3-4 fresh tomatoes and 1-2 bell peppers OR 16 oz tomato sauce and 6 oz tomato paste. (Bell pepper is optional)
Meat/Chicken/Fish
4 magi cubes
Palm oil if available, otherwise use vegetable oil
2 onions
Salt
Dry pepper
Water

1. Place the meat in a pot, add very little water (most meat produces water as it cooks), dice one onion in with the meat, add some salt, and cook the meat until it is almost tender.
2. If you are using fresh ingredients, grind the tomatoes and the bell peppers together. You can grind in another onion in with them if you wish.
3. Pour the blended tomato mixture (or the tomato sauce and tomato paste) into the pot with the meat. Also add the palm oil or vegetable oil.
4. Allow to cook for about 20-30 minutes, stirring constantly.
5. Add salt and dry pepper to taste.

1. Bring the stock to a boil.
2. Sprinkle the fish filets with lemon juice and allow it to stand for a few minutes.
3. Cut into about 2.5cm cubes.
4. Cook all the ingredients until tender or well-cooked.
5. Add the stock, cook for 10 minutes
6. Add the fish, cook, then lower the heat, and correct the seasoning as desired.
7. Cook for 5-10 minutes, or until tender.
8. If still not tender, you might simmer for 3 mins. more.
9. Adjust seasoning to taste.

1. Boil the meat or fish, with the salt, onions, etc. until the meat is tender, and keep it aside.
2. Separate the vegetable leaves. Wash them, drain them, and cut them.
3. Place some oil in a pot, heat the oil and fry the meat slightly.
4. Blend the tomatoes and any bell peppers if you chose to use them. You can either blend the onion with this mixture, or cut it into slices.
5. Remove the meat from the oil, and add the blended mixture to the hot oil. Also add the crayfish and the condiments.
6. Allow to cook for 20-30 minutes, stirring constantly
7. Add the meat and the smoked fish, and simmer for another 20-30 minutes.
8. Add the vegetables, and cook for another 10-15 minutes.
9. Add salt and dry pepper to taste. ste.

1. Boil the meat or fish until it is tender, and keep it aside.
2. Ground the tomatoes, peppers and onions together (you will need to add some water).
3. Place in a pot, add the meat, and the magi cubes, and about 2 tablespoons of cooking oil, and the ground egusi.
4. Cook for 20 to 30 minutes.
5. Add salt and ground pepper to taste.

1. Boil the meat or fish until it is tender, and keep it aside.
2. Chop the spinach if required.
3. Ground the tomatoes, peppers and onions together (you will need to add some water).
4. Place in a pot, add the meat, and the magi cubes, and about 2 tablespoons of cooking oil, and the ground egusi, and the chopped spinach.
5. Cook for about 20 to 30 minutes.
6. Add salt and ground pepper to taste.

1. Remove Ewedu leaves from the stem, and wash them.
2. Chop into pieces on chopping board.
3. Put one cup of water on fire and bring to a boil.
4. Pour the chopped ewedu into the boiling water.
5. Add the Iru (and the potash if desired)
6. Allow to boil for 10 minutes, with the pot uncovered.
7. Add salt to taste and cook for another five minutes.

1. Dice and chop the okra into small pieces.
2. Place the okra into a pot, and add enough water to completely cover it.
3. Cook for about 15 minutes.

1. Fry all the ground or chopped ingredients until tender.
2. Add the stock or maggi cubes and water.
3. Bring mixture to boil.
4. Meanwhile, mix the ground ogbono with the palm oil and add to the boiling mixture, stirring very well to avoid lumps.
5. Add the meat
6. Add the ogbono
7. If you are also adding fish, add that 5 minutes after you add the ogbono
8. Cook on medium heat for 20 to 25 minutes or until desired thickness.

1. Unless the rice is pretty clean, you will want to rinse it before cooking it.
2. Put the rice and about 6 cups (or about 1½ liters) of water into a pot and place on high heat. (Some people prefer to boil the water and add the rice to boiling water. This is fine too.)
3. Let the rice boil for about 10-15 minutes (the time will be less if you added the rice to the boiling water).
4. Some people prefer to drain the rice, and others prefer to simmer it.
   • If you are draining the rice, let the rice boil until it is soft enough to eat (try a few grains) but not so soft that it is sticky. Then place in a sieve, and allow the excess water to drain out.
   • If you are simmering the rice, allow the rice to boil but not until it is soft enough to eat. Cover the pot with a lid, and turn the heat low. Allow the rice to simmer for about 15-20 minutes...the rice should be soft enough to eat, not so soft that it is sticky, and there should be little or no water at the bottom of the pot by the time the rice is finished.

1. Unless the rice is pretty clean, you will want to rinse it before cooking it.
2. Put the rice and about 6 cups (or about 1½ liters) of water into a pot and place on high heat. (Some people prefer to boil the water and add the rice to boiling water. This is fine too.)
3. If you are using fresh ingredients (the tomatoes and pepper) blend them until they are smooth in texture (you can also grind the onion with this mixture).
4. Let the rice cook 10-15 minutes.
5. Add either the tomato/pepper mixture or the tomato sauce and tomato paste. If you have not added the onion, you can slice or dice it now and add to the pot, depending on how large you like your onions.
6. Add enough water to allow the rice to complete cooking (since you will not be draining the rice, it is better to add too little and check up on it often, than to add too much).
7. If you have any meat broth from boiling any meat, you can add it to this as well. Otherwise, unless you are a vegetarian, suggest adding about 4 magi cubes for taste.
8. Add about 2 teaspoons of salt, and about ½ a teaspoon of dry red pepper (as the rice is cooking, or as you are eating the finished product, you can add more of either one of these so I really suggest starting out small, also useful if different people who will be dining have different tastes).
9. Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer. (Also, some people prefer to bake it once they've added the ingredients...I suggest 350 degrees or so.)
10. Once cooked, add more salt or pepper to it if you wish.

1. Slice the yams into pieces that are about 1 inch (2.5 centimeters) in width.
2. Peel the skins off the yams.
3. Rinse the yams.
4. Place the yams in a pot and add enough water to cover it.
5. Add about 2 teaspoons of salt.
6. Cook the yams for about 30 minutes, checking every 10 minutes or so to see if the yams are soft enough (a fork should be able to go through with ease).
7. Drain the yams.

1. Chop the onion
2. Peel,wash and grate yam
3. Beat in salt, pepper and chopped onion
4. Add shrimps and magi
5. Taste for salt, and add more as desired.
6. Deep dry in deep oil.
7. Serve hot with hot pap or agidi.

1. Ground the onion.
2. Peel water yam.
3. Wash the yam, and grate it.
4. Put the grated yam in a deep cooking pot.
5. Add all the ingredients except fish.
6. Add 250ml of water and simmer for 1 hour.
7. Remove the bones in the fish, break it, and wash.
8. Add the fish to the mixture.
9. Mix the grated yam together, and add salt.
10. Take a small scoop and drop it into the soup until it is used up.
11. Reduce the heat, cover the pot and simmer for 30-40 minutes until yam is cooked.
12. Serve hot.

1. Slice the yams into pieces that are about ½ inches (1.5 centimeters) in width.
2. Peel the skins off the yams.
3. Rinse the yams.
4. Place the yams in a pot and add enough water to cover it.
5. Cook the yams for about 30 minutes, checking every 10 minutes or so to see if the yams are soft enough (a fork should be able to go through with ease).
6. Drain the yams and either (in both cases below, if you are making a large quantity, you may want to work on a portion of it at a time)
   • Put in a mortar, and pound with the pestle until it is smooth and forms a soft dough.
   • OR put in blender and blend until it forms a soft dough.

1. Place 2 cups of water in a pot and bring to a boil.
2. Reduce the heat on the stove.
3. Add the flour to the water, stirring as you add.
4. Once it is all added, continue to stir until the mixture is smooth, and thick.
5. Add water if you desire a thinner consistency.

1. Bring the water to a boil.
2. Add the elubo slowly, stirring as you add it.
3. Keep adding it until it is thick (you may not need all of the elubo depending on how thick you want it).
4. Once it is all added, continue to mix until it is smooth and consistent in texture.

1. Put oil into a frypan/saucepan, about ½ inch (or about 1½ centimeters) high, and place on fire on low heat.
2. In a bowl or plate, slice or dice each plantain as follows (I'm assuming the plantain is lying down, so vertically means cutting along the circumference, and longitudinally means cutting along the length).
   • For larger slices, slice the plantains either vertically, or diagonally, so that each slice is about ¼ inch (or about ½ centimeters) thick.
   • For smaller pieces, cut the plantain into two of four parts longitudinally, and then slice vertically
3. Place the cut pieces into the hot oil, spreading over the bottom of the pan.
4. Turn over when the bottom sides are golden brown in color. (Some people prefer them more yellowish in color, and some more darker brown...any is fine because as long as the heat is low, the plantain will be cooked).
5. Let the other side get brown to the same consistency as the first side.
6. Remove using a spatula or large spoon.
7. Depending on the ripeness of the plantain, you may want to put the fried plantains on some napkins first to soak up some of the excess oil.

1. Pre-heat the oven to about 350 degrees.
2. Peel each plantain that you are going to bake.
3. Place in the oven, and bake until it is as brown as you would like it.
4. Remove, and either serve like that, or cut them before serving.

1. Bring the water to a boil.
2. Lower the heat.
3. Add the gari to the boiling water.
4. Stir the mixture until it is consistent. Add more gari or more water to obtain the thickness you would like. Because gari is a little coarse, the resulting eba will be a little course, but if done properly, should not be lumpy.

1. Take the husks off the maize, and rinse them if desired.
2. Place the maize in a pot and add enough water to cover it.
3. Add about 2 teaspoons of salt.
4. Cook the maize until it is soft.
5. Drain the maize.

1. Place the maize or corn in a hot pan
2. Heat for about 15-30 or more minutes
3. Allow it to brown
4. Grind on a local stone or a Grinder until powdered (the onion too if desired).
5. Add salt, palm oil, pepper and stir until mixed properly.
6. Serve in foil or local leaf for about 5 people.

1. Boil about 4 cups of water.
2. Add some water to the corn flour, and mix as you add. You want a stiff mixture, so don't add too much water.
3. Allow to cool lightly.
4. Add gari and sugar and mix thoroughly with your hand to get a stiff and smooth mixture.
5. Roll on oiled or floured board.
6. Add oil to a pan, so that it is about 1 inch (2.5 centimeters) or more high.
7. Heat the oil.
8. Place the rolled dough into the oil and deep fry until golden brown.
9. Serve hot or cold.

1. Mix the ground pepper, the salt, the kulikuli, and the spices together.
2. Put the meat inside the mixture and make sure it is coated well with the mixture.
3. Put the pieces of the sliced beef into a thin wooden or metal skewer. Add the sliced tomatoes and sliced onions inbetween the pieces of meat.
4. Roast on top of charcoal fire, barbecue maker, local firewood roaster or an oven.
5. Allow the heat to cook one side of the meat then turn to the other side.
6. Serve as a snack or as a side dish.

1. Mix the flour, sugar, water, and yeast together until the batter is smooth.
2. Wait until the dough has risen. About 2½ hours or so should do. (I've heard that if you use quick-rising yeast, you don't have to wait, but I have not tried it yet.)
3. Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
4. Test to make sure the oil is hot enough by putting a 'drop' of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
5. When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
6. Fry for a few minutes until the bottom side is golden brown.
7. Turn the ball over and fry for a few more minutes until the other side is golden brown.
8. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
9. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.

1. Combine the flour, butter, eggs, water and salt together.
2. Knead the dough.
3. Cover the dough and let it rest for about 2 hours.
4. Cook the sausage (or meat)...don't let it get brown though. You can add spices to it if you wish.
5. Preheat the oven to 400 degrees.
6. Roll out some dough...it should not be too thick.
7. Cut rectangular strips of the dough, about 3 inches (8 centimeters) wide.
8. Put a piece of sausage at the end of the dough strip.
9. Roll the dough around the sausage until it is completely covered, and cut that portion off the strip.
10. Repeat the last two steps until you are done with this dough strip.
11. Repeat the last 5 steps until the dough or sausage is finished.
12. Repeat the above steps until you are out of dough, or mixture.
13. Brush the exterior of all the sausage rolls egg white.
14. Place the sausage rolls on a sheet with a little space inbetween each one, and bake until slightly brown (sorry, I don't remember exactly how long...next time I'll record that).

1. Combine the flour, butter, eggs, water and salt together.
2. Knead the dough.
3. Cover the dough and let it rest for 3 hours.

1. Dice the potatoes into little cubes (about .5 inch or 1 centimeter length).
2. Place the potatoes, meat, very little water, and any other vegetables and spices into a small saucepan, and cook until the meat is done. You can taste the mixture to see if it is adequate.

1. Preheat the oven to 400 degrees.
2. Roll out some dough...it should not be too thick.
3. Cut the dough into a circle (use a tool if you want to).
4. For each 'circle', add a few teaspoons of the mixture in the middle of the circle, then fold the circle over, and use a fork to press the ends together.
5. Repeat the above steps until you are out of dough, or mixture.
6. Brush the exterior of all the meat pies with egg yolk.
7. Place the meat pies on a sheet with a little space inbetween each one, and bake until slightly brown (sorry, I don't remember exactly how long...next time I'll record that).

1. Mix all the ingredients together.
2. Mix and/or knead the dough until it is smooth.
3. Place some powder on a cutting board or other flat surface.
4. Place some dough on the cutting board and flatten it until it is about ½ inch thick (1¼ cm)
5. Cut the dough into little squares, each square about ½ inch by ½ inch (1¼ cm by 1¼ cm).
6. Place some oil on the stove on medium heat, and allow the oil to heat up.
7. Once the oil is hot, place a few handfuls of the cut pieces into the oil. (the oil may appear to foam...that is all right though rotating with a utensil will tame it a bit).
8. Allow the chin-chin to deep fry until brown. Some people prefer it light brown, and others dark brown.
9. Place the fried pieces on a napkin to soak up the extra oil.