Groundnut Soup

Do you know that groundnut is a source of Vitamins? Groundnut provides over 30 essential nutrients including folate (B9), niacin (B3), Vitamin E,  Magnesium and Phosphorus. Vitamin B helps to maintain a healthy heart while Vitamin E helps to protect cells from oxidative stress. Infact, groundnuts are richer in antioxidants than carrots (how cool is that?), they are high in proteins and free of trans fat and sodium.

Like Ogbono soup, I was introduced to groundnut soup 10 years ago during my NYSC by my friend Esi. When she told me years ago she was making groundnut soup for lunch I looked at her like really? there is groundnut soup? lol.

I didn’t like groundnut as a snack and still don’t eat it that way. However, i like groundnut soup a lot. My not liking roasted groundnut used to amuse my friends and family who feel every Nigerian  must love groundnut rolls eyes

Anyway, On that day i watched Esi cook the soup, i ate it for the first time and it was fingerlicking good! Did I tell you Esi is from Edo? i think i did in my Ogbono soup post. So people you are getting authentic recipe as taught to me by my friend Esi 🙂 .  Here we go:

Preparation time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes


300g Groundnut

2 tablespoons ground cayenne pepper or 2-3 fresh scotch bonnet (rodo)

Beef and assorted meat

Stock fish, dried catfish and dried shawa

2 tablespoons grounded crayfish


2 Bouillion cubes (maggi cubes)

1-2 cooking spoons Palm oil



1) Dry roast raw groundnuts in a frying pan for about 3 minutes while stirring constantly.


2) Using a dry mill, blend the roasted groundnut into powdery form. You can either peel the skin off the groundnut before grinding or grind with skin on.

Esi says peel before grinding. I sometimes peel and sometimes I don’t. For this one, I peeled half and blended half unpeeled so you can see what it looks like with both.

the one on the right was peeled before blending while the one on the left wasn't  peeled.
the one on the right was peeled before blending while the one on the left wasn’t peeled.


3) Boil the beef, assorted meat and stock fish. Add in the washed and deboned dry catfish and dried shawa. The meat should have about 500ml of stock. If it doesn’t  add water.

I boil beef separately from the offals. I also boil stock fish separately before adding to the meat.


4) Add the pepper, maggi cubes and palm oil. Cover the pot and leave to boil




5) Add the groundnut bit by bit till you get a creamy consistency and stir in well. If too thick add water till you get your desired consistency


6) Leave to cook for 15-20 minutes or till oil floats to the top while stirring constantly so as not to burn.


7) Add bitterleaf and leave soup to simmer for 3-5 minutes.

Adding bitterleaf is optional but I say it makes a lot of difference. You see, groundnut soup has a sweetness to it and bitterleaf just gives it that perfect contrast . However use just a little so as not to mar the taste of groundnut soup.


8) That is groundnut soup ready. Serve with pounded yam, Eba, bulgur wheat fufu , Amala or any swallow of your choice.


I served with pounded yam and my next post will be about how I made the pounded yam with no stress 🙂


Groundnut soup with cone shaped pounded yam
Groundnut soup with cone shaped pounded yam

groundnut soup

Groundnut soup

Finger licking goodness. Enjoy 🙂

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” Life isn’t about getting and having, it’s about giving and being” – Kevin Kruse



Ila asepo (Okro soup)

Ila asepo (okro soup) is a one pot okro soup. Okro is usually served with a separate stew but when all the ingredients of stew go into the okro in one pot, it is then called Ila asepo. Asepo means cooked together in Yoruba which explain how the name Ila asepo came about.

When it comes to Ila asepo, it is popular among the Yorubas but Ondo people have it on lockdown! Ondo people are known for their love of one pot soup especially Ila asepo.

This method of cooking Ila asepo was passed down to my sister by her Ondo mother in law. My sister is married to Ondo man who is a very sure guy- my brother in law rocks 🙂 . My sister in turn taught me this method which is very similar to how I used to cook it but right up till years ago when she mentioned one ingredient, I had never heard of that ingredient before. Apparently, the ingredient called Ila fa is very common in Ondo’s Ila asepo cooking. She also taught me to blend the Okro end with the ogiri but I was never able to achieve that with my blender and I gave up on that a long time ago.

So with all thanks to my sister and her mother in law and with a little twist of my own, I give to you my recipe:

Preparation time: 15 minutes

Cooking time: 15 minutes


25 pieces medium sized Fresh Okro (lady fingers)

2 tablespoons locust beans (Iru)

2 tablespoons Ogiri

3 Bouillion cubes (maggi)


1-2 cooking spoons Palmoil

3-4 Scotch bonnet (ata rodo)

1 handful Dry Shawa fish

1/2 cup grounded Crayfish

1/2 cup Prawns

Ila Fa (Optional)

Few pieces Stock fish (Panla)- optional

1 medium size dry smoked catfish

Beef and assorted meat (shaki, ponmo, etc)

Vegetable such as Kale, Spinach, ugu, etc (Optional)


1) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish.


2) Boil the assorted meat ( shaki, ponmo,etc) seperately and set aside.


3) Blend half of the locust beans, Ogiri and scotch bonnet.

Note: I blend half of the locust beans as I like seeing the other half visibly in my okro. If you’d prefer for the locust beans not to be visible in your okro soup, blend all the locust beans with the pepper and ogiri.
4) Wash the Okro and grate or blend into small cubes. If blending, be careful to blend with minimal water.

5) Boil the beef with 1 maggi cube and salt.


K’s Cuisine recommendation: Do not add water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water.


6) When beef is tender, there will be stock in the pot from the beef. Add the assorted meat, smoked fish, palm oil, prawns and crayfish. Cover and leave to cook for 2 minutes.

Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro soup.
 7) Add Palmoil and the pepper/ogiri/locust beans mixture and leave to boil for 3-5 minutes



8) Add the grated or blended okro, the remaining half of locust beans, Ila fa and the  vegetable.




Do not cover pot after okro has been introduced into the pot and be careful not to overcook the Okro.

9) Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 5 minutes.

10) That’s Ila asepo done.

ila asepo (okro soup)

Enjoy with pounded yam, Eba, Amala, Semo or any other solid.

Okro soup

Ila asepo with poundo yam
Ila asepo with poundo yam

Ila asepo and pounded yam

okro soup


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Fresh Fish Stew

Hello people. Hope you all had a good Easter holiday and churned out delicious foods for your family. I did have a good though busy one as K’s Cuisine got it’s first catering order a week after it introduced the service. The interesting part is the order was placed based on the trust in my recipes as she had tried my sponge cake recipe( HERE) and she said it came out ‘moist, fluffy and delicious’ so she wanted me to bake her a cake to mark her dad’s birthday. I initially refused as I am not a professional in cake decoration but she was persistent and said she’s more interested in the cake itself and not the decorating. I accepted and she also placed orders for food (Jollof rice, fried rice, peppered beef and chicken). I can tell you not only did K’s Cuisine get a great, warm review but I made a friend/sister in Hariat 🙂 .

Now let’s talk about fresh fish stew. Fresh fish stew aka Obe eja tutu like my Yoruba people call it  is different to Fresh fish pepper soup ( which I will be bringing you the recipe soon) is one of the simplest and quickest to make Nigerian stew. It also goes with most food but it’s compatibility with rice is 100 percent ! lol.

When it comes to fresh fish stew and traditional stews and soups my rules are:

Firstly, No Curry, thyme, and the rest.. I’m sure you know this already if you’ve been a follower of my recipes.

Secondly, endeavour to always use freshly blended pepper for fresh fish stew and not parboiled pepper. Believe me when I say it tells on the taste.

Lastly, You don’t have to follow my rules as with cooking there are no hard and set rules. It’s all about personal preference so you can release that breath you’ve been

Preparation time: 10 minutes

Cooking time: 35 minutes 


3 medium size fresh fish of your choice (I used Tilapia here)

400ml Blended pepper (combination of scotch bonnet- rodo, red pepper- tatashe, tomatoes and onion)

1 onion (chopped)

2 Bouillion cubes ( I use maggi )


2 cooking spoons Vegetable or Sunflower oil


1) Prepare the fish by descaling, cutting and cleaning. Marinate with salt and one stock cube mixture and set it aside for 10 minutes or more while you blend pepper.


2) Heat vegetable oil in a pot, add the chopped onions and stir till onions are translucent. This takes about a minute.

3) Add in the blended pepper, maggi cubes, salt, a cup of water and cover to boil. Let it cook for 15-20 minutes.


Use freshly blended pepper and not pre boiled.


4) Stir the stew and if too thick add water then add the fish, cover the pot and leave to cook for another 10-15 minutes while stirring occasionally by rotating the pot in a circular motion.


Do not use spoon to stir after you’ve added in fish.

5) Take off heat and leave pot partially uncovered to cool. Fresh fish stew is ready.





Serve with rice, yam, Pounded yam, any other solid. Fresh fish soup is best eaten on same day.

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Egusi Soup – Lumpy Egusi using Kale

Ever since I was introduced to Kale, it has been my go to for Egusi soup. In a country where Nigerian locally grown vegetables are not easily accessible you have to thank God for discoveries like this. I like the texture and taste combined with the health benefits and goodness, this leafy green vegetable is winning!  I however always buy the sliced packed ones as I can’t get over the look of the unsliced ones.

Talking about winning, let me digress a bit.You all know Kem Bum Aso Oke is giving 10% discount to K’s Cuisine readers and Tunmise Naturalhaircare Salon has been and is still giving 5% discount to K’s Cuisine readers. Now, H Cube Events and Management company are also giving 10% discount and 20 free cups of chapman on all orders by K’s Cuisine readers. K’s Cuisine and K’s Cuisine readers are winning! whoop whoop 🙂


Back to Kale egusi..You can use other types of vegetable like Ugu, Spinach, Greens and any other good green leafy vegetables. You can even mix and match two or more vegetables. The more the merrier 🙂

Preparation time:15 minutes 

Cooking time: 45 minutes


1 and 1/2 cups grounded melon seed

2 maggi cubes ( or any stock cubes of your choice)

1 cup palmoil

2 scotch bonnet (rodo)

1 bell pepper (big tatashe)

1 red onion

1 400g tin plum tomatoes

1 brown onion


Assorted meat (Beef, tripe, ponmo,etc..)

Dry Shawa (optional)

Dry catfish (optional)

1/4 cup grounded crayfish

Locust beans – Iru

Beef stock

200g Kale (You can use other type of vegetables like Spinach, Ugu, Greens)



Wash, season and boil the beef and assorted meats. I always boil my beef separately from the offals.

Blend the scotch bonnet, bell pepper, plum tomato and  onion.

Note: The combination of pepper above is a guide only. What you need is 600ml of blended pepper so you can combine like you would normally to get 600ml.

Blend the brown onion and mix this with the grounded melon to form a thick paste.

  • Paste should not be watery
Melon seed mixed with onion
Melon seed mixed with onion

Pour Palm oil in frying pan, set on the cooker and heat. Then bring down the frying pan and scoop the melon paste into the hot but not too hot Palmoil and put back on the cooker as in the picture below. The reason for cooling the palmoil and putting the egusi when not on the cooker is so that the egusi doesn’t overfry and give you crunchy and not nicely coloured egusi balls.


Now the frying pan is back on the cooker, stir the Egusi slightly like once or twice and you will see it start curdling up. Take off the cooker after about a minute. Be careful not to overfry).

  • Don’t over stir or you will break down the lumps into tiny pieces.

You honestly do not need to fry for more than 1-2 minutes to achieve the egusi balls.


Egusi balls
Egusi balls

You can see the Egusi balls looks like scrambled eggs with big lumps. Now set pot for cooking the egusi on the cooker, drain the palm oil from the fried egusi into the pot and add the blended pepper, maggi cubes and Beef stock. Cover the pot and leave to cook for 10minutes.


After the 10 minutes, open the pot and stir the stew, then add salt to taste. Also add the dry fish, assorted meat and locust at this stage and let it cook for another 10 minutes.

Add the grounded crayfish into the stew and stir well then scoop in the egusi balls. Do not stir for now after adding the Egusi balls. Cover the pot and leave the egusi to cook for 10 minutes.



At the end of the 10 minutes, you can now stir slightly and add vegetable to the soup.


IMG_0120Leave to simmer for 5 minutes.

IMG_0123lumpy egusi Finally, you have lumpy egusi soup😊 . Serve with Eba, Pounded yam, Semolina or Amala.



If you don’t fancy lumpy Egusi why not try Egusi Ijebu? Recipe for Egusi Ijebu HERE.

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Edikaikong is a Nigerian soup made of leafy vegetables. It is native to Calabar people and typically made with two types of vegetable namely ugu ( pumpkin) and water leaves. For where these two leaves are not available they can be substituted with vegetables such as Spinach and Kale. This soup always remind me of my friend Esi and this is because during my NYSC she introduced me to this soup and on the day, she served it with correct mortar pounded yam ( which she borrowed from our landlord…lol). The special treatment wasn’t for us though as she had an August visitor. That was 1 of only two times she pounded yam for us..heheeee.

I like this soup because apart from being delicious, it’s high in nutrients. So here is how I cook Edikainkong..

500g pumpkin leaves (ugu)

1kg water leaves

3 red scotch bonnet

2 yellow scotch bonnet

1 brown onion (chopped)

Smoked dry catfish

Snails or/and periwinkles

Dry shawa fish (optional)

1/2 cup grounded crayfish

1 cup crayfish


Assorted meat ( shaki, ponmo, etc)

3 cooking spoons palmoil

2 bouillon (maggi cubes)


1) Blend the scotch bonnets with half of the onions.
2) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish.
3) Boil the offals ( shaki, ponmo,etc) seperately and set aside. Wash and cut the vegetables seperately.
4) Boil the beef with 1 maggi cube, the remaining half of the chopped onion and salt.
K’s Cuisine tip: Do not add water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water. My mum never boils beef with water😊 and remember Edikaikong is a no water added soup. The water from the beef and water leaves are all that’s needed for the soup.
5) When beef is done there will be stock in the pot from the beef. Add the assorted meats, smoked fish, palm oil, grounded pepper and crayfish. Cover and leave to cook for 10 minutes.
Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water.
See the beef stock? No water added to boil beef
See the beef stock? No water added to boil beef
6) Add the periwinkle and/or snail. Also add the water leaves and leave to cook for another 5 minutes on medium heat. The water leaves will emanate fluid into the soup.
7) Add the pumpkin leaves, the remaining maggi, grounded crayfish and salt to taste. Leave to simmer for 3 minutes. The Ugu leaves balances the soup and the soup has minimal or non existent  liquid at this stage.
Edikaikong soup is ready.
Serve with Eba, Semo, Starch, Amala or Pounded yam.
Edikainkong served with Eba
Edikaikong served with Eba
For how to design Eba as in the picture click HERE.
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Ogbono soup

Ogbono soup also called Apon is another Nigerian soup. It falls into the category of ‘draw soup’ because of it’s slippery and slimy texture. The first time I ate this soup was during my NYSC year. My friend Ope had cooked this soup. Mind you that was surprising as Ope rarely cooked in the house. It was three of us and I was the major cook. Esi was my assistant and Ope doesn’t mind cleaning. You see, my dear Ope would rather do all the washing up than boil a cup of rice. Lol…

Anyway, I was very hungry on the day and tried the soup. She had cooked it with Okro and the soup tasted delicious. I asked how she made it as I got home just as she was taking it off the cooker and missed seeing how it was done. She told me the process involved and few days later I watched Esi cook it. This time without Okro nor vegetable. Ogbono became one of my favorite soup since then. With my experience of cooking it, I have learnt few tricks to Ogbono and this is how I cook Ogbono :


2 cups grounded Ogbono ( I normally blend with crayfish from the market and my mum does same when she brings for me. It makes storage and cooking easier)

2 cooking spoon palm oil

2 tablespoon grounded dry pepper

1 tablespoon locust beans (Iru)

2 bouillon ( I use maggi cubes)


1/2 cup grounded crayfish

Smoked dry cat fish

Dried fish (Shawa)


Assorted meat (ponmo, tripe, etc. )

Vegetable leaves of your choice (Ugu, spinach, kale, greens)- chopped

Beef stock


Boil beef and assorted meat and set aside.

K’s Cuisine tip: Avoid using seasonings like curry and thyme when cooking traditional soups.

Boil offals ( tripe, ponmo, etc) seperately from the beef.

Soak dry smoked fish in hot salty water for 5minutes ( this takes out the dirt). Shred and debone the fish.

Pour palm oil in a pot and put on medium heat on the cooker. When the oil is hot reduce the heat to low and add the Ogbono. Stir with cooking spoon to dissolve the Ogbono in the Palmoil.



The Ogbono and oil mixture should be thick and there shouldn’t be palmoil floating around at all. You only need small amount of palm oil to dissolve and smoothen the Ogbono.


Mix the ground dry pepper with 3 tablespoons of water and add the meat stock to this mixture.

Now add the pepper/stock mixture to the melted Ogbonno and add water little at a time till you get the consistency you desire.

I personally like Ogbono to be thick in consistency.


Add the maggi cubes, locust beans, crayfish, salt, dried smoked fish, beef and assorted meat. It’s better to add this early so they absorb the flavours of Ogbono and also infuse their own flavor into the Ogbono.


Stir and leave to cook for 15 minutes while stirring the soup intermittently.

Do not cover the Ogbono at anytime during the cooking process.

Make sure you cook the Ogbono well or it will have a bitter taste. If you follow this recipe and use good Ogbono seed it will not lose it’s slippery and slimy texture.

When the Ogbono is cooked, add the Vegetable if you desire ( Vegetable is good for us😀).


Cook for another 3-5 minutes and take off the heat. Ogbono is ready😊


Like Bitter leaf and Ayamase, the older and more times you warm up the soup the sweeter it becomes. Trust me on this..It’s sweetest around the 3rd day😁 but the colour will be darker..

Ogbono Soup

You can serve it with Amala, Eba, Semo, Pounded yam and the likes. Enjoy!

I will make a seperate post on Okro-Ogbono.

Egusi Ijebu

Egusi Ijebu is made with melon seed. Unlike Oshiki (lumpy egusi), egusi Ijebu is not meant to be lumpy. This is number two of four egusi recipes I will be posting on the blog. If you missed the first one lumpy egusi (oshiki) click HERE .

My mum back in the days would cook egusi Ijebu at least once in 2weeks so i grew up eating this soup a lot. Eating it that much could either have made me resent it or love it. It is the later. I looove egusi Ijebu! Maybe my mum knew something and was preparing me because I got married to Ijebu man and he so loves egusi Ijebu😊 .This is my recipe for Egusi Ijebu.


3 scotch bonnet/habanero

2 bell peppers

1 brown onion

1 cooking spoon palmoil

2 maggi cube

3 tablespoons locust beans -Iru (If you’re not using ogiri make it 5 tablespoons)

1 teaspoon (wrap) Ogiri  Ijebu (optional)

3 cups melon seed

Dry fish

Stock fish- Panla (Optional)

Beef and assorted meat



Roast the melon in a frying pan and grind with the dry mill or add a little water and use blender for blending.

Wash and boil the beef and assorted meats.

K’s Cuisine tip: when making traditional soups avoid using condiments like curry and thyme.

Soak the smoked fish in hot salty water for 3minutes. This process removes the dirt from the fish. Shred and debone the fish if you don’t want it whole in the soup.

Blend the peppers and onion and set aside. You can use combination of how you would normally blend your peppers. What you need is about 1000ml of blended pepper.

Put palmoil in a pot on the cooker and set on medium heat.

When the palmoil is heated, pour in the blended pepper and leave to cook for 10minutes.

After the 10 minutes when the pepper is thickened  add maggi cubes, locust beans ( iru), melon, stock fish, beef stock and the assorted meat.




If the beef stock is not much and the stew is still thickened add a cup of water. At this stage the egusi has to be watery a little bit because egusi thickens as it cooks. Cover the pot and leave to cook for another 10minutes. Remember to stir intermittently.

After the 10minute is up, If you’re using ogiri add it and add the smoked dry fish. Cover the pot and let the egusi absorb the flavour of ogiri and smoked fish. Leave to cook for another 10minutes.

K’s Cuisine tip: If you want the smoked fish whole in the soup, after adding it to the soup don’t stir with spoon. Simply lift the pot by the handles and gently rotate the pot in circular motion.

When you open the pot you will see that the egusi has released it’s oil in the soup and this will come up on top. Egusi Ijebu is cooked and ready for consumption.


Enjoy with Eba, pounded yam, semo, etc.. I like it best with Eba but you can be sure when I eat it with solid my next meal after will be rice with egusi Ijebu!

Egusi Ijebu

Egusi IjebuBon appetit😊

Efo riro

Efo riro is a Yoruba soup made with leafy vegetables. It is nutritious and delicious. This is one of my favourite soup and i don’t get tired of eating efo riro. Typical efo riro is made with no tomatoes and shouldn’t be watery. No! It’s not efo riro if the vegetables are swimming in Follow my quick and easy steps to achieving efo riro.

Efo riro


INGREDIENTS (5 servings)

5 scotch bonnet/habanero

3 bell pepper

1 brown onion

3 cooking spoons palmoil

6 tablespoons Locust beans (iru)

2 maggi cube


Beef and assorted meats

Snail (optional) cleaned and boiled.

2 medium size smoked fish

Vegetable leaves of your choice (eg spinach, greens, etc). I was recently introduced to kale in a food group I belong so I used a combination of 150g greens and 150g kale.


Boil the beef and assorted meat and set this aside.

Soak the smoked fish in hot salty water for 2 minutes ( this removes the dirt off the fish) , shred and seperate the bones from the fish.

Cut, wash and blanch the vegetable leaves.

Blend coarsely the scotch bonnet, bell pepper and onion.

Pour the palmoil in a pot and put on the cooker on medium heat.

Pour the blended peppers in the heated palm oil, add Maggi cubes and leave to cook for 10minutes.

Add the locust, boiled beef, assortedmeats, dry fish and salt to taste.


Leave to cook for another 5 minutes. By now the stew should be fried and thick in consistency. The stew should not be watery.

Add the vegetable and stir it in the stew. Leave to simmer on low heat for 2 minutes. Do not overcook the vegetable as this would mean the vegetable losing most of it’s nutrients.


Efo riro is ready to eat. Serve with Eba, pounded yam, Semo, amala, rice or any Nigerian dish. Efo riro goes with almost every food. Enjoy!

Efo riro


Efo riro

Don’t forget to leave feedback when you try it.



Gbegiri is one delicacy that needs no introduction to my Ibadan people ! This soup right here is the truth! lol..Gbegiri is made from beans and it’s easy to make. It’s healthy and  delicious.


1 cup (400g tin) brown or white black eyed beans

2 tablespoon palmoil

1 table spoon locust- Iru

1 Maggi cube


2 tablespoon ground pepper


Peel the beans. Click HERE on how to peel beans using blender.

Put the beans in a pressure cooker, add water and cook till very soft. If you do not have a have pressure cooker, you can cook the beans with the regular pot but this will take about 2 hours as the beans has to be cooked till very soft.


When the beans is cooked, mash it. My pressure cooker makes it so soft that I only have to turn with a cooking spoon.At this stage you can decide to proceed in either of two ways. First one being to blend the cooked beans and second being to sieve. I always go for the second as this is the authentic way of making gbegiri. My Oyo state people know this! So if you’re going with the authentic recipe, sieve! If you have very  thick consistency of the cooked beans, add just a little bit of water so it’s much easier to sieve. Be careful not to add too much water as gbegiri must not be too watery.

Sieve the beans collecting the liquid in a pot.


When you’ve collected the sieved  liquid in a pot, put on the cooker, add maggi cube, locust, pepper, palmoil and salt to taste. Don’t overdo the pamoil. You only need just enough Palmoil to give it colour.


Leave it to cook for 5-10minutes


Gbegiri is ready. Serve with buka style stew and amala. You can also add ewedu into the equation to make it Abula!😄 oh la la….

Gbegiri,ewedu,buka style stew and amala
Gbegiri,ewedu,buka style stew and amala

Bon appetit. ClickHERE for Buka style stew recipe.

Buka style stew

I call this buka style stew because this is how most of the bukas cook their stew for selling food like amala, pounded yam, Eba and semo. Oh yes! i have visited quite a large number of bukas while living in Nigeria especially the popular ones in Ibadan then..from inastrate to yakoyo to ojunrin,etc covers face . I grew up eating this type of stew not only because I used to visit bukas a lot then but because this was how my mum always cooked her meat stew. It was like Daraprim the every Sunday😄 my mum would cook up a big pot of this stew every Sunday afternoon, dish some up for my dad to take with him to where he worked Monday-Thursday and we were left to eat the remaining stew which would last for about 3days.We always had this stew with ewedu and amala every Sunday afternoons. How I miss those days☺️

I have made few changes to my mum’s recipe though. For one, My mum always cooked hers with the addition of snail and few pieces of stock fish (Panla) but I rarely use these two in mine because of how scarce and pricey they are here in the UK. So by all means if you can, use in yours.


6 scotch bonnet (rodo)

4 large size bell peppers

2 (400g) tin plum tomatoes

1 brown onion

1 small size red onion (chopped)

Beef and assorted meats (shaki, ponmo, kidney, etc )

2 Maggi cubes




*Boil the beef and assorted meat. Boil the offals seperately.

*Blend the scotch bonnet, bell peppers, tomatoes and brown onion.

*Heat palmoil in a pot and add the chopped red onions

Leave the onions to fry for a minute then add the blended pepper and maggi cubes.


Cover the pot and let the pepper cook for 10minutes.

When you open the pot the stew would have thickened and reduced in quantity


Stir the stew, add the beef stock and salt to taste and add beef and assorted meats. The stew shouldn’t be too thick at this time as it would have been diluted by the beef stock.


Cover the pot back and let it cook for another 10-15minutes.

Open the pot, stir the stew, turn off the cooker and leave the stew open to cool.


Enjoy your buka style stew😊