WEST AFRICAN RECIPES -
Jollof Rice - Eaten in most parts of West Africa -
There has been quite a lot of dispute as to where Jollof Rice originated from ( Jolof, Djolof ), people from each region of West Africa have been eager to claim ownership of this mouth- watering dish. Jollof Rice is today eaten in most parts of West Africa, most notably in places like Nigeria, Ghana, Sierra Leone, The Gambia and Senegal. the name Jollof is derived from the word "Wollof" (Also a group of people who reside in Senegal and Gambia), hence there is every possibility that Jollof Rice originated from one of these two countries.
The basic ingredients required for this dish are Rice, Tomatoes, Tomato paste, Onions, Salt and Red Pepper (Known in Nigeria as Tatashe). We will learn how to cook Jollof Rice at its basic level as there are different variations of how it is prepared in different countries of West Africa, the same way you would find a variation of Rice and Peas in the Carribean Countries.
Black Pepper, Chilli Pepper, Garlic, Thyme, Ginger, Curry Powder and a bit of vegeatables is also required for this dish.
Oil will also be needed for frying seasoned meat and the seasoned meat needs to be finely chopped up into nice pieces.
Are you Ready? - Put on some music this will take awhile
1. Heat two table spoons of oil in a large skillet and stir fry the chicken or seasoned thoroughly until it is golden brown and inviting to the eyes. Remove the meat from the oil afterwards and put it to one side.
2. Add Salt, Pepper, Onions, Flavourings to the Skillet and fry thenm all together until the onions become nice and tender. Use a bit of imagination behind the variation, sometimes I tend to adda hint of Jamaican Curry Powder. Then you can now remove the Onions and set aside.
3. In a large Cooking pot, bring the broth and two cups of water to simmer, place the meat and the onion mixture in the large Cooking pot and cover..
4. In the same skillet useed for the meat and the onions , stir fry tomatoes, vegetables and any other additions, Continue frying until the vegetables are partly cooked then add them to the meat, broth and onions in the large Cooking pot
5. In the same skillet combine the Rice and the tomato paste and using very low heat, stir until the Rice is nicely coated with the tomato paste. Then add the Rice to the cooking pot and stir nicely.
6. Cover the cooking pot and cook this mixture in low heat until the Rice is well cooked and the vegetables are nice and tender
7. Genlty stir now and then making sure that The rice is being cooked nicely, add warm water as and when required,
serve with Chicken, Salad Dressing
Recommended Drink: Ginger Beer
Afang Soup - from Calabar, Nigeria-
Afang is popular amongst The Efiks who reside in Calabar, Nigeria. The Efiks are well known for a wide range of mouth watering dishes and perhaps arguably have the best range of traditional dishes in Nigeria ranging from Edika Ikong, Afia- Efere, Ekpang Kukwo, Abak and Coconut Rice to name but a few.
I was fortunate enough to live in Calaber for two years and in that short time, I found the variety of food and choices absolutley delicious.
Co-incidentally My Father is an Efik Man, and so we shall use his version to cook this - (The same way he taught my Mother)
Afang can be a very sophisticated meal, but we will use the very basics and move on to an advance level at a later day.
For Afang we will need the following items at the very basic : Assorted Meat which can include Beef, Bush Meat, Ox- Tail or Cow Foot. We will also need Ground Crayfish (Known in Calabar as Obu), Ground Hot Pepper, Dried Fish, One Medium sized Onion, Water Leaves and the Afang Leaves themselves (Please note that The Afang leaves will need to be finely cut to perfection). Other additions could also entail 5 Pieces of Snails washed throroughly with lime and peri-winkles (Known in Calabar as Mfi)
Are you Ready ? This should not take too long
1. Wash the assorted meat thoroughly and place it in a pot
2. Add sliced Onions, ground Chillies and some stock of water and cook for thirty minutes.
3. Add the Ground Crayfish, Ground Pepper, Afang Leaves and The Water Leaves (Please note that the Water Leaves need to be finelly chopped also)
4. Give it a good stir and bring to boil. (Afang requires very little water like many Efik dishes)
5. Add some Palm Oil , check to simmer for twenty minutes until your kitchen is filled with a sweet fragrance
serve with Pounded Yam or Fufu
Recommended drink: Palm Wine
Egusi Soup - eaten in some parts of West Africa
Serve with Eba (Gari)
WEST INDIAN RECIPES -
Rice and Peas and Chicken - Eaten in Most parts of The Carribean
Rice and Peas is a very popular dish through out The Carribean. There are different kinds of beans used in making this dish, enhanced with a range of variation. Some people use Red Kidney beans, others use Pigeaon Peas (Gungo beans). The yellow split peas can also be used, and on some occassions The Black eyed beans. Just like Jollof Rice from West Africa, there are different versions of Rice and Peas, especially when you travel from one Carribean Country to another.
As my Mother comes from Jamaica, we will use The Jamaican version in the very way she taight me.
The basic requirements for Jamaican Rice and Peas are Red Eyed Kidney Beans, A quarter of a Sachet of solid coconut cream, Cups of Rice (Preferably brown Rice as it gives the dish an exotic and profound colour), Small Onions, Chopped cloves of Garlic, Thyme, Black Pepper and a Table spoon of Oil
Are you Ready ? Put on some Reggae, this might take awhile
1. Soak the Red Kidney beans overnight until it is soft and ready for the next day.
2. Bring to boil slowly using four cups of water so that the the beans begin to breathe and create what I normally call "A foundation flavour" At this early stage I normally add in tiny chops of garlic which also help to soften the beans to moderation.
3. After thirty minutes add Black Pepper, Thyme, and then some Cocunut Cream
4. Then Add the Rice finally, stir once, and allow The Rice to boil at the right temperature. Rice and Peas is all about timimg and practice. The more you practice, the more you get it right.
Serve with Chicken and Gravy
Recommended Drink: Traditional Jamaican Lemonade or Carrot Juice
Curry Goat - Jamaican Style
- serve with Appleton Rum
SUNDAY FEAST - Roast Leg of Lamb - (Tonys version)
Sunday Roast Lamb is a perfect way to treat family and friends after a long week. Roast Lamb goes well with a fruity medium bodied red wine with subtle tannins. The following ingredients and spices are required for the leg of Lamb which should be seasoned overnight. : Cloves of garlic, Black Pepper, Ginger, Jamaican curry powder, A teaspoon of mint sauce,Red Peppers and hints of lime and yogurt.
Season the portion of Lamb overnight, diligently so that all the spices breathe nicely creating a profound hint, then wrap in foil and place in the oven at 160c for two and a half hours. After the first hour turn the lamb over to create a tender crisp finish, then leave for an hour and a half..
After Two and a half hours, cut lamb inot decent portions and serve with Salad, French dressing and Baby potatoes.
Recommended Drink: A smooth Medium Bodied Chilean Red with subtle Taninns or a Good Spanish Rioja
TONY'S RECIPES -
TASTY TURKEY DELIGHT - invented by Tony -
This used to be my favorite meal when I came back to London from Nigeria. I would often go down to Brixton Market on a Sunday afternoon and select a nice Turkey leg portion from the butchers. They would usually chop it up into nice portions and I would make my way back to Streatham to treat myself. I recommend this basic recipe to young Single men and bachelors.
The myth still exists in many parts of the Uk, that Turkey can be quite boring, however with the right spices and seasoning, Turkey can be flexible to an artistic flair of marinading.
Tasty Turkey delight is also a special treat for family and friends and a big leg portion only costs over a pound in the UK. (Enough to feed two people). For this meal you will need to season chunks of Turkay with the following : Garlic, A teaspoon of thyme, A teaspoon of black pepper, Jamaican curry powder, hot pepper sauce and half a teaspoon of ground ginger.
Season and leave for five hours so that all the spices blend nicely into the portions of turkey, then fry in a medium heat pan slowly turning over periodically for about thirty minutes until Turkey is Golden brown. Ensure the results produce a tender finish accompanied with Salad and a medium dry white wine. On this ocassion we will settle for a chilled french Sauvignon blanc enhanced with a hint of gooseberries - ENJOY.
Recommended Drink : A Medium Bodied Sauvignon Blanc enhanced with a Goosebery flavour
SPORTS DIET PEPPER SOUP - invented by Tony -
Sports diet Pepper soup is a meal I invented in my University days back in Nigeria. I recommend this dish to those who are conscious of keeping fit and healthy.
Every Sunday, I would go down to the busy Tejuosho Market in the heart of Lagos mainland and pick up the following items: Onions, Carrots, Baby Potatoes, Black Pepper, Mild Corry Powder, Very Hot Pepper, Ground Crayfish, and nice portions of Fish (Known in Lagos as Eja) . For this recipe, we will use Mackeral.
Wash the Mackeral thoroughly until it is clean and presentable, unlike a lot of fish, there are very few bones.
Chop up Mackeral into decent portions and bring to boil in medium heat. One of the beauties behind Fish is that it skin enhances all sorts of flavours which equally complements boiling water. This opens up room for a foundation that is inviting to the nose.
In the mean time, chop up and skin some carrots and onions into nice perfect portions. The onions and the carrots not only add to the foundation flavours but they enhance the settings of the initial build up.
Then add Black pepper, Thyme, Mild Corry Powder, Ground Cray Fish, and Very Hot Pepper. The finely chopped Potatoes come in last, stir and leave for an hour, turn down the temperature to low, and leave to boil for a further fourty minutes.
After this stir and serve. The Sports Diet Pepper Soup is for people who wish to keep fit and healthy.
Recommended Drink : Ginger Herbal Tea
Salsa Sensation - Hot spicy chunks of Chicken with continental salad and a French dressing - invented by Tony -
serve with a cold glass of Chilean Chardonnay
Step by Step Procedures of all recipes COMING SOON