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August 20, 2014
Food
The itsekiri are known for many variety of authentic foods.

Because of their location as coastal / riverine people a lot of their foods are cooked with fresh water fish, shrimp, cray-fish, and other seafoods.
Food

Ekpo ajimele Special palm oil used for eating yam & plantain

Obe-eyen Palm kernel soup

Usin Starch (this is eaten with the palm kernel soup & several other soups)

Igbagba ofofo Special soup made with okro soup and special spices

Epuru Yam and plantain cooked together

Kwaka A delicacy

Igbagba, orusun batan Pepper soup, yam and plantain

Menu MENU TYPE: IGBAGBA (PEPPER SOUP)

ENGLISH SPICES ITSEKIRI SPICES
AFICAN NUTMEG (IWO)
AFRAMOMUM SPP (ATARIKO)
PARINARI SPP (IGBAFILO)
TETRAPLURA (IYANGHANYANGHAN)
CHRYSOBALANUS (OMILO)(ESIMOGO)
XYLOPIA SPP (EGIDIJE)
PEPPER DRIED (OGOLO GBIGBE TI A LO)
POTASH-LIQUID OR SOLID (OMI-OWUN WERE OWUN MUMU)
SALT (UWANGUE)


INGREDIENTS
FISH-DRIED OR SMOKED OR FRESH (EJA GBIGBE WERE MIMI)
BEEF-MEAT, GOAT-MEAT FRESH OR DRY (ERAN MIMI WERE GBIGBE, EKEREGBE)
CRAYFISH-DRY OR FRESH (IDE-IMEFUN GBIGBE WERE MIMI)
SHRIMPS-DRY OR FRESH (IKPA MIMI WERE GBIGBE)

LOBSTERS-DRY OR FRESH (IDE SAGHORO MIMI WERE GBIGBE)

PREPARATION
Grind all the spices. The following are roasted, Nutmeg, xylopia. Where more quantities are used, half of the number is roasted. After grinding them including the quantity of dry pepper pack all in the pot with desired quality of water. The quantity of water spices and ingredients depend on the number in the household. Other ingredients viz: fish or meat either dried or fresh is added. They are allowed to boil for some minutes before adding small quality of liquid potash or solid. Add salt for taste. If fresh fish is used see hints on preparation of fresh fish.

MAIN COURSE ACCOMPANIMENT
Boiled yam, plantain, cocoyam and palm oil. Some people like starch in combination.

MENU TYPE: OBE-EYEN (BANGA SOUP)

ENGLISH SPICES ITSEKIRI SPICES
FRAMOMUM SPP (ATARIKO)
SCLERODENDRON SPP (BELETIENTIEN)
JUSTICIA SPP (IGHEREJE)
RHAPHOSTATIS SPP (UGHUMENI)
BITTER LEAVE-DRIED (ORUGBO-GBIGBE)
ONION (UTUTA)
DRIED PEPPER-(DROUND) (OGOLO-GBIGBE TI A LO)
PALM NUT OIL (EYEN TI A FO)
MELON (IKPOGIRI TIE TI A LO)
SALT (UWANGUE)

INGREDIENTS
FISH-SMOKEDD OR DRY OR FRSH (EJA GBIGBE WERE MIMI)
CRAYFISH-DRIED OR FRESH (IDE-IMEFUN MIMI WERE GBIGBE)
MEAT-DRIED OR FRESH (ERAN MIMI WERE GBIGBE)
SNAILS (UMOTA KENREN)
LOBSTERS DRIED OR FRESH (IDE SAGHORO-MIMI WERE GBIGBE)
SHRIMPS-DRIED OR FRESH (IKPA MIMI WERE GBIGBE)
PEROWINKLE (IMEKPE/OLIKPARA)
SEA CRAB (IDIBI)

PREPARATIONS:
PUT THE POT CONTAINING THE STRAINED PALM NUT PULP/SOURCE ON FIRE. THEN ADD THE GROUNDED SPICES AND INGREDIENTS. IN SOME CASES, MEAT, OR FISH IS PAREBOILED BEFORE ADDING IT TO THE SOUP. SALT IS ADDED WHEN PROPERLY COOKED. TASTE FOR PALATABILITY.
YOU MAY WISH TO DIVIDE INTO SMALLER CLAY POTS AND COOK TO THICKEN SOUP BEFORE SERVING.
NOTE:
WHEN DRIED FISH (EJA –GBIGBE) OR DRIES MEAT (ERAN GBIGBE) IS USED, SMALL QUANTITY OF OKRO (IKANRANBO) MAY BE ADDED.
(OPTIONAL) SMALL QUANTITY OF GROUNDED MELON (IPKOGIRI) MAY BE ADDED IN CASE OF FRESH FISH WHILE OKRO CAN ONLY BE ADDED IN CASE OF SMOKED OR DRIED FISH OR MEAT. ALMOST IN ALL CASES DRIED BITTER LEAF IS ADDED. FRESH CRAY FISH, LOBSTERS, SHRIMPS COULD BE USED ALONG WITH THE DRIED OR SMOKED FISH OR MEAT.

MAIN COURSE ACCOMPANIED BY:
1.PREPARED STACH (USIN)
PREPARATION REQUIREMENT: -METAL POY, PALM OIL (EKPO) AND WATER
2.EGUN-OBOBO
PREPARATION REQUIREMENT: RIPE PLAINTAIN (OBOBO), MORTAR, PREPARED STARCH.
3.GARRI PREPARED INTO EBA

MENU TYPE: OWO SOUP

ENGLISH SPICES ITSEKIRI SPICES
PALM OIL (EKPO ITSEKIRI)
XYLOPIA (EGIDIJE)
PLAINTAIN (ATAAN)
POTASH (OWUN MUMU)
PEPPER-DRIED (OGOLO GBIGBE)
BITTER LEAVES (ORUGBO TI A FO)
SALT (UWANGUE)
STARCH (USIN)
GARRI SMALL QUANTITY (IGARI TIE)

INGREDIENTS
CRAYFISH DRIED OR FRESH (IDE GBIGBE WERE MIMI)
FISH DRIED OR FRESH (EJA GBIGBE WERE MIMI)
BUSH MEAT DRIED OR FRESH (ERAN OKO GBIGBE WERE MIMI)
THAIS CALLIFERA (OLIKIRIBO)
PERIWINKLE (IMEKPE)

PREPARATION
GRIND DRY PEPPER, ADD WATER AND POUR INSIDE THE POT. BEAT SOME QUANTITY OF THE XYLOPIA (EGIDIJE) AND DROP INSIDE –REMOVE SEEDS FIRST.
PEEL ONE FINGER OF PLAINTAIN, CUT INTO THREE SPICES, WASH AND PUT THEM INSIDE THE POT. AFTER ALLOWING THE PIECES OF PLAINTAIN TO BOIL FOR ABOUT 15-20MINS REMOVE ONE OR TWO PIECES AND GRIND THEM PROPERLY IN A MORTAR AND WITH SOME QANTITY OF SOUP WATER MIX THOUROUGHLY AND POUR BACK INTO THE MAIN SOUP. ADD ALL THE OTHER INGREDIENTS-FISH/MEAT, PERIWINKLE, SHRIMPS ETC. POUR IN THR REQUIRED QUANTITY OF PALM OIL. PUT SMALL QUANTITY OF POTASH. THE POTASH WILL MAKE SOUP EFFERVESCE. USE SPOON TO STIR MORE OFTEN. ALLOW BOILING FOR ABOUT 20 MINUTES. IF FRESH FISH IS USED, ADD FRESH WASHED BITTER LEAF. THE BITTER LEAF SHOULD BE THOUROUGHLY EASHED TO A DESIRED TASTE BEFORE USE/ADDING INTO THE SOUP.
NOTE: SMALL QUANTITY OF CLEAN FRESH STARCH COULD BE ADDED TO THICKEN THE SOUP. ANOTHER ITEM ADDED FOR THICKEN IS SMALL QUANTITY OF GARRI. GET A SMALL QUANTITY OF GARRI, SIEVE THROUGH A FINE MESH TO OBTAIN THE FINER PARTICLE. ADD THE FINER OART OF THE GARRI AS WELL, THEN STIR THOUROUGHLY TO AVOID CONGEALING. THE GARRI IS FIRST ADDED BEFORE THE STARCH AND POTASH (LIQUID/SOLID)

MAIN COURSE ACCOMPANIED BY:
1.PREPARED STACH (USIN)
PREPARATION REQUIREMENT: -METAL POY, PALM OIL (EKPO) AND WATER
2.COOKED YAM
3.COOKED PLAINTAIN

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