- Grounded Ogbono
- Blended Crayfish
- Shrimps (optional)
- Meat / Chicken / Fish
- Palm oil
- Ugwu (Spinach)
- Stock fish
- Smoked Fish
- Bitter leaf
- Dried Pepper
- First we carefully clean the smoked fish because they tend to be sandy. To clean, wash each fish under running water while rubbing with a little salt. Remove the stick running through the fish and clean the inside.
Alternatively, if you want just the fish and not the skin, you can break up the fish, remove the inside and wash with salt.
- Wash the stock fish also but without salt.
- Put the fish into a clean pot and pour water until it covers the fish.
- Add dried pepper (I prefer dried pepper because it is more convenient) and salt to taste.
- Allow to cook till the fish become soft.
- In the meantime, clean and steam the beef /chicken/ fish
- When the smoked & stock fish is cooked, pour in the cooked beef/chicken/fish with the stock. Stir and lower the heat.
Smoked fish with beef
- In a clean dry bowl, pour in 1.5 (standard cooking) spoons of raw ogbono. The more ogbono the more the final soup.
- Pour in palm oil a little at a time and stir into ogbono. This is to ensure you don’t use too much oil. Add oil till it stirs in completely with the ogbono.
Some people pour in the oil directly into the pot but I find this to be a better way to measure the amount of oil to use.
Grounded Ogbono mixed with palm oil
- Pour in the mixed ogbono and oil into the cooking fish & beef and stir completely.
- At this point, the mixture maybe too thick so add water till the soup stirs easily. Increase the heat back to medium level and allow to cook for 10mins. NOTE: you have to regularly stir the soup because the ogbono tends to stick to the pot quite easily.
- Add maggi, shrimps, cleaned ugwu (or spinach), grated or chopped okro (okra), stir and cook for another 20mins.
- At this point, you can taste the soup and add more salt or seasoning to your taste.
- If using bitter leaf, wash gently to prevent the vitamins from washing out then add to soup. Stir gently to prevent the soup from becoming bitter. Cook for 8mins
- Soup is ready!
Serve with eba or pounded yam.
A delicasy from Southern Nigeria, Kekefia is very nutritious and is a meal for celebration.
- Plantains [4 fingers] (Preferably unripe but slightly ripe acceptable too)
- Palm Oil
- Dried / Fresh pepper (4)
- Tomatoes (4 whole)
- 2TBs Crayfish (Blended)
- Wash and peel plantains.
- Dice plantains and put in a clean dry pot. Pour water over plantain till it is on the same level as the plantain. Then boil over mid heat for about 15mins. Don’t allow the plantain to fully cook.
- Steam the fish in the meantime.
- To steam fish, wash and clean the fish
- Put into a clean dry pot and add 1 cup of water. Add salt, maggi, 1/4 sliced onion and thyme.
- Cook till inside of white is white and flaky.
- Blend tomatoes, pepper and onions.
- In the boiled plantains, add blended tomatoes, pepper and onions. Stir properly.
- Add 2 maggi cubes, salt to taste, 2Tbs of blended crayfish and stir. Allow to cook for 10mins.
- Pour in 1/4 of palm oil, stir and cook for another 7-10mins.
- Add steamed fish and some fish stock if the plantain appears dry. Cook for 5mins.
- Kekefia is ready to serve 🙂
Note: if using ripe plantains, cooking time is shorter in step 2 to prevent plantain from getting fully cooked therefore making it too soft before the finished meal is ready.
Kekefia can be eaten on its own or with starch another Southern Nigeria meal.
Pounded yam is meal from the Western part of Nigeria. It is known as the meal of the Yorubas but eaten across tribes in Nigeria and Africa. It is made from pounding cooked yam tubers but due to the tedious process, a quicker way was invented to speed preparation time and take out majority of the stress involved.
The using poundo yam, time to make is about 25 – 30mins.
- 1.5 Cups of water
- Poundo Yam
- Pour 1.5 cups of water into a clean pot and bring to boil
- When boiled, take out half of the boiled water and set aside. This will be used if the yam dough becomes to hard.
- With the rest of the water still on the fire, begin to slowly pour in the poundo flour while stirring at the same time till it is no longer watery.
- Lower the heat and begin the knead the poundo flour into a dough. Continue to knead ensuring there are no lumps. If the dough is too hard, pour in some of the hot water set aside previously.
- When dough is nicely formed, cover the pot and allow to cook for about 7 mins, kneading every 3 mins.
- Mould pounded yam into a neat ball and serve.
Serve pounded yam with favorite soup or even Ghanaian Light Soup