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4/11/2006 2:00:00 PM
What's Cooking in Nigeria?
During Food Week, the chef of Edgewaters Hotel and Resort in Lagos, Godwin Richard, suggests some dishes for the Housemates (and you) to prepare...
CAT FISH PEPPER SOUP
INGREDIENTS: Catfish, grounded pepper, seasoning, salt, ceint leaves, water, pepper soup spices and onion.
METHOD: Cut fish in cubes and wash properly. Place aside. Chop onion and ceint leaves. Place aside. Then place a pot on the fire. Add water, grounded pepper, onion, pepper soup spice and allow to cook for about 5 minutes. Add the catfish, seasoning and allow to cook for about 5 minutes, then add the ceint leaves and salt to taste and allow to cook for about 3 minutes. Serve in a clean bowl.
PEPPERED SNAIL
INGREDIENTS: snail, alum, pepper sauce (prepared), stew (prepared), onion, tomatoes, green pepper, vegetable oil to fry, seasoning, salt to taste.
METHOD: Wash snail properly with alum. Place in a pot and cook for about 20 to 25 minutes. Put aside. Fry the snail in hot oil until crispy. Place aside. Cut onion, tomato and green pepper until shredded. Place aside. Put a wok or frying pan on the fire. Stir in little vegetable oil for 3 minutes. Add onions, and allow to cook for about 5 to 10 minutes. Add seasoning, salt to taste and place on a wide plate garnished with lettuce or cabbage.
AVOCADO SHRIMP COCKTAIL
INGREDIENTS: Ripe Avocado, shrimps, lettuce, onion, tomato, tomato ketchup, mayonnaise, salt, brandy or white wine and little water.
METHOD: Cut avocado into equal halves and scoop out the avocado. Place aside. Chop the onion, tomatoes and lettuce. Peel and boil the shrimps. Prepare the cocktail sauce by adding tomato ketchup, mayonnaise, brandy or white wine, Tabasco pepper (a drop), and salt to a little water and mix together to a smooth paste. Place the avocado on a bed of lettuce, add little sliced lettuce, chopped tomato and onion, the shrimps and cocktail sauce. Garnish with sliced lemon and sliced lettuce and tomato.
MAIN DISHES
POUNDED YAM EDIKIAKONG WITH BUSHMEAT
INGREDIENTS: Ugu leaves, water leaves, crayfish, dried croakerfish, grounded pepper, palm oil, periwinkle, stockfish, bush meat, seasoning, salt to taste, onion, Pomo, Shaki and a pounding machine, yam.
METHOD: Wash the ugu leaves. Water leaves properly, and slice neatly. Select the crayfish and ground into powered form. Select the dried fish and cut into chunks. Clean and wash the periwinkle. Cook stockfish and bush meat until ready to eat and place aside. Chop the onion. Cook Pomo and Shaki after it's properly washed and cut in cubes. Place your pot on the fire. Add the palm oil. Pour in the onion and cook for about 3 minutes. Add stockfish, Pomo and Shaki and cook for about 3 minutes. Add bush meat. Wait for about 4 minutes. Add periwinkle, grounded pepper, dried fish, crayfish, leaves, seasoning and salt to taste. Allow to cook for about 4 minutes. Add some water and serve in a bowl, dish or deep plate.
WHITE RICE, PLANTAIN, KIDNEY AND LIVER SAUCE.
INGREDIENTS: Rice, ripe plantain, water, onion, prepared pepper sauce, kidney and liver, green pepper, carrot, blended tomato, blending machine, seasoning, vegetable oil and salt to taste.
METHOD: Place a pot with water on the fire and bring to the boil. Add washed rice and allow to cook until ready to eat. Place aside. Place a pot on the fire then pour in some oil. Add onion and cook for about 3 minutes. Then pour in the kidney and liver. Allow to cook for about 10-15 minutes. Add pepper sauce and some blended tomatoes. Stir and allow to cook for about 10 minutes, then add sliced carrots, tomatoes and green pepper. Season properly and allow to cook for about another 5 minutes and serve. For plantain, heat some oil. Then add cubed plantain and fry to golden brown color. Serve with the sauced kidney and liver with the white rice garnished with plantain.
- Tshidi C.
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