₦airaland Forum

£162.25 for a 4 piece set at Debenhams on Oxford Street

there was a 5 piece stoneware set for 50 quid, but I ran out of cash

it would be great for using as serving dishes I thought.

QueenAnais:
Anyone knows where I can get the ingredients for the ogbono soup in Toronto? Thanks

Try

African Caribbean Grocery
24 Dundas E Mississauga

CALL THEM ON  (905) 281-9515
OR

India Africa Grocers
2121 Jane St. (at Wilson)
Tel: 416-241-5435

Near Seneca College

Bought a new set of cast iron pots yesterday.

Yayy !!

Had a potluck type meal with my research group yesterday and i decided to make something different from the usual stuff I take to these things, so I made some Paella.

Didn't use saffron tho. I almost fainted when I saw the price while I was shopping for ingredients

* 2 tablespoons olive oil
* 16 head-on medium shrimp
* 1 red onion, diced
* 2 teaspoons minced garlic
* 2 cups Arborio rice
* 5 1/2 cups hot fish stock
* 1/4 teaspoon saffron threads
* 1 1/2 teaspoons smoked paprika
* 1 teaspoon lemon or lime zest
* 1 tablespoon chopped fresh oregano
* sea salt to taste
* 16 mussels, scrubbed and debearded
* 1 pound red snapper fillets, cut into 1 inch pieces
* 1/4 pound medium shrimp, peeled and deveined
* 1 (10 ounce) cooked lobster tail, cut into 1/2-inch thick slices
* 2 tomatoes, seeded and diced
* 2 lemons, cut into wedges

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DIRECTIONS

1. Heat olive oil in a very large skillet or paella pan over medium-high heat. Add the head-on shrimp and sear on each side until they turn orange and have lightly browned (they should still be raw on the inside). Remove the shrimp and set aside.
2. Reduce heat to medium and stir in red onion and garlic. Cook for a few minutes until the onion has softened and turned translucent. Stir in Arborio rice until coated with oil. Pour in the fish stock and season with saffron, paprika, lemon zest, and oregano. Bring to a simmer over medium-high heat then stir in sea salt to taste. Reduce heat to medium-low and gently simmer uncovered for 15 minutes, stirring occasionally.
3. Decoratively nestle the mussels and head-on shrimp into the rice, cover, and simmer for 5 minutes. Next, push the red snapper and deveined shrimp into the rice, recover and simmer an additional 10 minutes. Finally, add lobster and sprinkle with diced tomatoes. Cover and simmer until the mussels have opened, the rice is tender, and the lobster is hot; about 5 minutes more.
4. Serve in the paella pan garnished with lemon wedges.

Flowers:
@Amakaone

Which is angostura bitters and also is it just one fruit or mixture of many that is good.

This is Angostura Bitters. It is 90 proof, so u only use a few drops to give drinks a distinctive pinkish/reddish colour.

I think you can use a mixture of clear juices like Apple, grape etc.
Other juices tend to have too strong colour and taste for my preference, and dilute the distinctive bittersweet flavor of the bitters.

Jerk Chicken and Jamaican patties

Why not cook one major meal like Jollof and chicken and have some small chops on the side, like peppered snail, suya, akara, chinchin, dodo, moi moi etc for nibbling?

Hmm, 
it looks like Naija convenience foods dey full for this Jand !

Instant Jollof for all of you who don't like slaving over a stove.

Microwaveable and doesn't need fridge it seems

I make mine with
Fruit juice, (Angostura) bitters, and soda water (or Fanta)

naijacutee:
@ Amaka - Regards the goat meat peppersoup recipe, what's the traditional name for mint leaves?

It's nchanwu/ Efinrin nla

Leilah:
damn how could you keep on top of all that!!

keep what?

If you wrap it tightly a fruitcake will freeze very well. If you really want it to last I'd recommend wrapping it in several layers of plastic wrap, then putting that in a ziplock freezer bag. (If you baked it yourself, you should make sure it's completely cool before wrapping.)

How long it will last will depend on the cake. A really bready one, like most grocery-store fruitcakes, will develop freezer-burn after a month or two.

A hard-core old-time fruitcake, made with lots and lots of dried fruit and soaked in alcohol, tightly wrapped, will probably be safe for six months or more in the freezer. Fruitcakes like that were designed to last; that was the reason they were invented.

2 slices dark rye bread
Dijon mustard
Mayonnaise
Beef Pastrami deli slices
Red onion, thinly sliced
Kosher dill pickles, sliced thinly
Provolone cheese, sliced
Leafy green lettuce

Spread Dijon mustard on one slice and mayonnaise on the other.
Build the pastrami sandwich with several slices of pastrami, sliced red onion, sliced kosher dill pickles, sliced Provolone cheese, lettuce and serve.

Yummy@

@titilaelae

Titus Sardines on Agege Bread
{drools!!}

@douxange

U are most welcome.

The nice thing about this fondant is that it actually tastes good ( Like Mmarshamllows). Not like that one which they usually put on cakes that you end up peeling off and leaving it on the plate after eating the cake.

Fried Rice

I like Onions and Pepper ( Hot fiery Ata rodo!!).

I assume that no lunch is served during weekdays you are either at school or work.

Monday
Breakfast: Toast/Oatmeal
Dinner: White rice w/beans , vegetable stew and dodo

Tuesday
Breakfast: French Toast; Syrup; Orange Juice; Milk; Hot Tea
Dinner: Vegetable Yam porridge with fish

Wednesday
Breakfast: Oatmeal; Toast, Margarine & Jelly; Orange Juice; Milk; Hot Tea
Dinner: Fried rice with chicken and vegetables

Thursday
Breakfast: Cereal with eggs & toast
Dinner: Ewa Agoyin with fish

Friday
Breakfast: Plantain & Eggs
Dinner: Spaghetti Bolognese

Saturday
Breakfast: Akara w/Ogi or Pancakes/French Toast
Lunch: Ofe Nsala (fresh fish soup) w/pounded yam
Dinner: Jollof rice w/moimoi and assorted meat
Snack: African Salad/Ugba

Sunday
Breakfast: Yam & Eggs
Lunch: Okro Soup w/pounded yam
Dinner: Peppered gizzard w/dodo
Snack: Pepper soup

Most of the recipes for these foods are here on the board so that should make things much easier.

Hope this helps?

@nikinash, chy and aturuobi

I don't know where you guys are based or how readily available some of the ingredients for these will be.
let me know if I can help with recipes?

I generally use low fat or half and half. I can't stand the grey look of skimmed milk.

For Nigerian cooking I generally use Carotino oil. it gives food the rich colour without the health risks.

Otherwise i use olive oil or Canola oil depending on what I'm cooking.

jjuummaaii:
tanx amaka, i'll check them out l8r.
please do u know how to make doughnuts?
I make nice ones but they are not just as fluffy as i would have wanted.
please if u have any idea of how I can get them fluffier i'll appreciate.

lapaz:
Amaka, i will also be appreciative if i can be told how to make my doughnut fluffy.

Thanks in advance!

Nice and light donut recipe.

1 package granular yeast
1/2 cup lukewarm water
1 tsp sugar (first amount)
1/2 cup scalded milk
1/4 cup sugar (second amount)
1/4 cup shortening
1 tsp salt
c 1/4 to 3 1/2 cups sifted flour
1 egg

Method

Soak the yeast and 1 tsp sugar in the lukewarm water for ten minutes. Add the hot scalded milk to te shortening, 1/4 cup of sugar and salt and stir until it is lukewarm. Add this to the yeast liquid along with 2 cups of flour and the egg. Beat for five minutes. Beat in one more cup of flour until smooth. Scrape down sides of bowl, cover and let rise for two hours. Turn dough onto board floured with remaining flour. Knead 100 times.

Roll out to 1/3 inch thickness and cut with floured 3" cutter. Let rise uncovered until very light, at least one hour. A thin crust forms on the outside.

Slide the donuts into the hot fat at 375 degrees. As they rise to the surface and become a little brown, turn them over. Fry about three minutes to brown on both sides. Lift out with long fork, but do not prick. Drain then transfer to absorbent paper in a warm place. To sugar the cooled donuts, shake one at a time in a paper bag containing a little icing or granulated sugar.

Jelly Donut Recipe

Roll donut dough out to 1/4 inch thickness. Let rest five minutes. Cut out with 2 1/2 inch round cutter and let stand five minutes. Place 1 tsp tart stiff jelly or jam in center of half of the rounds. Top with the remaining rounds and seal edges firmly. Let rise uncovered for half an hour. Deep fry and drain as above.

oil, for greasing
Flour, for dusting
200g Butter
200g caster sugar
1 tsp vanilla essence
4 Eggs
200g self-raising flour, sifted

For the filling:
strawberry jam
150ml double cream, whipped

Method

1. Preheat the oven to 190°C/gas 5.

2. Grease and flour two 20cm sandwich tins.

3. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.

4. Slowly beat in the eggs one by one.

5. Fold in the sifted flour.

6. Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and springy when pressed.

7. Turn out onto a wire rack and leave to cool.

8. Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake on top.

This is my favourite
Smoked Turkey, Cheddar, Bacon, Lettuce, Tomato, & Herb Mayonnaise ( normal Mayonnaise with your favorite chopped fresh herbs mixed in)

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

½ cup shortening (you will be digging into it so place in a very easily accessed bowl)


Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Great, easy microwaved rice without sticking or messy clean-up. How you should cook rice depends on the type of rice and the power of microwave. Unwashed long grain rice can be cooked simply with high until all water is evaporated. A general rule is to cook as, first slowly to heat up water, then bring it to the boil, and followed by simmering on low heat to allow all water to be absorbed. It is best if the rice is washed at least 15 min before cooking, in order to allow rice grains to absorb some water.

Steps

1. Select a deep microwave dish with a cover.
2. Get the ratio right. The ratio is what's important: 1 unit rice, 2 units water. For example: 1/2 cup of rice, add 1 cup of cold water; 1 cup of rice, add 2 cups of cold water.
3. Place in the microwave on maximum heat (i.e., 900 Watts) for 10 minutes without the lid.
4. Then stir, cover with the lid and place in the microwave for an additional 3 minutes until all water is absorbed.
5. Remove from microwave and let stand a few minutes before fluffing with a fork.
6. You can add salt or butter before cooking if you wish, or cook the rice in chicken or other stock instead of water.

Tips

* Can be reheated on an appropriate setting - which means that if you are making curry and plan to serve it later, the rice can be re-prepared.
* Adding a teaspoon of vinegar (any kind) would make it fluffier - don't worry- it won't leave any sour taste.
* A little saffron added gives it a very nice color and flavor.
* After the rice is cooled down, it can be divided into small portions and frozen. They can be reheated with microwave later without losing much of the freshness.

Warnings

* Do not leave rice at room temperature for longer than 1 hour. Doing so could cause bacteria to start to form, please consider this especially if planning on reheating the rice.
* Please use a container with a lid that allows pressure to escape or do not seal lid tight.
* Be mindful that sealing containers where boiling liquids causes pressure to build can lead to lids being blown off with a fair amount of energy causing contents to spill into microwave.

Can be served with any stew.

LOL @ plus_Queen & omoge

@df2006

It's Basic Tomato stew base.  The sugar is to counter the sourness in the tomato.

You can vary the stew by adding ground crayfish, meat, chicken or whatever @ step 2.

I made chicken stew with this recipe when I was in college and it turned out ok.

Except you need to cook the chicken separately first and add it at step 2 before the final 20 mins cooking time.

Wash chicken and pat dry & rub with  seasonings of your choice.
If whole, place chicken on a microsafe roasting rack in an oblong Pyrex(TM) casserole.
If chicken is in pieces, arrange skin-side down directly in the casserole.
Place thicker, meatier parts towards the outside edge of the dish.

Place casserole on rack recommended by oven manufacturer and roast uncovered on COMBINATION CYCLE suitable for poultry.
It will take 35 to 60 minutes, until golden brown.
Time varies with different ovens.
Turn chicken over halfway through cooking; baste occasionally.
Add to the tomato stew at step 2 and cook as normal.

bon apetit!

15 May

1 large onion, diced

2 tablespoons olive oil

1-2 Chili peppers (Chopped)

2 x 400 gram (14 ounce) cans diced tomatoes in tomato juice

2 teaspoons dried thyme

1/2 teaspoon salt

1 teaspoon sugar


Preparation:

This recipe uses a 750 watt microwave.

1. Place the onion in a microwave jug - 1500 ml capacity, with olive oil. Microwave on HIGH (1000) for 4 minutes.

Stir onion and microwave for a further 3-4 minutes until they are clear and starting to brown.

2. Add the remaining ingredients. Stir well and microwave for 20 minutes on MEDIUM (500)

3. Stir the mixture and return to microwave for another 20 minutes on MEDIUM.

You can also add meat/meat substitutes to this recipe - it's really up to your imagination.

Choose Italian style canned tomatoes. You can also use fresh tomatoes if you prefer - Roma tomatoes work well.

unsalted butter on fresh bread

ifyalways:
Amaka this ur veg soup is rather too watery

@ Ify,

It actually wasn't that watery. Just didn't use palm oil ( my brother is obsessed about not eating it) so I used canola oil instead.


@ topic grilled herb salmon with Basil pesto & Salad