Roast Corn and West African Pear
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Roast Corn and West African Pear
Nigerian roast corn is a BBQ styled grilled corn with side African pear.
- 4 cub sweet corns
- 4 pieces West african pear ((a.k.a) butter-fruits)
- 20 ml olive oil
- 1 pinch salt
- Preheat grill until hot.
- Brush the corn with the olive oil and season well with salt, then grill until lightly charred all over, turning occasionally.
- Wash the butter-fruit in a bowl of clean water then add it to a bowl of boiling water leaving for 4 minutes until soft.
- Serve both grilled corn and butter-fruits together.
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Beef Afritada
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Beef Afritada
Beef afritada is a Filipino stew made of potatoes, carrots and bell peppers cooked in fresh tomato sauce.
- 1/4 cup canola oil
- 2 piece potatoes (peeled and quartered)
- 1 piece carrot (peeled and cut into cubes)
- ½ piece green bell pepper (seeded and cut into 1-inch cubes)
- ½ piece red bell pepper (seeded and cut into 1-inch cubes)
- 2 pounds beef chuck (cut into 2- inch cubes)
- 1 piece onion (peeled and chopped)
- 4 cloves garlic (peeled and minced)
- 1 tablespoon fish sauce
- 2 cups crushed tomatoes
- 2 cups water
- 1 pinch salt and pepper (to taste)
- In a skillet over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice until lightly browned. Remove from pan and drain on paper towels.
- Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
- Remove oil from the pan except for about 2 tablespoons. Increase heat to medium-high heat. Add beef and cook for about 1 to 2 minutes, turn and cook for another 1 to 2 minutes or until lightly browned. Do not overcrowd the pan, cook in batches as needed. Remove from heat and keep warm.
- Add another tablespoon of oil if needed. Add onions and garlic and cook, stirring regularly until softened.
- Add beef.
- Add fish sauce and cook for about 2 to 3 minutes.
- Add crushed tomatoes and water and bring to a boil. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender.
- See further instructions: Kawaling Pinoy or reference cooking video below
Thanks to our friends at Kawaling Pinoy for sharing this amazing recipe.
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See more how to cook beef afritada content from the web:
https://www.youtube.com/watch?v=MjQigw_ToEQ
Credits: Kawaling Pinoy
Yema Bread Rolls
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Yema Bread Rolls
Tasty bread rolls suitable for any breakfast table.
- 1 1/2 teaspoon active dry yeast
- 3/4 cup Milk (heated to a temperature of 105 to 110 F)
- 1 tablespoon powdered sugar
- 6 tablespoons unsalted butter (melted and kept warm)
- 1/4 cup sugar
- 2 piece eggs
- 2 cups flour
- 1/4 teaspoon salt
Proof the Yeast and Make the Dough
- In a small bowl, combine yeast, powdered sugar, and 2 tablespoons of the warm milk. Stir well and let stand for about 15-20 minutes until foamy and thick.
- In a bowl, beat the eggs and measure out 5 tablespoons. Reserve the remaining beaten eggs to make the yema.
- In a large bowl, combine sugar and the 5 tablespoons of eggs. Stir until sugar is incorporated.
- Add the remaining warm milk, the yeast, and 1/4 cup of the flour. Stir mixture until smooth and let stand briefly for about 2-3 minutes.
- Combine the remaining flour and salt and add to the bowl. Stir with a wooden spoon for 7 minutes or until it has gathered into a smooth and shiny dough. This dough will be very sticky. Do not add any flour.
- Add 2 tablespoons of the warm, melted butter and using your hands, mix the butter into the dough. Mix for about 5 minutes, incorporating the butter into the dough until it is soft, smooth and very shiny.
- Place dough in a lightly greased bowl and let rise for 1 and 1/2 hours or until doubled in bulk.
- Knead the dough briefly just to deflate. Place it back in the bowl and chill in the fridge for one hour.
Make the Yema filling:
- In a saucepan over medium, combine potato and enough water to cover. Bring to a boil and cook until very tender.
- See further instructions: Kawaling Pinoy
Thanks to our friends at Kawaling Pinoy for sharing this amazing recipe.
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Sinanglay Na Tilapia
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Sinanglay Na Tilapia
Sinanglay na Tilapia stuffed with onions and tomatoes, wrapped in pechay leaves, and cooked in coconut milk.
- 2 piece whole tilapia (cleaned, scaled and gutted)
- 2 large Roma tomatoes (diced)
- 4 piece shallots (peeled and chopped)
- 1 thumb-sized ginger (peeled and minced)
- 1 teaspoon tamarind powder (or 1 lemon juice)
- 2 bunches large pechay leaves (stems trimmed)
- 4 foot pandan leaves (about 1long each)
- 2 cans coconut milk
- 2 finger chili peppers
- 1 pinch salt and pepper to taste
- Wash fish and make sure innards are completely removed. Season with salt and pepper to taste.
- In a bowl, combine tomatoes, shallots, ginger, and tamarind powder.
- Rinse pandan leaves under cold running water and pat dry.
- See further instructions: Kawaling Pinoy
Thanks to our friends at Kawaling Pinoy for sharing this amazing recipe.
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Eggless Nigerian Pancakes
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Eggless Nigerian Pancakes
Eggless Nigerian Pancakes are egg-free, light and fluffy pancakes.
- 1/2 cups Premium whole wheat flour
- 1/2 cups White all purpose flour
- 1/4 cups sugar
- 1/4 tsp Ground pepper
- 1/4 tsp salt
- 1 cups Milk
- 2 tbsp butter
- 1 cup Ripe banana (mashed/pureed)
- 1 portion Vegetable oil or cooking spray (for frying)
- 1/4 tsp nutmeg
Preparation
- Combine the dry ingredients together; flour, sugar, salt, pepper, nutmeg. Stir thoroughly to ensure everything is evenly distributed.
- Cut up the butter into tiny little pieces or melt it by microwaving for 8 secs.
- Add the milk to the dry ingredients, a little at a time and stir in gradually to avoid lumps.
- Chop the banana into little bits, or use a blender or food processor.
- Add in the chopped banana and the melted butter/butter chunks. Combine thoroughly. Keep in mind the butter will melt in when frying so don’t try to make the butter chunks all disappear. Along with the banana, you are likely to have a lot of chunks in your batter, don’t worry about it. If you have a hand mixer, use it like I did.
Instructions
- Take a tablespoon of oil and add to your pan on medium heat. Spread the oil over the pan evenly. The oil is mostly to prevent sticking, so you need very little oil.
Note: You can also use just a non stick spray to reduce the amount of oil used, which is what I did in this illustration. - See further instructions: NaijaChef
Thanks to our friends at NaijaChef for sharing this amazing recipe.
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Nigerian Meat Pie
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Nigeria Meat Pie
Nigerian meat pie is a popular snack that has become a staple in Nigerian cuisine. It is a delicious savory pastry filled with flavorful minced meat, vegetables, and sometimes potatoes, enclosed in a crisp and golden pastry crust. Nigerian meat pies are commonly enjoyed as a snack, at parties, or as a quick meal on-the-go.
Dough
- 875 grams all-purpose flour
- 1 tsp baking powder
- 500 grams butter (For a puffy pastry butter or margarine should be cold.)
- 3 pieces eggs, beaten
- 250 ml water, cold
- 1 piece egg, beaten (For glazing of the meat pie.)
Filling
- 500 grams ground meat
- 1 piece onion, diced
- 1 scotch bonnet, sliced
- 1 tsp thyme leaves
- 1 tsp curry powder
- 1 piece large potato, cubed
- 2 tbsp oil
- 2 tbsp all-purpose flour (to thicken the filling)
- 1 tsp salt
- 500 ml water
Dough
- In a large bowl add all the dry ingredients of the dough. and mix well.
- Add cold butter and mix thoroughly until you achieve a mixture that looks like bread crumbs.
- Once the mix looks like bread crumbs, make a well in the middle of the mix and add egg. Using your hands incorporate the egg into the mix.
- Add the cold water until it’s all held together for a smooth and elastic finish – this should take you between 10-15 minutes.
Place in a bowl, cover in cling film and place in the fridge for a minimum of 30 minutes.
Filling
- In a sauce pan, pour in the vegetable oil and heat up on medium. Saute onions for around 3 minutes and then add mince meat. Cook till brown, so around 3-4 minutes.
- Season the meat with thyme leaves, curry powder and salt then mix well into the meat.
- Add potatoes into the the meat mix. cook for about 4 minutes. Then add the water, cover and let it simmer for about 5 minutes.
- Once water is reduced evenly add unto the mixture the flour to thicken the filling. Mix well into the meat and cook out the flour for at least 5 minutes. Take off from heat and let it cool down.
Assemble
- Place the dough on a lightly floured table. Roll out the dough using your rolling pin, make sure that it is not too flat nor too thick. The use a circular shaped cutter ( or a bowl), cut the dough into medium size circles.
- Using a tablespoon, fill the cut-outs with the meat filling in the centre of the circles; Brush the ends with a beaten egg and close the pie, securing the edge using a fork. Repeat this process for all the pies.
- Transfer the meat pies on your baking tray which is greased with butter, or covered in parchment. Using a brush glaze the meat pies with the egg wash to make the pies shiny when cooked. Place the meat pies in the preheated at 170°C and bake it for 35-40 minutes or until the surface of each meat pie is lightly browned. Serve hot and enjoy!
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See more how to cook Nigerian meat pie content from the web:
https://www.youtube.com/watch?v=sYmsPziufC
Credits: Ivonne Ajayi
Indomine Noodles
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Indomine Noodles
A quick an easy noodle snack, highly popular with students.
- 2 packs Indomine
- 1 cup mixed vegetable (chop carrots, green beans etc)
- 1 tsp pepper flake
- 2 cups water
- Pour 2 cups of water in a pot, and turn on the heat to medium.
- Put the 2 packets of noodles into the pot, and make sure the bottom of all the noodle stacks are in contact with the water. Break up the noodles if you have to.
- Next, I add everything else; mixed vegetables, pepper flakes, the included condiments, onions, and the protein if I plan to (not in this recipe). Make sure you’re keeping the pot covered. It needs the steam to cook.
- Cover and let everything cook for about 5 minutes. Stir together, and you’re ready to go
Thanks to our friends at NaijaChef for sharing this amazing recipe.
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Ube Halaya
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Ube Halaya
Ube Halaya is a dessert made from boiled and grated purple yam.
- 2 lb ube ((purple yam))
- 250 g sugar
- 1 can condensed milk
- 2 cups coconut milk
- 1 tbsp butter
- Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk.
- Transfer to a sauce pan, add the condensed milk and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool.
- Serve and enjoy!
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Credits: YUMMY Ph
Fried Wonton
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Fried Wonton
Fried Wonton are served with a meat filling, (usually pork), and eaten with duck sauce, plum sauce, sweet and sour sauce, or hot mustard.
Filling
- 75 grams fatty coarsely minced pork
- 125 grams prawns peel, devein, wash and dice
- 1 1/2 pieces water chestnuts peel, wash and dice
- 1 tbsp thinly sliced spring onion
- 1/2 tbsp minced ginger
- 1/2 tbsp oyster sauce
- 1 tsp Shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp ground white pepper
Wrapping
- 25 pieces rounded wonton wrappers
- 1 egg beaten (This is to seal the wrappers. You can also use water.)
Frying
- 250 ml cooking oil
- TO MAKE FILLING: Place all ingredients in a bowl and mix thoroughly. Gather mixture in one hand and throw back into the bowl, hard. Repeat till mixture is sticky, 3-4 minutes.
- TO WRAP: Using a teaspoon place filling in the middle of the wrapper, dab some egg/water on the edges, fold to form a semi-circle, then press edges to seal. Note: do not put a lot of filling in the wrap as the meat might not cook if there is too much filling.
- TO FRY: In a wok or a deep frying pan place around 250 ml of cooking oil and put on medium heat. Once the oil is bubbling softly, place the wonton wrappers there for around 90 seconds to cook. Drain oil and serve immediately. Note: To test heat of oil dip a wonton wrapper for testing, if the oil is bubbling rapidly let the oil cool down before testing again. If nothing is happening wait until the oil is hot enough to test again.
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Puff-Puff
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Puff Puff
A West African street food that’s easy to make with different variations. Often eaten as a snack or appetiser. Tasty!
- 2 cups plain flour
- 2 1/4 tsp dry active yeast
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup sugar
- 1 1/4 cups water
- 1/2 tsp ginger powder (optional)
- Mix all the dry ingredients (flour, sugar, salt, nutmeg, ginger & allspice) together. I usually add my yeast in at the same time as well. If your yeast is in the tiny pebble form, you can dissolve in water for a few minutes before adding to allow the yeast start working quicker.
- Add the water (use lukewarm water) in small quantities, and combine thoroughly with your hand. The mix will not be as thick as pastry dough, but should be thicker than
- Cover the mix with clear wrap and leave in a warm place to allow the mix to rise. I have had a lot of trouble with my mix rising during the winter months, so here’s what I do. I heat my oven to the lowest temperature, which is 170F/77C, I then let it cool down slightly (ideal temperature for yeast is between 105-110F/41-43C) and I place my mix into the oven. After about an hour it should be almost double in size, and the mix should be spongy.
- See frying tips at NaijaChef
Thanks to our friends at NaijaChef for sharing this amazing recipe.
Get your Nigerian ingredients from our online store: #EthnicMixxProducts delivered to your door – next day delivery on all items – see FAQ for more information on delivery times.
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Credits: elle Su
