I have been craving beans with some fried plantain for quite some time now but the plantain i bought about 2 weeks ago refuse to ripen so i decided to work with what i had and that was yam. This recipe is quite easy to make and it taste a-ma-ziiiing!
200g black-eyed beans
1 large onion-diced
2 green chopped peppers
4 tablespoon olive oil
140g tomato puree
50g dark chocolate
1 teaspoon dry rosemary
1/2 teaspoon nutmeg
Salt to taste
Remove any dirt from the beans and soak them in water over night.
Transfer the soaked beans into a slow-cooker and cook until soft.
pour the cooked beans into a sieve and allow the water to drip away.
Heat some oil in a pot add the onion and saute them until golden brown.
Add the tomato, rosemary, nutmeg and salt and fry for 4-5 minutes.
Add the beans to the sauce with the dark chocolate and stir while cooking for another 5 minutes on low heat to avoid burning it.
Serve with fried yam or plantain.
Puff Puff is a traditional African snack made of flour, sugar, yeast, eggs and water and deep fried in a cooking oil. Back in African i love to have my puff puff with a chilled soft drink, though not a healthy snack and its not what one has to eat often. Puff puff can be served at kids parties or at a ceremony.
1 cup of flour
2 tablespoon of sugar
a pinch of salt
1/2 onion-diced (optional)
1 Teaspoon ground nutmeg
Oil for frying
100 ml fresh luke warm milk
1 Teaspoon dry yeast
Dissolve the dry yeast in some luke warm milk and set aside to activate in a bowl, wait 10 minute, then add the flour, sugar, salt, nutmeg, onion and mix together
Pour the yeast mixture, the beaten egg and mix very well by hand.
Cover mixture with a clean towel and set it aside to rise for 1 hour.
Add enough oil to a pot and allow to heat up.
Scoop the batter either by hand or with a spoon and carefully it drop into the hot oil.
Fry until golden brown in color on each side.
Remove and serve with powered icing sugar or strawberry jam
Jollof Rice also know as Benachin meaning “one pot” and it is a very popular dish in West Africa especially in Nigeria. It is aromatic and loved by everyone.
It is one of my favorite dishes and i can eat it for days without getting fed up with it.
It can be made in so many ways either by using meat, fish, vegetables or chicken.
1 and a 1/2 cups of parboiled Rice
310g Beef heart
1 big onion, chopped
3 fresh Tomatoes, chopped
140g of tomato Puree
2 small green hot peppers, chopped
5 tablespoons vegetable oil
1/2 bouillon cube
1/2 teaspoon dried Rosemary
1 teaspoon nutmeg
1 teaspoon curry.
200ml water &Salt to taste
Heat oil in a pot
Add chopped onion and fry a bit util softened.
Add fresh tomatoes, tomato puree, nutmeg, curry, Rosemary, pepper and the bouillon cube.
stir continuously for 5-7 minutes until the stew is properly cooked
Leave to settle for a few minutes until the oil settles on top of the pot.
Add water, salt into the stew and stir
Rinse rice in lukewarm water 2-3 times to get rid of starch and dust.
Add the parboiled rice into the sauce.
Stir together thoroughly.
Taste and feel free to adjust the ingredients to fit your taste buds.
Cover and cook on a low heat for 10 minutes util the rice absorbs all the liquid. add a little bit of extra water to the rice if not properly cooked.
when properly cooked, serve with meat of your choice or fish. I choose to serve my Jollof with some fried beef heart and a little bit of tomato sauce on top
Okra is also know as (ladies fingers) its a popular soup in African. Easy to make and one does not need to break a bank to make this yummy soup. Okra are low on calories,good source of Vitamin C, k and folates(folic acid).
200 grams Okra
200 grams cleaned beef tongue
1 stock fish (in this case hydrated dry cod)
100 grams frozen seafood mix(optional)
1/2 knorr cube
1 teaspoon ground crayfish
4 tablespoons palm oil
1/2 teaspoon ground pepper
1 small onion- diced
1 Tilapia Fish- scaled and gutted( cut into 4 pieces and deep fried)
Salt to taste
- Wash and cut okra into tiny pieces using a knife
- Pour oil on a low heat pot, allow to heat up add onions and okra together, fry for 4 minutes util its starts to draw (turns slimy)
- Add meat, stock fish, broth, seafood mix and stir togther
- Add pepper, crayfish, knorr, salt and stir well. Cover to simmer for 10 to 15 minutes
- Serve with either fufu, pounded yam or semolina
The stock fish i used was dry and re-hydrated cod and was cooked for 40 minutes until tender. The beef tongue was also precooked and tender. When making okra soup you can use almost any meat or fish of your choice.
1 and a 1/2 cups of flour
120 Grams butter
150 Grams of sausage of your choise
1/2 Teaspoon salt
1 Egg beaten
20 Grams sesame seeds
1/2 Teaspoon nutmeg
1/2 Teaspoon powered ginger
6 Tablespoon of cold water
1/2 Teaspoon baking powered
- Preheat the oven to 200C
- Combine flour, salt, baking powered, in a bowl and mix well, add butter in small lumps mix using your hand until it turns into crumbs
- Add a little amount of water at a time until dough is formed
- Place on a wooden surface and knead gently then set aside in a refrigerator
- Peel the skin of the sausages, transfer into a blender, add nutmeg, ginger and blend until smooth
- Sprinkle flour on a wooden surface, roll out dough and cut into a rectangle
- Rub the dough with the beaten egg, and add in the sausage meat and roll up the dough to enclose the filling
- Cut off the excess dough if any and cut into desired size
- Place on baking tray, brush with egg on top and sprinkle with sesame seeds
- Bake for 30 mins, or until golden brown.