Dibi (Lamb) is a popular Senegalese dish that is mostly sold by street vendors. The major component of this delicacy is lamb, but other meats can be used. In other parts of Africa, like Guinea and Gambia, it is called Afra. Its popularity has spread across Africa to other parts of the world. The meat is seasoned, grilled, and cut into small pieces and served with a special sauce, caramelized onions, and mustard, which makes it a delicious combination of flavors. It is usually served in a brown paper bag to catch the drippings. To make a sandwich from it, you can serve with a French baguette. Dibi can be classified as an appetizer but can also pass for a whole meal on its own.

To prepare Dibi, you would need:

INGREDIENTS

• 1 lb. Lamb cut into bite-size pieces. (or any other meat that you prefer)
• ¼ cup vegetable oil,
• 1 tablespoon of salt to taste
• 1 tablespoon of black pepper, freshly ground, to taste
• 1 onion, medium, finely chopped
• ¼ cup mustard, grainy French
• 3 to 4 tablespoons of water
• ½ teaspoon sugar (optional)

INSTRUCTIONS

1. Preheat the grill to high temperature.
2. Wash and chop the meat (lamb or any other meat) in pieces. Chop them in sizes that will fit perfectly on the grill.
3. Mix one tablespoon of oil and season with salt and pepper in a small container; use the mixture to brush the meat chops lightly on both sides. Place on a platter and let it marinate while you prepare the sauce.
4. Combine the chopped onion, the ¼ cup oil, and the mustard in a small, heavy saucepan and bring to boil, occasionally stirring to distribute the heat evenly and avoid getting the meat burnt; keep the heat low and simmer gently for about 10 minutes until the onion is soft and lightly browned. Stir frequently.
5. Thin the mixture to sauce consistency with three tablespoons of water, add more if needed. Turn off the heat and taste, add more pepper and salt if you want. You can add sugar too, but this is optional.

Note: The onion mustard sauce should have a thick consistency.

6. Remove from the heat and cover to keep warm.
7. Oil the grill grate with olive oil. Arrange the marinated meat on the hot grate and grill. Turn the meat pieces with tongs, until it is cooked. (6 to 8 minutes per side for medium)
8. Transfer the meat to serving plates or a platter and spread the onion mustard sauce on top.
9. Serve with a French baguette if you want and a glass of freshly squeezed fruit juice.

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Edikang ikong is a native soup of the Efik and Ibibio (Cross River and Akwa Ibom states) people of Nigeria. It is a very nutritious soup made with a generous quantity of fresh vegetables, dried fish and assorted meat. Edikang ikong used to be known as the “soup of the wealthy” due to the variety of rich proteins used in cooking the soup.

It is cooked with a combination of two different vegetables (Ugwu leaves and water leaves) but in the absence of ugwu leaves, spinach leaves can be used.

INGREDIENTS

• 1kg of spinach or Pumpkin leaves (Ugwu)
• 200g water leaves
• Assorted meat of choice including kanda (Kanda is optional)
• Smoked fish
• Stockfish (Optional)
• 250 ml of Red palm oil
• Periwinkles (Optional)
• Bouillon cubes to taste
• Ground crayfish
• Medium size onions (optional)
• Fresh pepper
• Salt to taste
• All the ingredients can be obtained from most African shops

PREPARATION

• Prepare the vegetables by washing and cutting them into tiny pieces, keep them aside.
• If you are using Kanda, cut them into small pieces and cook till its tender (Because it is a tough meat)
• Place the assorted meats and kanda into a pot, add water, pepper, onions, bouillon cube and salt. Then cook it till it’s properly done. Make sure it has just a little liquid left inside

COOKING

• Add the dried fish and periwinkle into the pot of properly seasoned meat. Add the palm oil, ground pepper (to your tolerance level) and crayfish. Then leave to boil for about 10 minutes. The palm oil serves as the liquid in Edikang ikong soup, try as much as possible to make it the only liquid in the soup.
• Add the periwinkles and water leaves (Lamb lettuce) and leave to cook for about 5 minutes or less so that you don’t overcook the water leaves.
• Add the pumpkin leaves, add salt to taste. Stir the pot very well and turn off the heat. Cover the pot for about 5 minutes and then you can serve!

Bon appetit!

Serve with Garri, pounded yam, amala or cassava fufu.

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Nigerian yam porridge also known as Asaro is a combination of yams and fresh green vegetables, it’s a tasty and healthy way to eat yam as you can add your green veggies.

This recipe will put you through on how to make Yam Porridge.

INGREDIENTS

• 1kg of yam
• Red Palm oil
• 1 smoked/dry fish of your choice
• Meat of choice (Optional)
• Ground crayfish
• Chopped onion
• Fresh green vegetable – Pumpkin (ugwu), Scent leaf (efirin or nchanwu) or spinach
• Habanero or Chilli Pepper
• Salt (to taste)
• Bouillon cubes

PREPARATION

• If you are using meat, cut them into small pieces, spice it thoroughly and cooked until its soft. Then move to the next steps below :
• Peel and cut the yam tuber into small sizes, wash the yam cubes and put inside a pot.
• Wash and chop the onions into small pieces, blend the chilli pepper and set them aside. If using dry fish, soak and pick and remove the bones at this time.

COOKING

• Pour enough water into the pot to cover the yam cubes and start cooking at medium to high heat. If you are using dry fish, you can add it now.
• When the yams have become soft, add the onions, ground crayfish, pepper, bouillon cubes, palm oil and the smoked fish or meat (Meat is optional!).
• Cover the pot to cook till the yam is done. Add salt to taste and stir thoroughly. Cook at high heat for about 5 minutes.
• Lastly, add the green vegetable (Ugwu leaves or spinach), stir and leave to stand for a few minutes so the leaves are a bit fresh, then serve.

Bon appétit!

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Moi moi is a Nigerian food made with steamed ground beans and spices. Moi moi is commonly served at parties, wedding ceremonies and other occasions. It can be eaten alone or paired with other Nigerian foods like jollof rice, fried rice, rice and stew and much more.

Moi moi can be cooked in different ways, with the most common method being in bowls, aluminium foil, and heat-proof nylons.

This recipe and instructions will show you how to make Nigerian Moi moi.

INGREDIENTS

• 700g of Black-eyed or brown beans OR Use beans flour.
• Tatashe ( Red bell pepper )
• 1 big derica tin
• Scotch bonnet pepper (atarodo/fresh pepper )
• 2 cooking spoonfuls of vegetable oil
• 2 large onions
• Crayfish
• 1 tablespoonful of tomato puree
• 3 buoillon cubes ( knorr cubes )
• Boiled eggs or cooked minced meat or corned beef or deboned boiled fish
• Water

PREPARATION

• Soak the beans for about 1 hour (Or overnight), and wash them by scrubbing the skin of it. Make sure all the beans coat are removed.

HOW TO PEEL THE BEANS IN 5 MINUTES

Use a good blender, grind the beans at this point, and let the coat-less beans soak in water again to soften it further.

• Choose the extra garnishes you want to add;
• If you are using eggs – boil the eggs, peel and cut them into small pieces
• If its fish – boil the fish, remove the bones and cut it into small pieces
• But if you are using corned beef or sardines, remove them and keep them aside.
• Wash the pepper and slice the onions.

HOW TO COOK

• Blend the beans with the onions, tatashe, atarodo, bouillon cubes and crayfish (Add a little water to help the blender work well) till you achieve a smooth paste. Remember to feel the paste between your fingers. It should not feel gritty. If it feels gritty, add water and blend again.

Mix the flour in a little water if you prefer to use beans flour. Pour the paste into the blender, add crayfish, atarodo, onions, and bouillon cubes, and then blend until it’s smooth. Then move to the next step below.

• Pour the blended beans into a big bowl, add some water and stir slowly until you achieve a lighter consistency but not too watery.
• Add the vegetable oil, add salt (taste and add if needed), mix properly and then take out either the foil paper, disposable plates, leaves, or nylons (depending on what you want to use).
• Pour the mixture into each container and add the small pieces of eggs (or any of the garnishes you prefer) to each of the containers. Seal the containers and set them aside.
• Line the pot with foil, pour some water and set it to boil. After some minutes, place the sealed moi moi containers into the pot and leave them to steam.
• As the moi moi is cooking, add a little water to the pot from time to time to avoid burning it.
• After 50 minutes, put a knife through the moi-moi, and if the knife comes out clean, then the moi moi is ready. However, the cooking time of moi moi depends on the type of container and the quantity of the moi moi. If you aren’t sure of the moi moi being cooked, you can leave it to cook for 1 hour and 30 minutes while adding water to the pot from time to time.
• Finally, take out the moi moi from the pot and leave it to cool before turning it into a plate.

Bon appétit! You can serve it with rice or just enjoy it like that.

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Egusi soup is a soup made with leafy and other vegetables which is thickened with ground melon seeds. The soup is often paired with pounded yam, eba, tuwo, banku, amala and many other swallows. However, some people substitute egusi seeds with pumpkin seeds when egusi seeds aren’t obtainable. But this doesn’t give the same great flavour that egusi gives. The egusi seeds or the grounded egusi can be obtained from most African shops.

There are lots of variations in the way Egusi soup is prepared due to the loads of distinct ethnic groups in West Africa. However, whichever way it is prepared, Egusi soup will always come out as a delicious meal!

This recipe and instructions will show you how to make Nigerian Egusi soup.

Print

Egusi Soup

The popular Egusi soup which is also known as melon soup is a delicacy that is enjoyed in West Africa. 

Course Main Course

Keyword African food, Egusi Soup, Nigerian food

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 7

Calories 250kcal

Author Mfon-Abasi Akpabio

Ingredients

• 4 Cups Egusi melon seeds, ground or milled
• 1 Cup Palm oil
• 2 Cups Chopped spinach leaves
• 2 Medium size dried fish
• Ground crayfish to taste
• Cooked assorted Meat like; Goat, oxtail, cow, chicken (you can make use of your personal preference)
• Stockfish (This is optional, but can be obtained in African shops)
• 1 Cup Blended onions about 3- 5 and fresh chilies (Pepper), to taste
• Salt, Bouillon cubes to taste
• 2 tbsp Fresh Une Iru (locust beans) (This ingredient is optional)
• 7-8 Cups Stock
• 3 tbsp Bitter leaf washed This can be obtained in most African shops (This is optional)

Instructions

• With most soups and sauces from the West African region, meat and fish are cooked in water and spices to form broth or stock which in turn serve as the base for various soups. To save time, the meat and fish should be cooked prior to the main cooking, so that the soup can be ready in about 20 minutes.

HOW TO MAKE THE SOUP:

• In a large pot, heat the palm oil on medium for a minute and then add the Une Iru.
• Fry the chopped onions in the oil for about 3 minutes and add the Une iru for a distinctive aroma (Une Iru is optional).
• Add the stock (from the meat and fish) and set on a low heat to simmer.
• Scoop the egusi paste mixture into the stock.
• Leave to simmer for 20 – 30 minutes so it can cook through.
• Add the meat and fish and other bits which you would like to use.
• Add ground crayfish.
• Add the chopped spinach leaves.
• Stir and put a lid on the pot and allow cook for 7–10 minutes.
• Add the bitter leaf (if you want to use bitter leaf, bitter leaf is however optional) Leave the lid off while the cooking finishes for another 5-10 minutes.
• Stir, check seasoning and adjust accordingly (Taste for salt, bouillon cubes and pepper).

Bon appétit! You can serve with Pounded yam, eba or any other fufu meal.

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Efo riro is vegetable soup of the Yoruba tribe in Nigeria, it is the the Yoruba version of the Efik Edikang Ikong soup but with a twist. Efo riro is rich and has a savoury taste.

Efo riro can be prepared with assorted meat, fish, vegetables and maybe tomatoes. It can be paired with amala, pounded yam and eba etc. it also goes well with boiled yams, rice and plantains. Even though it is a Yoruba soup, it is being enjoyed in all parts of Nigeria.

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EFO RIRO

Efo riro is vegetable soup of the Yoruba tribe in Nigeria, it is the the Yoruba version of the Efik Edikang Ikong soup but with a twist. Efo riro is rich and has a savoury taste.

Course Main Course

Keyword African food, Efo Riro, Nigerian food

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 people

Calories 240kcal

Author Mfon-Abasi Akpabio

Ingredients

• 2 Kg Spinach Leaves
• Cooked assorted Meat like; Goat, oxtail, cow, shaki, chicken (you can make use of your personal preference)
• 3 Fresh tomatoes or 2 Bell peppers (Tatashe)
• Scotch bonnets peppers (atarodo)
• 1 tbsp Iru (Optional)
• 1-2 Spoonful Palm oil
• Bouillon cubes
• Salt to taste
• Medium sized onions
• Ground crayfish

Instructions

• With most soups and sauces from the West African region, meat and fish are cooked in water and spices to form broth or stock which in turn serve as the base for various soups. To save time, the meat and fish should be cooked prior to the main cooking, so that the soup can be ready in about 20-40 minutes.

  Blend the peppers and tomatoes and set them aside.

COOKING

• Spice and boil the meat till its tender, allow it to cook till the stock is thick.
• Cook cow leg and shaki in a different pot until they are tender.
• In another pot, heat up palm oil and bleach a little. Add chopped onions to add flavour.
• Add the blended tomatoes and peppers in the oil, fry until the mixture loses its sour taste; this should take about 15 minutes.
• Add the cooked meat, the ground iru, crayfish and bouillon cubes to taste. Stir, cover and leave to boil for 10 minutes.
• After 10 minutes, add the Efo riro and salt to taste. Stir well and leave it to simmer for 5 minutes. (Taste for salt, bouillon cubes and pepper).

Bon appétit! You can serve with Pounded yam, eba or any other fufu meal.

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