August 30, 2011

Beans Benefits (and how to avoid the gas effect)

Google Image

It saddens me when people tell me they don’t like beans, I just feel like crying (maybe not so dramatic). I love beans, I went through a phase of “no beans” when I was in high school because all the cool kids didn’t like beans. But I got over it and decided that my disliked food will be “yam porridge”, oh my dramatic teenage years. Since my next 3 recipe posts are going to be beans related, I decided to put up a "convincing" argument on why you should all eat beans :)

August 27, 2011

Plantain Soup

Plantain and tomato soup
This is a very quick, light and healthy supper, a gourmet esq dish that doesn't take more than 30mins.
Ingredients
1 semi ripe plantain (cubed)
2 medium size tomatoes (cubed)
1stp minced garlic

August 24, 2011

Ribs ( African + Asian fusion)

I like Asian food, I actually think there is an avenue for a very interesting fusion between African and Asian food but that is story for another day. I try my hand on my own version of "Asian" food very now and then.
Here I have steamed basmati rice, mixed mushroom,  baked plantain and Korean style short ribs.

Ingredients;

August 23, 2011

We are on Facebook

Modern African Cuisine is finally on Facebook. If you are on the social network site, please LIKE and SHARE the Page. Be in the know when new recipes are posted and get access to daily meal ideas.

August 21, 2011

Salmon

This is a very healthy way to enjoy supper fish. Here I have spiced salmon with shrimp and mixed vegetables.
Ingredients
2 salmon fillet
Salt and black pepper to taste
1 Tsp suya or pepper soup spice

August 18, 2011

Wheatlet

I find it interesting that  most Nigerian abroad do not substitute semolina for wheatlet. The only difference I have noticed between semolina and wheatet is in the texture, Semolina is finer than wheatlet.

I guess my question to you all is; Have you ever tried Wheatlet? do you prefer it to semolina or not?

Ps: The soup pictured is Apon(Ogbono) with pounded okra, beef and dried catfish.

PPS : I had a request to put up a post on the Nigerian food industry award, if you will like more information please click HERE.



August 12, 2011

Okporoko aka Panla (Stock Fish)

Ever wondered what fresh Okporoko looks like? well, wonder no more. Here is Fresh Okporoko/panla .


This post is more of a "Know Your food note" than a recipe post. I will feature some ingredients that I believe deserves proper introduction every now and again.
**if you have any suggestions on ingredients to feature, please let me know in the comment form..pretty/Handsome pleaseeee** **


Okporoko among southern Nigerians, Panla among Western Nigerians. This delicacy originally start out as fresh Cod fish (usually) in Norwegian waters.Stockfish is Norway's longest sustained export commodity. READ MORE HERE

August 9, 2011

Yam porridge Vs. Cocoyam Porridge

Yam Porridge
Cocoyam Porridge
I am not sure which one I enjoy more to be honest, this two dishes call for similar ingredients but they end up tasting very different. Cocoyam has a stronger flavor that is not easily overpowered by  spices, yam on the other hand absorbs flavors thereby resonating different flavor profiles.Whichever one you choose, they are both equally delicious. 

August 5, 2011

What's for Dinner?



For Chicken breast recipes , visit Reader'sDigest.ca Chicken breast recipes 

Have a great weekend everyone!!! Happy cooking/eating

Nigerian Buns

 

Nigerian Buns
Buns requires a level of mastery that puff puff doesn't require, if you don't get it right the first time, please don't give up. I can proudly say it took me this LONG to perfect (used lightly here) my buns. For the Lovers of Buns, I think the outer shell is the most important part, it has to be Crunchy/crumbly but not too hard. I never used to eat the inside dough but I was able to with this recipe, the egg and canola oil made it so fluffy and light.

August 2, 2011

Ata DinDin ( Fried Pepper Sauce)




Ata Dindin Is Yoruba language literally meaning Fried Pepper. This is one of the most versatile sauces you can possibly make. The combinations are endless. You can use it as a sauce for rice and pasta, you can refine it further into soups like egusi, Efo , Ewedu ati ata.  With a few tweaks and addition of Orishirishi(insides of cow) you can make it into Ofada sauce. Simply fried and properly stored, it can last up to 5weeks.
*For my sauce I used ata wewe (Thai or Tabasco Chili) as the main sauce of heat, feel free to use rodo (scotch Bonnet) or shombo (Kashmir chilli). READ MORE