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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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Jollof Rice

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Ingredients :

One and a quarter cups of white rice ·

One pound boneless and skinless chicken breast ·

Three cups of chicken soup ·

*One medium sized onion, chopped ·

Two teaspoons of vegetable oil ·

6-ounce of tomato paste

Procedure :

1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.

2. Cut the chicken into small cubes and add to the mixture

3. Add the tomato paste and then chicken soup in succession, simmer the mixture.

4. Cover pan and decrease the heat to low.

5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.

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Afritada Manok

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INGREDIENTS

  • Oil — 3 tablespoons
  • Chicken, cut into pieces — 2 1/2 pounds
  • Onion, chopped — 1
  • Bell peppers, chopped — 2
  • Garlic, minced — 2 to 3 cloves
  • Tomato sauce — 1 cup
  • Chicken stock — 2 cups
  • Fish sauce (patis) or soy sauce — 2 tablespoons
  • Boiling potatoes, peeled and cut into large chunks — 1 pound
  • Salt and pepper — to taste

METHOD

  1. Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
  2. Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
  3. Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
  4. Adjust seasoning and serve over steamed white rice.
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Kedjenou recipe

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INGREDIENTS

  • Chicken, cut into serving pieces — 2 to 3 pounds
  • Eggplant, peeled and cubed — 1 large
  • Tomatoes, seeded and chopped — 2 or 3
  • Onions, thinly sliced — 2
  • Hot chile peppers, chopped — 2 or 3
  • Garlic, minced — 2 or 3 cloves
  • Ginger, minced — 1 tablespoon
  • Thyme — 1 teaspoon
  • Bay leaf — 1
  • Salt and pepper — to season

METHOD

  1. Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
  2. Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
  3. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
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