Delta OWO soup and Starch

Starch and Owo is one of the main dish eaten by the Delta people especially the urhobo’s, some other states eat it also. This is one way it can be prepared.

Ingredients

Garri

Potash(Akaun)

Crayfish, Big crayfish

Palm oil

Salt, magi, dry pepper

Dry fish, Meat.

Preparation

Soak the garri in a bowl, little quantity 1 cup depending on the soup quantity. Keep pouring the water left on top of the soaked garri until the garri looks smooth then live some water in it until it is soft. Smash the potash till it becomes smooth, clean the dry fish and boil the meat.

Put water in the pot and place on fire, add crayfish/big crayfish, dry fish, meat the soaked garri and dry pepper. Stir the garri and keep stiring to avoid the garri turning into blocks . Add the potash now if it is not smooth or wait till the soup is ready to be dropped from heat then reduced the heat after adding the akaun to avoid boiling out of the pot. Add salt, maggi, allow to boil for 10mins and drop the soup. The last thing to do is add the palm oil, small quantity stir and voila your owo soup is ready. Simple and quick right? Best served with starch, yam or unripe plantain. Give it a try!

Most people find it difficult to make starch, but it is simple to make, just like Amala. Here is my way of making seedless smooth starch.

Boil water and set aside, then smash the starch with your hands and mix with small quantity of water like making Akamu, add a spoon or more depending on the quantity to the mixed starch and pour the boiled water into the starch, reasonable quantity then put on fire, now here’s the trick, keep stirring while on fire till the starch becomes thick and that’s it people your seedless starch is ready.

Pictures after the cut

Vegetable Soup

I love vegetables, because of its nutritional values, every week my family takes vegetables either as salad or soups. Here is how i make my vegetable soup.

Ingredients

Meat

Dry fish/stock fish (optional)

Pomo (Optional)

Crayfish

Palm Oil

Onion

Salt, Maggi, Dry pepper

Waterleaf

Ugwu

Before Cooking

Boil your meat

Wash and cut your stockfish and dry fish into bits

Wash and cut your vegetables

Clean your pomo

Preparation

Wash your vegetables and set them aside, i recommend cutting them yourself and wash with salt. Boil your meat.

Hit little quantity of oil and add onions, allow it to get brown, then add your washed waterleaf, allow to cook for 2 mins. Then add crayfish, pomo, meat, stock fish, salt, maggi and dry pepper then allow to cook for 5 mins. add the dryfish and ugwu, live to cook for 5 mins and that’s it your soup is ready. serve with fufu, eba, pounded yam , wheat, yam, rice, spaghetti, anyhow you like it.

Preparation time: 15mins aside time to boil the meat!

I'll update with other methods to cook this soup later, Happy Cooking!

Kitchen: Egusi Soup

Egusi soup is a Nigerian recipe. Most states in nigeria eat it. This is one of the ways i make my egusi soup, it is the frying method. i will share others learnt also.

Ingredients;
Egusi(grounded)
Palm Oil
Salt, Maggi, Dry Pepper, Onions
Grounded Tomatoes+Onion+Pepper---(Optional)
Tin Tomatoes
Crayfish, Dry fish, Stock fish
Meat, fish, Pomo
Bitterleaf, Ugwu or Greenleaf

Before you start cooking do the following;
Soap and clean the stockfish, dry fish and share them into bits of sizes you want them to be.
Rinse and cut your vegetables.
Boil your meat and fish
Mix the grounded egusi with tin tomatoes, onion and water to a slightly thick consistency, it should look like this

Preparation
Put your pot on low heat, add palm oil, and little quantity of onion, when it is hot, add the egusi into the pot as though you are making bean cake. it should look like this

Allow to cook for 5mins then stir gently so that the mixture is smooth but the egusi stands out like this

Then add your bitter leaf, stir, add your meat stock, dry pepper, pomo, dry/stock fish,crayfish, meat/fish, stir and taste if the mixture needs additional salt/maggi keeping in mind that the meat stock already has, if it needs more, then add. Cover and allow to cook for 10-15 mins it should look like this

Add your ugwu or green leaf, allow to cook for 3 mins and your soup is ready.

Serve with pounded yam, fufu,wheat or eba, Amala. Or Plate and refrigerate.
Thanks.

Arranging a Small Kitchen

For all them mothers who feel a kitchen cannot be arranged when it small, well not true. I know most times you see pictures of small beautiful well arranged kitchen abroad and you be like its not possible for a nig. small kitchen to be that arranged and beautiful. Am going to give you tips on how to organise a small naija kitchen.

First you need to change your mentality and habit because when you are clouded with  negative thought you find it difficult doing anything right.
You can try these few steps on your small kitchen and see positive results