The plating and styling of Nigerian food has gone through dramatic changes in recent times. There is more consciousness in healthy eating and living, hence the need to reinvent old time comfort food to a more appealing and appetizing experience. I love incorporating veggies in my meals because it adds bulk and reduces the caloric content of the food. So for my semolina I would be making it with steamed and pureed carrots. I have seen some make garri with ugu or cabbage but I love it with carrot. The carrot lends its sweetness to the semolina and changes it to a vibrant orange colour. Ingredients 500g beef 2 cups Okro, sliced 2 cups Ugu, shredded 1 cup Ogbono, milled 1/2 cup Crayfish, milled 1 cup or small pack flaked stock fish 1/2 teaspoon Cameroon pepper, milled 5 fresh pepper, atarodo, finely sliced 3/4 cups Palm oil 2 teaspoon Salt 4 cube seasoning 1 onion, medium sized Put the beef in a pot add half of the onion, 2 cubes seasoning, Cameroon pepper and a light sprinkle of salt about 1/2 teaspoon of salt. Bring the beef to a roaring boil. Add the washed flaked stock fish, reduce heat allow to simmer for about 20 minutes.In a small sauce pan heat the palm oil until very hot. Add the milled ogbono and stir quickly, it will form up( don't worry its an expected reaction). It's been said that this method of frying the ogbono makes for a tasty soup. I don't know about that or rather I don't agree. The only thing I noticed about frying the ogbono is that it makes the ogbono dissolve better in the soup. Hence there are no lumps and bits of the ogbono in the soup. Also because it quickly dissolves in the oil it reduces the cooking time. Add the palm oil and ogbono mixture in the pot of beef, put in the remaining onions increase the heat from low to high. Allow to boil for 5 minutes add the opeyi, crayfish, cube seasonings and salt cook for another 5-7 minutes. Remove the pot lid at this point do not cover the pot again until after the soup is cooked and served except the soup is to be eaten at a later time. Leaving the pot uncovered will help to reduce the continued cooking of the veggies so that the okro and ugu still retains it colour and brightness. Add the sliced peppers and ugu cook for a minute, in goes the okro with the rest of its relative in the pot. I allow it to cook for a minute because I would be serving it immediately. If I was to serve it later I turn off the heat immediately. Okro cook very fast so to retain its texture and colour DON'T OVER COOK! Carrot semolina 5 carrots 1 cup semolina water Cut up the carrots into small sizes put in a pot add enough water to cover, cook until tender. Puree the carrots in a blender use the water for boiling the carrots to puree it. Pour into a pot if the water is too small to make the semolina add more. Bring the carrot water to a boil stir in the semolina and make as directed by the manufacturer. (I forgot to get pictures when i was making the semolina but i hope my description helps:) Serve with the soup above.
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The chef of Kith and Kin in Washington, DC and Top Chef alum shares his family favorites, plus the Nigerian recipes he makes in his restaurant and at home.
It's more than jollof rice.
This scallop recipe makes deliciously tender sautéed scallops with a buttery lemon-garlic pan sauce for a restaurant-worthy meal that's easy to make!
Egusi soup is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African home and it is an uncomplicated one pot meal that is often accompanied by swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. Some hardcore like I am will even serve over Rice.
Super easy, rich flavor, one-pot Chicken Stir-fry with Spinach. This is a foolproof recipe that provides a good alternative to basic greens. It's super healthy, light and simple.
This is the perfect recipe for your next brunch or special valentine breakfast. It should take about 20 minutes with already peeled beans. it’s amazingly simple to make and present beautifully. For the uninitiated, moimoi is a Nigerian breakfast staple made from pureed beans. It’s perfectly savory and often served as accompaniment to breakfast porridge. Traditional moimoi is wrapped in Banana leaves or Ewe Eran (Thaumatococcus daniellii). The inspiration for this came from Japanese rolled omelet. Ronke first experimented with the idea in late 2012 but it didn’t quiet work out. I tried to prepare it on a stove top using the wrong pan type. If you want to achieve this roll stovetop, you need a large nonstick pan like the one she used for the Breakfast Yam Casserole. It should be cooked on low heat in order to distribute the heat evenly.
Egusi soup is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African home and it is an uncomplicated one pot meal that is often accompanied by swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. Some hardcore like I am will even serve over Rice.
Adapted from Duval Timothy and Jacob Fodio Todd's "Food From Across Africa Recipes to Share".
Nigerian Beans porridge is a one-pot dish that is cheap, healthy, very easy to cook and tastes delightful
Okro soup, Okra soup, Lady's finger or gumbo..mouthwateringly delicious...mucilaginous in a good way, cheap, fresh... one of Nigeria's national dishes.
This is spinach cooked the African way with ethnic flavours. It makes a great side dish.
This rich and flavorful Nigerian Beef Stew is a comforting and satisfying dish that is perfect for a cozy evening in. Slow-cooked with tender beef, vegetables, and spices, it's a perfect way to warm up on a chilly day.
Okazi soup a vegetable soup, thickened using achi, ukpo or ofo. Each thickener has its own peculiar flavour. Achara, inner tender elephant grass stalk
Akara is a delicious snack and popular breakfast staple in Nigeria. It is made from blended bean puree, onions and scotch bonnet chilli. It is deep fried, the exterior is crunchy and the inside is spongy.
Easy and straightforward no-frills Nigerian dishes Jollof rice, okro soup, beans, plantains, exciting and intriguing diversity in Nigeria
Earlier today I put up a post on my Facebook, My SnapChat, My Twitter asking which Moin-Moin recipe to post: Moin-Moin made with beans or Moin-Moin made with beans flour, the people voted and beans flour won! LOL. I quickly ran to the market to buy smoked mackerel fish and the rest of my Moin-Moin ingredients I didn't have at home and within an hour 30 minutes I made it, filmed it and here it is for you! You definitely should SUBSCRIBE to my YouTube Channel by Clicking HERE to see ALL the recipes I have. Warning: DO NOT copy my recipe text to your blog or website without my consent! You can share my videos but don't copy my recipe TEXT! Wehdone. Beans flour makes making moin-moin so easy. Using Ramekins make it easier. Using the Oven makes it the easiest thing to prepare! LOL. INGREDIENTS 1 Cup Beans Flour 1 Cup hot Chicken/Beef Stock 2 Cups hot Water 3 Tbs Crayfish 1 Smoked Mackerel 1/4 Cup Vegetable Oil 1 Onions 1 Bell Pepper aka Tatashe 1 Habanero aka Rodo 1 Shombo aka ? 1 Tsp Paprika 2 Seasoning Cube (Depending on how much you have in your stock) 2 tsp Salt (Depending on how much you have in your stock) PREPARATION In a baking pan, pour enough water to fill it and place in the oven under the baking tray where the moin-Moin will be. Pre heat your oven to 350 degrees. Place Beans Flour, Stock, Water, Crayfish, Vegetable Oil, Onions, Tatashe, Rodo, Shombo, Paprika, Curry, Thyme, Seasoning Cube and Salt in a blender and whizz together till smooth. Spray Ramekins with oil and pour in the beans mixture, add smoked mackerel that has been shredded and cover ramekins with a foil paper. Transfer to the oven and leave to cook for 45 minutes. When done, leave out to cool for 10 minutes then tip the ramekins over to take out the Moin-Moin or was as e dey hot! VIDEO
When in Rwanda, you can’t say you have had a meal until you taste Isombe. The meal that originally came from DR Congo and eventually filtered through to...
Ayamase stew which is also known as Ofada stew or the Nigerian designer stew is one of the numerous stew types we eat in Nigeria. This stew uses a combination of Green colored peppers together with onions and it's spiced using indigenous ingredients such as the locust bean and this gives it a distinct delicious taste.
Easy Nigerian Egusi soup in easy steps it is very delicious too.
Asian Style Braised Ox Tail a recipe which was inspired after watching this episode from Gordon Ramsay's Ultimate Home Cooking where he braised some Ox Tail and paired it with some satay style round beans. I can't find any recipes published anywhere online so I will just recreate it to best of my knowledge.
Are you wondering what Nigerian foods to try on your upcoming trip to Nigeria? I’ve got you covered. In this article, I will introduce to you the most
The African pepper soup is a hearty African soup made with Goat meat cutlets or chunks, pepper soup spice and other beautiful condiments. . If you are looking for an authentic African Goat meat pepper soup, this soup certainly delivers the big, bold African flavors you will love.
Vegetable yam porridge is Yam Porridge with vegetables and possibly herbs...healthy and ideal for vegetarians, different from Vegetable yam (Ji Akwukwo).
Spicy and aromatic Nigerian Chicken Stew made with roma tomatoes, red bell peppers, and seasoned chicken. A very classic and popular dish from Nigeria that can be eaten with many things.
Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria. The name is quite misleading in that a well prepared Bitterleaf Soup should not have e…
Egusi soup is an exotic hearty food that will satisfy your taste buds. It is a staple in most West African home and it is an uncomplicated one pot meal that is often accompanied by swallows like Eba, Amala, Semovita, Pounded yam, Fufu, and the likes. Some hardcore like I am will even serve over Rice.
