Yam pottage/porridge is a delicious Nigerian dish made with yam in a seasoned pepper mixture. It is a quick and yummy recipe which is simple and easy to make. 

Yam pottage happens to be one of the food I love cooking when I was in secondary school. When mummy travels, and leaves us with a list timetable of food to prepare during the week, I do not follow it. No one can scold me for that. I am the eldest. I would prepare yam Pottage like 3times a week. Most especially the one prepared with Groundnut oil, and sliced pepper, and onions. With fish, and Pomo. I would also make a beautiful aroma seasoned stew to pair it. 

My younger one loves it so much. She would lick up the plate shining. Drink water, and go to the pot. Any remains in the pot, is gone.

There are several ingredients used in preparing yam pottage (Asaro). Here are the listed ones.

INGREDIENTS

. 1 Small size white chopped yam

. 1 cup pumpkin leaves

. 4 Scotch Bonnet Pepper

. 1 big size onion

. 2 big size tomatoes

. 2 cooking spoon palm oil

. 1 medium size smoked fish

. 2 tsp Grounded crayfish

. 1 Maggi cube

. Salt to taste

. Pomo

INSTRUCTIONS

. Rinse all necessary wash ingredients, and put them in different bowls. Such as stock fish, Pomo, pumpkin leaves, chopped yam, cut meat.

. Cook the meat, Pomo and stock fish in a pot for about 20minutes. Make sure they are well seasoned with salt and Maggi.

. After 20minutes cooked, cut them all into smaller sizes in order for it to be able to blend with the matched yam porridge

. Blend tomatoes, onion, and 2 scotch bonnet pepper in an electric blender. Slice the remaining scotch bonnet pepper. Heat the palm oil in a pot. Add sliced onions to the palm oil for it to fry. Gently pour out the blended Pepper into the palm oil. Season with salt, and Maggi. Stir Fry. 

. Then simply add water to it, and put in the washed chopped yam. Cover to cook for 5minutes.

. After 5minutes, begin to match the yam with a turning stick. Do that for 1minutes till it looks smooth. Add the stock into it, and also the pumpkin leaves. Mix together, then steam for another 2minutes.

. Yam porridge (Asaro) is ready.

. Serve with a chilled orange juice

   Amala and ewedu soup is a perfect and common delicacy known home and abroad. It is the perfect match to ewedu soup. 

   Amala and ewedu are commonly made and served at home, parties, and also at the restaurant. It is popularly consumed by the Yoruba tribe, with gbegiri.

Let alone, let's discuss about ewedu soup

   Ewedu Soup

 Ewedu soup is made using Jute leaves, a very highly nutritious green leaf. It has a slimy texture (mucilaginous) similar to okro soup. It is served with stew and Amala.

   INGREDIENTS

. Jute leaves

. 1 tsp Grounded crayfish

. 1 tsp locust beans

. A handful of Egusi

. Potash (Akaun)

. Maggi

. Salt

. Ijabe

   INSTRUCTIONS

. Remove the jute leaves from it's stem. Put a small amount of water, add a bit of potash boil. Jute leaves should be a bit much than the water. Boil to heat. Rinse jute leaves into the water, and cook till very soft.

. Take away from the cooker, and begin to match with cooking broom (ijabe) . Match all through till it looks smooth. Place back on the cooker on a low heat, add the grounded crayfish, locust beans, and also sprinkle a handful of Egusi. Put a seasoning cube, and a bit of salt. Mix together, and cook for 2minutes. 

. Ewedu is ready.

   AMALA

 Amala is a Nigerian local food, which is known most especially in the western part of the country. It is made up of yam flour, cassava flour, or Plantain.

Yam flour most especially, is being cut, peeled, washed, dried in the sun, and grounded to give Amala flour. Amala is simple and easy to make. It doesn't consume too much of time. It's so quick.

   INGREDIENTS

. 4 cup water.

. 3 cups Amala flour

. Turning stick

. Igbako

   INSTRUCTIONS

. Boil the 4 cups of water to 100°©. Take out 1 cup and carry the pot away from the cooker. Gently pour all the Amala flour inside the water, then begin to turn. Make sure the Amala is coated with the water. Continue turning for 2 minutes.

. After 2minutes, add the remaining hot water to the surface of the Amala. Give space in between, for the water to circulate round, and in the Amala. Cook for another 3minutes, on medium heat. 

. Time up...... Begin to turn till it looks lumpy and smooth. 

. Amala is ready. Serve with stew

   Okro soup is a mouthwatering delicious meal. It is cheap and easy to cook across the country, Nigeria. From the west to the east, and from the North (where dried okro is used) to the south ( where fresh okro is used). 

   Okro soup can be prepared in different ways, and with different ingredients, and method, either frying, or cooking. It can be chopped, grated, cut into bits. It can be sliced across into thick or disc. Note, it can also be blended, which is the best of all.

There are varieties way or ingredients of Cooking okro soup. Here are the listed ones.

. Cooked Seasoned Meat

. Stock fish

. Pomo

. 2/4 Locust beans

. 1/2 cup Palm Oil

. 1 small bowl okro seed.

. Maggi

. Salt to taste

. Blended scotch bonnet pepper, and onion.

   INSTRUCTIONS

. Wash the okro in a bowl of water.  Cut into small sizes. Pour into an electric blender to blend. Add water to it, so that it would be able to blend easily. Blend till smooth.

. Cook the stock fish. Adding a little bit of salt. Cook for 15minutes. After 15minutes, remove stock fish from the pot. It's time to cook the okro soup.

Note: Pomo should have been cooked together with the meat. In order for it to get overwhelmed with the seasoning.

. Add in the meat water together with the stock fish water.  Then put the blended Pepper, palm oil, seasoning cube. And cook for 5minutes. 

. After 5minutes, pour the blended okro into the pot, mix thoroughly together to get mixed up the seasoning, and pepper. Cook for 3minutes. Begin to put both the meat and fish stock, and also with the Pomo. 

. Mix up, and cover for cooking. Cook for another 3minutes. Your delicious okro soup is ready. 

. Pair with any swallow of your choice

   Bitter leaf Soup(Ofe Onugbu) is a West African/Nigerian soup. It is made from the vegetable leaf known as Vernonia Amygdaline ( Ewuro/Onugbu). It is widely consumed in Nigeria most especially in the west.

Ofe Onugbu has a good flavor, texture and nutritional benefits.

INGREDIENTS

. 3 medium size cocoyam

. 1/2 cup palm oil

. 1 cup bitter leaves

. Meat

. Pomo

. Stockfish

. 1 tsp ogiri okpa

. 4 Scotch Bonnet

. Maggi

. Salt

INSTRUCTIONS

. Wash the meat into a clean pot, seasoning with maggi and salt. Cook for 20minutes. When meat are soft, add the stock fish to it, and cook for another 5minutes.

Note: Do not add curry, thyme, and onions.

. Alongside cooking the meat, in another pot, boil the cocoyam together with it's skin. Do not add anything to it including salt. Cook for 20minutes.

. After cooking the meat stock, place in one side. Move on to peel off the cocoyam skin. Pound them in a mortar, or better still, cut them raw into small sizes, wash, and blend in an electric blender. Set it aside.

. Rinse the bitter leaf, add salt to the leaves, and begin to scrub together with your palm. Do not add water, keep scrubbing together till it begins to bring out foam. Keep on doing that for 5minutes. Add water to rinse and scrub till it loose it's bitter taste.

. Mix together the meat stock, meat itself, blended scotch bonnet pepper, and palm oil into a pot for cooking. Leave to combine for about 4minutes on a low heat. Apply the cocoyam into the meat stock in small dollops.

. Leave to cook for 3minutes, add the ogiri, and a little seasoning if needed. Stir together gently. Cocoyam should not be too thick.

. Add the washed bitter leaves. Stir to mix stir to mix with the cocoyam mixture, and cook for another 3minutes.

. Your delicious meal is read. You can simply pair with swallow.

   Egusi soup is one of Nigeria popular local soup. It is prepared at large by people most especially in the south region of Nigeria. It is also made from a melon seed.

   Egusi soup are easy to cook, and it's ingredients are very cheap. The ingredients includes grinded melon seed, crayfish, palm oil, meat, fish, pepper, onions, seasoning, and any other spices. It is a finger lick soup which is spicy and nutty with exotic African flavor.

Here are the listed ingredients in making Egusi Soup.

. 2 cups melon

. 1/2 cup palm oil

. Chopped pumpkin leaves

. Meat

. Pomo

. 4 tsp crayfish

. 3 tsp locust beans

. Salt to Taste

. 2 Maggi cubes

. Grated or blended pepper

INSTRUCTIONS

. Seasoning the meat and Pomo with salt, Maggi, and onions. Cook for about 15minutes.

. After 15minutes, get a washed pot for cooking for Egusi soup. Heat the pot with palm oil, slice in some onions, and fry for 1minutes. Then add locust beans to it. Fry all together, constantly mixing it till it brings out the odour of the locust beans. But before then, you should have mixed the grinded melon seed with grated, or blended onions, and water in a bowl.

   You are doing this in order to avoid the Egusi from not burning when frying. Begin to add to the hot oil in small dollops. When done, add water into the bowl, rinse every part of the bowl, and pour into the pot. Do not stir. Let it boil for 2minutes.

. Add the blender pepper, meat stock, salt and Maggi. Cook for 5minutes. After 5minutes, add the meat and Pomo. Stir together, and cook for another 3minutes. Add water if necessary.

. Time up, rinse the pumpkin leaves thoroughly to wash away sand. Then sprinkle on the surface of the Egusi Soup. Mix all together. And wait for another 2 minutes.

. Your Egusi Soup is ready. Pair with any swallow.

   Catfish Peppersoup is a super delicious meal and most favorite of people in Nigeria. There are varieties of peppersoup such as Goat meat peppersoup, Ram meat peppersoup, and the rest, but catfish peppersoup is popularly known relating to its nickname "Point and Kill"

   Why Point and Kill?

   Catfish is made with catfish. It is most a popularly grown fish in Nigeria. So you go ahead to point to the fish of your choice, it is killed, and prepared for you.

   It is commonly served in restaurant with chilled drinks.

   INGREDIENTS

* 1 Medium sized catfish (cut into 4-6pcs)

* Scent leaf

* 1 small chopped onions

* 1 tsp peppersoup recipe

* 2 scotch bonnet Pepper

* 1 Maggi cube

* 1/2 cup crayfish

* Salt

   INSTRUCTIONS

* Wash the fish thoroughly using lime, or alum to remove the slime from the fish. Make sure the slime are thoroughly removed and rinse fish well.

* Transfer into a clean washed pot placed on the fire. Add 3 Cups of water, apply in the peppersoup recipe powder, chopped onions, chopped scotch bonnet Pepper, grounded crayfish, Maggi cube and salt to taste. Cook for 7minutes.

* After 7minutes,add up the scent leaves. Then cook for 3 minutes.

* Your peppersoup is ready. Serve with a Chilled drink.

   Moi Moi is a Nigerian food made with grounded beans along with other cheap spices. It is a very known food across the country.

   Moi Moi is served commonly at restaurant, eatery, parties such as naming ceremonies, wedding ceremonies, church parties, birthday parties, and also at home.

   It can be prepared in diverse method which depends on the kind of containers used in making. Moi Moi can be prepared in plastic/Aluminum container, Leaf ( Ewe moi moi ), or nylons.

   Here are the ingredients of Moi Moi listed below.

* 2 Cups of Brown or White Beans

* 6 pcs of Shombo

* 2 Medium sized onions

* 6 cut pcs of Mackerel Fish

* 1/2 cup Grounded fish

* 6 boiled eggs

* 2 Maggi cube

* Salt to Taste

* 2 pcs Ginger

* Groundnut Oil

INSTRUCTIONS

* Seasoning the mackerel fish with salt, Maggi, onions, and cook for 10minutes. Drip in the beans into a bowl. Pour water enough to cover it up, then begin to scrub together with your hands. Continue doing this, that is by peeling the shell of the beans off. This will take 5-10minutes of your time. Wash as well as changing the water till you get a clean peeled beans for grinding.

* Get a rinsed blender, add in the peeled beans, rinse the Shombo into it, also with the onions. Then begin to blend, blend till smooth. After blending, simply pour the Moi Moi paste into a Large open headed bowl. Pieces in the Mackerel fish, cut the boiled egg into sizes, and have all of them into the Moi Moi paste.

* Add in Maggi, Salt, grounded crayfish, groundnut oil, then mix well. Mix till everything blends well.

* It's time to package your Moi Moi in whatsoever container you wish. Either Moi Moi leaves, plastic/Aluminum container, or nylon. Any of your choice.

* Then fill them up, well arrange in a pot of water for cooking. Cook for 30minutes in a medium high heat. After 30minutes, your Moi Moi is ready

* Serve with any recipe or sauce of your choice.