Chicken Ceaser Salad INGREDIENTS

(1)Romaine lettuces (cut into large chunks).

(2) Chicken breast ( pan seared and cut into thick long strips )

(3) Cherry tomatoes (cut in wedges)

(4) Hard boiled eggs ( cut in to wedges)

(5) Croutons ( bread cut into small thick cubes and toasted)

(6) Parmesan cheese ( handful grated )

(7) 1tsp grated ginger

(8) 1/2 tbsp grated garlic

(9) 2 tbsp unsalted butter

(10) 1/2 tsp crushed pepper corn

( SALAD DRESSING)

1 whole lemon juice
1 tbsp honey
1/2 tsp olive oil
1tsp apple cider

(PROCEDURES)

(1) Wash and pat the lettuce dry or use a salad spinner.

(2) Cut the lettuce into large chunks.

(3) Wash the chicken breast and clean it dry with a kitchen towel, then season it with salt, black pepper,ginger and garlic.

(4) On a medium high heat, into a dry fry pan add some unsalted butter and once it gets hot add the chicken breast and pan sear 3mins on both sides then set aside to cool

(5) Cook the egg until it overdone, cool, peal off the shells and cut into wedges

6) Cut the bread into small cubes drizzle some olive oil and toast in a pan until it’s golden brown.

7) Assemble the salad in a bowl plate starting with the lettuce at the base and every other things on top.

PROCEDURE FOR THE SALAD DRESSING.

1) Squeeze the lemon into a glass cup or a shaker, add all the other ingredients and mix or shake thoroughly until everything is well emulsified then drizzle the dressing in the salad and enjoy.

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Fisherman soup is a delicacy popular in the southern part of Nigeria.

FISHERMAN SOUP INGREDIENTS

(1) 1 whole Fresh fish
(2) 1/2 kg fresh sea crab
(3) 1/2 kg prawns
(4) Creyfish powder
(5) 2 large onions (diced)
(6) 3 fingers fresh okro
(7) Seasoning cubes to taste
(8) Salt to taste
(9) 1cup fresh palm oil
(10)Fresh red pepper ( to taste)
(11) 1/2 tbsp corn flour

PROCEDURE
1. Cut and wash the fish with hot water to remove the slimy skin.

2. Open up and wash the crab to remove dirts.

3. Devein and wash the the prawns then set aside.

4. Cut the okra into thin round shape like a full moon and set aside.

5. Add the crab first into the pot, add the fresh fish and season with part of the chopped onions, fresh blended pepper, seasoning cubes and salt to taste, add some water and then steam for about 5 minutes, then take out the fish so it doesn’t break.

6. Into another dry pot, add 1cup of palm oil

7. Allow the oil to get very hot but not bleached

8. Add the remaining chopped onions and fry for about 1 minute on a medium high heat, then add the crayfish and stir very fast then introduce the stuck water along side the crabs, prawns and fish that has been parboiled previously.

9. Add some more water if u don’t have enough stock, add more pepper, salt and seasoning cubes (if need be)

10. Desolve the corn flour in a small bowl and pour the mixture into the pot then stir gently.

Cook for about 10mins or till the soup is slightly reduced and thickened then lastly add your round cut okra into the pot then cover for extra 2 minutes.

The soup is ready to be served with any swallow of ur choice.

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Ofe Nsala ( white soup)

Ingredients

Meat
Dry fish
Grounded crayfish
Yam
Uziza leaf
Maggi
Salt
Pepper

Preparation of Ofe Nsala (white soup)

1. Wash the meat, parboil with spices.

2. Peel the yam, wash and boil in a seperate pot. When soft pound or mash till it turns to a paste.

3. Add more water, dry fish, maggi and pepper into the meat pot.

4. Add the mashed yam, allow it dissolve properly. Stir and allow to cook.

5. Add Uziza leaves to it and cook for 3 to 5 minutes.

You can serve with Eba, Semovita or Fufu.