Oloyin Beans & Yam Porridge and Rivers Vegetable Soup

Yama-Prisca with Parmesan Crusted Flounder in Spicy Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

From Naijatizer to Main Course to Dessert...It's all made in Priscilla's Kitchen!

Napoleon of Cinnamon/Brown Sugar/Coconut Fried Cassava

 

 

 

 

 

Terragon & Lemon Chicken w/Herbed Potato Salad

 

 

 

 

Easy Nigerian Doughnut - Puff Puff

 

 

 

 

 

The Man who certified how good these foods are...with a smile!

 

Gbegiri Soup

 

 

Gbegiri/Ewedu & Stew

 

Gbegiri Ingredients

 

This is Yoruba(western Nigerian) soup. It is usually very labor & time consuming. Because of washing of beans and pounding it to smooth consistency. Thank God it comes in the package as seen here. I cooked 1 cup of shelled dry black eye peas with 4 cups of water till very tender (30 minutes).I blended it with onions, locust beans -iru, habanero peppers till smooth. I transferred into a pot. Added smoked mackerel & flaked smoked kuta fish, Knorr cubes and ground crayfish and cooked on medium heat for 5 minutes. I finally added salt to taste and palm oil and cooked for another 5 minutes and it's ready. It is traditionally accompanied with ewedu (Jute Leaf) soup and Stew and swallowed with Amala.

Enjoy! 

 

 

 



Suya

 Call me Mae Suya and I'll say Yea! Suya is Northern part of Nigeria beef kabob. It is well seasoned with chilies, ginger, peanut mix etc. and air dried. When sun goes down say about 3pm, the Mae suyas (which translates to suya man) goes to work. They roasted in open flame fire, grilled or smoked. It is served normally with suya spice, julienned onion and tomato slices or wedges.

In my house I used cast iron grill. The key to good suya is buying the right cut of meat. A well marbled part will do. This is because you want the fat to baste the meat while roasting/grilling....Oh flavor punch!   

 

 

 

 

 

 

 

Skirt Steak

 

 

 

 

 

 

Skirt steak - Butterflied & seasoned with Priscilla's All Purpose seasonings. I safely store it open in the refrigerator for 6 hours. I grill and baste with melted butter. Preheat grill to smoky hot & grill ...I must say this, Nigerians don't do rare, medium rare, well. It has to be well cooked. But as a chef it is a sacrilege to go well done with skirt steak that's far better rare. Hey! you cook what your diner wants. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nigertizers

 Crunchy "KoKoro"

 

My trip to Kaduna in the Northern Part of Nigeria had me crunching on this Scrumptious-Addictive "KoKoro" (Crispy Cornmeal Snack).

 

But

Today being Valentine day; my husband pulled a good surprise on me. He and the Kids showed up at my work place, each with a beautiful flower! With that came a massage reservation...Cool...right? I also pretended like he's not getting anything from me. I know he's been missing home especially Kaduna. My husband though a Yoruba was born and bred in Kaduna. Hence these Sexy Meals...a reminiscence to his Northern memories with other goodies!  The 4 course menu started with this sexy appetizer. For sure he's not seen nor tasted this for years.

 

This is made with corn meal, ground toasted peanut, brown sugar-my twist, little bit of almond flour-another twist of mine, pinch of salt and all spice seasoning-my twist. Ingredients are combined and stirred into boiling water till mass/dough is formed like polenta. Spread to cool slightly. Dust both palms with cornmeal, take a little bit and roll between palms to desired length, and roll over slightly cornmeal dusted board and chill for 30 minutes. Deep fry in Peanut oil on 350 degree Fahrenheit till golden brown. About 3 minutes.

 

 

 

 

Tanfiri (Donkwa)

 

Another Northern Nigerian snack. North is known for groundnut/peanut, corn amidst other products. And so it is not unusual to have threads of peanut, corn etc. in their meals. This is very similar to Kokoro. except that liquid for this is ice cold water and of course I added my twists; toasted sesame seeds, smoked Hungarian paprika and pinch of clove. 

 

 

 

 

 

Fried Cassava Cakes w/Mango & Cilantro Salsa

 

All you Carribean & Spanish; y'all know cassava roots from west Africa right?

Recipe Coming soon.

 

 

 

Sexy Boiled Yam/Roasted Chicken Thigh & Sautéed Kale 

 

 

 

 

 

 

 

Nigerian Flag

 

 

 

 

Spicy Peppered Gizzard Over Rice

Was in Nigeria October 16 - 25, 2013 for a 9 days visit. In my culinary quest/venture; I noticed every eatery place have one peppered sauced meat, fish and things. I thought ok; am going to have a peppered gizzard my way and serve it over rice. Oh boy!!! This will knock your sucks off...guaranteed! This is how I made it. Read from bottom to top

 

  

Ready To Eat!

 

Serve sauce on a bed of rice... I had a 4oz glass of Cabernet Sauvignon to bring it home!

End of Story!

 

 

 

 

Cooked Rice

 

While fresh gizzard is cooking, bring 31/2 cups of water to boil, add 1 tbsp. of salt. Wash thoroughly 2 cups long grain parboiled rice. Reduce heat & cook to aldente. Turn off heat & let stand for 5 - 10 minutes. Fluff with fork. 

 

 

 

 

 

 

 

 

Finished Gizzard Peppered Sauce

 

After 10 minutes, add in fried gizzard, stir and simmer for another 5 minutes and it's ready! 

 

 

 

 

  

  While gizzard is cooking, blend together 1 roasted red bell pepper, 1 medium onion, 1 red scotch bonnet, 1 clove garlic, 1 tsp fresh ginger & 1 16oz can whole tomatoes to puree consistency. sauté in a medium hot skillet of 2 tbsp. canola oil for 10 minutes. salt & pepper to taste.

 

 

 

 

 

Here, gizzard is deep fried to golden brown (about 3 minutes).

 

 

 

 

 

 

 

This is Chicken Gizzard, washed, cleaned and ready to be steamed with; 1 knorr cube, minced garlic, onions, sprig of thyme, scent leaf, 1 whole red scotch bonnet -poked, salt to taste &2 cups water. Bring to boil & simmer for 20 minutes. Strain and save liquid.