Tag Archives: crayfish

Pumpkin porridge

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Ingredients

  • 150g Pumpkin peeled and chopped.
  • 1 Medium red onion diced.
  • 1 Tomato diced.
  • 1 Scotch bonnet/ pepper
  • 1 Tablespoon tomato paste
  • 2 Smoked mackerel
  • Ground crayfish
  • Ghee/ tallow/mai-shanu
  • 1 Cup water
  • 3 Cups spinach or ugwu leaves/ scent leaves.
  • Salt to taste

Method

  1. In a heated pan add oil until hot.
  2. Add diced onions, diced tomato and scotch bonnet and fry.
  3. Add tomato paste and fry for a few minutes.
  4. Add half of the pumpkin, crayfish and water and cook for 10 minutes on low heat.
  5. Add smoked mackerel and remaining pumpkin and cook for 7 minutes.
  6. Stir in spinach add salt and cook for another 5 minutes.

 

Nutritional Information (per Serving serves two)

Calories: 473, Fat: 35g, Carbs: 10.9g, Protein: 37.5g

Nkwobi

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RECIPE

INGREDIENTS

  • 200 ml Palm oil.
  • 1 Tablespoon bicarbonate soda.
  • Parboiled cow leg pieces.
  • 2 Scotch bonnets.
  • 2 Tablespoon ground Crayfish.
  • 1 Tablespoon Ehu seeds ( african nutmeg)
  • 2 Tablespoon water.
  • Fresh uziza leaves thinly sliced.
  • Sliced onions.
  • Sea salt

METHOD

  1. In a pot, add palm oil,  bicarbonate soda and and 1 tablespoon water and stir.
  2. Add another tablespoon of water and stir until it starts to thicken and turn yellow.
  3. Once it thickens  add crayfish, ehu seeds and ground scotch bonnets mix well,
  4. Add already boiled cow leg pieces and mix very well.
  5. Heat on a stove until its piping hot on medium heat, add salt to taste.
  6. Garnish with onions and uziza leaves.

 

Serves 2

Cabbage Abacha

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INGREDIENTS

  • 200g cabbage thinly sliced
  • 1 Garden egg chopped
  • 1 Tablespoon vinegar
  • 100g Ugwu leaves
  • 3 Tablespoon palm oil
  • 1 Tablespoon water
  • Dry pepper
  • Crayfish
  • Potash
  • Smoked fish/ kpomo cooked
  • ½ onion thinly sliced
  • Salt to taste

METHOD

  1. In a pot, add cabbage and vinegar steam for 10 -12 mins drain and set aside.
  2. In a bowl, add palm oil, little potash and 1 tablespoon water mix well for 1 minute until the palm oil is creamier add more water and potash if needed.
  3. Add cabbage and mix with palm oil.
  4. Stir in crayfish, pepper, onions, garden eggs.
  5. Add smoked fish / kpomo mix well, add salt to taste.
  6. Cook mixed cabbage and ugwu leaves on a stove for 5 – 7 minutes.
  7. Serves 3.

 

NUTRITIONAL VALUE

Calories: 280 Fat: 24g Carbohydrates: 6.9g Protein: 5.4g