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

How to Make Pounded Yam

Pounded Yam is one of the Nigerian fufu recipes that is eaten with the various Nigerian soup recipes. The most popular combinations are Pounded Yam with Egusi Soup, Pounded Yam with Nsala or White Soup and many more.

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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.
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 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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How to cook Boiled Plantain with Valerie Kadiri

This is the easiest plantain recipe to prepare. If you are just home from work and you have either ripe or unripe plantain in your pantry and some palm oil, then in about 15 mins (depending on your stove's heating capacity), you have a quick meal on your table. This dish is usually eaten with pepper sauce. But if you do not have pepper, or will not be bothered with getting that prepared, the good old palm oil and salt will do.
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

Plantain Moi Moi (Ukpo Ogede) is one of the Nigerian plantain recipes prepared with overripe platains. Do not let the look of this meal deceive you! It is very delicious. Yes, it has this unique taste that your taste buds will love.
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

Plantain Mosa is overripe plantains mashed and mixed with other ingredients then deep-fried in vegetable oil. This version of Plantain Mosa is similar to Nigerian Puff Puff. Now, don't fret at the mention of Puff Puff because this is not as challenging as Puff Puff. ;)
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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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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Roasted Yam

Roasted Yam is one of the most popular street foods in Nigeria. It is prepared with the white yam with a brown bark.
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)

Before you prepare the Roasted Yam
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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