Category: Cuisine nigériane

Cuisine nigériane

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Coconut fried rice

Coconut fried rice

5 cups Jasmine Rice washed and drained

6 cups Chicken stock

2 (400ml) cans coconut milk

1 large onion chopped

3/4 cup cooking oil

2 lbs frozen mixed vegetables thawed and patted dry with paper towel

1/2 medium cabbage sliced

1 large green pepper chopped

1 -2 habanero pepper finely chopped

8 franks hotdogs chopped (optional)

1/2 tsp turmeric powder

Preheat oven to 400 degrees

Mix in the coconut milk and chicken stock. Stir and taste for seasoning. Adjust as needed.  Add the washed and drained rice. 

Cover pan tightly cook until rice is done when all liquid is absorbed and the rice is soft but not mushy.

Heat up oil in a sauce pan, then sauté onions and garlic till onions is translucent.

Add the Shrimps stir fry for about 2 minutes.

Add mixed veggies to the mix and stir fry on medium low heat until the remaining moisture from the frozen veggies evaporates. This takes about 8 minutes. 

Stir, taste for seasoning and adjust accordingly. Turn off heat and set aside. Add the rice.

Serve hot.

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Simple Egusi Soup

Goat meat:

2 lbs goat meat

1 small onion

2 tablespoons garlic powder

1 tablespoons ginger powder

1 tablespoons cube

Salt and Black Pepper

In a medium saucepan mix all the ingredients and add enough water to cover the meat

Cook until the meat is tender; add water as needed

Remove the meat from the stock, fry until golden and set aside

Egusi Soup:

1 cup red palm oil

1 large onion

1 teaspoon finely chopped garlic

1 tablespoon paste tomato

1/4 pound Egusi, ground

2 cups tomato puree

3 cups liquid (the meat stock + 2 cups water)

3 habanero peppers

2 pounds spinach, precooked and chopped

Salt, pepper, and cube

Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes.

Stir in the tomato paste and the Egusi.

 

Cook for ~3 mins, add the tomato puree, the stock, and the water

Cook for ~3 mins, add the meat, the habanero peppers, and the spinach

Keep simmering on medium-heat approximately 10 minutes.

Adjust the taste if needed (salt, pepper, and cube)

Serve warm with plantains, eba, yams or accompaniment of choice.

 

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Yellow rice with shrimp and braised Chicken

Yellow rice with shrimp and braised Chicken

4 Tbsp butter 

2 cloves garlic, minced 

1 tsp turmeric 

1/4 tsp cumin 

1 tsp ginger 

2 cups uncooked long grain jasmine rice 

3 cups Water (or chicken broth)

2 cup cleaned shrimp

1 onion

1 cube

Salt to taste

Add the butter, onion, Shrimp, garlic, turmeric, cumin, cube and ginger to a medium sauce pot. Sauté over medium heat for 5-7 minutes, or just until the onion has softened.

Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts.

Add the water and place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes.

After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve.

 

For the chicken:

1 tbsp freshly squeezed lemon juice

Salt and pepper

1 tbsp ginger

3/4 tsp garlic powder

1/8 cup olive oil

1 cube

Salt to taste

Preheat oven to 400F.

Combine the lemon juice, salt, pepper, ginger, garlic powder and olive oil. Whisk well. 

Marinate the chiken and refrigirate for 4 hours.

Cook for 20 minutes, uncovered. Lower oven temperature to 375F and cook for another 20-25 minutes, or until chicken reaches 160F.

For a crispier skin, broil chicken for a couple of minutes!

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Okra Soup

Okra Soup

1 small onion

2 tomatoes

2 hot pepper

1 cup palm oil

Cooked Assorted meat, crab, shrimp and fish – I used a combination of turkey, crab, prawns 

6 cups chopped okra

6 cups meat stock or water

Blended seasoning (1 Onions, 1 clove, 1 allspice whole, 1 cloves of garlic, 1 tablespoon ginger, 1 cube )

1 lahoin (Salted fish)

Pinch of baking soda

 

In a large pot on medium heat, add in palm oil. Add onion and the tomato. Add the blended seasoning, lahoin and cook for 2 mins

 

Add in meat stock and precooked meat. Stir. Taste and adjust for salt and maggi. Simmer covered for 4 minutes.

Stir in chopped okra, Pinch of baking soda and cook for 10 min mins. 

Add the hot pepper and cook for another 3 minutes. Remove from heat immediately.

Serve with Akoumè

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Liver Fried Rice

My family loves my amazing Liver fried rice. -Not just because the love me- It is easy to make and taste like a million box. This particular recipe is inspired by the Nigerian fired rice and I also served it with some African style fried chicken. This Liver fried rice Recipe is so easy and packed with flavor and totally adaptable. Cooked Liver can be tender, almost creamy if cooked, or tough, dry when overcooked. The liver pairs awesomely with the rice, mix vegetable and African fried chicken.

Liver Fried Rice

Why did I choose liver?

Liver is:

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  • low in calories
  • low in fat
  • packed with nutrients, including riboflavin, copper, vitamins A and B12 and B6, thiamin, protein and iron
  • really delicious if prepared correctly

What ingredients can you add to your fried rice?

  • Vegetables: I personally use mix frozen veggie like carrots, onions, peas and fresh onion because it adds a sweetness to the fried rice. You can use your favorite vegetable like cauliflower, broccoli…
  • Chopped fruit: pineapple, orange, pears, apples or guava… It’s a cool way to make your fried rice sweeter while staying healthy.
  • Soy Sauce: It adds a beautiful color to the rice, however, I used cube bouillon instead. About 2 teaspoons of soy sauce should change the color to a beautiful brown.
  • Eggs: Eggs are a very good source of inexpensive, high quality protein. The beaten egg should be carefully fried in a medium-hot oil and later folded in the rice. For this recipe, I skipped the eggs, but this is another recipe of Liver friend rice.
  • Other proteins: You can easily switch things around and use whatever leftover you have in the fridge. Although for this recipe I used fried liver, you can use precooked chicken, pork, beef or shrimp. You can also swap the rice with quinoa.
Liver Fried Rice
Liver Fried Rice

Ingredients

  • 2 cups rice (long-grain white rice like Jasmine is perfect for fried rice. The Jasmine rice should be cook with a reduced amount of water (or stock). The Jasmine rice should be firm and not soggy. You can use cold cooked, previously chilled, or leftover cooked rice. )
  • 2 cups chopped mixed vegetables: bell pepper, spring onion, carrots, sweet corn, peas and green beans.
  • 2 tablespoons vegetable oil
  • 2 Onions, chopped
  • 2 clove
  • 2 allspice whole
  • 6 cloves of garlic
  • 2 tablespoon ginger
  • 2 cube 
  • Salt to taste
  • 10 pieces chicken
  • 300 g Sliced beef liver
  • Canola oil for frying

How to make Liver Fried Rice?

Blend 1/2 onion, cloves, allspice, garlic and ginger.

Rinse chicken, add 1/2 seasonings, cube and salt. 

Cut the liver in cube, add 1/2 seasonings, cube and salt

Cover both and refrigerate overnight or at least for 4 hours.

Add about 1/2 liter to the chicken and boil for 30 min.

Add about 1/4 liter to the liver and boil for 15 min.

Fry the chicken for 7-10 minutes till center is all cooked (outside will be dark, golden brown)

Lay paper towel on a plate to drain excess oil, transfer fried chicken to plate

Prepare the rice by rinsing in cold water until the water drains clear. 

Add 1.5 cups of water to the chicken stock and bring to a boil.

Add the rice and cook on a medium heat until fluffy. Once the rice is cooked, fluff with a fork and lift the lid to cool down the rice. – spread it on a baking sheet and refrigerated for about an hour until it completely cooled (you can also freeze it for 15 to 20 mins).

Heat a large wok with 2 tablespoon of oil. Fry the chopped liver first until slightly brown then add the remaining onions. 

After ~5 mins, add the rest of the vegetables and continue to fry the mix until it’s slightly brown but not burnt.

Create a hole in the wok by pushing aside the mix so you can add the cooked rice . Turn up the heat and mix together to create that perfect fried rice dish.

Serve with the chicken

Tips to make the best Liver fried rice.

  • To get the best “fried’ rice use clod rice because a fresh batch of rice tend to get soggy and stick to the bottom of the pan. For this recipe, I freshly made the rice, spread it on a baking sheet and refrigerated for about an hour until it completely cooled (you can also freeze it for 15 to 20 mins).
  • Always add vegetables to your fried rice. Fresh vegetable taste better but I use the frozen mix vegetable – it does the job. The vegetables add a beautiful color and a sweet taste to the fried rice.
  • The number 1 secret to a fried rice is high heat. The heat makes the rice and the vegetable crisp.
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Merveilles donut

Gbanplè, Bugnes, oreillettes, merveilles, ganses

200 g All purpose flour

40 g Butter

2 eggs

50 g Sugar powder

30 cl Oil

1 teaspoon nutmeg

Icing sugar

Make a fountain with flour and yeast. Pour in the center the powdered sugar, the eggs, the nutmeg and the melted butter. Knead by hand to obtain a homogeneous paste.

Form a ball with the dough and Spread each slice finely on a floured work surface and cut.

Heat the oil in a large pan and put the pieces of batter. Drain the ear cups on paper towels, place them on a dish, sprinkle with icing sugar and serve.

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Ivorian Chicken Jollof rice

Ivorian Chicken Jollof rice

4 cups rice (Jasmine)

1 chicken (cut into pieces)

2 tomatoes

4 tablespoons tomato paste

1 teaspoon cayenne

5 clove garlic

2 tablespoon ginger

1 onions

2 cubes

1 cup oil

1 cabbage

2 carrots

10 habanero pepper (optional)

Pinch of baking soda

Salt to taste

Blend the garlic, ginger, ½ onion, clove.

Season the chicken with half of the blended spices, add the cube and salt to taste. Add 1/2 sliced onion. Add water and cook until tender. Fry the chicken

Add the tomato puree, the tomato paste, ½ onion puree, the cube, the remaining blended spices, the cayenne, the carrots sliced in half and the cabbage slice, a pinch of baking soda and salt to taste. 

Add 7 cups of the water to the tomato mixture add the watched rice and salt to taste. Cook the rice.

When all the water evaporates from the rice add the habanero pepper.

Serve the rice with the side of vegetable and the chicken.

Voila!!!

I noticed that other cultures serve their jollof with a side of salad, which is a good idea.

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Spicy Grilled Fish(Spicy)

3 Lisa Fish

Olive or Vegetable Oil

1 Inch Root Ginger

6 Garlic Cloves

1 Teaspoon Lime Juice

1 Red Bell Pepper

1 Scotch Bonnet

1 Medium Onion

1 tomato

2 Tablespoons crushed Pepper Flakes

1 Cube

Salt to taste

Clean the fish thoroughly, then make deep incisions on the fish to allow deep penetration of marinade.

Blend 3 Garlic, Cloves, 1 Teaspoon Lemon Juice, 1/2 of the Ginger, 2 Tablespoons Olive Oil, salt and half onion till smooth.

Rub  the marinade on the fish and in the incisions and leave to marinate for at least 2 hours. 

While it’s marinating, Crush roughly the tomato, pepper, 1 beanie, 3 cloves garlic and 1/2 ginger and the rest of the onion. 

Then add the blended mix, 1 cube and salt to taste..

Build up a fire. 

When you’re ready to cook, brush a little plain olive oil on the cooking surface. Arrange the fish  so that they have equal access to the heat source. 

Grill for 30-40 minutes or until thoroughly cookedRemove immediately to a hot platter.

Remember to turn the fish over during the grilling process to enable even heat distribution. Also baste with some more pepper sauce

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Deep Fried Sweet Potatoes (Dundu)

Deep Fried Sweet Potatoes (Dundu)

2-4 medium sweet potatoes

Oil for frying

Salt to taste

 

Peel, cut and clean the sweet potatoes

Soak the cuted sweet potatoes in salt water for an hour to allow them to soften and absorb the salt.

Add the oil to a large pot, place on below high heat.  Once the oil is hot enough, carefully add in the potatoes.

Do not crowd the oil with too many potato pieces, if you add too many potatoes at once it will not cook properly

Fry potatoes until golden brown.

Serve and enjoy with the meat of your choice

Baked Rib

 

8 beef short ribs bone-in

1 tablespoon ginger

2 tablespoon garlic

1tablespoon cube

Salt and pepper to taste

 

Pre-heat oven to 350F.

Sprinkle with the seasoning, on both sides and rub it in.

Bake for 30 more minutes.

Eat and enjoy.

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Sobolo (Sorrel) with pineapple and mint

Sobolo is the Ghanaian name for a tea made out of rosella leaves, also referred to as Bissap, Zobo or Sorrel. Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is a cool drink found in most West African countries. It is a dark red-purple (ruby red) colored juice. It tastes sour, a bit grapey and a little bit like cranberry juice and can be cooked with ginger, mint leaves, pineapple, vanilla, tea grass or the aroma of choice. Like other teas, it can be consumer hot or cold depending on preference.

The Sobolo (Bissap, Zobo, Sorrel or hibiscus tea) is one of the superfoods that can help us live a healthier life. The health benefits of hibiscus tea include relief from high blood pressure, high cholesterol, digestive, immune system, and inflammatory problems. It helps to cure liver disease and reduces the risk of cancer. It can also speed up the metabolism and help in healthy, gradual weight loss. Hibiscus tea is rich in vitamin C, minerals and various antioxidants, while also helping in the treatment of hypertension and anxiety.

The hibiscus tea can also include relief from cramps and menstrual pain. It helps in restoring hormone balance as well, which can reduce other symptoms of menstruation like mood swings, depression, and overeating.

Ingredients

  • 10 cup water
  • 2 cup dried hibiscus flowers
  • 1 pineapple
  • 1 bunch fresh mint, washed thoroughly
  • 1-2 cups sugar, or to taste

How to Make Hibiscus Tea?

Wash the pineapple, peel, core and slice

Bring 10 cups water, mint, hibiscus flowers and the pineapple skin to a boil in a medium stockpot.

Boil for10 – 15 minutes, or until the color becomes a deep, purplish red.

Remove from heat and allow mixture to cool.

As soon as the mixture is cool enough to handle, remove mint and discard.

Strain the bissap into a large bowl. 

Add sugar (to taste).

Stir until sugar dissolves completely.

Bottle the bissap and chill thoroughly.

Serve over ice, garnished with a sprig of fresh mint and/or a squeeze of lime.

Stay tuned for decadent bissap cocktail recipes later this week!