Welcome to Monday. The past few months have been a lot, in fact 2015 has about; The New Nigerian Cookery recipes, and I must say a very big thank you to all of you for the feedback and support. You have really cemented this blog, as one that has brought a new wave to Nigerian Cooking. I see it from your comments, feedback, tagging family and friends on Instagram, Twitter and Facebook. When it gets to food, we are not so adventurous, and I tell you, each time I put up a picture or a recipe, I do it with bated breath. Honestly I do. I don’t delude myself and think oh, because it is from you, they will lap it up and accept it. Even though people tell me such, I haven’t yet come to that recognition myself. It is not being too humble, or not having enough confidence in my abilities and the blog, I just haven’t yet lost my sense of wonder, and I hope I never do, at least not in what I consider early days. Ask me in 2020. Lol. I am still filled with amazement and wonder when I put out a new recipe and it is very well received by you guys. Thank you, Thank you, Thank you. It encourages me like you won’t believe, to see my own special brand of food crazy out there. From The Akara toasties, to the Moin Moinlette, that didn’t exist in 2014, to the Puff Puff Pops and hopefully very soon Spiralised Nigerian food. You guys are the best, honestly. I couldn’t have asked for a better Tribe.
So as not to get carried away with inventing new things, this week, I am going to be bringing you good old down to earth home cooking. Nigerian recipes that have been forgotten, I am going to be re-awakening them. So this week is the #DKOldSchoolSeries. What gave me the inspiration to do so, I received an out of the box request. Dunni, I want some good old proper Urhobo dish that I haven’t had in a while. Please tell me you can make it. I said what, and she said Okro Peppersoup and Starch. I said sure, I can. A few weeks ago, I made Egusi Peppersoup. The recipe which was provided by Nancy Agbagbara in January. Sorry Nancy for just blogging about it now. At the beginning of the year, I asked for anyone with old classic recipes to send them my way. I am using this post to remind you guys again. Dishes your mum taught you, your grandma, your Aunties, share with me and I will try it. Hopefully not 3 months after. Thanks Nancy!!!
To make Okro Peppersoup, you just substitute the Egusi for Okro. Not just that, I have the real Starch from Lagos. It had been sitting in my freezer unused, so it felt great to bring it out. If you or anyone you know has any food special requests, or even a general request for good old home cooked food in your freezer, that you didn’t have to lift a finger for, send me an email. the_experience@dooneyskitchen.com. Locations – London and Essex. If you are visiting too, and you are tired of the takeaways, give me a shout out. It would be my pleasure. You want to see samples of packed food, check my Instagram page @dooneyskitchen.com. I have got loads. So, while I was able to record a brief video of making Starch, I didn’t have time to plate and shoot the Okro peppersoup, so I had to make another small batch yesterday. Kicking off my DK Old School Series week, as a #DeltaPikin, I am presenting a classic from Delta State, from Urhobo and Itsekiriland – Igbagba Ofofo: Okro Peppersoup. Let’s Cook
- Goat Meat - you can also use fresh fish
- Crayfish
- Smoked fish
- Smoked red prawns
- Dry Pepper - cayenne pepper
- fresh ata rodo - scotch bonnet/habanero pepper
- Okro
- Green vegetables
- Peppersoup spices - powdered or whole spices which you grind
- Salt
- Seasoning Cubes
- Rinse your goat meat with salt, seasoning cubes, dry pepper, and smoked fish, add enough water to the pot, as if you are making peppersoup. Bring it to the boil and let it reduce till you get to that peppersoup taste, and consistency
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- Once you are happy with it, add ground crayfish, to introduce another dimension of flavour. Let this simmer and interact with the other flavours.
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- Meanwhile, give your okro a rough chop with the fresh pepper. I used a mini food processor for this, saved me a lot of time. With your peppersoup now simmering away, add the chopped pepper and okro, stir and add your choice of green veg. Crank up the heat a bit, to flash cook the okro and veg. You want to keep it green and crunchy. Serve immediately.
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. Igbagba Ofofo is traditionally served with Starch or Eguoo (starch and plantain). Go to the next post for a recipe
. Igbagba Ofofo is traditionally served with Starch or Eguoo (starch and plantain). Go to the next post for a recipeOkro Peppersoup served with bonbon shaped Egun Bobo. Recipe for making this delicious starch and plantain dish can be found HERE
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