How To Make Dodo Cubes in Agoyin Sauce

Dodo Agoyin Sauce (3)

Some like it hard, some like it soft, some like it all soaked in oil, some like the oil well drained, some like it crispy but we all like the sweetness of Dodo.

I was wondering if Eve was tempted with dodo in the Garden of Eden how would she have reacted. This is one food item that gets almost finished before it is served on the table. Remember your reaction when a bowl of freshly fried hot dodo is sitting on the kitchen work top as you walk past it?

You take a good look at the bowl, check out the different colours, light brown to dark brown, check to see if you will be found out and then make for your first piece which is very hot, and you are basically eating with your mouth open just to reduce the temperature of the hot food. Dodo is tempting sha :) I will really like to make a video some day of how people manage eat hot dodo with their mouth open :)

So today’s recipe is for my football-loving friends. The guys like it a lot particularly when they can pair it with their drinks. This is also a great starter to a Nigerian 3 course meal.

The main catch here is the sauce. Enjoy as I bring you a sauce very similar to the popular Agoyin sauce that is used for mashed beans.

 

Recipe for Agoyin Sauce

Ingredients

1 cooking spoon coarsely ground dry pepper or less based on tolerance level

1 large Onion, blended

1 cup ground smoked prawns

1 teaspoon ground dry ginger

4 cooking spoons Vegetable Oil

Seasoning to taste

Salt to taste

Roasted Sesame seeds for garnishing.

 

Method

  1. Heat the oil till hot and fry the onion for a minute.
  2. Add the pepper, prawn powder, ginger, seasoning and salt to taste and fry sauce till onion cooks well and sauce tastes great.
  3. Toss the fried plantain in the sauce and serve with sprinkles of sesame seeds.

Dodo Agoyin Sauce (6) Dodo Agoyin Sauce (7) Dodo Agoyin Sauce (5) Dodo Agoyin Sauce (4) Dodo Agoyin Sauce (1) Dodo Agoyin Sauce (2)

Kenkey with Fish in Spicy Patmenja Sauce

Kenkey Spicy Patmenja Sauce (4)

My culinary journey heads to Ghana today. You know how you hear of a meal from a culture that is not yours and you will quickly dismiss it, this has been my reaction to Kenkey until I tasted it this last weekend. Before then I had wondered what the big deal was about a simple fermented cornmeal wrapped in corn leaves. A trial over this weekend certainly convinced me otherwise.

Then again if you are not a lover of fermented cereal like Ogi, Koko or Eko, you may not be quickly sold. Just trust me. The combination of the slightly sour Kenkey and the the slight sweetness of the sauce made from Tatashe, Scotch bonnet pepper and onion with the well-seasoned fried fish will change your thoughts about this meal. Yeah! *dancing* I just managed to sell Ghana Kenkey.

To start off I did not attempt to make the Kenkey at home. I simply bought freshly made ones from Obalende in Lagos. I understand that you can find it sold around the Falomo Police Barracks area. Just like I did, for a start you can get yours this way. On my next trip to Accra I will get to the bottom of how this lovely fermented cereal is made.

Kenkey Spicy Patmenja Sauce (1)

The interesting thing about Kenkey is that because it is fermented, the corn loses some of the starch content and so it’s more interesting for me from a healthy meal point of view. Oh just in case you think portion control does not apply in this case, it surely does hahaha!

Basically, I will share how I made my version of the sauce for Kenkey. Typically Kenkey is eaten with fried fish and pepper sauce or shitto which is a dried fried sauce made from dried fish, spices and dry pepper. Enjoy my sauce for now whilst I bring you step by step method for making Kenkey at home at a later date.

 

Recipe for Fried Fish Sauce

Ingredients

1 whole medium size Fresh fish

2 teaspoons Ginger powder

1 teaspoon dry red Pepper

6 pieces large Tatashe

Scotch bonnet Pepper to taste

3 pieces Tomato

1 medium size Onion

Patmenja or Curry leaves

Seasoning cube to taste

3 cooking spoons oil for the sauce

Salt to taste

 

How to fry Fish?

  1. Cut up fish into desired segments. Rub with salt , ginger powder and a little dried pepper and set aside for about 10 minutes. You may want to make slits on the side of the fish to allow the seasoning to permeate the fish well.
  2. Heat up the oil and fry on both sides till brown on the outside. Set fish aside and add to the sauce later.

 

To make Kenkey Sauce?

  1. Deseed the Tatashe, wash the tomatoes and pepper, add a little water to the vegetables in a pot and bring to boil whole. Cook the vegetables until very soft and the water dries up. Because I like spicy foods I used quite a bit of pepper in this sauce. I actually combined red scotch bonnet pepper with the yellow Chilli (Cameroon pepper). You can vary the quantity of the vegetables depending on the size of the fish
  2. Heat up the oil, and fry first the onion till translucent and pour in the cooked vegetables and continue frying. Add the seasoning and salt to taste. Allow the sauce to fry till dry. As you can see the vegetables are not blended, this just makes this sauce so different.
  3. The fish is added when the sauce is almost ready.
  4. Lastly add the curry leaves cover and allow to cook for 1 minute and your Kenkey sauce is ready.
  5. This fish sauce goes well with other foods like fried plantain, yam and even bread.

Kenkey Spicy Patmenja Sauce (2)

Kenkey Spicy Patmenja Sauce (5) Kenkey Spicy Patmenja Sauce (3)

Egusi Soup with Scent Leaf

Egusi Soup wth Effirin Scent Leaf (3)

Weight watchers will usually avoid eating Egusi soup because of the oil content of the Egusi seeds. I love Egusi soup myself but also try to reduce the frequency of eating for the same reason of avoiding weight gain in today’s recipe I try to reduce the fat by squeezing out some of the oil and it is amazing how much oil you can get out. This simple act helps to reduce fat from the soup.

This is how I get out the oil: I mix the ground Egusi with blended onion. I the pound these together and after about 10 minutes the oil in the Egusi starts to appear in the mortar and the powder by now forms a dough.

Egusi Soup wth Effirin Scent Leaf (5)

I take out the Egusi dough and simply squeeze out oil by pressing hard between my hands. Trust me you can get out quite some quantity of oil by this simple process. The oil squeezed out can be used for other purposes.

I also find that when you squeeze out the oil, the Egusi forms lumps easier in the soup, particularly for those that have been wondering how to get the lumpy Yoruba type Egusi soup.

When cooking the Egusi Soup with scent leaf I combine the Egusi with squeezed out oil and some of the powder so that I get the desired thickness of the soup. Now I know that I can reduce the oil content in my Egusi soup.

The scent leaf in this recipe is used sparingly because it can be overpowering. If you don’t find scent leaf, then fresh basil will do.

Grab some swallow or rice and enjoy Egusi soup with Scent leaf.

 

Recipe for Egusi with Scent leaf

Ingredients

4-6 pieces Beef

Chunks of lightly smoked Mackerel Fish

2 segments of Stockfish (optional)

1/2 cup smoked Prawns

Pieces of Cowleg (optional)

2 cups Egusi, roasted and ground

1/2 handful Effirin leaf

1 medium size Onion

Yellow Pepper to taste

3 cooking spoons Tomato/ Pepper blend, previously boiled

3 cooking spoons Palm oil or less if are avoiding oil.

1 teaspoon Crayfish

Crayfish seasoning to taste

Salt to taste

Egusi Soup wth Effirin Scent Leaf (8) Egusi Soup wth Effirin Scent Leaf (9)

Method

  1. Wash, season and cook the beef, cow leg and stockfish till soft
  2. Mix half of the ground Egusi with 1/2 the onion which is blended or grated
  3. Place Egusi in a mortar and pound with the onion till oil starts to appear.  Gather the Egusi into a ball and squeeze out as much oil as possible. Set the ”skimmed’ Egusi aside for use in the soup
  4. Heat the oil till hot and fry the remaining onion that would have been sliced. Fry till onion starts to brown around the edges, then add the tomato/ pepper blend. If the blend is not hot enough you can add extra pepper. Fry till tanginess goes off.
  5. Add the washed smoked prawns, fish and crayfish and fry for about 2 minutes
  6. Pour in the meat, stock fish and the stock and some water and bring to boil
  7. Taste and correct the seasoning.
  8. Cut up small pieces of the Egusi dough and add to the pot of soup whilst the soup is boiling. Allow the Egusi bits to set and stir with a wooden spoon. Gradually add the remaining Egusi powder until you have the desired consistency. Don’t be in a hurry to add all the powder as a good quality Egusi will thicken as you cook.
  9. When the Egusi thickens add the Effinrin last and turn off the heat. The Effirin is added in large chunks. When they are cut into smaller pieces the aroma is quite strong so I decide to add large chunks to reduce the strong aroma.
  10. Serve your soup with any swallow of choice or riceEgusi Soup wth Effirin Scent Leaf (4)

Egusi Soup wth Effirin Scent Leaf (6) Egusi Soup wth Effirin Scent Leaf (1) Egusi Soup wth Effirin Scent Leaf (10) Egusi Soup wth Effirin Scent Leaf (2)

Chicken Croquettes

Chicken Croquettes

It was a hectic weekend with so many social engagements; Mothers’ summit: an annual gathering of mothers to pray for their children, a 50th birthday celebration of a friend, a wedding ceremony, visit to my tailor and catching up with friends on Whatsapp. So I just had enough time to create and make a few dishes. Sometimes I am dreaming and wishing we had more than 24 hours a day.

For the home meals for the week I settled for beans pottage and Abak soup this weekend. I hope to make a nice pot of chicken stews during the week, as stews are always a great accompanying sauce for a variety of carbohydrate foods. You can also make vegetable side dishes to complement the rice and stew or spaghetti and stew.  Moin Moin is missing from my fridge, I ran out last week, so I will get one of my friends to make this one since she is good at it. “I no fit kill myself” as we will say in Nigeria.

As I managed to have a little ‘me’ time on Saturday morning, I stumbled on a Brazilian recipe I think will be easy for everyone to make and may just be one of your Christmas Day offerings. Wait a minute…did I just “Christmas”?  Looks like 2015 has really moved at lightning speed. When so much is going on around the world time just seems to fly.

Chicken Croquettes is what this recipe is. I had thought to combine the chicken with a little mashed potato until I saw this Brazilian version. I liked the outcome of the Brazilian recipe but will definitely want to replace the wheat flour dough with something less processed like oatmeal flour.

Let me know how you go with this recipe and let’s share your alternative to the wheat flour. In the meantime, enjoy trying one of the recipes you will be having on your Christmas menu.

 

Recipe for Chicken Croquettes

To make the Dough

Ingredients

1 1/2 cups Plain Flour

1 1/2 cups water

1 teaspoon crushed Chicken seasoning cube

1 teaspoon vegetable oil

 

Method

  1. Dissolve the seasoning in the water
  2. Add the flour and stir to form a smooth paste
  3. Place on the fire and stir continually to form a cooked dough. This will take about 5 minutes for the dough to cook through

Chicken Croquettes Chicken Croquettes

To make the Filling

1/2 Chicken Breast

1/2 teaspoon Ginger powder

1/2 clove minced Garlic

1/2 cup Sweet Corn

2 sticks Spring Onion

1 teaspoon chopped Coriander or any other dry herb like thyme.

1/2 teaspoon chopped Scotch Bonnet Pepper

3 pieces chopped green Shombo pepper or Indian green Chilli

3 small triangular packs of soft Cheese

Pinch of Chicken seasoning

Salt to taste

 

Method

  1. Season chicken breast with dry ginger, pinch of chicken seasoning, salt and garlic. Allow to marinade for about 30 minutes. Steam for about 10 minutes or until cooked. Allow to rest and cool and cut into tiny bits
  2. Chop all vegetables and add to the chopped chicken.
  3. Add sweet corn, a pinch of chicken seasoning and cut up the cheese by hand and add and combine well. The cheese helps to ‘glue’ all the ingredients together. Set this aside.

Chicken Croquettes Chicken Croquettes Chicken Croquettes

To make the Chicken Croquettes

1/2 cup Bread Crumbs

1 beaten Egg

Vegetable Oil for frying

 

Method

  1. Roll out the dough thinly on a board. This dough is quite sticky so you will need to flour the board very well. You can also turn the dough over flour the top and roll. This is ensure the dough does not stick to the board.
  2. Using a circular cookie cutter cut the dough into circles, place about half a teaspoon of the filling on the cut out dough. Close up the small dough until you form a cone like shape at the tip. It helps to work the croquettes both hands to get a nice shape.
  3. When all the croquettes are sealed, prepare to fry
  4. Get your bread crumbs and beaten egg ready.
  5. Heat the oil.
  6. Roll each croquette in the egg, remove and roll in the bread crumbs. You may need to reshape the croquette to retain the cone like shape after taking out of the bread crumbs.
  7. Place croquettes on a frying spoon and drop in the medium hot deep oil to fry and brown. Strain each batch on kitchen paper.
  8. Serve warm with some pepper sauce.

Chicken Croquettes Chicken Croquettes Chicken Croquettes Chicken Croquettes Chicken Croquettes

Efere Nkpa (Oha Leaves Soup)

Efere Nkpa (4)

A plate of Nigerian Soup is always a pot pourri of ingredients, flavours and aroma depending on the size of your pocket. You go from ’roundabout’ (cow’s intestine) ‘shock absorber’ (busicuit bones), Stockfish, beef, Seafoods and not forgetting Pomo or Kanda (cow skin) to some periwinkle in shell all in a pot of one soup.

Today’s recipe is a soup Nkpa is commonly cooked in the Calabar area. Nkpa leaves more popularly known as Oha is also eaten by the Efiks in Calabar but it is cooked in a slightly different way.

The thickening ingredient that is normally used in cooking Nkpa is called Ibaba. My childhood memory of Ibaba was not great in terms of the preparation process. My mum would boil this hard seed overnight and then pound to a smooth paste for use in cooking the soup the next day. Some varieties of Ibaba also have a way of darkening the soup when warmed after a few days. This is why I am replacing the Ibaba with Ofo, the thickening ingredients used mainly in Igbo soups.

I find Ofo very easy to use. I buy the ofo whole and blend at home just to be sure that I am using the authentic ingredient. If however you trust your retailer in the market then you may wish to buy the already ground version.

The other thing about Nkpa soup which makes it interesting is the use of Uyayak or adian fruit. This brings that extra flavour to the soup. Paired with pounded yam or Eba, this is a meal you will want to have quite regularly as a lunch option. Enjoy.

 

Recipe

Ingredients

1 small bunch Nkpa leaves (Oha leaves)

1 tablespoonful ground Ofo

8 pieces Beef

10 pieces Pomo

2 pieces Smoked Fish

1-2 chunks Stock Fish

1/2 cup Periwinkle in shell

Yellow Cameroun Pepper to taste

2 table spoons ground Crayfish

8-10 pieces smoked Prawns

3 cooking spoons Palm Oil

Small pieces Uyayak or Adian fruit (about the size of a table spoon head)

Seasoning cube to taste

Efere Nkpa (1)

Method

  1. Wash, season the beef, pomo and stockfish with pepper, seasoning cube and salt and allow to marinade for about 15 minutes. Steam the meats in the beef juice till dry, then add water and cook till soft. Check the Pomo and stock fish as the meat meats cook and take out when soft
  2. Pick the leaves, wash and shred with your hands into large chunks. I understand that using a knife to chop the vegetable makes it bitter. I have never tested this so I don’t know if this is true.
  3. When meat is cooked, add water enough to cook the soup.  Add some more pepper at this stage if you prefer your soup hot. The quantity of water that will give a good consistency to the soup with the quantity of ofo in the recipe is about 5-6 cups of water. It is advisable to have extra ofo in case you need to thicken the soup further.
  4. Add crayfish, smoked prawns, periwinkle and Uyayak to the soup and bring to boil for about 5 mins
  5. Add the palm oil and boil for 5 minutes
  6. Reduce heat of the burner, add a little cold water to the pot to reduce the temperature of the soup water and quickly add the ground ofo and stir fast to dissolve the powder it in the soup. If the water is hot and boiling the ofo tends to form lumps.
  7. Raise heat back and allow soup to boil for about 3 minutes and thicken. Taste and correct seasoning
  8. Add the Nkpa stir and cook for about 1 minute and turn off the heat. The heat of the soup will continue to cook the vegetable.
  9. Serve with swallow of choice, pounded yam or Eba.

Efere Nkpa (5) Efere Nkpa (4) Efere Nkpa (3)

Stir Fried Beans & Minced Meat in Coconut Cream

Stir Fried Beans Minced Meat (4)

I could not hide my excitement as I danced round the kitchen when I finished cooking today’s dish, tasted and found out what a bomb I had just produced from my kitchen. The idea for this dish actually came from fried rice, so you will basically find all the vegetables and you will normally find in fried rice but I replaced the rice with beans. The coconut cream in the sauce brings everything together and with the addition of one my favourite foods, dodo, you eat and lick fingers.

If you still think that you are missing out on some other carbohydrate besides dodo and the sweet corn, you will find it interesting to pair this dish with white rice.

Enjoy yet another healthy offering from my kitchen.

 

Recipe for Stir Fried Beans & Minced Meat in Coconut Cream

Ingredients

1 cup boiled brown Beans

2 cups Minced Meat

1/2 cup sweet Corn

1/4 cup Green Bell Pepper

1/4 cup Red Bell Pepper

1/4 cup green Peas

1 cup Coconut cream

1 medium size Onion, chopped

1 clove minced Garlic

1/2 teaspoon minced Ginger

Yellow Cameroun pepper or Scotch Bonnet Pepper to taste

2 cooking spoons Vegetable Oil

Seasoning cube to taste

Salt to taste

1/2 cup fried ripe plantain

 

Method

  1. Boil the beans till soft but not mushy and set aside.
  2. Season minced meat with seasoning cube, garlic, ginger, pepper and salt and allow to marinade for about 15 minutes.
  3. Heat the oil fry the onion, add the minced meat and stir fry ensuring that you separate the meat chunks whilst frying. Reduce heat add a little water cover the pan and cook meat till water dry pies up.
  4. When meat is cooked, add the beans, peas, sweet corn and peppers and stir fry. Taste and correct seasoning and hot peppers.
  5. Add the coconut milk and cook for about 2-3 minutes.
  6. Lastly, add the fried plantain stir into the dish. There you have your Stir Fried Beans & Minced Meat in Coconut cream.

Stir Fried Beans Minced Meat (1) Stir Fried Beans Minced Meat (2) Stir Fried Beans Minced Meat (3) Stir Fried Beans Minced Meat (5)

Jollof Yam

Jollof Yam (2)

Last week was one of a kind as I kicked off the week firing on four cylinders on full gear from first day to last. Work was just hectic and traffic in Lagos was at its worst state. There was not much time to cook anything complicated in the evenings, so I settled for ingredients in the fridge. Jollof Yam was something I discovered by combining what I had at home, yam and stew. I simply chopped up some yam into the pot of little stew that was left, added some shrimps and fish and bang a new dish was born.

For the purpose of sharing this recipe here I had to make the stew from scratch, but this did not take much time either as I had boiled tomato/ pepper mix already in the fridge.

Yam and fish stew is a dish I like, so cooking them together makes so much sense.

To vary the taste of your yam pottage you can try Jollof Yam. Enjoy.

 

Recipe

Ingredients

2 cups Yam cubes

1 spoon tomato/ pepper mix previously boiled

1/2 small onion, chopped

4-6 pieces Shrimps

1/2 a handful lightly smoked fish

2-3 cooking spoons Vegetable Oil

Curry leaves or Patmenja

Seasoning cube

Salt to taste

 

Method

  1. Heat the oil and fry the onion till translucent
  2. Add the tomato/ pepper mix and fry till cooked
  3. Add the seasoning and salt to taste
  4. Add the shrimps and fish and lower the heat and allow the shrimp to cook through.
  5. When shrimp is cooked, take out with fish set aside and add the yam and enough water to cook the yam through
  6. When yam is stir-cooked with a wooden spoon to crush some of the yam and help to thicken the sauce.
  7. Return the shrimp and fish into the pot and add a few leaves of curry leaves and cook for about 2 minutes.
  8. Serve warm.

Jollof Yam (4) Jollof Yam (5) Jollof Yam (1) Jollof Yam (2)

How to Make Tomato Peppersoup (Light Soup)

Tomato Peppersoup (3)

The Ghanian light soup is to Ghanians as Egusi soup is to Nigerians in terms of popularity. The Ghanaian light soup will pass for Nigerian Pepper soup in terms of texture. Because I know that most Nigerians will want some texture or thickness to any soup or sauce that they wish to use for swallow, this is why I the Tomato Pepper soup is thick enough to be used for swallows

My Tomato Pepper soup is an adaptation of the Ghanaian light soup. This soup was inspired by my no carb days during last week. With the sedentary life style that most of us are trapped in, we have to constantly watch what we eat so as not to pile on unnecessary weight. To add some vegetable and bulk to the soup I added a few slices of okro and it was just what I wanted. On your behalf I tried out the Tomato pepper soup with a little pounded yam and it was ‘gbam’.

So in this recipe I have borrowed some elements from Ghana light soup, a bit of Nigerian pepper soup and stew. Enjoy!

 

Recipe for Tomato Peppersoup

Ingredients

6-8 pieces Goat meat

1/2 teaspoon minced Ginger

1/4 teaspoon minced Garlic

Yellow Cameroon Pepper to taste

Scotch Bonnet Pepper to taste

2 -3 pieces Tomatoes

1/2 Onion

3 -4 pieces Okro cut in circular chunks.

1 African nutmeg

1 stick Uda

Seasoning cubes to taste

Salt to taste

 

Uda

Uda

African Nutmeg

African Nutmeg

Method

  1. Blend pepper, ginger, garlic and African nut and season goat meat. Add salt and seasoning cube. Allow to marinade for about 30- 45 minutes.
  2. Steam meat till juice dries up. Add water and cook goat meat till soft
  3. Whilst meat is cooking, add whole tomato and onion in meat pot to cook till soft.  Let it cool and blend to a smooth paste.
  4. Add tomato/pepper mix to the pot of meat and continue cooking till soup thickens to the consistency of Ofe Nsala. You will need about 2 to 2 1/12 cups of water to make the soup.
  5. Taste soup to correct seasoning.
  6. 3-5 minutes before soup is taken off the fire add the Okro chunks and crushed Uda.
  7. Remove the Uda as soon as you take the pot off the fire. Uda is bitter and will give the soup a bitter taste if left in.
  8. Serve soup on its own or with any swallow of choice.

Tomato Peppersoup (4) Tomato Peppersoup (6) Tomato Peppersoup (5) Tomato Peppersoup (1) Tomato Peppersoup (2)

Shrimp Filled Oat Dumpling in Coconut Curry Sauce

Shrimp Filled Oat Dumpling (2)

My recent attraction for oats has resulted in a number of interesting recipes using this flavourful cereal. Cereals generally will not leave you feeling ‘overful’ that is if you stay with reasonable portions.

I listened to a radio advert this week and one of the selling points for this new brand of oat meal is that when you eat oats ‘swallow’ your tummy you will not have a pot belly. Yes whilst cereals are not heavy on the tummy,we still need to manage the portion sizes even with swallow.

For the Shrimp Filled Oat Dumpling, I had my diabetic friends in mind to help bring them some interesting twist to eating oats. The dumpling which can be steamed in plain water can be paired with vegetable and still enjoyed. Roasting the oat powder brings a nice flavour to it.

To take this recipe to the next level I decided to serve the dumpling in coconut curry sauce.

Enjoy this dish as much as I did.

 

Recipe

Ingredients

1 cup Oat flour

2 pieces Shrimp

1 clove garlic

1 teaspoon tomato purée

1 cup coconut milk

1 1/2 teaspoon Ginger strips

1/2 teaspoon Curry powder

2 large Carrots, chopped

1/4 cup green Peas

1/2 Onion

Scotch Bonnet Pepper to taste

Chicken seasoning cubes to taste

 

Method

  1. Heat a frying pan and dry roast the oat flour for about 6 minutes until you start to smell roasted cereal. To get your oat flour simply blend breakfast oat in the dry ingredient part of the blender or buy the regular oat meal flour.
  2. Let the flour cool.
  3. In the meantime dress shrimps and chop into small pieces.
  4. Fry the onion, garlic and a little pepper tomato puree and salt for about 3 minutes stirring through. Add a little water and cook the sauce till almost dry. Add the shrimps, lower the heat and cook till shrimps are cooked through. Take off the heat and set aside to cool
  5. Add a little salt to flour and mix water with the flour to form a firm dough
  6. Place the dough in a zip lock bag or and clean cellophane bag and roll out with a rolling pin. Cut into desired shapes. Place some quantity of shrimp sauce on the oat dough, cover with same shape of dough and seal edges by pressing with a fork or your hands.
  7. Place coconut milk on fire. See how to make coconut milk in an earlier post. Add onion, ginger strips, pepper and chicken seasoning cube and salt to taste. Bring the milk to boil for about 3 minutes, add the curry powder, stir and drop the Oat parcels in the coconut milk. To cook on low heat for about 5mins. Add the carrots and peas half way through the cooking of the oats.
  8. Serve the Oat dumpling warm.

Shrimp Filled Oat Dumpling (7) Shrimp Filled Oat Dumpling (6) Shrimp Filled Oat Dumpling (4) Shrimp Filled Oat Dumpling (5) Shrimp Filled Oat Dumpling (3) Shrimp Filled Oat Dumpling (1)

Spaghetti in Fresh Effirin Sauce & Prawns

Spaghetti Fresh Effirin Sauce Prawns (1)

I think women have natural multitasking skills. You plan to make Nigeria rice and chicken stew and you can come out of the kitchen in 45 minutes if you plan well. Rice is boiling, meat is frying, tomato mixture is boiling and just as the rice is cooked the stew is ready. Women just know how to do it.

Today it’s going to be something easy and simple. The cooking time is just the duration of getting the spaghetti ready. You can further cut the cooking time by getting the shrimps dressed and deveined.

Effinrin is also called Nchawun in Igbo, Ntong in Efik or what we generally call Scent leaf. Effirin is noted for its medicinal property. It is credited to help relief stomach upset. The fragrance which is similar to Basil makes Nigerian Peppersoup taste so good.

 

Recipe for Spaghetti in Fresh Effirin Sauce & Shrimps (serves 2)

Ingredients

Handful Spaghetti

2 pieces Jumbo Prawns cut in pieces

3 tablespoons very finely shredded Effirin

Finely chopped Scotch Bonnet Pepper to taste

2 teaspoons finely chopped Onion

4 tablespoons Olive oil

Chicken seasoning to taste

Salt to taste

Parmesan Cheese (optional)

Spaghetti Fresh Effirin Sauce Prawns (7)

Method

  1. Bring water to boil, add a little salt and a drop of oil and boil the spaghetti till soft. Pour into a colander, Rinse spaghetti with cold water, strain and return to the hot cooking you used in boiling it.
  2. Whilst spaghetti is cooking, mix the onion, pepper, Effirin in olive oil.
  3. Whilst the spaghetti is cooking also fry little chopped onion in oil till translucent, add the prawns a little black pepper and cook till done.
  4. Mix together the spaghetti, Effirin sauce, prawns and a little chicken seasoning. You should not cook.
  5. Serve hot with or without sprinkle of Parmesan cheese.

Spaghetti Fresh Effirin Sauce Prawns (6) Spaghetti Fresh Effirin Sauce Prawns (5) Spaghetti Fresh Effirin Sauce Prawns (3) Spaghetti Fresh Effirin Sauce Prawns (2)

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