Curry-coconut Sauce

You probably must have seen this delicious sauce at weddings and restaurants. It

is to die for. But then, there is nothing difficult about it. It is usually made with

chicken so we are going to be using chicken. You can use any part of chicken, I

decided to use chicken breast.

Most people don't use the vegetables (carrot and peas) so it is just plain yellow.

But I love vegetables. You can slice them anyhow you like.

Ingredients : Serving 6

Chicken Breast (1KG)

2 cups of sliced carrot

one cup of green peas

one cup of sliced onions

one cup of sliced green peppers

2-3 spoons of curry powder

4 cups of cocunut milk

Seasoning (ginger, garlic, knorr)

Sliced red pepper to taste

One spoon of corn starch (thickener)

One cup of vegetable oil

Marinate the chicken with seasoning and set aside for two hours at least. You can

use two cubes of knor, a teaspoon each of garlic and ginger, a pinch of salt and

ground pepper/chilli. Allow to sit for 2-24 hours before frying, cooking or grilling.

This is how tasty chickens are made.

There are hundreds of marinades in the world today, some are made with

vinegar, seasoning and some native ingredients. It can be as simple as possible. As

long as it helps you to make a delicious chicken.

I always get my coconut milk the traditional way. Just buy a very sweet coconut,

grate or grind. Then add two cups of water and squeeze out the milk - coconut

milk. Note: you don't require the coconut water for this cooking, just the milk.

Start by frying the marinated chicken until it browns a little. Add sliced onions,

allow 2 minutes before adding the coconut milk.

Stir and allow to boil. Add your carrot and green peas. Allow one minute, then

add a tablespoon of corn starch to thicken. I don't like it too thick. Stir and

observe, add the green pepper, you can add another cube of maggi, then salt to

taste

Allow another minute and you are done. Serve with white boiled rice.

Ofada Sauce

Ofada sauce is made with a combination of green peppers and red peppers, then

assorted meat, dried fish, a combination of palm oil and red oil (as in this case).

This recipe have evolved over the years. The story have it that ofada sauce

originated somewhere in ofada town, ogun state. Where it is made with unripe,

tomato, pepper, tatashe and lots of onions. They also don't remove the seeds

from the peppers. This is a better version of that recipe.

Observe the plate carefully.

I used 3 different kinds of peppers. Green pepper should be - like 60 percent,

tatashe or shobo (pls remove the seeds), should be about 30 percent. Then one

cup of sliced onions. Grind all together.

Two spoons of ground crayfish

Green Peppers

Red peppers

Tatashe or shobo

2 cups of sliced onions

Assorted meat - 500g

palm oil (half cup)

Vegetable oil (one and half cup)

2 cubes of maggi

Grind the green peppers/red peppers/one cup of sliced onions together. See

image 2.

Don't forget to remove the seeds in the green pepper and tatashe or shobo

before grinding. The seeds can completely alter the taste of your ofada sauce.

Ofada sauce is usually made with bleached palm oil. But I have learned that

bleached palm oil is not very healthy. So use a combination of half cup of palm oil

and 1.5 cup of vegetable oil.

For me, it is not just about delicious foods, they must be healthy too. Over the

years I have spent countless number of hours talking about healthy Nigerian

foods and showing people how to make their foods healthy.

Parboil your assorted meat with 2 cubes of knoor, half cup of sliced onions and a

pinch of salt. Add water and allow to cook until it is tender.

Set a clean pot on heat; add the oil (half cup of palm oil and one and half cup of

vegetable oil). Allow bleaching/ heating for just 2 minutes. Add the remaining

sliced onion, the more the merrier. Stir and allow to fry for a minute.

Add the ground pepper combination and allow frying for the next 10-15 minutes.

Remember to stir occasionally to avoid burning.

Add the pre-cooked assorted meat; add two spoons of ground crayfish, a cube of

maggi (optional) and salt to taste. Also add the locust bean (iru). Stir and allow to

simmer for 5 minutes. This is just how to make ofada sauce (Ayamase).

Preparing the ofada rice is the easiest part. Pick out stones and sands from the

rice and cook the same way you already know to cook white rice.

Ofada rice is also called abakiliki rice; some are beautiful and robust, while others

are not. The best is the one you see in this post. I particularly dislike the kind with

dark ends. (if you understand what I am saying).

White Rice Plus tomato Stew

This one is easy to make, I would include this recipe on my list of “Nigerian

simple to make foods”, Reason for this would be that the ingredients could be

found in almost every part of the world and almost anybody can put up this in

less than 60 minutes.

Ingredients for (6x2 Persons)

2kg Meat of choice (fresh chicken or beef) | Ground tomatoes - 1500ml

Ground Fresh Red Pepper - 50-100ml | 1 cup of sliced onions | Teaspoon of

ground nutmeg

Teaspoon each of curry and thyme | Teaspoon of delice or "onga stew".

Vegetable (optional) | Vegetable/groundnut oil - 200ml | 3 cubes of knorr

or maggi

Crayfish - 2 spoons (optional) | Salt to taste.

Preparation time: 80 minutes

Wash the tomatoes and blend alongside the fresh pepper, also blend the

crayfish alongside the nutmeg seed (1).

Wash the meat (chicken goat meat, beef… etc.) and parboil with desirable

ingredients (I like to use lots of ingredients while parboiling the meat and then

use little or none while making the real foods, this practice is necessary if you

want to end up with very tasty meats. Beside you can then use the meat stock

[water from the meat] for the main cooking.

So just add the washed meat in a pot, add a cup or two cups of water then two

cubes of maggi, a teaspoon of kitchen glory, onions and a teaspoon of salt. Be

sure that at least half of the meat is completely submerged in water.

Cook until the meat is soft enough for consumption

Most times I chose to fry the tomatoes in a frying pan separately and then add

it to the cooked meat in the pot.

Slice the onion and set your frying pan on heat, add about 300ml of

groundnut/vegetable oil after the frying pan is dry. Add the sliced onions and

fry for about 2 minutes to release the scent into the oil then pour in the

tomatoes and fry (stirring occasionally to avoid burning).

This is just where most people miss it, have you made a tomato stew with sour

taste? Something that tasted less than what you eat in restaurants? You can

correct that now.

The secret to loosing the sour taste is just by frying with lots of oil (which could

be reduced after frying – optionally) and then the use of onions. Then you have

to keep stirring for the next 10-15 minute, you dont wanna end up with burned

tomato stew.

Fry till the tomatoes lose its accompanying water and boils in oil alone. Then

you can transfer to the main pot and add the delice or onga, add the maggi

(seasoning), the ground crayfish/nutmeg and allow to cook ten minutes before

adding the vegetable (optional and you are done with the preparation of

tomato stew.

This is how to make tomato stew, it could be served as you see above or with

yam, beans, I even eat bread and stew often – it is delicious.

White Rice

I presume that you already know to boil white rice, just wash and pour three to

four cups of rice in boiling water, cook for three minutes then wash again and

then cook for about 30 to 50 minutes until it is soft for consumption. Then turn

off the burner.

Carrot/green beans/peas.

This is the easiest part of this recipe, just slice the carrot, green beans to a

desirable size. Then boil the three of them together for about three minutes

on low heat and very little water, you can add a pinch of salt.

Serve the exact way you can see on the plate above.

Jollof Rice

Jollof rice is one of the most simple and the easy to make Nigerian food, you

would want to start from here if you are new to making Nigerian foods.

Ingredients for (6-8 persons)

4 cups of rice | 2 kg of Chicken | 700ml of ground tomatoes | 50-100ml ground

fresh peppers to taste|

Spices (Curry, Thyme, Delice, Nutmeg, you can spice to your taste and desire) |

2 cubes of knorr of maggi | 2 cups of sliced onions | 300ml vegetable or

groundnut oil | salt to taste.

Preparation time: 70 minutes

Parboil the chicken (or any meat of your choice) with the spices listed above. I

like to use lots of them so as to end up with a very tasty fried chicken, and then

prepare the main food with the meat stock (meat water) with very little or no

extra spice. Add water so that more than half of the entire chicken is

submerged, then 1 cup of sliced onion, 3 cubes of maggi or knorr, one

teaspoon of salt and teaspoon each of curry/thyme, you can also add a

teaspoon of delice.

The good thing about Nigerian Jollof rice is that you can spice to your taste,

one person might choose to make with chicken spices while another might

decide to use curry and thyme or even just a seed of nutmeg and they will all

end up with a delicious plate of rice.

Parboil the rice the normal way, boil about three cups of water in a pot, add

the four cups of rice and allow to cook for three to four minutes. Then pour

out and wash thoroughly with clean water then set aside in a bowl or plastic

sieve as you would find in the image below.

You might want to pick out the parboiled tasty chicken and deep fry , this

wouldn’t take more than 10 minutes.

Then remove some of the oil if it is above 150ml (half cup), just so you don’t

end up with lots of oil at the bottom of your pot. I like to commence cooking

jollof rice with the same oil I used in frying the chicken, Using a fresh oil is just

the same as cooking without the chicken stock (meat water) which actually

hold over 70 percent of the ingredient that is used in making most Nigerian

foods, you will end up with a tasteless meal.

Add sliced onions to the hot oil and then the ground tomatoes/pepper after

about a minute. Fry until the tomatoes looses its sour taste due to frying, this

should take about 10-15 minutes. I like to divide the tomatoes after frying,

then continue cooking with half and add the other half later.

This is s trick that helps reduce burning, most jollof rice end up getting burned

at the bottom of the pot

So scoop some of the fried tomato into a plate and set aside; then commence

cooking with the remaining one in the pot, add the meat stock (meat water),

then about 1 or 2 cups of water, (you can add a little more water later), add a

cube of maggi or knorr, a teaspoon of thyme, curry, ground nutmeg and salt to

taste.

Stir and taste the whole solution.

Spice to your taste with your desired flavors and spices, then add the rice and

cover to cook. You can add the other half of the fried tomatoes after cooking

for ten to fifteen minutes, also slice onions and spray on the top (I like to use

lots of onions in Nigerian jollof rice), this has its health benefits.

Then just cook till the rice is soft for consumption, Remember that you can add

water occasionally. Then you can drop the fried meat at the top and cover in

the last five minutes.

You just made a very delicious Nigerian Jollof rice, you can serve with the fried

meat and maybe a bottle of your favorite drink

What you find below is the image of deliciously made jollof rice plus grilled

chicken, I did add parboiled peas just to improve the appearance of the meal.

Enjoy

Fried Rice

Fried rice is one of the most widely eaten Nigerian food; it is accepted by

almost every Nigerian both at home and in Diaspora. The process of making

fried rice is a bit complicating but gets easier with time.

Here is the complete ingredient for making this delicious Nigerian food

although some of them could be omitted depending of personal preferences.

Ingredients | Serving: 6 Persons

3 cups of rice | 7 cups of sliced cabbage | 2 cups of sliced carrot | 2

cups of sliced green beans | Peas {half cup}(optional) | Green pepper

{half cup} | Liver {0.3kg} |2kg of Meat (chicken, beef or goat meat) |

Vegetable oil {15cl} | Onions {2 big Bulbs} |Curry powder (coloring spice) {2

tablespoons} | Salt and pepper to taste

Preparation time: 90 mins

Most Nigerian foods start with you parboiling the meat to be used, Most Naija

foods including fried rice goes along with fried or cooked meat. The most

popular meat in Nigerian is beef.

Image 1 contains the fruits for fried rice, you can see how they are chopped in

the “image 2”. The 3rd

image is pre-cooked rice plus fried vegetables – just

about to be mixed as in image 4

Parboil the goat meat, chicken or any other with all the necessary ingredient

(teaspoon of salt, half cup of sliced onions, teaspoon of thyme spice, teaspoon

of curry, 2 cubes of maggi or knorr).

Allow the meat to cook for ten to fifteen minutes, taste for salt, then pick out

and grill, deep fry or barbecue. Be sure to reserve the stock (meat water)

Chop the cabbage, green beans, carrot, liver and set aside in a wide tray as you

can find in the image below. This process is easy, I normally use just a knife and

chopping board or tray.

Remove the white center seeds from the green pepper and also slice.

Parboil the 4 cups of rice also and cook with half of the beef stock (water from

the meat) and two cups of water, cook until it is about 80% done.

Set your cooking pot on heat, allow to dry, then pour in about 100ml of

groundnut or vegetable oil (some folks also prefer cooking margarine) If you

want to use cooking margarine 150g would be enough.

Note: It is better to continue with the same oil you used while frying the meat

(that is only if you fried the meats), you can reduce it to 150ml.

Allow to heat then add the sliced onions stir for 1-2 minutes then add the

chopped carrot and green beans, any of this two can actually go first. Add the

cabbage also.

Stir for 1-2 minutes then add the curry powder (Curry is a yellowish spice that

actually adds the yellowish color of fried rice, add and stir till you are satisfied

with the color.) meat stock (water from the meat), add ground pepper

(optional), add a teaspoon of salt and the chopped liver, add 1-2 cubes of

maggi or knorr then stir and taste, you may add more salt.

You would have a yellowish mixture which would often taste overly spiced,

don’t worry the rice would balance the taste. (If it doesn’t taste overly spiced it

is advisable to add another cube of maggi and salt so it doesn’t become

tasteless after you add the white rice {a trick}).

If you are satisfied with the taste then add the green pepper, stir, add the

almost-done white rice, stir, cover your pot and cook for 5-7 minutes, you are

done with fried rice.

Serve with the fried or grilled meat (chicken, beef etc.)

Vegetable Salad

There are basically two types of salads that are popularly eaten in Nigeria,

Salads happens to be one of the healthiest sets of foods that I know, especially

the vegetable salad, I also like the fruit salad but this is by no means in

comparison with the former.

Ingredients (6-8 persons)

Medium size cabbage | 4 medium size carrot | Lettuce leaves

2 cups of chopped green beans | Half cup peas (optional) | 3 cooked eggs

one can of baked beans | 2 big size of cucumber | Salad cream (heinz,

BAMA mayonnaise)

Preparation time: 60 minutes

Just know that most vegetable salads are usually 50% cabbage, 30%

carrot/green beans, 5-10% cucumber while the lettuce leaves, peas, eggs and

cream make up the other 10%

Preparation: chop the carrot /green beans/cucumber and set aside in different

bowls, I like to peel off the green back of cucumbers and also remove the

center seeds.

Slice the cabbage too in a different tray (we use tray often in our home), slice

the lettuce leaves, boil the eggs and remove the shell (2-3 eggs).

You then need to soften the cabbage, green beans carrot and peas, most of the

times we boil carrot, green beans and peas together and soak the cabbage in

hot water for a minute.

Here is how it is done, add the carrot, green beans and peas to boiling (small)

water, and allow to simmer on low heat for 3-4 minutes (this is to soften them

a little) heat water to 100 degree C (boiling point) and pour into the sliced

cabbage in a bowl, allow for a minute then drain.

Also drain the carrot/green beans, peas and set aside in a bowl, now you are

ready for the mixing part. Most people choose to mix salad in a large

plate/bowl or a tray.

The mixing is simple: sprinkle a handful of cabbage on the tray, and then

sprinkle the carrot/green beans/peas, also the lettuce leaves and keep

repeating the process until they are all in one place.

Then slice the egg and drop on the top of the salad. (the egg is mostly for

decoration) The final mixing is done as people dish out the salad; you add the

salad cream and baked beans. It is good for these two to be separate to avoid

getting soured over a long period of time. Nigerian vegetable salad is served

best with either fried rice or jollof rice; it is also very delicious when served

alone.

Carrot Stew

Carrot stew is undoutably delicious and colorful, I think it is the most beautiful

stew that is made in Nigeria.

Ingredients: - Serving 6 persons.

2 cups of sliced carrot | half cup of sliced green pepper | 3 cups of sliced

tomatoes | Sliced pepper to taste | One cup of chopped onions | 1KG of

Goat meat |Teaspoon of curry | Teaspoon of thyme | 2-3 cubes of maggi

or knorr |salt to tatste | A sachet of kitchen glory beef seasoning | Half cup

of olive oil

Preparation time 60 minutes.

You can start by parboiling the goat meat; use a teaspoon of curry/thyme, half

cup of chopped onions, a sachet of kitchen glory beef seasoning, a cube of

maggi and a pinch of salt, allow the meat to cook for 20-50 minutes, until it is

soft.

Chop the carrot and green pepper with a kitchen knife and set aside in a clean

bowl

Once the meat is soft enough, remove from heat and set another clean pot on

heat, allow to dry. add the olive oil, about 10cl (half cup), allow to heat for 2-3

minutes, add sliced tomato/pepper, fry for the next 5-10 minutes, stirring

occassionally to avoid burning.

Once the tomato/pepper is fried, add the pre-cooked meat, carrot, green bean

and remaining onions, stir all together, taste for salt, add more salt and maybe

another cube of maggi if neccesary.

Allow to simmer for the next 4-6 minutes and you are just done with carrot

stew. serve with boiled rice.

Caribbean Rice

Caribbean rice is actually the most tasteful of them all. You can never tell how

this was made; you can never guess it until someone actually shows you. ??

This is neither jollof rice nor fried rice, it is beyond rice. When you discover

how to seamlessly combine beautiful fruits, meats, natural condiments and

rice together; you will end up with something that is simply more than rice.

I can’t say so much about the origin of this delicious rice meal, I just know it is

to die for!

So let’s get to it already.

That is a delicious plate of my favorite rice meal – served with grilled chicken

leg. For more rice recipes and tips for grilling chicken, please get the Rice Book.

Ingredients | Serving: 6 persons

3 cups of rice | 2 KG chicken laps | 1 cup of sliced green pepper | 1

cup of sliced red bell pepper (optional) | 1 cup of sliced carrot | 3

cup of fried ripe plantain cube | 1 cup of sliced onions | 2 spoons of

browning | 3 clubs of maggi or knorr | salt and pepper to test

1 sachet of kitchen glory[chicken seasion | 150 min of vegetable oil

400g of beef cube

Preparation time: 90 minutes

Beef cubes are just beef (cow meat) that are thinly chopped. The fried plantain

cubes are just the regular fried plantain but you have to sliced them in cube

shapes, the same way you slice them when you are making plantain porridge

(but a little bigger). Then fry them.

Don’t be terrified by the list of ingredients above, they can be purchased from

anywhere in Nigeria and Diaspora.

The browning is the regular one used in making cakes and pastries, you can

purchase it from the same place you buy ingredients for cakes.

Start by parboiling the chicken with the usual ingredient [I used 2 cube of

Maggi, teaspoon each of curry and thyme, one sachet of kitchen glory, a

teaspoons of salt and half cup of sliced onion]. Once the chicken is properly

cooked, don’t allow the stock (meat water) to dry. Pick with a fork and fry or

grill. In this case, I decided to grill the chicken.

Also parboil the beef cubes in a small pot with a cube of maggi and pinch of

salt. Add one cup of water and allow to cook until they are very soft. Separate

the beef from the stock once it is well cooked and set aside both the stock and

beef.

Slice the carrot, plantain, green pepper, onions and beef (if that is not done

already), I purchased beef cubes directly from spar, so I didn’t get to slice it

again.

Fry the plantain and set aside. Pour boiled water on 3 cups of rice, allow to sit

for 3 minutes, wash and cook until it is 75 percent done. Don’t overcook it, or

the food wouldn’t turn out well. You have to watch this rice closely. Add two

spoons of browning to the rice, stir evenly and set aside.

Join the chicken and beef stock together. It shouldn’t be more than a cup.

Set your cooking pot on heat and add 100ml of vegetable oil. Allow to heat for

a minute before adding the beef cubes. fry the beef cubes for 3-5 minutes until

it darkens, just as it appears in the image above. Remove the beef cubes and

pour in the remaining sliced onions. Stir, add the sliced green pepper, red bell

pepper and carrot.

Add the chicken/beef stock, a teaspoon of salt, two cubes of maggi (or knorr)

and a teaspoon of ground (pepper). Stir all together. Allow a minute, then

transfer the colored rice. Turn evenly, taste for salt,. Once the taste is good

enough, add the fried beef cubes and fried plantain. Turn evenly, cover your

pot and allow simmering on low heat for 3-5 minutes.

Serve your Caribbean rice with fried or grilled chicken. This delicious rice meal

is the top on my list at the moment. Xoxo.

Vegetable (salad) Sauce

This is my favourite rice recipe, among all the recipes on this page I can eat this

ten time in a week and still desire for more. It is very delicious but less than

10% of Nigerians know about this recipe.

Unknown to many people, this is one of the easiest recipe in this book, once

you get the ingredients prepared it take less than thirty minutes before you

start serving.

Ingredients | Serving: 6

Sliced green beans (2 cups sliced) | Sliced cabbage (6 cups) | Carrot (2

cups sliced) | Green peas (half cup, optional) | Sliced Liver (1 cup,

optional) | Baking flour (1 cup) | Maggi or knorr cubes (3 cubes)

1 sachet of Kitchen Glory (beef seasoning) | 1 cup of sliced onions |

Chicken (2KG) | Vegetable or groundnut oil (150ml) | Salt and

pepper to taste

Preparation time : 90minutes

Go ahead and slice the cabbage, carrot, green beans and onions, also parboil

and cook your rice separately till it is soft for consumption. Parboil the

chicken/beef or whichever meat you chose, use two cubes of maggi, half

sachet of the kitchen glory, a bulb of onions and a teaspoon of salt.

Once you are done with preparing the white rice and parboiling the meat we

head straight to the second step. Be sure to cook the meat till it is soft but

don’t allow the water in it to dry completely.

Step 2

Set Your cooking pot on heat, allow a minute. add 150ml of

groundnut/vegetable oil, allow to heat for 90 seconds at least before adding

the remaining sliced onions. Heat the onions for a minutes and then add the

carrot, green bean simoulteanously, followed by the cabbage and green peas.

Stir all together and allow to heat for about a minute.

Transfer the parboiled meat or just stock (if you grilled or fried the chicken,

add just the stock [meat water]) then add 1 cup of water and taste for salt, you

may add a little more salt and the remaining cube of maggi if you are not

satisfied with the taste. Add two to three tablespoon of backing flour.

Flour is used to thicken the sauce but it does not get as thick as Nigerian soups,

add just three to four tablespoons or maybe a little more but you need to

apply with caution. Allow to boil for another minute and you are done with

Nigerian salad sauce.

Note: The total preparation time should not exceed between eight and ten

minutes. Serve with the cooked white rice

Coconut Rice

This is another simple Nigerian rice recipe, you probably never tried this

before. Have you?

What you see is a simple cocoanut rice, super delicious. The only difference

between the usual jollof rice and this is the use of cocoanut, it changes the

taste and impairs the color a little.

The Ingredinets for cocoanut rice Include (6 to 7 persons)

� Cocao Nut (two balls)

� 3 to 4 cups of rice

� Fresh tomatoes (500ml)

� Chicken/beef (2KG)

� Onions (2 bulbs)

� Maggi cubes (2 to 3)

� 1 satchet Kitchen glory (beef seasoning)

� Groundnut/vegetable oil (15CL)

� Salt and pepper to taste

You start by breaking and de-shelling the cocoanut (we don’t need the water

inside), grate (sort of grind) the coconut with a grater, the idea is to squeeze

out the milk from the main coconut. Normally You grate the coconut with a

grater and then add a cup of water or two and then squeeze out the white

water (cocoanut milk) which is needed for the preparation of coconut rice.

Filter the squeezed out white water and set aside in a bowl

Parboil about three to four cups of rice, ground the tomatoes/peppers (you

need about 500ml), your blender should be calibrated, or you can slice the

tomatoes if you like. Also parbboil the chicken with all the necessary

ingredients (Onions, Maggi, Salt, Kitchen glory – beef seasoning), add water

about five minutes later and allow to cook till it is soft for consumption.

Pick the chicken with a fork and deep fry while reserving the extract (water

from the meat) for further cooking. Once you have gotten the water from the

coconut and also fried the chicken, we head straight to the second step.

Step 2

Set your cooking pot on the burner, add about 15cl of vegetable/groundnut oil,

allow to heat for atleast 90 seconds before adding the ground or sliced

tomatoes. Now fry and stir the tomatoes for the next five to ten minutes till it

is dried.

Add the meat extract (water from the meat) once you are done with frying the

tomatoes, also add the white coconut water, a cube of maggi, add more salt to

taste. Allow to boil before adding the rice, cook for the next twenty to fourty

minutes until it is very soft for consumption.

You can addd a little more water along the line. Once it is soft enough to your

desire, go ahead and serve with the fried meat, you just made a delicious pot

of coconut rice.

Local Jollof Rice Plus Grilled Fish

What you see above is the image of my local jollof rice plus grilled fish in

tomato sauce

Ingredients – Serving: 6 persons

4 cups of rice | 2 croaka fish (2kg) | Palm oil (100ml) | Half cup of tomato

paste | One cup of sliced onions | 4 cubes of maggi or knorr.

two spoons of red ground pepper (for grilling) | Salt to taste | Sliced green

pepper (half cup) | Half cup of peas | 3 spoons of ground crayfish.

Preparation time : 150mins

I am going to show you how I was able to achieve this in less than two hours. It

is called local jollof rice and best if made with local rice.

I replaced vegetable oil with palm oil, the use of crayfish, green pepper and

onions also made a whole lot of difference.

I have tried grilling different kind of fishes, croaka always turn out delicious so

we would be grilling croaka.

Wash the fish properly with water and be sure that the scales are completely

removed. I decided to marinate the fish for 3 hours before grilling, partly the

reason it turned out delicious.

Transfer the washed fish to a pot or bowl, add 3 cubes of maggi or knorr, a

sachet of kitchen glory (fish seasoning), a teaspoon of salt, half cup of sliced

onions, add water and ensure that the fish almost completely submerged in

the marinade.

Allow to sit for 3-24 hours, you can refrigerate if you are marinating over 6

hours. You can use a kitchen knife to tear up sides of the fish to enhance

proper penetration of ingredients.

Pick out the fish and set aside in a plate after marinating, leaving out the

spiced water for the cooking of the rice. Remeber, this is how I made the rice

plus grilled fish above.

Grilling fish is nearly the same as grilling chicken. Get a clean bowl and add a

sachet of kitchen glory fish seasoning, sachet of onga stew spice, teaspoon

each of ground ginger, red pepper, half teaspoon of ground garlic (optional),

then add small water to make a syrup.

Bathe the fish in this and transfer into an oven tray/griller and allow to grill on

medium heat for 45-60 minutes. Remeber to turn the fish occassionally to

avoid burning. You can re-apply the mixture as the fish grills.

Once the fish is properly cooked and as dry as you want, you are done. I did

bathe my fish in tomato sauce and you can do that too. Blend fresh red

tomato/pepper to get 250ml and fry in 100ml of olive or vegetable oil, add a

cube of maggi, spices (teaspoon each of powdered curry and nutmeg) and that

would be it.

Let's make the rice.

Parboil 4 cups of rice, wash and set aside

Set a dry cooking pot on heat, add palm oil and allow to heat for 2-3 minutes

but don't allow to bleach. Pour in the sliced onion (1 cup), stir, add the tomato

paste (I used the smallest can of tomato, 150ml). Stir and fry for 5-7 minutes,

until tomato is dried.

Add the spiced water, you may not need any other spice or condiment, allow

to boil before add salt - to taste, add the parboiled rice and cook till the rice is

soft and easily chew-able. Add 4 spoons of ground crayfish and sliced green

pepper, allow to simmer for another 5 minutes, stir all together and serve with

the grilled fish. It is really very delicious.

Rice and Beans Combo For some reasons this recipes taste a lot better then just the ordinary jollof rice

even when made with the same ingredients. What you are seeing is a

combination of rice and beans – delicious!

The sixth rice recipe is a combination of rice and beans.

What you see above is a plate of rice and beans that I made some weeks back,

you might wanna try this next time instead of just jollof rice.

The ingredients includes (for 7 to 8 persons)

� 2.5 cups of rice

� 1.5 cupss of beans

� Fresh tomatos (700ML)

� Maggi cubes (2 to 3)

� 1 cup of sliced onions

� Chicken or Fish or Beef (2KG)

� Ground Crayfish (half Cup)

� Groundnut/vegetable oil

� Salt and pepper to taste.

The preparation time for this recipe is about 90 minutes.

Step 1

Start by parboiling the rice, also pick (select) and parboil the beans, wash the

both of them and set aside in different bowls. transfer the beans into a cooking

pot and boil with just water and onions for 20 to 30 minutes, this depends on

the kind of beans you are cooking, if you are using the big white beans just 20

min would be enough but if it is the brown beans it would take about 30

minutes before it is 40&% done.

Slice or grind the tomatoes, (700ML or its equivalent), parboil the meat

(chicken, beef or fish) with all the neccesary ingredients (2 cubes of maggi,

onions, salt), cook till it is soft (in the case of chicken or beef) then deep fry.

Please be sure to reserve the extract ( water from the meat), it is an integral

part of Nigerian cooking.

Step 2

Set your cooking pot on the burner and start by frying the tomatoes, fry until it

looses its sour taste due to heat, remeber to turn occassionally to avoid

burning. once the tomato is fried add the water from the meat, transfer the

half cooked beans into the main pot (where you fried the tomatoes).

You can add a little water, salt, crayfish, another cube of maggi until you

achieve the desired taste, now go ahead and add the parboiled rice, add the

remaining sliced onion then cover and cook on high heat for the next 25 to 40

minutes. Check when the rice/beans is soft enough for consumption.

You just made a delicous pot of rice/beans combination, go ahead and serve

with the fried meat

Banga Soup

Banga soup (stew) has over the years topped the list of Nigerian stew recipes

due to its uniqueness and blend of natural ingredients. I learned that it is more

advisable to make stew with palm oil than groundnut/vegetable oil.

The Banga soup (ofe akwu) is very easy to make and very popular in the

eastern part of Nigeria, almost every ingredient used in Making this stew could

be gotten from the farm, that is why it is a little bit easier for folks in the rural

areas while it remains difficult for people outside the country to find all the

ingredients that are required.

This is another kind of Nigerian stew popularly eaten by the Igbos and some

other parts of Nigeria; I would prefer this stew above Nigerian tomato stew

any day. This is a delicious plate rice, served with banga stew (soup) plus a

sprinkle of peas. (the peas was boiled for 3 minutes on low heat)

Here is a list of ingredients used in making Nigerian Banga soup (stew) ‘ofe

akwu’, (as the Igbos like to call it). Most of these ingredients can be purchased

from any Nigerian market or African shops in case you live outside Nigeria.

Ingredients: | Serving : 6×2 Persons

Banga (palm fruit) (about 10 cups) | 2KG of goat meat | 1 sachet of ‘Onga

soup’ spice | A cup of onions | 2 cups of sliced fluted pumpkin(optional)

2 cubes of maggi | A cup of sliced Scent leave | Dried fish (600g) | Half

cup of ground Crayfish | Fresh or dried pepper

Preparation time: 60 minutes

“Onga soup” is a special kind of spice that I use in making Nigerian banga soup

and few other Nigerian foods, You will find this in the video below. Onga is

made by promasidora (Nigeria) LTD, I think the company is located in

Switzerland.

Like I always say; there are lots of spices and flavors used in making Nigerian

foods, most of which are also franchised in almost every country of the worlds.

Take knorr cube for instance, this ingredient is available in almost every

country of the world in different forms and shapes, knorr or maggi is used in

almost every known Nigeria food recipe.

The good thing is that you can use almost any spice for Nigerian foods

although there are just a few that are irreplaceable.

The top-left image is banga (palm fruit), the top-right is sliced onions/scent

leaves while the bottom image is squeezed out thick-banga juice plus more

pounded banga in a bowl

Soak the dried fish in hot water and wash thoroughly to remove sand and dirt,

blend the crayfish or blend together with dry pepper if you are making banga

stew with dried pepper, although I prefer to use red fresh peppers, as in this

recipe.

Chop the onion and set aside in a plate, I like to make most foods with lots of

onions just because of its health benefits.

Cook the palm fruits (banga fruits) for 30 to 50 minutes then pound with a

mortar and pestle, you will see how this is done in the video below. Pour water

in a bowl, add the pounded palm fruit and try to squeeze out the thick syrup.

The palm fruit juice is a major part of banga soup this can also be used in

making Nigerian soups (then you wouldn’t need palm oil).

Pour the squeezed-out thick syrup into a bowl and set aside.

Wash the meat with hot water and parboil with a separate pot till it is tender

(be sure to add the ingredients – use the 2 cubes of maggi, a teaspoon of salt,

half cup of onions.), It is possible to make a delicious meal with tasteless meat,

that is the only reason I advise you to use lots of ingredients while parboiling

the meat. Then very little or none while making the main foods, just use the

meat stock (water from the meat) and you will be fine.

Add the squeezed-out palm fruit juice to the boiling meat on fire.

Add the (dried fish and crayfish) to the cooking pot and cook for about 10

minutes

Add your spices if it is not yet as tasteful as required. (Sachet of “onga soup”

and/or a cube of maggi, knorr or royco). Stir and add the scent leave

(chopped), sliced onions, salt and pepper to taste.

Cover and cook for another minute then add the chopped vegetables

(optional), allow to simmer for another 3 minutes and you just made a

delicious Nigerian banga stew (ofe akwu)

Serve with rice, yam or cooked beans

Vegetable Sauce

In the Nigerian Kitchen it has not always been just about foods, it has been a

whole lot more. Last year I started talking about healthy Nigerian foods, how

to eliminate junks from foods, heck! I even wrote an article about foods that

fight heart diseases

In doing all that, I was just looking for ways to eat more healthy foods and less

junk; seeing that we live in a country where so much junk is daily served as

foods.

Making this vegetable sauce was amazingly easy, you can do it is less than 45

minutes, the good thing is that it goes with rice, beans or even boiled yam.

Vegetable Sauce

Ingredients | Serving: 6

4 cups of sliced fresh tomatoes. | Half cup of sliced fresh pepper. | 1

cup of sliced onions. | 3 cubes of maggi | 1KG of assorted meat

| 200g of roasted fish | A sachet of kitchen glory beef seasoning |

one big bowl of sliced fluted pumpkin. | 3 spoons of ground crayfish.

100ml of olive oil | Salt to taste.

Preparation Time: 60 minutes

Assorted meat is a combination of different part of cow meats (liver, kidney,

intestine, tripe, etc.)

Start by washing and slicing the tomatoes, I recommend you use really fresh

tomatoes; also slice the pepper, onions and set them aside in a plate.

Wash the fluted pumpkin and slice to tiny bit, this is usually done by the seller

if you patronize Nigerian local markets, it is best to properly wash the leaves

before you slice them.

Parboil the meat with two cubes of maggi, beef seasoning spice (kitchen glory

or any other), half cup of sliced onions, allow to simmer for 5 minutes, add a

cup of water and cook for more 30 minutes. Add half teaspoon of salt and cook

till the meat softens (this should take extra 10 minutes).

Set your cooking pot on heat, add 100ml of olive oil, allow to heat before

adding the sliced tomato/pepper/onions. Allow to fry and dry for the next 10-

15 minutes, remember to stir occasionally to avoid burning.

tomato sauce

Add the cooked meat, remaining cube of maggi, roasted fish, salt to taste,

crayfish and stir, allow to simmer on low heat for 3 minutes. Add the leaves

(vegetables), stir properly and taste for salt, you may add another cube of

maggi or knorr. Allow simmering on low heat for 3-4 minutes and you just

made a delicious pot of vegetable sauce for rice.

Like I said earlier, this can be served with rice, beans or yam, I my case, I served

with white boiled rice and added some fried plantain cubes.

Vegetable Sauce 2 It would be very wrong to finish this ebook without including this very

deliciou/healthy recipe. This recipe is one of my super delcious rice recipe, if

you follow my instruction you will end up with something similar to what you

are seeing below.

This is white cooked rice plus vegetable sauce. You probably should have

learned to cook white rice, I think I have written about it twice on this page so

we are going to head striaght o making vegetable sauce for rice.

The Ingredients Includes

� Vegetables (fluted pumpkin) ( a big bowl full)

� Beef/chicken/fish (2KG) I like this best with fish.

� Fresh tomatoes (ten balls)

� Maggi cubes (2)

� 2 bulbs of Onions

� Ground Crayfish (2tablespoon full)

� 10 cl vegetable oil

� Salt and pepper to taste.

Step 1

As usual start by parboiling the fish, I would suggets you go with fish for this

recipe, so chose your favorite fish (dry, frozen, roasted) and parboil with 2

cubes of maggi, a teaspoon of salt, onions. Add water and cook for five to ten

minutes (just about a cup of water so that the ingredients would penetrate the

fish)

Slice the vegetable/tomatoe/pepper and grind the crayfish. Also slice the

onions if you have not done that already.

Cook the fish till the water is almost dried. Set your cooking pot on the burner

and add about ten centiliters of vegetasble oil, allow to heat for 90 seconds

before adding the sliced onions/tomatoe/pepper, fry for the next ten to fifteen

minutes once you are done with the frying part transfer the boiled fish you

may also add another cube of maggi, crayfish, salt, the remaing onions.

Taste for salt and pepper before adding the vegetables, cook for tthree min

after adding the vegetable and you just made the very popular vegetable sauce

for rice. Do you like it?

Food Presentation The whole idea of this powerful ebook is to help improve your cooking, teach

you new and delicious rice recipes that you probably know nothing about and

also help with food presentation. You would agree with me that there is a big

difference between these two plates of foods.

Apart from the fact that beans are missing on plate B it is also not well

presented. Sometimes a little artistic twist could make a whole bunch of

difference and help make your audience a lot happier. This applies to several

other Nigerian foods, the bottom line is to persevere to add a little bit of

artistic twist to your foods while serving them.

Food Menus - Standard

Breakfast Lunch Dinner

Monday Bread + fried eggs &

Pap or custard

Semo or fufu & soup Jollof Rice & Grilled

or cooked Fish

Tuesday Porridge bean+ripe

plantain & pap

Eba & Vegetable

Soup

Cooked 0r fried

(yam, ripe-planitan &

tomato sauce.

Wednesday Quaker Oat and

Akara (beans Cake)

Spaghetti jollof with

carrot and green

beans + fish

Eba & Any Soup

Thursday Plantain Porridge

with Vegetables/

Fish

Porridge Yam Rice and Tomato

stew+chicken

Friday White Rice &

Vegetable Stew.

Eba/fufu or wheat&

Soup

Wheat, Semo, Eba,

Fufu & Any of the

Nigerian Soups

Saturday Toasted Bread &

Coffee

Big Plate of Fruit

Salad

Moi Moi & Pap or

Soaked Garri

Sunday Fried Rice & Grilled

Chicken or tomato

stew and white rice

Eba & Any Soup

Food Menu – Recommended

Breakfast Lunch Dinner

Monday Bread + fried eggs &

Pap or custard

Semo or fufu & Fresh

fish soup

Jollof Rice & Grilled

or cooked Fish

Tuesday Porridge bean+ripe

plantain & pap

Eba & Vegetable

Soup with liver and

assorted meat

Cooked 0r fried

(yam, ripe-planitan &

Vegetable sauce.

Wednesday Quaker Oat and

Akara (beans Cake)

Spaghetti jollof with

carrot and green

beans + fish

Big Plate Of Fruit

Salad

Thursday Plantain Porridge

with Vegetables/

Fish

Porridge Yam White Rice and

Tomato

stew+chicken

Friday White Rice &

Vegetable Stew.

Eba/fufu or wheat&

Any Soup

Wheat, Semo, Eba,

Fufu & Any of the

Nigerian Soups

Saturday Toasted Bread & Low

Sugar Coffee

Big Plate of Fruit

Salad

Moi Moi & Pap or

Soaked Garri

Sunday Fried Rice & Grilled

chicken + Vegetable

Salad.

Eba & Any Soup +

fresh juice.

The secret to making delicious Nigerian food is through wide

experimentation; don’t be shy to try out something different to see how it

would turn out. You can go ahead and try carrot/green beans with cocoa

nut rice,

There is this other recipe I couldn’t write about, I like to call it carrot stew.

Just make the usual tomato stew then cut carrot, green beans, green pepper

and pour inside the stew, allow to heat for five minutes, it taste delicious

and more healthy than the usual tomato stew. Do have a fabulous time as

you try all of these delicious rice recipes.

Final Note If you enjoyed reading this book, I'd appreciate it if you would take a couple of minutes to

post a short review at My Site or via email. Intelligent reviews help other customers

make better buying choices. And because I read all my reviews personally, they will help

me to write better books in the future. Thanks for your support!

Email me at Chy Anegbu chy@allnigerianfoods.com

Incase you find any error in this ebook, either typographical error

or you have a question, do not hassitate to contact me.

The Nigerian Kitchen is my own very kitchen, it is the best place in the world for

making delicious Nigerian foods. We have the most popular sites and books in the

world for making Nigerian foods. I have written hundreds of articles and published

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To stay updated with current food tips and trick I would invite you to subscribe to my

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It is a must-have for every Nigerian person.

Do have a wonderful time.

Chy Anegbu chy@allnigerianfoods.com