http://flutterwave.com/store/moffystores

Moffy Stores, Ogbomoso (2026)

26/09/2024

Edikang Ikong Recipe

Ingredients:

4 Medium Bunches Of Pumpkin Leaves (Ikong Ubong)

2 Medium Cups Of Waterleaf

6 Medium Pieces Of Ponmo (Cow Skin)

8 Medium Pieces Of Beef

1 Medium-Sized Smoked Fish

1 Small Size Stock Fish Head

2 Medium-Size Yellow Scotch Bonnet Blended Pepper

2 Tablespoons Of Palm Oil

1 Cup Of Ground Crayfish

Chilli Powder To Taste [Optional]

Seasoning Cube(S) To Taste

Salt To Taste.
4 Cups Of Water

Directions:

1 In a large pot, season and put to a boil your beef and stockfish head. Add water enough to get to the level of your beef.

2 After a while, add your cow skin and smoked fish and cook till soft.

•3 By now, you should be left with a little stock as the beef should have absorbed most of the water. Add your palm oil and let it simmer for about 7 minutes.

4 Then, add your blended yellow rodo pepper, chili powder, and ground crayfish. Stir and allow to boil for about 10 minutes.

•5 Add your shredded waterleaf, lower heat, and let it steam for about 2 minutes. Check for seasoning and add if needed.

6 Then add your pumpkin leaves (along with using), cover the pot, and let it simmer for about 5 minutes.

•7 Stir and taste for salt. Simmer for a couple of minutes and remove from heat.

8 Serve with fufu, eba, pounded yam, or any swallow of choice.

People in eastern Nigeria love this soup.

Eat HeaLiLivelive Healthy❗

26/09/2024

OFE UGU RECIPE

Ingredients:

1 Bowl Of Ugwu (Pumpkin Leaves)

6 Pieces Of Cow Foot

10 Medium Pieces Of Ponmo (Cow Skin)

8 Medium Pieces Of Beef

10 Pieces Of Cow Stomach (Shaki)

1 Stock Fish

1 Dried Fish

1 Large Onions

2 Tablespoons Of Palm Oil

Coco Yam Paste

½ Cup Of Ground Crayfish

Seasoning Cube(S) To
Taste

Salt To Taste.

Directions:

1 Buy your beef, cow foot, Shaki, stock fish and ponmo from the market and wash properly, removing every dirt and inedibles.

2 Then, you place in a pot all your assorted meats and bring to a boil with water that’s on the same level

•3 Make sure the meats are done properly by checking if it’s soft and you would notice that the liquid (beef stock) has reduced drastically

4 when your meats is done properly, add your palm oil and let it simmer for about 7 minutes so that the palm oil is well incorporated in the beef stock.

•5 Add your dried fish and let it boil till it’s soft after which you add your cocoyam paste to thicken the soup. Add your crayfish and check for seasoning; add if necessary.

6 Then you add your ugwu leaves after properly picking, cutting and washing it (you wash your ugwu with salt and warm water). Allow it simmer for about 5 minutes after which you put off the heat.

7 Serve with fufu, pounded yam or any swallow of choice.

Igbo people in eastern Nigeria don't joke with this soup.

Eat Healthy,Livee Healthy❗

25/09/2024

Efo Riro (Yoruba Style Vegetable Soup Recipe)

Efo-riro is popular and known as the Vegetable soup amongst the Yoruba people of Nigeria. It is originally made with either “Efo tete” (Spinach) or Soko leaves. Although waterleaf (or “Gure” in youruba language) can also be added. Here's how to make Efo riro:

INGREDIENTS:

A Bunch Of Soko Leaves

2 Chicken (Shredded)

3 Gizzard (Cut In Bits)

1 Dry Fish

3 Teaspoons Of Grounded Crayfish

4 Red Bell Peppers

2-3 Scotch Bonnet Pepper (Ata-Rodo)

2 Medium-Sized Tomatoes

2 Large Onion

A Hand-Full Of Locust Beans (Iru)

2 Tablespoons Of Palm Oil

1 Maggi Cubes

1 Teaspoon Of Ginger

Chilli Powder To Taste

Salt To Taste

Chicken Stock

Water

DIRECTIONS:

1 Buy Soko leaves from the market, pick, cut and then wash

2.Afterwards, you boil water enough to blanch your already picked soko vegetables. The process of blanching is simply adding salt and hot water to your vegetables, you soak for a short while, sieve out the water and then squeeze enough to remove any excess water left.

Get your pepper blend ready; that is by blending 4 red bell peppers, 2-3 scotch bonnet (Ata-rodo) pepper, 2 medium-sized tomatoes with 1 large onion. After blending, you boil till all the water is drained.

4 Chop the other large onions and set aside.

5. In a saucepan or pot, heat up your oil and sauté your chopped onions till it’s translucent then add your pepper blend and fry till the oil bubbles to the top.

Add a little of your beef/chicken stock and allow to simmer then add your locust beans (iru) and everything you have prepared for garnishing. In my case, I used shredded chicken and gizzard.

7 A little bit of your stock can still be added and/or water and add your seasonings if needed.

8. At this stage, the Soko leaves can be introduced.

9. Allow to simmer for about 5-10 minutes and put off heat. Allow to cool and serve with swallow of choice.

Yoruba people in southern Nigeria love this soup.

Eat Healthy, live Healthy❗

25/09/2024

AMUNUTUTU

Malabar Spinach is a kind of spinach native to the Indian subcontinent.

Amunututu is the local name for (Yoruba)

Basella alba is the botanical name, Family Basellaceae

This plant is native to Afro-Asia. Locals call it "amunututu," which literally means "a cool stomach appetizer," and "Toromoganna," which means "a wall climber."

The leaves have high water content and are succulent. It may be annual or perennial with a limited lifespan.

The flavour profile is modest, with a mucilaginous texture (similar to aloe vera). This vegetable is high in calcium and iron, as well as vitamins A, B, and C. It is also high in protein and soluble fibre.

Eat Healthy, Live Healthy❗

25/09/2024

GBURE (WATER LEAVES)

WaterLeaf is the English name for this plant.

Gbure is the local name (Yoruba)

"Talinum Triangulare, Family Portulacaeae," Botanically

During the rainy season, the waterleaf vegetable is abundant, as its name suggests. The waterleaf plant is classified as a w**d, which is ironic.

Cuttings and seeds are both easily propagated, and the plant grows quickly and has a short life cycle. Cooked, in salads, and in soups, the vegetable is consumed.

It is said to be high in mineral salts and amino acids, as well as having anti-scorbutic properties, according to experts.

Eat Healthy, live Healthy❗

25/09/2024

EFO SHOKO🥀

Lagos Spinach is the English name for this kind of spinach.

Shokoyokoto is the local name for the area (Yoruba)

Celosia argentea, Amaranthaceae (Family)

Ithe Lagos Metropolitan Area markets, "Lagos Spinach" is a particularly popular vegetable. It is widely offered during the wet season. The taste characteristic of this perennial plant is mildly bitter, and the leaves are slightly diuretic.

The mild bitterness is offset by the addition of ground melon and sauces while it is cooking. The Yorubas refer to it as "sokoyokoto," implying that the vegetable plant is regarded in high regard. 'Sokoyokoto' literally translates to "making hubby fat."

Eat Healthy, Live Healthy❗

25/09/2024

EFO TETE (AFRICAN SPINACH)

Callaloo (African Spinach) is the English name for this plant.

Efo Tete is the local name (Yoruba)

Amaranthus hybridus is a plant in the Amaranthaceae family (Botanically)

This veggie is a herb that grows year after year. It is abundant during the wet season, as one would anticipate. It is supposed to have traveled from Asia to West Africa in the past. Both the stem and the leaves may be eaten.

The plant comes in three main colors (pink, deep red, and green); in North America, the colored varieties are used for decoration. In Nigeria, the green-colored type is the only one that is eaten.

Eat Healthy, live Healthy❗

25/09/2024

EFO YANRIN (WILD LETTUCE)

Efo Yarin is the local name (Yoruba)

Taraxacum officinale, Asteraceae (Family)

This edible plant's leaves are eaten raw in salads or cooked in soups and sauces. The plant is often planted to harvest the leaves, which are then sold boiled or rolled into balls in marketplaces.

The leaves' mineral content is reported to be rather high (21.8 percent).

My mother-in-law does cook this vegetable, I know it when I am married because it's not that common in my place.

Eat healthy, live Healthy❗

25/09/2024

VEGETABLES IN NIGERIA🥀

Efo Yanrin. ( Wild lettuce)

Efo ewuro (Bitter leaves)

Efo Shoko.

Gbure. (Water leaves)

Efo Igbo. (Eggplant leaves)

Amunututu

Efinrin. (Scent leaves)

Ebolo

Afang leave

Ugu

Eat healthy leave Healthy❗

24/09/2024

MEAL PLAN FOR YOUR CHILDREN🥀🥰

24/09/2024

EFO RIRO 👻💥💫

This is a type of vegetable soup that is widely consumed among the Yoruba people of western Nigeria. The vegetables most commonly used to prepare the soup are Celosia argentea, also known as soko yòkòtò (Yoruba) or farar áláyyafó (Hausa), and Amaranthus hybridus, also known as ẹ̀fọ́ tẹ̀tẹ̀ (Yoruba).

What makes Efo riro one of the healthy local foods in Nigeria is its rich presence of vitamins and minerals, as well as its ability to boost the immune system.

24/09/2024

NIGERIA HEALTHY FOOD💯

AKARA

Akara is a popular snack and breakfast option that is enjoyed all over Nigeria. It is made from beans (cowpea) that have been ground into a paste and then fried in hot oil. Akara can be enjoyed alone or paired with bread, pap, or anything else.

Since it is made from beans, akara is very rich in protein and carbohydrates. It is also made with a lot of spices that enhance the taste and also supply the body with more nutrients.

Do you need the procedure for making Akara, let us know in the comment section❗

Moffy Stores

26/09/2024

26/09/2024

25/09/2024

25/09/2024

25/09/2024

25/09/2024

25/09/2024

25/09/2024

25/09/2024

24/09/2024

24/09/2024

24/09/2024

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category