CHICKEN BIRIYANI IS A FOREIGN MEAL

      LEARN HOW TO PREPARE CHICKEN BIRIYANI(FOREIGN MEAL)

      First what is chicken BIRIYANI? A Chicken Biryani  is a highly aromatic and well-seasoned one-pot dish originallyfrom India that has a perfect balance of chicken meat, rice

and veggies that’s going to excite and linger on your taste buds.

      INGREDIENTS

• 1 tablespoon vegetable oil
• 500g chicken thigh fillets, trimmed, quartered
• 1 medium brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 2cm piece ginger, peeled, finely grated
• 1/3 cup balti curry paste
• 1 1/2 cups Basmati rice
• 1 cinnamon stick
• 2 cups Massel chicken style liquid stock
• 1 cup thick plain yoghurt
• 1 Lebanese cucumber, deseeded, grated
• 1/2 teaspoon ground cumin
• Toasted flaked almonds, to serve
• Fresh coriander leaves, to serve
• Select all ingredients.

   METHOD

   Step 1

  Heat oil in a heavy-based saucepan over medium-high heat cook chicken, turning, for 5

minutes or until browned transfer to a plate cook onion, garlic and ginger for 2 to 3 minutes

or until onion has softened add curry paste, cook for 1 minute or until fragrant add rice.

stir to coat.

    Step 2

Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce

heat to low and cover cook for 20 minutes or until rice is tender and chicken cooked

through remove cinnamon discard.

Step 3

Combine yoghurt, cucumber and cumin in a bowl sprinkle biriyani with almonds and

coriander serve with yoghurt mixture.

 

How to make Tuwo Shinkafa (Rice

 How to make Tuwo Shinkafa (Rice)

     Tuwo Shinkafa is a northern Nigerian food recipe that is prepared with the soft rice variety. It is usually served with Northern Nigerian soups: Miyan Kuka, Miyan Taushe etc. It also goes well with other Nigerian soups
The rice used for Tuwo Shinkafa should be the a soft rice variety that becomes sticky when cooked. This is so that the grains can be easily mashed to make a mass of (tuwo).
    Ingredients

• Short/Medium grain.
• soft rice.
• Water (enough quantity to cook the rice till very soft and sticky).
• Rinse the rice in cold water and put in a sizeable pot.

Directions
1. Pour just enough water to cover the rice and start cooking at medium heat.
2. When the first dose of water dries up, check the rice by mashing it between your fingers. If the rice grains have even a tiny resistance when you press them, then it needs to be cooked some more.
3. Reduce the heat to low, add a little bit more water and continue cooking till the water dries.
4. Repeat the process till the rice is so soft that it melts when you press on it.
5. Once you're happy, mash the rice with a wooden spatula by moving the rice in small quantities from the far end of the pot to your side of the pot.
6. Fold the mound of tuwo and repeat till all the rice grains have turned into a mass of tuwo.
7. Cover and leave it to steam for about 2 minutes.
8. Mix thoroughly and dish serving quantities onto a thin plastic film and wrap them up. This wrapping prevents the tuwo from drying up.
9. You can also serve them in smaller balls as shown in the image above.
Serve Tuwo Shinkafa with any Nigerian soup.

Simple methods of Cooking rice and beans

       How to cook rice and beans .

   If you do not like beans when it is cooked alone like in Beans Porridge, then you need to try the rice and beans recipes.
One way to reduce the flatulence or indigestion associated with beans is to cook it with another staple and the rice and beans recipe is one of such recipes.
Ingredients
2 cigar cups (500g) long grain parboiled rice
1 cigar cup (250g) brown/black-eyed beans
500 mls Tomato Stew
Chicken or Fish
Pepper and salt (to taste)
2 medium onions
2 stock cubes
1 teaspoon thyme
Before you cook Rice and Beans
1. Wash and soak the beans for about 5 hours. Discard the water and rinse the beans.
2. Put the beans in a pot, pour some water and set to boil.
3. Once the beans starts boiling, turn off the heat, throw away the water and wash again. These steps will help minimize the indigestion associated with beans for most people.
4. Prepare the tomato stew. Visit the
Tomato Stew page for details on how to do that.
5. Parboil the rice using the method detailed in Parboiling Rice for Cooking Rice and Beans.
6. Meanwhile, cook the chicken till tender with the chopped onions, thyme and stock cubes. If you will rather use fish, boil the fish for 5 minutes using the same amount of seasoning. Fry or grill the chicken or the fish and set aside.
Cooking Directions
1. Cook the beans till tender and set aside.
2. Pour the chicken/fish stock into a pot big enough to accommodate the rice and beans, bearing in mind that the rice will rise some more.
3. Add the tomato stew, the parboiled rice and the cooked beans. Check that the water level is just less than the level of the rice and beans.
4. Add pepper and salt to taste.
5. Stir, cover the pot and cook at low to medium heat till the water is dry.
Serve with the fried chicken or fish and fried plantain How to cook rice and beans .

If you do not like beans when it is cooked alone like in Beans Porridge, then you need to try the rice and beans recipes.
One way to reduce the flatulence or indigestion associated with beans is to cook it with another staple and the rice and beans recipe is one of such recipes.
Ingredients
2 cigar cups (500g) long grain parboiled rice
1 cigar cup (250g) brown/black-eyed beans
500 mls Tomato Stew
Chicken or Fish
Pepper and salt (to taste)
2 medium onions
2 stock cubes
1 teaspoon thyme
Before you cook Rice and Beans
1. Wash and soak the beans for about 5 hours. Discard the water and rinse the beans.
2. Put the beans in a pot, pour some water and set to boil.
3. Once the beans starts boiling, turn off the heat, throw away the water and wash again. These steps will help minimize the indigestion associated with beans for most people.
4. Prepare the tomato stew. Visit the
Tomato Stew page for details on how to do that.
5. Parboil the rice using the method detailed in Parboiling Rice for Cooking Rice and Beans.
6. Meanwhile, cook the chicken till tender with the chopped onions, thyme and stock cubes. If you will rather use fish, boil the fish for 5 minutes using the same amount of seasoning. Fry or grill the chicken or the fish and set aside.
Cooking Directions
1. Cook the beans till tender and set aside.
2. Pour the chicken/fish stock into a pot big enough to accommodate the rice and beans, bearing in mind that the rice will rise some more.
3. Add the tomato stew, the parboiled rice and the cooked beans. Check that the water level is just less than the level of the rice and beans.
4. Add pepper and salt to taste.
5. Stir, cover the pot and cook at low to medium heat till the water is dry.
Serve with the fried chicken or fish and fried plantain.

A UNIQUE WAY OF MAKING PAP

    Origin of Akamu; Akamu was made from Maize been soaked for many days and later seived , then the residue will be thrown away. Basically it's good for breakfast.

     Traditionally processed Ogi, Akamu or Pap with the distinctive sour taste is a great partner to Nigerian Pancake, Akara. Any of these when combined with Akamu, makes a great breakfast meal. Akamu is also a great baby food.
  Akamu is simple yet very difficult to prepare. It is a big challenge for a lot of people.
In Nigeria, we usually add evaporated milk to Akamu meals so the main requirement is that the akamu/ogi/pap is thick after preparation so that when the milk is added, a perfect consistency will be achieved.
On this page,
    I will discuss how to prepare the meal for breakfast.
If you are looking for how to process Akamu/Ogi/Pap

What you will need to make Akamu/Ogi/Pap

• Wet Corn Starch (Akamu, Ogi or Pap)
• Water (Hot and Cold)
• Evaporated Milk (Peak Milk )
• Sugar (to taste)

Notes on the ingredients

1. If you can't buy or make Akamu from scratch, you can use corn starch (corn flour) but the classic sour taste will be missing.
2. Peak Milk (evaporated) is the best milk for akamu because it is creamy and its unique taste works well with the sour taste of akamu/ogi. Whole milk, semi-skimmed or skimmed milk are not great for akamu. If making Akamu for your baby, use baby milk.
3. Add sugar to your taste. I have never used other sweeteners in Akamu. For babies, do not add sugar.
Preparation
1. Put some lumps of akamu/ogi/pap into a sizeable bowl. Akamu rises during preparation so you should use a bowl big enough to contain the meal in its risen state. If in doubt, use a very big bowl, with time, you will learn which quantity can comfortably fit is which bowl size.
2. Use a tablespoon to crush the lumps of ogi into very small pieces.
3. Add cold water in small quantities and mix till you have a medium consistency with no lumps.
4. Put a kettle of water to boil. Make sure the water will be enough. It is better to boil too much water than not have enough water when making akamu.
5. Just before the water boils, stir the mix very well because some of the ogi may have settled at the bottom of the bowl. If not stirred well, this is the major cause of lumps when you start making it.
6. Once the water boils, pour it slowly but steadily in a circular motion into the bowl of akamu and stir at the same time. Pouring the hot water slowly and stirring at the same is very important because this prevents lumps.
7. Once you see the mixture setting, stop stirring and reduce the flow of water you are pouring till the akamu has completely set.
8. Set the kettle aside and stir the pap very well. If it is too thick for you, you can add more hot water. But be careful else it will become watery. Remember that you will still add liquid evaporated milk.
9. Add peak evaporated milk and some sugar to taste and stir everything to the way you like it.Akamu goes well with Akara, Nigerian Moi Moi.

Thanks

HOW TO MAKE FUFU(CASSAVA)

     Cassava Fufu is regarded as the most traditional Nigerian meal. There are powder versions of other Nigerian fufu meals which makes it easy for modern day ajebutters to prepare them but not this one. I fear that this meal is becoming extinct because 21st century babies do not want to prepare it any more.
In Igboland, Cassava fufu is mostly eaten with the very traditional Nigerian soups for swallows such as Bitterleaf Soup and Okro Soup, you can eat it with all other
Nigerian soup except pepper soups.
Cassava fufu is known by many different names: Akpu (in Igbo),  Santana and Mr White.
It is extracted from cassava tubers (yuca).
Ingredients
The only ingredients you need to prepare Cassava Fufu meal is the raw cassava fufu and water. My grandma and others from her generation add unripe local banana (unere) which they boil and pound with the cassava fufu.
If the raw cassava fufu does not hold together when you try to make the balls, add cassava flour (akpu nkpo) to act as binder.
Cassava Fufu
Water
Pot liner
You need to line the pot before adding the balls of cassava fufu. This is so that the balls do not stick to the pot. Use the following as liners:
Uma leaves or
Banana leaves or
Plastic bag
Utensils for pounding the fufu
Mortar and Pestle or
Stand Mixer or
Food processor everything including vegetables can be fufulized.
Directions
Note: The cooking times depend on the quantity of akpu you are cooking. For this demonstration, I cooked about 1Kg (2.2lbs) of akpu.
1. Set some water to boil. The water should be enough to cover the balls of akpu.
2. Put the raw cassava fufu in a bowl and knead with your hands to mix the particles well. Add some water as you do so, a little at a time. This is to make it bind together when you make the balls. Make sure it is not too soft.
3. When happy, make medium balls of the akpu and set aside. If the akpu is too weak to make balls, add some cassava flour and mix well. This is usually the case if you try to cook Cassava Fufu which you extracted from cassava tubers the same day.
4. When the water boils, add the lining to cover the inside of the pot. Then add the cassava fufu balls.
5. Cover the pot and cook for 5 minutes. When you see cracks on the balls, it means it is ready to be taken off for the first round of pounding.
6. Turn off the heat. Transfer the balls of cassava fufu to a mortar and pound very well to crush all the lumps. If using a stand mixer, put it in the bowl and run it to mix the "dough". When done, the fufu will look white and smooth with no lumps.
7. Mould them again and set aside. This time the moulds should be a bit flatter.
8. Top up the original water and bring to a boil.
9. Add the moulds of fufu and cook for another 5 minutes. We cook fufu twice because at the half-done stage, the lumps are easier to crush. If you try to cook it straight till done, it will be impossible to crush the lumps and the fufu will be too soft.
As you cook it the first time, you will notice that the outside becomes too soft while the inside maintains its original texture. If you continue cooking it without mixing both textures (pounding), the whole fufu will assume the outside soft/watery texture.
0. Pound again and it's done. A well done cassava fufu has an off-white colour. If it is almost grey, it means it's overcooked.
Make the fufu more presentable:
I will try to explain it better;
1. Wet a flat plate and put a portion of fufu on the plate.
2. Make a fist with your hand and make a depression at the centre of the mound of fufu.
3. Make the mound of fufu smooth by moving the edges to the centre of the mound till the edges have a circular shape.
4. Turn the now circular mound of fufu upside down and place it on a dry clean plate.
You can also simply wrap portions of the Cassava fufu in thin plastic film as shown in the image above. Again, watch the video to see how I did it.
Serve with any Nigerian Soup except pepper soups. Bitterleaf Soup and Ora (Oha) Soup are my favourite soups for cassava fufu.

How to cook ewa agonyi

   Ewa means beans in yoruba,but that agonyi is just the adjectives words that stimulate the stylish pronunciation of beans. 

   This can be defined as the simple way of cooking with beans plus stew.

  Ewa Agoyin is a delicious food that is made in yoruba land and usually served with well cooked beans. In the land of yoruba ,they have a different way of cooking beans.
    Ingridients
 below are the imgridient for ewa agoyin:

1. pepper(atarodo) dry or wet
2. 1 onion
3. Salt to taste
4. 2-3 tin milk of palm oil
5. 3 cups of beans(white)

N.B All the ingridients above will be used simultaneously for the good taste.
    Step 1
 After removing the bad ones inside the beans ,you can now set it on fire by washing it , then slice the onions inside it and cover it for well done cooking.
   Step 2
 After through with the step 1 ,when it is exactly 30minutes on fire add a teaspoon of salts in it and add small water then cover it back.About 3 minutes should do it.
    Step 3
Once you have done that,go make a taste from the fire make sure the beans really soft to your taste.
    Step 4
Now you fry the pepper sauce not like the regular tomato stew so you would be frying for the next 15-25 minutes. In no time you will notice the sauce drying and turning dark. if it is not dark, it’s not ewa agoyin sauce.
You need the pepper to fry till it takes on the form and texture of small pebbles, or grainy like, like sand. So you would spend the next few minute in the kitchen stirring this sauce.
Partly the reason we use the wooden spoon. I think it does a better job than the regular cooking spoon. lots of splashes will occur at first, it dies down with time.
The sauce is already turning dark, we are not yet there but we would definitely get there.
By this time, your kitchen should have been enveloped by the wonderful aroma. If your neigbours are from Yoruba, they should be gathering together already.
Add a cube of seasoning and salt to taste. Fry for another 3-4 minutes and you are done with the making of ewa agoyin (Yoruba pepper sauce).
It should be dried but not burned.
Boiling the beans
You will need:
3 cups of beans
Half teaspoon of salt
Serving: 3 Persons.
In Nigeria we have both brown and white beans (black eyed peas). you can cook any color or specie.
Boil about 5 cups of water, add the beans and allow it to boil for about 5 minute, turn off the heat, wash and set aside.
Boil another 5 cups of water and start cooking the beans in it. You can add more water in-between.
You want it really soft. Add a teaspoon of salt
Cook until the beans is really soft then go ahead and serve with the pepper sauce and with any soft bread.

HOW TO COOK YAM AND FRIED EGG

 Everybody believe that yam and egg fit each other in term of adequate diet i.e egg is richly in all d classes of food and yam is carbohydrate .

kindly follow the steps below;

Ingredients

• 10-15pieces of Yam (OPTIONAL).
•  2-3 eggs(Optional).
• 3-4 small sized tomatoes.
•  2-3 pepper (ata rodo).
•  onions
• 2 tablespoons of Vegetable oil.
• Salt to taste Method.

In a pot of boiling water, peel and chop your yam and bring to boil. When yam is soft, season with salt and drain the water.
In a pan, heat up the oil and stir fry the onions and chopped pepper. Add the tomato and carrots after a minute of frying the onion and pepper on medium heat.
Add the seasoning and stir fry for another minute.
In a bowl, whisk your eggs and pour into the frying vegetables. Reduce the heat and allow the eggs cook while stirring it. Increase the heat after a minute and properly stir fry the egg and serve with the yam.

thanks for your time ,see you next time bye for now.

HOW TO PREPARE POUNDEDYAM

 As we all know that poundedyam is made from yam. moreover yam is an anual crop harvested when it really matured.

    poundedyam is one of the many yam recipes in Nigeria. 

it is very delicious and alsovery popular.some people like it best when it is served with egusi soup.

Most folks outside the shores of Nigeria are yet to completely grasp idea behind pounding yam. On this page I want to tell you everything you will need to know about this recipe as well as how to prepare pounded yam.

There are many Nigerians that can’t do without pounded yam certainly because it is an integral part of the foods eaten in Nigeria, if you are new to Nigerian foods I am going to help you understand what is pounded yam with a very simple definition down the page.

Over the past few days I have focused more on different Nigerian yam recipes, I started by suggesting the different ways to turn a tuber of yam into a delicious meal.

 Pounded yam in a simple definition is simply boiled white yam that has undergone the process of pounding, there are other simple way to achieve this recipes, people have been able to synthesis the process and taken away the “pounding”, they have been able to produce yam flour that take about ten minutes of stirring over heat to produce pounded yam.

That is just one way to prepare this food even though most people stick with the old traditional way of pounding boiled yam, at least you will be very sure that you are dealing with 100% pure yam. Beside it is a lot cheaper if you decide to pound the yam yourself instead of buying packed yam flour.

 Things you will need before poundedyam can be done.

1. Tubers of yam
2. Mortar
3. Pestle
4. Cooking pot
5. Water
6. A kitchen Knife

If you have all the above listed items already then we are ready for the preparation of pounded yam.

Go ahead an peel off the brown outer layer of the yam, slice and wash the white part with lots of clean water. Transfer into a cooking pot and start cooking with just water. Be sure that the sliced yams are almost completely submerged in water.

Cook for ten to fifteen minute then check to see if the yams are soft enough for pounding, you can check with a kitchen fork by piercing. Once the yams are soft enough for pounding you are ready for the pounding part. Be sure that the water is not completely dried because you will need it while pounding the yam.

Sometimes the yam get very strong during pounding that you will need to add a little water while pounding, you can use ordinary water but the water left after cooking the yam is most suitable.

Pick with a fork and transfer into a mortar then go ahead and pound with a pestle, pound until the yam are seedless and can easily be molded, you can add water and pound until you have a smooth soft pounded yam.

You need to know that the yam used for the preparation of pounded yam must have stayed for at least three months on the surface, we don’t used newly harvested yams for the preparation of pounded.

Pounded yam in Nigerian is not eaten alone but served with any of the numerous Nigerian soups, it goes best with egusi or bitter leaf soup.

Thanks for your time for reading this post i believe next time will be more good .......Bye for now.

Steps on how to make Eba(cassava ).

   Mostly some people believe that eba(cassava) is just something you can prepare at a winkle of an eyes , capital YES; but can you believe it that there are special ways to make it done in a sweetest way?

Just be patience and follow the steps I will like to show u.

 6 Steps to make eba.

1. wash your pot better soap n rinse it with good water.
2. Light your cooking gas after that put the pot on gas cooker ,make sure it dry.
3. Pour the quantity of water you need to make Eba ,depends on your wish.
4. Let it hot with a high temperature by looking as the gas bubble coming out from the boil water.
5. Then carefully pour the hot water in a clean bow,then proceed by adding the fried cassava(garri) inside the hot water you poured in the bow,then cover it for about 3-5minutes.
6. Use a better turner to turn it together by make it smoothly swallowable. After all these steps ,you are good to go with a delicious soup.  Thanks looking forward to seeing you next.