HOT EKO (cornflour gruel)
Posted by on
Nigerian cuisines: | Ingredients used in Nigerian cuisines: |
Type of Meat used in Nigerian cuisines |
Fish & ShellFish |
Recipes
Popular Menu
PEPPER SOUP
OGI
GARRI
OBE-ONIGBA
OFOBO NMONG EFERE
OWO SOUP
OFE - OWERRI SOUP
TSIREN DAKAKKEN NAMA
KUKA SOUP
CHICKEN STEW
EGUSI SOUP
BANGA SOUP / OBE EYIN
ABAK AFANG SOUP
ABAK ATAMA SOUP
OBE EJA DINDIN
EDIKANG IKONG SOUP
OGBONO SOUP
AFANG SOUP
EFO-RIRO ( Rich Vegetable Stew )
OBE EJA TUTU
IBABA SOUP
GROUNDNUT SOUP
OTONG SOUP
GBEGIRI
OKRO AND BITTERLEAF SOUP
GREEN STEW
ALAPA ( Palm-oil stew)
AFIA EFERE ( White soup)
UKPO
IKOKORE (Water-yam pottage)
HOT EKO (cornflour gruel)
EKURU (Steamed savoury bean)
ADALU (Beans and sweetcorn pottage)
AKARA (Bean balls)
MOYIN-MOYIN (steamed savoury bean cake)
BUNS
KOROKORO
GUGURU DA GEDA
IGBEKERE
DODO ONI - yeri
AKARA SEKE-PU
CHIN-CHIN
ISI-EWU ( spiced goat head)
PUFF-PUFF
WAINA
KULI-KULI
SHUKU-SHUKU (coconut cookies)
BEJU (coconut & Cassava Biscuit )
DAKUA
ADUN
KILISHI (Dried beef sliced)
SPINACH AND EGG STEW
SPICY SCRAMBLED EGG
How To Cook Ofe Ugba
HOT EKO (cornflour gruel)
HOT EKO (cornflour gruel) serves 2
INGREDIENT:
225g/8oz ogi (wet cornflour)
600ml/lpt water
Bring the water to the boil, mix the ogi to a smooth paste with a little warm water in a pot, pour on the boiling water until thickens and changes color. Stir and cook for 3 minutes Sweeten to taste and serve hot with akara