Plantain porridge is one of my favourite meal to make on lazy days and one of the less expensive in Nigeria. The pros of this meal is that it is easy to cook, deliciou and healthy its only con about this meal is that its too small and sweet to satisfy you.
Remember good preparation before cooking eases the cooking process. You could just cosplay like I do when I was younger and pretend to be a witch making a mixture or a scientist with all the reagents already set. This is just to make the whole process fun.
Peel, wash and cut plantains into cubes put them in a pot and fill up the pot with water to be on same level with the pot’s content.
Chop the onions and add to the pot. Turn on the gas and let the unripe plantain and chopped onions start cooking.
Wash and cut the scent leaves to small pieces put in a bowl and set aside.
Now is the fish’s turn. Wash the fish, using your hands, cut the smoked fish and remove all bones and intestine.
Grind the pepper if fresh ones are used.
Once the water has boiled, add the smoked fish, pepper, salt, ground crayfish, stock cubes and palm oil to taste.
Add the scent leaves, cover the pot and leave to simmer. This should take about 5 minutes.
Once it is thick enough for you you can turn off the heat and food is ready.
It is best served with juice or a very cold drink. Bon appetite.
Hello everyone it’s the rainy season and if you are like me you would go all YAY! But if you ain’t i think i know the perfect recipe that would make you go all YAY! with me either ways we are going all enthusiastic.
During this season, there are days when you just wake up and it just rained, everywhere is cold and you want a warm home made meal to warm you up and warm your heart too if i am speaking to you then this is your perfect recipe. ‘Ji mmiri oku’ is very popular for the Igbo’s especially in this season. My mom always tells me that good food brings the family together especially a soup or a good pepper soup. I hope you enjoy this recipe and remember to try out different methods of spicing and serving.
½ kg of diced(cube shaped or triangular shaped) yam.
500g Goat meat.
2 table spoon of Crayfish.
1 big onion.
A handful of scent leaves (or Utazi leaves or Uziza leaves)
2 seasoning cubes.
Salt to taste.
Dice your goat meat, chop your onions, chop your leaves and grind your crayfish.
Put your goat meat in a large pot and season it with your pepper soup spice, salt, pepper, seasoning cubes and crayfish. Marinate it so that the flavor can sip in.
Add 1 cup of water and boil for 10 minutes, reduce heat and simmer till your meat is ready (this should take about 30 minutes or more).
Add 2 more cups of water to the boiling goat meat, add the diced yam, scent leaves( or utazi or uzizah) and onions.
cook for 20 to 30 minutes on medium heat ( or until your Yam is soft enough).
Food is ready and its better when served hot.
Some recipes suggest you use all three types of leaves and you could do that the only difference would be in the taste.
Some people make the pepper soup separately and boil the yam separately and serve them like that. I personally prefer to cook them together so that the yam can absorb the flavor very well.
Alternatively, instead of Goat meat you could use catfish or any other type of fish, I know all the catfish lovers would like this one this would take less time and the secret is to avoid over stirring the food.
I hope you enjoyed reading this recipes and you enjoy this Igbo delicacy. Have fun cooking and don’t forget to experiment a lot, drop your comments and tell me what you think about this recipe. Thank you.
The Nigerian jellof rice is one of the most common ways of preparing rice all over Nigeria and it is one of the first meals every Nigerian teenager learns to make when she starts cooking. It’s also one of the easiest recipes to make and I will like to encourage us to be adventurous with this recipe and remember in the previous post Cooking 101.1 I mentioned that each and everyone has their own signature taste. I don’t expect your jellof rice to taste like mine but I guarantee you will love it after following my recipe.
Note: The quantity of the ingredients you use changes the taste of your jellof rice.
Wash your meat (or chicken or fish) spice and marinate it for 5 minutes or more before cooking and remember to save the stock.
Fry the meat, chicken and fish and set aside.
Note: Stock is the water you obtain from boiled meat (meat water).
To marinate is the act of sprinkling salt, pepper, stock cube (eg; Maggi, Knorr etc.) and desired spices or soy sauce on meat or fish and allowing it for a while so that the ingredients could sip into it.
Tip: The longer you marinate your meat the tastier it would be and for a better result, marinate the meat in a plastic bag and keep in the fridge for 10-15 minutes.
Wash and chop your onions, fresh tomatoes, carrots and green beans.
Blend your pepper and crayfish (You could also pound your pepper and crayfish together. Just do any method you are more comfortable with the most. I personally love blending my pepper with my crayfish together).
Choose the spices you will love to use for your jellof rice. I use curry, thyme, and kitchen glory or Benny.
Tip: you could be adventurous and try different types of spices to get different tastes.
In a clean pot put one cooking spoon of vegetable oil and heat it up.
Put your finely chopped onions (I love chopping mine in cubes). Fry on low heat while stirring occasionally till the onions has transparent look.
Now add your fresh tomato and the blended pepper and crayfish mixture to the onions, fry and stir occasionally till it has a paste texture then add your sachet or tin tomato to it and your spices (which include the curry, thyme and kitchen glory or Benny).
Stir the paste to mix the ingredients then add your stock water, stir and taste to know if you should add more water, salt or any other ingredient.
Increase the flames and allow your water to boil (this usually requires about 7 to 10 minutes) then add your parboiled rice.
Allow it to cook till the water is almost dried up. At this stage you can check if your rice is soft enough, if it’s hard add more water else reduce the flames and proceed to adding your carrot, green beans and green peas or any other vegetables you want to decorate your rice with. Let the rice dry up with the low flames so that it will cook up the vegetables.
Note: if you are like me and don’t like cooking your veggies too much, you could add them after the rice has dried up. Just turn off you flames, add them and cover the pot so that the heat from the rice would cook the veggies for you.
Food is ready to be served with your fried fish, meat or chicken.
Remember to be adventurous with the decoration. You could try serving it with salad, fried plantains or just change the vegetables you put in it.
I hope you enjoyed reading this recipe and would try it too. ENJOY YOUR MEAL. And remember to give me feedback on the comment section.
Ladies and gentlemen who love good food get in here let us talk about food. Hello everyone thank you for reading this Article I have a few things I would like us to talk about before bringing up various recipes to this blog. There are a few terms and techniques that involves cooking.
Hey there wait I know this would sound boring and you would be like what new thing can this article teach me? I am eager to skip this part and go straight to posting recipes but preparation is very important therefore, right hand on my chest I promise to make this as short and less boring as possible thank you.
Let’s cut to the chase, the tips I would love to introduce you to are terms most people know and you would be seeing most times in recipe books. I love experimenting a lot and to do this its always good to know the basics of cooking. There are lots of them but I will talk about just a few of them and the rest in the next articles.
Consult your recipe books or source of recipe( could be the internet or friend or mother). When trying a recipe for the first time it is always good to do this at least till you know the recipe to your finger tips then you can go ahead and be adventorous in the kitchen.
Gather your ingredients chop those that need to be chopped, peel the ones to be peeled, marinate those to be marinated and so on. This makes the whole cooking process fast and clean. Nobody likes to be waiting for food and you would want to be turning off your gas or having your food burnt cause you were not ready to drop the next ingredient.
Check for expiration dates of your spices and other ingredients you won’t want to feed people expired food.
Preheat any cooking equipment if the recipe demands it. Preheat the oven if you want to bake, preheat the pan before adding oil if you want to fry same goes to the water if your recipe demands boiling and so on.
Make sure you follow instructions in the recipe. Timing is very important in cooking and the level of heat used.
Tip: cooking on low heat help the flavours sip into you meal.
Spice and salt your meal according to you taste and be mindful of how much you use.
Observe the texture of your meal. Don’t cook your meal to be too soft or too hard to chew.
Do not leave your pot unattended to for long make sure to check it once in a while to avoid burning your meals.
Wash your dishes and utensils and clean your kitchen. Nobody loves to eat food coming from a dirty or disorganized kitchen.
When serving the meal try to make it as attractive as possible. A lot of people neglect this but presentation is very important and it gives appetite. This is what most restaurants use to make their customers desire their meals.
I hope you enjoyed this and remember everyone has their own signature food and taste so don’t try to copy someone’s own enjoy yours. Thank you for reading I would love to hear your thoughts and suggestions of the recipes you want to be posted on the comment section. Thank you.