Hey, my lovelies! Two recipes in one day? 2017 is about to be an ah-mazing year. Today’s recipe is a very special recipe and I’ll be the first to admit that it’s not for everybody. Please note that if you’re allergic to peanut or simply just do not like peanut, you most likely will not enjoy this stew. If you’re a peanut lover or just curious as to what groundnut stew is, then please read on. Happy New Year’s eve!
So to cook this recipe, you can get your fresh groundnut straight from the shell. To make this, you need to crack the shell this way:
A “bukka” stew is known to have a distinct fire-wood taste that only comes from cooking traditionally. The bukka stew is mostly served in Nigerian food canteens and is cooked differently than the traditional stew cooked in Nigerian homes. It’s fried with palm oil.
To cook, you’ll be needing a bunch of assorted meats. Today, I’ll be using some Beef neck bone and beef. If you can go even more assorted with your meat, it’d be even more bukka!
Salad is not one of those meals that a lot of us enjoy to eat (okay, Naomi, I think you’re just talking about yourself), so we need to have something that tastes extra amazing to make eating salad quite bearable. Sure some amazing dressing like Honey Mustard would do, but today, I will be giving you my Fish Fillet Recipe.
The above image is the Fish Fillet that I bought. It is raw and I’ll be sharing the recipe.
The first time I had a grilled sandwich was when I was at Osogbo, Osun state, Nigeria. I was visiting my grandma, and we’d called it Toasted Bread then. Recently, practically ten years later, I stumbled upon this “toasting” machine and I knew that I had to have it and reignite my beloved childhood memory of making this with my Grandma! Thankfully, recently, the grilled sandwhich maker (toasting machine), was recently gifted to me and I could not be more excited!
Below is a very simple recipe that you can adjust whichever way you like/choose. Be it to a healthier or a more elaborate recipe.
Today’s recipe is a Nigerian favorite! A delicacy made for important ceremonies like holidays and parties, Fried Rice is Nigerian favorite! There are two popular ways to making fried rice, today, I will be sharing the first of two recipes.
The most important ingredient needed to make fried rice, obviously, is the rice. The rice, in this recipe, is to be rinsed off it’s starch and boiled properly to “full-term” (The rice shouldn’t be too soft in order to avoid mushiness). Continue reading →
What is the best meal to have after a beautiful church service especially after one has just been blessed with God’s word? I say, Pounded yam with some yummy (should I add healthy) Vegetable (efoelegusi) soup.
So to start with this meal, you want to boil your meat. Today, I will be using some delicious goat meat
After rinsing, I will be boiling this and because the goat meat has such a distinct taste, I will be boiling this with just onions and maggi, this way, the natural grilled roasted flavor from the goat meat will not be lost. Continue reading →
The most important dish in a Nigerian home that sets the tone for every other dish is the Stew. The Nigerian Stew is used to eat practically any and everything in the house. In order to make a complete stew, the stew has to contain either beef, fish, chicken, turkey, or whatever your heart desires.
Today, I will be sharing my marinade recipe for the chicken that I’ll be using with my Nigerian Stew. The recipe for my stew will be coming up.
Sometimes, I just don’t have an hour or two to cook, not when I have that appointment I have to get to or when I have an impromptu visitor who tells me they are down the street. This Nigerian fried stew, the first of my many twists and turns to these group of recipes to come, is the perfect-quick-cook for the mom in a rush or anyone who just wants a quick meal.
First of all, you’ll be needing some tomatoes, some habanero (scotch bonnet) pepper, onions, grinded cray fish and some stock fish. I apologize for the Sugar Snap Stir fry pictured in the image, that’s for a different mail.
What you want to do next is slice all of your pepper then dump it into your blender. Hit the blend button. For the Nigerian Fried Stew, you don’t want to liquefy your pepper, you want your stew to be quite thick. Continue reading →