Ingredients Handy Measure
Fresh fish (any type but preferable catfish) 1 medium
Fresh shrimps or prawns 1 hand full
African nutmeg 5 seeds
Enge 1 pod
Emilo 1 seed
Lemon grass 1 blade
Dry ground pepper 1 table spoon
Salt to taste
Onion 1 medium
Fresh red pepper for hotness
Remove seeds of enge from pod and add to other spices and grind
Grind the onion and fresh pepper.
Clean the fish and cut to about 3 pieces and rub with salt
Boil all the ingredients in about half a litre of water for 10 mins.
Add fish and shrimps to the boiling ingredients and put off the cover until the quantity is reduced by half
It can be served with boiled rice, yam or plantain. It can also be served as appetizer.
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Describes various Nigeria dishes and how to prepare them, the nutritional values, cooking utensils, preservative methods and lots more
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Nigerian cooking
Generally Nigerian women do most of the work related to kitchen, though that is gradually changing. Traditionally kitchens are situated outside or in a separate building apart from the sleeping and living quarters. The most common sight in a traditional kitchen in Nigeria is large clay pots usually supported with smaller pots of various shapes and sizes. The pot usually sits on three stones arranged in a triangle (called àrò in Yoruba), and the fire slowly consumes three pieces of wood that meet at a point under the pot.
Nigerians generally have hard time giving recipes because we do not usually measure how much ingredients we use, or how much time it takes to prepare, we go on gut, taste, experience, and monitoring the food.Labels
- commonly used root and species (2)
- Food Ingredients (3)
- Kitchen knowledge (1)
- Recipes (9)
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1 comment:
I like to read your dishes, but here it may not be easy to arrange all stuff available in your country. Anyway, I'll try for it.
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