Hello fellow Nigerians. I am Akindele kayode an executive chef specialised in making local Nigerian dishes and continental foods, ill be showing you how most of this food are prepared along with pictures so that we can all learn and have our opinions on how to prepare this dishes so stay tune and have a delicious days ahead. KAYDELI



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Nigerian fried rice
Introduction: all fried rice can be traced to the chinese fried rice which is often prepared with making it diff from nigerian fried which is vegetable based and well spiced with curry and thyme for flavor

ingredient

rice
vegetable oil
carrot
green bean
small
peas
cattle liver or heart or kidney
green bell pepper
red bell pepper
stock cube
salt
curry
thyme
nutmeg

procedure

place a pot on fire and add veg oil leave it until it very hot then pour some chicken or turkey stock into the hot oil fry until it turns a bit brown then pour your chopped veg into it along with your season, curry thyme and nugmeg then scoop all the fried veg from the oil .
pour water into the oil and leave it to boil while it boiling, wash your medium grain rice with some warm water until it clear of starch then pour your washed rice into the boiling water we mentioned. when you rice is done and soft pour the fried veg and stir until it well
distributed and leave it to warm up a bit on fire.

let's go there but I know you can't best me in a cooking contest

Blakjewelry:
let's go there but I know you can't best me in a cooking contest

Oya naa! tomorow i prepare amala, let see who present it well.

Introduction
Amala is the traditional food of Oyo people, a tribe in yoruba , it is usually eaten with ewedu(jute leave) and gbegiri with pepper stew garnished with assorted meat.
Amala is very rich in carbohydrate and there are 3 major types of amala which differences are based from what they are made from, either from yam, plantain and cassava.

ingredients
yam flour
ewedu(jute leaf)
pepper
palm oil
iru(locust bean)
meat
water
stock cube
salt
beans

Procedure
for stew
grind a combination of chilli pepper, tomato, atarodo and onion pour into a pot and leave to cook, aftet it cooked pour into hot palm oil leave it until it well cook and then add your assorted meat and stock before finally seasoning.
for ewedu
pour a small quantity of water into a pot leave it until it boils then add a little potash add your picked jute leaf and then stir when it soft use a special broom( ijabe) to grind the vegetable until it soft, smooth and viscou then add iru(locust bean),salt and some seasoning.
for gbegiri
pour some water into pot along side beans and leave it to boil add some potash in other to soften it on time then when it soft pick up your special grinding broom (ijabe) and grind until it smooth before filtering. Add salt, palm oil and stock cubes.
for amala
Allow some quantity of water to boil make sure that the quantity of water is about tripple the size of the container you place the yam flour to be cooked. Then separate some water and gently pour the flour into the boiling water and stir. Stir until the dough is smooth.

Banga soup and rice
Banga soup is the native soup of the itsekiris of delta state Nigeria, it name when translated to english means palm karnel soup because it major ingredient is palm karnel. It is a delicious and healthy food that is either eaten with rice or traditionally with yellow starch as well as other types of food.


Ingredients

palm karnel
cray fish
pepper
ogiri
banga spice
meat (beaf)
scent leaf
stock cube
salt
onion

procedure

Pound the banga with a mortal and pistol the extract the subtrate leave it in a pot to boil, then pound the cray fish ogiri and pepper add it to the boiling palm karnel subtrates and stock cubes leave to cook until then add the meat stock along with it spice leave you banga to cook for some minutes aftet adding your scent leaf.

Wow, great work guys!

So helpful. Thanks.

Nigerian smokey jollof.


Introduction

jollof rice has it origin from the wolof people of senegal. it a continental dish that is cooked in different ways base on the country. for instance the south western part of Nigeria is known to prepare this jollof rice in a special way that gives it an undeniable smokey taste making Nigerian jollof the best in the world

ingredient
rice
pepper mixture; tomato, rodo, tatashe or bell pepper, onion
tomato paste(Pastuerized)
curry
thyme
vegetable oil
meat or chicken stock
stock cube
salt
water
red onion
bay leaf (optional)

COOKING PROCEDURE
Put a pot on fire leave it to get hot then add a slice of onion into the hot oil after that pour some tomato paste into the oil leave it until it a bit brown then pour your cooked pepper mixture, leave them all to fry afterwards add your stock cube, curry, thyme then add your meat stock taste your mixture to ensure taste is perfect then pour a kilo gram of water and add salt, leave it to boil while it does wash your rice to remove excess starch then add it to the mixture.
Cover your boiling rice so as to allow it to properly. leave it until you are sure that the rice is properly ready.