How to make Nigerian vegetable salad
• Prep time: 30 minutes
• Meal type: Appetizer
• Misc:         Serve chilled

For the Fish Stew :

Ingredients :

• 1 large croaker fish
• 2 large tomatoes
• 1 large bell pepper
• 5 scotch bonnet peppers (ata rodo)
• 1 medium onion (chopped)
• 1 medium sized ginger
• 3 garlic cloves
• Seasoning cubes
• 1 teaspoon Curry
• 3 small thyme stalks or 1/2 teaspoon of thyme powder
• A pinch of chopped scent leaves
• Vegetable Oil for frying

Method :

1. Descale, cut, wash and season your fish with 2 blended scotch bonnet peppers, 1 clove of garlic and a seasoning cube.
2. Heat up your oil for frying on medium heat and fry on both sides till golden brown.
3. Blend 1 tomato, half of the bell pepper, scotch bonnet peppers, ginger and garlic and set aside.
4. Chop the rest of the tomato and bell pepper and set aside.
5. In a separate pot, scoop 1 cooking spoon of oil into your pot and heat up.
6. Fry your onions and chopped tomato and bell pepper on medium heat.
7. Pour in the blended mix, season with your thyme, seasoning cubes and a teaspoon of curry for about 8-10 minutes on medium heat. Be sure to check that your sauce is not burning, if it is reduce the heat.
8. Add the fish but stir lightly in the sauce so the fish does not break apart and finally add the scent leaves or basil.
9. Serve your Nigerian fish stew hot!

Source: www.afrolems.com

For the Doughnuts

Ingredients: 

• 2 cups/250g plain white flour
• 1 packet active dry yeast OR 1.5 tsps
• 3 tbsps/ 40 g butter/margarine
• 3-4 tbsps/35-40 g light brown sugar
• 4 tbsps/40 g granulated white sugar
• 1 large egg
• 1/2 tsp salt
• 1/2 cup/120 ml milk
• Vegetable oil for deep frying

For strawberry filling:

• 8 m/l fresh strawberries
• 2 tbsps granulated white sugar
• 1-1.5 cups water

Method: 

1. Add flour, salt and yeast to a dry bowl

2. Stir together with a whisk or spoon. Add room temperature butter to flour

3. Use finger tips to work butter into flour till it looks crumbly. Add light brown sugar

4. Stir together with a whisk or spoon. Make a well/hole in center of flour, add egg in

5. Add warm milk to egg

6. Use a whisk or spoon to start mixing till it starts to stiffen

7. Switch to your hands and work dough till it starts to come together

8. Keep working dough until it becomes smooth with no lumps

9. Holding dough in one hand, rub around bowl with some butter, return dough to bowl, cover and let rest for 1 hour in a warm place

10. After 1 hour, dough should have doubled in size. Add some flour to a surface and rolling pin

11. Begin rolling out dough to the thickness of your smallest finger

12. Using a cookie cutter or water bottle lid (below), start cutting out circles in dough

13. Cut out as many circles as you can

14. As you cut out the circles, transfer them to a tray sprinkled with flour and sprinkle some flour atop dough

14b. Roll up any scraps you have and finish cutting

15. Cover tray with foil or cling film and let dough rise to almost double in size for 30-45 minutes in a warm place

16. While waiting for dough to rise, start heating up your oil and making the strawberry reduction sauce

17. One time has elapsed, start adding doughnuts to hot oil

18. Let fry up to a minute per side till golden brown

19. Finish frying all donuts and set aside on a paper towel to drain excess oil

20. Once strawberry sauce has cooled, pour into a piping/icing bag

21. Use a knife to create a center inside the doughnut

22. Insert icing tip into doughnut and fill with strawberry sauce, then set aside

23. Once filled, roll doughnuts in strawberry liquid (please see notes below ; apologies for the harsh yellow)

24. Roll glazed doughnut in granulated white sugar, set aside

25. You, my friend, just made some Nigerian doughnuts!

26. Texure shot

Source: www.avartsycooking.com