March 28, 2011
March 26, 2011
Koinonia Ribs ( I am naming them after her because she requested the recipe) (request a recipe and I will name a dish after you!!. lol.)
1 rack beef or pork baby back ribs (cut into single ribs)
2 table spoons dry sherry (cooking wine)
1 teaspoon all spice powder
Salt to taste
Brown sugar (1tspon)
Ketchup (1 Tspn)
BBQ sauce (1Tspn) (optional)
½ garlic. ½ tspn ginger
In a small sauce pan mix together the sherry, garlic, salt and five-spice
Pour mixture into a bowl, Add the ribs, Combine. Leave to marinate overnight.
Place ribs on a foil-lined baking pan, and cover with foil
Bake ribs at 450°F for 60 minutes.
Remove ribs from oven, and discard top foil.
Drain liquids from baking pan, and turn ribs.
Combine the honey, sugar BBQ sauce and ketchup (you need this to be Thick)
Baste the ribs generously
Return the ribs to the over, Bake ribs at 350°F for 15-30 minutes more, or until ribs are cooked through, basting several times with reserved marinade.
March 25, 2011
|Afia Efere (White soup)|
Afia Efere (white soup)
Goat meat, smoked fish, chicken (precooked)
2 cubes Maggi
¼ cup grounded crayfish
salt to taste
Pounded yam (1/4 cup) (or poundo)
A pinch dried chilli
Ofe – Owerri
Assorted meats (Your choice) (precooked)
stock fish and smoked fish
¼ cup grounded crayfish
A pinch dried chili
½ cup Uziza leaves (fresh or dried)
¼ cup cocoyam boiled and pounded
¼ cup palm oil
Maggi and salt to taste
March 21, 2011
4 large red bell peppers
1 large red onion (chopped)
4 large roma tomatoes
Meat (goat, ponmo, shaki, panla…. Your choice) (Boiled till tender)
4 Boiled eggs (optional)
½ cup palm oil, 1/4cup groundnut oil
3 cubes Knor (bullion cube)
Salt to taste
½ tspn curry
Posted by 9jaFOODie at 3/21/2011 07:57:00 PM
March 20, 2011
|Honey Glazed Pacific perch on a bed of tomato&corn|
This is one of those fast and easy suppers that you feel good about.
Choice of fish fillet *fresh* ( I used pacific perch in the featured picture)
1Tspn groundnut oil (or whatever oil you fancy)
shrimps (washed and divined) (optional)
1/2 tspn black pepper
1/2 tspn salt (to taste)
2 large roma Tomatos
1 cup whole kernel corn
1/2 medium size onion (chopped)
some salt to taste
Sprinkle the fish fillet with the black pepper and salt, rub the seasoning in.
Glaze the fish with the honey, set aside for 10-20mins
Set a large frying pan or wok on medium heat, add the oil
once the oil is hot (2mins) add in the fish, skin side down. Add the shrimp in as well.
Wait 3mins, gently turn the fish over, skin side up. cook for another 3 mins.
Remove the fish and shrimp, place both on a paper towel to remove any excess oil.
Add the chopped onion to the pan/wok you used to make the fish , cook for 2 mins
Add in the tomato and corn
Add in some salt to taste
Serve the corn bed with the fish, top with some toasted sesame seeds.
March 15, 2011
|Stews mackerel, white rice & plantain|
|Fragranced conct rice, tomato salsa, chicken & plantain|
|White rice, sauced tilapia & plantain|
|Concoction rice, oxtail & plantain|
|White rice, ribs & plantain|
|Ofada rice, orishirishi & plantain|
Few of the many ways to enjoy the perfect marriage between rice and plantain. Rice is definitely the most versatile grain in world cuisine.
Posted by 9jaFOODie at 3/15/2011 06:52:00 AM
March 8, 2011
Jollof rice with carrot slaw and caramelized beef.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
Posted by 9jaFOODie at 3/08/2011 05:27:00 PM