how to prepare water yam pudding

•    WATER YAM PUDDING
Ingredients
1.    1 small water yam
2.    1 small desert spoon of pepper
3.    Chopped meat or smoked fish
4.    One and half cups of palm oil
5.    1 teaspoon ground onions
6.    Salt
Procedures
1.    Peel and wash the yam grate it in to a clean bowl
2.    Warm the oil
3.    Mix the grated yam vigorously until light and smooth
4.    Add the chopped meat and fish and mix well
5.    Add oil, ground pepper, onions, maggi and salt to the mixture and stir well
6.    Wrap in leaves and steam for 1 – 2 hours
7.    Serve hot.

how to prepare plantain pudding

•    PLANTAIN PUDDING
Ingredients
1.    2 medium size ripe plantain
2.    3 cups of plantain flour
3.    2 dessert spoons ground red pepper
4.    2 dessert spoon ground onions
5.    Salt to taste
6.    One and half cup of red palm oil
7.    Smoked fish
Procedures
1.    Peel and wash ripe plantain
2.    Beat the plantain in a mortar until it is soft and smooth
3.    Add the plantain flour and mix well
4.    Add salt, pepper and other seasoning and mix well
5.    Add the warm palm oil and mix properly
6.    Add some warm water and mix to a dropping consistency
7.    Add the smoked fish
8.    Wrap in leaves and steam for one and half hour to two hours depending on size
9.    Serve hot or cold.

how to prepare banga soup

•    BANGA SOUP
Ingredients
1.    6 milk cup of Palm fruits
2.    I medium fish
3.    8 pieces of goat meat
4.    1 teaspoon of grounded pepper
5.    I medium onions
6.    8 uda seeds(ground)
7.    Half teaspoon crushed dried bitter leave (washed bitter leave)
8.    One and half bottles of water
9.    Salt
Procedures
1.    Wash the palm fruits, pour it into a pot, add water and cover the pot, then allow it to boil until tender
2.    Squeeze the juice from the palm fruits using up the one and half bottles of water
3.    Leave in the bowl for 5 minutes for particles to settle and then filter the juice into a sauce pan
4.    Put the sauce pan on fire with the meat and allow to boil until it is fairly thick
5.    Add the pepper, salt,  seasoning, including the grounded uda seed.
6.    Wash the fish and add it into the soup
7.    Cook for about 15 minutes till fish is cooked and the soup is tasty
8.    Bring down the pot of soup from the fire and serve with pounded yam or eba.

how to prepare pounded yam

•    POUNDED YAM

Ingredients

1.    1 tuber of yam

2.    2 bottles of water

Procedure

1.    Wash the yam, peel and wash once more

2.    Cut into small pieces

3.    Put into the pot and boil for about 15 minutes

4.    Pound Into a fine smooth dough and serve with ujuju soup, pepper soup or any soup of your choice


 

how to prepare ujuju soup

•    UJUJU SOUP
Ingredients
1.    8 pieces of meat
2.    1 medium smoked fish
3.    2 wrap of ogiri
4.    I tin tomatoes
5.    Ground crayfish
6.    Half milk cup of palm oil
7.    I tablespoon ground pepper
8.    4 cups of water
9.    Two maggi cube (seasoning)
10.    Salt
11.    A bundle of ujuju leave
Procedure
1.    Wash meat and fish
2.    Prepare the ujuju leaves by removing the back midribs, wash in salty cold water
3.    Pound the leaves to give a paste of dropping consistency
4.    Mash the ogiri to a smoother in a mortar with a pestle
5.    Add fish, ground crayfish, pepper and palm oil and leave to boil for about 10 minutes
6.    Add  the vegetable(ujuju) and simmer for 10 minutes
7.    Season with salt and maggi cube(or any other seasoning)
8.    Serve with pounded yam, eba or fufu.

how to prepare banga jollof rice

            NIGERIAN DISH
•    BANGA JOLLOF RICE
Ingredients
1.    30 palm fruits (banga)
2.    2 cups of rice
3.    2 medium smoked fish
4.    2 tablespoon ground crayfish
5.    1 maggi cube
6.    4 fresh tomatoes
7.    1 medium onions
8.    4 medium fresh pepper
9.    Salt to taste
Procedures.                
1.    Boil palm fruit till soft
2.    Pound already cooked palm fruits in a mortar until the palm fibers leave the nut.
3.    Pour some clean water into the already pounded banga, mix well, squeeze the palm fibers and sift out the filtrate.
4.      Wash and parboil rice.
5.    Place the filtrate on the fire to boil.
6.    Add chopped tomatoes, onions, pepper, crayfish, maggi cube (seasoning) and salt. Allow to boil.
7.    Wash and debone fish. Add fish to the mixture on the fire
8.    Add the parboiled rice and stir
9.    Allow to simmer until the rice is cooked and all the liquid is absorbed.
10.    Serve hot

how to prepare kheer - India rice pudding

•    KHEER (INDIA RICE PUDDING)
Ingredients

1.    8 tablespoon of  jasmine rice
2.    3 tablespoon of unsalted butter
3.    1 teaspoon of  lightly crushed saffron
4.    1 teaspoon of  ground cardamom
5.    8 cups of milk
6.    8 tablespoon of light brown sugar
7.    1⁄2 cup slivered almonds, toasted
8.    1⁄2 cup thinly sliced pistachios
Procedure
1.    Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly.
2.    Heat butter in a 10" skillet over medium heat; 
3.    Add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes. 
4.    Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes.
5.    Add brown sugar ( or jaggary), almonds, and half of the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. 
6.    Transfer to a serving bowl, and garnish with remaining pistachios before serving.

how to prepare ogbono soup- Nigeria dish

•    OGBONO SOUP
Ingredients
1.    Beef – 500g
2.    2 large dried fish
3.    I tomato cup of ogbono
4.    Half cup of crayfish
5.    3 desert spoons of palm oil
6.    I teaspoon dried pepper
7.    Seasoning – 2 cubes
8.    Vegetable(pumpkin leave) – 30g
9.    Salt
Procedures
1.    Cut beef, wash and boil for 30 minutes
2.    Keep the palm oil in a pot using low heat, melt the ground ogbono in the oil
3.    Add the ground pepper and crayfish to the boiling water and boil for 5 minutes
4.    Add the ogbono to the boiling water, then add the washed fish and salt to taste and allow it to boil for 10 minutes
5.    Add vegetable and cook for 5 minutes
6.    Serve with pounded yam or eba.



•    BANGA SOUP
Ingredients
1.    6 milk cup of Palm fruits
2.    I medium fish
3.    8 pieces of goat meat
4.    1 teaspoon of grounded pepper
5.    I medium onions
6.    8 uda seeds(ground)
7.    Half teaspoon crushed dried bitter leave (washed bitter leave)
8.    One and half bottles of water
9.    Salt
Procedures
1.    Wash the palm fruits, pour it into a pot, add water and cover the pot, then allow it to boil until tender
2.    Squeeze the juice from the palm fruits using up the one and half bottles of water
3.    Leave in the bowl for 5 minutes for particles to settle and then filter the juice into a sauce pan
4.    Put the sauce pan on fire with the meat and allow to boil until it is fairly thick
5.    Add the pepper, salt,  seasoning, including the grounded uda seed.
6.    Wash the fish and add it into the soup
7.    Cook for about 15 minutes till fish is cooked and the soup is tasty
8.    Bring down the pot of soup from the fire and serve with pounded yam or eba.

how to prepare braised rice

BRAISED RICE


Ingredients


1.    Rice – 4 cups


2.    Chicken – 500g


3.    Stock, preferably chicken stock – 120ml


4.    Onion – 1 bulb


5.    Butter – 50g


6.    Maggi – 1 cube


Procedure


1.    Parboil the rice


2.    Add 25g of butter in a pan


3.    Add onion, cook gently for 2 minutes without coloring


4.    Add the rice, cook gently without coloring for 2 minutes


5.    Add the stock to rice


6.    Season, cover and allow it to boil


7.    Place in a hot oven for about 15 minutes until it is cooked


8.    Remove immediately into a sauce pan and mix in the remaining butter


9.    Check well for seasoning and serve

how to prepare rice custard

RICE CUSTARD/ MOULDS

Ingredients

1.    Rice – 4 cups

2.    Milk – 1 liter

3.    Eggs – 3

4.    Sugar – 75g

5.    Vanilla essence – 2 to 3 drops

Procedure

1.    Boil rice in water for 5 minutes

2.    Drain off surplus water and add the milk. Cook until rice is tender

3.    Mix in vanilla essense, sugar and eggs

4.    Pour into a damp mould, leave till cold and set

5.    Ease the mixture away from the sides with the fingers

6.    Turn out into a flat dish and serve with jam sauces




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