Recipes...
jollof rice
Ingredients
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3 cups of long grain rice
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3 tins of tomatoes
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1 onion
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1 red bell pepper
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3 scotch bonnet (chillies)
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half a cup of olive oil
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1 tbs of curry powder
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salt
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dried thyme
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chicken stock (liquid)
How to...
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Blend tins of tomatoes, bell pepper and scotch bonnets until smooth.
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Add the oil to a pot and heat up until it's hot. Add the tomato mix to the pot and reduce the heat.
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Pre-cook the rice in a sperate pot.
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Once the water of the rice is white, turn off the heat, sive the rice and wash with cold water. (note: rice must be soft but still hard)
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Once the tomato mixture has reduced and become thick, add your rice, sliced onions, curry powder, salt and dried thyme to the pot and stir till all is combined.
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Once everything is combined add your stock to the pot making sure the liquid stock is 1cm above the rice.
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Cover the pot with foil and then the lid on top for the rice to steam on low heat.(check every 10 minutes)
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Once all the stock is gone check the rice to see if it's cooked (if not add some stock and let it steam)
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Once the rice is done, turn off the heat and serve with fried plantain and grilled chicken.
Turkey Stew
Ingredients
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turkey
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tin tomatoes
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1 onion
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1 garlic
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3 scotch bonnet (chilli)
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maggi cube
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salt
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dried thyme
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vegetable boil
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chicken stock (liquid)
How to...
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With the amount of turkey you have, place it under a 200-degree pre-heated grill for 1 hr turning it half way.
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Blend your tin tomato, garlic, onion, scotch bonnet and maggi cube till smooth.
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Add the tomato mixture to a pre-heated pot of vegetable oil.
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Once all the water has evaporated, and the mixture has become thick, add your grilled turkey to the pot.
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Let it simmer for 10 minutes.
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Add dried thyme, salt, pepper and chicken stock and any other seasoning of choice. Let it simmer on low heat for 10 minutes.
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Stir one last time, taste, adjust to your liking and BOOM! youve got turkey stew.
Fluffy MINI dessert pancakes
Ingredients
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1 large egg
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100g plain flour
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100g white sugar
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1 cup of milk
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1 cup vegetable oil
(Making 6 mini pancakes)
How to...
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Separate the egg, putting white in one bowl and the yolk in another
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Add plain flour, white sugar and milk to the egg yolk and whisk till all is combined .
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Using a clean whisk, whisk the egg white until it has tripled in size.
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Without the knocking, any air out, fold the egg whites into the other bowl with the pancake mixture.
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Once combined add a tablespoon of oil to your pan then add a tablespoon of pancake batter.
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Flip over to cook on the other side once golden brown.
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Repeat the process until the batter has finished.
Ingredients
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250g of plain flour
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2 tsp of yeast
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2 cups of white sugar
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1/2 tsp of grounded nutmeg
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warm water
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salt
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vegetable oil
(Making 25 balls)
How to...
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Mix you yeast and warm water till combined.
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In a separate bowl add your flour, sugar, nutmeg and salt and mix.
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Add the yeast mixture in small quantities to your dry mix while stirring.
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Mix until smooth. the batter
should thicker than pancake batter -
Cover the bowl with foil and leave to rise for 45 minute - 1 hr.
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Pour your vegetable oil into a deep pot and heat up to 170 degrees.
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Once the batter is hot enough scoop some batter into your hands and squeeze it out between your thumb and index finger into the oil. (if you cannot do this you can us two spoons).
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Keep scooping the batter into the oil but don't overcrowd the pot.
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Cook until the whole ball is golden brown.
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Once cooked take out and strain excess oil.