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HOW TO PREPARE PUPURU WITH EFO RIRO HOW TO PREPARE JOHNSKEM PUPURU Put the quantity of Jonskem Pupuru cassava flour you want to make in a bowl. Put some desired volume of water to boil on medium heat and pour boil water on the cassava flour already in the bowl. Then stir continuously with a spatula and turn as if you are making eba. Makure sure the cassava flour s smooth and not to soft. Serve pupuru and enjoy with any soup of your choice. HOW TO PREPARE EFO RIRO If you want to make efo riro the yoruba way, it is important you use locust beans, smoked fish/dried fish and palm oil. Every other thing you decide to add after the core ingredients just complements it. Also, you need coarsely blended pepper to make the vegetable soup.   INGREDIENTS Bunches of green vegetables (efo tete). You can subtitute with fresh or frozen spinach Red bell peppers (tatashe) Scotch bonnet chillies (rodo) Onions Palm oil Locust beans (Iru woro) Dried shawa/palamu (dried smelt fish) Smoked mackerel Smoked ponmo, washed and diced Ground crayfish Salt Seasoning   I used smoked dried ponmo for this recipe, you can also use fresh ones if you want. If you are using the dried ones, soak them in warm water for at least 36-48 hours. Wash ponmo clean (use clean wired scourer for an easier job) and set aside. Pick the vegetable from the stalk and slice into chunks Rinse vegetable clean, drain and set aside Wash locust beans and set aside Chop 1 onion and set aside Shred the smoked fish into flakes and also set aside Roughly chop the bell pepper (tatashe) and onions, add to a blender and pulse for coarse texture (alternatively, use a food processor for perfect coarse texture)   EFO RIRO SOUP AS I KNOW IT Place a pan on medium heat and add palm oil, heat for about 5 minutes but don’t bleach. Followed by iru woro, chopped onions and fry in the oil for about 2 minutes (In this case, I used half of the iru woro [...]

HOW TO PREPARE JOHNSKEM PLANTAIN FLOUR (ELUBO OGEDE) WITH EGUSI Plantain Flour is basically a solid meal or swallow (as we call it in West Africa) made from green plantains. The plantains we use for this recipe is the green unripe plantains. Plantains are grain free and gluten free and they are a good source of magnesium, calcium and many other nutrients. In fact, it is recommended as a health food for diabetes and also helps to improve general body wellness. Preparation: Bring desired volume of water to boil in a Pot. Pour desired volume of Johnskem Plantain flour into the boiling water, stir and mix well until is thick. Cover Pot and heat for 1-3 minutes, then stir and mix well again until it becomes smooth, firm and consistent.   HOW TO PREPARE EGUSI This Nigerian Egusi Soup recipe will show you how to make a popular West African soup using melon seeds. Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables. It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams. Prepare it with goat, beef, fish, or shellfish!   Ingredients: 1 cup blended onions (about 3 – 5) Fresh chilies (to taste) 4 cups egusi (melon seeds, ground or milled) 1⁄2 – 1 cup palm oil 2 teaspoons fresh Une (Iru, locust beans) Salt (to taste) Ground crayfish (to taste) 7– 8 cups stock Cooked Meat & fish (quantity and variety to personal preference) 2 cups cut pumpkin leaves 1 cup waterleaf (cut) 3 tablespoons of bitter leaf (washed) Egusi Paste: Prepare the egusi paste by blending egusi seeds and onion mixture. Set aside. Make The Soup: In a large pot, heat the palm oil on medium for a minute and then add [...]

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish – egusi soup with Johnskem Cassava flour (garri).   How to Make Nigerian Eba (Eba food) You can make eba in the microwave, in a bowl or on the stovetop. It is important to know that Johnskem Cassava flour (garri) absorbs water differently depending on the method used. Boil water in a kettle. Add boiling water in a bowl then slowly add Johnskem garri. Use spoon or spatula to turn till it comes together and it's lump free. Serve with soups like Efo riro, Okro soup or any soup of your choice.   HOW TO PREPARE EGUSI This Nigerian Egusi Soup recipe will show you how to make a popular West African soup using melon seeds. Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine. Nigerian Egusi Soup is a soup thickened with ground melon seeds and contains leafy and other vegetables. It is one of the most popular soups prepared by most tribes in Nigeria with considerable variation and often eaten with dishes like Pounded Yams. Prepare it with goat, beef, fish, or shellfish!   Ingredients: 1 cup blended onions (about 3 – 5) Fresh chilies (to taste) 4 cups egusi (melon seeds, ground or milled) 1⁄2 – 1 cup palm oil 2 teaspoons fresh Une (Iru, locust beans) Salt (to taste) Ground crayfish (to taste) 7– 8 cups stock Cooked Meat & fish (quantity and variety to personal preference) 2 cups cut pumpkin leaves 1 cup waterleaf (cut) 3 tablespoons of bitter leaf (washed) Egusi Paste: Prepare the egusi paste by blending egusi seeds and onion mixture. Set aside. Make The Soup: In a large pot, heat the palm oil on medium for a minute and then add the Une. Slowly add the stock and set on low heat to simmer. Scoop teaspoon size balls of the egusi [...]

HOW TO PREPARE JOHNSKEM YAM FLOUR (ELUBO ISU) WITH ABULA (EWEDU AND GBEGIRI) The great thing about Johnskem Yam Flour (Elubo-Isu or Amala) is that it is quick and easy to prepare, but then, if you are not careful you may end up with lumps that will make its consumption less appetizing. To ensure you get the smoothest results, we at Johnsken Foods have put together the key steps to follow. How to make Yam Flour ( ELUBO ISU ) Ingredients: Johskem Yam Flour (Elubo) Boil water in electric kettle and measure 4 cups into a pot. Cover the water and let it boil till it starts making bubbles. Lower the heat to a bare minimum and add the yam flour into the water all at once then stir/turn with wooden spoon or spatula till it comes together but it won't be smooth at this stage. This process takes almost a minutes. Add the reserved 1 cup of water to the Amala using the wooden spoon or spatula to create well in the middle and sides and leave the water to steam the Amala for 1-2 minutes. Now stir the Amala for 1-2 minutes till smooth. After this time put it down and turn till it is smooth. Serve with any soup of your choice. Once your Amala is ready, you can wrap it in nylon and put it in a cooler, so as to keep it warm. How to make ABULA (EWEDU AND GBEGIRI) Ingredients: 1 Cup Ewedu leaves 2 cups of Locust beans (iru woro) 8 Scotch bonnets (ata rodo) 2 Bell Peppers (tatase). This is optional Onions 1 cooking spoon Palm oil Ground Crayfish Seasoning cubes Salt to taste   GBEGIRI PREPARATION: Peel beans using any technique you find convenient then wash thoroughly to remove skin residue. Next, pour peeled beans into a cooking pot with enough water to cook it soft. When beans are very soft, mash with a jute broom while still in pot or pour into a blender and puree into a smooth consistency. Pour pureed cooked beans into pot; add blended peppers/onion, palm oil, [...]