VEGETABLE FISH SAUCE

 

VEGETABLE FISH SAUCE

VEGETABLE FISH SAUCE

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Level Easy
Servings 2

Ingredients
  

To Cook the Fish

  • 6-8 pieces mackerel fish
  • 1 onion bulb
  • ¼ tablespoon garlic paste
  • 1 fresh chili pepper (chopped)
  • 1 onion bulb (diced)
  • 1/4 tablespoon curry powder
  • 1/4 tablespoon thyme
  • 1/2 tablespoon paprika powder
  • 2 seasoning cubes
  • Salt to taste

To Make the Fish Sauce

  • Shredded fish pieces
  • 5 fresh tomatoes (diced)
  • 1 onion bulb (diced)
  • ¼ tablespoon garlic paste  
  • 2 fresh chili peppers (chopped)
  • 1/4 tablespoon crayfish powder
  • 1/4 tablespoon curry powder
  • 1/4 tablespoon thyme
  • 1/2 tablespoon paprika powder
  • 1 seasoning cube
  • ¼ cup palm oil
  • Salt to taste
  • 2 cups shredded leafy vegetable ofchoice

Instructions
 

  • Place the fish pieces in a pot that'sheating up on medium heat.
  • Then season with all the ingredientsunder ‘to cook the fish’.
  • Add some water to cook the fish pieces,then mix to combine, cover the pot and leave to cook till tender.
  • Afterwards, take the fish pieces out ofthe pot and place on a flat and shred them into tiny pieces. Remove all thebones as you shred. Decant the stock from the pot and set aside.
  • In the same pot, add the palm oil andleave to heat up slightly. Then add the diced onions and stir fry for a fewseconds. Then add the garlic paste and chili peppers and stir fry for a fewmore seconds.
  • Afterwards, add the tomatoes and seasonwith all the seasons under ‘to make the fish sauce’. Mix to combine and coverthe pot and leave to simmer gently for about 7-8 minutes on medium heat.
  • Add the shredded fish pieces along withthe stock, mix to combine, then cover the pot again and leave to cook foranother 5 minutes.
  • Finally add the shredded leafyvegetables of your choice, mix again to combine and take off the heat immediately.
  • Enjoy this sauce with any side dish of your choice.

CHICKEN & SWEET POTATO PEPPER-SOUP

 

CHICKEN & SWEET POTATO PEPPER-SOUP

CHICKEN & SWEET POTATO PEPPER-SOUP

Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Level Easy
Servings 4

Equipment

  • 1 large sweet potato (cut in cubes)
  • 8-10 chicken thighs
  • 1 onion bulb
  • 1 tatashe
  • 3 garlic cloves
  • 3 fresh chili peppers (atarodo)
  • 10-12 scent leaves (shredded)
  • 2 tablespoons pepper soup spice
  • ½ tablespoon crayfish powder
  • 2 seasoning cubes
  • Salt to taste

Ingredients
  

  • Blend the tatashe, onions and garliccloves and set aside.
  • Add the sweet potato chunks and chickenthighs to a pot that’s already heating up on medium heat.
  • Season with the pepper/onions blend,pepper-soup spice, crayfish, seasoning cubes, fresh chili peppers and some saltto taste.
  • Add enough water to cover the surface,then mix everything together to combine.
  • Cover the pot and leave to cook for10-15 minutes on very low heat.
  • Finally add the scent leaves, mix onefinal time and take off the heat immediately.
  • Enjoy.

GREEN GODDESS SALAD

 

Green Goddess Salad

GREEN GODDESS SALAD

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Level Easy
Servings 2

Ingredients
  

For the SaladVegetables

  • 2 cooked chicken breast (cut in bitesize pieces)
  • 1 large cucumber (finely diced)
  • 2 cups shredded cabbage
  • 2 cups shredded lettuce
  • 1 green bell pepper (finely diced)
  • 1/2 cup chopped green onions
  • 1/2 of a ripe avocado

For the Salad Dressing

  • 1/8 cup olive oil
  • 1/8 cup lemon juice
  • 1 tablespoon honey
  • A handful fresh parsley
  • 1/2 of a ripe avocado
  • 1/4 cup cashew nuts
  • Salt and pepper to taste

Instructions
 

  • Place all the ingredients under saladvegetables in a bowl and toss to combine.
  • Smoothly blend all the ingredients undersalad dressing in a blender.
  • Pour the dressing over the saladvegetables and toss again to combine, ensuring the vegetables are thoroughlycoated with the dressing.
  • Serve and enjoy.

OHA SOUP

OHA SOUP

OHA SOUP

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Level Easy
Servings 5

Ingredients
  

  • 2 bunch oha leaves (chopped)
  • 1/2 cup uziza leaves (shredded)
  • 7-10 medium cocoyam (cooked and blended)
  • 3 fresh chilli pepper (chopped)
  • 8-10 pieces goat meat (cooked)
  • Cow skin (kpomo) (cooked)
  • 1 cup shredded dry smoked fish
  • 1 cup shredded stock fish
  • 1/2 cup palm oil
  • 2 tablespoon crayfish
  • 3 seasoning cubes
  • 1 teaspoon ogiri igbo
  • Salt to taste

Instructions
 

  • In a pot on a medium heat, add the goat meat, kpomo, stock fish, and the dry fish.
  • Afterwards, add 3 cups of water, followed by the palm oil. Stir to combine. Cover the pot and allow it to cook for 5 minutes.
  • Afterwards, add the ogiri, pounded cocoyam, ground crayfish, seasoning cubes, fresh  pepper and salt to taste. Then mix together to combine and cook for another 12-15 minutes or until the cocoyam is completely dissolved and cooked.
  • Finally, add the uziza and oha leaves, and allow to cook for a final 2 minutes
  • Then take it off the heat immediately.
  • Serve and enjoy with any swallow of your choice.

GRILLED FISH POTATOES AND PLANTAIN

GRILLED FISH POTATOES AND PLANTAIN

GRILLED FISH POTATOES AND PLANTAIN

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Level Easy
Servings 2

Ingredients
  

  • 2 medium sweet  potatoes (cut in bite size chunks)
  • 2 medium ripe plantain (cut in bite size chunks)
  • 2 medium titus fish (cut in medium size)
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika powder
  • 1/2 teaspoon cumin powder
  • 1/2 chicken seasoning cube
  • 1/2 teaspoon thyme
  • Salt to taste
  • 1 tablespoon olive oil
  • 2 tablespoon ketchup
  • 1 large green yellow & red bell pepper (cut in bite size chunks)
  • 1 large carrot ( cut in bite size chunks)

Instructions
 

  • In a mixing bowl, add the garlic powder, onion powder, paprika power, cumin powder, chicken seasoning cubes, thyme and salt to taste. Mix together till well combined. This will serve as the spice mix for the fish and potatoes.
  • Divide the spice mix into two equal portions and place one portion in a separate mixing bowl.
  • In one mixing bowl with the spice mix, add the fish pieces, drizzle some oil and ketchup. Mix together to combine ensuring that the fish pieces are fully coated with the marinade.
  • Place the fish in the fridge and allow it to marinade for at least one hour or overnight.
  • In the second mixing bowl with the other half of the spice mix, drizzle some oil and ketchup. Mix together to combine.
  • Then add the potatoes, plantain, carrots, bell peppers and ketchup and mix again, ensuring the vegetables are fully coated with the marinade.
  • Afterwards, place the chicken and the vegetables in a baking dish.
  • Then place the baking dish in a  350 degrees pre-heated oven and allow the potato and plantain to bake for 10-15 minutes.
  • Afterwards, take the pan out and flip the potatoes and plantain to the other side.
  • Then  add the marinated fish and vegetables into the baking dish.
  • Put the baking dish back in the oven and continue baking for another 15 minutes  or until the fish and potatoes are fully cooked.
  • Serve on a plate with any side sauce of your choice.
  • Enjoy!

SPECIAL FRIED RICE

 

SPECIAL FRIED RICE

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Level Easy
Servings 8

Ingredients
  

For the Toasted Rice

  • 3 cups basmati rice
  • 1 cooking spoon cooking oil of choice
  • 1/2 tablespoon curry powder
  • 1/2 teaspoon turmeric powder
  • 2 seasoning cubes
  • 3 or more cups water or chicken stock
  • Salt to taste

For the Fried Rice

  • 2 boneless chicken breast
  • 2 cups shredded cabbage
  • 1 large green, red, yellow bell peppers (diced)
  • 2 large carrots (diced)
  • 1 cup frozen green peas
  • 1 cup sweet corn
  • 1 tablespoon curry powder
  • 1/2 tablespoon thyme
  • 1/2 teaspoon cumin powder
  • 3 tablespoons ketchup
  • 1 tablespoon garlic paste
  • 3 chilli peppers (chopped)
  • 1 large onion bulb
  • 3 chicken seasoning cubes
  • 1/2 cup cooking oil of choice
  • Salt to taste

Instructions
 

  • In a pot heating up in medium heat, drizzle some oil and let it heat up slightly.
  • Add the washed rice into the pot and stir continuously until brown. This should take about 15-20 minutes.
  • Winnie’s Note - toasting the rice will help the rice grains stand apart and add a depth of flavor to the final dish. It will also prevent the fried rice from going bad if stored properly in the refrigerator.
  • After toasting, add the water or chicken stock, and season with curry powder, turmeric powder, seasoning cube and salt to taste
  • Afterwards, cover the pot and cook till the rice is tender
  • When the rice is fully cooked, fluff it with a spoon, then take it out of the pot, transfer to a mixing bowl and set aside
  • In the same pot, drizzle more oil and allow to heat up slightly
  • Then add the chicken, season with salt and cook until brown
  • Then add the onion, chopped chilli pepper, and garlic paste. Stir fry till fragrant, about 30-45 seconds
  • The carrots go in next. Mix to combine and stir fry for a further one minute to soften the carrots slightly
  • Afterwards, add the curry powder, thyme, cumin powder, seasoning cubes, ketchup and salt to taste. Mix to combine
  • Next, add the cooked rice, cabbage, green bell, red bell, yellow bell pepper, sweet corn and green peas. Then mix to combine
  • Cover the pot and let it steam for 2-3 minutes
  • Afterwards, take off the heat, serve on a plate and enjoy

ONUGBU SOUP (BITTER-LEAF SOUP)

 

ONUGBU SOUP (BITTER-LEAF SOUP)

ONUGBU SOUP (BITTER-LEAF SOUP)

Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Level Easy
Servings 5

Ingredients
  

  • 10 piece cocoyams
  • 1 cup shredded bitter-leaves
  • 2 cups shredded stock fish
  • 3 pieces smoked fish
  • 1 tablespoon ground crayfish
  • 1/2 cup palm oil
  • 4 cups meat stock or water
  • 3 seasoning cubes
  • 1/4 teaspoon ogiri (made from fermented oil seeds)
  • 5 red scotch bonnet peppers
  • 5 yellow scotch bonnet peppers
  • salt to taste

Instructions
 

  • Wash the coco yams thoroughly and place in a medium size pot and add enough water to cover the coco yams. Place the pot on medium heat and allow to boil for about 25-30 minutes or until coco yams are very soft.
  • Afterwards, take it off the heat and peel off the skin while it is still hot. To make it easier to handle, peel under a tap with running water.
  • In a food processor or blender, add peeled coco yams and blitz on medium speed until a thick purée is formed, then set aside.
  • Winnie's Note - Although the traditional method of doing this is with a mortar and pestle, technology has made things really easy for us sowe really don’t have to stress so much. But don’t allow my grandmother to catchyou using a blender or food processor to purée the cocoyams, you will be inreally hot soup! LOL!
  • Blend the red and yellow scotch bonnet peppers in a blender until a smooth purée is formed. You can add little water to make the blending process a lot easier.
  • Next in a medium size pot, heat up the palm oil for about 30 seconds and add the crayfish and seasoning cubes. Stir continuously and allow to cook for another 30-45 seconds then add blended pepper mix and allow to cook for a further 20 seconds. This is going to help build a lot of flavour.
  • Next, add the meat stock or water and ogiri, stir to combine and bring to a rolling boil for about 7-8 minutes.
  • Note: This step is very important as this is going to help the palm oil mixthoroughly with the stock or water and will prevent that pungent palm oil tastethat stays on the tongue for a really long time after eating this dish.
  • Afterwards, add the puréed cocoyam one scoop at a time, do not stir. Cover  the pot and allow the cocoyam to dissolve slowly into the stock. This will serve as the thickener for this soup and the process should take about 5-6 minutes on medium heat.
  • Next, add the smoked fish and shredded stock fish and allow to cook for a further 3-5 minutes.
  • Note: this is the time you want to add whatever protein you prefer to use to make this soup. Personally, I use goat meat, cow skin (kpomo) and tripe (shaki). Ensure they are all pre-cooked
  • Afterwards, add the shredded bitter-leaves, stir to combine, taste for salt and add if required. Then allow to cook for a further 5 mins and take off the heat immediately.

MUM’S FAVORITE VEGETABLE SOUP

 

MUM’S FAVORITE VEGETABLE SOUP

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 bunch water leaves (chopped)    
  • 2 large bunch ugu leaves (chopped)
  • 1/2 a bunch okazi leaves (shredded)
  • 1 onion bulb (diced)
  • 3 fresh chilli pepper (chopped)
  • 8-10 pieces goat meat (cooked)
  • Cow skin (kpomo) (cooked)
  • 1 cup shredded dry smoked fish
  • 1 cup shredded stock fish
  • 1 cup palm oil
  • 2 tablespoons crayfish
  • 3 seasoning cubesSaltto taste

Instructions
 

  • In a pot on medium heat, add the palm oil and allow to heat up slightly, then add the onions and stir fry for a few seconds.
  • Afterwards, add the water leaves and cook for 5- 7 minutes or till the liquid content dries up.
  • Next, add the cooked meat, kpomo, dry fish, stock fish, crayfish, seasoning cubes, fresh pepper and salt to taste. Mix together to combine and leave to cook for 5 minutes.
  • Then add the ukazi leaves and cook for a further 5 minutes.
  • Finally, add the ugu leaves, and allow to cook for a final 2-3 minutes.
  • Then take it off the heat immediately.
  • Serve with any swallow of your choice.

CHICKEN CURRY SAUCE

 

CHICKEN CURRY SAUCE

CHICKEN CURRY SAUCE

Prep Time 1 hr 10 mins
Cook Time 29 mins
Total Time 39 mins
Level Easy
Servings 7

Ingredients
  

  • 2 tablespoon dry turmeric
  • 2 thumb size fresh ginger
  • 3 garlic cloves
  • 2 green chilli peppers
  • 4 tablespoon vegetable oil
  • 8 pieces chicken thighs/drumsticks
  • 2 large carrots or 1 1/4 cups diced carrots
  • 1/2 tablespoon chopped scotch bonnet peppers
  • 1 medium red bell pepper or 1 cup diced
  • 1 medium green bell peppers or 1 cup diced
  • 1 tablespoon curry powder
  • 2 cups coconut milk
  • 1 cup chicken stock or water
  • 2 chicken seasoning cubes
  • 2 tablespoon corn flour
  • salt to taste

Instructions
 

  • Season the chicken with some pepper and salt.
  • Place one vegetable oil in a pot set over high heat. Allow to heat up then add chicken and sear on one side for about 4 minutes or until browned then flip to the other side and allow to brown for another 4 minutes.
  • Meanwhile, add the turmeric, ginger, garlic, onion bulb in a blender alongside green chilli peppers and a small amount of the chicken stock or water. Blitz on medium speed till a smooth purée is formed. Set aside.
  • Take out the chicken from the pot and set aside. If the oil in the pan is more than 2 tablespoons, kindly discard the excess.
  • Next, add the purée into the pot and fry for about 3-4 minutes on medium heat.
  • Then add the carrots and scotch bonnet peppers and stir fry for a further 1-2 minutes.
  • Afterwards add the coconut milk, chicken stock, curry powder, seasoning cubes, ground pepper, salt to taste and seared chicken. Stir to combine and leave to cook on medium heat for 10 minutes.

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