Video Recipe: Nigerian Jollof Rice

That awkward moment when you realize that you don’t have a detailed jollof recipe on your blog. I had to fix that ASAP!

I hear a lot of people saying that making jollof rice is really hard and complicated. I can see why anyone would think that. Perfect jollof is really dependent on the proportions of ingredients you use. Some people put too much rice, or too much water, or not enough tomato sauce. Either of these mistake can end in a pot of disaster. Starting small and building up is key for me. For instance, after making the tomato sauce, I pour in a little  rice and mix it thoroughly, if the sauce overpowers the rice, I know there’s room to add a bit more rice. It’s better to add a little and build up on ingredients, you can fix that easily. But if you start off with too much, it’s harder to fix.

Rice. It’s also really important to choose the rice carefully. I’ve tried a bunch of rice varieties, and I find that long grain rice works best for me. If there’s Uncle Ben’s or a store brand version, that’s always my pick!

I’m by no means a master of jollof, but I think I’ve finally got the hang of it. The first time I ever made jollof was in my junior (3rd) year of Uni. I started making it and I had absolutely no clue what I was doing. I just followed what I remembered my Aunties doing.  Thankfully, and surprisingly, it turned out edible and tasty. No one, till date knows that was my first attempt. You know those moments where you nailed something, and you really don’t know how? Yeah, that was me.

This video breaks down the steps in making jollof rice (the Nigerian way). If you rather I did a written recipe, let me know, and I’ll post one.

 

 

Enjoy!

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Video Recipe: Peppered Chicken

Hi Hi!

Here’s another quick video recipe.

This recipe is inspired by 9ja foodie’s baked spicy chicken recipe. It’s quick, easy, and tastes amazing!

Perhaps you can add this to your thankgiving menu this year!

 

 

Song: Nuh Let Go- Maleek Berry

Enjoy!

Video Recipe: Quick and Easy Fried Rice

Hi Guys!

Here’s another video tutorial for you. In this video, I’ll be showing you how to make a quick and easy fried rice. I know, you’re gonna ask why it’s not yellow. I’m not much of a fan of curry! It upsets my tummy sometimes so I try to stay away from it.

FYI, this is a very simplified version of my regular fried rice. I typically do the most with chicken livers or eggs, maybe shrimp, you know! The who shebang… But this recipe is for those nights when you want something quick and easy.

Here’s the video!

 

Song: Diana- Tekno

It’ll be up on my YouTube Channel over the weekend.

Enjoy!

Video Recipe: Shrimp Scampi

Hi Guys! This is my first video tutorial! I’m super excited! It’s so much easier than composing a post, so you’ll be seeing more of these.

I got some feedback asking me to make more traditional Nigerian food. I will! It’s hard right now because I moved to a little city with no African stores. But hopefully over Christmas break, I’ll film some.

Here’s the video! Please let me know what you think 😘

 

Song: Up to Something- Iyanya ft. Don Jazzy & Dr. Sid

Oh yeah, I’m on YouTube now, I’ll have a playlist with all the video recipes I make. I’m open to suggestions! Let me know what you want to see me make…

Enjoy!

Quick and Easy Noodle Stir-fry

Ingredients:

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  1. Egg noodles
  2. Baby corn
  3. Bell peppers
  4. Onions
  5. Mushrooms (optional)
  6. Meat (I used beef)
  7. Sauce (I used sweet chili sauce
  8. Seasoning (salt, knorr cubes, ginger powder, dried scotch bonnet powder)
  9. Cooking oil (I use vegetable oil)
  10. Soy sauce

Process:

I marinated the beef chunks over night, but that’s totally optional, you can stir fry them and add seasoning on the spot. It’ll taste just as good.

First off, I heated a little cooking oil, maybe 3 table spoons. I added the beef and onions and fried it until the beef was WELL DONE. I don’t do the “medium well” and all that raw meat business.

Once that’s cooked, I add in the mushrooms and baby corns, because they take a while longer to cook than the bell peppers.

After that’s done, I add in the bell peppers. I don’t like them overcooked so I let that sit for about 2 minutes before adding the spices for taste.

I add the sauce. I used the last quarter of the bottle that was left over from previous use. Stir and let simmer for about 5-7 minutes.

Since the noodle were pre-cooked, all I did was to rinse it out with some warm water before pouring it into the stir fry mix.

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I added the noodles incrementally to make sure it’s drowned in the flavourful sauce. After it was all mixed up, I let that cook on really low heat for about 10 minutes.

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Voila!

 

 

 

Asparagus Recipe: Sweet and Spicy

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What You’ll need:

  1. Asparagus
  2.  Seasonings:
    1. Salt
    2. Black pepper
    3. Ginger powder
    4. Garlic powder
    5. Thyme
    6. Dried pepper
    7. Bullion cubes (knorr)
  3. Honey (2 tablespoons)
  4. Cooking oil
  5. Lemon juice (2 teaspoons)

Process:

Wash the asparagus

In a bowl/ flat plate, mix the spices lemon juice, and honey together

Rub the mixture all over the asparagus

Rub the cooking oil on the baking pan– you can use cooking sprays or butter

Lay the asparagus on the pan and pour on some of the left over marinade.

Set the oven to 350 and bake for about 15 minutes. Pour on any left over marinade in the last 5 minutes.

Voila!

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Here are some ideas on how to pair asparagus with other dishes. I eat it with practically everything! It’s my 2nd favorite vegetable, next to carrots.

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Salmon Recipes: Honey and Lemon Juice

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You’ll need:

  1. Salmon
  2. Seasonings:
    1. Salt
    2. Bullion cubes
    3. Ginger powder
    4. Garlic powder
    5. Dried pepper (from Nigeria)
  3. Lemon juice (1 teaspoon)
  4. Honey

Process:

Mix the spices together, and dry rub it on the salmon.

Sprinkle the lemon juice on

Drizzle on the honey

Optional step: Let the salmon sit for a few minutes before putting it in the oven

Bake at 325 degree for about 25 minutes, flipping sides about half way through. Feel free to drizzle on more honey as desired.

Voila!

Pasta Recipe: Creamy Pasta

You’ll need:

  1. Pasta
  2. Cheddar and Parmesan Cheese (mozzarella could work too)
  3. Seasonings:
    1. Salt
    2. Black pepper
    3. Ginger powder
    4. Garlic powder
    5. Thyme
    6. Dried pepper
    7. Bullion cubes (knorr)
  4. Spinach
  5. Mushrooms (feel free to substitute this with any protein of your choice)
  6. Cooking oil
  7. Butter
  8. Onions

Process:

Boil pasta, don’t forget to add salt and oil in the water before you pour in the pasta.

For the creamy sauce, use about a cup of cream, cheese, and 1/4 cup of fresh milk. Alternatively you can use a store-bought cheesy pasta sauce, or alfredo sauce.

To combine the two,

Melt butter in a frying pan, add in chopped onions, minced garlic, salt and chopped mushrooms.

Pour in the creamy sauce, and add spices to taste. I used black pepper, knorr cubes, dried pepper from Nigeria, ginger powder, garlic powder, and thyme. Adjust for taste.

Allow the sauce to cook for about 5-10 minutes.

Pour in 2-3 handfuls of spinach (chopped or whole, your call). Let this cook for another 7 mins.

Pour in the pasta ( al dente) and let the mixture cook for about 5-10 minutes on low heat.

Voila!

Feeding the Fam

Figuring out what food to make when you’re hosting guests can be quite cumbersome. I spent most of Thursday trying to plan a menu for the get-together, my brother, Ray planned with the rest of our secondary school family.

I had to decide if I wanted to prepare a full 3-course meal, or appetizers, or desserts. Eventually, I decided to stick with proteins, and dessert.

On Saturday morning, after a late night out, I made peppered beef, oven-baked honey chili chicken, and oven-roasted (sole) fish.


Menu 


Peppered Beef

What You’ll Need:

  • 1 Kilogram of beef, cut into bite-sized cubes
  • Onions- 1 medium bulb
  • 5 large tomatoes, blended
  • Blended habanero peppers
  • Cooking oil- 1/2 cup
  • 1/2 of a medium sized green pepper
  • Spices
    • Adobo all purpose seasoning- 4 teaspoons
    • Knorr bullion cubes- 2 cubes
    • Salt- to taste
    • Thyme- 1 teaspoonful

Process:

In a pot, pour 1/4 cup of water, add the beef, 1/2 of the onion bulb, adobo (2 teaspoons), Knorr (2 cubes), thyme (1 teaspoon) and bring to a boil.

In the mean time, start frying the tomatoes and blended peppers with 2 tablespoons of oil in another pot/ saucepan.

Pour the rest of the cooking oil into a frying pan to heat up.

Once fully cooked transfer the beef (and onions) to the hot oil and fry until dark brown.

As the tomatoes dry up, add the rest of the spices and continue frying.

Optional Step: Remove the beef from the oils and keep on a plate covered with paper towels to remove excess oil. This is only necessary if the tomatoes aren’t fully cooked by the time the meat is brown.

Once excess water from the tomatoes have evaporated, and it’s like a paste, go ahead and add the meat. Stir.

Cut the green peppers in your desired shape, I prefer cubes. Add it to the mix and stir. Adjust spices. Allow to cook for 10 minutes on low heat.

Serve.

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Oven-baked Honey Chili Chicken

What You’ll Need:

  • One whole Chicken, washed and cleaned
  • Honey- 2 cooking spoons
  • Blended habanero peppers- 1/4 cup
  • Aluminum foil
  • Spices
    • Adobo all purpose seasoning- 4 teaspoons
    • Knorr bullion cubes- 2 cubes
    • Salt- to taste
    • Thyme- 1 teaspoon

Process:

Cut out enough foil to cover the entire chicken. Place it on a tray or counter top. Spray the foil with cooking spray or rub oil/ butter.

Place the chicken on the foil.

Mix the spices, pepper, and honey in a bowl.

Using a cooking bush (or your hands), rub the mixture all over the chicken, even in the cut open abdomen.

Grab all four corners of the foil and twist. Be careful that that the legs don’t tear through the foil. Of they do, just cut a small piece of foil and cover it up.

Place in the oven at 375 degrees for about 35 minutes.

Poke the chicken with a fork to make sure it if fully cooked.

Once it is, open up the foil wrap and braise for 5 minutes to give the chicken a golden brown color.

Serve.

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Oven-roasted (sole) fish.

What You’ll Need:

  • Sole fish (2 people can share one large fish)- I used 3 large
  • Onions- 1 medium bulb
  • 5 large tomatoes, blended
  • Habanero peppers, blended
  • Cooking oil- 1/2 cup
  • Irish potatoes (optional)
  • Spices
    • Adobo all purpose seasoning- 4 teaspoons
    • Knorr bullion cubes- 2 cubes
    • Salt- to taste
    • Thyme- 1 teaspoon

Process:

Similar to the tomatoes used for the peppered beef, fry the tomatoes and blended peppers with 2 tablespoons of oil in a pot/ saucepan.

As the tomatoes dry up, add the rest of the spices and continue frying.

Once excess water from the tomatoes have evaporated, and it’s like a paste, adjust spices for taste, and turn off the heat.

Cut out enough foil to cover the entire fish. Place it on a tray or counter top. Spray the foil with cooking spray or rub oil/ butter.

Place the fish on the foil.

Rub the bouillon cubes all over the fish and wrap with foil.

After about 7 minutes, remove the fish from the oven.

Using a tablespoon or a cooking spoon, pour the tomato mixture on both sides of the fish.

Rewrap and place back in the oven.

Place in the oven at 375 degrees for about 25 minutes.

Poke the fish with a fork to make sure it if fully cooked.

Optional Step

Peel and cut Irish potatoes into finger-like shapes.

Wash, strain, and add salt.

Heat up cooking oil.

Add in the potatoes and fry until golden brown.

Serve.

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Needless to say, my friends enjoyed everything… they only left the bones.

 

 

A Fruit Called Fruit

Growing up we had a huge tree outside our gate. During the harmattan, its leaves covered the grounds. Red, green, brown, everywhere. It reminded me of the American fall season. In the rainy season, the tree blossomed and bore fruit. In the initial stages, it’s green and bitter (don’t eat it before it ripens. I did, and my tummy suffered the consequences), then it grows bigger and turns yellow/ burgundy, depending on the tree.

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The fruit has 4 layers; the first is the skin. Then the flesh which is followed by a large seed. Crack open the seed with a stone or a pestle and you’ll find a hidden treasure- a nut very similar to an almond, but better.

Terminalia_catappa_fruits_at_various_stages_of_ripeness-1 tropical almond

Every year, I looked forward to eating this fruit called fruit… Yes, I said fruit called fruit. That’s what I grew up calling it, we all did. But today, my curiousity lead me to carry out some research and I found out that this fruit I called fruit all my life is actually an Indian Almond also called tropical almond, and scientifically, Terminalia catappa. Eh! Fruit sounds better to me!

zanmann-almond-haiti-amande

For more information on this fruit, please click here.

Disclaimer: All images are gotten from Google.com