Recipe of the day

FOOD FIT FOR THE GODS.....

24/11/2011

Yam Porridge (EBE)

Ingredients

Yam

Palm-Oil

Scotch Bonnet (optional)

Spices (Coriander, thyme, curry)

Onion

Tomatoes

Dried Crayfish

·         Peel the yam and  cut the yam tuber into chunky cubes and blend Onion, Scotch bonnet, Tomatoes, and bell peppers together

·          Add the blended peppers to the yam

·          Add the spices and stock cube and let the yam can cook in the stew and soak in all the lovely juices and boil for about 8 mins,

·          Then add the palm oil; it gives it a lovely red/orange look and a very distinct taste.

·         When the soup thickens, mash some of the Yam, but still leave some bits intact, the mushy bits become part of the stew.

·         Add the dried crayfish and let it simmer on low heat for about 5 mins and then it is ready to serve.

You should try it with Fried plantain, it is delish!

*Potato can be substituted for Yam

See below for previous recipes



fffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffff

Vegetable Stew/ Efo

Ingredients

I large Bunch of Spinach and Bitter leaf

2 large Fresh Tomatoes

400g Canned Tomatoes

450g Meat

450g Chicken

250g Saki – (Cow’s Intestine)

300g Prawns

450g Smoked Turkey

450g Smoked Fish

1Tbl Palm oil

6tbl Olive oil

4 Maggi cubes or any stock cube

I large onions

I large Capsicorn

2 cloves of Garlic

2 Scotch Bonnet (optional, one can be used dependent on tolerance for hot chilli, the seeds can be removed to limit the intensity)

200g Grounded melon seeds

·         Wash the spinach and bitter leaf, add salt and set aside to drain.

·         Prepare the chicken and Meat by boiling them  in spices – onion, curry, thyme, basil, marjoram, parsley,2 maggi cubes, onion, and garlic.

·         In another pan, fry the chopped onions, garlic, Capsicorn, scotch Bonnet, half of the chopped tomatoes, thyme and add the stock cube.

·         Add the cooked Meat, Chicken, Smoked Turkey, Saki and fry in the pepper mixture. Cook on a medium heat and cover for about 10 minutes to absorb all the flavours.

·         Add the canned Tomatoes, prawns and half of the smoked fish, allow cooking for further 3 minutes.

·         Meanwhile mix the grounded melon seeds with a bit of water to get a smooth paste, add salt and mix, then pour into stew and let it steam with the peppers for about three minutes.

·         Finally add the spinach and bitter leaf, cook uncovered on a low heat for a further 7 minutes, add the remaining fish and chopped tomatoes. Stir gently and let it simmer for another 2 minutes. Add salt to taste

Dish can be severed with Rice, Cassava meal, Polenta, Grounded Yam flour meal.