2 unripe plantains
Pinch of salt
Sunflower oil for frying
Peel of the skin of the unripe plantains
slice into any desire shapes, it can be cut circular or vertically using a knife, slicer or potatoe peeler
Add salt and mix together
Heat up oil untill very hot, add a little piece of plantain at a time and fry until lightly brown
Remove and place in a kitchen towel to drain excess oil
Server cold or store in an air tight container for future use.
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.
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.
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.
Dissolve little portion of pap in cold water to form a smooth paste.
Add boiling water till it thickens, then stir the Ogi, if its too thick for your liking, add a few drops of hot water.
Serve hot with the sweetener of your choice, it can be sugar, dates or honey.
If you are serving some portion to your baby i suggest you use pear or apple puree.
To obtain the pink/red color, just add a few drops of Ribena juice concentrate.