Ingredients Needed

• 2 cups dried Abacha (cassava flakes)
• 1 cup fresh fish (mackerel, titus, or croaker)
• 1/2 cup red palm oil
• 1/2 cup Ugba (oil bean seeds), rinsed
• 1 tbsp Ogiri (locust bean paste)
• 2 tbsp ground crayfish
• 1 tsp ground Ehuru (calabash nutmeg)
• Chopped scotch bonnet (habanero) peppers and onions
• Cooked cow skin (Pomo), diced (optional)
• Seasoning cubes and salt to taste
• Sliced Utazi leaves or garden egg leaves for garnish [1, 2, 3, 4, 5, 6, 7]

Step-by-Step Preparation

• Season your fish with salt, onion, and seasoning cubes, then fry in a pan until golden and crispy. Set the fish aside.
• Soak the dry abacha flakes in cold water for about 5 minutes. Do not use boiling water if you want a firm, non-soggy texture when mixing, then strain completely in a sieve.
• Place a clean pot or pan on low heat, add the red palm oil, and heat it up slightly without bleaching the oil.
• Add chopped onions and sauté for 2 minutes until fragrant.
• Stir in the ogiri, ground crayfish, ground ehuru, pepper, and seasoning cubes, mixing well into the warm oil.
• Add the cooked pomo pieces and ugba, stirring for another minute to let the flavors blend.
• Turn off the heat on your stove. Add the drained abacha flakes into the warm oil mixture.
• Toss and mix thoroughly with your hands or a wooden spoon until every flake of abacha is well coated with the oil and spices.
• Garnish with sliced utazi leaves, onion rings, and top with your hot fried fish. [1, 2, 3, 4, 5, 6, 7]

Ingredients
For the soup:
2 cups ground egusi (melon seeds)
500 g assorted soup protein — meat, pomo, stockfish, fish, or chicken
2 cups leafy vegetables, such as ugu or spinach
1–2 cups palm oil
2–3 tablespoons ground crayfish
Fresh pepper, to taste
1 onion
2 seasoning cubes
Salt to taste
Water or meat stock
👩‍🍳 Preparation

1. Prepare your soup protein
   Wash your meat, pomo and stockfish properly. Season and cook until tender. If using fish, cook it carefully and set it aside so it doesn’t break apart.
2. Prepare the egusi
   Mix the ground egusi with a little water to form a thick paste.
3. Heat the palm oil
   Pour palm oil into a pot and heat it gently. Add chopped onions and stir briefly.
4. Add the egusi
   Add the egusi paste and stir. Allow it to cook for a few minutes, stirring occasionally.
5. Add your stock
   Gradually add some of the meat stock while stirring. Allow the egusi to cook properly.
6. Add your soup protein
   Add the cooked meat, pomo, stockfish and/or chicken. Add crayfish, pepper, seasoning and salt. Stir gently.
7. Add the vegetables
   Add your washed and chopped vegetables. Stir and allow the soup to simmer for a few minutes.
8. Add the fish
   Gently place the fish into the soup near the end of cooking so it stays intact.
9. Taste and serve
   Taste for seasoning and adjust if necessary. Your egusi soup is ready! 🍲
   🍚 What to serve with it
   Egusi soup goes well with:
   Pounded yam
   Eba
   Fufu
   Semovita
   Amala
   Wheat swallow

Ingredients
For the fried rice:
3 cups long-grain rice
Chicken pieces
1 cup mixed vegetables (carrots, peas, sweet corn)
1 green bell pepper
1 onion
Cooking oil
Chicken stock
Curry powder
Thyme
Seasoning cubes
Salt
For the salad:
Lettuce
Cucumber
Carrot
Tomato
Sweet corn
Salad dressing or mayonnaise
👩‍🍳 Preparation

1. Prepare the chicken
   Season the chicken with salt, seasoning, curry and thyme. Cook until tender. You can then lightly fry or grill it and set it aside.
2. Cook the rice
   Wash the rice and cook it with chicken stock until it is almost tender. Drain if necessary and set aside to cool.
3. Prepare the vegetables
   Wash and chop the carrots, green pepper, onion and other vegetables into small pieces.
4. Fry the vegetables
   Heat a little oil in a large pan. Add the onions and vegetables and stir-fry for a few minutes.
5. Add the rice
   Add the cooked rice, curry powder, seasoning and a little chicken stock. Stir everything together and cook for a few minutes.
6. Add the chicken
   Serve the fried rice with your prepared chicken.
   🥗 Prepare the salad
   Wash the lettuce, cucumber, tomatoes and carrots properly.
   Cut them into suitable pieces.
   Add sweet corn.
   Mix everything gently.
   Add your preferred salad dressing or mayonnaise.
   🍽️ Serving
   Serve the fried rice with chicken and fresh salad while warm

Ingredients
3 cups long-grain rice
4 fresh tomatoes
2 red bell peppers
1–2 onions
2–3 tablespoons tomato paste
Chicken pieces
Cooking oil
2 seasoning cubes
Salt to taste
1 teaspoon curry powder
1 teaspoon thyme
Water or chicken stock
👩‍🍳 Preparation

1. Prepare the chicken
   Wash the chicken and season it with salt, seasoning, curry and thyme. Cook until tender. You can then fry or grill the chicken lightly and set it aside.
2. Prepare the pepper mixture
   Blend the tomatoes, red bell peppers and some onion until smooth.
3. Fry the sauce
   Heat cooking oil in a pot. Add chopped onions and tomato paste. Stir and fry briefly. Add the blended pepper mixture and cook until it becomes thick and the excess water reduces.
4. Add seasoning
   Add curry powder, thyme, seasoning cubes and salt. Stir well.
5. Add stock
   Pour in some of the chicken stock and bring the sauce to a boil.
6. Add the rice
   Wash the rice and add it to the sauce. Stir gently so that the rice is evenly coated.
7. Cook the rice
   Cover the pot and cook on low heat until the rice is tender. Add a little water or stock if necessary.
8. Add the chicken
   Place the cooked chicken pieces on top of the rice, cover the pot and allow everything to cook together for a few minutes.
9. Serve 🍽️
   Fluff the rice gently and serve hot with the chicken. You can also serve it with fried plantain or salad.

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