Thursday, 22 May 2014
How to cook Coconut Rice
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 .
Tuesday, 13 May 2014
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 SoupIf 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.
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 Ewu1 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.
Valerie Kadiri: Spicy Barbecued Goat Meat
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.
Monday, 12 May 2014
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.
Wednesday, 23 April 2014
Plantain Mosa
Personal Food and Travel Blog of Valerie Kadiri
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Nigerian Fried Beans
Personal Food and Travel Blog of Valerie Kadiri
Profile of Valerie Kadiri
Plantain Pies
Personal Food and Travel Blog of Valerie Kadiri
Profile of Valerie Kadiri
Nigerian Corned Beef Stew
Personal Food and Travel Blog of Valerie Kadiri
Profile of Valerie Kadiri
Tuesday, 22 April 2014
Mini Sausage Rolls with Kadiri Valerie
Ingredients
For the dough
- 300g (10.5 oz) plain flour (all purpose flour)
- 1 teaspoon baking powder
- 120g (5.3 oz) margarine
- ½ teaspoon salt
- Cold Water
For the sausage filling:
- 500g sausage
- ½ teaspoon of ground nutmeg (optional)
- 1 small stock cube (optional)
For glazing:
Steamed Leafy Vegetables with Valerie Kadiri
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
- You do not need salt for this recipe. The steamed veggies garnish is well seasoned by the Knorr cube.
Cooking Directions
- Wash and slice the vegetables, onion and pepper.
- Set a clean dry pot on the stove and set the heat to medium.
- Add the sliced onion and pepper.
- Crush and spread the Knorr cube on the onion and pepper.
- Add the sliced vegetables.
- Cover the pot and steam for 3 minutes. This is so that the vegetables are not overcooked.
- Stir very well and it is done.
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.- Cut the cabbage, green bell pepper and onions into very tiny pieces.
- Scrape and shred the carrots using a grater, then use a knife to cut across the shreds to make the pieces even smaller.
- Put the cabbage, green pepper, green peas, onions and carrots into a large bowl and stir till you get a good mix.
- In a separate, smaller bowl, mix the salad cream, mayonnaise, sugar and salt.
- Pour the cream mix into the bowl of vegetables and stir very well.
- 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
Sunday, 20 April 2014
How to Make Pounded Yam
<br>
Pounded Yam is the most stretchy of all the Nigerian fufu recipes that is if it is well prepared. It has the softness of semolina fufu hence it is not as hard as cassava fufu. Pounded Yam can be prepared by stirring yam flour in hot water but those who have eaten the one made from scratch with raw yams will tell you that the yam powder method does not do the pounded yam good justice.
<br>
To prepare pounded yam from scratch, you simply cook white yam and pound the yam pieces with a mortar and pestle when done. Sounds easy, doesn't it? Not really. There are a few tricks to making the perfect stretchy Pounded Yam from raw yams and it is better to see these than try to understand the written explanation. Watch the video below to learn how to make the perfect stretchy pounded yam so that your days of making mashed potatoes in the name of pounded yam will stop right here.
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http://nairaland.com/valeriekadiri
Saturday, 19 April 2014
How to cook Boiled Plantain with Valerie Kadiri
Ingredients Ripe / Unripe Plantain – as many pieces as you can eat! Palm Oil Onions Hot Chilli Pepper Salt (Optional) Cooking Directions Wash the plantain and cut each fruit into two or three pieces depending on how big the fruits are. Put in a pot, add some water and set to cook. Meanwhile chop the onions and chilli pepper. Heat some oil (just enough heat to melt it). Pour in a plate and add the chopped onions and chilli pepper. Add salt to taste. Cook the plantain till done, add some salt to your taste and allow to simmer for a few more minutes. If using ripe plantains, be sure to watch the cooking closely because it will get done quicker than unripe plantains. The boiled plantain is ready to be served. Remember to remove the peels before eating! My NairaLand Account My Travel Blog My Yatedo Account
Plantain Moi Moi with Valerie Kadiri
The proof of Plantain Moi Moi is truly in the eating! lol Ingredients 2 pcs of overripe plantain (Even if the skin is now black, as long as the inside is not decomposed) 100g plantain flour 1-2 cooking spoons palm oil 1 teaspoon ground crayfish 1 onion Pepper and Salt (to taste) 1 Knorr cube Cool water
Containers Uma leaves (Thaumatococcus Daniellii) Aluminium foil bags Bowls Before you cook Plantain Moi Moi Prepare the uma leaves for the Plantain Moi Moi using the method detailed at: How to prepare uma leaves for Moi Moi. Put the plantain flour in a bowl, add a small quantity of water and mix till you get a medium consistency. Wash, peel and cut the overripe plantain into small pieces. Grind the crayfish, cut the onions and pepper into small pieces. Cooking Directions Blend the overripe plantain pieces, plantain flour batter, onions, crayfish, pepper and stock cube with just enough water to allow the blades of the blender move. Pour the smooth blend into a sizeable bowl. Add salt and palm oil. Mix thoroughly till well combined. Set a small quantity of water in a pot to boil. When the water boils, place a base for the Plantain Moi Moi wraps into the pot. This can be scrap pieces of aluminium foil, a stainless steel stand or leaf stalks from the uma leaves. Scoop the mix into folded uma leaves, just as you would with beans Moi Moi. Gently place the wraps in the pot of boiling water and cook for 20-25 minutes. Add water along the way if necessary. Leave to cool down completely and set before serving. Serve with Custard, oat meal or akamu (corn starch meal). It can also be eaten with a chilled drink as a quick snack. My NairaLand Account My Travel Blog My Yatedo Account
Plantain Puffs with Valerie Kadiri
See another version of Plantain Mosa (Plan-cakes) Plantain Mosa Ingredients The following ingredients give 16 medium balls of Plantain Mosa: 1 over-ripe plantain 3 heaped tablespoons plain flour (all purpose flour) 2 teaspoons fast action yeast 8 tablespoons warm water Habanero pepper (to taste) Salt (to taste) Vegetable oil (for frying)
More information about the ingredients The vegetable oil should be about 3 inches deep when poured into the pot. You can use cayenne pepper (fresh or dry) in the absence of Habanero pepper. The dry one needs to be ground into powder before use. Directions Mix the fast action yeast with the warm water making sure there are no lumps. Cover and set aside. Peel the overripe plantain and mash with a fork till a good blend is achieved. Set aside. Sift the plain flour and the salt into a sizeable bowl. Mix thoroughly. Add the yeast solution and stir till you get a medium consistency. If it is too thick, add a few more tablespoons of warm water and mix till you get a medium consistency. Add the mashed plantain. Mix with a spatula till well incorporated. Cover with aluminium foil. Leave in a warm place to rest for 10-15 minutes. After that time, you'll notice that it a bit fluffy. Beat the batter with a spoon then add the habanero pepper (cut into pieces). You can also use cayenne pepper. Heat some vegetable oil in a pot. The oil should be about 3 inches deep. The oil is hot enough when a small quantity of batter dropped into the oil sizzles and quickly comes to the surface of the oil. Scoop small amounts of the batter into the oil using your finger tips. Watch as they sizzle, come up to the suface of the oil and puff up. Stir constantly till golden. Reduce the heat if you think the plantain mosas are browning too quickly. This is to ensure that the inside is well cooked by the time the outside browns. When done, transfer to a paper-lined sieve to drain. That's it! Serve with a chilled drink.
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Friday, 18 April 2014
Vegetable Sauce Recipe
This tasty recipe, made from chopped salad vegetables<br> is a colourful way to enjoy a
wide range of staple foods with vegetables. Some people even call it Salad Stew. Eat
it with white rice, boiled yam , fried plantain or even mashed potatoes.
It is very rich in vitamins and nutrients. So there is no reason why you should not be
cooking this recipe as soon as possible.
I promise you'll not want to eat the Nigerian Red Stew ever again after eating this
vegetable sauce.
Ingredients
Whole Chicken
Vegetable Oil (2 cooking spoons)
5 Spring Onions
8 Fresh Plum Tomatoes (Jos Tomatoes)
8 medium Carrots
Cabbage (1 small bulb)
Potatoes (3 medium sized)
1 Red Bell Pepper (optional)
1 Green Bell Pepper
Salt - to taste
Seasoning – 3 big stock cubes, thyme
Before you cook the Vegetable Sauce
1. Wash and cut the vegetables : plum tomatoes (remember to remove the seeds),
carrots, cabbage and bell pepper as shown. Remember to scrape the carrots before
cutting. Set these aside.
2. Peel the Irish potatoes, wash and cut into small pieces. Blend into a thick paste and
set aside. This will be used as thickener for the Vegetable Sauce.
Cooking Directions
1. Wash and cut the whole chicken into pieces. Place in a pot, add chopped spring
onions, stock cubes and thyme. Add water to cover the contents of the pot and start
cooking.
2. When done, add salt to taste and top up the water to the same level as the contents
if necessary.
3. Once it boils, add the chopped tomatoes and the vegetable oil. Cover and cook for 15
minutes.
4. Add the carrots and cook for 5 minutes.
5. Now, add the potato puree, chopped bell peppers and cabbage. Stir, cover and allow
to cook for 5 minutes on high heat. Add salt to taste and the sauce is ready to be
served.
Note: Feel free to experiment by varying the thickness of the vegetable sauce. This
you can achieve by increasing or decreasing the amount of potato puree added till
you get a consistency that appeals to you.
Tip: The smoothest puree usually settles at the bottom so you may want to use only
that (if it is sufficient) and discard the frothy part at the top.
Serve with white rice, boiled yam , fried plantain or mashed potatoes.
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Tuesday, 15 April 2014
Roasted Yam
Other popular Nigerian street foods include: Nigerian Suya and Nigerian Roasted Plantains (Boli)
Ingredients
700g White Yam 1 medium onion A handful Ukpaka (Sliced oil bean seeds) 10cl palm oil 1 habanero pepper or to taste Salt (to taste)
Peel and cut the yams into 1 inch thick pieces. Wash and soak the yam pieces in salted water overnight. Put it in the fridge so they do not ferment. This soaking helps keep the inside of the yam moist during roasting. If you want to roast the yams in the evening, you can soak them in the morning. Just before you roast the yams, cut the onions into tiny pieces. Roasting Directions
Pour out the water used in soaking the yam pieces. Add some salt and toss to distribute evenly. Place the yam pieces flat on the oven rack, set the oven to grill (broil) and roast at 150°C (300F) till the top side of the yams are light brown. Turn the yam pieces to roast the underside too till they are light brown all over. When the yams are almost done, you can increase the temperature to 180°C (350F) so that the outside of the yam pieces will be very crunchy.
There are many ways to go about it. You can roast one side for 10 minutes, turn and roast the other side for 10 minutes etc. I roasted mine for a total of 30 minutes, increasing the temperature when the yams are almost done. Your own time may vary depending on the type and heating capacity of your oven. They are done when the inside of the yams are moist and well done and the outside is light brown and crunchy. Make the Pepper Sauce While the yams are roasting in the oven, pound the pepper, diced onions and ukpaka in a mortar till a smooth blend is achieved. You can also use any food processor that will allow you blend ingredients without adding water. When smooth, transfer to a bowl and add salt and palm oil. Stir well and the pepper sauce is ready. Your roasted yam is ready! To eat, dip the pieces of roasted yam in the pepper sauce and chew. Wash it down with a cold drink.
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Nigerian Yam & Vegetable with Ukpaka (Ugba)
Ingredients
Yam 1kg Leafy Vegetable - Spinach/Fluted pumpkin/Green Amaranth/Water Leaves Red palm Oil – to colour Okra – 4 fingers (optional) Ukpaka or Ugba: a handful (optional) Onions – 2 medium bulbs Chilli Pepper & Salt – to taste Seasoning: – 2 cubes of Maggi / Knorr
Before you cook Yam & Vegetable
Peel and cut the yam tuber into 2 inch cubes. Wash the yam cubes and place in a sizeable pot. Wash and cut the leafy vegetables, I used frozen spinach. Just leave to defrost a little bit and cut into small pieces. Then when fully defrosted, wring out the excess water. rinse the ukpaka and cut the onions and okra into tiny pieces. Grind / Blend the chilli pepper. Put all these in a separate pot and set aside. The okra only helps the vegetables stick together so it is optional and with the ukpaka, you can go the extra mile with this recipe :) Cooking Directions
Pour enough water to cover the yam cubes and cook till the cubes are soft and the water is a bit like porridge. Now, pour out the water from the pot, leaving the yam cubes in the pot. Cover the pot to retain the heat. Add some water from the yam (about 1 cooking spoon) to the pot containing the vegetables. Cook till the vegetable is softened by the heat. Be careful not to overcook the vegetable. Pour the cooked vegetables and other ingredients into the pot containing the yam cubes. Add the palm oil and salt to taste. Stir with a wooden spoon till all the ingredients have mixed well. The yam and vegetable is ready to be served. Serve on its own or with Fried Plantain
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