Ingredients for making Groundnut (Peanut) Milk
- Raw Peanuts (Groundnuts)
- Cool water
- Vanilla extract
Notes on the ingredients
- 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.
- 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.
- 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.
- If you will use the flavours, add them when blending the groundnuts. I prefer the unadulterated natural delicious taste of Groundnut Milk.
- 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.
- 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
- 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.
- After 3 hours, blend with as little water as possible till smooth.
- Sieve with a cheese cloth or any chiffon material that does not allow the chaff to pass through.
- Pour the milk into a pot and cook over medium heat till it boils. Stir often so that lumps do not form.
- Once it boils, leave to cool down completely, remove the milk skin and serve chilled or at room temperature. Source: www.allnigerianrecipes.com
Vegetable salad recipe 😋😋
How to make Nigerian vegetable salad
• Prep time: 30 minutes
• Meal type: Appetizer
• Misc: Serve chilled
• 1 medium sized cabbage
• 1 small cucumber
• 5 lettuce leaves
• 3 medium sized carrots
• 3 small tomatoes
• 1 medium sized green bell pepper
• 2 cups sweet corn
• 1 cup green peas – salted, boiled
• 2 cups macaroni – salted, boiled
• 4 eggs – hard-boiled
Step 1: Rinse the cabbage and chop. Slice the cucumber into 2 from the middle, remove the seeds, rinse and chop. Rinse the lettuce, tomatoes, green bell pepper & carrots, chop.
Step 2: In a medium sized bowl, combine the whole ingredients together and mix everything together. Pop it into the refrigerator to chill and also prevent it from getting sour.
Step 3: To serve, simply dish out into small bowls and drizzle some salad cream or mayonnaise over it. Serve alone as an appetizer or as a side with any rice dish.
Easy shredded smoked chicken in pepper sauce
• 4 pieces Smoked chicken
• 1 red Onion
• 10 medium sized Chili pepper
• 2 medium sized Green Pepper
• 5 Garlic cloves
• 1 tsp. Curry powder
• 1 tsp. Thyme
• 2 crushed Seasoning cubes
• Salt to taste
Step 1: Rinse the smoked chicken with clean water and shred with your fingers or cut up with a knife. Smoked chicken is already cooked so it’s usually really easy for the meat to come off the bone. Don’t throw the bone away as you’d need it to make the stock extra juicy.
Step 2: Chop the onion, chili pepper, green pepper and mince the garlic cloves – set this aside
Step 3: In a small pot, heat up 1/2 cup of vegetable oil for about 1 minute. Once it’s hot, add the chopped onion stir fry for 30 secs, followed by the chopped chili pepper, green pepper and minced garlic. Stir fry for about 2 minutes.
Step 4: Add the shredded chicken, curry powder, thyme, crushed seasoning and salt to taste. Stir and leave for about 3-5 minutes. By now, the juice from the chicken would have seeped out.
Turn off the burner and serve alongside yam, rice, potato or any meal you want to serve it with.
Nigerian Fish Stew Recipe
For the Fish Stew :
- 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
- Descale, cut, wash and season your fish with 2 blended scotch bonnet peppers, 1 clove of garlic and a seasoning cube.
- Heat up your oil for frying on medium heat and fry on both sides till golden brown.
- Blend 1 tomato, half of the bell pepper, scotch bonnet peppers, ginger and garlic and set aside.
- Chop the rest of the tomato and bell pepper and set aside.
- In a separate pot, scoop 1 cooking spoon of oil into your pot and heat up.
- Fry your onions and chopped tomato and bell pepper on medium heat.
- 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.
- Add the fish but stir lightly in the sauce so the fish does not break apart and finally add the scent leaves or basil.
- Serve your Nigerian fish stew hot!