Plantain pancake was introduced in my breakfast menu because I needed other ways of serving plantains without the extra calories from deep frying them. Then I had a brain wave of substituting bananas with plantain and viola! It tastes so nice. If you are making this with a pancake mix be sure that the sugar content is minimal because ripe plantains are very high in sugar. When ever I make these I don't need to ask N to eat because she always eats up.
Plantain Pancakes
11/2s cups Pancake mix
1 very ripe plantain + 3/4 cups water blend both in the blender
1 egg
2 Tbsp oil
Blend the plantain with the water, whisk the egg then add the oil to the plantain blend. Mix the plantain and oil with the egg and stir in the pancake mis stir to mix and let it stand for 10 mins.
Heat a greased fry pan or girdle and scoop spoon ful unto the pan. Once the pancakes starts to bubble flip to the other side and cook.
Follow the link above to make your own pancake mix.
Sunday, October 14, 2012
Monday, October 8, 2012
Shrimp Scampi
I made this over the weekend.
It is an Italian dish that is made with shrimps, garlic, lemon and white wine. Shrimp scampi is an easy meal to make, if you are bored with the way you serve spaghetti, you must try this dish. It’s a clear departure from our Nigerian styled tomato sauce spaghetti. It is an easy breezy way of having dinner made in 30 minutes or less.
I didn’t have white wine so I substituted with chicken stock, I used lime instead of lemon and nchuawu (scent leave) instead of parsley…… hey dont judge, read my blog title and you would understand why I had to substitute.
Here are the ingredients
1 packet of spaghetti
200 grams shrimps or prawns
1 large onion, shredded
3 cloves garlic, minced
2 tbsp butter
2 tbsp oil
2 limes
¼ cup shredded scent leaves or parsley
2 stock cubes
1 tsp oregano, optional
1 tsp dry chilli flakes
1. Boil the spaghetti according to package instruction, drain and set aside. Reserve the spaghetti water.
2. Gently melt the butter in a sauce pan then add the oil.
3. Sauté the onion in the oil for about two minutes followed by the garlic
4. Take ¾ cups of the drain liquid add the 2 stock cube to it stir and pour into the sauce pan cook for about 4 minutes
It is an Italian dish that is made with shrimps, garlic, lemon and white wine. Shrimp scampi is an easy meal to make, if you are bored with the way you serve spaghetti, you must try this dish. It’s a clear departure from our Nigerian styled tomato sauce spaghetti. It is an easy breezy way of having dinner made in 30 minutes or less.
I didn’t have white wine so I substituted with chicken stock, I used lime instead of lemon and nchuawu (scent leave) instead of parsley…… hey dont judge, read my blog title and you would understand why I had to substitute.
Here are the ingredients
1 packet of spaghetti
200 grams shrimps or prawns
1 large onion, shredded
3 cloves garlic, minced
2 tbsp butter
2 tbsp oil
2 limes
¼ cup shredded scent leaves or parsley
2 stock cubes
1 tsp oregano, optional
1 tsp dry chilli flakes
1. Boil the spaghetti according to package instruction, drain and set aside. Reserve the spaghetti water.
2. Gently melt the butter in a sauce pan then add the oil.
3. Sauté the onion in the oil for about two minutes followed by the garlic
4. Take ¾ cups of the drain liquid add the 2 stock cube to it stir and pour into the sauce pan cook for about 4 minutes
5. Add the shrimp, oregano, salt and pepper to your taste, cook for about 2 minutes
6. Add the scent leave and cook for about a minute
7.Squeeze in the limes remember to remove the seeds
8. Mix the sauce with the spaghetti
Saturday, October 6, 2012
Ofe Onugbu ( Bitter Leave Soup)
Bitter Leave soup is a very popular soup amongst the Igbos of Anambra origin. Every celebration that involves a feast would definitely have bitter leave soup as one of the dishes to be served.
The vegetable used to prepare this soup is called Onugbu, it is a very bitter leaf which is washed and rinsed severally to get rid of the bitter taste. It is easier to buy the washed one from the local market or get the dried washed leave and rehydrate in water before cooking. Growing up my mum would always buy the unwashed leave and then we had to wash it at home, I never loved that chore! If made right the bitter leave soup is a very delicious meal.
Ingredients
1KG beef cubed
500g Onugbu washed
Cocoyam
5 liters water
4 stock cubes
3 tsp salt
1 large stockfish head
1 medium sized smoked fish
2TBSP crayfish dry milled
2 TBSP ogiri
1/3 cup palm oil
Small onion
Put the washed beef and stockfish in a pot add onions, 2 tsp of salt, 2 stock cubes and 3 liters of water and boil until the beef is tender. You can soak the stockfish ahead of time in a litre of water but I skipped this part since the stockfish head cooks up pretty fast. If you are soaking the stockfish let it soak for about 2 hours then use the water as part of the cooking liquid.
Boil the cocoyam until it’s soft and tender. The cocoyam paste is made by pounding it in a mortar but I use my food processor or blender to pulverize it to a paste. Praise to the inventor of the food processor!
In another pot bring the onugbu to a boil add a dash of potash this helps to soften the leaves and gets rid of any bitterness left after the leaves were washed. Once it’s boiled wash it briefly and pour into a colander and allow to drain.
Time to assemble the whole gang into the pot, first up is the cocoyam followed by the dry fish cover the lid and cook for about 15 minutes. Next to join in the pot are the bitter leave followed by the red oil.
By now the soup is bubbling away and you can faintly perceive the aroma of onugbu but don't worry the main ingredient that gives onugbu its distinctive aroma is yet to join in the fun. The cocoyam should have dissolved ( or is it disintegrated ) by now add the crayfish, ogiri and pepper cook further until the leaves are tender.
Now your house will be emitting the tantalizing aroma of onugbu soup your neighbors will definitely know you are making onugbu that's the power of ogiri.
Finally seasoning with the stock cubes and salt allow to boil for another 7 minutes.
Ebe ano!
Enjoy with your favorites 'swallow'
The vegetable used to prepare this soup is called Onugbu, it is a very bitter leaf which is washed and rinsed severally to get rid of the bitter taste. It is easier to buy the washed one from the local market or get the dried washed leave and rehydrate in water before cooking. Growing up my mum would always buy the unwashed leave and then we had to wash it at home, I never loved that chore! If made right the bitter leave soup is a very delicious meal.
Ingredients
1KG beef cubed
500g Onugbu washed
Cocoyam
5 liters water
4 stock cubes
3 tsp salt
1 large stockfish head
1 medium sized smoked fish
2TBSP crayfish dry milled
2 TBSP ogiri
1/3 cup palm oil
Small onion
Put the washed beef and stockfish in a pot add onions, 2 tsp of salt, 2 stock cubes and 3 liters of water and boil until the beef is tender. You can soak the stockfish ahead of time in a litre of water but I skipped this part since the stockfish head cooks up pretty fast. If you are soaking the stockfish let it soak for about 2 hours then use the water as part of the cooking liquid.
Boil the cocoyam until it’s soft and tender. The cocoyam paste is made by pounding it in a mortar but I use my food processor or blender to pulverize it to a paste. Praise to the inventor of the food processor!
In another pot bring the onugbu to a boil add a dash of potash this helps to soften the leaves and gets rid of any bitterness left after the leaves were washed. Once it’s boiled wash it briefly and pour into a colander and allow to drain.
Time to assemble the whole gang into the pot, first up is the cocoyam followed by the dry fish cover the lid and cook for about 15 minutes. Next to join in the pot are the bitter leave followed by the red oil.
By now the soup is bubbling away and you can faintly perceive the aroma of onugbu but don't worry the main ingredient that gives onugbu its distinctive aroma is yet to join in the fun. The cocoyam should have dissolved ( or is it disintegrated ) by now add the crayfish, ogiri and pepper cook further until the leaves are tender.
Now your house will be emitting the tantalizing aroma of onugbu soup your neighbors will definitely know you are making onugbu that's the power of ogiri.
Finally seasoning with the stock cubes and salt allow to boil for another 7 minutes.
Ebe ano!
Enjoy with your favorites 'swallow'
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