Gizdodo: Farmer’s Plantain Pottage

Ingredients for Gizdodo

  • 3 ripe plantains
  • 300g (10.5 oz) gizzards
  • 200g (7 oz) mushrooms
  • 1 green bell pepper
  • 5 plum tomatoes (tomato Jos)
  • 2 big stock cubes
  • 1 big onion
  • 1 teaspoon thyme
  • Pepper & salt (to taste)
  • 1 cooking spoon vegetable oil
  • More vegetable oil (for frying the plantains)

Note:

You can use beef instead of gizzards but then it won’t be Gizdodo, it will be BeefDodo … lol

Source: www.allnigerianrecipes.com

Nigerian Chicken Suya Recipe

Ingredients you need for Chicken Suya

Tools you’ll need: Skewers or sticks

Notes about the ingredients

  1. I use chicken breast from the male chicken (cockerel, cock, rooster) because is it soft and juice and cooks in less time. You may use the fillets of the female chicken but your cooking times will be different from mine.
  2. You can buy the suya spice (suya pepper) from African food stores, you can also make yours. Visit How to make Nigerian Suya Spice for details.
  3. If you do not have groundnut oil (peanut oil), use any tasteless and odourless vegetable oil eg sunflower oil.
  4. To be honest, I never measure the quantity of suya pepper that I use. I just set the bag of suya pepper on one side, scoop a small quantity into the tray that I am using to dab the fillets, use that one up and scoop more till I have dabbed all the chicken fillets of suya that I am making.

    The thing is to look at the quantity of suya spice you have and decide how heavily coated you want the fillets. With a well prepared Suya Pepper, even if you just sprinkle the fillets with the spice, the end product will still taste like suya.

    With all that said, for 1kg (2.2 lbs) of chicken breast, I used about 200g of suya pepper.

 

Making the Chicken Suya

  1. Make some suya pepper if you do not have it.
  2. Cut the chicken breast into fillets. The chicken sellers at the meat market where I live usually do this for me. If you do not have such a market close by, use a sharp knife and try your best. I show how they do it in the video below.image: http://www.allnigerianrecipes.com/images/cutting-chicken-suya.jpg
  3. Cut the fillets into manageable suya sizes. Click the image for a bigger view. Please note that the image is just a guide, I do not follow those cuts always, I look at each fillet and decide how to cut it. Watch the video below for more tips on how to cut the fillets professionally like the Mai Suyas of Nigeria.
  4. Thread the fillets of chicken on the suya sticks as shown in the video below. Putting the beef on sticks is optional so you can actually skip this step but it’s not Nigerian Chicken Suya if it’s not on a stick.
  5. Put some vegetable oil in a bowl, add a small quantity of salt and stir. Using a cooking brush, rub the vegetable oil on the threaded fillets of chicken. This is what helps the suya spice stick to the chicken so make sure you rub the oil on every part of the chicken fillets.
  6. Spread the suya spice in a wide dish and dab the threaded fillets of chicken in the spice so that all parts of the chicken is covered with the suya spice.
  7. Place the sticks of spiced chicken fillets in a flat plate and cover with a think plastic film or aluminium foil.
  8. Place in the fridge to marinate for at least 1 hour. I even leave this overnight depending on when I want it. For instance if you have a party the next day, you can do all the threading and dabbing the night before and place in the fridge till the next day.
  9. When you are ready to grill, set your oven to Grill/Broil and 200°C (400F) to preheat.
  10. Place the chicken fillets on the oven rack making sure that the ears of the suya lie flat on the rack. Click image for a bigger view.
  11. Grill/Broil in the preheated oven for about 30 minutes making sure that both sides of the chicken suya are grilled evenly. So you grill the top side for about 10 minutes, turn them upside down and grill the bottom side for 10 minutes and keep turning them around till done.
  12. Towards the end, you can rub more vegetable oil on the fillets of chicken suya, this is so that they are moist rather than dry.
  13. That’s it!

Source: www.allnigerianrecipes.com

Potato and Fish Porridge

Ingredients for Potato and Fish Porridge

  • 2 medium Irish potatoes (spuds)
  • 1 fish cut
  • 1 small red onion
  • 2 tablespoons red palm oil
  • Black pepper (to taste)
  • Salt (to taste)
  • Seasoning cube (to taste)
  • Leafy spinach: for garnish (alternative: garden egg leaves)

Notes about the ingredients

  1. Use your favourite fish for this meal: tilapia, gilt head bream fish, catfish, conger eel, mackerel (a.k.a. titus in Nigeria). Do not use bony fish when preparing this for kids.
  2. When preparing this for kids less than one year old, do not add salt, pepper and seasoning cubes.
  3. You can use other types of peppers: habanero pepper (atarodo) or dry pepper.
  4. If you are outside Nigeria, use leafy spinach for the garnish, in Nigeria, use garden egg leaves.

Before you cook Potato and Fish Porridge

  1. Peel, wash and cut the potato into small cubes.
  2. Dice the onion.
  3. Wash and slice the spinach or the garden egg leaves and set aside.
  4. Grind the black pepper or the habanero pepper (atarodo) or dry pepper.

Cooking Directions

  1. Place the potatoes in a pot, pour water to cover them slightly, add the pepper and diced onions. If using seasoning cubes, crush and sprinkle on top of the ingredients and stir.
  2. Place the fish on top, cover the pot and start cooking on medium heat.
  3. Once it boils, gently turn the fish on the other side to ensure that it cooks well.
  4. After about 3 minutes, gently remove the fish and set aside.
  5. Add palm oil and salt to taste.
  6. Stir cover and cook on high heat till the water surrounding the potatoes starts to thicken (form a porridge).
  7. When the potato is well cooked, add the fish back in the pot, stir gently and turn off the heat.

Source: www.allnigerianrecipes.com

How to Make Nigerian Pancake

Ingredients

  • 1 cup | (150g) of plain flour
  • 2 medium eggs
  • ½ cup (125 mls) of evaporated milk (Peak or Carnation are common in Nigeria)
  • 2 tablespoons of margarine
  • 1 cup (250 mls) of water
  • ¼ teaspoon of salt
  • 6 teaspoons of sugar (or to taste)
  • Ground Chilli Pepper (to taste)
  • Vegetable oil

 

Before you fry the pancake

  1. Put the margarine is a small bowl and melt in the microwave. You can also place the bowl in a bigger bowl of hot water to melt the margarine.
  2. Break the two eggs into the melted margarine and beat till smooth. Then add ½ cup of water.
  3. Add the flour and mix well till there are minimal lumps.
  4. Add the milk, salt, sugar, ground pepper and the remaining ½ cup of water, stir well.
  5. Blend the mix using a liquid blender. This will give the pancake batter the smoothest consistency. If you don’t want to blend it, no problem, just mix the ingredients very well so that the lumps are minimal.

    Note: You can also add onions to the pancake but make sure that your blender can liquefy the onions. If not, the pieces of onions will not let you achieve very thin pancakes.

Directions

  1. Set a frying pan over medium heat. Add a few drops of vegetable oil. Just enough to lubricate the frying pan.
  2. When hot, pour some pancake batter into the frying pan. Tilt the pan so that the batter coats the surface of the pan evenly. This should be a very thin coat.
  3. Fry the underside of the pancake for approximately 1 minute, shaking the pan from time to time till the pancake comes loose. You can also loosen it with the spatula. Check the underside to be sure it has browned to your liking, preferably light brown.
  4. Flip the pancake so you can fry the top side as well.
  5. The pancake is done when both sides are light brown.

Source: www.allnigerianrecipes.com

Italian Pizza with Gooey Cheese

Ingredients

For a 12-inch diameter Pizza, you will need:

For the Pizza dough

The following quantities of ingredients make a thick pizza crust. If you want a thin pizza crust but still 12 inches diameter, use half the quantities of ingredients.

  • 330g plain flour (all purpose flour)
  • 5g or 2 teaspoons yeast
  • 4 tablespoons olive oil
  • 170mls warm water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Margarine (for the oven tray)

Toppings

These are my favourite Pizza toppings.

  • 400g mozzarella cheese
  • 5 tablespoons Tomato Stew
  • 3 mushrooms
  • 1 tbsp minced/ground meat
  • Pepperoni
  • Green bell pepper
  • Red bell pepper
  • Olive oil

Utensils and Equipment

  • Pizza cutter
  • Kitchen towels, plastic film
  • Oven, Brush, Bowls, Sieve etc

Notes on the Ingredients

  1. All these ingredients can be purchased from supermarkets all over the world. If you are in Nigeria, look for them in big department stores like Shoprite, Spar etc.
  2. Feel free to use a combination of fruits, vegetables and meat that catches your fancy for the toppings. Mozzarella cheese and tomato sauce are the only standard cheese toppings.
  3. Feel free to add more cheese if you wish.
  4. The minced meat should be fried in vegetable oil before adding it on the Pizza.

 

Before you make the Pizza

  1. Ensure that all the utensils and equipment you will use are clean and dry.
  2. Heat up some water. This is the warm water you will use to mix the Pizza dough.

 

Directions for making Pizza

Mix the Pizza dough

  1. Sift the plain flour into a clean dry bowl. The bowl should be big enough for mixing the flour and other ingredients. Sifting airs the flour and breaks up any lumps making it easier to mix.
  2. Add the yeast to the dry flour and mix. This is important so the salt (added next) does not touch the yeast.
  3. Add the sugar and salt and mix very well.
  4. Then add the olive oil and mix very well.
  5. Start adding the warm water and mix with a spatula at the same time till all the water has been absorbed. Then continue by hand till a smooth soft dough is achieved. Fold the dough and place it in the bowl.
  6. Cover the bowl with a thin plastic film or a warm towel and place in a warm place for the dough to rise for 1 hour. I usually put this in the oven (turned OFF).

Prepare the oven tray

Traditionally, Pizza is laid on a pizza stone and baked in a clay oven but unless you live in a beautiful Italian countryside, what most of us have is a standard kitchen oven. And you most probably do not have a pizza stone. So, we will place this Pizza in an oven tray and bake it in a standard kitchen oven.

  1. Rub some margarine in your oven tray, making sure that every part of the tray is covered with a thin layer of margarine. You can also use soft butter for this.
  2. Sprinkle some flour on it making sure the flour covers all the margarine. When done, pour out the excess flour.

Continue with the Pizza dough

  1. After 1 hour, bring out the Pizza dough from the warm place. You’ll notice that the pizza dough is puffy.
  2. Knead it for a bit and transfer to the oven tray.
  3. Start spreading the dough in a circular motion like this till it’s about 12 inches in diameter. The dough may resist as you do this but keep going till you can get the dough to spread as wide as possible.
  4. When done, cover the dough and place in a warm place to rise again for 45 minutes.

Prepare the Pizza toppings

  1. While waiting for the Pizza dough to rise a second time, wash and slice the vegetables for the pizza topping.
  2. Fry the minced beef in a small amount of vegetable oil. It is OK when the beef turns pale.
  3. Prepare the tomato sauce for the pizza by adding stock cube, onion powder and salt to some Tomato Stew (fresh tomato puree fried in vegetable oil). You can also add other dry herbs you love.

Bake and enjoy!

  1. After 45 minutes, bring out the pizza dough from the warm place and you will notice that the dough has puffed up again. It is also easier to manipulate so spread it out more.
  2. Rub some olive oil all over the dough.
  3. Bake in a preheated oven at 180°C (360F) for 20 minutes or till the pizza crust starts to brown.
  4. Bring it out from the oven, rub more olive oil all over it.
  5. Spread the tomato sauce on the pizza crust. Then the grated cheese, making sure the cheese covers all the tomato sauce.
  6. Put it back in the oven for 10 minutes or till the cheese has been liquefied by heat.
  7. Bring it out again and add the rest of the toppings.
  8. Put it back in the oven for a maximum of 5 minutes so that the vegetables will not become dull.
  9. Slice it up and enjoy!

Source: www.allnigerianrecipes.com

Ji Mmanu (Special Palm Oil Yam)

Ingredients

  • 800g white puna yam
  • 100g salted butter
  • 200g green leafy vegetable. Best are:
    • Spinach
    • Garden egg leaves
  • 1 onion
  • 1 habanero or scotch bonnet pepper
  • Palm oil (to your liking)
  • Salt to taste (optional)

Notes on the ingredients

  1. If using unsalted butter, add salt. If using salted butter, the salt from it is enough for the stated quantity of yam.
  2. This recipe assumes that you have washed all the ingredients thoroughly before using them.

 

Before you cook

  1. De-seed and cut the habanero pepper into tiny pieces.
  2. Cut about 3 leaves of the spinach or garden egg leaves into very tiny pieces.
  3. If your palm oil is congealed, melt it. Do not heat it up, just melt it.

 

Directions

  1. Peel and cut the white puna yam into small pieces.
  2. Rinse them and put in a pot.
  3. Pour water to just under the level of the yams. The plan is to have just a small quantity of water left in the pot by the time the pieces of yam are well cooked.
  4. Add chunks of onion. I want to have onion flavour in the meal but I do not want to have pieces of onions in there that’s why I use chunks here.
  5. Add salted butter. If you use unsalted butter then you will need to add salt when the contents boil.
  6. Cover and start cooking on high heat.
  7. After about 20 minutes, the yam should be well cooked with a small amount of water left in it. Remove the chunks of onion, turn off the heat and set the pot aside for the yams to cool down a bit.
  8. Mash the yam with a potato masher or any utensil that can do the job. You can use a pestle but do not mash it into a smooth paste like pounded yam.
  9. After using the potato masher, follow it up with a spatula. The spatula helps make the dough smoother. Do not be tempted to add more water because this is not pounded yam. You want the yam mashed but it should still have the texture of a boiled piece of yam.
  10. When the dough becomes a smooth, use an ice cream spoon to make balls of the dough.
  11. Place the scoops of yam on a bed of spinach or garden egg leaves.
  12. Sprinkle the pepper and pour the palm oil over the balls of yam. Spread the tiny pieces of spinach on top for effects.

Source: www.allnigerianrecipes.com

The Ultimate Nigerian Stir-fry

Ingredients

Please note that I made a few substitutions to 9jafoodie’s original Ultimate Nigerian Stir-fry recipe. I also added my own favourite ingredients.

  • 1 kg Nigerian Meats
    • Shaki (cow tripe)
    • Heart
    • Gizzard
  • 1 Ripe Plantain
  • 3 coloured peppers
    • 1 green
    • 1 red
    • 1 yellow
  • 4 big mushrooms
  • 2 onions (1 should be red onion)
  • 3 teaspoons suya pepper (or to your taste)
  • 1 teaspoon Nigerian curry powder
  • ½ teaspoon thyme
  • 1 big stock cube
  • 1 cooking spoon vegetable oil
  • Salt (to taste)

Notes about the ingredients

  1. Feel free to use your favourite parts of beef when preparing the Nigerian Stir-fry. Other meats can be included too especially meats that have a rubbery texture. Do check the original recipe for more meat ideas.
  2. Use ripe but firm plantains for this meal.
  3. I used Italian coloured recipes. These look like Nigerian Tatashe peppers but they are not spicy. You can also use bell peppers (also known as Salad Pepper in Nigeria).
  4. The job of the red onion is to add colour to the stir-fry. If you cannot buy it where you live, use any onion.
  5. Nigerian curry powder is not the Indian curry powder. Popular brands include Ducros and Lion. You can buy it from Nigerian markets and African food shops all over the world.

 

Before you prepare the Nigerian Stir-fry

  1. Rinse and slice up the vegetables, 1 onion (preferably red onion for colour), plantain, mushroom and meats as shown below. Click each image to enlarge.
  2. Cut the other onion into 4 chunks.

Stir-fry Directions

  1. Cook the meats with the stock cube, the chunks of onion and as small quantity of water as possible, starting with the toughest meat. So cook the shaki for some time then add the heart and gizzards and cook till done.
  2. When the meats are cooked, separate from the stock/broth and set aside. Use the stock to mix the suya pepper thyme and curry powder. You can also use water. The quantity of the stock/broth or water you will use for the mixing depends on how much sauce you want in the stir-fry. To play it safe, mix the aforementioned ingredients with as little liquid as possible then add more liquid during the frying.
  3. Deep-fry the plantains till golden and set aside.
  4. Pour the vegetable oil into a pan, pot or wok and once it heats up, add the cooked meats and fry till they start to brown like shown in the video below. If you are using a shallow frying pan, you will need to fry the ingredients in several batches. In that case, divide the oil and other ingredients accordingly.
  5. Once the meats start to brown, add the mushroom and onions and fry for 2 minutes.
  6. Add the coloured peppers and fry for 2 minutes.
  7. Add the suya pepper, curry powder and thyme mix and stir very well. Add more stock at this time if you wish.
  8. Finally, add the fried plantains and stir very well.
  9. That’s it!

Source: www.allnigerianrecipes.com

Chicken Suya Salad

Ingredients you need for Chicken Suya Salad

For one serving, I used:

Notes about the ingredients

  1. I am not going to restrict you with quantities of the ingredients. Feel free to vary the quantities of the vegetables.
  2. See how to make the suya spice at the following link: How to make Nigerian Suya Spice.
  3. These vegetables are the vegetables that we eat Nigerian suya with. Feel free to remove the ones you do not like.
  4. Long pieces of Chicken Suya is advised for this salad so they can bend well in the arrangement. 🙂

 

Before you make the Chicken Suya Salad

  1. Rinse all the vegetables thoroughly.
  2. Cut the pieces of chicken suya into thin stripes with a width of about half an inch (about 1.5cm). Click the image on the right to see how I cut the ingredients.
  3. Cut thin strips of the cucumber along the fruit
  4. Cut the tomatoes and cabbage as shown in the image.

Arrange the Chicken Suya Salad

  1. Now that you have sut all the ingredients, the only thing left of to arrange the vgetables like petals as shown the in images above. Start from the edge of the plate and work your way to the centre of the plate.
  2. When done, sprinkle the suya spice on the salad.
  3. Refrigerate to chill before serving. You can also enjoy it warm. The way I love it is to chill the vegetables in the fridge before making the salad then use hot chicken suya. By the time you are done, the vegetables will still be cool while the suya will be hot. The combo of warm chicken suya and the cold/cool vegetables is great for my tastebuds! 🙂
  4. That’s it!

Source: www.allnigerianrecipes.com

Super fruity beet & pear salad

INGREDIENTS   Serving Size: 4

  • 1/2 cup Wish-Bone® Superfruit Berry Vinaigrette Dressing
  • 2 large beets, peeled, cooked and cut into 1/2-inch cubes*
  • 2 large pears, peeled and cut into 1/2-inch cubes
  • 1 cup yellow cherry tomatoes [or grape tomatoes]
  • 1 Tbsp. fresh parsley leaves
  • 1 head Boston lettuce leaves
  • 1 Tbsp. crumbled goat cheese
  • 2 Tbsp. finely chopped toasted pecans.

Source: www.wish-bone.com

All American Meatloaf

Ingredients

  • 20 squares saltine-type crackers, unsalted tops
  • 2 tablespoons onion
  • 1 pound lean ground beef (10% fat)
  • 1 large egg
  • 2 tablespoons 1% low-fat milk
  • 1/4 teaspoon black pepper
  • 1/3 cup catsup
  • 1 tablespoon brown sugar
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon water

Preparation

  1. Preheat oven to 350° F.
  2. Place crackers in a large zip-lock type pastic bag and crush with a rolling pin. Finely chop onion.
  3. Coat a loaf pan lightly with nonstick cooking spray.
  4. In large bowl, combine crushed crackers, onion, ground beef, egg, milk and black pepper. Mix well.
  5. Place mixture into a loaf. Bake for 40 minutes.
  6. To make topping sauce, mix catsup, brown sugar, vinegar and water in a small bowl.
  7. Remove cooked meatloaf from oven and cover with sauce.
  8. Return pan to oven and bake for 10 additional minutes or until internal temperature reaches 160° F.
  9. Slice into 6 portions and serve.

Source: www.davita.com

Nigerian Meat Pie as a Dessert

Ingredients

I used a baking pan that is 9 inches (23cm) in diameter and 1.5 inches (4 cm) deep.

For the dough

  • 300g plain flour (All Purpose Flour)
  • 150g margarine
  • 1 teaspoon baking powder
  • 2 pinches salt
  • ¼ cup cold water

For the filling

  • ½ of a medium SWEET potato (150g)
  • 1 small carrot (130g)
  • 1 sweet apple
  • 250g minced beef
  • 1 small onion
  • 1 big stock cube
  • 1 teaspoon thyme
  • Salt to taste
  • Water

Thickener for the filling

A mixture of:

  • 1 tablespoon plain flour
  • ¼ cup cold water

Ornamental Ingredient

  • 1 egg

Directions

The Meat Pie Filling

  1. Wash, peel and dice all the vegetables. Do the same for the apple.
  2. Follow the direction for making Nigerian Meat Pie filling.
  3. After step 4 from over there, add the diced apple, add the thickener, stir and leave to simmer for about 3 minutes.
  4. Set aside to cool down.

The dough

The dough for this pie is mixed exactly the same way as the dough for the classic Nigerian Meat Pie. Follow the directions over there to mix the dough.

Roll, Fill and Close

  1. Set your oven to 170°C (335°F) to preheat.
  2. Rub margarine on the insides of the baking pan. Break the egg, beat it and set aside.
  3. Knead the rested dough for a bit and divide it into 2 parts. One part should be slightly bigger than the other.
  4. Roll out the bigger dough to a 5mm thickness making sure that the diameter of the rolled out dough equals the diameter of your baking pan plus two times the depth of the pan and then some excess to allow for sealing the meat pie.
  5. Once happy, drape the flat dough on the pan and make it snug the inside corners of the pan.
  6. Fill the dough-lined baking pan with the filling.
  7. Brush some egg on the dough covering the edge of the pan.
  8. Roll out the remaining dough to 5mm thickness and a diameter that is a bit wider than that of the baking pan.
  9. Cover the pan with the rolled out dough and use a fork to seal the edges. Feel free to close the edges any how you like.
  10. Rub the egg on the dough. This gives the pie a golden brown look when done.
  11. Set the pan on a rack in the preheated oven and bake for 30 minutes or till the top covering is golden brown. Place the pan closer to the bottom heating so that the dough at the bottom of the pan will be well done by the time the top dough is done.

Source: www.allnigerianrecipes.com

Vanilla Ice Cream without an ice cream maker

Ingredients

For 5 big scoops of vanilla ice cream, you will need:

  • 500mls fresh milk (not evaporated milk)
  • 250mls whipping cream
  • 6 egg yolks
  • 60g sugar
  • 2 tablespoons vanilla extract or 1 vanilla pod

All these ingredients can be purchased from supermarkets all over the world. If you are in Nigeria, look for them in big department stores like Shoprite.

For decorating the ice cream

  • Honey
  • Caramel
  • Fruits

Utensils and Equipment

  • Freezer
  • 2 Bowls: 1 should be big enough to accommodate the ice cream mixture, the other should be big enough to accommodate the first bowl.
  • Spatula
  • Pot
  • Ice cream spoon (optional)

 

Before you make the Vanilla Ice Cream

  1. Make a large quantity of ice cubes. This will be used in cooling down the ice cream mixture in Step 8 below. I usually make at least 30 ice cubes for this.
  2. If you will be using a vanilla pod, cut it open by slicing along it to expose the seeds.
  3. Break the eggs and separate the yolk from the egg whites. For ice cream, we need only the egg yolks.

 

Directions for Vanilla Ice Cream

  1. Pour the fresh milk and the whipping cream into a sizeable pot.
  2. Add the vanilla extract. If you are using a vanilla pod, add everything (seeds and fibre) to the milk and whipping cream in the pot.
  3. Start cooking on medium heat.
  4. While waiting for that to boil, whisk the egg yolks very well. Add the sugar and mix well.
  5. Once the contents of the pot start to boil, reduce the heat to very low. If you added vanilla pods, remove the fibre from the milk at this time.
  6. Once you see that the milk is no longer foaming so much (due to the reduced heat), slowly add the egg yolks to the milk, whipping cream and vanilla mixture. Stir till well incorporated.
  7. Increase the heat to medium and stir continuously till you notice the solution thickening. This should take about 10 minutes.
  8. Once you are happy, place the ice cubes into the big bowl and add some water to them. Pour the ice cream mixture into the smaller bowl and place this bowl into the ice water bath. Stir the ice cream mixture continuously (with a spatula) till it cools down completely. You may need to watch the video below to see how I did this.
  9. Place the bowl containing the ice cream mixture in the freezer. After 30 minutes, bring it out, stir very well with a spatula and place it back for another half an hour. Then bring it out and stir again. Repeat the process till a creamy solid is formed. It is important to stir very often because this prevents ice from forming in the ice cream. Depending on your freezer, this process takes between 3 and 5 hours.
  10. Once you are happy with the texture of the ice cream, serve and decorate with honey, caramel and/or fruits.
  11. If you have any left overs, put in a container, cover and place in your freezer till whenever. When you take it out of the freezer, it may appear rock solid unlike the ice cream purchased in the shops. All you have to do is leave it on your kitchen counter for 5 to 7 minutes or till it softens to ice cream texture before serving.

Source: www.allnigerianrecipes.com

How to make Groundnut Milk (Peanut Milk)

Ingredients for making Groundnut (Peanut) Milk

  • Raw Peanuts (Groundnuts)
  • Cool water

Optional flavours:

  • Vanilla extract
  • Sugar

Notes on the ingredients

  1. I only keep this milk for 48 hours maximum in the fridge so I usually make the quantity I can finish within that period. If I do not boil it, I just make the quantity I can finish in one day. I get 600mls of Groundnut Milk with 300g of raw groundnuts.
  2. I always buy peeled raw groundnuts (peanuts) but if you can only buy unpeeled ones, see step 1 in the directions for how to remove the skin.
  3. When blending the soaked peanuts (see step 2 in the directions below), just add enough water to help the blades of your blender move. You will add more water later when rinsing the chaff.
  4. If you will use the flavours, add them when blending the groundnuts. I prefer the unadulterated natural delicious taste of Groundnut Milk.
  5. Raw groundnuts, corn, cassava and many other food items may contain aflatoxins which are said to be produced if the food item is contaminated with a certain kind of mould. To eliminate the risk of these aflatoxins which can affect human health, boil the Groundnut Milk before drinking. It is OK to drink it raw because the amount of aflatoxins in food is said to be negligible.

 

Tools

  • To blend it, you’ll need a kitchen blender. My blender has 600W power and it did a great job of blending the soaked groundnuts.
  • To strain it you’ll need a bowl and a chiffon cloth or ladies stocking/tights (pantyhose without the panty).
  • To boil it you’ll need a pot, a stove and a spatula.

 

Directions for making Groundnut Milk

  1. Rinse and soak the groundnuts in a generous quantity of cool water for 3 hours.

    If you are using unpeeled groundnuts:

    • Pour warm to hot water on the peanuts and leave for a few minutes or till you notice the skin become baggy.
    • Pour out the hot water and replace with cool water.
    • Rub the groundnuts between your palms and watch the skin come off.
    • Once they have all come off, decant the skin in the same manner of decanting beans peels when peeling beans.
    • Pour cool water into the bowl of peeled groundnuts and leave to soak for 3 hours.
  2. After 3 hours, blend with as little water as possible till smooth.
  3. Sieve with a cheese cloth or any chiffon material that does not allow the chaff to pass through.
  4. Pour the milk into a pot and cook over medium heat till it boils. Stir often so that lumps do not form.
  5. Once it boils, leave to cool down completely, remove the milk skin and serve chilled or at room temperature.                                                                                                                                                                                                                                  Source: www.allnigerianrecipes.com

Strawberry Milkshake

Ingredients for making Strawberry Milkshake

You can blend the following in any proportions and come up with a delicious strawberry milkshake.

  • Strawberries (very ripe ones)
  • Whole milk
  • Vanilla ice cream (optional)
  • Greek-style yoghurt (optional)

Notes about the ingredients

  1. I listed vanilla ice cream and Greek-style yoghurt as optional because all you need to make a strawberry milkshake are the strawberries and the whole milk. But these other 2 ingredients make the milkshake thicker and more delicious. I either use vanilla ice cream or the Greek yoghurt, I never add the 2 at the same time. But you can if you wish.
  2. Please note that the milk used here is whole milk and not evaporated milk. You can buy whole milk from any big supermarket anywhere in the world. Some poeple use skimmed and semi skimmed milk but those do not make creamy milkshakes.
  3. Strawberries when in season, are available in Nigeria (in Shoprite, SPAR) and supermarkets all over the world.
  4. Greek-style yoghurt is also available in major supermarkets all over the world.

Important kitchen equipment you need:

  • To blend it, you’ll need a kitchen blender. Any blender with a minimum of 500W can do a good job of this.

Directions for making Strawberry Milkshake

  1. Wash, trim and cut the strawberries into small pieces and place in your blender.
  2. Scoop some vanilla ice cream or Greek-style yoghurt (if you are using any of these) into the blender.
  3. Turn on the blender and start pouring the whole milk through the peep hole of the blender cover till you are happy with the thickness of your milkshake.

Source: www.allnigerianrecipes.com

How to make Nigerian Salad

Ingredients

  • 1 medium bunch lettuce
  • 5 medium carrots
  • 4 small pcs Irish potatoes
  • 2 medium cucumbers
  • 3 medium eggs
  • 1 415g tin Baked Beans in tomato sauce
  • 200g sweet corn
  • 5 plum tomatoes (Jos tomatoes)
  • Salad Dressing: the classic Heinz Salad Cream works best with the Nigerian Salad recipe. A close substitute is the Heinz Caesar Salad Cream. You can use mayonnaise too.

 

Before you prepare the Nigerian Salad

Wash and cook the Irish potatoes till done. The eggs should be hard boiled. To save time, these two can be cooked in the same pot as they need almost equal amount of time to get done.

All the vegetables need to be washed.

  1. Cut the lettuce into thin shreds.
  2. Scrape and shred the carrots using a grater.
  3. Peel and cut the boiled potatoes into sizeable cubes.
  4. Peel, remove the seeds and cut the cucumber as shown. If you want more green color in your salad, you may peel the cucumber in stripes.
  5. Remove the seeds from the plum tomatoes and cut into small pieces.
  6. Place all the cut vegetables in separate containers.

Open the sweet corn and drain the preservation water. Rinse the seeds and set aside. Also open the baked beans tin and set aside.

Remove the shells of the hard boiled eggs, slice thinly and set aside. An egg slicer is perfect for this job.

 

Preparation

  1. With the exception of the egg, start putting the ingredients in small batches into a big salad bowl till all are exhausted.
  2. Now, place the sliced eggs on the salad, covering the top.
  3. Cover the bowl and place in the fridge for at least one hour. This is to allow all the ingredients to mix well.
  4. Serve with a salad dressing of your choice but the Heinz Salad Cream works best with this recipe, seconded by a caeser salad dressing.

Notes and Tips

If you prefer your Nigerian Salad crunchy, substitute the lettuce with cabbage. You can also use the two as the lettuce adds a green color to the salad.

The above are the minimum ingredients for making a Nigerian salad. More ingredients such as boiled macaroni, corned beef, green bell pepper, green peas etc can be added for varied flavour.

The Nigerian Salad is best consumed within 24 hours of preparation if no salad dressing is added to it.

If you are lucky to buy a baby cucumber, it may not be necessary to remove the seeds.

Source: www.allnigerianrecipes.com

Potato and Fish Porridge

Ingredients for Potato and Fish Porridge

  • 2 medium Irish potatoes (spuds)
  • 1 fish cut
  • 1 small red onion
  • 2 tablespoons red palm oil
  • Black pepper (to taste)
  • Salt (to taste)
  • Seasoning cube (to taste)
  • Leafy spinach: for garnish (alternative: garden egg leaves)

Notes about the ingredients

  1. Use your favourite fish for this meal: tilapia, gilt head bream fish, catfish, conger eel, mackerel (a.k.a. titus in Nigeria). Do not use bony fish when preparing this for kids.
  2. When preparing this for kids less than one year old, do not add salt, pepper and seasoning cubes.
  3. You can use other types of peppers: habanero pepper (atarodo) or dry pepper.
  4. If you are outside Nigeria, use leafy spinach for the garnish, in Nigeria, use garden egg leaves.

Before you cook Potato and Fish Porridge

  1. Peel, wash and cut the potato into small cubes.
  2. Dice the onion.
  3. Wash and slice the spinach or the garden egg leaves and set aside.
  4. Grind the black pepper or the habanero pepper (atarodo) or dry pepper.

Cooking Directions

  1. Place the potatoes in a pot, pour water to cover them slightly, add the pepper and diced onions. If using seasoning cubes, crush and sprinkle on top of the ingredients and stir.
  2. Place the fish on top, cover the pot and start cooking on medium heat.
  3. Once it boils, gently turn the fish on the other side to ensure that it cooks well.
  4. After about 3 minutes, gently remove the fish and set aside.
  5. Add palm oil and salt to taste.
  6. Stir cover and cook on high heat till the water surrounding the potatoes starts to thicken (form a porridge).
  7. When the potato is well cooked, add the fish back in the pot, stir gently and turn off the heat.

Source: http://www.allnigerianrecipes.com

How to cook Ora (Oha) Soup

Ingredients for Ora (Oha) Soup

  • Vegetable: Ora leaves
  • 8 small corms cocoyam
  • 3 cooking spoons Red Palm Oil
  • Assorted Beef: Includes best cut, shaki (cow tripe)
  • Assorted Fish: Dry Fish and Stock Fish
  • Chilli pepper, salt and crayfish (to taste)
  • 2 Stock cubes
  • 1 teaspoon Ogiri Igbo

Notes about the ingredients:

  1. Ora (Oha) is a unique vegetable hence does not have a good alternative.
  2. If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour. See how to prepare the cocoyam flour or potato flour before adding it to your soup at: How to Cook Nigerian Soups with Flour as Thickener.
  3. Ogiri Igbo is optional, it gives Ora Soup a traditional taste.

 

Before you cook the Nigerian Ora Soup

  1. Grind the crayfish and pepper and set aside.Wash and boil the cocoyam corms till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste.
  2. Using your fingers, cut the Ora (Oha) leaves into tiny pieces. This technique is to prevent the vegetable from becoming darker in colour. This happens when you cut the ora leaves with a knife.

 

Cooking Directions

  1. Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
  2. Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 2 stock cubes and cook for 5 minutes.
  3. Add the pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Add the cocoyam paste in small lumps and then the palm oil.
  4. Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
  5. Add the ora (oha) leaves and leave to cook for about 5 minutes.
  6. Add salt to taste, stir and the soup is ready!

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Gizdodo: Farmer’s Plantain Pottage

Ingredients for Gizdodo

  • 3 ripe plantains
  • 300g (10.5 oz) gizzards
  • 200g (7 oz) mushrooms
  • 1 green bell pepper
  • 5 plum tomatoes (tomato Jos)
  • 2 big stock cubes
  • 1 big onion
  • 1 teaspoon thyme
  • Pepper & salt (to taste)
  • 1 cooking spoon vegetable oil
  • More vegetable oil (for frying the plantains)

En savoir plus sur http://www.allnigerianrecipes.com/plantain/gizdodo.html#UD0Ofoxt3KCAPvVB.99

How to cook Bitterleaf Soup (Ofe Onugbu)

Ingredients

  • Washed and squeezed bitterleaf – A handful
  • 10 small corms Cocoyam
  • 3 cooking spoons Red Palm Oil
  • Assorted Beef: Includes best cut, shaki (cow tripe)
  • Assorted Fish: Dry Fish and Stock Fish
  • Pepper, salt and ground crayfish (to taste)
  • 3 stock cubes
  • 1 teaspoon Ogiri Igbo (traditional seasoning)

Notes about the ingredients:

  1. If you are outside Nigeria, you can use dried, washed and squeezed bitter leaves but you need to first of all make the bitter leaves soft and fresh again before adding them to the soup.
  2. If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An alternative to cocoyam flour is potato flour. See how to prepare the cocoyam flour or potato flour before adding it to your soup at: How to Cook Nigerian Soups with Flour as Thickener.
  3. Ogiri Igbo is optional, it gives Bitterleaf Soup a traditional taste.

 

Before you cook Bitterleaf Soup

  1. Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water.image: http://www.allnigerianrecipes.com/images/pound-cocoyam.jpg
  2. Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste (as shown).

 

Cooking Directions

  1. Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
  2. Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes.image: http://www.allnigerianrecipes.com/images/cocoyam-lumps.jpg
  3. Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil then go to step 5.
    Note: If the bitter leaves were parboiled to remove the bitterness, then for step 3; add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage.
  4. Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
  5. Add salt to taste and the soup is ready

En savoir plus sur http://www.allnigerianrecipes.com/soups/bitterleaf-soup.html#WoeSL4CcAWoutxmp.99