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Epe Gorigo (Gorigo Soup), thats the name in Ebira Language, also known as sesame seed soup or Beniseed Soup, its a soup that is common in some parts of the south south and middle belt parts of Nigeria. Yes you heard it right! And mostly common among Ebira People, Epi-Gorigo, is a thing in Ebiraland and Nigeria. Traditionally, in some parts of Nigeria, it is cooked without fresh tomatoes or red bell peppers (Akoko) (tatashe) but the taste without tomatoes or bell peppers is always overwhelming for me so I cook with that.

Epe Gorigo (Gorigo Soup)
Sesame seeds are very nutritious. They contain vitamins, minerals and natural oils that aid in blood pressure management, bone health, diabetes management, skin and hair health and a host of other benefits. It is important to note that sesame seeds in large amounts may cause stomach irritation so be watchful of the amount you consume (Confirm By My Doctor).

Beniseed soup is very reminiscent of Nigerian Egusi Soup in the way it is prepared. If you want to prepare it in the very traditional way, once the meats are cooked, add your oil, then your blended sesame seeds before finally adding your vegetables. If you want to cook it like mine, check out the recipe below.

Also Read: How to cook Egusi Soup, Ipapara (Melon Soup)

Recipe for Gorigo Soup (Beniseed Soup) Ebira Traditional Soup


Ingredients

  • A Cup of Gorigo (Sesame Seeds)
  • 1 cup of blended red bell pepper, tomato and scotch bonnet pepper mix.
  • One large bulb of Onion
  • 7 Pieces of Beef (optional)
  • 5 Pieces of Kpomo, aka Upa Huru (Cow or Sheep Skin) (optional)
  • 1/2 cup of Crayfish pieces (optional)
  • Seasoning cubes
  • 1 tablespoon of Crayfish powder
  • A handful of chopped Bitter leaves
  • 1 handful of chopped scent leaves
  • 2 cooking spoons of Palm Oil
Also Read: How To Cook Ebira Epehu Soup Popularly Known As Okra Soup.

Method Of Cooking Gorigo Soup (Beniseed), Ebira Traditional Soup


Wash, season and boil your meats and set aside.

Pour your sesame seeds into a pot and stir fry for 1-2 minutes.



Blend the sesame seeds till a powder texture is achieved.


In a separate pot, heat up the palm oil, fry your chopped onions and tomato-pepper mix.


Add your seasoning and crayfish powder and allow to simmer for a few minutes.


To the sauce, add your meats and crayfish pieces and stir.


Pour in your blended sesame seeds and stir into the sauce.

Finally, add in your chopped bitter leaves and scent leaves.


Serve your beniseed soup with any swallow of your choice.

Epe Gorigo (Gorigo Soup)
This is the end of the tutorial thanks for reading please don't forget to drop your comments below and share with your friends. please feel free to contact me, Phone: +2348168374589, Email: binoosmart@gmail.com (Yakubu Binuyaminu Adeiza) for your suggestions and questions you can also reach me on Facebook as Yakubu Binuyaminu.... 

Adijo nini.
The importance of good food in the world at large cannot be over hyped. Good food makes you feel good and healthy. Isn’t it? I can guess what your response is.

There are several kinds of local foods in Ebiraland which has been in existence since our great grandfather’s time.

These foods have been tagged theirs because they have found themselves fallen in love with the meal over and over again, however, the accessibility and abundance of some foods in some regions of Nigeria makes it easy for the inhabitants to claim it as theirs.

5 Best Ebira Traditional Foods

Today, I want to give you a peek into what the Ebira people of Nigeria call their own. They are locally made dishes prepared in the most intriguing way that will make your mouth salivate a lot. Lol

1. Uka (Yam or Cassava Flour).

Uka (Yam or Cassava Flour) is a delicious delicacy in Nigeria. It is made from yam or Cassava Flour flour which is dried and grinded into powder form. its also known as Amala in Yoruba Languge

This is prepared in hot water and stirred continuously until it becomes so fluffy and smooth. It can be eaten with any kind of soup you love. Though, drawl soups are usually chosen over other vegetables.

2. Iya (Pounded Yam)

Pounded yam, locally called ‘Iya’ is one of the most delicious meal eaten in the Kogi West, Kogi Central part of Kogi State.

Everybody appears to love it and claim it as their origin specific meal but Ekiti people seem to claim ‘Iya’ as their food more than any other state in Nigeria. But since Ebira People in that region only grow Yam in the farm so they claim it too.

3. Apapa (Ebira Moi Moi).

Apapa is another variety of beans that is so delicious to eat. It is eaten widely by Okene, Ogaminana, Ihima and other other parts of Ebiraland also have their own version and preparation styles.

This food is known as apapa, which when cooked properly can even be eaten as a snack. It looks like moi-moi but the colour is different.

Me Preparing Apapa.
It can be made with either Brown Beans, Black Eyed Beans or Lentils. It has diverse kind of packaging styles from aluminum foil to plastic bags, and containers, though it is safer and more nutritious to use the local Apapa leaves to package it as it is said to serve as an antioxidant to the Apapa wrapped in it.


4. Eva, Eba (Garri).

Eva/Eba/Garri – is a food commonly eaten by a large number of Nigerians, though Ebira  & Yoruba garri is whiter in colour like the picture above than the Igbo garri which looks yellow in colour.


Eva is made from cassava in powdered form. Eva is usually prepared by gently pouring the powdered cassava known as garri into hot water until it becomes slightly saturated.


This is stirred continuously to form a fluffy mixture that can be swallowed softly. Eva has a huge amount of calories that our body needs to be energized which is a whopping 357 calories in 100 grams.

Eva is usually eaten in the North Central, south-east, south-west and south-south of Nigeria, some other Africans like Togo and Ghana also eat garri.


5. Ove (Moi Moi Made From Water Yam)

Ove is one Ebira Traditional food that most Ebira youths don't know about, the reason may be because of the souce: Water Yam whichis known to Ebiras as Evina is not common anymore, you only see this in some parts of Ebira Peoples settlements.

Ove is commonly consumed by the Ebira people. It is a tasty, mouth-watering Moi-Moi made from water yam and other tasty ingredients such as vegetables, onions, palm oil, pepper, seasoning and salt to taste.

Water yam is known to be very nutritious with vitamins ranging from calcium, potassium, iron, phosphorus and copper.

It also contains vitamins C and E which have antioxidant properties. It has also been discovered to slow down ageing process in adults and it also fights diabetes.

To make it extra-ordinarily enjoyable, some crayfish and smoked fish may be added to the whole mixture.


Men i Love food ehn.

Thanks for reading and for visiting my site I remain my humble self Yakubu Binuyaminu Adeiza  (Binoosmart) Please Share with your friends below and don't forget to like my Facebook Page - Ebiraland Media, follow me on Twitter - @binoosmart, and on Instagram - @Ebiraland. You can call me or text for more information and contribution +2348168374589. Email: binoosmart@gmail.com.

Also read some of my articles on food:

  1. How To Cook Apapa, Ebira Peoples Moi Moi. : With Pictures
  2. How to Cook Ebira Ipapara Soup, meaning Melon Soup {Epi-papara}
  3. How To Cook Ebira Epehu Soup Popularly Known As Okra Soup.
  4. This Is How To Bake Banana Bread So Simple
One major quality of a good housewife that cannot and will never be underestimated is cooking. Are you one of those women that prefer to eat outdoor and has eventually made eating outdoor your hobby?. Not because you love their food or because you just want to eat out, it’s because you can't cook and you are not ready to learn. Believe it you will lose your husband one day to one of this street and homeless girls. Why? Because you don't know how to cook? Well it’s not an excuse ma.

If I were you and if I'm not I will take offline or online extra moral lesson in cooking. It’s going to help you bet on me.

Start by reading free courses on Ebiraland.com, Start watching Guest Chef on NTA instead of hunting when Super Story will be shown. Thousands of free video courses on YouTube to begin with. Well a word is enough for the wise sha!!!.

If you are a steady and a constant reader of this small but mighty blog site (www.ebiraland.com) you will agree with me that I have written tutorials articles on foods and soups that were hit Back to kcab (back), ranging from:-

1. How to cook Ebira Epehu Soup, known as Okra soup.

2. How to cook Ebira Ipapara Soup, known as Melon soup.

And now back with a new one;

How To Cook Ebira Peoples' Moi Moi (Apapa in Ebira Language). Let the class begin.


Ingredients:
1. Beans
2. Palm Oil
3. Onions
4. Pepper
5. Water
6. Seasonings
7. Salt

When I say Ebira peoples moi moi I know you will want to ask questions about the difference between the real Moi Moi and Apapa and my answer will be not much differences but the little differences will be made known during the process and will be judged by the end product (Apapa).

Not only Ebira People are consuming this product but its more rampant this days among Ebira People, its known as Abari in Yoruba Language. Hope you are following.

This Apapa can be cooked in two different styles or Methods.

1. Is that it can be cooked white with nothing added to it like the ingredients not even a pinch of salt. And will be eaten with stew or any soup of your choice.

2.  Is otherwise you will have to add all the necessary ingredients that make up Moi Moi.

First Stage:


Get your beans ready I didn't mention quantity because I don't know how plenty you can get it. And you know as the country is Hard now that we are facing Economy recession things are now cost so try to manage your money and resources wisely Ehen!!. No go steal in the name of me teaching you how to cook Apapa. Aboki's are not nice these days.

Now  put all your Beans In a bowl and pour water to soak last it for about Ten Minutes, don't let it stay too long like real Moi Moi, Just to wash and make it wet for easy grinding.
Note; Don't peal while washing it’s not real Moi Moi, Ehen. After washing. Pour in a bowl with no water. See picture below;




It’s time to put all the necessary ingredients like Pepper and Onions, if you are not preparing the white Apapa, I prepared the one with Ingredients in this tutorial, see picture below and After that start grinding if you have grinder use yours or grind with money anywhere. Note must not be fine like Moi Moi while grinding Pictures below...



Stage Two:


After grinding, it’s time to stir just like normal Moi Moi and while stirring add your seasonings like Magi and Salt and add your Palm Oil. All ingredients quantities are based on the amount of beans used. Apply water while stirring. For better result. No Pictures

Stage Three:


After stirring and you have added all necessary ingredients now is time to pour little water in the pot you want to use. Put the water on fire and start boiling, pour your Apapa in nylon as many as you want.


Then cook till its done for like 20 minutes depending on the heat you applied...

After I cooked mine I have to top it with Garri (Cassava Dust) for those abroad and for those who don't know the English of Garri no mind me, nah recession oh. Instead of spending N3,500 on Pizza start consuming Nigeria made foods now the mill I just prepared now is not up to 5hundred naira, that is economy for you.

Note: the variety or type of beans you used will determine your end product on a normal ground Apapa is not suppose to look like the one I got at my end product but that’s because I used Honey beans. Its suppose to darken in color but only for mouth you go know wetin I prepare joor..
Pictures of me eating my thing below.





Please locate the sharing buttons below to share with your friends thanks.
Change Begins With Me.   Yakubu Binoosmart.

egusi soup


The Nigerian Melon soup,

Also read :;; How To Cook Ebira Epehu Soup Popularly Known As Okra Soup.

The Nigerian Ipapara soup, prepared with melon seeds, is prepared by most tribes in Nigeria in many different ways. It is known as Miyan Gushi in Hausa, Ofe Egusi in Igbo and Efo Elegusi in Yoruba.

Ipapara soup is also one of the most popular soups, if not the most popular for all Nigerians and non-Nigerians that like Nigerian fufu recipes.

Ingredients

  • 600g Ipapara seed (Melon) seeds
  • 2 cooking spoons red palm oil
  • Beef: Best cut and  (cow tripe)
  • Fish: Dry Fish and Stock Fish
  • 3 tablespoons ground crayfish
  • Pepper and Salt (to taste)
  • Vegetable: Nigerian pumpkin leaves, spinach or bitter leaves
  • 3 small stock cubes
  • 1 Ogiri Okpei (traditional locust bean seasoning: optional)

Important cooking equipment

  • Spice grinder for grinding Ipapara (melon) seeds:

Before you cook Ipapara soup

  1. Before preparing the soup, soak the dry fish for about half an hour. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.
  2. When the fish and stockfish are soft, debone and break them into sizeable chunks.
  3. Much closer to your cooking time, grind the egusi with a dry mill. Grind the crayfish and the dry pepper separately and set aside. Wash the vegetable to be used. Cut into tiny pieces.
  4. Boil the shaki, stock fish and dry fish in 1 litre of water with the stock cubes till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
  5. Wash the beef to be used for the soup, add it to the pot and cook on medium heat till done.

Cooking Directions

There are two main methods of cooking egusi soup. These we will call oil before egusi (Fried Method) and egusi before oil (Caking Method).

On this page, I will discuss the Caking Method. For the Fried Ipapara soup, visit How to Cook Egusi Soup (Fried Method). You will have to stay tunned

Ipapara Before Oil (Caking Method)

This method produces a healthier Ipapara soup as there is no frying involved. It requires less oil too.

  1. In this method, as soon as the shaki, fish and meat are done, remove them from the stock (water used in cooking the meat and fish) and place in a different pot or plate.
  2. Add the ground Ipapara seed to the stock and stir. If the stock from cooking your meat and fish is not enough to give you a medium consistency, add some water to get the consistency of evaporated milk or a bit thicker. It will not be as smooth as evaporated milk though.
  3. Cover and cook till the Ipapara cakes. Stir and add a little bit more water. watch it closely so that it does not burn.
  4. Repeat step 3, adding only a small quantity of water at a time. After about 25 minutes, you will notice the clear Ipapara oil coming to the surface of the soup.
  5. Add the red palm oil and bitter leaves (if it is your choice of vegetable), pepper and salt to taste and cook for about 7 minutes. You know it is good to continue when the palm oil and Ipapara forms a good blend of light yellow colour.
  6. Add the cooked meat and fish. If using pumpkin leaves or any other soft vegetable, add it at this time and stir the soup.
  7. Add salt to your taste, stir and leave to simmer for 2 minutes maximum.
  8. Turn off the heat. Leave to stand for about 5 minutes before serving.

The egusi soup is ready to be served with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.


Photo Credits To ::: allnigerianrecipes dot com

 I reseived so many emails just as usuall from this site readers {maily ebira women}that i should take my time to teach or write to teach them how to cook soup mainly cooked in Ebira land so i decided to write on Gorigo soup but it was too cost for me a hustler so i cooked an Epehu soup last Night so i decide to share the experience with our ladies. Ish.

Epehu soup is one of the most popular Nigerian soup, I like this soup because it is very easy to prepare and likely the cheapest soup in Nigeria, I remember making a pot of (Okra) Okro soup with just two hundred and fifty Naira, more like a one dollar soup.

I used frozen fish, Okra and some other ingredients to prepare the soup, then you could buy a good frozen fish with just forty or fifty Naira, I am talking about the "good old days.

Epehu soup {Okra} is one of the most common soups eaten by the people of Ebira, Yoruba and Igbo, often it is combined with ogbono for best result in Igbo land.

There are several reasons why I like this soups above other Nigerian soups, the most outstanding reason being that kids love it, I learned that the best way to introduce eba or fufu or Uka {Amala} or Iya to kids is to serve with Epehu soup,, this way it would be very easy for them to swallow, I have tried it and found that it works perfectly. with ny younger ones.


Okra soup

Epehu is also good for adults, as a matter of fact I just made a pot of Epehu soup before writing this, a very small quantity that would serve for this night, it is Monday night here in Nigeria. I like this soup because the two major ingredients are very rich in vitamins (okra {Epehu] and fluted pumpkin)
So lets make a delicious pot of Nigerian, or Ebira Peoples Okra soup, The exact way an Igbo woman would like to make it, Did I tell you that Okra is one of the most popular soup in Igbo land especially from April to July, its exact harvest season.

Below is the list of ingredients that was used in the process, you can always increase or reduce depending on the number of the person you are looking to feed and of course their stomach sizes and you know as a student we all need to manage money in school so Epehu soup is the best for us lol.

Ingredients For Okra (Okro) soup

Okra {Epehu] (a medium size bowl full)
Fluted Pumpkin leaves (as desired) optional – I don't use it.
Stock fish head (medium size)
1 kg of meat (beef, chicken, turkey, etc)
2 medium sizes of dry fishes (optional)
Or Roasted fish (optional)
2 to 3 cubes of Maggi or knorr (seasoning)
Salt and pepper to taste.
10 to 15cl Red oil
half cup of ground crayfich
Note: I as a person don't eat Maggi so i prefer locust beans; Une in Ebira Language and Iru in Yoruba language.

Epehu Soup Preparation In Ebiraland Nigeria

Slice the okra and set aside in a bowl, the trader in most Nigerian markets can assist you with slicing the okra, but you can also try using a kitchen knife, I like to slice Okra myself, although there is no harm in using the help of the market women.

If you want to make this soup with just frozen fish, the process is a little bit simpler than using cow meat. You will need to parboil the fish with all the necessary ingredients for five to ten minutes. Then pick out with a fork leaving the extract (water from fish after cooking) in the pot, add two cups of water also, then the hot-water-washed stock fish and dry fish.

But if you are making this soup with cow meat you would want to parboil the meat with all necessary ingredients, I like to parboil meat with lots of ingredients and then use very few ingredients while making the real soup, it is likely that the whole ingredient would be left in the meat extract (meat water) after parboiling. Parboil with only ingredients for about ten minutes then add about two cups of water and cook till the meat is tender.

Add the stock fish and dry fish, cook for about 15 to 20 minutes till they are soft for consumption. At this point you can add the parboiled or roasted fish if you are making okra soup with fish.
Cook for 5 minutes before adding palm oil, crayfish, 1 or 2 cubes maggi (seasoning), pepper and salt to taste. You will find a tasteful soupy combination.

Add the okra five minutes after, stir, and cook for about 3 minutes before adding the leaves (optional), you can use fluted pumpkin or the normal pumpkin leaves. Cook for another 3 to five minutes and you can serve with Eba, Iya, Fufu, Uka {Amala} or semo etc.

You just made a very delicious Ebira Peoples Nigerian okra soup See the Image Below;



How to make Okro Soup

In Conclusion: How was this Tutorial ladies do you want me to come and cook for you in your hostel? lols hope your boyfriends no go break my head oh well lets call it a day guys to appreciate my writting please share with your friends and drom your comment below we will appreciate any comment and i will respond to your questions as fast as i can. One love www.ebiraland.blogspot.com

please click here to receive articles like this one to your inbox for free. when you sign up with your best email. Note you will receive a comfirmation message instantly to confirm your sign up thanks one love and together we shall promote Ebiraland dont forget to share and drop your comments thanks next will be Gorigo and follow will be Epe Eza. beans soup lols.
Picture of Easy Banana Bread
DSCN1924.JPG

I love to bake quick breads on the weekends. Not only does it fill the whole house with a warming aroma of sweetness, it only takes 10 minutes to throw together and makes breakfast quick and easy on busy weekday mornings. This is a very simple and easy banana bread that the whole family will love!

Serve warm with butter or try it toasted!

Step 1: Recipe


Banana Bread

1 1/2 cups flour

1/4 cup maple syrup

1/4 sugar

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

pinch of salt

1/2 cup olive oil

2 eggs

2 very ripe bananas

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan.

In a large mixing bowl combine flour, syrup, sugar, baking soda, baking powder, cinnamon and salt. In a separate bowl whisk olive oil, eggs, bananas and vanilla until well combined.

Add the wet ingredients to the dry ingredients and mix well.

Step 2: Bake

Pour batter into your prepared loaf pan.Bake 45-50 minutes or until a toothpick inserted comes out clean.Remove from oven and cool on a wire rack.Slice, serve, eat and ...

Step 2: Bake

Pour batter into your prepared loaf pan.

Bake 45-50 minutes or until a toothpick inserted comes out clean.

Remove from oven and cool on a wire rack.

Slice, serve, eat and enjoy!




181012F.Tomatoes.jpg - 181012F.Tomatoes.jpg 

To benefit from new high-yield tomato seeds

 

By George Okoh in Makurdi

Director General and CEO of the Raw Material and Research and Development Council (RMRDC) Dr. Husaini Ibrahim, has revealed that Nigeria spends around $1.5 billion annually on tomato products importation from China and other parts of the world.
Ibrahim said such imports were unsustainable following the economic downturn befalling the country, and added that the country can reverse the trend with the introduction of improved seeds that yield more in dry season farming.
Also, to address the problem of acute shortage of tomato vegetables and boost Nigeria foreign currency earning, the council introduced improved and certified high yielding tomato seeds to various Growers Associations in the country.
Ibrahim, represented by a Consultant with RMRDC, Dr. Usman Argungu Hassan, disclosed these yesterday while addressing farmers in Lafia, and said the essence of introducing the improved seeds is to boost its production in the country.
“In Nigeria in spite of all the comparative advantage the country has in all year round tomato production, we are largely dependent on importation of tomato paste and other tomato products from China and other exporting countries, which is unacceptable”, he said.
According to Ibrahim, the council has developed a robust monitoring and evaluating plan in conjunction with the Nasarawa state government to ensure productivity in crop production.
Earlier, while welcoming the DG to the event, the Permanent Secretary Ministry of Agriculture Nasarawa State, Mr. Naphthali Dachor commended the council for researching and improving the tomato seed, which is reportedly resistant to diseases and pest.
He advised famers in the state to go into dry season farming using irrigation technique for bountiful harvest. He disclosed that during dry season crops like tomato yield twice as much as it does during the raining season.
Dachor also called on the council to assist farmers in the state by setting up a tomato production factory in order to check wastage of produce.
Responding on behalf of farmers, Mr. Ali Adamu said with the introduction of the new seeds, farmers in the state will increase their efforts and hope for a bountiful yield in March 2016.