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Chichi Uguru

Nigerian Chicken Pie and the perfect crust

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Nigerian Chicken pie is similar to the Nigerian meat pie but definitely needs a different post because it’s different in a way. The filling has a bit more bravado in my opinion and this crust is less wahala to handle than the crust used here.

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Nigerian Chicken PieNigerian Chicken Pie


Chicken pie seems to be more expensive in Nigerian fast food restaurants because chicken is viewed as special meat back home. Funny thing is that the reverse seems to be the case here in the States as beef is more expensive.

Well why not save yourself some money and make this tasty snack at home. Why not? Just follow the steps below and it would guide you along.

My preferred part of chicken for this is the thigh or drumsticks with skin on, to lock in extra moisture and flavor ( I strip off the skin before shredding). You can use minced chicken, minced turkey or even chicken breasts. For so reason chicken pie is intentional shaped in a rectangle form i don’t know how that came about but I guess it’s just a marketing strategy to differentiate it from the meat ( beef ) pie.

You can make it in any shape you want. I made some shaped in  rectangle s and some heart shaped. How do you make your dough? I am curious to know. Which is your favorite, Meat ( beef) pie or Chicken pie

Let’s get started.

Nigerian Chicken Pie

Nigerian Chicken Pie
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Nigerian Chicken Pie
Author: Chichi Uguru
Ingredients
For the dough
  • 500 g all purpose flour
  • 190 g salted butter soft but cold
  • 1/3 cup of water
  • 2 eggs 1 for dough 1 for egg wash
  • 1/2 tsp baking powder
For the filling
  • 4 boneless chicken thighs drumsticks or 300g minced chicken meat
  • 1 small onion chopped
  • 1 habanero pepper
  • 1 tsp curry powder
  • 2 tsp dry thyme
  • 1/2 green bell pepper chopped
  • 2 Tbsp oil
  • 1 Tbsp flour
Instructions
For the dough:
  1. Mix flour and baking powder then mix butter and flour with a pastry blender preferably. Tina bread crumb like texture . If you don’t have a pastry blender, use your hands but be careful not to over mix because the warmth of your hands can make the butter melt too quickly. Cold butter helps achieve the flaky texture.
  2. Create a well in the middle if the mix, whisk in an egg and mix.
  3. Add the cold water and mix thoroughly into a ball.
  4. Wrap in cling film and put in the refrigerator to rest for about 30 minutes
The Filling:
  1. If you are using the minced chicken please follow the instructions in the My Nigerian meatpie recipe. If you are using the fresh chicken thighs or drumsticks then continue with this.
  2. Place the washed chicken meat in pot, add water just to the level of the meat.
  3. Season with curry, thyme, bouillon powder, ginger and garlic.
  4. Cook till the chicken is cooked through. Be sure to top up with water as necessary.
  5. Turn off heat and with a slotted spoon, spoon out the cooked chicken to a plate.
  6. Remove the skin and chop up into smaller bits.
  7. Heat up oil in a sauce pan, sauté the onions till fragrant
  8. Add the chopped chicken bits, chopped habanero pepper cubed carrots and potatoes. Stir fry for about a minute, then add 1/2 a cup of meat stock cover and bring to boil.
  9. When it begins to boil, taste for seasoning and adjust accordingly. Then add the chopped green bell peppers.
  10. Mix 1 Tbsp of flour with about 1-1/2 Tbsp of water. Pour mixture in the sauce pan and stir. Allow to cool and thicken for another minute. Adjust thickness by adding a little meat stock if it is too thick.
Assembling the chicken pie:
  1. Preheat oven to 350 F / 180 F
  2. Bring the dough out of the refrigerator and divide into four portions.
  3. Sprinkle a little flour on the work surface, roll out dough 1/8 thickness then cut into rectangles or any shape you like Using large cookie cutters.
  4. Add a Tbsp of the filling and seal using the the egg wash. Press edges together with a fork.
  5. Repeat process till all the dough is used up.
  6. Arrange dough on a cooking sheet lined with parchment paper.
  7. Bake in the oven for 20-25 mins until golden brown.
  8. Enjoy

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The stew base you need for most Nigerian Recipes

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A stew base is very important in the Nigerian Kitchen. Having a handy one available to you is a time saving trick to getting dinner on the table quicker than the snap of your fingers.. ok.. not literally but it sure would help. A stew base is also referred to as a puréed pepper mix. This here my friends is the only stew base you will be needing for most Nigerian Recipes. Think Soups, stews, Jollof Recipes, beans and meats.

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Nigerian Stew Base


 

It’s a time saver and life saver in these days when there hardly seems to be enough time. OH sweet Jesus can You make it more than 24 hrs in one day. Even if that was made possible, trust me we still won’t have enough time.

Nigerian Stew Base

 

I believe Jesus hasn’t answered that prayer prayed by many including me because no amount of time is ever enough. Ever heard of make hay while the sun shines? A stitch in time saves nine? Those are for us to plan ahead and use our time wisely. This stew base will help us achieve that amongst other things. Trust me on this one. There is no need to talk too much on this one. Let’s dive right into the process😊

I would love to know how you make your stew base and the time saving tips you use in your kitchen. If you enjoyed this recipe, please consider rating the recipe and leaving a comment below. I enjoy reading your feedback. Share with friends and family you never know who you will save from kitchen palaver today 😉

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The Nigerian stew base you need

Stew base from pureed tomatoes and peppers in a a jar
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Stew base for most Nigerian Recipes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

This is the Stew base you will need for most Nigerian recipes. If you have this readily available, it could save you tonnes of time.

Course: Stew
Cuisine: Nigerian
Servings: 20
Calories: 37 kcal
Author: Chichi Uguru
Ingredients
For the Red stew base
  • 10 Large red bell peppers
  • 5 Medium tomatoes
  • 3 medium onions
  • 1 thumb of fresh ginger
  • 3 habanero peppers
  • 4 cloves of garlic
For the green stew base
  • 15 Large green bell peppers
  • 3 habanero peppers (preferably green)
Instructions
Boiling method:
  1. Wash all the ingredients, deseed the red bell peppers or the green as the car may be. Leave the habanero peppers whole
  2. Cut up into smaller pieces, blend till smooth.
  3. Transfer blended mixture into a pot. Boil till most of the liquid evaporates and it becomes thick.
  4. Turn off heat and leave pot slightly open
  5. Allow to cool completely
  6. Divide into bowls and freeze till you are ready to use.
Roasting method:
  1. Preheat your oven to 450 F / 230 C
  2. Wash, deseed and cut up ingredients as stated above. Leave the hot peppers whole.
  3. Spread all on a baking sheet lined with parchment paper.
  4. Slide it into the preheated oven and roast for 45 mins rotating the baking sheet halfway through the baking time to help with even roasting. Some pieces may blacken a bit don’t worry as long as it’s not a lot, it won’t affect the taste of your stew base.
  5. After 45 mins turn off heat of oven and let the ingredients cool off in the oven.
  6. When it is cooled, blend with as little water as possible.
  7. Divide into bowls and freeze for later.
Recipe Notes

Helpful Tips

 For the boiling method, when blending the ingredients prior to boiling, blend with as little water as possible. Here is how you can achieve this; for the first blending, add enough water to blend the ingredients till smooth. Then pour half or blended mix into the pot, add another set of cut up ingredients into the other half of blended mixture in the blender cup blend again till smooth. Repeat till al is blended up. When you begin to boil the puréed mix, leave the pot open, it helps the liquid to evaporate faster. 

Kindly note that the nutrition info below is for the red stew base.

 

Hello Fall: Hello Pumpkin Spice rolls

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Hello Fall!!! Hello Pumpkin Spice rolls. Drum rollllll lol. This here is the perfect breakfast or desert for this season. If I can have cinnamon rolls then why can’t I have some pumpkin spice rolls. If you haven’t had cinnamon rolls before now then you sure have been missing some.

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My kid sister , actually she is my sweet kind sister-in-law introduced me to that wicked thing called cinnamon rolls and since then my son has been in trouble always asking for cinnamon rolls. This time we decided to try it with a pumpkin bread recipe I found herewith a little changes here and there. After all it’s that time of the year FALL.

This pumpkin spice rolls will get off your breakfast table before you bart an eyelid. This is Fall Click To Tweet

Pumpkin Spice Rolls

This Pumpkin Spice Rolls flew off my table before I could bart my eyelids. That was yesterday… seriously I am not kidding. I had to make another one today so I can have some pictures to share with you. So if you are a bit hesitant, don’t be.  I was too because I didn’t think I would like the pumpkin in bread idea but my son convinced me it would work. I am glad I listened to him. Gosh my kitchen smells sooo good.. Thanks to the pumpkin pie spice blend which of course has cinnamon in it.

Pumpkin Spice Rolls

Have you ever had pumpkin spice rolls or any thing pumpkin. Did you enjoy it? Were you skeptical to try it at first. I am curious to know. Join the conversation in the comment section. Got to leave right now…. Hmmmm my kitchen smells heavenly lets dig in to this second batch disappears before my very before lol.

Chichi💕

Ps: If you enjoyed this recipe, please consider rating the recipe and leaving a comment below. I enjoy reading your feedback. 😉

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Pumpkin Spice Rolls
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Pumpkin Spice rolls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These Pumpkin Spice Rolls are so good you may have to keep sticky fingers off. Important to note that total rising time is about 60 mins which isn't included in the total time indicated in recipe.

Course: Breakfast, Dessert
Cuisine: American
Servings: 15
Author: Chichi Uguru
Ingredients
The Dough
  • 1 Tbsp instant or active dry yeast
  • 6 Tbsp lukewarm milk
  • 1 large egg
  • 3/4 cup pureed pumpkin (canned)
  • 500 g unbleached flour
  • 1/2 cup brown sugar
  • 1-1/2 Tbsp Vegetable oil
The Filling
  • 2 Tbsp Pumpkin Pie Spice
  • 1/4 cup butter (softened)
  • 1/4 cup brown sugar
The Frosting
  • 4 oz room temp butter
  • 4 oz room temp cream cheese
  • 1-1/2 cups Icing Sugar
Instructions
The Filling

  1. Mix the pumpkin pie spice with the brown sugar and set aside 

    Pumpkin Spice Rolls
The Dough

  1. Pour yeast into the warm milk and stir. add a sprinkle of sugar if you like. you can skip this step if you are sure your yeast is fresh and active. it doesn't hurt to check.

    Pumpkin Spice Rolls

  2. Mix the other wet ingredients ( egg, pumpkin puree and oil) and set aside

  3. Pour dry ingredients in a bowl then mix in all the wet ingredients till well incorporated. Knead dough lightly, then form into a ball and place in a lightly oiled bowl.

  4. Cover bowl with cling film and then kitchen towel. Place in a warm place for about 40 mins to rise.

  5. When dough has doubled in size, punch down to deflate. Transfer to a floured work surface and knead lightly.

  6. Roll out into a rectangle about 9 by 13 inches. you can cut out the edges to make it straight if you want to. ( but I didn't do that )

    Pumpkin Spice Rolls

  7. Spread the softened butter all over the surface of the rolled out dough. Then with a spoon sprinkle the sugar and pumpkin spice mix evenly over the butter.

    Pumpkin Spice Rolls

  8. Roll up tightly to form a log. cut evenly with a sharp knife. Place cut up rolls in a greased 9 by 13 pan or baking dish.

    Pumpkin Spice Rolls

  9. Cover again with cling film and kitchen toweling allow to rise for about 25 mins

  10. Preheat oven and begin to make the cream cheese frosting

  11. After the second rise, bake in the preheated oven for 20 - 25 mins or until lightly golden brown.

Frosting

  1. Beat the softened butter and cream cheese together with a fork or hand mixer. Add in the vanilla extract.

  2. Add in the icing sugar and beat till fluffy

  3. Add a tablespoon or two of milk, depending on the consistency you want. Beat thoroughly. 

Assembling

  1. Spread it on the pumpkin spice rolls when they are ready. 

  2. Enjoy warm as a breakfast or a snack.

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Pepper Soup Spice infused Egusi Soup.

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This pepper soup spice infused Egusi soup was inspired by one of my blog readers Uzo. She mentioned cooking Egusi soup with pepper soup spice. That lit a light bulb in my head I knew without thinking twice that it was going to be an amazing combo. Hubby wanted some pepper soup so I decided to buy oxtail and halal chicken and then we decide which of the meats he would prefer for the weekend.

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Soup making was in the weekend plans too. You see weekends are my bulk cooking time. It helps me keepSane during the week. He decided that he wanted oxtail pepper soup , While that was cooking I started washing the chicken to store in the freezer for later use . With the aroma of the pepper soup it struck me…. why not make this Egusi soup with some chicken and pepper soup spice.

Here is another is winner for the Fall season. I am sure if fall existed in Nigeria, pepper soup spice would be our choice for everything fall😉😜. Oh well pepper soup is the perfect kick for fall so let’s be prepared to enjoy it more often as the cold months approach.

Peppersoup Spice and Egusi soup. A match made for the Fall season. Get recipe.. Click To Tweet

I was excited to try out this experiment of mine so I set out to make it awesome while keeping my fingers crossed. I knew I would love it but I wasn’t too sure about Mr K and the kiddos. I was hoping I won’t be confined to Egusi soup prison if they happen not like it and declare that swallow isn’t one of their favs until another soup appears or they keep shifting their requests to that other soup in the freezer 🙄 😂. Making this soup definitely reminded me of when I decided to make egusi soup infused with Suya spice (Yaji) it was delish.

Pepper Soup Spice infused Egusi Soup Guess what? The pepper soup infused Egusi soup turned out awesomely delicious as I expected and the good news…. everyone loved it. Have you tried Egusi soup spiced up with pepper soup spice or any other unique spice? I would love to hear about it. Please share in the comments section. Thanks Uzo for the inspiration for this soup.❤️ Hello Fall!! Good bye Summer..

Let’s get cooking.😉

 

Chichi💕

 

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Pepper Soup spice infused egos soup

Peppersoup spice Infused Egusi Soup
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Peppersoup spice Infused Egusi Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This version of Egusi soup is a must make this FALL. The pepper soup spice is the perfect mix for a anyone especially an African that finds himself/herself in the Fall or winter months far away from home. Enjoy!!

Course: Soup
Cuisine: Nigerian
Servings: 10
Author: Chichi Uguru
Ingredients
  • 3 lbs ( 1.3 kg) Halal Chicken cut up and washed ( If you are using the soft American chicken, please see recipe notes below)
  • 1.1 lb ( 500g ) stock fish (pre cooked)
  • 1/2 cup ground crayfish
  • 1/2 lb ( 250g) ground egusi
  • 2 large onions ( chop up one, the other will blended with the egos to form a paste)
  • 2 habanero peppers
  • 1-1/2 cup palmoil
  • 12 oz Kale vegetable or any vegetable you like (chopped)
  • 3 Tbsp pepper soup spice mix
  • 1 Tbsp garlic powder
  • 2 tsp ginger powder
  • salt and/or bouillon powder to taste
Instructions

  1. Transfer chicken into an 8 quart stock pot, add enough water to cover the chicken. Add chopped onion, ginger, garlic and bouillon powder and begin to cook

  2. To the jar of a blender, pour in the dry ground egusi, the second onion, habanero pepper, and 2 cups water. blend to form a paste.

  3. Pour the egusi paste into the cooking chicken. As this cooks you will need to top up water because the soup will begin to thicken and this will be cooking for about 45 mins to ensure the egusi is well cooked to prevent frequent visits to the toilet.

  4. When the soup begins to boil, add the the crayfish, pepper soup spice and precooked stockfish. 

  5. Pour in the palmoil and stir. Taste for seasoning and adjust accordingly

  6. When the soup has cooked for about 40 mins check chicken for doneness. it should be ready now. Allow soup cook for 5 more minutes, add in the chopped kale and stir in. Turn off burner and let the residual heat cook the kale.

  7. Don't cover the pot immediately. Let some steam out. soups like egos don't do well with steam

  8. Enjoy with any swallow of choice

Recipe Notes
  • This Soup was made with hard chicken that's why I started cooking meats and egusi at the same time.
  • If you are cooking with the soft American chicken, Mix Egusi paste with about 10 cups of water and begin to cook, add in all the spices when egos has cooked for about 20 mins, pour in palm oil, add in the washed chicken and cook till chicken is cooked through. 
  • Egusi needs to be cooked for at least 45 mins to reduce the purgative effect it has on some people.  If you intend to cook with precooked meats like I do in most of my soups, you need to follow the same steps above to prevent meats from being overcooked.
  • Always add vegetables at the end.

 

 

Homemade Pumpkin pie Spice Sugar

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Yes I know…. Homemade Pumpkin Pie Sugar seems like a mouth full almost like a tongue twister. But just wait till you Sprinkle this delightful Fall/ Autumn goodness on your deserving baked goods then you will forget you ever has trouble trying to read its name.

Pumpkin is the official vegetable for fall and pumpkin spice is the spice for fall. Fall is my favorite season because it’s in tweet summer and winter so the weather is kind of balanced. Not too cold and definitely not too hot..

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This pumpkin pie sugar is similar to cinnamon sugar but with bit of a different. Talk about similar but uniquely different. Don’t know if it makes sense…. does it?  The good thing is…. it is super easy to make with just 2 ingredients. Ingredients you probably already have in your pantry. I see we made some homemade pumpkin pie spice yesterday so get let’s get it out to the counter with some sugar and mix up some PPSS.

Homemade Pumpkin pie Spice Sugar

How easy was that? What goodies will you be using this on? You tell me. Off to make some to use this on. For team sugar free or low carb, simply sub sugar for any sugar substitute of your choice

. See you in a bit but in the mean time get your free e cookbook here and join the party.

Chichi💕

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Homemade Pumpkin pie Spice Sugar (PPSS)
Prep Time
5 mins
Total Time
5 mins
 

This homemade pumpkin pie Spice Sugar is made with simple ingredients and will definitely take your baked goods to another level 

Course: Dessert
Cuisine: American
Servings: 15
Calories: 26 kcal
Author: Chichi Uguru
Ingredients
  • 1 Tbsp Pumpkin pie spice
  • 1/2 Cup Granulated sugar (Or sugar substitute of choice)
Instructions

  1. Put 2 ingredients in a bowl, mix with a fork or mini whisk

  2. Mix.... 

  3. Mix....

  4.  Mix till well incorporated 😀

  5. Sprinkle on anything...

  6. Store in an air tight container for up to 6 months. If it lasts that long.

Recipe Notes

Tip:

For sugar free version, sub sugar for erythriol 

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Homemade Pumpkin pie Spice blend.

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Fall is fast approaching and with fall comes pumpkin spice and everything nice. This is definitely the time to make this homemade pumpkin pie spice blend. Yup I said homemade. It’s so easy to make that I don’t bother buying the ‘store bought’ blend anymore. The flavors in the homemade version are rich and intense because they are freshly made unlike the ones in the store which you probably don’t know when it was mixed.

I love cinnamon so naturally pumpkin spice was a fav for me too. It happens to be my son’s fav too. This is the time we make pumpkin everything ranging from our breakfast pancakes to icecream to even hot cocoa hmmm. I intend using pumpkin spice in a some of our Nigerian recipes so don’t forget to subscribe for free so you don’t miss any recipe.


 

 

I also decided to make some pumpkin spice sugar to be used for dusting my pumpkin goods 😉. You can sub with cinnamon sugar if you prefer which is a little similar in taste but this is “fall” we are talking about so why not just respect ya sef and use pumpkin spice sugar.

Oh how I love homemade spice blends, saves you money and provides bonding time with the kiddos if you are looking for some fun project to do with them❤️. And wait…. did I tell you how easy it is to make and you most likely already have all the required ingredients in your pantry. What are we waiting for let’s get mixing lol.

 

 

Chichi💕

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Homemade Pumpkin pie Spice blend
Prep Time
5 mins
 

Fall is fast approaching and so is the season of pumpkin spice and everything nice. Enjoy this home made recipe 

Author: Chichi Uguru
Ingredients
  • 4 Tbsp Ground cinnamon
  • 2 tsp Ground ginger
  • 2 tsp Ground nutmeg
  • 1-1/2 tsp Ground allspice
  • 1 tsp Ground cloves
Instructions

  1. Measure out spices into a bowl, then whisk all together with a fork or whisk till all the spices are uniformly blended.

  2.  Store in an airtight container for up to 6 months. In the mean time Use quantity called for in your recipe immediately. 

Recipe Notes

You can actually fine tune this blend a bit to your taste. For instance you can increase the ground cloves by 1/2 tsp and reduce the cinnamon to 3 Tbsp

One Pot Beans and Sweet Corn (Adalu)

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This one pot beans and sweet corn dish (Adalu) will have you going for seconds because the method used in the preparation of this delicacy enhances the flavors of this delicious awesomeness. If you ate this while growing up, you would understand my point. And my point is…. if this dish isn’t cooked properly, you wouldn’t enjoy it. This happens to be one of my dad’s favorite dishes but while growing up this was one of my worst meals I tell you. In fact we (the children) were bribed to eat this ‘healthy dish’.

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One Pot beans and Sweet corn


Beans being my favorite food, I decided not to give up on this dish. I never knew what was wrong about the dish until I discovered sweet corn and tried out the recipe using it. It was beyond delish.. You see…. back then, this ‘delicacy’ was made with the Nigerian fresh corn, and to me the texture of the beans and the fresh cooked corn combo didn’t auger well with me.

Sometimes the beans would be nice but the presence of the corn wouldn’t just let the poor yummy beans be great. 😂😂

Another dish I disliked so much until I discovered sweet corn is breadfruit (ukwa) and corn dish and for the same reasons too.

One Pot beans and Sweet cornOne Pot beans and Sweet cornAdalu is cooked in different ways, some people add meats and fish, crayfish and even stew base. But I prefer mine simple and plain and I still find that it brings out a rich unmasked flavor. Some people prefer more corn to beans ratio but I prefer the opposite 😊 For this dish the game changers for me are the sweet corn and my onion-pepper medley base.

Do you recall eating this one pot dish in your home as a child? Did you love it? Do you prepare it now in your home and how do you prepare yours. Join in the conversation and let us know. 😊. Didn’t get out FREE eCookbook yet? Get it.. Let’s get cooking.

Chichi💕

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One Pot Beans and Corn Recipe (Adalu)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This vegan mix of corn and beans is a delightful one pot delicacy presented to you from my diaspora kitchen.

Course: Side Dish
Cuisine: Nigerian
Servings: 6
Author: Chichi Uguru
Ingredients
  • 1 lb/ 454 g/ 2-1/4 cup Beans ( I used black eyed peas)
  • 1 15oz Can /1 cup Sweet corn
  • 2 Medium Onions Chopped
  • 1/2 Cup Palmoil
  • 1 Habanero pepper Chopped
  • 1/2 Medium red bell pepper Chopped
  • 1/2 Tbsp Sugar or sweetener of choice (Optional but recommended if you are making this dish with black eyed peas)
Instructions

  1. Wash beans and put in a pot with water and bring to boil. 

  2. Cook beans for about 30 mins then add salt/ bouillon, sugar/sweetner and half of chopped onions. Cover pot and continue to cook, topping up water a little at a time until the beans is fully cooked and soft.

  3. While the beans is cooking, prepare the onion-pepper medley base. Heat up the oil in a sauce pan, sauté the other half of the chopped onions, chopped pepper and red bell pepper for about 3 minutes till the ingredients are soft and tender. Set aside until beans is fully cooked.

  4. When the beans is fully cooked, add in the sweet corn and reduce the heat to low. Then stir in the sauce and mix until well incorporated. If the beans is dry add a little water about 1/4 of a cup allow to simmer for about a minute until some liquid bubbles to the top see picture. 

  5. Stir and turn off heat. 

    Serve warm as it is or combined with fried plantain or pap ( corn pudding)

Oha Soup (Ofe Oha)

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If you haven’t had Ofe Oha or Ofe ora whichever you choose to call it, depending on your dialect,you definitely won’t understand the hype about this delightful delicacy from the South Eastern part of Nigeria.This soup is a typical example of the saying ‘ you never know what you have until you loose it.’ When I was living in Nigeria I could eat ofe Oha whenever I felt like it because ‘fresh’ oha leaves are readily available.

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Notice the description fresh. This is because oha leaves are very delicate. And the best oha soup is made from fresh oha leaves.

Because of the above, the only time I can enjoy oha soup is when there is a new arrival straight from Nigeria. By new arrival, I mean either when my parents or other relatives visit from home or when I travel home. Fresh Oha is like gold oh so most people appreciate it as a gift from Nigeria.

Don’t get me wrong, Oha leaves can be found in African Stores but not ‘fresh’ oha leaves but sun dried or frozen ones. And in my opinion oha Soup can’t be authentic without fresh leaves. One soup I think can be made with the dry oha leaves is Ofe Onu mmuo. It is prepared with Egusi ( melon seeds) and the oha leaves.

While growing up I know we occasionally ate Egusi made with oha leaves but I didn’t know it had a designated name until I came to the US. Since Some times the oha from home may not all survive the trip. My aunt sorts out the best and uses it for oha soup on the day the oha leaves arrive, then the other not so fresh oha she sets aside to use for ofe onu mmuo. In other words Oha must not go to waste.

Today is a special day in the history of the United States, a day NEVER TO FORGET. 9/11/2001 day, when over 3000 people ( loved ones; children, parents, cousins, siblings, uncles, aunties, etc. I can’t believe it’s been 16 years already when that horrible incident took place. I can still remember that day like yesterday. I was still in Med School.

That day was a Tuesday but we didn’t go to school. I think it was a public holiday. We studied a bit and decided to go visit some friends. On getting to their apartment we heard then screaming they watching live on CNN as this unfortunate happening unfolded. It was indeed heart breaking to see how precious lives were being cut short.

Today 16 yrs later and as it has been every year since the horrible event, America chooses to remember those who lost their lives, those who lost loved ones and those who lost their live trying to save others we choose to #NeverForget….. We pray such never happens again.

Back to our soup. Oha soup is made in a similar way to ofe onugbu in that it is made with a thickener. This thickener could be traditionally

  • Coco yam (boiled and pounded or processed in the food processor then added to the soup.) OR
  • Ground Achi. OR
  • Ground ofo

OR

Non traditional ones like

  • Finely ground oats
  • Corn starch
  • All purpose flour

For this recipe, I would be using the ground ofo because that is what I have readily available to me ( it’s in my freezer enough to last me a long time brought to me by my sweet mama❤️)

What is your favorite thickener when making this soup? Would love to know. Don’t forget to comment below.

As always I precook my meats to save cooking time. Just precook, and freeze both meats and stock. Pull out of the freezer and thaw overnight as simple as that. You should do that too if haven’t already started. It makes African soup making a breeze. Ain’t no one got time to spend hours in the kitchen these days. Let’s get cooking

Chichi💕

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Oha Soup (Ofe Oha)

Ofe Oha (Oha Soup)
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Ofe Oha (Oha Soup)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Oha Soup is a delightfully tasty dish from Eastern Nigeria. 

Course: Main Course
Servings: 10
Author: Chichi Uguru
Ingredients
Assorted Meats
  • 500 g Beef precooked
  • 800 g Beef foot precooked
  • 500 g stockfish precooked
  • 200 g tripe precooked
  • 1 or 2 dry fish ( cleaned and deboned)
Other Ingredients
  • 120 g Oha leaves (shredded with your hands and washed)
  • 2 - 3 pieces uziza leaves sliced (optional but recommended)
  • 7 cups Meat stock or water
  • 1/4 cup coarsely ground crayfish
  • 1-1/2 Tbsp ground Cameroon pepper ( sub with 2 coarsely blended scotch Bonet or habanero pepper)
  • 1 to 2 Tbsp Ogiri igbo (1 or 2 wraps)
  • 1 Tbsp ground ofo ( sub with 1-1/2 Tbsp Corn starch)
  • 1 cup Palmoil
  • Salt to taste
Instructions

  1. Bring meat stock to boil, add crayfish and Cameroon pepper.

  2. Add in the meats and turn heat to low. ( Don't cook meats for too long remember they are already precooked)

  3. Add in the palm oil and stir.

  4. Mix Ogiri with a little water and add to the pot. Then take a cooking spoon of hot liquid from the pot to dissolve the ground ofo. Pour the dissolved mixture into the soup and stir. Taste for seasoning and adjust accordingly.

  5. As the soup thickens, add oha and the uziza leaves. Stir in and turn off heat to allow residual heat finish up. this keeps the oha fresh and green looking.

  6. Enjoy with any swallow of your choice

Recipe Notes

TIPS

 

  • Remember the meats are precooked, don't over cook.
  • The ground ofo ( mkpuru ofo powder ) must be dissolved in a hot liquid. it would coagulate with cold water and make your soup lumpy.
  • If you are using beef stock and not water, be cautious as you add extra salt, remember the stock already has some salt and seasoning whether it is home made or store bought.

 

Delicious vegetable yam porridge

By 2 Comments

When I say this is an insanely delicious vegetable yam porridge, you have got to trust me on this one. Now is it porridge or pottage? that I cannot answer😊. I grew up calling dishes made this way porridge so I will like to stick to that. I have tried to find out the meaning of both to be able to differentiate, but I have got myself even more confused than ever. I decided to stick to what my childhood memories tell me, which is porridge. Feel free to call it pottage.

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wickedly delicious vegetable yam porridge<<<<<<< ntioned in my previous post on yam porridge, this was one of the first dishes I perfected in as a 9 year old. This recipe is basically the same thing but with addition of green vegetables. My point for making this post is to give you a visual feel of this recipe and for the love of variety.


<<<<<<< back story here. Yesterday my kiddos resumed and I promised to do the happy dance. I actually did a little of my happy dance but in the Next few minutes we were missing them so much (my 2 yr old and I) we couldn’t wait to go get them. Guess what? That’s life…. we should love, enjoy and cherish every moment spent with loved ones. They sure did drive me crazy this summer but secretly I loved every bit of it and l wouldn’t change a thing. I am grateful.❤️

it’s time we get to the kitchen to start making this delicious dish a reality. Pottage? Or Porridge?? You tell me. Have you got your free eCookbook yet, grab your copy here. It’s FriYay so you can make any dish you wish from the book. Have a blessed weekend.

See ya

Chichi💕

5 from 1 vote
vegetable yam porridge
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Delicious vegetable yam porridge
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This vegetable yam porridge will take your love for yam porridge to a different level

Course: Main Course
Cuisine: Nigerian
Servings: 6
Calories: 575 kcal
Author: Chichi Uguru
Ingredients
  • 10 /11 in tuber of yam washed and cut into chunky size cubes
  • 1/4 cup coarsely ground crayfish
  • 2 medium onions chopped and divided
  • 1 smoked fish washed and deboned optional
  • 2 medium bell peppers coarsely blended
  • 1 habenero pepper blended with the red bell peppers
  • 1 Tbsp crushed garlic
  • 3/4 cup palm oil
  • Salt or 2 bouillon cubes to taste
  • 12 oz kale or vegetable of choice chopped
Instructions
  1. In a 6 quart stock pot put the yam chunks, add water to just about an inch below the level of the yam in the pot.
  2. Add in 1/2 of the chopped onions, crayfish, bouillon cube and bring to boil.
  3. In a medium saucepan, pour in the palm and heat up, then put in the other 1/2 of the chopped onions, sauté till transluscent, then pour in the coarsely blended bell pepper and habenero pepper mix. Cook for about 3 minutes or until the moisture evaporates.

  4. Turn off heat and wait for the yam to cook

  5. When the yam is soft and cooked, pour in the sauce you made stir in an Allow to simmer for another minute.
  6. Add in the chopped vegetables, stir in and turn off heat.
  7. Cover pot to allow the vegetables cook in the residual heat.

  8. Serve warm and enjoy

Recipe Notes

PIN FOR LATER< img class=”alignnone wp-image-964 size-large” src=”https://www.mydiasporakitchen.com/wp-content/uploads/2017/07/PicMonkey-Image-2-341×1024.png” alt=”vegetable yam porridge” width=”341″ height=”1024″><<gt;<>

Whole grain Spaghetti dish Al Dente

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As always pasta dishes are a quick way to get dinner on the table. This whole grain spaghetti dish would wow your tastebuds. For me I think it’s the fact that it’s Al dente that makes the cut because mushy pasta ain’t my thing.

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I know you are wondering about my al dente ramblings. Don’t mind me o it simply means cooking the spaghetti till it’s firm to the bite. Meaning don’t cook till the spaghetti is too soft and mushy. Most times you achieve al dente in just 8 mins.

I used to think whole grain pasta would be horrible tasting until I tried it and was pleasantly surprised that it didn’t taste a lot different from it’s non whole grain counterpart. Actually I was bit concerned about the kiddos but guess what they didn’t even notice or could it be that they were just super hungry and grateful for food🤔. Naaa that wasn’t the reason I think they really didn’t notice because MR K didn’t notice as well.

Talking about the kiddos, they resume school tomorrow. I told them I was going to do a happy dance as I drop them off at school because they practically drove me nuts this summer. They laughed so hard and kept telling me how they would love to see my happy dance. For real I know I would miss them but right now I need them in school oh my goodness.

Well back to our whole grain Spaghetti, matter. Since they enjoyed it and didn’t  even notice, I decided to share this recipe in the hope that It would encourage you to try some whole grain pasta if you haven’t. Let’s get cooking so we can enjoy the food.

I am curious  to know how you tackle whole grain pasta and I would be delighted If you join the conversation below and follow along on Instagram and Facebook.

Thanks for stopping by our kitchen today.

Here is a little gift to say THANK YOU 😊  Chichi💕

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Whole grain Spaghetti dish Al dente
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This whole grain pasta dish would change the way you see whole grain

Course: Side Dish
Cuisine: mixed
Servings: 6
Calories: 616 kcal
Ingredients
  • 450 g / 1 lb whole grain spaghetti
  • 450 g / 1 lb mixed vegetables frozen or fresh and chopped
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 1 Tbsp crushed garlic
  • 3/4 cup cooking oil
  • 2 Tbsp of salt for boiling spaghetti
  • 5 hot dog franks chopped
  • Salt/ bouillon powder to taste
Instructions
  1. Heat up oil in a sauce pan and sauté the onion till fragrant and tender, add the crushed garlic and chopped hot dogs, stir for about 2 mins then add the frozen or fresh vegetables. Season to taste.
  2. Continue to stir fry veggies to prevent burning until moisture evaporates
  3. Bring 4-6 quarts of water to the boil, add 2 Tbsp of salt to the water.
  4. Add the spaghetti and cook for about 8 mins stirring occasionally to prevent sticking.
  5. Drain the spaghetti but don't rinse.
  6. Mix the spaghetti with the stir fried mix.
Recipe Notes

Tips:

Cook the spaghetti for extra 1 or 2 mins if you like yours softer. Start the stir fry before bringing the water to a boil it saves time. This way when the spaghetti is done the stir fry would be ready.