1.Tuwon Alkam (wheat foo foo) Hausa dish
Wheat flour (milled with husk)
Water 4 cups
- Mix small amount of sifted wheat flour with little water to make a paste, pour the paste into boiling water with a wooden spoon and stir well until thick.
-Add the remaining sifted flour a little at a time and stir fast to avoid lumps. Reduce heat and cook for another 10minutes.
-Mould round in a dish and serve with draw soup.
2. Igbo dish (Onugu soup)
1 big size of stock fish)
1 medium size cow leg
1 kg beef
I medium trip
3 tablespoons of ground crayfish
1 large size smoke fish
1 milk cup of cooked cocoyam paste
3big balls of washed bitter leaves
3 cooking spoonfuls of palm oil
3 table spoonful of ogiri fermented melon.
2 table spoons of dried pepper (ground)
2 cubes of magi
- Wash and season the beef, cow leg and put magi cube, salt and cook for 40minutes. Add stockfish and boil all till tender
- Add palm oil, pepper, crayfish, a cocoyam paste, and fish cook until no lump of cocoyam paste is seen.
-Mash the goitre, put it together into the pot, stir and cook for 10minutes
NOTE : Serve with foofoo