OG Kitchen

  Ingredients 4 cups long bismati Rice 1/2   cup  Vegetable oil 2   big onions 240   grams   tomato paste 4-5   redball pepper (tatashe) 4 medium-size tomatoes/ one can chopped tomatoes 3   pieces   Scotch bonnet pepper (Atarodo) or more if yours is not hot 1   cup   chicken/beef stock 1 small seize ginger 2 garlic cloves 50   grams   butter/margarine 3-4 pieces bay leaves 1   tablespoon   curry 1  tablespoon   thyme 8   cubes seasoning 1 tablespoon salt  Instructions.  Place your cooking pot on medium heat, add the vegetable oil, the diced onions, the tomato paste, and bay leaves. Fry them together for about 2 minutes until they become translucent. (do not stop stirring to avoid burning) Add your blended ingredients (Tomatoes, scotch bonnet pepper, garlic, onions, and red ball pepper) and stir well. Allow to cook for about 5 minutes, stir well and go ahead to add your chicken/beef stock and stir well. Add spices (curry, thyme, salt, seasoning, and margarine) Then cover to cook for 5 m

                  BITTERLEAF SOUP Different Ethnic groups in eastern Nigeria cook with this vegetable but in different ways. It is a delicacy for the Anambra people and some parts of Imo that share borders with Anambra like Arondizuogu people.    Ingredients Assorted meats (Beef, goat meat, snail, Ponmo, Shaki are ideal) 15  Medium Size Cocoyam (Ede) 2 handful  Bitter leaves (washed) 1  Cooking Spoon Palm oil 2  dry Fish 1  stock fish(oboroko) 2 handful  crayfish 2 Tablespoon  Ogiri igbo 4 piece  yellow pepper  1 Tablespoons  Ground black pepper or 3 Scotch Bonnet blended 3  Bouillon Cubes(maggi crayfish to taste  Salt Steps 1. Start by boiling your meats, start with the tougher meats like Cow leg and Shaki first. When they’re slightly tender, add beef,stock and dry fish.leave to cook till soft….lastly add the snail 2. While boiling my meat I Thoroughly Wash my Bitter leaf then boil to get rid of as much bitterness as you can. There should be almost no hint of bitterness left in the

   Ogbono soup   is a delectable Nigerian concoction soup and it’s super easy to prepare. It’s a thick and hearty stew made with Ogbono seeds (wild mango seeds) loaded with meats and fish simmered in a light delicious broth. Ingredients 1   Cup   blended Ogbono   or wild mango seed 4   Cups   stock   Beef or Chicken Meat  Tripe, cow skin or Fish of choice 1   Cup   Stock Fish Salt to taste 2   stock cubes 1/2   Tbsp   Red Chili flakes   or Cayenne pepper 1   Tbsp   Crayfish   ground Ugwu   Kale or Collard Greens 3/4  Cup   Periwinkle 1/3  Cup   Palm Oil  Instructions Cut the beef rinse and throw into a pot. season with Salt, bullion powder (or stock cubes). Add the diced Onions and the red chili flakes, Leave to boil for about 20 to 30 minutes depending on how tender you want the meat to be. Once the meat is almost done, add the stockfish and cook for 5 minutes or till soft. Blend the Ogbono seeds and add it to the boiling meat: Be sure you have enough stock in the pot. You need about