Turkey (Fried or Grilled)
Grilled or fried turkey holds a significant place in Nigerian cuisine, especially during festive occasions and celebrations like Christmas, weddings, and other special events. Both grilled and fried turkey dishes prepared in Nigerian style showcase the country’s vibrant culinary heritage and are often infused with a unique blend of spices and flavors.
What is needed:
- 1Kg fresh turkey wings (sliced)
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 chopped onion
- oil if frying
How to make it:
- In a hot pot on medium heat, add all the ingredients and sauté for around 20 minutes and set aside.
- If frying, heat up oil in a deep pot, for grilling heat up the the grill to 180C.
- Once hot enough start frying the turkey turn to even out the cooking, until golden brown. If grilling, place in oven on grilling setting for 20-30 minutes making sure to keep turning until the turkey is even colour all around.
- Serve warm with Jollof rice or by itself.
Chicken Inasal
Chicken Inasal is a popular Filipino grilled chicken dish known for its distinctive flavor, which comes from a marinade that includes ingredients like calamansi juice and annatto (achuete) oil.
What is needed:
Marinate
- 1kg chicken legs
- 160ml vinegar
- 120ml carbonated lime drink
- 1 1/2 Tbsp ginger, chopped
- 2 Tbsp Calamansi juice OR Lemon juice
- 2 Tbsp brown sugar
- 1 Tbsp Onion powder
- 1/2 Tbsp salt
- 1 tsp black ground pepper
Annatto oil
- 3 Tbsp oil
- 1/2 tsp annotto powder
- 1 tsp salt
- 1 Tbsp unsalted butter
- 2 Tbsp vinegar
Dipping Sauce (optional)
- 3 Tbsp soy sauce
- 1 red chilli (roughly chopped)
- 2 tsp calamansi or lemon juice
- 2 tsp vinegar
How to do it:
- In a bowl combine the chicken legs in vinegar, carbonated lime drink, ginger, calamansi or lemon juice, brown sugar, onion powder, salt and ground pepper . Marinate for at least for an hour or up to overnight.
- For the oil, combine the oil and annotto powder and stir well.
- Heat a pan and place the annotto oil, salt, butter and vinegar combine and stir well. Let it simmer for 2 minutes then set aside.
- Start grilling the chicken, once grilled on one side baste the chicken using the annatto oil that was set aside. Keep grilling and basting until chicken is cooked.
- If making the dipping sauce mix soy sauce, chilli, juice and vinegar in a small bowl.
- Serve the chicken as it is or with warm rice. Use the dipping sauce as an option
YouTube link: https://www.youtube.com/watch?v=GpYQauulv5c
Waakye
Ingredients:
-
- 1 cup black-eyed peas
- 1 cup rice
- 1/2 cup vegetable oil
- 1/2 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped green peppers
- 1/4 cup chopped habanero peppers
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions:
-
- In a large pot, combine the black-eyed peas and water. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the black-eyed peas are tender.
- Add the rice to the pot and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
- While the black-eyed peas and rice are cooking, heat the oil in a large skillet over medium heat. Add the onions, tomatoes, green peppers, habanero peppers, ginger, nutmeg, pepper, and salt to the skillet and cook until the vegetables are softened, about 10 minutes.
- Add the black-eyed peas and rice to the skillet and stir to combine. Cook for an additional 5 minutes, or until the rice and black-eyed peas are heated through.
- Serve immediately.
Bulalo
Bulalo is a comforting and hearty Filipino soup made with beef shank and bone marrow, as well as a variety of vegetables. It’s known for its rich, flavorful broth and tender meat.
What is needed:
- 1.5kg beef shanks bone-in
- 4L water
- 2 Tbsp fish sauce
- 1Tbsp peppercorns
- 3 whole corns, cut in half
- 1 bunch pak choi or Chinese cabbage
- 1 green onions, chopped
- Salt to taste
How to do it:
- In a pot place beef and 2L of water or just enough to cover the meat, bring to boil on medium heat.
- Once boiled, take the out the beef and under running water clean it out scum.
- Place the beef in a pot again with 2L of water or just enough to cover the meat, bring to boil on medium heat and add onions, peppercorns and fish sauce. Lower the heat and let it cook for 1.5-2 hours.
- Add corn, pak choi and green onions. Add salt to taste. Once the vegetables are tender turn off the heat.
- Serve as a soup or with rice.
YouTube link: https://www.youtube.com/watch?v=QXZikkNHCKU
Sinigang na Hipon (Shrimp in Tamarind Soup)
Sinigang na Hipon, or Shrimp in Tamarind Soup, is a popular Filipino sour soup dish characterized by its tangy and savory flavor. It is a beloved comfort food in Filipino cuisine, often served hot and steaming, especially during rainy or cold weather.
What is needed:
- 850g prawn
- 2L water
- 1 medium onion, quartered
- 1 tomato, quartered
- 1 small eggplant, sliced
- 450g fine beans
- 100g pieces Okra
- 1 sachet 40g Knorr Sinigang sa Sampalok Mix
- 5 baby pak choi
- Fish sauce (OPTIONAL)
How to do it:
- Put water in the the pot and bring to boil.
- Once boiling add onion, tomato, eggplant, and fine beans. Cover and leave for 15 minutes.
- After 15 minutes, add sinigang mix. Mix and simmer for about a minute.
- Add shrimp and cook.
- Once shrimp is cooked add pak choi. Cover and simmer for 5 minutes.
- Serve hot with rice and optional fish sauce on the side as a condiment.
YouTube link: https://www.youtube.com/watch?v=Mh7wIz0KlFE
Fish Sinigang (Fish in Tamarind Soup)
Sinigang na Isda, Sinigang na Isda, or Fish Sinigang, is a classic Filipino soup dish known for its distinct sour flavor. Instead of using meat like pork or shrimp, this version of sinigang features fish as the main protein.
What is needed:
- 1kg whole fish of choice, sliced and seasoned with salt.
- 1 sachet 40g Knorr Sinigang sa Sampalok Mix
- 1 onion, wedged
- 2 tomato, cubed
- 100g, okra
- 2 eggplant, sliced
- 2 long green peppers
- 100g, spinach
- 1L cup water
- Ground black pepper and fish sauce to taste
How to do it:
- Fry fish in a pan with hot oil in medium heat. Once cooked set aside.
- In a big pot, boil water then add tomato and onions. Let it simmer for 5 minutes and then add the Knorr mix and stir thoroughly. Add fried fish and let it simmer for 7 more minutes covered.
- Add eggplant and green pepper, cover and let it simmer for 3 minutes. Add okra and cook for 5 more minutes covered.
- Season with fish sauce and pepper to taste. Add spinach and cook for 2 minutes.
- Once cooked this can be enjoyed as a soup or can also be served with rice.
YouTube link: https://panlasangpinoy.com/fish-sinigang/
Bistek Tagalog
Bistek Tagalog, also known as Filipino Beef Steak, is a popular and flavorful Filipino dish that features thinly sliced beef marinated in a savory, slightly tangy sauce made from soy sauce and calamansi (or lemon).
What is needed:
- 750g thinly sliced beef ( filet mignon or ribeye)
- 6 cloves garlic, minced
- 125g cup soy sauce
- 120ml calamansi or lemon juice
- 1 tsp brown sugar
- 2 tsp fresh ground black pepper
- 1 medium red onion, chopped in whole circles
- Salt and pepper to taste
How to do it:
- In a bowl, combine sliced beef, garlic, soy sauce Marinate for at least and hour, or up to overnight in a fridge.
- Heat a little bit of oil in a pan over medium heat, cook onions till caramelised but still crunchy in the middle, remove from pan and set aside
- In the same pan, sauté beef for a few minutes and then remove from pan.
- Add the marinade and reduce to your liking and add back beef and onions
- Cook for a few minutes and serve hot with rice and some steamed vegatebles on the side.
Beef Nilaga (Stewed Beef)
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Beef Nilaga (Stewed Beef)
Beef Nilaga, also known as Nilagang Baka, is a classic Filipino soup dish known for its simplicity and comforting flavors. It’s a clear and hearty soup made with beef, vegetables, and sometimes corn on the cob.
- 1 Kg beef (diced)
- 8 pieces potatoes (chopped)
- 1 piece bok choy (chopped)
- 1 piece cabbage (quartered)
- 2 pieces onions (diced)
- 1 piece garlic (minced)
- 4 tablespoons patis (fish sauce)
- 3 tablespoons vegetable oil
- 1 tablespoon black pepper (ground)
- 1 liter of water
- 1 pinch Salt and pepper to taste
- In a sauce pan, heat the cooking oil and sauté the garlic and onions.
- Add water, the beef, black pepper and patis.
- Bring to a boil and simmer for an hour or until the beef is tender.
- Add the potatoes and wait until potatoes are cooked.
- Add the cabbage then the pechay and wait a few minutes until cooked.
- Salt and pepper to taste.
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Kare-kare (Oxtail Stew in Peanut Sauce)
What is needed:
- 1kg oxtail
- 1 onion, chopped
- 3 cloves garlic, minced
- 1L water
- 1 Knorr beef cube (optional)
- 2 tsp Mama Sita’s Achuete Powder Cornstarch Mix ( dissolve in 2 tbsp of water)
- 250g peanut butter
- 1 eggplant, sliced
- 300g fine beans, chopped 2 inch
- 1 bunch pak choi, separated
- 3 tablespoons vegetable oil
- 125g bagoong (shrimp paste)
How to do it:
- In a big pot, sauté garlic and onions in oil, once onions are translucent add oxtail and brown.
- Once browned, add water and bring to boil.If using beef Knorr cubes add now and stir. Cover and leave the meat to tenderise, if using pressure cooker 30-40 minutes or 2 1/2 hours on medium heat in pot.
- When meat is soft, add the peanut butter, stir and add achuette mix and stir thoroughly. Let it simmer for around 3 minutes.
- Add eggplants and beans and stir into stew, cover. After 5 minutes add pak choi, cover and leave for 5 more minutes.
- Serve with hot rice and shrimp paste on the side as a condiment. Traditionally, it is served with shrimp paste and especially in this recipe as we did not add salt to it (unless using the Knorr cubes), it gives an extra umami to the dish.
YouTube link: https://panlasangpinoy.com/kare-kare-recipe/
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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