My Igala kitchen

Good morning from My Igala kitchen.
May your day be blessed.
May you receive all you've been praying for.
Ameeeeen

Seven (7) mistakes to avoid when cooking oje oskapa with obo egwa.

1👉Use either Nigerian rice or foreign rice. Nigerian rice preferably.

2👉Do not parboil rice before cooking. If parboiled, the rice might not stick together for proper mashing because all the starch have been washed away.

3👉Do not add cold water: During cooking, and you discovered that the water might not be enough to cook the rice to it's softest state, boil some water and add. This is to prevent the oje oskapa from breaking or separating in to parts after being fetched or moulded in to the plate.

Now to obo egwa(beans soup)

4👉Do not over soak your beans before washing to remove the shaff. This is to avoid the soup being separated from the water ie, the soup going below and the water staying above.

5👉 Do not use okpeiye to not darken your soup. Use ugba instead but in small quantity.

6👉 Do not use potash, use onions instead.

7👉 After adding all ingredients, and you discover your soup is too thick,do not add cold water boil hot water and use. That way, the oil will not settle at the top of the soup.

Feel free to ask any other questions you might have aside the frequently asked questions above at wa.me/2349049011252.

So why haven't you ordered any of our Igala Delicacies yet?

At my Igala kitchen, you are home away from home.

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Want something crunchy and crispy?

Try ikpekélè.
Ikpekélè is a crispy and crunchy snack that is mostly eaten in the afternoon.
The quantity of corn to use depends on the number of people to eat it.
Ikpekélè can stay 3- 4 days without getting spoilt.
A dry white corn or slightly dried fresh corn can be used to make ikpekélè.
I used a freshly dried corn to make this👇.

The corn is first removed from the corn cobs and pounded.
Fresh pepper and salt added as desired,then it's moulded in between your palms and it's ready to be fried under low heat. Low heat for an even fry.

When using already dried corn, the corn is first broken into two with a grinding machine and soaked for a 4-5hours before grinding in a loose grinding machine. Pepper and salt should be added as desired,mould a small quantity in between your palm before frying.
Would you want to try this out?

Ikpekélè. An Igala crunchy snacks.

Ojé with obo igogó

Jumu'at Mubarak from my Igala kitchen.
Want any of our Delicacies?, reach out to us at wa.me/2349049011252

wa.me

Another delicious delicacy from my Igala kitchen.
Ojé abacha with oró egbé

Good morning and welcome to my Igala kitchen.
Between Akala okpa with akamu and Alelé with akamu ( moi-moi), which is a good combination for breakfast.
What's your opinion?

My Igala kitchen updated their business hours.

Which is your favorite?

Okpulu, an Igala snacks.

Okpulu is a snack made from cowpea/ Bambara nut flour. It is often eaten as a snacks.

The flour is first sifted, pepper and salt is then added as desired.
A small amount of water is added at a time to make a dough. The dough should not be watery or too thick.

Cut a small quantity of the dough and roll in between your palm, just the way you try to create friction between your palms to get a round small dough.

Now pick two small dough at a time to make ten in all,ie pieces on each sides.

Put your oil on fire ensure not to fry or even bleaching it. Now carefully put the ten pieces of the dough being joined together in to the oil and lower the source of heat.

After about 5-7 minutes, carefully turn the okpulu for an even fry.
Drain the oil on a sheet of paper and serve.

Note;
If you want a well soaked in oil opkulu, leave in the oil and turn of your source of heat for about 3-5 minutes.

At my Igala kitchen,we give you that home away from home feeling.

This igbala is sooo delicious.

OBADA,The local pancake.

Ibada is a snack that is prepared from okpa,ie Bambara nut.
It is mostly eaten as snack. It is easy and quick to prepare.

One cup of okpa can prepare three rounds of obada.

Ingredients for making obada are;
Okpa flour
Pepper
Salt
Palm oil
Water.
How to make obada.
In a bowl, mix one cup of okpa,add salt as desired, add your powdered pepper,mix together before adding water little by little until you get a slightly watery paste.
Place a frying pan on fire,add two table spoon of palm oil, fetch a reasonable amount that would cover the area of the oil and then lower your source of heat.

Fry for about three minutes and flip over to give the other side for an even fry. Remove from the pan and drain excess oil in a sheet of paper and your obada is ready.

Note:add pepper after mixing if you're using fresh pepper.

When you are ready, we are available to make any of Igala delicious meals for you at a fee.

Hello and welcome to my Igala Kitchen.

My Igala Kitchen is an online kitchen that deals with sourcing of raw Igala native foods,cooks and sell sweet Delicacies of the Igala's.

My Igala Kitchen is aimed at connecting you to your roots through our local foods, giving you that home away from home feeling.

Our mission is to make known to the younger generations all Igala Delicacies at our disposal so that even the generations unborn will connect and be known as Igala children.

Our vision is regardless of where leads the younger generations, they should be able to showcase their cultural identity through food, clothing and dialect.

Below are some Igala dishes we have prepared.
How many can you name?

Want any of these?,reach out to us at wa.me/2349049011252 or call 09049011252 to place your order.

My Igala kitchen updated their phone number.