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Tuwon Shinkafa da miyan wake (Rice pudding and beans soup)

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Tuwon Shinkafa da miyan wake (Rice pudding and beans soup)

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This is one of the main dishes of the Nupe people in Niger State, North central Nigeria.

Ingredients for the Rice Pudding and Beans Soup (Makes for 2 persons)

Rice Pudding Ingredients
4 full measuring cups of local rice (this rice is very white, tiny and firm to the touch)
Water 2 litres
Turning stick
Local round clay bowl

Method
Pour the rice into a bowl then wash thoroughly to remove the sand and stones using the law of gravity i.e. get another bowl that you will pour the 1 litre water into then pour it into the washed rice then pour it back into the bowl that held the water shifting  it as you go on both sides until you get to the last drop of rice. This method helps you to remove any tiny residual tiny sand and stone.
Next step you put in a pot 1 litre of water and pour the washed rice in and cover on medium simmer for 30mins then use a turning stick to check if it is soft enough. Once it is soft and to your liking then you turn it over as mash, when fully turn to paste then put it into the local round clay bowl and turn around to turn into small sized balls then place into a hot flask cooler to keep it warm.

We use local rice in my tribe (Nupe) naturally grown as we believe the taste is better and sweeter to make this dish.

Beans Soup Ingredients
Black eyed white beans (medium shaped) 4 measuring cups
Palm Oil 1 Cooking spoon
Water 2 litres
Crayfish 3 tablespoons (blended)
Dried Fish (Any type of your choice) 5 - 7pieces (We use Mangala fish, I do not know the English name Lol! but it is nutritious and fleshy grown in Maiduguri North East of Nigeria but can be found in my locality)
Dry Habanero Pepper 4 tablespoons
Meni Meni as many as you like (Earthworms those ones that are big and grow on Palm Trees, don't know the English name but I guess it is Earthworms Lol!!) Fresh ones are better but if not available then the dried ones (They are seasonal and comes out more during the rainy season)
Salt to taste

Note: if you are a beef or chicken lover then alternate with the Dried Fish but we the Nupes prefer using only Dried fish as it is healthier.

Method
Pick the beans so you get the good ones then wash thoroughly to get the back of beans peeled off by rubbing them in-between your hands, to make it faster do this process of soaking them over night in water then first thing in the morning the peel will come off by gently rubbing them. Get a pot then add the beans alone with water to boil for 30 -45 mins on a medium heat when very soft to the touch remove from the cooker then mash into a paste, there are two options here, you can use the mashed paste or you strain through a sieve so it is left with the beans chaff but we the Nupes just mash it up so we do not loose any nutrients but other tribes strain the beans, keep aside.
Next wash your dried fish and meni meni very well with soaked salt or white vinegar in water for 5 mins to remove any bacteria or pathogens etc then you boil the dried fish and meni meni for another 5 mins to soften them so the cooking time is reduced. If using fresh meni meni then just wash them with white vinegar.
Next put back your mashed beans into the pot, add your 2 cooking spoons of oil, add the ground dried crayfish, habanero pepper (we like it spicy so taste to see how you can tolerate it, Lol) for 5 mins then add your soften dried fish and meni meni then salt to taste, cover and cook on medium heat for 10 mins until ready.

Then viola serve with your molded rice pudding with Kunu Zaki (a local drink) or plain drinking water.

Total cooking time is 1 hour or less if using a pressure cooker to cook the beans in the first stage and if the beans are soaked overnight.

Sorry no pictures handy but if interested I can send a video on it some other time!!

Thank you for reading through!!

Compliments all the way from Bida, Niger State Nigeria!!

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Githeri (mixed fresh maize (corn) and beans 

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Githeri (mixed fresh maize (corn) and beans 

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Ingredients
Bailed Beans And Maize  (corn)
Chopped onion, tomatoes , tomatoes paste , coriander, garlic, carrot, potatoes, garlic
Cooking oil, sait, spies - curry, turmeric, garam masala

HOW TO COOK GITHER

Heat cooking oil in a medium-sized pot or pan. Add the garlic and fry until fragrant. Fry for about one minute, taking care not to burn then stir in the ginger.

Add the chopped onion and cook until it is slightly browned and fragrant then add in the diced tomatoes, tomato paste, curry, salt, and turmeric. Stir to combine.

Next, add the potatoes, carrot, and water, then stir. Cover and Heat cooking oil in a medium-sized pot or pan. Add the garlic and fry until fragrant. Fry for about one minute.

Add the chopped onion and cook until it is slightly browned and fragrant then add in the diced tomatoes, tomato paste, curry and cumin powder, salt, and turmeric. Stir to combine.

Next, add the potatoes, carrot, and water, then stir. Cover and allow it to cook for about 10 minutes, or until the potatoes are slightly tender, but not entirely cooked through. Make sure to stir from time to time.

Finally, add the boiled corn kernels (or maize), boiled beans, and garam masala then combine. Garnish with some chopped coriander (cilantro), serve and enjoy while still hot

it to cook for about 10 minutes, or until the potatoes are slightly tender, but not entirely cooked through. Make sure to stir from time to time.

Finally, add the boiled corn kernels (or maize), boiled beans, and garam masala then combine. Garnish with some chopped coriander (cilantro), serve and enjoy while still hot!

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Shiro wat or shiro wot is a vegetarian stew made with chickpeas and a whole bunch of spices.This one-pot dish is made with tomatoes, onions, and spiced butter (niter kibe) from Ethiopia.It’s also thickened with chickpea flour, making it a deliciously dense puree that’s chunky enough to spread on bread. The complex flavors mingle beautifully for a bright bowl of yummy goodness.

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Shiro wat or shiro wot is a vegetarian stew made with chickpeas and a whole bunch of spices.This one-pot dish is made with tomatoes, onions, and spiced butter (niter kibe) from Ethiopia.It’s also thickened with chickpea flour, making it a deliciously dense puree that’s chunky enough to spread on bread. The complex flavors mingle beautifully for a bright bowl of yummy goodness.

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Ingredients For Beef Stew

Beef (cut into cubes)

2  large tomatoes

2  zucchini (cut into strips)

1  large onion diced

2  cloves of garlic minced

1  capsicum shredded

Water or beef stock

Salt to taste

Fresh coriander

Black pepper

Other seasoning that you like

Oil to fry

Ingredients For Steamed Cabbage

¼  shredded head cabbage

2  Grated carrots

1  clove of garlic minced

Butter or margarine

Salt to taste

Directions on cooking AMAIZE premium sifted maize meal ugali

1. Put water to boil. Once it has boiled start adding the AMAIZE, turning it until it starts to thicken. Continue stirring because if you stop, lumps will form and your ugali won’t taste good.

2. Once you attain your desired thickness (this depends on how hard you like your ugali) continue turning it with a mwiko (wooden spoon or stick) giving each side sometime to cook. Cooking AMAIZE usually takes 10 minutes.

3. Once your ugali is done, turn it over into a hot pot and keep warm until ready to serve.

Directions on cooking beef stew

1. Cook onions until brown, and then put meat/beef. Cover to cook until the water produced by the meat starts to disappear. Add the zucchini, tomatoes and capsicum and cover. After a few minutes add some beef stock or water (whichever you have), salt, pepper, minced garlic and any other seasoning and cover to cook.

2. After few minutes add the coriander and remove from heat, set aside.

Directions on cooking shredded cabbage

1. Put a little butter or margarine in a pan, add the minced garlic and cook for 3 minutes.

Add the shredded cabbage and grated carrots. Cover to simmer for a few minutes. Remove from heat and set aside

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Chapati is a popular unleavened flatbread from the Indian subcontinent. Here is a simple recipe for making chapati:

Ingredients:

2 cups whole wheat flour

1/2 tsp salt

1 tbsp oil

3/4 cup warm water

Instructions:

1. In a large mixing bowl, combine the whole wheat flour and salt. Mix well.

2. Make a well in the center of the flour mixture and add the oil.

3. Gradually add the warm water and mix until a soft, smooth dough is formed. Knead the dough for a few minutes until it is smooth and elastic.

4. Cover the dough and let it rest for at least 15-20 minutes.

5. Divide the dough into small equal-sized balls.

6. Dust a rolling board and rolling pin with some flour. Take one dough ball and roll it into a thin disc of about 6-7 inches in diameter.

7. Heat a skillet or griddle on medium heat. Place the rolled chapati onto the skillet and let it cook for about 20-30 seconds until the surface starts to bubble.

8. Flip the chapati and cook for another 20-30 seconds. The chapati should puff up slightly.

9. Remove the chapati from the skillet and place it onto a plate. Repeat the process with the remaining dough balls.

10. Serve hot with your favorite curry or vegetable dish.

Note: You can also add some spices such as cumin, coriander, or chili powder to the flour mixture for additional flavor.

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This is an insect found in Tanzania
When cooked ingredients
1.Ruspolia differens insects
2.Chopped onion
3.Chopped carrots
4.Chopped green leave then add cooking oil then frying together
5.Salts

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- Vine leaves
- Stuffed with rise and meat
- Spices
-Tomato paste
-Salt
-Water
-Boiling for about 45minutes.

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Ingredients

Chicken

Spices

Maize flour

Salt

Cooking oil

Onions and tomatoes

Cooking chicken

Cut the chicken into parts. Then boil till soft.

Fry onion till brown then add tomatoes.

Mix well then add salt and spices as desired.

Add a little soup then chicken parts.

Continue cooking for a few minutes while covered until its ready for serving.

Cooking Ugali

Bring a little water to boil

Keep adding maize flour and stirring until the paste becomes thick

Simmer the paste for a few minutes before serving.

Once ready serve with the chicken and some spinach or kales

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Enjoy your meal with a cold drink of Coca cola.

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Egusi soup is popular in Western Africa. The soup is thickened with ground melon, gourd, or squash seeds. Look for the seeds in African or International grocery stores. Pumpkin seeds, also known as pepitas, can be substituted and are available in Latin American grocery stores.

INGREDIENTS

Egusi Soup

2

lb(s) boneless goat meat, cut in bite-size pieces

dried fish, to taste

Coarse salt

2

medium onions, roughly chopped

4

maggi cubes, or other chicken bouillion cubes

3

cup water

4

fresh Jamaican chile peppers

dried shrimp, to taste

dried crayfish, to taste

2

cup melon seed

1

pkg frozen spinach, thawed (340 g)

½

cup palm oil

1

cup vegetable oil

Pounded Yam

2

cups purple yam flour

2

cup water

DIRECTIONS

Step 1

Put the goat meat in a medium pot.

Step 2

Rinse the dried fish and add it to the pot.

Step 3

Add 1 onion, salt to taste and 2 maggi cubes.

Step 4

Add 3 cups water and bring to a boil on high heat. Reduce heat and simmer for 30 min.

Step 5

Meanwhile, put the chile peppers and the remaining onion in a blender and puree.

Step 6

Scrape the onion pepper mixture into a bowl and set aside.

Step 7

Put the shrimp, crayfish and melon seed in a clean blender and blend until a powder forms.

Step 8

Put it in a bowl and set aside.

Step 9

Squeeze the excess liquid from the spinach and set aside.

Step 10

After 30 minutes, check the meat.

Step 11

If it is still tough, add more water to the pot so that cooking liquid covers the meat.

Step 12

Continue to cook until the goat is fork tender, add the onion pepper mixture and cook 15 minutes.

Step 13

Reduce heat to medium and add the melon seed mixture.

Step 14

Cook 30 minutes longer and add the spinach, the oils and the 2 remaining maggi cubes.

Step 15

Cover it and cook for another 15 minutes.

Step 16

Bring 1 3/4 cups water to a boil on high heat.

Step 17

Turn the heat to medium and stir in the pounded yam flour.

Step 18

Keep stirring until it is smooth and soft. If it is really thick, add some hot water. It will have a similar texture to polenta.

Step 19

Serve the pounded yam on plates and serve with bowls of egusi soup.

Step 20

Dip the pounded yam into the egusi soup.

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Pasta remnant garnished with eggs, vegetables and groundnut cake powder.

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Pasta remnant garnished with eggs, vegetables and groundnut cake powder.

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One of the ways I reduce food wastage is to ensure that remnants don't go bad. Add eggs to the pasta and fry. Get different vegetables such as cabbage and lettuce, cucumber and tomatoes (they usually go well with groundnut cake powder)

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Pop sorghum is a snack loved by children but can be eaten by adults as well. It is usually made from Kaura sorghum variety.

Ingredients:

-          2 cups of well sorted and cleaned sorghum grains

-          1 tablespoon of butter/oil

-          Sugar/ honey to taste

-          A pinch of salt

-          Pop sorghum machine

-          Source of heat

Preparation:

To prepare the sorghum:

-          Put water to boil

-          Turn off the heat and pour the cleaned, washed and dried sorghum in the boiled water and cover.

-          Leave for about 3-4 minutes

-          Drain the sorghum with a sieve

-          Spread the drained sorghum and leave to dry

-          Put the pot on fire to heat

-          Put two tablespoons of oil in the pot

-          Pour in the sorghum grains and sugar/salt in the pot

-          Turn the heat down to medium and cover

-          Shake the pot until the grains begin to pop

-          When the popping has slowed to 7-8 seconds between pops, remove the pot from the heat and serve

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1. Sorghum  and maize mixed floor
2. Water
3. Ground nuts paste
4.  Oven dried fish
5. Tomatoes and onions

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Mukimo - traditionally mushed potatoes with pumpkin leaves 

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Mukimo - traditionally mushed potatoes with pumpkin leaves 

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mukimo with beef stew

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The video

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Water yam
Fish Smoked fish or fresh fish (Being a pescaterian but you can add meat if you wish)

Snail Optional

Stock fish (cured haddock or cod)

Scotch bonnet pepper 🌶

palm oil

Melon paste (Ogiri optional)

Water

Seasoning

salt to taste

Method:
1. Clea and Boil the fish and the snail.
2.Grate the Water yam to smoot  paste and set aside.
3.Then blend the pepper add this to the water and bring to boil add the melon paste if using. (Note the quantity  of water will be determined by the size of yam.
4.Then use spoon to portion it in the water and pepper mix as it is on the gas.
5. Allow to boil then stir a bit add palm oil as desired then add the fish and the snail or meat as the case may be. allow to boil then mix season to taste serve and enjoy.
Some people eat this with fresh  agege bread or eba.
I have just successfully taken you to my hometown OGUN STATE IN NIGERIA . Welcome back.

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Sorghum is the greatest food security crop in south western Uganda, taken as porridge and as food in times of famine

Sorghum malt is milled
- boil water
-pour in the measured amount of sorghum flour and mix
- leave it to cool
- pour more boiled warm water to the thickness you want
- leave it for 24hours
Enjoy the delicious poridge

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This is the specialties from my home land (Kamanyola , South Kivu/DRCongo) A good meat from between the ribs of the smoked goat.
First of all, you have to know your way around and manage the following ingredients well:
- Piece of rare meat,
- Lemon
- A little oil
- salt

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Half cooked broccoli blended with Milk and garlic as sauce for Pasta served with the chicken meat

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Ingredients

300g chopped okra (any amount will do depending on the number of people you are making it for, however you may need to double up in the rest of the ingredients below)

1/2 tsp bicarbonate of soda

1/2 cup fresh tomatoes chopped

1 medium spring onion chopped

3/4 cup water.

1/2 tsp salt

1 small finger chilli chopped

1/2 ground black pepper

Instructions

1. In a medium sized saucepan,heat water until  its boiling,then add the soda, it should foam up as you add it to the water.
2.Add the chopped okra and whisk or beat with a wooden spoon for 3mins ,,add the spring onions,tomatoes ,chillies, pepper and salt and continue whisking.Cook for a further 3-5 mins whisking through.

3. Put aside to cool down and serve with sadza.

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Ingredient: corn (white corn), small amount of meat, red bean, onion leaves, onions and salt, water.
How to cook: Boil meat until it boiling, and then put corn, red bean, onion. Put small amount of salt. After it cooked, put onions leaves. Stir well.

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😀Chef Justin shows us how to make isombe (Cassava Leaf Soup)🍵 | Our reactions🤔 | Kigali, Rwanda😀

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injera

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Libyan stuffed potato :) my all time favorite <3 

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Libyan stuffed potato :) my all time favorite <3 

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Feasts from the Middle East - Arabic Recipes

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Libyan Batata Imbatna/M'buttin in the Oven - بطاطا مبطنه في الفرن

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INGREDIENTS:

500 gr of potatoes
5 eggs
1 onion
Salt to taste
Oil for frying
A bit of milk for extra creamy taste!

PREPARATION:

1 Wash, peel and cut the potatoes into small thick cubes. They don't have to be perfect cubes.

2 Now peel the onion and cut it into thin slices. (If you prefer to make your potato omelette without onion, you can skip this step.)

3 Place a generous splash of oil in a skillet and bring to medium heat. Add the onions and let them cook for 30 minutes or until they look golden. If you want to give your potatoes an extra flavor you can also add sugar to the onion and thus prepare a delicious caramelized onion.

4 It's time to fry the potatoes. In a frying pan, add plenty of corn oil and wait until it is hot. To know when the oil is at the right temperature, drop a piece of garlic, crushed with a knife but not peeled, into the oil. When the garlic is moving, it is time to add the potatoes.

Note: In this recipe we do not use olive oil, since it is a strong flavored oil and we do not want to change the flavor of the tortilla. However, if you prefer to use olive oil, feel free to do so. It's all about taste!

5 Let the potatoes cook over medium heat until they start to brown. One of the keys to obtaining a soft and juicy tortilla de patatas is to allow the potatoes to cook well. So be patient and wait until they are well done. Once ready, take out the potatoes and drain them to remove the excess oil.

Note: Stir the potatoes occasionally so they cook evenly. Avoid burning them as they could change the final flavor of the tortilla.

6 In a bowl or deep container, place the potatoes and let them rest for a couple of minutes. Add the previously poached or caramelized onions, the eggs and salt to taste and mix well. Stir carefully and mash the potatoes occasionally, but only a few.

7 Let the tortilla mixture rest for about 5 minutes so that the ingredients are integrated. Without a doubt, with this step you will obtain a creamier filling.

8 Finally, place a drizzle of oil in a nonstick skillet and bring it to medium-high heat. Add the mixture and let the tortilla cook for 3 to 4 minutes on each side. Use a large plate to turn it over. And ready! Enjoy the best potato omelette you've ever tasted.

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ingredients:
1. 1/2 kg of Jengkol (Archidendron pauciflorum), boiled with bay leaves to reduce its stink smell
2. 150 g of red chili
3. 50 g shallot
4. 25 g garlic
5. 2 small tomato
6. 4 cm galangal
7. one piece of lemongrass
8 5 cm ginger
9. enough salt

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Catfish, marinated with coconut flavor and vege  

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Catfish, marinated with coconut flavor and vege  

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+ than 12 local  ingredients in a soup! it is a traditional dish during "cuaresma". It is very tasty and labourious
https://www.youtube.com/watch?v=tOjH8cD7Agg

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WHAT IS KENYAN PILAU RICE?

Kenyan pilau rice is a simple dish of rice flavoured with meat stock and spices and sometimes cooked with vegetables. This aromatic rice dish is commonly served at parties and occasions, usually with kachumbari (tomato & cucumber salad). Similar to jollof rice in West Africa, it is always present on Eid, Christmas and other special occasions. Kenyan pilau rice is also known as Swahili pilau rice and East African pilau rice.

Pilau dish is common in India and the Middle Eastern countries, each with its way of preparing it. The East African pilau rice is common in countries around the Swahili coast like Kenya and Tanzania; hence, it is also called Swahili pilau. Although there are a lot of Indian influences in the local cuisine of the countries around the Swahili coast, The Kenyan or Swahili pilau is more similar in appearance to the Middle Eastern version with a light brown colour than the Indian pilau with bright yellow colour from the addition of turmeric.

Ingredients
Beef

Onion

Garlic

Ginger

Bay leaves

Salt

Sunflower oil

Ground Cloves

Ground Cumin

Ground cinnamon

Ground cardamom

Pepper flakes

Rice

A FEW NOTES ABOUT THE INGREDIENTS...

Rice: I used and recommend golden basmati to get the best pilau rice. Its appeal apart from its distinct flavour, is its ability to hold its texture during cooking; which makes it less likely to become sticky. It is also fluffy and works well in most rice dishes. If you don’t have golden basmati; then other types of basmati or long grain non-stick rice are recommended for this simple pilau recipe with meat.

Beef: This is a beef pilau recipe. You can also have chicken pilau, goat meat pilau etc. Basically, the beef in the pilau can be substituted with other meats or replaced with vegetables like mushrooms to make it suitable for vegetarians

Spices: Traditionally, whole spices for pilau are roasted and ground, but I have used already ground spices from my cupboard for convenience. You can use whole spices if preferred. Before grinding with mortar and pestle, you’ll need to toast the whole spices in a pan. If you don’t keep many different spices in your cupboard, pilau spice (pilau masala) is available already mixed. You can find it in Asia and Mediterranean stores. You will need two tablespoons of pilau masala for 2 cups of rice.

Pepper: I used pepper flakes because I didn’t have black pepper at home when I wanted to make this recipe. You can substitute with black pepper powder.

HOW TO MAKE IT...

Peel the onions and garlic cloves.

Wash the beef and add into a pan. Slice in one onion and 2 garlic cloves with the ginger. Add bay leaves, with a cup of water and some salt to taste.

Cook until the beef is tender, then remove from heat. Keep the meet chunks and stock to one side.

Chop the remaining onion and garlic.

Wash the rice and repeat until the water runs clear.

In another pan, heat the oil under low heat. Add the onions into the pot and cook until the onions start to caramelize and become brown. You should stir the onions with a wooden spoon continuously to prevent burning.

Pour in the garlic and the ground spices. The brownish colour comes from the brown spices. Stir for 30 secs.

Add the rice into the pot. Pour in the stock and meat chunks. Add more water so there is enough to cook the rice (read the rice pack instructions). Taste for salt and add more if needed.

Cover the allow the rice to cook until all the moisture is absorbed.

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This is my favorite dish, Sinigang na Salmon

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This is my favorite dish, Sinigang na Salmon

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Stay warm and healthy while you enjoy this nutritious Sinigang na Salmon, a Filipino sour soup with a mix of fish and vegetables.
A few years back, Riza, a good friend of mine and also a Pinay, taught me a very valuable lesson.

That is...salmon heads are stinking cheap in Germany and where to get them!

Hahaha! I know it sounded a bit melodramatic but practical tips like this one are goldmines when you are abroad and missing your favorite home dishes but do not know where to get the ingredients.

Yes, it is true that I could just use the meaty part to cook but for some dishes, it is not entirely the same if it is not the same part, in this case , the head. And did I mention that it is very cheap?

The locals never really found a use for the salmon heads, they usually discard and toss them away. So it is very unlikely that you'll see salmon heads displayed in the groceries or fish markets.

But if you ask nicely maybe you can get some.

In Germany, 'Wochenmarkt' is a typical thing and are held in almost every city and major towns.

It is a weekly market event where fresh local produce like fruits, vegetables, herbs, dairy, poultry, fish and meat and sometimes flowers and plants are being sold in various stalls and trucks.

In our area, Überlingen (Bodensee), they do it twice a week. This is where Riza was able to buy the Salmon head.

Riza tried it one day and asked the fish lady if she has Salmon heads, which she didn't but kindly offered to bring her some on the next market day...and that was the beginning of many orders that followed as the word spread out to other Pinay friends, including yours truly.

However, supply is limited as she only sells fresh ones and, of course, it will depend on how many salmon she was able to sell, so you have to order beforehand by going there on a market day and you get it (or maybe not) on the next one.

We usually pay €1.00 a piece, which is like Php55.00-60.00. Or was it for two pieces? I am not sure anymore ?. Will have to verify it with Riza...

In the Philippines however, Salmon head is not spared from being cooked and eaten.

What some people don't know is that there is still plenty of meat to get from a salmon's head and it also makes for a great soup.

Here, one of the popular ways to cook salmon head is to make Sinigang na Salmon.

Sinigang is a healthy soup combining some meat and vegetables and is popularly known for being sour by adding a souring agent to it. The most commonly used sour base is tamarind but other fruits can also be used, like guava, kamias, santol or whatever sour fruit (veggie) you can use.

Other kinds of meats are also used to cook Sinigang, like pork, beef, chicken, shrimp, and fish. The common vegetables added to this delicious soup are tomatoes, white radish, long beans, okra, eggplant, taro, banana heart, and water spinach.

You do not have to use all of this veggies together and it usually varies depending on the meat you are going to cook. Long green chili peppers are also usually added to add a kick and I love mine a bit spicier so I also crush the cooked chili in a small saucer and add fish sauce to it as a dipping sauce. Yum!

If you cannot get hold of some of the veggies in the recipe, as long as you have the sour base, tomatoes and one or two of the other vegetables, that is fine and can still enjoy this delectable Filipino dish of Sinigang na Salmon.

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Sinigang na Salmon (Salmon Head in Sour Tamarind Soup) - Foxy Folksy

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Stay warm and healthy while you enjoy this nutritious Sinigang na Salmon, a Filipino sour soup with a mix of fish and vegetables. A few years back, Riza, a good friend of mine and also a Pinay, taught me a very valuable lesson. That is...salmon heads are stinking cheap in Germany and where to get them!

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My favourite recipe : Stewed Kienyeji Chicken Ugali and Spinach

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Apr 9, 2022 - This Pin was discovered by Chris Uwareme. Discover (and save!) your own Pins on Pinterest

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Iyan and Efo riro with plenty of kponmo and eja Kpanla

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Iyan and Efo riro with plenty of kponmo and eja Kpanla

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step-by-step procedures for making pounded yam and efo riro with kponmo (cow skin) and eja kpanla (smoked fish):

Ingredients:

For the pounded yam:

Yam

Water

For the Efo Riro:

1 bunch of spinach

1 red onion

2-3 Scotch bonnet peppers

2-3 bell peppers (red, green, and yellow)

2-3 tomatoes

1/2 cup of crayfish

1/2 cup of palm oil

2-3 cups of chicken stock

1 smoked fish (eja kpanla)

1 cup of kponmo (cow skin)

Seasoning cubes

Salt

Instructions:

For the pounded yam:

1. Peel and chop the yam into small cubes.

2. Wash the chopped yam in clean water and place in a pot.

3. Add enough water to the pot to cover the yam cubes.

4. Place the pot on medium heat and allow the yam to cook for about 25–30 minutes, or until it's soft.

5. Drain the water from the pot and transfer the yam into a mortar.

6. Using a pestle, pound the yam until it becomes smooth and stretchy.

7. Add small amounts of water at a time to make it softer and easier to pound.

8. Serve the pounded yam hot with Efo Riro.

For the Efo Riro:

1. Wash the spinach leaves in clean water, chop, and set aside.

2. Blend the onion, Scotch bonnet pepper, bell peppers, and tomatoes together until it becomes smooth.

3. Heat up the palm oil in a pot on medium heat.

4. Add the blended mixture to the pot and fry for about 5–10 minutes until the mixture thickens.

5. Add the crayfish to the pot and fry for about 2–3 minutes.

6. Add the chicken stock, smoked fish, and kponmo to the pot and allow it to cook for about 15 to 20 minutes, or until the kponmo is soft.

7. Add the chopped spinach to the pot and allow it to cook for about 5 minutes.

8. Add seasoning cubes and salt to taste.

9. Serve the Efo Riro hot with pounded yam.

Enjoy your delicious pounded yam and efo riro with kponmo and eja kpanla!

If you are not hungry after reading this, congratulations 😋

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3 eggs+80g of sugar (I mix it it together)
I add 100ml of oil to the mix
Then I add 250 g of flower with 10g of baking powder
Finally I incorporate cut dtates and pecan nuts
We put all the mix in a pyrex dish and we put it for  min in oven 180°C.
Enjoy the yummy recipe :)

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Fresh cut carrots, beet, red cabbage, lettuces mixed and tossed some oil.
Added some broccoli and boiled egg. And topped with some seeds.
Beautiful meal.

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This special holiday dish for meskel/mesala at Kembata zone Ethiopia. Raw meat with Enjera, Kocho, and "Data"(ground pepper with spices). They can use traditional alcohol drink for digestion.

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This post may contain affiliate links. Please read our disclosure policy.

This traditional Lebanese Tabbouleh (or tabouli) Salad is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables. Easy to make with just a handful of ingredients, this fresh salad is a real treat for the tastebuds!

You say tabouli salad, I say tabbouleh salad. Who actually knows the real way to spell it in English haha! But anyone who's tried Tabbouleh Salad knows what a fresh, delightful and tasty salad it is! Along with fattoush salad, it's the top salad served in Lebanon, where my parents are from. So, as you can imagine, I've grown up eating a lot of tabbouleh in my life. And I've grown to learn how to make the best tabbouleh recipe!

What is tabbouleh salad?

Tabbouleh is basically parsley salad. There's technically no lettuce in it. It's a salad made up of parsley, tomatoes, bulgur wheat, and green onions - all finely chopped and tossed with olive oil and lemon juice!

Tabbouleh salad (tabouli salad) is probably the most popular Mediterranean salad, and is becoming mainstream in American grocery stores all over the country and the world, which is super cool! One thing that I've noticed though is that in the states, tabbouleh tends to have more bulgur than the traditional recipe calls for. The way we prepare it in Lebanon, the salad should be all about the parsley, with a hint of bulgur thrown in there.

What do you need to make tabbouleh salad

Parsley - It's a parsley salad so this is the star of the recipe. Make sure to wash the parsley with cold water so it doesn't wilt and dry it thoroughly with a salad spinner. If you prep the parsley a day in advance, it allows the herb to fully dry well for the salad. I prefer to use curly parsley, but flat leaf parsley works well too.

Tomatoes - Get some fresh and ripe tomatoes, and if they are too juicy, you can remove their core before dicing.

Green onions - You'll use the entire green onion parts from the white to the green. This will give it a subtle taste of onions while blending well with the parsley.

Bulgur - Use fine bulgur - the smallest you can find! Bulgur is sold in four numbered grind sizes. You want to look for #1 which is the smallest grind. It will resemble couscous and it's what we use in traditional tabbouleh. There is no need to cook this bulgur. It simply needs to be soaked in liquid to become tender.

Lemon Juice - Freshly squeezed please. 🙂

Olive Oil - Go for high quality extra virgin olive oil. You'll notice the taste difference!

How do you make tabbouleh

I like to start making the tabouleh by mixing the dressing. It's made up of two ingredients: olive oil and lemon juice - easy enough! I whisk those together until well blended, and then let the flavor settle while I chop the vegetables.

One important tip I learned though from my mother-in-law is to add the bulgur to the dressing while preparing the vegetables. This allows the bulgur to absorb some of the liquid and soften - making it easier to chew it in the salad. I used to soak it in water, but I prefer this method because there's no risk of watering down the flavor. You'll slowly start to see the bulgur get more plump.

While the bulgur is soaking, prepare yourself for some mad chopping. Tabbouleh requires a lot of chopping - it's really a labor of love. That includes a bunch (well technically 2 bunches) of parsley, tomatoes and green onions. Some people use a food processor to chop the parsley. But I find that it can sometimes lead to wilted chopped parsley. So I always use a large chef knife, and it does the trick.

When you're done chopping, transfer the bulgur and dressing mixture over the chopped vegetables and gently mix everything together. And that's basically the tabbouleh salad recipe! And it might be the best tabbouleh recipe you'll ever have!

How do you serve tabbouleh salad

You can enjoy this on its own with a side of protein as a meal, or eat it as an appetizer. We usually serve this with lettuce in Lebanon. And we like to add a large scoop of the salad into a lettuce leaf and eat it with our hands. So sometimes, when I'm serving this for a crowd, I'll leave out the lettuce leaves ready for serving.

And other times I just stuff the tabbouleh salad right in the lettuce because I love the presentation of a hand held salad. It's fresh, flavorful and very healthy. And even though this looks like a very summery salad, it's very popular around the holidays in the winter because it's such a crowd pleasing appetizer.

Tips to make the best tabbouleh salad recipe

1. Fine Chopping: Show off your chopping skills here by finely chopping all the vegetables. It's tedious, but the presentation is everything, and you'll get better at it with practice. Avoid using a food processor, especially for the parsley, which can wilt the parsley and ruin the texture of the salad.

2. Fine Bulgur: In fact, it should be extra fine bulgur to be precise. The focus of the salad is on the parsley, not the bulgur, so you want fine bulgur that incorporates easily into the salad without standing out. The bulgur should require no cooking.

3. Fine Tomatoes: You want them to be ripe for flavor's sake, but firm so they don't release too much juice. What I like doing is coring the tomatoes to remove the juicy interior and use that for another salad recipe. You can also just use a mesh colander to drain the liquids from chopped tomatoes.

Frequently asked questions

Is tabbouleh salad healthy?

This salad is packed full of healthy ingredients and is low in calories. Parsley is an anti-inflammatory that can reduce your risk of cancer and improve your immune system, while the bulgur is a fiber rich whole grain. The tomatoes and lemon juice provide a good amount of vitamins and minerals.

Can you make a tabbouleh salad ahead of time?

The good news is, is that you can make this salad a day or two before you serve it in an air tight container in the fridge. By making it ahead of time you will give the flavors time to really develop. You can not freeze this salad.

Is tabbouleh grain free?

Because authentic tabbouleh is made with bulgur, it is not grain free. If you want to make this grain-free, you can substitute the bulgur for quinoa or even riced cauliflower.

I love making this tabbouleh salad once a month with a bunch of other Lebanese appetizers like grape leaves, hummus and falafel. That's how it's traditionally served in Lebanon - as part of a "Mezza" (aka appetizer galore!) that literally includes dozens of different hot and cold appetizers all served at once. It's a foodie's true dream!

My other tabbouleh recipes:

More Lebanese salads:

If you've tried this healthy-ish feelgood Lebanese Tabbouleh Salad recipe or any other recipe on FeelGoodFoodie, then don't forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Lebanese Tabbouleh Salad | FeelGoodFoodie

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This post may contain affiliate links. Please read our disclosure policy. This traditional Lebanese Tabbouleh (or tabouli) Salad is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables. Easy to make with just a handful of ingredients, this fresh salad is a real treat for the tastebuds!

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Using wheat meal
Ingredients;
1kg of wheat meal
Yeast( most we make our own )
Pinch of salt
warm water

Method:
Mix all the ingredients in a bowl and add warm water to make a soft dough
Leave the dough covered for an hour or more depending on whether it has raised

For fire we use animal dung and spread it in the fireplace before placing the pot
Simmer the pot with oil and mold the dough into balls as you place them in the pot
The cook for an hour.

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Ingrédients pour la pâte noire :

500g de farine d'igname

1 litre d'eau

Sel

Ingrédients pour la sauce crincrin :

4 tomates

2 oignons

1 poivron

1 piment

1 poisson fumé

2 cuillères à soupe d'huile de palme

Sel

Instructions :

1. Verser la farine d'igname dans une casserole et ajouter de l'eau en remuant jusqu'à ce que la pâte soit bien lisse.

2. Mettre la casserole sur le feu et faire cuire la pâte pendant environ 15 minutes en remuant constamment pour éviter que la pâte ne brûle.

3. Retirer la pâte du feu et laisser refroidir.

4. Pour la sauce crincrin, hacher finement les tomates, les oignons, le poivron et le piment.

5. Dans une poêle, faire chauffer l'huile de palme et ajouter les légumes hachés. Faire revenir pendant environ 5 minutes.

6. Ajouter le poisson fumé et un peu d'eau et laisser mijoter pendant environ 10 minutes.

7. Ajouter du sel au goût.

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To prepare Ugali
-Corn flour
-Water
To Prepar Tilapia stew
-Fresh Tilapia
-Tomatoes
Onions
-Coconut milk
-Cooking oil
-Garlic
-Curry powder

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Ingredients
1.Cassava
2.Plantain
3.Groundnut Paste
4.Meat
5.Tomatoes
6.Pepper
7.Salt
8Onion

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Here’s a basic recipe to making a mean plate of beef stew and Ugali.

For the beef, you will need:

1.    Beef

2.    Rina vegetable cooking oil

3.    Onions

4.    Garlic

5.    Curry powder

6.    Tomatoes

7.    Water

8.    Pepper (optional)

9.    Beef cubes

10. Salt to taste

11. Coriander

You can choose to add other ingredients such as carrots, potatoes and peas depending on your preference.

For the ugali:

1.    3 cups of water

2.    1 1/2 cups maize flour

Method:

1.    Heat oil in a heavy based pot. Add the onions and stir. Cook for 30 seconds or until translucent.

2.    Stir in the garlic and curry powder. Add the beef cubes, salt, pepper, tomatoes and water and stir.

3.    Cover the pot with a lid and let simmer for 30-40 minutes. Garnish with coriander leaves and set aside while you prepare the ugali.

4.    Bring the water to boil in a pot/sufuria. Add 1/2 cup maize flour to the boiling water. Adding a little bit of the flour to the water ensures that the water starts to ‘roar’ which makes the perfect ugali. Stir using a wooden spatula and try to break any lumps apart.

5.    Add the remaining flour and get stirring. Using the spatula, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.

6.    Once cooked, mould it using the spatula and serve with a serving of beef stew.

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Get This

275g The Grain Hub Sorghum Hupfu

100ml room temperature water

1L Hot water

Do This

Get your ingredients together. Put 100g sorghum in the pot add the room temperature water. Mix to make a smooth mixture that is lump-free.

Add boiling water whilst stirring simultaneously. Turn heat to high, continue mixing until the mixture begins to thicken and boil (kukwata). Close the pot and leave to boil for about 15 minutes (after 2 minutes open and stir to make sure your Sadza is boiling properly and close the pot).

After 15 minutes have elapsed, open the pot and add the remaining 175g of sorghum bit-by-bit and mixing after each addition. Ensure that you break all the lumps that will be forming as you add the sorghum meal.

Close the pot once satisfied that all the lumps have been broken, and allow to simmer for about 5 minutes (kuti rishinyire) before you serve.

Dip your serving spoon in some water before serving to avoid the Sadza sticking to the serving spoon and also to help shape it properly. Enjoy with your favourite relish!

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Cowpea leaves and pasted ground nut sauce (Boo) served with matooke (cooking banana)

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Cowpea leaves and pasted ground nut sauce (Boo) served with matooke (cooking banana)

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A traditional sauce  with origins in Northern Uganda.
Freshly picked cowpea leaves
Groundnut paste  (Peanut paste with sesame)
salt
Okra
Ash
water
Wash the fresh  leaves and finely chop them up. Add them to boiling water and add ash. Continue boiling until a the water turns lime green  and the leaves are tender. dd finely chopped okra until to give it a slimy consistence. Add groundnut paste and continue to boil until sauce is ready to be served.. Add salt and  serve with matooke, posho, millet or any other food of your choice.

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Myanmar Mohinga Recipe
Mohinga is eaten for breakfast and light lunch.
its recipes are:

1. 3 quarts water.

2. 3 stalks lemongrass, cut into 3-inch pieces.

3. 1 2-ounce piece ginger (unpeeled), thickly sliced crosswise into slabs.

4. 5 bay leaves.

5. 1 1/2 teaspoons ground black pepper.

6. 1/2 teaspoon ground white pepper.

7. 2 teaspoons salt.

8. 1 scaled and gutted catfish (about 3 pounds)

(Source: www.foodrepublic.com)

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Ingredients

6 tablespoons raw peanuts (52g)

3 tablespoons vegetable oil

6 chicken legs

1 large onion, diced

2 cloves of garlic, minced

1 green pepper, diced

4 tablespoons parsley, minced

12 cups of water or chicken broth (3 liters)

3 carrots, chopped

1 teaspoon salt or to taste

1 teaspoon black pepper

1 tablespoon dried oregano

Serve with french fries, llajua (spicy sauce), French baguette

Instructions

Soak peanuts for 5 minutes in a bowl with hot water. Drain.

Blend half of the peanuts with 2 cups of water for 2 to 3 minutes, or until the mixture is smooth. Repeat the same step with the other half.

In a large pot, heat the oil and seal chicken over high heat. Remove from the pot and keep aside while preparing the rest of the food.

Using the same pot, saute the onion, garlic, green peppers, and parsley for 3 minutes.

Add the peanut mixture, the rest of the water or chicken broth and the carrots. Once it boils, cook for 20 minutes on low heat; stir every 5 minutes (the broth usually rises, as when heating milk, and overflows the pan ... keep an eye on it!)

Add salt, pepper, and oregano.

After 20 minutes add chicken legs and cook for 15 minutes or until the chicken is fully cooked.

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Amala with ewedu.             Ingredients

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Amala with ewedu.             Ingredients

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Yam flour
Water
Ewedu leaves
Locust bean
Salt
Preparation
Amala
-Pour in water into a medium pot,bring the water to boil.
-Add in the yam flour and turn continuous to form like a soft dough.
-Add some water and bring to boil for some minutes.
-Turn it until smooth and serve in a plate

Preparation for Ewedu
-pick the leaves
-wash the leaves.
- put in a pot and add water allow to cook till soft.
- take off the heat and aloow to cool abit
- pour in a blender and blend a bit to have a viscous,smooth puree.
- transfer to the pot and add salt to taste.
Serve with stew with meat or fish.

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From the beautiful dishes that are shared, here a simple meal from The Netherlands; pancakes! 😊

Recipe (for 12 pancakes):

100g plain flour

2 large eggs

300ml milk

Mix all the ingredients, pour mix into frying pan, and done. You can add sweet toppings: Nutella, sugar and apples, or savory like cheese! Pancakes can be eaten for breakfast, lunch, and dinner.

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Roasted fish and banana served with yoghurt

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Roasted fish and banana served with yoghurt

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I like Tilapia - having it prepared either way but roasted is the best choice. I like to take it with roasted banana and a glass of locally made yoghurt - so yummy!

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Recipes include:

-Garri (cassava flakes)
-Roasted groundnut
-Powdered milk
-Water
-Table sugar
Garri is my everyday fastest food that needs no introduction. It constitutes carbohydrates, protein, and water.

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Salad, soap, groundunts paste

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1. Peel the plantains, cut into cubes, sprinkle with lemon juice, and set aside.

2. Heat oil in a large pan. Fry the Onion, tomatoes, green pepper, hot pepper, and garlic together. Add spices to taste. Add meat or broth. Continue frying and stirring until the meat is nearly done or until the broth is starting to boil.

3. Reduce heat. Add plantains. Cover and simmer over low heat until plantains are tender and meat is done. Serve matoke (matooke, if you prefer) hot.

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Egusi soup recipe bâ

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This photo was taken from Ethiopia,Hawassa, Sidama Region. As on the picture: qualitative components the dish are: Fermented injera made from teff and maize in small amount, lentil and pea sauce , betroot, tomato, kale, green pepper, and spagheti icluded. This food is delicious and consume most of time during the fasting day and time of Ethiopian Orthodox church.
Bergene :Hawassa, Ethiopia

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Chicken biryani is a popular Pakistani dish that consists of rice, spices, and chicken. Here is a simple recipe for chicken biryani:

Ingredients:

2 cups basmati rice
2 tablespoons ghee or vegetable oil
1 onion, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 lb boneless chicken, cut into small pieces
1 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon turmeric powder
Salt, to taste
3 cups water
1/2 cup yogurt
1/2 cup chopped cilantro
1/2 cup fried onions
Instructions:

Rinse the rice thoroughly in water and soak it in water for 30 minutes.
Heat ghee or oil in a large pot and sauté onions until they are golden brown.
Add ginger and garlic paste and cook for a few seconds.
Add chicken pieces and cook until they are browned on all sides.
Add red chili powder, coriander, cumin, garam masala, turmeric, and salt. Mix well.
Add water and bring it to a boil.
Drain the rice and add it to the pot. Stir well.
Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
In a small bowl, mix together yogurt and cilantro.
Once the biryani is cooked, remove it from the heat and let it sit for 5 minutes.
Serve hot, topped with fried onions and yogurt-cilantro mixture.
Enjoy your delicious chicken biryani!

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The is traditional ethiopian dish called 'beyaynet or 'beyaynetu'. It is usually prepared and served by small and medium restarants.

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The is traditional ethiopian dish called 'beyaynet or 'beyaynetu'. It is usually prepared and served by small and medium restarants.

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Ingredients:
1 kg mutton, cut into small pieces
4 tomatoes, chopped
2 onions, sliced
2 green chilies, chopped
2 tablespoons ginger garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
Salt, to taste
1/2 cup oil
Fresh coriander leaves, chopped
Instructions:
Heat oil in a large pot or karahi over medium-high heat. Add cumin and coriander seeds and fry for a few seconds.Add sliced onions and fry until they turn golden brown. Add ginger garlic paste and fry for another 1-2 minutes. Add mutton pieces and fry until they turn brown. Add chopped tomatoes and green chilies, and stir well.Add red chili powder, turmeric powder, and salt, and mix well.Cover the pot and let the mutton cook on low heat for about 30-40 minutes or until it is tender. Once the mutton is cooked, add garam masala and fresh coriander leaves, and stir well.Serve hot with naan or chapati. Enjoy your delicious mutton karahi!

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Ingredients

1. 500g beef

2. 400 g of rice (or 3 cups), washed and soaked

3. ½ teaspoon- of turmeric root

4. ½ teaspoon- crushed cumin seeds

5. ½ teaspoon- of ground garlic

6. ½ teaspoon ground ginger

7. ½ teaspoon- Ground black peppercorns

8. 2 diced onions

9. Chopped dhania

10. 3 tomatoes

11. Vegetable cooking oil

12. 3 tomatoes

13. Salt
14. 2 teaspoons cinnamon bark
15. 1 teaspoon cardamom seeds
16. 1/4 teaspoon cloves

Instructions

1. In a cooking pot, fry onions until cooked.

2. Add in all your spices and allow it to cook for 2-3 mins.

3. Add meat and let cook.

4. Pour in the rice and stir to combine the meat with the rice.

5. Add 1 ¾ cups water and bring to a boil over high heat with the cooking pot uncovered.

6. Once the water level has gone down, lower the heat, cover with foil paper or brown kitchen paper and cook for a further 2-3 mins or until water has dried up. You can also put it in the oven for a few minutes instead.

7. Turn off your heat and serve the pilau hot.

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My  favourite dish is chicken with vegetables!

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FAV dish specially for summer,  just yummy!

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Ceviche is a traditional dish from the Pacific coast of Peru. It is made with fresh fish cooked in lime juice with salt and hot pepper, it goes with thin onion slices, sweet potato and corn.

It is believed that more than 2000 years ago on the Peruvian coast, the Mochica culture (pre Inca) prepared a dish based on fresh fish, which was cooked with the juice of a local fruit called tumbo (it is said that they also used indigenous chillies); it was not until the arrival of the Spanish that they added the ingredients we know today in ceviche: lemon and onion.

More about the origins: Seal, R. (2021, may 8). Ceviche: The surprising history behind Peru’s raw fish dish. National Geographic. https://www.nationalgeographic.co.uk/travel/2021/05/ceviche-the-surprising-history-behind-perus-raw-fish-dish

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Sizzling Brownie Recipe - Sizzler Chocolate Dessert -  CookingShooking

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Smothered Chicken and Gravy Recipe | Comfort Food

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Directions (Pumpkin leaves)•	Wash the leaves thorougly one by one and hold in by the end as shown in the pictures below. Remove the stringy white flesh from the stems. Remove the stem and remove the strings aswell from lines behind the leaves.•	Do this for all the leaves and wash thorougly. Thinly slice the vegetables.Add some salt and soda into boiling water on the stove and cook for about 5 minutes or until there is foamy froth coming up the pot.•	Drain the soda water and soak the vegetables aside. In a pot/pan, add the cooking oil, when it heats, add the garlic and onions and allow them to caramelize.•	Now add the tomatoes and let them cook until the garlic becomes soft then add the pumpkin leaves and a little bit more salt and cook until fully cooked for about 10 minutes.Enjoy!

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Directions (Pumpkin leaves)•	Wash the leaves thorougly one by one and hold in by the end as shown in the pictures below. Remove the stringy white flesh from the stems. Remove the stem and remove the strings aswell from lines behind the leaves.•	Do this for all the leaves and wash thorougly. Thinly slice the vegetables.Add some salt and soda into boiling water on the stove and cook for about 5 minutes or until there is foamy froth coming up the pot.•	Drain the soda water and soak the vegetables aside. In a pot/pan, add the cooking oil, when it heats, add the garlic and onions and allow them to caramelize.•	Now add the tomatoes and let them cook until the garlic becomes soft then add the pumpkin leaves and a little bit more salt and cook until fully cooked for about 10 minutes.Enjoy!

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Chicken Biryani
Half kg Chicken
Rice one kg
Large Onion 3
Garlic cloves 1
Green chilies 7
Tomatoes 4
Shan Biryani Masala
Red Chili 2 Table spoon
Salt to taste
Lime yellow color
Cumin
Fry the cutted onion and garlic until brown color then add pasted tomatoes and chilies then.Later on add red chilies,salt and turmeric.Add chicken and boil the rice separately.When chicken masala is ready then mix the boiled rice and yellow colour
Turmeric according to taste

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Porridge is my cultural food favorite and 'Biddeena' next to it 

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Porridge is my cultural food favorite and 'Biddeena' next to it 

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Boiled arrow roots served with stir fried vegetables and stewed fish. 

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Boiled arrow roots served with stir fried vegetables and stewed fish. 

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Arrows roots
Cleaned and cut into small pieces with salt to taste.

Stir fried Vegetables
chop purple onion, leeks, okra, eggplant and green pepper. On to a frying pan add some oil and stir fry the vegetables under medium heat.  Add some salt just before removing from the fire. Cook for at least 1-2 minutes.

Stewed Fish
The fish was shallow fried first then stewed using tomato, onions, ginger, garlic, cooking oil and salt.
N/B: actually the key ingredient to this recipe is love, cooking with love makes the food more appealing and delicious.

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Githeri + Avocado with Chili; i.e. boiled green maize + beans + Avocado + Hot pepper.

Using pressure cooker, boil shelled green maize and beans for 1 hour. When well cooked, fry it with some spring onions fresh leaves, coriander, hot pepper and a pinch of salt.
Serve hot with a ripe Avocado.

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Pounded Yam (Iyan) + Pumpkin Vegetable Leaf (Ẹfọ Riro)

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Pounded Yam (Iyan) + Pumpkin Vegetable Leaf (Ẹfọ Riro)

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Ingredients:
- Yam tuber.
- Pumpkin Vegetable Leaf.
- Stock/Smoked fish.
- Palm oil.
- Snails.
- Assorted meat.

Pound the yam tuber, until it becomes solidified.
Wrap in natural leaf to add to flavour.

Prepare the vegetable leaf with assorted meat and palm oil with salt to taste.

Serve the meal with Palmwine.

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Ingredients.               Quantity
i. Meat                           6 pieces
ii.Dry fish                       5 pieces
iii.Ground melon.           3cups
iv. Shredded telferia
(Ugh).                            4cups
v. Ground locust bean
(okpei).                           4balls
vi. Chopped onion.         1
vii.Ground crayfish.         1/2 cup
viii.palm oil.                       21/2cup
ix Water.                      As require
x. salt.                          To taste
xi. Seasoning cubes.     To taste
xii. Pepper.                       To taste
Method
1. Wash and season the meat with salt, onion, seasoning cube and boil
2. Add more water and simmer till tender
3.Cut the fish and wash thoroughly and then add salt and onion then add to the meat.
4. Stir, add oil, locust beans pepper, and continue boiling.
5. Mix melon to a smooth paste add to the soup,  stir well and allow to simmer
6. Add crayfish
7. Cook gently till soup is fairly dry
8. Add the vegetables and stir.
Serve for lunch with eba, pounded yam, fufu etc