UKAZI/AFANG SOUP

Ukazi/Afang soup is another irresistible Nigerian Recipe which is common among the people of Cross River and Akwa Ibom states. It is a Delicious food which has the following recipes:

1.   1Kg / 2Ih assorted meats (beef oxtail, tripe, ponmo, bokoto & bushmeat,,
2.   450g lib stockfish (pre-soaked),
3.   1 medium dry fish (washed & flaked),
4.   450g / lib afang leaf (pounded),
5.   225g / 8oz periwinkle (top & tailed),
6.   225g / 8oz ground chillies,
7.   225g / 8oz ground crayfish,
8.   lit / 2pints palm-nut concentrate, 
9.   salt to taste, 

   Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies. Add some stock and cook for 30 minutes. Meanwhile, wash the oil-palm and cook until soft to make the concentrate. Add the washed smoked fish and stockfish to the pot of boiling meat and cook for 10 minutes. Add the palmoil concentrate, bring to the boil and cook till slightly reduced and soup coats of a,spoon. Add the pounded afang leaves and periwinkles. Stir in the crayfish and cook for 15minutes until well blended. Check seasoning and Ukazi/Afanf soup is ready. It can be served with samovita, garri (eba), pounded yam or amala.

UKAZI/AFANG LEAF

OFE - OWERRI SOUP- Indegenous to the Igbos

This is classic Oweri soup flavoured with aromatic Uha and Uziza leaves and lightly thickened with Cocoyam really captures the scent in the Igbo land. This soup is mostly called Ofe-Owerri



 The recipes for this soup are:

1. lkg / 2Ib assorted meats (Beef Oxtail, Tripe, Bokoto & Bushmeat )Ponmo,
2. 450g / lib stockfish (washed & flaked )
3. 1 medium dry.fish (washed & flaked) 
4. 225g / 8oz ground chillies 
5. 225g / 8oz ground crayfish
6. 225g/8oz Uha and Uziza leaves, shredded  
7. 450g/lib cocoyam boiled and pounded
8. 1lt / 2 pint stock or water
9. salt to taste 

Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies add some stock and cook for 45 minutes. Meanwhile, wash and peel the cocoyam cook until soft and pound. Add the washed smoked fish and stock to the pot of boiling meats and cook for I0 minutes. Add the stock and bring to boil. Mould the pounded cocoyam into small balls and add to soup, stir in the crayfish, shredded Uha and Uziza leaves and oil. Adjust seasoning and simmer for 15 minutes until slightly thick. Serve hot with Eba(Garri), Samovita or Pounded yam 

EDIKA'NKONG SOUP- NIGERIA'S MOST FAMOUS LOCAL RECIPE

Edika'Nkong is a well known Nigerian recipe, particularly indigenous to the people of Akwa Ibom and Cross Rivers states, who are located in the South South region of Nigeria. This recipe is enjoyed and appreciated amongst connoisseurs and lovers of good soup all over the country, and the world over.
There are complains in many quarters about the difficulty of preparing this superb recipe but as you can see from the list below, it is only a simple vegetable soup.
Most foreigners who have visited this part of Nigeria will ever wish to come back for more of Edike’nkong soup.


Steps to prepare this simple and delicious Nigerian recipe are:


(1) I kg / 21b assorted meats (beef, oxtail, tripe, ponmo, bokoto & bushmeat)
(2) 4 snails (washed with lemon and limes)
(3) 450g / llb stockfish (pre-soaked)
(4) 450g / llb dry fish ( thoroughly washed)
(5) 450g/ llb periwinkles (top & tail)
(6) 22 5 § / 8oz whole dry prawns (cleaned)
(7) 225g / 8oz ground crayfish
(8) I medium onion1.
(9) 35kg/3 lb fresh pumpkin leaves (washed & shredded)
(10) I kg /21b fresh waterleaf (prepared and washed)
(11) 200ml palmoil600ml / lpt stocksalt to taste
                                                

 Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes. Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.
Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly. Add the snails, stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required. Finally add the shredded pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.
Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with any of the following: Fufu, pounded yam, garri, semovita etc.

DELICIOUS BANGA SOUP - One of Nigeria's mouth watering dishes

This is another well known Nigerian Recipe which some call Palm-Kernel or Palm-nut soup. This soup is common to the Delta, Edo and Igbo People of Nigeria. The recipes for this Nigerian soup are:
(1) 500g / l1b Assorted parts of meat
(2) 225g / 8oz stockfish (pre-soaked)
(3) 225g / 8oz bushmeat (washed)
(4) 1kg / 2Ib oil-palm nuts
(5) 225g / 8oz ground crayfish
(6) 1pt stock or water
(7) 100g / 4oz ground pepper
(8) 1 onion (sliced)
(9) salt to taste

Wash the meat and put it 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 ground pepper and onions. Sprinkle the crayfish and cook for 15minutes until the soup is fairly reduced and thickened to coat the back of spoon. Check seasoning and serve with pounded yam, starch, semovita, garri or even rice.
Note:
Fresh fish crayfish and shrimps could be used instead of meat. Some quantity of Scent leaf should be added to spice it up.