Diadem Multipurpose Ventures

Groundnut-based mixed protein soup, made without further cooking over heat. The fried groundnut gives it a rich, nutty base, while the crayfish, pepper, pepper-soup spice, mint leaves, and cooked proteins add a spicy, aromatic flavor.

Ingredients

Fried groundnut, already ground into a fine powder

Cooked croaker fish, cut into portions

Cooked beef

Cooked assorted meat/offals

Ground dry crayfish

Ground cayenne pepper

Ground pepper-soup spice mix

Seasoning cubes or powder

Scotch bonnet pepper, finely ground or blended

Ground onion paste

Fresh mint leaves

Warm or hot water, as needed

Prepared semo, for serving

Preparation

1. Prepare the groundnut base: Put the finely ground fried groundnut into a clean bowl. Gradually add water and mix thoroughly until you obtain a smooth, lump-free mixture with a thick but pourable consistency.

2. Add the ground ingredients: Stir in the ground dry crayfish, cayenne pepper, pepper-soup spice, seasoning, Scotch bonnet pepper, and onion paste. Mix very well so that all the ingredients are evenly distributed.

3. Add the mint leaves: Tear or finely chop some fresh mint leaves and stir them into the groundnut mixture. Reserve a few leaves for garnishing.

4. Add the cooked proteins: While the cooked croaker fish, beef, and assorted meat/offals are still very hot, gently add them to the groundnut mixture. Pour in a little of the hot cooking broth if necessary to loosen the mixture.

5. Mix gently: Stir carefully so the fish pieces do not break apart. The heat from the freshly cooked ingredients helps warm and combine the groundnut mixture with the proteins and spices.

6. Adjust the consistency: Add a little more hot water or broth if the mixture is too thick. Taste and adjust the seasoning and pepper according to preference.

7. Serve: Garnish with fresh mint leaves and serve immediately with hot, smooth semo.

Important: Since the groundnut mixture itself is not being cooked over heat, use properly cooked, freshly prepared ingredients and add the proteins while they are thoroughly hot.

Unripe and Ripe Plantain Mixture Pudding

This is a delicious steamed plantain pudding made by combining ripe and unripe plantains. The ripe plantain gives natural sweetness, while the unripe plantain provides body and a slightly earthy taste. It can be wrapped in banana/plantain leaves and steamed until firm and tender.

Ingredients

4 medium unripe plantains

2 medium ripe plantains

1 medium onion

2–4 fresh Scotch bonnet peppers, according to taste

½ cup palm oil

1–2 seasoning cubes, optional

1 teaspoon ground crayfish, optional

½ teaspoon ground pepper

Salt to taste

½–1 cup water, as needed

½ cup smoked fish, deboned and flaked — optional

¼ cup dried or fresh shrimp/crayfish — optional

Banana or plantain leaves for wrapping

1. Prepare the leaves

1. Wash the leaves thoroughly to remove dirt.

2. Pass each leaf briefly over a low flame or dip it in hot water. This softens the leaves and makes them easier to fold without tearing.

3. Wipe them clean and set aside.

2. Prepare the plantains

1. Wash the plantains.

2. Peel the unripe and ripe plantains.

3. Cut them into smaller pieces.

4. Grind or blend the unripe plantain into a smooth but fairly thick paste.

5. Add the ripe plantain and blend again. You can leave a small amount of ripe plantain slightly coarse if you prefer bits of plantain in the pudding.

Tip: Don't add too much water while blending. The mixture should be thick enough to hold its shape.

3. Prepare the pepper mixture

Blend together:

Onion

Scotch bonnet peppers

Crayfish or dried shrimp, if using

Blend until fairly smooth.

4. Mix the pudding

Pour the blended plantain mixture into a large bowl.

Add:

Blended pepper and onion

Palm oil

Salt

Ground pepper

Seasoning cube, if using

Flaked smoked fish, if desired

Mix thoroughly with a wooden spoon until the palm oil and seasonings are evenly distributed.

Taste a small amount and adjust the salt and pepper.

The mixture should be thick, moist and spoonable, not watery. If it is excessively thick, add a little water at a time and mix.

5. Wrap the pudding

1. Place a softened plantain leaf on a flat surface.

2. Scoop about 2–3 tablespoons of the mixture onto the centre.

3. Fold the sides of the leaf over the mixture.

4. Fold the bottom and top ends securely to form a neat parcel.

5. Repeat until all the mixture is used.

6. Steam

1. Arrange extra leaves at the bottom of a large pot to create a protective layer.

2. Add enough water to the pot to reach just below the level of the wrapped puddings.

3. Arrange the wrapped puddings tightly inside.

4. Cover with more leaves and then put the lid on the pot.

5. Steam over medium heat for about 45–60 minutes.

6. Check occasionally and add a little hot water if the water level becomes too low.

The pudding is ready when it has become firm and set, rather than soft and wet in the centre.

7. Serve

Allow the pudding to cool for a few minutes before carefully unwrapping it.

It can be enjoyed on its own or served with pepper sauce, fried fish, grilled fish, or a vegetable side dish.

For a richer, more traditional flavour

Use palm oil, smoked fish and plenty of crayfish, while keeping the Scotch bonnet pepper moderate enough that the natural sweet taste of the ripe plantain can still be noticed.

Cooked Dry Corn with Fresh Coconut

Ingredients

3 cups dry corn kernels

Plenty of clean water, for soaking and cooking

1 fresh coconut

A pinch of salt, optional

Sugar, optional, if you prefer it slightly sweet

Preparation

1. Sort the corn
Pick through the dry corn and remove stones, dirt, damaged kernels, and other impurities.

2. Wash thoroughly
Put the corn in a bowl and wash it several times with clean water until the water is reasonably clear.

3. Soak the corn
Cover the washed corn generously with clean water and leave it to soak for 8–12 hours or overnight. The kernels will absorb water and become plumper and softer.

4. Drain and rinse
After soaking, drain the water and rinse the corn again with clean water.

5. Cook the corn
Transfer the soaked corn to a large pot and add enough fresh water to cover it by about 5–7 cm.
Bring to a boil, then reduce the heat and cook until the kernels become very tender and chewy-soft. This can take about 1½–3 hours, depending on the type and age of the corn.

6. Add more water when necessary
Check the pot occasionally while cooking. If the water becomes low before the corn is tender, add more hot water and continue cooking.

7. Season lightly
If desired, add a small amount of salt toward the end of cooking. For the traditional simple version, the corn can be cooked without seasoning.

8. Prepare the coconut
Crack open a mature fresh coconut. Remove the hard outer shell and brown skin if desired, then cut or scrape the white coconut flesh into small pieces or thin slices.

9. Serve
Drain any excess water from the cooked corn and serve it warm with generous pieces of fresh coconut flesh.

Serving idea

For a classic Nigerian-style snack, serve a bowl of steaming soft cooked corn alongside fresh coconut pieces. The slightly chewy, mildly sweet corn pairs beautifully with the rich, creamy and naturally sweet coconut.

Tip: If the corn is particularly hard or old, soaking overnight and cooking it slowly is important. Avoid adding acidic ingredients during cooking because they can make the kernels take longer to soften.

Detailed Preparation of Pap (Akamu/Ogi) from Corn

Traditional Nigerian pap, also called akamu or ogi, is made from fermented maize (corn). The process involves soaking, wet milling, sieving, fermenting, settling, and finally cooking the pap.

Ingredients

2–3 cups dried maize/corn

Plenty of clean water

Optional: a small quantity of sorghum or millet can be added for a different flavour

1. Sort and wash the corn

Pick through the dried corn and remove stones, damaged grains, dirt, and other particles. Wash the corn thoroughly with clean water.

2. Soak the corn

Put the clean corn in a large bowl or container and cover it generously with clean water.

Leave it to soak for about 2–3 days.

Change the water once daily if possible.

The corn should become soft enough to grind.

A slightly sour smell indicates that fermentation has started.

3. Wet-mill the corn

Drain the soaked corn and take it to a miller or use a suitable blender/grinder at home.

Add a little clean water while grinding until you obtain a smooth, fine corn paste.

4. Sieve the corn paste

Transfer the ground corn into a large bowl. Add plenty of clean water and mix thoroughly.

Pour the mixture through a fine sieve or pap/ogi sieve into another clean container. Press and wash the chaff with water to extract as much of the starch-rich liquid as possible.

The remaining husks and coarse particles can be discarded.

5. Allow the pap to ferment

Cover the sieved liquid and leave it undisturbed for about 1–3 days, depending on how sour you want the pap.

During this time, the fine pap particles settle at the bottom while excess water remains on top. The mixture develops the characteristic slightly sour flavour of traditional ogi.

6. Drain the excess water

Carefully pour off the clear water from the top without disturbing the settled pap.

You are left with a thick, smooth pap paste. This can be used immediately or stored refrigerated for later use.

7. Prepare the pap for eating

To make one serving, scoop some pap paste into a bowl and add a little cold or room-temperature water. Stir very well until it becomes completely smooth and lump-free.

8. Boil water

Put water in a clean pot and bring it to a vigorous boil.

9. Cook the pap

While stirring the pap mixture continuously, gradually add the boiling water.

Keep stirring as the mixture thickens. Place it over low heat and continue stirring for about 3–5 minutes until the pap becomes smooth, glossy, and properly cooked.

If it becomes too thick, add a little hot water and stir until you reach your preferred consistency.

10. Serve

Serve the hot pap with your choice of:

Akara

Moi moi

Fried plantain

Bread

Boiled eggs

Milk and sugar/honey

Important tips for good pap

Use clean water and clean utensils throughout the process.

Don't leave the soaking or fermenting corn in a hot, dirty environment.

The longer the fermentation, the more pronounced the sour flavour becomes.

Sieve the ground corn very well for exceptionally smooth pap.

When cooking, add hot water gradually and stir continuously to prevent lumps.

Store prepared pap paste in the refrigerator if you are not using it immediately.

🐟 Catfish Pepper Soup with Scotch Bonnet & Mint Leaves

A spicy, aromatic catfish pepper soup with lots of Scotch bonnet peppers, fresh mint leaves, and a beautiful golden-greenish broth.

Ingredients

1 medium-sized catfish, cleaned and cut into pieces

8–12 Scotch bonnet peppers (adjust to taste)

1 medium onion

3–4 cloves garlic

1 small piece fresh ginger

1–2 tablespoons ground pepper-soup spice

½ teaspoon turmeric powder — optional, for the golden hue

1 handful fresh mint leaves

1–2 seasoning cubes

Salt to taste

4–5 cups water or light stock

1 tablespoon fresh lemon/lime juice — optional

1–2 tablespoons chopped fresh scent leaf, optional

Preparation

1. Clean the catfish:
Wash the catfish pieces thoroughly with warm water and a little salt or lemon juice. Rinse well and set aside.

2. Prepare the pepper mixture:
Blend the Scotch bonnet peppers, onion, garlic and ginger roughly. Keep some Scotch bonnet peppers whole or sliced if you want visible pieces of pepper in the soup.

3. Start the broth:
Pour the water or light stock into a pot. Add the blended pepper mixture, pepper-soup spice, seasoning cubes, salt and ½ teaspoon turmeric.

4. Bring to a boil:
Cover and simmer for about 10–15 minutes, allowing the pepper, spices and turmeric to infuse the broth.

5. Add the catfish:
Gently place the catfish pieces into the simmering broth. Avoid stirring vigorously so the fish doesn't break apart. Cook for approximately 12–15 minutes, depending on the size of the pieces.

6. Add the mint:
Roughly tear or chop the fresh mint leaves and add them during the last 2–3 minutes of cooking. This preserves their fresh aroma and gives the soup its greenish tint.

7. Finish:
Taste and adjust the salt and pepper. Add a small squeeze of lemon or lime if desired. Turn off the heat and allow the soup to rest for about 5 minutes.

🌿 For the golden-greenish hue

Use just a little turmeric for the golden colour, while plenty of fresh mint leaves provides the greenish tone. The Scotch bonnet peppers will give the broth a warm, fiery appearance.

Serve hot, with plenty of the peppery golden-green broth surrounding the tender catfish.

for the pepper-sauced beef, here’s an ingredient spotlight:

🌶️ Ingredient Spotlight: Fresh Pepper

Fresh pepper is one of the key ingredients that gives pepper-sauced beef its distinctive heat, colour, aroma, and rich flavour.

Flavour: Hot, aromatic, and slightly fruity.

Colour: Gives the sauce an attractive natural red colour.

Purpose: Adds heat and depth to the beef sauce.

Best pairing: Works beautifully with onions, tomatoes, garlic, ginger, and seasoning.

Cooking tip: Remove some of the seeds if you prefer a milder sauce, or keep them for extra heat.

Spotlight tip: For a richer pepper sauce, blend fresh pepper with tomatoes and onions, then fry the mixture thoroughly until the excess moisture reduces and the oil begins to separate.

Detailed Preparation of Pepper-Sauced Beef

Ingredients

1 kg beef, cut into small strips or bite-sized pieces

4–6 fresh red peppers

2–3 Scotch bonnet peppers (adjust to taste)

1 large onion

3 cloves garlic

1 teaspoon ginger, grated or minced

1 teaspoon curry powder

1 teaspoon thyme

1 teaspoon paprika or smoked paprika

1 seasoning cube

½ teaspoon black or white pepper

Salt to taste
Honey

2–3 tablespoons vegetable oil

1 tablespoon soy sauce (optional)

1 tablespoon tomato paste (optional, for a richer sauce)

½ cup beef stock or water

1 small bell pepper, sliced (optional)

1 small onion, sliced for the final sauce

Preparation

1. Prepare the beef

Wash the beef thoroughly and cut it into bite-sized pieces.

Place the beef in a pot and add salt, half of the chopped onion, garlic, ginger, thyme, curry powder, black pepper and seasoning cube.

Add a small amount of water—just enough to cook the beef.

Cover and cook over medium heat for about 25–40 minutes, depending on how tender the beef is.

Check occasionally and add a little water if necessary.

When the beef is tender, separate it from the stock and reserve the stock.

2. Fry or grill the beef

Heat about 2 tablespoons of vegetable oil in a frying pan.

Add the cooked beef and fry over medium-high heat until the outside becomes brown, slightly crisp and well caramelized.

Alternatively, you can grill or air-fry the beef for a more smoky flavour.

Remove the beef and set aside.

3. Prepare the pepper sauce

Blend the fresh red peppers, Scotch bonnet peppers, garlic and half of the remaining onion. Blend roughly rather than making it completely smooth if you want a more textured sauce.

Heat 1 tablespoon of oil in the same pan.

Add the sliced onion and sauté for 1–2 minutes.

Pour in the blended pepper mixture.

Add paprika, honey, a little salt and the tomato paste if using.

Cook the pepper mixture over medium heat for 10–15 minutes, stirring occasionally, until the raw pepper smell disappears and the sauce becomes thick.

Add a little of the reserved beef stock if the sauce is too thick.

Add soy sauce if desired and taste for seasoning.

4. Combine the beef and pepper sauce

Return the fried beef to the pepper sauce.

Stir thoroughly so that every piece of beef is coated with the sauce.

Add sliced bell pepper if using.

Allow everything to simmer together for 5–8 minutes so the beef absorbs the pepper flavour.

Avoid adding too much water—the finished dish should have a thick, glossy pepper coating, rather than a watery sauce.

5. Finish and serve

Taste and adjust salt or pepper as needed.

Allow it to rest for about 2–3 minutes before serving.

Garnish with fresh sliced peppers or onions if desired.

Serving suggestions

Pepper-sauced beef can be served as a side dish, appetizer or main meal with:

Jollof rice

Fried rice

White rice

Fried or boiled yam

Fried plantain

Potato fries

Bread or flatbread

Tip: For the rich, glossy appearance in your picture, fry the beef until deeply browned before adding it to the pepper sauce, and cook the sauce down until the oil begins to show around the edges.

Here is a clear, step-by-step preparation for Nigerian Bitter Leaf Soup (Uwnowoyiwho):

Preparation of Bitter Leaf Soup (Uwnowoyiwho)

Ingredients

- Bitter leaves (washed and squeezed to remove excess bitterness)
- Assorted meat (beef, shaki, cow skin, or goat meat)
- Stockfish
- Dry fish
- Palm oil
- Ugba
- Locust beans
- periwinkle
- Cocoyam or achi as thickener
- Ground crayfish
- Fresh pepper or dry pepper
- Onion
- Seasoning cubes
- Salt
- Water or meat stock

Method of Preparation

1. Prepare the meat: Wash the assorted meat thoroughly and place it in a pot. Add chopped onion, seasoning cube, and a little salt. Cook until the meat is tender and produces enough stock.

2. Prepare the fish: Wash the stockfish and dry fish properly. Remove bones where necessary and set them aside.

3. Prepare the thickener: If using cocoyam, boil until soft, peel, and pound until smooth. If using achi, mix it with a little water to form a smooth paste.

4. Add palm oil: Pour palm oil into the pot of cooked meat and stock. Allow it to boil gently for a few minutes.

5. Add the fish and crayfish: Add the stockfish, dry fish, and ground crayfish. Ugba,locust beans, periwinkle.Stir gently and allow them to cook for about 5 minutes.

6. Add the thickener: Add the pounded cocoyam or achi gradually while stirring to prevent lumps. Allow the soup to simmer until it thickens to your preferred consistency.

7. Add the bitter leaf: Add the washed bitter leaves and fresh pepper. Stir gently and allow the soup to cook for another 5–10 minutes.

8. Adjust the seasoning: Taste and add salt or seasoning if necessary. Allow the soup to simmer briefly.

9. Serve: Remove from the heat and serve hot with pounded yam, fufu, eba, semovita, or any swallow of your choice.

Here's a delicious recipe for Nigerian-style Croaker Fish Barbecue with Crispy Potato Fries.

Croaker Fish Barbecue

Ingredients

1 whole croaker fish (cleaned and scaled)

2 tablespoons vegetable oil or melted butter

1 teaspoon paprika

1 teaspoon cayenne pepper (optional)

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon onion powder

1 seasoning cube (crushed)

½ teaspoon thyme

½ teaspoon curry powder

½ teaspoon salt (or to taste)

1 tablespoon lemon juice

1 tablespoon tomato paste (optional, for richer color)

Preparation

1. Wash and clean the fish thoroughly. Pat it dry with paper towels.

2. Make 3–5 deep slits on both sides of the fish.

3. Mix the oil, lemon juice, paprika, garlic powder, ginger powder, onion powder, thyme, curry powder, black pepper, cayenne pepper, suya spice,honey,crushed seasoning cube, salt, and tomato paste into a smooth marinade.

4. Rub the marinade generously over the entire fish, making sure it gets into the slits and inside the belly cavity.

5. Cover and marinate for 1–3 hours (or overnight in the refrigerator for the best flavor).

Grilling

1. Preheat your grill or oven to 200°C.

2. Lightly oil the grill rack or place the fish on foil.

3. Grill for 20–30 minutes, turning halfway through.

4. Brush with a little oil or butter while grilling to keep it moist.

5. Grill until the fish is fully cooked and slightly charred on the outside.

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Crispy Potato Fries

Ingredients

3–4 large potatoes

Vegetable oil (for frying)

1 teaspoon salt

½ teaspoon paprika (optional)

½ teaspoon black pepper (optional)

Preparation

1. Peel the potatoes and cut them into even strips.

2. Soak the potato strips in cold water for 30 minutes to remove excess starch.

3. Drain and dry them thoroughly with a clean towel.

Frying

1. Heat oil to about 160°C.

2. Fry the potatoes for 4–5 minutes until soft but not brown.

3. Remove and let them rest for 5–10 minutes.

4. Increase the oil temperature to 180°C.

5. Fry again for 2–3 minutes until golden and crispy.

6. Drain on paper towels and season immediately with salt, paprika, and black pepper if desired.

Serving

Serve the grilled croaker fish hot with the crispy fries. You can also add:

Sliced onions

Fresh tomatoes

Cucumber

Lettuce

Pepper sauce or ketchup

Chilled soft drink or fruit juice

This recipe serves 2–3 people and gives you a smoky, spicy barbecue fish with crispy golden fries