Barbecue Chicken

There are days when I wonder where the hours has gone to ( has that ever happened to you) it like you just woke up........ the next minute it is 12 noon and suddenly you look at the clock and it 2.30pm,...ouch!

Not enough time to make lunch and get the kids back from school so what do make for lunch.......you make instant noodles but with this barbecue sauce all you need do is just reach into your fridge, pull this out and serve with potatoes, yam or even plantain.

Your kids would thank you for it... I hope they do...... but seriously they will.


Barbecue Sauce ingredient


140g tomato puree ( 2 small cans)

1 kg Chicken( orobo or fryer)

1 tbsp Olive oil

2 clove garlic

1 medium onion, chopped

2 tbsp brown sugar

2 tbsp molasses/ black treacle

3 tbsp apple cider vinegar

1 tbsp soy sauce

1/2 tsp salt

1 tsp chili

1 chicken cube




Barbecue sauce

1. Heat the oil in a pot over medium heat. Add the onion and cook until soft about 4 minutes. Add the tomato paste, sugar, molasses, vinegar, soy sauce, salt and chili. Stir and cover, cook for 10 minutes over low heat. The sauce is ready, allow to cool before refrigeration.






Barbecue Chicken

1. Put the chicken into a pot add enough barbecue sauce to coat the chicken add the chicken cube, sliced onions and garlic. Cover and cook for about 20 minutes if you are using orobo but for fryer chicken cook for about 5 minutes.
2. Remove the chicken from the pot and put on a rack to drain for about 5 minutes before grilling.
3. Pre-heat the oven to 350 degrees, Place the chicken in the center of the oven and brush generously with the sauce and bake for 20 to 30 minutes. Half way through turn to the other side and brush more sauce on it and bake.
4. You can grill over a grill pot if you have one or use an oven as per my instruction above.
5.  Bring it out from the oven and allow to stand for 10 minutes before eating. I wasn't able to wait that long i dug right in  once it was out of the oven. Don't be like me
   
   
   
   
   
   
   
   
   
   

Modern Thali

Last Saturday was my birthday and I decided to make an intercontinental meal. After much deliberations and debate between I and my kids we finally arrived at this menu. Actually I wanted to make this while my kids gave suggestions such as pizza, pasta, lasagna (can u see they all wanted Italian). Since I was the birthday girl, my wishes were obliged!

This combines Indian, Kenyan, Arab and Oriental cuisine, the curry is India, while kachumbari is native to kenya. I tweeked the veggies a bit from the original recipes. I used less yogurt for the raita and less tomatoes for the kachumbari. This was an impressive spread and would make a perfect menu for a get together or a special occasion where you want to impress and best of all it is easy to make.

Curry Chicken

Ingredients

1kg Chicken thigh (bones removed and cut into cubes)

3 Medium sized Onion

1 tbsp curry powder

2 cloves garlic

1 70g can tomato paste

½ Can coconut milk

2 tbsp olive oil

1 tsp cumin

1 tsp turmeric powder

1 tsp chili powder

2 chicken cubes

1 handful coriander (or parsley if coriander is not available)



Chicken breast can be substituted but I prefer the thigh because it’s more flavourful. I used the bigger chicken thigh popular called orobo because it is easier to de-bone and cube.

1. In a hot pan heat the oil, add the chicken sprinkle with the chicken cubes fry until browned on both sides and the chicken starts to release its oils. ( if your pan is small you can split the chicken into two and fry in batches, do not over crowd the pan so that the chicken would brown evenly and nicely)

2. After the chicken has rendered its fat remove the chicken from the pan, sauté the onion in the pan with the chicken fat for 5 minutes add the garlic and cook for a few seconds.

3. Mix in the tomato paste, curry powder, chili, cumin and turmeric.

4. Pour in the coconut milk, cover and simmer on low heat until chicken is tender. If it starts to thicken too much add a cooking spoon of water or less.

5. I didn’t add salt because the chicken cubes already has salt and since the sauce is thick the saltiness from the cubes is enough.




Raita


1 cup plain yogurt

2 large cucumbers, chopped

2 tbsp finely chopped onion

1 tbsp chopped coriander

1 tbsp lemon juice

Pinch of salt

½ tsp cumin





1. In a mixing bowl combine all the chopped items together

2. Add the yogurt, lemon juice, pinch of salt and cumin

3. Mix all together and serve

I couldn’t get plain yogurt so I used vanilla flavoured yogurt it was alright just had a bit of ice cream flavour to it,





Kachumbari
2 large tomatoes

1 large onion

1 green pepper (capsicum)

1 small cabbage

1 tbsp spoon olive oil

1 tbsp lemon juice

Handful of coriander, chopped

Pinch of salt

Pinch of chili



1. Finely julienne( slice) all the vegetables put in a bowl

2. Mix the olive oil, lemon juice, salt and pepper in a another bowl

3. Pour over the vegetables and mix set aside in the refrigerator until serving time.





Braised Rice
1 cup rice

1 small onion

1 tsp butter

2 cups chicken stock

Salt and pepper

2 chopped carrots

1. In a pot sauté the onions and carrot in butter

2. Washed the rice and add to the pan gently fry in the butter for a few minutes

3. Add the chicken stock and the seasonings, bring to a boil

4. Place in an oven at 250 degrees for about 15 minutes or in place of an oven allow to cook on the burner until ready.

Couscous
1 cup couscous

1 small onion

1 carrot

Pinch salt

Pinch pepper

1 tsp olive oil

2 cups chicken stock



1. Bring the onion and carrot to a boil in the chicken stock.

2. Add the oil, salt and pepper, turn of the heat

3. Pour in the couscous cover the pot allow to stand for 5 minutes

4. Turns the heat on to the lowest after 5 minutes and allow to simmer slowly for 2 minutes

5. Fluff with a fork and serve.



Pappadom
A pack of pappadoms

Oil for deep-frying



1. Heat the oil until high for deep-frying, drop one pappadom in the hot oil pressed down in the middle with a soup ladle while using another flat spoon to scoop the pappadom together towards the soup ladle.

2. Try to make it form the shape of a bowl.

3. Scoop out and drain



Plate all the different dishes as creatively as you can, enjoy!

Egusi and Okazi Soup

During a discussion with some friends recently, scratch that discussion bit; we were arguing which ethnic group in Nigeria could lay claim to the Egusi soup. Egusi soup is eaten by almost all Nigerians it cuts across all geo-ethnic zone, Egusi soup has different recipes and methods of cooking. It is cooked with a vast array of leafy vegetables though ugu is the most popular vegetable used. I decided to make this Egusi soup with both Ugu and Okazi leaves.

Ingredients

5 cups Egusi

1 kg Beef

5 large pieces Tripe

5 large pieces Pomo

1 medium-sized Stock fish

1 medium-sized dry smoked fish

¾ cups Palm oil

1 large onion, sliced

1 bunch Ugu leaves, shredded

1 cup Okazi leaves, shredded

Dawa Dawa (locust beans) optional

¼ cup Crayfish, dry

Red pepper according to taste

Stock cubes

1. Put the beef, tripe, pomo and stock fish in a pot. Add two cube seasoning, 2 tsp salt, and onion. Pour in water to cover the beef, bring to a boil. Reduce heat to medium and simmer until tender.
2. Divide the egusi into two equal parts keep one half aside. Take the other half and add just a little water to bring them together form 6 dumplings with the egusi.
3. Add the egusi balls to the pot of boiling meat, increase the heat and cook for about 15 minutes.Smash the balls to tiny bits.
4. Add the palm oil allow to boil for about 2 minutes.
5. Next break the dry fish into bits remove all the bones and wash. You can leave it whole if you prefer it bigger I just like them bite size. Add to the pot and cook for about 5 minutes.
6. Now is the time to put in the remaining egusi( that is the remaining half that was kept aside earlier). Cook for 10 minutes then in goes the crayfish, dawa dawa, and pepper.
7.  Add the okazi and just let it boil.
8.  Seasoning with the stock cubes and salt.
9. Add the Ugu leaves in last allow to cook for 2 minutes and food is ready.
   
   
   
   
   
   Pair with any ‘swallow’ of your choice.
   
   
   
   
   

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Pork and Black Fungus Mushroom with Noodles

Last month a Chinese friend gave me some black fungus since then I have incorporated it into the meals I make, I love it. I have used it like vegetables, as meat and even as a meal by itself. Since receiving this gift I have scourged all the local market within my vicinity in search of this black fungus but to no avail. Though it is often available in the eastern part of the country, I haven’t seen it here in Lagos. If anyone knows where I can get them in Lagos please let me know. If you prefer a thicker sauce then thicken it with a little corn starch but I prefer it in soup form so I didn’t thicken.

Ingredients

250 g Pork, thinly sliced

1 cup Black Fungus, thinly sliced

1 cup cabbage, thinly sliced ( I omitted this one)

1 medium-sized onion, sliced

4 pepper, sliced

1 tbsp ginger, minced

1 tbsp garlic, minced

2 tbsp soy sauce

2 tbsp oyster sauce

2 cups water

3 spring onions leaves

½ Packet Chinese noodles

*Get the ingredients chopped and sliced because when stir frying everything goes into the pot in quick succession.

1. Heat the oil in a hot pan; add the ginger fry for about 30 seconds.

2. Add the onions and garlic to the pan.

3. Squeeze the pork to get any water out before adding to the pan, add a cube of seasoning then fry to brown the pork.

4. Add the black fungus and cabbage (if you are using it).

5. Add the oyster sauce, soy sauce and water cook until it boils.

6. Add a little sprinkling of salt, always add to taste.

7. Finally add the spring onions.

8. Serve over the noodles If you can’t get the Chinese noodles substitute with spaghetti.

Candied Cashew nut with Shrimp and Veggies

Spaghetti is a versatile dish that pairs beautifully with many types of sauce. In Nigeria people are more familiar with tomato based sauces almost like Italian marinara sauce. As this blog points out cooking is a creatively outlet and our popular food can be tweaked to blend with other cuisine.

So I made a chinese inspired sauce, I couldn't find hoisin sauce in the stores I went to in Lagos. Being one of the ingredients called for in the recipe I substituted it with oyster sauce which is more commonly found here.

I ate this last nite and had it again this morning if I hadn't finished it off this morning I would probably eat it again for lunch and dinner and again tomorrow and again next tomorrow..... I guess you get the picture of how good this food is. Try this recipe out but don't be like me....... eat it for three days in a row!

 Ingredients

1 packet spaghetti ( the tiny ones)

1/2 cup Cashew nuts

1/2 tbsp sugar

500 g prawns

2 cups Shredded Cabbage

1 cup Julienne carrots

2 cups green beans

1 cup frozen mixed veggies ( corns, peas, carrots etc)

4 cloves garlic

1 ginger root, Julienne

1 tsp red pepper flakes

2 chicken flavour cubes

2 tbsp dark soy sauce

1 tbsp oyster sauce

1 cooking spoon peanut oil

salt

2 cups water ( get this from the water used to boil the spaghetti)

Break the cashew nut into pieces, soak them in water for 2 minutes. Drain the nuts and put it into a pot add the sugar and a pinch of salt and cook over medium to low heat. Cook until the cashew nut caramelizes transfer into a flat dish and allow to cool. Separate it when it cools completely.

Cook the spaghetti according to manufacturer's instruction reserve about 2 cups of the water used to boil the spaghetti. It would be used to make the sauce.

 

Making the sauce.

1.  Cut the green beans into big chunks put into a pot with the carrots add a pinch of salt and 1/2 teaspoon of sugar. Bring to a boil, cook for about 3 minutes
2. Add the frozen veggies during the last-minute of boiling the green beans and carrots.
3. Drain the veggies in a colander, use the drained water to blanch the cabbage for about two minutes and drain. Set aside all the veggies.
4. In a sauce pan heat the oil, add the ginger and garlic, fry for 1 minute.
5. Add the cleaned prawn into the ginger and garlic mixture, add the seasoning cubes and cook until it just starts to turn white.
6. Add all the veggies and cook for about 5 minutes, stirring occasionally
7. Mix the soy sauce, oyster sauce, seasoning cubes and the reserved water in a bowl. Sprinkle the corn starch into the mixture and stir very well to mix.
8. Pour the liquid into the prawn and veggies
9. Add salt and cook for another 5 minutes.

Nigerian Meat pie (deep dish version)

Meat pie is a popular Nigerian snack sold on street corners and even at fast food outlets. Meat pie is a savoury food because it doesn't have any added sugar. I don't like meat pie as a snack I think the crust engulfs the meat filling which I don't enjoy, eating short crust pastry is not my thing.


Recently I was looking through a cookbook that had lots of deep pie dishes made with short crust pastry. Immediately an idea struck me..... why don't I make our popular Nigerian snack into a deep dish pie.

I tied my apron string and went to work......... the outcome was phenomenal - oh yes it was now I can eat my pie and have it ( or not, dunno). I paired it with a side of salad and it made for a delicious dinner even my hubby enjoyed it and asked for seconds.

Try it at home you would see that it takes this simple snack and turns it into this beautiful meal!

Short Crust pastry

750g Flour

375g cold butter/margarine( I skipped salt because I was using margarine)

16 Tbsp cold water

1. Sieve the flour into a bowl add the margarine and mix by rubbing both ingredient together, it should resemble fine bread crumbs or garri when it mixes in well.
2. Create a well in the center of the flour add the water and combine. It should form a ball of dough refrigerate for about 30 minutes before you start to assemble the pie.

The rule to making a great crust is not to over mix you want the dough cold which will produce the crispest crust. So work quickly and only with your finger tips because your palms generates much heat and will warm the fat, so work with your finger tips.

Meat filling

500g minced beef

3 large carrots

4 large Irish potatoes

1 medium-sized onions

1 tsp dry pepper( optional)

2 Tbsp vegetable oil

1/4 cup of water

1 tsp thyme

2 Cube seasoning

Salt

1. Cube the carrots and potatoes and boil until tender.
2. Slice the onions and fry in the oil until translucent about 5 mins.
3. Add the meat and fry until it turns brown.
4. Add the pepper,thyme, seasoning and salt to taste.
5. Add the boiled veggies and the water stir together.

Grease a deep pie dish set aside. Take the crust out of the fridge, divide into two parts, roll one half into a round shape and place in the dish. The secret to getting a crisp deep dish meat pie is to bake blind. This means to bake the lower crust empty for about 15 minutes before filling it up.

I lay parchment paper over the crust and pour beans unto the paper then bake it. The weight of beans holds the crust down so it doesn't puff up.

Once it is out of the oven fill up the dish, roll out the remaining dough and cover the top of the pie you can get creative here and style and design the top as you would like. My kids designed the top of the pie I used here. Glaze with an egg yolk before putting it into to the oven, bake for about minute, I bake for about 30 minutes then change my oven setting to broil for about 10 minutes to give it a lovely golden brown colour.

 

Serve and enjoy!

Curry Fried Rice with Sweet and Sour Beef

Home …………………….. Happiness

Kids ……………………… Joy

Life ……………………….. Good

Morning alarm ……………. Morning run

Eggs...............................…....Breakfast

Amala ……………………....Shitta

Diet …………………………Coke

Woman …………………….. Awesome

Beautiful ……………………You

Chinese.…….………….……Take out

Ok I wrote all that because I wanted to illustrate that anytime I hear Chinese I simultaneously think takeout. I love Chinese meals “I no go lie”.

It’s an easy meal to make, hardly taking much time to cook except the preparation stage which involves a lot of chopping.

I modified this recipe of fried rice to make it more Nigerian this is achieved by adding curry to the rice. Chinese don’t add curry to their rice.

Ingredients

For the Rice

2 Cups Rice

1 Tbsp Curry powder

1 large Onions, thinly sliced

3 cloves Garlic, sliced

250 g Shrimps

Mixed veggies (carrots, Peas, sweet corn, red and green peppers)

Sugar

Salt

Oil.

For the Sauce

500g beef

2 Tbsp chopped ginger

1 Tbsp chopped garlic

1 tsp chili flakes

2 Tbsp soy sauce

Seasoning

2 Tbsp Sugar

1 Tbsp lime juice

1 tbsp Corn starch

2 cups water

Salt

Oil

Chives for garnishing

1. Boil the rice as you would normally cook it add the curry powder to the rice. Once the rice is done allow it to cool down a bit you can transfer it into a colander to hasten the cooling process. 
2. In a frying pan heat 3 tbsp of oil sauté the onions and the garlic until translucent add the veggies and the shrimp cook until the shrimps turn pinkish white. You can add any cube seasoning of your choice.  Add the boiled rice, sprinkle the sugar on top the rice and keep stirring for about 3 minutes, seasoning with salt. Set the rice aside