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This is how to cook Ekpang Nkukwo. ▪ Peel, wash and you can either grate or blend the cocoyam. ▪ Pick Your Cocoyam leaves into single segments from the mid ribs and wash free of sand and worm . ▪ Add palm oil to grease and coat the base and side of the pot. ▪ Mix the grated cocoyam with little water and salt. ▪ Mix or beat the mixture properly to incorporate air until mixture is fluffy. ▪ Now scoop a small size of the paste with your fingers and wrap a little at a time, place gently in the pot. Continue wrapping and Place each wrap in the pot laying them properly. ▪ Add the fish, Pomo, Shaki, Stockfish MAGGI, pepper, utazi and periwinkles ▪ Place the pot on fire and add 2 cups of stock/ water around the edge of the pot and allow to cook slowly on low heat until set. ▪ Shake the pot at intervals to loosen the wraps and to prevent burning or sticking to the bottom. ▪ Add some more water and oil if need be and the scent leaves and curry leaves. Continue cooking for 10 minutes. ▪ Use a wooden spoon to stir gently so the Ekpang nkwukwo remains whole. ▪ Taste for salt, correct if necessary and finish up with the Uziza leaves. Stir gently and allow to simmer for 2 minutes. ▪ Serve piping hot.
You will love this Chicken Tenders/Strips! It is a hit back to back! Ingredients 3 Chicken Breasts Marinade 1 and 1/2 Cup Full Cream Milk 2 Eggs 1 Tbs Ground Pepper 1 Tbs Salt 1 Tbs Onion Powder 1 Tbs Garlic Powder 1 Seasoning Cube Coating 1 Cup Plain Flour 1/2 Cup Corn Flour 1 Teaspoon Baking Powder 1 Teaspoon Salt 1 Tbs Ground Pepper If you are not subscribed join the family by clicking http://bit.ly/1mq1DGq and let's be friends on Instagram https://instagram.com/sisi_yemmie . If you miss me during the week, you will find me on my blog http://www.sisiyemmie.com Send me an email, I'd love to read from you email@example.com (FOR BUSINESS: firstname.lastname@example.org) Location: Lagos, Nigeria (West Africa) I'm a Nigerian Food and Lifestyle Blogger documenting bits of every other day in my life with my son, Tito and husband Bobo.
In this video, I am showing you how to add a great twist to fried yams with this recipe called Yamarita. Watch, learn and enjoy! Don't forget to like, share, comment and subscribe if you haven't. Follow me on Social Media: Instagram: https://www.instagram.com/zeeliciousfoods/ Twitter: https://twitter.com/zeeliciousfoods Facebook: https://www.facebook.com/zeeliciousfood/ For Business: email@example.com
Learn how to make authentic Moi Moi using leaves. Moi Moi is an African bean dish that is eaten at any time of the day (breakfast, lunch or dinner), on its own or with a cereal or as a side dish to a fuller meal. Follow 1QFoodplatter : www.1qfoodplatter.com Facebook: www.facebook.com/1qfoodplatter instagram: www.instagram.com/1qfoodplatter
Hi Lovelies, This Pottage recipe is one of the best in West Africa! It's delicious and flavorful, cooked with Smoked and Dried Fish and array of spices. It can be an acquired taste for some but none the less rich and yummy! I hope you try this method out. Enjoy! Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes Ingredients 650g Grated Water Yam 3 MediumTatase Peppers (Bell Peppers) 3 Small Shombo Peppers (Red Chilli Peppers) 2 Medium Fresh Peppers (Scotch Bonnet) 1 Medium Onion 1/3 Cup Palm Oil 1 Cup Shredded Smoked Catfish 1/2 Cup Dried Shawa (Herring Fish) 2 Pieces Mackerel Fish 1 Tsp Ogiri (Fermented Oil Seeds) 3 Tbsp Ground Crayfish 2 Stock Cubes 1 Tsp Salt