June 28, 2010

Curry Goat ( or Lamb)


Ingredients
•    2.5 lbs  goat (or lamb) meat
•    3 Tbsp (25 mL) of curry powder
•    1 cup (250 mL) large onion, chopped
•    2 cloves of garlic, chopped
•    1 scotch bonnet pepper, diced
•    5 whole allspice (pimento)
•    2 cups (500 mL) potatoes, diced
•   1 tsp (2 mL) sea salt & 3 bullion cubes
•    ¼ tsp (1 mL) peppercorn, crushed
•    2 cup (250 mL) water


Directions
1.    Cut meat into one inch (2.5 cm) strips and place in a large pot.
2.    Add the rest of the ingredients into the pot and cover.
3.    Bring to a boil and reduce heat to low. Simmer for 1:30 minutes or until the meat is tender. Stir occasionally.
4.    Serve with  rice.

June 24, 2010

Ultimate Fish Sauce

The Ultimate fish sauce
















 Ingredient
  • Fish ( Sockeye Salmon, cat fish, Trout, or whatever you fancy)
*Do not use frozen fish, it doesn't work as well.
  • 2 large red peppers
  • 1 scotch bonnet
  • 1 small onion
  • Salt 1tsp
  • Maggi (2cubes)
  • A pinch thyme
  • 1/2 ts spoon curry
  • Basil (3 sprigs)
* for those abroad, try Thai Basil. for my west Africa peeps; try African Blue Basil( it's not actually blue), I am not very sure what the local name is.:(
  • 50/50 palm oil and groundnut oil (1/2 cup)


Preparation
  1. In a blender: combine pepper, scotch Bonnet & onion. Puree(be sure not to add lots of water, no water if possible)
  2. Set pot on high heat; add oil
  3. Add purred ingredients, add maggi, salt, curry and thyme
  4. Cover and simmer for 5mins
  5. Reduce heat to below medium (about 3)
  6. Add fish
  7. Cook for 30mins
  8. Taste for seasoning
  9. Finely chop basil, add to sauce
  10. Cover for another 5mins. serve on white rice.
ENJOY!!!!

Half of a Yellow Sun

June 20, 2010

Efo Riro

Efo Riro (yoruba style vegetable soup)

  
Ingredient
  • Red bell pepper (2)
  • Onion large (1)
  • Scotch Bonnet (1)
  • Spinach fresh bunch (2)
  • Dried African prawns (1 cup)
  • Palm Oil (1cup)
  • Knorr cube(3 cubes)
  • Salt 1 Tsp
  • Locust beans (1tsp)
  • Meat/fish ( a subject of preference) I used Shaki  (tripe), dried cat fish, stock fish, ox tail and ponmo in  featured soup
Preparation
  1. In a blender, combine peppers, scotch bonnet, onions; grate (you don’t want it to be smooth)
  2. Parboil blended pepper for 20mins ( the purpose is to reduce the water)
  3. In a large saucepan, add palm oil. Bleach on medium heat for 30-45 mins. (Have your fan on standby, as this is often smoky) 
  4. From a reasonable distance, pour parboiled pepper into the hot oil
  5. Add 1 tsp salt and 3 knorr cubes
  6. Cover on medium heat for 15 mins, stir at intervals to avoid burning
  7. Wash and cut the spinach, add leftover salt into the spinach
  8. Boil a jug of water; pour over cut spinach (cover for 5 mins then strain. Set aside
  9. Wash Prawns in hot water, add to sauce with your other choices of meat/fish
  10. Add locust beans (optional)
  11. Cook for another 10mins
  12. Add prepared spinach
  13. Stir, taste for salt n seasoning
  14. Reduce heat, cook for another 15mins
Enjoy!

*This soup has a unique taste, which is basically achieved from bleached palm oil and  locust beans (I don’t like the smell, a teaspoon doesn’t hurt thou) I also do not use tomatoes (I find tomatoes in this part of the world too tart for the taste of Efo Riro)



The Thing Around Your Neck  

Moi Moi

MOIN-MOIN


Ingredients

  • Black eyed beans 2 cups
 (peeled and cleaned)
  • Palm oil (or corn oil)1/3 cup
  • 
Onion (1/2)

  • Eggs (6) (Boil 4 eggs, peel and slice them)

  • Red bell peppers (1)
  • 
Ground crayfish (1 table spoon)

  • Scotch bonnet pepper (1)

  •  (1 )
(Maggi)
  • Salt (1tea spoon)
  • Banana leaf
  •  Direction:
  1. 
In a blender combine beans, onion (chopped) and red bell pepper (chopped).  blend until smooth

  2. Crack the two uncooked eggs into the batter
  3. Boil 2 table spoons of water. Dissolve  the salt and maggi cube in the boiled water and add into batter
  4. If using palm oil, bleach on high heat for 5 mins (set aside to cool). add cooled oil to batter  (DO NOT ADD HOT OIL into batter)
  5. With a whisk or spatula , mix batter thoroughly 
  6. Do a quick taste test on the batter and adjust for salt as needed
  7. Add 2 cups of water to a large pot, gently place a couple of banana leaves on the water
  8. Add 2 ladles of batter into a coned banana leaf (as pictured), add 1 half egg into each pack. fold gently into a cone (as pictured below)
  9. Gently place the cone inside the pot. Repeat steps 8 and 9 until batter is finished.
  10. Cover and steam on medium heat for 45mins-1hr




*If you choose to use a baking pan, pour the batter in a pan, cover with foil,bake in a preheated oven for about 30-45 mins 

* in place of leaf, you can use nylon or foil paper
* Banana leafs are readily available frozen in Asian grocery stores

June 17, 2010

Food Food Food!


Yoruba style Egusi: (plain egusi +
stew. shaki n whole panla)






yam porridge + Cat fish( best part of
the Fish according to my father)+ Fried Goat .








Dried Cat Fish ( made in Northern Nigeria)









Odo = Mortal + Pestle ( Made in Nigeria, carried across 7 seas :) )
Jollof Rice

The dreaded Jollof rice : if you are per-boiling the rice and making it in the oven, truth is: you are not doing it right!



List of Ingredient

  • Butter (2 table spoons unsalted)
  • Groundnut or canola oil ( 1/4 cup)
  • 2 medium tomatoes
  • 2 red bell peppers
  • 1 habanera pepper
  • 1/2 medium size onion
  • 2 bay leafs
  • 21/2 cups water ( or chicken stock)
  • maggi (2 cubes) bullion cube
  • Salt ( to taste)
  • Curry (1/2 tea spoon)
  • Thyme (1/2) teaspoon
  • 11/2 cups rice

Direction


  1. Combine the onion,  tomatoes, red , habanera pepper  in a blender or food processor. ( blend until its paste like consistency)
  2. Parboil mixture for about 30mins
  3. set  a pot on medium heat, add 1 spoon butter + oil
  4. Chop remaining onion, add to hot oil
  5. Cook for 3mins stir at intervals (avoid scraping the bottom of pot)
  6. Add parboiled pepper mixture
  7. Add the water or chicken stock
  8. Add curry, thyme, bay leaf, maggi and salt
  9. Cover the pot and simmer  for 3mins on medium heat
  10. Reduce heat to minimum
  11. Add rice and cook for 30mins (or until water is about dried)
  12. Taste for salt
  13. Add remaining butter
  14. Stir and cover for 5 mins
  15. remove bay leaf, Serve with plantain/chicken/ salad.

* the trick to cooking jollof rice is in how much heat you apply at the different stages of preparation

June 15, 2010

Fried Plantain!!

Executive Stew

 * (more like hungry mans  stew :) >20mins cooking time)



Ingredient:
  • 1 1/2 lb Dried fish or chicken or whatever meat you already have cooked (used dried catfish in picture shown)
  • 4 shrimps
  • 1 ts spoon flour
  • 1table spoon butter
  • I cup water
  • 1 potato (medium size)
  • 1 roma tomatoe
  • 1 tsp pepper soup mix or dried pepper (optional)
  • 1 bullion cube (maggi)
  • salt to taste

Direction

  • In a pot, combine water and butter set on medium heat (if using dried fish, pre-soak in hot water and salt for 10mins)
  • Peel and cut potatoes into small cubes, add to water(cover and leave to cook for 7mins)
  • Add meat(or fish), pepper soup mix, bullion cube
  • Salt to taste
  • Cover for another 7mins
  • Add to a bit of cold water to flour (1 table spoon) and add to boiling mixture
  • Cook for another 5 mins
  • Add shrimps
  • Taste for salt
  • Cover for 2mins
enjoy!!!

June 14, 2010

Fried Rice

Fried Rice
List of ingredients

  1. I tablespoon curry (not levied)
  2. Salt (1 teaspoon)
  3. ½ teaspoon black pepper
  4. Knorr cubes (3)
  5. Mixed vegetables 11/2 cups
  6. 2 cups rice
  7. 1 cup pre cooked shrimp
  8. 2 chicken breast
  9. A bunch spring onion
  10. 2 tablespoons sesame oil
  11. 1/4-cup granola oil
  12. 1 medium size green pepper (cut into small cubes)

Direction
  • Parboil rice for about 15mins(should be al dente)
  • Cut chicken breast and marinate with black pepper and a little salt. Set aside
  • over High heat, add sesame oil and granola oil to a hot wok
  • Add chicken and stir continuously until cooked (about 10mins)
  • Finely chop spring onion, green peppers and add to chicken ( stair for 3 mins)
  • Reduce heat  to medium; add salt, knorr cubes, and curry; stir
  • Add mixed vegetables
  • Add rice, stir, cover for 10mins
  • Taste and adjust for salt. add Shrimp
  • Cook for another 10mins
Serve with your choice of sides

Yogurt Chicken

Yogurt chicken (requires overnight marinating)


Ingredient
  • 2 cups yogurt (plain or vanilla)
  • 6 chicken pieces, legs attached
  • 4    Cubes maggi

  • 1 tspoon Cajun or dried red pepper
  • 1 tea spoon salt
  • 1 tea spoon soy sauce
  • ½ tea spoon black pepper
  • I teaspoon sesame oil

Direction
  • Combine yogurt, maggi, salt, sesame oil, pepper, and black pepper
  • Remove excess fat from chicken but leave the skin attached
  • With a sharp knife, make cut lines into chicken for better marinating
  • In a bowl, combine yogurt mixture with chicken; work both together with a ladle
  • Cover and set in fridge to marinate overnight
  • Preheat oven to 350 degrees
  • Place chicken on a foil covered tray
  • Cook for 20mins turning once
Enjoy!

June 13, 2010

Egusi : A Staple Nigerian Soup


Egusi has different variation; it’s the kind of soup you modify as you master.

List of Ingredients:
Blended Egusi (melon seed) : 1 cup
Palm oil: half cup
Spinach:  1 pack frozen or 1 bunch fresh
(If you are using fresh spinach, rinse and cut into small bits)
Salt (half tea spoon)
Chicken stock cubes (2)
Ground red pepper (half tea spoon)

Pre-cooked meat and fish
Egusi is cooked with lots of meat as with most West African food. It is possible to however eliminate the meat to make the source vegetarian.
Type of meat is a matter of preference and can be combined anyway you like.
Beef
Chicken
Shrimp
Stockfish
Dried catfish

Direction
    1.    In a bowl combine a cup bended Egusi with 1/4-cup water.  Stir until it’s a paste like consistency
    2.    Set a pot on fire, add palm oil once pot is hot 
    3.    With a spoon, add Egusi bits at a time Reduce to medium heat
    4.    Add stock from pre-cooked meat or water. 1 cup, if using fresh spinach. 11/2 If using frozen 
    5.    Leave to cook for 4mins
    6.    Add precooked meat
    7.    Add spinach
    8.    Add salt and Chicken stock  cubes
    9.    Taste for salt, cover to took for another 7-8mins.
    10.    Serve with your choice of “okele”