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Nigerian Asun (Smoked Goat) Recipe

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Ingredients

2 lbs fully cooked pit-roasted goat meat (Skin on, no bone)

2 scotch Bonnet peppers (Ata Rodo)

1 medium red onion (Albasa hausa)

Direction:

  • Chop the peppers and onion finely. Pound until you have a coarse paste (alternatively use the chop function on your food processor)
  • Cut the cooked goat into bite size pieces, combine with raw peppers. Serve and enjoy.

Variation: For those who live outside Nigeria with no access to smoked goat or barbeque

Asun_Nigerian Food

    

Ingredients

  • 2 Lbs raw smoked goat (skin on) *

-Your local Nigerian store should have this, make sure the goat is smoked. It’s usually sold frozen

  • 2 scotch Bonnet peppers (Ata Rodo)
  • 1 medium red onion

Direction

  • Combine the raw goat with maggi and salt. Place on medium heat and boil until the meat is soft.

-If you cook the goat on low heat, you do not need to add water. If using high heat, add enough water to cover the meat and continue to top up until meat is thoroughly cooked

  • Drain off any excess fluid and cut the prepared goat into bite size pieces
  • Chop the pepper and onion finely. Pound until you have a coarse paste (alternatively use the chop function on your food processor)
  • Place a large pot on high heat; add in a little bit of oil. Add in the goat pieces and brown lightly
  • Combine the goat with the pounded pepper. Taste and adjust for seasoning.

Serve with a size of cold garri, ikpekere or chilled beverage of choice.

Source: www.9jafoodie.com

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Meal

Basic Ghanaian Gravy

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INGREDIENTSNutrition

DIRECTIONS

  1. Heat oil in frying pan and saute onions until soft, but not brown.
  2. Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
  3. Fry for 30 minutes until tomatoes are soft and deep red in color.

Source : www.geniuskitchen.com

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Meal

Domada (Gambian Peanut Stew)

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Prep time

Cook time
Total time
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
Cuisine: African
Serves: 4

Ingredients

  • 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 Roma tomatoes, diced
  • ½ can (3 oz) tomato paste
  • ¾ cup natural, unsweetened peanut butter
  • 4 Maggi or Knorr tomato bouillon cubes
  • 3 cups water
  • Scotch bonnet chilies, diced, according to heat preference
  • 4 cups pumpkin or sweet potato, diced
  • Salt and pepper to taste

Instructions

  1. Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
  2. Serve hot with rice. This stew tastes even better the next day.
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Meal

How to cook Nigerian Jollof Rice

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Ingredients:
 
·         Red Pepper (Tatase)
·         Onions
·         Plum Tomato
·         Fresh Tomatoes
·         Scotch Bonnet (Rodo)
·         Knorr Cubes
·         Tomato Puree
·         Bay Leaves
·         Jollof Rice Seasoning
·         Knorr Aromat Seasoning
·         Vegetable Oil
·         Salt
·         All Purpose Seasoning
·         Mixed Herbs
·         Easy Cook Long Grain Rice
Cooking Instructions:
 
·         Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
·         Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
·         Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
·         Leave to fry for 15 minutes.
·         After 15 minutes, add the washed rice, then the tomato puree and mix together.
·         Add the bay leaves for aroma; this gives the meal a unique taste too.
·         Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
·         Leave to steam cook on low-medium heat for 20-30 minutes.
·         Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!

Source : www.nigerianfoodchannel.com

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