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LIST OF NIGERIA FOOD RECIPES 2020

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LIST OF NIGERIA FOOD RECIPES 2020

(OGBONO SOUP) {servers 5-6}

INGREDIENTS:
lkg/ 21b assorted meats (oxtail, tripe, ponmo & bushmeat)
450g/llb stock fish(pre-soaked)
450g / llb dried fish (washed)
225g / 8oz whole dry prawns (cleaned)
225g / 8oz ground ogbono seeds
225g/8oz ground crayfish
25g / 8oz ground pepper
25g / loz iru
I medium onion
290ml / lOfl ozpalmoil
3pt stock or water
salt to taste

Washed the assorted meats thoroughly and place in a pot. Add the sliced onions,
ground chillies and some stock or water. Cooked for 30 minutes. Add the washed
smoked fish and stockfish, cook for a further 10-15 minutes adding a drop of
water or stock as needed to stop it from burning. In another pot, heat the oil
and fry the ground seeds for 3 minutes to bring out the nutty flavour.

Gradually add the stock and whisk until it draws and bubbles. Add the cooked
meats peppers and crayfish.
Dissolve the locust bean in a little stock and add to the soup. Allow to simmer
for another 10 minutes, check seasoning and serve hot with pounded yam.

VARIATIONS
UMWONMWEN ÓHÉRÉ (OGBONO SOUP) WITH BITTER LEAF (EBE OHIWO)
225g / 8oz washed bitter leaf added to main recipe
UMWONMWEN ÓHÉRÉ (OGBONO SOUP) WITH UGWU (EBE AMWONKHOR)
500g / llb shredded ugwu leaves added to main recipe.
UMWONMWEN ÓHÉRÉ (OGBONO SOUP) WITH WATERLEAF (EBE ÓDONDON)
500g/llb washed watterleaf added to main recipe.
Courtesy of Laura Edet”

 

Achua Lemon Kebab

Ingredients:
4 green onion,
1/4 cup apricot jam
1 1/4pounds boneless chicken cut into 1 1/2-inch pieces
Lemon juice
Tahina cream and Ketchup
1 teaspoon olive oil
Salt and black pepper to taste

Directions:
Heat grill to medium-high. .
In a small bowl, combine the green onion, sliced cabbage and carrot with vinegar. Set aside.
Thread the chicken onto eight 6-inch skewers. Rub with 1 teaspoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Grill the kebabs, turning often, until cooked through, 10 to 12 minutes. Baste with the apricot jam and spray lemon on it during the last 2 minutes of cooking.
Mix Tahina , ketchup, olive oil with a 1 teaspoon of vinegar ( Achua sauce)
Serve the Veg with Achua sauce, with the kebabs .

Scooped Corn

Ingredients
Fresh corn
3 slices of bacon
1 pinch Salt and pepper
toothpicks

Directions:
Season the corn with salt and pepper.
Wrap the bacon around the cob of corn securing it with a toothpick
Turn corn, while cooking for a few minutes. Close the lid of the barbeque and cook for another 2-3 minutes. Open lid and move the corn around to create even browning and crisping of the bacon.

Chicken wings in garlic sauce

Ingredients:
chicken wings
mustard
olive oil
fresh basil
garlic and salt

Directions:
Heat Grill to medium high. In a small bowl, mix together the season, mustard and salt. marinate the chicken wings in this mixture.
Grill the chicken wings for 15-20 minutes. Mix together the olive oil, fresh basil, garlic and seasoning salt.
Serve the well grilled wings with the garlic sauce”

 

My three best dishes are vegetable soup, fried rice and egusi soup.
vegetable soup is prepared with ugu leaves, water leaf, beef meat, stockfish, dry fish, assorted meat, periwinkles, kpomo, crayfish, palm oil, ground fresh pepper, salt and knorr seasoning cubes. wash and cut vegetables, set aside. put the beef, stockfish, assorted meat, kpomo, dry fish, salt and ground pepper into a pot. add enough water to cook them thoroughly but not too much so the stock is concentrated. when cooked, add the periwinkles, crayfish and palm oil, cook a little then add the water leaf. cook for about 2 minutes, then add the ugu leaves and cook for 5 minutes without covering the pot. serve with any swallow.
Fried rice: for the sauce you need groundnut oil, cabbage, carrots, green beans, green peas, green pepper, kidney beans, spring onions, chopped liver, sweet corn, fried rice spicing, curry, thyme, salt and knorr seasoning. Then you need chicken/turkey stock and rice. wash and cut all the vegetables. Parboil rice for about 10 minutes and sieve. Add the chicken stock and curry to the parboiled rice and cook till its almost done. Set aside. In another pot, heat the groundnut oil for about 30 seconds add a pinch of salt and then the chopped onions fry until pale then add the cabbage, carrots, green beans, other vegetables, kidney beans, sweet corn and the chopped liver stirring at intervals with a wooden spoon. Add the curry, thyme, fried rice spicing, salt and Knorr cubes to taste. Fry for about two minutes. add the rice in batches and continue to stir fry until well incorporated. Leave to heat a little and turn off the heat.
For the Egusi soup, you will need: ground egusi, any meat of your choice, stockfish, dry fish, fresh tomatoes, fresh pepper,onions(chopped),ground crayfish, okazi leaves, salt and Knorr seasoning cubes.
Boil meat, stockfish and dry fish, set aside. Wash and cut vegetables, set aside. Blend the fresh tomatoes and pepper, also set aside. In a pot, heat the oil for about a minute, add a pinch of salt and then the chopped onions. Fry until pale. Add the ground tomato and pepper, fry for about 5 minutes then add the ground egusi and crayfish, stir fry for a few minutes then add the meat stock and allow to boil. Add more water if necessary. Add the beef, stockfish and dry fish and allow to simmer for about 10 minutes. Add salt to taste, knorr seasoning cubes and cook for 3 minutes then lastly, add the vegetable. Stir thoroughly and cook for 5 minutes. Lower from heat serve with any swallow. Can also be eaten with boiled rice.”

 

Afang soup, African salad (with ugba and ukazi) and white rice with vegetable sauce.

Recipe for Afang soup; Goat meat, Stockfish, Dry fish( senge or arara), onions, fresh pepper, salt, Knorr cubes (depending on the quantity of the soup), diced kanda(cow skin), Palm oil, Prawn(Oporo),washed and blended ukazi leaves and water leave (must be smaller than the ukazi)

Method
Wash the goat meat, put in a clean pot and add fresh pepper, diced onions, cubes of knorr and a little salt. Allow to steam for minutes without water until d meat is soft. N/B; add a little water in case the water dries up. When the meat is soft, add ur washed Stockfish, dry fish and diced kanda and allow to cook until they are all soft. Add ur washed and diced water leaves and a little onions, also add ur blended ukazi and allow to cook for 5 minutes. Add some palm oil and Oporo and allow to cook for another 5minutes. Taste for salt and you Afang soup is ready.

Recipe for African salad

Washed ukazi leaves, ugba, dry fish, potash, Palm oil, knorr cubes, salt, onions, prawn (Oporo), fresh pepper

Method
Put ur washed ukazi leaves in a bowl, add a little quantity of potash and Palm oil and stirr. When there is an even distribution of the potash and Palm oil on the leaves, add ugba, pepper, knorr cubes(depending on th quantity of the African salad) and prawn. Continue to stirr until they all become even. Taste for salt. Put it in a plate and decorate with well sliced onions. Serve with cow leg or Stockfish and a chill drink.

Recipe for White rice and vegetable sauce;
White rice, Vegetables ( carrot, green pepper, green beans, cabbage, onions ),blended pepper, salt, knorr cubes(depending on the quantity), sweet corn, a spoon of nice flour, chicken and some condiments.

Method;
Wash and boil rice with a little salt until it is soft. Wash your chicken put it a clean pot and spice( ie add diced onions,blended pepper, a pitch of salt, knorr cubes and condiments. Allow to steam u till its water dries up. Add a little water and allow it to get soft. Remove the chicken from the stock and add a spoon of flour. Stirr until it is thick. Add all the washed and diced carrot, green pepper, green beans, cabbage, onions, cooked Irish potatoes and sweet corn. Allow to cook for three minutes, taste for salt and serve sauce with your white rice.”

 

SHRIMP & MANGO SALAD
Ingredients: lettuce, carrots, cucumber, mango, tomatoes, fresh shrimps, lemons, olive oil, two boiled eggs, apple cider vinegar,
Methodology:
-Cut mangoes into small pieces
-Clean all vegetables and rinse thoroughly in apple cider vinegar.
-Clean Shrimps , salt , squeeze drops of lemon juice on the shrimps and stir fry in olive oil.
-Cut up vegetables and mangoes and pour in a clean bowl
-Slice hard boiled eggs and pour into bowl containing vegetables
-Add the stir friend shrimps into bowl.
-Sprinkle oil onto the salad bowl
-Refrigerate
Serve with Jollof rice or Roast Chicken”

1. Mashed potatoes and Goat curry
2. Roasted Fish and Peppered Sauce
3. White Coconut Rice and Green Sauce

1. Mashed Potatoes and Goat Curry
Boil potatoes, then mashed after boiling, heat mayonise, butter and milk and add a little bit of water to it. After heading add the heated cream to the mashed potatoes and stir well to a paste. To make the goat curry boil the cut goat meat with a cup of water, add salt, pepper, Little oil, curry and thyme, mashed ginger and garlic, chopped scent leaves and corriender to it, add knorr cube to taste. Add little flour for thickness. Chopped chilly pepper and onions to the goat meat. Allow all to cook for 15 mins. Serve on plate, decorate plate with scent leaves.

2. Roasted Fish and peppered sauce
Remove scales of Crocker fish, prepare a paste of pepper, salt, curry, mashed garlic, dry ginger, thyme and knorr cudes with some oil and mix all together. Apply paste on fish body ( Inside and outside). Make 3 cuts on both sides of the fish to allow the paste sink into fish. Add cut rosemary on top of the fish for flavour. Allow fish to cook in the oven for 30 mins turning sides every 5 mins.
To prepare the peppered sauce, chopp tomatoes, plenty of chilly pepper and onions and start to fry in a pan, add oil to pan and pour the raw pepper to it, add garlic to it, add knorr cubes to tatse and stir for 10 mins to cook well. Serve roasted fish on a plate with the sauce by the side. White wine to drink with

3. White Coconut Rice And Green Sauce
Per-boil rice for 10 mins to be soft be soft a little. Shered coconuts to smaller pieces. Remove water from per boiled rice and add the coconuts to it and turn for even distribution in the pot. For the green sauce. put a pan on fire, add oil to pan, the add green peas, sweet corns, barsely leaf, cabbages, green beans, carrots, Garlic and Onions. Allow all to Cook for 10 mins, add little salt, Knorr cube to taste, also add curry and thyme. Serve Rice on half plate and sauce on half plate too. Drink with Red wine.”

 

Coconut Rice:
Ingredients: 5 medium size of dried coconut, 5 cups of Cap Rice, 2 double knorr cubes, dried fish, crayfish, fresh pepper, onions, cow meat or goat meat, water, etc.
Preparation:
I carefully broke and removed the strong white coconut fibre, without dirt, I grated the white fibre slowly with grater into a tray, then packed to bowl, filled the leater with clean water kept for 30minutes. Washed and boiled rice, then I rewashed to rice, when it was half done, added the filtered coconut water, with all the condiments and boiled till done without a drop of any other oil except from the coconut. Then I served cooled to my friends.”

 

1.Abak Atama Soup;
Prepared the typical Efik way, i steam my well seasoned (salt, knorr cubes, chilli pepper, and onions) meat and stock fish with little water until it is tender, pour in my oily extract strained from the chaff of my boiled and pounded palm fruit, allow to boil for about 5 minutes; i add my washed dry fish, shell perewinkle (preferably the one with little spikes on them) plus my best native spice Uyayak (Aridan), check for salt and add if necessary and allow to boil for about 5 minutes, finally i add the atama leaf(finely chopped and washed with hot water to remove the bitter taste) and a little basil leaf(washed and cut), allow to boil for 2 minutes and turn off the heat.

2. Spicy Plantain Porridge with Goat head:
I place the cut, washed and seasoned (salt, knorr cubes, fresh red chili pepper, onions) goat head in the pot, cut up the peeled and washed unripe plantain in halves (or in threes if they are big sizes), lay them on top of the goat head in the pot, add water a bit above the level of the goat head, place it on the gas cooker and turn on the heat. I let it boil for about 30 minutes, adding water at intervals whenever the one in the pot reduces. When the goat head is tender, i add water to the level of the plantain, add more seasoning and allow to boil for about 10 minutes then add palm oil and chopped scent leaves (ntong, efirin) stir to mix well from bottom to top, taste for salt and allow to boil for about 2 minutes and turn off the heat.

3. Palm oil Rice with Vegetable.
I par-boil the rice and strain the water, add knorr chicken cubes, grounded fresh red chili pepper, salt, sliced onions, ground crayfish and palm oil to the rice and stir to mix evenly, then add water a bit above the level of the rice then place it on the stove and turn on the heat; i add my washed smoked/dried tilapia fish, cover the pot and allow to cook for about 20 minutes after which i taste to see if it’s soft enough, add water and a little seasoning if necessary and allow to dry. When the water is totally dry, i add my washed and chopped pumpkin leaves and basil leaves, stir from bottom to top, ensure it mixes evenly and turn off the heat.”

 

Oga soup: I first of all get all my needed ingredients ready eg Oga leave washed with salt and slice,meat washed with salt and put in a clean pot,pounded cocoyam( ede),smoked fish washed, stock fish washed and add to that pot of meat,knwor maggi,grinded pepper and crayfish, locust bean( ogili Igbo) ,salt to taste,red oil or palm nut cooked and drain the oil in a pot that will be used to cook the meat and stock fish.

PREPARATION
Put the pot that contain meat and stock fish on fire add one cup of water to it,add knwor maggi two cubes,salt normal quantity for the meat,add locust bean,pepper normal and crayfish. Cover the pot for 10-15 to boil,check if the meat is soft( if soft),add smoked fish and a little more salt,add oil and allow to boil for 5-7mins,add pounded cocoyam and allow to boil for 10 mins so that it will melt and also thicken the soup,add the Oha leave and cover,,allow to boil for 5 mins on a high temperature. The soup is ready to serve.
2, bitter leave soup(Onugbu soup) same method for my Oga soup is applicable to this bitter leave.
Note: if you are using oil from palm but direct,its more delicious and have more good flavour.
And there is no need for using already extracted red oil.
3, White soup( nsala soup)
Ingredients: goat meat or chicken meat,utazi or uziza leave,ehuru seed like 3-4 pieces grinded,crayfish and pepper grinded,knorr cubes,salt,pounded yam small quantity for thickening,smoked fishfish,onion ball.
PREPARATION:
Wash the meat and put in a clean washed potpot.
Add salt normal for the meat.
Slice the onion and add with pepper and crayfish.
Add the grinded ehuru seed and the pounded yam. Pour two cups of water depending on the quantity u want.
Add knorr two cubes and put on the fire.
Allow to boil for 15-20 minutes by the the yam must have melted and thicken the soup,add the smoked fish and the uziza leave allow to boil for 5 mins.
The soup is ready to be served with pounded yam,semovita or fufu.”

 

1.EGUSI BANGA SOUP
2.OBE EFRIN
3.LAMB CHOPS IN THE BED COUSCOUS

1.EGUSI BANGA SOUP~ ONCE YOUR PALM FRUIT EXTRACT HAS REDUCED BY HALF THROUGH BOILING ADD UR BLENDED EGUSI ALLOW THE EGUSI TO COOK UNTIL U BEGIN TO SEE THE OIL FLOAT ONTOP THEN YOU ADD YOUR ALREADY BOILED MEAT AND FISH BANGA SPICE (AIDAN FRUIT +ROHOJIE) SEASON WITH SALT AND KNORR SEASONING CUBE THEN BANGA SPICE LEAVES (OBELETIENTIEN) ALLOW TO SIMMER THEN REMOVE FROM FIRE AND SERVE WITH SWALLOW OF CHOICE.

2.OBE EFRIN~ WASH AND BLEND YOUR SCENT LEAF TILL SMOOTH.HEAT YOUR PALM OIL TILL VERY HOT FRY YOUR EGUSI ONCE FRIED ADD YOUR BLENDED SCENT LEAF ALLOW TO ALSO FRY ONCE FRIED YOU CAN NOW ADD YOUR BLENDED PEPPER ALLOW TO COOK TO REMOVE THAT PEPPERY FEEL THEN ADD YOUR ALREADY BOILED MEAT AND FISH AND ALSO CRAYFISH THEN SEASON WITH KNORR SEASONING CUBE AND SALT ALLOW TO SIMMER FOR FEW MINUTES BRING DOWN FROM FIRE AND SERVE WITH SWALLOW OF CHOICE.

2.SEASON THE LAMB WITH SALT KNORR SEASONING CUBE GINGER AND GARLIC WITH ANY OTHER SEASONING YOU HAVE AT HOME ALSO ADD CELERY AND CARROT ALLOW TO MARINATE FOR SOME TIME,THEN ROAST IN THE OVEN FOR ABOUT 25MIN,BOIL WATER FOR YOUR COUSCOUS SEASON YOUR COUSCOUS WITH SEASONING CUBE(KNORR)AND SALT WITH MELTED BUTTER MIX TOGETHER THEN POUR IN THE BOILING WATER COVER AND ALLOW TO REST THEN SAUTE YOUR VEGGIS IN LITTLE BUTTER WHICH ARE CARROT GREEN PEPPER GREEN BEANS SPRING ONION SEASON WITH SALT AND SEASOING CUBE(KNORR) POUR YOUR VEGGIS INTO THE COUSCOUS STIR TOGETHER.
FOR THE SAUCE~USE THE JUICE OF THE ROASTED LAMB ADD LITTLE BUTTER,THYME,SESME OIL ,DARK SOY SAUCE THEN LITTLE CORN STARCH ALLOW TO SIMMER FOR FEW MINUTES AND SERVE”

 

 

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FOOD RECIPES

5 ANSWERS TO YOUR QUESTIONS ABOUT AFRICAN DISHES

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5 ANSWERS TO YOUR QUESTIONS ABOUT AFRICAN DISHES

Different people have different questions about African dishes that are yet to be answered. This is because of the numerous African dishes and the delicious nature of the dishes. To help demystify and answer these questions, we’ve compiled some of these questions and their answers in no particular order.

Is there such a thing as an African Cuisine?

Looking at that question, you’d find out that the only thing bothering you is the cuisine mentioned in that sentence. The word ‘cuisine’ is a French word which means kitchen. You find it often in spoken or written works concerning cooking and kitchen. It looks like everything sounds attractive to English speakers when said in French. Cuisine merely refers to the food itself or particularly, the way food is prepared. So looking at the question again, you will see that what you just asked is “Is there such thing as African cooking’?”

Various African tribes have their diverse cultures, traditions, and definitely their foods. These foods, although with different tastes and looks speak not only to the palate when tasted but also to the soul. Owing to these reasons, there is nothing like a single cuisine in Africa. Africa is too large to have just one kind of cooking or kitchen. Therefore, the correct answer to your question is “Yes, There is such thing as African Cuisines.”

Why should I be interested in African Cuisines?

And why should you not be? If nourishment is what you seek when it comes to food, then you should be interested in African dishes. Apart from the fact that Africans blend their foods in a way that make your body grin on the sight of African foods, African Cuisines provides you with new and creative ways to use vegetables, proteins, starchy foods, and the likes. These innovative combinations bring forth new dishes to revitalize the body every new day.

Are African dishes the same as African-American dishes?

It is true that some African cookbooks get mixed up with African-American collections of cookbooks, but that doesn’t make both Cuisines the same. African-American food has a little bit of the American sweetness most times, which you won’t find in traditional African foods. Even though Africans have blended some American recipes into their cuisine, the native African dishes are just native to Africa and not the same with the cuisine of any foreign country. So to answer your question, African dishes are in no way the same with African-American dishes.

Are African dishes not too weird and bland?

This question stems from the school of thought that my food or my mother’s food is the best when you haven’t left your home or country to visit other ones. Africans make delicious and nutritious delicacies from the edible resources nature gives them. Since these resources might not be found in foreign environments, it’s normal for non-Africans to think African food is weird. Some Africans haven’t seen broccoli or Asparagus, so if it is used to prepare food, the vegetables might look strange to them but does that make that food weird? No. Therefore it is safe to say that African dishes are not bland or weird. Non-Africans might see it that way because they’ve neither seen nor tasted anything like it before.

Where can i go to learn more about African dishes?

The world today has become a global village. Therefore you don’t have to go anywhere to perfect your African cooking skills or startup as a beginner. Different websites are there to take you on a step by step journey through a plethora of recipes until you get what the pictures show or what you have once seen with your eyes. All you have to do is search for the African dishes you wish to learn more about and check out the videos online. We have different African recipes you might want to try out.

 

Conclusively, whatever your question might be, have it in mind that African dishes are unique and taste just as lovely as they look. Any dish that whispers “delicious” to your soul why you eat it is worth eating every day, and that defines African dishes.

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FOOD RECIPES

HOW TO MAKE PUFF PUFF BY SISI YEMMIE

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HOW TO MAKE PUFF PUFF

Food and lifestyle vlogger, Sisi Yemmie is out with a new food vlog and this time she is teaching us how to prepare our favourite snack, puff-puff in a super-easy way.

This method is also hygienic for making puff-puff because at no point do you touch it with your hands.

INGREDIENTS

2 Cups All-Purpose Flour

2 Teaspoons Active Dry Yeast

1 Teaspoon Ground Nutmeg

1 Cup Warm Water 1/2 Cup Ground Sugar

Watch the video below:

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FOOD RECIPES

SIX STEPS TO PREPARE PARTY JOLLOF RICE

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SIX STEPS TO PREPARE PARTY JOLLOF RICE

Jollof rice should be the most popular food in Nigeria, despite its Senegalese origin. But it’s a wonder how some people still find it difficult to prepare that particular recipe that we all like to enjoy at parties. The type that its aroma makes you want to sneak into OWAMBES uninvited. That bright, reddish yellow, sumptuous looking, Olfactory teasing, mouth watering, burnt, tasty, party jollof rice. The kind that makes you stash food in take away plates at occasions(Don’t be shy, you are not alone in this)

For intercontinental dishes may rise and fall and local dishes may evolve but our party jollof rice remaineth the same. Lol. This is for people who are complicating jollof rice with too many condiments (please stop it now😢). The beauty of this special dish is in its simplicity, and the key to that simplicity lies in the proportion of tomatoes, pepper and onions in the rice. I’ll share a step-by-step procedure, but first, you need to understand that if it isn’t that legendary jollof rice that you and I (but especially me) can’t get enough of, then it just isn’t party jollof rice. Now let’s get down to kitchen business.

JOLLOF RICE INGREDIENTS

4 cups of long grain rice.

Six firm, fresh tomatoes

3 table spoons of tomato paste

5 large red bell pepper (tatashe)

1 scotch bonnet

3 bulbs of onions

5-6 spoons of Olive oil

⅓ liter of groundnut oil

5-6 cups of Beef/Chicken stock

Chicken/Beef

1 teaspoon of curry powder

1 table spoon of dried thyme

Unsalted butter(melted)

2 seasoning cubes

2 fingers of ginger

1 medium clove of garlic

Salt to taste.

HOW TO PREPARE.

STEP 1: Blend tomatoes, red bell pepper, scotched bonnet, ginger, garlic, and onions to achieve a thick, smooth, paste, and then boil until the volume of water is reduced to its barest minimum.

STEP 2: Put the unwashed rice into a steaming pot of water and let it boil until the starch is clearly seen floating above the water. Make sure the rice has turned to a bright white color and has softened a bit before you stop heating.

STEP 3: Once you turn off the source of heat, sieve the hot water out, and submerge the rice in cold water, then sieve out the water. Wash thoroughly and sieve again.

STEP 4: While the rice is pre boiling. Set a medium-sized pot on the fire, pour ⅓ litre of groundnut oil into the dry pot and let it heat for a few seconds. Pour in your chopped onions and let them fry until they are you translucent, then add the tomato paste. Stir for 2-3 minutes. Taste, to make sure the tomato paste has lost its bitter-sour taste, then add the steamed tomato and pepper mixture(from STEP 1). Add Olive oil so that the pepper can fry properly, then add your curry powder, dried thyme. Add the beef stock to thin out the broth. Add a little salt, seasoning, and the unsalted, melted, butter next and then stir until the mixture thickens again. Don’t forget to taste for salt.

STEP 5 : Add the pre-boiled rice to the pot of boiling sauce and add more beef stock. Stir this time with a wooden spoon (Metal spoons are great, but you don’t want to prepare mashed rice) keep adding the stock until the rice is slightly submerged. Watch the rice boil until it absorbs the stock then cover the pot properly.

STEP 6: After 8 to 10 minutes, check the rice for softness and stir. If there’s need to add more stock or water, do so, but just a little. It’s okay if some parts of the rice gets burnt so don’t stir so vigorously that you scrape the bottom of the pot. Just make sure that the ingredients are evenly distributed and Voilà!! You have that sort of party Jollof rice I was talking about.

Here are some pro tips:

1. It’s better to pre boil rice and then wash out with cold water. This impedes further cooking and prevents the rice from turning out all gummy after you must have mixed it with your already prepared tomato sauce. Also, while cooking large quantities of rice, don’t pour in all the tomato sauce at once. Wait till when the rice is almost cooked. It prevents the rice from burning and improves its Color.

2. While cooking, especially after your rice must have absorbed the sauce, make the pot airtight. You can improvise by placing foils around the edges of the pot (Some people use plastic wraps, but I don’t think it’s healthy) The reason for this is so that no steam can escape. It’s important that the rice cooks in its own steam.

3. This one is very important. As crazy as it sounds, you have to let that rice burn. Otherwise, how do you intend to get that smoky, burnt taste? I recommend cooking with firewood if burning food is not in your nature.

4. Lastly, don’t forget to add tomato paste. In as much as you want to go all natural and use only fresh tomatoes, tomato paste improves taste and color.

Is this the point when you’re taken aback and you’re asking yourself what the heck you’ve been cooking all your life? 😂

Well there’s no time. Just enjoy your well-prepared dish with fried beef or chicken or garnish it with coleslaw and then wash it down with a tall glass of cold juice😉.
Bon appétit!

 

By Nwaogwugwu Monica

Freelance Writer Entertainment Train

+234 810 570 4357

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