For the Pepper Stew
- 10 whole tomatoes
- 2 large red bell peppers/tatashe
- 4 scotch bonnets/atarodo
- 100ml Palm oil
- 2 medium-sized onions
- 1 teaspoon garlic powder or A garlic clove
- 500grams of assorted meat(beef,shaki(tripe),ponmo)
- 2 tablespoonful ground crayfish(optional)
- 4 hard boiled eggs(optional)
- Salt to taste
- 1 stock cube or any seasoning of choice
Direction for cooking Buka Stew/ Obe ata dindin :
Before you start with the Obe ata stew:
Cook or boil the meat you would be using and Set aside for later use
If you want to add eggs, then also boil them beforehand, peel of the shell and set aside.
Now to prepare this Buka stew
Add the pepper, tomatoes and one onion in a blender and blend(you can also make use of canned stewed tomatoes if you don’t have fresh tomatoes)…make sure to add little water as you blend, but if you end up with a watery mixture, simply add it to a pot and boil to remove excess liquid.
Next, place a pot on medium heat , pour in the Palm oil , heat it up until is very hot(but not smoking), then add the meat and fry until dry. Then take them out and set aside.
Now add an onion(shredded) into the hot oil, fry a bit and then add the blended tomato & pepper mix. Cook until the mixture loses its sour taste, or until you begin to see the oil rise to the top.
Next , add the garlic powder, bouillon cubes (maggi /knorr cubes) , ground crayfish and salt to taste.You can also add more seasoning if you like to. Mix thoroughly, cover and leave to cook for 2 minutes.
Add the fried meat, mix well, cover the pot, simmer for 5 minutes and put off the heat.
Add the boiled eggs and your Buka Stew/Obe Ata dindin is ready ..ENJOY.
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