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Jollof beef and shrimp Tagliatelle Pasta

Jollof beef and shrimp Tagliatelle Pasta

Jollof Tagliatelle Pasta is Tagliatelle Pasta cooked in flavorful tomato sauce and you will have a delightful lunch or dinner you and your family or guests can hardly forget. This recipe originated from west Africa and is a little different from the western recipes. The sauce is made of cooked tomato, spices and the meat of your choice. If you like jollof rice or jollof couscous, you will appreciate this recipe.  This delicious Jollof Spaghetti recipe is very easy. You can choose to add vegetables. I already have some Jollof rice recipes, click on any link below to view the recipes if you’re interested.

  • 1 box thin spaghetti (pre-cooked) – I used Collezione Tagliatelle Pasta
  • 2 cup shrimps
  • 1 lb kg beef
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon paprika
  • 1 tablespoon chicken bouillon powder
  • 2 3/4 cups chicken stock 
  • 5 large about 2 lbs plum tomatoes
  • 1 large onion
  • 1 tablespoon tomato paste
  • 3 tbsp vegetable oil
  • Salt to taste

In a medium saucepan heat the oil and add the shrimp , garlic, ginger, chilli powder, curry powder, ground allspice, paprika and chicken bouillon powder. cook for 5 mins (until the shrimp turns pink).

Remove the shrimp and add 1 lb beef. Cook for 5 mins.

Add the chopped onion, tomato paste, blended tomato Add the chicken stock and cook until the beef is tender (sauce is about half the amount, and has thickened significantly to look like a paste). This takes about 15-20 minutes, depending on your beef.

Be sure to stir the sauce occasionally to prevent it from burning.

Once the sauce is reduced, taste the sauce and adjust for salt.

Add in the spaghetti and the shrimp. Cover and allow to cook for 3 minutes on low-medium heat.

Serve hot

How to cook the Tagliatelle Pasta?

To make a good Jollof Tagliatelle Pasta, the Tagliatelle Pasta need to be cooked to perfection. The first step is to boil a big pot of water and add a generous amount of salt (about 1 or 2 tablespoon). It should taste like the sea. Please remember to use a lot of water to avoid that the pasta sticks together. Once the water is boiling, add the pasta. As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other or to the pot. Cook the pasta 4 mins less that the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta will be cooked in the sauce for 4~7 mins to rewarm the pasta, get “al dente”—a little chewy. Drain cooked pasta well in a colander. I add a little bit of oil to help the pasta not stick together.

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Baked Mustard Chicken Legs and potatoes

Today’s recipe is “Baked Mustard Chicken Legs and potatoes”. It’s very easy to put together and taste fantastic. I used chicken thighs in this recipe but you can also use a whole chicken, chicken wings, drumsticks… This recipe is one of my signature dishes where I cook chicken tights and drumsticks are in a pot with potatoes. Sometimes, I also add other vegetable like carrots, onion, green pepper… This meal is very inexpensive even though I used organic chicken and potatoes.

Baked Mustard Chicken Legs and potatoes
Baked Mustard Chicken Legs and potatoes

The recipe is simple: clean and season the meat; peel the potatoes, cut and season with salt; place them in a baking pan (I used Pyrex dish). The juice from the chicken adds water to the potatoes to soften them up. Cover with aluminum foil and bake at 400 F for an hour. Then uncover the pan and bake for another 15 minutes or until chicken turns golden and vegetables seem cooked.

Baked Mustard Chicken Legs and potatoes

  • 4 chicken legs
  • 3 teaspoons of strong mustard
  • 3 teaspoons of mayonnaise
  • 5 cloves of garlic
  • 1 teaspoon red wine vinegar
  • 1 teaspoon paprika
  • 1/2 teaspoons ginger
  • 1/2 teaspoons curry
  • 1 teaspoons honey
  • Salt to taste
  • 7 to 10 potatoes

Marinade: In a salad bowl put the mustard, mayonnaise, garlic, red wine vinegar, paprika, ginger, curry, honey, salt and mix well until a homogeneous sauce.

Preheat the oven to 200 ° C (thermostat 6-7) 400 degrees F.

Brush the chicken with the marinade. Cover and refrigerate for 2 hours

Cut the potatoes cut in D, drizzle with salt.

Arrange the potatoes, add the chicken legs, cover with aluminum foil and bake for 45 minutes (turning the thighs occasionally).

Remove from the oven, remove the cover and put back in the oven for 15 minutes to brown the thighs.

With the tip of a knife check the cooking of the potatoes (the blade must sink without resistance), add a little water if necessary.

Simple and delicious, this one pot chicken with potatoes and vegetables is the perfect way to enjoy other parts of the chicken like thighs.

Enjoy your meal !

Baked Mustard Chicken Legs and potatoes
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Shrimp Avocado Salad

I can live off of this Shrimp Avocado Salad. I love avocado, I love shrimp and this recipe is the perfect refreshing marriage of shrimp and avocado. This Shrimp Avocado Salad is light, delicious and refreshing and top it all it does not required any cooking time.

Shrimp Avocado Salad

This version of Shrimp Avocado Salad is made with fresh shrimp, avocado, red onion, bell pepper and corn. I used canned corn because it was the winter time, but roasted corn can also be used during the summer. I tossed my salad in virgin olive oil, garlic powder, parsley, Dijon mustard, salt and pepper.  

Ingredients

Avocado Salad

  • 2 cup shrimp peeled and deveined (1 teaspoon garlic and salt)
  • 2 avocados cut into large pieces
  • 2 tablespoons diced red onion
  • 1 cup red bell pepper
  • 1 cup sweet corn

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

How to make Shrimp Avocado Salad?

Boiled the shrimp with the garlic and the salt. Let cool down.

Add shrimp, corn, bell pepper, avocado, and onion to a large bowl.

In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Shrimp Avocado Salad
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Yassa liver

Yassa liver

  • 1 pounds of beef liver
  • 2 Large Onions Sliced
  • 4 cloves of garlic , minced
  • 1 teaspoon ginger
  • 1 Tablespoon Chicken Bouillon
  • 2 Tablespoon mustard
  • Salt and pepper
  • ½ cup oil

Marinade  the liver with onions, mustard, ginger, minced garlic, bouillon, salt and pepper to taste. Refrigerate for 2 hours , preferably overnight

Fry the liver in the oil for 10 min or until you dont see any blood. 

Fry the onions with the marinade for about 5 minutes

Slice and transfer the diced liver in the cooked onion and cook for an additional 4 to 5 minutes

Remove from the heat and adjust for seasonings, adding salt and pepper to taste.

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Yam and Egg sauce

Yam and Egg sauce

Boiled yam is often served with egg stew. Yam are delicious superfoods is found largely in tropical region like Africa, Jamaican and Caribbean and very different from the “Yam” found in most leading grocery store. The US’s yam is a variation of sweet potato. The African Yam has a dark brown peelable skin and the inside is white or yellow. We have a variety of recipes made with Yam: pound yam or Fufu, Fried yam and baked Yam.

  • 1 yam
  • 4-6 eggs
  • 1 smoked mackerel 
  • 1 cup shrimp
  • 2 garlic chopped 
  • 1 teaspoon ginger
  • 2 medium sized tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1-2 scotch bonnet, chopped
  • 1 small onion, chopped
  • 1/2 cup Vegetable oil
  • Salt and Seasoning cube (to taste)

How to make boiled yam?

Peel and Wash yams, then cut into bite-size cubes into 1 inch size.

Rinse in clean water till water runs clear and no residue in water.

Choose a saucepan that will be large enough to hold the yams without crowding them. Put yam in a saucepan, add enough water to cover it, add salt and Bring to a boil.

Cover the saucepan and cook yams for 10 to 12 minutes or until just tender on the outside but resistant in the center when pierced with a knife or fork. For soft, tender yams, cook for 25 to 30 minutes.

Remove from the stove and drain; And voila, you have yourself boiled Yam

To make egg sauce…

I usually served my boiled yam with sardines, egg stew, green pepper, tomato stew… Today, I am going to serve my boiled yam with a delicious and easy egg stew. I wanted to change thing up a little bit therefore I added shrimp and smoked fish to the egg stew. This recipe is made with fresh tomatoes, onion and spices which goes heavenly with my boiled yam.

Remove all the fishbones from the fish and set aside.

Place frying pan on a medium/low heat, add about 1/2 cup cooking oil.

Add the garlic, ginger, shrimps and salt to taste. Cook until the shrimps are pink, remove and set aside.

Add the tomato, the tomato paste and onion. Cook until the water evaporate. 

Add smoked mackerel, shrimp, chopped peppers salt and cube to taste. Cook for about 4-5 minutes or till oil floats on the sauce.Stir in the egg then stir to form a scramble.

Serve egg sauce with yam

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Steak and potato skillet

Steak and potato skillet

  • 0.5 kg beef (cubed)
  • 0.5 kg baby yellow potatoes, quartered
  • 5 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoon mustard
  • 1 teaspoon mustard seed
  • 4 tablespoons olive oil
  • Salt and fresh pepper

Preheat the oven at 350F

In a large bowl, combine the olive oil, garlic cloves, ginger, mustard, mustard seed, olive oil, Salt and fresh pepper. 

Mix half of the marinade with the potato and the other half with the beef

Bake at 350°F for 45-50 minutes until the potato is browned and tender. Serve warm

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Stir-fried Shrimp and Eggs

Stir-fried Shrimp and Eggs

  • 6 oz. shrimp, shelled and deveined
  • 4 large eggs (at room temperature–very important)
  • 1 teaspoon garlic
  • 1 teaspoon sesame oil
  • 2 scallions, chopped
  • ¼ cup canola oil

Salt and white pepper or to taste

Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil. 

Chop the scallions. 

Add the canola oil to a hot pan. Add the garlic and stir for 30 second (be careful not to burn).

Add and toss in your shrimp until they just turn pink. This will be very fast. Add the egg to the shrimp.

Swirl the oil around the wok thoroughly and pour in your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you’re making scrambled eggs. 

Once the eggs look done transfer to a plate, garnish with scallion and serve with steamed rice.

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How to Cook a Lamb Steak

How to Cook a Lamb Steak

  • 0.5 kg Lamb Leg Steak or Chops, (leg resembles a steak with a small round bone in the center)
  • 1 tablespoon garlic paste
  • 1 teaspoon chili powder
  • 1 teaspoon parsley
  • 1 teaspoon garlic
  • 1/2 teaspoon black pepper
  • 1 cube
  • Salt to taste

Heat your oven to 350 degrees and prepare a simple pan with a rack for the oven. Line the pan with tin foil for easy cleanup, and use a light dose of non-stick spray on the rack or olive oil.

Mix the garlic paste, chili powder, parsley, garlic, black pepper, cube and salt.

Rub it on the lamb steak and refrigerate for 4 hours.

Place your meat on the rack, spacing evenly.

Put the meat in the over and cook for 25 minutes, but adjust the time to your liking and based on the thickness or weight of the steak.

At the halfway point, slide the rack out, quickly turn the meat over. Slide the meat back into the oven and cook for the remaining time.

When the time is up, cut into the meat to make sure it is done to your liking. Enjoy!

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Suya and Fried Yam

Suya (Grilled Lamb)

  • 4 Slices Lamb Leg Center 
  • ¼ cup powdered peanuts
  • 1/2 -1 tablespoon cayenne
  • 1 1/2 teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon white pepper
  • 1/2 – 1 tablespoon cayenne pepper (optional)
  • 1 tablespoon chicken Bouillon
  • Salt

Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan

In a medium bowl, mix peanut, garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it on a plate , Set aside

Rub the Lamb with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place the Lamb on cookie sheet , then place on the roasting pan or baking sheet.

Bake on for about 12-15 minutes.

Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.

Serve warm

Fried Yam (Koliko)

  • yam (as much as you can eat)
  • Vegetable Oil
  • Salt to taste

Peel and cut the yam tuber into 1 inch cylindrical discs. Make several cuts across the discs to get large chips. Wash the yam chips and place in a bowl.

Add a little salt and toss the contents to distribute the salt. Set aside for 20 mins

Fry the yam at 350F

When the oil is heated, add a few yam chips, leaving enough room for flipping the chips.

Stir the chips till they have turned golden.

Remove the chips and place in the paper towels to absorb the oil.

For the sauce: I cooked habanero, smoked fish, shrimp, onion and salt for 5 mins on high heat.

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Beef Nachos Supreme

Beef Nachos Supreme

  • 1 pound beef (1 teaspoon Cayenne, paprika, garlic powder, onion powder, green onion, soy sauce and Salt)
  • 1/2 yellow onion, red bell pepper, avocado diced
  • 1 bags tortilla chips
  • 16 ounces shredded cheese of choice

Season the beef with Cayenne, paprika, garlic powder, onion powder, green onion, soy sauce and Salt

Add a little oil to the saucepan and cook on edam heat for 10 mins.

Cut the beef in cubes and return the beef to the pan

Layer of chips in a baking sheet.

Spoon the beef to each pan of chips.

Sprinkle shredded cheese on top. 

Preheat the oven at 400 degrees. Bake at 400 degrees for 15 minutes.

Remove from the oven, and sprinkle on diced onion, red bell pepper, avocado diced.

Serve immediately.