Tag Archives: african delicacy

Recipe – Unripe Plantain, Catfish Pepper Soup – aka ”Ukodo”

Unripe plantain and yam pepper soup is one delicacy you would love to try. I call it the healthiest food in the world because it is rich in Iron and protein. This delicacy, known as ”Ukodo” in Delta state is  mostly  prepared to entertain guest during an occasion or used to help a nursing mother get the essential nourishment she deserves.

If you have tasted the pepper soup spice from Delta state,You’ll believe me when I confidently say that the original pepper soup recipe and ingredients come from Delta *smiling* if you’ve not tasted any from that area then  you should.

Below are the necessary ingredients you need . But, should you find it difficult to get the listed ingredients as they might not be widely known. You could just ask for pepper soup spice from a trusted Igbo food stuff seller.

  • Goat meat/ Cat Fish
  • Yam tube
  • Iwo/Ehuru  (that’s what gives the pepper soup aroma)
  • Urheri /Uda  (you take out the seed and discard)
  • Irugeje (21/2 tsb)
  • Umilo/Ulima
  • Ground Crayfish
  • Ataiko/Atariko 1/2 tsb
  • Ground Peppr
  • Seasoning cubes
  •  Salt


  •  After proper washing, cut the Cat fish or Goat meat in small pieces and place in a pot to boil, season as usual.
  • Crack open the Umilo, Gbafilo and Iwo, alongside ataiko and irugeje and dry blend the contents  You can add a bit of ground crayfish so that it blends easily.
  • If you are using goat meat, when meat is half way done, cut up chunks of yam and plantain, add to the pot with the meat inside so it cooks together. But should you be using Cat fish, boil the unripe plantain and yam first, add the cat fish and the ingredients.
  • Add your ground spices as listed above including- pepper, ataiko, irugeje, iwo, umilo, gbafilo, crayfish
  • Add seasoning cubes and salt to taste but be mindful of the quantity you add as earlier you might have use salt while boiling the goat meat.
  • Cover and allow to cook for 20 minutes and serve hot with your favourite drink.


Ofe owerri

Ofe Owerri Soup (From Imo State)

At the start of each week, I usually like to make any native soup from a different tribe. I enjoy it with soft but hot millet flour or semolina and I have never regretted making a particular soup.

But this week after making Edikang  Ikong, I lost appetite for it and wished I had made another kind of soup. I caught sight of Ofe Owerri  online and immediately started salivating, my appetite increased like I have not eaten for days. This would be my next soup to make.

Ofe Owerri soup is popularly eaten by the Imo indigens, from South-eastern Nigeria and the Owerri people have certainly owned this one with pride. Here is the recipe for this delicious soup.

Ofe Owerri or Owerri soup can be prepared with any type of assorted meat with smoked fish and with two kinds of vegetable combination, either with Ugu and Uziza, Ukazi and Uziza or Oha and Uziza leaf. So ensure you add uziza leaf to whichever leaf you choose to use.


Smoked fish
Stock Fish
4 cocoyam tuber OR 2 cooking spoonful pounded Cocoyam paste
2 handful Okazi leaves( if you use dried okazi, grind in blender before use)
2 handful Ugwu leaves
2 cooking spoonful Palm oil
2 Stock cubes
Salt to Taste
Pepper to Taste


Wash and shred the vegetables and leave to strain in a sieve. Set aside

Boil the Cocoyam tuber until soft and pound/blend to form a paste. Set aside

Soak the smoked fish in hot water to soften it a bit, then wash thoroughly with hot water and carefully clean out the inside without breaking the fish to pieces.Set aside.

Wash the beef and the stock fish and place in a pot

To prepare the soup

Season the meat and stock fish with stock cube, salt and any of your favourite meat seasoning. Add a little water and leave to cook until tender. Add the cleaned dried pepper, stock cube and palm oil.

Mix thoroughly and add the Cocoyam paste in bit. Cover and leave to cook until the Cocoyam paste dissolve completely. Stir at interval so that the soup doesn’t burn at the bottom.

Add the smoked fish and boil for 3 minutes (adding the fish at this stage keeps it from breaking to pieces in the soup).

Then add the Vegetables. If you are using dried okazi leaves, add this first, simmer for 5 minutes before adding the Ugu  or Oha leaves.

Simmer for 5 minutes and add salt to taste, and your delicious Ofe Owerri is ready.

Served with pounded yam or Eba or wheat meal. Enjoy!

Plantain Salad

Plantain Salad

I’m loving this Plantain Salad  for breakfast from Sweet-life-ja.

A look at the picture would guide you on how to prepare yours without a written recipe.


African Salad aka Abacha

Ever heard of or eaten an African salad? if you’ve not then you certainly need to try it. It’s known as Igbo local salad but popularly called “Abacha”

Abacha is a traditional delicacy of the Igbo tribe of Nigeria. It is mostly prepared to serve alongside a main dish and it is eaten as a dessert or as a heavy snack with some fresh palm wine or  brewed beer.

The Igbo local vegetable salad aka African salad or Abacha is featured in most traditional occasions or commemorative occasions and it’s very delicious and nutritious if well prepared.


Garden egg green fruit (200g)
Garden egg leaves (500g)
Palm oil (200g)
Fresh pepper (30g)
Trona (5g) potashe
Cray fish (30g)
Salt to taste
Ugba (sliced) and fermented African oil bean seed (200g)
Cassava strips  called Abacha (200g)


Wash and chop the Garden egg and set aside
Wash and slice the garden egg leaves.
Dissolve the potash in about 50mls of water and drain to remove sand.
Grind the cray fish and pepper.
Steam the fermented sliced oil bean seed (Ugba) for about 3-5mins
Wash the Abacha in hot water and drain.
Mix the palm oil and potash solution to form an emulsion.
Add the emulsion to the Abacha and mix thoroughly.
Then add the sliced garden egg leaves, seeds , Ugba and grinded pepper mix further.
Add the cray fish and salt to taste, then mix properly
then add dry or fried fish or meat.
Serve with chilled beer or palm wine. Enjoy!

Photo credit: Diet234

Isi Ewu ( Goat Head Delicacy)

Ever since I heard how tasty Isi Ewu (Goat Head) can be, I have been craving badly for it.  A family friend feeds my head with how often he eats it at his favourite joint whenever he travels and how  it’s prepared nicely. Isi Ewu is an African delicacy made with goat head. Ingredients includes;

  • 1 whole goat head
  • 1 Ehuru (African nutmeg)
  • 1 Teaspoon Uziza seeds
  • 6 utazi leaves
  • 4 Tablespoons palm oil
  • Potash (Very little qty)
  • 2 hot peppers/habanero
  • 1 Knorr Cube
  • Onion rings ( used for garnishing)

Directions Once you buy the goat head, ask the goat seller to just remove the horns and teeth, make a deep cut that will open the skull so as to enable you wash thoroughly when you get home. Boil good amount of hot water, place the goat head in a basin and pour the hot water allowing the goat head to submerge. After two minutes, remove the goat head and use knife to begin the cleaning process. Begin form the ear which carries lot of dirt, scrape thoroughly. Then check the tongue for whitish stuff and ensure you use a strong sponge to wash out discolouration on different part of skin before you begin the cooking process. Cooking Process:

  1. Place the goat head in a pot big enough to contain it. Add water and a teaspoon of salt, sliced onion and seasoning then allow to cook. Goat head takes time to get done due to it tough skin so using pressure pot would be best option.
  2. When the goat head is well cooked, place aside in a plate and allow to cool then cut out the flesh from the bones.
  3. After you skin the head, the flesh should be able to fall out easily. But if not, use a  rolling pin to break it open to remove the brain and set it aside in a separate bowl.
  4. Now put the Ehuru, utazi seed, pepper, 2 utazi leaves and knorr in a mortar and pound  for 3 minutes then add the brain and pound well.
  5. Pour the palm oil into a  clean dry pot, sieve  the potash mixture and add to oil.
  6. Stir with a wooden spatula as you pour the potash you will notice the oil is turning to bright yellow.  Please use as little potash because too much of it can upset the stomach.
  7. Now add the content in the mortar into the palm oil paste including the goat meat and mix very well till all are incorporated.
  8. Now return the mixture back to the cooker/stove till Isi Ewu is very hot.
  9. Slice a bulb of Onion in a ring like shape to garnish on the delicacy then serve with a bottle of beer or red wine. Enjoy!
Cassava flakes

Cassava Flakes

Cassava flake which is popularly eaten in Nigerian is a major staple food in the developing world. When dried, it comes in various flaky version in form of Garri, fufu, puree or laafun.

But whoever thought of going out of the box to slice it in chips form and eaten with coconut is a genius.

So after a long day shopping and on my way back home, I was really starving. While thinking aloud what and where I could buy something to eat, just then on the traffic, a seller of cassava flakes passed.  Well, at that point I never bothered whether anyone might see me, so I called out to the young lady selling it.

I remember,  whenever I travelled to my mom’s states the eastern part of Nigerian, I enjoyed eating this flakes

Although, I call this version of flakes a light snack. Surprisingly, most families have this as a full meal.

If you enjoy drinking Garri with ice water and coconut, you wouldn’t want to miss this.

Review: Dog Meat

If you were served this spicy delicacy plate of meat would you reject it or eat it with passion and ask for more?  Or  when after consumption, you were told that you just finished a plate of Dog meat, what would be your first reaction?

Try to throw up  thinking you have eaten an abominable thing

Or crave for more as it’s not only tasty but healthy to eat.

For some months now, i have been invited by friends who happen to find pleasure in eating Dog meat.  when i had my first taste of Dog meat, i mistook it for Goat meat as it had similar taste.  But after consumption, when i was told ,at first i was like OMG! but paused a bit and said really? this taste nice.

My hubby had never eaten it until his first invite with a group of friends. Although, due to too many supervision,it didn’t come out nice. But his second Dog meat invite with picture above is really what remembering.  So since then he never stop talking about having a Dog meat party. Please don’t hate me  cos you would really love this delicacy if you a lover of Goat meat.

Ever had Dog meat? Please share your experience.