The persistent rise in the prices of food items is something everyone grapples with on a daily. Gone are the days one can plan on weekly food spend or put together a feasible grocery budget before heading to the market. You either get more money to complete your shopping or you head home with whatever you could get with the money you have; and times are getting steepier by the day.
Today is literarily one of the hardest times to have many mouths to feed and it is surely not a time to waste food.
In my new blog series, join me to look at some cost effective food preservation and storage methods for specific kinds of food. Such knowledge will surely come in handy. You’ll either get richer or healthier.
In the first post of the series, let us look at some items you need to have in order to begin an effective food preservation journey. Our goal is keep excess food fresh and uncontaminated with the same taste, flavour and quality. This will enable us buy food cheaper in large quantities while they’re in season since we now know how to store them better. We will also look at some general tips for food preservation and storage.
The post How To Preserve And Store Food appeared first on Foodie!.
]]>Photo Credit: Dooney’s Kitchen/Low Carb Africa/Yummy Medley Pinterest
4
1hr 40mins
Varies
Lunch
Introduction
By: Emmanuella
Although ‘Bitter’ appears in its name, bitter leaf soup is one of the sweetest local delicacies loved by Igbos. Traditionally called ofe Olugbo (or onugbo soup), bitter leaf soup is one of the few soups that is traditionally eaten during Igbo cultural festivals. You bet it is prepared in a special way that makes this bitter-leafed soup become relished on the dining table. Let us see how this special delicacy is prepared.
Note:
– If you can’t get cocoyam corms, you can use cocoyam flour, achi or even yam/yam flour
– You can sun-dry your bitter leaf to make its bitter taste easier to remove
– Ogiri Igbo is the local seasoning that gives your soup the traditional taste. But it is optional if you don’t eat it.
Bitter leaf soup is rich in vitamins, protein and minerals including iodine. Fats & oil and carbs are also present in good measure.
First wash your bitter leaf to remove dirt. Marsh it to remove its bitter taste and to break the leaves. You can further boil to eliminate the bitter taste completely if you like.
Put your washed goatmeat in a pot. Add diced onion (the only time you add onion), salt and seasoning cubes. Steam dry for 3 to 5 minutes. Then add scotch bonnet pepper, your stock fish and water. Cook until meat & fish are tender. Add kpomo and boil for another 5 minutes so it doesn’t get too soft. Sweetener is ready.
Put your washed palm kernel seeds and cocoyam together in a pot and boil until softened. Peel the hot cocoyam and blend into cocoyam paste. Extract oil from the palm kernel seeds using hot/warm water. Be mindful of the volume of water you use. Only add as much as how watery you want your soup to be and boil for 10 minutes.
Into the boiling oil solution, add your dried fish, crayfish and scotch bonnet pepper. Also add your ogiri igbo and seasoning cubes to taste and allow to boil for 10 minutes. Add the cocoyam paste and allow to boil to dissolve before adding your already cooked meat, kpomo and stock fish. Allow to steam for 10 minutes.
After a total of 20 to 25 minutes of cooking, the aroma of the soup must be strong. Add your prepared bitter leaf. Add it in small lumps so it can spread easily and stir very well. Add salt to taste and cook for 10 minutes. Your bitter leaf soup is ready to be served.
Get your preferred swallow ready and serve in desired quantity. Do not forget to do the dishes ASAP.
“I really love Onugbo soup and I have followed your recipe. I think it is correct and will give the desired result and taste. I like it when ogiri igbo is used to prepare the soup. It brings out the real taste of the soup and not t0 mention the strong beautiful and rich aroma too
Thanks Emmanuella. Just started craving bitter leaf soup again.”
“Wow! This is the real traditional way of making bitter leaf soup. Just that you weren’t quite elaborate on how to process the palm kernel seeds. I use palm oil instead of the kernels. It’s easier for me that way and still gives the same satisfying taste.”
The post Bitter Leaf Soup Recipe appeared first on Foodie!.
]]>Photo Credit: Dream Africa Pinterest/Sisiyemmie Pinterest/Yummy Medley Pinterest
4
1hr 30mins
Varies
Lunch
Introduction
By: Emmanuella
Vegetable soup is one of the most popular delicacies in Naija kitchens. For different people, there are different ways it can be prepared. But something that unites all the recipes is the abundance of leafy vegetables and that is probably where the soup got its name from.
It is one of the most health-friendly recipes since leafy vegetables promote the availability of blood in the body while its high roughage content aids bowel movement. Vegetable soup goes well with poundo, garri, fufu and all other kinds of swallow. It can also be eaten alone when one isn’t super-hungry.
Vegetable soup is rich in vitamins, protein and minerals including iodine. Fats & oil and roughages are also present in good quantity
Put washed goatmeat in pot. Add onion, salt and 2 seasoning cubes. Fire dry without water. Once dried, add dried fish, snails and water. Cook until meat is tender. Sweetner is ready
Wash ugu leaves and waterleaf to remove sand and dirts. Slice your ugu leaves. Mash your waterleaf and boil dry in pot
Slice your second onion. Grind your pepper and crayfish, get your seasoning cubes and palm oil ready
Pour palm oil in pot and put on fire until it fries. add onion and crayfish and pour the water from your sweetner. Add your ugu leaves and waterleaf and stir until both leaves mix. Put your pepper and seasoning cubes and add your meat, snail etc from your sweetner. Add salt, stir and allow to boil for 5 minutes
After boiling for five minutes, your vegetable soup is ready. Get your swallow ready and don’t forget to wash up the dishes.
“This is a good vegetable soup recipe. Although there are other ways I prepare my waterleaf, I think mashing and drying works too. I learned here that drying your meat with seasoning cubes, onion, and salt before cooking makes it taste even sweeter. Thanks Emmanuella for making this recipe. It works.
“I think this is an even easier process than the way I prepare mine but you should know that waterleaf is key. It serves as the thickner. If you don’t get enough waterleaf, you may not like the way your soup turns out. Happened to me once. Cool recipe!”
The post Vegetable Soup Recipe appeared first on Foodie!.
]]>Hello Foodie!
Welcome to our first blog on your favourite home support platform. You might think we will jump right into, “How to prepare Egusi Soup” or some gossip like, “The Secret why Naija big boys love Poundo”. But no, not so fast. As per Naija, we go first welcome you with kitchen tips on wetin you suppose get for kitchen before embarking on this foodie journey with us. Abi no be so?
As a new Naija wife, there’s one proven way to announce your presence in your new home; I mean, to show your mother-in-law you’re the real deal and this is the way you transform her son’s kitchen before she visits again. If you get this right, fifty percent of your smeh-smeh work don finish. Don’t sleep on it; this na expo.
Naija kitchen starter-pack is a mix of local utensils and, as per tush girl wey you be, some support equipment that has become indispensable in kitchens today. Let’s quickly jump into seven most relevant starter pack necessary for a trendy Naija kitchen.
You might have been expecting blender, fridge, mixer and so on. Those ones are important shaa but, believe me, these seven are importanter. They are our Naija kitchen starter pack. The first of our kitchen tips for you.
The post Naija Wife Kitchen Starter Pack appeared first on Foodie!.
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