Showing 1–12 of 30 results

  • Afang Soup

    Afang soup; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy.

    Serve with

    Pounded Yam

    Plantain fufu

    Eba

     

    Ingredients:

    1-2 pounds of meat tripe, cowskin, meat

    1/2 medium onion chopped

    2 maggie cubes or 2 tablespoons bouillon

    1/2 pound smoked fish

    1/2 cup crayfish

    1-2 cups of red oil

    5 cups okazi leaves

    6 cups fresh waterleaves I used spinach

    salt and pepper to taste

    KSh2,000.00 Add to cart

  • Banga Soup

    Banga or ofe akwu is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally paired with various starch, eba  fufu dishes.
     Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria.
    ingredients :

    1 kg palm fruits or 800g tinned Palm Fruit Concentrate

    Beef

    Dry fish

    Vegetable: scent leave for Ofe Akwu or dried and crushed bitter leaves for Delta-style Banga Soup

    2 medium onions

    2 Tbsp ground crayfish

    Salt and chilli pepper, to taste

    Ogiri Okpei (Iru) (seasoning mix)

    1 – 2 big stock cubes

    KSh6,000.00 Add to cart

  • Banga Soup (Half Portion)

    Banga or ofe akwu is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally paired with various starch, eba  fufu dishes.
     Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria.
    ingredients :

    1 kg palm fruits or 800g tinned Palm Fruit Concentrate

    Beef

    Dry fish

    Vegetable: scent leave for Ofe Akwu or dried and crushed bitter leaves for Delta-style Banga Soup

    2 medium onions

    2 Tbsp ground crayfish

    Salt and chilli pepper, to taste

    Ogiri Okpei (Iru) (seasoning mix)

    1 – 2 big stock cubes

    KSh3,000.00 Add to cart

  • Bitter Leaf (Ofe Onugbu)

    Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria and most Igbos will tell you that this is their favourite soup in the world.

    The name is quite misleading in that a well prepared Bitterleaf Soup should not have even the slightest bitterness. This is achieved by washing and squeezing the bitter leaves (and changing the water at intervals) till all traces of bitterness has been washed off.

    Ingredients

    Washed and squeezed bitterleaf – A handful

    10 small corms Cocoyam

    3 cooking spoons Red Palm Oil

    Assorted Beef: Includes best cut, shaki (cow tripe)

    Assorted Fish: Dry Fish and Stock Fish

    Pepper, salt and ground crayfish (to taste)

    3 stock cubes

    1 teaspoon Ogiri Igbo (traditional seasoning)

    KSh3,000.00 Add to cart

  • CARROT SOUP

    INGREDIENTS

    • 2 tablespoons extra-virgin olive oil
    • 1 large onion (about 3/4 pound), cut into medium dice
    • 1/2 teaspoon salt
    • 2 pounds carrots, peeled and cut into 1/2–inch rounds
    • 5 cups stock
    • 1/4 cup rolled oats
    • Lemon juice, to taste
    • Ginger juice, to taste
    • Ground cumin, to taste

    DIRECTIONS

    1. In a medium pot, heat oil over medium heat. Add onions and salt. Sweat until onions are softened (about 5 to 8 minutes). Stir often to prevent browning.
    2. Add the carrots, cover pot, and cook over low heat for 5 to 6 minutes. Stir to prevent browning.
    3. Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low, and simmer 25 minutes, covered, until carrots are very tender.
    4. Blend the soup in a blender or food processor until creamy. Add additional stock to desired consistency.
    5. Add lemon and ginger juices, and cumin to taste. Adjust seasoning as necessary.
    KSh500.00 Add to cart

  • COW LEG

    Ingredients

     3 serving
    1. Cow leg (1kg)
    2. 5 pieces Fresh pepper
    3. Salt
    4. Handfu leaves Scent
    5. 2 teaspoon Peppersoup spice
    6. 3 Maggi seasoning
    7. 1 teaspoon cameroun pepper
    8. 1 onion

    Steps

    1. Cut the meat,wash and boil for 30minutes with salt,onion and maggi cubes.

    2. Add a 2 cups of water and continue boiling when is boiling very well,sprinkle in the peppersoup spice,maggi seasoning,camerooun pepper and salt.

    3. Fresh pepper and after 10minutes slice in the scent leaves.

    KSh1,000.00 Add to cart

  • COW TAILSAUCE

    Ingredients

    • 1 tablespoon piper guineense (uziza), ground
    • 5 pieces african nutmeg (ehuru), ground
    • red and yellow peppers, to taste, blended
    • 1 kilo cowtail meat
    • 2 soy seasoning cubes
    • salt, to taste
    • 1 tablespoon negro pepper (uda seed), ground
    • 1 tablespoon black pepper, ground
    • 10 leaves basil leaves (scent leaves), sliced

    Instructions

    1. First, prepare the spices. Crack the shells off the African nutmeg (ehuru), then roast the nuts over a flame before grinding it into a fine powder. Grind the uziza and uda seeds into a fine powder. Blend the red pepper and yellow scent peppers.
    2. Wash the chopped cowtail thoroughly. Season with salt and soy seasoning cubes (I use Knorr brand). Cook until it’s tender. (You can use a pressure cooker to cook it faster if you have one.)
    3. When the meat is tender, add the blended peppers. Add the ground spices and 3 cups of water. Allow the mixture to boil for about 5 minutes.
    4. Throw in the sliced basil and stir. Taste for salt. Allow to boil for 2 more minutes, then turn off the heat.

    Serving Suggestions

    You can pair pepper soup with . . .

    • cooked white rice to make it a full meal.
    • beer or any drink of your choice.
    • freshly baked soft bread.
    • corn starch.
    KSh1,000.00 Add to cart

  • DRIED FISH PEPPER

    Ingredients

     3 serving
    1. 3 big dry fush
    2. Salt
    3. 3 teaspoon black cameroun pepper
    4. leaves Uziza
    5. 2 sachets Peppersoup spice
    6. 1 Onion
    7. 2 cubes Stock
    8. 1 teaspoon crayfish

    Steps

    1. De bone the dry fish,wash with warm water and salt.

    2. Cook with half cup of water.add onion,salt and stock cube and cook for 5minutes.

    3. Add more water to cover the fish.after 3minutes add peppersoup spice,crayfish(grinded)salt to taste,stock cubes and uziza seeds (grinded)

    4. Wash and slice the uziza leaf and pour in after 5minutes.

    5. Stir and cook for 2minutes the peppersoup is ready.

    KSh1,500.00 Add to cart

  • EDIKAIKONG SOUP

    Edikaikong soup is the real vegetable soup of the Ibibios or Efiks people of South South region in Nigeria. The soup involves a lots of preparation and honestly, requires me to be a very good mood to get the consistency right. It’s delicious, nutritious, and full of essential vitamins only when eating fresh.. So here’s my hands down recipe from my grandma on how to make the very Authentic EdikanKong soup.

    Ingredients

    1. I kg (5 bunch of Pumpkin leave) ssameame as Ugwu
    2. 500 g water leaves
    3. 2 handful Ntong (scent leaves or Effirin
    4. I kg Assorted Meat
    5. Ponmo
    6. 200 ml (2 cups) Palm oil
    7. I medium onions
    8. I Cup of periwinkles
    9. Head I Large stockfish
    10. 2 Medium Sized Smoked Fish
    11. 6 fresh Yellow pepper (pounded)
    12. I Cup pounded Crayfish
    13. 1/2 Cup Dried Shrimps (slightly pounded)
    14. 1 tbs black Pepper
    15. 2 stock cubes
    16. Salt

    Steps

    1. Before cooking, I like to pick, wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls.

    2. Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stockfish head and cook… Make sure the meat stock is almost Dried…we don’t need water in the soup, cause the water leaves and palm will generate stock for the soup.

    3. Before the stock Dried out completely, add water leaves, pour in the palm oil, add Periwinkles, pounded fresh pepper and stir properly. cook for 3-5 mins. (Ensure you don’t over cook the water leaves)

    4. Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins

    5. Lastly, according to my Grandma’s recipe, you add the pounded Crayfish and taste for salt, give it a stir and that’s it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty)

    6. Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.

    KSh3,000.00 Add to cart

  • EFO RI RO SOUP

    Efo Riro – The African Stewed Spinach also popularly known as Efo riro is a one-pot stew with layers of flavor. It requires quite a number of ingredients but little work from the cook putting it all together (as long as you already have all your ingredients prepped).

    KSh2,000.00 Add to cart

  • EGUSI PEPPER SOUP

    Egusi pepper soup is a popular Nigerian Pepper Soup dish. It’s particularly common among the people of Niger-Delta.  It is basically an Egusi (melon seeds) infused pepper soup dish.

    Egusi Pepper soup is mostly prepared with fresh fish though different fish types can be incorporated. It pretty much seems like there are no hard and fast rules with regards to the choice of proteins used for this dish, although like I said earlier, fresh fish, especially Catfish is used in most cases.

    Ingredients:

    1/2 Cup Ground Egusi (Melon Seeds)

    Assorted Meats (I’m using Goat meat, Ponmo, Cow leg)

    1 Medium Fresh Fish ( I’m using Tilapia)

    2-3 Medium Pieces Stock fish or Dried/Smoked Fish

    Handful Dry or Fresh Efinrin/ Basil leaves

    2-3 Tablespoon Ground Pepper ( Ata gungun)

    1-2 Scotch Bonnet (Ata Rodo)

    1 Small  Onion Chopped

    2 Uda Pod

    3 Ehuru/ Calabash Nutmeg Seeds

    1 Levelled Tablespoon Uziza Seeds

    If you haven’t got Uda, Uziza and Ehuru, just two tablespoons pepper soup spice will suffice

    1 Tablespoon Ground Crayfish

    2 Knorr Chicken Cubes or your preferred bouillon cubes

    1 Teaspoon Your Preferred Beef/Chicken Seasoning ( I use Aromat)

    Salt to Taste

    KSh2,000.00 Add to cart

  • Egusi Soup

    Egusi Soup is thickened with ground melon seeds and contains leafy and other vegetables, seasonings, and meat. It is often eaten with dishes like amala, pounded yam (iyan), fufu, Eba etc.

     

    Ingredients

    • 4½ cups (600g) Egusi (Melon) seeds
    • 2 cooking spoons red palm oil
    • Beef: Best cut and Shaki (cow tripe)
    • Fish: Dry Fish and Stock Fish
    • 3 tablespoons ground crayfish
    • Pepper and Salt (to taste)
    • Vegetable: Nigerian pumpkin leaves, spinach or bitter leaves
    • 3 small stock cubes
    • 1 Ogiri Okpei (traditional locust bean seasoning: optional)
    KSh2,000.00 Add to cart