Neba Elvis Neba

03/02/2026

The CEO of Life demonstrates a thoughtful, well-structured perspective grounded in consistency and intention.

18/01/2026

■□How to prepare Bitter leaf Soup

■Bitter leaf soup, popularly known as Ofe Onugbu in Igboland, is a rich, traditional Nigerian soup. The secret to a great bitter leaf soup is ensuring the leaves are washed thoroughly, so the bitterness is almost entirely gone, leaving only a hint of flavour.

■□🛒 Ingredients
● The Greens: 2 cups of washed and squeezed bitter leaves.
● The Thickener: 8–10 medium cocoyams (the small "ede" variety) or 2 tbsp of Ofor/Achi powder.
● Proteins: Assorted meats (beef, shaki, cow leg), dry fish, and stockfish.
● The Base: 2–3 cooking spoons of Red Palm Oil.
● Seasoning: 2–3 tbsp ground crayfish, 1 tbsp Ogiri Igbo (fermented oil seeds,crucial for authentic flavour), pepper (yellow Camerun pepper or scotch bonnet), and 2–3 bouillon cubes.
● Salt: To taste.

■□👨‍🍳 Step-by-Step Instructions

■1. Prepare the Bitter Leaves
If you bought "fresh" leaves from the market, they might still be very bitter.
● Wash and squeeze them repeatedly in fresh water.
● Pro Tip: To remove the bitterness faster, boil the leaves for 10–15 minutes with a pinch of salt or edible potash, then rinse thoroughly in cold water
and squeeze dry.

■2. Prepare the Thickener (Cocoyam)
● Wash the cocoyams (leave the skins on) and boil until very soft.
● Peel the skins off while warm and pound the cocoyams in a mortar (or blend with a little water) until you get a smooth, stretchy paste. Set aside.

■3. Cook the Meat and Fish
● Season your assorted meats and stockfish with onions, bouillon cubes, and a little salt.
● Cook until tender. Add the dry fish toward the end so it doesn't break apart.
● Note: Ensure you have enough stock left in the pot (about 3–4 cups).

■4. Build the Soup
● Add the palm oil, ground crayfish, and pepper to the boiling meat and stock.
● Add the Ogiri Igbo. This has a very strong smell but provides the "soul" of the soup.
● Let it boil for about 5 minutes until the oil incorporates.

■5. Thicken and Finish
● Add the cocoyam paste in small lumps (dollops). Cover the pot and allow it to cook on medium-high heat. The lumps will melt into the soup and thicken it.
● Once the cocoyam has dissolved and the soup is thickened to your liking, add the bitter leaves.
● Stir well and let it simmer for another 3–5 minutes. Adjust salt if needed.

■💡 Quick Tips
● Consistency: If the soup is too thick, add a little water or more stock.
● No Cocoyam? You can use cocoyam flour or even potato flour as a substitute thickener.

02/01/2026

02/01/2026

🏺🔥 LES ÉTAPES POUR CUISINER LE NDOLÉ (Le Joyau National) 🔥🏺

■ Souvent qualifié de « Joyau National » du Cameroun, le Ndolé est un ragoût riche, onctueux et profondément savoureux. Bien que les recettes varient d'une famille à l'autre, la préparation traditionnelle exige un ensemble spécifique d'ingrédients aromatiques et protéinés.

■ Voici la liste complète des ingrédients utilisés pour préparer un Ndolé authentique.

■ 1. La Base Verte

● Feuilles de Ndolé (Bitterleaf) : Feuilles de ndolé fraîches ou séchées. Elles doivent être lavées et bouillies plusieurs fois (souvent avec une touche de sel gemme ou de bicarbonate de soude) pour éliminer la majeure partie de l'amertume.
● Épinards (Optionnel) : De nombreux cuisiniers modernes y mélangent des épinards pour adoucir la texture et équilibrer davantage l'amertume.

■ 2. L'Onctuosité

● Arachides : Les arachides crues et émondées (sans peau) sont le cœur du plat. Elles sont bouillies puis mixées en une pâte lisse et épaisse.

■ 3. Les Protéines (Le « Renfort »)

Le Ndolé est célèbre pour son mélange de saveurs terre et mer. Vous pouvez utiliser l'un ou une combinaison de :
● Viande de bœuf : Généralement du bœuf à ragoût ou de la peau de vache (kanda).
● Poisson séché/fumé : Souvent du stockfish ou du silure fumé pour la profondeur du goût.
● Crevettes ou gambas fraîches : Habituellement sautées et utilisées comme garniture ou incorporées à la fin.
● Écrevisses : Séchées et moulues ; c'est un assaisonnement incontournable de la cuisine camerounaise.

■ 4. Aromates et Épices

● Oignons : Généralement divisés : une partie est mixée avec les arachides et l'autre est émincée pour être frite en garniture finale.
● Ail et Gingembre : Fraîchement hachés ou mixés.
● Poivre blanc : L'épice préférée pour cette chaleur terreuse si distincte.
● Pèbè : Une épice locale proche de la noix de muscade (optionnelle, pour un goût traditionnel authentique).
● Cubes de bouillon : Souvent du cube Maggi Crevette pour plus de richesse.
● Sel : Selon votre goût.

■ 5. La Touche Finale

● Huile végétale : Utilisée pour faire revenir les aromates et pour le « déglaçage » final (verser l'huile chaude avec les oignons frits sur la marmite prête).
● Piment (Antillais/Habanero) : Ajouté entier pour l'arôme ou mixé pour le piquant.

■ Les photos présentent tous les ingrédients réunis pour la préparation du Ndolé.

02/01/2026

🏺🔥THE FOLLOWING STEPS ON HOW TO COOK NDOLÉ (National Jewel)🔥🏺

■Often called the "National Jewel" of Cameroon, Ndolé is a rich, creamy, and deeply flavorful stew. While recipes vary from family to family, the traditional preparation requires a specific set of aromatic and protein-rich ingredients.

■Here is the comprehensive list of ingredients used to prepare authentic Ndolé.

■1. The Green Base

● Bitterleaf (Ndolé): Fresh or dried bitter leaves. They must be washed and boiled multiple times (often with a touch of nikki or baking soda) to remove most of the bitterness.

● Spinach (Optional): Many modern cooks mix in spinach to soften the texture and further balance the bitterness.

■2. The Creamy Texture

● Peanuts (Groundnuts): Raw, peeled peanuts are the heart of the dish. They are boiled and then blended into a smooth, thick paste.

■3. Proteins (The "Fortification")

■Ndolé is famous for its "surf and turf" variety. You can use one or a combination of:

● Beef: Typically stewing beef or cow skin (kanda).
● Dried/Smoked Fish: Often stockfish or smoked catfish for depth of flavour.
● Fresh shrimp or prawns: Usually sautéed and used as a topping or stirred in at the end.
● Crayfish: Dried and ground; this is a non-negotiable seasoning in Cameroonian cuisine.

■4. Aromatics and Spices

● Onions: Usually divided, some blended with the peanuts and some sliced to be fried as a final garnish.
● Garlic & Ginger: Freshly minced or blended.
● White Pepper: The preferred spice for that distinct, earthy heat.
● Pebe: A local nutmeg-like spice (optional for authentic traditional flavour).
● Bouillon Cubes: Often Maggi Crevette (shrimp flavoured) for extra richness.
● Salt: To taste.

■5. The Finishing Touch

● Vegetable Oil: Used to sauté the aromatics and for the final "tempering" (pouring hot oil with fried onions over the finished pot).
● Scotch Bonnet/Habanero: Added whole for aroma or blended for heat.

■ The pictures contain every ingredient put together for Ndolé preparation

01/01/2026

🍽️✨ Happy New Year 2026 from Chef Elvis! ✨🍽️

As we serve up a brand new year, I want to thank all my amazing followers, food lovers, and culinary enthusiasts for joining me on this flavorful journey through 2025. Your support, engagement, and love for good food have made this year truly special!

May 2026 bring you delicious moments, kitchen creativity, and recipes that warm your hearts and taste buds. May your homes be filled with laughter, shared meals, and the joy of cooking for those you love.

From all of us at Chef Elvis, we wish you a year full of flavor, inspiration, and unforgettable culinary adventures. Let’s make this year tastier, healthier, and more exciting than ever!

Happy New Year 2026! Keep cooking, creating, and celebrating every bite! 🍳🍰🍲

31/12/2025

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In my previous write-up, I explained how to prepare the best eru. From today and throughout this week, I will be writing and guiding you on how to prepare different types of Cameroon bitter leaf soup. After I finish, I may also teach how to prepare Nigerian bitter leaf soup too.

If you need help on how to prepare any type of soup or dish, this is the right place. Just tell me in the comment section because I read comments.

Cameroon is a food lover’s paradise, and bitter leaf (locally known as Ndolé or simply “bitter leaf”) is at the heart of some of its most iconic dishes. While many people think there is just one recipe, there are actually several distinct ways it is prepared across different regions.

Here are the primary types of bitter leaf soup/stew found in Cameroon:

Ndolé (The National Jewel)

Bitter Leaf Egusi Soup

Traditional “Plain” Bitter Leaf Soup

Mbanga Soup with Bitter Leaf

27/12/2025

🚨🔥HOW TO GO ABOUT WITH ERU or ERO 🔥🚨

■ it is most commonly spelt Eru (and sometimes called Okok or Okazi in other regions).
It is arguably the most famous traditional dish from Cameroon, specifically originating from the Manyu people (Bayangi) in the Southwest Region.
It is a rich, leafy green vegetable stew that is incredibly flavorful and nutritious.

■ WHAT IS ERU?
● Eru is made from the finely shredded leaves of Gnetum africanum (the Eru plant). Because these leaves are quite tough and "wiry," they are almost always cooked with Waterleaf (or spinach as a substitute) to give the dish a softer, slippery texture.

■ HOW TO COOK CAMEROON ERU:
● Eru is often called a "dry soup" because, unlike many other African stews, you don't add much water. The moisture comes from the vegetables and the palm oil.

■ KEY INGREDIENTS
● VEGETABLES : Sliced Eru leaves and a larger amount of Waterleaf (or spinach).
● PROTEINS : Beef, cow skin (locally called canda or kpomo), smoked fish, and sometimes tripe or snails.

■ THE "SECRET
● INGREDIENTS : A lot of Crayfish (this is essential for the flavour) and plenty of Red Palm Oil.
● SEASONING : Maggi/bouillon cubes, salt, and habanero/scotch bonnet peppers for heat.

■ THE COOKING PROCESS
● PREPARE THE PROTEINS : Boil your meat and cow skin with salt and a bit of seasoning until they are very tender. Let the water dry down until there is only a tiny bit of concentrated stock left.
■ ADD THE SOFT GREENS : Add the washed and chopped waterleaf (or spinach) to the pot. Do not cover the pot! This keeps the vegetables green. Let it simmer until the waterleaf wilts and releases its own juice.
● ADD THE ERU : Stir in the shredded Eru leaves.
● OIL AND FLAVOUR : Pour in a generous amount of red palm oil. Add your ground crayfish and extra pepper.
● SIMMER : Stir everything together thoroughly. Let it simmer on low heat for about 10–15 minutes. The oil should blend with the vegetables, and the Eru leaves should soften.

■ FINAL TOUCH :
● Taste for salt: It is ready when the oil has a bright orange-red colour and the "crunch" of the Eru is just right.
■ How to Serve It:
● Eru is almost exclusively served with Water Fufu (fermented cassava fufu) or Garri (tapioca grains).

■ It should be noted that it's a tradition to eat Eru with your hands. The texture of the fufu or garri is perfect for scooping up the oily, savoury greens.

27/12/2025

🚨🇨🇲This is a shopping list with all the ingredients needed for Cameroonian Eru!🇨🇲🚨

* Eru leaves (shredded)
* Waterleaf (or Spinach)
* Beef and Cow Skin (Canda/Kpomo)
* Smoked Fish
* Crayfish (ground)
* Red Palm Oil
* Habanero/Scotch Bonnet peppers
* Bouillon cubes (Maggi) and Salt
* Water Fufu or Garri (for serving)
Enjoy your cooking!

Is there anything else you need help with or did I missed anything, tell me at the comment section ✍️