Lynoxxy FOOD and Kitchen

12/09/2022

22/12/2016

20/05/2016

STUMBLE WAVE BACK ON

20/05/2016

LAZY RIVER/WAVE POOL BACK ON STREAM

19/05/2016

LYNNOXIE'S FINALLY SETTLES FOR TINAPA

28/08/2015

FOOD OF THE DAY
-Ekpang Nkukwo
Ekpang nkukwo is a native Nigerian dish which originates from calabar, Cross River State of Nigeria. It's a one pot meal made from either grated Cocoyams, Water yams or a mixture of both, rolled in Cocoyam leaves and cooked with different assorted meat or fish such as Dried beef, periwinkles, dried fish, stock fish e.t.c. with palmoil as a base.

Ingredients

5 tubers of Cocoyams - grated into a paste (when buying, ask for the tiny ones for Ekpang Nkukwo, not the ones for boiling)
Half wateryam - also grated into a paste
Mfi (Periwinkle with the shell)
One bottle of palm oil
Ibat (dried fish)
A cup of crayfish
5 cubes of maggi
Fresh pepper
Ntong leaves or iko leaves-shredded (they are all spice leaves)
A bunch of young cocoyams leaves, shredded for wrapping( you can ask someone to help you shred the leaves for wrapping the cocoyams into the tender leaves)
Ikpa i.e. ponmo, cut into tiny bits
Snail (optional)
Salt to taste

Preparation

Put some palm oil in the pot to cover the base of the pot, pour in the periwinkes. Mix the cocoyams with the wateryam, add sallt to the mixture and knead. Wrap the mixture into the cocoyam leaves little by little. After wrapping and arrangin in pot, add pepper, crayfish, maggi cubes, dry fish, ikpa and every other ingredient on the top of the food. Pour in some hot water. This is to prevent it from getting burnt while boiling and also note; do not stir it until it is done. When it is done, use a spatula to stir it gently and mix the ingredients. Do not stir it vigorously or else it will end up looking like egusi soup. After it is well browned, add more palm oil and other ingredients as you wish. Allow to boil more, you can then taste the cooking as the itchiness from the leaves and cocoyam has now been neutralised. Bring it down and serve it hot.

08/07/2015

coming soon, Lynnoxy TINAPA loading...........................................oshe

06/04/2015

FOOD OF THE DAY
-ABAK ATAMA SOUP

This is a rich-palm nut soup, highly spiced and flavoured with the aromatic atama leaves (a spicy aromatic leave that could be used dried or fresh). The dried leaves are a lot more pungent in flavour.

The name of the soup is derived from both the sauce(Abak) and the vegetable(Atama)

Periwinkles, stockfish, Palm fruit, Atama and other spices are what makes up this nutritious flavoured soup.

Ingredients

Beef (1/2 kilo)
Fresh or smoked fish (1 medium size)
Cow skin (10 medium pieces)
Stockfish (10 medium pieces)
1 cup of Periwinkle in shell
1 small bunch of Atama leaves
Palm fruit
3 tablespoons of ground crayfish
Uyayak (local spice)
1Knorr cube
2½ litres of Water (for extraction of the oily liquid)
Salt to taste.
Pepper

Preparation Method

Wash periwinkles thoroughly. Then Wash and boil the palm fruits for about 30 minutes. Strain off the water and pound the palm fruit until the pulp/fibre separates from the nuts.

Boil some clean water and add to the pounded palm fruit and mix thoroughly to separate the oily extract from the rest of the pulp, then strain off the oily extract.

Wash, cut up and season your meat with salt, Knorr cube and small pepper, then steam for about 5 minutes on low heat. Then add about 1½ cups of water and the stockfish head and continue boiling for about 20 minutes till the meat is almost cooked, and remove from heat.

Cut the Atama leaves into very fine pieces. Pound them for about 10 minutes till the leaves are finely pounded. Then place the oily extract on the burner and allow to boil for about 5 minutes to remove all moisture.

Add cooked meat and washed smoked fish, meat stock, periwinkle, crayfish, pepper and Knorr and Uyayak. Stir and allow to boil for about 10 minutes. Add the atama leaves and boil without stirring for another 10 minutes. Stir and add salt to tast.

Allow to simmer for another 15 –10 minutes or until slightly thick. Remove from heat and serve with pounded yam, garri or cassava fufu or white rice