₦airaland Forum

cococandy:
I used this browning sauce pictured below. I added purple cabbage to mine hence the darker color

But prior to adding it, I just seasoned my chicken as usual (season to your taste).

The rice and peas were cooked in coconut milk and a bit of salt. Then I served it with the sauces from the chicken and cabbage.

Steamed cabbage recipe linked below
https://www.youtube.com/watch?v=rGDYN0XfVEU?si=vl9J7T3IzqoTbvwX

Thank you, thank you !

Dinner from last night:

Wheat amala with ewedu.

Where is Doscar a.k.a Chef'D?

Sleekfingers:
Yes o

ye

cococandy:
I used this browning sauce pictured below. I added purple cabbage to mine hence the darker color

But prior to adding it, I just seasoned my chicken as usual (season to your taste).

The rice and peas were cooked in coconut milk and a bit of salt. Then I served it with the sauces from the chicken and cabbage.

Steamed cabbage recipe linked below
https://www.youtube.com/watch?v=rGDYN0XfVEU?si=vl9J7T3IzqoTbvwX

make your own Browning and bottle it . Trust me. Half Jamaican family. Very quick and easy. Brown stew chicken and oxtails using homemade Browning.

radautoworks:
make your own Browning and bottle it . Trust me. Half Jamaican family. Very quick and easy. Brown stew chicken and oxtails using homemade Browning.

As a bi-national, will you say the average Nigerian meal is "bare", compared to that of Jamaica?

radautoworks:
make your own Browning and bottle it . Trust me. Half Jamaican family. Very quick and easy. Brown stew chicken and oxtails using homemade Browning.

Oh I know this recipe with molasses and caramel as well. I used to have a Jamaican coworker that showed it to me. What’s your specific recipe?Thank you in advance

I was just being lazy.

cococandy:
Oh I know this recipe with molasses and caramel as well. I used to have a Jamaican coworker that showed it to me. What’s your specific recipe?Thank you in advance

I was just being lazy.

Use south east Asian sauces like dark, light and hoisin sauces. Add rock sugar you get nice colour.

Use that for my fried rice, stir fry and noodles.

radautoworks:
make your own Browning and bottle it . Trust me. Half Jamaican family. Very quick and easy. Brown stew chicken and oxtails using homemade Browning.

Give it to the Caribbean to make the best oxtail.

We can never beat them.

I like hoisin sauce but I feel like the flavor won’t give “Caribbeanish” if I use it for this type of dish . What if it ends up tasting like Asian stir fry (which I love) but not as sort of a Caribbean inspired meal?

descarado:
Use south east Asian sauces like dark, light and hoisin sauces. Add rock sugar you get nice colour.

Use that for my fried rice, stir fry and noodles.

descarado:
Give it to the Caribbean to make the best oxtail.

We can never beat them.

So good.
They made everyone fall in love with it then they started charging an arm and leg whenever you go to buy at their restaurant

Coco,soy sauce is used to make browing.
Even Worcester sauce. Still one has to add add brown sugar.

So, for me, I will skip everything and add hoisin cos it's sweet. If I vex, I will add dark soy sauce for brown colour. I can still add other things like they do and get the perfect result.

If you add browing only, you will not get the perfect brown colour so you have to caramelise brown sugar. I'm not comfy cooking it with brown sugar.

cococandy:
So good.
They made everyone fall in love with it then they started charging an arm and leg whenever you go to buy at their restaurant

I ate this at one restaurant and when I asked one of the waiters what was used, see shakara.
I have a Trinidad and Tobago mummy so I went to her house
The rest was history before I even checked them out on youtube.
And guess what?
She prefer how we make our own chicken sauce.
This life eeh.

GboyegaD:
For the soup, I buy peanuts and mill them at the store. On a low medium fry pan, I toast the milled peanuts. The idea is to add some nuttiness to the taste. In a cooking pot, boil the proteins you intend using (most times, I boil the different proteins separately because they require different times to cook and it is not all stocks you use in cooking). While the proteins are boiling and you have toasted the milled peanuts to a reasonable extent, wash your bitter leaf (I use dry bitter leaves so most times, I soak them earlier). Once they are tender to your satisfaction, add a little palm oil and ground pepper. Allow them to boil to prevent the oil from having a funny taste on your tongue when eating. Once the palm oil is cooked, add your peanut and stir properly. If it is too thick, you can add a little stock. Once it starts to cook, you add the bitter leaf reduce the heat and allow it more time for everything to meddle together.

For the pounded yam, peel the yam and add to a pot of boiling water. Allow the yam to cook and transfer into a food processor using the plastic one (I don't know the name it is called but I mean the thing that rotates inside the food processor). Use the dough option and once it is smooth, transfer into a big bowl and use your spatula (turning stick) to ensure it is very smooth. Put your cling film in a deep soup bowl, cut the pounded yam inside, and wrap well.

Is the groundnuts fried, cooked or fresh before blending?

cococandy:
Oh I know this recipe with molasses and caramel as well. I used to have a Jamaican coworker that showed it to me. What’s your specific recipe?Thank you in advance

I was just being lazy.

Actually even easier than that. It's literally just brown sugar and soy sauce and the soy sauce is not even required. Alternatively, you can use white sugar and molasses (1 cup of white sugar to 1 tbsp of molasses). It's more about the technique than it is what goes in.

I like how she explains it because she has pictures showing you what it should look like during the process to avoid getting a burnt bitter taste. I do it pretty much exactly like her but I spike mine with a little fish sauce

Two notes. One, if you can wrap your ladle or whatever in parchment paper or foil do so. It makes cleaning up a lot easier after. Two. Use a much bigger pot than the amount you're trying to make and be very careful when adding the water to the melted sugar. Very slow because it WILL bubble up.

If you want a more complex flavor profile instead of salt, use dark soy sauce and fish sauce. A little goes a long way with this. You won't have to make any for a long time.

https://thatgirlcookshealthy.com/homemade-browning-sauce/

🙏🏽🙏🏽

radautoworks:
Actually even easier than that. It's literally just brown sugar and soy sauce and the soy sauce is not even required. Alternatively, you can use white sugar and molasses. It's more about the technique than it is what goes in.

I like how she explains it because she has pictures showing you what it should look like during the process to avoid getting a burnt bitter taste. I do it pretty much exactly like her but I spike mine with a little fish sauce

Two notes. One, if you can wrap your ladle or whatever in parchment paper or foil do so. It makes cleaning up a lot easier after. Two. Be very careful when adding the water to the melted sugar. Very slow because it WILL bubble up.

If you want a more complex flavor profile instead of salt, use dark soy sauce and fish sauce. A little goes a long way with this. You won't have to make any for a long time.

https://thatgirlcookshealthy.com/homemade-browning-sauce/

HueyNewton:
As a bi-national, will you say the average Nigerian meal is "bare", compared to that of Jamaica?

oh I'm 100% Nigerian Even though my family says otherwise Lol. My husband is Jamaican and the kids are half Jamaican. But to answer the question, our meals are almost identical. The only difference is that they always have veg. If it is not steamed cabbage and carrots then it's going to be callaloo which is basically tete. We don't always include veggies with our own meals. Also, we tend to cook our veggies a lot longer than they do.

descarado:
Use south east Asian sauces like dark, light and hoisin sauces. Add rock sugar you get nice colour.

Use that for my fried rice, stir fry and noodles.

I second this though the rock sugar is not as easy to get in Nigeria. It gives it a beautiful sheen.

cococandy:
I like hoisin sauce but I feel like the flavor won’t give “Caribbeanish” if I use it for this type of dish . What if it ends up tasting like Asian stir fry (which I love) but not as sort of a Caribbean inspired meal?

Believe it or not, there is a massive Chinese Jamaican population that speak with thicker accents than my husband from there. As a matter of fact, one of my family friends in Naija is half Chinese half black which is very common over there so it's incorporated into their meals.

cococandy:
So good.
They made everyone fall in love with it then they started charging an arm and leg whenever you go to buy at their restaurant

lol it's because people started hearing about it and all sorts of restaurants started selling it and now 1 lb of oxtail is like $15 at the grocery store

Interesting

radautoworks:
Believe it or not, there is a massive Chinese Jamaican population that speak with thicker accents than my husband from there. As a matter of fact, one of my family friends in Naija is half Chinese half black which is very common over there so it's incorporated into their meals.

Oh, and during the process of making browning, if you make the mistake of letting the sugar cool before before the step adding water, you're going to end up with that sticky, hard, brown candy we grew up with that they used to sell on the street

About to mess this up. Had a midnight craving and went to Little Vietnam. One of those hole in the walls with live seafood for cheap 😁

mexxy1:
Is the groundnuts fried, cooked or fresh before blending?

It's roasted. That's how the store sells it.

Banga soup and starch. Gratifying!

dollyjoy:
Banga soup and starch. Gratifying!

Joy, this is pure enjoyment 😀😊


Do they sell starch there or you brought from home ?

doggedfighter:
Joy, this is pure enjoyment 😀😊


Do they sell starch there or you brought from home ?

Right!

The craving was so strong I waybill all the way from Delta
People here don’t even know what starch is lol

dollyjoy:
Right!

The craving was so strong I waybill all the way from Delta
People here don’t even know what starch is lol

I thought as much

dollyjoy:
Banga soup and starch. Gratifying!

😋

GboyegaD:
Dinner from last night:

Wheat amala with ewedu.

Nice

dollyjoy:
Banga soup and starch. Gratifying!

I see starch all the time here but I don't think I ever had it growing up. What is it made of and what does it taste like?

dp