Originally Posted by Jikoni
Thanks Urmaniac13. I will post some more recipes. Meanwhile about the cassava flakes, there are some west african recipes that use them but none that I know of in Kenya. We just boil the whole cassava then when ready take out the outer skin and eat it. I like it with tea as a substitute for bread.
hello, about the cassave flake(garri) i can help with any of the soup they prepare in west africa(nigeria).
edikang ikong soup(vegetable soup)
400g pumpkin leaves
700g waterleaves/ spinach
200g smoked dried fish/ meat
300g meat(goat, mutton, or beef)
200g stock fish,
100g ground crayfish
500ml stock( from boiled meat)
215mls fresh palm oil
3 stock cubes
1 teaspoon fresh/dry hot pepper
method: 1. pick the vegetables(pumpkin & spinach leaves) from the stalk, soak in salted water for about 5 minutes to remove all the sands or dirt from the leaves, and shred finely into tiny small pieces.( after shredding each leaves, put them aside).
2. wash and season the meat, stockfish until tender.
3. blend crayfish into powerdering form.
4. blend pepper too.
5.remove snails from shell, wash with alum/ salt/ limes to remove the slime. wash thoroughly until the stickness is lost, then slit it open, remove the internal parts and cut into desired pieces.
6.back to method 2. when the meat is cooked, add the blended crayfish, pepper,but make sure that the stock from the boiled meat is not much, or take out some and reserve them for use later.
7. add the other meats e.g, snails, prawns, whelks etc., and allow to cook for 3 minutes.
8 add the shredded pumpkin leaves first, after 3 minutes, add the water leaves/ spinach, cover the lid half way, cook for 3minutes,
8. add the palm oil, and alow to cook for another 2 minutes, then stir and taste for salt, if the right seasoning is obtained, bring down from the boil and open the lid to release the heat.