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.
Green seasoning is a mixture of fresh fresh herbs used throughout the Caribbean to marinate all types of meat, fish and in making sauces or soups. It has a unique flavor.
Below is the ingredients i used in making mine.
2 Scotch bonnet pepper
1 Bundle parsley
1 Bundle basil
1 Large onions
12 Garlic gloves
1 Bundle spring onions
1/4 cup of water
Wash and trim the ingredients
Cut into smaller pieces
Transfer all the ingredients into a blender, add water and blend until pureed
Pour into jar, store in a refrigerator until ready to use
Egusi soup also known as melon seed soup, is a Nigerian dish made by ground up melon seeds.
It can be made either by frying the melon seeds or without frying.
Egusi seeds are rich in protein, fat and excellent source of vitamin B complex. Diffrent tribes in Nigeria has different ways of cooking Egusi soup, the soup is complimented with leafy vegetables which makes it more nutritional and delectable.
500g of beef (Any cut will do)
1 and a 1/2 ground Egusi seeds
1 knorr cubes (or maggi)
2 small chopped onions
200g minced kale
1 tablespoon ground crayfish
5 tablespoon of palm oil
1 mackerel-fried (can be added without frying directly into the soup if you prefer)
2 yellow peppers (hot)
1 cup of water
salt to taste
Cut the meat into smaller pieces, season with a half a knorr cube, salt and one chopped onion.
Add one cup of water and cook for 30 minutes or until the meat is tender.
Add water into the Egusi and mix properly to make a paste.
Heat the oil in a pot, add onion and saute for 3 minutes and add the Egusi mixture.
Stir and fry for about 5 minutes.
Add the ground crayfish, pepper, knor cube seasoning and the cooked meat with stock.
Allow to cook for 5 minutes, gently stir all together.
Add the minced kale, salt and allow soup to simmer for another 5-7 minutes or util the vegetables are cooked properly.
Serve with fried fish and any swallow of your choice. I served with manna-fufu this time.
Note: You can always add more water to the Egusi soup depending on how thick or thin you want it to be.
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.
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.