Royalty Exquisite dishes

07/11/2022

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!

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...😊

14/08/2021

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08/05/2021