Tag: Nigerian Foods

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Food Recipes

Learn How To Make Delicious Moi Moi From Corn

corn moimoi

Moi moi made from beans is clearly more popular than those made from other food items. I am certain that only a few people are aware that Moi moi can be made from corn. Well, if you are just hearing this for the very first time, then you are on your way to learning a very simple step by step method that will help you add variety to you daily meal plan.

Corn Moi moi or corn cake is also known as Nni Oka, Igbankwu Oka and Ekoki, amongst other names. The meal is usually used to entertain guests particularly during traditional ceremonies.

corn moimoi

Ingredients For Corn Moi Moi

  • 10 pieces Fresh corn still on its cobs.
  • 2 big sizes of Onions and Scotch bunnet pepper (Ata rodo) to taste.
  • Two handfuls of Crayfish, 2 big sizes of smoked fish and a tin of fresh prawn.
  • Water and 4-5 cooking spoon of Palm oil (Until the mixture turns yellow). Usually corn absorbs more palm oil than beans.
  • Cube seasoning and Salt to tast Usually 1 -3 cubes of seasoning will be fine.

Method Of Preparation

  • Peel of the husk and hair-like strands. Then remove the corn seeds from the cobs and get them washed properly.
  • Pour the corn seeds into a powerful blender, add small amount of water; to ease the movement of the blender’s blade. Add pepper, chopped onions and the cooked or steamed fresh prawns
  • Blend until completely smooth.
  • Pour into a big bowl.
  • Add palm oil, pieces of de-boned smoked fish, crayfish, cube seasoning and water to dilute the solution slightly just like you would do to to the regular Moi moi. Then stir properly. You could also add other food items to make the cake rich.
  • Portion into small containers or folded leaves or heat-resistant nylon and place each of them into a pot half filled with boiling water on a cooker. Do not forget to seal the each of the containers.
  • Cook for between 45 minutes to 1 hour. By that time, the solution should have solidified and ready.
  • Place on tray and allow cooling.

Your corn cake or corn Moi moi is ready to be served. Enjoy it!

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Food Recipes

How To Make Kuli Kuli (Recipe)

How To Make Kuli Kuli - Recipe

This post will show you the ingredients and instructions needed to make Kuli-Kuli (called Kulinkuli by some). Sometimes called German stones, the rock or peanut balls; kuli kuli which has many names based on the location is one major snack of which I am certain that all children within Nigeria, born earlier than or in the 80s must have had a bite one time or the other. It is usually made into different shapes and sold in transparent nylons.

In the early 90s during my primary school days, hardly would you find a young boy or girl returning home from school without some quantities of the snack as it can be enjoyed with Garri soaked in chilled water particularly during the hot afternoon.

How To Make Kuli Kuli - Recipe

Step by Step Guide On How To Make Kuli Kuli (Recipe)

Rarely seen to be consume by emerging young children for a reason best known to them or their parents, kuli kuli remains a snack to eat any day, any time. In this short post, I will be sharing with you step by step method on the making Kuli kuli, a popular Nigerian snacks.

Ingredients For Making Kuli Kuli

Below are the essential kulikuli ingredients. With this recipe, you can make your Kulikuli at home.

  • 2 cups of peeled, salted and roasted groundnuts
  • Groundnut oil and a tea spoon of ground pepper
  • One and half teas spoon of ginger powder or to taste
  • Kahun (Optional)

Kitchen Utensils and Appliances Needed 

  • A food processor
  • A non sticky frying pot
  • Muslin cloth
  • Spider and a Plastic bowl

How To Make Kuli Kuli (Procedure)

  • Pour the groundnuts and ginger into the powerful food processor, and set to rotate until the nuts are almost turning to a pasty cream.
  • Scoop the pasty nut into a clean and dry muslin cloth and squeeze out the oil as much as you can. Do not expect to see a lot of oil. This step is very key as it determines the crunchiness of the kulikuli.
  • Pour the mashy peanut into a plastic bowl, add the powdered ground pepper.
  • Mix the constituents using your fingers and shape using your palms to your preferred size.
  • Place the non-sticky cooking pot on cooker and add some groundnut oil enough to fry the balls. You could also sprinkle some kahun (potash) into the oil but this is optional. You could also add some rings of onion to provide some flavours.
  • Just before the temperature of the oil gets to frying point, add the shaped balls (or rods or pellets) into it and keep stirring until all sides of the balls turns brown.
  • Scoop out using a spider into a plate and allow to cool.

Kuli-Kuli is ready and can be served with any kind of flakes. Usually it is enjoyed with cassava flakes (Garri) soaked in cold water.

If you have a special recipe for Kuli kuli that you’d like to share with us, please send to us using our contact from. We will publish it here and give you full credit for your work.

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Food Recipes

Learn How To Make Isi-Ewu (Goat Head Meat Soup) At Home

isi ewu goat head

I have never for once come to agree with myself on which part of Nigeria has the best soups especially considering the array of soups that are peculiar among the Easterners and the South southerners.  You will agree with me that it is a tough competition between these groups of people. While I ponder about this in my small apartment, a female friend who came visiting had a cooler of Isi-Ewu with her.

isi ewu goat head

As I ate a plate of the meaty soup, I could not but ask for more and I felt it would be nice to get the recipe from her and share with you on this platform. Isi- Ewu is made from goat head and I bet a bite will surely convince you to eat more.

How To Cook (Prepare) Isi-ewu (Goat Head Soup)

Here are the ingredients that you need with instructions to prepare your own Isi-ewu at home. Follow the recipe/guide step by step and you are sure to make a delicious pot of Isi-ewu.

The Ingredients For Isi-Ewu

  • One goat head
  • 2 big Onions bulbs,
  • 2-3 roasted calabash nutmeg,
  • 4 pieces of habenero peppers (Ata rodo),
  • 2 meat flavour seasoning cubes and salt to taste.
  • 20cl or 200ml of Palm oil
  • Enough water to cook the meat
  • Tyme, curry and potash (Kaun)
  • Ground crayfish and sliced Utazi leaves

Note: The utazi leaf is included to add some bitter flavour to the Isi-Ewu while potash (kaun) is added to make the palm oil curdle up.

Pre-Cooking Step In Making Isi-Ewu

  • Get your goat head chopped into smaller pieces. This could be done by the meat sellers. Wash the entire meat pieces properly using foam and iron sponge to remove dirt particularly in the ears and tongue part. Keep aside.
  • Wash and slice the fresh utazi leaves into tiny pieces just like you would do for your vegetables and set aside.
  • Soak a tea spoon of potash or kaun in small amount of water, let it dissolve well and sieve the water; then set aside the water.
  • Peel, wash and slice one onion bulb into ring forms and set aside.
  • Blend the other onion bulb and pepper into pasty form. Add only little amount of water if you must blend. It is better if you can pound them. Set aside.

Main Cooking Steps (Instructions)

  • Place the goat meat pieces into a large pot and place on a cooker
  • Pour a little amount of water just enough to cook the meat. This is because there is no need for stock water. Add the two cube seasonings, a tea spoon each of thyme and curry. Cook for about 20 minutes.
  • Add salt and let it simmer for another 10 minutes. When the meat pieces are tender enough, set aside.
  • In another pot, add palm oil, pour the sieved water of the potash slowly into the pot containing palm oil and stir using a wooden spatula until the oil turns completely yellow.
  • Add two table spoons of crayfish and stir.
  • Add the grounded (Ehu seeds) calabash nut meg, grounded or blended onions and pepper (to taste) and less than a handful of sliced utazi leaves. Stir properly.
  • Pour the cooked goat head meat pieces into this mixture and stir well.
  • Place on cooker and let it simmer for few minutes under low heat until it is piping hot. Do not forget to cover the pot during the cooking process.

Your Isi Ewu is ready to be served!

In many Nigerian restaurants, Isi Ewu is served in a calabash or some wooden material with a sprinkle of small quantity of onion rings and some slices of fresh Utazi leaves on it. This makes it very native and colourful. I bet you will love it. In less than 1hour, you should be done with the entire process of making this native meal.

I sincerely hope you will find this recipe helpful.

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Food Recipes

How To Make Puff-Puff; One Of Most Consumed Nigerian Snack

ready-to-eat puff puff

I can confidently bet, a well made puff puff will surely make you ask for more any day, anytime. As this snack seem to be quite popular in all the cities here in Nigeria, it will surprise you to know that many people who are lovers of it do not know how to make it.

I must admit that a few have clues but many are in doubt of the simple steps in making the fluffy, brown tasty snack.  I will be sharing with you how you can make puff-puff for your personal consumption or events. No doubt, it will surely wow your friends and family or guests.

ready-to-eat puff puff

How To Make Your Own Puff Puff At Home

What Are The Ingredients?

  • Flour (1kg)
  • Active dry yeast (20grams)
  • Water (As appropriate), 1 or 2 pinches of salt and sugar (between 150-200grams)
  • Nut meg (Optional)
  • Vegetable oil

In the quest of many to make puff puff rich, they have added eggs and milk. This most times does not produce good puff puff. I usually do not add them. They are not necessary. If you must, it must be in very small quantities.

Direction On How To Make Nigerian Puff Puff

Wash your hands clean with soap and water.

Pour all the dry items like flour, sugar, salt, active dry yeast and nutmeg into a bowl. Gradually pour warm water to make it rise quickly and mix thoroughly with your hands until the mixture turns pasty but not watery with no lump.

how to make puff puff 2

Cover the mixture with a  foil paper or any other item that will make it air tight and keep in a warm place for about an hour. After the period, the batter would have risen to almost double its previous height and become thicker with foamy top.

Pour oil into a frying pot and place on cooker under low heat.

When the oil is hot, use your hand to shape the batter to form round like shape and drop into the hot oil. Do this until there  no more space for more.

how to fry puff puff

Allow to fry until all sides turns into golden brown colour. This can be achieved by flipping the puff puff using a folk or long spoon every 30 seconds on the average.

Scoop out and keep them in a sieve place over a bowl or plate to allow some of the oil to drain into the bowl.

how to make puff puff 5

Your puff puff is ready to be served.

ready-to-eat puff puff

For 1Kg flour as used above, you should get about 60 pieces of the size of puff puff seen in the picture above. It can be served with a chilled orange juice or Zobo drink. I particularly love it with Zobo. Learn how to make Zobo drink.