Crayfish soup

Ingredients

500g crayfish tails (use rock lobster if in the USA)
1 teaspoon salt
50g butter (4T)
1 cup onions, thinly sliced
2 tomatoes, chopped
1 clove garlic, minced
1 teaspoon salad herbs
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 piece lemon rind
1 cup dry white wine
1/2 cup light cream

Instructions:

Heat 1.25 liters water in a large saucepan to boiling. Add the lobster tails and salt, and simmer until tender. Remove lobster tail meat from shells, coarsely chop and set aside. Reserve stock.

In another large saucepan, heat the butter and sauté the onions for 5 minutes. Add the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel. Cook over low heat for 10 minutes. Add the wine and 4 cups lobster water. Boil soup and cook for 10 more minutes. Force soup through a food mill, then return to the pot.

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Wali

Wali (Coconut Rice)

Ingredients (6 servings)
2 cups rice
pinch salt
4 cups thin coconut milk
2 tablespoons thick coconut milk
Put the rice, salt and 4 cups of thin coconut milk in a pot. Bring to a boil, reduce heat, and simmer very gently until the rice is done, about 20 minutes. Watch the pot carefully and add more thin coconut milk if the rice becomes dry before it is done. Just before serving, add thick coconut milk and stir. Serve with beef or chicken stew and vegetables of your choice.

Banga Soup

INGREDIENTS:

Ripped palm nut, meat, crayfish, onion, salt, seasoning

METHOD:

Boil the palmnut till it soften.

pound or mash with your finger to bring out the sauce.

Put the sauce in a pot and boil

Boil meat separate and add to the palm nut sauce on fire.

Add crayfish, onion, salt, and seasoning, allow to simmer for 1 hour (add more water if necessary), then serve with eba, fufu, or rice.

Oha Soup

Oha soup is mostly prepared by the eastern tribe in Nigeria. It is one of their special soup.

INGREDIENTS:

Oha leaves, stock fish, dried fish, beef, ash, (thickening agent) cray fish, Ogili, potash, oil, salt and grinded pepper.

METHOD:

1.  Wash and shred the oha leaves with hand and cover up in a clean bowl.
2.  Wash the stock fish and boil, add a pinch of grinded potash and grinded pepper
3.  Mix the oha leaves with little water. Add to the leaves, salt and pepper
4.  Cook for 5 minutes.

Afang/Okasi Soup

INGREDIENTS:
1 Medium bunch of Afang leave, 3 medium bunch of water leaf, goat meat, a pair of dried fish, 3 table spoon of cray fish(ground), 3 cooking spoon of oil, pepper, onions, salt, water.

METHOD:
1. chop and grind (or pound in morter) the Afang Ogasi leave and set aside, Onions
2. Wash and slice the waterleaves, and set aside
3. Season the goat meat with onion and salt. Add two cups of water and allow to boil for 10 minutes.
4. Debone the dry fish and put together, add the sliced water leaves. Add the cray fish and pepper and stir, cover the pot for about 10 minutes. Add the the ground Afang and oil and stir. Allow to boil for 10 minutes then serve warm.

Ginger Beer

COMPOSITION:
Ginger, lime juice, Sugar

METHOD:
1.  Mix and stir the ginger, lime juice and sugar for about 10 minutes.
2.  Serve with cold drink.