Here is another recipe from a reader. If you are on a dietary journey to cut down on Palm oil, and you have been dreading missing out on our Nigerian soups, here’s a great alternative. Similarly, you can also try out my De-constructed Efo Riro (reipe HERE).
Take it away Grace………..
I can’t remember how I stumbled upon this recipe but it will make for a good story to think that when I was a student I tried experimenting with the ingredients I had at hand and ‘viola’ this recipe. Its very easy to prepare and Ugwu (Pumpkin) Leaf
You will need
10 Seeds of Fresh Tomatoes
10 seeds of Fresh Pepper
2 Medium size Onions
2 Smoked Scumbian Fish
1 whole Smoked Chicken
2 Cooking Spoon of Vegetable Oil
Knorr Cube (To taste)
Salt (To taste)
Ground Cray Fish (Optional)
1. Slice tomatoes, onions and pepper and keep aside separately.
2. Wash Ugwu leaf to eliminate sand and foreign particles, slice in bits and set aside.
3. Clean smoked Scumbian Fish, removing head, tail, bones, skin and waste. Set aside.
4. Put pot on fire, turn in the oil and allow to heat up. Then turn in already sliced onions and pepper. Stir continuously to prevent it from burning.
5. Allow to fry for few minutes until satisfied then add tomatoes. Allow tomatoes to fry for an average of 6 mins or until satisfied. Add salt, seasoning cube, ground cray fish (optional), and stir.
6. Add smoked chicken. Turn down heat to allow the juice of the sauce sip into the meat and vice versa.
Note: I usually purchase smoked chicken from Zartech, cut it into my desired size, add very little salt, season cube and alot of dry ground pepper, put in a bowl and cover with cling film and allow to marinade overnight. I then put them in my oven grill to dry out excess fat and liquid to make it firm enough for the cooking process.
7. When meat has achieved desired tenderness add Ugwu leaf, cover put and allow to cook on low heat until tender.
8. Add smoked fish. Allow sauce to take in the flavour of fish to give a traditional feel…
………………………………..food is ready.
Sauce could be served with Rice, Beans without Oil or Cooked Yam and Plaintain or any other item for that matter. I consider it a multipurpose sauce but usually go with either of the first two options.
If you’ve got recipes you’ll like to share, come on, we are waiting to read from you. Join in the Dooney’s Kitchen Foodie community. Everyone is welcome.