There are many snacks/desserts referred to as coconut candy but the sweet chewy Coconut Candy is mostly preferred.
1 head fresh coconut with the juice
200g sugar (granulated sugar)
Before you make the Coconut Candy
Break the coconut, making sure to collect the coconut juice from it
Remove the meat from the shells and grate the meat into small pieces
Use the smaller openings on the grater for this task
Pour the coconut juice into the potAdd the sugar and stir Add the tiny coconut pieces and Add water to the same level as the coconut pieces Cover the pot and set to boil at high heat Once the contents start boiling, stir continuously till all the water is evaporated Reduce to low heat and continue stirring At a time, you will notice that the contents have started sticking together Keep stirring till the coconut pieces start turning slightly brown Turn off the heat and scoop the very hot coconut candy onto a flat plate and leave to cool down Once cold, you can serve as dessert or eat it as a snack
Yeast (the one used in baking bread)
A pinch of salt
Lukewarm water (for mixing)
Vegetable Oil (for frying)
Do mix the dough with lukewarm water If your yeast is not very powdered, mix it separately with lukewarm water before adding it to the rest of the ingredients Heat up the oil at any temperature but reduce the heat to low before frying the egg rolls. I found that the outsides brown too quickly and if the oil is too hot, the insides of your egg roll will not be well done by the time the outside is brown or even burnt You only need to wrap the egg with a thin dough. If you want to make the dough thick so that the egg rolls will be as big as the ones sold in shops, the inside will not be done by the time the outside starts burning.
Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria.
Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water.
Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound to a smooth paste.
Washed and squeezed bitterleaf
Red Palm Oil
Assorted Fish – Dry Fish and Stock Fish
Pepper, Salt and Ground Crayfish (to taste)
Seasoning – Maggi or Knorr cubes
Traditional Seasoning: Iru or Ogiri
Boil the assorted meat, stock fish and dry fish till they are well done First sign of a done shaki is that the cuts will start curling on itself then Wash the beef and add to the pot of assorted meat etc. and continue cooking. When the meat is done, Maggi/Knorr and cook for 5 minutes Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil *If the bitter leaves were parboiled to remove the bitterness, then add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage Allow to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick Add salt to taste and the soup is ready.
Can be served with Eba, Cassava Fufu, Semolina, Amala or Pounded Yam
Orange, sugar and water
Squeeze out the juice from the orange
Pour the juice in a bowl
Add sugar and water to taste