Recipe 

• Akra Bean (koki beans)
  

Serves

•    10 people

Ingredients

•     1 kg koki beans
•    1 liter red palm oil
•     1 tablespoon salt

Preparation

•    Wash the beans to be peal up, pick out any dirt in it.
•    Ground it and divide in to half.
•    Put it in a molter or an open pot.
•    Add teaspoon salt and a small cup of water.
•    Stand a frying pan in the fire and add oil and let it bleach.
•    Start tiring the beans  in the pot so that is should be rising.
•    Take a frying spoon and a small dishing spoon (flat spoon)
•    Stand a  dish of water close to you.
•    When the oil is ready not too hot no cold, you will take a flat spoon and be removing the beans and putting it inside the pot.

•    Once you put one, sent your spoon inside the water to prevent it from oil.
•    Make sure that the oil should not touch your spoon because immediately as oil touches your spoon and you don't sent it inside the water, and just sent straight to the molter, it will not rise again.

•   Make sure that one should be on it own not putting one on top of another and you don't have to put so-many at a time.

• After ten minutes, turn it for the other side to done and in another seven minutes you remove and put another set.

•   When finish, add the remaining one in the molter and do same.

Extra information

•    It is vegetarian
•     It is not spicy.
•     Recipe contributor: Rose Mbef

Recipe

• Frying Beans (black) and gatau or cassava etc.

Serves

•   4 people

Ingredients

•    1 kg of beans
•     ½ liter of red palm oil or groundnut oil (peanut oil)
•     2 tablespoon salt
•     3 cubes of maggi (vegetable stock)
•     1 ½ large onion
•     1 teaspoon garlic
•     1 teaspoon ginger
•     1 teaspoon  green  spices
•     ¼ kg of crayfish
•     ½ kg of fresh tomatoes or 2 tin tomatoes
•     1 teaspoon of flesh pepper

Preparation

• Boil the beans with five liters of water
• After one hour thirty minutes removes the pot and drainage the water and through it away and stand the pot back on the fire and add four liters of water in it.

• Add one tablespoon salt in it.

• After one hour thirty minutes, if the water has evaporate if not, you should just remove it and put it in a dish that is having holes in it so that the small remaining water will come out.

• Stand a new pot in the fire and put the oil in it if it is red oil, you bleach it and if it is peanut oil , you should just live it for ten minutes to hot.

•  After, add salt, onion, add all the spices with tomatoes and stir it for thirty minutes and add beans and crayfish and stir and cover it for twenty minutes and stir it and remove the pot from the fire.

Extra information

• It is vegetarian

• It is spicy

•  Recipe contributor:  Ndah Edith.

Recipe:

•  Guinea corn fufu (with fresh okra and beef)

Serves:

•  5 people

Ingredients:

•     1 kg of guinea corn flower

Preparation:

•     Stand four liters of water in the fire.

•    When the water boil, remove two liters and stand.

•    Put corn flower in the pot and stir it for twenty minutes and add one liter of water.

•   Stir it for ten minutes and finish adding the one liter water if the fufu is not too soft.

•   Stir it for another twenty minutes and be removing it in the quantity that you want and be wrapping it in a banana leaf or you just put it in a dish.

Extra information:

• It is vegetarian

• It is not spicy

• Recipe contributor: Mary Nkfu.

Recipe

• Pepper Soup and coco-yam or plantains 

Serves

• 7 people

Ingredients

•    1 kg of flesh beef,(legs or any parts that are having fat and bones   1 tablespoon garlic
•    1 tablespoon ginger
•    2 tablespoon bush pepper
•    2 tablespoon njansan
•    2 large onion
•    1 tablespoon pepper
•    1 tablespoon salt
•    1 tablespoon green leafs (leaks, parceling,celery, cutmajou and onion)

Preparation

• Boil the meat with five liters of water for forty minutes
• Clean your yam or plantains and add it inside put all the spices except salt if it is plantains.
• Leave it for another forty minutes and you add salt and oil
• And leave it for twenty minutes and stir and  remove the pot from the fire.

Extra information

•   It is not vegetarian
•   It is spicy
•   Recipe contributor:  Dorothy Tonain.

Recipe

• Katikati and fufu corn
  

Serves

• 10-20 people

Ingredients

• 1 Chicken ( fowl)

• 1 tablespoon salt

• 3 cubes of maggi ( vegetable stock)

• ¼ liter of red palm oil

• 1 roast pepper

Preparation

• Cut the neck half way for the blood to come out also for it to die.

• Roast it in the fire all round for ten minutes and removes the feathers also roast the legs and peal it out.

• Roast it for thirty minutes and cut it in the middle and remove the intestine and clean it and wash it with water and roast.

• Roast the it until blood is no more coming out of it.

• But roast it for one hour and above.

• Cut it to number of slices that you want.

• Take a pot, put oil, salt, maggi and add the chicken and use your hand to turn it and mix it. You may burst the pepper to it.

Extra information

• It is not spicy

• Recipe contributor: Blessing Njang.

Recipe

• Koki corn

Serves

• 6 people

Ingredients

• 1 ½ kg of crushed flesh corn

• ¼ liter of red palm oil

• 1 large onion

• 4 green soft cocoyam leafs

• 1 tablespoon salt

• 3 cubes of maggi ( vegetable stock)

• ½ kg of dried fish of any kind

• 2 yellow pepper or red

• 6 banana leafs

Preparation

• Ground the corn and put in a dish

• Put ¼ liter of water

• Add salt, maggi, slice onion, fish, pepper and slice the cocoyam leafs and add and mix it very well.

• Warm the banana leafs in the fire .

• Stand a pot in the fire add a small cup of water in it.

• Fix the leafs and bend it to be double and put it flat in a tray.

• Remove the koki with a spoon in a quantities that can correct to all the leafs and wrap it and put it inside the pot.

• When finish, covered the pot for twenty minutes and open and add three liters of water .

• After two hours thirty minutes if the water have evaporate, remove the pot from the fire.

Extra information

• Not vegetarian

• Spicy

• Recipe contributor:  Loveline Mbu.

Recipe

• Plantains chips

Serves

• 6 people

Ingredients

• -10 plantains

• 1 liter of groundnut oil ( peanut oil)

• 1 teaspoon of salt

• 1 small onion

• 2 cubes of maggi ( vegetables stock)

Preparation

• Peal the plantains and wash.

• Slice it round round.

• Ground the onion

• Put a two tablespoon of water in a dish add salt and maggi and onion.

• Put the plantains inside and mix.

• Stand a frying pan in the fire and put the oil and hot it for twn minutes and add the plantains not much but depending on the size of the frying pan.

• After fifteen minutes, turn it and live it for ten minutes for the other side to done.

• Remove it and add another set.

Extra information

• It is vegetarian

• It is not spicy

• Recipe contributor:  Anerica Fumuh

Recipe

• Roasted fish (mackerel) with bobulou or roasted plantains

Serves

• 5 people

Ingredients

• 1 kg of fish ( medium size

• ½ of groundnut oil ( peanut oil)

• 2 tablespoon of green spices ( leak, onion, celerine, cumajou, parceling,)

• 1 teaspoon garlic

• 1 teaspoon salt

• 1 cube of maggi (vegetables stock)

• 2 peppers

Preparation

• Wash the fish and remove the fins with the stomach and the gills.

• In any side of the fish, cut two places each for the spices to enter.

• Put it in a clean dish and add a teaspoon of salt in and rob all the fish with.

• Ground all the spices and add half small cup of water and steam it with salt and maggi for fifteen minutes.

• After the fifteen minutes remove and and put it in a dish and add groundnut oil and stir it to mix.

• Light your charcoal pot and take a paper to be blowing the fire with and also, take a brush ( straight soft brush) and put it inside the spices and stir the spices with the brush and remove the brush and spice the fish and put it in the fire one or two at a time depending how the size of your charcoal pot is.

• After five minutes spices the fish again and let it stay for another five minutes and you turn it and spice it again.

• Spice this side the same. And after the ten minutes, spice all the side and live it for another ten minutes.

Extra information

• It is spicy.

• Recipe contributor Gladys Nih

Recipe

• Egussi Prudent (with roasted banana or bobulou etc.)

Serves

• 6 People

Ingredients

• 1 kg of egussi

• 6 banana leafs

• 1 tablespoon salt

• 1 teaspoon garlic

• 1 cube of maggi (vegetable stock)

• ½ kg of flesh beef or dries fish

• 2 peppers

• 1 large onion

Preparation

• Ground the egussi, garlic, and pepper

• Boil the meat and slice it in small quantities

• Slice the onion

• Sun the leafs in the sun or you warm it in the fire

• Take a dish and put the egussi inside and add garlic, Salt, onion and meat and add a small cup of water and stir it to mix.

• Take a leaf and put it in a plate and remove 5 tablespoon and put it in a leaf and tie it straight not flat.
  

• After, stand a pot in the fire and put a small cup of water and let it stay for fifteen minutes and you add one liter of water and let it stay for an hour and you remove it.

Extra information

• It is not vegetarian
• It is spicy
• Recipe contributor: Kristina Agouh

Recipe

• Garri (transform from cassava) and okra soup

Serves

• 4 people

Ingredients

• 1 kg garri

• ¼ kg flesh okra

• 1 kg flesh meat (beef)

• ½ kg of Agussi

• 5 cubes of maggi (vegetables stock)

• 1 teaspoon garlic

• ½ kg okomabo (green leafs)

• 1 tablespoon salt

• green spices ( leak, sparling, celerine, cumajou)

Preparation of okra soup

• Slice the meat and boil it with teaspoon salt and half of green spices and half onion for one hour.

• Wash the okra, slice it and put it in a dish and pound it and add a small cup of water and mix it with a spoon.

• Stand a put in the fire with one liter of water put the agussi inside with the okra and stir it to mix.

• When it boil after five minutes, add the spices and meat with everything and allow it for twenty five minutes.

• After the twenty five minutes, remove the pot from the fire.

Preparation for Garri

• Take a new pot, add seven liter water  and stand it in the fire.

• When the water boil, put the garri in a big clean dish and remove the water and put it inside and stir it with a spoon for a minutes and drainer out the water immediately.

Extra information

• It is not vegetarian

• It is spicy

• Once you put the okra in a pot and stand it in the fire, you don't have to cover the pot until you finish the preparation. Even when you remove the pot from the fire you have to let it cold before you cover it.

• Recipe contributor: Hellene Nain