Preserving Nigerian Leafy Vegetables | All Nigerian Recipes

Hey guys, I’m Flo of If you watched my Nigerian food ingredients
haul video where I showed you all the ingredients I brought
back with me from Nigeria, in this video, I’ll share how I store and
preserve all those ingredients especially the fresh vegetables. Let’s go! I’ll start with the dry ingredients. I keep some of them, the quantity I will need
in the near future in this cupboard, this cupboard that covers my extractor. It’s just above my cooker. That’s where I keep them, any cool dry play
will do. I keep the rest of the dry ingredients in
a bigger cupboard somewhere else. This one is bay leaf, it’s not even Nigerian
so everyone knows this one. I keep my next in line to use (next in line
to the throne) Ogbono in this bag. I grind my Ogbono in small batches and this
is where I keep it. In this container I have the ones that did
not grind very well. In this one I have ground Ogbono that is ready
for use. If you watch my grinding ogbono cooking peeve
video you will understand these two containers. This is the pack of Ogbono itself. Egusi. This is dry ukwa. I think this one is cocoyam flour. These are ehu seeds. I have a lot of them in another cupboard. This is achicha ede! One of my favourite Igbo foods! I’m traditional like that. Raise your hands if you know achicha ede. It’s so delicious when prepared well. This is uda, grains of selim. It’s hot and spicy used in suya spice and
pepper soup for new mums. Uziza seeds, that’s false cubeb. This one is Cameroon pepper, very hot and
spicy. Kuka powder for Miyan Kuka. Dry scent leaves. We have harmattan kind of weather here right
now so by the next day after we came back from Nigeria, some of the scent leaves have dried up. Crunchy dry. I’ll be adding them to yam or potato porridge. Nothing goes to waste in my house! Powdered edible potash. Crayfish, this crayfish is the one I will
use in the near future. The rest are in the freezer. Dry cayenne pepper. I keep the ground one in this jar. And the ground crayfish in this container. I grind all these in small quantities. These are dry Zobo for Zobo drink. I have a video for that. This one is alum. I used it for a demo in a video. Some flour. I don’t know which flour. This is dry bitter leaves. I only use this when I run out of freshly
washed ones. I have a video of how to soften these dry
ones before you use them in Nigerian cooking. Moving on … This is stock fish. I just put them in Ziploc bags and put in
the freezer. The same with dry fish. The freezer is the best place to store dry
fish and stock fish because if you keep them outside, in your
cupboard even if it is one weevil that followed them back from Nigeria, that one weevil will multiply into one million
weevils and finish the fish. So when you hit the fish like this, fish dust
and weevils will fly out. Check out this one we saw in Nigeria. But in very cold temperatures of the freezer, the weevils if any will die off. Another reason why it is necessary to put
it in the freezer is that these smell so much especially stock
fish. You don’t want your whole house to be smelling
fishy fishy like some Nigerian people’s homes. If you put it in the cupboard, your kitchen
if not your whole house will smell like eau de stockfish. For the ugba or ukpaka, the ugba I buy in
Nigeria is usually freshly shredded ugba so it is hard
and feels like rubber in the mouth. In that state, it does not integrate well
in Nigerian cooking. And no matter how long you cook it, it will
still have that rubbery feel. What I do when I come back here is remove
it from the plastic wrapping, put it in a bowl, cover it like this leave it on my kitchen table to soften a little
bit. This softening is mild fermentation. So I leave it and check it every day and mix
it so that it will soften evenly. Once it softens to the way I like it, this
one has been here for 2 days, I put it in ziploc bags and put in my freezer
and that stops the fermentation process. Finally to the leaves and vegetables. First the uma leaves for wrapping Nigerian
Moi Moi. These are not banana leaves. You can see how small they are and these are
the biggest of uma leaves. I wash them thoroughly with plenty of water
and a foam sponge and store in my freezer. I have a video of how to do that in detail. For the leafy vegetables I cook with, I patiently
pick them. With these vegetables, you need to act fast. It’s exactly 48 hours since I bought them
from the market. I usually buy the leafy vegetables the same
day I’ll leave Nigeria. So I bought them the day before yesterday. We left Nigeria in the night of the same day. We arrived here yesterday night and first
thing this morning I have to work on these vegetables else they
will all decay on me. So this is not a matter of I am tired, you
need to do it as soon as you arrive. This one is uziza leaf, false cubeb. I showed the seeds earlier in the video. This is the ora. Ora is a very soft vegetable, you can see
signs of going bad. Then I rinse them in plenty of cool water. I even add salt while rinsing. And pick out the ones that are going bad. Then I put them in sieves to drain the water
as much as possible. Slice them up. And put single use portions in plastic bags
with emphasis on single use. You’ll understand that later. Then put in the freezer immediately. Ok moving on to the freezer. Now everything is frozen. This is the ugba. This is scent leaf. Yes, I label them because when they are frozen,
they all look similar to me. With the labelling, it is easier for me to
pick the one I want. You can see that in their frozen state they
are all still green. And once this freezer is constantly on as
in working, they will remain like that for a long time. Here’s the yellow pepper. These are the ones that felt the heat of the
travel. I will start using from these ones. The snails. These ones were prepped in Nigeria so all
I needed to do was put them back in the freezer. The freshly washed bitter leaves, again already
prepped in Nigeria. If we go deeper, you will find stock fish,
crayfish, dry fish, periwinkle, all of them go in the freezer. This one is the ponmo, cow skin. The uma leaves. That’s it. This video highlights why you deep freezer
is important in any Nigerian kitchen. You can see that I just have only Nigerian
food ingredients in that freezer and my freezer is already filled up. I have not even prepared soups, stews … I have not made Moi Moi, I have not made meat
pies. All these I prepare in bulk and store in my
freezer. I’ll have to put them in the freezer compartment
of my fridge freezer. I hope you learnt something new from this
video. Ehe lest I forget, the way I use these vegetables
is: For instance if I want to cook Ora Soup, I
just start cooking the ora soup as usual. When it’s time for me to add ora, I bring out one plastic bag of ora from the
freezer. I remove the plastic wrapping, still in the
frozen state o. Then throw the frozen vegetable into the boiling
pot of ora soup. Cook for a few minutes then take it off the
stove. That way, the vegetable remains green and
the aroma of the ora is intact because it has been in the freezer all these
while. Nothing has happened to the taste. The food is as good as when fresh ora leaves
are used. I’m telling you. Bye see you soon!

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Reader Comments

  1. Flo Chinyere

    Here's how I preserve all those ingredients I showed you in my Nigerian food ingredients Haul video:

  2. Rovon Ramwem

    Thank you so much for these tips. I found out that my dry fish/crayfish and other ingredients with strong smells store very well inside TIN CANS "kpangolo" with a PLASTIC cover. Like the ones used for baby formula or classic Quaker Oats. The smell is sealed inside so PERFECTLY, I can keep it on my kitchen counter.

  3. Constance cossy

    Wow my sister, I want to buy them too but I don't know how to bring them to Spain. Please educate me on how to go about it. Thanks

  4. Brandi Brinks

    Nigerians stop calling Ukwa breadfruit. They are seeds. Jamaicans eat the actual breadfruit and it's confusing when Nigerians keep saying breadfruit when it's actually breadfruit seeds.

  5. B

    This is useful…. This is axactly what I did last week lots of work, but is the best. My final rinsing was water and bicarbonate. Well done!!

  6. Iphy's Kitchen

    Nice video, for easy tips I usually pick all the vegetables and wrap them with newspaper in order to reduce the excess weight and stress when i come back

  7. DiscoveringNatural

    Is it okay to store grounded cray fish in the pantry? I have a video on DNVLOGSLIFE about "What is in my pantry" if you want to see what I am referring to

  8. Onye nmehie Ihe nagara nkeoma

    You guys in Spain are so lucky.
    Because of all the problems we've had in the Agric sector like foot and mouth etc , our Customs see any food /veg/ meat from abroad as bio hazard.
    They take a very hard line.
    half of what you had there, if they find it here on a traveller, it will be binned 'sosai'

  9. Fantastic Favour

    I hail u! 👍👍👍👍👍 you did a great job here! When you said it is not a matter of u are tired! I agreed with u on that because it has happened to me… I got nigerian stuffs but I was too tired to store them, but I have to… if not they will all spoil!

  10. Mercy Williams

    Aunty FLO! Questions Please ooo! Did you freeze the snail b4 you travelled? Or how were you able to preserve the snail b4 you got to Spain? I'm asking bcos I will stay on the road for 2 day when I travel from Lagos to Canada. I really want to know if the snails were frozen! Looking forward to hearing from you! Thump up to you! You're a life saver.

  11. Patience Die Geduld

    Sis, how did you prepare the ponmo all the way from Nigeria?
    This video is highly educative. I got dry leaves, I dont feel the taste at all. Weldone

  12. Adaora Onuorah

    This video is really good especially for us living overseas. The stock fish and dried fish I brought back the last time suffered greatly in the hands of weevils because I left in a bag. I later decided to put them in the freezer and since then I have seen no single weevil in it. By the way, I know achicha! We cook it with fio-fio or akidi, some even use yam. You can prepare it alone and add scent leaf, ukpaka and mkpuru aghara. Please aunty flo do you have idea on how to get rid of pests that have invaded my fio-fio? Thank you

  13. Patience Die Geduld

    For those of us who find it hard to live without Naija food., its not really easy. Can you believe that I stored dry catfish for over one year! The day I cooked the last one, I was so happy that the taste did not change. Phew! This is something I would never do if I live in Nigeria. I get my things from people returning. Sometimes they inflate prices, cheat us but we have no option. Next month I am expecting my Naija food consignment, its a pity I can't get snail down here..I am planning my trip to London soon . I won't leave Peckham without a big bag of everything I need. Everything is fresh there.

  14. Naya Ego

    Thank u nne I haven't tried bringing fresh veg to the us but I will try it soon just to know if they wld allow it here. Tnx 4 d tips so mch

  15. Gemini A

    Flo…I just love your channel, it just keeps me so in Ah of the food from our country. Although I live in America, and I am a descended of slaves, I am still so excited because I am learning so much from Abroad. I have not successfully recreated your recipes yet, however I am sure i will master it at some point.

  16. Oluwaseyi Elizabeth

    All Nigerian Recipes: Please, how do I use dry Ugwu leaves? I got Ugwu leaves from Nigeria but they are quite dry, how do I use it?

  17. Chisom Happiness

    Please aunty Flo,can I store ground egusi in the freezer? do I make use of it whenever I want?…Thanks in anticipation

  18. Nneka Okonkwo

    Thank you. I am so glad I discovered this channel. I am trying to improve my food knowledge and ingredient identification. This is very informative and helps a lot.

  19. Sexy Damsel

    Even…. Kpomo chai…. Pls I'm visiting.. Like Aunty Bridget in London… Pls…. Biko ooooo Aunty how do I preserve kpomo and bring it back pls have in mind that I don't take direct ✈ to NewYork S it takes me approximately 16hours to 24 hours to get to NewYork from naija…. Kpomo and periwinkle… Pls help a Sis out.

  20. Nenye O

    Thanks for sharing o, my ọha always dry b4 I can use them a second time. Now I know how to preserve them and get the fresh tastes. I wouldn't have to dry all my veggies anymore💃😘

  21. Monica Majekodunmi

    This video is a great help to me,am traveling to America next month, and now I have an idea of what food stuff to carry, pls do you know if I can take all this food items to USA…its my first time traveling and I have no idea of what is acceptable.

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