Step 2: For this meal, i used both Dry prawns, powdered crayfish and Smoked fish. To prepare the dry prawns, remove the sharp heads by breaking off gently. Rinse and Set aside. To prepare the smoked fish, gently open up the fish, remove the bones and gut, rinse and set aside.
Step 3: On medium heat, heat up the palm oil for about 4 minutes. Gently add the chopped onions and leave to fry for about 2 minutes. Add the pepper puree into the oil and stir-fry for about 5 mins.
Step 4: Add the Iru (That’s what i used for this meal)/ okpei or dawadawa (Dissolve in a little water before adding), add the dry prawns, powdered crayfish and washed smoked fish. Top up with water (remember the rice has been parboiled already so just add the quantity of water that’d slightly cover the rice), add the salt to taste, crushed seasoning and leave to cook for 7mins.
Step 5: Gently Add the drained parboiled rice and Chopped leafy vegetable (if using any), stir with a wooden spoon to mix well and leave to cook covered till the liquid in the pot gets absorbed by the rice.
Turn off the burner and serve hot.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com