Recipes from Nigeria

These recipes were written by Mr. Etim Johnny.  He cooks food for the WELS visitors who are in Nigeria to teach students at the seminary.

 

Pounded Yam

Serves three

Ingredients:
1 yam tuber, medium size
5 cups of water

Peel off skin of yam with knife and cut into 1/2 inch lengths.  Wash in cold to lukewarm water.  Place yam in a large skillet and bring to boil.  Add enough water to cover the yam and cook for 25 minutes.  Drain and pound smooth in mortar and pestle or in food processor.  Continue until it forms a soft dough of pounded yam.

 

Porage Sweet Yam

Sweet yam as the name implies is a very delicious meal.  it can be eaten any time of the day.  It has a high nutrient content.  In Africa it is a popular food for nursing mothers.

Ingredients:
Sweet yam
Dry fish or meat
Curry, onions, crayfish, salt magi, pepper, etc.

Peal the sweet yam and cut it into equal size pieces.  Wash the fish or meat - steam to boil.  Store the sweet yam on pot and put on fire, put water to level of the sweet yam inside the pot.  When you boil pour in the meat or fish and other ingredients.  Cover the pot til the sweet yam is soft.  Slice the curry leaf or scut leaf to it and bring down from the fire.  The porage sweet yam is ready for consumption.

 

Edikang Ikong Soup - Vegetable Soup

Edikang Ikong is one of the most popular African soup especially for calabar and Akwa Ibom people of south Nigeria.

It is one soup which is preferred across ethnic barriers in Nigeria.  Other African countries also prefer Edikang Ikong soup due to its rich vegetable content and other cultural ingredients that makes up the most popular African soup.  Edikang Ikong soup to the people of south Nigeria is eaten almost on a daily basis because it can be used in eating foofoo, garri, pounded yam, sermovita, rice, etc.

Apart from being a household delicacy it is also served during ceremonies.  Below are the ingredients required for the preparation of Edikang Ikong.

Ingredients:
Fresh vegetable leaf
Water leaf
Dry fish
Meat
Stock fish
Periwinkle
Snail
Palm Oil
Magi cube
Pepper
Onions
Crayfish
Salt

Pick and slice vegetable leaf and water leaf.  Boil the meat and stockfish to soften.  Wash dry fish, prepare snail and periwinkle.

Add one bottle of palm oil. Add snail, periwinkle, dry fish to the steamed meat and stockfish together in a pot on fire.  Add onions, magi, pepper and salt.  Pour in the water leaf.  Do not cover the pot while cooking.  After cooking 3-5 minutes, pour in the vegetable leaf and stir.  Bring heat down after 2 minutes.  Soup is ready to be served with sermovita, etc.