Naija Foodz Made Easy!: Butternut/Toasted Sesame Seed Soup Olive Oil P...

Naija Foodz Made Easy!:   Butternut/Toasted Sesame Seed Soup   Olive Oil P...:     Butternut/Toasted Sesame Seed Soup       Olive Oil Poridge Beans/Fried Egg &Creamy Custard     Asian-Inspired Gra...

 

 

Butternut/Toasted Sesame Seed Soup

 

 

 

Olive Oil Poridge Beans/Fried Egg &Creamy Custard

 

 

Asian-Inspired Grains Shrimp

 

 

 

Butternut Squash Cheese Cake & Home made Vanilla Bean Ice cream

 

 

 

 

 

 

It's a Wrap! Lunch or Breakfast.

Chicken/ Tato wrap & Baked Sweet Potato Fries

 

Breakfast Burrito

coconut Flan with Salted Caramel & Pistachio

Peanut Butter Cranberry Banana Bread

Spaghetti & Chicken Jollof

 

 

Ede bu ji Li Unu (Melanga & Hen Porridge)

Melechi Ukpor Li Idhe-dhe

Egusi & Pando

Ogbono Soup with Goatmeat/Dryfish & Garri (Eba)

Ogbono Soup is made with ogbono (irvingia) seed. It is also called "Bush or Wild or African mango" It's nut is high in fat and protein. It does also have a high content of mucilage which enables it to thicken soup. Ogbono fruit is like mango, harvested when it is ripe, Nigerians enjoys it fruit. Its seed is then sun or smoke dried, pounded with morta/pestle or ground with electric grinder and used to thicken soup. Like every other food in Nigeria, recipe vary according to regions. I am an eastern girl married in west. I always try to strike a balance. My family prefers this soup without any vegetable. Some people love it with meat, fish (fresh or smoked), poultry or combination of 2 or 3 of these. This is made with stockfish bits, smoked fish and goat meat. The gaminess of goat pairs well with ogbono flavor. Scotch bonnet gives it a nice kick, onions, knorr cubes, dried prawns, salt to taste, ground ogbono seed, red bell pepper and very little palm oil.

Method

I blend all veggies together with little water just to get the blender running. Heat palm oil on medium heat, pour blended mixture. Cook for 2 minutes and add freshly ground ogbono seed, stir vigorously till it's lumpfree. Add pre-cooked protein and its stock, you can add more liquid to slightly thick or very thick consistency. Add remaining ingredients, bring to boil and simmer for 10 minutes.
Taste and adjust for seasoning and serve hot or warm.

It is enjoyed with different types of fufu in different parts of the country. As always, the east with cooked cassava (Ogbolo or Akpu) or pounded yam in west or garri in general. For this recipe, we enjoyed it with garri! Garri is like polenta or cornmill but made with cassava. It is prepared like polenta or powdered mashed potato but it has to be thicker or soft consistency as it is dunked in soup and swallowed. Otooooooooooooooooooooooo!

Chick-Feet in Peppered Sauce

There have been times I miss Nigeria so bad that I want to fly immediately, and then I pull back and pull out recipes like this, either by tweaking an existing one or developing a brand new one using food item that reminded me home. This is one of such! It is one of Nigeria's bar snack food, perfect anyday and even better in cold weather with mostly fresh palm wine (tapped from palm tree), very cold beer or desired non alcohol beverage...

I seasoned chick feets with salt and freshly ground black pepper, curry powder, garlic powder and oil. Rubbed all together and baked in a pre heated 450 degree Fahrenheit for 25 minutes. In the mean time, heat another sauce pan, add  1tbsp of oil, saute diced carrots, fresh thyme, garlic, ginger, red bell pepper, habanero pepper till softened. Transfer to blender and puree. Add 2 tbsp of oil in same pan add julienned onions, green and red bell peppers and blended mixture. Add baked chick feets, deglaze baking pan with water and add to pan. Stir to combine, cover and simmer for 10 minutes. Serve hot or warm with desired cold beverage. No cutlery needed, only napkins Ohoooo...Naija!

Sweet Potato Fries & Chicken-Tato Wrap

This is another face of potatoes. We have different types of potatoes in Nigeria, sweet and unsweet. The orange colored one is sweet. Enwraped in tortilla is poached chicken breast, diced boiled unsweet potatoes, parsley, habanero pepper, maggi cube, onions, garlic and salt totaste. I processed all in a food processor. I made garlic aioli (garlic, mayo, pureed toasted sesame seed, salt and pepper. Spread sauce over floured tortilla, filled it with chicken mixture, wraped it and pressed it on a very hot greased pan. Easy... N ready to serve. Lunch or dinner!

COMFY MEALS

Comfort meals are global, unique in every tribe and tongue, Nigeria is no exception! No matter where life takes you to, what class you attain, comfort meals takes you back to where and when..Iit all began!
Potatoes are seasonal in Nigeria, like so many other food products, there are limitation to usage due to knowledge of its characteristics. Buckle up! I will take you on a wide ride on various recipes of POTATOES!

SMASHED POTATOES & NIGERIAN INSPIRED CHICKEN WINGS

 

 

Scrumptious Hearty Mac N Cheese

 

 

Pan Seared Cod/Lemon Butter Sauce

 

 

Poached Salmon/ Yoghurt-Chili Sauce

 

 

Tomato Tart/Lemon Pastry Cream

 

 

Fruit Tart/Vanilla Pastry Cream

 

 

 

 

Egusi & Okra with Beef/Mackrel Soup & Pando

Breakfast Meals

 

yogofrunuts & Breakfast Bar

 

Whole Wheat Bagel & Smoked Salmon

 

Chef Priscilla's Poultry Seasoning Baked Chicken

 

 

 

Weight Waching Chef Composed Salad

 

 

 

Delicious Baked Jerk Chicken

 

Tuna Melt My Way

 

 

Acorn Squash Tastefully Dressed Up!

 

 

 

Skinny Shrimp Scampi

 

Chicken/Veggie Soup with Oyster Crackers

 

Pan seared Flounder/Brown Rice & Veggie

Akon Squash Gone Wild!

Best Oby Ever!

 

I love my crew! knowledgeable, talented...with a crew manager that keeps me grounded. What a successful production!

 

 

My Trusted Sous Chef - Wale!

 

Behind the set, ready to shoot Quick & Tasty Meals with Chef Priscilla.

Family & Career (How do I Cope or Balance it)?

 

People ask me all the time, how do you juggle motherhood, career, hubbies(singing). First, my family is my priceless inspiration, fans and customers motivate me to push myself higher in perfecting existing cuisines, search for new ones while curiosity makes me adventurous! I cope by planing, strategising and putting my priorities right and diligently following through to completion.

Labor day BBQ Dinner - Naija Style

 

Baby Back Rib in Tangy-Spicy BBQ Sauce/Mac N Cheese/Asparagus

 

 

Dessert (Double Chocolate Fudgy Brownie/Whipped Cream & Poached Peach Slices

 

 

(Fish Course)Blackened Flounder with Warm Spinach Bacon Salad

 

Beverage (Sweet N Sour Tamarind Juice)

 

Chicken Salad Perfected!

 

Do you have a left over chicken or crave for a delicious light meal that won't weigh you down and yet nutritious? Here you have it!

 

2 chicken breast, slightly seasoned with my spice blend of poultry seasonings (available on my website, Nigeria and Atlanta) . Let sit for 30 minutes, grill or bake then cool and cut in chunks

 

1/4 cup small chopped cellery, 1/4 cup small diced granny smith apple, freshly ground black pepper, 1 tsp cellery seed, 1/4 cup toasted peanut or sesame seed, 1/4 cup small diced red onions and 3/4 cup light mayonaise.

Preparation

 

Place chicken and veggies in a food processor and pulse till is coarse and combined. Add mayo, nuts and mix to combine. Top on crackers, as a feeling on sandwich or spread etc.

 

Otoooo!

Low Country Boil, Nigerianized!

 

Get down and dirty with this Southern American Homey....

Nigerian Assorted Pepper Soup(aka Sweet Bread)

Assorted is one of Nigerian comfort food often served as an appetizer or bar food because it is usually accompanied with any alcohol according to region. In my region, it is served with palm wine ( a fermented drink tapped from a palm tree) It is sweet, opague or cream in color and usually heated to hot or warm no matter what season of the year.

Recipe
1. 1 lb of internal parts of goat (you can use same parts of chicken, lamb, cow etc.- cleaned, washed and cut into one one bite sizes. 
2. 5 sprigs of scent leaves (you can use basil or mint)
3. 1 tbsp dry minced bitter leaves
4. 1 tbsp minced scotch bonnet.
5. 2 tbsps minced red onions
6. 1 knorr cube or any cube bouillon of choice
7. salt to taste
8. 2 litres of water.

Preparation
Place meat and seasonings in a stock pot and massage seasonings into meat and sit for 1 hr. Add liquid and bring to boil on high heat, reduce heat and let simmer till meat is tender (not too soft). Serve hot or warm with a very cold beer or cocktail or palm wine!

Crazy Good!!!!
Buy my ticket and I'll be right there with the locals, enjoying this; as is the tradition.

Vegetable Jollof Rice & Baked Mackrel

 

I love mackrel, especially atlantic mackrel which is common in Nigeria. It is very nutritious because it is packed with omega 3 and vitamin B. FYI, the beauty of cooking in your home is that, you get to decide the nutritional need of your family and instead of spending money in synthesized meds, you can save some money by cooking with ingredients that has such natural needed nutrient. Some people dislike mackrel because of its fishy smell. A quick tip here is; you can tame this fishy smell by washing and or marinading it with any desired citrus. My preference is lemon or lime juice and or zest. In this recipe, the fish was marinaded with my spice blend of seafood seasoning (available on my website, Nigeria and America)for 30 minutes and baked off on 350 degree F for 50 minutes. My recipe for rice is always same.2:1 ration if you like your rice soft or 11/2:1 of liquid to rice if you love it aldente which i prefer. My recipe here is 2:1 because my husband likes it soft.

Note:

Most rice recipes in Nigeria are often cooked dry, with over cooked protein so that as you chew, you'll be gasping for breath and water. It is a wrong method of cooking rice, especially the fact that we use long grain parboiled rice.

Cooking Method

saute onions, garlic and ginger to soft(transluscent)in olive oil or canola oil. You can add some butter (optional).Add tomatoes (freshly ground tomatoes and red bell pepper mixture or tomato paste). Cook for 2 minutes, then add rice and let toast as you stir for one to two minutes. Deglaze (simply means, add liquid to pick up every flavor bits that adheres to bottom of pan/pot. the liquid can be water, stock or alcohol). Season with salt and pepper and any other seasoning you have and protein-(protein used in jollof should be such that can cook within same time rice will take to cook, this is so that you dont end up with meat or fish that is under/overcooked). At this time, stir and taste for seasoning. Cover and bring to boil, reduce heat to simmer till liquid is completely dried, add veggies, in this recipe, I used mixed veggies. Fluff the rice so that veggies are mixed and evenly distributed with rice. You may wonder why add the veggies that late? Remember, if you overcook veggies, you waste their nutrient and looses texture and sometimes taste. The residual heat of the rice will cook veggies just to the right doness. This is spicy because I used orange habanero peppers. It compliments the fish and balances all other ingredients. You can add dry ground crayfish (optional).

Serve hot or warm very cold water, milk or Nigerian fruit punch.

Otoooo! 

 

 

Penne Pasta with Nigerian Pesto

Pasta is one of those universal staple that can be made in various ways and can take on any flavor. Just ensure flavors added compliment each other. Basil is not a Nigerian ingredient, but scent leaf is, which not only mimick basil minty sweet vibrant flavor but brings every component of this dish to life! Believe me, Nigerian scent leaves here? You don't miss basil at all! This pasta is called Penne because of its shape. Shapes of pasta are used to distinguish one from another. It is important to try to make pastas to be saucy and yet aldente. Sauce keeps it moist and becomes an obedient passenger for the pasta to carry. This pasta was cooked like every pasta; in a salted boiling water to aldente (to the tooth) and tossed into a premade scent leaf sauce that is made with grilled chicken breast cut in chunks, butter/olive oil, salt and pepper (one habanero - another Nigerian component), maggi, garlic and ginger paste (my Quick N Tasty must have) and some of the pasta sauce-cos it helps thicken the sauce slightly. Of course some diagonal cuts of zucchini as my vegetable of the day. Scrumptious!
Definitely try this recipe with any shape of pasta you have at hand today.............

"Melechi Ede", aka River's Pot

For this recipe and more, grab a copy of my cook "Nigerian Food Made Easy", on my website -www.quickandtastee.copy