#Nigerian Goat Meat Pepper Soup

[emberapatow]

Jemma and Ember try to recreate one of Jemma's favorite dishes and chat ft. @ijemmaokafor

Jemma:

-finding Ember in the kitchen, Jemma stops by- Hey hon, I’ve got that recipe if you wanna run through what we’ve got on hand for it.

Ember:

Yes, I would love to! Come on, by now I've memorized basically everything we've got in our storage, so it should be easy to figure out if it is possible.

Jemma:

Nice thing is, it’s pretty versatile. My gramma always made it with goat meat, but chicken works, too. Or just veggies, if that’s what’s on hand. The key is the peppers, so…what kinda do we have on hand?

Ember:

We don't have the biggest variety, but there are some choices. There are bell peppers, mostly red, but there are some green too. Jalapeno though they are not as hot as I'd prefer, but I think it's best for a lot of people. And black and white peppers for seasoning, mostly whole. Is it more of a sweet or savory soup?

Jemma:

-as Ember pointed out each type of pepper in the pantry, she collected them up- Well I think we can make do. Probably best we don't use scotch bonnets anyway...soup made in bulk like this, I don't think most folks can handle the real real spice. spotting bullion cubes, she grabs a couple It's a savory soup, mostly. The real authentic stuff uses these seed pods that are kinda like black peppercorns, but they have a fruitier kind of aroma. Doesn't quite make it sweet...ours will have to be savory.

Ember:

Yeah, they probably cannot handle the heat. At this point I know how to cook without heat intentionally, but when I started learning to cook, that was kind of a struggle, everything just turned out hot. -she nodded and started picking up spices and veggies for the base and placing them on the kitchen counter- Savory it is. I'm assuming onion, garlic, salt is needed? Wish we could do the authentic version, but but black peppercorns it is. You said your grandma used to make this, right?

Jemma:

Onions and salt yes, garlic...I don't know, keep it out just in case. I don't remember gramma using it, but we'll taste along the way and see if it helps since we're ad-libbing anyway. Her family was from Lagos, West Nigerians go heavy on the spice, and this was about as versatile as keeping a bottle of tabasco on the table. You can eat it by itself, add rice or yams. The trick is how you prep the peppers.

-remembering a last minute addition- NUTMEG. Do we have any nutmeg??

Ember:

-thinks for a moment- Hold on, there should be some... -reached at the back of one of the shelves and pulled out a smaller baggie, grinning at Jemma- HA, victory! Yes, we absolutely have nutmeg. Alright, which of the peppers are we using? Cause the prep on them heavily depend on it. Have you ever been to Lagos, by the way?

Jemma:

Twice! A cousin got married and they turned it into a big family reunion. And then I went again when I studied abroad. -considering the ingredients in front of her- Let's do the red peppers and the jalapeños. I know they're supposed to be roasted before they're stewed in the soup. And to save one pepper that gets sliced as a fresh garnish. But that's about the extent of what I know.

Ember:

You studied abroad? That sounds really cool. What kind of places have you seen during it? -nodded- That was my assumption. And then cook it up with stock from the bullion, the chicken - oh, we have chicken, we can use that, I forgot to say. Do you wanna help or do you just wanna watch? I'm good with either version, I like figuring things out. -she already put her hair up into a ponytail and started to work on the prep work-

Jemma:

I needed an international law credit and I'd always wanted to see more of my grandparents' home, so I signed up for a six-week trip across West Africa. Lagos was just one of the stops, but I got to see family while I was there. As for helping out...I can chop onions?

Ember:

I know I said this before, but that's really cool. Did you have a favorite spot, or something that was outstanding you've seen that stuck with you? -she got the onions with a knife for Jemma- There you go, can you do small dices? Just make sure not to cut the tip of your finger off. I saw that once, and it's not fun.

Jemma:

The whole city was pretty dazzling. There was a conservation center with this canopy walk though…wish I had pictures to share, that place was amazing. What about you? What’s the coolest place you’ve ever been?

Ember:

Makes you think about the old days, when they printed out all the photos a couple of decades ago, right? For me it was Mexico for sure. The only time I've been outside of the country, but I'll never forget it. My abuelita grew up near San Cristobal. Walking through the streets there just felt magical.

Jemma:

 I've never been to Mexico...but some of my favorite actors and directors were from there. I always figured it must be beautiful to inspire so much art. -she stays quiet for a moment, considering the woman before her, and just how enthusiastically she's thrown herself into this community- Y'know, forgive me if this is presumptive--working in the kitchens like you do is so crucial, and you're already totally pulling your weight. But is there anything else around town you might want to do? I'm always trying to keep an eye out for folks who have a kind of...community spirit about them? That makes it sound kinda corny, but do you know what I mean?

Ember:

That's... -chuckles- That's very kind of you, I was just trying to integrate. And feel like a human being again, if I'm being honest. But actually, now that you mentioned it, I did want to talk to you about something related to this. How much do you know about people having substance issues in Redwood?

Jemma:

I know there are a few who struggled with it in the before times. I’ve not seen it be an ongoing issue here, but we’ve got access to vices, and addiction’s a lifelong thing, so I could see it cropping up. Why, are you concerned about someone?

Ember:

-shook her head- No, I am not close enough with anyone to see it as something of a problem, I was just thinking-- do you think some sort of group meeting, something where people could talk about stuff like this, know there's some kind of support system there for them could be something this place could be interested in? I'm sure there are people from even before the outbreak with problems and then this environment makes people reach for these kinds of solutions easily

Jemma:

Kinda like an AA? Maybe not so much of the religious stuff -a lot of people's faith had been flipped upside down anyway- I think that could be good. We'll reserve the main room for it. Start with one get-together to gauge interest, then maybe schedule stuff from there?

Ember:

Yeah, see if people would be interested in it. -a pause- I know I'd be interested in it.

Jemma:

-she didn't want to pry right now, but the pause told her something important about her new friend- It's a really good idea. You tell me when you're ready to do it and we'll make it happen. I don't have any official experience with AA or NA, but I've helped folks in that world before, so I'd like to help where I can.

Ember:

I have no experience with any of it myself either. It all kind of happened right after the outbreak so I've never did anything like this before, but we can figure it out. And thank you, for your help with this, it means a lot.

[culturevixen]

Let me take you on a journey of rediscovering one of the most loved Nigerian dishes—Egusi Soup and Fufu! Picture this: you’re in your cosy London kitchen, cold outside, but the warmth of palm oil and spicy peppers is about to make your kitchen feel like Lagos/Abuja in the middle of summer.

Egusi Soup: A Bowl of Pure Nostalgia

I remember watching my aunties make this when I was little, but now it’s my turn to revive those flavors. Let’s start with Egusi Soup, the crown jewel of Nigerian cuisine!

What You’ll Need:

• 2 cups egusi (ground melon seeds) — this is where the magic happens.

• 500g of assorted meat (goat, beef, tripe)—you know it’s not a proper Nigerian meal without all the meat!

• 200g stockfish or dried fish (trust me, this adds that unforgettable flavor).

• Palm oil—a Nigerian kitchen must-have (or you can put olive oil ify you want to be healthier), about ½ cup.

• 1 onion, chopped—because onions make everything better.

• 3 Scotch bonnet peppers or more (if you can handle it)—for that fiery kick!

• 2 tablespoons crayfish (ground)—this is where we’re elevating the game.

• A bunch of ugwu (pumpkin leaves) or spinach—keeping it fresh and green!

• Salt, stock cubes, and locust beans (if you want to go all out traditional).

Let’s Cook:

1. The Meat Situation:

First, we have to get those meats tender. Season with salt, onions, and maybe a stock cube or two. Let it simmer until it’s nice and soft. Throw in your stockfish during the last few minutes. The smell? That’s the scent of home!

2. Fry That Egusi:

Heat up your palm oil, and as soon as it’s warm, add the chopped onions and let them get all soft and fragrant. Then in goes the ground egusi—fry that bad boy for 10 minutes while stirring. This part is essential! It’s what makes the soup rich and full of depth, kind of like our heritage.

3. Spice It Up:

Now add the blended peppers, crayfish, and locust beans. The aroma? It’s everything! Slowly pour in your meat stock while stirring like your life depends on it (seriously, no lumps!). Add the cooked meat, and let the soup come together for about 15 minutes.

4. Green and Gorgeous:

Time to add the ugwu or spinach! This is what gives the soup that beautiful splash of green. Let it cook for another 5 minutes. Taste, adjust your seasoning, and then let the soup simmer a little longer until it’s thick and luscious.

Fufu: The Soulmate

You can’t have Egusi without its perfect partner—Fufu. This is the part that always brings a smile because it’s the simplest yet most satisfying thing to make.

Here’s How You Do It:

1. Boil Water:

Pretty self-explanatory, right? You want it hot and ready.

2. Mix & Knead:

Slowly pour in your fufu flour while stirring like you’re in a dance-off with your pot. Keep stirring until the mixture comes together in a smooth dough. Knead it to perfection, no lumps allowed!

3. Shape It:

Roll it into little balls and there you go—pillowy goodness, ready to be dipped into your delicious Egusi soup.

The Grand Finale:

Now, sit down, tear off a piece of that fluffy fufu, dip it in your Egusi soup, and take a bite. The flavours hit you all at once—the rich, earthy taste of egusi, the spicy warmth of the peppers, and the tender meat… honestly, it’s like a hug from the motherland.

Each bite is a reminder of home, culture, and history. Rediscovering these dishes feels like reclaiming a part of myself, a connection to my roots that’s so beautifully intertwined with every flavour. So, whether you’re in Lagos/Abuja or London, this is a taste of Nigeria right on your plate! Enjoy, or as we say, “E ku orire!” (Well done!).

[skaddy111]

Experience the Rich Flavors of Ade's Catering

Welcome to Ade's Catering, where we bring the vibrant and diverse tastes of Nigerian and African cuisine to your table. As a premier provider of Nigerian takeaway, we offer a delightful array of traditional dishes that capture the essence of West African culinary traditions. Whether you’re looking for a convenient meal to enjoy at home or planning a special event, Ade's Catering is your go-to destination for authentic and delectable African fare. Our Nigerian restaurant and catering services are designed to deliver an unforgettable dining experience, filled with rich flavors and cultural authenticity.

Discover Our Nigerian Takeaway Services

At Ade's Catering, we understand that sometimes you crave the comforting and flavorful dishes of Nigerian cuisine without the hassle of dining out. That’s why our Nigerian takeaway service is tailored to provide you with the convenience of enjoying your favorite meals at home. From savory stews and spicy jollof rice to tender grilled meats and fresh salads, our takeaway menu features a wide variety of dishes that reflect the rich culinary heritage of Nigeria.

Our commitment to quality means that every takeaway order is prepared with the freshest ingredients and traditional cooking techniques. Whether you’re in the mood for a hearty bowl of egusi soup, a plate of spicy suya, or a refreshing serving of moi moi, you can count on Ade's Catering to deliver delicious and satisfying meals right to your door. Our takeaway service is designed to make it easy for you to enjoy the authentic flavors of Nigeria without compromising on quality or taste.

Immerse Yourself in Our African Restaurant Experience

For those who prefer to savor their meals in a warm and inviting atmosphere, Ade's Catering also operates as a vibrant African restaurant. Our restaurant offers a welcoming environment where guests can enjoy a true taste of Africa. From the moment you step through our doors, you’ll be greeted with the enticing aromas and colorful presentation of our dishes.

Our menu features a diverse selection of African favorites, each prepared with care and attention to detail. We take pride in offering a range of traditional dishes that highlight the rich and varied flavors of the continent. Whether you’re a fan of Nigerian cuisine or interested in exploring other African culinary traditions, our restaurant is the perfect place to experience the depth and diversity of African food. Enjoy a meal with friends and family, celebrate special occasions, or simply indulge in a delicious dining experience that transports you to the heart of Africa.

Authentic Nigerian Restaurant Offerings

As a leading Nigerian restaurant, Ade's Catering is dedicated to providing an authentic taste of Nigeria’s rich culinary heritage. Our menu is crafted to showcase the most beloved and traditional dishes that are central to Nigerian cuisine. Each dish is prepared using time-honored recipes and techniques, ensuring that every bite delivers the true essence of Nigerian cooking.

Our offerings include popular dishes such as jollof rice, a flavorful and aromatic rice dish cooked with tomatoes, onions, and a blend of spices; pounded yam and egusi soup, a comforting and hearty combination of yam and melon seed soup; and spicy goat meat pepper soup, a zesty and warming dish perfect for any occasion. Whether you’re enjoying a casual meal or celebrating a special event, our Nigerian restaurant provides an exceptional dining experience with a menu that caters to all tastes and preferences.

The Ade’s Catering Experience

At Ade's Catering, we believe that dining is more than just about food; it’s about creating memorable experiences. Our commitment to exceptional service is at the heart of everything we do. From our friendly staff to our attentive service, we strive to ensure that every visit to our Nigerian restaurant or takeaway order exceeds your expectations.

Our team is dedicated to making your dining experience enjoyable and satisfying. Whether you’re dining in or ordering takeaway, we take pride in delivering high-quality food that reflects our passion for Nigerian and African cuisine. We understand the importance of hospitality and are committed to providing a warm and welcoming environment for all our guests.

Catering Services for Your Special Events

In addition to our restaurant and takeaway services, Ade's Catering offers comprehensive catering solutions for special events and gatherings. Whether you’re hosting a wedding, corporate function, birthday party, or any other celebration, our catering services are designed to provide an exceptional culinary experience for you and your guests.

Our catering menu features a wide range of Nigerian and African dishes, carefully prepared and presented to make your event memorable. From elegant platters of grilled meats and savory stews to vibrant salads and delectable desserts, we offer a diverse selection of options to suit any occasion. Our team works closely with you to customize the menu according to your preferences and ensure that your event is a success.

A Commitment to Quality and Authenticity

At Ade's Catering, quality and authenticity are our top priorities. We source the finest ingredients and adhere to traditional cooking methods to ensure that every dish we serve is a true representation of Nigerian and African cuisine. Our chefs bring years of experience and expertise to the kitchen, crafting dishes that are both flavorful and authentic.

We take pride in our commitment to excellence and are dedicated to providing our customers with a dining experience that reflects the rich culinary traditions of Africa. Whether you’re enjoying a meal at our African restaurant or ordering from our Nigerian takeaway service, you can be confident that you’re receiving food that is prepared with care and passion

Visit Us or Order Today

If you’re ready to experience the best of Nigerian and African cuisine, Ade's Catering is here to serve you. Whether you’re looking for a delicious Nigerian takeaway, a memorable meal at our African restaurant, or top-notch catering for your special events, we are committed to delivering exceptional food and service. Contact us today to place your order, make a reservation, or discuss your catering needs. We look forward to bringing the rich flavors of Nigeria and Africa to you!

In Summary

At Ade's Catering, we are passionate about providing outstanding Nigerian and African cuisine. From our convenient Nigerian takeaway service and welcoming African restaurant to our authentic Nigerian restaurant offerings and comprehensive catering solutions, we are dedicated to delivering a dining experience that celebrates the rich culinary traditions of Africa. With a focus on quality, authenticity, and exceptional service, Ade's Catering is your destination for delicious and memorable meals. Reach out to us today and discover the taste of Africa right at your table.

[mabinsjollofbowls]

Order your Jollof & Fufu Bowls – Mabin’s Jollof Bowls

Mabins Jollof Bowls known for its jollf and fufu bowls in Jacksonville, FL. These are West-African cuisine cooked wit love at Mabin’s Kitchen. Mabin’s Jollof Bowls are authentic West African cuisine created by 4 time award winning chef Carol Khanu. Based in Maryland by way of Sierra Leon Carol has expanded her brand with establishments in DC, Atlanta, Orlando, Houston & Jacksonville. Mabin’s bowls include chicken or fish Okra stew, Egusi soups and meat pies.

Find below our jollof and fufu bowls:

Mabin’s Jollof Bowls

🇸🇳 Senegal ese Jollof 🇸🇳

The inventors of jollof, also known as Thieboudienne translates as “rice and fish” in Wolof language. Also known as the national dish of Senegal. Broken jasmine rice is cooked in a rich tomato broth flavored with fish, vegetables, and dried fish, giving it a rich umami taste. It is served with the rice spread at the bottom, topped with fish, lamb chops, and an assortment of chunky vegetables like yuca, carrots, okra, sweet bell peppers, cabbage, and squash cooked in the jollof sauce which is later used to cook the rice as well. Enjoy this authentic and traditional dish inspired by the cook gurus in Senegal. Our head chef enjoyed a visit to Senegal where she learned this amazing Senegalese style of cooking Senegal Jollof. Thank you Senegal for Inventing Jollof.

🇸🇱 Sierra Leone Jollof 🇸🇱

Sierra Leone Jollof is one of our chef’s favorite and highly recommended for its extraordinary burst of flavors and vibrant colors. The rice is cooked with long-grain jasmine rice, tomatoes, onions, all organic spices, and vegetables. Paired with a variety of meats like turkey, beef, fish, and chicken, and chucks of russet potato stew with a side of plantains. Enjoy the best Jollof in the world!

🇳🇬 Nigerian Jollof Rice 🇳🇬

4x award winning parboiled jollof rice with your choice of protein. Our Nigerian style jollof is a four time award winning recipe prepared with parboiled rice, cooked into a spicy flavored vegetable stock sauce. Simmered with our in-house spicy roasted tomato, onions and sweet bell peppers base jollof sauce. Seasoned with fresh and dry Mabins herbs and African spices. Enjoy the smoky, aromatic, and well seasoned jollof rice in the most authentic style of cooking Nigerian Jollof rice.

🇬🇭 Ghana Jollof 🇬🇭

4 x Awarding winning jollof recipe cooked with organic fresh ginger, peppers & garlic herbs. Traditional Ghana Jollof.

🇨🇲 Cameroon Jollof 🇨🇲

4 x award winning jollof parboiled rice. Chunks of steak, green beans & carrots.

Our Cameroonian style jollof is cooked with parboiled rice in a tomato based sauce with fresh herbs, chunks of beef, green beans and carrots. It is seasoned with our fresh Mabins herbs and African spices blend. This recipe is an authentic form of how Cameroonians cook their jollof rice in Cameroon, west Africa.

🇱🇷 Liberian Jollof 🇱🇷

4x award winning jollof rice cooked in a spicy flavorful red tomato sauce turkey sausage, mixed vegetables & shrimp.

Mabin’s Fufu Bowls

Vegan Egusi & Fufu

Vegan Egusi soup cooked in a flavorful ground melon seed stew with eggplant, mushrooms, housemade tomato sauce & peppers with Fufu.

Meat Soup & Fufu

Meat Soup served with Fufu

Meat Okra Stew & Fufu

Okra is chopped and blended into our spicy, delicious vegetable sauce, palm oil, crayfish, and Mabins african spices. A variety of meats such as chicken, beef, turkey, and is added into the okra sauce and simmered to perfection! Enjoy with Rice or Fufu!

Egusi & Fufu (with meat)

Egusi soup features a variety of meats, smoked poultry, goat, cow skin & sea food cooked in a flavorful ground melon seed stew. With Fufu.

CAROL KHANU – About the Owner

She is a 4-time award winning chef and owner of Mabin’s Kitchen from Maryland. Carol’s passion for cooking has been burning since the age of 9. Following a landslide taste test for the best jollof 3 years straight & the only consecutive winner, Carol decided to visit & study the best jollof recipes from around west Africa to develop first-hand skills & knowledge on how to cook each country’s jollof style perfectly. She was mentored by a great influential woman in her life who happened to be Nigerian.

You can also order these items from our Doordash, grubhub and Ubers Eats.

[blessinglicious]

Taste of Nigeria: Savor Authentic Naija Food in Toronto

When it comes to Naija food in Toronto, Blessinglicious is the go-to destination for foodies across the city. Our online restaurant offers a wide variety of Nigerian street-style dishes, from plantain fufu to goat meat pepper soup. Each dish is carefully crafted and features a unique blend of spices and flavors. Click here to place your order!

[wiremotherofficial]

this looks excellent

dabbling in nigerian soups

[kerrycookbook]

Story

In Nigeria, it has been raining since March. Pepper soup is good for this weather! It is best taken hot as a side soup, and it gives the desired sensation.

Goat meat pepper soup has a very fantastic and delicious flavor profile and it is very easy to prepare.

Among Nigerians, it is a popular soup that is prepared for special occasions and ceremonies.

Ingredients

3 kg (15 cuts) of goat meat with roasted skin

25 grams of scotch bonnet peppers or red habanero

1 tablespoon of Negro pepper powder

3 tablespoons of alligator pepper powder

1 tablespoon of crushed toasted seeds of African calabash nutmegs

3 tablespoons of ground Nigerian smoke-dried crayfish powder

2 tablespoons of ginger powder

20 grams of fresh African basil leaves (Ocimum gratissimum)

4 stock tablets or 40 grams neutral seasoning powder

3 teaspoons red cayenne pepper

2 teaspoons of Cubeb pepper powder

120 grams of diced garlic cloves

120 grams of diced onion bulb

100 ml of vegetable oil

2.5 - 3 liters of water, and salt to taste

Method

Goat meat with roasted skin is thoroughly rinsed in warm water, and removed from water. Seasoning powder or stock tablets are crumbled and added to the strained meat.

Wet-milled fresh scotch bonnet peppers or red habanero, chopped garlic and onion, and allspice and pepper powder are added and thoroughly rubbed into the meat.

Salt is added to taste. The seasoned meat pieces are allowed to stay for 30 minutes, after which vegetable oil and water are added, and allowed to cook at 100 degrees Centigrade for 45 minutes.

Whole African basil leaves are added to the soup for garnishing and subtle flavor impartation, and allowed to simmer for just 3 minutes to ensure the green colour retained..

[bumblebeeappletree]

Happy New Year Foodies. I hope this year brings you all the blessings you've desired. Enjoy this Ogbono Soup recipe video tutorial as one of the blessings😁 because I'm definitely sure it is a recipe you'd love to learn to make, especially if you are Nigerian.

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INGREDIENTS

1 cup ground ogbono

3/4 cup hot palm oil

Cooked Goat Meat

Cooked Beef

Cooked Shaki (Tripe)

Cooked Kpomo (Cow Skin)

5 red scotch bonnet peppers

5 yellow scotch bonnet peppers

1 large onion bulb

3 garlic cloves

1 cup shredded stock fish

1 cup shredded dry fish

Opeyi (optional)

2 crayfish seasoning cubes

1 table spoon ground crayfish

7 cups beef stock or water

1/2 table spoon ground pepper

1 1/2 cups chopped okra

1 cup chopped pumpkin leaves

1/2 cup shredded uziza leaves

Salt to taste

#ZeeliciousFoods #Zeelicious #Food #OgbonoSoup #Ogbono #Nigerian

[angelsaxis]

Any of y'all got cultural dishes that feature "unconventional" animal parts (liver, tripe, etc) I wanna hear about it! I'm Nigerian and we have pepper soup, which is more of a goat organ meat soup although the muscle itself is also used. So I've made it with liver, regular meat, tripe, and lung and it's sooo good. Very spicy and a little bitter. Tripe is also regularly featured in Nigerian soups.

[balkanfoodking92]

Tripe is eaten in many parts of the world.Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include:

Andouille — French poached, boiled and smoked cold tripe sausage

Andouillette — French grilling sausage including beef tripe and pork

Babat — Indonesian spicy beef tripe dish, could be fried with spices or served as soup as soto babat (tripe soto)

Bak kut teh — A Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat and ribs.

Bao du — Chinese quick-boiled beef or lamb tripe

Breakfast sausages — Most commercially produced sausages in the United Statescontain pork and beef tripe as filler

Bumbar — A Bosnian dish where the tripe is stuffed with other beef parts

Butifarra/Botifarra — Colombian or Catalansausage

Caldume — a Sicilian stew or soup

Callos — Spanish tripe dish cooked with chickpea, chorizo and paprika

Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables

Chakna — Indian spicy stew of goat tripe and other animal parts

Ciorbă de burtă — Romanian special soup with cream and garlic

Cow foot soup — Belize — Seasoned, tenderly cook cow tripe and foot, aromatic and ground vegetables with macaroni in a rich glutinous soup.

Dobrada — Portuguese tripe dish usually made with white butterbeans, carrots and chouriço served with white rice.

Dršťkovka (dršťková polévka) — Czechgoulash-like tripe soup

Fasulia bil karsha — Libyan kidney bean soup with tripe

Fried Tripe Sandwich – Popular in St. Louis, Missouri, USA

Držková — Slovak tripe soup (držková polievka)

Dulot or dulet — Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsley and berbere

Ebyenda or byenda — word for tripe in some Bantu languages of Uganda, tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish

Fileki or špek-fileki — Croatian tripe soup

Flaczki or flaki — Polish soup, with marjoram

Fuqi feipian or 夫妻肺片— spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe and sometimes tongue

Gopchang jeongol - a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth

Goto - Filipino gruel with tripe.

Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador



Gulai babat, tripe prepared in a type of curry

Gulai babat — Indonesian Minang tripe curry

Guru — Zimbabwean name for tripe, normally eaten as relish with sadza

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

İşkembe çorbası — Turkish tripe soup with garlic, lemon, and spices

Kare-kare — Filipino oxtail-peanut stew which may include tripe

Kersha (Arabic Egyptian: كرشة ) — Egyptiantripe stew with Chickpea and tomato sauce.

"Kirxa" - In Malta this is popular traditional dish stewed in curry.

Khash — In Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.

Kista — Assyrian cooked traditionally in a stew and stuffed with soft rice, part of a major dish known as pacha in Assyrian.

Laray — Curried tripe dish popular in Afghanistan and in the northern region of Pakistan. Eaten with naan/roti.

Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce

Mala Mogodu — South African cuisine — popular tripe dish, often eaten at dinner time as a stew with hot pap

Matumbo — Kenyan cuisine — tripe dish, often eaten as a stew with various accompaniments

Mutura Kenyan cuisine-tripe sausage, stuffed with blood, organ and other meat, roasted

Menudo — Mexican tripe and hominy stew

Mondongo — Latin American and Caribbeantripe, vegetable, and herb soup

Motsu — Japanese tripe served either simmered or in nabemono, such as Motsunabe

Mumbar beef or sheep tripe stuffed with rice, typical dish in Adana in southern Turkey

Niubie (Chinese: 牛瘪) A kind of Chinese huoguo, popular in the Qiandongnanprefecture of Guizhou province in southwest China and traditionally eaten by the Dong and Miao peoples, the dish includes the stomach and small intestine of cattle. Bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called yangbie (Chinese: 羊瘪).

Pacal — Hungarian spicy meal made of tripe, similar to pörkölt

Pacha — Iraqi and Assyrian cuisine, tripe and intestines stuffed with garlic rice and meat

Packet and Tripe— Irish meal which is when tripe is boiled in water, then strained off and then simmered in a pot with milk, onions, salt and pepper. Served hot with cottage bread/ Bread rolls. Popular in Co.Limerick

Pancitas — Mexican stew similar to menudo, but made with sheep stomach

Pancita — Peruvian spicy barbecue fried food made with beef tripe marinated with peppers and other ingredients

Papaitan — Filipino goat or beef tripe and offal soup flavored with bile



Patsás

Patsás (Greek: πατσάς) — Greek, tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono, widely believed to be a hangover remedy

Philadelphia Pepper Pot soup — American(Pennsylvania) tripe soup with peppercorns

Phở — Vietnamese noodle soup with many regional variations, some of which include tripe

Pickled tripe — pickled white honeycomb tripe once common in the Northeastern United States

Pieds paquets, Provençal dish, consists of stuffed sheep's offal and sheep's feet stewed together

Potted meat

Ṣakí or shaki — word for tripe in the Yorubalanguage of Nigeria, ṣakí is often included in various stews, along with other meat.

Sapu mhichā — leaf tripe bag stuffed with bone marrow and boiled and fried, from Kathmandu, Nepal

Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine



Sekba, pig offal in soy sauce stew

Sekba — a Chinese Indonesian pork offalsincluding tripes stewed in mild soy sauce-based soup.

Serobe — a Botswana delicacy, mixed with intestines and in some occasions with beef meat

Shkembe (shkembe chorba) (Шкембе чорба / Чкембе чорба in Bulgarian) — a kind of tripe soup, prepared in Iran, Bulgaria, Romania, North Macedonia, Bosnia and Herzegovina, Serbia and Turkey, schkæm is the Persian word for stomach, sirabi is the Iranian version of shkembe

Skembici — Serbia, one of the oldest known dishes since 13th century, tripe in vegetable stew with herbs, served with boiled potato



Soto babat, spicy tripe soup

Soto babat — Indonesian spicy tripe soup

Tablier de sapeur, a speciality of Lyon

Tkalia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous

Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.

Tripes à la mode de Caen — in Normandy, this is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of "La tripière d'or"[9] that organises a competition every year to elect the world's best tripes à la mode de Caen maker.

Tripe and beans — in Jamaica, this is a thick, spicy stew made with tripe and broad beans.

Tripe and drisheen — in Cork, Ireland

Tripe and onions — in Northern England

Tripes in Nigerian tomato sauce- tripe are cooked till tender and finished in spicy tomato sauce[10]

Tripe taco — Mexican sheep or calf tripe dish with tortillas

Tripoux — Occitan sheep tripe dish traditional in Rouergue

Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for.

[i-am-iya]

Ain’t nothing like Nigerian goat pepper soup! It’s one of my favorite Nigerian dishes...Well Nigerian pepper soap with oxtails is my favorite but goat is the next best thing...I made this with the sacrificial goats we gave to Ifa and Oshun.

If you gonna eat meat...the best way to eat it is fresh and blessed.

My recipe posted below...I don’t really measure my ingredients so follow the measurements more or less based on your taste...

Nigerian Goat Pepper Soup

Ingredients

Half a cup of vegetable oil

2-3 tablespoons of Pepper Soup spice

1 tablespoon of crayfish powder/fish powder

1/2 cup of chopped fresh basil

One medium sized onion chopped (minced)

2-3 hot peppers with seeds removed

1 hot pepper with seeds

1 large sweet green bell pepper

2 teaspoons of black pepper

2-4 chicken bouillon cubes

1-2 lbs of cut goat meat with or without skin or oxtails.

Making pepper sauce

Place washed peppers (hot peppers, sweet peppers) and 1/2 onion in a blender

Blend the peppers and onion

together until a paste. Put aside

Making Pepper Soup

In a deep pot, pour oil in on medium

heat. When hot, add the pepper sauce. Turn heat in high and fry in oil for like 7 minutes. Then add remaining minced onions and fry until caramelized.

Then add your meat. Turn heat down to medium. Stir and cover in pot for about 10 minutes.

Afterwards add 4 cups of water, pepper soup spice, black pepper, fish powder and bouillon cubes.

Cover pot and let boil for about 1 hour or more until meat gets tender.

Add chopped basil or Uziza or both last.

Serve with rice or eat alone.

[mytrendyplace]

Top of the morning luv bugs! I’m supporting another small business. If you love Nigerian food you MUST check out Queen Helen Sule’s food. Talk about DELICIOUS!!! Sautéed spinach infused vegetables n shrimps n goat meat Pepper Soup on boiled plantains .... make your order today. (832) 858-7492. https://www.instagram.com/p/B6Nqq5CAvaQ/?igshid=ihc7vfbieph7

[nigerianfoodies-blog]

List Of Common Nigerian Foods and Soups

Common Nigerian Foods and Soups Nigerian foods are delicious and enjoyable. It is much better when you get to know the ingredients required and preparation method; actually it is rear for a young girl to lack cooking skills in a Nigerian home and if you’ll like to have a happy home, seeking for more ideas to improve in your cooking will be the right choice. I will give you the list of common Nigerian foods and soups, but you have to keep checking for updates on this site for their ingredients and methods of preparation. Now let’s get started….

Nigerian Soups Nigerian Soups are very delicious and essential for healthy living. They can be served with eba (garri), amala, agidi, semo, tuwo shinkafa, pounded yam or fufu. Edikang Ikong soup The Nigerian Edikang Ikong soup or simply Vegetable soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Prepared with a generous quantity of pumpkin leaves and water leaves, this Nigerian soup recipe is nourishing in every sense of the word.

This soup is popular because it could be made in more than five different ways and can also be refrigerated for a very long time (even though I recommend two weeks at most for most Nigerian soups).

Okra soupOgbono soupThe Nigerian Pepper soup is a popular Nigerian soup recipe. It is such a versatile recipe as it can be prepared with different types of meat and fish. Thus there is the Chicken Pepper Soup, the Catfish Pepper Soup (popularly known as Point & Kill), the Goat Meat Pepper Soup, the Cow Foot Pepper Soup and the Assorted Beef Pepper Soup.

Ewedu soup is also a popular Nigerian soup common to all tribes; this is usually made with melon seeds to cook ordinarily or combine with leaves like ugu or bitter leaves depending on choice.

see ingredients and preparation Afang soup  Efo riro This is a stew used to serving and preparing the Nigerian Jollof Rice recipes: Jollof Rice, Coconut Rice, Rice & Beans, etc. This tomato stew also forms the base for the Nigerian Beef & Chicken Stew.

  Nigerian Foods Fried rice Fried rice is one of the most widely eaten Nigerian foods; it is accepted by almost every Nigerian both at home and in Diaspora.

Moi moi Moi Moi (also Moin Moin) is a great dish accessory in Nigeria. It is commonly seen accompanying Jollof Rice, Fried Rice, Fried Plantain, Custard, Akamu (Pap, Ogi) etc. It can even be eaten alone as a snack with a soft drink to wash it down.

Jollof rice This is the most popular Nigerian rice recipe. This is why you will always see it in parties.

Ewa Agoyi simply means plain boiled beans eaten with pepper sauce. It is a very delicious delicacy common among Yoruba. The delicious spaghetti/macaroni dish is a very popular Nigerian cuisine eaten in every part of the country.

see ingredients and preparation To make Akara, you need to first of all remove the beans coat. You should remove the coat from the beans just before you make the Akara. This means that you can’t use coatless beans that have been stored in the fridge or freezer to make Akara.

Yam porridgeFufu is eaten with the various Nigerian soup recipes. Fufu is derived by mashing starchy foods or mixing the processed starchy foods in hot water. Fufu is a generic name for food you swallow during the eating process. Fufu recipes are generally tastless on their own so they rely on the richness of the soups to make the meal delicious.

  It is traditionally prepared by the Hausa people of northern Cameroon, Nigeria, Niger, and some parts of Sudan (where it is called agashe). Suya is generally made with skewered beef, ram, or chicken. Innards such as kidney, liver and tripe are also used.

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[lastbaff]

Foodstuff Prices in Nigeria Today 2019

According to the world poverty index, worldpoverty.io, Nigeria tops the rest of the world as the country with the highest number of poor people living in it, followed by India who used to top the list. Furthermore, the statistics shows that every day, more people fall into poverty in Nigeria while more people come out of poverty on a daily basis in India. One of the criteria for calculating this is the availability of Food and other basic living needs. Food, in general, has been seen as a basic need but in Nigeria, it looks more like a luxury. Prices of foodstuffs in Nigeria increases often without reduction and control due to inflation. Nigeria has more than 23 million people living in poverty despite the abundance of fertile soil, human resources and great climate. And the number is increasing daily. Feeding in Nigeria is not easy; the National Bureau of Statistics stated that an average Nigerian leaves below a dollar per day. This can be seen from the salary structure of the federal and state government where the minimum wage is 30,000 Naira per month. The figure is miserable after subtracting basic expenses such as feeding and transport to work. The remainder can barely be used for something tangible. As you read on, you'll see the prices of foodstuffs and some of the reasons for the rise and fall in prices.   Price of (General) Foodstuff in Nigeria The fact that prices of some foodstuffs increase across the country doesn’t mean some don’t come down. The most consumed food in Nigeria, rice, had a crash in recent months. The price of a bag of rice saw a decrease from ₦19,000 to ₦17,500 in some parts of Lagos. Some sellers claim that Nigerian locally grown rice has penetrated into the market and resulted in a rise in competition. This, however, reduced the price of imported rice in the market. This sort of change has also been witnessed in garri. Generally, the crash in the price of garri was reduced by over 50 percent during late 2018. This could be as a result of the season, which is a major factor that determines prices of agricultural produce in Nigeria Unfortunately, there was a rise in price on some common foodstuffs like egusi seed and ogbono. For egusi, the price fluctuates regularly as the bulk of it consumed in the country is imported. The price is affected by the continuous rise and fall of the Naira-Dollar exchange rates. Similarly, the price has of ogbono has been fluctuating for a while. Find below the list of some general foodstuff in Nigeria and their prices. 50kg of Rice (A Bag of Rice): ₦17,500-₦23,000 25kg of Rice: ₦7000-₦8500 5kg of Rice: ₦2500-₦3000 5kg of Rice: ₦1200-₦1600 50Kg Oloyin Beans: ₦30,000 –₦39,000 25Kg Oloyin Beans: ₦15,000 – ₦19,000 50Kg Olotun Beans: ₦29,000 – ₦36,000 25Kg Olotun Beans: ₦14,000 – ₦17,500 Butter Beans: ₦33,000 25KG Butter Beans: ₦16,500 50Kg White Beans: ₦32,000 Brown Beans (50kg): N32,000 Tomato (1kg): ₦200-₦500 Sweet Potato (1kg): ₦3000-₦800 Onion (1kg): ₦250-₦500 Lettuce (1 head): ₦200-₦400 Yam (A tuber of yam): ₦700-₦1000 Bag of Ijebu Garri (80kg): ₦10,500 Bag of White Garri (50kg) ₦6,500 – ₦7,500 Bag of Yellow Garri (50kg) ₦6,500 – ₦7,500 Sweet Potato (Big Basket): ₦500 – ₦650 Sweet Potato (Small Basket): ₦300 – ₦400 Melon Seed (Egusi): ₦200- ₦250 Ogbono Seed: ₦200- ₦300 Okro: ₦50-₦1000 Coco Yam: ₦300- ₦1000 Groundnut (Fresh 1 Bag): ₦5,000- ₦6,000 Groundnut (Fried 1 Bottle): ₦500- ₦600 Spaghetti: ₦200- ₦300 (All Brands) 1 Carton of Indomie Chicken ( 40pcs): ₦1,900 - ₦2,100 1 Carton of Indomie Onion (40pcs): ₦2,100 – ₦2,200 1 Carton of IndomieSuperpack (40ps):: ₦3,300- N3,400 1 Carton of Indomie Hungry Man (24ps)- ₦4,300- ₦4,500 1 Carton of IndomieBelleful (16ps)- ₦4,300- ₦4,500 1 Carton of Chiki Noodles (40pcs) – ₦3,000- ₦3,200 1 Carton of Golden Penny Noodles (40ps): ₦2,200 Pasta (Macaroni): ₦200-₦250 Starch: Tied in Nylons according to Quantity required Golden Penny Semovita: ₦400- ₦3,500 (Depending on the Size) Honeywell Semolina: ₦350- ₦4,000 (Depending on the Size) Golden Penny Semolina: ₦350- ₦4,500 (Depending on the Size) Honeywell Semolina: ₦400- ₦5,000 (Depending on the Size) Poundo Yam: ₦500- ₦5,000 Yam Flour: ₦300 Upwards (According to Required Quantity) Plantain Flour: ₦300 Upwards (According to Quantity Required) Flour: ₦300- ₦3,500 Palm Oil (5 ltrs): ₦2,200- ₦2,500 Palm Oil (20 ltrs): ₦8,800- ₦9,000 Palm Oil (30 ltrs): ₦12,800- ₦13,000 Vegetable Oil Local (5 ltrs): ₦2,300- ₦2,500 Vegetable Oil (20 ltrs): ₦9,000- ₦9,500 Vegetable Oil (30 ltrs): ₦13,500 –₦14,000 Kings Vegetable Oil (5 ltrs): ₦2,900- ₦3,000 Wesson Vegetable Oil (5 ltrs): ₦4,500 – ₦4,700 Mamador Vegetable Oil (3.8 ltrs): – ₦3,000 – ₦3,200 Power Vegetable Oil (3 ltrs): ₦2,400- ₦2,600 A bag of Yellow Maize: ₦16,000- ₦18,000 A Bag of White Maize: ₦15,500-₦18,000. Cassava Flour: ₦1,500 Upwards (According to Quantity Required) Canned Fish (Sardines & Titus Brands): ₦400   Related Current Price of Bag of Rice in Nigeria Basmati Rice Price in Nigeria 2019 Current Price of Palm Oil in Nigeria Today Current Price of Bag of Beans in Nigeria Current Prices of Coconut Oil in Nigeria Price of Bag of Maize in Nigeria   Price of Spices in Nigeria There are several spices found in the African kitchen to make sweet delicacies. Without these spices, any food made will be tasteless. This is to say that the work of spices aside nutritional value is also to add taste to food. Here, I've compiled a price list of some popular spices needed to cook a basic Nigerian dish. Maggi (Sachet): ₦500-₦550 Knorr (Sachet): ₦500-₦550 Grinned Pepper: ₦300- ₦1000 Black Pepper: ₦300- ₦400 Chili Pepper: ₦100- ₦1000 (Depending on Quantity Needed) Thyme: ₦120- ₦200 Curry: ₦120- ₦200 Powder Ginger: ₦80- ₦120 Powder Garlic: ₦50- ₦100 Potash (Akanwu): ₦20-₦50 Locust Beans (Dawa-Dawa): ₦100- ₦1000 (Depending on Quantity Needed) Annapurna Salt: ₦50-₦100 Mr. Chef Salt: ₦50- ₦100 Dangote Salt: ₦70- ₦150 Nutmeg: ₦20- ₦100 Some of these spices are of high nutritional values. For instance, the black pepper has been proven to enhance weight loss, ease digestion, prevent cancer, and battle cold and cough. The popular curry leaf has also been proven to help reduce blood cholesterol level and lower blood sugar level.   Prices of Perishables & Vegetables in Nigeria Fresh Tomatoes: ₦100 Upwards (According to Quantity Needed) Cabbage: ₦100 Onion: ₦50 Upwards (According to Quantity Needed) Carrots: ₦50 Upwards (According to Quantity Needed) Green Peas: ₦100 Spring Onion: ₦200 Sweet Potato: ₦200- ₦400 Irish Potato: ₦200- ₦500 French Peas: ₦50 Fresh Pepper: ₦100 Upwards (According to Quantity Needed) Water Leaf: ₦50- ₦100 Pumpkin leaf (Ugwu): ₦50- ₦100 Bitter Leaf: ₦20- ₦100 Spinach (Green): ₦100- ₦300 Curry Leaf: ₦50 - ₦100 Scent Leaf (Eferin): ₦50- ₦100 Pepper Soup Spices (Powder): ₦200- ₦500   Fish and Meat Prices in Nigeria Beef is the major meat consumed in Nigeria. It has been stated that Nigeria alone consumes over 80,000 cows. Other meats available on the market include goat meat, ram meat, and others. On the other hand, white meats such as turkey and chicken are also heavily consumed. Nigerian delicacies are so unique that some foods need a special kind of meat to make them. Egusi, for example, is mostly cooked using beef or goat meat with lots of fish. While sauce like rice stew is mainly cooked with chicken or turkey. Whatever your choice of food is, there's always the right meat or fish to spice things up. Stockfish: ₦120- ₦500 Tilapia: ₦600- ₦1500 Catfish: ₦1000- ₦3000 (Depending on the Size) Croaker: ₦1000- ₦3,000 Titus: ₦500 Beef: ₦300 Upwards (According to Quantity Needed) Goat Meat: ₦500 Upwards (According to Quantity Needed) Kpomo (Cow Skin): ₦500 Upwards (According to Quantity Needed) Assorted (Intestine, Liver, Kidney, Stomach skin): ₦500 Upwards (According to Quantity Needed) Chicken (1Kg): ₦1,200 Chicken (0.5Kg): ₦600 Turkey (1Kg): ₦1400 Turkey (0.5kg): ₦650 Gizzard: ₦300- ₦1000 Cray Fish: ₦50- ₦1000 Prawn: ₦50- ₦500 Ram Meat: ₦500- ₦5,000 Snail: ₦500-₦800   Related Cost of Bag of Flour in Nigeria Price of Agricultural Commodities in Nigeria Current Prices of Commodities in Nigeria Infertility Treatment in Nigeria Current Price of Bag of Salt in Nigeria Current Price of Soybeans Per Ton in Nigeria Price of Cow in Nigeria   Price of Beverages, Dairy & Drinks in Nigeria The prices of beverages in Nigeria is quite fixed across any part of the country. Beverages are now so expensive as its sometimes a thing for the rich. Although, the companies have tried their possible best to make sachet sizes of their products to enable the common man to afford it. The sachets averagely go from ₦50 to ₦100 across all manufacturers. The ones you see below are the bigger sizes. I also added dairy products and drinks, especially popular ones. There is a huge competition in the soft drink industry where all of them have laced their price tag at the same level. So far, Coca-cola coke has the highest market share; following on the list is Pepsi which has been a competitor for decades. Whatever your budget for soft drinks and dairy products, you'll surely find your range. 400g Powdered Tin Peak Milk: ₦1,150- ₦1,300 900g Powdered Tin Peak Milk: N1,850-₦2,200 500g Refill Powdered Peak Milk: ₦950- ₦1,200 380g Refill Powdered Three Crowns Milk: ₦800- ₦1,000 400g Powdered Tin Loya Milk: ₦800 – ₦1,000 400g Refill Powdered Loya Milk: ₦750- ₦900 500g Refill Milk Coast: ₦700 – ₦800 500g Powdered Tin Dano Milk: ₦900 – ₦1,000 900g Powdered Dano Milk: ₦1,650- ₦1,700 500g Refill Powdered Dano Milk: ₦800 – ₦1,000 500g Tin Milo: ₦1,000- ₦1,200 900g Tin Milo: ₦1,900 – ₦2,000 500g Cocoa Beverages Milo Refill 500g – N950 – N1, 000 500g Refill Bournvita: ₦850 – ₦950 500g Plastic Bournvita: ₦950 – ₦1,000 900g Plastic Bournvita: ₦1,600-₦1,800 500g Refill Ovaltine: ₦850- ₦950 500g Plastic Ovaltine: ₦900- ₦1000 Coffee Nescafe Gold Blend: ₦1,600 – ₦1,800 50g Coffee Nescafe Classic: ₦550 – ₦600 Dangote Sugar (50kg) – N17,000- N17, 300 Sugar St. Louis Sugar (Cube 500g) – N350- N400 Sugar Golden Penny Sugar (cube) 500g – N300- N400 1 Bottled water: ₦50 1 Carton of Bottled Water: ₦700 Coca Cola (Plastic Coke): ₦1700- ₦1800 Coca Cola (Fanta): ₦1100 -₦1300 Bigi Apple: ₦900- ₦1100 Bigi (Cola): ₦900- ₦1100 Bigi Tropical: ₦900-₦1100 Pepsi: ₦900- ₦1100 5-Alive Juice; ₦500 Chi-Vita Juice: ₦350- ₦500 Hollandia Yoghurt: ₦400- ₦500 Caprisone: ₦100 Bobo: ₦100 Viju Milk: ₦150- ₦250 Soya Milk: ₦150- ₦300 Mayonnaise: ₦150- ₦500 Butter:: ₦70- ₦500 Bread: ₦80- ₦200 Sliced Bread: ₦250- ₦500 Egg (1 Crate): ₦750- ₦900 Pap: ₦50- ₦200 Custard: ₦200- ₦1500   Price of Fruits in Nigeria Fruits are an essential part of a healthy lifestyle. Most times, people do not pay close attention to fruits. An average poor person in Nigeria thinks investing money on fruit to eat is a waste. Fruits have continually proven to the world how powerful they can be. They are abundantly rich in several types of vitamins that can combat sicknesses and diseases. Furthermore, some fruits are used as foodstuffs to prepare some African dishes. For example, garden eggs can be used to make garden egg sauce, cucumber is also added as a spice in fish barbecue, pineapples are used to make home-made juice, plantain can be consumed either by boiling or frying. Plantain is also used to prepare plantain portage and snacks like plantain chips. Here's a price list of predominant fruits available in Nigeria. Coconut: ₦100-300 Pineapple: ₦100-₦300 Cucumber: ₦50- ₦100 Banana: ₦200-₦500 Paw-Paw: ₦150- ₦300 Plantain: ₦300- ₦500 Lemon: ₦50- ₦200 Lime: ₦50- ₦100 African Pear: ₦100- ₦400 Avocado: ₦50- ₦150 Apples (1kg): ₦1,000-₦1,200 Cherry (Agbalumo): ₦50- ₦100 Mango: ₦50- ₦100 Guava: ₦50- ₦150 Cashew: ₦100- ₦400 Soursop: ₦400 Tamarind: ₦500 Tangerine: ₦100 Grapefruits: ₦100 Garden Egg: ₦50- ₦200 Local Strawberry: ₦500 Rose or water Apples: ₦500-₦700 Tropical pepper: ₦50-₦100 Wall-nut: ₦100-₦200 Banana (1kg): ₦400-₦600 Orange (1kg): ₦200-₦700 The prices of foodstuffs have witnessed a continuous rise and fall in the country. This is often attributed to seasons of crops, importation cost as a result of Naira-Dollar rates, lack of power supply, bad road network making logistics more difficult and lack of government policies to control prices. It is advised to have prior knowledge of foodstuff prices before going to the market so that you don't buy an item at an outrageous price. It is normal for market traders to hype prices and it's left for the customer to use his/her bargaining ability to buy this stuff. This should be your price guide; remember, as stated above, that prices fluctuate.   Related Current Price of Bag of Rice in Nigeria Basmati Rice Price in Nigeria 2019 Current Price of Palm Oil in Nigeria Today Current Price of Bag of Beans in Nigeria Current Prices of Coconut Oil in Nigeria Price of Bag of Maize in Nigeria   Factors Affecting the Price of Foodstuff in Nigeria Today The prices of foodstuffs in Nigeria are in a constant upward leap due to some factors. Manufacturers of some of the packaged food blame the inflation on power supply expenses since many of them generate their own electricity. For the distributors, they blame it on the manufacturers whom they buy from and the cost of transporting the good to their warehouses. The prices of foodstuffs differ according to the market, supermarket, store, and area you live in. Some markets are closer to the source of the foodstuffs while some are farther. It is often believed that foodstuffs like rice, garri, beans, onions, tomato, and pepper are very cheap in the northern part of the county while foodstuffs like plantain and banana are cheaper in southern states like Edo and Ondo. So, the prices are likely to change according to the place you live in. City factors also affect the prices of foodstuffs. It is evident that places like Lagos and Port Harcourt have a very high standard of living in the country. This is so because of the mentality of the sellers who believe big cities like Lagos and Port Harcourt have working class people who make money. Many consumers blame the inflation on the government, who are not taking the hike in prices into considerations by not implementing strict laws to regulate pricing within the country. Consequently, all these have led to the low purchasing power of the citizens. And as a matter of fact, led to poverty in the land.   Where to Buy Foodstuff in Nigeria Foodstuffs in Nigeria can be purchased from the market. This is recommended — especially if you plan to buy it in bulk — as buying it in your locality (street) may be more expensive than the main markets. You can also place orders for certain foodstuffs online from sellers on e-commerce stores like Konga and Jumia.   Compare Foodstuff Prices Foodstuff Prices in Nigeria Today (Complete List) Current Price of Bag of Rice in Nigeria Basmati Rice Price in Nigeria 2019 Current Price of Palm Oil in Nigeria Today Current Price of Bag of Beans in Nigeria Current Prices of Coconut Oil in Nigeria Price of Bag of Maize in Nigeria Cost of Bag of Flour in Nigeria Price of Agricultural Commodities in Nigeria Current Prices of Commodities in Nigeria Current Price of Bag of Salt in Nigeria Current Price of Soybeans Per Ton in Nigeria Price of Cow in Nigeria Read the full article

[souljaboydraco-blog]

First-time visitors to Lagos should create a pilgrimage on the New Afrika Shrine, a monument on the city's best known musical ambassador: Afrobeat innovator, activist, along with all around legend Fela Kuti. In the 70s as well as 80s, Kuti taunted Nigeria's army authorities with his very popular music. Stung by a few sharp criticism, within 1977 the army basic sent 1,000 soldiers to raze Kuti's combination and self declared republic, which housed the family of his, recording studio, band members, and a nightclub. Throughout 2000, Kuta's boy, Femi, developed the New Afrika Shrine within the spirit of his father's initial foundation, not far from the existing premises in Ikeja. Today, it is a shrine to Kuti's daily life and also an open air club venue by way of a lively system of music, gatherings, and times that are good. Occur of the training, the snacks, the atmosphere, the beverages from local herbs - as well as really fat blunts.

As a born-and-bred Lagosian, I have consumed a great deal of grain in my time: it is the unofficial national dish of ours. Lately, inflation has routed the cost of grain skyrocketing, but this has not made a dent in need. We consume grain every morning, and also you need to also, in its numerous forms: yellow, basmati, ofada (grain contained terrain pepper stew) not to mention, the West African staple plus ancestor of jambalaya, jollof - grain spiked with tomato, spices, and also Scotch bonnet peppers. My go to area for jollof is Ghana High - an ordinary buka, or maybe hole-in-the-wall block food joint, close to the Ghana High Commission. Buy it with asun (diced goat meats experienced with hot peppers and onions) or maybe chicken wings.

Nigerian food isn't for the weak of heart, and belly. We like it spicy and hot, loaded with the herbs & spices which the country's tons of cultural groups have brought on the kitchen table. Read the testimonials about best restaurant on https://realestateko.com/best-restaurants-lagos/. A popular (and go to casual food) is pepper soup, a spicy broth produced with scented foliage of uziza, diced chunks of goat various meats or maybe chicken, or maybe an entire catfish. Try it anywhere; it is difficult to have wrong. For more spice rich fare, consider White House, Sabo (for their jollof) as well as Olaiya Canteen for amala - toes of ground cassava or maybe yam flour - as well as ewedu - soil vegetables. (At Olaiya, request soup for your amala; this's exactly where the heating will come from.) These places are no frills locations wherein you dine with natives, revealing food that is spicy in areas with poor ventilation. For an official atmosphere, try Yellow Chilli. or terra Kulture (Yellow Chilli's sea food okro soup may just change your life.)

Lagosians, and Nigerians generally speaking, are a religious lot. The nation has nearly identical amounts of Christians and muslims, the latter largely of numerous Protestant denominations. (Pentecostal megachurches are, very well, great right here - as well as guests are welcome!) In Lagos, you will encounter megaphones blaring salvation communications, evangelists urgently pressing flyers to the hands of yours and asking if you have been preserved, and also impromptu sermons at giving bus stops. This fervent din a short while ago inspired the Lagos declare authorities to pass a racket contamination law - which preachers, mosques, and churches duly ignore. (Don't look for accommodation near a home of worship.) Nigeria's greatest church by program is definitely the Redeemed Christian Church of God, a Pentecostal megachurch using a fittingly considerable complicated simply north of Lagos found Ogun status, in which adherents assemble within an included pavilion the dimensions of eighty seven football fields. Lately, the exodus of church participants making Lagos en masse to go to the church's particular Friday crusade (service) triggered a six hour traffic jam.

Probably the most reliable, fresh, and secure method to get around is actually by Uber or by taxi - though the latter are not affordable. Many guests get a pre arranged driver. Other choices are definitely the danfo: the ubiquitous black-and-yellow Volkswagen buses which cover almost the whole community. Usually, they hold 16 22 individuals - or perhaps no matter how lots of the driver would like to carry in. (If you are fortunate, there'll be hold soft cushions, but often they are simply timber foundations with exposed fingernails, and shredding your clothing is a genuine possibility.) There's in addition the area model of the tuk tuk, the keke marwa - the rickshaws called following Colonel Buba Marwa, a former status governor that launched them to Lagos highways. Though you must understand they're most likely the most reviled automobiles on Lagos highways. Other drivers hate them since they drive way too slowly and sometimes strike some other automobiles as they slip between vehicle traffic.

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