HOW TO PREPARE EGBO AND EWA IBEJI

AFRICAN EGBO AND EWA IBEJI

The African dish is a special dish prepared by most Yorubas in Nigeria. It has delicious taste. So let get prepare on how to prepare the food Egbo and Ewa Ibeji.

INGREDIENTS:

3 Cups Dried Corn White or Yellow (shelled)
2 Cups Black-eyed Bean / Ewa Ibeji
3 Cooking Spoons Palm Oil
8 Pieces Fresh Pepper (chopped)
2 Medium Bulb Onions (chopped)
30 Cups of Water
Seasoning and Salt to taste
Dried Fish

Although this type of recipe takes time to cook. But when you finish preparing the food, you will know its delicious and good

METHOD:

• Wash and boil the corn with 15 cups of water till soft and set aside
• Wash and boil the black eyed beans with the remaining water till soft and add salt to taste and set aside
• Add the boiled corn to the beans
• Fry pepper, Onions in palm oil for 5 minutes and add to the beans corn
• Add the dried fish for satisfaction
• Add magi cubes
• Stir, add salt to taste
• Serve warm with the cooked soft corn and soft cooked beans, then pour the sauce and ready to eat.

Tips: This is quite different in taste and look from Adalu as many have confused it

AFICAN BEAN POTTAGE

 BEAN POTTAGE

INGREDIENTS:-

3 Cups Beans
2 Medium Size of Carrots
2 Medium Size of Tomatoes
1 Medium  Size Dry fish (optional)
6 Pieces Fresh Pepper (ground)
 1 Medium Bulb Onion
2 Cooking Spoons Palm Oil
1 Maggi Cube
2 Liters of Water
Salt to taste

Beans is popular food today that is eaten in the whole world in different forms  like beans pottage, beans cake, beans pudding (moi moi) and soup. It is so nutritious and rich in protein, vitamins B1, B6, C, iron, complex carbohydrates and vegetable. These nutrients work together on several key areas of the body promoting good health.

METHOD
Remove grits and stone from the beans
Peel, wash carrot and tomatoes
Wash the bean and boil till soft
Add palm oil, pepper, dry fish, carrot, tomatoes and onions
Add Maggi cube and salt to taste
Cook for more 5 minutes
To avoid the beans being crushed, do not stir with a spoon, but rather shake the pot gently, holding onto the handles
When it's properly cooked, removed from heat and serve
Serve with fried plantain or garri.
Enjoy.

HOW TO PREPARE AFRICAN GBEGIRI SOUP

INGREDIENTS:-

450g white or red beans

450g fresh tomatoes

1kg /21b dry smoked puree

1/2 tablespoon of locust bean (iru)

1 medium bulb of onions (chopped)

200ml of palm oil

225g ground crayfish

300g mackerel fish

chili powder to taste

seasonings and salt to taste.

HOW TO PREPARE THE SOUP:-

Socked the beans for about 5-10 minutes, carefully remove the skin very well by robing and squeezing together with both hands to peal the skin off the beans. Continue robing and rinsing on till all the skin is removed and boil the clean beans for 35minutes until it's very marshy i mean soft, remove from fire and allow to cool for some seconds. You may blend the cooked beans if you want or use clean broom to mash it together.

Pour red oil on fire and bleach slightly, slice onions into the oil, pour your bean paste into the oil and heat for a minutes. Add as much water as you want to make the soup either thick or light depending on your preference. Add the rest of the ingredients, add salt and more stock. Simmer for another 20 minutes and do not cover the pot. Check if the beans has turned into a smooth paste and that the ingredients are well blended into it. If so, your gbegiri soup is ready to serve and Season to taste.

Ingredients:-

1 Onions medium size
ugwu leaves
450gm stock fish(pre-socked)
450gm dried fish panla (washed)
1kb/21b assorted meat (oxtail, tripe, ponmo, & bush-meat)
225gm whole dry prawns (clean)
290ml of palm-oil
3 pt stock of water
25g grounded pepper
magi 1 cube
cow leg
beef
locust beans
salt to taste

Wash the assorted meats thoroughly and place in a pot. Add the sliced onions, ground chillies and some stuck of water. Cook for 30 minutes. Add the washed smoked fish, ponmo and the stock fish. Cooked for a further 10-15 minutes adding a drop of water or stock as needed to stop it from burning. In another pot, heat the oil and fry the grounded seeds for 30 minutes to bring out the nutty flavor.

Gradually add the stock and wash until it draws and bubbles. Add the cooked meats, pepper and cray fish.
Dissolve the locust beans in a little stock and add to the soup. Allow to simmer for about 10 minutes, check seasoning and serve hot with pounded yam or eba or amala or fufu or semolina

HOW TO COOK OGBONA SOUP