Tag Archives: african soup

Calabar Delicacy ”Editan” How To Make It

I woke up this morning and felt somthing different about the weather. It was chilly like the chillness you experience when you go on a  vacation. Infact vacation is in the air! So if you ask me where for a change I would like to go? I will choose Calabar.

Why?  Because Calabar is arguably the biggest tourist city in Western Africa, it does  not only have the coolest places to relax such as the Obudu Ranch but it also have the best foods you can think of.

Here’s one of Calabar’s best soup you would love to taste.

”Editan” is a delicious Calabar soup with snails and correct meat. The more I talk about it, the more I crave for it.

I would love to eat a variety of different delicious Calabar soups. Unfortunately, the few Calabar friends I have are not filling that space. LOL…

So should you decide to prepare something different and nice this holiday, here is a guide to make this delicious soup.

Ingredients

– 4 medium size snails (optional)
– 1 large size smoked Fish
– 1 medium size stockfish head
– 8 medium pieces beef (optional)
– 2 cups periwinkle (in shell)
– 1 big bunch editan leaves
– 4 mediumres Water
– Salt to taste
bunches water leaves
– 3 tablespoons crayfish (ground)
– 1 level tablespoon dry Pepper
– 4 cooking spoons palm oil
– 2 maggi Cubes
– 3 1½ lit

  • Directions
    Wash, season and boil the stockfish together with the beef for about 45 minutes and set aside for use later.
  • Wash and de-bone the fish.
  • Pour boiling water on already cut and pounded editan leaves then, strain. Rinse the leaves thrice to reduce the bitterness.
  • Pick and wash the waterleaves and cut into tiny pieces. Get rid of some of its water by squeezing a little bunch at a time between your palms.
  • Periwinkle can be used either in the shell, which is the traditional way, or out of shell. Chop off the tail end of the Periwinkle with a large knife, wash thoroughly to remove all dirt, and mud.
  • Add waterleaves into the pot containing the meat and stockfish already placed on the burner.Stir,add fish, crayfish, pepper, water and maggi cubes and allow cooking for another 6 minutes. Stir and add the palm oil. Stir and cook for about 5 minutes.
  • Add the Editan leaves and cover the pot. Do not stir immediately after adding Editan leaves, then cook for 10-15 minutes but you can shake the pot to enable the leaves have an even spread. After 10-15 minutes, stir and taste the soup. Add salt if necessary, and cook for another 4 minutes.

Editan soup is served with fufu, Semo or eba.

Where would like to spend the holiday? Please share.

Photo credit: nigeriagalleria

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.

Ingredients

Smoked fish
Stock Fish
Beef
Crayfish
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

Directions

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!

Janga Jamaica Soup

Jamaican are known and cherished for their varieties of soup ranging from red peas, chicken foot, chicken soup and including janga soup which means crayfish or shrimp soup.

I would have love to share the recipes but unfortunately, most of it ingredient are not known in Nigeria like Cho cho or pimento grains etc and without this, the soup isn’t complete. So on a second thought, i decided to share the pic.

Photo credit: the-sweet-life-ja

 

 

 

Jamaican Chicken Soup

In Jamaica, soup is a tradition most families find themselves having several times a week for lunch or dinner. It is also used to entertain guests as well because it’s a hearty meal.

Traditional Jamaican soups comes in  varieties  like pumpkin soup, beef soup, pepperpot soup etc.   And it’s partly made up of healthy fruit such as carrot and vegetable like legumes.

So  if you find yourself in Jamaica, This is one meal you would love to taste. This soup when eaten brings everyone lots of joy!

Photo credit: cook like a Jamaican

 

 

 

Gizzard Pepper Soup

 

Ever wondered a different way of enjoying pepper soup apart from the regular catfish and goat meat pepper soup?

Gizzard pepper soup isn’t just delicious to have but a real medicinal soup for cleansing the bowel because of its peppery nature.

This dish is not beneficial to only women that have just given birth, it is also good for nourishing and repairing of worn out tissues in the body.

Those suffering from anaemia can benefit from consuming this dish because of its high content of iron, vitamin B1, B2, B6, B12, and protein.

It is advised to take chicken gizzard in moderation because of its high cholesterol content, which can be harmful to health. 

Here is my tasty gizzard pepper soup enjoyed as starter. 

 INGREDIENTS                 

1kg Chicken gizzard               

3 table spoons Ground pepper                

 1 small bulb Onion                              

1 table spoon pepper soup spice (Ground Uda)

1 small bunch Effirin (scent leaves)     

1 litre Water                               

1 Seasoning cube                 

Salt to taste

DIRECTIONS

Wash the gizzard and remove the hard skin. Cut each into two and place in a pot.

Add the chopped onions, salt and seasoning cube and steam for about 10 minutes.

Add the pepper, uda/spice, and leave to boil for another 15 minutes.

Wash the effirin leaves, cut and add to the pepper soup.

Reduce the heat and simmer for about 5 minutes.

Stir and add salt to taste.

Serve hot with your choice of cold drink or beer.

Palm Kernel Nut

 

The palm kernel is the edible seed of the oil palm tree. Oil Palm products include Palm Oil, Palm Kernel Oil, and Palm Kernel. 

The oil that is derived from palm kernel are used for cosmetic product making and other vital industrial purposes. But most importantly the oil is used for cooking all kinds of African soup.

An example is Banga soup, an African delicacy mostly enjoyed by the South Eastern parts of Nigeria.

Bitterleaf Soup

Bitter leaf soup is considered one of the best delicacies especially to the eastern Nigeria. Bitter leaf soup is known for its bitter taste but it is highly nutritious and medicinal. 

Although with its name, one could easily be put off thinking it would have a bitter taste. But with a combination of local spices, bitter leaf soup is very nutritious and delicious.

One of it benefit is it medicinal nature and cure for some illnesses like high blood pressure.

INGREDIENTS

1 big bunch bitter leaves

10 pieces cocoyam or Egusi (Melon as thickener)

Fresh pepper

Meat, sharki or kpomo

Stock fish

Dry fish

Crayfish

5 cubes Maggi

1 teaspoon traditional seasoning Iru or Ogiri

Onions

1 cup palm oil or 1 kg palm fruit

Salt

PREPARATION

  • Wash and squeeze bitter leaves properly, if the bitterness cannot be washed off, boil bitter leaves for about 10mins and wash in cold water.
  • Wash and cook the cocoyam till soft. While hot, remove the peels and pound with a mortar to a smooth paste.
  • In a litre of water, boil the assorted meat till they are well done, then add the stock fish and seasoned with salt and 1 cube maggi.
  • Cover the pot and leave to cook on high heat, add red palm oil to cook with the meat on high heat, then add the cocoyam lumps and cover the pot to allow cocoyam dissolve.

You can buy bitter leaf in any market in the country. It can be eaten with Semolina, pounded yam, amala, eba.

Groundnut Soup

 

 

 This mouth-watering soup comes in various forms. Common all over West Africa, this soup is usually served with Fufu made from cassava . The Fufu should sit like an island in a sea of soup. This is a dish that is traditionally eaten with your fingers! This is one of Ghana’s precious soup. So for anyone looking for a new and different hearty soup to try, I definitely recommend this one.

 INGREDIENTS

 4 large ripe tomatoes or 10 ounces canned tomatoes

6 ½ ounces creamy peanut butter

Red Chile, to taste

4 mushrooms

2 large Onions, finely chopped

Salt and pepper to taste

3 ½ pints of boiling water

DIRECTION

Blanch the tomatoes in boiling water, peel off the skin and blend the flesh to a smooth juice. If using canned tomatoes, blend.

 Cut the meat into small pieces, wash and season with salt, garlic and chopped. Add a little water, put it on the fire and allow to boil for about 10 minutes.

 Put the peanut butter into a big bowl, add 3/4 pt. of the boiling water and use a wooden spoon or a blender to blend the peanut butter and water carefully together to form a creamy, smooth sauce.

 Mix together the tomatoes, peanut butter mixture, red chilies and mushrooms. Continue to simmer, stirring only occasionally to prevent the food sticking to the bottom of the pan. This is now the basic soup.

Pour the rest of the boiling water into the soup and simmer slowly on medium heat for 20 minutes or so.

This soup is usually served with Fufu. Peanuts are called groundnuts in Ghana.

 Image courtesy: Kayoticblog

Cocoyam paste

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Cocoyam is special specie of yam, smaller in size but very nutritious too. It is also called ‘taro’ and some of its species are known to itch so handle with care.

 It is called cocoyam in Nigeria, Ghana and Anglophone Cameroon, and macabo in Francophone Cameroon. Cocoyam is often boiled, fried, or roasted and eaten with a sauce 

There are many varieties of cocoyam but the most common are the soft variety used mainly as soup thickeners and the yam-like variety that can be boiled in a short time and eaten with tomatoe sauce

How to Store

Cocoyam, like yam, can be stored for several months and it will still retain its taste. It is best stored in a cool, dry and well ventilated place. Most times they are stored on raised racks because the bare floor causes them to rot.

Directions

  • Wash your cocoyam and put in a clean pot
  • Add 5litres of clean water into the pot and cover
  • Light up your cooking Gas and boil your cocoyam until it is tender so that you pound it very well 4 thickenings. If you’re making Oha soup or bitter leaf soup boil ur meat,stockfish,smoked fish with good seasonings, put in red oil and allow to simmer 4 20 to 30 mins.
  • Put in your oha leaves or bitter leaves and pounded cocoyam together with all the spices used in the cooking of the soup like ogiri, grinded pepper and crayfish and allow to simmer for 10-15mins.
  • Put a pint of salt to taste and allow to simmer for 5mins.
  • Then, your Oha or bitterleaf soup is ready to devour with pounded yam, fufu or semo.

Nutrition and Health Benefit

Cocoyam corms are rich in carbohydrates while the leaves are a good source of vitamins A and C and contain more protein than the corms. 

Taro contains some calcium, vitamin C, vitamin E and B vitamins, as well as magnesium, manganese, copper and fiber. We all know the roles of fiber in the body. Fiber aids in digestive process, makes elimination of stool easy and also helps in cancer prevention.

• Regular consumption of cocoyam is good for those who are trying to lose weight because of its low caloric and high fiber content.

• It is ideal food for cancer prevention. Cocoyam has low fat and sodium content, this makes it an ideal food for preventing hardening of the arteries, which is usually cause by eating foods that are heavy in cholesterol. Because cocoyam has minimal amount of fat, you can eat several servings of taro and not worry about gaining unwanted pounds or other risks, which are associated with fatty foods such as heart or kidney diseases.