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Maggi Recipes.doc LIST OF NIGERIAN SOUPS AFANG SOUP MIYAN TAUSE OFE ONUGBU IYUE MBUEL ATAMA OBE EFO ELEGUSI OFE ACHARA IKPAHIDO MIYAN ZOGALE OHO IGLIGI EDIKANG IKONG ERIMONU ODU FULO OFE UJUJU PLASAS MIYAN RIDI ABAK MBAKARA OFE OWERRI AFIA EFERE OHO OKOHO EDITAN SOUP IHEWEWE SOUP OWO SOUP OFE DI NA-WAYI OBE ISHAPA MIYAN SHUAKA MIYAN TAPASA OGBONO SOUP UZIZA AND UTAZI SOUP MIYAN WAKE OTONG EFERE USUNG UDIA OBE ILASA WITH OBE ATA OBE EGBULU IWUK EFERE OFE AKPARANTA SOYA BEAN AND GROUNDNUT SOUP SHIMBE LEAVES OFE OTURUPA SPECIAL EFO RIRO GOAT MEAT PEPPER SOUP MIYAN YAKWA
BOKONISA
SEAFOOD SOUP
MIYAN KARKASHI
EFERE IBABA
COTTON SEED SOUP
GBEGIRI
EBATU
BAMTA SOUP
OFE MPOTO
OFE UGBA WITH POUNDED YAM
This soup is quite popular with people from Imo State. Ugba is the Ibo word for cooked sliced oil bean seed. It is used in many food preparations. The Efik/Ibibio also use this particular ingredient in food preparation and its called “Ukana”. INGREDIENTS QUANTITES Beef ½ kg Smoked fish 1 medium size Stockfish (cooked) 4 medium size Ugu leaves 1 small bunch Ugba 6 wraps Onion 1 small size Okro 20 medium fingers Dry pepper (ground) 1 tablespoon Potash a small piece Palm oil 2 cooking spoons Maggi Cubes 3 Water 2 litres Salt to taste METHOD Season the beef with few slices of onion and a little salt, steam for about 10 minutes or till the juice dries up. Add the remaining water and continue cooking Add the pepper, Maggi Cubes, Fish and stir Shred the Okro and add Heat the potash, then crush and add 1 tablespoon of water Stir in the palm oil till the colour changes to yellow Add the Ugba and stir Pour into the pot of soup and stir thoroughly Add the shredded Ugu Reduce the heat and simmer for 5 minutes. Stir and add salt to taste Serve with the pounded yam OHA OR ORA SOUP INGREDIENTS QUANTITIES Oha Leaves 1 medium bunch Dried Meat 8 medium pieces
Pound or blend the finely shredded Afang leaves till very fine. Pick, wash and shred the water leaves finely. Wash and debone the fish. Add the remaining water, the fish, crayfish, pepper, the remaining Maggi Cube and the periwinkle. Stir and allow to boil for about 5 minutes. Add the palm oil, Stir and cook for about 2 minutes. Add the waterleaves, stir and cover the pot for about 5 minutes add the Afang and stir thoroughly. Add salt to taste. Simmer for about 5 minutes. Remove from heat and serve with cassava fufu, pounded yam or Eba. MIYAN TAUSE INGREDIENTS QUANTITIES Beef 8 medium pieces Smoked fish 1 medium size Soft bone 1 medium heap Pumpkin 10 small pieces Spinach 1 small bunch Yakwa 1 small bunch Fresh tomato 4 large size Onion 1 large size Fresh pepper 4 large size Groundnut (ground) 1 cup Palm oil or vegetable oil 2 cooking spoons Traditional locust bean cake 1 large size Maggi Cubes 3 Water 1½ litres Salt to taste METHOD Wash and season the meat with salt and Maggi Cube, steam together with the soft bones till the juice dries up. Add more water and cook till soft. Blend few pieces of the pumpkin with tomato, and pepper. Heat the oil, fry the meat and bones. Add water, the blended vegetables and chopped onion to the pot. Cook for about 10 minutes. Add the groundnut paste, the remaining pumpkin, locust bean, and fish. Cover the pot and cook for about 15 minutes. Shred and add the yakwa leaves. Shred the spinach. Add the leaves to the soup. Stir. Add the remaining Maggi Cube and reduce the heat. Simmer for 5 minutes. Stir and add salt to taste. Serve with the Sinasir or tuwn shinkafa. OFE ONUGBU INGREDIENTS QUANTITIES
Beef (optional) 8 medium pieces Stockfish 1 medium size Smoked fish 1 medium size Onugbu or Bitter leaves (washed) 1 large bunch Cocoyam (thickner) 3 small size Crayfish (ground) 3 tablespoons Palm Oil 2 cookingspoons Dried pepper (ground) 1 tablespoon Ogili 1 wrap Maggi Cube 2 Water 2 litres Salt to taste. METHOD Wash and boil the stockfish for about 35 minutes to soften. Peel and boil the Cocoyam for about 20 minutes till soft. Strain the Cocoyam and pound to form a paste. Place the pot on the burner. Add water and allow to boil for about 3 minutes. Add the palm oil, stockfish, washed and boned dried fish, crayfish, pepper and the Cocoyam paste. Stir and allow to boil for 10 minutes. Add Maggi Cubes, Ogili and the washed Onugbu leaves. Cook for another 10 minutes. The soup should thicken by now. Stir and taste the soup. Add salt and simmer for another 5 minutes. Serve with cassava fufu. IYUE MBUEL INGREDIENTS QUANTITIES Bush meat 8 medium pieces. Smoked fish 1 medium size Dried paw paw slices 2 cups Melon seed (ground) 2 cups Palm oil 2 cooking spoons Onion 1 small size Dry pepper (ground) 1 tablespoon Maggi Cubes 2 Water 1½ litres Salt to taste. METHOD Wash the bush meat, season with one Maggi Cube, salt and little dried pepper and boil for 10 minutes with the water. Pound the ground melon seeds with 1 tablespoon of warm Water and 1-tablespoon ground onion. Add one-tablespoon palm oil.
Beef 8 medium pieces Stockfish head 1 medium head Smoked fish 1 medium size Shoko leaves 1 medium bunch Fresh pepper (ground) 4 large size Fresh tomatoes (ground) 4 large size Tatashe (ground) 4 large size Onion (ground) 1 large size Egusi (ground) 1½ cups Maggi Super Onion Spices (Tablet) 1 Iru 1 small wrap Water 1½ litres Salt to taste. METHOD Wash and season the meat, and stockfish head with Onion, Maggi cubes, salt and pepper then steam till water dries up. Add one litre of water and continue cooking. Pick, wash, cut the Shoko leaves and blanch slightly then set aside. Wash and bone the fish. Heat the palm oil, and then add ground fresh tomatoes, onion, pepper, and tatashe. Fry for about 5-10 minutes. Add the stockfish, smoked fish and water or meat stock. Allow to cook for about 5 minutes. Add ground Egusi. Boil without stirring for about 10 minutes. Add water. Continue boiling for 8-10 minutes. Add iru, Maggi Super Onion Spices. Stir. Simmer for about 2 minutes, and add salt to taste. Then add shoko leaves, and allow to simmer for another few minutes. Remove from heat and serve OFE ACHARA INGREDIENTS QUANTITIES Beef 8 medium pieces Stockfish (optional) 1 medium size Smoked fish 1 medium size Achara 1 medium bunch Mgbam (egusi balls) 20 small balls. Achi (ground) 2 tablespoons Dried pepper (ground) 1½ tablespoons Palm oil 2 cooking spoons Crayfish (ground) 1 tablespoon Maggi super onion spices 1 tablet Water 1½ litres Salt to taste. METHOD
- Wash the already cut stockfish and place in a pot. Add a little salt and two cups of water, and then boil. Cut and wash the meat, add salt, Maggi Super Onion Spices and chopped onion and steam for about 15 minutes, then add 2 cups of water and boil till soft. Rip off the outer layers of the Achara. Break the tender stem into small pieces. Add the remaining water, remaining stockfish, washed dried fish to the meat pot, and Mgbam then allow boiling for about 10 minutes. Add palm oil, ground pepper, ground crayfish cut achara and stir. Mix the Achi with some cold water and add to the pot. Allow cooking for another 5 minutes. Add Mgbam and allow cooking for about 10 minutes. Stir, taste and add salt if necessary. Serve with pounded yam or cassava fufu or eba. IKPAHIDO INGREDIENTS QUANTITIES Bush meat (washed) 8 medium pieces Snails (washed) 4 medium size Smoked fish 1 medium size Ikpahido leaves 1 medium bunch Palm fruit 1 medium mudu Onion (chopped) 1 medium size Dried pepper (ground) 1½ tablespoons Owoh 1 wrap Maggi Cubes 2 Water 1½ litres. Salt to taste METHOD Wash and boil the palm fruit for about 30 minutes. Strain off the water. Pound the cooked palm fruits in a mortar till the fibres are completely separated from the nuts. Heat 1½ litres of water for a few minutes. Add the warm water to the pounded palm fruit. Mix thoroughly and strain to get the oily extract. Place the oily extract on the burner and boil for about 5 minutes. Add the washed bush meat. Snails, dried fish, Maggi Cubes and continue cooking for another 15 minutes. While the soup is cooking pick and wash the Ikpahido leaves, add a little water, blend to a smooth paste, using the liquidizer part of the domestic blender. Traditionally Ikpahido leaves are ground on a stone. Stir, add the Owoh, crayfish, and dried peppr. Stir, add the Ikpahido and allow simmering for about 10 minutes. Stir and add salt to taste. Serve with pounded yam. MIYAN ZOGALE INGREDIENTS QUANTITIES Beef 8 medium pieces
Wash and bone the fish. Heat the oil and fry the ground onion, fresh tomatoes, pepper and tatashe for about 10 minutes. Add water, bush meat, the smoked fish and allow to boil for about 15 minutes. Make a paste with the soya bean flour and hot water from the pot, then add. Stir thoroughly and add Maggi Crayfish. Allow simmering for about 15 minutes. Stir and add salt to taste.
- Serve with pounded yam. EDIKANG IKONG INGREDIENTS QUANTITIES Beef 8 medium pieces. Cow Skin 6 medium pieces Smoked fish (Calabar type) 1 med. Size Stockfish Head 1 small size Ikong Ubong (pumpkin leaves) 4 Med. size bunch Water leaves 2 med. Heap Onion (Optional) 1 small size Fresh or dry pepper 3 medium size or 1 tablespoon Palm Oil 3 cookingspoons Crayfish (ground) 3 tablespoons Maggi Cube 4 Water 4 cups Salt To taste. METHOD
- Wash and season the beef with salt, and Maggi Cube, few slices of onion and steam with the washed stockfish head for about 15 minutes.
- Add the water, Cow skin and cook till soft.
- Add the Crayfish, washed smoked fish, pepper and palm oil to the pot containing the meat, stockfish and cow skin.
- Stir and allow boiling for about 10 minutes.
- Add the remaining Maggi Cube and the shredded waterleaves.
- Stir and cover the pot, cook for about 2 minutes.
- Allow cooking for few minutes.
- Add the shredded Ikong Ubong leaves, and cover the pot. Cook for
- Stir again thoroughly. Simmer for about 8 minutes, stir.
- Taste and add salt to taste. Simmer for another few minutes, Stir.
- Remove from heat and serve with cassava fufu or Eba or Pounded yam. ERIMONU SOUP INGREDIENTS QUANTITIES Bush Meat 8 medium pieces Smoked fish 1 med. size Palm fruit 1 med. mudu Erimonu or Shoko leaves 1 med. bunch
Ogili Igala 1 cake. Maggi Cubes 2 Crayfish (ground) 2 tablespoons Dry Pepper (ground) 1 tablespoon Water 4 litres Salt To taste METHOD Wash and boil the palm fruit till soft. Strain off the water and pound till the fibre separates from the nut. Add the 2 litres of water and mix thoroughly, and strain. Boil the extract; add the meat, fish, crayfish and pepper. Stir and continue cooking for about 10 minutes. Add the ground Ogili Igala and cook for another 15 minutes till the soup start thickening. Pick, wash and shred the erimonu leaves add to the pot. Add Maggi Cubes, stir and simmer for 5 minutes. Taste and add salt if necessary. Serve with Eba or pounded yam. ODU FULO INGREDIENTS QUANTITIES Fresh fish 2 medium size Isam (perewinkle) 1½ cups Crab. 4 medium size Ngolo (clam) 2 cups Scallops/oyster 1½ cups Osi (snails) 4 large size Fresh prawns 12 large size Fresh pepper (scented type) 6 medium size Cocoyam (white type) 3 medium size Maggi Crayfish 2 tablets Palm oil 1 cooking spoon Water 2 litres Salt to taste. METHOD Clean the fish and cut into two pieces each. Season with ½ tablet of Maggi Crayfish and a little salt. Allow marinating for about 10- minutes. Season the washed snails with the remaining ½ Maggi Crayfish and steam for about 10 minutes. Remove all unwanted bits from the crab, ngolo, fresh prawns and Isam. Cut the crabs into 2 pieces each. Steam the fish for about 5 minutes under low heat. Add the remaining seafoods and continue steaming for another 5 minutes and set aside. Peel and wash the cocoyam, then cut into small pieces. Place in a pot and add water. Allow boiling for about 10-15 minutes. Remove the cocoyam and pound thoroughly then add to the boiling pot of water.
Salt to taste. METHOD OF PREPARATION Wash and season the beef, Cow skin, with salt, pepper and Maggi Cube, then steam till juice is dried up. Wash the stockfish head and add. Add 2 litres of water and cook the meat for about 15 minutes. Wash the melon seed or egusi and fry till almost all the seeds are popped. Grind or pound to an almost fine powder. Wash the waterleaves thoroughly. Shred the waterleaves and bitter leaves. Wash and chop the onion, and grind together with the pepper. Add the remaining water to the beef also, wash the smoked fish and add. Allow boiling for about 5 minutes. Stir and add palm oil, crayfish and pepper. Cook for 10 minutes then add the ground egusi and cook for another 15 minutes. Add the vegetables, onion stir. Reduce the heat and simmer for another 10 minutes. Stir and add salt to taste. Serve with boiled white rice or pounded yam or eba. MIYAN RIDI INGREDIENTS QUANTITIES Beef 8 medium pieces Smoked fish 1 medium size Fresh tomato 6 large size Fresh pepper 4 large size Onion 1 large size Tatashe 4 large size Yakwa leaves 1 small bunch Spinach 1 medium bunch Beniseed or Ridi 1½ cups Vegetable oil 2 cooking spoons Maggi cubes 4 Water 2½ litres Salt to taste. METHOD: Wash the beef, season with few slices of onion and 1 Maggi Cube and salt. Stir and steam till juice dries up. Add 2 cups of water and continue to cook for another 15 minutes. Wash and blend tomato, onion, pepper and tatashe. Wash the beniseed thoroughly preferably using the calabash method. Fry or roast the ridi. This method gives the ridi a better flavour. Grind the dried ridi. Pick wash and shred the Yakwa and spinach. Heat the oil in a pot and add the ground vegetables. Fry for about 10 minutes. Add the meat and smoked fish, 1½ litres of water and the remaining Maggi Cubes. Stir.
Mix the ground ridi with hot water from the pot. Pour into the pot. Add salt to taste. Cook for 10 minutes. Stir and add the chopped Yakwa and spinach. Reduce the heat and stir. Simmer for 5 minutes and remove from heat then serve with tuo shinkafa. ABAK MBAKARA INGREDIENTS QUANTITIES Fresh fish 1 large size Periwinkle (shelled) 1 cup Palm fruit 1 medium mudu Water leaves 1 small bunch Fresh pepper (scented pepper) 5 medium size Maggi Crayfish 2 tablets Maggi Cube 1 Water 4 litres Salt to taste METHOD Wash and boil the palm fruit with 2 litres of water till soft. Pound till the fibres separate from the nuts. Add 2 litres warm water, mix and strain. Boil the extract for 5 minutes.
- Dress the fish and cut into 4-6 pieces. Steam the fish with salt and Maggi Cube. Add the periwinkle to the extract and continue to boil for another 15 minutes. Pick, wash and shred the waterleaves. Add the steamed fish and stir gently. Simmer for about 15 minutes. Add the Maggi Crayfish and the chopped fresh pepper. Stir gently. Add the waterleaves and continue simmering for another 5 minutes. Stir and taste, then add salt if necessary. Serve with cassava fufu or pounded yam. Ofe owerri is a popular soup amongst the owerri people. OFE OWERRI INGREDIENTS QUANTITIES Beef 8 medium pieces Smoked fish (Asa) 2 medium size Stockfish 4 medium pieces Ukazi leaves (shredded) 2 cups Ugwu 2 small bunches Smoked prawns 1 cup Dried pepper 1 tablespoon Onion 1 small bulb Cocoyam (red type) 4 medium size Palm oil 2 cooking spoons
- Reduce the heat and simmer for about 5 – 10 minutes.
- Add salt to taste and serve with pounded yam. OHO OKOHO INGREDIENTS QUANTITIES Bush meat preferably grass cutter 4 large pieces Smoked fish 1 large size Okoho stem 1 medium size Okpehe 1 cake Ikpeche Seeds 2 cups Dried pepper 1 tablespoon Palm oil (optional) 2 cookingspoons Maggi Cubes 2 Water 1 litre Salt to taste. METHOD Scrap off all the bark from the okoho stem wash, and tear up or shred each stem into strands. Tie up the strands, Place them in one litre of hot water, leave to soak for about 5 minutes. Squeeze the shredded stem, until have enough resilient in the water. Remove the stem and set the extract aside. Grind up the Ikpeche seeds into a very fine powder using the dry ingredient part of the blender. Pour the ground Ikpeche into a mortar; add 3 tablespoons of water and 2 tablespoons of palm oil, then pound with a kneading action and mould into balls. Pour the okoho extract into a pot; add the washed smoked fish, dried pepper, palm oil, Okpehe and Ikpeche balls. Turn on the burner and boil for 5 minutes, stir and then add the Maggi Cubes. Stir again and add salt to taste, simmer for about 5-10 minutes.
- Serve with pounded yam. EDITAN SOUP INGREDIENTS QUANTITIES Snails (optional) 4 medium size Smoked Fish 1 large size Stockfish head 1 medium size Beef (optional) 8 medium pieces Perewinkle (inshell) 2 cups Odusa leaves (optional) 2 small bunches Editan leaves 1 big bunch Water leaves 4medium heap Crayfish (ground) 3 tablespoons Dry Pepper 1 level tablespoon Palm oil 4 cooking sppons Maggi Cubes 3 Water 1½ litres Salt to taste.
METHOD
Wash, season and boil the stockfish together with the beef for about 45 minutes and set aside for use later.
- Wash and bone the fish.
- Pour boiling water on already cut and pounded 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. Pick and wash the Odusa leaves then cut into fine pieces. 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. 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 then add odusa leaves last and cook for another 4 minutes.
- Editan soup is served with fufu, Ekpang Iwa or Eba. IHEWEWE SOUP (GROUNDNUT SOUP) INGREDIENTS QUANTITIES Smoked meat 10 med. pieces Fresh groundnut 2 cups. Uriema 1 pod Crayfish (ground) 2 tablespoons Dried Pepper (ground) 1 tablespoon Palm Oil 2 Cookingspoons Maggi Super Onion Spices tablet 2 Dried Pepper (ground) 1 tablespoon Water 2 litres Salt To taste. METHOD
- Remove the groundnut from the shell.
- Heat ½ cookingspoon of the palm oil for few minutes.
- Fry the groundnut for few minutes.
- Remove from the oil and grind together with Uriema to a smooth paste (This particular treatment of the groundnut is only for the fresh ones. The more matured type could be ground on its own or roasted with sand and the skin removed before grinding).
- Pour the water into the pot.
- Place on the burner and allow boiling.
- Wash the smoked meat thoroughly in hot water and add to the boiling water.
Wash and season the stockfish with onion, pepper and Maggi Cube and boil till it’s a bit soft. Wash the heart which has been cut into pieces and add to the boiling stockfish Add the water, fish, pepper and palm oil. Stir. Add the egusi and allow boiling for about 10 minutes. Stir; add the Maggi Cubes and the Ukazi leaves. Reduce the heat and simmer for about 10 minutes and add salt to taste. Stir and remove from heat. Serve with cassava fufu. ISHAPA SOUP INGREDIENTS QUANTITIES Beef 8 medium pieces Smoked fish 1 medium size Ishapa 1 small mudu Fresh tomatoes 6 medium size Tatashe 8 medium size Onion 1 small ball Egusi (ground) 2½ cups Iru 1 small wrap Maggi Cube 3 Kaun (ground) ½ teaspoon Water 1 litre Salt to taste METHOD
- Wash, and season the beef with salt, one Maggi Cube and few slices of onion, then steam for about 15 minutes on low heat. Add two cups of water and continue boiling for another 20 minutes till the meat is cooked. Wash the tomatoes and onion, cut, then deseed the tatashe cut into pieces then blend all togehter to a smooth paste. Dried or fresh Ishapa can be used to prepare this soup. When using fresh Ishapa, wash it thoroughly then place in a clean pot add a litre of water and teaspoon of kaun then boil for about 15 minutes strain off the water. Before using dried Ishapa soak in hot water for about 15-20 minutes. Heat the palm oil for about 2 minutes allow cooling. Add the ground tomatoes mixture and fry for about 10 minutes, stirring at intervals. Add the meat, washed dried fish 1½ litres of water and iru Stir and allow boiling for about 8 minutes, making a thick paste from the ground egusi, and adding to the pot without stirring, cover the pot. Allow cooking for about 6 minutes. Stir in Maggi Cubes and taste the soup. Add salt if necessary, stir and reduce the heat. Add the boiled Ishapa, stir, and then simmer for about 5 minutes. Remove from heat. Serve with pounded yam. MIYAN SHUAKA INGREDIENTS QUANTITIES Dried fish 2 medium size Soft bones 1 small heap
Smoked fish 4 medium size Shuaka or Bitter leaves (washed) 1 small bunch Tatashe 4 medium size Egusi 2 cups Palm oil 1½ cookingspoons Yaji 1 teaspoon Dawadawa 1cake Maggi cube 3 Water 1½ Salt to taste. METHOD Wash the bones thoroughly. Season with few slices of onion, 1 Maggi Cube and yaji. Steam for about 10 minutes. Add water and continue cooking. Blend the tomato, tatashe, remaining onion, pepper and dawadawa. Heat the palm oil and add the blended vegetable with the dawadawa. Fry for about 10 minutes. Add the cooked bones together with the stock and the washed fish. Stir and add the ground egusi. Cook for another 10 minutes. Stir and add the Maggi Cubes and the Shuaka. Simmer for few minutes. Add salt to taste and serve with tuwo shinkafa. Add the shuaka leaves stir thoroughly and add salt to taste. Simmer for about 10 minutes. Remove from heat and serve with any tuwo MIYAN TAPASA INGREDIENTS QUANTITIES Beef 8 medium pieces. Smoked fish 1 medium size Tapasa 2 medium size Fresh tomatoes 6 medium size Tatashe 4 medium size Onion 1 medium size Raw ground nut 2 cups Yaji 1 teaspoon Dawadawa 1 cake Vegetable oil 1½ cooking spoons Maggi cube 2 Water 1½ litres Salt to taste. METHOD Wash and season the beef with yaji, Maggi cube and steam for 10 minutes.
