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

Smoked Fish 1 medium size Stock Fish 4 medium pieces Ogiri 1 wrap Achi 2 tablespoon Dry pepper (ground) 1 tablespoon Oporo 1 Cup Palm Oil 1 cooking spoon Water 2 litres Salt To taste METHOD Boil the stockfish till soft Soak the dried meat in boiling water for few minutes, then wash thoroughly to remove sand and burn smell. Boil two litres pf water Add the stockfish and the meat Wash the smoked fish and add Wash the Oporo Grind the Achi and dissolve in cold water thoroughly and add to the soup. Stir. Add the Oporo, dry pepper, Ogiri and Maggi cubes and plam oil Stir thoroughly and reduce the heat Pick wash and cut the Oha leaves with your fingers Add to the soup and salt to taste. Simmer for about 10 minutes Serve with cassava fufu AFANG SOUP INGREDIENTS QUANTITIES Beef 8 medium pieces Stockfish head 1 Small size Cow Skin 10 medium pieces Smoked fish (Calabar type) 1 medium pair Perewinkle in shell (optiona) 2 cups Afang leaves (Finely shredded) 1 medium sized mudu Water leaves 5 small bunches or heaps Crayfish (ground) 4 tablespoons Dry Pepper 1 tablespoon Or Fresh Pepper 4 large size Palm Oil 1 litre Maggi Cube 4 Water 2½ litres Salt To taste METHOD Season the beef with a little salt, dry pepper and Maggi Cube. Steam till water dries up. Add 1 litre of water, the stockfish head, cow skin and continue cooking for another 20 minutes.

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.

Pound till it forms a mass. Mould the melon into small balls and add to the boiling pot. Add the remaining Maggi Cube, and pepper. Cook for about 15 minutes for the melon balls to set. Wash the sliced dried paw paw and add Stir and add salt to taste. Cook for another 5 minutes. Serve with pounded yam. ATAMA SOUP INGREDIENTS QUANTITIES Beef 8 medium pieces Fresh or smoked fish 1 medium size Cow skin 10 medium pieces Stockfish head 1 medium head. Perewinkle in shell (optional) 1 cup Atama leaves 1 small bunch Palm fruit 1 mudu Crayfish (ground) 3 tablespoons Uyayak (local spice) 1 small piece Maggi Crayfish tablet 1 Water (for extraction of the oily liquid) 2½ litres Salt to taste. METHOD Cut a little piece of the tail end of the perewinkle remove the intestine, then wash thoroughly to remove all the mud. Wash and boil the palm fruits for about 30 minutes. Strain off the water and pound till the fibres come off the nuts. Heat the water to be just warm, add to the pounded palm fruit and mix thoroughly then strain off the oily extract. Wash and season your meat with salt, Maggi Cube and small pepper then steam for about 5 minutes on low heat. Add about 1½ cups of water, stockfish head and continue boiling for about 20 minutes till the meat is almost cooked, and remove from heat. Cut the Atama leaves into very fine pieces then pound for about 10 minutes till the leaves are finely pounded. Place the oily extract on the burner and allow to boil for about 5 minutes. Add cooked meat,and washed smoked fish, meat stock, perewinkle, crayfish, pepper and Maggi Crayfish and Uyayak. Stir and allow to boil for about 10 minutes. Add the atama leaves and allow to boil without stirring for another 10 minutes. Stir, and add salt to taste. Allow to simmer for another 15 –10 minutes or until slightly thick. Remove from heat and serve with pounded yam or cassava fufu or boiled white rice. OBE EFO ELEGUSI INGREDIENTS QUANTITIES

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

Smoked fish 1 medium size Zogale leaves 2 medium bunches Fresh tomatoes 3 large size Fresh pepper 3 medium size Onion 1 medium size Yaji 1 tablespoon Groundnut (raw shelled) ½ cup Dawadawa (ground) ½ flat type Palm oil 2 cooking-spoons Maggi Cube 2 Water 1½ litres. Salt to taste. METHOD Pick and wash the Zogale leaves and place the leaves in a pot with ½ litre of water. Boil for about 5 – 8 minutes. Drain off the water and set aside. Pour boiling water on the groundnut. Allow to cool then peel off the skin and blend to a smooth paste. Cut up the tomatoes, pepper, and onion into small pieces and blend Wash the meat and season with salt, yaji, Maggi Cube, add some slices of onions. Steam till water dries up. Add 2 cups of water, leave to cook for a least 15-20 minutes or until it is tender. Wash and bone the fish and add to the meat pot. Add water and the ground dawadawa, allow to cook for few minutes. Stir and add the zogale leaves, allow cooking for 2 minutes. Add to boil for about 10-15 minutes. Stir, add remaining Maggi cube. Stir and add salt to taste. Simmer for few minutes. Remove from heat and serve. OHOIGLIGI INGREDIENTS QUANTITIES Bush meat 4 large pieces Smoked fish 1 medium size Fresh Pepper 1 tablespoon Fresh tomatoes 4 medium size Onion 1 medium size Tatashe 4 medium size. Soya beans (flour) 1 cup Palm oil 2 cooking spoons Maggi Crayfish 1 tablet Water 1½ litres Salt to taste. METHOD Singe the hair off the bush meat and wash thoroughly.

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 10-15 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.

Add all the steamed ingredient and the remaining Maggi Crayfish with the exception of the fish Stir gently; add the palm oil and the remaining water together with the stock. Add the snails and chopped pepper to the pot. Add the fish and stir gently. Add salt to taste. Simmer for about 10 minutes and remove from heat. Serve with pounded yam OFE UJUJU INGREDIENTS QUANTITIES Bush meat 4 large pieces Smoked fish 1 medium size Ujuju leaves 1 medium bunch Dried Pepper (ground) 1 tablespoon Palm oil 3 cooking spoons Maggi Crayfish 2 Water 1½ litres Salt to taste. METHOD Pick the tender Ujuju leaves and remove the mid rib from all the leaves. Wash thoroughly and boil for about 10 minutes, strain and pound with or without oil (or blend or grind) to a smooth paste. Set aside. Pour water into the pot add the washed bush meat, smoked fish, pepper and Maggi Crayfish stir and allow boiling for 10 minutes. Add some oil and continue cooking for another 10 minutes. Stir and add the ground Ujuju leaves. Whisk to increase resilience. Keep pot open and simmer for few minutes and add salt to taste. Serve with pounded yam. PLASAS SOUP INGREDIENTS QUANTITIES Beef 8 medium pieces. Smoked fish 1 medium size Cow skin 8 medium pieces. Stockfish head 1 medium size Bitter leaves (washed) 1 small head Water leaves 1 small mudu Egusi (Ibo type) 2½ cups Crayfish (ground) 3 tablespoons Palm oil 3 cooking spoons Onion 1 medium size Fresh pepper 4 medium size Maggi Cube 2 Water 1½ litres

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

Maggi Crayfish (tablet) 2 Water 2 litres Salt to taste. METHOD Wash the beef and season with onion, ½ Maggi Crayfish and salt. Allow steaming till juice dries up. Add 2 cups of water and the stockfish continue cooking till the stockfish is soft and the meat cooked. Pick, wash and shred the Ugwu leaves as well as the Ukazi leaves. (This can be done in the market) Dress the smoked prawns, and the fish then wash both thoroughly.. Add the fish, and prawns to the meat pot and add the remaining water. Peel and wash the cocoyam, cut each into two pieces then add to the pot continue cooking. Remove the cooked cocoyam and pound and add again to the pot as a thickener. Add the remaining Maggi Crayfish, pepper and palm oil, Stir thoroughly and reduce the heat. Add the shredded Ugwu, and Ukazi leaves, stir and allow cooking for about 6 minutes. Stir and add salt to taste. Remove from burner and serve with pounded yam or Cassava fufu. AFIA EFERE INGREDIENTS QUANTITIES Old layered Chicken or goat meat 8 medium pieces Fresh fish or smoked fish 4 med. pieces Yam 1 med. slice Crayfish (ground) 2 tablespoons African nut meg (ground) 1 tea spoon Uyayak (whole or ground) 1 Small piece Dry pepper 1½ tablespoons Maggi Cube 2 Water 2 litres Salt to taste METHOD - Season the meat or the chicken with onion and pepper, steam till juice dries up. - Add the water and continue cooking for another 20 minutes. - Season and steam the fresh fish and set aside - Peel the yam and cut into small pieces, then add to the boiling stock. - Add the crayfish, pepper, African nutmeg, Uyayak and the remaining Maggi Cube - Stir and remove the yam and pound to soft resilient dough.Cut into small pieces. - Add to the soup to thicken the consistency. (Do not cover pot from this point). - Add the smoked fish or fresh fish, and stir.

- 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.

- Add crayfish, pepper, Maggi Super Onion Spices. Stir. - Add the oil and pour in the groundnut. - Allow cooking for about 10 minutes. - Stir. Reduce the heat and simmer for another 10 minutes stirring at intervals. - Add salt to taste. - Serve with Eba or Pounded Yam. OWO SOUP INGREDIENTS QUANTITIES Bush meat 8 medium pieces Smoked fish 2 medium size Smoked prawns 1 cup Potash (ground) ½ teaspoon Dry pepper (ground) 1 tablespoon Palm oil 3 cooking spoons Maggi Crayfish 1 tablet Water 2 cups Native salt to taste Egidije 2 METHOD Wash the fish and bush meat thoroughly and break the fish into pieces. Place both in a pot, add salt and ½ cup of water then steam for about 5 minutes. Add the remaining water, smoked prawns, pepper and Maggi Crayfish. Stir. Add the potash and stir thoroughly. Cook for about 10 minutes. Add the native salt to taste. Remove from heat and allow cooling for about 5-10 minutes. Add the palm oil. Stir to thicken then serve with starch or boiled plantain. OFE DI NA NWAYI INGREDIENTS QUANTITIES Smoked Fish (Azu Araghara) 1 large size Stockfish 1 medium size Heart of beef 1 medium size Dry pepper (ground) 1 tablespoon Maggi cube 2 Ukazi (shredded) 1 medium heap Egusi (ground) 2 cups Onion 1 small bulb Palm oil 2 cooking spoons Water 2 litres Salt to taste METHOD

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.

Add 2 cups of water and continue cooking. Blend the tomatoes, dawadawa, pepper, onion and tatashe to a smooth paste. Soak the groundnut in hot water and allow cooling then peeling off the skin, and blending. Pick the tapasa leaves and wash thoroughly. Heat the vegetable oil for few minutes. Add the ground tomato mixture. Fry for about 10 minutes. Stir and add the beef with the stock, washed fish and the remaining water. Stir and add the Maggi Cubes. Add the tapasa leaves stir thoroughly and add salt to taste. Add the ground groundnut and reduce the heat. Simmer for about 10 minutes. Remove from heat and serve with any tuwo. OGBONO SOUP INGREDIENTS QUANTITIES - Beef 8 medium pieces - Smoked fish 1 small size - Stockfish head 1 medium size - Agbono (ground) ¼ cup - Palm oil 2 cooking spoons - Crayfish (ground) 2 tablespoons - Dry pepper (ground) 1 tablespoon - Bitter leaf (washed) 2 balls - Maggi Cubes 2 - Water 1½ litres - Salt to taste. METHOD - Season the meat with salt and Maggi Cube and a little pepper. - Cook on low heat till the juice is dried up. - Add 2 cups of water and stockfish and continue cooking until meat and stock fish are tender. - Heat the oil in another pot. - Melt the ogbono and stir thoroughly to prevent lump formation, add water and stir. - Add the meat with the stock and stir. - Add the Maggi cube, water, washed fish and crayfish to ogbono pot - Stir and reduce the heat. Pick, wash and shred the leaves and add. - Simmer for about 8 minutes and remove from heat, then ser COTTON SEED SOUP INGREDIENTS QUANTITIES Smoked fish 1 small size Bush meat 8 medium pieces Crayfish (ground) 2 tablespoons

Palm fruit 1 medium mudu Cotton seed 5 cups Fermented locust bean 1 wrap Spinach 1 medium bunch Fresh tomato (ground) 3 medium size Onion (ground) 1 medium bulb Dried pepper (ground) 1 tablespoon MAGGI cubes 2 Water 5 litres Salt to taste. METHOD Wash the palm fruit and boil with 2 litres of water till the fruits are soft. Pound and mix with 2 litres of warm water and strain to get oily extract. Pound or grind the cottonseed until well blended. Add 1 litre of hot water and mix Sieve the pounded cottonseed 2-3 times. Place the oily extract on the burner and allow boiling. Add to cottonseed extract and boil till the foam disappears. Add the washed smoked fish, bush meat, crayfish, tomato, onion, locust bean, pepper, and MAGGI cube. Stir and allow boiling for about 20 - 30 minutes. Pick, wash and shred the spinach. Add to the soup and salt to taste. Simmer for few minutes, then remove from heat and serve. SOYA BEAN AND GROUNDNUT SOUP INGREDIENTS QUANTITIES Smoked fish 1 small size Pumpkin leaves 1 medium bunch Fresh pepper 4 medium size Fresh Tomatoes (ground) 6 medium size Onions (ground) 2 medium bulbs Soya bean flour 1 cup Groundnut paste 5 tablespoons Dried pepper (ground) 1 table spoon Palm oil 2 cooking spoons MAGGI Crayfish 1 tablet Water 2 litres Salt to taste METHOD Mix ¾ of the Soya bean flour with same proportion of the groundnut paste. Mix thoroughly. Add ground onion, pepper and salt to taste. Mould into balls. Pour 1½ litres of water into a pot and boil. Gently drop the balls into the water and cook for about 20 minutes.

Heat the palm oil. Add the remaining onion and the ground tomatoes. Fry for about 10 minutes. Add water, washed smoked fish, the remaining groundnut paste and soya bean flour for thickening. Stir gently. Add the MAGGI Crayfish, and the dried pepper. Add the cooked ball. Reduce the heat and shred the leaves and add. Stir and add salt to taste. Serve with pounded yam. GBEGIRI INGREDIENTS QUANTITIES Dehulled beans 2 cups Shawa 3 medium size Iru 1 small wrap Onion 1 small bulb Fresh pepper 4 medium size MAGGI cubes 2 Water 1½ litres Salt to taste. METHOD Boil the beans and shredded onion in 3 litres of water till very soft. Mash and strain. Pour the extract into a pot and boil, add the ground pepper, the iru, palm oil and the dressed shawa. - Cook for about ten minutes. Add the remaining water and the MAGGI cube and simmer for about 10 minutes, stir at intervals. Remove from heat and serve with Ewedu accompanied with hot Amala IWUK EFERE INGREDIENTS QUANTITIES Fresh fish 1 small size Fresh prawns 1 cup Etinyung (Ewedu) 1 small bunch Okro 15 medium sizes Onion 1 small bulb Fresh pepper 4 medium size Boiled yam (for thickening) 1 slice Crayfish (ground) 3 table spoons Palm oil 2 cooking-spoons MAGGI cubes 2 Water 2 litres Salt to taste METHOD - Steam the fish with onion, 1 MAGGI cube, pepper and salt for 5 minutes. Pour water into a pot.

Allow boiling. Add the crayfish, ground pepper, 1 MAGGI Cube and palm oil. Stir. Allow boiling. Thicken with a little yam paste. Add the fish, prawn and cook for 10 minutes. Reduce the heat. Wash and shred the Okro and Etinyung leaves. Add the vegetables to the soup. Stir gently. Add salt to taste. Simmer for 8 minutes. Remove from heat and serve with pounded yam. EFERE USUNG UDIA INGREDIENTS QUANTITIES Goat meat 8 medium pieces Lightly smoked fish 2 medium pair Perewinkle (in shell) 2 cups Uziza leaves 5 leaves Yam 1 medium size Uziza seed 1 tablespoon Ate 2 pods Fresh pepper (scented one) 6 medium size Dried pepper 1 table spoon Crayfish (ground) 3 tablespoon Palm oil 1½ cookingspoons MAGGI Cubes 2 Water 2 litres Salt to taste METHOD Wash the goat meat and season with salt and 1 MAGGI cube and steam for about 15 minutes or till the stock dries up. Cut the tail off the perewinkle and wash thoroughly and set aside. Peel the yam and cut into small pieces then boil till soft and pound till resilient Wash the fish, thoroughly and tie them very firmly with fresh palm leaves or strings. Grind the Uziza and Ate together. Pound the remaining yam and wrap them in heated plantain leaves, and set aside for use. Place the pot containing the hot water used in boiling the yam in the burner. Allow boiling. Add the crayfish, perewinkle, fish, pepper and the spices. Stir and cut the pounded yam (thickner) into smaller pieces preferably flat pieces. Add to the soup and cook till the soup starts thickening. Add the remaining MAGGI cube and salt to taste. Pour into a bowl. Add 2 tablespoon of water, gradually stir in the oil till the colour changes to yellow. This is called “Atong”. Add salt to taste.

To Serve Place the pounded yam in a serving dish; scoop the white soup into a dish. Remove the fish gently into another dish. Pour the “Atong” on the fish and serve your guest. OTONG INGREDIENTS QUANTITIES Beef 8 medium pieces. Smoked fish 1 medium size Cow skin 10 medium pieces Pepper 4 medium size Okro 20 medium sizes Flutted pumpkin leaves or ugu 2 small bunches Crayfish (ground) 3 table spoons Palm oil 2 cooking-spoons MAGGI Cubes 2 Water 1½ litres Salt to taste METHOD Season the beef with 1 MAGGI cube and salt and a little pepper, steam till the stock dries up. Add 2 cups of water, cow skin and boil till meat is cooked. Wash and chop the okro. Place on a chopping board and further chop to increase the resilience. Wash the pumpkin leaves and shred. Chop the pepper. Pour the remaining water into the pot containing the meat. Add washed smoked fish. Add the Crayfish and al1ow to boil for about 5 minutes. Add the pepper, palm oil and the remaining MAGGI cube. Stir and add the shredded and chopped okro. Whisk with a cooking spoon to increase the resilence. Cook for about 5 minutes. Add the shredded pumpkin leaves and simmer for about 5 minutes. Remove from heat and serve with eba, pounded yam or amala. OBE ILASA WITH OBE ATA INGREDIENTS QUANTITIES Bush meat 8 medium pieces. Dried or Fresh Okro leaves 1 cup Fresh tomatoes 8 medium size Fresh pepper 6 medium size Onion 6 medium bulbs Tatashe 4 medium size Egusi (ground) 3 tablespoons Palm oil 1 cooking spoon MAGGI Crayfish 2 tablets Water 1½ litres

Salt to taste METHOD Boil 4 cups of water. Add the egusi and continue boiling for about 15 minutes. Add the dried crushed okro leaves or shreded okro leaves. Whisk to increase the resilience. Add 1 MAGGI Crayfish tablet, stir and add salt to taste. Serve with the Obe Ata. OBE ATA Blend the tomato, onion, pepper and deseeded tatashe to a smooth paste. Heat the palm oil for few minutes. Add the ground tomato mixture to the oil on the burner and cook till the sour taste is off. Season the bush meat with salt and few onion slices. Steam for about 10 minutes. Add the remaining MAGGI Crayfish tablet, bush meat salt to taste. Cook for 10 minutes. Serve with Ilasa. OBE EGBULU INGREDIENTS QUANTITIES - Beef 6 medium pieces - Snails 4 medium pieces - Smoked fish 1 medium size - Egbulu leaves 1 big bunch. - Fresh tomatoes 4 medium size - Fresh pepper 6 medium size - Onion (ground) ½ bulb - Iru 1 medium wrap - Palm oil 3 cooking spoons - MAGGI Crayfish 1 tablet - Water 3 cups - Salt to taste. METHOD Pick wash and shred the Egbulu leave then set aside. Season and steam the meat for about 10 -20 minutes Add 2 cups of water and continue to boil. Blend the tomatoes and pepper together. Heat the palm oil for few minutes. Add the ground tomato mixture and fry for few minutes. Add the washed snails, iru, meat, fish and stock. Stir and allow cooking for about 15-20 minutes. Stir. Add the MAGGI Crayfish tablet and the blanched Egbulu leaves and simmer for few minutes. Stir thoroughly and add salt to taste. Serve with pounded yam

OFE AKPARANTA INGREDIENTS QUANTITIES Smoked fish 1 medium size Stock fish 4 medium pieces Dried meat ¼ kilo Isikebere (vegetable) 1 medium bunch. Onion 1 medium bulb Aparanta seeds. ½ cup Crayfish (ground) 2 cooking spoons Palm oil 2 cooking spoons Dry pepper (ground) 1 table spoon MAGGI Cubes 2 Water 1½ Salt to taste METHOD Fry the Akparanta seed with fine dry sand for about 5 minutes to remove the dry hard thick coat. Remove the coat. Fry the dry seeds, in a dry frying pan for few minutes. There would be a colour change from the pale yellow to pink. Grind or mill to powder. Heat the palm oil for few minutes. Dissolve the Akparanta flour in the oil. Stir and cook for about 3 minutes. Add water and allow boiling for about 10 minutes. Add the washed fish, cooked meat and stockfish. Stir and cook for about 20 minutes. Add pepper, MAGGI Cubes and the vegetable. Stir. Simmer for about 8 minutes. Add salt to taste. Serve with Akpu Ede. SHIMBE LEAVES SOUP INGREDIENTS QUANTITIES Fresh fish 2 medium size Shimbe leaves (Effirin) 1 small bunch. Fresh pepper (ground) 1 tablespoon Palm oil 1½ cook-spoons MAGGI Cubes 2 Water 1 cup Salt to taste Preparation of Shimbe Leave Soup Clean the fish and cut each into 3 pieces each. Season with salt and MAGGI cube.

Pick, wash and chop the shimbe leaves. Place ½ the quantity of the shimbe leaves at the base of the pot and arrange the fish on top of the leaves. - Add the remaining leave on top. - Place on the burner. - Add 1 cup of water, pepper and palm oil. - Shake the pot to obtain even distribution of the added ingredients. - Cook for about 20 minutes. - Remove from heat and serve. OFE OTURUPA INGREDIENTS QUANTITIES Bush meat 8 medium pieces Mangala fish 6 medium pieces Oturupa leaves 1 medium bunch Ogbono ½ cup Dried pepper (ground) 1 tablespoon Ogiri 1 wrap. Palm oil 2 cooking spoons MAGGI Crayfish 1 tablet Water 1½ litres Salt to taste. METHOD Pick and wash the Oturupa leaves. Scrub the bush meat and mangala fish to remove sand. Grind the Ogbono to a fine powder. Heat the palm oil for few seconds. Add the ground ogbono and stir thoroughly to dissolve. Add the water and allow boiling. Add the fish, bush meat, Ogiri and MAGGI Crayfish. Stir. Add the pepper and cut the leaves and add. Stir and reduce the heat. Add salt to taste. Simmer for few minutes. Remove from heat and serve. UZIZA AND UTAZI SOUP INGREDIENTS QUANTITIES Beef 8 medium pieces Smoked fish 1 small size Stockfish head (cooked) 1 medium size Utazi leaves 1 small bunch Uziza leaves 1 small bunch Fresh pepper 4 medium size Onion 1 small bulb (Ede ofe) Cocoyam 3 medium size

Crayfish (ground) 2 tablespoons Okpaye (locust beans paste) ½ cake Palm oil 2 cooking-spoon MAGGI Cube 2 Water 1½ litres Salt to taste METHOD Wash and season the beef with salt, 1 MAGGI cube, pepper and boil till stock dries up. Add 2 cups of water, stockfish head and continue cooking till soft. Wash the fish and add. Boil the cocoyam in a separate pot till soft then pound to form a paste. Pick, wash and shred the leaves. Grind the Utazi leaves; add the ground pepper, chopped onion and cocoyam paste to the pot. Stir. Add the crayfish, Okpeye and1 MAGGI cube, shredded Uziza and ground Utazi leaves. Add the palm oil and stir. Continue cooking on low heat for about 10 minutes. Add salt to taste. Serve with pounded yam or cassava fufu. MIYAN WAKE INGREDIENTS QUANTITIES Aging or soft bones 2 medium heaps. Gwota 1 teaspoon Onion 1 small bulb Fresh pepper 4 medium size Dehaulled beans 1½ cups Palm oil 2 cooking-spoons Dawadawa 1 cake MAGGI Cube 2 Water 2½ litres Salt to taste METHOD Boil the dehaulled beans with 2½ litres of water till soft. Mash it thoroughly. Add the palm oil, aging bones and pepper into the mashed beans and cook for 10 minutes. Add the chopped onions, MAGGI cube and ground dawadawa. Add water to the soup and the gwuta. Stir and cook for 5 minutes. Add salt to taste. Reduce heat and simmer for 2 minutes and serve with Amala, Tuwo Shinkafa. EBATU INGREDIENTS QUANTITIES Garden Egg (white type) 6 large size Shawa 2 medium size

Ewedu leaves 1 small bunch Native pepper (green) 10 small size Palm oil 2 cooking spoons Maggi Cubes 2 Water 2 litres Salt to taste. METHOD Wash the garden egg, native pepper and ewedu leaves and wrap each in cellophane. Boil 1½ litres of water. Add the washed garden egg, native pepper and ewedu and continue boiling for about 10 minutes. Remove the vegetables from the boiling water. Mash the garden egg, pepper and chop the ewedu very finely. Heat the palm oil for few minutes. Allow cooling then adding the washed shawa, and frying for few minutes. Add the mashed vegetables, MAGGI cube and the ewedu Stir thoroughly and add salt to taste. Simmer for few minutes. Remove from heat and serve with boiled yam, apapa. OFE MPOTO INGREDIENTS QUANTITIES Beef 8 medium pieces Smoked fish 1 medium size Crushed dried cocoyam leaves (mpoto) 1 medium bunch Crayfish (ground) 2 tablespoon Ogili 1 wrap Ukpo (ground) 2 tablespoons Palm oil 1½ cooking spoons Dried pepper (ground) 1 tablespoon MAGGI Cubes 2 Water 2½ litres Salt to taste. METHOD Roast or boil the ukpo without the skin till soft. Pound to a fine powder or you buy freshly ground one from the Ibo sellers in the market. Wash; season the meat with salt and 1 MAGGI cube. Steam till the juice dries up. Add 2 cups of water and continue boiling for another 15 minutes. Heat the palm oil in a pot and stir in the ground ukpo seed with a wooden spoon on low heat to avoid lump formation. Add the remaining water to the meat and the stock. Stir and allow boiling. Add the fish, pepper, Ogili, Crayfish and MAGGI cube. Stir. Then add the dissolved ukpo and stir thoroughly.

Reduce the heat and simmer for about 10 minutes. Add the mpoto and salt to taste. Simmer for another few minutes. Remove from heat serve with Eba or Cassava fufu BAMTA SOUP INGREDIENTS QUANTITIES Fresh fish 1 medium size Dried meat 6 medium pieces Bamta (ground) 1 cup Onion 1 small size Dried pepper (ground) 1½ tablespoons Palm oil 1 cooking spoon Potash 1 small piece Maggi Cubes 2 Water 2 litres Salt to taste. METHOD Dress the fish and cut into 3 pieces. Season the fish with 1 Maggi cube, salt and chopped onion. Steam on low heat for about 10 minutes. Wash the dried meat and add to the pot containing the fish. Steam for few minutes. Pour 2 litrs of water into a pot. Allow to boil, and then stir in the Bamta powder, palm oil and potash. Allow boiling for about 5 minutes. Add the pepper, remaining Maggi cube, and the fish together with the meat and the stock. Stir gently and add salt to taste. Simmer for few minutes and stir then remove from heat and serve with tuwo dawa or tuwo masara. EFERE IBABA INGREDIENTS QUANTITIES Beef 8 Medium pieces Partially smoked fish 1 large size Stockfish head (cooked) 1 medium size Perewinkle (without shell) 2 cups. Ibaba (ground) 3 tablespoon Tender Pumpkin leaves 1 small bunch. Uyayak (whole or ground) 1 small piece Pepper medium size Maggi Crayfish 2 tablets Palm oil 2 cooking spoons Water 2 litres Salt to taste METHOD

Add water to the partially cooked beef. Stir. Add the stockfish head, smoked fish and palm oil. Stir and allow cooking for about 10 minutes. Make a paste of the Ibaba by gradually stirring in 1-tablespoon palm oil to the 3 tablespoons of Ibaba. The paste should be very smooth. Stir the paste into the pot. Add Maggi Crayfish, pepper and stir. Cook for 10 minutes. Stir and reduce the heat. Simmer for about 5 minutes. Add the shredded tender pumpkin leaves and stir. Add salt if necessary after tasting. Simmer for few minutes remove from heat and serve. MIYAN KARKASHI INGREDIENTS QUANTITIES Beef (cooked) 8 medium pieces Dried fish 1 medium size Fresh pepper (ground) 4 medium size Karkashi 2 bunches Dawadawa 2 cake Yaji 1 teaspoon Potash Pinch Oil (optional) 1 cooking spoon Maggi Cubes 2 Water 1½ litre Salt to taste METHOD Boil the beef for about 15 minutes. Add the fish, ground pepper and Yaji. Boil for about 10 minutes. Pound the Karkashi. You can buy the powdered one from the market. Pour into the pot and add the potash. Whisk to increase resilience. Add the ground Dawadawa. Cook for about 10 minutes. Add Maggi Cubes. Stir and add salt to taste. Serve with Tuwo dawa. MIYAN KUKA INGREDIENTS QUANTITIES Beef (cooked) 8 medium pieces Dried fish 1 medium size Fresh pepper (ground) 4 medium size Kuka 2 tablespoons Dawadawa 1 cake Yaji 1 teaspoon

Potash Pinch Palm Oil (optional) 1 cooking spoon Maggi Cubes 2 Water 1½ litres Salt to taste METHOD Boil the beef for about 15 minutes. Add the fish, ground pepper and Yaji. Boil for about 10 minutes. Add the ground Dawadawa. Cook for about 10 minutes. Add Maggi Cubes. Stir and add salt to taste. Remove from fire allow cooling for 5 minutes. Then add the kuka and whisk thoroughly to increase resilience Serve with Tuwo dawa. SEA FOOD SOUP INGREDIENTS QUANTITIES Fresh fish 2 medium size Perewinkle (without shell) 2 cup Oyster (dressed 1 cup Fresh prawn, (shelled) 1 cup Patmenger leaves 1 small bunch Fresh pepper 6 medium size Okro 20 medium fingers Onion 1 small size Crayfish (ground) 2 spoons Palm oil 2 cooking spoons Maggi Crayfish 1 Water 1½ litres Yam ½ slice Salt to taste METHOD - Dress the fish and season with salt, small onion and ½ Maggi Crayfish. - Add the other seafoods. Toss and steam on low heat for few minutes. - Wash and shred the okro - Heat the Palm oil for few minutes. - Gently add the water - Cut the yam into smaller pieces and add to the pot. - Allow boiling and adding the Crayfish and pepper. - Remove the cooked yam and pound to a very smooth, soft resilient paste. - Add t he okro. Stir. - Gently add the steamed seafoods. - Reduce the heat and add the Maggi Crayfish.

- Stir and add the Patmenger leaves - Stir gently and add salt to taste. - Simmer for few minutes. - Serve with Eba or pounded yam. BOKONISA INGREDIENTS QUANTITIES Bush meat 8 medium pieces Smoked fish 1 medium size Tatashe 4 medium size Fresh tomatoes 4 medium size Fresh pepper 4 medium size Onion 1 medium size Bokonisa 2 cups Crayfish (ground) 2table spoons Iru 1 wrap Palm oil 2 ½ cooking spoons. Maggi Cubes 2 Water 1 litre Salt to taste METHOD - Wash the bush meat and season with Maggi cube, onion and salt.into - Blend the tomatoes, de-seeded tatashe, pepper and onion together to a fine paste. - Grind the Bokonisa to a fine powder. - Heat the palm oil and fry the ground vegetable for about 10 minutes. - Add the bush meat, Iru, fish and crayfish. Stir thoroughly. - Allow bubbling for about 10 minutes. Make a paste with Bokonisa, and then add to the soup. Cover the pot and allow simmering for another 10 minutes. to simmer for another 10 minutes, - Add the Maggi Cubes and stir then taste and add salt if necessary. - Simmer for few minutes and remove from heat then serve. MIYAN YAKWA INGREDIENTS QUANTITIES Soft bones 1 medium heap. Smoked fish 1 medium size Raw groundnut paste 2 cups Fresh tomato (ground) 4 large size Tatashe 4 medium size Fresh pepper (ground) 4 large size Onion 1 medium size Yakwa leaves 1 small bunch Yaji 1 teaspoon Dawadawa 1 cake

Vegetable oil 2 cooking spoons Maggi cubes 4 cubes Water 1½ litres Salt to taste. METHOD Wash the soft bones and season with yaji. Steam for about 15 minutes. Grind the tomato, onion, Dawadawa, pepper and tatashe to a smooth paste. Heat the vegetable oil for few minutes. Add the ground ingredients and fry for about 10 minutes. Add the fish and the soft bones together with the stock. Stir and add the remaining water and the Maggi cubes. Pick, wash and shred the Yakwa leaves. Add to the soup. Reuce the heat and add the groundnut paste. Allow simmering for about 10 minutes. Stir and add salt to taste. Remove from heat and serve. GOAT MEAT PEPPER SOUP INGREDIENTS QUANTITIES Goat Meat 6 small pieces Onion (ground) 1 tablespoon Dry Pepper (ground) 1 tablespoon African Nutmeg (ground) 1 teaspoon Effirin/Nchanwu/Ntong 20 leaves Maggi Crayfish 2 tablets Water 2 litres Salt To taste METHOD Wash the meat thoroughly (already cut from the market). Season with onion, salt and a teaspoon of pepper. Steam till the water is almost dried up. Add the 2 litres of water stir and add the ground Nutmeg, the remaining pepper and the Maggi Crayfish. Cook till meat is tender and the stock is slightly thickened. Wash and shred the leaves. Add to the boiling sauce. Stir and add salt to taste. Simmer for about 10 minutes Remove from heat and serve hot. SPECIAL EFO RIRO INGREDIENTS QUANTITIES Liver (Cubed) 1 cup Tripe (cooked and shredded) 1 cup Crab (dressed) 4 med. size

Smoked fish (shreds) 1 cup Stockfish head (cooked & shredded) 1 small size Shoko (blanched) 1 large bunch Fresh tomato (ground) 4 med. size Onion (ground) 1 med. size Fresh pepper (ground) 6 med. size Onion (finely sliced) 1 med. size Maggi Crayfish 1 tablet Palm Oil 1½ Cooking-spoons Water 2 cups Salt to taste. METHOD - Heat the palm oil for few minutes. - Add the ground tomato/onion and pepper mixture. - Fry for about 10 minutes. - Add the water, liver, tripe, crab, smoked fish and the stockfish head. - Stir and add Maggi Crayfish tablet. - Allow bubbling thoroughly - Add the blanched leaves. - Stir. - Reduce the heat and add salt to taste. - Simmer for about 5 minutes. - Remove from heat and serve. MIYAN KUKA INGREDIENTS QUANTITIES Beef (cooked) 8 medium pieces Dried fish 1 medium size Fresh pepper (ground) 4 medium size Kuka 2 bunches Dawadawa 2 cake Yaji 1 teaspoon Potash Pinch Oil (optional) 1 cooking spoon Maggi Cubes 2 Water 1½ litre Salt to taste METHOD Boil the beef for about 15 minutes. Add the fish, ground pepper and Yaji. Boil for about 10 minutes. Add the ground Dawadawa. Cook for about 10 minutes. Add Maggi Cubes. Stir and add salt to taste.

Remove from fire allow cooling for 5 minutes. Then add the kuka and whisk thoroughly Serve with Tuwo dawa. MIYAN KUKA INGREDIENTS QUANTITIES Beef (cooked) 8 medium pieces Dried fish 1 medium size Fresh pepper optional (ground) 4 medium size Kuka 2 tablespoons Dawadawa 1 cake Yaji 1 teaspoon Potash Pinch Palm Oil (optional) 1 cooking spoon Maggi Cubes 2 Water 1½ litres Salt to taste METHOD Season the beef with 1 MAGGI Cube, salt and onions Boil the beef for about 35 minutes. Add the fish, ground pepper and Yaji. Boil for about 10 minutes. Add the ground Dawadawa. Cook for about 10 minutes. Add THE REMAINING MAGGI Cube. Stir and add salt to taste. Turn off heat allow to cool for 5 minutes. Then add the kuka and whisk thoroughly to increase resilience. Return to heat and simmer for 2 minutes. Serve with Tuwo dawa. LIST OF RECIPES FOR THE 39th SERIES OF MAGGI FAMILY MENU PROGRAMME LAMB MEAT WITH NUTS AND BLANCHED OKRO WITH RICE BAKED FISH WITH VEGETABLE SAUCE ON YAM IN COCONOT MILK. CHICKEN TANGIN WITH COUSCOUS CABBAGE ROLLS WITH BOILED SEMI RIPE PLANTAIN FISH KEBABS ON MAGGI CHICKEN RICE MILO COOKIES WITH NIDO SHAKE OBE EWEKOKO AGIDI JOLLOFF, GBEGIRI AND EWEDU CHICKEN AKPARANTA SOUP KAMUNA FURA GERO DA NONO AND KUNUN GYADA OGBONO AND OKRO WITH VEGETABLE SOUP AMIEDI-PALM FRUIT SOUP FURA GERO DA NONO AND KUNUN GYADA

These are two cereal drinks that are very revitalizing. Fura da nono is very popular in the Northern states especially in Sokoto state where it can be taken any time of the day. Kunun Gyada is also popular in the Northern states especially in Adamawa state. Nono is the Hausa word for cow’s milk sold by the Fulani women. However many people prefer to use plain yogurt to mix with the fura and drink. Ingredients Quantities Millet or Guinea corn flour 1½ cups Soya bean flour ½ cup Dried pepper (ground) 1 teaspoon Cloves (ground) ½ teaspoon African black pepper (ground) ¼ teaspoon Dry ginger root (ground) 1 teaspoon Corn flour 1 tablespoon Water 2 litters Yogurt or Nono 1 litre Sugar To taste KUNUN GYADA Ingredients Quantities Raw groundnut 2 cups Rice ½ cup Yogurt 1 litter Lime juice 1 teaspoon Water 2 litters Sugar To taste METHOD Mix the flours with all the spices thoroughly. Add a little water and mix to form a thick paste. Mould into medium sized balls. Boil the water for about 5 minutes. Add the balls to the boiling water and continue boiling for about 20 minutes. Remove from the boiling pot and pound thoroughly. Mould into small balls and sprinkle corn flour to keep the balls moist. Serve mashed with Nono or Yoghurt and sugar to taste. METHOD – KUNUN GYADA Wash the raw groundnuts. Add water and grind the nuts to a smooth paste. Strain and boil the extract for about 15 minutes constantly to avoid sticking to the pot and boil for about 12 minutes. Remove from heat and sprinkle limejuice. Stir. Serve sweetened with sugar and yoghurt or evaporated milk. LAMB WITH NUTS AND BLANCHED OKRO WITH RICE This recipe is a modification of a continental dish that you can find in some restaurants in some of the countries along the west coast of Africa. The ingredients required for this mouth-watering recipe are:

Ingredients Quantities Lamb or ram meat 1kg Onion 2 medium bulb Fresh tomato 4 medium size Groundnut or cashew nuts ½ cup Sweet or Irish potato 2 medium size Okro(tender type) 4 small size Dried ground pepper 1 teaspoon Fresh pepper 4 medium size Tomato paste 2 tablespoons Tartashe 1 medium size Olive oil 3 tablespoons Green pepper 1 medium size Maggi maxi cube 1 tablet Water 2 cups Salt to taste METHOD: Cut the lamb meat into medium sized cubes then wash thoroughly. Season the meat with salt, chopped onion, ½ of the maxi cube and ground pepper, toss and set aside. Heat the oil for few minutes and brown the cut meat in the oil, remove and set aside Add the remaining chopped onion and fry till the onion is soft but not burnt Chop the fresh tomato, fresh pepper, and dice the potato Add all to the pot containing the onion, stir and add the tomato paste Add the water and the remaining maxi cube, stir. Add the lamb meat and reduce the heat. Simmer till the meat is cooked. Chop the okro into medium pieces and blanch, then add to the soup. Stir and remove from heat, serve with boiled white garnished rice with finely chopped de-seeded tartashe and green pepper CABBAGE ROLLS WITH BOILED SEMI- RIPE PLANTAIN Cabbage is a one leafy vegetable that is very nutritious because of it’s of high content of calcium. It can be eaten raw in salads or lightly cooked as in the dish we would be demonstrating. Ingredients Quantities Fresh fish 2 medium size Spring onion 3 medium stalk Carrot 3 medium size Green pepper 2 medium size Onion 2 medium bulb Fresh tomato 6 medium size Fresh pepper 4 medium size Cabbage leaves 12 big sizes Semi- ripe plantain 4 medium size

Olive oil 4 table spoons Maggi maxi cube 1 Water 2 ½ litters Salt to taste Method: Dress the fish, cut each into 3 pieces, wash, season with salt and boil till soft. Remove and allow to cool then remove the bones and flake the fish, pour into a mixing bowl Chop the spring onion finely, same with the 2 onion, green pepper, 3 fresh pepper, 3 fresh tomato. Add the chopped vegetables, ½ of the maxi cube and salt to the flaked fish and mix thoroughly. Wash the cabbage leaves thoroughly and pour salted boiling water on the leaves to make them pliable. Remove from the water and place on kitchen napkins to dry. Blend the remaining tomato and pepper to a smooth paste, shred the remaining onion finely. Heat 3 tablespoons of the olive oil in a sauce pan for few minutes Fry the onion for few minutes then add the ground tomato mixture and fry till the sourness is off, add the remaining maxi cube and salt to taste. Heat the remaining oil and fry the fish mixture, stir Allow cooling, then scooping the fish mixture on the cabbage leaves and wrap but securing with toothpicks. Add the parcels to the stew, simmer for few minutes Remove and serve with the boiled plantain FISH KEBABS ON MAGGI CHICKEN Kebab can be made from different food items, eg, chicken, lamb, goat and fish. We are going to demonstrate fish kebab served on maggi chicken rice. Ingredients Quantities Fresh fish (preferable Kuta) 1 medium size Green pepper 2 large size Mushroom 10 stalks Fresh tomato (firm type) 4 medium size Onion 2 medium bulb Tartase 2 medium size Ginger root 1 medium size Dried pepper (ground) 1 tablespoon Lemon juice 2 table spoons Maggi cube 2 Olive oil 3 table spoons Salt to taste Maggi chicken rice Ingredients Quantities Rice 3 cups Maggi chicken 3 Water 2 litters Method fish kebab

Core and de-seed the green pepper, tomato, fresh pepper and cut into big cubes. Pour mushroom, maggi cube, dried pepper, lemon juice, olive oil and salt into a bowl and mix thoroughly. Season the fish with the marinade and allow standing for about 25 minutes. Peel the ginger, wash and use in rubbing on the skewers to give flavor Use a slotted spoon to remove the marinated fish but set aside the marinade. Arrange the fish, green pepper, fish, onion, fish, mushroom, and pepper on the skewers. Place on grill and cook for 25 –30 minutes but baste at intervals with the remaining marinade. Transfer the cooked kebab into hot serving dish to keep warm. Pour the remaining marinade into a pot together with the drippings from the grilled kebab and cook for about 5 minutes. Stir and remove from heat then serve with the Maggi chicken rice. Maggi chicken rice Melt the margarine in a pot Add the maggi chicken and finely chopped onion, stir. Wash the rice, drain and add to the pot, fry in the margarine mixture for about 10 minutes Add water and salt to taste. Stir and cook the rice till soft, serve with the fish kebab and the sauce. OBE EWEKOKO WITH POUNDED YAM Cocoyam leaves can be used in different food preparations. The Ibibio/Efiks of Akwa Ibom and Cross Rivers states use the tender leaves to prepare a special delicacy called Ekpang nkukwo. In today’s episode we are going to use the tender cocoyam leaves to prepare a soup that is common among the people of Egbado in Ogun state. Ingredients Quantities Bush meat 6 medium pieces Smoked fish 1 medium size Tender cocoyam leaves 1 medium bunch Egusi 3 cups Onion 1 large bulb Iru 1 medium wrap Fresh tomato 4 medium size Tartase 4 medium size Palm oil 3 cooking spoons Fresh pepper 6 medium size Maggi cube 4 Water 1 1/2 litters Salt to taste Method Wash the bush meat thoroughly Place in the pot, season with few slices of onion, 1 maggi cube, and salt, toss thoroughly and steam for few minutes. Grind the egusi, add a little ground onion and mix with the ground egusi to form a paste. Wash the tomato, pepper, onion and grind to a smooth paste Heat the palm oil for few minutes add the ground tomato mixture.

Fry for about 5 minutes add the iru stir and the water. Scoop the egusi paste and add to the soup but do not stir for about 5 minutes. Add the meat, fish and allow the soup to bubble well. Add the maggi cube stir thoroughly. Wash the cocoyam leaves and shred, and then add to the soup. Reduce the heat and simmer for few minutes, add salt to taste. Remove from heat and serve with pounded yam. CHICKEN TANGINE WITH COUSCOUS Chicken can be served in many ways and one of such is chicken tangine. The ingredients required are: Ingredients Quantities Chicken drum sticks 6 medium size Carrots (finely cubed) 1 cup Onion 1 medium bulb Green peas ½ cup Garlic 3 cloves Lemon 1 medium size Ground ginger ½ teaspoon Green pepper 2 medium size Fresh tomato 4 medium size Fresh pepper 4 medium size Vegetable oil 3 table spoons Corn flour 2 table spoons Curry powder 1 teaspoon Rosemary 1 teaspoon Coarsely ground corn 3 cups Margarine 1 tablespoon Maggi super onion spices 2 tablets Water 1 ½ litters Salt to taste Method: Heat the oil and fry the onion till golden brown Crush the garlic, 1 maggi super onion spices, salt, pepper, lemon juice, ginger and rosemary Stir into the onion and cook for about 10 minutes but stir at intervals Season the chicken with the cooked marinade and allow standing for about 20 minutes. Heat the oil for few minutes, remove the fish from the marinade and fry till golden brown Cut the rind of the lemon into tinny shreds and add to the sauce together with the remaining maggi super onion spices. Dissolve the corn flour and add to the sauce, stir add salt to taste. Simmer for few minutes, remove from heat and serve with the coarsely ground corn. COUSCOUS Soak the corn for about 2 hours to aid softness Sprinkle 11/2 cups of water on the couscous. Mix thoroughly.

Add margarine and salt. Pour into a steamer and cook till soft. Stir and cook till the grains are soft and the water dries up Remove from heat and serve garnished with diced green pepper, cooked peas, and the chicken tangine. MILO BISCUITS WITH NIDO SHAKE Ingredients Quantities Margarine 1 cup Sugar (castor sugar) ¾ cups Eggs 2 medium size Wheat flour 1 ½ cups Baking powder 1-½ teaspoons Milo powder 8 table spoons Vanilla essence 1-½ teaspoons Salt a pinch Method: Pre –heat the oven to fairly hot gas mark 280oC. Grease a large baking tray. Cream the margarine, sugar and vanilla in a mixing bowl till smooth and fluffy. Whisk or beat the eggs and add gradually into the mixture. Gradually sift in the flour, salt, baking powder, and Milo powder over the mixture and mix to a firm dough. Cut the dough into small pieces on a well-floured surface and roll out to about ¼ inch thick and cut to desired shapes with a biscuit cutter. Arrange the cut dough on the baking tray giving some space in between each dough Use a fork to make patterns on the dough and bake for about 20 minutes in the pre- heated oven Remove from the tray and place on a rack to cool before serving with Nido shake Nido Shake Ingredients Quantities Fresh ice cream 1 cup Milo powder 3 tablespoons Nido milk 2 cups Vanilla essence 1 tea spoon Method Pour the Nido milk, ice cream and vanilla in a mixer. Whisk vigorously for about 5 minutes. Pour into tall glasses. Sprinkle the Milo on top and serve immediately with the Milo biscuit. OGBONO AND OKRO SOUP WITH CASSAVA FUFU Ogbono soup is a popular resilient soup consummed a lot in the southern part of the country. The preparation varies among the different ethnic regions. Okro is another popular soup ingredient that can be used either in fresh or dried form. However the combination of ogbono and okro is common among the Ibibios and Efiks of Akaw Ibom and Cross river states The soup

is prepared when the resilience of the okro is in doubt a little of the ogbono is added to improve the texture of the soup. Ingredients Quantities Meat 1 kg Stock fish head 3 small wraps Smoked fish 1 medium size Cow skin 10 small pieces Crayfish (ground) 2 tablespoons Okro 20 medium size Ogbono ¼ cup Onion 1 small bulb Ugu 1 small bunch Uziza leaves 1 small bunch Bitter leaves 1 small bunch Fresh pepper (scented type) 4 medium size Palm oil 2 cooking spoons Maggi crayfish cube 3 Water 2 litters Salt to taste Method Wash the meat, season with salt, chopped onion and maggi crayfish cube, toss and steam till the juice dries up. Add the stockfish head and 3 cups of water and cook for about 20 minutes. Grind the ogbono seed to a fine powder. Wash and shred the okro, ugu, and uziza leaves. Wash the bitter leaves thoroughly. Heat the palm oil for few minutes, add the ground ogbono , stir thoroughly to dissolve in the oil, then add the meat, stock fish, stock and the remaining water. Stir; add the crayfish pepper, the fish and the cow skin, which has been thoroughly washed. Allow boiling for about 10 minutes then adding the okro, ugwu, uziza, and the bitter leaves, stir. Whisk with the spoon to increase the resilience. Cook for about 7 minutes. Stir and add salt to taste. Simmer for few minutes. Remove from heat and serve with soft cassava fufu KAMUNA This is a popular soup from the Temnes of northern Sierra Leone.The soup is prepared with sweet potato leaves and served with white boiled rice. To prepare this delicacy you require the following: INGREDIENTS QUANTITIES - Sweet Potato 3 big bunches - Beef 1 kg - Smoked fish 1 medium size - Broad beans (par boiled) 1½ cup

- Ogiri (fermented beniseed) 2 wraps - Palm oil 3 cooking spoons - Onion 1 large size - Fresh pepper 5 medium size - Okro 5 medium fingers - Maggi maxi cube 1 tablet - Water 2 litters - Salt to taste METHOD Wash the meat and season it with few slices of onions, Maggi Maxi cube, salt, toss and steam till the water dries up. Add two cups of water, the beans and continue cooking. Wash and shred the Okro and set aside. Pick wash and shred the potato leave very finely. Grind the Ogiri and set aside. Add the remaining water, pepper washed smoked fish, Ogiri and Palm oil. Stir and allow to boil for about 10 – 15 minutes Add the shredded potato leaves, stir, add the remaining onion and reduce the heat. Cook for about 5 minutes, stir and add salt to taste. Simmer for few minutes and remove from heat then serve with boiled white rice. AGIDI JOLLOF , GBEGRIRI AND EWEDU WITH HOT AMALA Agidi or Eko tutu is quite popular among the people of Oyo state. However agidi jollof is a popular variety common among the Igbos The meal is made from cooked wrapped fermented cornstarch. Gbegiri is beans soup, which is the same as miyan wake from the northern state. Agidi jollof is eaten on it’s own as a snack while gbegiri is eaten in combination with egusi and hot amala as a full meal. To prepare these meals you would require the followings: - Agidi jolloff Ingredients Quantities Raw fermented corn starch 4 medium wraps Soft bones 2 small heaps Fresh tomato 4 medium size Fresh pepper 3 medium size Onion 1 small bulb Broad leaves 10 medium leaves Vegetable oil 3 table spoons Maggi chicken 1 tablet Water 2 litres Salt to taste Gbegiri Ingredient Quantities Beans( de -hauled) 1 cup Dried hearings (shawa) 2 medium size Fresh tomato 2 medium size

Fresh pepper 2 medium size Onion 1 small size Maggi cube 2 Palm oil 1 ½ cooking spoons Iru 1 small wrap Water 1 ½ litters Salt to taste Ewedu with Egusi Ingredients Quantities Ewedu 1 medium bunch Egusi (ground) 2 tablespoons Maggi cube 1 Iru 1 small wrap Water 1 litter Salt to taste Method----Agidi jollof Wash the soft bones, season with salt, maggi cube and few onion slices and 4 cup of water Boil till the bones are soft. Blend the tomato, onion, and pepper and remove the seeds from the tartase and blend to a smooth paste. Heat the vegetable oil for few minutes; fry the ground tomato mixture till the sourness is off. Add the water and continue cooking. Make a paste of the corn starch and stir vigorously into the pot and allow to cook Add salt to taste, simmer for few minutes Remove from heat and allow cooling. Scoop onto the washed broad leaves, allow to cool and set. Method---Gbegiri De –haul the beans and boil in salted water till the beans is soft Remove from heat and mash thoroughly to a fairly smooth paste. Heat the palm oil for few minutes, add the ground tomato mixture. Fry till the sourness is off. Add the thoroughly mashed beans and water then stir. Add the maggi cube, iru,and the dressed shawa, Allow cooking for about 15 minutes, stirring and salting to taste. Serve on the ewedu over hot amala. Method—Ewedu Pick, wash and blend the ewedu leaves to be fairly smooth.(traditionally special broom is used in beating the cooked leaves to make the sauce very resilient) Boil the water and add the egusi. Allow to boil for about 10 minutes, then add the iru and the maggi cube Add the ewedu and whisk with a balloon whisk to increase the resilience. Simmer for about 5 minutes. Add salt to taste, serve with the gbegiri and hot amala. SPANISH OMELLETE WITH BREAD ROLLS

Omelet is the term used for either plain fried or beaten fried eggs with other ingredients added. There are many types of omelet-Spanish, French, American etc. We would be demonstrating Spanish omelet with bread rolls. Spanish Omelet Ingredients Quantities Eggs 6 medium Dry pepper (ground) 1 tea spoon Carrots 1 medium size Onion 1 small size Fresh tomato 2 medium size Milk 1 tablespoon Garlic 1 clove Peas or runner beans Olive oil 2 table spoons Maggi cube 1 Salt to taste Bread Rolls Ingredients Quantities Dry yeast 2 tea spoons Warm water 1 cup Sugar 1 teaspoon Egg 1 medium size Margarine 3 tablespoons Wheat flour 3 ½ cups Milk 1 cup Method Omelet Scrape the carrot and cut into small cubes Par- boil the green peas or runner beans In a medium – sized frying pan, heat the oil over moderate heat. When the oil is hot enough add the finely chopped onion and the garlic and fry; stirring occasionally for 5 to 7 minutes or until the onion is soft burnt not burnt. Stir in the cut bot de-seeded tomato and fry for another 3 minutes. Remove the pan from heat but keep warm In a medium sized mixing bowl, beat the eggs, salt, Maggi cube, pepper, and milk together with, with a fork until they are well mixed. Stir in the peas or runner beans with the carrots. Return the pan to the heat and pour the egg mixture over the vegetables in the pan. Stir the mixture together, and then leave to cook for few minutes till the base is set. Reduce the heat. Using a palette knife or spatula, lift the bottom edges of the omelet at the same time tilt the pan away from you so that the liquid egg escapes from the pan and runs on to the bottom of thepan. Place the pan down flat over the heat and leave till the omelet begins to set again Remove the pan from heat and carefully slide the omelet on to a warmed serving plate. Cut into serving pieces and serve with the bread rolls.

Method -----Bread rolls Heat the milk for few minutes the allow to cool. Dissolve yeast in warm water, stir in the milk, sugar, salt, egg, and 2 cups of flour. Beat until smooth and mix enough flow to make the dough easy to handle. Turn the dough on to a lightly floured board. Knead until the dough is smooth and elastic- about 5 minutes Place on a greased pan, cover and allow to rise for 2 hours Divide the dough into small balls, cover and allow standing for another 30 minutes for the final proofing before baking. While the rolls are proofing, heat the oven to 280 gas mark and leave for 20 minutes to heat up. Bake the bread rolls for 20-25 minutes. Remove from heat and cool on the rack, serve with the omelete. RICE AND BEANS POTTAGE WITH FRIED PLANTAIN Rice and beans are important staples consumed in the country. The staple could be used in a variety of preparation. One of such is the combination of the rice, which is in the cereal group and beans from the legume family. This combination improves the nutritional value of the staples. Ingredients Quantities Rice 2 cups Beans 1 ½ cups Smoked 1 medium size Fresh tomato 4 medium size Fresh pepper 4 medium size Onion 1 medium bulb Ripe plantain 2 medium size Maggi maxi cube 1 Spinach 1 small bunch Palm oil 5 cooking spoons Water 3 litters Salt to taste Method Pour 1 ½ litters of water, allow to boil Wash the rice and add. Allow boiling for about 20 minutes. Remove from heat, wash then allow draining. Wash and boil the beans till soft. Blend the tomato, onion and pepper to a smooth paste. Heat 2 cooking spoons of the palm oil for few minutes and fry the ground tomato mixture till the sourness is off. Pour the fish, rice, stir thoroughly cook for about 10 minutes. Add the beans, maxi cube and salt to taste. Simmer till the meal is cooked remove from heat and serve fried ripe plantains and blanched spinach. AMIEDI-PALM FRUIT SOUP

Delta state produces a lot of palm oil from the abundant palm fruit grown in that area. Aside from producing palm oil from palm fruit, the fruit can be used as a base for some culinary delicacies. One of such is the palm fruit soup called Amiedi in the local dilate. To prepare this soup you require the following: Ingredients Quantities Fresh fish 2 medium size Palm fruit 1 medium mudu Cray fish (ground) 2 table spoons Dried pepper (ground) 1 tablespoons Atariko seed (ground) ½ teaspoon Beletete(crushed) ½ teaspoon Dried bitter leaves (crushed) 1 tablespoon Maggi maxi cube 1 Starch 1 medium size Palm oil 1 teaspoon Water 5 litres Method Wash the palm fruits and boil in 2 ½ liters of water till the fruits are cooked (the flesh would bust ) Remove from heat, strain the water, pour into the mortar and pound till the flesh separates from the nuts Heat 2 liters of water to be just hot and pour on the pounded fruit. Mix thoroughly and strain to get the oily extract, pour into a pot. Place the pot on the burner and allow boiling. Dress the fish, cut each into 3 pieces, pour boiling water on the cut fish to remove the slime Rinse in cold water, season with and ½ mazi cube, toss, and allow to marinate Chop the onion finely and add to the boiling extract Add cray fish, atariko, continue boiling till the soup starts thickening Add the fish and the remaining maxi cube, beletete and the bitter leaves, stir gently Reduce the heat and simmer for about 20 minutes, stir and salt to taste Remove from heat and set aside to be served with the cooked starch. Starch Dissolve the starch in cold water Grease the pot to be used with palm oil Pour the dissolved starch into the pot and stir over heat till the starch is co Remove from heat and serve with the palm fruit soup CHICKEN AKPARANTA SOUP This soup is quite popular among the people of Udi in Enugu state and the people of Afikpo in Ebonyi state. The name of the soup is derived from the thickener –akparanta. This seed thickener can be bought from the Ibo women who sell thickeners. The soup can be served with cassava fufu or eba or pounded yam. Ingredients Quantities Smoked fish 1 medium size Dried meat 12 small pieces

Crayfish 3 tablespoons Pumpkin leaves 2 medium sizes Onion 1 small bulb Akparanta seed 1 cup Dried pepper (ground) 1 tablespoon Palm oil 3 cooking spoons Maggi cube 3 Water 3 litres Salt to taste Method Cut the chicken into small pieces Wash thoroughly with salt and hot water Place in a pot and add water Wash the smoked fish and add to the chicken in the pot Season with 1 Maggi cube and finely chopped onion, allow to steam for about 15 minutes Heat the apparanta seed in very hot sand till the colour changes to pink Remove from heat, break the outer shell to remove the seeds Grind or pound to a fine powder Add the remaining water to the pot containing the chicken and fish stir Add the crayfish, pepper and palm oil, stir Allow to boil for about 5 minutes Dissolve the akparanta powder in cold water and stir into the soup Stir thoroughly and cook till the soup thickens Add the remaining Maggi cube and the shredded pumpkin leaves Stir and add salt to taste Simmer for few minutes, remove from heat and serve with eba or cassava fufu or pounded yam. MAGGI FAMILY MENU SAUCE BONNE FEMME WHITE SAUCE STEW BREAKFAST MOIN MOIN SANDWICHES PANCAKE BOILED YAM SPANISH OMELET WITH FRESH BREAD POTTAGE OPIABO ACHICHA JORK AKWUKWO UKWA WITH PLATAIN

SOUP OBO IGOGO EGUSI AND GARDEN EGG SOUP MIYAN JOGALE OMI ITSAGWE OBO EGWA DELICACY ISI EWU CONTINENTAL SPICY COCONUT CHICKEN SHEPHERD`S PIE GRILLED FILLET SOLE WITH POTATO SALAD JEERA ALOO PASTRY MILO MOUSE PEANUT BUTTER BISCUITS SPRING ROLLS BANANA BREAD WITH NESCAFE FRAPPÉ TIPS 1. ADEQUATE DIET/MEAL 2. HOW TO GET CHILDREN TO EAT 3. HEALTHY COOKING 4. SHOPPING GUIDE 5. HOW TO ORGARNISE YOUR COOKING 6. HOW TO ORGANISE YOUR KITCHEN MAGGI FAMILY MENU (RECIPE) 1. BONNE FEMME SAUCE:

INGREDIENTS QUANTITIES

Sultanas’ Mushroom Garlic Fresh Tomatoes (hard) Curry powder White pepper Cayenne pepper t Mustard Vegetable Cooking Oil MAGGI Crayfish tablets Salt

½ cup 1 cup 2 Cloves 15 medium size 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 2 spoon 2 to taste

METHOD: Chop Garlic, Onion, Mushroom and Sultanas separately, deseed tomatoes and chop. Cut chicken into thin slice, season with MAGGI chicken and steam with little onion, garlic for 10 minutes.

Strain the stock from chicken. Place a frying pan on the fire and add 1 cooking spoon of vegetable oil, sauté the chicken till it’s cooked and set aside. Heat the remaining 1 cooking spoon of vegetable oil in pan, add onion, garlic, chopped tomatoes fry for 2 minutes. Add tomato puree, mushroom, sultanas and fry for another 2 minutes. Add the chicken and stock. Add the 2 tablets of MAGGI crayfish. Add salt to taste. Garnish with green pepper. Serve with rice, grilled potatoes. WHITE SAUCE:

INGREDIENTS QUANTITIES

Butter Flour Milk White Pepper MAGGI Chicken Cube Salt

1½ tablespoon ½ teacup 2 tea cups 1 teaspoon 1 to taste

METHOD Melt the margarine in a pan, add flour and stir with a wooden spoon over a low heat for 2 minutes. Remove from heat to avoid lump formation Gradually add milk. Bring to boil. Add pepper and MAGGI cube. Stirring continuously. Simmer for 5 minutes Pour over grilled chicken or fish CURRY SAUCE INGREDIENTS QUANTITIES Margarine 3 tablespoons Garlic 1 clove Flour 3 tablespoons Curry powder 3 table spoons Grated ginger root 1 table spoons Dessicated coconut 3 tablespoons Coconut milk 2 tablespoons MAGGI Cube 2 cubes Water 2 teacups Salt to taste METHOD Heat the margarine in a sauce pan

Add the chopped onions, ginger, garlic and MAGGI Cube Add water and cook for 3 minutes Mix in the flour and curry powder Simmer for 3 minutes Add the desiccated coconut and coconut milk Simmer for 2 minutes 3. STEW

INGREDIENTS QUANTITIES

Beef (cooked) Beef stock Vegetable oil Onion (chopped) Fresh tomato (ground and boiled) Fresh tatashe (ground and boiled) Fresh pepper (ground and boiled) MAGGI Cube Salt .

8 medium size 2 cups 3 cooking spoons 2 medium bulb 10 medium size 6 medium size 6 medium size 2 to taste

METHOD Heat the vegetable oil for 2 minutes. Add the beef and fry for 5 minutes, stirring to avoid being burnt. Add onion, and fry for another 3 minutes, stirring at intervals Add the pepper, tomato, tatashe, and stock. Stir and cook for another 10 minutes. Add the Maggi Cube, stir. Add salt to taste. Cook for another 5 minutes and remove from heat and serve as required. Serve with rice, yam, potatoes, etc. MOIN MOIN

INGREDIENTS QUANTITIES

Dehulled beans Shrimps Onion (sliced) Tatashe (blended) Tomatoes (blended) Fresh pepper (blended) Vegetable Cooking oil Maggi cubes Water Salt

1 ¼ cup 1 cup 1 medium size 4 big size 6 medium size 2 medium size 10 tablespoons 2 1 ¼ teacups to taste

Method Blend the dehulled beans in a blender or in a mill and set aside, Heat the vegetable oil for 2 minutes Add the tomatoes, onions, tatashe, shrimps and fresh pepper

Fry for 10 minutes, stirring continuosly at intervals and set aside Add the stew to the blended beans Pour in water and blend till fine. Dissolve MAGGI cubes in a little hot water and add to the mixture. Add salt to taste. Mix properly, and using a scoop, wrap the mixture in small portions. Place on a raised pot base. Steam till firm (about 40 minutes). Serve with vegetables. CLUB SANDWICHES

INGREDIENTS QUANTITIES

Sliced bread Eggs (hard boiled) Cabbage Tomatoes (hard) Carrots Mackerel (steamed) Mayonnaise Margarine/ butter

12 slices 2 medium size ¼ small bulb 2 medium size 2 medium size 1 medium size 2 table spoons 2 tablespoons

METHOD Grate the cabbage, carrots, dice tomatoes and set aside. Dice the eggs and set aside Mix the cabbage, carrots, tomatoes and eggs with mayonnaise and set aside. Mash the mackerel fish and set aside. Using a bread knife spread the margarine on the first slice of bread. Spread the tuna fish and cover with another slice of bread Spread the mixed cabbage, tomatoes and eggs on top of the slice Cover with another slice Trim off the edges Cut into desired size and shape. SAVOURY PANCAKE WITH VEGETABLE AND SHRIMPS

INGREDIENTS QUANTITIES

Flour Egg Milk (reconstituted) Cabbage (shredded) Runner beans (shredded) Onion (cut in rings) Fresh pepper (dressed) Carrots (shredded) Shrimps (dressed) Vegetable oil MAGGI Cube Water Salt

3 cups 2 4 cups 2 cups 1 cup 1 large size 4 medium size 1 cup 1 cup 1 cup 2 3 cups

to taste

METHOD Ø Sift the flour and 1 teaspoon of salt into a mixing bowl Ø Break the egg and whisk thoroughly Ø Using a wooden spoon, stir flour into the egg and milk mixture, beat until the batter is smooth, and set aside Ø Heat 2 table spoons of vegetable oil for 2minutes Ø Add the onions and shrimps and fry for 3 minutes Ø Add the runner beans, cabbage and MAGGI and fry for 3 minutes Ø Add carrots, pepper and salt and simmer for 3 minutes Ø Remove from heat and set aside Ø Grease the base of the frying pan and heat for 2 minutes on the fire Ø Pour enough pancake batter to cover the base of the frying pan and fry for few minutes on low heat Ø When one side is brown, turn over and fry the other side also Ø Remove the pancake and place on a tray or board lined with kitchen paper Ø Scoop the sauce onto the pancake Ø Roll over and secure with a toothpick Ø Serve warm with MILO LIVER SAUCE WITH BOILED YAM LIVER SAUCE

INGREDIENTS QUANTITIES

Liver (diced) Stew Onions (diced) Carrots (diced) Green beans (sliced) Curry Thyme MAGGI CUBE Water Salt

1 cup 5 cooking spoons 1 medium bulb 6 medium size 10 Stalks 1 teaspoon 1 teaspoon 1 9 cooking spoons to taste

METHOD Season the liver with MAGGI cube, onions and salt, allow to cooking in its juice for 5 minutes. Add the 5 cooking spoons of stew, simmer for 3 minutes Add green beans, carrots, curry, thyme and salt to taste Simmer for 3 minutes Serve with boiled yam BOILED YAM

INGREDIENTS QUANTITIES

Yam Salt Water

8 medium slices To taste 1 litre

METHOD Pour ½ litre of water and place on the fire. Peel yam and wash Add the slices of yam in to the pot Cook for 25 minutes. Add Salt to taste Serve with boiled yam SPANISH OMELET WITH FRESH BREAD

INGREDIENTS QUANTITIES

Eggs Bread (slices) Bacon/sausage Vegetable oil Tomatoes Atarugu (Fresh pepper) Carrot Green pepper Onions MAGGI cube Salt

8 medium size 16 2 slices/2 cocktail 1 Cooking spoon 2 medium size 2 medium size 2 medium size 1 medium size 1 medium bulb 1 to taste

METHOD Chop the onions, dice the tomatoes, carrots and pepper Break the eggs into a bowl, season with MAGGI, salt Beat with a fork or whisk thoroughly Heat 1 teaspoon of margarine in a pan Add 1 table spoon each of onions, tomatoes, carrots and pepper Fry for 1 minute Add the beaten eggs Half fold the mixture over at right angles to the handle Tap the bottom of the pan to bring up the edge of the omelette Tilt the pan completely over so as to allow the omelette to fall carefully into the centre of the plate. Serve with toast bread or fresh bread and Nestlé MILO. OPIABO

INGREDIENTS QUANTITIES

Bambaranut flour Smoked fish Cray fish Cocoyam leaves Tomatoes Pepper Onion Ukpehe

4 cups 1 Large size 2 table spoons 1 small bunch 4 Medium size 1 tablespoon 1 Large bulb 1 small size

Maggi Crayfish cubes Salt Water

2 to taste 1 ½ Litres

METHOD Mix the bambaranut flour with 1 cup of water Add pepper and salt and mix thoroughly Mould into small sizes Pour water into a sauce pan and boil Add the moulds into the sauce pan and boil Add the tomatoes, onions, ukpehe, crayfish, smoked fish and boil for 5 minutes Add Maggi cubes and salt to taste boil till cooked Add the cocoyam leaves and allow simmering for 3 minutes. Serve hot 9. ACHICHA

INGREDIENTS QUANTITIES

Achicha (Dried cocoyam) Akidi oji Ugba. Palm oil Pepper Onions Ukpehe MAGGI Cube Water Salt

1 cup 1 cup 5 wraps 2 cooking spoons 4 medium size 2 medium bulb ½ small size 2 2 litres to taste

METHOD Pound the achicha to a coarse texture Wash 2 times and soak in cold water till it doubles in size Place a pot on fire and pour 6 cups of water Add the akidi oji and continue cooking Keep adding 2 cups of water when the water dries up in the pot Cook for 2 hours till akidi oji is soft Wash the achicha 3 times and drain, squeeze out the excess water. Pour the achicha into a sieve and place on top of the akidi oji and cover the pot. Steam for 30 minutes Remove the achicha from the pot and set aside Drain off excess water from akidi oji and set aside Heat palm oil in a pan for 1 minute Add onions, MAGGI, ukpehe fresh pepper and ugba, Fry for 3 minutes. Mix the achicha and akidi oji together and pour into the sauce and mix thoroughly. Simmer for 2 minutes

Serve hot. 5. JORK

INGREDIENTS QUANTITIES

Lima beans Acha Ground nut(ground) Dry fish (dressed) Spring Onion (sliced) Yakwa Aleho (sliced) Atarugu (sliced) Fresh tomato (sliced) Garden egg (diced) Sunswan Mengyang Dawadawa (pounded) MAGGI Cube Water Salt

1 Cup 2 cups 1 Cups 3 Medium size 2 Medium Stalks 1 Medium bunch 2 Medium bunch 4 Large size 6 Medium size 8 Medium size 1 Small bunch 1 Small bunch 1 Cake 3 2 Litres To taste

METHOD: Wash and cook the beans overnight and keep aside Wash acha and keep aside Pour 4 cups of water into the pot and bring to boil Add ground pepper and dawadawa and boil for 5 minutes Pour the already cooked beans and cook for 5 minutes Add acha, ground nut, dry fish, 3 cubes of MAGGI and yakwa boil for 15 minutes Add the tomatoes, spring onions, gauta (garden egg) Aleho, sunswan,mengyang and salt to taste Simmer for 5 minutes. Serve hot AKWUKWO UKWA WITH PLANTAIN

INGREDIENTS QUANTITIES

Ukwa Fish Ugba Plantain (boiled) Palmoil Crayfish Pepper (ground) Ogiri (optional) Spinach Maggi Crayfish Salt Water

3 cups 1 medium size 2 wraps 2 medium size 2 cooking spoons 3 tablespoons 1½ Tablespoon 1 wrap 1 small bunch 1 cube to taste

2 litres

METHOD Wash and boil the Ukwa with 2 litres of water till soft. Add crayfish, fish, Pepper and ogiri. MAGGI crayfish, Ugba and oil, stir and cook till the consistency thicken. Wash and shred the spinach. Add to the pottage. Stir, add salt to taste and Serve with boiled plantain. OBO IGOGO

INGREDIENTS QUANTITIES

gogo (beniseed) Beef (boiled) Smoked fish Crayfish Cocoyam leaves/spinach Dried Pepper Onions Palmoil Ukpehe Maggi cube Salt Water

1 ½ cups 8 pieces 1 Medium size 3 table spoons 2 medium bunch 1 teaspoon 1 Medium bulb 2 cooking spoons 1 small size 2 to taste 1 Litre

METHOD Wash the Igogo and dry under the sun or dry it in the oven Toast in the frying pan for 5 minutes and grind or blend into a paste Pour 3 cups of water into a sauce pan and boil for 5 minutes Add the Ukpehe, smoked fish, Cray fish, boiled beef, pepper, Maggi and boil for 10 minutes. Add the igogo and cook for 15 minutes Add the palmoil, onions and salt to taste Add the cocoyam leaves or efo and simmer for 3 minutes Serve with pounded yam EGUSI AND GARDEN EGG SOUP,

INGREDIENTS QUANTITIES

Beef Stockfish head Smoked fish Garden eggs Garden egg leaves Fresh pepper (ground) Fresh tomatoes (ground) Tatashe (ground) Onion (ground) Egusi (ground) Ukpehe MAGGI cubes Salt

8 medium pieces 1 medium 1 medium size 8 medium pieces 1 medium bunch 4 large size 4 large size 4 large size 1 large size bulb 1½ cups 1 small size

Water 4 to taste 1½ litres

METHOD Wash and season the meat and stockfish head with onion, Maggi cubes, salt and pepper then steam till water dries up. Add 2 cups of water and continue cooking for 20 minutes. Pick, wash, cut the garden egg 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. Add to the pot and fry for about 5-10 minutes. Add the stockfish, smoked fish, ukpehe and water or meat stock. Allow cooking for about 5 minutes. Add ground Egusi Cover the pot and do not stir for about 8 minutes Add water and continue boiling for 8-10 minutes Add Maggi cubes and stir Simmer for about 2 minutes, and add salt to taste Then add garden eggs, garden egg leaves, and allow to simmer for another few minutes. Remove from heat and serve with pounded yam or eba or cassava fufu. 2. MIYAN JOGALE WITH TWUON GWAZA FROM TARABA STATE

INGREDIENTS QUANTITIES

Shredded Jogale Leaves Raw groundnut paste Smoked fish Okro (chopped) Dawa dawa Groundnut oil Posash (Optional) Salt Water

6 cups 1 ½ cups 3 small Sizes 8 mediun fingers 1 cake 1 cooking spoon 3 MAGGI Cubes to taste 1 litre

METHOD Boil the water, add the washed jogale leaves and cook till soft. (Traditional potash is added) Strain the water Heat the oil gently pour water into a pot Add the chopped okro,groundnut paste, fish, ground dawadawa and pepper Stir and continue cooking Add the leaves, fish and the Maggi Cubes Stir and simmer for some time, then taste and add salt if necessary Serve with tuwon gwaza TUWON GWAZA

INGREDIENTS QUANTITIES

Cocoyam (white variety) 6 medium size

Cassava or corn flour Water

2 cups 2 litres

METHOD Peel wash and boil the cocoyam till very soft Add the corn flour and stir through till well mixed Remove and serve warm with the jogale soup. OMI – ITSAQWE (GROUNDNUT SOUP)

INGREDIENTS QUANTITIES

Fried groundnut (blended) Fried Egusi Beef Smoked fish Palmoil Bitter leaf (optional) Crayfish Dried pepper Spice (Itsamagwe MAGGI Salt

1 Cup 1 Cup 8 Pieces 2 Medium 2 Cooking spoons 1 cup 3 Tablespoons 1 Tablespoon 1 Teaspoon 2 To taste

METHOD: Fried groundnuts, fried Egusi separate and blend. Cook beef with their seasonings, after 15 or 20minutes add in another cup of water and cook till its cooked Boiled the stock with a little water, and add in palmoil When it boil add in the Egusi, first, after about 20minutes add in the blended groundnut. Add in the smoked fish, Beef, Itsamagwe pepper crayfish salt and MAGGI. Cook for about 20 minutes. Add in the bitter leaf in needed Cooked for 10 minutes and it`s ready squed with pounded yam. OBO EGWA

INGREDIENTS QUANTITIES

Egwa (native beans) Smoked fish Crayfish Alefo leaves Pepper Onions Palmoil Ukpehe MAGGI Cubes Water Salt

1 cup 3 Medium size 3 table spoons 2 medium bunch ½ tablespoon 1 Medium bulb 2 cooking spoons 1 small size 2 2 Litres to taste

METHOD

Pick out grits and dirt out of the egwa Toast in the frying pan for 5 minutes and pound to a coarse texture Wash and set aside Pour 6 cups of water into a sauce pan Pour the egwa into the pot and boil till soft Keep adding 2 cups of water when the water dries up Add the Ukpehe, smoked fish, Cray fish, pepper, MAGGI and boil for 10 minutes. Add the palmoil, onions and salt to taste Add the alefo leaves and simmer for 3 minutes Serve with Oje abacha ISI EWU

INGREDIENTS QUANTITIES

Goat head Utazi leaves Ehuru Palm oil Potash MAGGI MAXI Salt Water

1 small size 2 cups 10 leaves 4 seeds 15 tablespoons 1 teaspoon 1 tablet to taste 5 teacups

Method Singe the hair off the goat head without burning the skin. Scrape and singe properly until all the hair is off. Burn the horn and peel off with the tip of a sharp knife. Wash the head thoroughly with soap and a brush. Cut the goat head into pieces and remove the brain. Wash, season the cut goat head, add water cook for about 40 minutes. Allow cooling. Remove bones from the goat head, cut the meat into small pieces, mash the brain and pour all into the pot. Pour potash into a bowl, stir in palm oil until the colour changes to yellow. Grind the ehuru and pepper, shred the utazi leaves and add all to the potash mixture. Stir and pour the potash mixture onto the goat head Stir thoroughly and cook for about 10 minutes. Serve in a small mortar with a cold drink. SPICY COCONUT CHICKEN

INGREDIENTS QUANTITIES

Desiccated coconut milk Chicken Dry pepper Nutmeg powder Coriander powder Oil Onion (sliced) Garlic (chopped) Soya sauce Bay leave Mushrooms Lemon juice MAGGI Chicken tablet Salt

2 cups 12 pieces ¾ tablespoon 1 tablespoon 1 tablespoon ¼ cup

Water 2 medium size 8 Cloves ¼ cup 3 2 cups 2 tablespoons 1 to taste 2 cups

METHOD Marinade the chicken with salt, MAGGI, chicken, nutmeg, coriander for 1 hour Dissolve coconut milk powder in 2 cups of warm water and and keep aside Heat oil in a pan, Add onions and fry till brown and remove Fry the chicken pieces till brown Return the fried onions and the chicken Add garlic, Soya sauce, bay leaves, mushroom and coconut milk Simmer uncovered till the chicken is cooked Remove from fire Add lemon juice and serve hot with braised rice. SHERHERD`S PIE

INGREDIENTS QUANTITIES

Cooked lamb Onions (chopped) Potatoes (cooked and mashed) Vegetable oil Worcester sauce Margarine Milk MAGGI Cubes Salt

12 medium size 3 medium size 3 medium bulb2 cups 15 medium size 1 1 cooking spoon 3 drops 3 table spoons 1 cup 2 to taste

METHOD Pour the vegetable oil in a pan Add the chopped onions & fry till light brown Add the cooked lamb Add maggi Maxi cube, Worcester sauce Boil / simmer for 15 minutes Place in a pie or eaten were dish Pipe the mashed potatoes on Brush with milk or egg wash Place in a hot oven till light brown Served with buttered vegetables. GRILLED FILLET SOLE WITH POTATO SALAD

INGREDIENTS QUANTITIES

Sole Flour MAGGI MAXI Salt

3 medium size 2 cups 1 to taste

METHOD Fillet the sole and remove the skin Wash well and drain Pass through seasoned flour, shake off all surplus flour Place on a greased baking tray, skinned side down Brush with melted butter/margarine Grill on both sides in a hot oven Serve with a slice of lemon, garnish with parsley Serve with potato salad and white sauce. POTATO SALAD

INGREDIENTS QUANTITIES

Potatoes (diced and cooked) Carrots (diced and steamed) Grains peas (steamed) Onions (chopped and blanched) Mayonnaise (optional)

8 medium size 8 medium size 1 cup 1 medium bulb 3 tablespoons

METHOD Pour the potatoes, carrots, green peas and onions into a mixing bowl Mix with mayonnaise Serve with grilled fillet of sole JEERA ALOO

INGREDIENTS QUANTITIES

Potatoes(boiled) Oil Cumin Seeds Turmeric Powder ¼ teaspoon Coriander Powder Red chilli pepper Salt

10 medium size 3 tablespoons 2 teaspoons ¼ teaspoon 1 teaspoon 1 teaspoon to taste

METHOD: Cut the boiled potatoes into 6-8 pieces lengthwise Heat oil in a pan, add the cumin seed and when they crackle reduce the flame and add the turmeric powder, salt and lastly the red chilli powder Immediately add the boiled potatoes and mix well. Continue cooking on low flame for 4-5 minutes. MUTTON VINDALOO

INGREDIENTS QUANTITIES

Whole red chillies Garlic Ginger (grated) Cumin seeds Black peppercorns Turmeric powder Malt vinegar Oil Onions (chopped) Mutton, Boneless (cubed) MAGGI CUBE Salt Water

10 1 pod 1 tablespoon 3 tablespoons 1 tablespoon ½ tablespoon ½ cup 5 tablespoons 2 bulbs 8 pieces 2 to taste 2 cups

METHOD: Grind together the red chillies, garlic, ginger, cumin seeds, peppercorns, turmeric powder and vinegar. Heat oil in a pressure cooker and fry onions till golden brown. Add the mutton pieces and salt and fry for 5 minutes. Add the spices paste and fry well till oil separates Add water and pressure cook for 15 minutes after first whistle. MILO MOUSE

INGREDIENTS QUANTITIES

Nestlé Milo Eggs Sugar Gelatine Water Whipped cream

1 Cup 6 Separated ¾ Cup 2 tablespoons ½ cup 1½ cups

METHOD Whisk egg white and sugar until it is thick and fluffy Soak gelatin in ½ cup of water and dissolve over a pan of hot water, cool and add to egg white mixture. Add Nestlé Milo and whipped cream Fold in gently Add egg yolk and mix well Pour mixture into individual glass bowls refrigerated and set Decorated with chocolate twirls. Serve with Peanut butter biscuits. PEANUT BUTTER BISCUITS

INGREDIENTS QUANTITIES

Wheat flour Water Peanut butter

1.5 Cups 3 tablespoons 3 tablespoons

Salted peanut Sugar Butter or margarine

2 tablespoons 1 tablespoon 1 tablespoon

METHOD Grease a large tray and sift the flour into a medium sized mixing bowl. Add the remaining butter. Using your fingertips, rub the butter into flour until the mixture resembles fine breadcrumbs. Using a wooden spatula, stir in the water and the peanut butter. Mix and Knead the dough with your hands till it form a ball. Add a little more water if the dough appears ton be too dry. Get a lightly floured board and roll out the dough to a rectangular shape. Then using a table knife trims the edges carefully and lifts the dough onto the prepared baking tray. Then cut into desired shape or size with the tip of knife. Sprinkle the top of the dough with salted with salted peanut and sugar the rolling pin, very gently roll the peanut into the dough. Place the baking tray in the oven and bake the biscuits for 15-20miniutes or until golden brown around the edges. Serve with MILO Mouse SPRING ROLLS

INGREDIENTS QUANTITIES

Flour Minced beef Cabbage Carrots Onions Cornflour White pepper Soy sauce MAGGI CUBE Salt

2 cups 1cup ¼ bulb 6 medium size 2 medium bulbs 1cup 2 teaspoons 2 teaspoons 1 to taste

Filling: Minced beef Cabbage Onion Carrots Seasoning: salt, White pepper, MAGGI Soya sauce etc. Thickening: corn flour Method: Season beef and sweat till tender and add all shredded vegetables an season well. Add corn flour. Drain off all liquid from filling before using it.

Prepare dough pancakes on hot metal plate. Put filling mixture on pancakes, roll and seal edges with pancake mixture and deep fry. BANANA BREAD WITH NESCAFE FRAPPE

INGREDIENTS QUANTITIES

Wheat flour Eggs Sugar Milk ( reconstituted) Salad oil Banana( blended) Currants/mixed fruit Baking powder Salt

2½ Cup 1 large size ¾ Cup 1 cup 3 table spoons 1 cup 1cup 3½ teaspoons 1 teaspoon

METHOD Heat the oven Grease and flour the bread tin. Sift the flour, baking powder and salt into a mixing bowl. Add the oil, milk, currant, egg and banana. Mix thoroughly in the electric mixer or use a wooden spatula and cream all the ingredients thoroughly. Scrape the side and pour into greased tin then bake for 45 minutes Reduce heat and bake for 50 minutes until the loaf is well risen and browned and springy to touch or until a sharp knife comes out clean when inserted in the centre of the loaf. NESCAFE FRAPPE

INGREDIENTS QUANTITIES

Instant Nescafe Chilled Milk Ice cream Ice cube Hot water Sugar

1 tablespoon 3 cups 2 scoops 3 cups 2 cups to taste

METHOD Dissolve the instant Nescafe in hot water. Add the chilled milk. Pour into a blender and blend for about 5 minutes. Pour into glasses. Add the ice cream and top with ice cubes. Serve with banana bread. QUEEN CAKE WITH FRUITY PUNCH INGREDIENTS QUANTITES Flour 1 cup Eggs 2 medium size Sugar (granulated) 3 tablespoons

Currant ½ cup Salt 1/8 teaspoon Baking powder 1teaspoon Margarine 1 table spoon Milk 2 tablespoons METHOD Pre-heat the oven to gas mark 180 Grease the 16 cake tins with 2 teaspoons of butter and arrange a few of the currants in circle in the bottom of each tin, set aside .If paper cups are used there is no need to grease the cups Sift the flour, baking powder and salt into a medium sized bowl Beat the remaining margarine and sugar together with a wooden spoon until it is light and fluffy Beat in the eggs, one at a time adding a tablespoon of the flour mixture with each egg Using a metal spoon, fold in the remaining flour Add the milk and stir until the batter has a dropping consistency Spoon the mixture into the patty tins Put the tins on a large baking tray and place them in the center of the oven Bake the cakes for 15-20 minutes or until the surface springs back when pressed with a finger tip Remove the tins from the oven, allow to cool for about 10 minutes and turn the cakes out on to wire rack Serve with the fruity punch FRUITY PUNCH INGREDIENTS QUANTITIES Oranges 4 medium size Water melon 1 medium size Pine-apple 1 medium size Lemon 3 medium size Ginger root 2 medium roots Honey 9 optional) 1 ½ tablespoons Water 3 cups METHOD Cut the water melon into 3 pieces Remove the fleshy red pulp and discard the seeds Cut into small pieces Wash and peel the pine-apple and cut into small pieces same with the ginger root Pour the two fruits a little at a time and blend to a smooth paste pour into a bowl Wash and squeeze out the juices from the lemon and oranges Add to the water melon, pine-apple- ginger mixture and the honey, stir thoroughly Strain, add the iced cubes and serve with the sponge cake. Pour into a bowl