How to cook Coconut Rice

This Nigerian food is called the Jollof Rice with a twist! It feels good to see the looks on your guests' or friends' faces when they think you are serving them the good old Jollof Rice but bam, the moment the first spoon enters the mouth, you are sure to get the looks of pleasure! It makes you feel good, doesn't it? How to Cook Coconut Rice [Video] Yes, it looks the same as the Jollof Rice you know but the aroma and taste is different. Why don't you surprise your guests tonight by preparing this easy dinner recipe? Ingredients Rice - 3 cigar cups | 750g Tomato Stew 500 mls Coconut Milk 600 mls Chicken (whole chicken or drumsticks) Pepper - to taste Salt (to taste) Onions - 2 medium sized bulbs Seasoning – 3 Maggi/Knorr cubes & Thyme (1 teaspoon) Before you cook Coconut Rice Prepare the tomato stew if you don't have some in the freezer. Visit the Tomato Stew page for details on how to do that. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking. If you will use whole chicken, wash and cut the whole chicken into pieces. Place the pieces in a pot; add water till it just covers the pieces of chicken, add the chopped onions, stock cubes and thyme and start cooking. The cooking time depends on the type of chicken. The rooster or cockerel cooks much faster than the hen but the hen is tastier. Cooking till done and add salt to taste. Put the pieces of chicken in a sieve to drain, then fry with vegetable oil. You can also grill it in an oven. This is to give it a golden look which is more presentable especially if you have guests for dinner. Read how to season and grill chicken for more one this. Now is the time to extract the coconut milk. This is quite an easy task if you follow the procedure detailed in How to Extract Coconut Milk. Set the coconut milk aside. Parboil the rice using the method detailed in parboiling rice for cooking coconut rice. Wash the parboiled rice and put in a sieve to drain. Cooking Directions Now we need a pot big enough to accommodate the rice till it is done. Bear in mind that the rice will normally rise by at least one quarter of its quantity from the parboiled state to the done state. Pour the chicken stock, coconut milk and the tomato stew into the selected pot. Set on the stove to boil. Add the drained parboiled rice, salt and pepper to taste. If necessary, top up with water to bring the water level to the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked. Cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up. If you parboiled the rice as described at parboiling rice for cooking coconut rice, the rice should be done by the time the water is dry. Confirm that the rice is done by tasting it. That’s the way coconut rice is cooked. Serve with fried plantain, Moi Moi, Nigerian salad or coleslaw.

My Travel blog

My twitter account

My yatedo profile

My pinterests

How to make Nigerian Salad

igerian Salad is so unique that there is no other
place that prepares such filling and exotic salad as
this recipe. It can be had as a meal on its own or
as a side dish to the various Nigerian Rice
Recipes.
How to Make Nigerian Salad [Video]
The quantities of ingredients stated are what will
give you a typical taste of the Nigerian Salad. The
quantities can be halved or multiplied and the
same taste will be achieved.
Ingredients
1 medium bunch of Lettuce
5 medium sized Carrots
4 small pcs of Irish Potatoes
2 medium pcs of Cucumber
3 medium Eggs
1 415g tin of Baked Beans in tomato sauce
200g of Sweet Corn
5 pcs of Plum Tomatoes (Jos Tomatoes)
Salad Dressing – the classic Heinz Salad Cream
works best with the Nigerian Salad recipe. A close
substitute is the Heinz Caesar Salad Cream. You
can use mayonnaise too.
Before you prepare the Nigerian Salad
Wash and cook the Irish Potatoes till done. The
eggs should be hard boiled. To save time, these
two can be cooked in the same pot as they need
almost equal amount of time to get done.
All the vegetables need to be washed.
1. Cut the lettuce into thin shreds.
2. Scrape and shred the carrots using a grater.
3. Peel and cut the boiled potatoes into sizeable
cubes.
4. Peel, remove the seeds and cut the cucumber as
shown. If you want more green color in your salad,
you may peel the cucumber in stripes.
5. Remove the seeds from the plum tomatoes and cut
into small pieces.
6. Place all the cut vegetables in separate containers.
Open the sweet corn and drain the preservation
water. Rinse the seeds and set aside. Also open
the baked beans tin and set aside.
Remove the shells of the hard boiled eggs, slice
thinly and set aside. An egg slicer is perfect for
this job.
Preparation
1. With the exception of the egg, start putting the
ingredients in small batches into a big salad bowl
till all are exhausted.
2. Now, place the sliced eggs on the salad, covering
the top.
3. Cover the bowl and place in the fridge for at least
one hour. This is to allow all the ingredients to mix
well.
4. Serve with a salad dressing of your choice but the
Heinz Salad Cream works best with this recipe,
seconded by a caeser salad dressing.
Notes and Tips
If you prefer your Nigerian Salad crunchy,
substitute the lettuce with cabbage. You can also
use the two as the lettuce adds a green color to
the salad.
The above are the minimum ingredients for making
a Nigerian salad. More ingredients such as boiled
macaroni, corned beef, green bell pepper, green
peas etc can be added for varied flavour.
The Nigerian Salad is best consumed within 24
hours of preparation if no salad dressing is added
to it.
If you are lucky to buy a baby cucumber, it may
not be necessary to remove the seeds.
Nigerian Salad can be eaten alone or as a side
dish to Jollof Rice , Coconut Rice , Fried Rice and
other Nigerian rice dishes .
Valerie kadiri
Valerie kadiri
Valerie kadiri

Kadiri:How to make Coleslaw

oleslaw simply means cabbage salad. It is a blend
of finely shredded cabbage, carrots and a few other
crunchy vegetables. It is then generously dressed
with mayonnaise and salad cream.
It is generally eaten as a side dish to such foods
as Jollof Rice , Fried/Barbecued Chicken, Moi Moi
and many other rice dishes.
Coleslaw is usually served chilled to allow the
dressing settle into the vegetables.
Ingredients
1 small cabbage
1 small green bell pepper
½ tin of green peas
2 medium carrots
1 medium onion
5 tablespoons of salad cream (preferably Heinz
Classic Salad Cream)
4 tablespoons of mayonnaise
½ teaspoon sugar
A pinch of salt
Preparation
All the vegetables need to be washed.
1. Cut the cabbage, green bell pepper and onions into
very tiny pieces.
2. Scrape and shred the carrots using a grater, then
use a knife to cut across the shreds to make the
pieces even smaller.
3. Put the cabbage, green pepper, green peas, onions
and carrots into a large bowl and stir till you get a
good mix.
4. In a separate, smaller bowl, mix the salad cream,
mayonnaise, sugar and salt.
5. Pour the cream mix into the bowl of vegetables
and stir very well.
6. Chill and serve.
Note: If you prefer the coleslaw creamier, you can
increase the quantity of the salad cream. Feel free
to add a pinch of ground pepper if you like it spicy.
Coleslaw can be eaten alone or as a side dish to
Jollof Rice , Coconut Rice , Fried Rice and other
Nigerian rice dishes .
igerian Salad is so unique that there is no other
place that prepares such filling and exotic salad as
this recipe. It can be had as a meal on its own or
as a side dish to the various Nigerian Rice
Recipes.
How to Make Nigerian Salad [Video]
The quantities of ingredients stated are what will
give you a typical taste of the Nigerian Salad. The
quantities can be halved or multiplied and the
same taste will be achieved.
Ingredients
1 medium bunch of Lettuce
5 medium sized Carrots
4 small pcs of Irish Potatoes
2 medium pcs of Cucumber
3 medium Eggs
1 415g tin of Baked Beans in tomato sauce
200g of Sweet Corn
5 pcs of Plum Tomatoes (Jos Tomatoes)
Salad Dressing – the classic Heinz Salad Cream
works best with the Nigerian Salad recipe. A close
substitute is the Heinz Caesar Salad Cream. You
can use mayonnaise too.
Before you prepare the Nigerian Salad
Wash and cook the Irish Potatoes till done. The
eggs should be hard boiled. To save time, these
two can be cooked in the same pot as they need
almost equal amount of time to get done.
All the vegetables need to be washed.
1. Cut the lettuce into thin shreds.
2. Scrape and shred the carrots using a grater.
3. Peel and cut the boiled potatoes into sizeable
cubes.
4. Peel, remove the seeds and cut the cucumber as
shown. If you want more green color in your salad,
you may peel the cucumber in stripes.
5. Remove the seeds from the plum tomatoes and cut
into small pieces.
6. Place all the cut vegetables in separate containers.
Open the sweet corn and drain the preservation
water. Rinse the seeds and set aside. Also open
the baked beans tin and set aside.
Remove the shells of the hard boiled eggs, slice
thinly and set aside. An egg slicer is perfect for
this job.
Preparation
1. With the exception of the egg, start putting the
ingredients in small batches into a big salad bowl
till all are exhausted.
2. Now, place the sliced eggs on the salad, covering
the top.
3. Cover the bowl and place in the fridge for at least
one hour. This is to allow all the ingredients to mix
well.
4. Serve with a salad dressing of your choice but the
Heinz Salad Cream works best with this recipe,
seconded by a caeser salad dressing.
Notes and Tips
If you prefer your Nigerian Salad crunchy,
substitute the lettuce with cabbage. You can also
use the two as the lettuce adds a green color to
the salad.
The above are the minimum ingredients for making
a Nigerian salad. More ingredients such as boiled
macaroni, corned beef, green bell pepper, green
peas etc can be added for varied flavour.
The Nigerian Salad is best consumed within 24
hours of preparation if no salad dressing is added
to it.
If you are lucky to buy a baby cucumber, it may
not be necessary to remove the seeds.
Nigerian Salad can be eaten alone or as a side
dish to Jollof Rice , Coconut Rice , Fried Rice and
other Nigerian rice dishes .

Valerie kadiri
Valerie kadiri
Valerie kadiri

Nigerian Pepper Soup with Valerie Kadiri

The Nigerian Pepper soup is a popular Nigerian soup recipe. It is such a versatile recipe as it can be prepared with different types of meat and fish. Thus there is the Chicken Pepper Soup, the Catfish Pepper Soup (popularly known as Point & Kill), the Goat Meat Pepper Soup, the Cow Foot Pepper Soup and the Assorted Beef Pepper Soup.

People usually go to exclusive bars or restaurants to eat the Pepper Soup. This is because this Nigerian soup recipe is believed to be prepared with 'secret' ingredients that only the restaurant Madams know about. Yes, the Pepper Soup ingredient which gives this recipe its unique aroma and taste, is truly the best kept secret. But our job here at All Nigerian Food Recipes is to expose all Nigerian food recipes and cooking secrets so that you can prepare them right inside your own kitchen whenever you want to.

Ingredients for Pepper Soup Chicken | Cow Foot | Assorted Beef - 1 kg Ehu or Ariwo or Calabash Nutmeg - 4 seeds Chilli Pepper (to taste) Dry Uziza - 2 teaspoons (optional) Onions - 2 medium bulbs Salt - to taste Seasoning - 3 Maggi / Knorr cubes & 1 teaspoon of Thyme (for chicken pepper soup)

Before you cook the Nigerian Pepper Soup

If preparing Chicken pepper Soup, it is preferable to use whole chicken instead of drumsticks. The different parts of the chicken will bring variety to the pepper soup. So wash and cut up the whole chicken and set aside. If you want to prepare Assorted Beef Pepper Soup then you should buy different parts of beef - best cut, offal (shaki, round-about, liver and kidney). Wash the offal thoroughly especially the round-about which should be turned inside out during the washing. Cut these into medium pieces, just big enough to be chewed in one go. For Cow Foot Pepper Soup, just wash and cut the cow foot into medium pieces. In this case also, make the pieces just big enough that it can be chewed in one go. roast ehu for pepper soup Now it is time to prepare the 'secret' ingredient. Using an old frying pan, roast the Ehu seeds (stirring constantly) till you can smell it. Don't worry you will know when it is OK to take it off because it has a distinctive aroma. Another way to know that it is OK is to take one of the seeds and try to remove the outer membrane. If the membrane comes off easily, then the Ehu is done. grind ehu for pepper soup Peel off the membrane from all the Ehu seeds and grind with a dry mill. Cut the onions into tiny pieces. Rub the dry uziza with your fingers to break them into tiny pieces.

Cooking Directions
This cooking direction describes Chicken Pepper Soup. To prepare Goat Meat Pepper Soup, Cow Foot Pepper Soup or Assorted Beef Pepper Soup just substitute chicken with cow foot or beef and offal respectively. Place the pieces of chicken in a pot and pour enough water to cover the contents of the pot. Add the stock cubes, thyme and onions and cook till done. Note: When cooking Assorted Beef Pepper Soup, you should cook the shaki for sometime before adding the other beef parts. Shaki is tough and will take longer to cook than the other beef parts. Cow foot is a tough part of meat so when cooking Cow Foot Pepper Soup, you should use a pressure cooker if you have one. This will save you some gas or electricity. By now, you will notice that some of the water has dried. Add more water to bring it to the level of the contents of the pot. Add the ground Ehu, dry uziza, chilli pepper and salt to taste. Ehu has some spicy taste so you should add chilli pepper with care. Even though it is called pepper soup, you still want to be able to taste and enjoy the recipe itself. Too much chilli pepper will ruin it for you. Cover the pot and leave to boil for 5 minutes and the pepper soup is ready. Pepper Soup should always be served hot. It can be eaten alone with a chilled drink by the side. You can also eat it with Agidi, White Rice or Boiled Yam.

My Travel blog

My twitter account

My yatedo profile

My pinterests

Spicy Goat Head

The process of preparing Isiewu is so similar to that of Nkwobi that lots of people find it hard to differenciate between the two of them. One major difference is that Nkwobi is prepared with cow foot while Isi ewu which literally means goat head, is prepared with goat head!

Ingredients for Isi Ewu
1 Goat Head 15 cl (150ml) Red Palm Oil 2 teaspoons ground Ehu seeds (Calabash Nutmeg) 1 tablespoon powdered edible potash (Akanwu/Kaun/Keun) 2 big beef flavoured stock cubes 2 medium onions About 10 Utazi leaves (Gongronema latifolium) 2 habanero peppers (or to your taste) Salt (to taste) To garnish the Isi Ewu 1 onion About 10 Utazi leaves (Gongronema latifolium) Notes about the ingredients In Nigerian restaurants, the goat heads are cooked whole (without cutting them up) because they have a big pot where they can pile several goat heads and cook them at the same time. When preparing one goat head, it is not be practical to cook it whole because you will need lots of water to get the goat head well cooked. And since we do not want lots of water in the meat when done, it is better to cut the isi ewu up before cooking it. Goat meat is quite tough so if you have a pressure cooker, do use it for cooking it to save time and gas/electricity. Ehu (Calabash Nutmeg) is a very traditional ingredient that is difficult to find outide Nigeria. If you can't buy it where you live, just prepare the Isi ewu without it. Ordinary nutmeg is not an alternative to this because they are not similar in any way. If you have friends or family in Nigeria, they will be able to buy ehu seeds and send to you, a small quantity goes a long way. Potash is what makes the palm oil curdle as you will see in the video below. An alternative I know is what we call Ngu in Igbo. Ngu is even more traditional than potash so if you can't find potash, chances are that you won't be able to get Ngu either. Utazi adds a nice bitter flavour to the Isi ewu. if you can't buy it where you live, use spinach (bold ones), it gives the same effect and actually tastes nice! :))) Before you make the Isi Ewu Cut the goat head into pieces making sure that the essential parts: ears, tongue etc are whole cuts that is, they are not cut into pieces. Remove the brain and put in an aluminium foil bag then fold the bag to close just like with Nigerian Moi Moi. Wash the meat very well with foam and iron sponges where necessary, using a knife to scrape off the tough top skin especially on the tongue. There will also be traces of sooth from burning the fur off the goat, ensure that these are all cleaned. Put the powdered potash into a bowl. Add a small quantity of water (about 4 table spoons) and stir well. Pass it through a fine sieve and set the liquid aside. Cut the 2 onions into 4 big chunks. Crack and remove the outer shell of the ehu then grind with a dry mill eg coffee grinder. Pound the pepper with a mortar and set aside. Directions for making Isi Ewu Cook the goat head with the chunks of onion, the stock cubes and as little water as possible. Top up the water as necessary but make sure there is as little water as possible in the pot. This is because we do not want any stock in the pot when the meat is done. Remember to cook the brain too. While the meat is cooking, slice the onion for garnishing into thin rings. Cut half of the utazi into thin slices. Cut the other half into tiny pieces. The first will be used for garnishing while the latter will be added into the palm oil paste. When the meat is done, remove the chunks of onion, take out the brain and mash it up till smooth. Add salt, stir and cook till all the water has dried. Set the meat aside to cool down. Now, pour the palm oil into a clean dry pot. Pour in the potash mixture (sieved) into the oil. Stir with a wooden spatula as you pour the potash. You'll notice the palm oil begin to curdle and turn yellow. Keep stiring till all the oil has turned yellow. Use as little potash as possible because too much of it can upset your stomach. Add the pepper, mashed brain, ehu seeds and the utazi that has been cut to tiny pieces. Stir very well till they are all incorporated. Add the goat head to the palm oil paste and stir very well with a wooden spatula. Put it back on the stove/cooker and heat till the Isi Ewu is piping hot. Serve the Isi Ewu in a wooden mortar as shown in the image above. Garnish with the thin slices of utazi and onion rings for the full effects. Best served with chilled drinks: palm wine, beer or stout and soft drinks.

My Travel blog

My twitter account

My yatedo profile

My pinterests

Valerie Kadiri: Spicy Barbecued Goat Meat

Asun is a Yoruba delicacy that you will always see in the Small Chops section at every owa mbe.

It is simply grilled/barbecued goat meat with lots of pepper. I usually prepare this the way I prepare my Nigerian Peppered Gizzards.
Ingredients for Asun
1.2kg (2.6 lbs) goat meat (cut with the skin) 2 habanero peppers (or to your taste) 1 medium onion 3 big stock cubes 1 teaspoon thyme Salt (to taste) 1 cooking spoon vegetable oil Black pepper (optional) To garnish 1 medium onion 1 small green bell pepper 1 small red bell pepper Before you make Asun
Cut the goat meat into big chunks. Make sure you cut the chunks with the goat skin. If the skin is not there, it won't be the real deal Asun. Wash and put the goat meat chunks in a bowl. Add the thyme and black pepper; crush and add the stock cubes. Feel free to add other spices and ingredients that you use to marinate meat. Mix the spices and the goat meat by gently rubbing with your hands. Cover the bowl with a thin film. Put in the fridge and leave to marinate for about 1 hour In my opinion, marinating beef and other kinds of meat is completely optional so you can skip the marinating process and go straight to cooking the goat meat. Pound or blitz the habanero (scotch bonnet) peppers and set aside. Cut 1 onion into 4 big chunks. Making the Asun After about 1 hour or the number of hours you chose to marinate the goat meat, put the meat in a pot. Use a pressure cooker if you have one because goat meat is quite tough and you will save lots of gas and electricity. Pour water to just half of the level of the goat meat, add the big chunks of onion and start cooking at medium heat. You do not want a lot of water because you want the water to dry up by the time the goat meat is well done. When the goat meat is well done, remove the big chunks of onions and add salt to taste. Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. You don't want to lose any flavour by pouring away the goat meat stock. Lay the goat meat flat on your oven rack. Grill/Broil in the oven at 180°C or 350°F till the meat is brown all over. You will need to turn them from time to time. The meat should not be dry. This takes a maximum of 15 minutes with my oven. While you are grilling the meat, wash, cut and thread the green bell pepper, red bell pepper and the remaining onion on toothpicks. When the meat it well grilled/broiled, heat the vegetable oil in a dry clean pot. Add the pepper and the thick stock from cooking the meat (if any) and fry for a bit. Add the grilled goat meat. Stir very well till the pepper is evenly distributed on the goat meat. The vegetable oil ensures that this happens and gives the Asun a nice glow. That's it! Serve with the threaded vegetables. If you are entertaining guests or having dinner with the family, serve with Fried Plantains or Jollof Rice. If you are hosting a party, place them in a flat tray and put out with other small chops and snacks for your guests to enjoy.

My Travel blog

My twitter account

My yatedo profile

My pinterests

Cowfoot Porridge

Cowfoot Porridge can also be Cowfoot & Yam Pepper Soup if you add enough water to it. I prefer mine a bit watery. Nigerian Cowfoot Porridge [Video] Prepare and serve this on a cold rainy day and you will be glad you did!
Prepare and serve this on a cold rainy day and you will be glad you did!

Ingredients for Cowfoot Porridge

    720g (1.5 lbs) cow foot
    12 medium cubes white puna yam
    1 teaspoon ground Ehu (Calabash Nutmeg)
    1 teaspoon black pepper
    Habanero pepper (to your taste)
    1 big onion
    2 big stock cubes
    Salt (to taste)
    5 Scent leaves

Notes about the ingredients

    720g of cow foot may sound like a lot but cow foot is mostly bones.

    Cow foot is quite tough so if you have a pressure cooker, use it for cooking it to save time and gas/electricity. I cook mine for 15 minutes (counting from when the pot is pressurized).

    Ehu (Calabash Nutmeg) is a very traditional ingredient that is difficult to find outide Nigeria. If you can't buy it where you live, skip it. Ordinary nutmeg is not an alternative to this because they are not similar in any way. If you have friends or family in Nigeria, they will be able to buy ehu seeds and send to you, a small quantity goes a long way.

    Scent leaves give this meal a nice taste. Great alternatives are parsley and basil.

Before you make the Cowfoot Porridge

    Cut the cow foot into medium chunks. Where I live, the butchers cut it for me.

    Peel the yam and cut into medium cubes.

    Pound/grind the habanero pepper.

    Grind the ehu.

    Cut the onion into 2 to 4 big chunks.

    If using scent leaves or basil, use your finger tips to tear the leaves into medium pieces. No need to cut parsley.

Directions

    Rinse and put the cow foot chunks in a pot.

    Add enough water to cover the meat. If you want the porridge as thick as that of Yam Porridge, add less water.

    Add chunks of onion. I use chunks of onion when I don't want pieces of onion in what I'm cooking.

    Add the stock cubes (crushed), black pepper, ground ehu (calabash nutmeg) and habanero pepper.

    Cover the pot and cook the cowfoot till done to your liking. If using a pressure pot, when done, depressurize under running water and set the pot back on the stove.

    Add the yams and some salt. Cover and cook till the yams are well done. If using a pressure pot, there's no need to pressurize it this time.

    When the yams are cooked to your liking, remove the big chunks of onion and add the vegetables.

    Stir and it's ready to be served.

Serve piping hot with a chilled drink: palm wine, beer or stout and soft drinks.

Valerie kadiri
Valerie kadiri
Valerie Kadiri