Semo is a quality flour made from the finest quality wheat. It is fortified with proteins and vitamins, which makes it...

Yogurt Parfait Recipe is a simple breakfast or snack that starts with a thick and creamy yogurt layered with homemade...

Note: When making plantain chips with ripe plantains, ensure that the plantains are just beginning to ripe and still very hard. Soft plantains never get crunchy if used for this snack.

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Plantain Moi Moi (Ukpo Ogede) is one of the Nigerian plantain recipes prepared with grounded plantains. Do not let the...

Palm oil is obtained from the flesh of the fruit and Palm Kernel Oil  is produced by extracting the oil from the internal seed. Every oil palm tree requires...

Directions For Making Adalu (Beans and Corn)

1. Rinse the beans a few times till the water runs clear.
2. Put in a pot, pour water to cover it and start cooking on medium heat.
3. After about 7 minutes, pour the beans in a sieve and rinse with cool water.
4. Put back in the pot, add onions (chopped), pour water to cover it and continue cooking.
5. Remove the corn kernels from the cob, rinse and put in a sieve to drain.
6. Chop the peppers.
7. When the beans is soft, add the corn and palm oil and continue cooking.
8. After about 7 minutes, add the peppers and salt. Once it simmers again, it’s done.

you can serve as lunch or dinner.

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Method

• Wash the vegetables(pepper,turkey berries, tomatoes(momoni), Kontomire) and boil
• Peel the yam or plantain, wash it and boil (add salt)
• Boil the eggs
• Make sure the vegetables are well cooked, grind the onion in an earthenware bowl
• Add the pepper, turkey berries,tomatoes and Kontomire and grind it (don’t grind all at once, grind the onion, pepper,turkey berries then the tomatoes and add the Kontomire)
• Add salt to taste.
• Wash the koobi and boil
• Wash the salmon and remove the skin, break it into the stew in the earthenware bowl
• Heat the palm oil and add chopped onions and pour it in the earthenware bowl and stir
• Add the koobi and boiled eggs and garnish it with pear and nicely chopped onions.
• Serve with the boiled yam/plantain or ripe plantain.

Jess Kitchen

UGALI VARIATIONS

• White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet or coarse cassava flour or even hominy grits.
• More or less water can be added to achieve the consistency you prefer. Most Africans would not salt the water, so you can leave the salt out if you wish.
• Stir in a little butter for richer flavor.

Ugali is also known as Corn fufu.

What4eats

Nutrition

NOTES

Prepare isombe properly : Eating raw or incorrectly prepared cassava can lead to severe side effects, due to the naturally-occurring cyanide present in raw cassava leaves.

The leaves matter: Be sure of the quality, sometimes adds some rough parts of the leaves that make it time-consuming to cook. 

Spinach is key: It balances out the bitterness, do not skip this at whatever cost!

Buy quality palm oil and shake it to make sure you don’t only use the upper oil We recommends you get one from www.shopafricausa.com

Do not rush the first hour of boiling, this is where you get rid of the grassy unpleasant taste.

If you would like, add some captain fish fillet: to add this, boil it in another pot with some spices, and add it to the isombe during the last 20 minutes; mackerel fish is another wonderful alternative. 

Recreate this incredible delicacy that is not only delicious but also full of proteins, fiber and tons of vitamins like iron and calcium needed for your body.

Bon appétit!

The New Time: Rwanda Leading Daily

Before you Make Abacha

All the work of making Abacha goes to preparing the ingredients.

1. Soak the dry fish in cool water and set aside to soften.
2. Soak the abacha for 2 minutes in cool water and put in a sieve to drain.
3. Rinse the stockfish and cook till soft. I use a pressure pot for this. Debone when it is soft.
4. Mix the edible potash with some water, stir and set aside.
5. When the dry fish is soft, clean and debone. Then break into small pieces.
6. Cut one of the onions into tiny pieces and cut the other into rings. 
7. Rinse the leafy vegetable, cut some into tiny pieces, some into thin stripes and leave some leaves whole.
8. Rinse the ukpaka and put in a sieve to drain.
9. Cut some garden egg into tiny pieces and some into thin discs.
10. Crack open the ehu seeds and grind with a spice grinder.
11. Grind/blend/pound the habanero pepper.
12. Melt the palm oil in a sizeable pot over low heat. Note that this is melting not bleaching. The oil should not even be hot. If your palm oil is in liquid form, no need to use heat. Just pour it into a pot.

All the ingredients are ready!

Preparation of Abacha

When mixing the Abacha ingredients, it is important that all the ingredients are well incorporated. Add similar ingredients, stir and add another batch. It is not recommended to add everything all at once and stir because it will be very difficult for you to get a good mix of all the ingredients.

1. Slowly decant the liquid from the edible potash into the palm oil and stir at the same time and you will see the palm oil thicken and turn yellow. Make sure that the edible potash sediments do not go into the pot.
2. Add the stock cubes (crushed), ground ehu, ground crayfish, diced onions, blended habanero pepper, tiny vegetables and mix well.
3. Add the abacha, ukpaka, pieces of dry fish, diced garden eggs and mix well.
4. Taste and only add salt if necessary.
5. You can warm it up a little bit before serving. It can also be served at room temperature.
6. That's it!

Serve with the onion rings, discs of garden eggs, stripes of garden egg leaves and the whole garden egg leaves. Throw in a chilled drink. Palm wine is the best for Abacha.

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Before you prepare Ofe Nsala (Nsala Soup)

1. Usually when you buy catfish in Nigerian markets, the sellers will kill and cut it up for you
2. When you get home, boil hot water and pour on the pieces of fish to remove the slime on the fish as well as toughen them. You want to toughen the catfish so it does not disintegrate in the soup. See the video below.
3. Quickly rinse off the slime with cool water and place the fish in the cooking pot.
4. Peel the yam and cut into medium pieces.
5. Chop the utazi and pound in a mortar with the pepper, ogiri okpei and crayfish. Just give them a rough pound. Same with if you are using a blender.

Ofe Nsala is always served with Pounded Yam but if you do not have pounded yam, you can get Fufu or Eba. 

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How to prepare Palava Sauce

Palava Sauce can be served with yam, cocoyam, rice, boiled plantain, gari(eba) and its rich in so many nutrient

Ingredients 4 handfuls Okazi or Afang leaves, ground 2 handfuls water leaves, sliced 1 large dry fish 1 large stockfish...

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