Mango Popsicle

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It’s Mango season in Nigeria so this is the perfect time to get ripe juicy mangoes. You can make this for your kids or whomever! Its hassle free and as refreshing as ever.

You’ll need

  • 10 Large mangoes
  • 1 Lemon
  • 1/4 Cup of Orange juice
  • popsicle mold

Directions

  • Cut the mango into cubes and allow to freeze overnight. Place the frozen mango cubes into a blender, squeeze in the juice of a lemon and pour in the orange juice. Blend until it becomes a thick smooth puree.
  • Pour the mango puree into the popsicle mold and freeze overnight. Then pull out the popsicle gently, and there you have it!
  • P.S you can add add any fresh fruits to your popsicle mold.

 

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YAM PORRIDGE

I really only like my yam fried but I can make an exception for Asaro. This is a very popular Nigerian yam dish also known as yam porridge. I was really missing home and this recipe jumped straight into my head. This recipe is pretty straight and with only a few ingredients, you can achieve this amazing comfort meal. I have added some chicken breast to this recipe, this is completely optional and can be replaced with anything else you might prefer.

what you’ll need:

  • 1 1/2 pound of yam
  • 4 tomatoes
  • 2 onion
  • 3 garlic cloves
  • 1 scotch bonnet
  • 2 chicken breast
  • chicken stock
  • vegetable oil
  • 2 tbsp crayfish
  • 1 knorr cube
  • salt and pepper

Procedure:

Step 1: firstly, you would need to prep your yam by peeling the skin off, cutting into chunks and then rinsing them. After this, place the yam in a bowl of water, and set aside. This will prevent them from browning.

Step 2: Heat up some vegetable oil in a pan and while that’s heating up, blend the tomatoes, 1 onion, garlic, and scotch bonnet together in a blender. When the oil is hot, add the blended mixture and allow to cook for about 25 minutes.

Step 3: While that is cooking, in another saucepan; pour some chicken stock and place the 2 chicken breasts into the stock and allow to cook for about 25 minutes.

Step 4: Heat up some oil in a pot, add one roughly chopped onion, the crayfish and the blended mixture( from step 2). Add the Knorr cube, salt and pepper and allow to cook for about a minute or so while stirring. At this point add the yam and some chicken stock and allow to cook until the yam is cooked.

STUFFED BEEF ROLLS

looking for something quick and still want to impress your guest? I have the perfect recipe for you. These stuffed beef rolls are not only quick, but they are sooo tasty and look really great. I have stuffed my beef with some peppers, onions, garlic and cheese, but feel free to play around with the ingredients! But I promise you won’t be disappointed using the ingredients listed below.

What you’ll need

• 1/2 Red bell pepper

• 1/2 Yellow bell pepper

• 1/2 tsp salt

• 1/2 tsp pepper

• I/2 White onion

• 3 Garlic Cloves

• Spinach

• Mozerrala cheese

• 5 Thin cut beef steak

• Vegetable oil

Procedure

1. Chop all ingredients (except the beef steak of course). Heat up some vegetable oil in a pan and add all the chopped ingredients. Stir together, season with the measured salt and pepper and allow to cook for 3-5 minutes

2. Place your beef on a flat surface and season both sides of the beef with salt and pepper

3. Place some spinach on the beef, follow with some of the cooked vegetables from Step 1 and finish with some mozzarella cheese. Carefully Roll the stuffed beef and secure the roll with a skewer at several points. At this stage, cut the roll into several smaller rolls (like in the picture) and set aside.

4. Heat up some oil, place the stuffed rolls in the pan and allow to cook on both sides until you achieve your desired result (medium rare, medium….. ). Remove the skewer and serve. Enjoy!

CRISPY COCONUT CHICKEN

I was going away for the weekend and realised I had some boneless chicken breasts in my fridge that I didn’t want to come back to. I definitely had to try something new, quick and easy. I really didn’t take any measurements for this recipe because I honestly didn’t think I would share it here, but it turned out really good so I decided to put it up for you guys! I remember I had four chicken breasts, a bowl with the wet ingredients (eggs and buttermilk) and a separate bowl with the dry ingredients (breadcrumbs and coconut flakes).

What’ll need:

Boneless chicken breast

Buttermilk

Salt

Pepper

2 large eggs

coconut flakes

bread crumbs

vegetable oil

Procedure;

Step 1: Slice the chicken breasts, season them (I only used salt and loads of pepper for mine) and set aside.

Step 2: Crack the eggs in a bowl and add some buttermilk (maybe 2 cups will do). Mix together and set aside. In a separate bowl add some breadcrumbs and some coconut flakes. Make sure you have way moreeee of coconut flakes in the bowl.

Step 3: Heat up some vegetable oil in a deep fryer or deep frying pan to 160oc. Make sure the oil isn’t too hot to ensure that the chicken is thoroughly cooked.

Step 4 : Dip the chicken in the egg and milk mixture, then completely cover the chicken in the breadcrumbs and coconut flakes mixture. Place this in the pan to fry for a few minutes and allow to cool before serving.

Egusi Soup

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Egusi is my go to soup. it’s the first traditional soup in Nigeria that I learnt how to cook and I got it right the very first time. over the years i’ve played with this recipe and I have finally settled for this particular recipe i’m sharing. it’s a very quick recipe and all the flavour work perfectly well together to give you that amazing traditional egusi soup taste.

 

 

What you’ll need;

  • Ground Egusi (Melon seeds)
  • Vegetable (Ugwu)
  • Palm Oil
  • Onions
  • Beef
  • Crayfish
  • Knorr (Stock cubes)
  • Salt
  • Scotch Bonnet
  • 1 kg Goatmeat

Lets get started!

STEP 1 – I’ll be using goat meat for this recipe because I find that it really adds a lot of flavour and unique taste to the soup. Wash your goat meat and boil it in a pan with seasoning cubes, salt and onions. Cook the mean until its tender. It should take around 30 mins on high heat and once this is done, set the meat aside and get the stock because we’ll be needing it soon.

 

STEP 2 – Chop 1 onion and a few scotch bonnets and set aside. In a pan (preferably a non stick pan), pour about 4 tablespoons of palm oil. Let this heat up until the oil becomes opaque, then add your onions and scotch bonnet peppers and fry this for a minute. At this point you should add your ground egusi to the pan and let it form a paste-like consistency. Keep stirring it as the colour of the egusi turns yellow. Do this for 6-8 minutes

 

SPET 3 – Add your stock to the pan of egusi slowly while stirring it and making sure that it is frying. This is the point where you add in about 2 spoons of ground crayfish, salt and maggi/knorr cubes for taste. Let the soup boil for 30 minutes before you finally add your goat meat and ugwu. It is very important to let the soup cook very well. When the oil starts separating from the soup at the top that’s how you know its well done.

 

STEP 4 – Serve with Pounded yam! or any swallow of your choice. Pounded yam is definitely my go to. Make sure to serve the soup hot! And its ready!!!

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