SNAIL IN PEPPERED SAUCE

Peppered Snail recipe

Prep time:  10 minutes
Cook time: 18 minutes
Total time:  28 minutes

Meal type:  Side Dish, Appetizer

Ingredients

• ¼ cup Vegetable oil for frying
• 1 medium sized Red Onion, Sliced in rings
• ½ Seasoning cube, Crushed
• Salt to taste
• 2 tbsp. Tomapep puree or pepper puree (Use either of the two)
• 20 Small Snails (Cleaned and washed with Alum Or Lime)

Directions:::
Step 1: Wash and place the snails in a medium sized pot. Add ½ tsp. salt with 1 cup of water and steam on medium heat for 10mins. Drain the water and set aside

Step 2: In a frying pan, heat the vegetable oil till hot. Add the Red onions and stir-fry for 1 minute.

Step 3: Add the “Tomapep” or Pepper puree, Crushed seasoning, Pinch of salt and Stir-fry for 2 mins.

Step 4: Add the snails and stir to incorporate. Leave to simmer for 5 mins

Turn off the burner and garnish with green and red bell pepper. Serve Hot.

GIZZDO- AFRICA

Gizdo – Gizzard and Dodo
Ingredients

1 ripe Plantain
1/2 a pound of Gizzard
2 Scotch Bonnet Pepper ( Ata Rodo)
1/2  cube of Maggi
1 Medium sized Tomato
1/2 cooking spoon vegetable oil
1/2  clove of garlic
1 small bulb of onion
1/2  red bell pepper
1.5 teaspoon of salt
1 cup of water
2 spoons of vegetable oil – for frying
Directions

Wash the gizzard and season with 1 teaspoon of salt, one large scotch bonnet pepper, 1/2 the bulb of small onion and boil with 1 cup of water for 15 minutes on medium heat.
Peel and dice the ripe plantain, season with salt and fry.
Chop the rest of the onions, the tomato, the scotch bonnet pepper, red bell pepper and garlic

Chopped Tomatoes, peppers and onion

Heat up the vegetable oil and  fry the Chopped onions, the tomato, the scotch bonnet pepper, red bell pepper and garlic
Season with the rest of the salt maggi and stir in the gizzard.

Frying on Medium heat

Add the fried plantain and stir in and leave to simmer for 5 minutes.

VEGETABLE SPAGHETTI- SIMPLE FOR A DORMY

Jollof Spaghetti Ingredients:

This recipe serves 2 to 3 persons

-  50 pieces spaghetti  (approx. 200 grams)
- 4 cooking-spoonful red stew(tomato stew,chicken stew or beef stew)
- 1 carrot
- 1 handful green beans
- 1 small Irish potato (optional)
- 2  runner beans (optional)
- 2 tablespoonful  Sweet Corn (optional)
- 1 onion (chopped)
- About 150ml Meat or Chicken stock(you can use water as a substitute)
- 1 tablespoonful ground crayfish(optional)
- 1 stock cube/seasoning cube
-  scotch bonnets peppers/atarodo (to taste)
-  salt to taste
- Water, as needed

You can also add chopped whole tomatoes, green bell pepper or any other easy-cook vegetables of choice

Cooking Directions for Jollof Spaghetti :

<<Before cooking Jollof Spaghetti >>

Wash and chop all the vegetables you'll be using.
 Then prepare your stew, if you don't already have some stew.
Here's how to prepare Tomato stew, Beef stew or Chicken stew

1. Put some water to boil , when it starts to bubble, add the spaghetti  and a little salt and parboil for 3 minutes. Then strain into a sieve.
This pre-cooking process  helps to get rid of the excess starch that comes with most spaghetti , but you can leave it out if your brand of spaghetti has a low starch content.

2. Place the prepared stew into a pot (If you like your jollof spaghetti really ''stewy'', you can set aside about a cooking-spoonful of the stew, for later use)
    Add the meat or chicken stock(or water) into the stew pot and leave to boil on high heat for 5 minutes.

 3.  Add the precooked spaghetti, the vegetables, the ground crayfish (this is optional), the stock cube , salt and pepper to taste... and any other seasoning you like to add and leave to boil for 5 minutes on medium heat.

4. When the liquid in the spaghetti is almost dried, add the remaining stew to the top, cover the pot and simmer  for 1 minute until the spaghetti is done.

 
 
    Now mix thoroughly and turn off the heat... and your Jollof Spaghetti is Ready.- naija nawa

STEP BY STEP FOR A CRUNCHY CHIPS

Chips is usually referred to sliced potatoes that has either deep fried or baked until it is crunchy. However, for us in Nigeria we also have yam chips, plantain chips and sweet potato chips.

Serves 5

Cook Time 20 minutes Favourites

      
INGREDIENTS

Sliced Potatoes, Yam, Slightly ripe Plantain or Sweet Potatoes
Salt to Taste
Vegetable Oil for deep frying
 

DIRECTIONS

 

Sprinkle salt on the chips to your taste
Place the pot for deep frying on heat
Add the salted chips when the oil is hot and fry
Sieve out when it is slightly golden and serve

OFADA STEW- STEP BY STEP GUIDE

Ingredients for Ofada stew (Ayamase)

*7 Large Green bell peppers
*4 Green scotch bonnet peppers(atarodo)(It's okay if it has some red spots)
*500 grams Assorted meat (beef,kpomo, cow foot,tripe(shaki)... or as desired)
*Assorted dry Fish (stock fish or dried fish)(optional)
*1/4 cup Crayfish (about a handful)
*1 wrap OR 1 tablespoonful Iru/dawadawa OR ogiri
*3 large Onions
*2 Stock cube/seasoning cube
*Salt to taste
*600ml Palm oil
Garnish:
*4 Hard Boiled eggs(without shell)

Tip: in the absence of stockfish(dried codfish), you can make use of fresh cod fish.

Cooking Directions

* Grind the iru and the crayfish together and set aside

* If you're using stock fish and dried fish, wash and cook until tender, and set aside

* Wash and Cut the meat into bite sizes; season with onions, one stock cube and salt to taste. You can season the meat as you like :)
    Cook until tender. It is always better to cook the tougher meat first, which in  my case is the cow foot and the tripe(shaki). Then after 20 minutes ,add the beef and kpomo(cow skin).
    When the meat is done cooking, you can grill or fry or simply set aside for later use.
Tip: the natives fry the meat in palm oil or grill it on homemade grill.

Assorted meat&fish(I used fresh cod fish)
* Coarsely blend all the peppers &1 large onion together in a blender. You can add a LITTLE water to help move the blender blades.
    Pour the blended mixture into a dry pot and heat up to dry out excess liquid from the peppers.

 TIP: Another method is to pour the pepper mixture through a sieve(with a tight mesh), press down with a cooking spoon to make sure that you get out, as much liquid as possible, then set aside until needed.

* Now ,place the palm oil on heat ,add some onion rings(adding the onions is optional but it gives extra flavor).
       Cover the pot and bleach the palm oil on medium heat until  the onions are completely burnt black and the palm oil changes from red to light brown in color.
       If you didn't add onions, the color will be light yellow(just like the color of vegetable oil).
       Put off the heat, and let the oil cool completely without opening it. If you don't cover it, THE OIL WILL SMOKE A LOT AND WILL SMELL ALL OVER THE HOUSE, and might start off the smoke alarm(if you have one).

* Place the bleached oil back on the stove-top(remove the burnt onions) and heat up a little, then add chopped onions, and the dried out peppers .
     Cook for about 20 minutes and add the assorted meat and fish, ground iru,crayfish,the second stock cube and salt to taste. Mix thoroughly and simmer for 10 minutes.
      Then add the peeled hard boiled eggs.
 And your Ofada stew (Ayamase) is ready.  Serve with Ofada rice(or any rice of choice), boiled yams, potatoes or plantains.

Concussion Rice- yellow fever

Native Jollof Rice – Iwuk Edesi

Efik Recipes, Rice recipes

It taste is real native!

Ingredients

2 cups Rice

2 cooking spoons of Palm oil

1 medium sized Smoked Fish (optional)

1 cup Dried Shrimp (optional) / 1 tablespoon of crayfish powder

1 Medium bulb of Onions

2 medium tomatoes

1 red bell pepper

2 scotch bonnet peppers

1/2 small bunch of spinach

A handful of chopped scent leaves

Seasoning

Salt

Method

Wash the rice and parboil. (This means boil for a short time and it shouldn’t be completely soft)

Blend your tomatoes and peppers and boil to remove excess water.

Chop your onions and vegetables and set aside.

Heat up the palm oil and fry the onions and blended pepper mix.

Season with salt and any seasoning of your choice. You could also use leftover stock to season it if you have.

Add your rice to the pot and stir. Reduce the burner to very low heat so the rice can cook properly. if you need to add a little water, you should but make sure it is very little so the rice isn’t soaking in water.

Wash the smoked fish and add to the pot of rice as it’s cooking along with the dried shrimps if you have or crayfish powder.

Once the rice is soft, increase the heat and add the chopped vegetables. Stir in and allow to simmer for one minute.

This dish is best served slightly warm not hot so the flavours really come out. Let me know if you try it out.

SIMPLE STEPS FOR JELLOF RICE-NIGERIA DELIGHT

THIS RECIPE IS FOR 6''

4 cups of rice
2 kg of Chicken (I just like to use chicken but you can use any kind of meat that suits you)
1 cup of crayfish (optional, I don’t use it)
1 to 1.2 liter of Ground Fresh tomatoes (your blender is calibrated, 1000ml = 1 liter)
40 to 100 ml Ground Fresh peppers
Spices (Curry, Thyme, Delice, Nutmeg, you can spice to your taste and desire)
2 cubes of knorr of maggi
2 Bulbs of onions
20 to 30 cl vegetable or groundnut oil
salt to taste.

Parboil the chicken (or any meat of your choice) with the spices listed above. I like to use lots of them so as to end up with a very tasty fried chicken, and then prepare the main food with the meat extract (meat water) with very little or no extra spice. Add water so that more than half of the entire chicken (or meat of choice) is submerged, then add sliced 1 bulb of onions, 3 cubes of maggi or knorr, one tea spoon of salt and maybe a little of curry, thyme and (or) spice of choice.

The good thing about Nigerian Jollof rice is that you can spice to your taste, one person might choose to make with chicken spices while another might decide to use curry and thyme or even just a seed of nutmeg and they will all end up with a delicious plate of rice.

Parboil the rice the normal way, boil about three cups of water in a pot, add the four cups of rice and allow to cook for three to four minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve as you will always see in my videos

How to Make Nigerian jollof Rice.

You might want to pick out the parboiled tasty chicken and deep fry , this wouldn’t take more than 10 minutes.

Then remove some of the oil if it is above 150ml (half cup), just so you don’t end up with lots of oil at the bottom of your pot. I like to commence cooking jollof rice with the same oil I used in frying the chicken, Using a fresh oil is just the same as cooking without the chicken stock (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, you will end up with a tasteless meal.

Add sliced onions to the hot oil and then the ground tomatoes/pepper after about a minute. Fry until the tomatoes looses its sour taste due to frying, this should take about 10-15 minutes. I like to divide the tomatoes after frying, then continue cooking with half and add the other half later.

This is s trick that helps reduce burning, most jollof rice end up getting burned at the bottom of the pot
So scoop some of the fried tomato into a plate and set aside; then commence cooking with the remaining one in the pot, add the meat stock (meat water), then about 1 or 2 cups of water, (you can add a little more water later), add a cube of maggi or knorr, a teaspoon of thyme, curry, ground nutmeg and salt to taste.

Stir and taste the whole solution.

Spice to your taste with your desired flavors and spices, then add the rice and cover to cook.

You can add the other half of the fried tomatoes after cooking for ten to fifteen minutes, also slice onions and spray on the top (I like to use lots of onions in Nigerian jollof rice), this has its health benefits.
Then just cook till the rice is soft for consumption, Remember that you can add water occasionally. Then you can drop the fried meat at the top and cover in the last five minutes.

This is just how to make jollof rice, you can serve with the fried meat and maybe a bottle of your favorite drink