STEWED GOAT MEAT WITH ROASTED POTATOES AND SPINACH!

Ingredients

salt 

curry

onions

pepper

thyme

spinach

rosemary

tomatoes

goat meat

knorr cubes

red bell pepper

garlic granules

sunflower/vegetable oil

Preparations 

• Cut the meat into medium size. Put in a medium pot; add 2 knorr cubes, curry, thyme, salt and cut in onion. 

• Allow cooking until meats are tender and properly cooked. Fry and set aside.

• Freeze the meat stock, would come in handy in the future.

• Blend the tomatoes, pepper, onions and bell pepper together. Pour into a pot, boil until thick and water dried.

• Add sunflower oil, slices in onions and allow cooking for about 10-15 minutes.  Then add knorr cube, pinch of salt, little rosemary, turn and cover the lid for about 2 mins.

• Then turn down the gas to the lowest. Add the fried meat, stir and allow to heat up.

• Leave the stewed goat meat in the pot on low heat until the potatoes are cooked. 

• Please find how to prepare the potatoes here --> roasted potatoes . 

• In a frying pan, add a teaspoon of sunflower oil, cut in half onions. Fry for about 2 minutes, then add the spinach.

• Fry for just a min or less. Serve with potatoes and stewed goat meat.

ROASTED CHICKEN BREAST AND POTATOES.

ROASTED CHICKEN AND POTATOES WITH CHICKEN SAUCE PEAS

INGREDIENTS

White potatoes (Irish potatoes)

Peas

1 Onion

Chicken stock

3 Chicken breasts

Ginger

Garlic

Black pepper

Salt

Knorr Aromat

Vegetable oil

Lime

Flour  

PROCEDURES

For chicken breasts

In a food processor or blender, blend the ginger, onions and garlic. Set aside.

Pat dry the chicken breasts with kitchen tissue. Rob on the chicken, 2 tablespoons of knorr aromat. Sprinkle a teaspoon of salt and black pepper. Sprinkle the lime then put in the fridge for 30 minutes.

In a frying pan, add a tablespoon of vegetable oil and allow heating for few seconds. Add the chicken breasts and fry one minute on each side to seal in the spices.

In a roasting pan, put the fried chicken breasts. Cover each breast with the ginger-onion-garlic mix. Sprinkle black pepper; roast for 45 minutes or until cooked.

For potatoes

Peel the potatoes and cut into wedges. In a pot, add water about half the pot, bring to boiling. Add pinch of salt.

Once boiled, add the potatoes and poach for 4-5 mins. Sieve and allow cooling.

In the roasting pan, add about 5 tablespoons of veg oil, put in the oven and allow heating. Once the oil is hot hot, add the potatoes and roast for 15 mins gas 250 degrees, until golden brown.

For the sauce

In a small pot, add the chicken stock and flour. Mix until smooth then bring to boiling. Once thickened, add the peas and carrot. Taste and serve.

 

SPINACH OMELET

I love eggs. Frying them with vegetables makes  it more exciting for me. 


INGREDIENT:


onions 
spinach
pepper
eggs
knorr seasoning


Please see similar recipe here ---> http://www.labelle-afrilight.blogspot.co.uk/2012/04/vegetable-omelet.html and find out how to prepare this.

MEAT PIE

Blogging the recipe soon!

Can find recipe on how to get started here ---> http://www.labelle-afrilight.blogspot.co.uk/2011/12/perfect-fish-pie-and-pastry-dough.html

AVOCADO RICE

AVOCADO RICE

Rice and avocado goes very well together. Its one of those combos I really enjoy. I’ve not seen anybody that doesn't love avocado really. This recipe is quite simply and has to be consumed the same day otherwise the avocado changes colour. Here we go!

INGREDIENTS

Avocado –  back peeled, cored and cut into cubes

1 cup of long grain rice

Prawns

Carrots – cut into cubes

Peas

1 Onion

2 cubes of knorr

Salt

Curry

sunflower/veg oil

PROCEDURE

In a medium pot, pour in water, about half the pot. Bring to boiling. Add the rice, add salt and cook the rice until done and make sure there is enough water, just like when one cooks spaghetti. The reason for this is so the rice comes out not sticking together.

Transfer the rice to a sieve and drain the water. Transfer the rice again quickly into the same pot, add a tbsp. of curry, I cube of knorr and a tbsp of sunflower oil. Turn and put on the gas, turn it down to the lowest and allow simmering for 3 mins, so the ingredients go in. After 3 mins, transfer back to the sieve; spread them so it cools faster and avoid sticking together.

In a wok/pot, add 1 tbsp. of sunflower oil, add the prawns. Sprinkle salt and add the remaining knorr cube. Fry for 1 min., then add the carrot and peas. Fry for another minute.

Add the cooked rice in batches, and stir-fry for about 5 minutes or until the rice is really hot. Taste for salt, and then add the avocado. Stir and serve hot!

***Note: Because avocado changes colour when it stays for a long time, please try and consume this food the same day.***

BITTERLEAF SOUP

Ingredients:

Goat meat/cow meat/cow leg/ Chicken (a little bit of every)

Trips (towel or sharki)

Ede (cocoyam)

Crayfish

Bitter leaves

Pepper

Red oil

Knorr cubes

Salt

Onion (sliced)

 

Preparation:

Add the cow leg and stockfish in a pressure pot, season with 2 cubes of knorr seasoning and cook for 15 minutes. Once done, take off the bones  and set aside.

In a medium pot, add the trips, season with 2 knorr cubes, teaspoon of salt, then add onions and sufficient amount of water, a little above the meat level. 

Cook for 25mins, then add the other meats add 2 cubes of knorr again, turn the meats and allow cooking for about 15mins .  

Add the cooked cow leg and stockfish. Wash the dry fish and set aside.

While the meats are cooking, boil the Ede (cocoyam) until done (use a knife to check or press with your fingers). 

Sieve and rinse with cold water. Peel off the skin and blend in the blender – add water while blending, this makes it easier or if you are using food processor, no need to add water.

Pour in the blended cocoyam into the meat pot and turn. Wash crayfish and pepper and blend but add water while blending – this helps take out all the remaining cocoyam. Please don’t put to much water, so that the soup doesn’t come out watery.

Add dry fish, then add a little bit of red oil like a cup  but this depends on the quantity of the soup;  turn  and taste.

If you are not satisfied with the taste, please add a little  knorr seasoning cube as need be. 

Cover and allow boiling for about 5 to 10 minutes checking the soup every two minutes.

Once the cocoyam has completely dissolved, add the Bitterleaves. Do not cover the pot at this point and turn down the gas to its lowest.

** Please remember, don’t put too much water, so it stays thick **. 
Allow cooking until ingredients are mixed together and the soup is thick enough.

Please do not cook for too long, manage the cooking very well, once the soup is thick enough for your liking and meat is well done – then the soup is ready.

SPICY AKARA

 

Growing up, akara was one of those breakfasts that we looked forward to eating on Saturday mornings. My father loves this so much, in fact he was the reason we ate akara. My husband on the other hand, does not joke with akara too. Each time I prepare moi-moi, he will always say, “leave some for akara”. So I decided to incorporate akara in our meal roster.

This recipe is quite easy but for those of us living here, might be a bit difficult. Here we go!

INGREDIENTS

Salt

1 onion

1 pepper

Frying oil for deep-frying

1 cup of Nigerian brown beans or black-eyed beans

Method

Soak the beans in warm water for about 5-10 minutes. Drain, the briskly rub the beans between the palms of your hands to remove the skins.

Return the beans into a bowl, top up with cold water, so the skin floats to the surface. Discard the skins. Repeat this process until all the skins are cleared.

Soak the beans in a boiled water and leave for 6 – 8 hours or overnight.

Place the beans in a blender or food processor with ½ onions, add very little water about 3 tablespoons. Process to make a thick paste. Pour the mixture in a bowl and whisk for few minutes.

Cut the pepper and remaining onions, add into the mixture, add salt to taste or a cube of knorr. Whisk for a few minutes.

Heat the oil in a large frying pan or wok, spoon mixture and fry for about 4 minutes or until golden brown, Drain on kitchen paper and the serve.