You will find tips and tricks for making Nigerian desserts;
you will also find information on how to make simple foods like like Nigerian
pepper soup, Bolle, fried yam and plantain, Nigerian suya, The delicious
Nkwobi, {a very perfect evening recipe, popularly eaten by the Igbos},
What kind of foods do you want to make? We want to cover
all the foods eaten in Nigeria.
You can even send us a mail to request for a recipe that
you would want us to publish and we would gladly help you out. We want to be as
comprehensive as possible, from the very popular Fried Rice to different kinds
of Nigerian foods, rice recipes, Nigerian salads, both the vegetable and fruit
salads.
You will also learn to make local Nigerian foods like the
Yoruba Ewedu soup, groundnut soup, all the foods eaten by different Nigerian
ethnic groups, this part will interest you if you are dating a Nigerian man and
don’t know what to make for breakfast or dinner.
Whether you are woman that is looking to impress her man
with delicious Nigerian foods or perhaps you are a man looking to impress your
lady, here is the best you can get from the web.
I will list foods eaten by two major Nigerian ethnic groups
– Igbo and Yoruba and of course some of my favorite Calabar foods, I have to
include this recipe for a particular reason
Fish
Pepper Soup Ledtvine
Ingredients:
• 3 large clean
tilapia fish
• 4 medium
sized tomatoes
• 1 habanero
pepper
• 1 big sized
onion
• 1/2
tablespoon powdered maggi, 1 teaspoon salt, 1 tablespoon of spice mix
• Nigerian spic
mix (yellow ginger and tumeric)
• 1 tablespoon
of Efinrin
• 5 cups of
water
Directions:
1. Blend tomatoes, pepper and onion into a pot, add water,
salt, maggi, spices and
boil for 40 mins
2. Cut fish into 2 pieces, wash and place in boiling pepper
soup. continue boiling for
another 15 mins
3. Serve hot, can be served along with Eko (akamu, pap)
white rice, bread, potatoes
4. Makes serving for 6
Spicy
Chicken Ledtvine
Ingredients:
• 12 drum
sticks of chicken
• 3/4 teaspoon
of salt
• 3/4 teaspoon
curry
• 3/4 teaspoon
chicken powder
• 3/4 teaspoon
thyme
• 1/4 cup of
olive oil
Directions:
1. In a bowl combine 1/2 teaspoon salt, curry, thyme, chicken
powder
2. Marinate 12 drum sticks of chicken, place in a bowl and
keep in the fridge for 1/2
hours
3. Add 2 medium peppers and one big onion. Add oil to pan
and put it on low heat.
4. Stir fry it with a 1/4 cup of olive oil. Add 1/4
teaspoon salt, curry, thyme, chicken
powder for flavour for 7-10 mins
5. Preheat oven to 360 F, spray cooking oil on pan and
place chicken in and place in
the oven until internal temperature reaches 82 C / 180 F
6. Combine everything together and allow to simmer for 5-10
mins
7. Serve warm
8. Makes serving for 6
Jollof
Rice Ledtvine
Ingredients:
• 2 medium red
peppers
• 4 medium
tomatoes
• 1 big onion
• 2 habanero
peppers
• 5.5 oz. of
tomato paste
• 1/4 cup of
canola oil
• 1/2 table
spoon of maggi
• 1/2 table
spoon salt
• 1/4 tea spoon
curry
• 4 cups (32
oz.) water
• 3 cups of
parboiled long grain rice
• 1 table spoon
of margarine
Directions:
1. Blend red peppers, tomatoes, onion, habanero peppers
together to make coarse
texture and boil in a pot for 45 minutes
2. Fry tomato paste with one quarter cup of canola oil in a
pot for 5 minutes
3. Combine boiled tomato with sautéed tomato paste and
allow to boil for 1/2 hour,
add maggi, salt & curry to fried tomato and stir for
1/2 hour
4. In a new pot, place water and allow to boil for 5-6
minutes
5. Wash parboiled long grain rice 4 times with warm water
6. Add washed rice to cooking tomato sauce and cook for 15
minutes
7. Add margarine, stir together, allow to simmer on low
heat for 5-10 minutes
8. Sprinkle half cup of chopped onions onto rice, stir and
steam on low heat for 10
Minutes
Moin-Moin
Ledtvine
Ingredients:
• 2 cups of
black eyes beans
• 2 large eggs
• 1tin of tuna
fish
• 1 medium red
pepper
• 1 big onion
• 2 tablespoons
of canola or olive oil
• 1/2 teaspoon
of salt
• 1/2 teaspoon
of powered maggi
• 1 cup of
water
Directions:
1. Soak beans for 10 mins, place in blender and chop
intermittedly for 60 secs
2. Sieve with water for 10 mins to remove eyed-coat
3. Place bean, pepper and onion in blender and blend for 14
mins
4. Place eggs in small pot and boil for 5 mins, remove
shell and dice
5. Season the sliced beef with lemon juice, soy sauce,
garlic and pepper
*For a more tasty beef steak, marinate it for 4 hours or
over-night
6. Mix blended beans with maggi, salt, water, tuna, canola
oil for 10 mins
7. Pour 3/4 cup of beans paste into aluminum foil mold and
place in pot to steam for
1hr
8. Remove steamed beans cake(moin-moin) from alum. mold and
serve warm
9. Makes servings for 6
Puff-Puff
Ledtvine
Ingredients:
• 454g all
purpose flour
• 1 teaspoon of
fleishmann’s traditional yeast
• 3/4 cup of
sugar
• 1/4 teaspoon
of salt
• 1 1/4 cup of
water (52-70 F)
• Canola or
olive oil for deep frying
Directions:
1. Combine water, yeast and sugar in a mixing bowl and allow
yeast to come alive for
10 mins
2. Mix flour, salt into liquid mix
3. Cover and allow for fermentation for about 4 hrs
4. Make into ball and deep fry on both sides until golden
brown
Chapatis
Ledtvine
Chapatis are a flat, round unleavened bread are popular in
East Africa,
especially among the Swahili people and in Swahili-speaking
countries. The
Malay and Indian populations of South Africa also eat
chapatis.
What you need:
- two cups all-purpose flour (or whole-wheat flour, or a
mixture of the
two), sifted
- one teaspoon salt
- warm water
- cooking oil
How to make it:
• All ingredients should be allowed to come to room
temperature if they
have been in the refrigerator.
• Mix flour and salt in a bowl. Slowly mix in enough water
to make a thick
dough. Mix in one spoonful oil.
• Knead dough on a cool surface for a few minutes, adding a
few
spoonfuls of dry flour. Return dough to the bowl, cover
with a clean
cloth, and let it rest for thirty minutes.
• Lightly grease (with cooking oil) and pre-heat a skillet
or griddle.
• Divide the dough into orange-sized balls. Flatten them
into six-inch
circles. Fry them in the skillet or griddle, turning once,
until each side is
golden brown and spotted.
• Cover the finished chapatis and place them in a warm oven
until they
are all done.
• Serve with butter, and any curry, soup, or stew.
Pepper
Soup Ledtvine
Pepper Soup is popular in many countries of Western Africa.
It is usually made
with goat meat, but can also be made with other types of
meat.
What you need:
- two pounds of goat meat, lamb or stewing beef cut into
cubes
- one or two roughly chopped onions
- two or three sliced (mild) chillis
- peppersoup seasoning*
- four cups of meat broth or stock
- half a cup of prawns or shrimp
- one small bunch of chopped fresh mint leaves
- a few chopped spinach leaves
- seasoning to taste
How to make it:
• In a deep saucepan, combine the meat, onions, chilli
peppers, and a cup
of water. Bring to the boil for twenty to thirty minutes,
until the meat is
cooked, adding water to keep the saucepan from becoming
dry.
• Add the peppersoup seasoning and the broth or stock and
simmer over
a low heat for ten to twenty minutes.
• Add the prawns/shrimp, mint leaves, and spinach. Season
and simmer
ready for serving.
*You can make your own pepper seasoning mix from allspice,
anise pepper, cloves, coriander seeds, cumin
seeds, dried ginger, fennel seeds, and tamarind pulp.
Kashata
Ledtvine
Kashata is a popular sweet snack from East Africa. They are
usually made with
grated coconut and peanuts over a fire or stove. You can
leave out the
peanuts if you have concerns about allergies.
What you need:
- two cups of sugar (preferably Fairtrade!)
- two cups moistened, grated coconut
- two cups of roasted peanuts*, briefly heated in a lightly
oiled frying
pan
- half a teaspoon of ground cinnamon and/or cardamon
- a pinch of salt
- half a cup of wheat flour*
How to make it:
• In a hot frying pan, melt the sugar until it begins to
brown.
• Quickly reduce the heat and add the other ingredients,
stirring well.
• Stir for one minute, mixing all the ingredients well.
• Place the mixture onto a lightly greased tray.
• Leave for five minutes.
• Cut into shapes while still warm.
• Leave to cool and then serve!
*these ingredients are optional.
Mandazi
Ledtvine
Mandazi are a type of fried bread from East Africa that are
similar to
doughnuts. They are eaten as a snack or as an accompaniment
to meals.
What you need:
- two cups of warm water
- two teaspoons of baking powder
- four cups of flour
- half a cup of sugar (Fairtrade!)
- quarter of a teaspoon of spice (cardamom, cinnamon,
allspice, ginger)
- two tablespoons of butter
- quarter of a cup of warm milk
- one lightly beaten egg
- a pinch of salt
- oil for deep frying
How to make it:
• Combine the flour, baking powder, sugar, and spice in a
bowl.
• Mix the water, butter, milk, and egg together. Gradually
add this mixture to
the flour and knead into dough.
• Knead for fifteen minutes until an elastic dough is made.
• Leave the dough for several minutes.
• Divide the dough into biscuit-sized pieces and press the
pieces into circles a
couple of centimetres thick.
• Heat a few cups of vegetable oil to 300F in a deep sided
frying pan.
• Fry the dough in the hot oil, leaving space for them to
float and turn a few
times, until they are golden brown.
• Place on paper towels to drain.
Cardamom
Tea Ledtvine
In East Africa this hot tea with added cardamom is quite a
popular thirst
quencher.
What you need:
- cold water (three to six cups)
- three or four teaspoons of tea (plain black tea --
Fairtrade!)
- ground cardamom
- sugar or honey (Fairtrade!)
- warm milk (optional)
How to make it:
• Heat the water nearly to boiling in a saucepan.
• Pour water into a teapot and add tea leaves. Strain as
normal.
• Pour into cups and add a little cardamom to each cup.
• Add sugar, honey, and warm milk to taste.
East
African Pea Soup Ledtvine
A soup made when peas are being harvested. This is a
filling meal, but relies on
access to several spices, which are mainly found close to
cities and large towns
What you need:
- two chopped onions
- two tsp crushed garlic
- one tsp grated fresh ginger
- one tbsp garam masala
- half tsp ground black pepper
- one tsp coriander
- one tsp cumin
- a quarter tsp cardamom
- one tsp turmeric
- two chopped tomatoes
- one diced sweet potato
- three cups water
- three cups of peas
How to make it:
• Heat the onions and garlic in a saucepan for 5 minutes.
• Mix in the ginger and spices and cook for a few minutes
• Add the tomatoes and sweet potato.
• Add one and a half cups of water.
Bring the soup to boil then reduce heat and cover, let
simmer for 5 minutes.
• Add the peas and simmer for 10 minutes.
• Reduce the heat and add the remaining one and a half cups
of water.
Coconut
and bean soup Ledtvine
In Tanzania, Coconut and Bean Soup is eaten as an
accompaniment to a main
dish or used as a meatless main course by adding more beans
and rice.
What you need:
- half a cup of finely chopped onions and a spring onion
- half a cup of finely chopped green peppers
- one tsp of curry powder
- a quarter of a tsp of pepper
- three tbsp of butter
- one cup of diced fresh tomatoes
- two and a half cups of red kidney beans
- two cups of coconut milk
- three cups of water
- half a cup of cooked rice (Fairtrade!)
How to make it:
• Gently fry the onions and peppers with the curry powder
and pepper in
butter until soft but not brown.
• Add the tomato and simmer for a few minutes.
• Add the rinsed kidney beans, coconut and water and gently
simmer for
fifteen minutes.
• Add the cooked rice and stir in.
• Garnish with shredded coconut and spring onions.
What kind of foods do you want to make? We want to cover
all the foods eaten in Nigeria.
You can even send us a mail to request for a recipe that
you would want us to publish and we would gladly help you out. We want to be as
comprehensive as possible, from the very popular Fried Rice to different kinds
of Nigerian foods, rice recipes, Nigerian salads, both the vegetable and fruit
salads.
You will also learn to make local Nigerian foods like the
Yoruba Ewedu soup, groundnut soup, all the foods eaten by different Nigerian
ethnic groups, this part will interest you if you are dating a Nigerian man and
don’t know what to make for breakfast or dinner.
Whether you are woman that is looking to impress her man
with delicious Nigerian foods or perhaps you are a man looking to impress your
lady, here is the best you can get from the web.
I will list foods eaten by two major Nigerian ethnic groups
– Igbo and Yoruba and of course some of my favorite Calabar foods, I have to
include this recipe for a particular reason
Fish
Pepper Soup Ledtvine
Ingredients:
• 3 large clean
tilapia fish
• 4 medium
sized tomatoes
• 1 habanero
pepper
• 1 big sized
onion
• 1/2
tablespoon powdered maggi, 1 teaspoon salt, 1 tablespoon of spice mix
• Nigerian spic
mix (yellow ginger and tumeric)
• 1 tablespoon
of Efinrin
• 5 cups of
water
Directions:
1. Blend tomatoes, pepper and onion into a pot, add water,
salt, maggi, spices and
boil for 40 mins
2. Cut fish into 2 pieces, wash and place in boiling pepper
soup. continue boiling for
another 15 mins
3. Serve hot, can be served along with Eko (akamu, pap)
white rice, bread, potatoes
4. Makes serving for 6
Spicy
Chicken Ledtvine
Ingredients:
• 12 drum
sticks of chicken
• 3/4 teaspoon
of salt
• 3/4 teaspoon
curry
• 3/4 teaspoon
chicken powder
• 3/4 teaspoon
thyme
• 1/4 cup of
olive oil
Directions:
1. In a bowl combine 1/2 teaspoon salt, curry, thyme, chicken
powder
2. Marinate 12 drum sticks of chicken, place in a bowl and
keep in the fridge for 1/2
hours
3. Add 2 medium peppers and one big onion. Add oil to pan
and put it on low heat.
4. Stir fry it with a 1/4 cup of olive oil. Add 1/4
teaspoon salt, curry, thyme, chicken
powder for flavour for 7-10 mins
5. Preheat oven to 360 F, spray cooking oil on pan and
place chicken in and place in
the oven until internal temperature reaches 82 C / 180 F
6. Combine everything together and allow to simmer for 5-10
mins
7. Serve warm
8. Makes serving for 6
Jollof
Rice Ledtvine
Ingredients:
• 2 medium red
peppers
• 4 medium
tomatoes
• 1 big onion
• 2 habanero
peppers
• 5.5 oz. of
tomato paste
• 1/4 cup of
canola oil
• 1/2 table
spoon of maggi
• 1/2 table
spoon salt
• 1/4 tea spoon
curry
• 4 cups (32
oz.) water
• 3 cups of
parboiled long grain rice
• 1 table spoon
of margarine
Directions:
1. Blend red peppers, tomatoes, onion, habanero peppers
together to make coarse
texture and boil in a pot for 45 minutes
2. Fry tomato paste with one quarter cup of canola oil in a
pot for 5 minutes
3. Combine boiled tomato with sautéed tomato paste and
allow to boil for 1/2 hour,
add maggi, salt & curry to fried tomato and stir for
1/2 hour
4. In a new pot, place water and allow to boil for 5-6
minutes
5. Wash parboiled long grain rice 4 times with warm water
6. Add washed rice to cooking tomato sauce and cook for 15
minutes
7. Add margarine, stir together, allow to simmer on low
heat for 5-10 minutes
8. Sprinkle half cup of chopped onions onto rice, stir and
steam on low heat for 10
Minutes
Moin-Moin
Ledtvine
Ingredients:
• 2 cups of
black eyes beans
• 2 large eggs
• 1tin of tuna
fish
• 1 medium red
pepper
• 1 big onion
• 2 tablespoons
of canola or olive oil
• 1/2 teaspoon
of salt
• 1/2 teaspoon
of powered maggi
• 1 cup of
water
Directions:
1. Soak beans for 10 mins, place in blender and chop
intermittedly for 60 secs
2. Sieve with water for 10 mins to remove eyed-coat
3. Place bean, pepper and onion in blender and blend for 14
mins
4. Place eggs in small pot and boil for 5 mins, remove
shell and dice
5. Season the sliced beef with lemon juice, soy sauce,
garlic and pepper
*For a more tasty beef steak, marinate it for 4 hours or
over-night
6. Mix blended beans with maggi, salt, water, tuna, canola
oil for 10 mins
7. Pour 3/4 cup of beans paste into aluminum foil mold and
place in pot to steam for
1hr
8. Remove steamed beans cake(moin-moin) from alum. mold and
serve warm
9. Makes servings for 6
Puff-Puff
Ledtvine
Ingredients:
• 454g all
purpose flour
• 1 teaspoon of
fleishmann’s traditional yeast
• 3/4 cup of
sugar
• 1/4 teaspoon
of salt
• 1 1/4 cup of
water (52-70 F)
• Canola or
olive oil for deep frying
Directions:
1. Combine water, yeast and sugar in a mixing bowl and allow
yeast to come alive for
10 mins
2. Mix flour, salt into liquid mix
3. Cover and allow for fermentation for about 4 hrs
4. Make into ball and deep fry on both sides until golden
brown
Chapatis
Ledtvine
Chapatis are a flat, round unleavened bread are popular in
East Africa,
especially among the Swahili people and in Swahili-speaking
countries. The
Malay and Indian populations of South Africa also eat
chapatis.
What you need:
- two cups all-purpose flour (or whole-wheat flour, or a
mixture of the
two), sifted
- one teaspoon salt
- warm water
- cooking oil
How to make it:
• All ingredients should be allowed to come to room
temperature if they
have been in the refrigerator.
• Mix flour and salt in a bowl. Slowly mix in enough water
to make a thick
dough. Mix in one spoonful oil.
• Knead dough on a cool surface for a few minutes, adding a
few
spoonfuls of dry flour. Return dough to the bowl, cover
with a clean
cloth, and let it rest for thirty minutes.
• Lightly grease (with cooking oil) and pre-heat a skillet
or griddle.
• Divide the dough into orange-sized balls. Flatten them
into six-inch
circles. Fry them in the skillet or griddle, turning once,
until each side is
golden brown and spotted.
• Cover the finished chapatis and place them in a warm oven
until they
are all done.
• Serve with butter, and any curry, soup, or stew.
Pepper
Soup Ledtvine
Pepper Soup is popular in many countries of Western Africa.
It is usually made
with goat meat, but can also be made with other types of
meat.
What you need:
- two pounds of goat meat, lamb or stewing beef cut into
cubes
- one or two roughly chopped onions
- two or three sliced (mild) chillis
- peppersoup seasoning*
- four cups of meat broth or stock
- half a cup of prawns or shrimp
- one small bunch of chopped fresh mint leaves
- a few chopped spinach leaves
- seasoning to taste
How to make it:
• In a deep saucepan, combine the meat, onions, chilli
peppers, and a cup
of water. Bring to the boil for twenty to thirty minutes,
until the meat is
cooked, adding water to keep the saucepan from becoming
dry.
• Add the peppersoup seasoning and the broth or stock and
simmer over
a low heat for ten to twenty minutes.
• Add the prawns/shrimp, mint leaves, and spinach. Season
and simmer
ready for serving.
*You can make your own pepper seasoning mix from allspice,
anise pepper, cloves, coriander seeds, cumin
seeds, dried ginger, fennel seeds, and tamarind pulp.
Kashata
Ledtvine
Kashata is a popular sweet snack from East Africa. They are
usually made with
grated coconut and peanuts over a fire or stove. You can
leave out the
peanuts if you have concerns about allergies.
What you need:
- two cups of sugar (preferably Fairtrade!)
- two cups moistened, grated coconut
- two cups of roasted peanuts*, briefly heated in a lightly
oiled frying
pan
- half a teaspoon of ground cinnamon and/or cardamon
- a pinch of salt
- half a cup of wheat flour*
How to make it:
• In a hot frying pan, melt the sugar until it begins to
brown.
• Quickly reduce the heat and add the other ingredients,
stirring well.
• Stir for one minute, mixing all the ingredients well.
• Place the mixture onto a lightly greased tray.
• Leave for five minutes.
• Cut into shapes while still warm.
• Leave to cool and then serve!
*these ingredients are optional.
Mandazi
Ledtvine
Mandazi are a type of fried bread from East Africa that are
similar to
doughnuts. They are eaten as a snack or as an accompaniment
to meals.
What you need:
- two cups of warm water
- two teaspoons of baking powder
- four cups of flour
- half a cup of sugar (Fairtrade!)
- quarter of a teaspoon of spice (cardamom, cinnamon,
allspice, ginger)
- two tablespoons of butter
- quarter of a cup of warm milk
- one lightly beaten egg
- a pinch of salt
- oil for deep frying
How to make it:
• Combine the flour, baking powder, sugar, and spice in a
bowl.
• Mix the water, butter, milk, and egg together. Gradually
add this mixture to
the flour and knead into dough.
• Knead for fifteen minutes until an elastic dough is made.
• Leave the dough for several minutes.
• Divide the dough into biscuit-sized pieces and press the
pieces into circles a
couple of centimetres thick.
• Heat a few cups of vegetable oil to 300F in a deep sided
frying pan.
• Fry the dough in the hot oil, leaving space for them to
float and turn a few
times, until they are golden brown.
• Place on paper towels to drain.
Cardamom
Tea Ledtvine
In East Africa this hot tea with added cardamom is quite a
popular thirst
quencher.
What you need:
- cold water (three to six cups)
- three or four teaspoons of tea (plain black tea --
Fairtrade!)
- ground cardamom
- sugar or honey (Fairtrade!)
- warm milk (optional)
How to make it:
• Heat the water nearly to boiling in a saucepan.
• Pour water into a teapot and add tea leaves. Strain as
normal.
• Pour into cups and add a little cardamom to each cup.
• Add sugar, honey, and warm milk to taste.
East
African Pea Soup Ledtvine
A soup made when peas are being harvested. This is a
filling meal, but relies on
access to several spices, which are mainly found close to
cities and large towns
What you need:
- two chopped onions
- two tsp crushed garlic
- one tsp grated fresh ginger
- one tbsp garam masala
- half tsp ground black pepper
- one tsp coriander
- one tsp cumin
- a quarter tsp cardamom
- one tsp turmeric
- two chopped tomatoes
- one diced sweet potato
- three cups water
- three cups of peas
How to make it:
• Heat the onions and garlic in a saucepan for 5 minutes.
• Mix in the ginger and spices and cook for a few minutes
• Add the tomatoes and sweet potato.
• Add one and a half cups of water.
Bring the soup to boil then reduce heat and cover, let
simmer for 5 minutes.
• Add the peas and simmer for 10 minutes.
• Reduce the heat and add the remaining one and a half cups
of water.
Coconut
and bean soup Ledtvine
In Tanzania, Coconut and Bean Soup is eaten as an
accompaniment to a main
dish or used as a meatless main course by adding more beans
and rice.
What you need:
- half a cup of finely chopped onions and a spring onion
- half a cup of finely chopped green peppers
- one tsp of curry powder
- a quarter of a tsp of pepper
- three tbsp of butter
- one cup of diced fresh tomatoes
- two and a half cups of red kidney beans
- two cups of coconut milk
- three cups of water
- half a cup of cooked rice (Fairtrade!)
How to make it:
• Gently fry the onions and peppers with the curry powder
and pepper in
butter until soft but not brown.
• Add the tomato and simmer for a few minutes.
• Add the rinsed kidney beans, coconut and water and gently
simmer for
fifteen minutes.
• Add the cooked rice and stir in.
• Garnish with shredded coconut and spring onions.
What kind of foods do you want to make? We want to cover
all the foods eaten in Nigeria.
You can even send us a mail to request for a recipe that
you would want us to publish and we would gladly help you out. We want to be as
comprehensive as possible, from the very popular Fried Rice to different kinds
of Nigerian foods, rice recipes, Nigerian salads, both the vegetable and fruit
salads.
You will also learn to make local Nigerian foods like the
Yoruba Ewedu soup, groundnut soup, all the foods eaten by different Nigerian
ethnic groups, this part will interest you if you are dating a Nigerian man and
don’t know what to make for breakfast or dinner.
Whether you are woman that is looking to impress her man
with delicious Nigerian foods or perhaps you are a man looking to impress your
lady, here is the best you can get from the web.
I will list foods eaten by two major Nigerian ethnic groups
– Igbo and Yoruba and of course some of my favorite Calabar foods, I have to
include this recipe for a particular reason
Fish
Pepper Soup Ledtvine
Ingredients:
• 3 large clean
tilapia fish
• 4 medium
sized tomatoes
• 1 habanero
pepper
• 1 big sized
onion
• 1/2
tablespoon powdered maggi, 1 teaspoon salt, 1 tablespoon of spice mix
• Nigerian spic
mix (yellow ginger and tumeric)
• 1 tablespoon
of Efinrin
• 5 cups of
water
Directions:
1. Blend tomatoes, pepper and onion into a pot, add water,
salt, maggi, spices and
boil for 40 mins
2. Cut fish into 2 pieces, wash and place in boiling pepper
soup. continue boiling for
another 15 mins
3. Serve hot, can be served along with Eko (akamu, pap)
white rice, bread, potatoes
4. Makes serving for 6
Spicy
Chicken Ledtvine
Ingredients:
• 12 drum
sticks of chicken
• 3/4 teaspoon
of salt
• 3/4 teaspoon
curry
• 3/4 teaspoon
chicken powder
• 3/4 teaspoon
thyme
• 1/4 cup of
olive oil
Directions:
1. In a bowl combine 1/2 teaspoon salt, curry, thyme, chicken
powder
2. Marinate 12 drum sticks of chicken, place in a bowl and
keep in the fridge for 1/2
hours
3. Add 2 medium peppers and one big onion. Add oil to pan
and put it on low heat.
4. Stir fry it with a 1/4 cup of olive oil. Add 1/4
teaspoon salt, curry, thyme, chicken
powder for flavour for 7-10 mins
5. Preheat oven to 360 F, spray cooking oil on pan and
place chicken in and place in
the oven until internal temperature reaches 82 C / 180 F
6. Combine everything together and allow to simmer for 5-10
mins
7. Serve warm
8. Makes serving for 6
Jollof
Rice Ledtvine
Ingredients:
• 2 medium red
peppers
• 4 medium
tomatoes
• 1 big onion
• 2 habanero
peppers
• 5.5 oz. of
tomato paste
• 1/4 cup of
canola oil
• 1/2 table
spoon of maggi
• 1/2 table
spoon salt
• 1/4 tea spoon
curry
• 4 cups (32
oz.) water
• 3 cups of
parboiled long grain rice
• 1 table spoon
of margarine
Directions:
1. Blend red peppers, tomatoes, onion, habanero peppers
together to make coarse
texture and boil in a pot for 45 minutes
2. Fry tomato paste with one quarter cup of canola oil in a
pot for 5 minutes
3. Combine boiled tomato with sautéed tomato paste and
allow to boil for 1/2 hour,
add maggi, salt & curry to fried tomato and stir for
1/2 hour
4. In a new pot, place water and allow to boil for 5-6
minutes
5. Wash parboiled long grain rice 4 times with warm water
6. Add washed rice to cooking tomato sauce and cook for 15
minutes
7. Add margarine, stir together, allow to simmer on low
heat for 5-10 minutes
8. Sprinkle half cup of chopped onions onto rice, stir and
steam on low heat for 10
Minutes
Moin-Moin
Ledtvine
Ingredients:
• 2 cups of
black eyes beans
• 2 large eggs
• 1tin of tuna
fish
• 1 medium red
pepper
• 1 big onion
• 2 tablespoons
of canola or olive oil
• 1/2 teaspoon
of salt
• 1/2 teaspoon
of powered maggi
• 1 cup of
water
Directions:
1. Soak beans for 10 mins, place in blender and chop
intermittedly for 60 secs
2. Sieve with water for 10 mins to remove eyed-coat
3. Place bean, pepper and onion in blender and blend for 14
mins
4. Place eggs in small pot and boil for 5 mins, remove
shell and dice
5. Season the sliced beef with lemon juice, soy sauce,
garlic and pepper
*For a more tasty beef steak, marinate it for 4 hours or
over-night
6. Mix blended beans with maggi, salt, water, tuna, canola
oil for 10 mins
7. Pour 3/4 cup of beans paste into aluminum foil mold and
place in pot to steam for
1hr
8. Remove steamed beans cake(moin-moin) from alum. mold and
serve warm
9. Makes servings for 6
Puff-Puff
Ledtvine
Ingredients:
• 454g all
purpose flour
• 1 teaspoon of
fleishmann’s traditional yeast
• 3/4 cup of
sugar
• 1/4 teaspoon
of salt
• 1 1/4 cup of
water (52-70 F)
• Canola or
olive oil for deep frying
Directions:
1. Combine water, yeast and sugar in a mixing bowl and allow
yeast to come alive for
10 mins
2. Mix flour, salt into liquid mix
3. Cover and allow for fermentation for about 4 hrs
4. Make into ball and deep fry on both sides until golden
brown
Chapatis
Ledtvine
Chapatis are a flat, round unleavened bread are popular in
East Africa,
especially among the Swahili people and in Swahili-speaking
countries. The
Malay and Indian populations of South Africa also eat
chapatis.
What you need:
- two cups all-purpose flour (or whole-wheat flour, or a
mixture of the
two), sifted
- one teaspoon salt
- warm water
- cooking oil
How to make it:
• All ingredients should be allowed to come to room
temperature if they
have been in the refrigerator.
• Mix flour and salt in a bowl. Slowly mix in enough water
to make a thick
dough. Mix in one spoonful oil.
• Knead dough on a cool surface for a few minutes, adding a
few
spoonfuls of dry flour. Return dough to the bowl, cover
with a clean
cloth, and let it rest for thirty minutes.
• Lightly grease (with cooking oil) and pre-heat a skillet
or griddle.
• Divide the dough into orange-sized balls. Flatten them
into six-inch
circles. Fry them in the skillet or griddle, turning once,
until each side is
golden brown and spotted.
• Cover the finished chapatis and place them in a warm oven
until they
are all done.
• Serve with butter, and any curry, soup, or stew.
Pepper
Soup Ledtvine
Pepper Soup is popular in many countries of Western Africa.
It is usually made
with goat meat, but can also be made with other types of
meat.
What you need:
- two pounds of goat meat, lamb or stewing beef cut into
cubes
- one or two roughly chopped onions
- two or three sliced (mild) chillis
- peppersoup seasoning*
- four cups of meat broth or stock
- half a cup of prawns or shrimp
- one small bunch of chopped fresh mint leaves
- a few chopped spinach leaves
- seasoning to taste
How to make it:
• In a deep saucepan, combine the meat, onions, chilli
peppers, and a cup
of water. Bring to the boil for twenty to thirty minutes,
until the meat is
cooked, adding water to keep the saucepan from becoming
dry.
• Add the peppersoup seasoning and the broth or stock and
simmer over
a low heat for ten to twenty minutes.
• Add the prawns/shrimp, mint leaves, and spinach. Season
and simmer
ready for serving.
*You can make your own pepper seasoning mix from allspice,
anise pepper, cloves, coriander seeds, cumin
seeds, dried ginger, fennel seeds, and tamarind pulp.
Kashata
Ledtvine
Kashata is a popular sweet snack from East Africa. They are
usually made with
grated coconut and peanuts over a fire or stove. You can
leave out the
peanuts if you have concerns about allergies.
What you need:
- two cups of sugar (preferably Fairtrade!)
- two cups moistened, grated coconut
- two cups of roasted peanuts*, briefly heated in a lightly
oiled frying
pan
- half a teaspoon of ground cinnamon and/or cardamon
- a pinch of salt
- half a cup of wheat flour*
How to make it:
• In a hot frying pan, melt the sugar until it begins to
brown.
• Quickly reduce the heat and add the other ingredients,
stirring well.
• Stir for one minute, mixing all the ingredients well.
• Place the mixture onto a lightly greased tray.
• Leave for five minutes.
• Cut into shapes while still warm.
• Leave to cool and then serve!
*these ingredients are optional.
Mandazi
Ledtvine
Mandazi are a type of fried bread from East Africa that are
similar to
doughnuts. They are eaten as a snack or as an accompaniment
to meals.
What you need:
- two cups of warm water
- two teaspoons of baking powder
- four cups of flour
- half a cup of sugar (Fairtrade!)
- quarter of a teaspoon of spice (cardamom, cinnamon,
allspice, ginger)
- two tablespoons of butter
- quarter of a cup of warm milk
- one lightly beaten egg
- a pinch of salt
- oil for deep frying
How to make it:
• Combine the flour, baking powder, sugar, and spice in a
bowl.
• Mix the water, butter, milk, and egg together. Gradually
add this mixture to
the flour and knead into dough.
• Knead for fifteen minutes until an elastic dough is made.
• Leave the dough for several minutes.
• Divide the dough into biscuit-sized pieces and press the
pieces into circles a
couple of centimetres thick.
• Heat a few cups of vegetable oil to 300F in a deep sided
frying pan.
• Fry the dough in the hot oil, leaving space for them to
float and turn a few
times, until they are golden brown.
• Place on paper towels to drain.
Cardamom
Tea Ledtvine
In East Africa this hot tea with added cardamom is quite a
popular thirst
quencher.
What you need:
- cold water (three to six cups)
- three or four teaspoons of tea (plain black tea --
Fairtrade!)
- ground cardamom
- sugar or honey (Fairtrade!)
- warm milk (optional)
How to make it:
• Heat the water nearly to boiling in a saucepan.
• Pour water into a teapot and add tea leaves. Strain as
normal.
• Pour into cups and add a little cardamom to each cup.
• Add sugar, honey, and warm milk to taste.
East
African Pea Soup Ledtvine
A soup made when peas are being harvested. This is a
filling meal, but relies on
access to several spices, which are mainly found close to
cities and large towns
What you need:
- two chopped onions
- two tsp crushed garlic
- one tsp grated fresh ginger
- one tbsp garam masala
- half tsp ground black pepper
- one tsp coriander
- one tsp cumin
- a quarter tsp cardamom
- one tsp turmeric
- two chopped tomatoes
- one diced sweet potato
- three cups water
- three cups of peas
How to make it:
• Heat the onions and garlic in a saucepan for 5 minutes.
• Mix in the ginger and spices and cook for a few minutes
• Add the tomatoes and sweet potato.
• Add one and a half cups of water.
Bring the soup to boil then reduce heat and cover, let
simmer for 5 minutes.
• Add the peas and simmer for 10 minutes.
• Reduce the heat and add the remaining one and a half cups
of water.
Coconut
and bean soup Ledtvine
In Tanzania, Coconut and Bean Soup is eaten as an
accompaniment to a main
dish or used as a meatless main course by adding more beans
and rice.
What you need:
- half a cup of finely chopped onions and a spring onion
- half a cup of finely chopped green peppers
- one tsp of curry powder
- a quarter of a tsp of pepper
- three tbsp of butter
- one cup of diced fresh tomatoes
- two and a half cups of red kidney beans
- two cups of coconut milk
- three cups of water
- half a cup of cooked rice (Fairtrade!)
How to make it:
• Gently fry the onions and peppers with the curry powder
and pepper in
butter until soft but not brown.
• Add the tomato and simmer for a few minutes.
• Add the rinsed kidney beans, coconut and water and gently
simmer for
fifteen minutes.
• Add the cooked rice and stir in.
• Garnish with shredded coconut and spring onions.
What kind of foods do you want to make? We want to cover
all the foods eaten in Nigeria.
You can even send us a mail to request for a recipe that
you would want us to publish and we would gladly help you out. We want to be as
comprehensive as possible, from the very popular Fried Rice to different kinds
of Nigerian foods, rice recipes, Nigerian salads, both the vegetable and fruit
salads.
You will also learn to make local Nigerian foods like the
Yoruba Ewedu soup, groundnut soup, all the foods eaten by different Nigerian
ethnic groups, this part will interest you if you are dating a Nigerian man and
don’t know what to make for breakfast or dinner.
Whether you are woman that is looking to impress her man
with delicious Nigerian foods or perhaps you are a man looking to impress your
lady, here is the best you can get from the web.
I will list foods eaten by two major Nigerian ethnic groups
– Igbo and Yoruba and of course some of my favorite Calabar foods, I have to
include this recipe for a particular reason
Fish
Pepper Soup Ledtvine
Ingredients:
• 3 large clean
tilapia fish
• 4 medium
sized tomatoes
• 1 habanero
pepper
• 1 big sized
onion
• 1/2
tablespoon powdered maggi, 1 teaspoon salt, 1 tablespoon of spice mix
• Nigerian spic
mix (yellow ginger and tumeric)
• 1 tablespoon
of Efinrin
• 5 cups of
water
Directions:
1. Blend tomatoes, pepper and onion into a pot, add water,
salt, maggi, spices and
boil for 40 mins
2. Cut fish into 2 pieces, wash and place in boiling pepper
soup. continue boiling for
another 15 mins
3. Serve hot, can be served along with Eko (akamu, pap)
white rice, bread, potatoes
4. Makes serving for 6
Spicy
Chicken Ledtvine
Ingredients:
• 12 drum
sticks of chicken
• 3/4 teaspoon
of salt
• 3/4 teaspoon
curry
• 3/4 teaspoon
chicken powder
• 3/4 teaspoon
thyme
• 1/4 cup of
olive oil
Directions:
1. In a bowl combine 1/2 teaspoon salt, curry, thyme, chicken
powder
2. Marinate 12 drum sticks of chicken, place in a bowl and
keep in the fridge for 1/2
hours
3. Add 2 medium peppers and one big onion. Add oil to pan
and put it on low heat.
4. Stir fry it with a 1/4 cup of olive oil. Add 1/4
teaspoon salt, curry, thyme, chicken
powder for flavour for 7-10 mins
5. Preheat oven to 360 F, spray cooking oil on pan and
place chicken in and place in
the oven until internal temperature reaches 82 C / 180 F
6. Combine everything together and allow to simmer for 5-10
mins
7. Serve warm
8. Makes serving for 6
Jollof
Rice Ledtvine
Ingredients:
• 2 medium red
peppers
• 4 medium
tomatoes
• 1 big onion
• 2 habanero
peppers
• 5.5 oz. of
tomato paste
• 1/4 cup of
canola oil
• 1/2 table
spoon of maggi
• 1/2 table
spoon salt
• 1/4 tea spoon
curry
• 4 cups (32
oz.) water
• 3 cups of
parboiled long grain rice
• 1 table spoon
of margarine
Directions:
1. Blend red peppers, tomatoes, onion, habanero peppers
together to make coarse
texture and boil in a pot for 45 minutes
2. Fry tomato paste with one quarter cup of canola oil in a
pot for 5 minutes
3. Combine boiled tomato with sautéed tomato paste and
allow to boil for 1/2 hour,
add maggi, salt & curry to fried tomato and stir for
1/2 hour
4. In a new pot, place water and allow to boil for 5-6
minutes
5. Wash parboiled long grain rice 4 times with warm water
6. Add washed rice to cooking tomato sauce and cook for 15
minutes
7. Add margarine, stir together, allow to simmer on low
heat for 5-10 minutes
8. Sprinkle half cup of chopped onions onto rice, stir and
steam on low heat for 10
Minutes
Moin-Moin
Ledtvine
Ingredients:
• 2 cups of
black eyes beans
• 2 large eggs
• 1tin of tuna
fish
• 1 medium red
pepper
• 1 big onion
• 2 tablespoons
of canola or olive oil
• 1/2 teaspoon
of salt
• 1/2 teaspoon
of powered maggi
• 1 cup of
water
Directions:
1. Soak beans for 10 mins, place in blender and chop
intermittedly for 60 secs
2. Sieve with water for 10 mins to remove eyed-coat
3. Place bean, pepper and onion in blender and blend for 14
mins
4. Place eggs in small pot and boil for 5 mins, remove
shell and dice
5. Season the sliced beef with lemon juice, soy sauce,
garlic and pepper
*For a more tasty beef steak, marinate it for 4 hours or
over-night
6. Mix blended beans with maggi, salt, water, tuna, canola
oil for 10 mins
7. Pour 3/4 cup of beans paste into aluminum foil mold and
place in pot to steam for
1hr
8. Remove steamed beans cake(moin-moin) from alum. mold and
serve warm
9. Makes servings for 6
Puff-Puff
Ledtvine
Ingredients:
• 454g all
purpose flour
• 1 teaspoon of
fleishmann’s traditional yeast
• 3/4 cup of
sugar
• 1/4 teaspoon
of salt
• 1 1/4 cup of
water (52-70 F)
• Canola or
olive oil for deep frying
Directions:
1. Combine water, yeast and sugar in a mixing bowl and allow
yeast to come alive for
10 mins
2. Mix flour, salt into liquid mix
3. Cover and allow for fermentation for about 4 hrs
4. Make into ball and deep fry on both sides until golden
brown
Chapatis
Ledtvine
Chapatis are a flat, round unleavened bread are popular in
East Africa,
especially among the Swahili people and in Swahili-speaking
countries. The
Malay and Indian populations of South Africa also eat
chapatis.
What you need:
- two cups all-purpose flour (or whole-wheat flour, or a
mixture of the
two), sifted
- one teaspoon salt
- warm water
- cooking oil
How to make it:
• All ingredients should be allowed to come to room
temperature if they
have been in the refrigerator.
• Mix flour and salt in a bowl. Slowly mix in enough water
to make a thick
dough. Mix in one spoonful oil.
• Knead dough on a cool surface for a few minutes, adding a
few
spoonfuls of dry flour. Return dough to the bowl, cover
with a clean
cloth, and let it rest for thirty minutes.
• Lightly grease (with cooking oil) and pre-heat a skillet
or griddle.
• Divide the dough into orange-sized balls. Flatten them
into six-inch
circles. Fry them in the skillet or griddle, turning once,
until each side is
golden brown and spotted.
• Cover the finished chapatis and place them in a warm oven
until they
are all done.
• Serve with butter, and any curry, soup, or stew.
Pepper
Soup Ledtvine
Pepper Soup is popular in many countries of Western Africa.
It is usually made
with goat meat, but can also be made with other types of
meat.
What you need:
- two pounds of goat meat, lamb or stewing beef cut into
cubes
- one or two roughly chopped onions
- two or three sliced (mild) chillis
- peppersoup seasoning*
- four cups of meat broth or stock
- half a cup of prawns or shrimp
- one small bunch of chopped fresh mint leaves
- a few chopped spinach leaves
- seasoning to taste
How to make it:
• In a deep saucepan, combine the meat, onions, chilli
peppers, and a cup
of water. Bring to the boil for twenty to thirty minutes,
until the meat is
cooked, adding water to keep the saucepan from becoming
dry.
• Add the peppersoup seasoning and the broth or stock and
simmer over
a low heat for ten to twenty minutes.
• Add the prawns/shrimp, mint leaves, and spinach. Season
and simmer
ready for serving.
*You can make your own pepper seasoning mix from allspice,
anise pepper, cloves, coriander seeds, cumin
seeds, dried ginger, fennel seeds, and tamarind pulp.
Kashata
Ledtvine
Kashata is a popular sweet snack from East Africa. They are
usually made with
grated coconut and peanuts over a fire or stove. You can
leave out the
peanuts if you have concerns about allergies.
What you need:
- two cups of sugar (preferably Fairtrade!)
- two cups moistened, grated coconut
- two cups of roasted peanuts*, briefly heated in a lightly
oiled frying
pan
- half a teaspoon of ground cinnamon and/or cardamon
- a pinch of salt
- half a cup of wheat flour*
How to make it:
• In a hot frying pan, melt the sugar until it begins to
brown.
• Quickly reduce the heat and add the other ingredients,
stirring well.
• Stir for one minute, mixing all the ingredients well.
• Place the mixture onto a lightly greased tray.
• Leave for five minutes.
• Cut into shapes while still warm.
• Leave to cool and then serve!
*these ingredients are optional.
Mandazi
Ledtvine
Mandazi are a type of fried bread from East Africa that are
similar to
doughnuts. They are eaten as a snack or as an accompaniment
to meals.
What you need:
- two cups of warm water
- two teaspoons of baking powder
- four cups of flour
- half a cup of sugar (Fairtrade!)
- quarter of a teaspoon of spice (cardamom, cinnamon,
allspice, ginger)
- two tablespoons of butter
- quarter of a cup of warm milk
- one lightly beaten egg
- a pinch of salt
- oil for deep frying
How to make it:
• Combine the flour, baking powder, sugar, and spice in a
bowl.
• Mix the water, butter, milk, and egg together. Gradually
add this mixture to
the flour and knead into dough.
• Knead for fifteen minutes until an elastic dough is made.
• Leave the dough for several minutes.
• Divide the dough into biscuit-sized pieces and press the
pieces into circles a
couple of centimetres thick.
• Heat a few cups of vegetable oil to 300F in a deep sided
frying pan.
• Fry the dough in the hot oil, leaving space for them to
float and turn a few
times, until they are golden brown.
• Place on paper towels to drain.
Cardamom
Tea Ledtvine
In East Africa this hot tea with added cardamom is quite a
popular thirst
quencher.
What you need:
- cold water (three to six cups)
- three or four teaspoons of tea (plain black tea --
Fairtrade!)
- ground cardamom
- sugar or honey (Fairtrade!)
- warm milk (optional)
How to make it:
• Heat the water nearly to boiling in a saucepan.
• Pour water into a teapot and add tea leaves. Strain as
normal.
• Pour into cups and add a little cardamom to each cup.
• Add sugar, honey, and warm milk to taste.
East
African Pea Soup Ledtvine
A soup made when peas are being harvested. This is a
filling meal, but relies on
access to several spices, which are mainly found close to
cities and large towns
What you need:
- two chopped onions
- two tsp crushed garlic
- one tsp grated fresh ginger
- one tbsp garam masala
- half tsp ground black pepper
- one tsp coriander
- one tsp cumin
- a quarter tsp cardamom
- one tsp turmeric
- two chopped tomatoes
- one diced sweet potato
- three cups water
- three cups of peas
How to make it:
• Heat the onions and garlic in a saucepan for 5 minutes.
• Mix in the ginger and spices and cook for a few minutes
• Add the tomatoes and sweet potato.
• Add one and a half cups of water.
Bring the soup to boil then reduce heat and cover, let
simmer for 5 minutes.
• Add the peas and simmer for 10 minutes.
• Reduce the heat and add the remaining one and a half cups
of water.
Coconut
and bean soup Ledtvine
In Tanzania, Coconut and Bean Soup is eaten as an
accompaniment to a main
dish or used as a meatless main course by adding more beans
and rice.
What you need:
- half a cup of finely chopped onions and a spring onion
- half a cup of finely chopped green peppers
- one tsp of curry powder
- a quarter of a tsp of pepper
- three tbsp of butter
- one cup of diced fresh tomatoes
- two and a half cups of red kidney beans
- two cups of coconut milk
- three cups of water
- half a cup of cooked rice (Fairtrade!)
How to make it:
• Gently fry the onions and peppers with the curry powder
and pepper in
butter until soft but not brown.
• Add the tomato and simmer for a few minutes.
• Add the rinsed kidney beans, coconut and water and gently
simmer for
fifteen minutes.
• Add the cooked rice and stir in.
• Garnish with shredded coconut and spring onions.
What kind of foods do you want to make? We want to cover
all the foods eaten in Nigeria.
You can even send us a mail to request for a recipe that
you would want us to publish and we would gladly help you out. We want to be as
comprehensive as possible, from the very popular Fried Rice to different kinds
of Nigerian foods, rice recipes, Nigerian salads, both the vegetable and fruit
salads.
You will also learn to make local Nigerian foods like the
Yoruba Ewedu soup, groundnut soup, all the foods eaten by different Nigerian
ethnic groups, this part will interest you if you are dating a Nigerian man and
don’t know what to make for breakfast or dinner.
Whether you are woman that is looking to impress her man
with delicious Nigerian foods or perhaps you are a man looking to impress your
lady, here is the best you can get from the web.
I will list foods eaten by two major Nigerian ethnic groups
– Igbo and Yoruba and of course some of my favorite Calabar foods, I have to
include this recipe for a particular reason
Fish
Pepper Soup Ledtvine
Ingredients:
• 3 large clean
tilapia fish
• 4 medium
sized tomatoes
• 1 habanero
pepper
• 1 big sized
onion
• 1/2
tablespoon powdered maggi, 1 teaspoon salt, 1 tablespoon of spice mix
• Nigerian spic
mix (yellow ginger and tumeric)
• 1 tablespoon
of Efinrin
• 5 cups of
water
Directions:
1. Blend tomatoes, pepper and onion into a pot, add water,
salt, maggi, spices and
boil for 40 mins
2. Cut fish into 2 pieces, wash and place in boiling pepper
soup. continue boiling for
another 15 mins
3. Serve hot, can be served along with Eko (akamu, pap)
white rice, bread, potatoes
4. Makes serving for 6
Spicy
Chicken Ledtvine
Ingredients:
• 12 drum
sticks of chicken
• 3/4 teaspoon
of salt
• 3/4 teaspoon
curry
• 3/4 teaspoon
chicken powder
• 3/4 teaspoon
thyme
• 1/4 cup of
olive oil
Directions:
1. In a bowl combine 1/2 teaspoon salt, curry, thyme, chicken
powder
2. Marinate 12 drum sticks of chicken, place in a bowl and
keep in the fridge for 1/2
hours
3. Add 2 medium peppers and one big onion. Add oil to pan
and put it on low heat.
4. Stir fry it with a 1/4 cup of olive oil. Add 1/4
teaspoon salt, curry, thyme, chicken
powder for flavour for 7-10 mins
5. Preheat oven to 360 F, spray cooking oil on pan and
place chicken in and place in
the oven until internal temperature reaches 82 C / 180 F
6. Combine everything together and allow to simmer for 5-10
mins
7. Serve warm
8. Makes serving for 6
Jollof
Rice Ledtvine
Ingredients:
• 2 medium red
peppers
• 4 medium
tomatoes
• 1 big onion
• 2 habanero
peppers
• 5.5 oz. of
tomato paste
• 1/4 cup of
canola oil
• 1/2 table
spoon of maggi
• 1/2 table
spoon salt
• 1/4 tea spoon
curry
• 4 cups (32
oz.) water
• 3 cups of
parboiled long grain rice
• 1 table spoon
of margarine
Directions:
1. Blend red peppers, tomatoes, onion, habanero peppers
together to make coarse
texture and boil in a pot for 45 minutes
2. Fry tomato paste with one quarter cup of canola oil in a
pot for 5 minutes
3. Combine boiled tomato with sautéed tomato paste and
allow to boil for 1/2 hour,
add maggi, salt & curry to fried tomato and stir for
1/2 hour
4. In a new pot, place water and allow to boil for 5-6
minutes
5. Wash parboiled long grain rice 4 times with warm water
6. Add washed rice to cooking tomato sauce and cook for 15
minutes
7. Add margarine, stir together, allow to simmer on low
heat for 5-10 minutes
8. Sprinkle half cup of chopped onions onto rice, stir and
steam on low heat for 10
Minutes
Moin-Moin
Ledtvine
Ingredients:
• 2 cups of
black eyes beans
• 2 large eggs
• 1tin of tuna
fish
• 1 medium red
pepper
• 1 big onion
• 2 tablespoons
of canola or olive oil
• 1/2 teaspoon
of salt
• 1/2 teaspoon
of powered maggi
• 1 cup of
water
Directions:
1. Soak beans for 10 mins, place in blender and chop
intermittedly for 60 secs
2. Sieve with water for 10 mins to remove eyed-coat
3. Place bean, pepper and onion in blender and blend for 14
mins
4. Place eggs in small pot and boil for 5 mins, remove
shell and dice
5. Season the sliced beef with lemon juice, soy sauce,
garlic and pepper
*For a more tasty beef steak, marinate it for 4 hours or
over-night
6. Mix blended beans with maggi, salt, water, tuna, canola
oil for 10 mins
7. Pour 3/4 cup of beans paste into aluminum foil mold and
place in pot to steam for
1hr
8. Remove steamed beans cake(moin-moin) from alum. mold and
serve warm
9. Makes servings for 6
Puff-Puff
Ledtvine
Ingredients:
• 454g all
purpose flour
• 1 teaspoon of
fleishmann’s traditional yeast
• 3/4 cup of
sugar
• 1/4 teaspoon
of salt
• 1 1/4 cup of
water (52-70 F)
• Canola or
olive oil for deep frying
Directions:
1. Combine water, yeast and sugar in a mixing bowl and allow
yeast to come alive for
10 mins
2. Mix flour, salt into liquid mix
3. Cover and allow for fermentation for about 4 hrs
4. Make into ball and deep fry on both sides until golden
brown
Chapatis
Ledtvine
Chapatis are a flat, round unleavened bread are popular in
East Africa,
especially among the Swahili people and in Swahili-speaking
countries. The
Malay and Indian populations of South Africa also eat
chapatis.
What you need:
- two cups all-purpose flour (or whole-wheat flour, or a
mixture of the
two), sifted
- one teaspoon salt
- warm water
- cooking oil
How to make it:
• All ingredients should be allowed to come to room
temperature if they
have been in the refrigerator.
• Mix flour and salt in a bowl. Slowly mix in enough water
to make a thick
dough. Mix in one spoonful oil.
• Knead dough on a cool surface for a few minutes, adding a
few
spoonfuls of dry flour. Return dough to the bowl, cover
with a clean
cloth, and let it rest for thirty minutes.
• Lightly grease (with cooking oil) and pre-heat a skillet
or griddle.
• Divide the dough into orange-sized balls. Flatten them
into six-inch
circles. Fry them in the skillet or griddle, turning once,
until each side is
golden brown and spotted.
• Cover the finished chapatis and place them in a warm oven
until they
are all done.
• Serve with butter, and any curry, soup, or stew.
Pepper
Soup Ledtvine
Pepper Soup is popular in many countries of Western Africa.
It is usually made
with goat meat, but can also be made with other types of
meat.
What you need:
- two pounds of goat meat, lamb or stewing beef cut into
cubes
- one or two roughly chopped onions
- two or three sliced (mild) chillis
- peppersoup seasoning*
- four cups of meat broth or stock
- half a cup of prawns or shrimp
- one small bunch of chopped fresh mint leaves
- a few chopped spinach leaves
- seasoning to taste
How to make it:
• In a deep saucepan, combine the meat, onions, chilli
peppers, and a cup
of water. Bring to the boil for twenty to thirty minutes,
until the meat is
cooked, adding water to keep the saucepan from becoming
dry.
• Add the peppersoup seasoning and the broth or stock and
simmer over
a low heat for ten to twenty minutes.
• Add the prawns/shrimp, mint leaves, and spinach. Season
and simmer
ready for serving.
*You can make your own pepper seasoning mix from allspice,
anise pepper, cloves, coriander seeds, cumin
seeds, dried ginger, fennel seeds, and tamarind pulp.
Kashata
Ledtvine
Kashata is a popular sweet snack from East Africa. They are
usually made with
grated coconut and peanuts over a fire or stove. You can
leave out the
peanuts if you have concerns about allergies.
What you need:
- two cups of sugar (preferably Fairtrade!)
- two cups moistened, grated coconut
- two cups of roasted peanuts*, briefly heated in a lightly
oiled frying
pan
- half a teaspoon of ground cinnamon and/or cardamon
- a pinch of salt
- half a cup of wheat flour*
How to make it:
• In a hot frying pan, melt the sugar until it begins to
brown.
• Quickly reduce the heat and add the other ingredients,
stirring well.
• Stir for one minute, mixing all the ingredients well.
• Place the mixture onto a lightly greased tray.
• Leave for five minutes.
• Cut into shapes while still warm.
• Leave to cool and then serve!
*these ingredients are optional.
Mandazi
Ledtvine
Mandazi are a type of fried bread from East Africa that are
similar to
doughnuts. They are eaten as a snack or as an accompaniment
to meals.
What you need:
- two cups of warm water
- two teaspoons of baking powder
- four cups of flour
- half a cup of sugar (Fairtrade!)
- quarter of a teaspoon of spice (cardamom, cinnamon,
allspice, ginger)
- two tablespoons of butter
- quarter of a cup of warm milk
- one lightly beaten egg
- a pinch of salt
- oil for deep frying
How to make it:
• Combine the flour, baking powder, sugar, and spice in a
bowl.
• Mix the water, butter, milk, and egg together. Gradually
add this mixture to
the flour and knead into dough.
• Knead for fifteen minutes until an elastic dough is made.
• Leave the dough for several minutes.
• Divide the dough into biscuit-sized pieces and press the
pieces into circles a
couple of centimetres thick.
• Heat a few cups of vegetable oil to 300F in a deep sided
frying pan.
• Fry the dough in the hot oil, leaving space for them to
float and turn a few
times, until they are golden brown.
• Place on paper towels to drain.
Cardamom
Tea Ledtvine
In East Africa this hot tea with added cardamom is quite a
popular thirst
quencher.
What you need:
- cold water (three to six cups)
- three or four teaspoons of tea (plain black tea --
Fairtrade!)
- ground cardamom
- sugar or honey (Fairtrade!)
- warm milk (optional)
How to make it:
• Heat the water nearly to boiling in a saucepan.
• Pour water into a teapot and add tea leaves. Strain as
normal.
• Pour into cups and add a little cardamom to each cup.
• Add sugar, honey, and warm milk to taste.
East
African Pea Soup Ledtvine
A soup made when peas are being harvested. This is a
filling meal, but relies on
access to several spices, which are mainly found close to
cities and large towns
What you need:
- two chopped onions
- two tsp crushed garlic
- one tsp grated fresh ginger
- one tbsp garam masala
- half tsp ground black pepper
- one tsp coriander
- one tsp cumin
- a quarter tsp cardamom
- one tsp turmeric
- two chopped tomatoes
- one diced sweet potato
- three cups water
- three cups of peas
How to make it:
• Heat the onions and garlic in a saucepan for 5 minutes.
• Mix in the ginger and spices and cook for a few minutes
• Add the tomatoes and sweet potato.
• Add one and a half cups of water.
Bring the soup to boil then reduce heat and cover, let
simmer for 5 minutes.
• Add the peas and simmer for 10 minutes.
• Reduce the heat and add the remaining one and a half cups
of water.
Coconut
and bean soup Ledtvine
In Tanzania, Coconut and Bean Soup is eaten as an
accompaniment to a main
dish or used as a meatless main course by adding more beans
and rice.
What you need:
- half a cup of finely chopped onions and a spring onion
- half a cup of finely chopped green peppers
- one tsp of curry powder
- a quarter of a tsp of pepper
- three tbsp of butter
- one cup of diced fresh tomatoes
- two and a half cups of red kidney beans
- two cups of coconut milk
- three cups of water
- half a cup of cooked rice (Fairtrade!)
How to make it:
• Gently fry the onions and peppers with the curry powder
and pepper in
butter until soft but not brown.
• Add the tomato and simmer for a few minutes.
• Add the rinsed kidney beans, coconut and water and gently
simmer for
fifteen minutes.
• Add the cooked rice and stir in.
• Garnish with shredded coconut and spring onions.
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