Peppered Gizzard & Plantain done right

ok, you must have known by now that while I  respect and appreciate everything we make in Nigeria...that as a chef and passionate bonafide naija, it is our responsibility to advice, re-create, educate and inform my beloved naijas on and about food essentials and to promote good health through foods...all things in moderation y'all!

Was in naija few months ago, like any other country or place I go, culinary adventure is at the top of my list. Among other big buzzes of foods are shawarma, peppered gizzards, ayamase, Chinese and Indian cuisines to mention but a few. In my opinion, most of these foods have been around; they just became increasingly popular due to more influx of foreigners and  techno-advancement etc. which is awesome.

so what's new in my recipe?

every where I go and each one of peppered gizzard and plantain I tasted had these in common...

1 - plantains were literally small diced -minced (down side? a very ripe plantain will become clunky and unattractive to eat after cooking...especially when it's not porridged).

2. Plantains were dry and greasy!!!

3. Most were not seasoned

4. Not versatile- mine can be used as snack food (because of its size) with toothpick or with your hands if you will, side or main dish with a fork).

let's get to it...

oil for frying (shallow or deep frying -ideal)

1 lb. or 3 cups cleaned, washed and precooked  chicken gizzards

(to cook this; combine gizzard +salt to taste, minced onions, 1 minced habanero pepper and 2 cubes maggi. Bring to boil, then add 2 cups water and simmer for 20 minutes. Drain and set aside).

3 large ripe plantains -peeled and cut in diagonal or bias. (no SALT please, it'll draw out moisture, causes your oil to have water, not ideal for frying).

1-16oz Priscilla's Spicy Ready Stew (available for purchase on www.priscillaskitchenllc.com).

1 tsp minced fresh thyme

1 tbsp. honey (offsets acidity of tomatoes and accents sweetness of plantains) optional though.

direction 

Heat oil to medium (350 degree Fahrenheit).

In the mean time, fry plantains to golden brown (don't over crowd pan for even cooking).

Place fried plantains in a lined dish of paper towel to drain excess grease.

In same oil, flash fry gizzards so that the exterior is crispy golden brown (trust me, an over fried dry gizzards not only lacks nutrition but hurt your mouth and defeats act of dining) 

In a sauce pan, pour in can of ready stew, thyme and heat on low heat.

Combine plantains and gizzards in this heat oil and heat through for 3 minutes.

Just that simple....

Perfect with desired chilled beverage!

So you see, no dripping grease, plantains are visible and recognizable, sauce is intensely flavorful and lemony with addition of fresh herb...sweet and savory perfected! My suggestive serving Romaine Hearts addition means that you can place gizzard, plantain in it, wrap and enjoy...a cool way to add veggie to naija meals eh?

Amala & Ewedu &Gbegiri

Amala and Ewedu can be intimidating as  with many Nigerian foods. Some classics have too many proteins required for which not many people can afford it. Another fear is that some recipes are very time consuming, too many steps to follow to mention but a few. As you can see in this recipe, this meal have 3 sides and an accompaniment to it. Don't be intimidated, you can switch up any component.

So are you one of those intimidated in preparing Nigerian/Tribal cuisines? Are you not open to other cultural or regional cuisine? This recipe is for you. I am Rivers! Not only can I cook other regional foods, I'm open to trying new food everyday. I love to demystify complex recipes by making them quick and tasty!!!

here's what you need;

For Ewedu

1 pack store bought prepared frozen jute leaves 

1 Knorr cube

salt to taste

1 tsp cayenne pepper

Direction;

Defrost jute (ewedu) leaves before use or combine all ingredients in a sauce pot on a low to medium heat and cook for 10 -15 minutes. 

or 

( you make your own by picking the leaves from its stem, add 1 tsp. potash or baking soda...this help it thicken or more slimy and Knorr seasoning, salt and pepper) and blend to smooth consistency

For Gbegiri

1/2 cup shelled, washed and cleaned black eye peas

1 tbsp. locust bean (iru)

1 Knorr cube

Salt to taste

1 Tsp cayenne pepper

1/2 cup palm oil

3 cups of water or enough to cook peas/beans to soften

3 baked tilapia steaks

Direction;

Place all ingredients in a sauce pan, except palm oil. Cook till beans are very tender. check for seasoning and adjust if need be. once beans is almost soft, place beans mixture in a blender and puree (my preference). some people don't blend. Pour blended peas into same sauce pan, add tilapia, palm oil and cook for 7 minutes - check for seasoning.

For Obe ata dindin (translate to fried Pepper Stew)

1 lb. fresh Roma tomatoes - chopped

5 red jalapeno peppers

1 cup diced red onions

2 Knorr cubes

2 large red bell peppers

salt to taste

2 cups palm oil

Direction;

Blend all veggies to puree consistency. While it's blending, heat palm oil to medium temp. add veggie mixture and cook for 20 minutes stirring intermittently. Season with salt and cook for another 10 minutes.

For Amala;

1 cup yam flour

1-1/4 cups water

Direction

Bring water to boil, stir in yam flour and vigorously stir to avoid lumps till a dough is formed and raw taste is cooked off...about 5 minutes.

Note;

you see i clearly omitted proteins used here. That's because I cooked Obe Ata dindin...with high-temp baked goat meat (instead of typical fried). Made gbegiri with baked Tilapia steaks. You can add shaki (beef tripe), peeled hard boiled eggs, pomo (burnt cow skin). Bottom line, you don't have all that to enjoy this classic Western Nigerian Cuisine!

Enjoy...

 

Another Face of Nigerian Coco Yam...Coco Yam Gnocchi

You know, besides the many stigma tied to Nigeria and Nigerian people; Nigeria is culinaryly under tapped or utilized. this blog is not only to expose to my fellow Nigerians how diverse are our ingredients, but to let the world know that we have fresh food ingredients and talented chefs/potentials like any other country.

 That being said, who knew that we can make Italian classic - Gnocchi with ede bu ji aka cocoyam (purely Nigerian ingredient). It is worthy to note that there are 3 to 4 types of coco yam. Melanga white, Lila (which Nigerians call red coco yam) and Melanga Edo which we call ede ndia...slimy in texture.
For this recipe; I'm using Lila. White will be just fine because it has same texture as potato.

here's how it's made;

Ingredients
1 large red coco yam -peeled and small diced and cooked in salted water till very tender.
2 - 1/4 cups and half of All purpose flour (half is used for dusting while kneading & to avoid sticking).
1 large egg
direction
combine above ingredients in a food processor and process just till smooth and combined. Add more flour if batter is very sticky. Be careful to not go over. Because it will toughen dough or ratio will become flour Gnocchi instead of coco yam.
Next...
Knead very slightly and form a 1" thick roll or log on a floured surface. Cut log into small 1" sizes and place in a floured sheet pan as I did...

Chill Gnocchi in refrigerator for at least 30 minutes or more. After 30 minutes or more, bring 3 cups of water to rolling boil, season with salt to taste and toss in coco yam Gnocchi and cook for about 3-5 minutes. Rule of thumb is; once they float to the top, you know it's cooked.

while it's cooking, here's what you need for my simple herby lemon butter sauce;
1 tsp lemon zest
1 sprig of thyme - minced
1 sprig of Rosemary - minced
11 scallion/green onion - small diced
2 tbsp unsalted butter (real butter, not I can't believe it's butter please!!!).
2 red chilies - cracked
1 maggi cube
1 tbsp. diced red onions
1 tsp garlic infused oil
(Hello Nigerians..you can replace above herbs with fresh scent leaves if you can't find thyme & rosemary).
Direction 
Heat oil and butter to  medium heat. Add above ingredients except lemon zest; Cook for 3 minutes. Scoop Gnocchi into cooking sauce and some its liquid, add lemon zest and cook for another 2-3 minutes. Take off heat and enjoy immediately as a meal, or side dish to desired protein or as is!

I finished mine with a snow of Parmesan cheese...(this is only because I found this in my freezer). It is perfect as is.

Look at the finished product;

this food is unbelievably soft, pillowy, quick and absolutely tasty!!!!!!!!!!!!!!!!!!!!!!!!!!!

...thanks for hanging out with me. if you have any suggestions on another way we can use coco yam beside traditional boil, porridge or roasting. Contact me and let's blog about it!

Till next time, try this recipe at home, keeping it simple, quick and TASTEEEEEEEEEEEEE!!

The Many Faces of Ede bu ji aka Coco yam (Melanga...)

much ado about potatoes...ok? anything potatoes can do, ede bu ji can do! whether cooked, boiled, roasted, grilled, broiled, you name it...ede bu ji will match it and beat it. Hmmm, are you in doubt? bring it ooooon!!!

for instance the English say hasselback potatoes, Nigerians say hasselback ede bu ji/Coco yam
this is how you cook my hasselback herby ede bu ji with broiled rib eye steak & herby compound butter...mouth watering huh?

ingredients;
1 large ede bu ji (melanga white -you could use lila...red type)
1 tbsp garlic infused oil

compound butter
2 tbsp. room temperature unsalted butter (real butter please)
1 sprig of fresh rosemary
1 sprig of fresh thyme
1 handful cilantro (you may use parsley)
1 tbsp. minced onions
1 clove of fresh garlic - minced
1 green scotch bonnet - minced
salt to taste
direction 
combine all herbs and butter and mix thoroughly till incorporated, set aside.

Rib Eye Steak
set oven on broil (usually 500 degree Fahrenheit). Season steak with Priscilla's Steak Seasoning  -1 Tbsp. and sea salt to taste. Place under broiler for 5-7 minutes on each side till charred.,  Half way through, baste with same butter sauce. Remove and preheat oven to 400 degree F. While coco yam is cooking, finish steak in oven for 3-5 minutes if you like it medium well and more if well done is your choice.
Note...Nigerians don't eat rare meats Period!

Hasselback ede bu ji/coco yam

peel, wash ede bu ji and pat dry  so it doesn't get slippery. 
season with salt. scoop and set aside 1 tbsp of compound butter (this will go on broiled rib eye steak).
melt remaining butter and baste all over coco yam. bake or roast in a preheated 400 degree Fahrenheit for 35 -40 minutes. Pull out and baste every 10 minutes interval. Also, half way through cooking, turn yam for golden brown color. once tender, pull out and finish with same basting butter sauce.

Pearl Onions
These were m choice of vegetables.
1 cup of pearl onions. I boiled it for 3 minutes, strained water and peeled them. It's easier to peel if boiled. Then I roasted in same pan with coco yam for 20 minutes while turning them twice.

Listen...this is one of those times I over eat, because it was that dawn gooooooood. you can see my coco yam is half now. my finicky eating son, tried it and swooped half off my plate. the steak? geeeez, well crusted/charred but very juicy. Onions became sweet and choice of herbs tied it all together!
try this and let me know what you think....
tune in for what next I will make with coco yam. till then, keep it simple, quick and tasty!!!