INGREDIENTS
Cassava flour 3 cups
Salt 1-2 tsp
Water 1 1/4 - 2 1/4 cups

METHOD
Basic Steps:
Mix salt into the cassava flour.
Stir in enough water to make a stiff dough.
Cover and set aside to rest for at least 30 minutes.
Cut dough into 6 equal portions.
Dust a countertop with some cassava flour, and roll each portion out into 6" rounds.
Heat a greased skillet over medium flame.
Cook each round for 3-5 minutes on each side till browned. Serve warm.

This is a popular breakfast dish in Jamaica. Depending where on the island you live you could have callaloo dish cooked up with pork, saltfish, sausages, or chicken strips. The good thing about callaloo is that it can be prepared in many different ways according to one’s taste or health situation.

INGREDIENTS:

4 cups of firmly packed chopped callaloo

1/8 to 1/4 cup water

1 medium-sized onion, chopped

1 medium-sized well ripened tomato, chopped

1 large clove garlic, chopped

1/3 skin of a scotch bonnet pepper

finely chopped

1/4 teaspoon dried time leaves

1/8 teaspoon salt

1 table spoon cooking oil

1 table spoon butter or margarine

Serves: 4

Method

Inspect callaloo and remove old leaves, or hard stalk, etc. Rinse in a large pot of cold water. Discard the water then add enough cold water to cover the callaloo. Dissolve 1/2 teaspoon of salt into the water and let sit for 1/2 to 1 hour. The salt will help to remove any additional small debris from the callaloo. Throw off the water and rinse the callaloo in another pot of cold water. Remove the callaloo and chop in 3/4 inch pieces in a slanted motion.

In a large pot add the 1 tablespoon oil, 1 tablespoon butter and 1/8 to 1/4 cup water. Put four cups of firmly packed chopped callaloo on top. Add the remaining seasonings on top of the callaloo. Put a lid on the pot. Place on a medium flame and cook for roughly ten minutes or until pieces of the callaloo stalks are tender. The callaloo must stay green. Any discoloration towards brown means the callaloo is being overcooked.

Best served as a side dish or with bammie and fried plantain or breadfruit for a lovely vegetarian breakfast.

4 cups green onion - sliced
1/4 cup fresh thyme leaves
3 tablespoons ginger - peeled and grated
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon ground coriander
2 teaspoons salt
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
5 cloves garlic - halved
3 bay leaves
1 Scotch Bonnet Peppers - seeded
1 1/2 pounds chicken



For the Rub
In a food processor fitted with knife blade, process all the ingredients until a thick paste is formed.

For the Chicken

Place chicken in a shallow dish. Spread jerk rub all over chicken, reserving about a 1/4 cup.

Cover and marinate chicken in refrigerator for 2-4 hours.

To Grill

Prepare outdoor barbecue. Place chicken on grill. Cook 10 minutes on each side (or until tender & no longer pink in the middle), basting occasionally with leftover jerk rub.

INGREDIENTS:

2 large bananas (not fully ripe)
Vegetable oil
Lime/lemon juice
Sugar
2 oz flour
¼ pt milk
¼ tsp. salt
¼ tsp. baking powder
1 egg

METHOD:

· Sieve the flour, baking powder and salt into a bowl.
· Make a well in the center of the mixture.
· Break the egg and add it to the mixture.
· Add some milk and stir.
· Continue adding the milk gradually.
· Stir continuously and add milk as needed until the batter is smooth.
· Cover the batter.
· Peel the bananas and use a blender to finely chop up the fruits add water as needed.
· Combine with batter.
· Use a deep fryer or frying pan to heat the oil and fry the banana batter until golden brown.
· Remove excess oil.

Serve warm for breakfast or as a snack

The best types of fish to use
1.Goat Fish
2.King Fish
3.Jack
4.Snapper

INGREDIENTS:

2 1/2 lbs. fish
3 teaspoons of salt
3 teaspoons black pepper
2 large lemons
1 scotch bonnet grounded without the seeds
1 bell pepper
1 carrot
2 cups of white vinegar
1/2 cup unsaturated oil
1 teaspoon allspice
3 large onions sliced

METHOD:

· Prepare fish by removing excess scales and washing.
· Use the two lemons to aid in the process rubbing the juice over the entire fish.
· Remove excess liquids from the fish with a paper towel. Place in oven at 150 degrees F for 15 minutes or hang up the fish to dry.
· Lather the seasoning of black pepper and salt and place in oven for 5 minutes at 150 degrees F or hang up and allow to dry.
· Pour unsaturated oil in a large enough fryer and bring it to a boil.
NB Do not attempt to fry the fish if they are still wet or if the oil is not extremely hot (boiling).
· Fry fish on both sides until crisp but not hard. Be careful of the hot oil popping while you fry. Allow to cool.
· Slice the onions and cut the bell pepper in rings. Slice the carrots very thin and not more than 3 inches in length. Place the sliced onions, carrots, scotch bonnet pepper, bell pepper, all spice and vinegar in a frying pan and allow to simmer until tender.
· Generously combine the mixture with the fish and allow to soak for several hours.

INGREDIENTS :

3 lb. goat
3-4 tablespoon curry
2 onion,
4 stalks thyme
2 stalks garlic
2 Whole Scotch Bonnet pepper
black pepper and salt
2 Small carrots cut in slices (Optional)


Wash & season with curry, thyme, garlic, black peppers & salt, onions
For best results let seared meat sit overnight in refrigerator
Pour a little oil in pot and heat
Place meat in pot and let brown a little
Add 1 cup water and seasoning
Add Carrots (Optional)
Cook until tender
Add whole scotch bonnet pepper for flavor and simmer for minutes
Make gravy by adding a teaspoon corn starch
Serve with white rice or rice and peas (beans)

INGREDIENTS:

Serves: 4-5

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

Ackee and saltfish is Jamaica's national dish.

INGREDIENTS:

Serves: 4

1 Can of ackee, drained
1/2 lb boneless salt cod
3 tablespoons oil
2 onions, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper skin finely chopped up
1 small tomato, chopped
3/4 teaspoon tomato paste
1/2 sweet pepper chopped
1/8 teaspoon black pepper


Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.

Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.

Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes.

ejoo! you have a wife who can cook well?
good for u

Carib recipes coming up

What you need
water, broth or stock
one pound meat (some combination of stew meat, oxtail, tripe, or bushmeat); cleaned and cut into bite-sized pieces
one hot pepper, left whole (for mild soup or chopped (for spicy soup)
one onion, chopped
several periwinkles (sea snails or other edible snails -- where snails are not available clams or muscles may be used)
salt
one or two pieces dried fish (stockfish and/or other dried fish); skin and bones removed, soaked and rinsed in hot water
one to two pounds afang leaves (ukazi leaves, or similar -- outside Africa, any other greens may be substituted); cleaned, stems removed, and torn into pieces or pounded with a mortar and pestle (or crushed with a rolling pin)
one pound waterleaf (or spinach); cleaned, stems removed, and torn into pieces
one cup dried shrimp or prawns, crushed
one to two cups palm oil

What you do

In a large pot oven heat a few cups of water (or broth or stock) to a near boil . Add meat to pot. Cook for a few minutes on high heat. Add onion and pepper. Reduce heat, cover, and simmer.

While meat is simmering: In a separate pan bring a few cups of lightly salted water to a boil. Place the periwinkles in the boiling water. Cover and cook for two or three minutes. Remove snails from water. Use a pick or small fork to remove the snails from their shells. Remove the inedible hard "foot" from each of the snails. Rinse the snail meat in cool water. Drain and sprinkle with lime or lemon juice. If using other shellfish, process in a similar fashion. Add the snails (or their substitute) and the dried fish to the pot with the meat. Cover and simmer for several minutes.

Add the greens (afang and waterleaf, or their substitutes), and the crushed dried shrimp or prawns. Add more water, broth, or stock as needed. Pour palm oil into soup. Add salt to taste. Cover and continue to simmer until the greens -- and everything else -- is completely cooked and tender, half an hour or more, stirring occasionally.

cabali think this is an efik soup abi?

I go try cook am this weekend and post pics next week sometime

Cabali I go try.
as for seeing, hmm it wil be very difficult since we live thousands of mile apart,  more like 11 flying hours apart    if you are in lagos right now

I'll try to send u an e- mail sha, maybe I fit fedex some of this food to you

Birthdays: matkaytall , otibouncing , matharos1 , santiago, nasiru , madagwa , Makogold , Bigtonibra , Phonix_Bir , fineys , Yewandé , olamidee , olulu , gakod , pan , reema , maji_a1 , comfortee , saint joe , WizKid , nairaman18 , justlaw , Jibcy , honeysdas , kenny7 , ras, Jac77 , dupsie4u , brown tina , pizzomen , spiderterr , 101odion , rockman4u , waz , jonasmc , KOSOKO


I have never seen so many people who share my B'day

hmmm interesting

hmmm, o dikwa risky o!

pele o! U go dey sufficient!

yeah I'm Igbo from Owerri

where are you from Michy?

@ cabali, u are still here?

I thought you went to the market to get all these ingredients now?



@Michy, you do add Okra to Banga soup, it's the palm kernels and ataieko and igeriejae that makes it unique.

@ cabali if you don'tlearn to cook after all these, na wah for you oh!

that's all for 2day guys

happy cooking

500g / l1b Assorted parts of meat
225g / 8oz stockfish (pre-soaked)
225g / 8oz bushmeat (washed)
1kg / 2Ib oil-palm nuts
225g / 8oz ground crayfish
1pt stock or water
225g / 8oz Okro (sliced)
100g / 4oz groundpepper
1 onion (sliced)
half teaspoonful of ground ataieko
half teaspoonful of igeriejae
salt to taste


Place the washed meat in a large pot, add a drop of water or stock
season with salt and ground pepper and boil for 30 minutes or until tender.

Add the smoked fish and stockfish,
cook for another 10 minutes.
Prepare the oil-palm nut to extract the oil by boiling the washed nuts for 20 minutes until soft.
Remove from water and pound to remove the oil.
Pass through a sieve to separate the kernels from the chaff.
Pour the strained pulp into the meat together with the sliced peppers onions' tomatoes puree and Okro. Add about half teaspoonful of grounded ataieko and igeriejae spices. Some would include dried bitter leaf.
Sprinkle in the crayfish and cook for 15minutes until the soup is fairly reduced and thickened to coat the back of spoon.
Check seasoning and serve with pounded yam (Iyan) or Usin/Egun obobo
(starch & plantain pudding).


VARIATIONS


Fresh fish crayfish and shrimps could be used instead of meat with a small amount of ground egusi added instead of Okro.


A glass of orange juice or palm wine will be great to go with this delicacy.

cabali:

amaka I think it is time i get a taste of this watery mouth aint comfortable; where do we meet

oh sweet cabali, the idea is for you use the recipe to cook the food yourself now ahn ahn

Coat plantain in oil very lightly, just so it doesn't stick to the pan.

Place on a baking tray and roast in oven (alternatively you can roast on the barbecue).

Keep turning till all sides are brown and caramelized.

Grab a handful of epa nuts and enjoy

ok cabali, i have added one more. sorry it takes time to resize pics and all. .
shey u know that oga Seun sets limits on these things:
wouldn't want to use up all Nairaland's bandwith on food pics o!

oh, and I have added some pics on to the Jollof rice recipe as well.

lkg/ 21b assorted meats (oxtail, tripe, ponmo & bushmeat)
450g/llb stock fish(pre-soaked)
450g / llb dried fish (washed)
225g / 8oz whole dry prawns (cleaned)
225g / 8oz ground ogbono seeds
225g/8oz ground crayfish
25g / 8oz ground pepper
25g / loz iru
I medium onion
290ml /10 fl oz palmoil
3pt stock or water
salt to taste
Washed the assorted meats thoroughly and place in a pot. Add the sliced onions, ground pepper and some stock or water. Cook for 30 minutes. Add the washed smoked fish and stockfish, cook for a further 10-15 minutes adding a drop of water or stock as needed to stop it from burning.
In another pot, heat the oil and fry the ground seeds for 3 minutes to bring out the nutty flavour.
Gradually add the stock and whisk until it draws and bubbles. Add the cooked meats peppers and crayfish.
Dissolve the locust bean in a little stock and add to the soup. Allow to simmer for another 10 minutes, check seasoning and serve hot with pounded yam.

VARIATIONS
OGBONO SOUP WITH BITTER LEAF
225g / 8oz washed bitter leaf added to main recipe
OGBONO SOUP WITH UGWU
500g / llb shredded ugwu leaves added to main recipe.


you can also add mushroom and Okro to this soup to give it a diffrerent flavour

lol I will try to do that

lol @ cabali



I will try to add more recipes today if i don't get too busy

Ugwumba:

male chauvinist - no be women dey perform all these wonders for OBJ regime?

abeg help me tell am.

@popsonj u no read paper? oya go get your copy of Vanguard or This Day and get familiar with what is happening on ground in Nigeria!

in the 21st century imagine !

anone intrested in Carribbean recipes like curry goat, Ackee and Callaloo, ackee and saltfish and the like? if you are i fit put soem up for una.

@ drrionelli , no probs at all.
I think these should help you identify some of the ingredients.

Ogbono

ogbono (sometimes spelled agbono, and also called apon) is a soup thickener. Ogbono is the kernels (whole or crushed) of the bush mango, or wild mango tree which is native to the tropical Atlantic coast region of Africa. Nearer the equator, in Cameroon and Gabon, ogbono goes by the names etima, odika, or dika.

Egusi

This is flour ground from seeds of gourds, melons, pumpkins, and squashes. In Nigeria, these plants and seeds, as well as soups and stews made with them, are all called Egusi, and this is the name most commonly used outside of Africa.

Iru

Iru is the seed of the locust-fruit, used as a seasoning.


Nchanwu

Is a vegetable thatis used to make soup. It is actually an aromatic herb that aids digestion


Ogiri is a seasoning derived from the fermented seeds of the African locust tree or perhaps from fermented sesame seeds; it is used in soups and stews in Western Africa


African beans
Are also known as black-eyed peas in America; usually called cowpeas in English-speaking Africa; also called china beans, and black-eyed beans.

Groundnut Oil
This is cooking oil derived from ground nut (peanut).Groundnut oil has to be used sparingly as it has a strong taste. It must be made very hot before anything is fried in it, or the taste of the oil is horrible.
Kenkey

Kenkey is a Fufu-like staple usually made with ground corn served with a soup or stew or sauce. It is particularly popular in Ghana. I think in Igbo land it is similar to our agidi.

Making Kenkey involves letting the maize ferment before cooking, Kenkey is partially cooked, then wrapped in banana leaves, maize or corn husks, or foil, and steamed.


Cowskin,
usually referred to as Ponmo, is cow skin basically that adds a gelatinous texture to soup and stews.

bushmeat

In Africa, bushmeat is the word most often used to refer to wild game, that is, meat of wild animals like deer, elephant, tortoise and crocodile,birds, fish, porcupine, wild hog etc,

hope this helps

@ all posters thanks for the comments. abeg add una own recipes now.

take him to rehab jare! which kindof nonsense like takes it to relax,

SAY NO TO DRUGS!!

Nice one Seun.

but really what arethe odds of Nigria getting a female President?

izoneb:

Very good!thats why they can also blast you a gunshot when they are tired of the bull,

*smh* this is why AIDS has become a pandemic!

nonsense man and you still dey brag about this in this day and age? You no get sense ni?

*rolls eyes*

why do you want to know?
















Single

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