Aratumi Omoge

18/02/2026

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29/10/2022

MENU: UNRIPE PLANTAINS AND IRISH POTATOES SWALLOW

THE POUNDING METHOD
RECIPE:
Unripe plantains
Irish potatoes

PROCEDURE:
* Wash both the plantains & Irish potatoes.

* Start by peeling off the plantains & Irish potatoes skin, cut in bite sizes then give it a good rinse.(NOTE: You can increase the quantity of plantains and reduce the quantity of potatoes or you reverse it the other way round it all depends on your choice).

* Next, transfer the washed plantains and Irish potatoes inside a clean cooking pot, add some water cover & cook until it's tender.(NOTE: Both the plantains & potatoes should be ready at the same).

Next up, take them out of the pot transfer into a mortar & pound together till smooth.(NOTE: You can add a little bit of hot water when pounding if you want it very soft).

* Wrap with a plastic wrap & keep in a warm place until when you want to eat.

* Serve & Enjoy with any soup of your choice.

THE POT METHOD
RECIPE:
Unripe plantains
Irish potatoes

PROCEDURES:
* Wash both the plantains & Irish potatoes.

* Start by peeling off the plantains & Irish potatoes skin, cut in bite sizes & give it a good rinse. Transfer into a blender, add a little bit of room temperature water & blend until it's smooth.

* Next, place a cooking pot on a stove, pour inside the blended plantains & potato then start stirring immediately until it comes together. Once it comes together take out the spatula, add a little bit of water cover & leave it cook for about 5-10minutes then stir on it again very well until it's smooth.

* Wrap with a plastic wrap & keep in a warm until you want to eat.

* Serve & Enjoy with any soup of your choice.


FOOD PROCESSOR METHOD

PROCEDURE:
* Transfer the cooked potatoes & plantains inside a food processor, cover & blend until it's smooth then it's ready.(NOTE: Using this method softens the swallow so you have to let it cool down before serving it).

Serve and Enjoy!

17/02/2022

Chicken stew.

Ingredients:
(For the chicken)
1kg chicken
1 medium sized onions (sliced)
2 tablespoon garlic powder
1 tablespoon ginger powder
1 tablespoonful oregano/thyme
1 teaspoon rosemary (optional)
1 tablespoon curry
3 tablespoon seasoning powder (to taste)
2 to 3 cups water

(For the stew)
2kg Fresh Tomatoes or tinned tomato puree
5 large bell peppers (tatashe)
5 Habanero Pepper (atarodo)
1 medium bulbs Onion
4 garlic cloves
1 thumb ginger
(blend the 5 ingredients as seen in the video recipe)
500ml Vegetable Oil
1 medium bulbs Onions (chopped)
100g Canned tomato paste (the smallest De Rica brand thick tomato paste (optional)
chicken stock from the boiled chicken in recipe
1 tablespoon Thyme/oregano
1 tablespoon curry
1 tablespoon seasoning powder(to taste)
1 tablespoon seasoning powder
Salt to taste.

Cooking directions:
-Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary (optional), curry powder, seasoning powder and salt to taste, add a little water.
-Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid (Chicken stock).
-Blend the tomatoes, peppers, onions, garlic and ginger; Pour into a pot, put on heat to reduce excess water. -Set aside for later use. In another large pot, heat up the vegetable oil, add some chopped onions, add the bay leaf and the tin tomato paste (de rica) and stir fry for 8 minutes.
-Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.
-Stir constantly to prevent burning at the bottom. Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste.
-Mix and boil for 8 minutes. Then add the grilled or fried chicken and simmer for 10 minutes and your Nigerian chicken stew is ready.
Chicken Stew is served with almost anything. Enjoy...😊

11/02/2022

09/02/2022

09/02/2022

Soya Milk:

Ingredients:

1. 1 cup of Soya beans

2. Water (as much as you want)

3. Sugar or Honey (depending on what you want)

4. Flavour essence - (Optional)
5 Ginger

Preparation:

1. Soak the soya beans seed in water overnight so that it becomes soft and easy to take off the skin.

2. Peel off the skin from the seeds. Rinse multiple times until the seeds come out clean just like you do when making Moi Moi.

3. Put the clean beans in a blender. Add some water , ginger and blend it.

4. Pour the grounded soya beans in a sieve to remove the milk from the chaff.

Note; some prefer to go ahead and take the milk that way.

5. Pour the milk into a pot and boil. When it starts boiling, reduce the heat and stir continuously so that the milk doesn't spill over the pot leaving the whole place messy.

6. Add the sugar or honey and the flavour essence of your choice. Stir a bit longer.

There you go. Soya milk is that easy to make and tasty.

09/02/2022

Breakfast o'clock with some beans porridge plated with fried plantains...😊

08/02/2022

Ogbono soup

Ingredients:
Assorted Meat and Fish (Beef, Shaki (cow tripe), Dry Fish, Stockfish)
2 handfuls Ogbono seeds
3 cooking spoons red oil
Vegetable: frozen Spinach (you can also use Pumpkin leaves or Bitterleaf)
2 tablespoons ground crayfish
Pepper and salt (To taste)
1 onion
2 stock/seasoning/boullion cubes

Before you cook Ogbono soup

-Grind the Ogbono with a dry mill.
-Cut the frozen spinach when it is not completely defrosted.
-Cook the assorted meat with the stock cubes and onion. If you will use Shaki, remember to start cooking that first, then add beef when almost done.
-Grind crayfish and pepper.
-Boil some water and set aside.

Cooking directions:
Pour the palm oil into a clean dry pot. Set on the stove and melt the oil at low heat; Once melted, turn off the heat and add the ground Ogbono.
-Use your cooking spoon to dissolve the Ogbono in the oil.
-When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish).
-Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.
-Keep stirring till the Ogbono has completely absorbed the meat stock. Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water.
-Stir every 2-3 mins for 20 minutes; Every 3 mins or so, open the pot, stir every well, scraping the Ogbono that sticks to the base of the pot, cover the pot and cook for another 3 minutes.
Once you begin to perceive its nice flavour and aroma, add the assorted meat, fish, ground crayfish, salt and pepper to taste.
-The Ogbono may have become thicker from the cooking; add little water if too thick.
-Add your bitterleaf and cook for a minute. If using pumpkin, turn off heat, add the vegetable.
-Best serve hot or warm...😊

08/02/2022

Edikaikong Soup.

Ingredients:
1kg Spinach/fluted Pumpkin leaves(Ugwu)
200g Water leaves
500g of assorted meat(cow tripe (shaki),snails, cow’s skin(kanda),
Stockfish(optional)
Smoked fish
250ml palm oil
1 cup Periwinkles (optional), but it gives the soup a boost
2 tablespoons ground crayfish
2 stock cubes
1 medium sized onion
2 scotch bonnet Pepper a.k.a fresh pepper
Salt to taste

Cook directions:
Note: Prepare the vegetables by washing and cutting them into tiny bits (thin slices preferably) and set aside.
-Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.

Now to cook the Edikang Ikong Soup:

-Place the assorted meat and stock fish in the pot , add a little water, the chopped onion and one stock cube.
-Cook until all the meat is properly cooked and there is just a little liquid in the pot (remember to cook the toughest meat first).
-When the meat is done, add the dried fish and periwinkle.
-Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes.
-Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes.
-Then add the Ikong Ubong /Ugu leaves (fluted pumpkin leaves) and salt to taste.
-Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready. Enjoy!

Tip: Please note that some folks, add the water leaves at the same time the oil is added, as they say that the liquid from the water leaves actually serves as the main base for the soup.

Serve with Usi (Starch), Pounded Yam, Eba, Fufu, Wheat meal (Tuwon Alkama), Semolina or Amala. Enjoy...😊

02/12/2021

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