The website has the complete lesson note for all the subjects in secondary school but this piece showcases the SS3 Catering Craft Practices Lesson Note on Igbo Dishes. You can use the website search button to filter out the subject of interest to you.
CLICK HERE to download the complete Document: DOWNLOAD HERE
IGBO DISHES
RECIPE AND METHOD OF PREPARATION
Isi- ewu (sliced goat head)
3 goat head—————————clean the goat head thoroughly, cut into small pieces and pour the
Lemon juice leave to rest for 15minutes.
3 fresh chili peppers Blend the onion, tomatoes, garlic and chilies.
5 fresh tomatoes add the stock pot with goat head and boil until stock is almost
1 onion finished.
1 clove garlic add palm oil and wild mint.correct the seasoning.
1 teaspoon pepper
Soup seasoning serve in a traditional earthen ware dish.
3tsp lemon juice
3tsp tomatoes puree Garnish with chopped mint or utazi.
200ml palm oil
1 litre stock shredded utazi
Leaf or wild mint leaf
Nsala soup
INGREDIENTS
1kg cat fish
5 fresh utazi leaves (shredded)
200g thickener (pounded boil yam/yam powder)
25g ground uziza pepper (habanero pepper)
50g ogiri or okpei
100g crayfish seasoning (knor or magi cube)
400ml fish stock and salt.
METHOD OF PREPARATION
Cut the catfish in steaks, wash and season.
Prepare the thickener and add in the boiling stock.
Add uziza, and seasonings, salt and bring to boil.
Add ogiri and utazi, simmer for 5 minutes and serve with pounded yam, fufu or semovita.
Variations: Nsala soup can be cooked with catfish, dryfish, smoked fish, stock fish, beef and chicken. It can be cooked with two or more combination of the items in the variation.
EVALUATION
State 2 igbo dishes and state the method of preparation.
GENERAL EVALUATION
List 3 ingredients for making kuka soup.
Explain the preparation of isi-ewu.
Click on the Downloadable Button to get the FULL NOTE
