SPICY GREEN OKRA SOUP

Quantity: 4KG

Pricing: #10,500

Packaging: Reusable Package

I love Okra Soup, even more so when it is a combination of different vegetables. Like most of Glice & Green Spicy recipes, the soup is super healthy and easy to make. Okra is rich in magnesium, folate, fiber, antioxidants, Vitamin C, K1, and A. Ugu leave contains Calcium, Potassium, manganese, and it also provide a good amount of Vitamin C, A, B2 and E.

INGREDIENTS:

• Okra

• Ugu or Okazi/Ukazi Leaves

• Beef (Cow Meat, Goat Meat, Chicken)

• 3 Tomatoes

• 15 Scotch Fresh Pepper (Hot Pepper)

• 1/2 inch knob of Ginger

• 1 Big Onion

• 70ml of Palm Oil (from Okpara Inland)

• Stockfish

• A handful of Crayfish

• Dried Locust Beans (Parkia Biglobosa / Dawadawa.

• Salt to taste

NOTE: About two hours before preparing the soup, boil the stockfish for 20 minutes and leave in the pot with the hot water to soak. There’s a type of stockfish that I buy in Nigeria that does not need all that soaking.
Feel free to add and subtract ingredients.

1. Grate or slice the Okra fingers into tiny pieces. The tinier you cut the okra, the more it will draw. To achieve this, you need to make a few vertical cuts followed by horizontal cuts on the okra fingers.
2. Grind the crayfish and the dry pepper.
3. Wash the pumpkin leaves, if it is your choice of vegetable, and cut into tiny pieces. If you will use frozen spinach, defrost and cut into tiny pieces.

PREPARATION:

Step 1: If you will use shaki (cow tripe) for the soup, wash and boil till it is done. Add water sparingly because this soup needs to be thick. Add the soaked stockfish and dry fish to the cooked shaki. The length of time it will take to cook shaki depends on the cooking appliance utilized. You can take a bite to confirm this.

Step 2: When you are happy that the shaki and stock fish are well-done, add the beef, onions and stock cubes and cook till done. Then add the iced fish and cook till done.

Step 3: Pour red palm oil in another pot and heat the pot to dissolve the oil if it is congealed. Add the diced okra and start frying to kick-start the drawing process, add some meat stock from time to time till you notice the okra start to draw. This process should take a maximum of 5 mins to avoid over-cooking the okra.

Step 4: Now add the vegetable and stir well. Add all the meat and fish, crayfish, pepper and salt to taste. Then stir well.

Step 5: Cover the cooking pot and leave to simmer and it is ready to be served.

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Okra Source & Stew

SPICY GREEN AFÀNG SOUP

Quantity: 4KG

Pricing: #10,500

Packaging: Reusable Package

Afang Soup is one of the most nutritious and delicious soup amongst the popular Nigerian Soups. It is very nutritious, medicinal and native to the Efik people of Nigeria. Because we want you to experience a new level of TASTE, we @ Glice & Green Kitchen will always give you the real deal.

INGREDIENTS:

• 1kg Assorted Meats, Beef, Smoked Turkey, Goat meat, Ponmo, Cow leg are ideal.

• 4 Bunches of Water leaves

• 3 Cups Okazi/ Afang leaves

• 2 Cooking Spoons Palm Oil

• 1-2 Pieces Smoked Fish

• 3 Pieces Stockfish

• 2 Cups Periwinkles with or without the Shells on

• 1-2 cooking spoons fresh ground Scotch Bonnet pepper

• 200ml Crayfish Powder

• 2 Choice Chicken Cubes

• 1 Maggi (Crayfish)

• Salt to taste

PREPARATION:

Step 1: Firstly; Wash the Water Leaves thoroughly, drain and slice into tiny pieces and aside. Get the leaves ready.

Step 2: Boil the meats on high heat, start with the though meat. Add salt and Choice Cubes and Seasoning, Onions are optional, not necessarily needed when preparing authentic Afàng soup. When the meats are almost ready, add the Smoked Fish and continue to cook till soft…

Step 3: Wash and soak the Okazi/ Afàng leaves in hot water for 2 minutes. This process will help soften the Afang leaves.

Step 4: Then transfer the Afàng leaves into a blender, add a small amount of water, then blend to your preferred consistency. You may also Pound or grind the Afàng leaves.

Step 5: Soak the Smoked Catfish in hot water, clean to remove traces of dirt then shred and set aside…

Step 6: When the meats are well cooked, you should end up with 1-2 Cups of Stock. To this, add the Crayfish, blended pepper, Smoked Prawns,  Smoked Fish, Maggi Crayfish and Periwinkles if you’re using any. Turn the heat down to medium. Leave to cook for 3-5 minutes….

Step 7: Now, add the washed Water Leaves, stir and combine. Then leave to cook for 2-3 minutes. The Water Leaves will wilt in the soup as it’s got quite a lot of water contents, do not be tempted to add too much. Remember we’ll still be adding Afang Leaves.

Step 8: Add the Palm oil, stir and combine, leave to cook for 3 minutes…

Step 9: Add the blended Okazi/ Afang Leaves, stir and combine, leave to cook for 5 minutes or until the leaves are tender enough for you. Taste for seasoning at this time and adjust if necessary…

Lastly, Switch the heat off and let it simmer with the residual heat for another minute or two….

Enjoy with any Nigeria fufu of your choice🤷🤗 Or Pre-Book 24hr before delivery to enjoy “a new level of taste”

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SPICY GREEN BANGA SOUP / STEW (OFE-AKWU)

SPICY GREEN BANGA SOUP (DELTA RECIPE)

Banga Soup or Amiédi is native to the Niger Delta (urhobo precisely) and the South Eastern parts of Nigeria. In the Niger Delta areas, Banga soup is commonly eaten with Starch, Garri, Pounded Yam, Semolina and Cassava Fufu. In the South Eastern parts of Nigeria, Banga Soup is referred to as Ofe Akwu where Ofe means Soup / Stew and Akwu means palm fruit and is used mainly as stew for cooked white rice.

The palm fruit oil extract used in cooking Banga Soup / Stew is quite different from the red palm oil used in cooking Nigerian food recipes. Palm Oil is pure oil extracted from the palm fruit pulp at high temperatures while the palm fruit oil extract used for the Banga Soup is extracted at a very low temperature and is a mixture of oil and water. Palm fruit oil extracted for Banga Soup contains less saturated fat than palm oils.

Quantity: 4KG
Price: #10,500
Packaging: Re-usable Container
Pre-Book: 24Hr before Delivery time

INGREDIENTS

• 1KG Native Banga / 800g Tinned Palm Fruit Concentrate
• Fresh Cat Fish (Orhueren), Beef, Cow Head, Periwinkles
• Banga spices(blended)
• Vegetable: Dried/Crushed Bitter Leaves for Delta (Urhobo) Banga Soup or Scent Leaves for Ofe-Akwu
• Dry Pepper/ Fresh Pepper
• 2 tablespoons blended crayfish
• Salt and Chilli Pepper (to taste)
• 1 tablespoon Ogiri Okpei (Iru)
• 1-2 Big Stock Cubes
• 2 medium Onion
• Salt

FIRST, PREPARE BANGA (PALM FRUIT) EXTRACT

1. Extract the palm fruit concentrate from the palm fruits. Or you can use the Tinned  Concentrate.
2. Cook the Beef and the Fresh Cat Fish with 1 bulb of diced onion and the stock cubes.
3. Wash and cut the scent leaves into tiny pieces. (The scent leaves give the Banga Stew (Ofe Akwu) its unique aroma and taste) . For you outside Nigeria, they may be hard to find, so you can use pumpkin leaves or any other vegetable in place of Scent Leaves. If cooking Delta-recipe (Urhobo) Banga Soup for starch, you should either cook this soup without vegetables or use dried and crushed bitter leaves.
4. Cut the remaining bulb of onion. Pound the crayfish, ogiri okpei and pepper in a mortar and set aside. You can also grind them with a dry mill.

PREPARATION

1. Set the pot of palm fruit extract on the gas top and start cooking at high heat. Leave to boil till you notice come red oil at the surface of the Banga Stew. If you think that the Banga Soup is watery, cook till the soup has thickened to the consistency you like for your stews.
2. Now, add the Beef, grinded Banga Spices, blended Onion, grinded Crayfish, Fresh / Dry Pepper, Stock Cubes and Salt to taste for 20 minutes, add your Fresh Cat Fish and allow Soup to boil thick to taste.
3. Add the Dry / Crushed Bitter Leaves, Belete, Scent Leave or other vegetable. Leave to simmer for about 2 mins.
The Banga Soup is ready delicious. Serve with White Rice or use the Delta-recipe Banga Soup to eat Starch, Garri, Semolina, Amala or Pounded Yam.

PREPARATION FOR TINNED PALM FRUIT CONCENTRATE

1. When the Beef and Fresh Cat Fish are well done, add the Palm Fruit Concentrate and add water to get the consistency you like for your Soup/ Stew. Leave to boil very well.
2. Add the Onions, Banga Spice, blended Crayfish, Pepper and Ogiri Opei, and let it boil very well.
3. Add the scent leaves or other vegetable and Salt to taste. Leave to simmer for 2 mins. Green Spicy Banga Soup is ready ☺️😋🤩

If you used bitter leaves / beletete to prepare it, serve with Starch or Garri. If you used Scent Leaves to prepare it, serve with Boiled White Rice.

***Discover a New Level of Taste with the real Delta-recipe (Urhobo) Hoo-la- la-cious meals with Spicy Glice & Green Kitchen***

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Banga Extract & Crocker Fish

Banga Extract with Bitter Leaves & Belete

Banga Soup with Crocker Fish & Perewinkles, Scent Leaves

Banga Soup with Crab

Banga Soup with Cat Fish (Orhueren) & Dried Bitter Leaves

Banga Stew with Scent Leaves (Ofe-Akwu)

Cooked Starch

SPICY GREEN EDIKAIKONG SOUP

Here’s Greens Kitchen hands down recipe of preparing a green spicy edikaikong / edikang-ikong soup.

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Edikaikong soup is the real vegetable soup of the Ibibios or Efiks people of South South region in Nigeria.
The soup involves a lots of preparation and honestly, requires one with good taste to get the constituency right.
It’s delicious, nutritious, and full of essential vitamins only when eating fresh.

Quantity: 4KG

Price: #12,500

Packaging: Reusable Package

INGREDIENTS

• 1kg Pumpkin leaves
• 500g Water leaves (Talinum Triangulare)
• 600g Beef, kanda, shaki and Dried river fish
• 6 Fresh Yellow pepper, Pinch of Salt and pounded crayfish (to taste)
• 200ml Palm oil
• 1 cup Periwinkle
• 2 medium onions
• 2 handful Ntong (scent leaves or Effirin)
• 1 Head of Large stockfish
• 2 Medium Sized Smoked Fish
• 1/2 Cup Dried Shrimps (slightly pounded)
• 1 tbs black Pepper
• 4 stock cubes

STEP 1: Pick, wash properly and allow to drain then slice all the vegetables. , water leaves and scent leaves. Put each in separate bowls.

STEP 2: Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stockfish head and cook… Make sure the meat stock is almost Dried…we don’t need water in the soup, cause the water leaves and palm will generate stick for this soup.

STEP 3: Before the stock Dried out completely, add water leaves, Periwinkles, pounded fresh pepper and stir cook for 3-5 mins. (Ensure you don’t over cook the water leaves)

STEP 4: Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls.

STEP 5: Lastly, you add the pounded Crayfish and taste for salt, give it a stir and that’s it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty)

OR

ALTERNATE 1: When the meat is done, add a generous amount 300ml of palm oil, the crayfish and pepper and leave to boil for minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.

ALTERNATE 2: Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked. (Live Pot Open)

ALTERNATE 3: Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.

Remove from heat and serve with Fufu, Pounded Yam, Semo, Semovita, Eba, Amala or even Poundo Potatoe.

NIGERIA VEGITABLE OKRA SOUP

I love Okra Soup, even more so when it is a combination of different vegetables. Like most of my recipes, the soup is easy to make, and super healthy. Okro is rich in magnesium, folate, fibre, antioxidants, vitamin C, K1, and A. Ugu contains calcium, iron, potassium, and manganese. It also provides a good amount of vitamin C, A, B2 and E.

Ingredients

Mixed Okra Soup

Okra Source & Stew

• Okra
• Ugu or Okazi/Ukazi Leaves
• Beef (Cow Meat)
• 3 tomatoes
• 15 Scotch peppers (Hot Pepper)
• 1/2 inch knob of ginger
• 1 big onion
• 70 ml of Palm oil (from Okpara Inland)
• Stockfish
• A handful of crayfish
• Dried locust beans (Parkia Biglobosa/Dawadawa)
• Salt

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