DKONFIT

OHA SOUP

Ingredients-:
• Beef/ Chicken/lamb/turkey or your preferred protein
• Stock fish
• Smoked fish
• Periwinkle (Optional)
• Ground crayfish
• Ponmo
• Palm oil
• Onions
• Cocoyam or Achi ( Soup Thickeners)
• Oha leaves (cut using a knife or shredding with your fingers)
• Uziza leaves (chopped)
• Seasonings
• Salt
• Water/Stock

Preparation:
1. Put meat, kponmo and stock fish in a pot, add seasoning and onions, let simmer for 5 minutes, then put a little water, cover and let cook till meat is tender.
2. You can either add cocoyam while cooking the meat so it can cook together to save time or cook the cocoyam separately.
3. When it has cooked properly, add 2 cups of water then add palm oil, allow to cook for about ten minutes. (Remove cocoyam and pound in a mortar or blend using a blender or a food processor)
4. Add ground crayfish, ground pepper, salt and let cook for another seven minutes.
5. Add the blended/ pounded cocoyam paste or achi (before you add achi to your soup, make sure you dissolve it in a little water, if not your soup will cake up). Let the soup cook for about three minutes
6. Add your Oziza first (Oziza leaves are stronger than Oha leaves), then add your Oha leaves.
7. Let it cook for one minute, then turn off the cooker
8. Your delicious Oha soup is ready.
9. Serve with your preferred swallow (Eba, Pounded yam, Fufu, wheat, etc)
Enjoy ur meal.

Ebgono, Egusi and pepper soup.

Vegetable soups

How do u want your fried rice to be prepared?

HOW TO MAKE CHICKEN PIZZA

INGREDIENTS
* 2 cups of flour
* ½ tablespoon of salt
* 2 tablespoon of sugar
* 1 tablespoon of yeast
* 2 tablespoon of olive oil / vegetable oil
* Water 1/2 cup
FOR TOPPINGS
* Pizza sauce
* Cheese
* Chicken
* Red bell pepper
* Ginger/garlic powder
PREPARATIONS
* Combine flour, salt, sugar, yeast and mix. Add water and oil and mix using a spoon to form a dough.
* Knead on a floured surfacd until its stretchy. Transfer dough into a greased bowl and let it double in size.
* Season the chicken with ginger, garlic, salt, seasoning cubes, chilli pepper. Mix so that the ingredients will incorperate with the chicken. Leave for 10mins to marinade. Fry with little vegetable oil and cut into smaller sizes.
* Roll dough once its risen into a flat dough and transfer the dough to a pizza pan. Create some openings using a fork.
* Add the pizza sauce round the dough. Sprinkle the red bell pepper, chicken and cheese. Repeat this process once more and apply oil on the sides/edges of the dough.
* Bake in a preheated oven of 175°c for 25 to 30mins
ENJOY urself.

Afang Soup.

-Ingredients

Beef and assortedSmoked fish
Stock fish (optional)
Shelled Periwinkle (optional)
Ground crayfish
Afang(dry or fresh)
Water leaves
Palm oil.
Stock cubes(​maggi/knorr/onga)
Fresh pepper(scotch bonnet/atarodo) or ground dried pepper(to taste)
Salt

Cooking directions.
-Slice the water leaves and set aside.
-Slice Afang leaves, pound or blend it and set aside.
Tip:the dry leaves are tougher than the fresh leaves,so try to grind it as fine as you can.
-Cook the assorted meat and stock fish with chopped onions, one stock cube/seasoning cube and salt to taste.
-Cook until tender; Clean the dried fish in hot water, remove the bones and add the fish to the pot of cooked meat.
-Add the Palm oil, pepper, ground crayfish and remaining stock cube to the pot.
-Mix well and then add periwinkles (if you are using any).
-Cover the pot and leave to boil for about 10 minutes.
-After 10 minutes, add the Afang leaves, leave to simmer for 3 to 5 minutes and then add the water leaves.
-If using fresh Afang leaves, let it simmer for 3 minutes.

Note: It is customary to add water leaves before the afang leaves, but due to the toughness of the afang leaves, add it first before the water leaves, so feel free to do it whichever way you like, the soup will still taste good.

-Add salt to taste , simmer for 2 minutes and your Afang Soup is ready.

Serve hot with usi (starch), eba, pounded yam, fufu, semolina, amala, wheat meal, tuwo masara or your favorite African swallow

HOW TO COOK EGUSI SOUP

INGREDIENTS:
* Egusi
* Assorted meat
* Stock fish
* Pepper (blended)
* Onion (optional)
* Crayfish (blended)
* Palm oil
* Seasoning cubes
* Salt
* Okpei (locust bean) (Optional)
* Spinach or bitter leaves
PREPARATION
* If you using spinach, wash and slice them into your desired sizes. If you're using bitter leaves, wash them and cook for 30mins to reduce the bitterness. Cut into desired sizes when it cools if you ain't okay with the size.
* Thoroughly wash the stock fish, assorted meat and pour them into a pot. Place the pot on fire and pour some quantity of water into the pot. At this point, you do not want your soup to be watery, so just add water that would be enough to cook your meat. You can add more water later if the soup is too thick.
* Add salt, seasoning cubes and the tiny chopped onion (optional) into the pot and allow to cook until it's soft.
* Add the blended pepper and stir. Add some oil into the pot and allow it to cook for 5min.
* Mix the egusi with little water. Cut them into small sizes into the pot and allow to cook for 10min (if the egusi do not get done properly, you might end up purging after eating. So allow it to cook well).
* Pour the crayfish, locust bean and stir. Taste for salt and seasoning cubes and add if necessary.
* Add the spinach or bitter leaves and stir. allow to cook more before bringing it down.
ENJOY ur meal.

Yam White Pepper 🌶️ Soup

Ingredients
-yam
-Salt
-Red & yellow Scotch bonnet (atarodo: both has different flavors) OR Dry grinded chilly 🌶️.
-Uziza leaves
-Ogiri igbo(local igbo seasoning)
-Stock fish
-Smoked catfish
-Fresh catfish (thoroughly washed and cut into pieces)
-Seasoning cube
-Crayfish
-Meat(optional)

PROCEDURE
-In a clean pot, introduce your meat, stock fish, add the chopped yellow and red scotch bonnet, some seasoning cubes, salt. Cover and allow to steam. Let the meat produce it's own water and absorb the flavors therein. Make sure to stir and check from time to time, to avoid burning. Steam for about 8-10minutes. Then introduce water to the same level of meat or a little above. Bring to a boil.

-Add crayfish, taste for salt, add some deboned smoked catfish. Introduce your yam cut into small pieces. Cook till the yam is tender. Bring them out and blend with water to achieve a smooth thick puree or pound in your mortar.

-Pour the blended yam or pounded yam into the soup, the yam is majorly for thickening the soup. So watch the consistency of your soup as you add it to achieve your preferred thickness.

-Melt your ogiri with little water and add to the soup. Add the remaining crayfish. Taste for salt and seasoning cube. Add the remaining smoked catfish. Cook it a little more for like 7-10 minutes.

-Introduce your fresh fish at this point and cook till done. Becareful while stirring otherwise you will break the fish into pieces.

-Introduce your sliced uziza leaves first and cook for about 2-3minutes. Then put in your sliced utazi leaves.

Note:
-Becareful with the amount of utazi leaves you add. Just little. Some people cook without it, but I don't except I can't find it. The leaf is bitter and adding too much may ruin your soup. So add in bits and taste. The goal is to have an even blend of both leaves, the flavor is wonderful.

-You can use gari to thicken your soup. The taste will be slightly different when you use yam. Some people use Irish potatoes as thickener too.

-This soup is best served with Fufu, pounded yam, Plantain and Cooked yam.

HOW TO MAKE FRIED RICE
INGREDIENTS
* Rice
* Chicken
* Liver
* Red bell pepper (diced)
* Green bell pepper (diced)
* Green beans (diced)
* Green peas
* Sweet corn
* Carrots (diced)
* Onions (chopped)
* Grounded pepper
* Salt
* Powdered curry
* Thyme
* Powdered garlic
* Seasoning cubes
* Vegetable oil
* Any fried rice spice of your choice.
PREPARATIONS
* Wash and Season the chicken using salt, seasoning cubes, grounded pepper, curry, garlic powder and thyme. Cover and let it cook for 10mins then go in and add some water. Allow to cook until it's soft. Do the same for the liver. Fry and cut the liver into smaller sizes.
* Parboil the rice and set aside.
* Transfer the chicken stock into a pot, add some water enough to cook the rice. Add some seasoning cubes, curry, spice, salt and stir. Add the rice, stir and allow it to cook.
* In a pan, add some Vegetables oil, once it's hot, add the chopped onions, diced carrots, green beans, bell peppers, green peas, sweet maize and stir. Add seasoning cube and salt, keep stirring for about 2min. Add the liver, stir and finally add the rice. Give it a good mix. Mix until you're sure all ingredients are evenly incorporated.

OFE OWERRI

Ingredients:
Assorted meat
1 big sized dry fish
1 huge sized stockfish (okporoko)
Sliced ugu leaves
Thinly sliced okazie leaves
3 tablespoon of palm oil
5 medium-sized ede
1 tablespoon of ogiri
1 medium-sized onion
3 tablespoon of ground crayfish
3 teaspoon of pepper
4 cubes of seasoning
Salt
Water
Preparation
Start by boiling your ede first.
In another pot, boil your assorted meat, stockfish and dry fish, three cubes of seasoning, onions and salt with a little amount of water at first to allow the meat soak up the ingredients. Then add a generous amount of water afterwards will make up the quantity of the soup.
While the meat heats, take out your ede which should be soft, and pound.
Back to the meat, check if they are tender. Then add your palm oil and ede together as the palm oil allows the ede dissolves.
Add your crayfish, ogiri, pepper and the Okazie leaves and allow heat for a while. The okazie leaf is added now as the leaf is hard and needs a longer time to soften as opposed to ugu.
Taste to know if any ingredient is not represented in the food, then add your ugu.
Allow boil for a minute, turn off the gas and food is ready.

Serve with whatever swallow of your choice.

𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗮𝗹𝗮𝗱 𝘄𝗶𝘁𝗵 𝗳𝗿𝘂𝗶𝘁𝘀 𝗮𝗻𝗱 𝗠𝗮𝘆𝗼𝗻𝗻𝗮𝗶𝘀𝗲

INGREDIENTS :

3 cups chicken, chopped into small pieces
3 tablespoons lemon juice
3 stalks of celery, chopped
1/2 cup walnuts, toasted or grilled
Pepper powder
Salt
15 tablespoons of mayonnaise
1 1/2 cups of grapes, cut in halves
1 1/2 apples, peeled and cut into small pieces

METHOD:
1_ Add chicken and water into a pot and cook until the chicken is cooked through. Transfer chicken to a plate, let it cool.

2_ Meanwhile, toast the walnuts in the oven for about 8 minutes. Remove from the oven and let it cool.

3_ In a bowl, add lemon juice, apples, celery, grapes, cooked chicken, toasted walnuts and mayonnaise, then add a pinch of salt and pepper powder. Stir well to combine all the ingredients.

4_ You can serve immediately or you can refrigerate this Salad for 30 minutes to an hour before serving. Enjoy!
I would really be excited if you could try this recipe and come back to show us how you did it.
Be sure not to miss out

HOW TO COOK STIR FRY SPAGHETTI
INGREDIENTS
* Spaghetti
* Shrimps
* Chicken (cut into smaller sizes)
* Red bell pepper (diced)
* Green bell pepper (diced)
* Carrots (diced)
* Green beans (diced)
* Onion (diced)
* Seasoning cubes
* Vegetable oil
* Salt
* Powdered ginger
* Powdered garlic
* Curry powder
* Fresh pepper (blended)
* Spring onion
* Grounded pepper
PREPARATIONS
* Season the shrimps with ginger, garlic and some seasoning cubes and keep aside.
* Season the chicken parts with garlic, ginger, grounded pepper, curry, seasoning cubes and a pinch of salt and keep aside for 20min to marinade.
* Fry the shrimps and chicken parts on medium heat until it's done and set aside.
* Before proceeding to fry the veggies, cook the spaghetti with some salt and oil so it doesn't stick until it's soft. Drain using a Sieve and set aside.
* In the same pan used in frying your chicken, add the onion and give it a quick fry, add the garlic, ginger, blended pepper and stir.
*Add the carrots, bell peppers, green beans and fry for 3min. Add some seasoning cubes and salt.
*Add the shrimps, chicken and stir.
* Finally add the spaghetti and give it a good stir until everything is properly mixed.
* Garnish with some spring onion and serve.
ENJOY
Dkonfit foods.

HOW TO COOK AFANG SOUP
INGREDIENTS
* Okazi/Afang leaves
* Palm oil
* Beef
* Dry fish
* Cray fish
* Pepper
* Salt
* Onion (chopped) optional
* Seasoning cubes
* Kanda/Kpomo (cow skin)
PREPARATIONS
* Wash, drain and slice the water leaves into tiny pieces and set aside.
* Grind or pound the sliced Okazi/Afang leaves. In Nigerian markets, the sellers of these sliced Okazi/afang leaves have a machine for grinding it. You can also grind it with your blender with small quantity of water.
* Boil the beef and Kanda with the diced onions and stock cubes and add small quantity of water until it's soft. When done, add the dry fish and cook for about 5 more minutes.
* Add the pepper and palm oil and allow it to boil. Add the crayfish and stir.
* Add the periwinkle and then the water leave and allow it to simmer for 5min
* Add the Afang/okazi leave and allow to cook until the leaf is softened and the water has dried up a bit. Stir and bring down.
Enjoy u meal. 🤗🤗🤗🤗

HOW TO MAKE KUNU AYA (TIGER NUT DRINK)

Ingredients:

• 2 cups of Tiger Nuts (Dried or Fresh)

• 1 medium Ginger

• 10 Dates (Or less)

• 1 Coconut (Crack the shell and extract the flesh for blending)

Directions:

Step 1:
Soak the tiger nuts in clean water Overnight (if you are using the dry tigernuts)

Step 2:
Rinse the soaked tigernuts and place in a blender.
- Remove the seeds from the dates, wash and place in the blender.
- Peel and pour your diced coconut in the blender as well then add the skinned ginger, a little water or the coconut water and blend smooth.

Step 3:
With a Pap/Cheese cloth, strain the milk into a bowl.
-The first milk strained would be thick then you place the chaff back into the blender, add some more water, blend & strain again till the whole milk is extracted.
(Don't make the kunu aya too light for a better taste)

Step 4:
Place the extracted milk drink in a refrigerator to chill up.

Step 5:
Serve cold😊

40/40

60/60, 40/40 etc

25/40

30/60