EGUSI SOUP

INGREDIENTS 

Meat

-Chicken 

- Stock Fish 

-Smoked Turkey

Grounded Egusi 

Bitterleaf 

Grounded Crayfish 

Palm Oil

Scotch Peppers  - use according to your taste and liking 

2 Onions

2 Maggi Cubes 

Knorr Cubes 

Dried grounded pepper 

1 Knorr chicken stock Cube 

1 Knorr vegetable stock Cube 

Salt

Before cooking 

-Wash the bitterleaf and squeeze it dry 

- Boil the meats in some dried pepper, chicken stock cube, vegetable stock cube, a little salt 

- Blend the pepper and onions 

Cooking 

When the pot gets hot, put 3 cooking spoons oil palm oil

-Add in the blended onion and pepper, let it fry for 10 minutes

- Add the egusi and stock - cook for 5 minutes 

- Add the meats and maggi and knorr cubes 

- Taste to liking 

- Add the bitter leaf and cook for another 10 mins 

- stir well

Serve 

Rib Eye Steak and Chunky chips 

Ingredients 

4 x Large sized potatoes 

2 Rib eye steaks 

4 cups of Corn oil

Knorr beef stock cube 

a teaspoon of olive oil

Chips seasoning 

-Paprika 

-Chicken seasoning 

-a tiny pinch of salt 

Preparation 

- Peel and potatoes and slice into chunky size chips 

- stock the chips in cold water 

-Leave the steak at room temperature 

CHIPS

 Step One 

Boil the chips for 10 minutes 

Step Two

Heat the corn oil in a deep frying pan till very hot

Step Three 

Drain and Pat the chips dry with kitchen towel 

Step Four 

When the oil is very hot: add the chips

Step Five 

When the chips are golden brown and cooked.. drain the excess oil with paper towels. Spread on foil paper to keep warm.

Step six

Sprinkle with chip seasoning

STEAK 

Step One 

Mix the beef stock cube and olive oil to create a paste 

Step Two 

Season the steaks with the paste

Step Three

 In a very hot grill pan - add the steaks

Step Four 

Turn the steaks very 3 minutes 

Step Five 

Finish the steaks off in the oven

Serve 

Food for Thought

"Yesterday is a cancelled check; tomorrow is a promissory note; today is the only cash you have – so spend it wisely."

Linguinie with Prawns 

Serving suggestion: with Garlic Butter Bread and Parmesan Cheese

Ingredients :

150g of Linguinie pasta
Fresh shelled Tiger Prawns
Half an onion
A clove of garlic
1/4 cup of white wine
Chicken stock
1 red chilli
2 Knorr Chicken stock pots
Maggi cube (optional)
A handful of flat parsley
Butter
Olive Oil

Utensils:

Pot
Deep Frying pan
Colander
kitchen thongs
Cooking spoon

Before cooking: 

- Finely dice the onion
-Thinly slice the chilli
-Thinly slice the garlic
-Finely chop the parsley
-Make chicken stock using a Knorr chicken stock cube

Step One 

Bring a pot of water to the boil - 2 Knorr chicken stock pots

Step Two 

Add the pasta and boil for 10 minutes

Step Three 

At the 7 minute mark: In the frying pan add a table spoon of olive oil and fry the prawns

Step Four 

Add the garlic, onion, a little chicken stock and chilli - cook for about 3 minutes


Step Five

Add in a knob of butter, parsley and the wine - let the alcohol cook off. This will take about 5 minutes .


Step Six

When the pasta is cooked: drain and add into the prawn sauce. Add more chicken stock if need be to keep the pasta from drying out.

At this point, the maggi cube can be added if needed.

Step Seven

Serve immediately whilst hot and garnish with roughly chopped parsley.

Food for Thought

"Yesterday is a cancelled check; tomorrow is a promissory note; today is the only cash you have – so spend it wisely."

Moin Moin

Hey friends, 

This is my first guest-blog post: done by my fabulous cousin Miss Jack. Thanks cuz..

This is the traditional method of making moin moin but with a twist! Rather than steaming it, were baking in the oven. You get the same results 

INGREDIENTS: 

1KG Brown beans 

2 cooking spoons of oil

1 Medium onion

2-3 scotch bonnet pepper 

SEASONING:

3 Maggi cubes

Salt

Curry Powder

All Purpose Seasoning

Thyme

FILLING:

Corn Beef

Geisha Mackerel

(When it comes to the filling for your moin moin, it is completely your choice; boiled eggs, smoked fish, corn beef, shrimps or anything shredded meat or fish you want)

BAKING:

Sizeable baking dish or pan that will be enough to hold the amount mixture your making.

Step 1: Soak the beans in hot water overnight in order to make removing the skin a lot easier(for brown beans).

Step 2: Wash the beans.

Step 3: Pour beans into blender. Also add the onions and fresh pepper into the blender.

Step 4: Pour blended mixture into a mixing bowl.

Step 5: Put in the seasonings and oil mix well 

Step 6: Package for cooking: this means pour the mixture into a baking dish and add your filling, In this case, she used Geisha mackerel and Corn Beef.

Step 7: Pre-heat oven at 175 degrees C

Step 8: Put in mixture and allow to cook for 40 minutes.

Step 9: Remove from the oven and allow to cool.

Step 10: Serve warm alone or with meal of your choice.

Enjoy..!

You can follow Miss Jack on her blog: http://msjacksays.blogspot.com/

If you have any recipes that you would like to share... please be a guest blogger.. 

Peppered Gizzard

Hey friends,

Today i will be making peppered gizzard and sharing the recipe with you guys. I absoloutely love this dish because its spicy and it reminds me of home.

INGREDIENTS:

1Kilo of Gizzard - washed and cleaned
1 Medium Onion
2-3 Pepper bonnets
A Handful of  Fresh Parsley or Coriander Leaves
Oil
Knorr Chicken Stock Cube
Salt to Taste
2 Maggi Cubes
1 teaspoon of Curry Powder
1 teaspoon of Thyme
1 teaspoon All Purpose Seasoning
1 teaspoon Dried hot pepper


STEP ONE:
The gizzard should be boiled with little salt and the chicken stock cube until tender to bite.

STEP TWO:
The onions, pepper and parsley should be finely diced. ( Be careful when dicing the pepper, avoid touching you face)

STEP THREE:
Once, the gizzard is tender. Remove from the stock and place in a separate bowl for use.

STEP FOUR:
In a pot or frying pan over a medium heat, add 2 cooking spoon full of oil. Add the onions and pepper then leave for 2-3 minutes to sweat and soften in the oil.

STEP FIVE:
Add in the gizzard and the spices ( curry, maggi cubes, all purpose seasoning, dried pepper and thyme). Allow all the spices to infuse into the meat, so cover and leave for another 3-5 minutes.

STEP SIX:
Taste the gizzard to determine if extra salt or seasoning is needed. This will depend on individual taste.

STEP SEVEN:
When the gizzard is done, remove the pot from the heat and serve.. garnish with the chopped parsley or coriander.

I served the gizzard with some coconut rice, stew and fried plantain.

ENJOY

Please leave comments about the recipe.