OCEANS 8 PREMIERE HITS FILMHOUSE LEKKI & IT’S A MET GALA AFFAIR

Oceans 8 was released a few days ago and it has finally arrived at the Filmhouse in Lekki and all the stars were out.

The theme for the red carpet was to dress up as any f the previous met gala dress codes and they were not playing. Have a look !

DISH: HOW TO PREPARE OFADA SAUCE

INGREDIENTS

3-4 red bell pepper (tatashe)

50g crushed chilli flakes

50g locust beans (iru woro)

Salt to taste

Seasoning (bullion of choice)

300ml vegetable oil (substitute with palm oil)

1 large onion

Ground crayfish (optional)

Pre-cooked chopped assorted meat

PREPARATION

Chop the onions, boil the eggs, peel and set aside, wash and rinse the locust beans,  deseed the red bell peppers, rinse and  place on a baking tray, spray little oil on it and roast in the oven for about 20 minutes or till a little bit charred (but not burnt) once it is done to your satisfaction, add to a blender with some chopped onions (reserve some for later) or food processor and blend coarsely.

Place a pan on a medium heat and leave till hot (check that the pot is dry too) Add the vegetable oil (or palm oil) and leave to bleach for about 5 minutes or longer (this stage is optional, leave longer if using palm oil) and please remember to keep the kitchen ventilated when doing this.

Add chopped onions to the hot oil and stir carefully (the onions will infuse with the oil) add the blended pepper and locust beans to the oil. Be careful at this point as the pepper might splatter if the oil is too hot. Add the chilli flakes and stir to combine.  Continue to cook for another 5 minutes, add boiled eggs and ground crayfish. Stir carefully into the stew and leave to cook for another 15 minutes on medium heat. Check at interval and stir to avoid burning, add salt and seasoning to taste.

Add the chopped assorted meat and stir carefully into the stew (Just look at those eggs and say hmnnnn, ama get you soon. Lol)

Cook for another 7-12 minutes and by this time oil should be floating on the surface of the stew. Check for salt, seasoning and adjust accordingly.

DISH: HOW TO PREPARE EFO ELEGUSI

Egusi Soup – Efo Elegusi  is an extremely popular Nigerian vegetable soup. The most popular vegetable options for Efo Elegusi are Ugu (Pumpkin leaves), Spinach and Bitterleaf. I prefer a mix of Ugu and Efinrin leaves. I choose to add Efinrin because it’s an aromatic herb and it’s distinctively flavourful in soups. I’ll be using both leaves today; fresh Ugu leaves and dry Efinrin leaves. (Thanks to sisi Jemimah for the info)

Ingredients:

Assorted Meats (Beef, Ponmo, Goat meat, Cow leg, Shaki and other offals are ideal)

1.5 Cups Whole Egusi/ 1 Cup Ground Egusi

1/2 Cup Palm Oil

1-2 Cups Chicken/ Meat Stock

3 Red Bell Pepper (Tatashe)

2 Medium Onions

2 Scotch Bonnet (Atarodo)

3 Heaped Tablespoons Ground Crayfish

1/4 Cup Smoked Prawns (optional)

1 Medium Size Smoked Fish / Stockfish

1 Maggi Crayfish or any Bouillon cube of your choice

Salt to Taste

(Adding different types of protein is always optional not mandatory).

Preparation:

 

Blend the bell peppers, scotch bonnet and 1 onion roughly, also grind your Egusi if you haven’t done so already and set aside…

Place a pot on a hob on medium heat, add the palm oil, when it’s hot, add half chopped onion

Sauté the onions till fragrant, then add the blended pepper mix and Maggi crayfish or your preferred bouillon cube. If you’ll be using meat stock later on, do not add salt so you don’t end up going overboard with salt. If your stock is well seasoned, you’ll find you won’t need to add any more salt.

Fry the pepper mix for 10 minutes, by this time the size would have reduced by almost half and the palm oil would have settled on the top

Now add 1 or 2 cups of meat stock (depending on how thick or watery you like your Egusi soup) and continue to cook for 5 minutes… If you haven’t got stock, just add water..

Add the Egusi paste into the stew and stir, let this cook for 5 minutes, then the meats, smoked/ stockfish, prawns and 1 tablespoon crayfish. Taste for seasoning and adjust if necessary…

Let this continue to cook for 5-7 minutes. Stir occasionally to prevent burning..

Switch the heat off and let it simmer with the residual heat for 2-3 minutes…

AND WALLA!! Eat with your preferred swallow!