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chidarl85: Get your delicious recipes at http://chichiscuisine..com/

Okay good Job keep it going

HSM*:
SHY NOODLES AND CHICKEN LOLLIES

http://highstreetmuslimah./2013/09/18/shy-noodles-and-chicken-lollies/

So, guess what HSM has been up to lately? Well, the name pretty much says it all. Yep, we rolled up our sleeves and got busy in the kitchen and the result was: Shy noodles and Chicken lollies. The name is derived from the fact that the noodles hide under a layer of egg and the chicken is eaten on toothpicks, giving the ‘lollipop’ effect.

IMG_2427plate

For this mouth-watering delish recipe, you’ll need:

3 packets of noodles (we used Indomie)

½ tablespoon of pepper soup powder

1 medium-sized onion (chopped)

1 bell pepper (tatashe)

A handful of pepper (rodo)

1 green pepper

2 pieces of chicken franks

1 cup of raw oats (we used Quaker Oats)

2 eggs

2 tablespoons of chopped spinach (efo)

1 clove of garlic

½ of a lime

Salt, pepper, thyme

2 cups of water

Some frying oil (olive oil is healthiest)

ingredients

So, once you have all these ingredients, the job is half done.

First, boil the water in a pot and cook the noodles. You can add the seasoning
Strain the noodles from the water just before it gets properly done. Collect the water into a bowl

IMG_2372noodles

Put the water back in the pot and add the pepper soup powder. Allow to simmer on low heat
While the soup is cooking, cut the chicken franks into halves, so you’ll have four pieces.
Break the eggs into a bowl and whisk
Now, dip the chicken franks into the beaten egg and roll them inside the oats, until they are all coated. Then, stick a toothpick in the middle (from the bottom) of each frank.

IMG_2412coated

The soup should be cooked by now. Take it off the heat, but keep it covered
Put some oil into a frying pan. Fry the coated chicken franks until golden brown
For the sauces, throw the spinach, some chopped green pepper into a blender. Squeeze in the lime and blend till you have a thick mixture.
Rinse the blender. Add the red peppers and a clove of garlic and blend as well.
To finish cooking, add some oil to each of the sauces and heat in a microwave oven for 2 minutes respectively. Now, you have your green and red sauces.

IMG_2406sauces

Reheat the oil you used to fry the chicken franks. Add some chopped red and green pepper as well as onions. Put in the noodles you strained earlier and stir properly until the color is evenly distributed

IMG_2422indomie

You remember the eggs you beat earlier? Add a pinch of salt and pepper and some thyme to taste.
Cut some long strips of red and green pepper and onions. Then put fresh oil in a frying pan and heat it up
Pour in the egg mixture. While one side is cooking, layer the top side of the egg with the strips of pepper and onions.
After about thirty seconds, flip the egg over to the other side
Cook until the egg is done and the strips of pepper and onion are embedded in the egg

Now that all your ingredients are cooked, it’s time to plate your food.

Get a deep transparent bowl. Stir the soup and put two cooking spoons of soup into the bowl. You could reheat the soup before this step
Place the noodles into the soup
Now place your fried egg over the noodles so that the side with the strips of pepper and onions is facing up
Tuck the egg into the bowl like a blanket. Trim off any excess
Place the bowl on a flat plate (preferably white)
Arrange the chicken lollies on the side of the plate
Now put a spoon of red and green sauce each on the plate.

IMG_2425plate

There you go. Trust us; the taste is definitely worth the wait. Bon appétit!

Please can we see the pictures

Efo Riro is a rich vegetable soup that is native to the Yorubas of Western Nigeria. The vegetables that can be used to cook this soup are water leaves and pumpkin leaves. If these are not readily available where you live, frozen spinach is a very good substitute.



Before you cook Efo Riro

Soak the stockfish and dry fish for a few hours. The length of time depends on how hard the stock fish is. Mine soaks in under 1 hour. When soft, clean the fish, remove the bones and separate them into small pieces.

Cut the frozen spinach and wring out the excess water when fully defrosted.

Prepare other ingredients: pound/blitz the pepper, cut the onions and grind the crayfish.

Cooking Directions

Start cooking the shaki first with as little water as possible (see video below) as it is the toughest meat in the bunch. This soup should have as little water as possible so add small amounts of water at a time and top it up as you cook.

When the shaki starts to curl, add the dry fish and stockfish.

When the shaki is almost done, add beef, stock cubes and onions and cook till all the meat and fish are well done.

Top up the water to about half the contents of the pot. Add the crayfish, smoked fish, pepper and palm oil.

Cover the pot and cook at high heat till the oil has changed from red to yellow.

Add the spinach or any other soft vegetable: pumpkin, water leaves etc.

Cover and cook still it gets a good boil, taking care not to overcook the vegetables. Add salt to taste and leave to simmer for 2 more minutes.

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How to Prepare Bitterleaf Soup

Ingredients

Washed and squeezed bitterleaf - A handful
Cocoyam – 10 small corms
Red Palm Oil – 2 cooking spoons (You may need a bit more)
Assorted Beef – Includes best cut, shaki (cow tripe)
Assorted Fish – Dry Fish and Stock Fish
Pepper, Salt and Ground Crayfish (to taste)
Seasoning – 3 Maggi or Knorr cubes
Traditional Seasoning: Iru or Ogiri - 1 teaspoon

Before you cook Bitterleaf Soup

Make sure that the bitter leaves are well washed, such that there is no trace of bitterness left. If not, wash and squeeze it more. If the bitterness cannot be completely washed off (which is usually the case with most washed bitter leaves sold in the market), boil it for about 15 minutes and wash in cold water.

how to pound cocoyam

Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste (as shown).


Cooking Directions

Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will start curling on itself.

Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes.
how to add cocoyam to the soup

Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil then go to step 5.

Note: If the bitter leaves were parboiled to remove the bitterness, then for step 3; add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter leaves and the palm oil. In other words, add all the ingredients at this stage.

Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.

Add salt to taste and the soup is ready

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How to Prepare Ogbono Soup

Ingredients for Ogbono Soup

Assorted Meat and Fish: Beef, Shaki, DryFish, Stock Fish
Ogbono Seeds: 2 handfuls
Palm Oil: 3 Cooking spoons
Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)
Crayfish: 1 handful
Pepper and Salt - To taste
1 medium size Onion
2 Stock cubes (Maggi/Knorr)

Tools for Preparing Ogbono

Cooker
Pot
Spice grinder for grinding ogbono seeds
Spatula
Chopping board
Knives


Before you cook Ogbono Soup

Grind the Ogbono with a dry mill.

Cut the frozen spinach when it is not completely defrosted. It is easier that way. Then when completely defrosted, squeeze out the excess water.

Cook the assorted meat with the stock cubes and onion. If you will use Shaki, remember to start cooking that first, then add beef when almost done.

Grind crayfish and pepper.

Boil some water and set aside.


Cooking Directions for Ogbono Soup

Pour the palm oil into a clean dry stainless steel or aluminium pot. Set on the stove and melt the oil at low heat. Remember, only melt the oil, do not allow it to heat up.

Once melted, turn off the heat and add the ground Ogbono.

Use your cooking spoon to dissolve the Ogbono in the oil.

When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish). Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.

Keep stirring till the Ogbono has completely absorbed the meat stock.

Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water. Repeat this process till you get a consistency that is shown in the video below.

Making sure that your heat is set to low, cover the pot and start cooking. Once it starts to simmer, stir every 2-3 minutes for 20 minutes.
So what you'll do is: every 3 minutes or so, open the pot, stir every well, scraping the Ogbono that sticks to the base of the pot, cover the pot and cook for another 3 minutes.

After 20 minutes, the Ogbono should be well cooked and you will begin to perceive its nice flavour and aroma.

Add the assorted meat and fish, ground crayfish, salt and pepper to taste. The Ogbono may have become thicker from the cooking. If so, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.

If you prefer your Ogbono Soup without vegetables, turn off the heat and serve but if you like to add a vegetable then keep reading

When the contents of the pot have heated up, add the vegetable (frozen Spinach) Stir very well, cover the pot and turn off the heat. Leave to stand for about 5 minutes and serve with any Fufu recipe.

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How to Prepare Mini Sausage Rolls
Ingredients


For the dough

300g (10.5 oz) plain flour (all purpose flour)
1 teaspoon baking powder
120g (5.3 oz) margarine
½ teaspoon salt
Cold Water

Note: Butter can be used instead of margarine but it has the tendency to make the dough greasy which hinders the elasticity of the dough.
For the sausage filling:

500g sausage
½ teaspoon of ground nutmeg (optional)
1 small stock cube (optional)

For glazing:

1 egg

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How to Prepare Kidney Bean Stew With a Peanut Sauce

Ingredients:

1 1/2 cups dried kidney beans
1 small green pepper, seeded & diced
2 teaspoons salt (to taste)
1 teaspoon ground cumin
2 tablespoons oil
0.5 (5 1/2 ounce) can tomato paste
1 medium onion, finely chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne (to taste)
1 teaspoon fresh lemon juice
1/4 cup peanut butter, smooth is best
1 cup frozen corn

Directions:

1
Soak the beans overnight. Drain. Place beans with 6 cups of water into a large pot. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 - 2 1/2 hours or until beans are tender.
2
Heat the oil in a skillet over medium heat. Add the onion, garlic and green pepper. Saute until the onion is just translucent, turning the heat down as needed.
3
Then, add the cumin and stir once or twice. Add the tomato paste, cayenne, lemon juice & 1/2 cup of water. Stir and bring to a simmer. Turn the heat down and simmer for about 15 minutes.
4
Meanwhile, put the peanut butter in a small bowl. Slowly add about 6 tbs of the liquid from the beans, mixing as you go. Stir this mixture back into the beans.
5
When the tomato mixture has finished cooking, pour it into the pot of beans. Add the corn. Stir and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes, stirring occasionally.
6
Serve hot over rice, or with a good bread.

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How to Prepare Peanut Stew

Ingredients:


1 teaspoon canola oil or 1 teaspoon peanut oil
1 onion, finely chopped
1 -2 garlic clove, minced
1 1/2 tablespoons fresh ginger, grated
1 jalapeno pepper, diced (or serrano if you like it more spicy)
2 chicken breasts, finely chopped
2 -3 medium Tomatoes, chopped
1 carrot, peeled and grated
1/2-1 teaspoon turmeric
1 teaspoon berbere, spice powder (or cayenne)
1/2 teaspoon ground cloves
black pepper, to taste
1 -2 teaspoon sugar
3 -4 cups water or 3 -4 cups broth
1/2-1 cup crunchy peanut butter (adjust to taste)
peanuts, for garnish (optional)
1 dash lemons (optional) or 1 dash lime juice (optional)

Directions:

1
Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
2
Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done.
3
Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
4
Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. Serve hot with toasted bread.

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How to Prepare Peanut Butter Banana Bread

Ingredients:

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar (i use sugar in the raw)
2 eggs, well beaten (you can sub with 1 c applesauce or yoghurt)
3 bananas, mashed
1 cup of your favorite peanut butter (i use 'naturally more' brand)
1 teaspoon baking powder
2 cups flour (i use wheat)
2 teaspoons vanilla extract
1 cup chopped pecans (optional)

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Directions:

1
preheat oven to 325 f. grease and flour one large loaf pan or 3 of the minis.
2
cream butter and sugar. add eggs, bananas,peanut butter and mix until well combined. add the remaining ingredients in the order listed and mix thoroughly. batter will be thickish and stickyish. spread into pan and bake 60 minutes or until toothpick inserted in middle comes out clean.

How to Prepare Beef in Tomato Sauce

Ingredients:

1 (2 lb) New York strip steaks
3 tablespoons olive oil salt
ground black pepper
6 chicken bouillon cubes
6 Tomatoes
2 red peppers
2 onions
2 garlic cloves

Directions:
1
Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
2
Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
3
Cover and place pot over low heat. Let it steam for 20 minutes.
4
Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
5
Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.

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How to Prepare Nigerian Suya

Ingredients:

3 teaspoons finely ground roasted peanuts (see below)
1 teaspoon cayenne pepper or 1 teaspoon red peppers or 1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 lbs beef, cut into bite-sized pieces (beef, chicken, etc.)
1 onion, peeled and cut into chunks (optional)
1 Tomato, cut into chunks (optional)
1 sweet green pepper, cleaned and cut into chunks (optional)

Directions:

1
Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
2
If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
3
Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
4
Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
5
Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
6
Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).

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Mango and Banana Sundae

Ingredients:

1 mango, peeled and finely chopped
2 bananas, peeled and sliced
2 tablespoons lemon juice
4 tablespoons orange juice
vanilla ice cream
cinnamon (optional)
brown sugar (optional)
peanuts (optional)

Directions:

1
Place mango and banana pieces in a large bowl. Add lemon and orange juice. Toss lightly.
2
Scoop ice cream into a sundae dish and cover with the mixed fruit. Sprinkle with cinnamon and brown sugar, if desired, or nuts.

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HOW TO MAKE FRIED RICE

Ingredients

Rice - 3 cigar cups | 750g
Vegetable Oil
Chicken (whole chicken or chicken drumsticks)
Cow Liver (100g)
Plain Yellow Curry Powder – no chilli (1 tablespoon)
Green Beans (a handful)
5 medium sized carrots
Salt (to taste)
Onions - 3 medium sized bulbs
Seasoning – 3 Maggi/Knorr cubes & Thyme (1 teaspoon)

Before you cook the Fried Rice
Cut the vegetables plate of fried rice

Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes. Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion. Set all these aside.
Prepare the liver and chicken

Cook the cow liver till done and cut into tiny pieces. To save time and energy, you can cook the liver with the chicken as I did in the video below.

Cut the whole chicken into pieces and cook with the seasoning and 2 bulbs of onions (chopped). When done, grill in an oven or deepfry with vegetable oil. This gives it a golden look which is more presentable especially when you are entertaining guests. Read how to season and grill chicken for more details.

Cooking Directions

Parboil the rice using the method detailed in parboiling rice for cooking fried rice. Wash the parboiled rice and put in a sieve so all the water drains out.

Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the chicken. Pour the stock into a pot and set to boil. Once the water boils, add the parboiled rice. Also, add 1 tablespoon of plain yellow curry powder, then add salt to taste. The plain yellow curry powder is merely for colouring so should not contain chilli.

The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.

Once the water has dried up, check that the rice is cooked. Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.

Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. This is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together.

At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts.

Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.

Add more salt if necessary. More curry powder may also be added at this stage if you need to touch up on the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.


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[b]Nigerian Recipe of Today
HOW TO PREPARE EFO RIRO AND PONDED YAM

Ingredients:

3 bunches spinach (2 packs of Frozen spinach)
2 lbs beef
1 lb tripe
1 lb goat meat
5 medium Tomatoes
3 scotch bonnet peppers
1 medium onion
palm oil
3 tablespoons seasoning
2 tablespoons salt
1 tablespoon chili powder
vegetable oil (To Fry)

Directions:

1
* Wash, season and bring all meats to boil. Season with 1 tablespoon of salt, 2 cubes of maggi, 1 tablespoon of dry pepper and boil till meat is tender.
2
*Blend tomatoes and scotch bonnet peppers and boil till water dries.
3
*If using raw spinach, wash and blanch your spinach to get rid of excess water and shred.
4
*Separate meats and stock into different bowls. Heat up groundnut oil and fry meats till brown.
5
*Heat up palm oil and pour in chopped onions and fry.
6
*Pour in blended tomatoes and pepper and fry.
7
*Add stock, salt, maggi, crayfish powder, locust beans and leave to simmer for 5 minutes.
8
*Add fried meats and stir inches.
9
*Add chopped spinach and stir inches Leave to simmer for 2 minutes.
10
Serve with Pounded yam or with any accompaniment of your choice.

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Learn how to make African Recipes Free
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You are very correct

African Recipe for Today
HOW TO MAKE JOLLOF RICE

Directions

Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.


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African Recipe for Today
HOW TO MAKE AFRICAN CHICKEN STEW

Directions

In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

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[b]Golden-Path Caterers and Decors is a leading catering company in Nigeria with branch in Lagos and abuja, we have been involved in many kinds of dishes, cakes and decorations for various indoor and outdoor events such as Wedding, Conference, Anniversary, Birthday, Summit and various kinds of elaborate ceremonies, we are proud to inform you that we have so much experience in the field.

We are proposing to your Company a service called OfficialCooks proudly introduces to you from Golden-Path Caterers, we take care of Breakfast and Lunch for all your staffs at a very reasonable cost

How Do we get Started?
1. All we need is a small space within your building, you give us a list of all the dishes you want for Breakfast and Lunch
2. You Provide us with Cooking Utensils, Accessories and raw Food Items to prepare all your Dishes
3. We get Paid a standard monthly salary you thnk is affordable by your firm

Note: All Cooking accessories, Utensils, Food Items belong to your organisation, we dont have the right to eat or take away any item, which will be included in the Contractual agreement between us and your Organisation

Various Foods we can prepare
1. White Rice, Plantain & Salad with Fish / Beef or Asorted
2. Fried Rice and Salad with Fish / Meat
3. Jollof Rice and Plantain & Salad with Fish / Beef
4. Semovita & Egusi Soup with assorted Meats, Fish
5. Amala with Ewedu Soup & Assorted Meats or Goat meats
6. Wheat & Efo Riro with assorted Meats, Fish
7. Ponded Yam & Egusi Soup with assorted Meats, Fish
8. Indomie & Peppery Eggs with Tea
9. Toast Bread & Tea
10.Oats with Milk
11.Slice Bread & Egg with Tea
12.Sandwich with Tea
13. Moi Moi


Other Services
1. Indoor or Outdoor Catering Service
2. Event Decorations
3. Training

For Further Enquiries
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[/b]