Egusi is a very popular soup in Nigeria, it made by most tribes in their own different ways. It is derived from Melon Seeds. Egusi is traditionally paired with swallows such as, Eba, Pounded Yam, Semo, Amala, Fufu and the list goes on. Some people …
Month: May 2018
I have a new couscous recipe for you. It’s very flavorful because i cooked it in broth and not water plus it’s packed full with vegetables. It’s an alternative to rice and it’s healthy too. I hope you try it out. Enjoy!
1 Cup Couscous
2 tbsp Cooking Oil
1 tbsp Seasoning Powder
1 medium Carrots
1/2 cup each Yellow and Red Pepper
1 Medium Green Pepper
1 tsp Curry Powder
1/2 tsp Rosemary
1/2 tsp White Pepper
1/2 tsp Salt
1/2 Garlic Powder
- Dissolve some seasoning powder in some water to make a broth to cook the couscous. Be careful not to use too much broth in cooking the couscous so its not soggy. Add water a little at a time.
- After the broth has boiled, add the couscous.
- Put a little oil in the pan, add the carrots first because they are tougher to cook.
- Add bell peppers.
- Add all seasoning.
- Add a little sweetcorn and spring onions.
- Fluff up the cooked couscous then add to the stir fried veggies.
- Stir continuously to allow the flavors of the veggies mix well with the couscous.
- Cover for about 2 minutes to allow the flavors from the vegetables to be soaked up by the couscous
- Your vegetables couscous is ready to serve. You can serve it with any protein of your choice.
Egg plant Sauce Egg plants are also known as Aubergines. Aubergines are vegetables that are full of vitamins, mineral and dietary fibre and they also help with lowering cholesterol level and manage weight. They are great at soaking up flavours. Aubergines work well in stews, …
Easter is around the corner and I like a lot of people will people searching for inspiration for meals and what to eat around the holidays.
This Frejon (Coconut Bean Pudding) is perfect for Good Friday because dairy foods and flesh meat are strictly forbidden.
Frejon is originally a Brazilian dish that was made popular in Nigeria by the returnees from Brazil who settled in Lagos Island. It is made by combining Coconut and black beans (kidney beans and brown beans are alternatives) together.
2 Cups Beans
400ml Coconut Milk
2 Tbsps Sugar
1/2 Tsp Nutmeg
1/4 Tsp Salt
Garnish – Stewed Fish pieces and a sprinkle of Garri.
- Place the beans in the pot, cover with water and cook till very soft then leave to cool.
- After the beans has cooled down, prepare to blend it.
- Add coconut milk into the blender and then the beans, blend till you have a smooth mixture.
- Pour the coconut bean mixture through a fine mesh strainer set over a pot for a smooth consistency.
- Cook the mixture on low to medium heat.
- Add some more coconut milk, if you want.
- Add some sugar to your taste, add the cloves and a little bit of salt
- Continuously stir to avoid burning or lumps.
- And the Frejon is done.