Hello dearest nairalanders ,
I really wonder how some caterers season their meat and fish especially fried that they come out tasting so good . Wat exactly are those spices and how do you use them. Kindly share with the rest of us o so that we too can impress them out there o. Afterall they say d way to a man's heart is thru his stomach

missy b especially u o. please i'm expecting your response

Excuse the late response . . . These people are bent on frustrating me, they have to be coerced into posting. Very soon, anyone that reads without posting will be fined.

Back to the topic, I think everyone knows how to prepare fried meat. Just a few minor dos or don'ts make the taste different:
* Make sure the meat/fish absorbs the broth before you turn off heat and fry. I used to make the mistake of boiling the meat with too much water, that when the meat is done, there's still a lot of broth in the pot, and in order not to make the meat overdone, I turn off the heat with plenty of broth left in the pot and then drain - WRONG. When the meat absorbs all the broth at medium heat temperature, it absorbs all the ingredients too, hence it's tastier.

* Your ingredients play an important role too. You should be able to use the correct quantity of ingredients in proportion to your meat. Too much ingredients, your meat is too tasty and has a 'sharp' taste . . . Not enough ingredients, your meat is poor in taste. Also, use adequate quantities of as many spices as possible.

* Heat the oil on medium heat until it starts popping, (flour the fish on both sides, if you want), cut a large piece of onion into the oil and after some seconds add your meat/fish. Fry and flip often, avoid burnt. When brown, place in a bowl of paper towel to absorb oil.

I hope it helps.

good work missy B.....

kody-licky:
good work missy B.....

Many thanks.

Thanks alot MISSY B. It was really helpful dearie but i still need to know the magic ingredients you use in seasoning the meat/fish to get the unique taste. Kindly let me into the secret o. I need it seriously. Thanks again. U are a gift.

Maggi (as a seasoning, not maggi as a product), thyme, halved onion, salt, carrots, celery (sometimes), water.
That's all I mostly use.

thanks missy B. u are always great!!!

Missy_B: I used to make the mistake of boiling the meat with too much water, that when the meat is done, there's still a lot of broth in the pot, and in order not to make the meat overdone, I turn off the heat with plenty of broth left in the pot and then drain - WRONG.

Yes Missy, but in a case where the broth is needed to prepare another meal like the jollof rice or even stew, I don't think that it would be too bad a thing to do.

I think this beneath, is what a lot of us really find hard to do;

Missy_B: Use the correct quantity of ingredients in proportion to your meat.

....and water, I might add.

Thyme, curri, onions, maggi chicken, seat, slized little tomatos, water, meat. Treated groundnut oil.

Depends on what type of dish you're making?

Fish is usually only seasoned with salt or the stew itself.

Your question is too general.

You can also go with missy b's recommendation (you already have) but you need to specify what type of fish you're making.

Westerners usually season theirs with lemon and herbs but that's if they're baking it. They also have different sauces for fish.

Ginger, garlic,thyme,onion, pepper, leak,curry,knorr chicken and salt. Marinate ie mix all the meat with the spices, cover and allow to stand in the fridge for at least 4 hrs before boiling. Dont add water initially, allow the water that drained out of the meat/chicken to dry up first so that the spices will permeate into the meat before you then water according to the size of broth you want. Then fry, but I prefer to let it dry in the oven.