3 cups of Afang leaves – Shredded and Pounded
A small bundle of Shredded Water leaves (Substitute – Spinach)
10 medium pieces of Beef
7 medium pieces of Shaki (beef tripe)
7 medium pieces Kpomo (Cow Skin)
1 small piece of Dry Fish
A small piece of stockfish
4 pieces of snail (optional)
1 cup of dressed periwinkle (if you have access to them)
A Cup of Jumbo Prawns (optional)
A handful of Crayfish pieces
1 cooking spoon of Dry blended crayfish powder
2 piece of yellow pepper(optional)
1 teaspoon of chilli powder
2 cooking spoons of palm oil (add more if you desire)
Salt to taste
Wash the beef, shaki, stockfish, snail, periwinkle and kpomo and place in a pot to boil with salt, chilli powder and seasoning cubes. Check on each item and if anyone becomes soft quicker than the others, take it out till the others are softer then pour them back in the pot.
Shred and Pound the afang leaves till a smooth mashed texture is achieved. You may wish to chop the yellow pepper and pound with the afang once it is almost ready. (Side note: if you do not have a mortar and pestle, you can improvise by placing the shredded afang leaves in a blender with a little water and blend for 20 seconds. It may not come out as mashed as the pounded version)
Wash the water leaves or spinach and shred and set aside.
In a bowl, wash dry fish and and the crayfish pieces and add to the pot allow to boil for 5 minutes
Add the blended dry crayfish, shrimp if you have and more seasoning if necessary.
Pour in the palm oil to the stock and allow to simmer for 2 minutes.
Add the water leaf or spinach and immediately add the pounded Afang leaves and stir in.
Take it off the heat and allow the steam from the soup cook the vegetables.
NB: Remember the secret is to have the vegetables fresh tasting so do not leave it on the stove to overcook the vegetables.
Serve with Pounded yam, Eba (Garri or Cassava flakes), Fufu or Semovita.
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