Ah-La Green Saturday (Vegetable Salad)
What’s Your Fantasy Weekend Treat?
Our weekend treats are decided on by our customers by simply voting for the treat they would want us to prepare between Monday and Thursday.
Last weekend many kicked off the new year with awesome health goals and this was captured in their food choices.
Let’s vote for next weekend..
AVAILABLE OPTIONS
Boli is a roasted plantain snack or meal in Nigeria. It is native to the Yoruba people of Nigeria but also eaten by Rivers people due to acculturation. It is referred to as ‘boli’ in South West Nigeria these people are known as the Yoruba people and is eaten with groundnuts. The Yorubas have been enjoying this delicacy for ages, it can be consumed as a snack or main meal which can be accompanied with pepper sauce filled with meat, roasted fish or fried chicken especially during the festive period.
Isi ewu (Goat’s head) is a traditional Igbo dish that is made with a goat’s head.
It is a soup similar to spicy cow feet (nkwobi) except that isi ewu is made from goat head rather than cow foot. Some restaurants cook the whole head at once, others reduce the amount of water used and cut the head into pieces.
Ingredients
A goat head, calabash nutmeg (also known as ehu seed), onion, potash, palm oil, utazi leaves, and ụgba are required to cook Isi Ewu soup
Abacha, also known as African salad, is a type of food originating with the Igbos in the south eastern part of Nigeria. Abacha is a product of cassava tubers.
Optional supplementary ingredients, which are added with varying degrees of frequency and often represent regionally-derived variations, include, but are probably not limited to, ogiri; ugba/ukpaka; oporo (large dried shrimp/s); fried fish; dry fish; coloured peppers; seasoning cubes; ehuru/ehulu; onions; utazi; garden eggs (and/or the leaves); ukazi leaves; akidi-beans (marked variant); kpomo/kanda (cow-skin); ukwa (possibly unique to the Ikwerre); et-cetera. Palm oil, which in theory may either be red or a combination of red and bleached, is curdled using either kaun/potash, ngu (a more traditional version of contemporarily-conventional potash) or baking soda and the abacha slices are then mixed in the curdled oil.
Customers Pre-order Note:
1. Ordering and Delivery Information
A) Our customer order placements and inquiries for bulk soup, stew, and sauce begin from 8am-5pm, Tuesday to Saturday. Delivery is done within 24-48 hours after full payment is confirmed.
B) Prices are exclusive of delivery costs. Mainland delivery starts from ₦4000, while Island delivery starts from ₦2500. You can reach us via WhatsApp at 08105506052 between 9am-5pm from Monday to Saturday, or email us at ahmazingcuisine@gmail.com.
2. Customisation Options
C) Every meal will be cooked to individual dietary preferences, including spiciness, salt and pepper tolerance, and oil level choices.
3. Protein Choices and Additional Charges
D) Every order can come with either Chicken (Frozen), Beef, Goat Meat, or Fish (Titus or Kote). Live Chicken attracts an extra charge of ₦5,000 for all orders.
E) Other protein options (Crocker Fish, Snail, Turkey, Bush Meat, Cow Leg, Cow Tail, etc.) attract additional charges.
4. Portion Sizes and Protein Quantities
F) 2 litres contain 10 pieces of protein, 3 litres – 15 pieces of protein, 5 litres – 20 pieces of protein, Tray (Small) – 10 pieces of protein, Tray (Big) – 15 pieces of protein. Small Coolers feed 20-25 people and come with 25 pieces of protein, while Medium Coolers feed 30-35 people and come with 35 pieces of protein.
5. Garnishing
G) Every soup comes already garnished with dried fish, stockfish, and cowhide (ponmo).