Sunday Lunch Suggestions:Ayemase /Ofada Stew

   

 I’m currently in England and like most Nigerians know,it’s when you are away from home that you miss local food the most!! Thank God for those dodgy looking middle eastern and African food stores that are hidden in certain areas of England. They’ve saved my life!!

So I loved Ofada stew before I got here and always have! Between you and I though I had never tried it until now. However nothing keeps this foodie down!! As long as it’s hands that I need to prepare it,let’s go! So I did some research and threw it down in the kitchen. Here’s how I did it.

Ingredients

2 cups red oil

1/2 kilograms beef/shaki

Yellow peppers

5 large green peppers

8 tatashe

2teaspoons of tinned tomato paste(thickener)

Iru or locust beans

1. Teaspoon cray fish

3 knorr cubes

1 onion bulb

Salt to taste

   Here’s me bleaching the palm oil and boiling my assorted meat at the same time. To bleach the oil simply heat it in a pan till the oil is no longer bright red but a little darker in shade than groundnut oil. Season beef and shaki with knorr cubes and salt. The bleaching process should take about 15 minutes. The meat cooking process should take about 40 minutes
 Wash peppers and deseed them then blend in a food processor or blender

 the oil should look like this after bleaching by the way..  
Here’s a better view of what it should look like..

    Chop the beef and shaki up into bits.
 Put the pepper mix into the bleached oil and cook down for 20 minutes on high heat. Be careful not to burn it.

   
Add the meat to it and 2 teaspoons of tinned tomatoes for thickness and redness,cook for an additional 20 minutes 

  

 

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Thoughtful Saturdays :Beef and Broccoli Spicy Tomato Stew!!

 

 
Moral of today’s lesson Broccoli isn’t for Asian cooking only,Africans can incorporate it into our meals!

ingredients(for 4 people)

1/2 kgFresh tomatoes

I/4 Fresh red habenero peppers

1 red onion bulb (half sliced,half blended)

One head of fresh broccoli 

1 pack of cubed red beef(about one kg)

3 knorr cubes/boullion cubes

2 1/2 cups groundnut

Salt to taste

  
DIRECTIONS ONE POT STYLE

Blend tomatoes into a semi smooth paste

   
Like this..

 
Stir fry your beef till its brown in groundnut oil,Knorr  cubes,till it goes brown  
Peel off broccoli from stalk and set aside

  

Pour in your tomato paste into your beef pot and 1/2 cup of groundnut oil. Add spices of your voice. I personally don’t like to add any spices,except boullion cubes and salt,because I find that the natural flavors of fresh tomatoes,onions and pepper are just perfectly delicious. I also skip totally on tinned tomatoes because I think it takes away from the natural theme of my stew. Lol.slice the other part of your onions   
  

Stir fry it till it is pale and slightly wilted  ,throw in your broccoli too and season with salt slightly 
  Your tomato and meat mixture should have thickend beautifully by now. Add your broccoli and onion stir fry mixture in and stir them all in perfectly. Taste and see if it needs any extra seasoning,if it does,knock yourself out.

  

So good! Serve with rice,spaghetti,yam,potatoes,plantains …
 

Garnish with spring onions,for pretty purposes and extra flavor.

Have you tried our One-Pot Nigerian Style Chicken Vegetable Stew???  Why not? See recipe here:

    

  

    

Hello,

How’ve you been? I’ve been good ,eating my way through life. 😂

 I was feeling very “Intercontinental” and decided that  along with the  usual vegetables that accompany Nigerian style chicken stew i.e green pepper and carrots, that id add Broccoli to the mix to add a little foreign flare. By now you know Bunke’s Platter is an expert in hassle free delicious cooking so I naturally made this in one pot. #teamnostress

Lets just say I was excited by the results. 
  
 I have to add though,that the Brocolli was annoyingly expensive in Nigeria. It cost me a N1000 for a kilo of brocolli. (yes they actually put it on a scale and everything). The price of the brocolli could have bought me an additional kilo of chicken thighs,but well..I REALLY wanted brocolli. It was most certainly worth it though!

INGREDIENTS

  • Tomatoes 
  • Red Peppers
  • 1kilo Chicken
  • 1kilo of brocolli
  • Carrots
  • Green Pepper
  • 3 Knorr Cubes
  • 2 cups vegetable/canola oil
  • Salt to taste
  • 1 tablespoon Cameroon pepper
  • Ginger
  • Garlic

DIRECTIONS

  
In  3 cups of water( or however much is required to cover the chicken pieces in the pot),cook chicken  with ginger,garlic,onions,curry,thyme and salt. Cook for 20 minutes until chicken cooked through. 

  1. Blend your tomatoes,pepper,onions into a semi-smooth thick paste.  *Semi-smooth consistency is more appropriate for  stews if you’d use vegetables such as 
  2. Pour tomato paste into pot of cooked chicken (still with its stock) and add your vegetable oil.
  3. Allow to cook on medium heat for 40 minutes until tomato paste is thickened and has a stew like consistency. 
  4. *You know  it’s ‘stew-like’ or ready when the oil has moved to the top of the tomatoes and is thick. Crush in Knorr Cubes to taste and add the ground Cameroon pepper. 
  5. While it cooks,wash and slice vegetables into julienne strips (thin slices). Break apart the  brocolli from the stalk into small pieces.    
  6. After stew has cooked down with the chicken, add the chopped vegetables and close lid of pot,to allow it steam for a while,say 10 minutes.

  
Stir in all the vegetables/ ingredients and enjoy! 

 

Perfect Akara “beans cake” recipe

  
Akara is a staple in Nigeria. It is the preferred breakfast option too in most homes. Usually accompanied with,bread, Pap or Akamu  or breakfast oats,custard or whatever you prefer.  Most importantly,it is my daddy’s favorite!
 
Ingredients

  • 3cups red beans
  • 1/2cup water
  • 1small onion bulb
  • 5 redpeppers 
  • 1maggi
  • Salt
  • 4cups oil for frying

DIRECTIONS

  1. Soak beans in a bowl of warm water for about an hour. Gently scrub off the brown skin gently by rubbing together between your palms.
  2. Soak beans again for about an hour to soften if you want to use your kitchen blender. However it is a lot more convenient to find a commercial blender around your area.
  3. Blend together your beans,chopped onions and pepper to form a thick paste.
  4. In another bowl,scoop in your beans paste and add maggi and salt and the remaining chopped pieces of onions and pepper
  5. Scoop in dollops of the beans paste into the frying pan
  6. Allow to fry for 3 minutes on each side,till golden brown
  7. Remove from frying pan and put on parchment paper or old news paper to soak in excess oil
  8. Serve hot!

  

Ultimate Goat Meat Ikwerre Native Soup!!!!

  
Being the foodie that I am, the instant I  moved  from Lagos to Portharcourt,Rivers State  I was ‘sampling’ all the indigenous food and putting on some glorious weight around my girth,lol.  It’s been an eye opening tastebud-rocking experience,honestly. From Boli (roasted plantain)and grilled fish(which is the most assessible street food here),an assortment of the freshest seafood to  good old Ikwerre Native Soup. 

The Ikwerre tribe is one of the more prominent tribes in Rivers state and this is their native soup,if you’re wondering..You can’t live in Rivers State and not have tried this delicacy unless you live under a rock and even then,you have no excuse!

My favorite way to have it is properly seasoned, loaded with periwinkles and  a ton of pepper!

So so delicious. 
 INGREDIENTS

  • 1-2 cups periwinkles
  • 1-2 cups ngolo
  • 1 cup of ground crayfish
  • Salt and pepper to taste.
  • two handful of fresh prawns
  • 1Kg goatmeat
  • 10 pieces of stock fish
  • 2 cups of sliced uziza leaves
  • 1 cup Red oil
  • 3Knorr cubes (bouillon cubes)
  • 4 tablespoons of achi(thickener)
  • 3 tablespoon Cameroon pepper
  • Blended red peppers,onions,ginger and garlic
  • Salt 

DIRECTIONS

  1. Cook goatmeat and Stockfish in a pot of water barely covering it,season generously with fresh ginger and garlic onions pepper salt and dried thyme. Cook on medium heat for 12-18minutes.
  2. While the goatmeat cooks,pick the uziza leaves and chop as thinly as you can. You could ask them at the market to cut it thinly for you. I hear people advise you to take it home and chop yourself so you don’t wash off the flavor after it’s been chopped at the market. It’s a farce. Do what is convenient for you.
  3. Wash periwinkles,ngolo and prawns and set aside
  4. When the meat is cooked,reduce the heat, pour in palm oil then add Achi,the thickener; a spoon at a time,stiring gently. Cook gently for 5 minutes until it is slightly thickened and smooth
  5. Then crush knorr cubes into the pot add Cameroon pepper and crayfish.
  6. Allow to cook on low heat for 10 minutes
  7. Add Uziza leaves to the pot. Mix in.

Serve with pounded yam.

Nigerian Style Cowleg Stew w. Scent leaf

   
Cowleg stew is synonymous with celebration. It is rich and delicious and slightly more expensive to prepare. It is great for hosting special people ,events and parties. Adding ‘scented ‘ curry’ leaves’ gives it a little something extra that traditional touch.

 
Ingredients

  • 1kg chopped Cowleg part
  • 500g tomatoes 
  • 400g red peppers /tatase 
  • 1 bulb onion(I/2blended,1/2 chopped)
  • 1 bunch scent leaves
  • Grated Ginger and Garlic 
  • 2 tablespoons each of curvy gym
  • 4 Knorr cubes
  • 1 teaspoon of salt
  • 2cups groundnut oil
  • 4 tablespoons Cameroon peppers
  • 1/2cup red oil 

DIRECTIONS

  • In a pot full of water seasoned with blended seasoning (ginger garlic curry thyme salt )cook the Cowleg parts on high heat for about 4 hours until it’s soft and the water has *almost dried out. 

 Blend tomatoes tatase fresh pepper and onions into smooth paste and pour into pot with cooked Cowleg meat and broth allow to cook for another hour. (This is an unusual way to make Nigerian style stew but it is definitely the easiest! Pour blended tomato paste into cow leg and allow them to cook together and season each other.Skip out on the “frying” of the tomato paste to save time and reduce the amount of dishes you’ll have to do afterwards .. Much easier..same results. )

  Add your seasoning ie maggi salt and Cameroon pepper to taste.

Cook till the tomato stew is thick and delicious. Then rinse your ‘scented leaves’,chop into neat slices and place on top of the cooked stew and cover. 

 Allow to steam for 2 minutes. Then mix in the scent leaves into the stew 

Serve with rice,beans yam or whatever floats your boat!

 

Perfect SoftDrink Substitute: Delicious Ice-Tea (microwave recipe)

   –
 
lol, don’t roll your eyes.

I know,I know,who drinks Icetea in Nigeria? Especially Icetea made from scratch? Nobody does! 

Or so you think?Well I do! And you would too once you’ve read through this super easy recipe. Instead of guzzling calorie filled sodas,soft drinks or sugary fruit juices these are much much better for your body.Luckily the fancy Lipton brands that are perfect for this recipe are available almost everywhere in Nigeria  and all over the world and are only 4 calories per serving.

Winning.
This is how I do it!
INGREDIENTS(1 serving)

2 teabags of Red Forest LiptonTea or any other brand 

1 mug of water

1/2 cup of sugar

1 tray of ice cubes

DIRECTIONS

Put two teabags in the mug of water and put in the microwave for 3 minutes.

The tea should be a very deep rich shade of red. 

Pour in the sugar and allow to sit for 1 minute

Pour in hot tea into heat-proof glasses and add in as much ice as you need and garnish with a slice of orange

Serve with meals or snacks

  

Nigerian Style Fried Plantain And Egg Stew 

  
Ah,good old plantain and eggs. 

Easiest Breakfast,Lunch or Dinner ever and is ready on 20minutes tops! Super easy to prepare and oh so delicious. The best thing about egg stew is that it can be made versatile by simply throwing things in your pantry;sardines,corned beef/mincemeat,vegetables and its a different meal all together.

Ingredients(serves 4)

  • 5stems of barely-ripe plantain
  • 6eggs
  • 8large Tomatoes
  • 10 Fresh red pepper
  • Tatashe
  • 1 onion bulb(sliced)
  • 2 Knorr cubes 
  • 1 teaspoon salt


DIRECTIONS
 

  1. Take the peel off the plantain,slice,salt and fry in hot vegetable oil till golden brown on each side then take out the plantain and put on paper towels or outdated newspapers to drain out the oil.
  2. In a saucepan stir fry tyhr onion slices
  3. Blend the tomatoes,tats se and onions into a paste quickly
  4. Pour in the the tomatoes/tatase paste into the wilted onions and lower the heat. Cook for 5 minutes until slightly Wilted. Season with knorr cubes and salt

Break the eggs directly into the pot and close lid. Cook for about 1 minute then,opens he lid, break up and stir egg lumps with a spoon.

Cook for 2 minutes on low heat while stirring intermittently.

Serve plantain and eggs stew! 

Yum!

The Easiest Homemade No-Yeast Flatbread Recipe

 

I made these one glorious Saturday Afternoon when I was sitting around watching my favorite shows back to back. Then I started to crave Sharwama was way too lazy to bathe and go looking for flatbread to buy.

This is how I did it..
Ingredients 

(Makes 24 mini pieces )

  • 4cups of flour 
  • 2 teaspoons of salt
  • 5 tablespoons of oil
  • 1/2 cup hot water 

   

DIRECTIONS

  • Combine all the dry ingredients in a mixing bowl,put the hot oil and hot water in a cup. 
  • Make a well in the flour mix,pour in the water / oil mix. Mix well until a dough is formed.
  • On a clean dry surface,sprinkle some flour to keep dough from sticking and knead till pliable.  

   

  • Flatten with a rolling pin and use a plate or bottom of a milk tin to make circular-shaped flatbread dough 
  • In a hot dry frying pan, cook on both sides till nice brown spots appear on both sides.
  • Remove from heat and enjoy. Refrigerate for 3days maximum. 
  • Great for making wraps and thin crust microwave pizzas  

Enjoy..