Here’s a simple recipe for making akara (bean fritters), a popular Nigerian snack:

Ingredients:

• 2 cups peeled beans (black-eyed peas or brown beans)
• 1 medium onion (chopped)
• 1-2 fresh chili peppers (optional, for spice)
• 1 teaspoon salt (to taste)
• 1-2 seasoning cubes (optional)
• Vegetable or palm oil (for frying)
• Water (as needed)

Instructions:

1. Prepare the Beans

• Wash and peel the beans. Soak them in water for a few hours to make peeling easier, then rub them between your palms or use a blender pulse method to remove the skin. Rinse until the water is clear and the skins are gone.

1. Blend the Mixture

• In a blender, combine the peeled beans, onions, and chili peppers. Add just a small amount of water (enough to aid blending) and blend until smooth and fluffy. Avoid making the batter too watery.

1. Season the Batter

• Transfer the blended mixture into a mixing bowl. Add salt and seasoning cubes (if using). Stir thoroughly to incorporate air into the batter. This will make the akara fluffy.

1. Heat the Oil

• Pour vegetable or palm oil into a deep frying pan or pot. Heat the oil on medium-high heat. Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.

1. Fry the Akara

• Use a spoon to scoop small portions of the batter into the hot oil. Fry in batches, ensuring you don’t overcrowd the pan.
• Fry until golden brown on all sides, turning occasionally for even cooking. This takes about 5-7 minutes per batch.

1. Drain and Serve

• Remove the akara from the oil and place on a paper towel-lined plate to drain excess oil.
• Serve hot with pap (ogi), custard, bread, or as a snack.

Let me know if you need more tips! here at MusicTrip

how to make your own Ogbono Soup

Ogbono soup, also known as draw soup, is a beloved Nigerian delicacy made with ground African wild mango seeds (ogbono) and enriched with assorted meats, fish, and vegetables. Here’s how to prepare this flavorful dish:

Ingredients

• 1 cup ogbono seeds (ground into a fine powder)
• 1/2 cup palm oil
• 1 kg assorted meats (beef, goat meat, or chicken)
• 2 cups stockfish (pre-soaked)
• 1 cup dried fish (washed and deboned)
• 1/2 cup ground crayfish
• 2 tablespoons ground pepper (to taste)
• 2 bouillon cubes (optional)
• 1 medium onion (chopped)
• Salt (to taste)
• 2 cups ugu leaves (or spinach, washed and chopped)
• 1 cup bitter leaf (washed, optional)
• 5 cups water or meat stock

Instructions

1. Prepare the Assorted Meats:

• Wash the meats thoroughly and place them in a pot with the chopped onion, bouillon cubes, and salt.
• Add water to cover the meat, then boil until tender. Set aside the meat and stock.

1. Heat the Palm Oil:

• In a large pot, heat the palm oil over low heat. Be careful not to overheat it to preserve its flavor and nutrients.

1. Incorporate the Ogbono Powder:

• Add the ground ogbono seeds to the warm oil. Stir continuously to dissolve the ogbono completely into the oil. This prevents lumps and helps the soup achieve its “draw” texture.

1. Add Stock and Simmer:

• Gradually add the meat stock (or water) while stirring to achieve a smooth consistency. Allow the mixture to simmer for about 10 minutes until the soup thickens.

1. Add Protein:

• Add the cooked meats, stockfish, and dried fish to the pot. Stir well to combine.

1. Season the Soup:

• Add ground crayfish, pepper, and more bouillon cubes or salt to taste. Stir and simmer for another 5-7 minutes.

1. Add Vegetables:

• Stir in the chopped ugu leaves or spinach and optional bitter leaf. Allow to cook for another 3-5 minutes.

1. Serve:

• Remove from heat and serve hot with pounded yam, eba, semovita, or fufu.

Tips for Best Results:

• Consistency: Add more stock or water if the soup is too thick, or let it simmer longer to reduce it if too watery.
• Meat Variety: Include offals like cow tripe (shaki) or cow skin (kpomo) for extra texture and flavor.
• Vegetable Options: If you can’t find ugu leaves, spinach, kale, or bitter leaf are great substitutes.

Enjoy your delicious Ogbono Soup, a hearty and comforting meal loved across Nigeria! 🍲✨

how to make your own suya, easy steps below

Suya is a popular Nigerian street food made with thinly sliced meat coated in a spicy peanut rub and grilled to perfection. Here’s how to prepare it:

Ingredients

• 1 kg beef or chicken (cut into thin strips)
• Wooden skewers (soaked in water for 30 minutes to prevent burning)
• Vegetable oil (for brushing)

For the Suya Spice Mix:

• 1 cup roasted peanuts (ground into a fine powder or peanut butter powder)
• 1 tablespoon cayenne pepper (adjust to taste)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon ground cloves (optional)
• 1/2 teaspoon black pepper
• 1/2 teaspoon bouillon powder (optional, for extra flavor)

Instructions

1. Prepare the Suya Spice Mix:

• Mix all the spice ingredients together in a bowl. Ensure the peanuts are finely ground to avoid clumps.

1. Marinate the Meat:

• Place the meat strips in a large bowl.
• Add a few tablespoons of the Suya spice mix and a splash of vegetable oil. Toss the meat until evenly coated. Save some spice mix for sprinkling later.
• Cover the bowl and let the meat marinate in the fridge for at least 1 hour (or overnight for deeper flavor).

1. Prepare the Skewers:

• Thread the marinated meat onto the soaked wooden skewers, ensuring the pieces are not too crowded.

1. Grill the Suya:

• Preheat your grill or oven to medium-high heat.
• Place the skewers on the grill or a lined baking sheet for oven grilling.
• Cook for about 5-7 minutes per side, basting with oil and sprinkling more Suya spice as needed. Ensure the meat is cooked through but not dry.

1. Serve:

• Remove the Suya skewers from the grill and let them rest for a few minutes.
• Serve with thinly sliced onions, tomatoes, and cabbage on the side. Pair with flatbread or enjoy as is.

Tips for Best Results:

• Choose the right meat: Beef (sirloin or flank steak) or chicken thighs work best for tender, flavorful Suya.
• Adjust spice level: Increase or decrease the cayenne pepper to suit your heat tolerance.
• Authenticity: Add a sprinkle of Yaji spice (a blend of traditional spices) for a more authentic Nigerian flavor.

Enjoy your homemade Suya, a crowd-pleaser for any occasion! 🎉🍢