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Brown Stew Chicken:

wash chicken in vinegar or lemon- mind not to splash on uno!
coat chicken in all purpose seasoning, salt, black pepper and rub it all in good
a few drops of soy sauce or maggi or pikkapepper sauce, and some pimento seed
thyme-fresh, take of from stalks
add some scallion/white onion and crushed up garlic to the bowl.
pop a whole scotch bonnet and sit it on top
leave for up to 24 hours

heat up some oil, maybe add a little brown sugar. add chicken and brown it off. add a little browning and a little tomoato puree and a bay leaf, stir it up and then add the onion from your bowl.

put a little water in the bowl and then add to pot w chicken let it simmer until the chicken is falling apart (you can use any part but take away the skin!!!)

mind the bonnet doesnt pop

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cook a tin of gungo peas until soft (don't add salt yet but put a tiny bit of bicarb in the pot)

then add some thyme, salt, black pepper and either coconut milk coconut cream or grated fresh coconut and water, put your basmati in and cook it slow

serve up with cabbage and carrots. Done. Old School.

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Sean Corby, OH I forgot... add a bit of garlic(fresh or salt) grated onion any a batch of scallion/thy,e/bay leaf...

2

Sean Corby

Yesterday at 9:22 AM

OH I forgot... add a bit of garlic(fresh or salt) grated onion any a batch of scallion/thy,e/bay leaf to your rice and again sit a scotch bonnet on top. :)

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Remember those fluffy yellow bites with sweet & sour flavour in dhokla? Well, that's definitely Dhokla, a popular Gujarati dish that can be enjoyed any time of the day. Traditionally, this delicacy is made with besan or chickpea flour, which is known as Khaman dhokla in Gujarati. That's the sole reason, this recipe is also called Khaman Dhokla. If you also want to make dhokla recipe at home, then here is an easy way. This dhokla recipe lists detailed instructions with step-by-step images. Do try it!

If you are looking for an easy khaman dhokla at home recipe with step-by-step photos, you have reached your destination. You can make this easy instant dhokla recipe at home and enjoy it with your loved ones. This Gujarati dhokla recipe is made with simple ingredients and is ready in 30 minutes! It is traditionally steamed, but can also be prepared in a microwave, oven or pressure cooker. There are several varieties of Gujarati Dhokla, and Khaman Dhokla is one of them. In contrast, the other Dhokla varieties are white and are prepared using rice flour mixed with chickpea flour. While Khaman Dhokla is sweet and zesty at the same time, the other dhokla is generally just tangy in taste. Undoubtedly, there are several differences between the two types of dhoklas, but they are part of a culture that loves flavourful delicacies. Gujarati cuisine is known to have a lot of tasty and delightful snacks to offer, and dhokla tops the popularity list. It is one of the best breakfast options to have as it is light and fills your stomach quickly. Here is an easy way to make soft and spongy Khaman Dhokla that tastes super-delicious.

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Khaman Dhokla Recipe: How to make Khaman Dhokla Recipe at Home | Homemade Khaman Dhokla Recipe - Times Food

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Remember those fluffy yellow bites with sweet & sour flavour in dhokla? Well, that's definitely Dhokla, a popular Gujarati dish that can be enjoyed any time of the day. Traditionally, this delicacy is made with besan or chickpea flour, which is known as Khaman dhokla in Gujarati.

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I thought I would share a childhood favourite. My Torres Strait and Papua New Guinean friends taught me how to make Sago Banana Coconut pudding. It's vegan and delish! https://www.heartfoundation.org.nz/wellbeing/healthy-recipes/sua-fai-samoan-banana-soup

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Easy banana and sago pudding with no added sugar!

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Healthy dessert with no added sugar - Samoan banana soup Sua Fa'i. Try this as a simple dessert, breakfast or special treat.

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Aubergine in tomato Sause

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Avtar Dosanjh - a quick but filling recipe - great way to use up use up things in the fridge

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Easy homemade chicken ramen, with a flavorful broth, roasted chicken, fresh veggies, lots of noodles, and a soft cooked egg. Inspired by traditional Japanese ramen, but on the table in under an hour. Simple and comforting.

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Avtar Dosanjh- The video maybe in Hindi but it has English subtitles.
Its nearly as good as my moms

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Punjabi Samosa Recipe | Mumbai Famous Samosa Chole | बाजार जैसे समोसे छोले | Chef Sanjyot Keer

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Avtar Dosanjh - spicy home comfort dish

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Bhindi masala recipe - A simple North Indian bhindi masala that is great on flavors, tastes delicious & is healthy. Bhindi masala is a healthy dish made with okra, whole and ground spices, onions & tomatoes. This semi dry curry made goes very well as a side with rice or roti. It is mildly spicy, hot & full of flavors that comes from the pan fried bhindi and garam masala.

This post shows you how easy it is to cook okra perfectly without getting slimy.

About Bhindi Masala

Bhindi' is a Hindi term for 'Okra' & 'masala' is an Indian curry base made with onions, tomatoes, spices and herbs. So 'Bhindi masala' means okra cooked in a spicy onion tomato masala. Made with everyday ingredients, this simple bhindi masala is extremely easy to cook.

It is a common everyday side dish made in many Indian households. Since okra is available all-round the year I make this pretty often for a meal.

Dal fry, dal tadka, okra masala, soft rotis and some plain rice makes for a healthy, delicious and simple meal in my home.

This bhindi masala also goes well in a school / office lunch box with some rotis. It's a kids' approved recipe and am sure they will enjoy it even on a rotation basis. For a change sometimes I also add boiled potatoes. I have the more details in the tips section below.

Okra is a veggie with lots of nutritional values so it is widely used in the Indian cuisine. Dahi bhindi, kurkuri bhindi & bharwa bhindi are some popular North Indian dishes. In South India, it is added to sambar, curries, stew and also stir fried with coconut.

Cook Okra The Right Way

Okra has a naturally occurring slimy substance known as mucilage. It is made up of protein, carbohydrates & soluble fiber that makes this vegetable a healthy one. This slimy substance can actually ruin any dish if okra is not prepared and cooked properly.

As with any other okra dish, this bhindi masala has to be cooked the right way to avoid gooey, sticky and slimy texture in the dish. So how do we do that?

The first step is to wipe dry the whole okra very well so it has no traces of moisture or water on it. Then we chop to moderately sized pieces. Next simply stir fry the chopped veggie in oil until the sticky substance breaks down and vanishes.

Once this essential step is followed right, you have bhindi that has almost no slime in it. It is at this stage the veggie is to added to a flavorful onion tomato masala and simmered so it absorbs all of the flavors.

Also avoid adding salt to the okra until the slime has gone completely & it has cooked through. In this recipe we add it to the onion tomato masala and not to the bhindi.

So bhindi masala is cooked much the same way like any other veggie except for sautéing the bhindi first.

How to Make Bhindi Masala (Stepwise Photos)

Prepare Okra

1. Rinse 250 grams okra/ bhindi well under running water. I usually sprinkle some salt and vinegar, rest for 15 mins. Then rub and rinse them well under running water.

2. Wipe them dry with a clean cloth or kitchen tissues. There should be no traces of moisture on the bhindi. Any moisture is going to make the veggie slimly while cooking. Chop off both the ends. Chop the bhindi to ¾ inch pieces. Do not chop them too thin as they tend to turn slimy after adding to the pan.

Sauté Bhindi

If you have an air fryer, you can skip this sautéing section and air fry the okra. Check the pro tips section below.

3. Heat 1 to 2 tablespoons oil in a heavy bottom pan.

4. Add chopped bhindi and saute them well for 5 to 7 mins on a medium heat. Keep stirring often to fry them uniformly. While you fry the bhindi -

chop 2 medium onions (1 cup chopped)

chop 1 green chilli

puree or chop 2 medium tomatoes (1 cup chopped or pureed)

Make a fine paste of half inch ginger & 2 garlic cloves. Or ¾ tablespoon fine chopped.

5. Bhindi don't get cooked completely after sauteing but the sticky substance will be gone. They will be crunchy at this stage.

6. Transfer them to a plate.

Make Onion Tomato Masala

7. Add another 1 to 2 tablespoons oil. When the oil turns hot, add half teaspoon cumin seeds.

8. When they begin to splutter, add 1 cup chopped onions and 1 green chili. You may skip the green chili if you have kids at home.

9. Saute the onions until golden brown. Add ¾ tablespoon ginger garlic paste. Saute until the ginger garlic smells good. This just takes about 1 minute.

10. Add 1 cup chopped tomatoes or puree and ½ teaspoon salt.

11. Saute well until the tomatoes turn completely mushy.

Add ½ to 1 teaspoon red chili powder

¼ teaspoon turmeric

¾ to 1 teaspoon garam masala

¾ teaspoon of coriander powder (optional).

I have used this punjabi garam masala. Make use of a good flavorful garam masala.

12. Saute this masala well until it becomes thick, comes together and smells good. Pour 6 tablespoons water (little less than half cup) and mix well. Cook this masala until it turns thick. It is very important to cook this onion tomato masala with water.

13. Take ½ teaspoon kasuri methi in your palm. Crush it well in between your palms. Add it here.

Cook Bhindi Masala

14. Add fried bhindi/ ladies finger. (You can also add some cubed boiled potatoes at this stage if you like.)

15. Mix everything well. Cover and cook on a low to medium heat until the bhindi turns tender. This step also helps to bring out the aroma of the veggie.

18. We prefer the semi dry curry so I saute for another 2 to 3 mins to dry up excess moisture. Do not overcook as it makes the okra soggy.

Serve bhindi masala with plain rice, ghee or roti.

Benefits of Bhindi

Bhindi is a fiber rich vegetable that helps in digestion, prevents constipation & stomach problems.

It is a good source of vitamin B, C, K, potassium & calcium. So helps in the overall health.

Bhindi is also a rich source of antioxidants so helps in fighting the free radicals.

It is a good source of folate (vitamin b) so it is very good for pregnant women.

This low calorie veggie is nutrient dense keeps you full for longer. So it is great for those trying to manage their weight.

Helps in reducing cholesterol & stress, helps to manage diabetes.

Here are some tips for the novice cooks on okra.

Always choose tender and young bhindi as they get cooked faster, have lesser slime and taste good.

Always wash and wipe them dry before chopping. While chopping, wipe off the sticky residue on the knife to a disposable tissue.

Do not chop them very small as they turn more sticky while cooking.

Do not skimp on the oil used in any bhindi recipe. Oil helps to get rid of the sticky substance from the veggie.

One to two tbsp of lemon juice can be sprinkled on the bhindi after sautéing in the oil for a minute. This reduces the sticky substance but makes the dish sour. So more spice powders will be needed.

You can also add some grilled or boiled potatoes to make this bhindi masala. Just cube the grilled or boiled potatoes and add them to the onion tomato masala along with fried bhindi. Cover and simmer for a while for the veggies to absorb the flavors. With this option, use more spices and a few tablespoons more water.

If you have fussy kids home, then blend the onion tomato masala after frying. Add it back to the same pan and follow the recipe. You will need ¼ to ½ cup more water to cook the curry. When the masala turns thick then add the fried bhindi & simmer for a short while.

Air Frying bhindi perfectly

The entire task of sautéing becomes easier in the air fryer. But doing it right is a bit tricky. I spread the chopped bhindi in the basket and air fry them at 320 F or 160 C for 4 to 5 minutes. But make sure you don't chop them too small as they will become lifeless and dry after air frying.

If they are too young and fresh they take a little longer. If they are not too fresh then it takes only 3 minutes. But again I would suggest you eat some of the air fried bhindi first to make sure they are not slimy. Then add them to the onion tomato masala.

Should bhindi be covered while cooking?

No! Do not cover. Saute bhindi uncovered until all of the slime dries up. Covering the pan brings out the moisture from bhindi and turns them slimy.

How do you keep bhindi green while cooking?

To retain the green color, stir fry bhindi in a pan until they wilt. Avoid covering or overcooking okra which discolors them.

How do you know when bhindi is cooked?

When okra is cooked, you will see them wilting and changing their color from green to dark green. Also they are no more slimy when perfectly cooked.

How do I keep my ladies finger from sticking?

Use a good amount of oil & stir fry them first, so they don't turn sticky while cooking. Avoid adding any kind of moisture to the pan until all of the slime has gone.

Why is my okra turning black?

Okra when chilled in the refrigerator for many days is more likely to turn black. Ensure there is no moisture trapped in the plastic bags. If possible keep them in cloth bags so they remain fresh for longer.

Why is my okra slimy?

Cooking okra without stir frying first can make them slimy. So always stir fry them first until almost cooked then add them to curry or stew.

Can we wash bhindi after cutting?

Avoid washing okra after cutting. When the cut okra comes in contact with moisture, they become slimy.
Related Recipes
Recipe Card

Bhindi masala recipe first published in October 2017. Updated & republished in July 2021.

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Bhindi Masala Recipe | Okra Masala - Swasthi's Recipes

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Bhindi masala recipe - A simple North Indian bhindi masala that is great on flavors, tastes delicious & is healthy. Bhindi masala is a healthy dish made with okra, whole and ground spices, onions & tomatoes. This semi dry curry made goes very well as a side with rice or roti.

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Avtar Dosanjh - One of my favourite recipes

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I know you're reading this because you love Korean fried chicken! It's such a culinary pleasure to bite through the well-seasoned, crunchy crust that reveals juicy chicken underneath. This Korean fried chicken recipe will give you that thin, crispy and crunchy crust along with two delicious sauce options - soy garlic and red spicy sauce!

Also known as "the other KFC," Korean fried chicken is highly popular in and outside of Korea. Over the last three or four decades, the Korean fried chicken industry has grown exponentially. There are fast food fried chicken chains and mom-and-pop places in uncountable numbers, each with their own techniques, secret ingredients and variations.

Among many delicious variations of fried chicken in Korea, yangnyeom chicken is one of the most popular ones. Literally meaning "seasoned chicken," yangnyeom chicken is fried chicken smothered in a spicy red sauce. The ingredients used in yangnyeom sauce vary widely, including gochujang, ketchup, hot sauce, strawberry jam, etc. It started out being thick and heavy, but the current trend is a thinner, lighter sauce.

In Korea, Gyochon Chicken is the biggest fried chicken chain, while Bonchon is the best known Korean fried chicken chain in the U.S. Both are famous for their thin, crackly crust and two types of glazes - soy garlic and red spicy.

This Korean fried chicken recipe is my take on Gyochon and Bonchon style fried chicken.

As I mentioned in my dakgangjeong recipe, another popular type, fried chicken is often enjoyed with beer, and that combination is called ChiMaek (치맥), chi from chicken (치킨) and maek from maekju (맥주, the Korean word for beer). It's a relatively new term that reflects the casual dining and drinking culture.

The chicken

For this recipe, I used chicken wings, separated into drumettes and wingettes/flats, but any small cut(s) of chicken works. In Korea, it's common to cut up a small sized whole chicken for frying.

It's common in Korea to brine the chicken in a flavorful solution for a day or two. I simply season the chicken with a little bit of salt, pepper and ginger. For best results, let it sit for 2 hours or longer (overnight to 24 hours) in the fridge.

The batter

Dry or wet batter? In my old recipe, I simply used potato starch (or cornstarch). It's a simple way to create a thin, crispy and crunchy crust. You can still do that if you like, using 1/2 cup cornstarch or potato starch and rubbing it well on to each chicken piece. It's a gluten free option. I included this as Batter option 1 in the recipe card.

However, in Korea, fried chicken is more commonly made with wet batter. Some people simply use frying mix (aka tempura mix) to make wet batter, and there's even frying mix specifically made for chicken. Some use a combination of frying mix and starch to add extra crunch. Frying mix usually is seasoned and contains baking powder, so you can create it with all-purpose flour if you don't have frying mix. I'll add a note in the recipe card as to how you can modify all-purpose flour for this recipe.

I've experimented with different ratios and settled with a 2 to 1 ratio of frying mix to starch, which is 1/2 cup frying mix and 1/4 cup potato starch (or cornstarch) for this recipe.

These dry ingredients mixed with the equal amount of water (3/4 cup) creates a delicately thin crust that's deeper in color but lighter in texture than that of starch alone. You can use a little more water for a thinner crust. Likewise, use less water for a thicker crust. To create a thin crust, I don't dredge the chicken in the dry mix before or after dipping in the wet batter.

The crust stands up very well to the sauce. Better yet, the chicken stays crunchy for several hours even after coated with the sauce. Also, since the crust is lightly seasoned from the frying mix, the fried chicken is delicious as is without the sauce.

Frying the chicken

To deep-fry wings, the Korean technique usually calls for frying them at a relatively low temperature (320-330°F) and then fry them again at a higher temperature (350-360°F). Let the chicken cool down for a few minutes in between, so the remaining moisture escapes. The first frying can be done ahead of time. Fry the chicken in two batches for the first frying, but you can fry them all together for the second frying.

The sauce

Korean fried chicken largely comes in two different types of sauces - mild soy garlic and red spicy, although they are called differently in some cases. You can choose one or make both to have ban/ban (half/half).

You can either toss the fried chicken pieces in the sauce or hand-brush them. The latter is what famous chicken places boast about doing in order to keep the crust crunchy longer. With the brushing method, you can also adjust the amount of the sauce on each piece to your liking.

Red spicy sauce

This sweet and spicy red sauce is slightly thinner and lighter than my original yangnyeom chicken sauce if you tried it. It's not too spicy, but you can always adjust to your taste. I use gochujang along with some hot sauce for its unique tangy flavor and heat. If you don't want to add any extra heat, use ketchup instead of hot sauce. If you're not using a hot sauce, add some vinegar (rice, white, or apple cider).

For the sweetness, I use a combination of honey and sugar. You can use corn syrup or oligo syrup instead. Garlic is a must, but some ginger is good too if you like.

Soy garlic sauce

This soy sauce based sauce is great especially for those who are not a fan of spicy food. Soy sauce, honey and garlic are the prominent ingredients for this sauce that creates the crispy candid exterior when glazed on the chicken.

Watch how to make it

More Chicken Recipes

Dakgangjeong (Sweet Crispy Korean Fried Chicken)
Baked Chicken Wings
Dak Bulgogi (Chicken Bulgogi)
Dak Galbi (Spicy Stir-fried Chicken)
Jjimdak (Braised Chicken)

The original Yangnyeom Chicken recipe was posted in Feb 2015. I've make significant revisions to update the recipe with different batter and sauce options.
For more Korean cooking inspiration, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

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Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken)

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I know you're reading this because you love Korean fried chicken! It's such a culinary pleasure to bite through the well-seasoned, crunchy crust that reveals juicy chicken underneath. This Korean fried chicken recipe will give you that thin, crispy and crunchy crust along with two delicious sauce options - soy garlic and red spicy sauce!

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Another favourite, Nigerian Meat Pie which is part of the small chops family at parties. This is usually served as an appetiser before the main meal and is very additive.

Bola O

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The best Nigerian Meat Pie is moist, yummy and has minced meat, potato and carrot filling. The filling is usually adequately seasoned and gives the meat pie its unique taste.
How to Make Nigerian Meat Pie [Video]
Nigerian Meat Pie: Your Questions Answered [Video]
Nigerian Meat Pie Shapes [Video]
Can I Fry Nigerian Meat Pie?
The Nigerian Meat Pie is a popular snack because it is tasty, moist and does not produce crumbs when it is being eaten, if it is well-prepared, that is. The recipe detailed here will help you make the best meat pie recipe.
For another version of this recipe visit the Nigerian Meat Pie as a Dessert page.
Click >> Different Shapes of Nigerian Meat Pie for how to get the heart, circular, star and other shapes of our delicious Nigerian Meat Pie.

Nigerian Meat Pie Ingredients

The number of meat pies you will get depends on the diameter of the meat pie cutter you use. A cutter that is 8 inches (20cm) in diameter will give you about 10 meat pies with the following ingredients.

For the Nigerian Meat Pie dough

1kg (8 cups) plain flour (All Purpose Flour)

2 teaspoons baking powder

500g (1.1 lbs) Margarine

2 pinches salt

½ cup / 125 ml / 4.2 oz cold water

For the Nigerian Meat Pie filling

2 medium Irish potatoes

2 medium carrots

500g (1.1 lbs) minced meat

1 medium onion

2 cooking spoons vegetable oil

2 Knorr cubes

1 teaspoon thyme

2 tablespoons plain flour

1 cup / 250 ml / 8.4 oz cold water

Salt to taste

Nigerian Meat Pie: Ornamental Ingredient

Directions for preparing the Nigerian Meat Pie

The Nigerian Meat Pie Filling

1. Peel the Irish potatoes and scrape the carrots, wash and cut these two into tiny cubes.

2. Wash and slice the onions into tiny pieces.

3. With your cooker or stove set to medium heat, heat the vegetable oil in a pot, add the diced onions and stir for a bit, add the minced meat and stir vigorously till the minced meat turns pale.

4. Add 1 cup of water, Knorr cubes and thyme. Cover the pot and once the contents of the pot starts boiling, add the diced carrots and potatoes and cook till everything is well done.

5. Dissolve 2 tablespoons of plain flour in half cup of cold water and add to the meat pie filling. This tip is so that the meat pie filling does not dry up during baking. It is also what keeps the meat pie filling moist.

6. Add salt to taste, stir the contents and turn off the heat. Set the meat pie filling aside. Now is the time to prepare the dough for the meat pie.

The Nigerian Meat Pie dough

1. Put the 1 kg of flour in a sizeable bowl; add 2 teaspoons of baking powder and 2 pinches of salt. You really do not need a lot of salt for the meat pie dough. The meat pie will get most of its taste from the filling. Mix these dry ingredients very well.

2. Use a tablespoon to scoop the margarine in small bits into the bowl of flour. The smaller you make the bits of margarine, the easier it will be for you to rub them into the flour.

3. Use finger tips to rub the margarine into the flour till the mix becomes like crumbs.
Note: In Nigeria, we also refer to margarine as butter but for my audience in the Western countries, please do NOT use butter for the meatpie dough because butter is too hard and this makes it difficult for you to mix it with the flour to achieve the crumbly look. So please use margarine.

Also butter is quite heavy so it makes the dough very greasy which hinders the elasticity of the dough.

Can I use melted butter? No, because it simply ruins the meat pie.

4. Now, start adding cold water in bits while at the same time folding the mix till a stiff ball of dough is formed. You will be surprised at how small quantity of water you need to get the dough stiff. At most, all you need for the 1 kg of flour is half a cup of water.

5. Knead the dough very well, put back in the bowl and leave to rest for 5 to 7 minutes. This makes the dough more elastic.

Cut, Fill, Fold and Close

1. Set your oven to 170°C (335°F) and leave to preheat while you continue with the meat pie.

2. Rub margarine on the insides of the oven tray and set aside. This is so that the undersides of the meat pies do not burn or stick to the tray during baking.

3. Break the egg, beat it and set aside, you will need it pretty soon.

4. Knead the dough some more, roll it out to achieve a 5mm thickness.

5. Use a cutter, be it the cover of a small pot or a meat pie cutter, to make round cuts on the rolled out dough.

6. Remove the excess dough, leaving behind the round cuts.

7. Scoop some meat pie filling into the center of the round cuts, the quantity should be such that you can comfortably close the dough without overflows. Don't worry if you over-filled the first one, you have many meat pies to fill today so at some point you will know just the right quantity of meat pie filling to scoop into the dough.

8. Rub the egg on the inside edge of the cut meatpie dough. Watch the video to see how this is done. This is to ensure that your meat pie is perfectly sealed and does not open up while it is being baked.

9. Fold one part of the dough to meet the other end and use a fork to press the 2 edges together to close tightly. Place your work of art in the oven tray and repeat the previous step till all the cut out dough is exhausted.

10. Roll out more dough, cut, fill, close and place in the greased oven tray till all the dough is used.

11. Rub the egg on the meat pies. This gives the meat pie a golden brown look when done.

12. Set the tray in the preheated oven and bake for 30 to 40 minutes. This time will depend on the type and heating capacity of your oven. For some ovens, the meat pie will be done in half an hour, for some, it may take up to 50 mins. Whatever type of oven you have, the important thing to know is that the best meat pies are the ones baked at medium heat. You can confirm that the meat pie is done when it starts browning. It is alright to open the oven to check this.

That's how the Nigerian Meat Pie is made. It may seem like a long process just because the procedure as explained here is very detailed and includes lots of tips that are often over-looked. You will see that it is an easy and straight-forward recipe when you actually do it. But why worry about the time it will take? Just think of all the yummy meat pies you will be eating. 🙂

Feel free to use half the quantity of the stated ingredients if you do not want to make as many meat pies.

All your questions about Nigerian Meat Pie answered in the video below:

How to get different shapes for Nigerian Meat Pie:

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Nigerian Meat Pie Recipe - All Nigerian Recipes

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The best Nigerian Meat Pie is moist, yummy and has minced meat, potato and carrot filling. The filling is usually adequately seasoned and gives the meat pie its unique taste. How to Make Nigerian Meat Pie [Video] Nigerian Meat Pie: Your Questions Answered [Video] Nigerian Meat Pie Shapes [Video] Can I Fry Nigerian Meat Pie?

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I know there are many variations of Jollof Rice but as a Nigerian my heart will always belong to the Nigerian version. A staple in so many households, parties and gatherings.

Bola O

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The Nigerian rice recipe discussed here is the classic Nigerian Jollof Rice prepared at parties. This is the most popular Nigerian rice recipe. This is why you will always see it in parties. It is quite easy to prepare if you follow the simple steps.
How to Cook Nigerian Jollof Rice [Video]
The following are other variations of Jollof Rice. Click the links for the recipes:
Beef Mince Jollof Rice
Smoky Party Jollof Rice without Firewood
Leafy Jollof Rice
Coconut Jollof Rice
Mixed Vegetable Jollof Rice
Rice and Beans

Ingredients

3¾ cups (750g) long grain parboiled rice

2-3 cups Tomato Stew

Chicken (whole chicken, drumsticks or chicken breast)

Pepper and salt (to taste)

2 medium onions

3 Knorr cubes

2 teaspoons thyme

2 teaspoons curry powder (Nigerian curry powder)

Before you cook Jollof Rice

1. Prepare the tomato stew. Visit the Tomato Stew page for details on how to do that. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking.

2. If you will use whole chicken then wash and cut it into pieces. Cook with the thyme, Knorr cubes and 2 bulbs of onions (chopped). The cooking time depends on the type of chicken. The rooster or cockerel cooks much faster than the hen but the hen is definitely tastier. When done, grill it in an oven. You may also fry it. This is to give it a golden look which is more presentable especially if you have guests for dinner.

3. Parboil the rice using the method detailed in parboiling rice for cooking jollof rice. Rinse the parboiled rice and put in a sieve to drain.

Cooking Directions

1. Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.

2. Add the drained parboiled rice, curry powder, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.

3. Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

If you parboiled the rice as described at parboiling rice for cooking jollof rice, the rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.
Serve with Peppered Fish, Fried Plantains, Nigerian Moi Moi, Nigerian Salad or Coleslaw.

You can spice up this recipe by adding 2 well known vegetables to arrive at what we refer to as Mixed Vegetables Jollof Rice.

If you have any questions about cooking the best Nigerian Jollof Rice, click here to ask me.

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How to cook Nigerian Jollof Rice | All Nigerian Recipes

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The Nigerian rice recipe discussed here is the classic Nigerian Jollof Rice prepared at parties. This is the most popular Nigerian rice recipe. This is why you will always see it in parties. It is quite easy to prepare if you follow the simple steps.

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Chin Chin – West African Fried pastry enjoyed throughout the region especially in Nigeria- Crispy Crunchy and Addictive.

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Chin chin is one of my favourite snacks, so tasty and delicious but bad for my waistline haha! :) - Valentina, Communications team

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This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

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Tips:
* Use dry curry leaves instead of fresh as these are more readily available.
* Skip the chilli powder if you don't want it too hot!

Jasvinder Kaur

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DINNER IN LESS THAN 30 MINUTES | Delicious chickpeas and paneer pulao | Food with Chetna

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Guinness Punch
Kelly Norris-Jones
https://jamaicanfoodsandrecipes.com/guinness-punch/

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Jamaican Foods and Recipes - Authentic Jamaican Recipes and Foods

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JAMAICAN GUINNESS PUNCH RECIPE: 1 ½ Cup (354.88 ml) Guinness, 1 Cup (236.59 ml) Vanilla Supligen, Nutrament or Nurishment (use a milk of

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Peppered Fish (Nigerian Party Peppered Fish)

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Peppered Fish (Nigerian Party Peppered Fish)

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Bola O

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Bola O

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When I was very young, I was made to believe that women and children would get sick if they ate gizzards. This is because this part of the chicken, refered to as nze-nze in Igbo is so revered where I come from that only the heads of families (the men) are supposed to eat it.
How to Make Nigerian Peppered Gizzards [Video]
Infact one has to be extremely careful when cutting off this special part from the chicken's insides. You don't want to mistakenly cut off any part of the gizzard thereby ruining the nze-nze.
Fast forward to my late adolescent years and I found that this part of the chicken can be enjoyed by all and sundry without any consequences. I sincerely hope that the elders from my village are not reading this! 🙂
Now Peppered Gizzards are part of the popular Nigerian Small Chops family so everyone has the opportunity to enjoy this at most Nigerian parties. But you don't have to wait for the next owambe to enjoy this snack.
It is so simple to make and gizzards are unbelieveably cheap that when I think about all the chickens a small quantity of gizzards came from, I feel they should cost more.

Ingredients for Nigerian Peppered Gizzards

500g (1.1 lbs) chicken gizzards

3 habanero peppers (or to your taste)

2 medium onions

1 big stock cube

1 teaspoon thyme

Salt (to taste)

2 tablespoons vegetable oil

Tool you'll need: toothpicks for serving.

Notes on the ingredients

1. 500g gave me about 20 gizzards. The gizzards I see where I live are quite small compared to the gizzards in Nigerian chickens lol.

2. Be careful with the quantity of seasoning you add to gizzards. They can easily get overseasoned and taste salty because the meat does not absorb much of the ingredients.

Before you make Your Peppered Gizzards

1. Ensure that the inside skins of the gizzards are peeled off, then wash and place them in a pot.

2. Cut the onions into big chunks.

3. Pound or blitz the peppers (no water).

4. Marinate the gizzards with the seasonings if you want. I do not marinate gizzards because it does not make any difference. Gizzards have a rubbery texture so the marinade does not really penetrate the meat. For me, it is just like trying to marinate shaki or kidney.

Making the Peppered Gizzards

1. Add the stock cube, the thyme and big chunks of onions into the gizzards. If you marinated them, just add the onions.

2. Pour water to just under the level of the gizzards and start cooking at medium heat. This quantity of water will dry up by the time the gizzards are well done.

3. When the gizzards are well done, remove the big chunks of onions.

4. Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. You don't want to lose any flavour by pouring away the gizzard stock.

5. Add salt to taste and stir very well.

6. Lay the gizzards flat in a baking bowl.

7. Grill in an oven at 170°C or 338°F till the top side is dry and brown. Turn them and grill the underside too till dry and brown. If you don't have an oven, just deep-fry them.

8. Heat the vegetable oil in another pot.

9. Add the pepper and the grilled/deep-fried gizzards.

10. Stir very well till the pepper is evenly distributed on the gizzards. The vegetable oil ensures that this happens and gives the grilled gizzards a nice glow.

11. That's it! Insert toothpicks and serve.

If you are entertaining guests or having dinner with the family, serve it as a side dish to Fried Plantains, Rice & Beans or Jollof Rice.

If you are hosting a party, place them in a flat tray and put out with other small chops and snacks for your guests to enjoy. They will surely be oohing and aahing either from the yummy taste or from all that pepper LOL.

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Nigerian Peppered Gizzards Recipe - All Nigerian Recipes

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When I was very young, I was made to believe that women and children would get sick if they ate gizzards. This is because this part of the chicken, refered to as nze-nze in Igbo is so revered where I come from that only the heads of families (the men) are supposed to eat it.

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https://www.youtube.com/watch?v=_ov95wdMYDY

Rich Willott

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Jo Charman. You can leave out the saltfish for a vegan dish very versatile

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https://www.youtube.com/watch?v=PEWCs56L94s

Rich Willott

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PLANTAIN BEAN STEW | Afro-Caribbean DELICIOUS WINTER WARMER | 100% VEGAN

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This delicious Ackee and Saltfish recipe is made with quintessential ackee (Jamaica's national fruit) and saltfish that simmers with onions, peppers, tomato and scotch bonnet. This Jamaican national dish is a one-pan, satisfying and flavoursome meal!

I'm so so excited and I hope you are too because Jamaican Ackee and Saltfish is a recipe that is true to my heart. Why you may ask?

Well, that's because it's Jamaica's national dish, yes!!

This amazing, flavoursome, one-pan dish is finally here. It's so simple to make once you grab hold of a can of ackee. I promise you'll love this dish as much as I do!

What Is Jamaican Ackee?

Ackee is the national fruit of Jamaica! Also known as was brought to the Caribbean from West Africa in the 18th century. It is a member of the sapindaece (soapberry) family, just like lychee and longan.

When ripe, it bears a pear shape and the hue turns from red to bright yellow/orange. As the ackee fruit splits, it reveals big, shiny seeds.

Many people who not are familiar with ackee often comment that it bears a resemblance to scrambled eggs. I can certainly see why people would say that. It has that creamy, delicate texture, however, the taste is a complete contrast to eggs.

Jamaicans like to eat this national dish for breakfast, lunch or even dinner and serve it with root vegetables, dumpling hard dough bread or callaloo.

It depends on the individual or whether it's been eaten in the morning or dinner in terms of what sides it is served with.

You can learn more about the endless Caribbean National Dishes for each island right here.

Ingredients you will need

Saltfish: Feel free to purchase saltfish from the grocery store or make an unrefined healthy recipe at home! If you aren't using my homemade version, then you would need to soak and boil off the salt from the fish and de-bone (if required) before preparation.

Ackee: As mentioned before, I use one 19oz (the largest can) Unfortunately fresh Ackee is virtually impossible to get hold of via export which means the canned version is often soaked in salt water. There's not a great deal I can do about apart advising so thoroughly rinse and drain before cooking

Bell peppers: I use a mixture of green/red but don't go overboard with the amount. Half of each pepper tends to be enough but use the whole pepper if you want more.

Tomato/Tomato paste: I used both fresh tomato with some paste to create some liquid in the pan as the ingredients cook

Onion: To form the base of the recipe

Thyme: You can use dried or fresh and de stem the thyme so it's distributed evenly.

Seasoning: Scotch bonnet, black pepper, I add towards the end to serve as garnish and Paprika for some enhanced flavour but this is NOT a traditional ingredient and optional.

Oil: Any high smoke point oil i.e coconut or olive oil works well

How to make Jamaican ackee and saltfish

This one-pan dish is so simple to make in a few easy steps! It is important to prep the saltfish and gently drain and rinse the ackee before cooking this dish on the stovetop. Once that's all done, simply follow the steps below!

Heat the oil in a skillet and proceed to saute the onion, bell peppers and tomatoes.

Add the saltfish and tomato paste to the skillet and stir together.

Next, add the thyme and scotch bonnet to the skillet, continuing to stir.

Add the paprika, then carefully fold in the ackee so it doesn't turn to mush. Allow to heat through, garnish with black pepper and serve!

What Does Ackee and Saltfish Taste Like?

It's difficult to describe, but it's definitely not like it's scrambled egg counterpart. I would render ackee soft and buttery with a creamy texture paired with a mildly salted fish taste.

You can purchase a can/tin of ackee from most Caribbean supermarkets or online.

The canned version comes in two sizes, you need to purchase the largest can to make this recipe.

Is the national dish freezer friendly?

Although homemade saltfish can be prepped and frozen, this particular dish is not freezer friendly at all. Enjoy the morning, afternoon or evening it is made!

Is there a vegan alternative to saltfish?

Yes, you can veganise the recipe by using jackfruit or heart of palm

Notes and Tips:

Purchase store-bought salt fish or use my unrefined version instead! This recipe calls for about ½ pound salt fish or cod.

must be picked and boiled properly before consuming it. It is difficult to find fresh ackee outside of Jamaica because, yes, it is considered poisonous if it is NOT cleaned/handled properly. However, don't let that deter you from making this amazing recipe! The Grace brand is the way to go!

Be gentle when cooking with Ackee since it is a delicate ingredient. It is advisable not to overcook because it melts easily. Make sure to also avoid continuous stirring.

Skip the scotch bonnet. Scotch bonnets are a classic Jamaican ingredient, but they are super spicy, so feel free to omit to keep this recipe mild.

For a scrumptious Jamaican breakfast, pair it with any of the following:
Originally published in February 2019, updated April 2020 with updated copy and recipe card. **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook andInstagram I also like to pin on Pinterest, where you can find more amazing recipes.**

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Jamaican Ackee and Saltfish | That Girl Cooks Healthy

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This delicious Ackee and Saltfish recipe is made with quintessential ackee (Jamaica's national fruit) and saltfish that simmers with onions, peppers, tomato and scotch bonnet. This Jamaican national dish is a one-pan, satisfying and flavoursome meal! I'm so so excited and I hope you are too because Jamaican Ackee and Saltfish is a recipe that is true to my heart.

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Miss G's Simple Jamaican Saltfish Fritters Recipe - Jamaicans.com Jo Charman

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When I think of it, my Saltfish Fritters recipe is one passed-over-generations recipe. My mother used to make it for me when I used to be "semi-hungry or sad", and I do the same for my kids. They come rushing to me asking for something good to eat for breakfast, and I end up serving their all-time favorite dish to them. Believe me, there isn't any better feeling than your kids hugging you for a delicious dish! Just pick up the Jamaican spices and herbs in your kitchen and feel free to re-create my Jamaican Saltfish Fritters Recipe!

½ lb of Saltfish

3 cups of flour

4 teaspoons ground black pepper

3 teaspoon baking powder

1 onion, chopped

1 garlic clove, peeled and chopped

1 scotch bonnet pepper, finely chopped

Salt to taste (optional)

2 cups of water

Oil for frying

1. Place the Saltfish in water for 25-30 minutes. Once the fish is well-soaked, shred it into flakes.

2. Take a large mixing bowl and sift the flour, black pepper and baking powder in it.

3. Add the Saltfish along with onions, garlic and bonnet peppers.

4. Pour in some water while stirring it so as to give it a uniform consistency.

5. Heat some oil in a deep pan over medium heat and spoon the fish mixture in it. Let them fry for around 8-10 minutes till they turn golden brown. Flip to fry from both the sides.

6. Once done, remove them over paper towels to drain the extra oil and serve them hot.

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Miss G's Simple Jamaican Saltfish Fritters Recipe - Jamaicans.com

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When I think of it, my Saltfish Fritters recipe is one passed-over-generations recipe. My mother used to make it for me when I used to be "semi-hungry or sad", and I do the same for my kids. They come rushing to me asking for something good to eat for breakfast, and I end up serving their all-time favorite dish to them.