OG Kitchen

  Groundnut soup (also called peanut stew) is a common but delicious Nigerian delicacy which is commonly eaten with rice, a starch like eba or pounded yam. While prevalent all over Nigeria, groundnut soup was originally a product of the Northern part of the country where it is natively called ‘ miyar gyada’ Ingredients Braised Meat 2.5   lbs   stewing goat meat 1   red onion sliced 2   tsp   Bouillon 1   tsp   salt Groundnut Soup/Peanut Stew 2   cups   raw skinned peanuts 3   scotch bonnet or habanero peppers roughly chopped   use less if you do not like spicy food 0.5   lbs   chopped spinach   about 5 cups chopped, about 2 cups frozen 2   tbsp   West African dried shrimp powder aka crayfish 3   tbsp   palm oil Salt to taste Instructions In a stew pot, braise the goat meat over low- medium heat with the onions, bullion and salt for 30-35 minutes. If you are cooking goat meat from an older or male goat, you may need to cook the meat for longer for it to be tender. Next, toast the peanut

  For me, nothing is richer and healthier than been able to make everything right in your small or large size kitchens as you have it. This way you determine what goes in or goes out. Usually, it is a better option than most of the concoction that we consume outside even so called drugs. Have you ever heard our mothers advise their daughter on the need to eat plenty of Ugwu vegetable? I have several times. The reason behind this is because the leaf is loaded with iron, a mineral that is key to improve your blood production level especially during and after menstrual cycle. In this article, I will be sharing with you in about few steps how you can make a healthy vegetable juice out of your pumpkin leaf. Equipments needed for making Ugwu Juice A blender or food processor A sieve or muslin cloth Ingredients Ugwu leaves (Pumpkin) A tin of evaporated milk or a bottle of malt drink or both using half quantity apiece. One Orange Method Of Preparation The making of this juice is so easy such t

HOW TO MAKE ABACHA (AFRICAN SALAD Abacha is an Eastern Nigeria dish made using dried, shredded cassava. You can eat it as a snack or a full meal. There are many variations to making this salad, but the more ingredients you add, the tastier the dish is. Whichever way you prepare or eat it, warm or cold, it will still come out delicious. Ingredients 600g abacha 2 cups ugba or ukpaka 1 cup palm oil 2 tbsps powdered potash Fish, spiced and cooked Ponmo, cooked and sliced 1 large onion, chopped 1 medium onion, sliced (to serve) 6 garden eggs, diced Garden egg leaves, chopped Salt and dry pepper (to taste) 4 tbsps ground crayfish 2 seasoning cubes 1 tsp ground Ehu seeds (Calabash nutmeg) 1 tsp ogiri or iru Fresh utazi leaves Boiling water Method Soak the abacha in cold water for 10 minutes until it softens, then pour boiling water over it and drain. Rinse the ugba with warm water. Dissolve the potash in water and sieve out the water. Stir the potash water with the palm oil in a pot until it

  STEPS TO MAKING OHA SOUP This is a delicious soup that is easy to make and you can guarantee that no matter how it is made, it would still come out delicious. This recipe comes from the eastern part of Nigeria. It is one of those native Igbo soups that you taste and just can’t forget. If you ever visit me and I make Oha soup for you, best believe you are very important to me. Oha leaves are gotten from the evergreen tree in Africa. The plant is botanically known as Pterocarpus mildraedii. It contains many nutrients such as fibre, amino acids, calcium, iron, potassium and vitamin A. Ingredients • Beef/ Chicken/lamb/turkey or your preferred protein • Stock fish • Smoked fish • Periwinkle (Optional) • Ground crayfish • Ponmo • Palm oil • Onions • Cocoyam or Achi ( Soup Thickeners) • Oha leaves (cut using a knife or shredding with your fingers) • Uziza leaves (chopped) • Seasonings • Salt • Water/Stock Preparation: 1. Put meat, kponmo and stock fish in a pot, add seasoning and onions, le

Ingredients 4   Red Bell peppers 2   Scotch bonnets   (Habanero pepper) 3   Tomatoes   large 4   cloves   Garlic 1-   inch   Ginger root 2   tbsp   Locust Beans 2   tbsp   Crayfish 2   Tbsp   Red chili flakes 1/2   Cup   Palm Oil 2   Tsp   stock powder 1/2   Tbsp   Dried thyme 1/2   cup   Beef stock 1.5   lb   Beef and Tripe   or any other meat of choice 5   Boiled eggs 2   Onions   Blend one with the peppers and tomatoes and dice the other one.  Instructions Blend the red peppers, Habanero peppers, Tomatoes, Onion, ginger, and garlic Heat the palm oil on medium heat and stir in the onions. Leave to cook the onions for about 10 minutes or till slightly browned. Stir in the blended sauce, cover, and leave to cook for about 15 to 20 minutes or till the sauce is reduced stirring occassionallyto avoid burning. Add the crayfish, chili flakes, salt, bouillon powder, thyme, locust beans, beef stock, and the beef. Leave to simmer for another 5 minutes Stir in the boiled eggs and leave to simme