For the Nigerian Fried Rice, with a lil’ Twist
3 cups parboiled long-grain white rice
1 bag mixed vegetables
1 large can pineapple chunks
2 knorr cubes
1 tsp red pepper flakes
2 tbps curry powder (gives it color)
2 tbps Goya Adobo seasoning
1. Boil rice until firm, but almost cooked. Remove from pot and put in bowl, set aside.
2. In pot, heat up 3 tsps canola oil. Add bag of mixed veggies. Let cook for 5 minutes.
3. Add seasonings. Let cook further for another 5-10 minutes on medium heat.
4. Reduce heat to low and add rice. Stir rice and veggies together thoroughly.
5. Add 1/2 cup water, let simmer for 5 minutes. Once water is drying, add entire contents of pineapple can (juice included).
6. Increase heat to medium. Stir thoroughly. Taste to adjust seasoning. Remove from heat if okay. Let stand 5 minutes, then serve.
**Of course, if you’re not a pineapple fan, just omit it.**
7. Serve with salad, chicken or meat of your choice.
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 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
- 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.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com