Showing posts with label Food. Show all posts

Unknown to most people, garden egg is one of the greatest food, in terms of health benefits, for pregnant women.

The importance of consuming fruits and vegetables of all kind cannot be overemphasized.

As a matter of fact, when fruits and vegetables are consumed continuously, they help reduce the risk of many lifestyle-related health conditions.

This is why medical practitioners have been advising that we add fruits and verges to our diet because of their health benefits.

And talking about fruits and verges, it is important to note that when it comes to garden egg the health benefits are incredible.

Studies have even suggested that eating eggplant can boost overall health and well-being. And with laboratory analyses showing that the phenolic compounds in eggplant contain anthocyanins, a type of flavonoid, and chlorogenic acid, a powerful free-radical scavenger, it goes to say that this plant counted among the healthiest of plants.

Here are some of the incredible health benefits of garden egg

1. It fights cancer

Studies have shown that Polyphenols in eggplant have anti-cancer effects. The anthocyanins and chlorogenic acid that are contained in garden egg help protect cells from damage caused by free radicals.

Thus preventing tumor growth and the spread of cancer cells.

It was also shown that the anticancer action of anthocyanins appears to include preventing new blood vessels from forming in the tumor, reducing inflammation, and blocking the enzymes that help cancer cells to spread.

2. It helps during pregnancy

It is packed with vitamins, minerals, and other nutrients which make it an essential part of the daily ration of every pregnant woman.

Given the fact that the baby is taking much of the useful nutrients for himself, women often suffer from the lack of individual components in their body. So, eating this plant can be an excellent solution to such situations.

Lifestyle experts confirm that when it comes to weight management and loss, dietary fibers are one of the most important factors because they act as "bulking agents" in the digestive system.

The compounds in garden egg do not only increase satiety, they also reduce appetite. Observation has also shown that eggplant, as it is also known, help reduce calorie intake by making a person feel fuller for longer.

4. It prevents liver disorder and help control sugar level

Studies have shown that the importance of garden egg to the liver cannot be overemphasized because the antioxidants in garden egg help protect the liver from certain toxins; thereby making it a remedy for liver issues.

However, research has also shown that garden egg helps control sugar level; making it a great dietary option for diabetic patients.

It has the ability to reduce glucose absorption in the body and lower blood sugar levels. It also possesses low soluble carbohydrates, which assist in this regard.

5. It helps to improve vision

The cream-color flesh of garden egg has a pleasantly bitter taste and this is due to the presence of small amounts of nicotinoid alkaloids it contains.

Its spongy consistency helps to protect from poor vision caused by glaucoma as well as improving overall vision.

Nigerian party jollof is one of our favourite meal in the country and tends to be the reason why most party crashers crash a party.

Nigerian Jollof: 5 mistakes to avoid when cooking party riceNigerian Jollof: 5 mistakes to avoid when cooking party rice

Jollof rice is about the only thing that moves a good number of us to attend parties and events. This is simply because we like our jollof rice the party type.

Sadly enough, we only get to eat party jollof only when we get to go for this parties or when friends or family members of ours are nice enough to bring us some takeaway parks of jollof rice when they go for parties as well.

Anyway, here are some of the mistakes we've been making in trying to cook up some party jollof for ourselves.

1. Tomato puree

In an attempt to make our jollof rice rich, we blend a lot of tomatoes to the tomato puree we use to make the rice.

To make party jollof rice tomato puree, just add a few tomato balls with a lot more red bell pepper (tatashe) and scotch bonnet pepper (atarodo), depending on the quantity of rice you are making. The goal is for the red bell pepper to be more than the tomato.

This puree mixture is responsible for both the taste and colour of party jollof rice.

2. Bay leaf

Although some do not like the presence of bay leaf in their jollof, it is important to include this ingredient when making your party jollof rice (you can always take it out as soon as the rice is ready).

Bay leaf gives the jollof rice an additional flavour that gives it the party vibes.

You can fry the bay leaf in the oil before adding the tomato puree to make the best use of the leaf.

3. Steam your jollof, not boil

Unlike cooking white rice where you're permitted to add as much quantity of water you desire to boil the rice, it is quite a different case with party jollof.

Always use equal parts rice and water when making party jollof. Cover the pot properly and let the steam infuse into the rice. The more the steam is infused into the rice, the sweeter and tastier the jollof rice.

4. Butter

Butter also adds some sort of flavour to party jollof. So, in place of normal cooking oil, you can use butter or simply mix both.

Not only does the butter give it additional flavour and aroma, it gives the jollof the smooth, glossy texture associated with party jollof rice.

5. Let it burn slightly

Party jollof is simply a smokey version normal jollof.

The sweet taste associated with party jollof lies in the burntness of the rice. So, don't be scared to let the rice get burnt but be careful not to burn the whole pot of jollof.

Here are some of the major health benefits if eating Garri

Garri made from tubes and roots of the cassava plant contains proteins, fat, carbohydrates, iron, Vitamin B and C and also starch.


The leaves contain calcium, iron, fats and protein too. Below are some of the major health benefits of Garri.

1. Great for weight watching

Trying to shed some weight? Then Garri is your go-to guy. Although very starchy, it is also low in calories and the high fibre content in cassava helps you stay full for a longer period and prevents binge eating.

2. Great for your digestive system

Garri contains fibres that are not soluble in water. It helps in the absorption of toxins that enter your intestines. In that way, it improves your digestive health and keeps it chugging along nicely.

3. Prevents cancer

Hard to believe right? Garri also helps in preventing life-threatening diseases such as cancer. The B17 content in cassava leaves helps in stimulating the content of red blood cells, the loss of which often leads to cancer.

4. Perfect for diarrhoea

Those tales your mum told you about the healing power of garri are very true. It addresses conditions such as diarrhoea too. Just munch on it or drink with water twice a day to feel the difference.

5. Good for eyesight

Garri is rich in Vitamin A and bakarotennya that improves the health of your eyes and prevents future blindness or poor eyesight.

6. Packed full of folate

Pregnant women need lots of vitamin C and folate. A cup of garri contains 15 percent of your daily folate requirement and 47 percent of the daily calcium requirement. The two vitamins also help the body’s immune system.


7 Best Food For Healthy Body
With more and more types of foods available at markets across the country, it can be overwhelming to figure out just what to eat for optimal health. But healthy eating doesn’t have to be hard — or expensive.

It’s time to simplify healthy eating, starting with some basics. Eating a variety of fruits and vegetables, plant and animal proteins, heart-healthy fats and whole grains is the best foundation to support good health. While personal preferences, food allergies, or medical concerns may vary, use this “starter set” of seven top foods that are not only nutrient rich, but also economical and versatile, as a foundation for your own personal plan.

1. Eggs

Eggs are one of nature’s perfect proteins since they contain complete, high quality protein that is easily digested. A nutrient powerhouse, one large egg contains about 75 calories, 8 grams of protein, 5 grams of fat, along with a variety of vitamins and minerals, including B-vitamins, selenium, and vitamins A, D, and E.Choline, a nutrient important for brain health — and one most people don’t get enough of — is another special benefit of eggs.

While eggs may be high in cholesterol, they are low in saturated fat, a combination that studies have shown does not elevate blood cholesterol. If you're watching your cholesterol levels, opt for egg whites-only. Plus, eggs are economical and have a long fridge life of several weeks. As for what type to buy, brown and white eggs are nutritional equals — they simply come from different kinds of chickens. However, eggs are now available with reduced amounts of cholesterol and higher omega-3-fatty acids. These designer eggs are pricier because the chickens are fed a special diet to produce eggs with a different nutrient profile.

2. Potatoes

Potatoes are one of nature’s most nourishing and nutrient rich carbohydrates. One medium potato (that's about the size of your fist) has about 110 calories and nearly half your day’s requirement for vitamin C, along with potassium (more than a banana), vitamin B6, magnesium, and a hefty dose of fiber when you eat the skin. While potatoes get a bad rap for being high in calories, it’s only because they’re often loaded with extras like cheese, salt, sour cream, and bacon, which pack on added fats and oils. Whether baked, boiled, or mashed, potatoes on their own are a satisfying starchy carbohydrate, especially for those watching their weight. Both white and sweet potatoes are nutrient rich, but sweet potatoes have the added benefit of extra vitamin A in a sweet potato. Don't forget, potatoes are also free of gluten.

3. Flank Steak

Red meat can be an important part of a healthy diet when the meat is lean and served in small portions. There are more than 25 cuts of lean red meat available and flank steak is among the most popular for its taste and affordability. As a lean red meat, flank steak is a super source of vitamin B12 and iron — both major nutrients to prevent anemia. A 4-ounce serving is also rich in protein with about 25 to 30 grams of high quality, complete protein. A modest serving, about the size of a computer mouse, can support muscle tissue, brain function, blood cells and the immune system, among other systems. Processed and fatty red meats like sausage are not part of the healthy picture and you shouldn't be eating huge portion sizes (like 12 to 16-ounce serving), as extensive studies have demonstrated. But flank steak, which doesn't contain a lot of fat, is more economical because it’s not tender and must be marinated prior to grilling.

4. Low-Fat Yogurt

Yogurt comes from milk and contains the same set of nutrients, plus more. A 6-ounce serving of plain, low-fat yogurt has about 9 grams of complete protein (or double that amount for strained, Greek-style yogurt), calcium, vitamin B-12, potassium, and magnesium. One serving of yogurt has about one third of your calcium needs for the day! Yogurt, like milk, is also fortified with vitamin D.

While these nutrients support strong bones and teeth, yogurt is also a natural source of probiotics — healthy bacteria that support a healthy digestive track. Probiotics are also thought to contribute to a healthy immune system. Buy a large tub of plain yogurt, scoop out a single serving, and add fruits, nuts, or other low-sugar toppings for variety. Yogurt can be eaten at any meal, as a snack, and as a swap for high-fat sour cream in recipes. Stick with low fat or non-fat yogurt to limit artery-clogging saturated fat from any full fat dairy product. Keep in mind that many people who are lactose intolerant who lack the enzyme to digest milk, can digest one serving of yogurt a day. That’s because the healthy bacteria in yogurt contains lactase, the enzyme needed to digest lactose in milk.

5. Carrots

Colorful vegetables are a mainstay of healthy eating. And carrots are plentiful and economical, plus they're available year-round. They are also a powerhouse of beta-carotene (vitamin A), and fiber. Like most vegetables, they are also high in water, which helps support hydration. Carrots are crunchy and sweet, so they're veggie accepted by children and adults alike. It’s often one of the first foods for babies, because of its taste and texture.

A versatile veggie, carrots can be eaten raw, cooked, in a smoothie or soup and as the base of side dishes to support other, less popular veggies (like peas). While mini-carrots look like “baby” carrots, these are actually whittled down pieces of very large carrots. You can find true baby carrots, which are picked when small for a tender treat, but they are pricey and a specialty item. Stick with regular carrots in the bag for a sweeter taste and low price point. While organic and conventional carrots both contain the same nutrients, wash both types thoroughly before eating. And peel the carrots if you’re concerned about any dirt particles on the skin, even if you lose a bit of fiber.

6. Nuts

Few foods can beat tree nuts for a nutritious punch of protein and heart-healthy fats. Nuts are a good source of omega-3-fats, fiber, vitamin E, and the amino acid arginine. Together, these nutrients support heart health and circulation, as well as both muscle and brain function. A superb plant protein, tree nuts — like almonds, walnuts, cashews, hazelnuts, pistachio nuts, and Brazil nuts — are very versatile.

A perfect snack, garnish for vegetables, mashed into a “burger,” or used as an oil, nuts are economical and available everywhere. It’s often hard to control portions, so try pistachio nuts in the shell, where a serving is about 39 nuts, with about 160 calories. Because nuts are so calorie-dense, it’s best to limit to one or two servings a day. Keep in mind that adding nuts as a source of heart healthy fat won’t do your heart any good if artery-clogging fats (like those found in dairy and meat) are not reduced.

7. Apples

Does an apple a day really keep the doctor away? Science seems to think so! Apples are loaded with vitamins, minerals, fiber, and water. They are rich in antioxidants and flavonoids — the polyphenol compounds also found in grapes and red wine thought to boost heart health. With about 100 calories in a medium apple (about the size of a baseball) apples are a boon to dieters because the crunch provides a lot of eating satisfaction and they're nice and sweet.

For optimal nutrients, don't forget to eat the skin, where many of the nutrients are found. Produced worldwide, fresh apples are available year-round, with many different varieties. Plus, apples are delicious raw or cooked and with so many varieties available, they never get boring.

Healthy eating can be easy. It’s all about balance. Remember that the key to food supporting a healthy body is to eat these and other high-nutrient foods regularly — not just once in awhile.


How to prepare delicious Nigerian Efo Riro
Efo Riro recipe 
You know that situation where the efo sits on one side of the bowl and the water migrates to the other side? that isn’t efo riro, If efo riro is made right, you shouldn’t have that situation. I cook watery efo every now and again; I crave the saucy stuff especially for rice. This is my authentic efo recipe. The unique taste of efo riro comes from the use of Locust beans, Bleaching of palm oil and the absence of tomatoes.

Ingredients:

Part A
  • 4 Red bell peppers (Tatashe)
  • 1 medium onion bulb
  • 2-3 Scotch Bonnet (Ata Rodo)
Preparation: Chop all listed ingredients. Combine in a blender and pulse to a rough coarse consistency. Pour mixture into a strainer and rest to remove excess fluid.

Part B 
  • 1 cup of palm oil
  • 1 medium onion bulb (thinly sliced)
  • 2 Tablespoon blended crayfish
  • ½ cup red prawns (head removed)
  • 2 cups shredded fish (smoked Catfish preferably) Washed and de-boned
  • Parboiled meat (Goat meat or beef and/or Ponmon ) 6-8 pieces
  • 2 tablespoons whole locust beans (Iru)
  • Salt- to taste
  • 2-3cube maggi
Part C
  • 15 Cups chopped fresh spinach (Efo tete) ~3 bunches OR 3 packs chopped frozen spinach (9oz packs) – Defrosted
Preparation: If using fresh spinach, place the spinach in a bowl, add ½ teaspoon of salt, cover with boiling water and place a lid over the bowl. Allow to rest for 15-20mins. Rinse out the spinach and squeeze out all excess water.

Directions:
  • Place a large pot over medium heat, add in the palm oil. Heat oil until a little smoky.
  • Add in the sliced onions and fry until lightly browned
  • Add in the end result of part A and the left over ingredients in part B. Cover and leave to simmer for 20-25 minutes (The palm oil will float to the top when the sauce is ready).
  • Add in the spinach, combine. Taste and adjust for seasoning, leave to simmer for another 3- 5 more minutes.
How to prepare delicious Nigerian Efo Riro

How to prepare a perfect Nigerian coconut rice
When I write a recipe with the word perfect in the title, best believe it’s the perfect recipe. Tested and retested until perfection is literally achieved. I honestly consider myself a maestro when it comes to infusion rice dishes, I optimize my recipes for simplicity and incredible depth of flavor, all while producing perfectly cooked separate rice grains.

I already have incredible recipes for Fried rice and Jollof rice. This coconut rice recipe should definitely be added to your arsenal.

Ingredients

  • 3 cups rice (long grain or basmati rice)
  • 1 tbspn Coconut oil
  • One 400ml can coconut milk (preferably Thai premium) .
  • 1.5 cups water
  • 1 medium onion
  • 2-3 medium tomatoes
  • Spices: 2 bay leaves
  • 1 tspn white pepper
  • 1 tspn minced chili
  • 4 sprigs fresh thyme (or 1 tspn dried)
  • salt – to taste
  • 2 heaped tbspns crayfish powder
  • 1-2 stock cubes.


Direction

Finely chop onion – set aside cut tomatoes into large chunks – set aside.
Mince chili pepper – set aside .

Place a wide cooking pot on medium heat. Add in 1 tbsp of coconut oil (sub vegetable oil). Add in onion. Cook until translucent and fragrant.

Add in tomato, minced pepper and spices. Stir. Cover and leave to simmer on low-medium heat for 10 minutes .

Add in coconut milk and one and a half (1.5) cups of water into the tomato mix. Stir. Cover and bring to a rolling boil. Stir. Taste and adjust for seasoning.

Add in washed rice. Stir. Reduce heat to low-medium (4 on a marked cooker) .

Place a sheet of foil over the pot. Place the lid over it and properly seal the edges with foil (this is a very important step).

Set a timer for 30 minutes and let it go! You have done all you can 😂, let Jesus take the wheel hen. Leave it alone! Don’t open the pot until time is up

By covering the pot with foil & then a lid, you are able to get away with using less liquid. The rice grains are gently steamed & infused instead of being boiled. End result is perfectly separate & delicious grains.

Serve coconut rice with Peppered meat or chicken

Edikaikong soup is the real vegetable soup of the Ibibios or Efiks people of South South region in Nigeria.

The soup involves a lots of preparation and honestly, requires me to be a very good mood to get the consistency right.

It's delicious, nutritious, and full of essential vitamins only when eating fresh..

So here's my hands down recipe from my grandma on how to make the very Authentic EdikanKong soup.

Ingredients
  • I kg (5 bunch of Pumpkin leave) same as Ugwu
  • 500 g water leaves
  • 2 handful Ntong (scent leaves or Effirin
  • I kg Assorted Meat
  • Ponmo
  • 200 ml (2 cups) Palm oil
  • I medium onions
  • I Cup of periwinkles
  • Head I Large stockfish
  • 2 Medium Sized Smoked Fish
  • 6 fresh Yellow pepper (pounded)
  • I Cup pounded Crayfish
  • 1/2 Cup Dried Shrimps (slightly pounded)
  • 1 tbs black Pepper
  • 2 stock cubes
  • Salt

Steps 

Before cooking, I like to pick, wash properly and allow to drain then slice all the vegetables. Ugwu, water leaves and scent leaves. Put each in separate bowls.

Wash you Meats, seasons accordingly and cook till almost tender, then add the washed Stockfish head and cook... Make sure the meat stock is almost Dried...we don't need water in the soup, cause the water leaves and palm will generate stick for this soup.

Before the stock Dried out completely, add water leaves, Periwinkles, pounded fresh pepper and stir cook for 3-5 mins. (Ensure you don't over cook the water leaves)

Add in Ugwu, scent leaves, pounded shrimps, smoked fish, black pepper, stock cubes and stir the content of the pot very well..Cover the pot and leave to cook for 5mins

Lastly, according to my Grandma's recipe, you add the pounded Crayfish and taste for salt, give it a stir and that's it.(pls be mindful of the salt and stock cubes, cause vegetable soup can easily become salty)

Remove from fire and enjoy with Fufu, Pounded Yam, Semo, Samvita or even Eba.

Cc: Cookpad


I know this might sound funny but it's true, Nigerians have came up with yet another innovation which has been trending since two to three weeks ago. And I am happy to share with you the step by step procedures for you to prepare your own Garri Chips.

It's so tasty, delicious and crunchy, I bet you don't wanna miss the taste.

Ingredients:

  • 1 cup of Garri
  • 2 Teaspoon of Sugar (or more) 
  • A pinch of Salt
  • Half Teaspoon of Chilli pepper
  • 2 Teaspoon of Powdered milk
  • 1 Egg


Preparation:

Into a bowl, add the Garri, Sugar, Salt, Chilli pepper, and Milk, stir till well combined.


Put water in a kettle to boil then pour it on the mixture made in the step 1 above to make eba.


Leave to cool for about 20 - 30 minutes.

After it's s cool enough, Whisk/mix your egg in another bowl and mix it with your cold eba.


Use your hand to roll your cold eba into any shape of your choice. Then put in a tray.


Pour cooking oil into a pan, quantity should be enough to deep fry the Chips. Leave to heat up to medium high. Be careful so it’s not too hot to prevent burn. Then start putting the your shaped eba into the oil when it's hot enough.

Fry until brown and crispy then pick them out and fry another batch. Make sure it doesn't burn.


And that’s it…easy peasy! Your Garri chips in all its glory!



Photo credits: Facebook 


Nigerian Chinchin is a popular Nigerian deep fried dough snack. Chinchin can also be baked though the baked version isn’t as popular as the fried version. Chinchin can be prepared hard, soft or in between. I like mine soft with just a bit of crunch. This recipe is for the “in-between” version; not too hard or soft but definitely crunchy. If you prefer hard Chinchin, then do not add baking powder and the egg. Also add more flour to the dough when mixing; to achieve the firm dough consistency.

I’ve had a few hiccups when making Chinchin in the past and this has been, one more than one occasion, because I fried the Chinchin with Sunflower oil. The Chinchin soaked up too much oil and ended up soggy. So, if you can, try to not to use Sunflower oil.

Ingredients:
  • 400g Plain Flour
  • 120g Sugar
  • 1/4 Teaspoon Baking powder
  • 1/2 Teaspoon Grated Nutmeg
  • 1 Egg
  • 185ml Whole or Diluted Evaporated Milk
  • 40g Butter
  • 1/4 Teaspoon Salt

Preparation:

Into a large bowl, add the Flour, Sugar, Salt, Baking Powder and Nutmeg, stir till well combined. Then add the Egg and melted Butter….

Nigerian chinchin 6

Stir and combine till you get a crumbly dough…

Nigerian Chinchin

Now, add the milk…

Nigerian chinchin 8

Mix till you get a smooth and non sticky dough. Leave the dough to rest for 30 minutes….

Nigerian chinchin 9

After 30 minutes, Sprinkle some Flour on a clean, flat surface, then roll out your dough on it…

Nigerian chinchin 10

Then using a knife or a pizza cutter, cut the dough into your desired Chinchin shapes and sizes…

Nigerian chinchin 11
Nigerian Chinchin

Pour cooking oil into a pan, quantity should be enough to deep fry the Chinchin. Leave to heat up to medium high. Be careful so it’s not too hot. Scoop some of the cut out Chinchin into the oil. Be careful not to overcrowd the pan. Your Chinchin needs enough room to move around while frying. If you add too much in, you’ll end up with soggy Chinchin…

Nigerian chinchin 13

Fry for about 2 minutes or until golden brown on all sides. Do make sure you stir throughout for even frying. Scoop the fried Chinchin out of the oil and unto a paper towel lend plate when it’s done and repeat the frying process with the rest of the dough till exhausted…

Nigerian Chinchin
Yummy Nigerian Chinchin!

Nigerian chinchin

Leave to cool before serving…


Love mine with Cold Coca-Cola…..


And that’s it…easy peasy! Your Nigerian Chinchin in all its glory!


Fried rice is one of the most widely eaten Nigerian food; it is accepted by almost every Nigerian both at home and in Diaspora.

The process of making fried rice is a bit complicated but gets easier with time.

I am sure this recipe is detailed enough and would make the whole process a cakewalk.

Here is the complete ingredient for making this delicious Nigerian food.


Complete Ingredients for Fried Rice

Serving: 8 Persons
  • 4 cups of rice.
  • 5 cups of sliced Cabbage.
  • 2 cups of sliced Carrot.
  • 2 cups of sliced Green beans.
  • Half cup of peas.
  • 1 cup of sliced Green pepper.
  • Cow Liver {300g}.
  • 2kg of Chicken.
  • Vegetable oil.{200ml}
  • 1 cup of sliced Onions.
  • Curry powder (coloring spice) {2 Tablespoons}.
  • Salt and pepper to taste

Preparation

Most Nigerian foods start with you parboiling the meat to be used, Most Naija foods including fried rice goes along with fried or cooked meat. The most popular meat in Nigeria is chicken.
So we are making fried rice and chicken.

Step 1
Parboil chicken and liver (both together) with all the spices (a teaspoon of salt, half cup of sliced onions, a teaspoon of thyme spice, a teaspoon of curry, two seasoning cubes teaspoon each of powdered ginger and garlic).

Allow the meat to cook for ten to fifteen minutes, taste for salt, then pick out and deep fry. Be sure to reserve the stock (meat water)

Step 2
Chop the cabbage, green beans, carrot, liver and set aside in a wide tray as you can find in the video below or the image above.

This process is easy, I normally use just a knife and chopping board or a tray.

The sample image below shows you some of the ingredients in small quantities.

Chopped cow liver(1), chicken stock (meat water)(2), green peas(3) Chopped cabbage(4) chopped carrot(5), green beans(6), and sweet corn (7).

Fried rice ingredients

Remove the white center seeds from the green pepper and also slice and set aside.

Step 3
Parboil the 4 cups of rice also and cook with half of the meat stock (water from the meat) and two cups of water, cook until it is about 70% done.

You have to observe the rice closely. It doesn’t need to be too soft or too hard, just almost done.

How to Cook Fried rice Step By Step


Step 1
Set your cooking pot on heat, allow to dry, then pour in about 200ml of vegetable oil.
Note: It is better to continue with the same oil you used while frying the meat (that is only if you fried the meats), you can reduce it to 200ml.

Step 2
Allow heating then add the sliced onions stir for 1-2 minutes.

Onions frying

Step 3
Then add the chopped carrot and green beans, any of these two can actually go first.

frying carrot bean

Add the chopped liver and sweet corn, stir.
Meat stock (water from the meat) should follow, add ground pepper (optional), add a teaspoon of salt and, add 1 seasoning cube then stir and taste, you may add more salt.

Add the green peas.

Cook fried rice

Stir for 1-2 minutes then add cabbage and the curry powder (Curry is a yellowish spice that actually adds the yellowish color to fried rice, add and stir till you are satisfied with the color.)

You would have a yellowish mixture that would often taste overly spiced, don’t worry the rice would balance the taste.

If you are satisfied with the taste then add the green pepper, stir.

Step 5
cooked rice

Step 4
Add the almost-done white rice.

turning rice fried

Stir all together, cover your pot and allow to simmer for 5-7 minutes.

That is how to make fried rice.

pot of fried rice

Step 5
Serve with the fried or fried meat (chicken), I fried my chicken as you can see above.

You can also grill the chicken.

I think grilled chicken is way better than fried chicken, for one, you will be avoiding the oil and accompanying cholesterol

Fried rice Recipe


PLANTAIN PANCAKES RECIPE

Ingredients
  • 1 ripe plantain (large)
  • 1 cup Plain Flour
  • 2 eggs
  • 1 cup of milk
  • 1.5 tsp of baking powder
  • 2 Tbsp of Sugar
  • A pinch of Salt
  • Butter or oil for frying

Method

In a bowl, mash your plantain and set aside. In a separate bowl, whisk your eggs and then add to your mashed plantain. Pour in your milk a little bit at a time and mix together.

In a separate bowl, mix your flour, baking powder, sugar and salt and make a well.

Slowly pour in your wet ingredients and fold into the flour.

Keep pouring a bit at a time until all ingredients are combined.

Heat up your butter or oil 1 tablespoon at a time and fry your mix, a bit at a time.

Fry your plantain pancakes till both sides are brown but ensure you fry on low heat so it doesn’t burn your pancakes.

Serve your pancakes hot with fruits or serve it savoury with eggs, sausages and other breakfast items.








Jollof rice is one of the most simple and easy to make Nigerian food, you’d want to start from here if you are new to Nigerian foods.

Are you married to a Nigerian person and probably looking for an easy to make African Food?

jollof rice recipe is accepted all over the world and the ingredients used are found in every country of the world.

This was one of the first foods I learned to prepare at a younger age, my skills only improved as the years went by. 😀

This is how we serve rice in Nigeria. Rice Jollof is usually paired with a salad and fried meat (Chicken, beef, etc).

Jollof rice

In the last 5 years, I have tried my hands on more than 14 different rice recipes and even made an ebook about them.

Let’s start with the jollof rice, somewhere at the bottom of this page I will be dropping the links for other rice recipes.

Fried rice, Caribbean rice, coconut rice, Ofada sauce, stews, and the local banga rice.

What you find below is a delicious plate jollof rice plus fried beef. I made this some weeks back and will be giving you a step by step recipe.

Jollof rice

Ingredients for Jollof Rice

  • 4 cups of rice
  • 1kg beef
  • 1000ml of Ground Fresh tomatoes.
  • 50ml Ground Fresh peppers
  • 1 Teaspoon Curry powder
  • 1 teaspoon Thyme
  • 1 teaspoon Nutmeg powder
  • 3 seasoning cubes
  • 2 cups of sliced onions
  • 300ml vegetable or groundnut oil
  • salt to taste.
  • 2 cloves of garlic
  • 2 fingers of ginger


Fresh Tomatoes for jollof

These are some fresh ripe tomatoes and pepper (scotch bonnet). I think any species of tomato would serve the same purpose, just wash, squeeze out water inside the tomatoes, blend as is and set aside.

You need around 1000ml for 4 cups of rice.

Alternatively, you could use canned tomatoes or a combination of both canned and fresh (ground tomatoes)

Step by Step Preparation

Step 1
Parboil the beef (or any meat of your choice) with the spices listed above. I like to use lots of them so as to end up with very tasty beef. And then prepare the main food with the meat stock (meat water).

Step 2
Add water so that more than half of the entire beef is submerged, then add 2 seasoning cubes, a teaspoon of beef seasoning spice, 1 cup of sliced onions, one teaspoon of salt and a teaspoon each of curry/thyme.

Peel of the outer back of the ginger/garlic, pound or grind.

Step 3
Parboil rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow to boil for 3 minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve.

Step 4
Pick out the parboiled tasty beef and deep fry, this wouldn’t take more than 10 minutes.

Cooked beef on the left side and the stock on the right side. This beef stock is very important in Nigerian cooking.

beef stock
Once you are done with frying the beef, reduce the oil to 250ml (1 cup) just add the remaining one cup of sliced onions, stir for 1-2 minutes and add the ground tomatoes. I like to commence cooking jollof rice with the same oil I used while frying the meat.

Using a fresh oil is just the same as cooking without the beef stock (meat water) which actually holds over 70 percent of the ingredient that is used in making most Nigerian foods, the end result is not the same.

How to Make Nigerian Jollof Rice.
Step 5
Frying the tomatoes would take about 20 minutes.

Fry until when you lift a portion with your frying spoon you will notice the oil continues to boil in the spoon.

You also notice the tomatoes turning dark.

tomato frying

Step 6
Once the tomato is well fried, remove half and set aside. add the meat water to the remaining fried tomato in the pot, the ground ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt then add 3 cups of water.

750ml (Please use the recommended cups), add another seasoning cube. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance.

Step 7
Then add the rice and cover to cook.

rice cooking

Add the fried tomatoes you initially removed, (I do this so my rice doesn’t start burning before it is properly cooked.

cooking jollof rice

Then just cook till the rice is soft for consumption, Remember that you can add water occasionally.

pot of jollof rice

Voila!!!

Turn and serve with the fried meat.


This is just how to make jollof rice, you can serve with the fried meat, salad and maybe a bottle of your favorite drink.

Source: All Nigerian Foods
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