Publicizing and Diversifying Nigerian Ingredients/Foods; one Tasty Recipe at a time...
Saturday, May 7, 2016
Sunday, December 20, 2015
Sunday, November 1, 2015
Saturday, October 10, 2015
Mama's Egusi Soup & Garri with Okpoloko li Ono (Decode)!
Down Home Nigerian Farm to Table Mode Activated. Need i say more? During harvest; veggies are in abundance. That's when my grandma will add veggies to any and everything. Today, I chose to recall this egusi soup...easy, simple to make straight to the point no fancy but have grandma's signature and personality all over it!
Pretty dang delicious
It is toasted 1 cup of egusi
couple of esebo nwankpi (short very hot and scented green chili)
3 stakes of cut dried cod fish (flavorful and a little goes along way)
2 maggi cubes
1 cup chopped red onions
lots of fresh chopped pumpkin leaves (harvested ala minute).
1 pound of burnt skin cut goat meat
1/2 cup smoked crayfish - freshly ground
salt to taste
1 lb freshly picked palm kernel fruits
about 2 quarts of water
That's it!
Direction
Boil palm fruits to tender. Rub togerther when slightly cooled to the touch till its cream is extracted. This becomes your cooking liquid.
Boil proteins + pepper, salt, onions and bouillon till almost tender.
add crayfish and all others but leaves. Cook till meats are fully cooked and soup thickened. Not too thick because grandma doesn't like very thick soups, especially egusi. It takes about 45 minutes to prep and cook this soup and you are on your way to feel my grandma's farm to table easy-breezy egusi soup!!!!!!!!
Am keeping it real with her style made garri
so gooooood!
Happy Weekend!
Saturday, June 13, 2015
Egg white & Roasted Butternut Squash Wrap with Rosemary-Scented Watermelon
I work so hard that I always look forward to weekend...most weekends am still busy, but when am not and I slip getting up usual 5 am for my first coffee? this is the kind of thing I will go for...especially if I wake up in the mid mornings!
Egg white Omelette
Brunch menu ideas or just woke up with bad hang over? This is the remedy to 'em!
1 cup liquid egg white or 3 freshly cracked egg white
1 fresh scotch bonnet - minced (if you can't stand heat, omit and or use less hot chili)
pinch of salt to taste
1 tbsp minced red onions
tab of olive oil for frying egg
Direction
Set skillet on medium high heat, add oil and onions, egg white, pepper and salt. Reduce heat to low and let it cook (omelette style). Once set, flip other side for 10 seconds to cook. Remove and set aside.
Roasted Butternut Squash
Previously made and this is how I made it...
1 medium sized butternut squash, peeled and cubed.
Season with salt and pepper with a drizzle of olive oil. Roast on 450 F for 25 - 30 minutes (till it is tender and slightly charred). I make one batch and freeze when cooled. (I make a salad out of it, mash it as potatoes as a side, puree it into a soup with addition of nuts or use it as seen here...etc.
Wrap
1 10 inch tortilla wrap
2 smoked slices of Gouda cheese (you could use Cheddar, American etc) This brings it all together as you toast. 1 tbsp. light mayo
How you wrap...
set a non stick skillet on medium heat...
layer tortilla, spread mayo, top with one cheese, squash and egg white and top with another cheese. Wrap by folding forward once, tuck in sides and roll forward till seam is tucked in. Now spray pan with Pam release or use butter or oil. and place seam side down. Repeat till it's all golden brown...cheese melted.
Watermelon
1 cup peeled seedless ripe watermelon.
pinch of sea salt and sprig of rosemary.
Combine of juice of watermelon and infuse with rosemary for 10 to 15 minutes. Remove rosemary and pour flavored juice over cubed watermelon. You'll be amazed how refreshingly tasty this is...
Enjoy!...look out for sweet, kick of pepper, warm wrap, piney rosemary hint, smokiness of cheese and cold watermelon cooling you down...oh so deliciously tasty......
Wednesday, June 10, 2015
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