Nigeria | food-colony

Recipes

Ingredients:

Instructions:

In a blender, combine the beans with 1/4 cup water, Puree to a smooth paste
Pour the pureed beans into a bowl. add in the salt,chopped pepper and onions. Mix with with a rolling pin for 5 minutes (this is to incorporate air into the batter).
Set a deep pan on medium heat, add in some oil.
Once the oil is hot, scoop 1/2 cooking spoon of batter into oil – you do not want to spread out the batter in the oil, you want to pour batter directly on itself (the way you would pour water into a narrow bottle). Fry on each side until golden brown .
lift out the akara balls with a slotted spoon and drain on kitchen paper. Repeat the process until everything is fried
Serve with bread, garri, ogi(pap) or fried yam. Enjoy!!
Note: The shape of the akara is affected by two factors: thickness of the pureed beans and your method of frying. Shallow frying or watery batter will result in flat akara.

Click the link below to know more about the Akara and beans cake:

Ingredients:

Instructions:

Wash meat and parboil with 1 ball of onion, maggi seasoning, curry powder, thyme, salt and any other meat spice.
• Boil for 5 to 8 minute,
• add water then boil till it is soft for consumption.
• Separate from the water and fry.
• Blend the tomatoes and pepper together up to 1/2 blender full, and set aside.
• Parboil the rice, wash and set aside
• Now put your cooking pot on fire, allow to dry
• Add about 2 to 3 cooking spoon full of groundnut oil, heat for about 3 minute
• Then add the sliced onions to the hot oil and stir.
Add the ground tomatoes, fry and stir for the next 10 to 15 minute till the sour taste is eliminated
Add water about 2 to 3 cups of water, add Maggi seasoning, salt to taste, and more onions.
Taste for salt before adding the rice. You may allow the salt to be excess a little bit as the rice would absorb some. Once it taste nice, add the rice, stir evenly and cook till it is soft.
When the rice is soft, Add your mixed vegetables and allow to simmer on low heat. Your Jollof rice is ready

Click the link below to know more about Jollof Rice:

Ingredients:

Instructions:

Peel off the back or skin of the yam and slice into serve-able bits, wash and set aside as shown in the picture above (the completely white items in the plate to the far left)
Blend the mix of tomatoes, 1 onion and fresh pepper and had a teaspoonful or two of red hot dried pepper according to your tolerance of hot spice and set aside
Slice the second onion into small bits

Now place your pot or sauce pan on your burner or stove. Allow water in pot to dry off
Add about 250 mls of vegetable or olive oil. Allow to get hot for about 5 minutes.
Add the heap of sliced onion and allow onion to fry into a brown crispy form
Add your blended mix of tomatoes and onion and fresh and dry pepper.
Allow to fry for about 10 to 15 minutes on medium heat. Stir intermittently to prevent it from getting burnt
Now add the yam (or potatoes if substituting for yam) and cover pot. Allow to simmer for about 5 minutes
Add your already cooked and spiced meat (chicken or assorted meat or fish) as well as some meat broth if available
Allow to cook on medium heat for another 5 minutes.
Add one cube of Maggi seasoning, half or full teaspoonful of salt and the spinach.
Allow to simmer on low heat for 5 minutes.

Click the link below to know more about Yam Porridge:

Credits to those below:

Afropolitan chef blog