Young Chefs and Bakers Academy

Something to keep you salivating; spaghetti pasta wifh fried turkey and beef meat.😋

Okro soup.

Ingredients:
Sliced Okra (a medium-size bowl full)
Fluted Pumpkin leaves (as desired) optional
Stockfish head (medium size)
1 kg of meat (beef and assorted)
2 medium sizes frozen mackerel (optional)
Kpomo
3 seasoning cubes
Salt and pepper to taste.
200ml Red (palm) oil
Half cup of ground crayfish

Cooking directions:
-Blend or grind the crayfish and peppers. I used a combination of fresh (frozen mackerel), beef and assorted meat. I like to parboil meat with lots of spices and then use very little while making the real soup, it is likely that the whole spice would be left in the stock (meat water) after parboiling.

Cooking time!
-Wash the beef, assorted meat and fish (optional), season with a half teaspoon of salt, two seasoning cubes and half cup of sliced onions.
Allow them to boil together for 3-5minutes. Remove the fish and continue cooking the meat until it becomes soft.
Add the stockfish to the boiling meat, cook for about 10 minutes till they are soft for consumption.
-Introduce 200 ml of palm oil, crayfish, 1 seasoning cube, pepper and salt to taste.
-The sliced okra sould be added at this point, stir. Drop the cooked makerel fish on top.
-Allow to simmer for 3-4 minutes and you are done with this delicious soup.

-Serve...😊

Authentic buka stew

Ingredients:
(4-8 servings)

3 _4 Semi ripe tomatoes
1 small bunch of red chilli peppers
1 small basket of Peppers
1 small basket of Red bell peppers
1 big onions
I wrap of locusts beans/ iru
Assorted meats
Brown cow skin wash and cut
6 hard boiled eggs
3 cooking spoonful of palm oil slightly bleached
Salt
2 stock cubes

Cooking directions:
-Wash the meats and pomo (cow skin) thoroughly and season according with Salt, stock cube, onions, garlic and pepper and boil till almost tender.
-Wash the tomatoes, different peppers and opinions.. blend but dont nment it smoothly.
-Place a lot on fire, Add the palm oil and allow it to heat up till it becomes almost bleached, Add in some chopped onions. (I like onions so I add some despite the fact that onion is already in the blended tomatoes.)
-Pour in the semi smooth but blended tomatoes a d peppers into the pot and stir. Allow it to fry for a say 5_10 mins depending on how much stew you are making.
-Once it the oil start a to show on the surface, pour in the almost tender boiled meats with the cow skin, add salt and iru and if it needs water. You can add plain water if the meat stock wasn't enough. The aroma of the iru at this point is simply divine.
-Stir it and allow to cool till the water content is almost dried. This is the perfect time to add in the already peeled hard boil eggs and allow to simmer on low heat.
-Stir gently and taste for salt and your delicious Ofada Stew is ready.

Serve with cooked ofada white rice, yam, plantains etc...😊

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Dinner inspiration with some catfish pepper soup served with boiled yam (ukodo)...😊

Egusi soup

Ingredients:
4 cups Egusi
3 cooking spoons red palm oil
Beef: best cut and Shaki (cow tripe)
Fish: dry fish and stockfish
2 tablespoons ground crayfish
Pepper and Salt (to taste)
Vegetable: pumpkin leaves, spinach or bitter leaf
3 small stock cubes
1 small ogiri okpei (optional)

Note: You may need more palm oil; You want the quantity of palm oil that will turn every grain of the ground egusi yellow. If you use chicken, please do not use dry fish and stockfish because those two can't co-exist with chicken. If you're using bitterleaf, add it a bit earlier because it is a tough vegetable; perboil your meat, fish or chicken using your favourite egusi soup spices.

Cooking time!

-Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts, add the ground egusi and start frying.
-Mix the ground egusi with oil till every grain of egusi turns yellow. Stir for about 10 mins.
-Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi.
-Add your already washed or cooked stock fish; stir gently and add water if soup is too thick.
-If your choice of vegetable is bitter leaf, add it at this time.
-Cover the pot and cook for 20 mins, stir. Also, top up the water when necessary.
-The egusi is done when you notice that the oil has separated from the mix.
-Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the pumpkin leaves or spinach.
-Stir very well and add the cooked stockfish, shaki and meat.
-Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like.
-Cover and leave to simmer and it is ready

-Serve with African swallow, rice, agidi etc...😊

Some fried meat to keep the mouth busy...😊

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