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AFRICAN RECIPES   |   VEGETARIAN RECIPES   |   VEGAN RECIPES    
 

AFRICAN SAHARA CHICKEN WINGS

Ingredients:
10 pieces of chicken wings
Salt to taste
I tablespoon oil
Stock cube
2 Table spoons Odeiga House Suya spice :  Get it here :www.naijacookingsauces.com/suya-spice-mix-70g-119-p.asp

DRESSING (OPTIONAL)
Onions
Cucumber
Coriander/ Cilantro

Direction:
  • Combine all the dry ingredients in a large bowl, pour over wings. Massage in with your fingers until chicken is finely coated.
  • Turn oven on to 350f, place seasoned wings in a large tray and set in the oven for 20mins
  • Remove chicken from the oven, increase oven heat to 400f, and sprinkle a little more Suya Spice on the wings. Place the tray back in the oven and bake for another 10mins
  • Finely chop the onion, cilantro and cucumber and sprinkle over the ready meal.
  • Remove from the oven and serve
 
 
HOT AFRICAN SUYA STEAK

Ingredients
DRESSING (OPTIONAL)
Onions
Cucumber
Coriander/ Cilantro

Direction
  • Trim off the excess fat. Any strips of fat should be about ¼ thick. Also cut through the fat strip about every 1 1/2. As it cooks, fat shrinks faster than the meat and can cause steaks to curl.
  • Combine all dry ingredients in a large bowl, pour over steak and spread until steak is finely coated.
  • Turn oven on to the grill 350f and place seasoned steak in a large tray, or place steak on a grill pan on the cooker. Turn and rotate consistently; if you do this right, you will get a nice diamond grill marks.
  • Let it cook for 20 minutes, turning on the side as it cooks to ensure all sides are cooked, depending on how well cooked you want it.
  • Remove steak from the grill and sprinkle a little more Suya Spice on the steak. Place the tray back in the oven grill and grill for another 10mins
  • Finely chop the onion, cilantro and cucumber and sprinkle over the ready meal.
  • Remove from the oven and serve 

SUYA KEBAB

It’s an interesting idea to dazzle your guest with Nigerian Suya kebab. The Suya blend is made using an authentic ancient recipe from the city of Kano. Our Suya spice blend allows you to do prepare surreal kebabs with great ease and in next to no time.  The process is simple:

INGREDIENTS:
1kg of beef (preferably lean brisket cut into cubes or diced
1Satchet of Odeiga Suya spice blend
1teaspoonfull of salt
20mls of vegetable oil
A bowl
A tray for the grill/oven

METHOD
Sprinkle salt unto cubed beef
Wet cubed beef with some oil
Empty half of the content of sachet unto the bowl of cubed beef and massage the spice blend thoroughly into the beef.
Thread meat unto metal or wooden skewers
Place glazed kebabs under hot grill or griddle for 10 minutes and turn kebab over after every 5 minutes
Serve with some tossed salad, your suya kebab should look like this!

 
VEGETARIAN RECIPES
 
 
VEGETARIAN COCONUT RICE

This rice dish is comfort food at its best. Coconut oil is now recognised as an important dietary aid in the prevention of Alzheimer disease. The coconut rice is a brilliant way to consume and avail oneself of coconut’s health giving properties. Fresh coconut or desiccated coconut can be used for this dish.

Ingredients

1 kg bag of long grain rice
1 large onion (chopped)
1 jar of Alafia Tomato                                            
Cooking sauce (Available online @ www.naijacookingsauces  or  at Amazon.co.uk)
200gms of frozen peas.
2 Vegetable Oxo cubes
2 desert spoonful of salt.
200g dessicated coconut
190mls of vegetable oil.
1 litre of warm water.
 
Method of Cooking
 
  • Pour oil into the cooking oil
  • Pour rice into the cooking pot
  • Pour onions into the cooking pot
  • Add the dessicated coconut.
  • Crumble oxo cubes into the content of the cooking pot
  • Add salt
  • Begin to gently fry the contents of the pot on low to medium heat for about 5-10 minutes until rice begin to brown
  • Turn heat down to very low heat and then add warm water to rice without stirring
  • Spoon in the jar of Alafia Tomato cooking sauce ( do no stir the content of the pot at this point)
 
  • Turn heat down on to very low heat and then add warm water to rice without stirring
  • Spoon in the jar of Alafia Tomato cooking sauce ( do not stir at this stage, stirring at this stage will excite the starch and cause the rice to begin to burn without cooking through
  • Cover tightly with a lid and allow to simmer or steam through for 10-15 min
  • Examine after 10 minutes to see if rice is cooked and softened.  If rice is not  soft, and you find the pot is drying out, add a little more water and carry on cooking for another 5-10 minutes
 
J O L L O F  R I C E
Jollof rice is an African rice dish. It is the progenitor of the Jambalaya and appears in the culinary cultures of several nations. It is known as Paella in Spain, Pilau in India, Risotto in Italy, Ploff in Russia and Jambalaya amongst African Americans.

Jollof rice is enjoyed through out the length and breadth of West Africa and Nigeria in particular. Black women taken from the African continent took the dish into the African Diaspora and popularised it.

INGREDIENTS
-One jar of Alafia Tomato cooking sauce.
 
-1kg of Easy Cook rice.
 
-One medium sized onion - chopped.
 
-One small bag of frozen mixed vegetables.
 
-2 vegetable Stork cubes.
 
-190ml of vegetable oil.
 
-One level desert spoonful of salt.
 
-500mls of warm water.
 
METHOD

1) Pour vegetable oil, rice and onion into a large cooking pot. Crumble stork cubes into contents of pot.
 
2) Add salt and begin to gently stir fry contents of pot on a low to medium heat for 3 -5 minutes or until rice and onions begin to brown.
 
4) Turn heat down to very low and then add warm water to rice without stirring.
 
5) Spoon in half a jar of the Alafia tomato cooking sauce (do not stir!).
 
6) Pour frozen mixed vegetable onto the rice (without stirring). Stirring at this stage will cause rice to begin to burn at the base without cooking through.
 
7) Cover pot tightly with a lid or kitchen foil and allow to simmer or steam through for 10 - 15 minutes.
 
8) Open after at least 10 minutes to see if rice is cooked and softened.
 
9) If rice is still not softened add a little more water if the pot is drying out. Cover and allow to cook or steam through for another 5 - 10 minutes.
 
10) Gently stir the entire contents of pot together before serving.
 
Broccoli stewed in Naija Potent peanut or fried plantain is a lovely accompaniment to Jollof rice.
    
Savannah Stir Fry
 
veggie-stir-fry
 
  1. 1 medium sized onion chopped.
  2. 225gms of Broccoli florets.
  3. 200gms of garden peas.
  4. 225gms of Mushrooms
  5. 200gms of baby corn shoots.
  6. 200gms of runner beans sliced up.
  7. 200gms of root ginger cut into strips.
  8. 1 oxo vegetable cube.
  9. 4 tablespoons of vegetable oil.
½ teaspoon of salt.
  1. 1 tablespoon of Balangwu paste.
  2. I50mls of water.
 
     METHOD
  1. Heat the vegetable oil in a wok or frying pan.
  2. Pour in the onions, mushrooms, baby corn and Balangwu paste into the hot oil and stir fry for one minute, so that the paste thoroughly coats the onions and mushrooms.
  3. Add the salt and vegetable oxo cube.
  4. Add the Garden peas and runner beans.
  5. Add the strips of ginger.
  6. Add 150mls of water.
  7. Add the broccoli florets.
  8. Cover and allow to simmer for 3minutes.
  9. Serve on a bed of rice.

NUBIAN STIR FRY

1.              1 medium sized onion chopped.
2.              1 can of Kidney beans drained.
3.              225gms of mushrooms sliced up.
4.              225gms of carrots chopped.
5.              225gms of garden peas.
6.              4 tablespoons of vegetable oil.
7.              ½ teaspoonful of salt.
8.              1 oxo cube.
9.              3 teaspoons of Spicy Odeiga house marinade

Method
Heat the oil in a wok or frying pan.
  1. Put in the chopped onion, sliced mushrooms, salt and Spicy OdeigaHouse marinade.
  2. Stir fry all the ingredients for 2 – 3 minutes.
  3. Pour in the drained kidney beans and garden peas. Stir fry for 30 seconds.
  4. Add 150 mls of water.
  5. Add the carrots finally.
  6. Cover with a tight lid and allow to simmer on low heat for 2minutes.
  7. Gently stir and serve on a bed of white rice or pasta or as a filling for jacket potato.
 
Lentil Soup
  1. Ingredients:
  2. Medium size onion (chopped)
  3. 70ml vegetable cooking oil
  4. 1 vegetable oxo cube
  5. A pinch of salt
  6. 4 desert spoonful of Alafia tomato cooking sauce.
  7. 350g of Red Lentil
  8. Dressing (optional)a fresh handful of coriander leaves ( chopped)
 
METHOD
  1. Heat the oil in the sauce pan.
  2. Stir fry the onion for three minutes.
  3. Add the salt and oxo cube.
  4. Add the Alafia tomato cooking sauce
  5. Stir fry for a minute.
  6. Pour in 700ml – 800mls of warm water.
  7. Add the lentil (you may need to add more water).
  8. Ensure that your water covers the lentils to a depth of at least one inch.
  9. Cover with a tight lid and cook on very low heat for 30 minutes.
  10. Check after 30 minutes to ensure that lentil has softened.
  11. If pot begins to dry out before the lentil becomes soft, add more warm water to ensure that lentils become completely well cooked and softened
  12. If lentil has cooked through and has softened, you can stir and taste for salt
  13. The consistency of lentil soup varies according to individual taste
  14. If you prefer it thick, you can serve straightaway with a slice of crusty bread or fried plantains
  15. If you however prefer your soup runny you can add some warm water until you get the consistency you like.
  16. OPTIONAL (Sprinkle a handful of chopped leaves of coriander leaves into soup) and  then serve with crusty bread or fried plantain.
 
 
 
 
 
 

 
VEGETARIAN  POTENT  PEANUT STEW
 
INGREDIENTS
-600gm of fresh broccoli florets.
-One jar of Potent peanut sauce.
-One vegetable stock cube.
-3 desert spoon of vegetable oil.
-1/2teaspoonful of salt.
-100 ml of warm water.

METHOD
1) Pour jar of peanut sauce into a bowl.
2) Stir 100ml of warm water into sauce, to loosen the sauce.
3) Add the salt to the sauce.
4) Add the Vegetable Stork cube.
5) Cover with a tight lid .
6) Cook sauce for 10 minutes on medium to high heat. Stir intermittently, to prevent sauce from burning.
While sauce is cooking, place washed broccoli florets in a cooking pan with a tight lid.
As soon as sauce is cooked through for ten minutes, pour onto the  broccoli florets. Cover with a tight lid .
Steam on very low heat for 3 - 4 minutes. Serve with chips, or on a bed of white rice or couscous for a delectable vegetarian feast.
 
VEGETARIAN NIGERIAN PEPPERSOUP

        Ingredient
  • I Medium onion  chopped
  • 1 pack of button mushrooms
  • 1pack of closed cup mushrooms
  • 1 pack of oyster mushrooms
  •  150ml of vegetable cooking oil
  • 1 oxo cube
  • 1tsp of salt
  • 1tsp of black pepper
  • 2 tsp of Pepper Soup Spice blend.
 
 
  • Pour 150 ml of vegetable oil into a saucepan
  • Add the chopped onion
  • Add all the dry ingredients
  • Stir fry on medium heat until onion becomes tender, and then add the chopped mushrooms
  • Stir fry on medium heat for 3-4 minutes
  • Reduce heat and add 750ml of warm water and stir gently and cover with a very tight lid and simmer on medium heat for 15min taste for salt
  • If you prefer, you may cool the soup down and blend it with a blender, until it is as smooth.
  • Optional (Garnish with chopped parsley) and serve with crusty bread.