Anyone got a recipe?

Question

I'm looking for good recipes Nigerian foods like Ogbono soup or any really tasty dishes from around the world, Thank you for your help.

Or give me your favorite recipe so I can experience a different taste thanx

Answer 1

Hello,

Ogbono is as follows,

INGREDIENTS

Meat or chicken, (cooked, and cut into small pieces)
Fresh or smoked fish (bones removed, fish cleaned and washed) (optional)
Palm oil if available (2-4 tablespoons)
2 tomatoes (ground or chopped)
1 pepper (ground or chopped)
1 onion (ground or chopped)
2 maggi cubes.
some ground ogbono,use as much as the thickness desired.
salt
ground pepper Fry all the ground or chopped ingredients until tender.
Add the stock or maggi cubes and water.
Bring mixture to boil.
Meanwhile, mix the ground ogbono with the palm oil and add to the boiling mixture, stirring very well to avoid lumps.
Add the meat
Add the ogbono
If you are also adding fish, add that 5 minutes after you add the ogbono
Cook on medium heat for 20 to 25 minutes or until desired thickness.
Variation:
Spinach, okro, bitter-leaf, ewedu, okazie, can be added to the ogbono 10 minutes before it is cooked. But if you use okro,leave longer. It takes longer time to cook. The most important thing about adding these leaves is to make sure it is cooked.

Jollof rice,
INGREDIENTS
Makes enough for about 6-8 people.

4 cups (or about 1 liter) white rice
2 tomatoes and 1 bell pepper (without seeds if you don't like things too hot)
OR 8 ounces (or about ¼ liter) canned tomato sauce and 3 ounces (or about 90 milliliters) canned tomato paste
Onion
Salt
Dry Red Pepper (like Cayenne pepper)
Meat broth (about 1 cup or ¼ liters) or Magi cubes (about 4)
Water Unless the rice is pretty clean, you will want to rinse it before cooking it.
Put the rice and about 6 cups (or about 1½ liters) of water into a pot and place on high heat. (Some people prefer to boil the water and add the rice to boiling water. This is fine too.)
If you are using fresh ingredients (the tomatoes and pepper) blend them until they are smooth in texture (you can also grind the onion with this mixture).
Let the rice cook 10-15 minutes.
Add either the tomato/pepper mixture or the tomato sauce and tomato paste. If you have not added the onion, you can slice or dice it now and add to the pot, depending on how large you like your onions.
Add enough water to allow the rice to complete cooking (since you will not be draining the rice, it is better to add too little and check up on it often, than to add too much).
If you have any meat broth from boiling any meat, you can add it to this as well. Otherwise, unless you are a vegetarian, suggest adding about 4 magi cubes for taste.
Add about 2 teaspoons of salt, and about ½ a teaspoon of dry red pepper (as the rice is cooking, or as you are eating the finished product, you can add more of either one of these so I really suggest starting out small, also useful if different people who will be dining have different tastes).
Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer. (Also, some people prefer to bake it once they've added the ingredients...I suggest 350 degrees or so.)
Once cooked, add more salt or pepper to it if you wish

From my Nigerian roots......

Answer 2

Cream brings richness to this asparagus soup. Luscious and thick, it goes together fast.
Cream of Asparagus Soup Recipe

1 pound green asparagus
6 cups chicken stock
3 tablespoons butter
3 tablespoons flour
1/2 cup milk or cream
1/2 teaspoon salt
1/2 cup whipping cream, whipped (optional)
PREPARATION:

Wash and drain asparagus. Cut off tips 1 ~ 1/2 inches from the top. Bring the chicken stock to a boil in a large soup pot.
Cook the asparagus tips in the boiling stock until tender, about 5 minutes. Remove with a slotted spoon, drain well, and set aside.

Dice the remaining stalks and boil in the stock until very soft, about 15 minutes. Press stalks and some of the stock through a strainer or coarse sieve. Return puree to the pot.

In a separate saucepan, melt the butter. Add the flour and cook over moderately high heat until lightly browned. Add about 1 cup of the hot soup. Cook until smooth. Add this to the remaining stock. Stir to blend. Add the milk or cream and salt, and heat through. Garnish with reserved asparagus tips and whipped cream, if desired.

Yield: 4 ~ 6 servings

Answer 3

A good scottish dish is Haggis, where you take the insides of a sheep, boil them with spices and leave them boiling for several days. Whilst its boiling, take the sheeps stomach, and scrape it clean, before letting it soak in warm water until the otehr thigns are finished boiling. Then you take the boiled stuff, and shove it in the stomach, before letting it all boil again for about a day. Eat it with mashed potato and mashed turnip.

Anotehr good recipe is a roast bit of lamb. Take a narrow bladed knife, and poke holes about 1" (2.5 cm) deep in the bit of meat, poke as many as you want, the mroe the better IMO. After that is done, cut garlic into small slivers, and stuff oen sliver into each hole. After that is done, mix some olive oil, with crushed mustard seeds and soy sauce, as well as a small amount of balsamic vinengar and tobasco. Rub the mix all over the meat before rapping the meat in foil, shiny side in, and putting in the over, top shelf, medium heat (I use gas, and use gas mark 6, whatever that translates as for you) for about 50 minutes, longer if the bit of meat is big. Take it out and check it is cooked right through to the middle to the stage you like it. Serve in slices with thick rich brown gravy, potato (eitehr plain boiled or roast) and a variety of vegetables.

Answer 4

Oh I am having this for my tea..what a coincidence....

OGBONO SOUP



OGBONO
SOUP



Just
like
the
egusi,
ogbono
soup
is
thoroughly
enjoyed
by
all
Nigerians.
It
is
a
particular
favourite
amongst
the
lbos
in
the
east
to
whom
this
superb
soup
is
deemed
incomplete
without
the
addition
stockfish.



lkg/
21b
assorted
meats
(oxtail,
tripe,
ponmo
&
bushmeat)

450g/llb
stock
fish(pre-soaked)

450g
/
llb
dried
fish
(washed)

225g
/
8oz
whole
dry
prawns
(cleaned)

225g
/
8oz
ground
ogbono
seeds

225g/8oz
ground
crayfish

25g
/
8oz
ground
pepper

25g
/
loz
iru

I
medium
onion

290ml
/
lOfl
ozpalmoil

3pt
stock
or
water

salt
to
taste



Washed
the
assorted
meats
thoroughly
and
place
in
a
pot.
Add
the
sliced
onions,
ground
chillies
and
some
stock
or
water.
Cooked
for
30
minutes.
Add
the
washed
smoked
fish
and
stockfish,
cook
for
a
further
10-15
minutes
adding
a
drop
of
water
or
stock
as
needed
to
stop
it
from
burning.
In
another
pot,
heat
the
oil
and
fry
the
ground
seeds
for
3
minutes
to
bring
out
the
nutty
flavour.




Gradually
add
the
stock
and
whisk
until
it
draws
and
bubbles.
Add
the
cooked
meats
peppers
and
crayfish.

Dissolve
the
locust
bean
in
a
little
stock
and
add
to
the
soup.
Allow
to
simmer
for
another
10
minutes,
check
seasoning
and
serve
hot
with
pounded
yam.

Answer 5

obe eja tutu (fish pepper soup)


INGREDIENTS INSTRUCTIONS
fish stock.
about 350 grams fresh fish or smoked fish.
you cut red pepper into fine strips as desired.
green pepper.
about 4 large tomatoes, skinned, without seed and diced.
salt and pepper.
some lemon juice (about 1 t-spoon) Bring the stock to a boil.
Sprinkle the fish filets with lemon juice and allow it to stand for a few minutes.
Cut into about 2.5cm cubes.
Cook all the ingredients until tender or well-cooked.
Add the stock, cook for 10 minutes
Add the fish, cook, then lower the heat, and correct the seasoning as desired.
Cook for 5-10 minutes, or until tender.
If still not tender, you might simmer for 3 mins. more.
Adjust seasoning to taste.

Can be served as soup, or a starter

Answer 6

Stir fried Pesto Penne Pasta... mmmm

You will need:

Olive oil
x3 cloves of garlic
full onion chopped
chopped/ sliced mushrooms
x1 chopped tomatoe
x3 tablespoons of green pesto
Flavours:salt, soy sauce and worcester sauce, tobassco, black pepper add according to taste
and boiled penne pasta
in a Wok:

add olive oil, and add the garlic and onions, fry for 4 mins

add the tomatoes, tir for 2 mins then add the mushrooms together with the Flavours:salt, soy sauce and worcester sauce, tobassco, black pepper add according to taste, stir fry,
make sure you got plenty of olive oil (the healthy one), keep stir frying then last add pasta, sizzle for 5 mins and enjoy with garlic bread and roast potatoes

Answer 7

sorry I have never eaten Nigerian food

Answer 8

I've got a lot of recipes - now - do I want to cook/make them is another matter!@

Answer 9

http://www.congocookbook.com/c0162.html