How to make Ibaba soup

Ingredients
1/2 kg  assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
2 snails (washed with lemon)
225 g stockfish 
225 g  dry fish
50 g   ground ibaba seeds
1/2 medium onion
225 g  shredded etinkirin leaves
100 ml palm oil
112 g   ground crayfish
112 g  ground pepper
1/2 lt  pints stock
salt 
 cooking instructions

1.Wash the meatwell and place in a cooking pot.
2.Add some ground chillies,stock and well sliced onions,.
3.Place on heat and cook for about 50 minutes or until soft.
4.Wash the smoked dry fish with salt and soak in boiling water for 10 minutes so as to remove dirt
5.Rinse thoroughly with lots of cold water.
6.Add the stock fish, dry fish and snails to the pot of meat and cook for 10 minutes.
7.Add the rest of the stock, bring to the boil, add the oil and ground ibaba seeds.
8.Stir thoroughly to slightly thicken.
9.Finally add the shredded etinkirin leaves and crayfish.
10.Leave to simmer for 15minutes.

Ibaba Soup

How to make suya

HOW TO MAKE SUYA

Suya Ingredients

sausage meat (turkey, pork or beef),
3 teaspoons finely ground roasted peanuts
2 teaspoon cayenne pepper or red pepper, or red pepper flakes
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger ½ teaspoon garlic powder
1/2 teaspoon onion powder
1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
1 onion peeled and cut into chunks
1 tomato cut into chunks
Cooking Instructions

• Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary.
• Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor).
• Be careful not to grind them into a paste. If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well.
• For really spicy hot suya, use more cayenne pepper; for a milder dish, substitute paprika for some (or all) of the cayenne pepper.
• Divide the peanut-spice mix into two parts, putting half in one bowl and half in another.
• Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated.
• Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or preheat the oven while you are waiting.)
• Place the meat on skewers (alternating with the onion, tomato and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done.

Suya

How To Make Egusi Soup

Ingredients

2pt stock or water
300g ground egusi
500g lib fresh tomatoes
250g fresh peppers
2 large onion
teaspoons iru
4 tablespoon ground crayfish
500g.llb fresh bitter leaf (washed to remove bitterness)
250g fresh beef chucks
500g bushmeat
500g stockfish (pre-soaked)
500g smoked dry fish
250g oxtail
250g cleaned tripe
salt to taste

Cooking Instruction

Clean and Wash thoroughly the beef oxtail bushmeat and tripe. Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.

Add the washed dry fish and stockfish and cook for another 10 minutes. When cooked mm into a large clean bowl. Wipe out the pot and place back on heat. Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes. Add the ground egusi and iru stirring thoroughly and cook for 5 minutes. Finally add cooked meats washed bitter leaf Crayfish and the stock. Allow to boil then simmer for 15 minutes. Serve hot with any of the stiff puddings.

Egusi Soup

How to make Banga Soup

BANGA SOUP

In Nigeria, banga (palm nut) soup cuisine is more commonly enjoyed by the people of Delta State, especially the urhobos and itsekiris, who call it amiedi and obey-ekpo respectively.

Banga is a soup made from the sauce squeezed from palm fruit (Elaeis guineensis) The palm oil in banga soup is very rich in magnesium, vitamins E ,K and A and its cholesterol free. It aldo contains natural oxidants that protect against cancer, lowers your cholesterol level there by preventing heart diseases.


How to prepare banga soup (palm nut soup)

500g Assorted parts of meat
225g stockfish (pre-soaked)
225g bush meat (washed)
1kg oil-palm nuts
225g ground crayfish
1pt stock or water
225g Okro (sliced)
100g ground pepper
1 onion (sliced)
salt to taste

Place the washed meat in a large pot, add a drop of water or stock season with salt and ground pepper and boil for 30 minutes or until tender.

Add the smoked fish and stockfish, cook for another 10 minutes. Prepare the oil-palm nut to extract the oil by boiling the washed nuts for 20 minutes until soft. Remove from water and pound to remove the oil. Pass through a sieve to separate the kernels from the chaff. Pour the strained pulp into the meat together with the sliced peppers onions' tomatoes puree and Okro. Sprinkle in the crayfish and cook for 15minutes until the soup is fairly reduced and thickened to coat the back of spoon. Serve with pounded yam or Usin/Egun obobo (starch & plantain pudding).

NOTE: Fresh fish crayfish and shrimps could be used instead of meat with a small amount of ground egusi (melon seeds) added instead of Okro. Freshly washed bitter leaf could also be added

Banga Soup

How to make Afang Soup

AFANG SOUP

Afang Soup is a traditional Nigerian stew made from the leaves of the forest plant Cnetum africanum, known as afang, okazi orukazi, its popular in the Southern part of Nigeria mostly among the Ibibios and the Efiks in Akwa Ibom, Igbos and Cross River State of Nigeria, It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare), along with smoked fish, stock fish, meat and crayfish.

Afang soup is highly nuritious, because it contains a  blend of vegetables, fish and or meat, and all these are rich in vitamins, and protein. The afang leaf also contains  Vitamin A, fat, oil, and iron.

Ingredients
Serving: 4

1 pound meat, cleaned and cut into bite-sized pieces
1 hot chille pepper
1 Onion, chopped
several Periwinkles
2 pieces dried fish
2 pounds afang leaves, cleaned, pounded with a mortar and pestle
1 pound waterleaf, cleaned and torn into pieces
1 cup dried prawn (pounded)
1 cup red palm oil
Stockfish


Preparation

1. Get a clean pot, wash and clean your stockfish properly and boil, then add already seasoned and boiled meat and simmer for 5minutes

2. Add Onion and chilies pepper. Reduce heat, cover, to simmer.

3. In a separate pan bring a few cups of lightly salted water to a boil.

4. Place the Periwinkles in the boiling water. Cover and cook for 5 minutes.

5. Remove snails from water, Use a small fork to remove the snails from their shells. Rinse the snail meat in
cool water. Drain and sprinkle with lime or lemon juice.

6. Add the properly cleaned periwinkles,dried fish and waterleaf to the pot of stockfish. Cover and simmer for several minutes.

7. Add pounded afang leaves with crushed dried prawns, add palm oil and simmer for 5minutes till greens are completely soft and tender

Its best eaten with Fufu, Pounded yam, or Eba

Afang Soup