Steamed Leafy Vegetables with Valerie Kadiri

In Nigeria, we steam leafy green vegetables and serve it with most Nigerian Rice recipes: Jollof Rice, Coconut Rice, Rice & Beans, Concoction Rice, White Rice & Stew (including Ofe Akwu). These steamed vegetables are also great with Fried Plantains and Nigerian Moi Moi.

How to Prepare Steamed Veggies [Video]

Ingredients

You only need these 4 ingredients.

• 300g or medium bunch green leafy vegetables. You can use any of the following:
• Green Amaranth
• Nigerian Pumpkin leaves (Ugu)
• Spinach
• 1 big onion
• 1 habanero pepper (atarodo)
• 1 small Knorr cube

Note

1. You do not need salt for this recipe. The steamed veggies garnish is well seasoned by the Knorr cube.

Cooking Directions

1. Wash and slice the vegetables, onion and pepper.
2. Set a clean dry pot on the stove and set the heat to medium.
3. Add the sliced onion and pepper.
4. Crush and spread the Knorr cube on the onion and pepper.
5. Add the sliced vegetables.
6. Cover the pot and steam for 3 minutes. This is so that the vegetables are not overcooked.
7. Stir very well and it is done.
   
   
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In Nigeria, we steam leafy green vegetables and serve it with most Nigerian Rice recipes: Jollof Rice, Coconut Rice, Rice & Beans, Concoction Rice, White Rice & Stew (including Ofe Akwu). These steamed vegetables are also great with Fried Plantains and Nigerian Moi Moi. - See more at: http://www.allnigerianrecipes.com/rice/accessories/steamed-veggies.html#sthash.YL67NsXO.dpuf

In Nigeria, we steam leafy green vegetables and serve it with most Nigerian Rice recipes: Jollof Rice, Coconut Rice, Rice & Beans, Concoction Rice, White Rice & Stew (including Ofe Akwu). These steamed vegetables are also great with Fried Plantains and Nigerian Moi Moi. - See more at: http://www.allnigerianrecipes.com/rice/accessories/steamed-veggies.html#sthash.YL67NsXO.dpuf

In Nigeria, we steam leafy green vegetables and serve it with most Nigerian Rice recipes: Jollof Rice, Coconut Rice, Rice & Beans, Concoction Rice, White Rice & Stew (including Ofe Akwu). These steamed vegetables are also great with Fried Plantains and Nigerian Moi Moi. - See more at: http://www.allnigerianrecipes.com/rice/accessories/steamed-veggies.html#sthash.YL67NsXO.dpuf

Coleslaw 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.
- See more at: http://www.allnigerianrecipes.com/salad/coleslaw.html#sthash.ZwKn0U7l.dpufzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz