How to cook Oha soup


Oha leaves


Red oil


Dry Fish and Stock

Ground Fresh Pepper,

Salt (to taste)

Ground crayfish


Notes: If you’re outside Africa, you can use cocoyam flour.

How to pound cocoyam 

Wash and cook the cocoyam until soft. Take away the peels and use a mortar and pestle to pound the corms to a swish paste.


Wash and steam the beef, stock fish and dry fish until they’re well cooked.

Add Seasoning (Maggi/Knorr)

Add Ogri

Add pepper and ground crayfish

Add red oil

Add salt to taste

Then add the cocoyam paste (in tiny lumps).

Cover the pot and leave to cook on high heat until all the cocoyam lumps have dissolved.

Finally, add the oha leaves and allow to cook for another 10-15min.


Serve with Garri (Eba), flour FufuAmala, Cassava Fufu or Pounded Yam.

Youthwin roasted plumbread

Have you ever tried eating bread with roasted plum? If you haven’t tried it, then you are missing a lot.

Note: There are different species of plum. Use the one that produces oil when being roasted.

These ones usually have pleasant taste.


Wash 5 plums, put them on a frying pan, add a little salt and put on the fire.

Stir occasionally until soft.

Remove the oblong seeds.

You can now enjoy it with a soft bread.


How to prepare mpoto ede soup (cocoyam leaf soup)


  1. Mpoto leaf
  2. Cocoyam
  3. Palm oil
  4. Pepper (Blended)
  5. Crayfish (Blended)
  6. Egusi (Blended)
  7. Seasoning
  8. Protein ( Meat, Dry fish, and Stock fish)
  9. Salt to taste

Note: The cocoyam leaf used to prepare this soup is the one gotten from the specie of cocoyam used as thickner to prepare Bitterleaf soup, Oha soup etc

It is usually gotten during dry season when the leaf has become dry. Make sure that the leaf is very dry before you use it to cook. You can dry it in the sun for some days before using it.


Sqweeze the dried mpoto leaf and set aside

Wash and boil the cocoyam till very soft, remove the back and pound in a mortar.

Wash and steam the protein.

Add palm oil, the blended pepper and crayfish and allow to cook for 20min.

Add the cocoyam to the protein stock and cook until all the cocoyam has dissolved

Add the blended Egusi and seasoning.

Add salt to taste and allow for another 10min

Then add the mpoto leaf and allow for 5min

Serve with fufu, semi, garrison etc.


How to make Ukpaka also known as oilbean (Ugba) from scratch

After collecting the ukpaka from the farm,


Break the first shell, dry it in the sun for some days,


Then boil it until the second shell rises.


Remove the shell, add salt and slice with a knife.


You can now tie it in a leaf and sell if like or prepare it with Canada or cowleg or however you want to.


How to prepare plantain with gravy sauce


4 fingers of unripe plantain

1 big ball onions (chopped)





Palm oil

Salt to taste

Wash and peel the plantain

Cut into smaller sizes

Put in a clean pot, and add few cups of water

Put on the fire and allow to boil for 20 min.

Bring pot down and drain the water

Pound crayfish, pepper and Okpeye together and put in a clean pot, add palm oil,

chopped onions, seasoning and salt to taste

Stir with a spoon, then put the pot on the fire and allow to heat for 1 min.

Serve hot


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.