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!

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.

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

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