2 Ripe plantains
2 Ripe Avocados.
1 teaspoon of lemon juice
Peeled shrimp (one per serving)
Half a diced garlic clove
Salt and black pepper
Your Oil of choice for frying
Mash the avocados with a fork to make a paste, add lemon, black pepper, salt and mix properly, set aside in the fridge.
Place the shrimp in a bowl and season with salt, garlic, black pepper and stir together. Cooked in a greased skillet for about 5 minutes
Transfer them to a plate
Peel and cut each plantains into 3 pieces, fry in medium hot oil for 5 minutes
Rub some oil in a muffin pan tray, place the fried plantain chunks in each muffin-hole, press down using a tablespoon to form a “cup”
Preheat the oven to 200C and bake the cup shaped plantains for 5 minutes or util golden brown
Fill the cups with the avocado mixture and top with a shrimp. Then serve while hot.
Akara is a traditional street food in Nigeria, it’s made by using either ground black eyed beans or brown beans.
Akara is also known as beancake, bean balls, bean-fritters and Acaraje in Brazil
Akara can be eaten alone as a snack or can be served with Custard, Ogi, Oatmeal, Garri or white toast bread
200 gram black-eyed beans
1 scotch bonnet (chili pepper)
1 small onion
salt to taste
Vegetable Oil for frying/palm oil
Method for preparing the beans
Soak beans in a warm water for 20 minutes
Transfer in a blender, pour enough water, cover and carefully agitate using the pulse function on your blender. Pulse gently for about 5 minutes, or until all the skins have come loose from the beans.
Transfer in a bowl and sieve out the skin, do this process maybe up to 5 times until the skin are completely off from the beans.
Method for preparing Akara
Transfer washed and skinned beans into a blender
Add Pepper, onions, water and blend until smooth
Pour in a bowl, add salt and stir well.
Pour oil into a deep pot, scoop the paste with a medium sized soup-spoon and carefully drop into hot oil without splashing the oil.
Fry until golden brown
Remove and serve with hot Ogi (corn pap) or custard.
1 Teaspoon baking powder
200 gram all purpose flour
60 gram butter
½ teaspoon salt
1 dl warm water
Combine flour, salt and baking powder together and mix well.
Add butter and mix again using your hands, gently add water little by little at a time while mixing.
Place dough on a floured surface and knead for 3 minutes until smooth
Cover dough and allow to rest for 20 minutes
Divide dough into a small balls, sprinkle flour on a surface roll them out in a circle using a rolling pin.
Cook tortillas on a hot un-greased skillet for about 45 seconds on each side, flip when it starts to “puff up”
Cooked tortillas can be kept in a air tight container or zip-lock plastic bag if not served immediately.
This is a traditional Danish dish i fell in love with the first time i tried it.
The dish is popular amongst Danes of all ages. I remembered the first time i made this for my 7 months old son, he ate so much that i had to make him to stop eating.
This is the only ready-made store bought food i must confess i sometimes add to my shopping cart when i go for grocery shopping.
This recipe is however for the homemade variety, and it is of course much more savory and delicious.
Ingredients for meatballs
400g ground pork mixed with beef
2 tablespoon of rolled oats
1 small onion- diced
1 piece of fresh green Pepper
1 dl milk
2 pinches of salt
Ingredients for the curry Sauce
1 big onion- diced
2 tablespoon butter
3 tablespoon mild curry/ hot curry
3 tablespoon flour
½ knorr cube
5 dl of water
4 tablespoons of cooking cream (add more for larger quantity of sauce)
Salt to taste
Preparing the meatballs
Mix all the meatballs ingredients together using your hand or a hand mixer (not a blender) and set aside in the fridge for 1 hour.
Making curry sauce
Melt the butter in a pot on a low heat, add diced onion and fry for a bit.
Add curry, flour and whip properly to avoid lumps, add a little amount of water until sauce thickens then pour in the rest of water and cream.
Add the knorr, pepper and salt and cover to boil
Combining balls and curry sauce
Form the meatballs into a round balls using a tablespoon and your palm, put directly in the boiling sauce, cover and allow to simmer on low to medium setting for about 15-20 minutes
Serve with boiled rice or alternatively with boiled potatoes.
One can also cook the meatballs separately before adding them into the curry sauce but i decided to add my meatballs directly into my sauce because i find the meatballs to be more tasty and juicy that way.
2 large garden eggs (Aubergine)
1 large onion
2 pieces of green pepper
½ teaspoon nutmeg
½ knorr cube
3 teaspoons of red palm oil
Take 2 large garden eggs and boil them for 10 minutes.
Remove the skin and turn them into a paste using a blender.
Add oil to a pan. When hot add in some diced onions
Fry until onion becomes tender
Add the garden egg puree and pepper, stir and leave to fry for 5 minutes
Add nutmeg, curry, salt and a knorr cube, stir, and cook for 5-7 minutes with the lid on until it’s properly cooked.
Can be served with yam,rice and plantain
Can be garnished with avocado or boiled eggs.
Øllebrød is a traditional Danish porridge dish that can be eaten for breakfast. The porridge is made by using some leftover rye bread (Rugbrød) and “white beer” (Hvidtøl) that is a non alcoholic sweet beer.
One can also buy the instant øllebrød at the supermarket, but i like making my own with my leftover rye bread and water instead of white beer, because of my baby.
Its suitable from 5 months old babies. When serving a portion to your baby i suggest you serve with apple or pear puree instead of sugar
200 gram Rye bread
2 cups of Water (or sweet white beer)
1 table spoon butter or an oil of your liking
1 mashed pear
Cut the rye bread into chunks
Add into a cooking pot
Soak in water for at least one hour (or overnight)
Add in the mashed pear and butter
Cook for 5-10 minutes on a low heat untill the bread is soft, if the bread is not as soft as you would like, you can use a blender to make a smooth paste
Can be served with whipped cream or whole milk.
Garnish with fresh berries or similar.
2 cooked beetroot made into a puree
1 teaspoon of salt
1 tablespoon sugar
5 grams of fresh yeast
100 grams of flour
100 grams of oats flour( made by myself using rolled oats)
150ml of milk
4 tablespoon of olive oil
Combine sugar, yeast and Milk and sit set aside for 5 minutes
In a bowl or a mixer pour flour, oats flour and salt.
Add in the yeast mixture, olive oil, beet puree and water (to get the consistency just right).
Mix for 10 minutes using a stand-mixer until dough is smooth. (can also be knead by hands, just be thorogh)
Place dough on a bread baking mold.
Cover dough with a clean kitchen towel and set aside in a warm place.
Allow dough to rise for 1 hour.
Preheat oven to 200C and bake for about 40 minutes
800 Gram whole hard chicken/ use any meat or fish of your choice
600 Gram (or there about) beef on the bone
500 Gram fresh spinach( spinach has been washed, cut and blanched)
140 Gram tomato puree
2 Tablespoon red oil
2 Tablespoon olive oil
1 Teaspoon dried and ground crayfish
4 Big shrimps
1/2 Knor seasoning cube
1 Medium size onions (diced)
1/2 Teaspoon ground up hot red pepper
Chicken/ meat has been washed, cut into smaller pieces and cooked on a low medium heat for 1 hour
Pour both oils into a pot and allow them to heat up for 20 seconds or so.
Add chopped onions and stir lightly until brown.
Add tomato puree, stir-fry for 3 minutes.
Add cooked chicken/meat, shrimps, peppers, blended crayfish, knor cube, salt and water/cooked meat stock to thin out the sauce.
Mix well together using a cooking spoon, cover pot and allow to simmer for 10 minutes.
Add the blanched spinach, stir well, cook for 5 minutes then you are ready to eat.
Can be served with rice, yam, mashed potatoes, fufu or another food of your choice. I tend to prefer to serve with rice of fufu.