De-kitchen square

28/03/2024

Assorted afang Soup.

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27/04/2023

09/02/2023

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07/02/2023

Dekitchensquare roasted fish

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16/11/2022

Our delicious jollof rice

04/10/2022

Dekitchensquare special isi Ewu

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19/09/2022

ISI EWU (GOAT HEAD)

Ingredients

1 Goat head
2 teaspoon of Ehuru (calabash nutmeg)
(2a) ukpa
1 handful of sliced Utazi leaves
1 teaspoon of edible potash (akaun)
3 cubes of seasoning
2 medium-sized onions
2 tbsps of blended fresh pepper
1 cup of palm oil
1 tbsp of crayfish (optional)
Salt to taste

Note:

Goat head has a thick bone and comes with a sooth filled skin. Be sure to tell the butcher to scrape and cut into pieces while making sure that essential parts remain whole such as the ear, tongue and the brain. The brain is set aside from the rest of the meat because it is used also as a thickener for the sauce.

Before we cook, be sparing in your use of water, you need little water for the stock.

Method

1 In a pot, place the meat with the brain included, adding an onion (grated), the seasoning, a tablespoon of pepper, salt, water and allow to boil until the meat is tender.

2 While the meat boils, slice the other onions into rings, dissolve potash with a little amount of water and sieve.

3 A while into the meat boiling, take out the brain and place in a small mortar, add the other spoon of blended pepper and mash. When the meat is ready, separate stock from meat.

4 Pour oil into another dry pot. Little by little, pour potash into the oil and stir with a spatula until palm oil turns yellow and thicken.

,5 Add the mashed brain, the stock of the meat, ehuru, crayfish, and continue to stir until blended.

6 Place the meat into the mixture and stir. Turn on the heat, until steaming hot.

7 Garnish with sliced onion rings and utazi leaves. Serve in a small wooden mortar..

22/08/2022

Sea Food Okra

Ingredients
1kg okra (chopped)
4 Medium crab
2 cups perewinkles/ngolo
75ml palm oil
8 Large prawns
3 pieces yellow pepper (chopped)
4 pieces scotch bonnet pepper (chopped)
1 Small onion (sliced)
1 Large fresh stock fish (cut to pieces)
2 tablespoons onion powder
salt
seasoning

Directions

Step 1

whisk okra in a deep bowl with half teaspoon of salt and 2 cooking spoon of water for 1 minute
Then add the palm oil and continue whisking for 3minutes then set aside

Step 2

par boil the crabs with salt,seasoning and onion for 10minutes
then add the stock fish and cover to cook for another 10minutes
Step 3

carefully remove the fish and set aside to prevent them from scattering
and add the ngolo or periwinkles

Steps 4

pour in the peppers and cover to boil for 3minutes (if you are making use of ngolo you have to let it boil for up to 10minutes

Step 5

then add the prawns and cover to boil for another 3minute

Step 6

then whisk okra for 30seconds and add to the stock.

Step 7

mix properly and taste for seasoning and salt and add if needed

Step 8

then gently drop in parboiled fish

Step 9

leave to cook for 3minutes and set down.

NOTE;
Do not cover the pot lid as you get to the okra addition stage. leave the pot open until you are done cooking and cover halfway until cool before covering..

11/05/2022

Lunch Idea

08/05/2022

Vegetables Soup

01/04/2022

Weekend fried rice.

28/03/2022

Beef burger

23/03/2022

Barbeque chicken serve with French fries.

09/03/2022

Afang Soup

NOTE: the water leave must be right,and the oil quantity.

INGREDIENTS

15 cups Sliced fresh waterleaves
1/2 cup of ground crayfish
3 cups Ground fresh Ukazi leaves
3 cubes of knorr sweetener
1 stockfish head medium size
2 medium-sized dried or roasted fish
1.5 cups of palm oil
1 cup of Periwinkles optional
Snails optional
Salt and Pepper to taste
6 Red fresh pepper
2 KG Assorted meat

INSTRUCTIONS

Grind the ukazi leaves, it acts as the thickener for this soup.
Season the meat with a half cup of sliced onions, salt, two seasoning cubes and other spice of choice)
Slice the water leaves and set aside in a sieve so excess water will drain away.
Wash the stockfish, dried fish and add them to the cooking meat, let them cook till they are soft and the pot is almost dry.
Add the palm oil, crayfish and stir all together. Add one seasoning cube, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes.
Add the water-leaves; allow to simmer for 6 minutes while you stir continuously.
Add the ground ukazi leaves. Stir all together, cover the pot and allow another 5 minutes, stirring every 2 minutes.
and you are done with a delicious afang soup.
Serve with eba, fufu or pounded yam
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