Ingredients
*     1 small size fresh fish
*     1 cup of fresh prawns
*     1 small bunch of Etinyung
*     15 medium size of Okro
*     1 small bulb of onion
*     4 medium size of fresh pepper
*     1 slice yam (for thickening)
*     3 tablespoons of ground crayfish
*     2 cooking spoons of palm oil
*     1 cubes of Maggi
*     2 litres of water
*     Salt to taste

Preparation
1.    Pour the water into a pot and allow to boil.
2.    Add the crayfish, ground pepper, cube of Maggi and palm oil
3.    Stir and allow to boil
4.    Thicken with a little yam paste
5.    Steam the fish with onion, cube of Maggi, pepper and salt for 5 minutes.

Ingredients
*      4 medium size snails (optional)
*      1 large size of smoked fish
*      1 medium size of stockfish head
*      8 medium pieces of beef (optional)
*      2 cups of periwinkle (in shell)
*      2 small bunches of Odusa leaves (optional)
*      1 big bunch of Editan leaves
*      4 medium heaps of water leaves
*      3 tablespoons of ground crayfish
*      1 level tablespoon of dry pepper
*       4 cooking spoons of palm oil
*      3 Maggi cube
*      1½ litres of water
*      Salt to taste

Preparation
1.     Wash, season and boil the stockfish together with the beef for about 45 minutes and set aside for use later.

Ingredients
*      8 medium pieces of beef
*      1 medium size smoked fish
*      8 medium pieces of cow skin
*      1 medium size of stockfish head
*      4 small balls of washed bitter leaves
*      1 small heap of water leaves
*      1 medium bulb of onion
*      4 medium size of fresh pepper
*      2½ cups of Egusi
*      3 tablespoons of ground crayfish
*      3 cooking spoons of palm oil
*      2 cubes of maggi
*      1½ litres of water
*      Salt to taste

Preparation
1.     Wash and season the beef and cow skin with salt, pepper and Maggi cube, then steam till juice dries up.
2.     Wash and add the stock fish head.

Ogbono Soup is a Nigeria delicacy that can go with any time of solid food like Eba, Amala, Semolina, Pounded Yam, etc. 

Ingredients
*    1kg Meat
*    1 cup Pumpkin leaves or Bitterleaf (Nicely chopped)
*    1 cup Ogbono (Ground)
*    400g Dried fish
*    400g Stockfish
*    200g Kpomo
*    1 cup Crayfish (Ground)
*    2 cups shelled periwinkle
*    8 Chilli Pepper to taste
*    2 cubes of maggi
*    1 cup of Palm oil
*    1 Onion
*    Salt to taste.

Tomato Stew is a stew used to prepare Jollof Rice, Coconut Rice, Rice & Beans, etc. It is advisable to prepare a large quantity of the tomato stew and store in the freezer. This makes cooking Jollof Rice recipes or the Coconut Rice  recipe so easy. Tomato stew does not have any seasoning and other ingredients because it is just a base. 

Ingredients

*    Fresh Plum Tomatoes  – 1.5kg 

*    Tinned tomato paste: 600g (or watery tinned Tomato Puree: 1.2kg) 

*    Vegetable Oil:

*    Onions 1 to 2 medium bulbs 

Coconut rice is almost like jollof rice but with a different recipe especially the addition of coconut which gives it different aroma and taste!

Ingredients 

*    Rice - 3 cigar cups | 750g 

*    Tomato Stew 500 mls 

*    Coconut Milk 600 mls 

*    Chicken

*    Pepper 

*    Salt 

*    Onions

*    Seasoning – 3 Maggi cubes & Thyme (1 teaspoon) 

Beef and Chicken Stew is only Tomato Stew with added ingredients. Though it is called Beef & Chicken Stew, feel free to use Turkey, Fish and other forms of meat and fish for this Nigerian stew.

Ingredients
*      1.5kg of Fresh Plum Tomato
*       600g of tinned tomato paste
*      Vegetable Oil
*       1.2kg of Whole Chicken
*      15 pieces of Beef
*      2-3 medium bulb of Onions
*      Chilli Pepper & Salt to taste
*      3 Stock cubes of maggi
*      Thyme

Preparation
1.     Grind / Blend the chilli pepper and cut the onions into small pieces.