strawberry shortcake ¹:

Here is a recipe for strawberry shortcake ¹:

*Ingredients:* - 6–7 cups quartered strawberries - 1/4 cup + 2 Tablespoons granulated sugar, divided - 1 teaspoon pure vanilla extract - 1 cup heavy cream - 2 and 3/4 cups all-purpose flour, plus extra for hands and work surface - 1/4 cup granulated sugar - 4 teaspoons aluminum-free baking powder - 1/2 teaspoon baking soda - 1 teaspoon salt - 3/4 cup unsalted butter, cold and cubed - 1 cup cold buttermilk - 2 Tablespoons heavy cream or buttermilk coarse sugar, for sprinkling *Instructions:* *Strawberries:* 1. Stir the strawberries and 1/4 cup granulated sugar together in a large bowl. 2. Cover and set in the refrigerator until ready to use. *Biscuits:* 1. Preheat oven to 400°F. 2. Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. 3. Whisk or pulse until combined. 4. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. 5. Pulse until coarse crumbs form. 6. If you used a food processor, pour the mixture into a large bowl. 7. Pour buttermilk on top. 8. Fold everything together with a large spoon or silicone spatula until it begins to come together. 9. Do not overwork the dough. 10. The dough will be shaggy and crumbly with some wet spots. 11. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. 12. Have extra flour nearby and use it often to flour your hands and work surface in this step. 13. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. 14. Fold one side into the center, then the other side. 15. Turn the dough horizontally. 16. Gently flatten into a 3/4 inch thick rectangle again. 17. Repeat the folding again. 18. Turn the dough horizontally one more time. 19. Gently flatten into a 3/4 inch thick rectangle. 20. Repeat the folding one last time. 21. Flatten into the final 3/4 inch thick rectangle. 22. Cut into 2.75 or 3-inch circles with a biscuit cutter. 23. Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits. 24. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. 25. Make sure the biscuits are touching. 26. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. 27. Bake for 18-22 minutes or until biscuits are golden brown on top. 28. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.

*Whipped Cream:* 1. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes. *Assembly:* 1. Slice the biscuits in half and layer with strawberries and whipped cream. 2. Serve immediately.

Vegan Banana Bread

Here is a vegan banana bread recipe ¹: Ingredients: - 3 medium overripe bananas - 1/3 cup organic granulated sugar - 1/3 cup organic brown sugar - 1/3 cup canola oil (or your favorite baking oil) - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon salt - 1 cup chopped walnuts (or pecans, vegan chocolate chips, or your favorite banana bread stir-in) - 1/4 cup organic brown sugar (for topping)

Instructions: - Preheat the oven to 350°F. - Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side. - Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher. - Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed. - Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour. - Stir everything together just until mixed. Don't overmix. The batter will be thick. - Fold in the walnuts. - Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon. - Sprinkle the top with brown sugar. - Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. - Remove the pan from the oven and transfer it to a wire rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan. - Slice and serve.

TIGERNUT Drink

To prepare tiger nut drink, also known as horchata de chufa, you will need the following ingredients:

- 1 cup of tiger nuts - 4 cups of water - Sweetener of your choice (such as sugar, honey, or agave syrup) - Cinnamon or vanilla extract (optional) Here's how to make tiger nut drink: 1. Soak the tiger nuts in water for at least 8 hours or overnight to soften them. 2. Drain the soaked tiger nuts and rinse them with fresh water. 3. Place the soaked tiger nuts in a blender along with 4 cups of water. Blend on high speed for 2-3 minutes until the mixture is smooth. 4. Strain the mixture through a nut milk bag or cheesecloth to separate the tiger nut pulp from the liquid. Squeeze the bag or cheesecloth to extract as much liquid as possible. 5. Sweeten the tiger nut milk with your desired sweetener and add a splash of vanilla extract or a sprinkle of cinnamon for extra flavor. 6. Serve the tiger nut drink chilled over ice, or refrigerate it for a few hours before serving.

Enjoy your homemade tiger nut drink!

How to prepare Chin Chin

Ingredients: - 2 cups all-purpose flour - 1/2 cup sugar - 1/4 tsp salt - 1/2 tsp baking powder - 1/2 tsp nutmeg - 1/2 cup butter, melted - 1/2 cup milk - 1 egg - Oil for frying Instructions: 1. In a large bowl, mix together the flour, sugar, salt, baking powder, and nutmeg. 2. In a separate bowl, whisk together the melted butter, milk, and egg. 3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. 4. Knead the dough for a few minutes until smooth, then roll it out on a floured surface to about 1/4 inch thickness. 5. Use a knife or cookie cutter to cut the dough into small squares or desired shapes. 6. Heat oil in a deep frying pan or pot to 350°F. 7. Carefully add the chin chin pieces to the hot oil, frying in batches until golden brown and crispy, about 2-3 minutes per batch. 8. Remove the chin chin from the oil and drain on paper towels to remove excess oil. 9. Allow the chin chin to cool before serving or storing in an airtight container.

Enjoy your homemade chin chin as a delicious snack or dessert!

Pounded yam and egusi soup

To prepare pounded yam and egusi soup, follow these steps:

1. Pounded Yam: - Peel and cut yam into chunks. - Boil the yam in a pot until soft. - Drain the yam and transfer to a mortar and pestle. - Pound the yam with a pestle until it forms a smooth dough-like consistency. 2. Egusi Soup: - Grind egusi seeds and set aside. - In a separate pot, heat oil and add chopped onions, garlic, and ginger. - Add the ground egusi seeds and allow to cook for a few minutes, stirring frequently. - Add meat or fish stock and cook until the egusi thickens. - Add vegetables of your choice such as spinach or bitter leaf. - Season with salt, pepper, and other spices to taste. - Serve the egusi soup alongside the pounded yam.

Enjoy your delicious pounded yam and egusi soup!

Akara

Here is a step-by-step recipe for preparing Akara, a popular Nigerian snack made from black-eyed peas:

Ingredients: - 1 cup of black-eyed peas - 1 small onion, chopped - 1 scotch bonnet pepper, chopped (optional) - 1 bell pepper, chopped - Salt to taste - Vegetable oil for frying Instructions: 1. Wash the black-eyed peas thoroughly and soak them in water for at least 4 hours or overnight. 2. Drain the water from the soaked peas and transfer them to a food processor or blender. Pulse until the peas are finely ground. 3. Transfer the ground peas to a bowl and add chopped onions, bell peppers, scotch bonnet pepper, and salt. Mix well to combine. 4. Heat vegetable oil in a deep saucepan over medium-high heat. 5. Use a spoon to scoop small balls of the akara mixture into the hot oil. Fry until golden brown and crispy, about 5-7 minutes per side. 6. Use a slotted spoon to remove the fried akara from the oil and place them on a paper towel to drain excess oil. 7. Serve hot and enjoy your delicious Akara! You can also add some variations to this basic Akara recipe by incorporating different spices and ingredients. Here are some ideas for variations:

1. Sweet corn Akara: Add sweet corn kernels to the akara mixture for a sweet and savory twist. 2. Shrimp Akara: Mix in chopped shrimp into the akara mixture for a seafood-inspired version. 3. Spinach Akara: Add chopped spinach or other leafy greens to the akara mixture for added nutrition. 4. Coconut Akara: Mix in shredded coconut to the akara mixture for a tropical flavor. Feel free to experiment with different ingredients and flavors to create your unique version of Akara. Enjoy!

Kelewele

Kelewele is a popular and flavorful snack from Ghana made from fried plantains seasoned with ginger, garlic, and chili peppers. Here is a simple recipe to prepare kelewele at home:

Ingredients: - 2 ripe plantains - 1-inch piece of ginger, peeled and grated - 2-3 cloves of garlic, minced - 1 teaspoon of chili powder or 1-2 fresh hot chili peppers, minced - Salt to taste - Vegetable oil for frying Instructions: 1. Peel the ripe plantains and cut them into bite-sized cubes or chunks. Place the plantain pieces in a mixing bowl. 2. In a separate bowl, mix the grated ginger, minced garlic, chili powder or minced chili peppers, and salt together to create a spice blend. 3. Add the spice blend to the plantain pieces and toss to coat evenly. Make sure the plantain pieces are well coated with the seasoning mixture. 4. Heat vegetable oil in a frying pan or deep fryer over medium-high heat. You will want enough oil to fully submerge the plantain pieces.

5. Once the oil is hot, carefully add the seasoned plantain pieces to the hot oil. Fry the plantains in batches, making sure not to overcrowd the pan. 6. Fry the plantains until they are golden brown and crispy on the outside, flipping them occasionally to ensure even cooking. 7. Once the plantains are cooked, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. 8. Serve the hot and crispy kelewele as a snack on its own or as a side dish with your favorite main course. Enjoy your homemade kelewele, a delicious and spicy Ghanaian snack that is sure to delight your taste buds!

Dried Meat Strips

 Sure! Here's a simple recipe for making dried meat strips at home:

Ingredients:

- 1 lb of lean beef (you can also use venison, elk, or bison)

- 2 tablespoons of soy sauce

- 2 tablespoons of Worcestershire sauce

- 1 teaspoon of smoked paprika

- 1 teaspoon of garlic powder

- 1 teaspoon of onion powder

- 1/2 teaspoon of black pepper

- 1/2 teaspoon of red pepper flakes (optional for heat)

- 1 tablespoon of brown sugar (optional for sweetness)

Instructions:

1. Start by slicing the meat against the grain into thin strips. This will help with the tenderness of the final product.

2. In a bowl, combine the soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and brown sugar. Mix well.

3. Place the meat strips into a resealable plastic bag or a container with a lid. Pour the marinade over the meat, making sure each strip is coated evenly. Marinate in the refrigerator for at least 4 hours or overnight for best results.

4. Preheat your oven to its lowest setting (usually around 175-200°F or 80-95°C).

5. Line a baking sheet with parchment paper and place a wire rack on top. Arrange the marinated meat strips on the wire rack, making sure they are not touching.

6. Place the baking sheet in the oven and prop the door open slightly to allow air circulation. This will help with the drying process.

7. Depending on the thickness of your meat strips, they will need to dry in the oven for 4-6 hours. Check on them periodically and flip them over halfway through.

8. The meat is done when it is firm and dry to the touch but still slightly pliable. Allow the strips to cool completely before storing in an airtight container.

Enjoy your homemade dried meat strips as a delicious and protein-packed snack on the go!

DOUGHNUT

Everything you need to live well
The doughnut is a delicious snack enjoyed by Nigerians.  A doughnut can be fried in oil or baked in an oven, however, on the streets of Nigeria in most scenarios you will easily find fried doughnut has it is easier to make. A ydoughnut can be eaten with sugar, jam, a warm glass of milk or a chilled drink.
The doughnut is readily available on street corners has the ingredients for making this yummy snack like flour or butter are less capital intensive and it is very easy to make.

Doughnut Ingredients

Butter (100g)

Flour (250g)

Yeast (2 teaspoons)

Milk (75mls)

Egg

Sugar (25g)

Salt (¼ teaspoon)

Oil( Vegetable/Groundnut)

Measurement for ingredients may vary depending on the population size whom will eat the doughnut.

Method

Mix the flour, sugar and yeast in one bowl.

Add milk, butter and egg to the mixture in the bowl. Mix properly until a dough is formed.

Grease a new bowl and place the dough in it. Leave the dough for about one hour to rise.

Transfer the risen dough to a surface. Flatten the dough and cut the dough to your desired shape.

Leave the shaped dough to rise from five to ten minutes. Preheat the oil(Vegetable/Groundnut) for frying.

Place the risen shaped dough into the heated oil. Fry the dough until its golden brown. En

KUNU Drink

Kunu

Everything you need to live well

The scorching heat common to Nigeria makes the kunu drink the best content to consume when one is thirsty. Kunu drink originated from Northern Nigeria. It’s a non-alcoholic drink primarily made from grains.

Kunu is also called Kunu drink, kunnu, Kunu zaki or kununzaki. This creamy delight is definitely a must-have drink. The drink can be made from tiger nuts, millet, corn, rice or sorghum.

Photo credit Oasdom

Benefits of consuming kunu includes: boosting the immune system, a source of essential fat, can be essential for weight loss, a source of vitamin B and helps to decrease the level of cholesterol.

Ingredients

Coconut

Ginger

Cinnamon

Tiger nuts (fresh or dry).

Date palm fruits (fresh or dry).

Note

Try to add very little water when blending so the final result is not too watery.

Method

1. Separate the tiger nuts from stone particles.

2. Rinse the fresh tiger nut and put it in a clean bowl. For dried tiger nuts, soak it in cold water for at least 48 hours and place in the fridge to ferment.

3. Remove the seed and rinse the fresh date palm fruits. For dried date palm fruits, soak in water to soften it.

4. Remove the hull from the coconut. Cut the coconut into small slices.

5. Peel the skin off the ginger and rinse properly.

6. Add the tiger nuts, dates, coconut, ginger and a little water into a blender. Blend the mixture until it is smooth.

7. Sieve the content of the blender by using a muslin cloth.

8. Add the chaff with water back into the blender. Blend the mixture and squeeze the juice out again with a cloth.

9. Refrigerate the juice extract.

10. Enjoy a cup of chilled kunu alone or when eating a meal.

KUNU Drink

Kunu

Everything you need to live well

The scorching heat common to Nigeria makes the kunu drink the best content to consume when one is thirsty. Kunu drink originated from Northern Nigeria. It’s a non-alcoholic drink primarily made from grains.

Kunu is also called Kunu drink, kunnu, Kunu zaki or kununzaki. This creamy delight is definitely a must-have drink. The drink can be made from tiger nuts, millet, corn, rice or sorghum.

Photo credit Oasdom

Benefits of consuming kunu includes: boosting the immune system, a source of essential fat, can be essential for weight loss, a source of vitamin B and helps to decrease the level of cholesterol.

Ingredients

Coconut

Ginger

Cinnamon

Tiger nuts (fresh or dry).

Date palm fruits (fresh or dry).

Note

Try to add very little water when blending so the final result is not too watery.

Method

1. Separate the tiger nuts from stone particles.

2. Rinse the fresh tiger nut and put it in a clean bowl. For dried tiger nuts, soak it in cold water for at least 48 hours and place in the fridge to ferment.

3. Remove the seed and rinse the fresh date palm fruits. For dried date palm fruits, soak in water to soften it.

4. Remove the hull from the coconut. Cut the coconut into small slices.

5. Peel the skin off the ginger and rinse properly.

6. Add the tiger nuts, dates, coconut, ginger and a little water into a blender. Blend the mixture until it is smooth.

7. Sieve the content of the blender by using a muslin cloth.

8. Add the chaff with water back into the blender. Blend the mixture and squeeze the juice out again with a cloth.

9. Refrigerate the juice extract.

10. Enjoy a cup of chilled kunu alone or when eating a meal.

KUNU Drink

Kunu

Everything you need to live well

The scorching heat common to Nigeria makes the kunu drink the best content to consume when one is thirsty. Kunu drink originated from Northern Nigeria. It’s a non-alcoholic drink primarily made from grains.

Kunu is also called Kunu drink, kunnu, Kunu zaki or kununzaki. This creamy delight is definitely a must-have drink. The drink can be made from tiger nuts, millet, corn, rice or sorghum.

Photo credit Oasdom

Benefits of consuming kunu includes: boosting the immune system, a source of essential fat, can be essential for weight loss, a source of vitamin B and helps to decrease the level of cholesterol.

Ingredients

Coconut

Ginger

Cinnamon

Tiger nuts (fresh or dry).

Date palm fruits (fresh or dry).

Note

Try to add very little water when blending so the final result is not too watery.

Method

1. Separate the tiger nuts from stone particles.

2. Rinse the fresh tiger nut and put it in a clean bowl. For dried tiger nuts, soak it in cold water for at least 48 hours and place in the fridge to ferment.

3. Remove the seed and rinse the fresh date palm fruits. For dried date palm fruits, soak in water to soften it.

4. Remove the hull from the coconut. Cut the coconut into small slices.

5. Peel the skin off the ginger and rinse properly.

6. Add the tiger nuts, dates, coconut, ginger and a little water into a blender. Blend the mixture until it is smooth.

7. Sieve the content of the blender by using a muslin cloth.

8. Add the chaff with water back into the blender. Blend the mixture and squeeze the juice out again with a cloth.

9. Refrigerate the juice extract.

10. Enjoy a cup of chilled kunu alone or when eating a meal.

HOME MADE CHOCOLATE

Everything you need to live well
Chocolates are the best delight especially when you have a sweet tooth. There is a sudden energy rush you get from eating chocolate on a stressful day. You don’t have to leave the comfort of your home to enjoy chocolates instead you can make homemade chocolates.
You can eat chocolate alone, enjoy it with biscuits or can be taken as a fluid (hot chocolate). This sweetened delight in most cases can win you a lady’s heart as it has been known over time that girls generally have a thing for chocolate.
Ingredients
2 cups of cocoa powder
⅔ cup of milk
¼ tsp. of flour
½ cup of sugar
¾ cup of butter
Water
Method
1. Mix cocoa powder and butter until it forms a paste. Place cocoa and butter in processor and mix until they form a paste.
2. Fill the pot with about 1/4 full with water and place it on the heat. Put the bowl containing the mixture on the heated water.
3. Let the mixture get heated up in the pot until it is quite hot.
4. Remove the heated mixture from the pot and mix until it is smooth.
5. Heat up the milk to room temperature.
6. Add flour, sugar and milk to the paste. Mix the paste very well so that no lumps are formed.
7. Now pour the mixture into moulds and place it in the fridge till they become hard.
8. Take the frozen chocolate pieces out and munch away!
Contrary to popular belief, dark chocolates are quite beneficial to one’s health as it’s a source of antioxidant, provides energy and helps to improve blood flow to the brain.

ISI EWU (GOAT HEAD)

verything you need to live well

Isi Ewu is a dish that is usually mistaken for the dish Nkwobi because they both have similar ingredients. However, just as the name rings, Isi Ewu means goat’s head which is the main ingredient and difference to Nkwobi. Peculiar to South-eastern Nigeria, a celebration is not complete in the absence of Isi Ewu.

Isi Ewu. Photo: Food Pam Food Recipe Collections

Ingredients

• 1 Goat head
• 2 teaspoon of Ehuru (calabash nutmeg)
• 1 handful of sliced Utazi leaves
• 1 teaspoon of edible potash (akaun)
• 3 cubes of seasoning
• 2 medium-sized onions
• 2 tbsps of blended fresh pepper
• 1 cup of palm oil
• 1 tbsp of crayfish (optional)
• Salt to taste

Note:

Goat head has a thick bone and comes with a sooth filled skin. Be sure to tell the butcher to scrape and cut into pieces while making sure that essential parts remain whole such as the ear, tongue and the brain. The brain is set aside from the rest of the meat because it is used also as a thickener for the sauce.

Before we cook, be sparing in your use of water, you need little water for the stock.

Method

1. In a pot, place the meat with the brain included, adding an onion (grated), the seasoning, a tablespoon of pepper, salt, water and allow to boil until the meat is tender.
2. While the meat boils, slice the other onions into rings, dissolve potash with a little amount of water and sieve.
3. A while into the meat boiling, take out the brain and place in a small mortar, add the other spoon of blended pepper and mash. When the meat is ready, separate stock from meat.
4. Pour oil into another dry pot. Little by little, pour potash into the oil and stir with a spatula until palm oil turns yellow and thicken.
5. Add the mashed brain, the stock of the meat, ehuru, crayfish, and continue to stir until blended.
6. Place the meat into the mixture and stir. Turn on the heat, until steaming hot.
7. Garnish with sliced onion rings and utazi leaves. Serve in a small wooden mortar.

Feta Cheese with Pepper Honey

This is a very simple appetizer and very easy to prepare. Feta cheese is a key ingredient in Mediterranean diet, as it used in many dishes, such as Greek salad, savory cheese or vegetable pies, or as a delicious appetizer (meze), baked or fried with sweet or sour –sweet honey based sauces.You will enjoy it after it is prepared. follow the instruction given below to prepare yours

Ingredients:                                                                                   

1 pound feta cheese, patted dry
3 teaspoons coarsely-ground black peppercorns
1/3 cup good quality honey
Bread slices or crackers

Instructions:

Place the block of feta cheese in the center of a large platter.

In a small bowl, stir together pepper and honey; drizzle mixture over the top of the feta cheese.

Serve with bread slices or crackers.

Serves many.

Cucumber Salad

The Health benefit of cucumber is so great and that is why I love to give us the recipe of preparing cucumber salad.

Ingredients

2  medium cucumbers, thinly sliced

1/3  cup cider or white vinegar 

 

2  medium cucumbers, thinly sliced 

1/3 cup water

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon pepper

   Chopped fresh dill weed or parsley, if desired

Directions

• 1 Place cucumbers in small glass or plastic bowl.
• 2 In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
• 3 Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

mango jam

In mango seasons, I love to make this

and keep it in the fridge and eat it throughout the year. Ingredients: ·
 10 sweet mangoes ·
1kg sugar ·
 1l liter of water ·
 2 packets of vanilla sugar ·
1 tsp of cinnamon powder
 Instructions:

Cut the skin of mango, cut into small pieces and crush them in a food processor.

chicken and black bean tacos

how to prepare 1. In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes. 2. Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear.

3. For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an un-greased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side. 4. Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired.

Cowfoot Porridge

Cowfoot Porridge can also be Cowfoot & Yam Pepper Soup if you add enough water to it. I prefer mine a bit watery. Nigerian Cowfoot Porridge [Video] Prepare and serve this on a cold rainy day and you will be glad you did! Ingredients for Cowfoot Porridge 720g (1.5 lbs) cow foot 12 medium cubes white puna yam 1 teaspoon ground Ehu (Calabash Nutmeg) 1 teaspoon black pepper Habanero pepper (to your taste) 1 big onion 2 big stock cubes Salt (to taste) 5 Scent leaves Notes about the ingredients 720g of cow foot may sound like a lot but cow foot is mostly bones. Cow foot is quite tough so if you have a pressure cooker, use it for cooking it to save time and gas/electricity. I cook mine for 15 minutes (counting from when the pot is pressurized). Ehu (Calabash Nutmeg) is a very traditional ingredient that is difficult to find outide Nigeria. If you can't buy it where you live, skip it. Ordinary nutmeg is not an alternative to this because they are not similar in any way. If you have friends or family in Nigeria, they will be able to buy ehu seeds and send to you, a small quantity goes a long way. Scent leaves give this meal a nice taste. Great alternatives are parsley and basil. Before you make the Cowfoot Porridge Cut the cow foot into medium chunks. Where I live, the butchers cut it for me. Peel the yam and cut into medium cubes. Pound/grind the habanero pepper. Grind the ehu. Cut the onion into 2 to 4 big chunks. If using scent leaves or basil, use your finger tips to tear the leaves into medium pieces. No need to cut parsley. Directions Rinse and put the cow foot chunks in a pot. Add enough water to cover the meat. If you want the porridge as thick as that of Yam Porridge, add less water. Add chunks of onion. I use chunks of onion when I don't want pieces of onion in what I'm cooking. Add the stock cubes (crushed), black pepper, ground ehu (calabash nutmeg) and habanero pepper. Cover the pot and cook the cowfoot till done to your liking. If using a pressure pot, when done, depressurize under running water and set the pot back on the stove. Add the yams and some salt. Cover and cook till the yams are well done. If using a pressure pot, there's no need to pressurize it this time. When the yams are cooked to your liking, remove the big chunks of onion and add the vegetables. Stir and it's ready to be served. Serve piping hot with a chilled drink: palm wine, beer or stout and soft drinks. - See more at: http://www.allnigerianrecipes.com/restaurant/cowfoot-porridge.html#sthash.SaQnMQyz.dpuf