 FIRST COURSE

CASSAVA AND COCONUT

INGREDIENTS
 3 Big cassava tubers
 1 big coconut
 Water (for washing and cooking)

COOKING INSTRUCTIONS
 Peel cassava (remove the back) and cut into big slices
 Wash and add into a cooking pot, add water to the level of the cassava in the pot and cook for 25-
30minutes
 Once cooked remove from the water and allow cool.
 Using your grater (the part for chips) or a clean knife, slice thinly in long strips until all the cassava are
cut (if it's sticky to the blades, dab blades with palm oil to stop it from being sticky)
 Add all the sliced cassava into a big bowl and add water way above the cassava this time. Allow sit
overnight.
 By morning; wash the cassava thoroughly with clean water (you'll notice it's slimy) until it's not slimy
anymore and the water is now crystal clear
 Break up and remove the shells of the coconut, then wash thoroughly
 Serve coconut with the tapioca snack in cold water and enjoy
NOTE: tapioca snack can be refrigerated, however always keep in in clean water and change water often
until you've consumed it all

COSTING SHEET
ITEMS QUANTITY PRICE
Coconut 1 5
Cassava 4 400

 SECOND COURSE

AFANG SOUP
INGREDIENTS
 400g sliced Okazi/Afang leaves | about 4 handfuls
 250g Water leaves
 20 to 25 cl red palm oil (about 1 drink glass)
 Beef,stock fish and Dry fish
 2 tablespoons ground crayfish
 Pepper and salt (to taste)
 2 stock cubes

NOTES ON THE INGREDIENTS

Great alternative to water leaves is Lamb’s Lettuce, known as Canonigos in Spanish.

Yes, you need that much palm oil.
Before you cook the Nigerian Afang Soup
Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In Nigerian
markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with
your blender with a small quantity of water. Take a look at the ground Okazi leaves.
Grind your pepper and crayfish and cut the onions into tiny pieces.
COOKING DIRECTIONS
Boil the beef and stock fish with the diced onions and stock cubes in a very small quantity of water. When
done, add the dry fish and cook for about 5 more minutes.
Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves, water leaves
and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and
leave to simmer for about 5 minutes. The Afang soup is ready!
Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu

FUFU
Ingredients
Raw cassava

COOKING INSTRUCTIONS
Get your raw cassava, peel and wash properly. Soak for three days to ferment. Filter it and then leave for
so. Even minutes to settle and then pour in a sack. Place a block and board on it and leave to drain water.
Next, pour the content into a bowl, mix as you do your flour with little water. Place a pot of water on fire,
when boiled, mould into large dough and put into the pot. Allow to cook for about 5mins. Remove from the
fire and pound very well till you get a smooth texture with no lumps. Then mould little by little and make a
hole in the middle and place in the pot of water boiling on fire. Repeat this process till all content has gone
into the fire.
Allow to cook for about 30mins and bring down from the fire. Put in the mortar and pound very well till
forms a smooth texture. Your akpu is ready. You can wrap up with a nylon or just keep warm in a cooler.
NB: if you notice that your fufu has lumps before going into the fire for the last cooking, just add a little salt
and pound together. In that way, all the lumps will be gone

COSTING SHEET
ITEMS PRICE
Okazi/Afang leaf 400
Water leaf 300
Red Oil 350
Stock fish 300
Beef 500
Dry fish 300
Fresh pepper 400
Stock cube 200
Onions 200
Raw cassava 700
Salt 100

 THIRD COURSE

PLANTAIN PUDDING
INGREDIENTS
 8 small sized Overripe plantains
 ½ cup of plantain flour( substituted it with all purpose flour
 1-2 cooking spoons palm oil
 Crayfish (enough of it)
 Fresh pepper
 1 stock
 to taste Salt

COOKING INSTRUCTIONS
 Put the flour in a bowl, add a small quantity of water and mix till you get a medium consistency. Wash,
peel and cut the overripe plantain into small pieces. Grind the crayfish, cut the onions and pepper into
small pieces.
 Blend the overripe plantain pieces, plantain flour batter, onions, crayfish, pepper and stock cube with
just enough water to allow the blades of the blender move. Pour the smooth blend into a sizeable
bowl. Add salt and palm oil. Mix thoroughly till well combined
 Oil your plates and pour in your mixture one after the other. Or better still if you're using the uma
leaves, Scoop the mix into folded uma leaves, just as you would with beans moi moi
 Gently place the wraps or the plates (depending on the ones you're using) in the pot of boiling water
and cook for 20-25 minutes. Add water along the way if necessary.
 Your plantain pudding is ready. Leave to cool down completely and set before serving.

COSTING SHEET
ITEMS PRICE
Unripe plantain 700
Red Oil 350
Crayfish 300
Fresh Pepper 300
Stock cube 100
Salt 100

 WRAP

SAPALA
Recipe
 Fresh Corn
 peppers ( Bawa / Sombo / long tatashe )
 Onions
 Maggi
 Smoked fish
 Crayfish
 Vegetable oil

PROCEDURE
 If you corn is still in cob, use a knife to take it off the cob
 In a blender corn
 Blend pepper, onion, and smoked prawns and add to the blended corn and stir
 Add vegetable oil, maggi, salt and smoked fish
 Wrap in leaves (traditional green leaf or in a polythene bag
 Steam cook till it is set and all cooked thoroughly

COSTING SHEET
ITEMS PRICE
Fresh corn 700
Vegetable Oil 750
Crayfish 300
Smoked fish 500
 Pepper 400
Onions 200
Maggi 100
Salt 100

 DRINK
Watermelon

COSTING SHEET
ITEM PRICE
Watermelon 700