AUBERGINE SAUCE WITH EGG AND RICE

Aubergine (about 10Cm)

Fresh Garlic 1 clove

Fresh Ginger thinly slice 1/4 tsp

Chopped Tomatoes 1/2 tin

Salt if desired

1 boiled egg

Crushed chilly as desired

Jumbo seasoning 1/2 tsp (you can use herbs instead)

Veg oil 3 tbsp (any oil of choice )


Method
Wash the aubergine cut it into cube.
Put water in a pot and add the aubergine biol for 5min.
Remove and peel the outer part (the purple bit)
Put the chopped tomatoes in sauce pan bring to boil till the juice is almost dry (to reduce the sour taste of the tomatoes)now add the chilly, garlic,ginger,jumbo seasoning stir and add the vegetable oil or oil of choice boil for 3min then add the boiled aubergine allow it to boil for 5min or 7min if you want less sauce and that's is it. soo simple.

Serve with boiled rice,salad and egg or boiled plantain or cous-cous.

Veggy friendly

GBEGIRI AND EWEDU (Beans soup)

Ingredients:

Beans

Beef

Mackerel fish

Seasoning (ordinary knorr cube)

Scotch bonnet (Rodo)

Onions large

Bell pepper (Tatashe)

Palm oil

Water

Salt to taste


Soak the beans in water and peel till all the skin is completely removed. Rinse well and boil with small onions in hot boiling water for 40min or till tender and completely soft set aside to cool down.

Meanwhile add the beans to the blender (must be cool completely) with the scotch bonnet,bell pepper,onions add 1cup of water add more if need be add the mix to saucepan then add palm oil,the mackerel fish,beef and any meat you desired. Let boil for 10-15min add seasoning taste for salt.

Ewedu: (jute leave/molokhia)
From frozen :put a little water in saucepan then add the ewedu to the water (add iru locust beans if desired)leave to boil for 5min, be careful as it can boil over (do not cover) add salt to taste.

Serve with very hot amala black or white.

Amala lafun (Cassava flour)
Boil water in saucepan when fully boiled remove the water from the cooker and add the cassava flour (lafun) mix properly to avoid lump. Serve with gbegiri and stew with ewedu. Yummy (lick mouth)

Note:1 You can blend crayfish with it if you desire.
2.I like to serve my gbegiri with stew therefore I reduce the meat in the gbegiri and put more in the stew. I only put meat in the stew but it also freely accommodate ponmo (cow skin),saki onigba awe(tripe) any offal of choice...Can you perceive the aroma. This finger licking humm tasty.

served with wheat flour.

IBADAN KINI SHOW... LET ME HEAR YOU SAY SHOW SURE NI...

COOKING TIPS

1. Put your heart and mind in what you're cooking in other word focus. (But don't break your heart o,nourish it (smiles)

2. Think about your health and well being.

3. Think about who you're cooking for e.g your Friends, your children,your husband,wife and their dietary requirement.

4. Appreciate good food.

5. Appreciate the farmers and avoid wasting food.

6. Check your fridge/cupboard regularly.

7. Know your ingredients


KITCHEN FEARS AND THE TRUTH

Fear 1. It take too long to cook
Truth: it is never going to take forever to finish all you need is adequate planning you'll definitely leave the kitchen when you're done.(smiles)


Fear 2. Long recipe
Truth: it is only ingredients on your list so just go for it. C'mon just do it. You know you can.

3. Don't be afraid to try new recipe ... go for it experiment. You'll learn a lot by doing so.


DOS & DON'T WHEN COOKING.

1. Do not pile up plate while cooking instead wash as you go it helps a lot.

2. If anyone offers to help, you need it accept it (sometimes it helps a lot like cutting and slicing of vegetables) or even washing up. Feel free to remind them you're in charge.

3.I play music weather you're listening or not just play it, it speed up your work like chopping just be careful you don't chop your fingers (smiles)

4.personally I take my bath before and after cooking. Before keep me up and ready and after relaxes my muscles.

5. Drink water to avoid dehydration.

6. Have light refreshment before cooking that means you are not extremely hungry and cooking at the same time.

7. When cooking avoid double dipping when tasting food you don't want to feed people germs. Wash spoon after each taste.

8. Plan your cooking.

SEASONING

Herbs
Generally mild in flavour, care must be taken when using dry herbs as it is more concentrated than the fresh herbs both are equally good. Example includes :

Scent leave (Efinrin)

Parsley

Rosemary

Thyme

Basil

Corriander leave

Dill

Chives

Tarragon

Mint

Spices
Derived from seeds,roots,or even stems of plants.
Example includes:

Calabash nutmeg/jamaican nutmeg/ehuru

Tumeric

Saffron

Ginger

Garlic

Cardamon

Note:
There are also blends of spices/seasoning which is basically a blends of different spices Curry powder fall under this categories as it consist of different mix including tumeric,and also Garam masala




OTHER SEASONINGS





Image Sources: GOOGLE IMAGES

Nigeria Street foods

Meat-pie

COCO- RAE

Ingredients---

Coconut (1 large)
Honey 1tbsp
Sugar 2tbsp
Raising (RAE-RAE) 1 (mini pack from lidl)
Coconut water (all)
Water 70ml or less


Method---

carefully remove the coconut from the shell. (Be careful)
Use the fine garter to grate the coconut.
Put the coconut water in a saucepan add the grated coconut and stir with wooden spoon it must be bubbly by now add 35ml of water.
Add honey and stir very well then add sugar. Reduce the heat and allow it to simmer.
Add the raisin as it changes colour you will need to start mixing till it changes to brown and a bit translucent.


Serve with plain yogurt or sliced fruits or add to cereal or sprinkle on dessert of choice.
This is a sweet treat.

LUNCH INSPIRATION

BEANS AND SWEETCORN

RICE AND STEW

FILL IN THE WRAP

PASTA AND SHREDDED BEEF

IKOKORE

BREAKFAST IDEAS

FRIED EGG AND BREAD

AVOCADO AND TOAST

EGG ON TOAST

Feel free to ask questions.
HAPPY COOKING.

JUNGLE MOIN MOIN

Recipe---

Yellow lentils (1 cup)
Beans (peeled beans 1/2 cup)
Crayfish (1/4 cup)
Paprika (powdered)
Chilli(powdered)
Oil of choice (I used veg & olive oil)
Smoked mackerel 100g
Tin sardine 120g
Seasoning/salt to taste

Method---
Soak the lentils overnight add the beans like an hour before ready to wash or you can wash /peel separately your choice.

Put the clean lentils and beans in the blender and add water bit by bit. Add quarter of crayfish and smoked mackerel blend till smooth.
Pour in s bowl and mix very well.(you can use a mixer if you have one)

Add the chilli,mackerel,sardine,paprika,oil,and mix very well.
Taste and seasoned as required.
Bake in oven for 40-45min.

Note:
Put water in the bottom of the oven to help the steaming process.
Then arrange the moin-moin in oven tray add water. Hope this help.

This is not the traditional way of making moin-moin. its called Jungle moin-moin because I used dry ingredients instead of the regular scotch bonnet and bell pepper. So when you are in the jungle or whenever you have little or less ingredients to cook with IMPROVISE. Think outside the box even under the box. (Smile)