How to prepare Egusi soup


1 cup of Egusi (Blended)

Fresh pepper (Blended)

Crayfish (Blended)


1 ball of Onions

Vegetables (Cut)

1 cooking spoon of Palm oil

Protein (Beef,dry fish and stock fish)

Salt to taste


Season the meat, fish and stockfish until done.

Add palm oil and seasoning and allow to boil for 10 minutes.

Then add the blended egusi, crayfish and pepper and salt to taste and allow for 20 minutes.

Finally add the vegetables and allow for 1 minute.

Serve with Garri, Semo, pounded yam or wheat.







How to prepare combination soup

I call it combination soup because it’s a mixture of three different food items which can be prepared separately.



1 cup Egusi (Blended)

1/2 cup Ogbono (Blended)

Protein (Meat or Fish)

1 soup spoon Palm oil

Seasoning (Maggi or Knorr cubes)

1 ball Onions

Blended fresh pepper

Blended crayfish

Vegetable (cut)

Salt to taste


Season the meat or fish for about 40 minutes.

Add a little hot water, palm oil, seasoning and salt to taste and allow for 10 minutes.

Add the blended ogbono, egusi, crayfish and pepper and allow for 15 minutes.

Then add the okro and leave for 3 minutes.


Finally add the vegetables and leave for 1 minute.

Serve with Garri, Semo, Pounded yam or Wheat.





How to prepare fresh corn pottage with vegetables

I always like trying out new things, so sometime last year I travelled to the village to see my mum and it was during

the corn period when corn is usually very cheap. I like eating fresh corn a lot, during the corn season, no day

passed by without me buying corn. So in my quest to try out something new as usual, the idea of fresh corn with

vegetables came to my mind and I decided to try it out. Here is how to prepare it.

Ingredients :

10 cobs of fresh corn

Palm oil


1 cube of Maggi

3 red fresh pepper (blended)

Crayfish ( blended)

1 ball of onions (sliced)

Salt to taste


Wash the corn in a fresh clean water.

Remove the corn seed from its cob.

Wash and cut the vegetables.

Put a little quantity of water in a clean pot, pour the corn seeds into it.

Add, seasoning (Maggi), onions, blended pepper and crayfish, palm oil and salt to taste.

Allow to cook for 40 minutes.

Finally add the vegetables and allow for 40 seconds.

Serve hot.

How to prepare Alibo


4 cups Cassava flour

1 cooking spoon palm oil

2 wraps ugba (fermented African Oil Bean seeds)

5 red ball pepper (blended)

Salt to taste

Bitter leaf

Spinach leaf

Okra leaf

Banana leaf


Wash all the leaves and set aside.

Take 1/3 of the okra leaves, cut into small sizes, put it in a mortar and pound with a pistol.

Pour the flour into the mortar and mix with the pounded okra leaves.

Take part of the bitter leaf and part of the spinach, turn the back of the leaf, little by little take the mixed flour lightly put it on the leaves one after the other, fold each one and put in a separate bowl.

Run the banana leaf through the fire for 10 seconds.

Take a part of it, take some of the flour that is folded in the leaves, put them into the banana leaves and tie with a rope. Continue the process until all the flour folded in the leaves has been tied.

Put in a pot and cook for 50 minutes.

Unwrap and cut into smaller pieces.

Cut the remaining part of the spinach and the okra leaves and set aside.

Note: Do not use too much of the bitterleaf if you do not want it very better.

Put a clean pot on the fire, add the cut okra leaf, add the cut spinach and a little water. Then add the sliced wrapped floor and Ugba and cook for 2 minutes.

Add palm oil, pepper and salt to taste.

Serve hot.


Grilled pepper sausage

For the sausages
10 spiced beef or pork cooking sausage (about two 1/4 avoirdupois unit.)
1 tbsp. olive oil
10 hot dog buns, cooked if desired

For the chakalaka
4 tbsp. olive oil
2 giant yellow onion, finely sliced (2 cups)
2 green, red, and yellow bell pepper, finely sliced (5 1/2 cups total)
3 tbsp. spices (curry)
3 bird’s-eye chiles, minced (2 Tbsp.)
3 garlic cloves, minced
One 3-inch piece ginger, in the buff and grated (2 Tbsp.)
5 big carrots, clean and coarsely grated (4 cups)
2 3⁄4 cups canned diced tomatoes and their juices (14 oz.)
3 tbsp. tomato paste
Leaves from two thyme sprigs
Freshly ground black pepper

Prepare the sausages: On a large plate, rub the sausages with the oil. Let rest to dry out the casings slightly (this permits for a snappier texture once cooked), 30 minutes.

Create the chakalaka: in a very big pan over medium-high heat, heat the oil.

Add the onion and season with salt; cook, stirring, till clear, 10 minutes. Stir within the bell peppers, spice, chiles, garlic, and half the ginger; cook, stirring, 2 minutes.

Add the carrots, season with salt, and stir.

Add the tomatoes and their juices, one cup water, and also the fixings, stirring to mix. Lower the warmth to medium and simmer till the vegetables have softened and also the mixture has thickened slightly, concerning quarter-hour.

Take away and stir within the thyme, the remaining ginger, and salt and pepper to style.
Preheat the grill to medium heat.

Add the sausages and cook, turning often, till brunette and now not pink within the centers, 12–15 minutes (check sausages in one place to avoid juices escaping).

Place every sausage in a very breadstuff. prime with chakalaka and serve.

How to Peppered Pasta Salad


20 ounce tri – color pasta

Bring a big pot of water, add a little salt to it and allow to boil. Place pasta in the pot, cook for 10 to 15 minutes, until hard, and drain.

Blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper in a blender until smooth.

Toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives in a big bowl. Top with mozzarella cheese and serve.

How to prepare baked potato and Aubergines

Ingredients Of baked potato and Aubergines

200gm onions

200gm tomatoes,

3 Tbsp oil/ butter

200gm tiny aubergines –

2 Tbsp crushed garlic

1/2 Tbsp dried herbs

Ground black pepper

1 kilogram massive potatoes

20gm cheese


Wash and chop the tomatoes and set aside

Wash and slice the onions and set aside

Slice and fry the aubergine. In a bowl, mix garlic, herbs, seasoning and one Tbsp of oil or butter. Pour over the aubergine slices and blend well. Leave for some of minutes.

Cook onions in oil or butter, until soft and stir in tomatoes and seasoning. Cook until it becomes sauce-like. Keep aside.

In a gently oiled baking dish organize 1/4 of the tomato mixture.

Top with potato slices and a few of the aubergine mixture.

Continue layering, finishing with the pasta sauce.

Sprinkle with cheese and bake at two hundred degrees C for about forty minutes.

Serve hot.

How to Make Yorkshire Lamb Patties


  • 40 ml vegetable oil
  • 20 gms Horseradish sauce
  • Salt to taste
  •  1 big ball of onions
  • 20 gms parsley
  • 300 gms minced lamb
  • Seasoning for the lamb


  • Wash and Season minced lamb with salt and pepper.
  • Chop and fry the onions
  • Chop the parsley
  • In a round mixing bowl, mix horseradish sauce and vegetable oil.
  • Whisk well.
  • Add  the fried onions and chopped parsley
  • Make round patties and cook on pan grill.
  • Serve hot with mayonnaise dip and crisp salad.

How to Make Chicken and Cheese Salad


  • chicken breast
  • vegetable oil (for frying)
  • cheese – cubed
  • powdered black pepper
  • Avocado pear
  • salt
  • mayonnaise
  • Celery or parsley
  • Lettuce or cabbage leaves for decoration and plating

How to Make Chicken and Cheese Salad

  • Wash the chicken, remove the bones and steam with spices, and seasoning for 30 minutes.
  • Put a clean frying pan on the fire and allow to heat for about 20 seconds
  • Cut chicken into cubes and fry
  • Mix chicken, cheese, salt and pepper.
  • Add enough mayonnaise and mix well.
  • Add avocado pear
  • Garnish, chill and serve.


There are several methods which you can use to prepare ogbono soup.


1. Ogbono

2. Palm oil

3. Pepper

4. Onions

5. Crayfish

6. Stock fish

7. Dry fish

8. Meat or fresh fish

9. Seasoning

10. Vegetable leaves (ugu in Igbo, Ekumanku in CRS)

11. Okro

12. Salt to taste

1. Blend the ogbono and set aside

2. Blend the pepper and crayfish and set aside

3. Wash and Steam the meat or fish, dry fish, stock fish with onions, seasoning and salt and set aside.

4. Wash and cut the vegetable leaves and the okro and set aside

5. Put a clean pot on the fire, add some palm oil and allow for ten seconds, then add the blended ogbono and fry for 3 minutes.

6. Add the meat or fish stock together with the dry fish and stock fish.

7. Add seasoning, pepper, crayfish and salt to taste and allow to boil for ten minutes.

8. Add the chopped okro and allow for 2min

9. Finally add the vegetables and allow to cook for 1 minute.

10. serve with fufu, pounded yam, semo, Wheat or garri.

See How to cook Edikang Ikong soup (Vegetable soup)


1. Blend the ogbono and set aside

2. Blend the pepper and crayfish and set aside

3. Wash and Steam the meat or fish, dry fish, stock fish with onions, seasoning and salt and set aside.

4. Wash and cut the vegetable leaves and the okro and set aside

5. Add the palm oil to the meat or fish stock and allow to cook for about 5 minutes

6. Then add the ogbono and allow for another 5 minutes

7. Add pepper, crayfish seasoning and salt to taste.

8. Add the okro and allow for 2min.

9. Finally add the vegetables and allow to cook for 1 minute

10.  Serve with swallow.