric mixer, pour the butter into the flour mixture ad mix properly
* Mix your powdered milk with warm water and pour it into the flour mixture. Beat your eggs into the mixture too and mix untill it's very smooth
* Grease your pan with oil or butter
* Add the mixture into the pan and bake in an oven of 150-200°c. Bring out when it's baked. Allow to cool then you can keep it in the fridge if you don't want to eat it at the moment

ENJOY

HOW TO COOK OFE NSALA
INGREDIENTS
- Chicken/goat meat or any protein of choice
- Pepper (blended)
- Seasoning cubes
- Onion (optional)
- Crayfish
- Uziza seed
- Locust beans (okpei) Optional
- Dried fish
- Yam
- Utazi leaves (washed and sliced)
PREPARATIONS
* Blend the crayfish and uziza seed and set aside.
* Soak the dry fish with hot water until it's soft.
* Season the chicken using seasoning cubes, pepper, salt, your chopped onion and allow it to cook for 10min. After 10mins, give it a good mix and add some water. Allow the chicken to boil until it's soft or partially soft before proceeding to the next step.
* Peel the yam and add it to the pot of meat and and cover so it can boil. Once it's soft, bring it out and pound it. Make sure you pound the yam to be smooth so it doesn't form lumps in the soup. Once you are done blending/pounding, add it back to the pot of soup and allow it cook for 10min. The yam serves as thickener for the soup.
* After 10min, give the soup a good mix then add the blended locust beans, crayfish and uziza. Rinse the fish and add it to the pot. Stir and taste for salt and seasoning cubes and add if necessary. Add some utazi leaves and allow it simmer for 5minutes before bringing it down. Serve with any swallow of your choice

ENJOY