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Member Showcase => Cooking Forum => Topic started by: ummita on May 05, 2004, 06:39:50 PM

Title: SOUPS
Post by: ummita on May 05, 2004, 06:39:50 PM
Miyan kuka, Miyan Taushe, Miyan Agushi, Miyan karkashi, Miyan kubewa,  and a variety of peri-peri soup/perper soup. Please provide recipes below. Thank you.
[/b]
Title: SOUPS
Post by: Surayya Galadanci on May 07, 2004, 12:29:55 PM
TRADITIONAL PEPPER SOUP.

PERPESUN GANDA  OR KWAMO
PEPPER SOUP OF COW HEAD AND LEGS.

WHAT YOU NEED
Ganda=cow head & legs
Groundnut oil
Maggi, curry, thyme, salt and other spices
Tomato, onions, hot pepper, atarugu, garlic


HOW TO PREPARE
Grind tomato,pepper, onions and garlic
Pour "ganda" in a pot and pour the tomato mixture. Add 8 cups of water and maggi,salt,curry,thyme and 5 table spoon of groundnut oil. Cover pot and allow to cook for 6hrs.

Very tasty.
Title: SOUPS
Post by: straightalkin on May 25, 2004, 07:56:35 PM
NI DAI WALLAHI INA MARMARIN FATEN TSAKI AMMA BAN SAN YADDA A KE YI BA. INA COOKS DIN K-online?
Title: SOUPS
Post by: gogannaka on May 28, 2004, 03:30:27 PM
Quote from: "straightalkin"
NI DAI WALLAHI INA MARMARIN FATEN TSAKI AMMA BAN SAN YADDA A KE YI BA. INA COOKS DIN K-online?


I'm not a cook amma dai i know that to prepare Faten tsaki,make all the arrangements as done when preparing faten doya or wake but instead of the doya you put tsaki.......pretty simple ko[/size]
Title: SOUPS
Post by: straightalkin on May 31, 2004, 04:10:59 PM
I'm not a cook amma dai i know that to prepare Faten tsaki,make all the arrangements as done when preparing faten doya or wake but instead of the doya you put tsaki.......pretty simple ko[/size][/quote]

thanks. i thought it was a complicated process but maybe i am wrong. i will experiment and see what i come up with. cookin is all about experimenting anyway.............
Title: SOUPS
Post by: Hafsy_Lady on April 11, 2005, 05:49:35 PM
Jama'a ku bani waje, ba macen datafini iya girki. If you know my origin background, then you will definately know that muna da shaida wajen iya girki


OUR TRADITIONAL SOUP CALLED "WAT"
BEEF, CHICKEN, VEGETABLE OR SPLIT PEAS SOUPS


For a party of about 6:

1 Tablespoon salt
1 Tablespoon curry powder
1 Tablespoon ground cardamom
1 teaspoon ground cloves
1 teaspoon oregano
1 teaspoon sweet basil
1 teaspoon ground cinnamon

Chop 6 good-sized onions and the cloves of one head of garlic. Put them into a heavy, 12" covered casserole, without oil or water. At high heat, stir constantly until the onions appear translucent.

Add one cup of olive oil. Lower heat to medium, and simmer uncovered about 10 minutes.
Add 1/2 Tablespoon of Tektonic Hot Paste, or 1 Tablespoon of Tektonic Savory Paste, and stir until completely blended.
Stirring all the while, add:

Reduce heat to low and simmer 10 minutes.
Add 12 oz. tomato paste and stir until completely blended. Simmer 10 minutes.
By now your "wat" has a rich, red color and a flavor to match! All in all, about 1 hour may have been expended in the preparation. Below are some dishes you may produce using this "wat".

DORO (CHICKEN) "WAT"  

Cut up one whole chicken into 8 to 10 pieces, and discard all skin and fat. Make a few lengthwise slits in each piece, and marinade about 6 hours, in fresh lemon juice and white wine.

Add the pieces one by one to the basic "wat", a very low heat, turning often to coat each thoroughly. Slow cooking will help give rich flavor to the meat.

Your chicken lays eggs:
Hard boil 10 eggs. Shell and make 4 or 5 lengthwise slits around each egg, being careful not to cut into the yolk.

Add the eggs to the "wat" turning them gently in among the chicken pieces. Cook about 1 hour, stirring from time to time, until the chicken is cooked through.

SIGA (BEEF) "WAT"

Turn OFF the heat under your basic "wat". Add 1 1/2 lb. lean, ground beef, a little at a time, mashing thoroughly until it is completely integrated with the "wat".

Turn the heat to very low and continue mashing to ensure the ground meat does not clump. You want your "siga wat' to be thick and smooth, not grainy. Stir until well blended, then turn off heat and let stand.

Before serving, rewarm at very low heat. Sometimes we add bite-sized chunks of bottom round, to cook lightly at this stage.

ATAKILT (VEGETABLE) "WAT"

This is a delicately flavored dish. When preparing the basic "wat" for this dish, we suggest you substitute Tektonic Savory Paste for the Hot Paste, and do not add tomato paste.

Cut 6 large potatoes and 6 large carrots into bite-sized chunks. Stir in your modified basic "wat', and cook at medium heat, about 25 minutes.

Cut 1 head of cabbage in half, lengthwise, and separate the leaves from the core. (You may cut the core into chunks and add these to the carrots and potatoes.)

Carefully layer the cabbage leaves over the potatoes and carrots. Don't worry if the lid does not close - in time, as the cabbage leaves stem, it will.

Continue cooking at medium heat. As the leaves begin to wilt, gently push them toward the bottom with a wooden spoon, and bring the potatoes and carrots to the top. The leaves should be limp but not broken.

Reduce head to very low and simmer, still carefully turning the "wat" through the cabbage leaves. Cook another 10 minutes, or until the potatoes and carrots are cooked through but still firm.

KIK (SPLIT PEAS) "WAT"

Here is a hearty, protein-rich vegetarian dish that will delight meat-eaters too!

Rinse 1 lb. of dried, yellow split peas in cold water. In a separate pot , cover the peas with cold water, bring to a hard boil, and turn off heat. Drain and add to your basic "wat".

This dish must be cooked at very low heat. stirring frequently. Turn off heat when peas are cooked through but still chewy.

If necessary to rewarm, do so at very low heat to prevent sticking and burning.

BY THE TIME YOU EAT THIS SOUP TO GO ALMOST ANYTHING
Title: SOUPS
Post by: Anonymous on May 08, 2005, 07:43:20 AM
gogannaka I definitely agree with yor argument.
Title: SOUPS
Post by: Hafsy_Lady on August 11, 2005, 04:09:25 PM
Ai kai komai you agree with it ne (hisssssssssss) :roll:
Title: SOUPS
Post by: amira on November 01, 2006, 03:11:34 PM
am feelin any tasty soup now without snails.
Title: SOUPS
Post by: Fateez on November 02, 2006, 04:03:32 PM


Haba sisterr, are you starting a movement to boycott snails ne??


Kun bar dadi wallahi...............


Title: Re: SOUPS
Post by: gogannaka on February 16, 2007, 08:19:24 PM
Movement for the emancipation of snails...A'a,Fateez  :P

I happen to have a bitter leaf tree in front of my house and thought i should utilize it properly by making bitter leaf soups.Any one has any recipes.
I remember the last time i took bitter leaf(shuwaka) soup it was very very bitter and was told that it was because the leaf wasn't washed thoroughly.
Kuma an ce it loosens the stomach so i dont want the kinda recipe that'll make me the toilet's companion.
Oya contribute.
Title: Re: SOUPS
Post by: gogannaka on February 20, 2007, 05:32:36 PM
Duk matan wajen nan a ce an rasa wadda ta iya miyar shuwaka.MTSSS
An ji kunya amma.
To dan barno mai shiga kitchen,sai ka shiga ka zakulo wannan recipe book din naka.
Amma fa ban da mugunta da'allah.kawai miyar shuwaka nake so na koya.
Title: Re: SOUPS
Post by: Dan-Borno on February 20, 2007, 06:06:26 PM
RECIPE FOR BITTER LEAF SOUP (SHUWAKA)

2 lb of fresh or dried bitter leaf.(spinach may be used as a subsitute)
2 lb of beef, oxtail,dried fish or lamb
Half a pound of ground crayfish
Maggi cube
1 large onion (chopped)
2 fresh tomatoes(chopped)
2 lb of cooked peanuts (blend) or egusi when using spinach
2 tbps of vegetable oil
1 tbps of fresh ginger (blend)
1 tbps of fresh garlic (blend)
1 tbps of mixed dried herbs
salt to taste
pepper to taste (in kuma kazuba dayawa ya rage naka)

PREPARATION

If using dried bitter leaf, soak and leave in water overnight (saboda dacin ya ragu sosai) Boil bitterleaf
for 20 minutes.Wash and squeeze out excess water.(Not necessary if spinach is used).
If fresh bitterleaf is used chop it.Then boil for 10 minutes. Wash thoroughly with cold
water and then squeeze excess moisture. Season beef or oxtail with ginger, onion, garlic, papper, salt,
dried herbs and beef cube, then cook until tender.
Boil the peanuts for 10 minutes. Then remove the skin and blend the peanuts with one cup of water.
Heat the oil in a large sauce pan, add the chopped onion and tomatoes. stir and cook for 10
minutes.Add the blended peanuts and simmer on low heat for 30 minutes. Add the beef or oxtail,
fish,ginger,garlic and bitterleaf,salt,beef cube,crayfish. Add some of the stock
from the cooked beef, cover and cook for a further 20 minutes.
And then serve with any type of tuwo, teba etc.

GGNK, when you are done, let me know the result.

Title: Re: SOUPS
Post by: HUSNAA on February 21, 2007, 02:37:34 AM
Duk matan wajen nan a ce an rasa wadda ta iya miyar shuwaka.MTSSS
An ji kunya amma.
To dan barno mai shiga kitchen,sai ka shiga ka zakulo wannan recipe book din naka.
Amma fa ban da mugunta da'allah.kawai miyar shuwaka nake so na koya.

Duk matan wajen nan a ce an rasa wadda ta iya miyar shuwaka.MTSSS
An ji kunya amma.
To dan barno mai shiga kitchen,sai ka shiga ka zakulo wannan recipe book din naka.
Amma fa ban da mugunta da Allah.kawai miyar shuwaka nake so na koya.
Lol Kayi gajen hakuri GGNK. Eventually some female cook would have answered u. Anyway Dan Borno has done the honors. However, as there is more than one way of cooking something, a slightly different alternative gives u more to choose from.
Me  I like both fresh or dried shuwaka. To get rid of the bitterness, u can soak fresh shuwaka in brine (heavily/very salted water). Leave overnight to soak. The leaves should be quite soft and manageable for squeezing and rubbing out xs bitterness. Wash the leaves thoroughly by rubbing them against each other (rather like washing cloth) and squeezing the frothy juices out of the leaves. I usually taste the leaves now and then to gauge the level of bitterness. I like them slightly bitter to the taste or as an after taste. Eventually one can get rid of all the bitterness this way. U can then either use the leaves like that in a soup or u can dry them out and use them later. NO NEED TO PARBOIL WHEN COOKING THEM LIKE DAN BORNO SUGGESTS IF U WASH THEM LIKE THIS INITIALLY.
I like miyar shuwaka with manja most of the time. I hardly ever cook it with man gyada. So for me palm oil is a necessity.
Ingredients kuwa
Palm oil,
Beef or mutton
Dried fish
cray fish for seasoning
salt
maggi
egusi
some water.
tomatoes (not too much), onions and attarughu (blended together).

Clean dried fish thoroughly in hot or boiling water. Preferably soak for an hour to drown out all the little critters lurking in the fish. Then keep decanting with fresh water to get rid of all the dead and the debris that will float to the surface of the water.
Heat manja till hot and smoky, add meat and dried fish and stir for a minute or so. Add in the blended tomatoe onions and attarughu  and some salt into the meat and fish. Cover and let all cook up till the water is absorbed and the meat is slightly tender. At this point add a little water, the maggi and crayfish together with the egusi. The amount of water u add depends on how thick or runny u like yr stew. Cook the egusi for about 5 to ten minutes. Add the shuwaka leaves and cook for a further 5 minutes or so. Taste for seasoning.
PS I donít like meat to be too tender. I prefer it chewy when I bite into it, so I donít cook it for a long time in any stew.

Another way to eat shuwaka.
5 eggs
1 medium sized onion
Salt to taste
Half a tomato or one whole tomato
Quarter cup of milk, fresh or evaporated
Vegetable oil (ground nut, corn or olive oil will all do).
Thyme
Black pepper
Shuwaka washed and dried ( a small quantity)

Break the eggs into  a bowl together with the milk, some chopped onions thyme black pepper.
Heat up oil about half a cup will do. Fry some onions and tomatoes in the oil for about three mins or as u like then pour the beaten eggs into the oil and stir. Add salt  and the shuwaka and stir to make sure that the whole doesnít stick to the bottom of the pan if u are using non stick pans. Add a little more oil to unstick. If u are using groundnut oil, make sure that it is already fried up to get rid of the nutty taste. When the whole is cooked into creamy scrambled eggs, remove and serve with rice. 

Title: Re: SOUPS
Post by: MySeLf on February 21, 2007, 11:20:37 PM
Hhm! Yummy!!...... Gaskiya kun sani kwadayin miyan shuwaka  :(
Title: Re: SOUPS
Post by: Fateez on February 22, 2007, 11:22:53 AM
Duk matan wajen nan a ce an rasa wadda ta iya miyar shuwaka.MTSSS
An ji kunya amma.




A'a?? Which one? Na by force?? Abi u dey pay us ne to cook for you?

Thanx 4 da recipe HUSNAA & Dan Borno My own is just to sit back and EAT EAT EAT

 8)     :)     8)      :)       8)

Title: Re: SOUPS
Post by: gogannaka on February 22, 2007, 10:37:10 PM
Ka ji su  :P

Sai da dan barno ya lalubo yadda ake miyar sannan za ku wani taho a gurguje.
Su 'M' har da wani tande baki wai yawun ta yana tsinke wa.Ki dai yi a hankali miyar akwai wanke ciki.

Husnaa and Dan barno i'll surely get across to you if i prepare the soup.Thank you for the recipe's.
Duk matan wajen nan a ce an rasa wadda ta iya miyar shuwaka.MTSSS
An ji kunya amma.




A'a?? Which one? Na by force?? Abi u dey pay us ne to cook for you?

Thanx 4 da recipe HUSNAA & Dan Borno My own is just to sit back and EAT EAT EAT

 8)     :)     8)      :)       8)




In kawo Abincin kuma na biya kudin girki?

Ki kawo recipe kawai idan kina da shi idan kuma babu  :-X
Title: Re: SOUPS
Post by: gogannaka on May 10, 2007, 07:28:10 PM
Alas i have prepared the second recipe by Husnaa.The one with the eggs.
I must say it was delicious even though it was still a little bitter. The bitter leaf i used was not dry, i used fresh.
Hmm i noticed that after washing the bitter leaf,my hands became green.
When i was eating i was wondering the cholesterol i was putting in me.I used 3 eggs.
Thanx alot,i'll inshallah try the other recipe.
I am wating for my neighbours chickens to become ripe for slaughtering.Imagine fa, Kullum ni nake bawa kajin nan abinci kuma kullum sai zu yi ta min kasi a kofar gida ko kuma idan ina barci su yi ta chara kamar ma da gangan suke. They'll pay the price  >:(,i wont feed them for nothing.
I'll enjoy a nice miyar shuwaka with chicken  8)

Dan barno in aiko maka ne idan na hada?
Title: Re: SOUPS
Post by: ummita on January 31, 2008, 06:30:40 PM
Hafsy here is your request............

RECIPE FOR OGBONO SOUP. (EXPENSIVE SOUP)[/b]

Ingredients.
1.   Beef meat, Oxtail, Tripe (ponmo), dried fish, Chicken, Turkey, Cowfoot, Offals & if you want real taste add (Bushmeat) too! ;D
2.   225g dried prawns (crayfish or karapish) u unrahstan?
3.   225g smoked fish
4.   Salt, maggi, curry, thyme, cinnamon sticks, bay leaf, turmeric (add to taste)
5.   Half a cup of sunflower oil and red palm oil (can substite ur oil with olive oil).
6.    (1) Plum tomato (diced in chunks).
7.   (3) Bullet peppers known as atanrugu (diced in cubes)
8.   (2) medium sized onions (diced in cubes)
9.   225g of granulated Ogbono seeds.
10.   (4) Boiled eggs
11.    (1) Spring onions
12.    (1)   Fresh coriander
13.   2225g vegetable leafs to your variations (bitter leaf, ugwu leaf, water leaf or spinach)

Rarely, some people add okra, kubewah but I donít!

METHOD
Step 1:Wash all assorted meats thoroughly and place in pot. Add your chunks of onions, tomato, and pepper.

Step 2: Sean them with your spices and add stock or water and allow to marinate for 40mins.

Step 3: Add your cleaned smoked fish and crayfish

Step 4: In a pan, heat sunflower oil and palm oil together for 4mins to being out the nutty flavour.

Step 5: Add grounded ogbono and gentle whisk until it draws and bubbles, then sprinkle over with spring onions and any of the vegetable leafs of your choice.

Step 6: Gentle stir the soup with wooden soup and allow to simmer for 5mins

Step 7: Pour soup into casserole dish and sprinkle little chopped coriander for nice aroma and add chopped boiled eggs if you desire.

Taste your seasoning, get your table ready and make sure you change clothes, cos ogbono smells like soup but it surely is tasty.

Serving Tips
Tuwon na shinkafa, Semolina or semovita, pounded yam or mashed potatos! Adn dont forget deserts and other refreshments
Title: Re: SOUPS
Post by: gogannaka on February 12, 2008, 02:13:01 PM
Who knows how to make gravy soup?
Title: Re: SOUPS
Post by: Mufi on February 18, 2008, 11:35:36 PM
GGNK, can u be a little more specific on the gravy soup?
Title: Re: SOUPS
Post by: gogannaka on March 05, 2008, 10:40:12 AM
GGNK, can u be a little more specific on the gravy soup?

Mufi i don't know the specifics amman dai the gravy soup i'm talking about is sort of whitish in colour.
Akwai su albasa a ciki and some sea abubuwa ko shrimps ne ko menene oho.

Bottomline is it tastes good.
Title: Re: SOUPS
Post by: HUSNAA on March 06, 2008, 02:12:48 PM
GGNK, the soup u are talking about has bechamel sauce as the gravy base. Soup and gravy are two different things in cookery I think, because soup is light and runny, while gravy is thicker and heavier in consistency.
Bechamel sauce is made with flour milk and oil or butter

3 tablespoons butter
2 tablespoons  flour
2cups milk
salt to taste
some ground nutmeg

In a  saucepan, heat the butter over low heat till it melts. Then add the flour and keep stirring until the mixture becomes smooth. Cook the mixture for a further 6 to seven minutes over low heat until the the mixture turns a light, golden sandy color.
Heat the milk in a separate pan until  it is about to boil, then add the hot milk to the butter mixture slowly whisking continuously until the mixture becomes very smooth. Then cook it for 10 minutes, stirring constantly. Remove from the fire; add salt to taste and the nutmeg.
This becomes the base for the sea food that was contained in the dish you ate GGNK. Basically, you will prepare ur albasa by chopping or slicing it; you should mince some garlic cloves to go in the dish and one or two other seasonings like thyme or basil or rosemary. Lightly fry the garlic, and onions together for a few mins, add yr shrimps and and seasoning and cook for a further five mins or so. Place the shrimps inside a a dish, pour yr bechamel sauce over, cover the dish with a lid and place in the oven for 10 mins  to 15 mins over low heat.

PS u can make macaroni cheese using  bechamel sauce as base. When making the sauce, add quarter cup of grated cheese to the mixture,  befor or after u add the milk ( I really cant remember which I did first, I havent cooked properly in the last four yrs. Anyway, I think it makes little difference whether it is before or after, the main thing is to ensure that the mixture is smooth and not lumpy). Keep yr sauce in one place.

Boil 1 bag of  macaroni, I cant remember the proportions. dont forget the salt in the water to boil the macaroni.  Make sure that u have a generous amount of everything in the bechamel sauce so that the taste is not obscured by the quantity of macaroni. At any rate, half a bag of macaroni to the above mixture so a bag of macaroni should mean twice the above mixture. Drain the macaroni. Place in a shallow dish, pour bechamel sauce over it and then add grated cheese on top. Place on the top shelf of yr oven for fifteen to twenty mins until the cheese has melted and becomes golden brown on top of the macaroni. For a really wonderful flavor, make ur bechamel sauce with ghee, that is the canned butter  that comes from India or the middle east.. cant remember which.. but the taste is heavenly when u use ghee. I have eaten macaroni cheese many times but I have never eaten one as delicious as when it was made with ghee.
You can also make vol au vents with bechamel sauce but its really a laborious process, but the end result is to live for... (wont say to die for.. but it makes that saying 'live to eat' rather than 'eat to live truly' have meaning...)
yr oven should be about 350 degrees



I used to make brown gravy.. a long time ago. I havent made it in ages. But its very simple really. To get the best out of gravy, its best if u make it from the juices coming out of a roasting  chicken, beef or lamb. I will start with this as the base then tell you another way if I can remember it.
 When u are roasting chicken or lamb or a chunk of beef as they do in the classic sunday roast in a baking dish/ tray, the juices will ooze out of the meat as u cook it. Once u have roasted yr lamb, chicken etc to perfection, u take some flour and place in a dry pan. gently heat the flour till it darkens to a brown color. Then mix the flour with the remains of the juices of the meat that u have been roasting (this is part is called a roux).
 I think if the juices are already dark and sticking to the pan, there is no need to brown the flour but its a good idea to so that u dont get a floury taste in yr mouth. After u have mixed the browned flour with the meat juices, u can add some cold water or cold stock bit by bit onto the mixture and keep stirring. The water or stock must be cold or cool otherwise the gravy will become lumpy. Once u have added the water or stock.. put the pan back onto the fire and heat gently all the time stirring until the gravy thickens to the desired consistency. U can check for taste.. salt, black or white pepper and some maggi or knorr cubes, depending on yr taste buds. The gravy goes well with the roast chicken or beef. I also eat it with cooked rice. It goes well with that.
Alternatively, if u are not roasting and u still would like some brown gravy, brown the flour gently over a low fire in a deep frying pan. Add some butter or cooked oil and mix until u get a paste.  Take off the fire, slowly add cold water  (maybe a cup of water to a spoonsful of flour). If you have some stock, add the stock instead of water. Season with maggi knorr, salt white pepper or black pepper some nutmeg comes in very handy also (its got a great flavor). Put back on the fire and gently cook until the whole thickens slightly. Check to see if u need any more seasoning.

Title: Re: SOUPS
Post by: gogannaka on March 08, 2008, 10:13:37 AM
Wow i never knew da flour ake gravy,all along i thought it was stock overcooked.

Quote from: HUSNAA
but the end result is to live for... (wont say to die for.. but it makes that saying 'live to eat' rather than 'eat to live truly' have meaning...)
LOL true.




Thanks a lot Husnaa  :) :)
Title: Re: SOUPS
Post by: fulanee on March 14, 2008, 01:45:42 AM
Wow i never knew da flour ake gravy,all along i thought it was stock overcooked.


Ahlan,
         U can use cornflour insted of flour for gravy.