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RECIPE OF THE DAY: Nigerian Ojojo

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Ojojo, also known as Yam Fritters is a traditional Nigerian snack or finger food made from grated Water Yam (Isu Ewura). Ojojo can be classed as a meal where/when it’s paired with Hot Pap, Garri or Oatmeal. It is incredibly filling and very easy to prepare, the whole process from start to finish should take no more than 45 minutes. I had some water yam left from my Ikokore recipe so decided to put it to good use, Ojojo never disappoints..? Let’s cook!

Category, , , DifficultyIntermediate

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 ½ Medium Tuber Water Yam
 Vegetable Oil for Frying
 ½ Scotch Bonnet ( Atarodo)
 ½ Medium Size Onion
 2 tbsp Ground Crayfish
 2 Cloves Garlic
 1 Knorr Chicken Cube or any Boullon a Cube you prefer
 Salt to taste

Ingredients

 ½ Medium Tuber Water Yam
 Vegetable Oil for Frying
 ½ Scotch Bonnet ( Atarodo)
 ½ Medium Size Onion
 2 tbsp Ground Crayfish
 2 Cloves Garlic
 1 Knorr Chicken Cube or any Boullon a Cube you prefer
 Salt to taste

Directions

Ojojo – Yam Fritters

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Food

RECIPE OF THE DAY: Kokoro

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Kokoro is a popular crunchy snack with Western Nigerian origins. It is not unusual to find street hawkers carrying this tasty snack around in trays placed on their heads. There are two types of Kokoro sold in local markets with the difference being only in shape as well as a distinction on whether this African snack is spicy vs non-spicy.

Category, DifficultyIntermediate

Yields10 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Ingredients

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Directions

Kokoro

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RECIPE OF THE DAY: Moroccan Lamb Tangine With Asian Pears

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There’s a lot happening with each bite of this Moroccan Lamb Tagine with Asian Pears! Lamb shoulder is rubbed with a spicy, herbaceous, garlic marinade and accompanied by figs, dates, Asian pears, red onions, and honey. Let’s start with the obvious; What the heck is a Tagine and why should you cook with it? A tagine is an earthenware cooking vessel with a history dating back to 9th century North Africa. Tagine also the word used to describe the food as we would say a stew or a curry.

Category, , , DifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Ingredients

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Directions

Moroccan Lamb Tangine With Asian Pears

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RECIPE OF THE DAY: Ogbono Soup

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Ogbono or Apon comes from the seeds from the African Mango, also called Wild or bush Mango, which is then ground into the powder used in making Ogbono Soup. The African mango seed is said to have an impressive amount of healthy fats and fiber as well as other great nutritional benefits that would make you want to eat Ogbono Soup more often than you currently do…. 🙂 I tend to use a lot of dry fish in my cooking primarily because Mum makes it and its always readily available but any meat or fish will do…. We also had fresh water leaves which mum brought from her farm (bless her!) so I used water leaves in these but you can use any green vegetables from Ugu (fluted pumpkin leaves) to spinach, kale, bitter leaves, Scent leaves or Uziza.

Category, , , DifficultyIntermediate

Yields12 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Ingredients

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Directions

Ogbono Soup

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