June 27, 2011

Nigerian Blog Awards 2011-Please VOTE FOR ME

Yeiiiiii....7am dancing Alanta :D
I just realized that I was nominated for the Nigerian blog award, THANK YOU SO MUCH to the people that nominated me, I am honored. Please vote for my blog Here - Modern African Cuisine  as Best food blog.
Thank you all!!

June 25, 2011

So You Think You Can Cook ( Entry 3 Ukwa)

Ukwa  with Peppered Salmon
Growing up, as an Igbo girl Ukwa was a staple in my house. Well mostly the fried one that you snack on. I remember whenever anyone came from the East to visit; it was ukwa and bread we always got.
Over the years, learning from my mom and aunts, I have put my own spin in the way I cook it. I love Onugbu! (bitterleaf), I love the taste that bitterleaf gives.

So You Think You Can Cook ( Entry 2 -Puff Puff With a twsit

By Titi's Passion
Click Here for direction timeline
Ingredients: Makes about 60 small size puff puffs
500g flour
150g white sugar
1 teaspoon yeast
1/2 teaspoon nutmeg
2 cups of lukewarm water
Dried pepper or habanero pepper (based on tolerance level)


So You Think You Can Cook (Entry 1 Ukwobi)

Nkwobi by Betty Braimah

Nkwobi is very popular in the Eastern part of Nigeria, among the Igbos. It is a cow-leg delicacy.

Ingredients.... Cow leg(cut to small/medium pieces), potash, ehuru/efuru, ugba, utazi, uziza, bitter leaf(I couldn’t find it here in US so I used small spinach), potash, palmoil, peppersoup spice, fresh or dry pepper, crayfish, onions,salt to taste.‎​


Garri! One of the seven wonders of the world

June 21, 2011

Efo ( Spinach Stew)

Efo (Not Riro. lol)
I am not calling this Efo Riro, because Efo riro requires a lot more finesse and the flavor profile is a bit different [due to the time it takes to blanch the oil, the presence of Iru (locust beans) and  the absence of tomatoes in Efo Riro. Here is a post on Authentic Efo Riro ]

2 thighs Oven roasted smoked turkey (Pulled)
6 pieces cow feet (cleaned), 6 pieces goat meat (cleaned), Stock fish ( pre soaked, optional) (B)
Fresh smoked fished (pulled,  bones removed)
A pinch curry, dry chilli and thyme (A)
5 cubes Maggi ( or 2.1/2 cubes maggi crayfish) ( bullion cube)
2 tspns salt
2 bunches fresh spinach ( cleaned and chopped finely)
1/2 cup palm oil
2 large red bell pepper, 2 small tomatoes, 2 habanaro peppers, 1/4 large onion, small ginger root (C)

  • In a medium pot, combine all of (B), add (A), 2 cups water, 3 (1.1/2) cubes of maggi,1tspn salt. set on low heat, cook for 6-8 hours ( goat should be really tender and chow feet should just fall off the bone)
  • combine all of (c) in a blender + 1/2cup water, chop ( shouldn't be a fine texture). Pour the mixture into a pot, boil for 15mins.
  • Set a medium pot on medium heat,add in the oil. cover the pot, blanch the oil for about 5mins. Add in the pepper mixture, leftover maggi and salt, stir. taste and adjust for salt. cover the pot, cook for 5mins add in the pre-cooked meat (B) and the turkey, cook for another 10mins.
  • Add in the spinach, stir. Add in the smoked fish, cover the pot, cook for another 10mins.
Your efo is ready to serve with your choice of OKELE or Rice. EnJOy!

*****please send in your entries for So You Think You Can Cook by Friday June 24th ***

June 18, 2011

Omoda Rice ( Turkey Stew)

Omoda Rice
Yes yes… pun intended (Ofada rice), my mum used to make this to die for turkey stew, it's so simple and so yum.
Here is my interpretation of  the Turkey Stew on Ofada rice

6 turkey wings (cut)
4 knorr cubes (Bullion cubes)
2 Tspns salt
¼ cub palm oil, ¼ cup peanut oil
4 large tomatoes, 2 habanera peppers, ½ medium size onion and a some fresh ginger root  (blended)

  • Pour the blended tomato base into a large pot; boil until it is reduced to half the size
  • Place another large pot on medium heat, set the turkey in, add 1tspn of salt and 2cubes of Knor . Cover and cook for 25mins
  • Place a medium pot on low heat; add in the oil the oil. Blanch the oil for about 4mins (you might need to switch on the fan.lol)
  • Carefully add in the tomato base to the oil , cover the pot immediately. Turn the heat to medium, cook for 3-5mins. Add in the left over salt and Knorr. Stir. Taste and adjust for seasoning if need be.
  • Add in your boiled turkey, reduce the heat to a little below medium, cover the pot and cook for 20-25 mins  (enough time to let the stew sip into the turkey bones).
  • Remove the stew from heat; serve with Ofada rice, basmati or regular parboiled rice.
****PS: I was so excited to eat the rice; I didn’t take a proper picture. My bad*****

June 15, 2011

Green Sauce (Ayamase)

 Okay, so I have been told the sauce is called "AYAMASE", well I think this isn't a classic one, so I shall call it Modern Ayamase. Thanks to everyone that replied with the name!! me love yll long time

4 medium size tomatillo ( Green tomatoes)
2 bunches Thai basil ( or African Blue Basil (efinrin)) (bottom removed)
1 bunch fresh cilantro (bottom removed)
1 bunch spring onions (cleaned)(bottom removed)
3 medium size green jalapeno peppers (optional)
1/4 cup olive oil
Salt and bullion cube to taste

  • In a blender, combine all  of part A ingredients, add 1 cup of water;blend to a puree consistency
  • Set a large size pot on high heat, pour in the pureed mixture and boil until its reduced to half the size
  • Set a medium size pot on medium heat, add in the oil.  wait 2 mins, pure in the reduced mixture. add in the Maggi and salt, cover and simmer for 10mins.
  • Your sauce is ready to serve, serve with boiled sweet potatoes, rice or as a sauce for bread.
***I added fish to the featured plate, you can add your choice of protein if you so please***

June 13, 2011

So You Think You Can Cook

Hello Lovelies........
Please send in your recipes and pictures for So You Think You Can Cook soon, June is here and going by fast. Grand prize is a Visa Gift card :D. Email your recipes to me HERE. 
Please get your entries in by June 23rd!

June 8, 2011

Okra Soup

Okra Special

Okra Special
11/2 cup chopped fresh okra
1 bunch fresh spinach ( clean and cut)
1/4 cup blended crayfish
1 Tspn dried pepper
2 bullion cubes
salt to taste
1 Table spoon Achi (soup thickener)
1/2 cup palm nut fruit
1/4 cup washed bitterleave
Your choice of seafood ( Dried fish, salmon, fresh tiger prawns)
Direction HERE
Serve with your choice of Okele. EnJoy!!

"Otong" = Okra + Spinach (South South)

Ila Alasepo
(Ila alsepo)
2 Cups chopped okra
2 cubes knor (bullion cube)
1tsp salt
1 Tspoon dried pepper
¼ cup palm oil
Meat and fish of your chopped (pre-cooked)  (oxtail, ponmo, shaki (tripe), dried fish e.t.c
  • In a medium pot, add in 2.5 cups of water. Cover until water starts to boil
  • Add in the chopped okra, cook for 4mins *do not cover the  pot, there Is a tendency for the water to rise and spill over*
  • Add in your meat, salt, pepper , knor cubes and palm oil.Cook for another 10mins
  • Remove from heat and set aside to cool
Serve with your choice of OKELE.

Yoruba style Okra with stew

Plain okra (ila) *Yoruba style*
2 Cups chopped okra
2 cubes knor (bullion cube)
1tsp salt
A pinch Akaun (cooking potash)

  • In a medium pot, add in 2 cups of water. Cover until water starts to boil. Add in the Akaun.
  • Add in the chopped okra*do not cover the  po*
  • Add in the salt and Knor cubes. Cook for  6-8mins
  • Remove from heat and set aside to cool 
Serve with stew (Obe Ata) and your choice of OKELE.
***** Great thanks to NIL for the awesome support, me love you long time!**