Saturday, 18 November 2017

Nigerian Peppered Gizzard

Peppered Gizzard
Peppered Gizzard is simply Nigerian stewed gizzards. It is a tasty small chop, usually served as an appetizer at parties and other festive events.

It is also a big favorite in most homes; it is served on skewers and enjoyed as a dish by itself or served with some rice recipes.

The Nigerian peppered gizzard recipe is meant to be spicy, but you can twist it up to suit your taste bud. Especially if you've peptic ulcer, the spice level should be minimal.

Ingredients For Nigerian Peppered Gizzard
• 800grams chicken gizzards
• 2 scotch bonnet and 1 red bell peppers
• 1 fresh red tomato
• 2 large onions
• 1 teaspoon Curry powder (optional)
• 1 teaspoon thyme
• 1 big Stock cube
• Salt (to taste)
• 5 tablespoons vegetable oil

For The Peppered Gizzard Garnishing
• 1 green bell pepper (chopped into tiny cubes)
• 1 small red onions (chopped into tiny cubes)

Note: If you have fried pepper puree, you won't be needing the tomato and red peppers.

Directions For Nigerian Peppered Gizzard
• Clean the gizzards, remove the yellow lining and wash  with salted water or lemon juice. Then rinse in water, strain and set aside.

• Place the cleaned gizzards into a pot, pour enough water to cover it and season with half onion bulb, one stock cube, thyme and salt to taste. Cook until tender and set aside.

• In a sauce pan, heat up 5 tablespoons vegetable oil. Fry the gizzards in the oil until all sides are beautifully browned. Transfer onto a paper towel to absorb excess oil.

• Keep the sauce pan and the oil aside for later use. For a healthier option, you can grill the gizzards in the oven until brown.

• Chop the tomato, peppers and one large onion and blend until smooth. Don't add any water to the blender, the juice from the tomato will serve.

• Heat up the sauce pan, add minced onions, curry powder and stir-fry a bit, then pour in the blended pepper mix and fry until the sour taste of the pepper is gone.

• This takes about 15 minutes. You'll know the sauce is ready when the oil rises to the top of the sauce. If you have pepper sauce, skip this step.

• Now you can add the fried gizzards to the sauce; add  stock cube or salt to taste, mix thoroughly and simmer for 3 minutes, until the gizzards is softened a bit.

• Finally, add the garnish (the chopped green peppers and onions), mix thoroughly and put off the heat. That's it, your Nigerian peppered gizzard is ready.

• Nigerian Peppered Gizzard can be served by itself, with plantains, jollof rice, fried rice, coconut rice or plain boiled white rice. The choice is yours, Enjoy!

Friday, 17 November 2017

Gizdodo (Gizzard & Plantain)

Gizdodo
Gizdodo is the combination of gizzard, fried plaintains and spicy tomato stew together. It is a delicious and popular dish in Nigerian homes and parties.

It is usually served with rice dishes but it also makes a perfect small chops, snack or starter at Nigerian parties. Gizdodo is simply awesome.

Ingredients For Making Gizdodo
• 3 Ripe Plantains
• 450gms Gizzard
• 1 can of Plum Tomatoes or 4 medium size Tomatoes
• 2 Big Bell Pepper
• 1 whole Onion
• 1 large Onion (chopped)
• ½ red, green, yellow Bell Pepper (chopped)
• 1½ Scotch Bonnet
• 1 tablespoon minced Ginger
• 2 cloves minced Garlic
• 2 Seasoning Cubes
• 1 tablespoon Curry Powder
• 1 tablespoon of your preferred Spice ( I use Aromat)
• ½ teaspoon Thyme
• Salt to taste
• Vegetable Oil

Directions For Making Gizdodo
• Blend the tomatoes, whole bell peppers, whole onion and ginger to a smooth paste, you could also blend or grind roughly if you choose to and set aside.

• Slice the red, green and yellow bell peppers. Also chop the scotch bonnet and large onion and set aside. Chop the gizzard into bite sizes and clean thoroughly. Dice your plantain and set aside.

• Add the gizzard into a small pot, add some of the chopped onions, 1/2 of the curry and thyme, 1/2 of the spice and water to cover the gizzard then boil on medium heat till tender.

• Pour 1 cooking spoon vegetable oil into a pot, place on a hob on medium heat. When it’s hot, pour in some of the chopped onions and fry till translucent, then add the minced garlic, saute till fragrant.

• Now, add the blended pepper mixture, the 2 seasoning cubes, the remaining curry powder, thyme, spice and salt to taste.

• Leave to fry for 15 minutes thereabouts or until pepper dries up a bit and oil begins to settle on top. Then, add 1 cup of stock (meat water), leave to cook for another 10 minutes.

• At this time, more oil should begin to settle to the top. Into a large frying pan or wok, add some oil, fry the plantain till moderately brown.

• Take the plantains out when it’s done, add more oil if needed and fry the gizzard till it browns. Decant some of the oil if you end up with too much.

• Now add the chopped peppers and onions, then sauté for 3 more minutes and add the plantains to the pot. Add stew to the gizzard and plantain in the pot, then stir to combine.

• Leave to cook for 2 minutes then switch off the heat, let the mixture simmer with the residual heat for further 2-3 minutes.

• That's it, your Gizdodo is ready. Serve with any rice dishes or alone. Enjoy!

Tuesday, 14 November 2017

Garden Egg Sauce (Stew)

Garden Egg Sauce
Garden Egg Sauce is delicious and locally made with palm oil, which gives it a unique flavour. It can also be prepared with vegetable oil but I do not recommend that.

The palm oil adds colour to the garden egg sauce. This means that when you fry with vegetable oil, it does not look as appetizing.

Unlike ofada stew, vegetable stew and sauce, garden egg sauce and egg stew are perfect for boiled white puna yam, boiled plantains and boiled potatoes.

Ingredients For Garden Egg Sauce
• 8 big garden eggs
• 1 cup palm oil
• 1 bulb onion
• Habanero pepper (as desired)
• Salt to taste
• 1 small ogiri, okpehe (iru)
• 2 small smoked mackerels
• 1 seasoning cube

Directions For Garden Egg Sauce
• Rinse the garden eggs very well and remove the stalk. Cut the garden eggs into small pieces then blend, grind or pound them into a smooth paste and keep aside.

• Rinse and slice the onion into small pieces. Pound the pepper and okpehe in a mortar till smooth. Shred the smoked fish into small pieces and set aside.

• Pour the garden egg puree into a clean pot and cook till all or almost all the water dries up. Set it aside.

• Pour the palm oil into a clean dry pot and heat it up. Do not bleach it, you only need to heat till a piece of onion sizzles when added to the hot oil.

• When the oil is hot enough, add the onions and fry for about 2 minutes. Add the garden egg puree and stir fry for a bit.

• Cover the pot and cook-fry for some time and stir again till the small amount of water in the garden eggs puree dries up. the palm oil will also be separated from the puree.

• Add the okpehe, habanero pepper blend and salt to your taste then add the smoked fish, stir, cover and leave to simmer and it's done!

• Serve Garden Egg Sauce with Boiled White Puna Yam (best combo), Boiled Plantains and Agidi/Eko. If you fried the sauce with vegetable oil, use for Boiled White Rice and Boiled Potatoes.

Monday, 13 November 2017

Nigerian Beans and Plantain Porridge

Nigerian Beans and Plantain Porridge
Nigerian Beans and plantain porridge is a delicious and healthy meal, it is simply ripe plantains and beans incorporated together.

This tasty dish has become popular over the years, as most people can't eat beans alone without the addition of yam or plantain.

The addition of the ripe plantains, gives the meal that sweet taste that everyone most especially kids love so much. Here's an easy to follow recipe for you.

Ingredients For Nigerian Beans and Plantain Porridge
• 250gr Beans (brown or black eyed beans)
• 1 Ripe plantains
• 1 bulb Onions
• 2 tablespoonful ground crayfish
• 1 stock cube
• 1 cooking spoonful Palm oil/stew oil
• Pepper as desired
• Salt to taste

Directions For Nigerian Beans and Plantain Porridge
• First, soak the beans in cold water for about 3 hours or overnight. Sieve the water, rinse the beans and strain in a colander or strainer.

• If you want this meal in a jiffy, skip the soaking and cook the beans with 1/5 teaspoon baking soda or alum.

• Cut the plantain, peel of the skin, slice into chunks and set aside. Grind the crayfish, chop the onions and pepper and set aside.

• Put the strained beans into a pot or pressure cooker, pour in some water enough to cover the beans. Then leave to cook until tender but not too soft.

• You might need to add more water, but be careful not to add to much, to avoid having a watery porridge.

• Now add the onions and peeled plantain to the pot. Cook until the plantains are tender. Add the crayfish, stock cubes, palm oil, salt and pepper to taste.

• Mix thoroughly and leave to simmer for 8 to 10 minutes on low heat. That's it, your Beans and Plantain Porridge is ready.

• Beans and Plantain porridge can be served as it is or topped with tomato stew, or simply serve with bread. Enjoy!

Saturday, 11 November 2017

Nigerian Egg Stew

Egg Stew
Egg stew is yummy and rich in protein, it is easy to prepare and can be served with some Nigerian stable foods. It is often mistaken for tomato omelette.

Both are not the same, they are both prepared with the same ingredients, but not in the same quantities and time.

While tomato omelette consists mainly of eggs, Egg stew has more of tomatoes. Unlike ofada stew, buka stew and tomato stew. Eggs are the main ingredient for making egg stew.

Ingredients For Nigerian Egg Stew
• 2 Eggs
• 4 medium plum tomatoes
• 1 medium onion
• Dry Pepper (to taste)
• 1 stock cube
• Salt to taste
• 2 cooking spoons of vegetable oil

Directions For Nigerian Egg Stew
• Remove the seeds from the tomatoes and cut into big slices, also cut the onion into big slices. Beat the two eggs, add a pinch of salt and set aside.

• Heat the vegetable oil in a pot, when hot, lower the heat to medium. Add the onions and stir fry for about 2 minutes.

• Add the tomatoes, stir for a bit and cover the pot. This is so that the tomatoes and onions do not dry up too quickly. Stir from time to time though.

• After about 5 minutes, add the ground pepper, salt and seasoning cube. Keep stirring till the tomato is completely soft and separated from the oil.

• Slowing pour the egg in a circular motion. Do NOT stir. Cover the pot and reduce the heat to low to allow the egg to cake.

• You want the egg to form lumps in the stew rather than looking mushy. Egg stew is ready.

• Serve with boiled yam, boiled potatoes, white rice, fried yam, fried plantain/ potatoes or plain sliced bread.

Friday, 10 November 2017

How To Make Plantain Chips

Plantain Chips
Plantain chips is a crispy tasty snack made with ripe or unripe plantains or a combination of both. It is also known as sweet banana chips and great for everyone.

If you want to end up with sweet plantain chips, get a yellow plantain that is hard, so that it is easier to slice and also crunchier when fried.

Here's how to make plaintain chips at home.

Ingredients For Plantain Chips
• Ripe or and unripe plantain
• vegetable oil for frying
• Salt to taste

What You'll Need
• Knife/ Vegetable slicer
• Bowl
• Sieve
• Paper towel

Directions For Frying Plantain Chips
• Peel and slice the plantains, then put some water in the bowl and add salt to it. Rinse the plantains in it and spread out on a sieve or cheese cloth to dry out.

• Heat up the vegetable oil until very hot and add the sliced plantains, bit by bit and fry until they are hard.

• Transfer onto a sieve and spread out on paper towels to absorb the excess oil. Leave to cool completely and then store in air-tight containers.

• Plantain chips are great snacks for all ages.. it's so yummy, crunchy and delicious.

Thursday, 9 November 2017

Snail Pepper Soup

Snail Pepper Soup
Snail pepper soup is very delicious and healthy for everyone. It is nutritious and a great substitute for assorted, chicken and goat meat pepper soup.

You can make peppered snail by simply simmering the cleaned snails in peppered sauce and eat alone as an appetizer.

Here's snail pepper soup recipe. Enjoy!

Ingredients For Snail Pepper Soup
• 20 small Snails (Cleaned and washed with Alum Or Lime)
• 3 Calabash Nutmeg seeds (Ehu/Ariwo)
• 1 teaspoon of Thyme
• 2 tablespoon ground chilli pepper (or as desired)
• 1 medium sized onion
• 2 seasoning cubes
• Salt to taste

Directions For Snail Pepper Soup
• Using an old frying pan, roast the nutmeg seeds. stirring constantly till you can smell it. Try to remove the outer membrane, if it comes off easily, then the nutmeg is done.

• Peel off the nutmeg skin and grind/blend or pound into a smooth powder and set aside. Slice the onions and set aside.

• Wash and place the cleaned snails in a medium sized pot. Pour water just enough to cover it, add the crushed seasoning cubes and chopped onions then bring to boil.

• Once it starts to boil, add the ground pepper, nutmeg, thyme and salt to taste then continue cooking for about 10 more minutes.

• Once the snail is done, leave to simmer for about 3 minutes and it's ready to be served. Enjoy!

Wednesday, 8 November 2017

How To Prepare Wheat Meal

Wheat meal
Wheat meal is a Nigerian swallow, highly recommended for diabetic patients because it is rich in superior fiber which helps in curbing the rate at which sugar is absorbed from the intestinal tract.

It also aids in weight loss by making you feel fuller. Wheat meal is light brown in colour and can be eaten with any Nigerian soup of your choice.

Ingredients For Wheat Meal
• 2 cups Wheat meal
• 1 litre Water

Preparation Of Wheat Meal
• Bring 1 litre of water to boil in a small pot till it starts bubbling then remove about 500mls of it and set aside.

• Pour the wheat flour slowly into the pot with the other 500mls of hot water and stir with a wooden spatula (in one direction, so it doesn't form lumps).

• Keep stirring steadily, untill you get the semi-solid consistency of any normal swallow (like garri) and there is no lumps to be seen in the wheat.

• Add the other 500mls into the wheat in the pot then cover and leave to cook for about 15 minutes till the water evaporates.

• Turn very well once more and mould into any shape of choice. Serve hot as a form of swallow with okro soupafang soup, bitter leaf soup or any other Nigerian Soups.

Tuesday, 7 November 2017

Okpehe Rice (Palm Oil Rice)

Okpehe rice/ palm oil rice
Okpehe rice is a traditional Nigerian meal common amongst the ajekpako in rural areas. it is made with palm oil and other local ingredients.

This delicacy is also known as palm oil rice and is similar to the nigerian jollof rice but made with locally sourced ingredients such as okpehe/iru, scent leaves, crayfish e.t.c .

Nigerian okpehe rice/palm oil rice has palm oil as its base with pepper puree. This tends to give it that unique local flavor most people enjoy.

If you don't have okpehe, ogiri, iru or dawadawa, you can always prepare palm oil rice without it. Although the addition of any of the listed tends to give the dish its authentic local flavor.

Ingredients For Okpehe Rice (Palm Oil Rice)
• 3 Cups Rice
• 3 Cooking spoon Palm oil
• 1 small Okpehe, Ogiri/Dawadawa or 1/2 cup Iru
• 2 medium sized Smoked fish - Optional
• 1 cup ground Crayfish
• A handful dried Prawns - Optional
• 1 medium sized Onion - chopped
• 1 cup Freshly ground pepper Puree (3 Scotch bonnet, 6 Chili, 2 Tatashey) (Or as desired)
• 2 Seasoning cubes
• Salt to taste
• A handful of chopped Curry leaves/ Scent leaves -Optional

Directions For Okpehe Rice (Palm Oil Rice)
• Wash and grind the tatashey, scotch bonnet and chili pepper together and set aside. Wash and slice the onions and vegetable you'll be using and set aside as well.

• If you're making use of dry prawns, remove the sharp heads by breaking off gently. Rinse and set aside. To prepare the smoked fish, gently open up the fish, remove the bones and gut, rinse and set aside.

• Wash the rice and parboil with clean water. Rinse and drain the excess water in a sieve and set aside.

• On medium heat, heat up the palm oil for about 4 minutes (don't bleach it). Add the chopped onions and leave to fry for about 2 minutes then add the pepper puree into the oil and stir-fry for about 5 mins.

• Add the okpehe (Dissolve in a little water before adding), add the dry prawns, ground crayfish and washed smoked fish then top up with water enough to cover the rice.

• Add salt to taste, crushed seasoning cubes and leave to cook for 7mins. Now add the drained parboiled rice and cook until the rice is half done.

• Next, add the sliced leafy vegetable (if using any), stir with a spoon to mix well and leave to cook covered till the liquid in the pot gets absorbed by the rice.

• Turn off the burner and your Okpehe rice (Palm Oil Rice) is ready to be served. Enjoy!

Sunday, 5 November 2017

How To Make Eba (Garri)

Eba/garri
Eba is made from fried grated cassava flour and is commonly known as garri. It is one of the most popular swallows in Nigeria.

It is eaten all over the country and beyond. It goes through alot of processes before it finally becomes garri.

Garri (eba) is a by-product of cassava and is the easiest and fastest swallow you can make. It is a quick alternative for akpu, amala and semolina fufu.

What You Need To Make Eba (Garri):
• 4 cups of Garri (white or yellow)
• 1 medium sized bowl
• Wooden turning stick
• Hot water

Directions For Making Eba (Garri)
• Buy either the white or yellow garri and you are good to go. Boil water, remove a cup of water from it and set aside then pour the remaining into a bowl.

• Slowly pour the garri into the bowl of boiled water and turn steadily until fully absorbed then turn very well.

• You can add more garri if it is too soft or water if it is very hard and turn to mix well. Now your eba is ready.

• Serve eba (garri) with Egusi soup, Ogbono soup, Efo riro or Bitter leaf soup. Please share and leave a comment below and do give me feedback.