The Eastern Citadel: Recipe

Zyrnolink Header

Showing posts with label Recipe. Show all posts

Friday, 13 July 2012

How to prepare Ogiri-Igbo

In Nigeria, the members of the Igbo people comprises of Anambra, Abia, Enugu, Ebonyi, Imo and some parts of Delta state respectively. Ogiri is not a new word in Igbo land. But its preparation is what many may not know. Its uses include in the preparation of soups like oha/ora soup, onugbu soup, etc. It is also a crucial ingredient in the preparation of African salad (Abacha).

Related questions
1. How to prepare Ogiri
2. Recipe for Ogiri
3. Ogiri and its preparation
4. Uses of Ogiri

Ogiri-Igbo are of two types, and they are:-
1. The one prepared with melon seeds (egusi), combined with ugba seeds.
2. The one prepared exclusively with ugba seeds.

The more effective one is the latter, i.e the one prepared exclusively with ugba seeds. The incumbent title of this article is on how to prepare Ogiri-Igbo. The reason why I added the suffix "Igbo" to the word "Ogiri", is because in Igbo land, Ogiri are of two types, i.e "Ogiri-Awusa or Hausa" and "Ogiri-Igbo". But the one I am about to slate its recipe is that of Ogiri-Igbo. The preparation of Ogiri-Igbo is not that easy, because the ugba seeds has to be allowed to ferment. And that contributes to its pungent aroma! Ogiri-Igbo can be orally administered, and that is, if the taste suits your tongue! Now, lets head straight to the subject matter, and that is on how to prepare Ogiri-Igbo!

REQUIREMENTS:
1. Ugba seeds (600 approx.)
2. Uma leaves
3. Dried leaves of black plantain
4. Ropes from palm fronds
5. 25 litres of water
6. Cooker e.g stove, etc
7. A pot with lid
8. A mortar and pestle
9. Metal basin
10. ßig kitchen bowl
11. Steel net
12. Metal sieve
13. Refuse bin
14. A kitchen spoon
15. Flat plates (3)
16. A soap and sponge
17. 2" x 4" table
18. A match box
19. Perforated kitchen spoon

PREPARATION
Fill the big kitchen bowl with specific amount of ugba seeds, approximately 600 seeds.
Naturally, ugba seeds are not readily in broken form, as it is enclosed in a shell, with spotted colours of white and brownish-black. Break the ugba seeds, with mortar and pestle, so as to get the real white seeds of ugba. Empty the broken shells of ugba seeds into a refuse bin and wash the mortar. Now, its time for you to ignite your cooker. As you have ignited your cooker, use it to burn the dried leaves of black plantain into ashes. You may be pondering on the possibility of this! It is just simple, just hang the dried leaves of black plantain over the flames of fire from your cooker, and as it begins to burn, remove it from your cooker and place it above the metal basin, so that its debris will fall into the metal basin that is below it. Now, blow off your cooker! The debris from the burnt black plantain's leaves is called the ash. In Igbo, we do say "ntu-ogiri".

Note: In Igbo land, black plantain is called "unere-oji". And the leaves can also be called "aku unere-oji". In Igbo language, a leaf means "aku",and "aku" also means "wealth". The same spelling, but variation in speech sound!

Back to track! Now that you have collected the ash by burning the black plantain's leaves, empty the ash in a flat plate, then empty the seeds of ugba in a pot and fill it with water, depending on the quantity of ugba seeds that are available. Ignite your cooker, then put the pot containing the ugba seeds on fire, and cook for about 20 mins, then bring the pot down from your cooker, and blow off the fire. Filter off the water from the pot with a metal sieve, and use the perforated kitchen spoon to empty it into a big kitchen bowl. This is the time for you to manually scrape off the filmy coatings from the ugba seeds. The removal is normally done with the use of hands.

The reason why the filmy coatings are removed from the cooked ugba seeds is because it was believed and proven that the coatings are very poisonous to health, especially when orally taken.

Now that you have finished removing the coatings from the ugba seeds, wash the seeds and empty it into the pot again. Make sure that the pot is rinsed thoroughly, so as to avoid mixture of acids from your previous cooks. As the pot has been rinsed thoroughly with clean water, keep it aside and empty the ash and the ugba seeds that its filmy coatings has been removed, into a mortar and pound the mixture with a pestle. You need to pound the mixture into aqueous solution. The next thing is for you to spread the uma leaves on top of the table, and convey the aqueous mixture into it. Using your hands, fold the uma leaves so as to enclose the mixture, then wrap the mixture with uma leaves. You can add more uma leaves to any mixture that may leak. Use the ropes of a palm frond to tie the wrapped mixture of ugba and ash!

Note: The mixture contains only the ash from the black plantain's leaf, and the grinded seeds of ugba!

As you have tied them in an uma leaves, empty them into a pot. The pot will contain water, with uma leaves carpeted at the bottom of the pot. Place the tied mixture on top of it, ignite your cooker and cook the mixture for about 2 or 3 days, but the cooking should be at intervals. The cooking may last for 8 - 9 hours, if constantly heated at 100*C. As you have finished cooking the mixture, blow off your cooker, and use the perforated kitchen spoon to empty them into a metal sieve, and dispose the water that was used in cooking it. Ignite your cooker again, and place the metal net on top of the stove. Then place the cooked mixture on top of the metal net, so as to dry it up. This time, mild heat is most preferable.

Note: The colour change is due to fermentation, as it was cooked for a long time, and as well, the ash colour!

As it has dried up, the next is for you to package them, so as to be conveyed to a public market for sale. You can also use it for domestic purposes also. And now, an Ogiri-Igbo has been adeptly prepared!

APPRECIATION
My appreciation goes to God Almighty, who made this script possible, and I also want to use this medium to thank Uchechi, a female nutrition student at U.N.N for commending my article on Oha/Ora soup and how to prepare African salad. She also asked me to conduct a research on how to prepare Ogiri-Igbo. I thank God that this research was exuberantly conducted!

This document was last modified by Ucheonye Nzubechi on:

• SMARTPHONE ARENA
Please, read more on some of our updated Android Smartphöne devices by clicking on the drop-down menu below!

To read on how to "Configure your Android Smartphone", please click on the "Configure" option.

• Note: If you've any question to ask, please select the "Ask Zýrnölink" option.

Thanks a lot!

» Powered ßy: ZyrnoMarket™ and licensed by Zyrnosoft™ Corporation

• .....loading!

• Trending Now™ is powered by ZyrnoMarket™

© Zyrnosoft Corporation

•

The link to the last document you viewed before this current document is:

As researched, edited and formatted by 'Ucheonye Nzubechi.

Wednesday, 11 July 2012

How to process palm nuts into palm oil

How to produce palm oil, how to prepare palm oil, how to get palm oil from palm nuts, how to produce red oil, all these sums up to palm nut processing. Palms nuts are obtained from palm trees. The palm tree is richly found in rain forest vegetation of West Africa. Its plantation is made by planting itsnuts into the soil. A palm tree stays up to 35 years or more, and can grow up to 30 feet tall. As the palm nuts ripen, it is brought down by climbing the palm tree with a rope, and that isif the palm tree is tall. The leaf node is periodically cut so as to enforce and sustain the growth of the palm tree. As the palm nuts begin to develop and mature in its cavity, they do clinch to a head normally called “head of palm nut” or “palm head”. At a stage when the palmnuts have ripened they can be counted up to 1500-4000nuts clinching to a head of palm nut. Apalm tree can produce up to 4-5 palm heads at a time, depending on its capability. When the palm heads are being cut down from the palm tree, a short sharp matchet or a short axe is used to scratch of the palm nuts from the palm heads. Now as the palm nuts had been scratched off from the palm head, the palm nuts are manually extracted from its thorn-like cavity. After that the palm nuts are washed and packaged for processing. After packaging and washing the palmnuts, the next step is for it to be conveyed to an oil mill. The oil mill is the nerve centre for processing the palm nuts. Now that the palm nuts is in the oil mill, the palm nuts are to be emptied into a big pot containing water, so that the cooking will take place. The next step now is cooking of the palm nuts that are in the pot. The cooking will last for about 2-3 hours depending on the quantity of the palm nuts, cum the intensity of heat that were applied to it. After when the cooking has exiled, the next procedure is for it to be pounded either manually or using a pounding machine. As the palm nuts has been pounded into a pulp containing the palm kernels,fibres and oil. The mixture will now be conveyed into an extracting or compressing machine. The compressing machine will compress the mixture for the oil to sip out from the mixture. After the compression, the end product willbe palm oil “elaeis guineensis”, which has been sipped out from the mixture. After this, the pulp will be conveyed into an empty container where the pulp will be manually separated from the palm kernel. And the palm oil will be poured into a can or any available container depending on how you want to get it stored. The pulp is used in the production of fibres, while some parts of West Africa do mould it to a palm stick, and it is used in the night as candles which aids vision. The palm kernel also has its own oil when processed and refined. The oil is called palm kernel oil. The palm kernel oil is used for both household and medical purposes. The palm kernel can also be chewed when its shells are broken. The shells also have its own useful purposes. The palm oil “Elaeis Guineensis” is reddish in colour because it contains “beta-carotene”. Palm oil is rich in vitamin A, and also contains several saturated and unsaturated fats in forms of glyceryl laurate at about 0.1%, mystate 1.0% saturated, palmitate 44.0%, stearate 5.0%, oleate is 39.0% which is mono saturated, linoleate 10% which is polyunsaturated, and linolenate is 0.3% and it is poly unsaturated. Palm oil does not contain cholesterol, and its less saturated to coconut and palm kernel oil which are highly saturated. The difference between palm kernel oil and palm oil “Elaeis guineensis” is that palm oil is extracted from the pulp of the fruit of the oil palm, whereas palm kernel oil is derived from the kernel seed of the oil palm. And that of “coconutoil” is from the kernel of coconut “cocos nucifera”. The coconut tree is like that of palm tree in nature, but the differences are that the stem of coconut is smoother than that of palm tree,and their heights also varies. There is also difference in their mode of plantation, size and anatomy of their fruits respectively. Palm oil is a cooking ingredient in West Africa, Brazil, South East Asia etc. In Nigeria; it is mainly used for cooking, and also as grease in some industries.Its increasing use in the commercial food industries in other parts of the globe is buoyed by its lower cost, and the high oxidative stability or saturation of the refined product when used for frying. Some of the major producers of palm oil include; Indonesia, Malaysia, Nigeria, Colombia, Benin, Ghana, Kenya, etc.

This document/article you just read above was last modified by Ucheonye Nzubechi on: .

• SMARTPHONE ARENA
Please, read more on some of our updated Android Smartphöne devices by clicking on the drop-down menu below!

To read on how to "Configure your Android Smartphone", please click on the "Configure" option.

• Note: If you've any question to ask, please select the "Ask Zýrnölink" option.

Thanks a lot!

» Powered ßy: ZyrnoMarket™ and licensed by Zyrnosoft™ Corporation

RELATED ARTICLES
How to prepare Ogiri-Igbo
How to prepare African salad or Abacha!
How to process a cassava tuber!
How to prepare Oha/Ora soup

- Trending Now™ is powered by ZyrnoMarket™

© Zyrnosoft Corporation

As edited, formatted and published by 'Ucheonye Nzubechi

How to prepare Oha/Ora soup!

In Nigeria, especially in the Eastern part. Oha soup is one of the most popular delicacy, among the likes of Onugbu, Ogbolo and Egwusi soups respectively. In Nigeria, especially in the Eastern Zone, Oha is presently available during the dry/harmattan season. To get fresh Oha leaves, the old leaves is being ripped off, and this allows the fresh Oha leaves to germinate from its buds. Now, as the fresh Oha leaves had germinated from its buds, the fresh Oha leaves will be plucked off again, and this is a continous procedure, until when the rainy season approaches.

Below are the reasons:
1. To get fresh Oha leaves for soup preparation.
2. To allow other fresh leaves to germinate, as the present leavesare too old for usage.
3. For business purposes, as the fresh Oha leaves are being sold in the market.

PREPARATION
Requirements:-
A cooker e.g. gas cooker, etc
25 Litres of water
Oha leaves
Palmnuts
Pieces of meat
Stock fish
Fresh fish
Dried fish
Uziza leaves
Cocoyam
Ogiri (fermented melon seed)
Cubes of Maggi
Coils of animal skin (Canda)
50grams of Iodized salt
Grinded pepper
2 empty pots, with lids
2 big kitchen bowl
1 big kitchen bowl
3 empty plates
1 kitchen knife
2 teaspoons
A mortar and pestle
A sieve
Soap and sponge
A waste bin.

Procedures: Wash your hands, provide an empty pot, pour water into it at about 2/4 full. Use your kitchen knife and cut off some parts of the cocoyam that are not useful. After that, wash it with your kitchen bowl, and empty it inside the pot that is 2/4 filled with water. Ignite your cooker, put the pot on fire and allow it to boil for about 20 mins. After that, remove it from fire and drop it on the kitchen table. Blow off the fire, so as to save fuel. Provide a bowl with 2/4 full of water, and empty the cooked cocoyam into the bowl. Start peeling off the back of the cocoyam into a waste bin. Now, the next thing is for you to pound the cocoyam in the mortar with a pestle, until it all turns into a uniform state. After pounding it, empty the pounded content into an empty pot that you will use to prepare the Oha soup. Wash your pot, together with your mortar and pestle. Now fill a bowl again with water of about 2/4 full, empty the palm nuts into it, wash it and boil for about 20-22 mins. After boiling it, empty it into a mortar and pound it into pulp with your pestle. Empty the pounded palmnuts into a bowl, add some amount of water to it and squeeze out some palm oil from it. Use your sieve to filter the oil into the pot where the pounded cocoyam is. Empty the palm kernel and its pulp into your refuse bin, and wash up your used utensils. Fill your kettle with 3/4 of water, ignite your cooker and put the kettle on fire. Process your stock fish and dried fish into a safe mode, by removing its bones. As the hot water boils, remove the kettle from fire, and blow of the fire. Pour the hot water from the kettle into a bowl, and parboil the stock fish in it for about 20 mins. Using the fresh water and a bowl, wash your meat, canda, uziza and Oha leaves, fresh and dried fish, and keep them ready for use in an empty plate. Using your kitchen knife, slice the uziza leaves and keep it in a flat plate as well. Using your bare hands, remove the Oha leaves from its nodes, and keep it in a bowl also. Ignite your cooker, put the pot containing the pounded cocoyam and palm oil on fire, add little amount of water to it, add cubes of maggi, ogiri, fresh fish, iodized salt (at intervals), meat, grinded pepper, canda and allow to cook for about 5 mins. Stir the soup while cooking it. After 5-7 mins, add dried fish and stock fish to it, and cook for about 20 mins. Stir the contents again and add the sliced uziza and ora leaves, and allow it to cook for about 3-4 mins. After that, remove the pot from your cooker, and blow off your cooker. And now your Oha soup is ready to be served.

As researched, written, formatted and published by

How to process cassava tuber into a pounded cassava (Akpu or fuufu)

Manihot is a plant genus of the spurge family, euphorbiaceae. It contains around 98 species that are native to the Americas, and the best known member of this genus is the cassava (manihot esculenta). Cassava (manihot esculenta) is a tuber which grows mainly in the rainforest vegetation of the climatic zone. Its kingdom is plantae, its Order is malpighiales, whereas the family is euphorbiaceae and the sub-family is crotonoideae. The tribe is manihoteae and the Genus is manihot. In Nigeria, it is richly found in the East, West, South, and in the middle belt zones. Cassava is a perennial shrub of about 6 feet tall. It has palmate leaves with brittle stem.Its fruit is round or oblong. The young leaves are used as vegetable because it contains high amount of vitamin C and A. The cultivation is done by cuttingthe cassava stems into 10” – 12”long, and dipping it inside the soil with the buds facing upwards.4-5 days the stem were cultivated, the buds are seen germinating from its cavity. The cultivated cassava stem is allowed to stay up to 20-24 months for the stem to grow intofull grown cassava tuber. The cassava tuber is then uprooted from the soil. After when the cassava stem is uprooted from the soil, the back is peeled and washed with water. Now that thepeeled cassava tuber has been washed, it will be soaked in water for about 3-4 days for the tuber to soften. On the fourth day, depending on how soft the cassava tuber is, the cassava will be removed from where it was soaked and emptied into an empty basin. Provide another basin filled with, make a sieve available. The sieve will be used to filter the cassava flesh from itsroots. Now that the basin full of water and sieve are available, provide a small stool so as to spare you hip pains. The small stool should be installed where getting the cassava tuber and sieving it will be at ease. Start sieving the cassava in the basin, now that the cassava has been sieved and the cassava flesh are being filtered from its roots, now is the time to empty the sipped cassava tuber into a bag and tie it with a rope. After tying the bagfull of filtered content, the filtered content should be placed on a wooden or metal sheet for the liquid in it to drip away.

Note:- The bag to be used shouldbe a quality bag so as to enhance very good results.

The root that was filtered out from the cassava tuber is used to feed thelivestock, etc. As the water in thebag has dropped out of the bag, now the filtered cassava tuber hardens. It is now time to empty the hardened content into an empty, clean and dry container, preferably a plastic basin. Now that the content is inside the container, the next step is for you to ignite your stove, gas cooker or any other cooking instrument. Pour a 2/3 of water into a pot and put it on fire, and as the water in the pot boils, mould the cassava tuber contentinto balls and put it inside the boiling water and allow it to boil for about 15-18 minutes depending of the generated fire power. By now your mortar and pestle should be at your ease. Use a perforated big kitchen spoon to empty the boiled content into the mortar and pound it with your pestle. When you are done with the pounding, mould it again the second time and put it back into the pot againand boil it for the second time. Boil it again for about the same minutes you did earlier. Bring it out from the pot and put it in themortar for a second pound. As you have finished pounding it forthe second time, now is the time for you to empty the pounded cassava flesh into a plastic container or any other one available. Dispose the water that was used for the boil and wash up your cooking utensils. Now you now have the pounded cassava popularly called “Akpu” or “Fufu” in Nigeria.

As edited, formatted and published by 'Ucheonye Nzubechi

Tuesday, 10 July 2012

How to prepare African Salad or Abacha

African salad is a delicious Nigerian meal that is native to the Ndi Igbo (people of Igbo), here is all you need to know about this Nigerian Delicious Dessert and even all the ingredients used in preparing it.
This meal is very popular in the Eastern part of Nigeria and it is one of the most popular Igbo recipe.
African Salad is known as "Abacha" in Igbo dialect and it is one of the most popular afternoon and evening delicacy in the Eastern Nigeria. African Salad serves best as kola to visitors, as a matter of fact, there are villages in the Eastern part of Nigeria that only offer ugba or abacha to visitors and even visitors have come to love and desire this delicious delicacy.

• African Salad (Abacha)

The fresh Abacha (African salad is a by-product of cassava), there are a lot of processes involved with obtaining the fresh abacha that is used in preparing the African salad that we all know.

.....most rural dwellers are very familiar with the whole processes involved!
» Ucheonye Nzubechi

The first thing to do (if you live in the village or own a farm) is to obtain cassava tubers, wash it thoroughly and boil it, along with water for twenty to thirty minutes, then pill to remove the brown outer layer and cut to tiny bits.
The sliced cassava is then soaked in water for 48 hours. The last thing to do would be to wash thoroughly with clean water then sun-dry and store in an airtight seal. Dried cassava chips can last more than a year if stored in an air tight dry environment.
But if you live in developed cities, you probably wouldn't need to go through this cumbersome and tiresome procedure, just buy all the ingredients in the market.

Raw African Salad (abacha) can also be prepared to raw state by cooking an uprooted cassava root, slice it into raw long flakes, soak it in water for about 48 hours, preferably in a river or stream. Then after washing it, you now have the raw abacha flakes.

• African Salad

• THE PREPARATION OF AFRICAN SALAD
• Requirements:
» A big bowl of raw Abacha flakes
» ¼ Cup of fresh pepper
» Pieces of green pepper
» 50 grams of Iodized Salt
» ¼ jar of fresh palm oil
» 1 teaspoonful of Potash (Akanwu)
» Bulbs of Onions
» 1 cup of crayfish
» Fermented Melon seed (Ogiri-Igbo)
» Coils of Animal skin (Canda)
» 2 bundles of (anara) vegetables
» 1 big empty kitchen bowl
» 1 big kitchen spoon
» 1 table fork
» 1 table knife
» A Mortar and pestle
» An Electric Blender
» 2 flat plates.

• PREPARATION: Prepare a jar of hot water, soak the abacha flakes in hot water, if it is dry, but if wet, don't soak it. Wash your ingredients properly. Grind the fresh pepper, green pepper, maggi, crayfish, akanwu (potash/gypsum), 2 bulbs of onions and fermented melon seed (ogiri), altogether in a mortar, using a pestle. Empty a big kitchen spoonfull of oil into the grinded mixture, and stir it very well, until the colour turns a bit yellowish.

• Note: The akanwu (Potash/Gypsum) is responsible for the colour change!

Now that the colour have changed, slice the remaining bulbs of onions and the vegetables, keep it aside in a flat plate. Empty the mixture in the mortar into the empty big kitchen bowl. Wash the mortar and pestle.

• Note: Hot water and red oil should be added according to the quantity of the abacha flakes that are available!

Now that the mixture is in the big bowl, stir it very well, then empty the abacha flakes into it. Stir it very well this time. Add to your taste, the sliced onions and vegetables into the mixture and stir. As you finished mixing it, add the coiled animal skin (canda) to it, and now it can be served as a family meal.

• .....loading!

•

The link to the last document you viewed before this current document is:

• As written, formatted and published by 'Ucheonye Nzubechi for internet users, under a licence from Zyrnosoft Corporation

The Eastern Citadel

Zyrnolink Header

Friday, 13 July 2012

How to prepare Ogiri-Igbo

Wednesday, 11 July 2012

How to process palm nuts into palm oil

How to prepare Oha/Ora soup!

How to process cassava tuber into a pounded cassava (Akpu or fuufu)

Tuesday, 10 July 2012

How to prepare African Salad or Abacha

Popular Posts

© ZyrnoMarket™

Jumia Advert!

Symbian Games

Symbian Applications

ZYRNOLINK™: Aim & Objectives

Wikipedia

Informationé Pérsonae!

Recommendations

advert

Adverts

Movies

Android™ Apps

Zyrnolink: Javascript Test!

e-book Downloads

Games download

Zyrnolink Header

Friday, 13 July 2012

How to prepare Ogiri-Igbo

Wednesday, 11 July 2012

How to process palm nuts into palm oil

How to prepare Oha/Ora soup!

How to process cassava tuber into a pounded cassava (Akpu or fuufu)

Tuesday, 10 July 2012

How to prepare African Salad or Abacha

Subscribe To

Popular Posts

© ZyrnoMarket™

Jumia Advert!

Symbian Games

Symbian Applications

ZYRNOLINK™: Aim & Objectives

Wikipedia

Informationé Pérsonae!

Recommendations

advert

Adverts

Movies

Android™ Apps

Zyrnolink: Javascript Test!

e-book Downloads

Games download