9jafood

18/02/2022

Can you please add your signature? ✍️

*RUN, OSINBAJO RUN !!!*

We, the People of Nigeria hereby petition our Vice President - Professor Yemi Osinbajo to contest for the Presidency of the Federal Republic of Nigeria in the 2023 Presidential election.

Nigeria needs a leader with integrity, passionate about service to the country, of impeccable credentials, tested and proven, to deliver the country of our dreams, for the good of all Nigerians.

Professor Yemi Osinbajo stands tall above all others as the most qualified for the job.

Your Excellency, your country needs you NOW !!!

https://chng.it/kLSKd28X5r

*RUN, OSINBAJO RUN !!!*

27/05/2021

Zesty, Roast Pumpkin and Chili-Garlic Spinach Pasta: Who Knew Pasta Could Be This Healthy And Taste

Going gluten-free doesn't mean you have to compromise on flavor! Try this Roasted Pumpkin, Spinach & Walnut Spaghetti this week!

Ingredients
1 tbsp olive oil
1 garlic clove, crushed
1 chili, deseeded and thinly sliced
2 cups cubed & roasted butternut squash
300g brown rice gluten-free pasta , cooked
100g baby spinach
Zest and juice of 1 lemon
2 tbsp olive oil
¼ cup crushed walnuts

Method
1. Preheat the oven to 350F (180C) and line a baking tray.
2. Roast cubed pumpkin for 35-30 minutes or until soft and brown.
3. Cook pasta as per instructions, set aside.
4. Sauté garlic and chili in a frypan over medium heat.
5. Mix in roasted pumpkin to the sautéed chili and garlic. Add drained pasta.
6. Add spinach and mix well to allow spinach to slightly wilt.
7. Serve with fresh lemon juice, zest and crushed walnuts.

26/05/2021

Grain-Free Vegetarian Samosas

We've made some swaps in the traditional samosa and create a grain-free version, still packed with flavor and still offering that golden crunch!

Ingredients
For The Filling:
2 tablespoons coconut oil
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon whole brown mustard seed
1/4 teaspoon garam masala
1/4 teaspoon turmeric
1 cup finely chopped onion
2 cups finely diced butternut squash
1 teaspoon grated ginger
3 tablespoons finely chopped chili’s
2-3 tablespoons baby green peas
1 teaspoon lemon juice
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1/4 cup coconut oil for shallow frying

What To Do
1. To make your filing steam your butternut squash.
2. While your squash is steaming, sauté onion in a medium sized panned with a little coconut oil .
3. In a small bowl, mix together the ground coriander seeds, cumin, mustard seeds, garam masala, and turmeric. Add spice mix to your pan with the onions and fry off for 1 minute or until fragrant.
4. Once your squash is soft, remove and drain from steam. Add the butternut squash, ginger, chili’s, peas and lemon juice to the spice mixture and fry everything together for another 5 minutes.
5. Remove from heat and mix through fresh coriander.

For The Dough:
3 cups almond flour meal
1/2 tsp salt
1/4 cup coconut oil, melted
1/2 tablespoon honey
2 large room temp eggs

What To Do
1. In a large bowl, combine the almond flour, salt, coconut oil and eggs. Mix well.
2. Once combined, continue to knead the dough with your hands until it becomes smooth and the ‘stickiness’ is gone.
3. Dough is most workable in a room temperature.

TO ASSEMBLE & COOK
1. We’ve cheated a little for our samosa and made a quick & simple samosa. To make a ‘simple’ samosas, use a circle cookie cutter (or edge of a small bowl, like us) to cut the dough. Place a little filling inside, than simply fold the circle over and use a fork to press and seal the edges.
2. If you wish to fry, heat some coconut oil in a medium saucepan.
3. Gently drop the samosa in the hot oil, frying till it turns a nice golden color. This only takes a couple of minutes. Turn the samosa around in the hot oil a few times to ensure even cooking on both sides. Remove and sit on some paper towel to soak up excess oil.
4. Alternatively, you could bake your samosas. Lightly brush the tops of the samosas with egg wash (1 large egg beaten with 1/2 tablespoons water) or coconut oil then bake on a parchment-lined baking sheet in a 350-degree oven for about 15 minutes or until golden and crispy.

25/05/2021

How To Make The Tasty French Onion Soup

French Onion Soup is essentially caramelised onion in soup form topped with cheesy bread.

Ingredients
5 – 6 large
Yellow onions, peeled and thinly sliced
3 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
1/2 cup dry white wine
6 cups of beef stock (or veggie stock)
1 teaspoon Worcestershire sauce
1 bay leaf
3 sprigs fresh thyme (or 1 teaspoon dried thyme)
Fine sea salt and freshly-cracked black pepper, to taste
Baguette
Grated or sliced cheese

Method
1. Caramelise the onions. In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelised (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelisation to prevent burning. Add garlic and sauté for 2 minutes.
Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
2. Simmer the soup. Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.
3. Toast the bread. Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on a baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges.
Remove and set aside.
4. Broil the topping. Switch the oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet.
Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese. Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not burn.)
Remove from the oven and serve immediately while the soup is hot and bubbly.

21/05/2021

Low-Carb Cauliflower Rice Sushi Recipe

This wholefoods, veggie-based twist on our favorite Japanese snack is a game-changer in the kitchen. Cauliflower is packed with incredible nutrients to aid the body's detoxification pathways, plus you can add any of your favorite fillings.

Makes: 6 rolls

Preparation time: 30 minutes

Ingredients:
(use organic ingredients where possible)

6 nori sheets
1/2 a head of cauliflower
1/2 cup almonds
1 teaspoon tamari
Juice of 1/2 a lemon
Filling Options:
Avocado
Cucumber
Sprouts
Smoked Salmon
Chicken
Tuna
Egg
Prawns
Crab
Pickled ginger
Wasabi

Method:
1. In a food processor, mix together cauliflower, almonds, tamari, and lemon juice. Process until well combined.
2. Layout the nori sheets with the shiny side facing down.
3. Place 1/4 cup of cauliflower mix onto the nori sheet. Spread it thinly, reaching to both sides of the sheet and about 2 3/4 inches along the nori sheet.
4. Place the chosen toppings in a strip in the middle of the cauliflower mix, reaching both sides of the sheet.
5. Roll the nori sheet over the toppings until the entire sheet is rolled up. With dampened fingers, moisten the edge of the nori sheet to help stick to itself. Cut roll into 6 even pieces.
6. Repeat with remaining nori sheets and toppings.

20/05/2021

Fresh Sides: The Traditional Potato Salad Has Had A Make-Over

We're kicking off a new series of Fresh Sides where we are taking the classic go-to sides and giving them a Food Matters Kitchen Make-Over!

First up: the traditional creamy potato salad! Now, to clear things up, there is nothing wrong with the humble potato. Often feared as 'bad carbs', the potato has unjustly earned a bad reputation. Potatoes are a great source of fiber, potassium, vitamin C and vitamin B6.

So we've bulked up the traditional potato salad to add a whole bunch of nutrients in there and created our own dressing to ditch the 30 something found in the store-bought version. We've done this by creating our own mayo (easier than you think) but for those not including organic animal products, we've also created a version for you!

SALAD INGREDIENTS
4 small potatoes
1 400g can of organic chickpeas, drained and rinsed
1/4 red cabbage, finely shredded
100g green beans, topped, tailed, sliced in halves
Handful of fresh parsley

DRESSING
juice of 1 lemon
1 tbsp wholegrain mustard
1/4 cup homemade mayonnaise , or organic whole-egg mayo

19/05/2021

Quick and Easy Spicy Peanut Noodles

This sweet, spicy, and nutty recipe is like Chinese take-out that you can make right at home. So, dig in today and save some for lunch tomorrow, homie.

Ingredients
1/2 pound whole-wheat spaghetti or gluten-free soba noodles!
1 1/2 teaspoons sea salt
1 tablespoon dark sesame oil
2 skinless, boneless chicken breast halves, sliced crosswise into 1/2-inch thick strips or 2 savory blocks of organic tofu, cubed
1 1/2 tablespoons freshly grated ginger root
3 garlic cloves, finely minced
Heaping 1/4 cup creamy organic peanut butter or sun-nut butter
1 tablespoon honey
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon red pepper flakes
1 cup sliced shiitake mushroom caps or 1/2 cup dried shiitake mushrooms soaked in boiling water for 5 minutes, drained, and chopped
1 red bell pepper, seeded, halved, and thinly sliced
1 large zucchini, halved and thinly sliced
3 scallions, trimmed and thinly sliced

Method
1.Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente or about 8 to 10 minutes. Reserve 1/4 cup of the pasta water and then drain the pasta in a colander. Rinse the pasta under cold running water for a minute or 2 to chill the noodles. Give them a few shakes to remove the excess water and set aside.
2. Heat the oil in a large, deep nonstick skillet or wok over medium heat. Add the chicken or tofu and cook, stirring often, until golden-brown on all sides and cooked through, about 8 minutes. Transfer the chicken to a plate and set aside.
3. Add the ginger and garlic to the pan and cook until fragrant, stirring often, for about 1 minute. Stir in the peanut butter, honey, soy sauce, pepper flakes, and reserved cooking water and cook until it becomes creamy, about 2 minutes. Add the mushrooms, peppers, and zucchini. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes. Stir in cooked chicken and the drained noodles and serve sprinkled with the scallions.

17/05/2021

World Baking Day 2021: CFM Celebrates Bakers, To Raise More Baking Entrepreneurs

Crown Flour Mill Limited (CFM), makers of the popular Mama Gold Flour brands, has echoed its commitment to providing scaled support resources to bolster the productivity level and employment generating capacity of the baking industry.

The flour milling firm and subsidiary of Olam, an agribusiness conglomerate, restated this pledge in a press statement to felicitate with Nigerian bakers on the commemoration of the World Baking Day on Monday, May 17, 2021.

In the release, Ashish Pande, Managing Director of Crown Flour Mill Limited, said, “The Baking industry is key for food production in Nigeria, it produces bread, a major staple food in the country, not to mention pastries and confectionery.

“Asides producing Nigeria’s leading staple food, the bread segment creates jobs for thousands of people employed in its value chain, which ranges from bakers down to street hawkers.

“Having realised the importance of the segment to the Nigerian economy, in consultation with bakers, we were able to identify skill and knowledge gaps that needed to be closed if the segment was to continue playing its crucial role in supporting the Nigerian economy and food security.

“Thereafter, we launched a baking school, which has continued to enhance the skill and know-how of operators of non-mechanized or artisanal bakeries since 2018.”

READ ALSO: Cocoa Business Blossoms In Ivorian Village

Speaking about CFM’s baking school and why the firm prioritized bakers’ capacity development, Mr. Olayinka Yusuf, Head, Crown Flour Mill Baking School, explained that the baking school offers bakers the opportunity to enhance their technical and business management skills.

He said, “We believe that with the right knowledge, artisanal bakers can improve their output with their existing equipment, resulting in lower production costs and increased margins.”

Yusuf revealed that CFM has committed about N120 million to training bakers pan-Nigeria from 2020 to date. So far 1,500 bakers have benefitted from the firm’s capacity building initiative.

The CFM baking programme focuses on equipping both existing and the next generation of bakers with the requisite knowledge and skills to take the industry to the next level.

CFM baking schools are currently located in Lagos, Abuja, Port Harcourt, Lagos, Warri, Ilorin, Calabar and Kano where bakers are taken through a 3-day intensive accelerated bakers’ training course for free.

The lockdown afforded many interested bakers the opportunity to hone their skills, prompting them to keep on improving their craft. “Baking can be a very lucrative vocation and the requisite requirement is the passion and will to pursue one’s dream” says Ashish Pande.

The success and positive feedback from bakers who attended the baking school is heartening. Mrs. Keyede Kikelomo of Excel bakery said: “I have learnt a lot from this training. One thing I didn’t know before the training was the high-water absorption rate of Mama Gold which translates into extra dough which results in extra profit per bag of flour.”

Another participant, Mr. Ogugba Ernest of Dan Real Bakery shared that he learnt a lot from the CFM baking school. In his words, “I have learnt the impact, good bakery practices such as ingredients measurement, sanitation and staff management have on the profitability of my bakery.”

The World Baking Day is celebrated globally. The commemorative event provides an opportunity for bakers and millers to highlight the benefits of baked foods and drive furtherinnovation in the baked foods industry as households increasingly pivot to wheat derivative foods due to their higher nutrition values, price advantage and availability.

14/05/2021

Mediterranean Layered Dip

The Mediterranean-style diet well-known for its vibrant colors and fresh flavors! Research has shown that it can protect people from heart attack and stroke. Try our take on the classic Mediterranean Layered Dip!
https://bit.ly/3eKpMGc

11/05/2021

Throw Together Chicken Cacciatore

When all you want to do is wash up one dish after cooking dinner... Introducing one-pan wonders! We've taken the classic Chicken Cacciatore dish and thrown it together in one dish to bake and make dinner a breeze so you can enjoy more time winding down in the evenings!

Stay tuned for more one-pan wonders to come from Food Matters Kitchen!

Ingredients
1 can (400 ml) of diced tomatoes
2 tbsp tomato paste
1 clove of garlic, minced
1 tbsp dried rosemary
4 tsp dried Italian herbs
4-6 organic chicken thighs
½ cup cherry tomatoes
½ cup black olives, pitted
1-2 potatoes, cubed (optional)
2 tbsp extra virgin olive oil
½ a lemon
Salt and pepper
Greens to serve

Method
1. Preheat oven to 400°F (200°C)
2. In an oven-proof dish of any size, empty tinned tomatoes. Add in tomato paste, garlic, rosemary and 3 tsp of the Italian herbs. Mix together in the oven-proof dish.
3. Place chicken thighs on top of the tomato mixture, followed by cherry tomatoes, olives and cubed potato, if using.
4. Drizzle with olive oil and squeeze over the juice of half a lemon.
5. Sprinkle with a pinch of salt and pepper and place into the oven to bake for 30 minutes or until chicken and potatoes are cooked through.
6. Serve with lightly steamed greens.

07/05/2021

6 Healing Benefits of Cumin + Recipes

One slightly-bitter, fragrant, and healing spice has been a mainstay in our kitchen for the longest time. Cumin, in all its forms, is one spice I can’t resist including in any dish. It adds the perfect amount of depth to Mexican flavors, a rich and healing element to Indian dishes, and a bite to my favorite Middle Eastern cuisines. The real reason I love cumin? It’s so much more than the taste. This ancient spice has been used since the beginning of time for it’s healing properties. In fact, Ancient Roman and Greek societies used to use it as a cheaper alternative to black pepper! But our love for the spice goes deeper than that...

1. Powerful Digestive Aid
Cumin is one of the most vital ingredients in Ayurvedic Kitchari, noted as being an extremely powerful digestive aid. There’s a number of reasons our gastrointestinal tract responds to the seed; most importantly, cumin contains oils that stimulate secretion of pancreatic enzymes that are crucial for both digestion and nutrient absorption. There’s a reason cultures like those in India and the Middle East have such great digestion, and it’s thanks to this humble seed.

2. Contains Anti-Cancer Properties
This term gets thrown around a lot in natural nutrition, but there’s an incredible amount of research going into how effective the healing properties of cumin really are. The seed is packed full of nutrients with free-radical scavenging tendencies, prompting a closer look from the scientific community into the healing properties that have been used in Ayurvedic practice for centuries.

3. Rich Source Of Iron
While it’s not advised to get all of your Recommended Daily Intake from a spice jar, getting creative with the cumin in your meals can help boost those vital iron levels. 100gm of the spice contains 66.4mg of the essential mineral, and while we don’t recommend eating cumin seeds by the spoonful, a pinch here and there can all add up at the end of the day.

4. Beat The Bloat & Increase Urine Flow To Detoxify
We’ve established (and if we’ve ever eaten too much, it’s pretty easy to tell) that cumin has wonderful digestive properties, but there’s another way that the spice can help us fight that bloated feeling. Cumin is a natural diuretic, promoting healthy kidney function and ridding of toxins within the body. Increased urine flow within the body helps to tackle any blockages and let go of any water retention. In essence, the seed serves to promote detoxification within these pathways.

We deep dive into the power of Cumin, herbs, and healing plants in our Nutrition Certification Program. Enrolments are opening this May, be first to know here.

5. Gives Power To Reproductive Health
There are two ways that cumin helps to keep our reproductive systems thriving. The spice is a natural aphrodisiac, increasing sexual desire by way of chemical reactions in the brain - so put down the oysters and pick up a spice jar instead. Cumin has also been noted for playing a role in a healthy menstrual cycle. It helps to contract the uterus, which can release any trapped blood. If you are having issues with an irregular cycle, try soaking two tablespoons of the seed in a glass of water overnight, and drinking first thing the next morning. This can be repeated until your cycle becomes regular.

6. Adds Punchy, Salivating Flavor
My favorite part about the spice is it just smells so nourishing and homely when it’s heated on the stove. The sound of the seeds popping and the smell of the spice emulsifying get me salivating; there’s a good reason for this. Science tells us that even the mere mention of a food can trigger a reaction in the brain to stimulate saliva production, which produces vital enzymes to help break down our food from the outset.

06/05/2021

Cocktail Recipe: The Kenyan Dawa

If you ever find yourself in Kenya, you don’t want to miss the quintessential cocktail of Kenya; the Dawa.

Dawa was invented at the Carnivore restaurant in the Langata suburb of Nairobi. Dawa is Swahili word which means medicine and it was named after its potency. It is said that the Dawa is so potent that it will cure whatever is ailing you.

Ingredients:

Crushed Ice
1 Lime
1 tablespoon sugar
30ml Honey
60ml Vodka
Preparation:
Slice lime into several wedges and place into a highball glass.

Add the tablespoon of sugar and muddle the mixture with a stick until the sugar is moist—but be gentle so you don’t extract too much bitterness from the peel of the lime.

Add the honey and continue to muddle until well combined.

Add crushed ice until the top.

Pour vodka into the glass and stir, ensuring that you bring the ingredients from the bottom to the top.

Garnish with a lime wedge and serve.

30/04/2021

Baked Eggplant Bruschetta

Weeknight dinner inspiration: Eggplant Bruschetta! Easy dinners don't have to be boring. This throw together one-pan wonder is perfect for those mid-week dinners when you need something quick and easy.

Ingredients
1 large eggplant, cut lengthwise into 2 cm (1 inch) thick slices
Sea salt
2 tbsp extra virgin olive oil
Cheese of choice - mozzarella, parmesan, cashew cheese
Handful of fresh basil

BRUSCHETTA
250 g cherry tomatoes
1 small red onion, diced
1 garlic clove, crushed
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

Method
1. Preheat oven to 400°F (200°C).
2. Arrange eggplants on a baking tray and sprinkle with salt.
3. Set aside while you put everything together - the salt will help absorb moisture which will allow the eggplant to bake nicely.
4. To make your bruschetta mix, combine all ingredients in a bowl and mix.
5. Drizzle both sides of the eggplant with olive oil, top with cheese of choice and spoon bruschetta mix on top.
6. Bake eggplant for 25-30 minutes or until cooked through and golden. Garnish with basil and serve warm.

29/04/2021

Asian Salmon & Baked Sweet Potato

Healthy eating can be simple! This recipe for salmon, sweet potato and broccolini is the perfect example. The secret is in the sauce but the best part is, only one dirty dish!

Ingredients
2 salmon fillets
1 bunch broccolini
1 small sweet potato
1 tbsp sesame seeds
1 tsp coconut oil
1 tsp sea salt
Tamari Ginger Marinade
2 tsp sesame oil
1/4 cup tamari sauce
2 tsp grated ginger
1 tsp minced garlic
2 tbsp sesame seeds
1 tbsp honey

Method
1. Preheat oven to 400°F (200°C).
2. Chop sweet potato into rounds (1-2 cm in thickness). Arrange on a lined baking tray, leaving room for salmon and broccolini, and drizzle with coconut oil. Sprinkle sesame seeds and sea salt. Add to oven for 25 minutes.
3. Meanwhile, make the marinade by combining all marinade ingredients in a bowl and whisking until combined.
4. Remove semi-cooked sweet potato from oven and add broccolini to tray. Spray broccolini with coconut oil and another sprinkle of rock salt.
5. Place two salmon fillets in the middle of the baking tray, surrounded by broccolini and sweet potato, and drizzle over marinade. Add to oven for 12-15 minutes.
6. Remove cooked salmon, broccolini and sweet potato from oven. Optional to serve with brown rice.

28/04/2021

One Tray Salmon Bake with Sesame Brussels Sprouts

If ethically-sourced, good-quality animal products are in your diet, then this simple salmon dish is one you can't go past for weeknight dinners or last-minute guests. It comes together in moments and tastes just as delightful the next day for lunch.

Ingredients:
2 x 5 - 7 oz (150 - 200g) salmon fillets (wild caught)
12 Brussels sprouts, halved
Pinch of unrefined sea salt and pepper
for the marinade:

2 cloves garlic, minced
1-inch ginger, grated
1 tablespoon maple syrup
1 tablespoon tamari
1 tablespoon sesame seeds
½ teaspoon sesame oil
Pinch of pepper

Method:
1. Preheat the oven to 360°F (180°C) and line a baking sheet with parchment paper.
2. Mince the garlic, grate the ginger, and combine the other marinade ingredients into a large bowl.
3. Add halved Brussels sprouts to the bowl and coat with the marinade.
4. Place salmon fillets on the baking sheet and season with sea salt and pepper. Scatter Brussels sprouts around the salmon and drizzle the remaining marinade over the fillets of fish.
5. Bake in the oven for 20 minutes. Pull the salmon out of the oven and break apart the center to check whether the fish has cooked through. It is okay if the salmon is still a little pink in the center.
6. Serve one piece of salmon with half of the Brussels sprouts. Store the other half in an airtight container in the refrigerator for lunch tomorrow.

27/04/2021

Coconut Salted Caramel Bliss Balls

Sweet treats don't always have to break every dietary rule imaginable, from time to time they can even tick all of the healthy boxes. These salted caramel bliss balls come together in moments and make the perfect weekday snack.

Ingredients
1 cup Medjool dates, pitted, halved and firmly packed
1 cup almond meal
1/4 cup nut butter
1/4 cup shredded coconut
1/4 teaspoon sea salt
1/2 tsp vanilla extract
Extra coconut for rolling

Method
1. Add all ingredients, except extra coconut, to a high-powered blender or food processor.
2. Blend or process until the mixture is a sticky crumble.
3. Roll into bliss balls and roll in the extra shredded coconut.
4. Store in the refrigerator for up to a month.

26/04/2021

How To Make Wara

I once heard about the delicacy Wara and I wondered what it was. Years later, I heard about it again and how delicious it is and it piqued my interest as a food lover. I tried it and let’s just say that I haven’t looked back since then.

Ingredients
3 cups, Soybeans
2 tbsps, Apple cider vinegar or lime juice
Salt
Seasoning cubes
Pepper
Palm oil

Method
1. Soak the soybeans overnight. Drain and blend (add water while blending).
2. Strain with a cloth or sieve. Then pour the milk into a pot and boil on medium heat for one hour. Stir frequently.
3. Reduce the heat and add the deseeded lime juice but do not stir so it doesn’t become stiff.
4. Turn off the heat and cover the pot. Leave to cool for one hour.
5. Place a cloth over a bowl and put it in the sink (I use a clean handkerchief or the cloth used to make pap) and carefully pour the milk. Squeeze the cloth to get as much milk out.
6. Leave for four to five hours to cool.
7. Dice into desired sizes and season with salt, pepper and seasoning cubes. Deep fry until golden brown.
8. Serve with your choice of stew or pepper soup.

23/04/2021

One-Pan Wonder: Coconut Fish Curry

Mid-week and nourishing dinners shouldn't be complicated! Try this no-fuss throw together curry mid-week to get you through the week stress-free!

Ingredients
1 can (400 ml) coconut milk
1 tsp grated ginger
1 1/2 tbsp red curry paste
300 g white fish fillets, such as mahi mahi cut into even chunks
Handful green beans, ends trimmed
1 small broccoli head, roughly chopped
1 cup (big handful) snow peas, ends trimmed
1 small zucchini, roughly chopped
Salt and pepper
1 cup cooked brown or basmati rice

Method
1. Preheat oven to 400°F (200°C).
2. In a rectangular oven-safe dish, combine coconut milk, ginger and curry paste. Mix well. Add fish fillets and vegetables, pressing them gently into the curry base.
3. Cover the dish with foil and bake about 30 minutes.
4. Meanwhile, cook rice according to packet directions. Stir rice through curry to serve.

22/04/2021

How To Make Chicken Bread

To those that are hearing about this for the first time, this is weird. Imagine eating bread with chicken soup but this time, without the soup. Sounds delicious right? If you are yet to taste this goodness, you should.

Ingredients
Flour
¼ tbsp, Baking powder
Butter
3 Eggs
2 tbsps, Milk (powdered or condensed)
1 tbsp, Yeast
Sugar
Salt
Chicken
2 bulbs of Onion
Seasoning

Method

Wash your chicken thoroughly. In a pot, put the chicken, onion, seasoning, salt and boil.

Shred (or dice if preferable) and add the milk. Cook until thick. Remove and allow to cool.

While that is cooling, pour flour into a bowl, add salt (I prefer sugar), milk, yeast, baking powder, butter and one egg. Mix all then add warm water and knead until soft. Then leave it for 1hr to rise.

After that is done, divide the dough into the number and sizes of loaves you want. Roll the dough into whatever shape you want, slice the sides with a knife and put the chicken filling into the center. Fold each sides so that they overlap each other (the filling will slightly show but do not allow that bother you).

Put the dough into a baking pan and brush the top with eggs (two beaten eggs). Place in an oven and allow baking for 30 minutes on 2000 C.

When your bread is done, (use a toothpick and pierce the middle to check) allow cooling.

Serve with the beverage of your choice.

Note: While your chicken is on fire, you should be mixing the ingredients for the bread. It makes the process faster.

16/04/2021

How To Make Kilishi (Nigerian Beef Jerky)

Kilishi is a spicy Nigerian beef jerky. It is a popular snack from Northern Nigeria and a dried form of Suya.

Ingredients
1 kg Beef
1/2 tspn garlic powder
tspn cloves powder 1/2
Pinch ginger powder
Seasoning cubes 2
Pinch salt
Spices
1/2 paprika
2 Tbspn Suya spice
1/3 cup oil

Method:
● Firstly remove all traces of fats from the beef, cut the beef into very thin fillets.
● In a bowl put seasoning, salt, spices, ginger powder, garlic powder, paprika, cloves powder add oil, and mix.
● Dry the fillet of beef under the sun for at least 6 hours then soak it in the kilishi spice solution, line your oven tray with a baking sheet and lay the pieces of beef flat on it, set your oven at 180°, and bake for 20 minutes.
● In a bowl add your suya spice, pepper, oil, and mix.
● After 20 minutes remove it from the oven and brush it with the suya spice mixture, put it back in the oven, and bake for additional 10-15 minutes,(at this stage, flip it from time to time keep a very good eye on it, else it will become bone dry).

Note: The kilishi will become drier when it has cooled down completely so bear this in mind when deciding the time to bring it out from the oven.