Special Nigerian Lunch Recipe
Arabian Chicken Maqlooba (Recipe)
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Jamaican style oxtails
Epic tacos recipe
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Jamaican Ackee & Saltfish
Jamaican Ackee and Saltfish – A quintessential Jamaican Breakfast made with Ackee, Salt fish with , onions, tomatoes, red bell pepper, then infused with garlic , thyme and hearty spices; satisfying a taste bud sensation.
- 4–6 bacon slices chopped
- ½ pound boneless salted codfish
- ¼ cup vegetable oil or more
- 1 teaspoon minced garlic
- 1 sprig fresh thyme
- 1 onions chopped
- 2 tomatoes diced
- 2 scallions chopped
- 1 small bell pepper sliced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika optional
- 1 scotch bonnet pepper pierced sub cayenne pepper about ½ teaspoons
- 18–20 ounce can ackee, drained
Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.
In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes
Then remove bacon form skillet and transfer to a plate.
There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.
Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.
Sauté for about a minute, stirring occasionally to prevent any burns.
Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more – adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
Ital Stew Recipe
Soul Food: Smokey BBQ Oxtails
You can make more with avocados than just guacamole and toast 🥑
Get the recipes: https://tasty.co/comp…/avocado-favorites
Traditional Arabian Chicken (Maqlooba) Dish
Recipe: Ofada stew (Ayamase): Nigeria
Ofada Rice and stew is a Nigerian meal native to the Yorubas, but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug.
Please note that Ofada Stew is the hottest of them all when it comes to Nigerian hot and spicy food. It tastes like Vindaloo (Indian Curry) and is mostly for those who have natural coolers in their mouth to douse the fire that this stew brings to the palate. You can see that you need 40 habanero peppers to prepare a small pot of Ofada Stew (see ingredients below).
Ingredients for Ofada Stew
- 40 pcs green habanero peppers (atarodo, ose oyibo, atarugu)
- 2 green tatashe peppers or green bell peppers
- 1 locust bean seasoning (Iru, ogiri okpei or dawadawa)
- 20cl red palm oil (at least)
- 1 big onion
- 1 handful crayfish
- 850g assorted meat and fish:
Before you cook Ofada Stew
- Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
- Grind the crayfish and the locust bean seasoning with a dry mill.
- Cook all the meat and fish with the stock cube till well done.
- Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
- Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done. It took me 12 minutes on low to medium heat to bleach the one in the video below. Your own time may vary depending on the type of heater you have and the quantity of oil.
- Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper.
- Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well.
- Add salt to taste, leave to simmer and it is ready to be served.
Tips for bleaching red palm oil
- Bleach the palm oil with a clean dry stainless steel pot. Aluminium pots work well too. Never use non-stick pots or enamel pots when bleaching red palm oil.
- If possible, use a free flowing pure red palm oil. The congealed almost yellow ones contain some water.
- Use low heat when bleaching the oil. This ensures that the oil is not very dark when done.
- Do so in a well ventilated area. Turn on your kitchen extractor to remove the smoke as much as possible. Turn off your smoke alarm if any, you don’t want everyone to know that you are cooking Ofada Stew. 😉
- Do not leave the pot unattended because the oil will catch fire if overheated. Check it constantly and turn off the heat once the bleaching is complete.
- Do allow the oil to cool down a bit before adding the ingredients. This will prevent hot splashes of oil and will keep your food from burning due to the high temperatures.
Super Yummy Chicken from Trinidad
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Chicken Tikka Biryani
BBQ CHICKEN BIRYANI
Moqueca (Brazilian Fish Stew)
3lbs Chicken, cut in pieces and skin removed
1/2 cup Cooking oil (for frying chicken)
1 Large onion, chopped
1/4 each, Red and Green bell pepper, chopped
1 Sprig of thyme or 1 tsp dried
1 tsp Pepper sauce (check out the best hot pepper sauce)
1 Tbsp Tomato ketchup
2 cups Hot water
1 tsp salt (to taste)
1. Season chicken with salt, black pepper, sugar, garlic and scallion (green onion). Marinate the chicken overnight of at least one hour before frying.
2. Remove scallion from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.
3. Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.
4. Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.
5. Add chicken to gravy. Add 1 cup of hot water and turn heat to Low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.
Serve it up with steamed rice and vegetables or salad, and some Fried Plantains,