Monday, 17 November 2014

Groundnut Soup and Pounded Yam

I have been craving Groundnut Soup for a very long time now and it is very funny because i have only had it once when i was very little over 18 years ago so i was surprise at how much i felt like just having it. I decided to put the crave to rest and made it for dinner today and i have been asking myself how come it is not a regular in my kitchen because it taste unbelievable GOOOOOOOOOOOOOOOOOOOD!!! I licked all my fingers like it was my last meal...Found a new soup i love bet you would too...If you love Egusi, you would love it. It is made exactly same way you make Egusi, i bet you know there are several ways to make Egusi, you can either fry or not fry, i try avoiding frying so the process i will be sharing is exactly how i made mine tonight...Let me know when you make yours...Wink


  • fresh groundnut (peanut) 
  • tomatoes (fresh)
  • meat (assorted)
  • onions - chopped
  • garlic (minced)
  • ginger (minced)
  • salt
  • seasoning 
  • stock fish
  • prawns (optional)
  • periwinkle
  • cow skin (Kpomo) - clean very well and cut into cubes
  • bitter leaf - washed
  • pumpkin leaf (Ugu) - chopped
  • crayfish
  • curry
  • thyme
  • palm oil

Lets Cook:
1. Wash the meat very well, Put in a pot. Add onions, garlic, ginger, curry, thyme, salt, pepper and seasoning. Boil your meat according to toughness, i.e. boil the intestines (shaki, abodi, fuku,e.t.c) first, when it cooks for a while add the beef, allow cook for some time and then add the chicken or turkey.
2. Soak the stock fish in hot water and set aside. It will not only soften the fish but also help clean it and rid it of insects if there is any in it.
3. Check the meat. Add the Cow Skin (Kpomo), periwinkle. If the meat is cooked to your desired preference. Pour in palm oil. Pour in the prawns. Add the crayfish. Stir and cover.
4. Blend the fresh groundnut, fresh tomatoes and onions, add a little water and blend till smooth.
5. Check and make sure the palm oil is cooked (remember that this process can be done differently, you can heat the palm oil in a pan and pour the blended groundnut mixture in it, stir and when smooth pour into the meat) . Pour the groundnut mixture into the boiling meat on heat. Stir and cover. Allow to simmer for about 15 minutes. Constantly stir to avoid it burning.
6. Taste ad adjust seasoning if need be. Add the pumpkin leaf (Ugu) you can use any leaf you prefer, you can use just the bitter leaf or you can make the soup leafless.
7. Stir and turn off the heat when the oil starts settling on top it is ready.
8. By now your pounded yam, eba, fufu, semolina, e.t.c should be ready.
9. Serve and enjoy your delicious meal...Cheers

Groundnut Soup and Pounded Yam

Groundnut Soup

Fresh Raw Groundnut (Peatnut)

Thursday, 6 November 2014

Spaghetti, Roasted Eggplant, Tomatoes Sauce and Mozzarella

I was searching the web for a lovely healthy recipe and found one i loved on made some changes as you know i love to play with recipes. I really did enjoy this recipe, the beauty of it is the freshness in the vegetables so don't over cook yours. I bet it will be a regular in my home, simple, fast, easy and DELICIOUS!!!


  • spaghetti
  • eggplant - chopped
  • tomatoes - chopped
  • green bell pepper - chopped (optional)
  • orange bell pepper - chopped (optional)
  • yellow bell pepper - chopped (optional)
  • prawns (optional)
  • onions - chopped
  • garlic - minced
  • basil - chopped
  • mozzarella - chopped 
  • olive oil
  • salt
  • pepper

Lets Cook:
1. Turn your oven to 175F/450C. Pour the chopped Eggplant on an oven proof dish. Drizzle olive oil and salt. Mix well and toss in the oven. Allow roast for about 20 minutes. Take out and set aside.
2. Put a pan on heat. Add olive oil. Stir in the onions and garlic. Let them sweat out. Pour in the tomatoes. Stir for some minutes. Add the green, yellow and orange pepper.
3. Put another pan on heat. Add a little butter, add garlic. Stir in the prawns. Add salt and pepper. When the color has changed. Add it to the tomatoes sauce.
4. Pour in the roasted eggplant. Add salt and pepper. Stir. Taste to adjust seasoning. Add the chopped basil.
5. Boil the spaghetti a la dent. Drain.
6. Pour the spaghetti into the tomatoes sauce. Toss well and allow sit for about a minute.
7. Dish out on a plate and add the mozzarella on it. Enjoy your meal...Cheers

Spaghetti with Roasted Eggplant, Tomatoes Sauce and Mozzarella 
The Delicious Sauce!!!

Eggplant, chopped and mixed with olive oil and salt

Roasted Eggplant, fresh out of the oven

All the chopped Ingredients

Chopped Green, Yellow and Orange Bell Pepper

Chopped Onions and Minced Garlic

Chopped Basil 

Chopped Fresh Tomatoes

Cleaned Prawns 

Chopped Mozzarella Cheese