- 1 cup ground ogbono
- 3 cooking spoons Palm oil
- 5 fingers of Okro
- Handful of bitter leaves
- 1 table spoon of dry pepper (chilli powder)
- 2 tablespoons of salt
- shaki (tripe)
- Pomo (cow-skin)
- Dry fish
- 3 maggi cubes
- half a bulb of onion
- 2 scotch bonnet peppers
- 2-3 cups of water
Wash the beef, tripe, cow skin and place in a pot. Season with 1 tablespoon of salt, scotch bonnet pepper, onion and 2 maggi cubes. Bring to boil till meat is tender. You may need to take out beef if it cooks before the cow skin and the tripe.
Chop Okro fingers and set aside.
In a separate pot, heat up 2 cooking spoons of palm oil on low heat and and pour in the grounded ogbono and melt in the pot on low heat. Continually stir until completely melted.
In the pot of meat still cooking, ensure there is enough water, pour in your fish, crayfish and the rest of your seasoning.
Pour in the rest of your palm oil, your bitter leaves and the chopped okro.
Do not cover the pot at this point as that would break the resilience of the okro and make it less drawy.
Add the melted ogbono slowly into the pot of meat so it doesn’t splash on you and stir in.
Allow to simmer for 2-3 minutes on low heat without covering the pot.
Serve with Eba(Garri), Pounded yam or semovita or any carbohydrate of your choice.
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