Showing 13–24 of 30 results

  • EWEDU & STEW

    Ewedu soup is known among the western part of Nigeria (the yorubas) and its equally enjoyed by the other parts of Nigeria. Ewedu soup is served with the famous amala and stew.

    Ingredients

    • 250g ewedu leaf
    • pinch of salt
    • Half teaspoonful of potash
    • seasoning cube
    • prepared fresh tomatoes stew

    Steps

    • 1Properly pick the ewedu leaves and wash thoroughly to remove any trace of sand or dirt
    • 2Boil the ewedu leafs for about 16 minutes
    • 3Add potash to help soften it ( this is optional) add the pinch of salt and seasoning cubes.
    • 4When its soft you can blend with your blender, but the yorubas prefer using their local broom to whisk it.
    • 5Your ewedu is ready. Serve with amala and stew.
    KSh2,000.00 Add to cart

  • FISHERMAN SOUP

    Fisherman soup is like throwing all catch in a fisherman’s net in a pot. Its a soup where all the delicious names in the sea comes to party. Based on your preference of seafood, you can add or remove any of the given sea food

    Ingredients

    1. Ngolo
    2. Fresh fish
    3. Crabs
    4. Perewinkles
    5. Shrimps
    6. Big dried prawns
    7. Cocoyam powder
    8. Utazi seeds
    9. leaves Utazi
    10. Palm oil
    11. Salt
    12. Seasoning
    13. Fresh scoth bonnet pepper

    Steps

    1. Add water in a pot and boil the crabs with little salt half way.

    2. Add the ngolo and continue cooking

    3. Then add the fish and big dried prawns and some seasoning to taste

    4. When the fish is half way cooked, remove from the stock and set aside to prevent it from scattering

    5. Then add little more water and add perewinkles and grinded pepper and some palm oil and cover to cook

    6. When the oil is cooked and well incorporated, add the cocoyam flour mixed in little water and stir in until slightly thickened

    7. Then put back the precooked fish, shrimps, uziza leaves and cover to cook

    8. Let it cook for 5-6 minutes more and turn off heat

    KSh4,000.00 Add to cart

  • MANAGU

    Ingredients

    1. 1 kg Managua leaves
    2. Cup milk
    3. 1 large onion
    4. 1 large tomato
    5. to taste Salt

    Steps

    1. Wash the Managua well and place aside

    2. Boil the Managu for 30 min

    3. In another sufuria fry onions in oil till golden brown,add chopped tomatoes and stir till it makes a paste

    4. Add the Managu and stir till it combines well tomatoes and onion mixture,,

    5. Pour half of the milk and let it boil,leave it to stay overnight,,add the other half milk and let it boil

    6. Serve with ugali while hot

    KSh150.00 Add to cart

  • OFADASTEW

    Ofada stew is one of those delicious native savory dishes that packs a major punch as it is flavored with smoked died shrimp, and fermented locust beans (iru). This ofada stew/ofada sauce recipe features a stew that originates from the Western part of Nigeria and is commonly eaten with a locally grown rice called ofada rice.

    Ingredients

    • 7 large bell peppers
    • 3 scotch bonnet peppers
    • 4 large red onions
    • 2 lbs braised goat meat (braised with 1 red onion, 1 scotch bonnet pepper, 1 tsp salt and 1 tsp bouillon)
    • 80 grams cleaned smoked dried fish (about 0.17lbs)
    • 20 grams smoked dried shrimp about (0.04 lbs)
    • ½ cup palm oil
    • 2 tsps bouillon
    • salt to taste
    • 1 tbsp Iru (fermented locust beans) (optional)

     

    KSh1,500.00 Add to cart

  • Ogbono Soup

    Ogbono soup (Draw Soup) is a rich, nutrition-packed Nigerian soup made from ogbono seeds (ground African mango seeds), palm oil, assorted meats, and traditional spices. It packs a lot of bold and rich flavors and is incredibly delicious!

    Ogbono soup is commonly eaten with fufu dishes like pounded yam or eba. It is called ‘Draw Soup’, due to the mucilaginous nature that gives it a slippery and viscous texture.

    It might take some getting used to due to this texture, but once you taste it, it really does taste amazing and it makes your fufu go down easily!

     

    Ingredients for Ogbono Soup

    Assorted Meat and Fish: Beef, Shaki (cow tripe), Dry Fish, Stockfish

    2 handfuls Ogbono Seeds

    3 cooking spoons red palm oil

    Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)

    2 tablespoons ground crayfish

    Pepper and Salt (To taste)

    1 onion

    2 stock/seasoning/boullion cubes

    KSh2,000.00 Add to cart

  • Okra Soup

    Okro soup (African okra soup) is made with okra vegetables cooked in a delicious mixture of palm oil, shrimps, goat meat, fish and African spices, and simmered to perfection!

    This loaded okro soup is a staple in some West African countries like Nigeria, Ghana, and Cameroon. This soup is so deliciously satisfying and nutritious and is loaded with proteins and healthy fat. Okro soup is very often eaten with fufu and makes a very filling dinner.

    Ingredients

    5 cups (250g) Okra

    3 cooking spoons red palm oil

    Beef: Best cut

    Shaki (Cow Tripe) (Optional)

    Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish

    1 handful crayfish

    Pepper and Salt (to taste)

    Onions (optional)

    Vegetable: Nigerian pumpkin leaves or spinach (fresh or frozen)

    3 stock/boullion cubes

    KSh2,000.00 Add to cart

  • Owo Soup

    Urhobo Owho Soup is a delicious soup   from Delta State,  Nigeria.
    It goes well with yellow garri, starch, boiled yam and boiled plantains. Whichever you like, Owho Soup will not disappoint!

    Ingredients for  Owho Soup

    • Assorted meat and fish. You can use:
    • Palm oil
    • 2 teaspoons powdered edible potash (akanwu, kaun, keun)
    • 3 tablespoons ground crayfish
    • 1 cup garri
    • Hot and spicy pepper (to taste)
    • 2 stock cubes
    KSh6,000.00 Add to cart

  • OWO SOUP (Half Portion)

    Urhobo Owho Soup is a delicious soup  from Delta State of Nigeria.
    It goes well with yellow garri, starch, boiled yam and boiled plantains. Whichever you like, Owho Soup will not disappoint!

    Ingredients for  Owho Soup

    • Assorted meat and fish. You can use:
    • Palm oil
    • 2 teaspoons powdered edible potash (akanwu, kaun, keun)
    • 3 tablespoons ground crayfish
    • 1 cup garri
    • Hot and spicy pepper (to taste)
    • 2 stock cubes
    KSh3,000.00 Add to cart

  • PEPPER CHICKEN

    It is a superb one-pot chicken recipe, uniquely flavoured by a sprinkling of crushed peppercorns, cardamom pods and a ginger and garlic paste. If you don’t want to use chicken on the bone, use skinned pieces of chicken breast, which will also speed up this recipe considerably. Fabulous served right away, this Indian pepper chicken also keeps wonderfully for the next day.

    PEPPER CHICKEN INGREDIENTS

    • 1 chicken, skinned
    • 2 tsp garlic purée
    • 2 tsp ginger, finely grated
    • 4 cinnamon sticks
    • 4 cardamom pods
    • 4 cloves
    • 2 red onions, finely sliced
    • 1 tsp ground turmeric
    • 1 tsp red chilli powder
    • 1 tsp ground cumin
    • 2 tsp ground coriander
    • 3 curry leaves
    • 3 green chillies, cut lengthways
    • 2 tomatoes, finely chopped
    • 1 tsp peppercorns, crushed
    • vegetable oil
    • salt
    1
    First, prepare the skinned chicken by cutting each breast into 3 pieces and each leg into 2 pieces (thigh and leg). Set aside until required
    • 1 chicken
    2
    Make a paste by mixing together the garlic purée and the finely grated ginger
    3
    Heat oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon sticks, cardamom pods and cloves and sauté for 30 seconds. Add the sliced onions, stirring occasionally until nicely coloured
    • 4 cinnamon sticks
    • 4 cardamom pods
    • 4 cloves
    • 2 red onions
    • vegetable oil
    4
    Add the pieces of bone-on chicken, add the ginger-garlic paste, turmeric powder, chilli powder, ground cumin, ground coriander and salt and cook for 10 minutes
    • 1 tsp ground turmeric
    • 1 tsp red chilli powder
    • 1 tsp ground cumin
    • 2 tsp ground coriander
    • salt
    5
    Add 1/2 a cup of hot water, stir well, cover with a lid and simmer for a further 15 minutes
    6
    Now add the green chillies, curry leaves and chopped tomatoes. Turn up the heat and cook for 5 minutes or until the chicken is cooked through – prod the thighs and drumsticks with a fork to judge whether they are cooked through or not
    7
    Remove the pan from the heat, sprinkle with the crushed peppercorns and serve
    KSh1,000.00 Add to cart

  • Pepper Soup

    Many times, people enjoy African pepper soup for its sweetness and its zesty outburst of flavors, without having half the knowledge about its numerous medicinal benefits derived from the spices, but with the full knowledge of the magical curativeness immersed in every simmer of the pepper soup, it could make for one of the best African dishes ever and possibly the most sought after.

    Ingredients

    • 2 pounds chicken / catfish / cow leg / offal
    • 4 seeds Calabash nutmeg (Ehiri/Ehuru) (ground)
    • 3 cubes Maggi seasoning
    • 2 cloves garlic (minced)
    • 2 medium onions
    • 2 tablespoons Scent leaves (dry uziza leaves)
    • Red chili pepper / habanero pepper (to taste)
    • Salt (to taste)
    • 1/2 gallon water (approximately)
    KSh2,500.00 Add to cart

  • POTATOES SOUP

    Ingredients

    • 6 strips (uncooked) bacon cut into small pieces
    • 3 Tablespoons butter unsalted or salted will work
    • 1 medium yellow onion chopped (about 1.5 cup/200g)
    • 3 large garlic cloves minced
    • ⅓ cup all-purpose flour (42g)
    • 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
    • 4 cups chicken broth (945ml)
    • 2 cups milk (475ml)
    • ⅔ cup heavy cream (155ml)
    • 1 ½ teaspoon* salt
    • 1 teaspoon ground pepper
    • ¼ – ½ teaspoon ancho chili powder**
    • ⅔ cup sour cream (160g)
    • Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
    KSh500.00 Add to cart

  • PUMPKIN SOUP

    Ingredients

    • 2 Tbsp. olive oil
    • 1 yellow onion, finely chopped
    • 1 cup chopped carrots
    • 3 Tbsp. tomato paste
    • 2 Tbsp. red curry paste
    • 3 garlic cloves, minced
    • 1 Tbsp. minced fresh ginger
    • 3/4 tsp. kosher salt
    • 1/2 tsp. pumpkin pie spice
    • 1 (15-oz.) can pumpkin puree (such as Libby’s brand)
    • 4 cups (1 quart) lower-sodium vegetable broth
    • 1 cup canned coconut milk
    • 2 tsp. lime juice
    • Optional garnishes: toasted pumpkin seeds (pepitas), cilantro, green onion, pomegranate arils

    Instructions

    • Heat oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the onions and carrots; cook until the veggies start to soften, around 8 minutes.
    • Stir in the tomato paste, curry paste, garlic, and ginger. Cook for 3 to 4 minutes, stirring occasionally, until the tomato paste turns brick red and starts sticking to the pan. Add salt and pumpkin spice.
    • Add pumpkin puree and broth; stir well to combine. Use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a boil, reduce heat and simmer for 15 minutes.
    • Carefully transfer the soup to a high power blender using a ladle. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. (Alternatively, you can use an immersion blender and blend the soup right in the pot!)
    • Pour blended soup back into pot and stir in coconut milk. If needed, reheat for another 1 to 2 minutes, though the soup should still be quite hot. Stir in lime juice, ladle soup into bowls, and add garnishes of choice.

    Notes

    TO STORE: Store cooked pumpkin soup in an airtight storage container for up to 1 week in the refrigerator.

    TO REHEAT: For best results, reheat soup in a small saucepan over medium heat, stirring often, until heated through. You can also reheat in the microwave, however it requires frequent stopping and stirring. Otherwise, you end up with soup that’s scorching on the top, and barely heated through on the bottom.

    TO FREEZE: Let soup cool until it’s close to room temperature before transferring to an airtight container or freezer-safe gallon ziptop bag. Store in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

    Nutrition

    Serving: 1.2cups | Calories: 297kcal | Carbohydrates: 25g | Protein: 2g | Fat: 20g | Saturated Fat: 14g | Sodium: 640mg | Fiber: 5g | Sugar: 13g
    KSh500.00 Add to cart