Ogbono soup

Ingredients 

Meat - 200g

Dry fish - 3 small

Onion - 1 small

Pepper - 2

Ground crayfish - 2tbsp

Ground ogbono seeds - 1/3 cup

Sliced pumpkin leaves/ugu - 1/2 cup

Red oil - 1/4 cup

Garlic - a few pieces

Curry powder - 1tsp

Stock cubes - 3

Salt - a pinch

Method 

Put the meat to boil. Season with salt stock cubes, and curry powder. 

Grind the onions, pepper and garlic together and fry them with little oil before incorporating them into the meat (you can put them directly without frying but I personally prefer this method) 

Allow to cook until tender, wash the dry fish and add along with the crayfish, let it cook for about 3 minutes. 

Empty the content into a clean bowl, using the same pot, pour in the red oil, add the ground ogbono seeds,  stir and allow to melt. 

Slowly start pouring the stock from your soup into the red oil and ogbono mixture, while stirring until it is completely incorporated. You'll notice it starting to get thicker. 

Add the ugu/pumpkin leaves, stir and allow to simmer for about a minute. Turn off the heat and serve. It can be eaten with semo, amala or any swallow of your choice. 

Spaghetti bolognese

Ingredients 

500g minced beef

1 small onions

2 tbsp olive oil

3 carrots (finely diced) 

25g of tomatoe puree

1 tsp garlic powder

1 tsp curry powder

1 tsp chili pepper

4 stock cubes

A pinch of salt

Parmesan cheese (for garnishing) 

Method

Season the meat with garlic powder, chilli pepper, Maggi, salt and curry powder, add the onions. 

Put 2 tbsp of oil in a pot and stir fry the meat lightly until it is brown. Add the tomatoe puree and 2 cups of water.  

Allow to cook until just a little water is left, finally add the carrot and leave to cook for a few minutes. Correct the seasoning and serve. Garnish with grated parmesan cheese. 

Chicken curry

 

Ingredients 

300g chicken
3 medium sized potatoes (chopped) 

1 medium onion (finely chopped) 

2 carrots (chopped) 

1/4 cups peas

2 tbsp curry powder
2 small pepper

2 tbsp cornflour 

2 tbsp veg oil

3 stock cubes

1 tsp ginger powder

Salt to taste

Method

Put the chicken and potatoes in a pot with about 3 cups of water, add ginger, stock cubes, salt and allow to cook until tender. 

Remove the chicken, fry and keep aside (this step is optional, but I personally prefer fried chicken)

Transfer the stock and potatoes to a clean bowl. Heat oil in the pot, add the onions and cook until soft.

Add the stock with the potatoes, carrot, peas and the fried chicken, add the curry powder. Grind or chop the pepper, add and allow to simmer. Dissolve the cornflour in water and slowly stir into the soup until thickened.

Serve with rice. Bon Appétit!