Soup Kettle

Soup Kettle

Nigerian Recipes   by Cecillia Bailey

One should also need to take in protein rich food like meat, fish along with eggs. You should also intake some starchy and fibrous foods as it provides you with energy. Brown breads, breads, chapatti, potato, coco yam, lentil, peas, bulgar grain, maize, cornmill and many other foods are loaded with fiber and starch.

One should remember that a lot of intake of salt will leads you to high blood pressure then may cause heart attack or a stroke. So eat salt less in what you eat. Water

Cassava flour (sold as garri inside market)

PREPARATION

Depending on how many people you are actually making the dish for, pour a measure of water that need to be enough for the number of people ( you ought to be sure or if not when making all the Eba don't use up all the water should you be its too much) into a kettle and heat up to boiling point.

Take a large bowl or container that can take the volume of Eba you are making and pour in the measured water into the bowl.

Sprinkle the cassava flour gently in to the bowl until the mixture before you is without a doubt thick, take a spatula or a large wooden spoon (if you don't employ a spatula) and turn the mixture until very well blended and fluffy, (you would have to turn it a number of times to get the right consistency) and "Voila" the dish is there to go with the Egusi soup.

FUFU (AKPU - IGBO)

INGREDIENTS

Water

Cassava mixture (sold already in the market as akpu) normally white and wet

Mortar

Pestle

PREPARATION 1

Fill a sauce pan with liquid midway and heat to boiling point

Pour the cassava mixture in to the mortar and mix with water until some sort of smooth paste is formed; break up into miniature ball aided by the hands to form the balls.

Drop each ball gently inside the boiling water and cook for 5 moments.

Remove each ball gently from the pot throughout the mortar and pound using the pestle until finally a thick paste forms, mold into tennis balls again and bring the pot to skin boil again.

Drop each ball gently into your boiling water and cook for 5 minutes.

Remove from the pot and set pot aside, pound again until you get the thick paste that looks well cooked along with it's ready for eating.

PREPARATION 2

Fill a sauce pan with water and add the cassava mixture in it until you get a smooth paste, make certain you are not using a lot of water instead start with a little before starting till you get the smooth paste.

Heat the mixture over medium heat and continue stirring periodically when the mixture thickens.

It's possible you have to bring down the pot at this stage and hold it firmly amongst the soles of your feet for a company grip and stir vigorously or you may solicit without the intervention of another to hold the pot while most people stir.

The mixture will become very thick and hard simply because continue stirring keep on stirring until a good thick lump of consistent and thick mass is prior to when you, then its ready.

I will stop right from now until we see again. I am hoping you learned something today from my Nigerian recipes.
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Vegetables of most types form a most valuable part your diet. They play an important role in maintaining general health, owing to the presence of mineral features and vitamins.

About the Author

Woman and herbal expert. Home worker and girlfriend.

Alocasia species

Commercial Electric Soup Kettle Warmer - 10.5 Quart