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Meal

Potato and Fish Porridge

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Ingredients for Potato and Fish Porridge

  • 2 medium Irish potatoes (spuds)
  • 1 fish cut
  • 1 small red onion
  • 2 tablespoons red palm oil
  • Black pepper (to taste)
  • Salt (to taste)
  • Seasoning cube (to taste)
  • Leafy spinach: for garnish (alternative: garden egg leaves)

Notes about the ingredients

  1. Use your favourite fish for this meal: tilapia, gilt head bream fish, catfish, conger eel, mackerel (a.k.a. titus in Nigeria). Do not use bony fish when preparing this for kids.
  2. When preparing this for kids less than one year old, do not add salt, pepper and seasoning cubes.
  3. You can use other types of peppers: habanero pepper (atarodo) or dry pepper.
  4. If you are outside Nigeria, use leafy spinach for the garnish, in Nigeria, use garden egg leaves.

Before you cook Potato and Fish Porridge

  1. Peel, wash and cut the potato into small cubes.
  2. Dice the onion.
  3. Wash and slice the spinach or the garden egg leaves and set aside.
  4. Grind the black pepper or the habanero pepper (atarodo) or dry pepper.

Cooking Directions

  1. Place the potatoes in a pot, pour water to cover them slightly, add the pepper and diced onions. If using seasoning cubes, crush and sprinkle on top of the ingredients and stir.
  2. Place the fish on top, cover the pot and start cooking on medium heat.
  3. Once it boils, gently turn the fish on the other side to ensure that it cooks well.
  4. After about 3 minutes, gently remove the fish and set aside.
  5. Add palm oil and salt to taste.
  6. Stir cover and cook on high heat till the water surrounding the potatoes starts to thicken (form a porridge).
  7. When the potato is well cooked, add the fish back in the pot, stir gently and turn off the heat.

Source: http://www.allnigerianrecipes.com

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Meal

Spice Crusted Sweet Potato Wedges (Tested)

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Ingredients

3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder

Directions

Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Meal

Lamb Souvlaki

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Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source : cookdiary.net

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Meal

Spicy Falafels

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INGREDIENTS:

  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten

KITCHEN GADGETS:

Large pan, large mixing bowl, fork/potato masher

METHOD:

  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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