Cowleg Nkwobi ~ Nigerian Delicacy

Find out how you can prepare this delicacy here.

BELLE'S FINGER-LICKING MEATBALLS

Spaghetti and meatballs sauce

Spaghetti could be prepared in so many ways. Whichever way I prepare it, my son loves it and eats very impressively. This recipe is very easy to prepare but could time consuming. Really, the end result is what matters. So, here we go!

Ingredients

Egg

Minced meat

Fresh or dry thyme

Knorr cubes

Tomatoes

Onions

Ginger

Garlic granules

Pepper

Salt

Sunflower or vegetable oil

Spring onions

Preparations:

For the tomatoes:

Blend the tomatoes, onions and pepper together

Pour the mix in a pot and boil till there is no water {while the tomatoes is boiling, start prepping the minced meat}

Add few fresh thyme for flavour

Slice in onions and pour in ½ cup of sunflower oil

Cook for about 5 minutes until the tomatoes sauce is completely dried

Turn the gas on low heat

 

For the minced meat:

In a bowl, put in the minced meat 

Add a cube of Knorr, thyme, garlic, ginger, an egg, onions, spring onions and pinch of salt. **use grater for the ginger and onions***

Mix everything together with your hands

In a frying pot, put in a tablespoon of sunflower oil

Allow heating and then start rolling the mince into balls

Fry in the pan until browned.

Put in a plate and set aside.

In the tomatoes pot, add a knorr cube, curry, salt and taste

Add ½ cup of water and put in the meatballs

Cover the pot and allow boiling for about 5 minutes

Reduce the gas heat but not to the lowest

Allow cooking for another 10 minutes so the sauce simmers into the meatballs.

After 10 minutes, turn off the light.

**Please note, the amount of water used depends on how thick or watery you want your sauce**

Cook your spaghetti and serve as you desire.

 

 

AMAZING COUSCOUS!

couscous salad with pan-fried chicken

Often times we don’t know what to do with the leftover vegetables. I was about to throw the ones I had in my fridge and I remembered I had this small couscous remaining. I thought ok, let me make a couscous salad and see how it goes, to my greatest surprised, it turned out faultless. So here is a perfect way to put those veg in the stomach rather than throw ‘em away.

COUSCOUS SALAD WITH CHICKEN

THINGS NEEDED

Chicken fillets

1 cup of Couscous

Sugar snap

Green, yellow and red paprika (halve of each)

Peas

2 Knorr cubes

Curry

Thyme

Garlic

Carrots

Sunflower oil/vegetable oil

Onions

Spring onions

Olive oil

4 mushrooms

Prawns

1/2 lemon

Method

For the chicken:

Spice the chicken with 1 Knorr cube, garlic, thyme, lemon juice and 1 teaspoon of sunflower oil

Massage the seasons into the fillets

Cover with a cling film and put into the fridge and crack on with the veg preps.

seasoned chicken ready to go in the fridge 

**Once the vegetables are cut and ready to be fried, bring out the chicken from the fridge and pan fry them**

For couscous

 

Bring water to boiling

In a bowl, put in a cup of couscous

Pour in the water just a little

Add a pinch of salt, a tablespoon of olive oil

Cover with cling film

Leave for about 10 minutes

Then use a fork and scrape it up

Set aside

couscous soaked in boiled water

couscous covered with cling film

For the vegetable

1/2 lemon, peas, green and red paprika, carrot, spring onions and sugar snaps

Mushrooms

Prawns

Cut the vegetables into strings except the sugar snaps

Cut the mushroom into thin slices

In a frying pan, pour in a teaspoon of sunflower oil

Allow heating up, put in the mushroom, prawns and ½ Knorr, stir-fry for about 2 minutes

Add the onions, spring onions and the carrots

Stir-fry for another minute

Then add the rest of the vegetables with a tablespoon of curry and fry for another 2 minutes

Finally, add the couscous. Stir and taste for salt.

Turn off the gas.

Serve with the pan-fried chicken and hot pepper (optional).