Nigerian Pepper Soup

... submitted by lesliemm
from US

Obe Ata - Nigeria

We've borrowed this recipe for Nigerian Pepper Soup from Boomie O. at
MotherLandNigeria.com --
a really fun and informative site, with lots of great information about
Nigerian food & drink (as
well as nearly everything else about Nigeria that you might want to know).

3-4 fresh tomatoes and 1-2 bell peppers OR 16 oz tomato sauce and 6 oz
tomato paste. (Bell pepper is optional) Meat/Chicken/Fish
4 magi cubes
Palm oil if available, otherwise use vegetable oil
2 onions
Salt
Dry pepper
Water


Place the meat in a pot, add very little water (most meat produces water
as it cooks), dice one onion
in with the meat, add some salt, and cook the meat until it is almost
tender.
If you are using fresh ingredients, grind the tomatoes and the bell
peppers together. You can grind
in another onion in with them if you wish.
Pour the blended tomato mixture (or the tomato sauce and tomato paste)
into the pot with the meat.
Allow to cook for about 20-30 minutes, stirring constantly.
Add salt and dry pepper to taste.

Serve obe ata over white rice or pounded yams if you don't have access to
exotic ingredients. For more authenticity, try some of the other (grain
or cassava- based) foods that go with soups & stews listed on the
MotherLandNigeria.com Food & Drinks Page

2. Swedish Meatballs: Köttbullar
... submitted by isabel.brattkull


from Sweden

This recipe is my mother's own recipe for these well-known Swedish
delights, so feel honoured! In
Sweden we have a saying: "Mammas köttbullar är bäst" ("Mother's meatballs
are the best!")
1/2 kg minced meat (50% pork, 50% beef)
1 onion, middle size
1/2 teaspoon salt
1/2 teaspoon white pepper
1 egg
1 dl raspings (dried breadcrumbs)
1 dl milk (not the low-fat milk)
some margarine for frying

Let the crumbs and the milk swell for a while together. Beat the egg into
the mixture. Chop the onion
rather finely and add it into the bowl. Put in the minced meat and add the
spices. Mix it all together
thoroughly, taste it and add more salt and white pepper if necessary.
Shape the minced meat to round balls with a diameter of about 2 cm. Fry
them golden-brown in a frying
pan, not too hot. Pick them up when they are ready. Put a stock cube and
some creme fraîche in the frying
pan and make a sauce of that by whipping it together.
Serve the delicious meatballs with boiled potatoes and lingonberry jam, or
shredded cabbage mixed
with lingonberry jam, or pickled cucumber, or ... or ...

Makes approx. 30 meatballs


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