SS3 First Term Catering Practice Lesson Note – Nigeria Dishes

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WEEK TWO (2)

TOPIC: NIGERIA DISHES

SUB-TOPIC 1: HAUSA DISHES

RECIPE AND METHOD.

Tuwo shinkafa

320g/2 cups rice	Mash over low heat until consistency look like fufu.
1 liter water	Turn in to a wet plate and smoothen
Method
Wash rice and boil until very soft	Serve with suitable soup e.g. miyan yakuwa

 

Kuka soup
225gnkuka leaves 225g dried ground okra 2 chili pepper 4 fresh tomatoes 500g dry fish 100g palm oil 1 liter stock Salt seasoning	Wash and season fish Grind tomatoes, onions, and chilies’ Pour the stock in a pot ,add the ingredients, oil and cook for 15 minutes Add okra and kuka  leave ,stir and cook for 15 minutes.

SUB-TOPIC 2:

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

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