Thursday, July 10, 2014

Return of Daydah

Hi everyone! I know its been ages since I updated this blog, and I apologize. I am back and better, with lots of tried and tested recipes to share!
First let me tell you what I made today.

I made pounded yam with my blender.

Yes, you read right. With my ordinary 350W Philips blender. Twice.
I experimented with the stump part of the yam tuber. Sent hubby the picture at work, and he ran home straight. So I had to make another batch for him.
It was absolutely heavenly - no difference in texture, smell, look, to the one made inside the mortar.

I got the how-to at Dooney's Kitchen - her food blog is sooo fabulous! Makes you want to cook forever!
All my Naija peeps, go check out her method of making pounded yam with blender or even food processor now now!
Have fun!
And get ready for Daydah's return - I will be posting other homemade recipes as well, not just food. Anything I can make in my kitchen is coming up on this blog!

Stay tuned!

Thursday, January 20, 2011

Nigerian Cuisine Exposure

Nigerian cuisine seems to be going into extinction - well its a gradual process, because we don't realize how rich our country's culture is in terms of food. There are soo many tribes with so many dishes with so many alternative ways to make them, its amazing! Every adult that got the chance to travel around during the '70s and the '80s enjoyed some of these varieties and I am sure will be lamenting this extinction.
This is one of the major reasons I took to sharing Nigerian recipes via this blog, to try to keep the memory alive!
I noticed some other people share this reality - On NigeriansTalk, the Blogger took the time to compile all the notable mentions of food in our Beloved Blogosphere. Our favourite, Alhaji's Groove, got a mention, as well as our African Weight Loss Favourite.

Please go over and read it all up!

Sunday, October 24, 2010

Jib's Kebabs

Recently it was my birthday and I wondered what I could possibly prepare that would be different from the traditional jollof rice and chicken, when I suddenly had an Eureka moment - why not make beef kebabs and Vicky's hybrid salad for the few guests coming? So I went to the market and came back loaded the day before.

The thing about it is that you can make it in such a way that even those abstaining from pepper [ulcer patients and the likes] can still eat it without fear. I had to come up with that formula because one of my guests, an Italian, did not eat anything pepperish at all - he always ran in the other direction every time he was offered Nigerian food because through experience he'd learnt that even when they assure him that there's no pepper, he always found out that his definition of 'no pepper' was different from theirs.

Anyway, this isn't the conventional method for making kebabs, but I find this the better way [for me] because
1. The beef is actually cooked - doesn't lessen the appeal, but makes it healthier to consume.
2. I found a substitute for that peppery taste I love without compromising. Everyone was happy!

Green pepper, cubed strips
Red bell pepper [tatase], cubed strips
Onions , cubed strips, and some in slices for the frying
Tomatoes, hard ones, sliced
Beef, large cubes [boiled in thyme, curry and diced ginger]
Ginger, grated [plenty of it]
Kebab sticks [i used the disposable ones]
Spices [maggi, thyme, curry, salt]
Tomato paste
Vegetable Oil

Step 1: Drain the boiled beef of its stock and refrigerate. Sprinkle all the sauces you want to add [please do not put pepper unless you are sure all your guests wont mind] at the bottom of a large bowl. Place the beef, green pepper, grated ginger and red pepper in the bowl, tossing it all around every now and then to get the sauce around each piece. Refrigerate the mixture for at least two hours - this will help ensure the spices are absorbed into the mixture.

Step 2: Place a large frying pan on medium heat. Add oil, then salt after the oil has heated up. Add the onion slices and stir. Add the tomato paste just before the onion slices get too brown [this allows the onion flavor to be absorbed by the oil]. Remember that the paste is supposed to be just enough to coat the mixture and make it reddish - not a stew, just a coating. Add the beef stock [from the boiled beef] until the paste is less thick and allow to cook.

Step 3: Soak the kebab sticks in water. It is preferable to cut up the tomatoes and the remaining onions while the rest of the cooking is going on to ensure their freshness. After cutting them up, set aside in a bowl.

Step 4: Bring out the bowl mixture. Toss the contents again and again. Put the mixture into the hot cooking tomato paste, reduce to low heat and start stirring. cook this way for about 5 to 8 minutes [make sure the peppers are not wilted looking], set down. Wait for the mixture to cool down - it should look colorful already.

Step 5: Start putting the items on the kebab stick - alternate, using the beef as dividers. I used this sequence - onion cube, beef, green pepper cube, red pepper cube, tomato slice, onion cube beef...and so on.

Step 6: Place the kebabs on a tray and they are ready to eat! Serve them with Salad or Rice!

Vicky's hybrid salad

Well, I have recently been entertaining guests almost every weekend since after the wedding, and apart from fried rice, I serve goat meat peppersoup, but recently my husband came up with a fantastic salad he calls 'Vicky's hybrid salad'. Its so easy to make - you need about five ingredients only!

The fruit in it adds another flavor, and the nutrients packed into the fresh veggies are amazing! Some folks even add grated ginger, giving it the peppery effect!

Onions [optional]
Banana, like half a bunch
Salad tray

Step 1: Rinse the Carrots, Lettuce and Cucumber. Soak all in salty water to kill any germs.

Step 2: Grate the carrots. Put into a bowl. Peel the bananas. Sliced thinly. Put into another bowl.

Step 3: Slice the cucumber with the skin on preferably [the nutritionists say there's a lot of nutrients we throw away when we skin them]. Put in another bowl.

Step 4: Shred the lettuce by hand into small pieces. Put into yet another bowl.

Step 5: If you want the tomatoes very visible in the salad, then slice them, otherwise dice them. Put into another bowl. If you included onions, follow the same pattern as for the tomatoes and put in another bowl.

Step 6: Cut the cabbage lengthwise - hold the whole ball of cabbage, and, using a sharp knife, cut it lengthwise into thin strips. the cutting direction will go through all the layers in the cabbage ball and give you a thin slice each time.

Step 7: By now you should have at least five different bowls. Get your tray and arrange the ingredients layer by layer. cover and chill.

This salad is best served with Dolly Ketchup - I know I may be promoting a particular brand, but believe me, Heinz does NOT make the cut for this salad. We have tried it and even our guests leave with the ketchup name each time because its different - one guest left with our remaining ketchup!
If you can't find that, the key is to look for a ketchup that has more stuff in it than ordinary Heinz [sorry Heinz!]. We have not tried it with mayonnaise or salad cream [because in my opinion those will remove the focus from the salad itself in terms of taste], but vignagrette is also an option that's healthy and safe.

Feel free to add other fruits in your area, or that you prefer.

Goatmeat Peppersoup

Hi everyone! I know its been a long while and I apologize for the break in transmission. I promised myself that I would add to this food blog more often this year, so here I am!

The recipe today is goatmeat peppersoup. Actually this is the quick version, for those of you, like me, that have had to deal with lots of hungry guests with little or no time! And they want FOOD, not snacks, so here goes.

Goat meat [of course]
Ginger, shredded/grated
Spices - thyme, curry, salt, maggi, powder pepper/chilli
Onions, diced
Red pepper [tatase], diced
Yam, cut into long strips, like large-size pot


Step 1: Rinse the meat, carefully washing off any 'attachments' [e.g. wood chips from the butcher's board]. Put in a large pot, add all your spices, and the yam strips. Add plenty of water.

Step 2: Place on medium heat and allow to boil. When the meat is almost tender, add the onions and the pepper, stir and allow to soften.

Step 3: By the time the meat is tender and edible, the yam should be very soft. Open the pot to allow some of the water to evaporate. Stir, and break some of the yam strips into smaller pieces.

Step 4: Serve in soup bowls. Its a fantastic prequel to Jollof or fried rice!

Wednesday, August 5, 2009

Soy Milk Drink

Recently a friend of mine asked me for my Soy milk recipe, and I spent quite a while trying to conpress it into 3 text messages and still remain clear, then I thought - I could have sent her a link to the recipe right here on Naija Cook Book! Then I realized its not here yet! So here goes:

Soy Milk is an extract from Soy beans [or soyabeans]. It is rich in lots of vitamins and is a veritable source for protein. There are several other uses, for the bean - you can cook it, extract the milk, or even mash it and use as egusi [which is used in soups in Nigeria].

Taking the milk regularly guarantees fresh youthful skin, a healthier diet among other things. My younger brother was born when the currency was changed from shilling to naira, so my parents had money in the bank but no cash to spend so we had to make do with what we had in the farm. I was fed imported milk as a baby - due to the circumstances my brother was fed soymilk. Two decades later he's over 6ft 3ins tall and seldom falls ill while I'm weak most of the month.

No one needs to tell me to feed my babies with soymilk when they come along!

To make the milk is soooo easy!

Soy beans
Hot water
A sieve - tiny mesh, almost as small as the one for sieving flour
A blender
A ladle


Step 1: Pour the beans into a bowl after picking. Pour boiling hot water over it. [Some prefer to soak the beans overnight because of its hard skin, but hot water is just as effective]

Step 2: Leave the beans to soak in the hot water for an hour and a half. While soaking, wash the sieve selected to ensure clean hygiene. Get the blender ready.

Step 3: Check the beans periodically, until the skin becomes extremely soft and removable. When it reaches this condition, remove the skin from the beans by rubbing between your hands in cool water.

Step 4: Fill the bowl periodically with water, until the peeled skin rises above the beans, and sieve the skins out. To conserve water (we have to be green, right?), sieve the skins but pour water into another bowl while sieving. Pour the water back into the bowl with the beans.

Step 5: Repeat steps 3 and 4 until 99.99% of the skins have been peeled and sieved out.

Step 6: Pour the beans into the blender with little water. Blend in batches, depending on the quantity of beans you have peeled. The result should be a thick paste with little or no lumps in it.

Step 7: Dilute the paste with water but make sure the result is not too watery. Mix until it is an even mixture then sieve into another bowl. [Do not through away the pulp because you can use it in your vegetable soups to add a unique taste, instead of Egusi].

Step 8: Pour the sieved liquid into a pot. Put on the burner, on low heat and stir rigorously. Leave on low heat and watch periodically. When a brown layer begins to form on top of the extract, skim it off with a spoon.

Step 9: Let the extract reach a mild boil, then set aside. Let the pot cool for a while. Add sugar to taste [don't let the sugar overcome the soy taste in the extract].

Step 10: Let it cool until you can pour into bottles. Pour into bottles and arrange in the fridge. Serve chilled.

Soy milk can be drank anytime of the day. Personally I make soymilk, and bake little potato - filled rolls that I used to serve to my guests.

Thursday, May 21, 2009

Sandwichy Yummy

A Tweperson recently asked what she could do to get fat, and I decided to share my Sandwichy recipe with her - its very fast, and satisfying. Then I realized that my golden sandwichy recipe is not on my blog! Impossicant! I had to remedy that right away! So here it is...
Sliced Bread, like six or seven depending on your mix
Seasoning, preferably Knou
vegetable oil, or olive oil
onions, grated into tiny bits
cheese, cut it into tiny pieces so it will mix with other ingredients
minced meat, or any other additions u want to add

Step 1: place frying pan on low heat. Add oil

Step 2: break eggs into a mixing bowl. Add the salt seasoning and other ingredients. Mix until almost smooth.

Step 3: dip bread into the mix for a few seconds or until totally coated by mix, and place each one in frying pan. Dip two at a time or how many that can enter the frying pan at the same time.

Step 4: flip periodically. Ensure it does not stick or burn. After the egg's done all round, place in a plate.

Step 5: Cut slices into triangles.

Step 6: Serve the triangles with tomatoe sauce or stew.

Step 7: Try not to bite your tongue while eating.