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Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jollof Rice (Oven and Stovetop Method) Response: Jollof Rice (Oven and Stovetop Method) This easy, flavorful, and perfectly cooked African classic dish, Jollof (Jellof) rice, is made even simpler by baking it in the oven. It's perfect for regular nights or special occasions! Ingredients 3-4 tablespoon (42ml-56ml) vegetable oil 1 medium onion, diced (red or white onion) 2 teaspoon (1.6g) fresh thyme, or 1 teaspoon (1g) dried thyme 1 tablespoon (8g) garlic, or 2½ teaspoon (9.7g) garlic powder 3 cup (591g) rice, long-grain, uncooked rice (I used basmati) 1 tablespoon (7g) paprika 2 teaspoon (4g) chicken bouillon Salt and pepper to taste 1 14-ounce can tomato puree or sauce 4 cup (1,000ml) chicken broth or water, 5¼ cups for stovetop 1 Scotch bonnet pepper, or ¾ teaspoon hot pepper (omit if cooking for kids) 1 pound (453.59g) vegetables, peas, carrots, green beans, or corn (optional) Parsley, for garnishing Directions Preheat oven to 350℉/177℃. Rinse the rice with water and drain. In a half-sheet pan (approx. 13"x18"x 2½"), combine all ingredients and stir so that everything is fully incorporated. Cover tightly with aluminum foil paper. Double the foil if you can because it helps cook faster. Gently place in the oven and cook for about 70-80 minutes. Carefully remove from the oven and check after 70 minutes. Since posting, I have retried the recipe several times, and it works best for my oven after 75 minutes. When cooked, remove carefully from the oven and let it rest for about 5 minutes. Then carefully remove the aluminum paper. Fluff rice with a fork, throw in your add-ins, and mix evenly. Serve warm. Rinse rice and drain. Heat oil in a medium saucepan over medium-high heat. Next, add onions, thyme, and garlic, cook for about 2 minutes or until the onion becomes soft and translucent. Add rice, season with paprika, bouillon, salt, and pepper. Cook, stirring often until fragrant, for about 30 seconds, and brown occasionally stirring, for about 2-3 minutes. Pour tomatoes sauce, chicken broth, and hot pepper, if any, into the saucepan. Bring to a boil, stirring once or twice. Reduce heat to low, cover saucepan, and simmer until rice is tender and liquid is absorbed, for 15-18 minutes. Remove pan from heat, let it sit covered for 5 minutes, then fluff rice with a fork or serving spoon. Then throw in sauteed veggies and beef, chicken, and shrimp (if desired) and mix. Garnish with parsley and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Piri Piri Chicken Response: Piri Piri Chicken Piri Piri Chicken - mildly spicy luscious chicken legs marinated with the complex flavors of Peri Peri Sauce - a very versatile and bold sauce. Ingredients 8 chicken legs or 2 ½ - 3-pound chicken cut up 1 or more tablespoon piri-piri sauce chili sauce adjust to taste ½ onion sliced 6 garlic cloves chopped ½ red bell pepper 6 basil leaves 2 tablespoons oregano ½ teaspoon coarsely ground white pepper Salt and pepper to season ¼ cup olive oil I lime or lemon Directions Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add, olive oil. Pulse for about 30 seconds until blended Drench the chicken with peri- peri marinate, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight. When ready to grill. Using a thong remove chicken from the peri peri marinade and remove excess marinate. Reserve the marinade Preheat grill to medium- high heat. Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Puff Puff Response: Puff Puff A very popular West African street food that's quick and easy to make with different variations. Dangerously delicious and addicting! Ingredients 2 cups (+1-2 tablespoons (475ml) warm water (See notes) 2¼ teaspoon (7g) active dry yeast (1 packet) 3½ cups (420g) flour ½-¾ cup (100-150g) sugar ½ tablespoon (8-9g) salt Oil for deep frying Directions Mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour and mix. Let the mixture rise for approximately 1-2 hours. In a large saucepan, pour vegetable oil into a pot until it's at least 3 inches (about 5cm) deep and heat on low. Too little oil will result in flatter balls. Test to make sure the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter stays at the pot's bottom rather than rising to the top. When the oil is hot enough, grab a little bit of the mixture with your hands or use a spoon to get a small ball of dough. Drop it carefully into the oil. Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is golden brown. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins immediately to soak up the excess oil. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Fish Pie Response: Fish Pie Warm and satisfying, this classic dish is a never-fail comfort food favorite! Tender fish enveloped in a creamy sauce, topped with savory mashed potatoes, and baked until golden brown and bubbly are heavenly. Simple enough for a weeknight dinner but special enough for a weekend gathering with friends! Ingredients 1½ pounds (680g) russet potatoes, peeled and cubed 1 teaspoon (7g) salt to season boiled potatoes 1-2 tablespoons (15-30ml) whole milk 4 tablespoons (56g) unsalted butter ⅓ cup (77g) sour cream Salt and pepper to taste 2 cups (500ml) milk 1½ pounds (680g) white fish cut into large cubes 1 tablespoon garlic minced 1 bay leaf 3 cloves (optional) 2 leeks, washed and chopped (or replace with green onions) 4 tablespoons melted butter, divided in half 1 tablespoon olive oil 3 tablespoons flour 1 cup grated cheddar cheese 2 ounces frozen peas 50 grams (2oz.) frozen corn 1 teaspoon bouillon powder Salt and pepper to taste Directions Rinse the potatoes under cold water and transfer them to a large saucepan. Add cold water to cover the potatoes by at least 3 inches. Season with salt and bring it to a boil over high heat. Once the water reaches a rolling boil, turn down the heat to medium and simmer the potatoes until they're tender – 12-15 minutes. Drain the potatoes and transfer them to a large mixing bowl. Use a potato masher or a hand mixer to combine the boiled potatoes with the milk, butter, sour cream, salt, and pepper until it's nice and creamy. Set aside. Heat the milk in a large pan, then add the fish. Cut the onion into halves, push the cloves into the same onion half, and place this into the pan with the milk and fish. Add bay leaf. Bring the milk to a boil, reduce heat, and simmer gently for 6-7 minutes. Take the pan off the heat. Discard the onion halves with the cloves and the bay leaf, remove the fish, and set the milk aside. Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the garlic, onion, and leeks for 4–5 minutes, until softened but not browned. Add the flour to the leeks and stir well. Saute for one minute, stirring frequently. Gradually add the milk from poaching the fish, and stir it well each time. Add all the milk this way, and heat gently until the sauce has thickened. Add bouillon powder and half of the cheese and stir until combined. Taste the sauce for seasoning, and add more salt or pepper if necessary. Gently stir the fish pieces into the sauce. Add frozen peas and corn to the mixture. Place an ovenproof baking dish onto a tray to catch any of the mixture that bubbles over when cooking. Spoon the fish mixture into the bottom of the dish. Carefully top with the cooled mashed potatoes. Use a fork to spread the mash over the pie and create a decorative design. Gently pour the remaining half of the melted butter and grated cheese over the potato topping. Bake in a 350℉/177℃ oven for 25–30 minutes or until golden brown and bubbling. Broil the fish pie in the oven for the last few minutes to get a nice golden brown on the top.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Palm Nut Soup (Banga) Response: Palm Nut Soup (Banga) A West African soup made from heavily pounding palm nut fruit to extract the pulp. Then it's simmered in assorted meat, spices, and bitter leaf or spinach. So rich and hearty! Ingredients 1 can concentrated palm nut pulp (or 1 kg of fresh palm nuts) 2 pounds stew meat Water (adjust to desired consistency) 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon paprika 1 teaspoon minced garlic ¼ cup chopped onions ½ pound smoked fish ½ cup dried crayfish 1 tablespoon beef bouillon 1 cup chopped spinach Salt and pepper to taste Directions In a medium-sized saucepan, add meat, salt, garlic, smoked paprika, black pepper, onion, and water (enough to barely cover, adding as needed). Cook until tender, approximately 30-40 minutes. You can halve this process by using a pressure cooker or instant pot. Reserve beef stock. If using palm nut concentrate, skip to instruction 5. If using fresh palm nuts, place palm nuts in a large pot. Add water to cover the palm nuts and boil until tender (about 1 hour). Place the cooked tender palm nuts into a mortar and pound to extract the pulp. Transfer them to a large bowl or pot and add 4 cups of hot water, then strain to separate the skin from the pulp. Place the palm nut concentrate in a pot. If using the canned palm nut concentrate, dilute the concentrate with 2 cups of water and add to the pot. Add the reserved beef stock, cooked meat, smoked fish, crayfish, beef bouillon, and salt. Bring to a boil and let it simmer for 15-20 minutes until it is nice and thick. Throw in the chopped spinach, and adjust for soup consistency with water or stock. Adjust for salt and pepper and simmer for 2 more minutes. Serve over rice or kwacoco.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Okra Soup Response: Okra Soup Dive into a swirling pot of flavorful magic with a soup extravaganza! Brace yourself for a beautiful dance of succulent okra, tantalizing spices, and tender chunks of meat – all simmered to perfection. So prepare to embark on a taste journey to make your taste buds do the happy dance! Ingredients 1 pound (450g) okra fresh or frozen ½ pound (225g) oxtail ½ pound (225g) Shrimp ½ cup (25g) chopped onions ½ cup (23g) ground crayfish 1 tablespoon (36g) beef or chicken bouillon 3 cups (90g) spinach, chopped 1 tablespoon (7g) smoked paprika 1 tablespoon (5g) red pepper flakes ½ cup ground egusi (optional) Salt and pepper to taste Directions In a medium-sized saucepan, boil oxtail seasoned with garlic salt, smoked paprika, pepper, and onions until tender (30-40 minutes). You can shorten this process in half by using a pressure cooker. If using fresh okra, wash it, remove the tops and tails, and slice it into rounds. Blend the okra to a coarse consistency in a food processor, or you can finely chop the okra into coarse consistency using a sharp knife. Add the ground crayfish, bouillon or Maggie, and egusi into the pan of boiled meat, and cook for 5 minutes. Then add shrimp, cook for another 5 minutes, and then add the spinach and stir for a minute or two. Serve warm with fufu (any kind).
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Coconut Bread Response: Coconut Bread Super easy bread loaded with tropical goodness from coconut milk, shredded coconut, and coconut extract, then drizzled with lime glaze for added citrusy sweetness. Perfect for breakfast or for afternoon snack time! No mixer required! Ingredients ¾ cup shredded unsweetened coconut 3 large eggs ¾ cup coconut milk 1 tablespoon fresh lime juice and zest 1 teaspoon coconut extract (or vanilla extract) 4 ounces unsalted butter, melted 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup granulated sugar Directions Preheat oven to 325℉/163℃. Grease a loaf pan with baking spray and set aside. Bake coconut flakes in the oven at 300℉/150℃ degrees for about 10 minutes until some parts turn brown. Be careful when toasting coconut, as it browns fairly quickly. Let it cool. This can be done a day ahead. Whisk eggs, coconut milk, lime juice, vanilla or coconut extract, and melted butter in a large bowl. In a small bowl, whisk together, flour, baking powder, salt, butter, sugar, and grated lime zest. Add wet ingredients to the whisked flour mixture a little at a time until fully combined. Stir in shredded coconut, scrape down sides. Pour batter into the loaf pan, place on the middle rack, and bake for 50-60 minutes. Remove and let it cool completely before glazing. In a small pan, combine confectioners sugar and lemon juice (adjusting with a teaspoon or more water as needed to achieve desired consistency). Gently whisk until the mixture is smooth (you may use a fork for this too). Adjust the consistency of the glaze as desired. It should be pourable and thick. Spoon the glaze over the top of the cake, letting it drizzle down the sides.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Slow Cooker Oxtail Soup Response: Slow Cooker Oxtail Soup A hearty stew oozing with rich broth and succulent, tender meat that's comforting any time of the year, cold and warm weather. Oh, and remember to serve it with a loaf of bread, preferably a baguette, because you'll need it to soak up the soup for a more fantabulous dining experience. Ingredients 2-3 pounds (1-1.5k) oxtails, cut into medium pieces Salt and pepper to taste 2-3 tablespoons (30-45ml) cooking oil 1 onion, chopped 2 green onions, chopped 1 tablespoon (15g) garlic, minced 2 teaspoons (2g) fresh thyme, chopped 5-6 whole allspice berries 1 tablespoon (15ml) Worcestershire sauce 1 teaspoon (2.5g) smoked paprika 1 whole scotch bonnet pepper 1 tablespoon (15ml) ketchup (or tomato paste) 1 tablespoon (35g) bouillon powder or cube (optional) 1 teaspoon (3g) curry (or more according to preference) 1 pound (450g) carrots 1 15-ounce can cannellini beans, drained and rinsed 2 large potatoes, cut into chunks 4-5 cups (950-1,180ml) water Directions Season oxtail with salt and pepper. Set aside. Heat oil (about 2-3 tablespoons) over medium heat until hot in a large cast-iron or saucepan. If using cast iron, only use about a tablespoon of oil. Add the oxtail and sauté, stirring frequently, scraping any browned bits off the bottom of the pot until the oxtail is browned. Drain oil if necessary (leave about 1-2 tablespoons). Add onions, green onions, garlic, thyme, allspice, Worcestershire sauce, and smoked paprika, and stir for about a minute. Toss in the scotch bonnet pepper, tomato paste, bouillon, and curry powder, and stir for another minute. Then add to crockpot or slow cooker with carrots, beans, and potatoes. Deglaze the pan with about 2 cups of water, gently pour into the slow cooker, and add 2-3 cups more water. You may adjust with more or less water at the end. Cover and cook on LOW for 7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chitterlings (Chitlins) Response: Chitterlings (Chitlins) A tried-and-true soul food classic! Flavor and texture are kicked into high gear with fresh red pepper, crisp celery, and smokey Creole seasoning. It's a hearty, irresistible main dish that perfectly complements collard greens and cornbread for an oh-so-amazing extravaganza! Ingredients 3-4 pounds (1.2-2k) pork chitterlings 1 cup (237ml) white vinegar 1 tablespoon (15g) baking soda 1 tablespoon (20g) salt Directions Thoroughly wash the chitterlings by soaking them in vinegar, baking soda, salt, and water for about an hour. After that, rinse twice under running tap water. Then remove excess fat, and cut the chitterlings into small bite-size pieces. Transfer them to a medium-sized pot and completely cover them with water. Cook over medium-high heat for about an hour. After cooking, rinse the chitterlings one more time with fresh water. Rinse the pot and place it over medium heat. Pour a tablespoon of cooking oil into the pot, and when it's hot, add the onion, garlic, thyme, bell pepper, and celery. Sauté for 2-3 minutes until the onion is translucent. Add bay leaves, Creole seasoning, pepper flakes, vinegar, chitterlings, and two cups of water—season with salt and pepper to taste. Cover pot and cook for 45-60 minutes or until chitterlings are tender. To ensure the water hasn't cooked out, check the pot, stirring occasionally. Add more water as needed. Serve and enjoy!
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Curry Fish Response: Curry Fish This fish curry recipe is spicy, savory, and full of bold, complex flavors – everything a curry should be, in my opinion! Aromatic herbs, coconut milk, and my secret weapon, homemade curry powder, make this dish delicious to the extreme. Best of all, it’s super easy to make. Ingredients 2-3 pounds (907-1,360g) fish steak 1 teaspoon (2g) curry powder ½ teaspoon (1.40g) garlic, minced ½ teaspoon (1.5g) ginger, minced Salt and pepper to taste Directions Season fish with salt, curry powder, white pepper, and ½ teaspoon garlic, and set aside. If you have time, refrigerate it overnight until ready to use. In a cast-iron skillet, heat the oil over medium heat until hot, and then add the fish and brown on both sides – 3-5 minutes until the fish is brown. You may omit this part if desired. Remove fish and set aside. Drain oil and leave about two tablespoons. Add onions, minced garlic, ginger, thyme, curry powder, and bay leaf. Stir for 2-3 minutes, so the flavors blossom, then add tomatoes and cook for another 3 minutes. Pour in coconut milk and water, and continue cooking for 3-5 minutes. Then throw in the hot pepper (if using), bell pepper, basil leaves, and smoked paprika. Return the fish to the pot with its juice. Bring to a boil, salt, and cook for about 10 minutes. Add chopped parsley. Adjust sauce thickness with water or broth and seasoning to taste. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Fried Banana Recipe Response: Fried Banana Recipe Sweet, cinnamony, golden brown, and extraordinarily flavorful, these fried bananas are pure magic! They are super easy to whip up and make an incredible dessert, especially when stacked around a hearty scoop of ice cream. Get ready to make your new favorite treat. Ingredients 3 medium bananas (or 2 large) ripe but firm 2 tablespoons sugar 1 teaspoon ground cinnamon ⅙ teaspoon ground nutmeg (optional) 2 tablespoons butter or coconut oil 1 tablespoon rum (optional) Toasted coconut flakes (optional) Directions Start by peeling firm ripe bananas and cut them into about ½-inch thick slices or desired shapes. Heat up the skillet over medium heat. Add butter, sugar, and cinnamon, and let the butter melt. As soon as the butter melts, add bananas in a single layer. Cook for 1-2 minutes or until golden brown. Then flip and cook for about another minute. Remove the pan from the heat before adding the rum. Be careful because it might flare. Put the pan back on the heat and cook for another minute. Remove from heat and serve immediately with caramel sauce, ice cream, and/or coconut flakes.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chapati Recipe Response: Chapati Recipe Flaky, layered, and super satisfying flatbread with only five simple ingredients tastes way better than store-bought. The mild, nutty flavor is ideal for beef stew and other meat or veggie dishes. And what better way to relieve stress than kneading bread? Ingredients 3 cups all-purpose flour 1 teaspoon sugar 1½ teaspoons salt 3 tablespoons ghee (clarified butter or oil) 1¼ cup warm water Directions In a large bowl, add flour and make a well, then add sugar and salt, followed by water and ghee or oil. Knead to form a soft and sticky dough. Place dough on a heavily floured board and knead for 8-14 minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. The dough should be soft, elastic, and smooth. Divide dough into 6 or 8 pieces according to preference and let it rest. Resting helps to relax the gluten and makes it not only easier to work with but also produces tender chapati. Using a rolling pin, roll out the dough balls into a circle. They don't have to be perfect. At this stage, you may cook them. However, if you want chapatis with layers, follow the next steps. Lightly oil chapati dough with ghee. Be gentle. Then place the dough on a heavily floured plate, and press the dough down. Turn it over and press down again – lightly shake off excess flour. Shape dough like you would shape a paper fan – starting at one end and folding all the way to the opposite end. Then coil it up – like in the picture. When all the dough circles have been coiled, cover them with a damp cloth and let them rest for 20 minutes. Gently flatten each coiled ball and roll it out. Begin rolling from the center, working outwards. Rotate the dough out each time you roll it. That helps to make a perfect circle. Make sure they are not rolled out too thin. Chapatis are not meant to be thin – a ¼-inch thickness is good. Oil the pan. Then place the chapati on it. I used a crepe pan, but a skillet works just as well. Heavily oil the other side of the dough, making sure you oil the edges too. Cook for 2-3 minutes, rotating as needed until golden brown. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ethiopian Lentil Stew Response: Ethiopian Lentil Stew A deliciously healthy and spicy vegetarian lentil recipe with homemade berbere spice, spiced butter, and satisfying lentils. Every spoonful of this delectable meal will have you sighing in pure delight. And you won't even miss the meat! Ingredients 1-2 tablespoons (14-28g) spiced butter (or coconut oil) ¼ cup (60ml) cooking oil 1 large onion, diced 1½ tablespoons (14g) berbere spice 2 teaspoons (6g) garlic, minced ½ tablespoon (1g) fresh ginger, minced 1 teaspoon (2g) coriander or cumin 1-2 teaspoons (2-4g) smoked paprika 1 cup (200g) lentils, soaked for 2 hours 1 tablespoon (14g) tomato paste 2 cups (475ml) broth (beef, vegetable, chicken, or water) 2 tablespoons (8g) parsley, chopped (or cilantro) Salt and pepper to taste Directions Wash your lentils, then let them soak while you prepare the seasonings. Heat a large saucepan with oil and spiced butter, then add onions, berbere spice, garlic, ginger, cumin, and smoked paprika. Stir occasionally for 2-3 minutes until the onions are translucent. Then add the soaked lentils and tomato paste. Stir and sauté for 2-3 more minutes. Add stock or water and season with salt. Bring to a boil and let it simmer until it thickens. It might take about 30 minutes, depending on how you like your lentils. Throw in some parsley, adjust for salt and pepper, and adjust the stew's consistency.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Slow-Cooker Black-Eyed Peas Response: Slow-Cooker Black-Eyed Peas This recipe is a Southern delicacy made easy! A hearty bowl of smokey, comforting black-eyed peas is great for your health and your soul, especially when you don't have to tend to a pot of simmering peas. Ingredients 1 pound (453g) black-eyed peas, dried (sorted and rinsed) 1 cup (160g) smoked sausage, diced 4-5 slices bacon, chopped 1 large onion, diced 1 stalk celery, diced 2-3 teaspoon garlic, minced 2 teaspoon fresh thyme, minced 1 bay leaf 7 cups chicken broth 1-2 teaspoon Creole seasoning 1 teaspoon paprika (optional) 1 tablespoon bouillon powder Salt and pepper to taste Directions Cook the bacon in a pan for about five minutes. Then take it out and set it aside. Add the onion, garlic, celery, and thyme to the pan, saute for about 3 minutes, and then take the pan off the heat. Add the black-eyed peas to the slow cooker. Next, add the bay leaf, paprika, Creole seasoning, bouillon powder, pepper, and sauteed veggies. Finally, pour in the chicken broth. Stir, cover, and simmer on high for 7 hours. Don't open the lid during cooking time. Add salt and adjust the seasoning to taste after the peas are cooked.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Candied Nuts (Groundnut Sweet or Sugar Peanuts) Response: Candied Nuts (Groundnut Sweet or Sugar Peanuts) These are highly addictive peanuts with a crunchy sugar-coated layer for the perfect on-the-go snack. They're fancy yet affordable, so they're even a great gift. Ingredients 2 cups peanuts, shelled ⅔ cup water ⅔ cup granulated sugar ⅓ cup brown sugar (or granulated sugar) 2 teaspoons ground cinnamon ½ teaspoons nutmeg, freshly grated ½ teaspoon vanilla extract (or 1 vanilla bean) ¼ teaspoon cayenne pepper Directions Bake shelled peanuts in the oven at 325℉/163℃ on a cookie pan in a single layer for 15-20 minutes. Stir the peanuts, occasionally rotating the tray for even roasting. Remove and set aside. Heat water in a 12-inch skillet over medium heat, add sugar, cinnamon, nutmeg, vanilla extract (or vanilla bean), and bring to a boil. Add the roasted peanuts. Turn up the heat to medium-high to high, stirring occasionally, until the sugar is grainy and crystallized, 15 to 18 minutes. Do not caramelize the sugar. Remove from heat, and spread the peanuts on a cookie sheet or tray. Let them cool and serve. Preheat the oven to 325℉/163℃. In a 12-inch skillet over medium heat, combine sugar, cinnamon, nutmeg, vanilla extract, and water. Bring to a boil, and stir until the sugar is dissolved. Add peanuts and cook while stirring over medium heat until peanuts are evenly coated and crystallized. (Do not let it caramelize.) Remove the peanuts and spread them on a baking sheet lined with parchment paper. Bake in the oven for 20 minutes, stirring every 5 minutes for even roasting. Remove from the oven and let them cool.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Baked Yuca Fries Response: Baked Yuca Fries Baked yuca fries (cassava) give you a crunchy, slightly sweet treat that makes a great healthy alternative to the usual French fries. Simply guilt-free snacks! Ingredients 2-3 pounds yuca (cassava) 4 cloves garlic, sliced 2-3 tablespoons sugar 1 pinch salt 3 tablespoons parsley, chopped Cooking spray (or canola oil) Directions Cut off both ends of the cassava and then cut it in half. Make a shallow cut into the skin and gradually work your knife under the layer of the cassava to remove the skin. Cut it into desired shapes, rinse the cassava, and place it in a pot with salt, sugar, and water, just enough to barely cover. Bring to a boil and cook on medium heat until fork tender. Do NOT overcook the cassava. Drain the water from the cooked cassava. Line a baking sheet with foil or parchment paper and place the cassava in a single layer. Sprinkle with garlic and parsley, and coat the cassava with cooking spray or oil. Bake in a 425℉/220℃ oven for 20 minutes or until slightly brown, turning once. Serve warm with hot sauce or aioli.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Yellow Rice Response: Yellow Rice Two quick and simple to make yet super delicious rice dishes, Indian and South African style, seasoned mainly with turmeric, ginger, and curry powder for a taste bud sensation. A great accompaniment for curries, seafood, and meat. Ingredients 2-3 tablespoons (28-45ml) cooking oil (or butter) 1 medium onion, chopped 2 teaspoons garlic, minced (about 1 clove) 1 teaspoon (8.5g) ginger, minced 1 teaspoon (8.5g) smoked paprika ¼ teaspoon (2g) curry powder ½ teaspoon (4g) white pepper 2 cups (400g) white rice 1-1½ teaspoon (8-12g) turmeric powder 4 cups (945ml) chicken stock (or water) 1½ teaspoon (12g) salt (adjust to taste) ½ teaspoon (4g) cayenne pepper (optional) 1 cup (140g) peas, defrosted (or more) Black pepper to taste Directions Heat the oil or butter in a saucepan. Then add onions, garlic, ginger, paprika, curry pepper, cayenne pepper, and white pepper, and sauté for about a minute. Pour the rice into the pan and stir for about 2 minutes. Add 4 cups of stock/water and raisins, and bring to a boil. Reduce heat and simmer until the rice is almost cooked. Then, about 10-12 minutes into cooking, throw in the peas, cover, and continue cooking for a few more minutes until the rice is completely cooked. Fluff with a fork, transfer the rice to a bowl, and serve. Heat the oil or butter in a saucepan. Add brown sugar, ginger, turmeric, and curry, then sauté for about a minute. Pour the rice into the pan and stir for about 2 minutes. Add 4 cups of stock/water and raisins, and bring to a boil. Reduce heat and simmer. Simmer until rice is completely cooked (18-20 minutes, depending on how much liquid was added). Fluff with a fork, transfer the rice to a bowl, and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Lemon Pepper Chicken Response: Lemon Pepper Chicken One-pan dish with golden crispy pan-fried chicken smothered in a lip-smacking garlic lemon pepper sauce. An easy chicken dinner that is perfect anytime. Ingredients 3-4 pounds (1.5-2kg) chicken thighs, skin on Salt to taste 1½-2 teaspoons (4-6g) Creole seasoning, adjust to taste 2-3 tablespoons (30-45ml) canola oil 1 onion, sliced 3 cloves garlic, minced 1 bay leaf 2 teaspoons (6g) chicken bouillon powder (optional) 2 tablespoons (30g) mustard 1-2 lemons, juiced 2 cups (473ml) chicken broth (or water) 1 tablespoon (9g) pepper flakes, or more to taste (optional) Directions Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt. Preheat oven to 400℉/205℃. Generously rub both sides of the chicken thighs with Creole seasoning. (Or you can use your favorite spice mix.) Do this an hour before if you want to let it marinate. Add about a tablespoon oil to a Dutch oven or oven-safe pan, and heat on medium. Brown chicken about 3 minutes each side. Be very careful not to let the chicken burn. Remove from the pan and set aside. Clean pan if there are any burns. If not, add the onions, garlic, bay leaf, chicken bouillon powder, mustard, and paprika. Saute for 2-3 minutes. Then add about 2 cups of broth or water with the desired amount of lemon juice. Simmer until the flavors come together (about 3 minutes). Adjust seasonings, adding salt and Creole seasoning as needed. Place the chicken, together with chicken drippings back in the pan. Bake 400℉/205℃ for 18- 20 minutes, or until chicken is done. Add about a tablespoon of pepper flakes (or more to taste). Arrange the chicken on a plate, top with sauce, garnish with the remaining lemon half, and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Doro Wat Ethiopian Chicken Stew Response: Doro Wat Ethiopian Chicken Stew This spicy, mouthwatering, and comforting one-pot chicken stew is slowly simmered in a blend of robust spices. This delightfully delicious chicken dinner is super easy! Pair it with injera and Ethiopian collard greens to complete your iconic Ethiopian experience. Ingredients 3-3½ pounds (1.3-1.6kg) chicken, cut in pieces (or chicken thighs) 3 tablespoons (42g) spiced butter, or more (sub with cooking oil) 2-3 medium onions, sliced ¼ cup (60ml) canola oil 2 tablespoons (2g) Berbere spice 1 tablespoon (9g) garlic, minced ½ tablespoon (4.5g) ginger, minced 2-3 cups (473-709ml) water 1 tablespoon (14g) tomato paste ½ tablespoon (.5g) paprika 1 tablespoon (2g) dried basil, optional 4-6 large eggs, soft boiled and shells removed 1-2 lemons, freshly squeezed (adjust to taste) Salt and pepper to taste Directions Season chicken with, salt, and pepper. Set aside. Heat a large pot over medium heat, and when it's hot, add spiced butter and onions. Sauté onions, stirring frequently, until they are deep brown – 7-10 minutes. After the onions are caramelized or reach a deep brown color, add some more oil, followed by the Berbere spice, garlic, and ginger. Stir for about 2-3 minutes for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn. Then add about 2-3 cups water. Add chicken, tomato paste, paprika, basil, salt, and cook for about 30 minutes. Throw in the eggs and lemon juice; thoroughly mix to ensure that the eggs are immersed in the sauce. Continue cooking until chicken is tender about 10 minutes or more. Adjust sauce thickness and seasoning with water or broth, lemon, salt according to preference. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Plantain Chips with Mango Salsa Response: Plantain Chips with Mango Salsa Crispy, crunchy, and addictive fried or baked plantain chips paired with sweet, tangy mango avocado salsa for a wonderful late-night snack time or as appetizers! Ingredients 2 green (unripe) plantains 1 teaspoon paprika Salt and pepper Directions Using a sharp knife, cut both ends off the plantain. That will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, and peel only as deep as the peel. Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run them through hot water to prevent ease with peeling. Slice the plantains thinly with the help of a mandolin for consistent results. Toss the plantains, salt, and paprika together. Preheat the oven to 400°F/205℃. Line baking sheets with foil and coat with cooking spray. Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray, and bake (turning over slices after 8 minutes) for about 12-20 minutes or till golden brown and crunchy, depending on your oven. Store in a sealed container or serve with salsa. Fill a large cast-iron skillet with up to a ½ inch of oil on medium-high heat until hot but not smoking. Fry the plantain slices in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (the plantains will absorb excess oil and get soggy). Use a slotted spoon, transfer the fried plantains and drain them on paper towels. Store in a sealed container or serve with salsa. In a medium bowl, combine the mango, jalapenos, avocado, tomatoes, onions, lime juice, olive oil, salt, and pepper.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Fufu Recipe Response: Fufu Recipe Fufu is a staple of West African cuisine you can easily serve with stews and soups to complete a delicious and satisfying meal. Traditionally made from cassava root and green plantains, it is a smooth, dense, soul-satisfying, and mild-flavored side dish that turns almost any dinner into finger food. Ingredients 1 medium cassava tuber 2 fingers green plantain (unripe) Water (enough to just cover the cassava and plantain) 1 teaspoon salt, optional Directions Peel and slice the cassava and plantain with a knife into medium-size pieces, take out the cassava's core and the plantain's tiny seeds, and rinse. Place the pieces in a saucepan, cover with water, add optional salt, and cook over medium heat. Boil for 30 minutes or until fork-tender. Drain the water. Add the cooked plantain and cassava to a food processor and blend. Use a spoon to move it around as necessary to ensure even blending. Add water by the spoonful as needed until you achieve desired texture. It should be soft and stretchy. Turn it onto a wet plate or bowl and fold it into itself until it is smooth. Using a mortar and pestle, start by pounding the plantain into a smooth dough and set it aside. Then do the same for the cooked cassava. Combine the plantain and the cassava. Mold the mixture into the portion size of your choice and place it in serving bowls. The fufu is ready to serve with the soup of your choice.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ogbono Soup Response: Ogbono Soup Ogbono Soup is a super tasty, nutrient-dense, and hearty Nigerian soup made with ogbono seeds (African wild mango seeds), classic West African spices, and your choice of meat and fish. It's reminiscent of okra stew and goes really well with tasty, filling pounded yams for an extraordinary African meal experience! Ingredients 1-2 pounds meat, oxtail, stew beef, tripe, and kpomo (cow skin) 1 cup smoked fish, shredded 1 cup onion, diced ½ cup ground crayfish 1 tablespoon chicken bouillon, adjust to tastes 3 cups greens, chopped (spinach, collards, kale, callaloo-African greens) ¼-⅓ cup palm oil 1 tablespoon red pepper flakes ½ cup ground egusi, optional ½ cup ground ogbono Salt and pepper, to taste Directions In a medium-sized saucepan, boil meat and season with salt and pepper until tender (approximately 30-60 minutes depending on the choice of meat). You can shorten this process in half with a pressure cooker. Boil the cow skin and tripe together or separately until tender; use your best judgment. Remove cow skin tripe and add to the pot of boiled meat. Then add the smoked fish to the pot if using it. Reserve enough stock from the meat (about 3-4 cups). Mix ground ogbono with red palm oil, then add to the pot of boiled meat, followed by crayfish and scotch bonnet pepper. Bring to a boil. Then simmer it for 10 minutes or more. Add chicken bouillon or cubes if desired. Add more stock or water for the desired thickness. Then add spinach (or other greens), cook for 2-3 minutes more, turn the stove off, and serve piping hot.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Pounded Yam Response: Pounded Yam This Pounded Yam recipe is the real deal. It's a beloved staple in West Africa that comes together effortlessly with a food processor. Smooth and tasty, it's heartier than mashed potatoes and the perfect accompaniment to Ogbono Soup and Okro Soup for the best meal experience! Ingredients 2-3 pounds (907-1360g) Ghana yams Water Directions Peel the yam with a sharp knife, peeling away from your body; carefully draw the paring knife down the side of the yam, taking care not to remove too much flesh. Look for spoiled spots, such as bruising and discoloration, while peeling. Remove the spots with the tip of your knife. Cut into large chunks, rinse immediately and leave them in cool water until ready to cook them to prevent discoloration. Add yams to a medium pot with water – enough to barely cover the yams – and salt to taste, if desired. Boil until tender, remove from heat and immediately drain yams thoroughly in a colander. Reserve some of the water for blending. Add the boiled yams into a food processor. Start blending, pulse for 20-30 seconds, then check for smoothness. I move the yam puree around with a spoon between pulses to ensure even blending. Add 1-2 tablespoons of the reserved water as needed until you achieve desired texture. Pounded yam should be stretchy and soft. Wrap in parchment paper (for the health-conscious or plastic wrap). Serve with Ogbono Soup.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Egusi Soup Response: Egusi Soup Egusi Soup is an outstandingly delicious, quick, and easy soup with ground egusi seeds, similar to pumpkin seeds. This meaty, nutty, spicy soup is protein-packed and full of tasty greens. And it's also the ultimate West African comfort food. Ingredients 1 pound (453 g) meat, smoked turkey, smoked fish or beef, or any meat of your choice 1 teaspoon (5 g) salt 1 teaspoon (2 g) pepper 1 teaspoon (2 g) smoked paprika ¼ cup (62.5 ml) canola oil (see note #3) ¼ cup (62.5 ml) palm oil (see note #3) ½ medium onion, chopped 2-3 medium tomatoes, chopped 3 cloves garlic, about 2 teaspoons minced garlic 1 cup ground egusi ⅓ cup ground or smashed crayfish 1 cup (30 g) spinach, or more (I used frozen spinach) Directions In a medium-sized saucepan, boil the beef seasoned with salt (garlic salt), pepper, smoked paprika, pepper, and onions until tender – make sure you add plenty of water, so you have about 3-4 cups of beef stock for the soup. Remove the beef and reserve the stock. Heat the canola and palm oil in a heavy saucepan over medium heat. Add the onions and sauté until they are translucent, about 5 minutes. Then add your choice of meat and crayfish, and continue cooking. Stir in the tomatoes with their juices, garlic, and 1-2 cups of beef stock. Bring to a boil and simmer for another 5 minutes. Add the ground egusi and simmer on medium heat for approximately 10 more minutes. Then add beef stock as needed to get the desired consistency or prevent burning. Finally, throw in the spinach and let it simmer for 4-5 minutes. Adjust seasonings to taste. Serve warm with fried plantains, fufu, yams, or your favorite starchy side dish.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Suya Recipe Response: Suya Recipe Suya is tender beef threaded on a skewer and then baked or grilled to perfection in a tantalizing spicy peanut sauce. It's the epitome of West African street food, and we never made it at home. Until now!Makes 14 skew Ingredients 2 pounds (907 g) sirloin steak ¼ cup (38 g) peanuts (or almonds) 1 tablespoon (10 g) garlic powder 1 tablespoon (10 g) onion powder 1½ teaspoon (10.5 g) smoked paprika 1 tablespoon (7 g) white pepper ½-1 tablespoon (3.5-7 g) cayenne pepper ½-1 tablespoon (3.5-7 g) hot ground pepper or cayenne pepper, optional 1 tablespoon (10 g) chicken bouillon 2 tablespoons (28 ml) vegetable oil, to drizzle on the meat salt, to taste Directions Soak the skewers totally submerged in water for at least 20 minutes to prevent them from burning. Heat the oven to 450°F/230℃. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan. Peel roasted peanuts, and then grind them in a coffee grinder with skin on, until finely crushed, being careful not to grind them into a paste. Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, hot ground pepper, and bouillon (or Maggi) in a medium bowl. Add the ground peanuts to the spice mixture. Set it aside. Pat the suya steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak diagonally in medium-thin strips and place them in a bowl. Add about 2 tablespoons of oil into the sliced beef, followed by 2-3 tablespoons or half of the suya spice mixture (set aside the rest of the spice rub). Mix everything until fully combined. Cover the bowl with plastic cling wrap and marinate an hour. When ready to cook, thread the strips onto the skewers, about four per skewer, making sure the slices of meat cover the skewers. Rub the skewered steak strips on both sides with the rest of the spice mixture. Then line a roasting or baking sheet with foil and place the skewers on top. Drizzle with oil and bake them for about 12-15 minutes. Optional – For the last 3 minutes of baking, switch the setting from bake to broil to get a nice crisp brown on the outside. You may also grill your suya beef. Brush the grill rack with oil and place the skewered meat on the rack. Brush them with oil and grill for a few minutes or until lightly charred, then turn and grill on the other side – about 3-5 minutes for each side, depending on the thickness of the meat slices. Serve fresh from the oven or grill with onions and tomatoes.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Okra Stew Response: Okra Stew Okra Stew is a mouthwatering, thick tomato-based stew with okra, chicken, and spices. It's soul food at its finest, packed with nutrients, and economical, too. This traditional West African delight is kicked up a notch with spicy Creole seasonings for a hearty meal. Ingredients 1 pound (454 g) okra, fresh or frozen 1 pound (454 g) chicken thighs or breast, cut into 1-inch cubes 1 teaspoon (5.69 g) salt 1 teaspoon (2.33 g) pepper 1 teaspoon (4 g) Creole Seasoning ½ cup (125 ml) canola oil 1 large onion, chopped 1 tablespoon (18 g) garlic, minced 1 teaspoon (2 g) ground ginger 2 cup (400 g) tomatoes, diced 1 teaspoon (2.30 g) smoked paprika 2 tablespoon (28 g) tomato paste 1 tablespoon bouillon powder 1 cup (225 ml) chicken stock Salt and pepper, to taste Directions If using fresh okra, wash the okra, remove the tops and tails, and slice into rounds. Rub the chicken with salt, pepper, and Creole seasoning. Set aside. Heat oil over medium heat in a large pot. Then add the chicken and sauté, frequently stirring, getting any browned bits off the bottom of the pot until the chicken is browned. Remove the browned chicken from the pan and set it aside. Add the onion, garlic, ginger to the pan, and sauté until the onions are tender, 4-5 minutes. Add diced tomatoes, smoked paprika, tomato paste, and bouillon powder. Stir, letting it simmer for about 10 minutes. Add chicken stock, and let it simmer for another 15 minutes. Return the chicken to the pot, then add the okra. Reduce heat to low, and simmer until the okra is tender, 15-20 minutes. Add a splash of stock or water if the stew gets too thick; the okra will thicken it as it cooks. Serve with rice or fufu. Enjoy!!!
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Cassava FuFu/Water Fufu Response: Cassava FuFu/Water Fufu This staple food eaten in many African countries is made from fermented and grounded starchy cassava root may not look like much. It may not look like a whole lot, but don't let appearances fool you. Its smooth, dense, and chewy texture with a mild taste makes it a great side dish to any protein-rich food, stew, and soup. Ingredients Cassava Water Lemon, optional Directions Soak the peeled cassava in water (you can use frozen cassava). Make sure to cover it completely with water. Then leave it covered outside for a couple of days to ferment covered. Drain and cover it with fresh water daily. After about 4-5 days, take the cassava from the water; it should be soft by now. If it's not, don't worry because not all the cassava gets soft. Cut in small pieces to facilitate blending if cassava is not too soft. Pulse or Blend in batches with a little bit of water in a blender or food processor until it turns into a puree. You may cook at this point or proceed with the next steps to make the rolls. Using cheesecloth, squeeze the water from the cassava puree; this helps storage. Wrap in portions and freeze until ready to use—thaw before cooking. Place the desired amount of fufu in a saucepan on medium heat. Add a little bit of hot water as needed. Keep stirring vigorously until cooked through. This takes about 10-15 minutes, depending on the quantity. Then, shape them into ovals and wrap them with thin plastic.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jollof Rice (Oven and Stovetop Method) Response: Jollof Rice (Oven and Stovetop Method) This easy, flavorful, and perfectly cooked African classic dish, Jollof (Jellof) rice, is made even simpler by baking it in the oven. It's perfect for regular nights or special occasions! Ingredients 3-4 tablespoon (42ml-56ml) vegetable oil 1 medium onion, diced (red or white onion) 2 teaspoon (1.6g) fresh thyme, or 1 teaspoon (1g) dried thyme 1 tablespoon (8g) garlic, or 2½ teaspoon (9.7g) garlic powder 3 cup (591g) rice, long-grain, uncooked rice (I used basmati) 1 tablespoon (7g) paprika 2 teaspoon (4g) chicken bouillon Salt and pepper to taste 1 14-ounce can tomato puree or sauce 4 cup (1,000ml) chicken broth or water, 5¼ cups for stovetop 1 Scotch bonnet pepper, or ¾ teaspoon hot pepper (omit if cooking for kids) 1 pound (453.59g) vegetables, peas, carrots, green beans, or corn (optional) Parsley, for garnishing Directions Preheat oven to 350℉/177℃. Rinse the rice with water and drain. In a half-sheet pan (approx. 13"x18"x 2½"), combine all ingredients and stir so that everything is fully incorporated. Cover tightly with aluminum foil paper. Double the foil if you can because it helps cook faster. Gently place in the oven and cook for about 70-80 minutes. Carefully remove from the oven and check after 70 minutes. Since posting, I have retried the recipe several times, and it works best for my oven after 75 minutes. When cooked, remove carefully from the oven and let it rest for about 5 minutes. Then carefully remove the aluminum paper. Fluff rice with a fork, throw in your add-ins, and mix evenly. Serve warm. Rinse rice and drain. Heat oil in a medium saucepan over medium-high heat. Next, add onions, thyme, and garlic, cook for about 2 minutes or until the onion becomes soft and translucent. Add rice, season with paprika, bouillon, salt, and pepper. Cook, stirring often until fragrant, for about 30 seconds, and brown occasionally stirring, for about 2-3 minutes. Pour tomatoes sauce, chicken broth, and hot pepper, if any, into the saucepan. Bring to a boil, stirring once or twice. Reduce heat to low, cover saucepan, and simmer until rice is tender and liquid is absorbed, for 15-18 minutes. Remove pan from heat, let it sit covered for 5 minutes, then fluff rice with a fork or serving spoon. Then throw in sauteed veggies and beef, chicken, and shrimp (if desired) and mix. Garnish with parsley and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Vegetable Beef Soup Response: Vegetable Beef Soup Vegetable Beef Soup is a super comforting and hearty soup loaded with fresh vegetables and delicious chunks of tender beef in a tomato-based broth. It’s seasoned with herbs and Creole seasoning and simmered to perfection until thick and flavorful. A quick, easy, and effortlessly delicious one-pot meal that is ready in 45 minutes! Ingredients 1-1½ pound beef stew meat, cut into about 1-inch cubes 2 tablespoons cooking oil 1 large onion, diced (about 1½ cups ) 4-5 cloves garlic, minced ½ teaspoon ginger, minced 1-2 bay leaves 2 teaspoon thyme 1 teaspoon dried oregano 1 teaspoon smoked paprika 1 tablespoon Creole seasoning 2 stalks celery , diced (about ½ cup) 1 14-ounce can (400g) diced tomatoes 5-6 cups beef broth or water 1 medium carrot , diced (1 1/2 cups ) 1 Russet potato, cut in chunks 1 10-ounce bag frozen baby lima beans 1 tablespoon Worcestershire sauce 1 tablespoon beef bouillon or a beef bouillon cube (optional) Salt and pepper to taste Directions Heat olive oil in a large pot over medium heat. Add the beef sauté, frequently stirring any browned bits off the bottom of the pot until the meat is brown. Drain oil if necessary. Add onions, garlic, ginger, bay leaf, thyme, oregano, and saute for about 3-4 minutes until onions wilt. Then add paprika, Creole seasoning, celery, and tomatoes. Pour in beef stock or water, potatoes, carrots, lima beans, beef bouillon, and Worcestershire sauce. Bring to a boil, cover, and simmer until beef is tender, about 25-35 minutes—season with salt and pepper to taste. Serve warm with bread or cornbread.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chicken Tagine Response: Chicken Tagine Chicken Tagine is a traditional slow-cooked Moroccan dish with juicy chicken thighs, onions, olives, spices, and preserved lemons. The aroma wafting from your kitchen will have the entire family crowding around. And don't panic! You can do this surprisingly simple dish without a tagine. Ingredients 6 medium chicken thigh, bone-in and excess fat and skin trimmed Salt and pepper, to taste ½ teaspoon (1 g) ginger, minced 1 teaspoon (2 g) garlic, minced 1 teaspoon (2 g) ground cumin 1 teaspoon (2 g) smoked paprika Directions Place chicken thighs in a large bowl, then salt and pepper. Next, add garlic, ginger, cumin, and paprika. Mix chicken with a spoon or hands until they are well coated with spices. Set aside in the fridge until ready to use or marinate for up to 24 hours. When ready to cook, heat a skillet or large saucepan with about 2 tablespoons of oil, and then brown the chicken for about 3-5 minutes until the chicken is golden brown. Remove and set aside. Drain any excess oil from the skillet. (Use an oven-proof skillet if you want to make the oven-baked version.) Add onions, garlic, ginger, coriander, smoked paprika, cumin, bay leaves, cayenne pepper, and salt to taste. Stir for about 3-4 minutes for the flavors to come together and the onions to wilt. Add chickpeas and apricots. Pour in chicken stock or water, then olives. Season with salt and pepper, being careful with the salt. Return the chicken to the pan along with the accumulated juice from the chicken and sliced lemons. Preheat oven to 325℉/163℃. Place the chicken in the oven and bake for about 35 minutes. Remove and serve with Moroccan couscous, garnished with parsley and more lemon slices, if desired. Reduce heat and cook covered for about 25 minutes or until chicken is cooked through. As the chicken cooks, add more liquid if needed. Adjust seasonings to taste. Remove from heat, sprinkle with parsley, serve with this Moroccan couscous and extra lemons, if desired.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me How to Make Piri- Piri Sauce Response: How to Make Piri- Piri Sauce Piri-Piri Sauce is a blend of African bird’s eye chili that is mostly grown in African countries. It is sour, a little sweet and slightly salty- making it a really complex and versatile sauce that you can use on almost anything. Ingredients ½ medium red pepper 2-3 jalapeno peppers, fresh, coarsely chopped, seeds removed 6 chili pepper, fresh, coarsely chopped 5-6 cloves garlic 4 large basil leaves 1-2 tablespoon fresh oregano ¼ cup onions, chopped 1 cup olive oil 1 tablespoon smoked paprika Lemon juice, adjust to taste 1½ teaspoon salt, to taste 1 teaspoon black pepper, freshly ground ¼ cup dark vinegar, optional Directions Blend red pepper, jalapeno, chili pepper, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil to facilitate blending. Then mix in smoked paprika, lemon juice, black or white pepper, and vinegar. Adjust for salt and seasoning. Refrigerate and use when ready.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Peri Peri Chicken Response: Peri Peri Chicken Peri Peri Chicken – a mildly spicy luscious chicken legs bursting with interesting complex flavors from Peri Peri Sauce, Creole Seasoning, lemon, and herbs. Grilled to perfection until tender and juicy and served with a special Peri Peri sauce. Certainly, a mouthwatering chicken recipe that is amazingly good whether it's grilled or baked. Ingredients 2 ½-3 pound or (1.21-1.36 kg) chicken, cut ups or 8 pcs chicken legs 1 lemon or lime salt to taste ½ teaspoon or (2.40) white pepper, coarsely ground Directions Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper. Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add olive oil. Pulse for about 30 seconds until blended. Drench the chicken with peri peri marinade, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight. When ready to grill, using a thong remove chicken from the peri peri marinade and remove excess marinade. Reserve the marinade. Preheat grill to medium-high heat. Place chicken on the grill and grill for about 10-15 minutes on each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill. In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Fried Sweet Plantains Response: Fried Sweet Plantains Fried Sweet Plantains make the perfect side dish for African and Latin meals or a wonderful snack all by itself. They are crispy on the outside and soft on the inside. Sooo good with rice & beans, stews, or a replacement for tostadas! Amazingly delicious! Ingredients 2 or 3 ripe plantains Vegetable cooking oil as needed Salt to taste Directions Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain. Cut plantains in diagonal pieces or medium-sized slices and set them aside. You can make them smaller by cutting the pieces in half. Heat oil in a large skillet over medium-high. Test if oil is ready by carefully trying out a slice of plantain. Oil should bubble on contact before proceeding with the rest. If it doesn’t, wait another minute or two. If oil is too hot, remove from heat and wait for about 2 minutes before proceeding. Fry in batches until the plantain slices have reached the desired color (golden brown), turning once, about 2-3 minutes per side. Then continue cooking, turning plantains occasionally until soft and deep golden brown, 5–7 minutes. Carefully remove plantains with a slotted spoon and transfer them to a paper towel-lined plate or tray. Season with salt and/or cinnamon sugar, if desired. Serve hot.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Whole Baked Sea Bass Response: Whole Baked Sea Bass Whole Baked Sea Bass fish marinated in a simple yet flavorful mixture of lemon, tomato, garlic, herbs, and other spices. It's simple, easy, healthy, and incredibly flavorful! Ingredients 2 white fish (sea bass, red snapper, or tilapia) , approximately 1-2 pounds; scaled and gutted white fish 1 lemon (or limes if that's what's available) salt and pepper to season ½ bunch parsley 1 small onion , sliced and divided ½ bunch basil 1 small tomato 4-5 garlic cloves 1 tablespoon chicken bouillon or cubes , optional ½ -1 cup water or oil 1-2 cups cherry tomatoes Directions Make 3-4 diagonal cuts in each side of the fish, all the way right through the bone. Squeeze some lemon over it. Season fish with salt and pepper. Set aside. Chop parsley, onion (½ sliced onion), basil, tomato, and garlic. Add to a food processor or blender. Blend/pulse while adding oil/water as needed until the ingredients are in puree form. If desired, add chicken bouillon to the puree, thoroughly mix. Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. For best results, let it marinate in the fridge for up to 24 hours. Use a cooking spray to oil the bottom of a roasting pan to prevent fish from sticking to the pan. Drizzle 2 tablespoons of water or oil on the fish and throw in the cherry tomatoes and the rest of the onion slices. Bake in a roasting pan (leave it open) at 450 F (232 C) for approximately 15-20 minutes, depending on the thickness of your fish. Serve warm with plantains or potatoes and this African Pepper Sauce HERE.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Air Fryer Chin Chin Response: Air Fryer Chin Chin Guilt-free snacking has never been this easy! This AIR FRYER CHIN CHIN recipe turns your classic West African holiday snack into a healthier treat. Sounds impossible? Well, it’s here and it’s totally happening! Snacks are now becoming healthy! Ingredients 3 ½ cups (440g) all-purpose flour , plus more for rolling ½ teaspoon (2g) baking powder ½ teaspoon (2.5g) salt ½ -¾ cup (100g-150g) sugar 1-2 teaspoons (2g-4g) grated nutmeg 1 teaspoon (2g) grated lime zest 1/3 cup (75.67g) margarine/butter 1 large egg ¾ cup (180ml) milk Directions In a large bowl mix together flour, baking powder, salt, sugar, nutmeg, and grated lime. Then add the butter to the flour and mix well until the butter is well incorporated with the flour. Whisk the egg into the mixture. Keep mixing until you have formed a sticky dough ball. Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Divide the dough in half. On a floured board, roll each half about ⅙ inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired. Preheat Air Fryer according to manufacturer instruction. Set at 300 degrees F. Remove the basket from the air fryer and spray the basket with cooking oil spray.   Place the cut out chin in the basket in a single layer. Spray them with a cooking oil spray. Cook for 15-18 minutes. Take the basket out and give the chips a test. If the chips still aren’t crisp, continue cooking for another 2 minutes. You will have to shake the basket several times for even cooking. Disclaimer: Cooking times will vary depending on what type of air fryer you use and the color you like. If the settings above do not work for you, adjust accordingly. Oven Instructions: Preheat oven to 375 ºF. Line a cookie sheet with foil or parchment paper. Place the chin chin on the sheet pan and spray them with cooking spray. Bake for 6 minutes. Might take up to 10 minutes, depending on your oven.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jollof Rice and Chicken Response: Jollof Rice and Chicken This JOLLOF RICE and CHICKEN is an easy yet tasty one-pan meal enjoyed in West African countries. It's bursting with flavors from the tomato sauce, paprika, scotch bonnet, and the juices coming off from the well-seasoned chicken thighs. Serve it over regular nights or as a main course during the holidays! Ingredients 2 tablespoons (28ml) oil 1 medium onion ½ teaspoons (0.46g) dried thyme 2 teaspoon (10g) minced garlic 2 cups (370g) uncooked rice (I used basmati rice) 8 ounce (224g) canned puree tomato sauce 3 cups (720ml) chicken stock or water 1 teaspoon (5g) salt 1 teaspoon (2g) paprika 1 teaspoon (2g) white pepper ½ -1 teaspoon (1g-2g) chicken bouillon ½ pound (226.8g) or more vegetables (carrots, peas, green beans) scotch bonnet pepper or hot pepper (optional) Directions Wash chicken thighs, wipe with a paper towel. Combine spices and mix well. Sprinkle both sides with a generous amount of the spice blend. Or you may use salt and pepper or your favorite spice mix. Add about 2 tablespoons of oil to the skillet or Dutch oven or oven-safe pot/pan. Brown chicken on both sides for about 3 minutes each. Be very careful with the chicken, it shouldn’t burn. Pre-heat oven 350 degrees F (176C). Put the rice into a large bowl, cover with cold water, and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Remove from the pan and set aside. Remove excess oil from the pan and leave approximately about 2-3 tablespoons oil. Add onions, thyme, garlic, and sauté until soft but not golden, about 2-3 minutes. Then add rice and stir for another 2minutes. Gently pour tomato sauce, and add all the remaining ingredients: chicken stock, paprika, white pepper, salt, and bouillon EXCEPT the vegetables. Add the chicken back and bring to a boil. Place in a pre-heated oven and cook for about 20 minutes then throw in the vegetables and cook for another 10-15 minutes. Remove let it cool and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chicken Stew (African-Style) Response: Chicken Stew (African-Style) This stew is like no other. It's easy, aromatic, and flavorful with a thick, rich tomato-based sauce. For a great weeknight meal, pair it with steaming rice and plantains. And you'll have your new favorite chicken dinner! Ingredients 3-3½ pound (1.5kg) chicken, cut in pieces Salt and pepper to taste 1-2 teaspoons (4-8g) Creole seasoning ¼-½ cup (62-125g) oil (canola, olive, or vegetable oil) 5-6 Roma tomatoes (or 2 cups tomato sauce) 1 medium onion, sliced 1 tablespoon (8g) garlic, minced (3-4 cloves) 1½ teaspoon (1.5g) dried thyme 1 tablespoon (7g) smoked paprika ¼ teaspoon (0.5g) curry powder 1 bay leaf 1 tablespoon Maggi or bouillon (chicken-flavored) 2 cups (475ml) water 2 green onion, chopped (whites and green parts) 3 tablespoon (12g) parsley 1-2 cups (130-250g) carrot, sliced Directions Season chicken with salt, pepper, and Creole seasoning. Set aside. Heat oil in a large pot over medium heat until hot, and then add the chicken and sauté, stirring frequently and scraping any browned bits off the bottom of the pot until the chicken is brown. If using fresh tomatoes, blend tomatoes, onions, and garlic. If using tomato sauce, saute the onion and garlic until tender (4-5 minutes). Pour the tomato blend (or sauce, onion, and garlic) into the pot of chicken, add the thyme, smoked paprika, curry powder, bay leaf, and bouillon, bring to a boil, and let it simmer until tender (depending on the chicken), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan. Add carrots, green onions, and parsley. Cook for five more minutes. Adjust the thickness of the stew with water or stock. Season with salt according to preference. Remove bay leaf. Serve over warm rice.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Peri Peri Marinated Chicken Skewers Response: Peri Peri Marinated Chicken Skewers Peri Peri Chicken Skewers - flavor-packed BBQ chicken skewers marinated in a spicy pepper, garlic, lemon, basil and oregano sauce. Prepare the night before and let it marinate overnight and you'll have extra delicious skewered meat come grilling time! Great for entertaining! Ingredients 2-3 pound boneless skinless chicken thigh trimmed Salt and pepper to taste 1- teaspoon chicken bouillon optional ¼ cup olive oil or more ¼ cup chopped onions ¼ medium red pepper 1 fresh jalapeno peppers coarsely chopped, seeds removed 1 fresh chili pepper or more coarsely chopped adjust to taste more or less 1 teaspoon smoked paprika 3-4 garlic cloves Juice of I medium sized lemon adjust to taste 4-6 large basil leaves 2-3 tablespoons fresh oregano ½ cup coconut milk optional Directions Soak the skewers for at least 60 minutes or more totally submerged in water before using it to prevent burns. You may skip this part if pan grilling. Blend red pepper, jalapeno pepper, chili pepper, garlic, basil, oregano, and onions in a food processor or blender. Add olive oil, coconut milk to facilitate blending. Then mix in smoked paprika, lemon juice black and or white pepper Refrigerate and use when ready. You may make this a day or more ahead of time. Trim chicken thighs of excess fat and pat dry with a cloth or paper napkin. Cut chicken thighs into 2-inch chunk. Season with salt, chicken bouillon and pepper or adobo seasoning mix. You can either marinate the chicken now or thread then marinate-about 4 pieces per skewer. Making sure the skewer is fully covered with chicken chunks. Place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably overnight. When ready to grill. Using tong remove excess marinates and reserve. Pre heat grill to medium- high heat. Place chicken over medium heat, and then brush with oil to prevent chicken from sticking. Grill for about 10 to 15 minutes, rotating from sides for even cooking. Keep an eye on it -- if they are browning too quickly, turn the heat down. Grill in batches if you have a small grill. Transfer the skewers to a platter. In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Paprika Chicken Legs Response: Paprika Chicken Legs Paprika Chicken Legs - Resist the temptation of cooking the same thing over and over and make this Baked Garlic Paprika Chicken Legs. It's packed with great flavors from garlic, onion, cayenne pepper, herbs and, of course, paprika. It'll be a new family favorite easy dish! Ingredients 3 -3 ½ pound chicken drumsticks 1 ¼ teaspoons salt 1 teaspoon white pepper 1 teaspoon bouillon powder (you may replace with salt) 1/4 cup canola oil 4-6 garlic cloves minced 2-3 Tablespoons fresh herbs (thyme, parsley, oregano) 1 Tablespoon smoked paprika ½ teaspoon cayenne pepper (optional) 2 Tablespoons onion powder Directions Wash chicken legs dry, rub with salt , white pepper and bouillon powder and set aside In a small pan set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes. When ready to bake, preheat oven to 425°. Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder. Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. Bake chicken legs until cooked through and skin is crispy, about 40-45 minutes If desired rotate chicken halfway through-roughly 25 minutes. And continue cooking until chicken is fully cooked and juice from the chicken runs clear. Remove and let it cool slightly before serving .
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Samosa Recipe Response: Samosa Recipe Samosa Recipe - Baked or fried super crispy Chicken Samosas full of well-seasoned chicken, peas and spiced up with just enough spices and heat . Ingredients 3 cups all-purpose flour , plus more as needed 1 tablespoon granulated sugar 1 1/2 teaspoon salt 1/2 cup ghee (clarified butter) or oil 1 cup warm water Directions In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add, curry, pepper sauce, paprika, white and cayenne pepper and continue stirring with a heavy wooden spoon, about 2 minutes. Add minced ground chicken mix until ingredients have been thoroughly combine. Simmer for about 5 minutes or more. Finally throw in peas, parsley , adjust the salt or seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance. In a large bow,l add flour and make a well then add sugar, salt. Followed by water, and ghee or oil Knead to form soft and sticky dough. Place dough on a heavily floured board and knead for about 3-4minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. Dough should be soft, elastic and smooth. On a lightly floured surface, form the dough into 16 balls. Roll the dough using a lightly floured rolling pin; cut it half. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray. In a large sauce pan, pour vegetable oil, until it is at least 3 inches, and place on medium heat or until oil is 350 degrees. When ready, gently place a few samosas at a time into the saucepan. Fry for a few minutes until the bottom side is light brown. Turn over and fry for a few more minutes until the other side is light brown. Serve warm or at room temperature with this avocado ranch dressing. If baking, place on a baking sheet and brush with canola oil. Then bake at 375 degrees F for about 20 minutes or more until golden brown, turning once. Use a large spoon or something like that to take it out of the oil. Repeat the process until finish. Best serve warm with this pepper sauce.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Bobotie Response: Bobotie Bobotie – hearty and comforting South African dish made primarily of curried minced meat topped with milk and egg mixture and baked to perfection. Easy, tasty dish with punchy yet on point flavors! Ingredients 2 tablespoons butter 2 medium onions , finely diced 1 tablespoon garlic , minced 2 bread slices ½ cup milk 1 1/2 tablespoons curry powder 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon coriander 2 pounds lean ground beef 1 1/2 tablespoon dried herbs (thyme, basil, oregano, ) 1 large apple , grated ⅓ -½ cup fruit chutney 1/4 cup raisins (optional) ½ -1 lemon juice and zest 1 tablespoon Worcestershire sauce Directions Pre-heat oven at 350 deg F/180 deg Celsius. In a medium bowl, mix together milk and bread to soften it. Set aside. Lightly grease a 9×13-inch baking dish, or a cast iron. Heat up a large saucepan or large skillet over medium heat,then add butter until melted, followed by onions and garlic. Saute for about 3 minutes just until soft and fragrant. Next stir in the spices: curry powder, turmeric, ground cumin, coriander and dried herbs. Add ground beef and herbs stirring constantly to break it up, cook until beef is no longer pink or slightly brown. Remove from the stove. Add to a bowl, followed by bread mixture, chutney, grated apple, lemon juice and zest, and Worcestershire – add raisins here, if desired. Season to taste with salt and pepper. Add beef mixture into greased casserole dish or cast iron pan. I used a 10 inch pan. Using a spoon press the beef mixture down. This helps keep the eggs mixture afloat and forms a nice custardy top when baked, Bake in the oven for around 40-50 minutes. While bobotie is baking, mix together eggs, cream , milk and a ¼ teaspoon of turmeric . Take the meat out of the oven, pour the eggs mixture over the beef. Arrange the bay leaves on top of it . Bake for another 20 minutes (start checking after 15 minutes ) or until the eggs mixture has set. Remove and let it rest for a few minutes then serve with yellow rice and vegetables.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Marinated Grilled Shrimp Response: Marinated Grilled Shrimp Marinated Grilled Shrimp – a simple yet out-of-this-world grilled shrimp recipe soaked in an incredible marinade. A feel good food especially this warmer season! Makes a great family weeknight meal for for entertaining. Ingredients 2- 3 large clove garlic , minced 1 teaspoon paprika 1 teaspoon cumin 2 -3 tablespoons olive oil 2 teaspoons fresh-squeezed lemon juice 2 teaspoons honey ½ teaspoon cayenne ½ teaspoon salt , (adjust to taste ) 1- 1 1/2 Large Pound 1-2 Tablespoons Parsley (optional) Directions If desired, soak skewers for at least 20 minutes totally submerged in water before using it to prevent burns. Heat the grill to medium high heat. If using grill pan lightly spray or oil to prevent the shrimp from sticking to the pan. In a medium bowl, mix garlic, paprika , cumin, olive oil, lemon juice , honey and cayenne pepper and salt .Reserve about a tablespoon for basting . Add shrimp to the mixture; thoroughly mix. Let it marinade for about 30 minutes. Then add parsley to the marinated shrimps. Thread the shrimps onto the skewers about 3-4 per skewers. Making sure the front on the skewer is fully covered with shrimp. Cook shrimps for about 4-5 minutes per side, or until opaque, basting frequently with reserved marinade. Serve warm with vegetables, rice or with dipping sauce.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me African Beef Stew Response: African Beef Stew African Stew -- a popular mouth-watering stew and a traditional West African Stew that is often prepared in most homes, in a number of different ways. A must-have for Christmas gatherings and in everyday meal. Ingredients 1-2 pound stew beef , cut in small pieces 1/2 -1 cup oil (Canola, Vegetable or Corn) , adjust as needed 1 medium yellow onion 4 roma tomatoes , they are less acidic 4 peeled garlic cloves ¼ cup chopped parsley 3-4 tablespoon celery leaves ½ -1 scotch bonnet pepper , optional 1-2 basil leaves 1 teaspoon fresh thyme 1 canned tomatoes sauce , 14 ounce ½ teaspoon curry powder 1 teaspoon white pepper 1-2 teaspoons smoked paprika 1 tablespoon Maggie powder or beef bouillon powder 1-2 green onion , sliced salt to taste Directions Boil beef with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 30 minutes or more, depending the cut of beef and how you like your beef cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use. Add 1 cup oil to the pot/pan and brown the beef for about 5-10 minutes. Remove and set aside. In a blender, blend the onions, tomatoes, garlic, parsley, celery, thyme, basil and scotch bonnet pepper Gently pour the blend of puree ingredients, and tomatoes puree in the saucepan, add curry powder, white pepper , smoked paprika and bouillon powder bring to a boil, reduce heat and simmer for about 30 minutes. Then return browned beef and simmer for another 10 to 15 minutes. Stir the pot frequently to prevent the sauce from sticking to the pot. -Occasionally adding beef stock or water as needed to prevent burns Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt. Serve warm with desired side dish.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ground Beef Curry Response: Ground Beef Curry Minced Curry - an easy meal with earthy and aromatic flavors made with minced or ground beef, potatoes, peas flavored with curry powder, paprika, ground ginger and other spices. Guaranteed for a fabulous meal even on busy weeknights! Ingredients 2 tablespoons canola oil 1 medium onion , chopped 1 tablespoon minced garlic 1 teaspoon fresh ground ginger 1 tablespoon curry powder ½ teaspoon paprika 1-2 whole chilli pepper 2 -3 tomatoes , chopped 2 cups diced potatoes , medium 1 pound ground beef (minced beef) ½ teaspoon cayenne pepper , optional ½ teaspoon white pepper 1 cup Frozen peas , thawed 2-3 tablespoons parsley or cilantro Salt to taste 1 1/2 -2 cups water (more or less for desired consistency) Directions In a medium-large skillet, add oil, onions, garlic, ginger, curry, paprika and chili pepper sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes, continue cooking for about 3 minutes Add potatoes and minced meat, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined Pour in water then , bring to a boil then simmer for about 15 minutes or more until potatoes are tender. Finally throw in peas, cook for another minute or two, add parsley, and adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Irio (Mashed Sweet Potato Recipe with Peas and Corn) Response: Irio (Mashed Sweet Potato Recipe with Peas and Corn) Mashed Sweet Potato Recipe with Peas and Corn (Irio) — a classic Kenyan dish that is a hearty combination of mashed sweet potatoes, peas, corn and sometimes spinach. Ingredients 2-3 pound (900 g – 1.3 kls) sweet potatoes sub with regular potatoes(see notes) 2-3 Tablespoons (28.4 g – 42.6 g) butter or canola oil 1 teaspoon (5 g) minced garlic ¼ cup (40 g) diced onions ½ or more cup (87.5 g) blanched corn ½ or more cup (87.5 g) blanched peas ½ teaspoon (1.05 g) paprika 1 tablespoon (3.8 g) parsley ½ teaspoon (6.5 g) hot sauce chili or cayenne pepper optional Salt to taste Directions Preheat the oven to 400 degrees. Clean and dry the sweet potatoes, poke holes into the sweet potatoes, place in the microwave and cook for about 4 minutes. Wrap it up and place it the oven to roast for about 20 minutes or until they are cooked through. Add two tablespoons of oil or butter to a skillet, sweat onions, then add garlic, salt, paprika, and hot sauce, let it simmer for about a minute. Add the potatoes then mash with a potato masher or put it through a ricer. Stir in the corn, peas and parsley. Adjust for salt and pepper. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Asun (Spicy Roast Goat) Response: Asun (Spicy Roast Goat) Asun (Spicy Roast Goat) – a delectable spicy roasted goat meat dish native to the Yaruba speaking Ondo people in Western Nigeria. Smokey, sizzling, spicy! Definitely not for the faint-hearted. Ingredients 2 ½-3 pounds goat meat cut in small pieces ½ cup chopped onion 2 teaspoons or more Maggi, beef or bouillon powder Adjust to taste 1 cup water or more Salt and pepper to taste Directions Boil goat meat with salt, pepper, beef or chicken bouillon powder and some chopped onions in a medium pot until tender. Add very little water as possible, enough to cook it. I used instapot/ pressure cooker to cook mine to cut down the cooking time in half. Added 1 cup water . Remove goat meat with slotted spoon and placed on a lined baking tray. Broil on low for about 10 minutes, rotating every few minutes or until brown. Heat oil in large skillet , then add onions, garlic and ginger. Stir for about a minute. Then throw in tomatoes, white pepper, paprika, green onions, curry powder, scotch bonnet pepper and bouillon. Continue cooking for about 5-7 minutes. Finally add roast goat and bell pepper . Stir for about 3 minutes. Adjust seasonings to taste. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chai Tea Latte Response: Chai Tea Latte Chai Tea Latte - super easy guilt-free homemade Chai Latte that is rich, creamy, spicy and sweet. A perfect warm blend to lighten you up especially on cooler days. Ingredients 2 cups (473 ml) of coconut milk 1 cup (175ml) of water 2 star anise 2 teaspoons of grated or finely chopped ginger 2 short crumble cinnamon sticks 7 cardamon pods heavily crushed 2 bags of black tea I used earl grey 3 sweetener packet sweetener splenda ,stevia 6 tablespoons of fat free whipped cream optional 1 whole nutmeg for topping optional Directions Crush star anise, cinnamon sticks, cardamom pods and chop ginger( for an intense ginger flavor you can mince the ginger , depending on your preference) In a medium saucepan, add 2 cups of water together with the crushed spices (cinnamon, cardamom, ginger and star anise) Bring the water to a boil, then let the spices simmer for 5-8 minutes. Turn off the heat and then add tea bags and let it simmer for 2-3 minutes. When the tea has reached it’s desired strength add coconut milk. Bring to a boil and turn off heat. Serve warm with grated nutmeg and whipped cream or let it cool and pour over ice.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me African Stewed Spinach Response: African Stewed Spinach Stewed Spinach – Super simple way of enjoy spinach African style -bursting with a good amount of greens and delivers the perfect amount spice. A quick and easy way of putting greens on the table. Ingredients ½ pound shrimp peeled and deveined 1/2- 1 teaspoon creole seasoning (or your favorite spice mix) Adjust to taste ½ pound chopped smoked turkey 1 medium onion sliced 2 teaspoons minced garlic 1 -2 teaspoons thyme optional 4-5 fresh tomatoes chopped ½-1 teaspoon cayenne pepper, whole scotch bonnet pepper works too! 1- teaspoon paprika 3 pounds spinach frozen thawed and drained ½ -1 cup canola oil Salt and pepper to taste 1- teaspoon bouillon powder or Maggie cube optional Directions Heat canola oil in a medium saucepan over medium heat until hot.Season shrimp with salt and creole seasoning(salt free) or use favorite seasoning . Lightly sauté the shrimp in about 2 tablespoons oil ,until turns pink about 4-5 minutes. Remove and set aside. Add the smoked turkey sauté with onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add minced garlic , thyme , cayenne or whole pepper, paprika, chicken (bouillon) and cook stirring for about a minute, then add tomatoes . cook for about 10 minutes. Salt lightly Through in the spinach, and let it simmer, for about 3-5 minutes. You may add saute shrimp at the point or serve with shrimp on top of the spinach , adjust for seasonings
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Porridge yams(Sese yams) Response: Porridge yams(Sese yams) An easy one pot meal, made with yams and leafy greens enjoyed throughout West Africa also known as Sese Yams in Cameroon. Ingredients 2-3 pound of yam sub potatoes 1 1/2 - 21/2 pounds chicken cut in chunks ¼ cup or more canola or vegetable oil 3 Fresh Tomatoes ½ medium Onion 3 garlic cloves 1 Teaspoon creole seasoning spice 1/2 teaspoon white pepper 1 tablespoon smoked paprika optional 1 habanero pepper or scotch bonnet optional 3-4 cups ( Fresh leafy Greens Directions Peel the yam with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the yam, being careful not to remove too much of the yam in during the process. Look for any spoiled spots, such as bruising and discoloration, in the yam as you peel. Remove the spots away with the tip of the knife. Cut into large chunks and wash immediately to prevent discoloration and leave them in cool water until ready to use. In a blender puree the tomatoes, onions and garlic Heat up a non-stick pan or dutch oven with vegetable oil and pour in the tomato , onion and garlic blend . Add chicken, Maggie powder or chicken bouillon ,white pepper , creole seasoning or salt saute for about 5 minutes. Add 4- cups of water or more ,bring to boil -cook until chicken is tender about 25 minutes or adjust cooking times depending on chicken use. Boneless would be considerably less. slowly add the yams and cook on medium – heat for about 15 minutes .Add water as needed, you may throw in the a whole or ground pepper at this time. Finally add greens, mix, let it simmer for about 2 minutes. Again adjust for salt and pepper Turn off heat and serve warm
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Cornchaff/Adalu Response: Cornchaff/Adalu CornChaff aka Adalu – A one pot corn and beans porridge enjoyed throughout West Africa – especially Nigeria and Cameroon. Ingredients One pound dried beans any variety (sub 3 16 ounce canned beans) One pound corn sweet boiled corn or any kind 1-2 cups smoked turkey , fish, chicken 2 medium tomatoes diced 1 1/2 teaspoons minced garlic 1 teaspoons grated ginger ½ medium onion diced ¼ cup crayfish smoked/dried shrimp optional ½ - ¾ cup palm oil 1 tablespoon smoked paprika Salt and pepper to season 1-2 Tablespoons Chicken bouillon optional Directions Rinse dry red beans and pick through and discard any foreign object.( I did not have to do this because I used the package beans, I guess2. Add black beans to a large pot covering with 3-4 inches of cold water. Cover and let sit overnight or 6 to 8 hours. Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 1 to 1½ hours until tender. Drain the cooked beans and add corn to the pot and stir. Add palm oil, onions, tomatoes, crayfish, smoked fish, garlic, ginger, smoked paprika , chicken bouillon and salt. Then pour about 2 – 3 cups or more of water or chicken stock bring to a boil and let it simmer for all the flavors to come together about 20 -25 minutes, stirring occasionally. You can smash the cornchaff here for a the perfect adalu , if you like it smash. Adjust for seasonings and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ethiopian Cabbage Response: Ethiopian Cabbage Ethiopian Cabbage – A healthy combination of carrots, potatoes, green pepper infused with earthy spices. Delicious vegan recipe. Ingredients ½ cup olive or canola oil 2- cups carrots sliced about 4 medium carrots 1- medium onion chopped 2-3 teaspoons minced garlic 1 teaspoon curry powder or turmeric 1- teaspoon cumin 1 1/2 - teaspoon smoked paprika 1 large tomato diced 1- pound potatoes cut in chunks 1 bell pepper chopped 8 cups chopped cabbage about ½ cabbage head ½ teaspoon cayenne pepper or more to taste optional salt and pepper to taste Directions • In a large saucepan or Dutch oven, heat oil over medium heat. • Add onions, give it a minute or two then add, carrots, potatoes and tomatoes. • Stir in all the spices; garlic, cumin, smoked paprika, curry, white pepper, cayenne pepper, and salt. • Simmer for about 5 minutes, stirring occasionally to prevent burns. • Pour in about 1 cup water to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15minutes until the potatoes is almost tender. • Finally add cabbage and green pepper, stir Continue cooking for about 5 minutes. • Adjust for seasonings. Serve warm
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Black-eyed peas fritters(Akara) Response: Black-eyed peas fritters(Akara) Black Eyed Peas Fritters- Spicy, crispy and crunchy, irresistible Fritters made with fresh black eyed peas, onions, hot pepper, and salt . Ingredients 2 cups black-eyed peas 1/2 Medium Onion 1-2 Hot Pepper Scotch Bonnet or habenero Pepper Salt to taste about 1 3/4 teaspoons or more adjust to taste 2 Large eggs optional see tips optional spices 1/2 teaspoon chicken bouillon powder 1/4 teaspoon smoked paprika) Oil for deep frying Directions Instructions Soak them for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds) you should do this in small quantities. In a large bowl soak the beans with warm water for about 2 hours or up to 24hours, cover with water until tender. Rub the peas between your hands to take the skin off. The skins will float to the top. Pour off the skins, into a colander; you may have to do this process several times. Most of the skin will come off the peas; Sort through the remaining peas to remove all the skin. You can do this ahead of time and freeze it, to save time In a food processor, puree onions, black-eyed peas and habanero pepper with no or very little water until completely smooth. You might have to do this in two batches. It is important to note that ,using water will cause the mixture to be very light and will not hold together. In a medium bowl mix together, blended black eyed peas , salt,and eggs. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking. Gently place batter by spoonfuls in hot oil and fry until golden brown, about 4-5 minutes turning once. Fry in batches and do not over crowd pan - it may lead to soggy akara. Remove from hot oil with a slotted spoon, drain well, and serve.,
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Red Red (African Stewed Black-eyed peas) Response: Red Red (African Stewed Black-eyed peas) Red Red Recipe- A hearty tasty and no fuss vegetarian black-eyed peas stewed beans- African Style. Ingredients 4 -14.5 ounce canned beans or 1 pound dried beans 1/2 – ¾ cup palm oil or Canola oil 1 medium Onions 1 Tablespoon ginger ½ tablespoon garlic 2 Tomatoes 2 Tablespoons tomato paste 1 Tablespoon paprika 1/3 cup crayfish optional 2 cups – 3 cups stock/ water 1-tablespoon bouillon powder vegetarian, chicken (optional) 2-3 green onions chopped Salt and pepper as needed 1 habanero pepper or sub with hot pepper or sauce optional Directions Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit overnight or 6 to 8 hours Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 50- 60 mins or until tender Drain the cooked beans and set aside If using canned beans you should start from here. Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add tomatoes, tomatoes paste , ginger, garlic, paprika and bouillon powder/ cubes. Cook while stirring for about 60 seconds, Through in the Cray fish and let it simmer, for about 10-15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally Finally add the beans, green onions and the remaining stock/water and bring to a boil and simmer for another 10-15 minutes. Adjust for seasonings, and beans consistency with water and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Pineapple Ginger-Glazed Carrots Response: Pineapple Ginger-Glazed Carrots Pineapple Ginger-Glazed Carrots – Sweet, flavorful, and tender, with a tropical twist - nutmeg, coconut oil and topped with almonds…the perfect side dish for your holiday dinner! Ingredients 1 Pound 453.6 grams Carrots Sliced 1 Tablespoon butter 1 Tablespoon coconut oil 1 teaspoon minced ginger ½ cup Pineapple Juice ½ Tablespoon sweetener ¼ -1/2 teaspoon nutmeg 1 Tablespoon apricot preserve optional Directions Make the candied almonds by stirring together sliced almonds about ½ cup sliced almonds and about ¼ cup sugar for about 7 minutes or more In a medium saucepan heat the butter over medium heat until melted, then add coconut oil together with ginger, stir for about 30 seconds Then add carrots and sprinkle with salt and sauté over medium-high heat for 5 minutes stirring occasionally or until slightly brown Stir in the pineapple juice, sweetener and nutmeg. Bring to a boil. Once boiling turn heat to medium and let cook for 5 minutes or until it has slightly thickened Remove from heat and mix in apricots preserves Serve warm top with almonds and or parsley
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ashanti Chicken( Whole Deboned Chicken With rice) Response: Ashanti Chicken( Whole Deboned Chicken With rice) Ashanti Chicken- Whole Stuffed Deboned Roast Chicken- stuffed with Jollof rice paired with gravy from dripp Ingredients 1- tablespoon thyme 1 ¼ teaspoon salt 1 ½ tablespoon onion powder 1 ½ tablespoon garlic powder 1 teaspoon smoked paprika 1- teaspoon white pepper ½ teaspoon cayenne pepper 1- teaspoon bouillon powder you may replace with salt Directions Preheat oven to 350 degrees. Rinse rice through water. In a half sheet baking pan In a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined Cover tightly with aluminum foil paper. Gently place in oven and let it cook for about an hour. Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm https://www.youtube.com/watch?v=kAekQ5fzfGM Starting with chicken remove all bones, dry it out using paper towels reserve all the bones – use to make chicken stock here. Then generously season chicken with spice. Stuff Chicken with rice – go easy with the rice You can either sew chicken or tie it up Start at one end. Make sure to tuck any loose ends of chicken under the chicken. Position your first knot to keep these loose ends tucked. Tie the knots on the underside of the chicken. It works a lot easier. Try to keep the knots at roughly an inch or so apart. After you have tied the knot, stretch the string down the chicken and hold it in place with your thumb. Loop the string around the chicken. Lift the piece you’re holding under your thumb, and tie another knot- until the under side of the chicken look like a chain of knots. Generously season the outside of the chicken with seasoning. When ready to roast preheat oven to 375 degrees F Place chicken in roast pan and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving. Heat a saucepan or skillet with drippings over a medium-high heat. Gently whisk in the flour to make a “roux.” Stir the roux for a minute or two to remove any raw taste of the flour until you get a nutty smell. Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth. Then add the remaining liquid and adjust thickness to personal preference – season with bouillon, salt and pepper. Remember gravy thickens as it cools down.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Hot Potatoes (African Stewed Potatoes) Response: Hot Potatoes (African Stewed Potatoes) Hot Pot Potatoes aka Stewed Potatoes - Potatoes simmered in a tomato, onion and vegetables sauce - flavored with garlic . Ingredients 2.5 pounds russet potatoes .5 cup canola oil 1.5 pound smoked turkey 1 medium onion 4 tomatoes chopped 1 teaspoon smoked paprika 1 teaspoon Chicken bouillon optional 2 cups water or chicken broth 1 teaspoons granulated garlic 1 scotch bonnet pepper optional 1 teaspoon white pepper 1 cup sliced carrots 1 medium bell pepper green or red chopped Salt to taste Directions Peel potatoes and cut into big chunks. Place in water to prevent discoloration. Heat canola oil in a medium saucepan over medium heat until hot. Add the smoked turkey, sauté with onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add tomatoes, cayenne pepper, paprika, Maggie (bouillon) and cook stirring for about 5-7 minutes. Throw in the potatoes, water and let it simmer, for about 5-7 minutes. Then add carrots and bell pepper, continue cooking until potatoes are tender. You may have to stir occasionally to prevent burns. Adjust for seasonings and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Baked Plantain Frittata (Baked plantain and eggs) Response: Baked Plantain Frittata (Baked plantain and eggs) Baked Plantain Frittata aka plantain and eggs – A healthier and delicious take on fried plantains and eggs. Ingredients 2-3 ripe plantains 1 tablespoon canola oil 1/2 medium onion thinly sliced 1 scotch bonnet pepper diced sub hot sauce ½ red/green bell pepper stem, ribs, and seeds removed, then thinly sliced in strips 1 small tomatoes 1 teaspoon minced garlic 1 teaspoon paprika 1 teaspoon Fresh thyme or any herb Coarse salt and ground pepper 6 large eggs 1 avocado optional 1/2 -1 cup sausage chopped Directions Adjust the oven rack to the middle position and preheat oven to 350 degrees F. Grease a 10- inch baking pan or muffin pan, set aside Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains into desired shape and size Place them on the baking sheets in a single layer; spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12- 20 minutes or till golden brown, depending on your oven. While the plantains is baking, heat a medium sauce pan over medium high heat and drizzle with 1 Tablespoons of canola oil. Add the onions, tomatoes, green pepper and cook for about 4-5 minutes. In a large bowl whisk eggs, add sauté vegetable mixture, season with salt and pepper according to preference. Pour mixture into a greased 10-inch baking pan. Layer the baked plantains and sprinkle the parsley in the baking pan. Bake in the oven for about 30-40 minutes; until mixture is firm in the center. Let it cool for a few minutes; top with avocado if desired
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Meatballs and Spaghetti Sauce(African Style) Response: Meatballs and Spaghetti Sauce(African Style) African Meatballs in Tomato Sauce- Soft and Tender Meatballs cooked in a spicy tomato Sauce. Ingredients 1- pound ground beef meat ) 2 slice bread about 28 grams ½ cup milk ¾ tsp. salt or more adjust to suit taste buds 2 tablespoons chopped parsley ¼ small onion grated about 1/4 cup grated onion 1 teaspoon minced garlic 1/2 teaspoon white pepper 1/ 4 teaspoon minced hot pepper or cayenne pepper optional, adjust to taste Sauce ½ - ¾ cup cooking oil canola , olive oil 2 14- ounce tomato sauce 1 medium onion chopped 3- teaspoon garlic 1- teaspoon fresh thyme or dried 1- teaspoon white pepper 1 teaspoon smoked paprika 2 tablespoon chopped parsley 1 teaspoon Maggie bouillon powder optional Hot pepper cayenne, scotch bonnet to taste optional 1/4 teaspoon curry optional 1-2 cups broth beef or chicken Salt to taste Directions Soak bread and milk. Set it aside In a large bowl, combine ground beef with soaked bread mixture. Then add parsley, white pepper, grated onions, hot pepper, minced garlic. Lightly mix the meatballs with your hands and shape into balls about 14-16 balls - do not over mix. Store, covered, in refrigerator until needed. In a large saucepan, add about 1/4 cup oil, bring to medium heat. Add meat balls let it sit for at least at least 3 minutes or more before moving it around. Lower flame if necessary to prevent it from browning too fast you may do do in 2 batches (depending on the size of your pan) brown on both sides. Remove and set aside. Add chopped onion, thyme and garlic to perfume the oil, stir for about a minute. Next add tomato sauce, curry, white pepper, hot pepper and paprika. Stir the pot frequently to prevent the sauce from sticking to the pot Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors- about 30 minutes or more –stirring occasionally Add meatballs about 10- 15 minutes before sauce is ready. Adjust seasonings, sauce consistency with water/stock and salt. Serve warm over spaghetti
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Kedjenou Chicken Response: Kedjenou Chicken Kedjenou is a magnificent chicken dish that is astoundingly easy to make. It is chicken that is basted in its own juice in a “canary,” or earthenware jar, on a wood fire. Ingredients 1 whole chicken 4 to 5 pounds skin on, cut into medium pieces 2 medium onions 2 green onion 1 fresh red or green peppers 4 to matoes 1 tablespoon ginger paste 1 tablespoon garlic puree 1 fresh sprig thyme 1 bay leaf 1 teaspoon smoked paprika 1/2 Tablespoon chicken bouillon or more optional 1 whole habenero pepper optional Salt and pepper to taste Directions Pre-Heat oven to 350 degrees F Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt , place in the Dutch oven You may season chicken with garlic , ginger , thyme, paprika, green onions , chicken bouillon and onions. At at least 2 hours or preferably overnight in the fridge for optimal flavor. Slice tomatoes, onion, green onions and green pepper. Combine all the ingredients in a Dutch oven or any oven safe pot and stir until everything is fully combine Cover it with its lid. Place in the often and shake the pot once or twice during cooking without opening the pot. Bake for about 1 hour until chicken is tender depending on which chicken you use and how you like your chicken. Serve with atieke or white rice
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ndole ( Spinach/ Bitterleaves and Peanut Soup) Response: Ndole ( Spinach/ Bitterleaves and Peanut Soup) An aromatic Cameroonian spinach stew made of spinach and bitter leaves – flavored with garlic, crayfish and fortified with shrimp and beef. Comfort food at its best. Ingredients 2 Tablespoons Maggi ( Bouillon) 1 large Onion ( sliced) 1 pound (about 2 cups )Groundnuts/Peanuts(Skinless) 1/2 pound shrimp 1/2 pound stockfish 1/2- 1 pound Stew beef (cut in chunks 4-5 garlic cloves 3/4 cup Crayfish (ground) 3/4 -1 pound Washed bitterleaves (sub frozen spinach) 2-3 cups oil Directions In a large pan season meat with salt, maggi and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it. Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend/pulse in a food processor or blender into a fine consistency use water to facilitate the blending .Add to the mixture of beef and stockfish. Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat. Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and Maggi. You might have to add more later Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more While the pot of ndole is simmering, heat oil in a fry pan or, preferably a cast iron. Add the shrimp, stirring constantly until they just turn pink. Slice and add the remaining onions stir for a few more minutes. Finally incorporate the mixture of shrimp, onions and oil into the pot of Ndole. Stir for a few minutes and serve hot with any of the sides mentioned above.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Condensed Milk Cake Response: Condensed Milk Cake Condensed Milk Cake - Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen. Ingredients 10 ounce 284grams unsalted butter 3/4 cup 150grams granulated sugar 5 large eggs 2 cups 250grams all-purpose flour 2 teaspoons baking powder. 1 14 ounce can sweetened condensed milk or 396 grams 1 teaspoon vanilla extract 1 Tablespoon lime juice 1 teaspoon grated nutmeg optional 2-3 tablespoons lime zest Directions Pre-heat the oven to 160°C/325°F. Grease a 10 inch or Bundt pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3 minutes. Then add the condensed milk and mix for another minute. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime zest& juice, nutmeg, and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Pour batter into a greased cake pan. Tap pan on work surface to eliminate any air Bake at 325 degrees F until tester inserted into the center comes out clean, about 45–50minutes. Transfer to a wire rack. Sprinkle cake with powdered sugar and serve with whipped cream and strawberries.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Mango Lemonade Response: Mango Lemonade Mangoes are made for summer. This mango lemonade here is so refreshing, so juicy, and so deliciously tropical. A perfect drink to cool down this summer! Ingredients 2 cups (330 g) mango chopped ½ cup (122 g) lemon juice 2 tablespoon (58 ml) lime juice Directions Puree mango, lime and/or lemon Juice, sugar and about a cup of water. Remove adjust with more water. Pour over ice. In a medium saucepan combine sugar and water. Bring to a boil; keep stirring, until sugar has dissolved- about 5-7 minutes. Throw in mint if using any. Let it cool Place mango chunks in a blender and blend until puree- remove and set aside Pour in a large pitcher, followed by lemon and lime Juice. Then add syrup to taste. Stir until everything comes together. Add alcohol , if including, adjust with cold water, if need be. Chill or serve with ice cubes.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Plantain Pancake Response: Plantain Pancake Plantain Pancakes – Rich, tender, & delicious soft, tender, rich plantain pancakes, like pancakes but with a sweet plantain taste. Good for breakfast or make it for dessert with coconut sauce. Ingredients 2 medium overly ripe plantains 1 cup puree 1 1/2 cups flour 2/3- cup milk 3/4 cup water (add more if too thick) ¼ cup sugar adjust to taste 5 eggs 1/3 cup melted butter 1- teaspoon vanilla extract 1/2 -1 teaspoon nutmeg ½ cup oil optional Directions Cut up peeled plantains. Add to blender and blend until puree. You may do so with a potato masher. Then add the rest of the ingredients and pulse several times until all the ingredients have thoroughly mixed. Scrape the sides if need be and do one last pulse. Let the batter rest for about 30 mins or more in the refrigerator or overnight. Heat a skillet or a non stick frying pan then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter. Then pour about a ½ cup of batter depending on your fry pan or skillet. Tilt pan so the batter spreads across the bottom of the pan. Cook the pancake for about 1 minute on each side, or until the bottom is light brown. Serve hot with coconut sauce, cinnamon sugar, powder sugar or syrup.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Sweet Plantain Hash & Eggs Response: Sweet Plantain Hash & Eggs Sweet Plantain hash & eggs – A delicious skillet breakfast casserole that is brimming with flavor and packed full of protein! Beans and eggs. Make it for lunch and dinner too! Great Anytime. Ingredients 1/3- cup vegetable oil or more 3 -4 large ripe plantains 2 cups black beans sub sausage ½ medium onion diced 1 teaspoons smoked paprika 1 teaspoon minced garlic 3 cups diced tomatoes 14.5-ounce can diced tomatoes ½ tablespoon smoked paprika 1 small bell Pepper diced ½ teaspoon cumin optional Cayenne pepper 2 teaspoons bouillon powder optional 2 Tablespoons parsley Salt and pepper to taste Cooking spray 3-4 Large Eggs Directions Preheat Oven to 400 Degrees F Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Dice plantains (medium to large dice or cut according to preference. Frying Method Heat up a large skillet or cast iron with oil up to ¼ inch- medium-high heat until hot but not smoking. Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil) Use a slotted spoon, transfer the fried plantains and drain on paper towels. Baking method Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning plantains frequently – for about 12 -20 minutes or till plantains turn slightly brown. Plantain Hash Next add about ¼ cup or more oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, sweat for about a minute. Then add bell pepper, diced tomatoes, bring to a simmer, and add beans bouillon powder and cayenne pepper Cook for about 7-10 minutes, stirring occasionally to prevent burning burn. Adjust for seasoning, and then sprinkle with parsley. Crack about 3-4 eggs or more over the top of the hash in different spots. Add a little extra salt and pepper to the eggs if you wish. Place the skillet in the preheated oven on the top rack and bake at 400 degrees F or until the eggs are cooked to preference Remove from oven, transfer to a plate and serve with more hash plantains, avocados and/or bread.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Grill Pineapple Black Bean Salsa Response: Grill Pineapple Black Bean Salsa Grill Pineapple Black Bean Salsa- Healthy, flavorful and easy salsa bursting with grilled pineapple, black beans, bell pepper and jalapeño peppers. Tastes even better the next day with an intense, bold flavor. Ingredients 2 cups diced grill pineapple, about ½ pineapple ¼ cup diced red onion 1 green onion, diced 1 15-ounce can black beans, drained 1 Roma tomatoes, diced 1 clove garlic, minced 1 tablespoon chopped cilantro leaves 1/4 cup diced red bell pepper ½ jalapenos seeded and minced, optional 1- 3 tablespoons honey juice of lime salt and pepper to taste pinch of ground cumin, optional Directions Preheat the grill for medium heat. Spray pineapple pieces with cooking spray then grill for about 7-10 minutes until pineapple is lightly browned. Remove pineapple from the grill and let it cool before cutting it into small pieces or chunks. Add diced pineapple, red onion, green onion, drained beans, tomatoes, minced garlic, cilantro, lime juice, honey, Jalapenos pepper, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate until ready to eat. Taste even better the next day.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Coconut Jellof rice Response: Coconut Jellof rice Coconut Jollof Rice -One pot Aromatic Chicken & Rice cooked slowing cooked with coconut milk and coconut powder Easy, Flavorful and Delicious. Ingredients 1-2 pounds chicken breast 1 onion medium ½ cup vegetable oil 4 tomatoes 1 tbsp garlic powder/salt 1 tbsp paprika 1 tbsp dried thyme 2 bay leaves 1 tbsp Chicken bouillon 1 can coconut milk/cream 1 package coconut milk/cream powder 4 cups rice Salt and pepper to taste 1 pound carrots and green beans Directions Add oil to the Dutch oven or oven safe pot/pan and then place the chicken cubes in the pot .Season with salt and pepper. Stir for about 3-5 minutes. Remove and reserve Puree tomatoes and onions Place the chicken bones in the sauce pan stir for about 2 minutes, Next add tomato sauce, bay leaves, thyme, Maggie bring to a boil and reduce heat to medium. Let it cook for about 8 minutes, stir frequently to prevent the sauce from sticking to the pot. Pour in coconut/milk cream and powder cream .Add about 3 cups of water Bring to a boil and let it simmer to blend all the flavors and reduce acidity of the tomato sauce. Approximately 10 minutes. Stir occasionally Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan with some stock/water -2 cups. Let it simmer for 5 minutes with lid on . Before placing pot in the oven add about 1 cup of water Place the pot of rice in the oven. Bake at 375 degrees oven for about 10-15 minutes until tender. Serve warm with stem vegetables
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Tropical Guacamole and Plantain Chips Response: Tropical Guacamole and Plantain Chips Tropical Guacamole- An intriguing guacamole with some sweetness from mango , papaya and pineapple and less guilt. Yes! Yes! Yes! Paired with plantain chips, they make an amazing pair! Ingredients 3 large avocado cut in half pits removed 1/2-- cup papaya diced 1/2-1- cup pineapple diced 1/2-1- cup mango diced 1 clove garlic minced ¼ cup minced jalapenos or more ¼- 1/2 cup minced red onion Juice of lime or lemon adjust to taste ¼ cup chopped cilantro ¼-1/2 teaspoon cumin optional 1- tablespoon olive oil extra virgin Salt to taste Directions Scoop avocado into a bowl. Mash with a fork until you have a smooth and chunky texture, add lime. Add pineapple, papaya and or mango to another bowl, followed by garlic onion cilantro leaves and mix gently. Add the fruit mixture to the mashed avocados. Lightly mix, adjust seasonings. Serve with Plantain Chips or your favorite chips Plantain Chips Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to prevent ease with peeling Slice the plantains thinly with the help of slicer/ mandolin for consistent results Mix plantains, salt and paprika. Toss them together. Baked plantains Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12-20 minutes or till golden brown and crunchy. Depending on your oven Store in a sealed container or serve with salsa Fried plantains Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the plantain in batches, turning once, until slightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil) Use a slotted spoon, transfer the fried plantains and drain on paper towels. Store in a sealed container or serve with salsa
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Bunny Chow South Africa Response: Bunny Chow South Africa Bunny Chow -Deliciously Tasty South African Street food with made with aromatic spices, meat, chickpeas and potatoes served in hollow bread. A one of a Kind Sandwich! Ingredients 1 pound chicken thighs or breast cut in bite-sized pieces 1/2 cup canola or cooking oil 2-3 Curry leaves 1 teaspoons minced ginger 2 teaspoons minced garlic 1 Tablespoon curry powder or more 1 medium onion diced 2 medium tomatoes diced 1 cinnamon stick 1 1/2 teaspoon paprika 3 green cardamom pods lightly crushed 8 ounce or less potatoes cleaned and cut into cubes 1 15 ounce can chickpeas rinsed and drained ½ teaspoon cayenne pepper optional 11/2 cup or more chicken broth or water Salt and pepper to taste Directions When ready to cook, heat up large Sauce- pan with oil, and add onions, garlic,ginger, cinnamon stick, curry leaves, cardamom pods and curry powder, stir occasionally for about 2-3 minutes until onions is translucent. Add tomatoes followed by chicken, stir and sauté for about 2-3 more minutes. Add chicken stock/ water if necessary to prevent any burns Next add chickpeas, potatoes and chicken broth , about 1 1 1/2 cup , add more as needed. Bring to a boil and let it simmer until sauce thickens, it might take about 25 minutes or more Adjust for salt, pepper and stew consistency.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Braised Thyme , Garlic , Mustard Chicken Response: Braised Thyme , Garlic , Mustard Chicken Braised chicken garlic thyme –This one pot chicken meal is cooked to absolute perfection in a flavorful garlic and mustard sauce with potatoes and vegetables. Ingredients 1 teaspoons garlic ½ teaspoons thyme White pepper to taste 1- 11/2 teaspoon salt adjust to taste I used Cajun seasoning salt 2-3 pounds of chicken thighs legs, skin on 1 Large Onions Sliced 1 Tablespoon minced garlic 1 Bay leaf 2 -3 Tablespoons mustard 2 teaspoons fresh minced thyme 1- teaspoon paprika 1- pound vegetables baby potatoes, green beans and carrots cut up 2 cups or more chicken broth or water. ½ teaspoon white pepper Salt to taste . Directions Trim chicken of excess fat and pat dry with a cloth or paper napkin. Season chicken with; garlic, thyme, salt and pepper. You may let it marinate, if you have the time. When ready to make, Pre-heat oven to 400 degrees. Place about 1 tablespoon or more of oil in a cast iron, or frying pan. Add chicken to the pan and sear for about 3-4 minutes on each side or until slightly browned, it’s going to finish up browning in the oven. Set aside. In the same pan, add garlic, onions, thyme, bay leaf and paprika, sauté for about a minute or two Add, mustard and about 2 cups chicken broth or water, bring to ta boil. Let it simmer for about 2 minutes. Adjust for seasoning. Place the chicken back in the cast iron on top of the thyme mustard sauce, followed by the potatoes and vegetables Bake for about 35 -40 minutes until chicken is done and potatoes are tender Remove from oven let it cool before serving. You may garnish with parsley.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Bacon wrapped plantain Response: Bacon wrapped plantain Bacon wrapped plantain- Plantain with a touch of heat, wrapped with bacon and sprinkled with spice. Easy, yet delicious appetizer, snack and/or breakfast. Ingredients Plantains 2-3 Seasoning Jerk, berbere, Cajun Bacon about 4 per plantain Hot sauce optional Directions Preheat Oven to 400 Degrees F Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Cut in half cross way, then cut in half-length ways strips. About 8 strips per plantain. Take a half slice of bacon and wrap it around the middle of each strip, you may add a drop of hot sauce, depending on preference, tuck the ends underneath or use a tooth pick Lay the wrapped plantain on a baking sheet with the bacon seam-side down.Sprinkle with favorite spice mix if desired. Repeat with all the plantains Line a baking pan with foil; top with a wire rack. Arrange plantains out in a single layer. While the plantains are baking oil will slowly drip to the bottom of the baking pan. Bake plantains until cooked through and bacon skin is crispy, about 20 minutes-plantains, depending on size of plantain and bacon preference Remove and serve with your favorite hot sauce or as breakfast
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Injera Response: Injera jera – Quick and Easy Spongy, Crepe-like flatbread- Slightly Sour, Slightly Sweet and Utterly Addictive. Ingredients 1 cup corn flour 1/2 cup sorghum or whole wheat 1 Tablespoon sugar 1 Tablespoon dry yeast 1 1/4 cup warm water 4 cups all purpose flour 6 teaspoons baking powder 4 teaspoons salt ¼ cup sugar 4 cups warm water Directions Combine corn flour , sorghum or whole wheat , sugar yeast and water , mix and let it rise for about an hour. In Large bowl combine flour , salt, baking powder and sugar Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process. Let it rise for about 2 hours In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably. Continue adding water, one cup at a time water until the water is completely used up. Add water followed by the rest of the ingredients pulse until ingredients are fully blended Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form. Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid. Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion. About the size of a dinner plate. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. No need to turn the batter. Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ye'abesha Gomen (Ethiopian Collard Greens) Response: Ye'abesha Gomen (Ethiopian Collard Greens) Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics; Quick, easy and tasty. Ingredients 10 ounce Collard Greens/Kale chopped 3 or more tablespoons Niter Ethiopian Spiced Butter or cooking oil 1 1/2 teaspoon minced ginger 2 teaspoon minced garlic 1 large white onion chopped 1 teaspoon smoke paprika ½ teaspoon cardamom spice 1 teaspoon coriander/Cumin 1-2 Fresh Chili pepper or ½ teaspoon cayenne pepper or more 1 fresh lemon Directions In a large skillet, add oil, spiced butter, garlic, ginger, chili pepper, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn. Then add onions, mix with the spices. Sauté for about 3-5 Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 7-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat. Remove from the heat and let it cool. SERVE WITH DORO WAT
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Berbere Spice Response: Berbere Spice Homemade Berbere Spice Seasoning Blend- Ethiopian Berbere Spice made with cardamom, fenugreek, cumin, ginger, chills, paprika and more. A building block in Ethiopian Cooking. Ingredients 3 Tablespoon smoked paprika 2 Tablespoons paprika 1- tablespoon ground ginger spice 1 Tablespoon granulated garlic spice 1 Tablespoon dried basil 1 teaspoon freshly ground white pepper ½ tablespoon cinnamon spice ½ Tablespoon ground nutmeg spice ½ Tablespoon Fenugreek 1 teaspoon Cumin 1 teaspoons cardamon spice 1 Tablespoon or more Hot pepper Chili, cayenne pepper Adjust to suit taste buds Directions If using whole grain, lightly toast, on low heat, in a fry pan, for a couple of minutes, before grinding. Cook just until the spices smell nice and toasty. Then grind in a coffee grinder. Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ethiopian Spiced Butter (Niter Kibbeh) Response: Ethiopian Spiced Butter (Niter Kibbeh) Niter Nibbeh a spice-infused clarified butter that is ever- present in Ethiopian cooking with an astonishing depth of flavor. Ingredients 1 pound unsalted butter 1 small onion coarsely chopped 3 tablespoons finely chopped garlic 1 Teaspoon cardamom 1 Teaspoon fenugreek seeds 1 teaspoons ground cumin 1-2 tablespoons finely chopped ginger root ¼ teaspoon grated nutmeg 1 teaspoon dried oregano ½ teaspoon ground turmeric 5-6 Basil leaves Directions Place butter in a medium saucepan and melt completely on low heat. Simmer without letting it brown, until the surface is completely coated with foam. Skim off the foam as it rises to the surface while cooking until nothing more remains. It should look quite transparent. Now, add all the ingredients: onions, garlic, ginger cumin, cardamon, oregano, turmeric, nutmeg, and basil. Continue cooking on low heat for about 15- 20mins. Pass it through a cheesecloth or sieve. It is now ready to be used. Store in a tightly covered container for about a month in the fridge.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Maafe West African Peanut Soup Response: Maafe West African Peanut Soup Maafe (West African Peanut Soup)– A spicy peanut stew made with beef, sweet potatoes and carrots – good enough for a one pot meal and is delicious with served with rice Ingredients ¼ cup oil or more 1-2 pounds beef or chicken 1 teaspoons smoked paprika ½ teaspoons white pepper 2 fresh tomatoes chopped 1 medium onion chopped divided 3-4 garlic cloves 2-3 tablespoons parsley ½ cup ground peanuts or Peanut butter paste 3-4 cups broth chicken or beef 1 or more pound vegetable potatoes, carrots 1 whole scotch bonnet or habanera pepper or ½ teaspoons cayenne pepper optional Salt and pepper to taste Directions In a large saucepan, season meat with salt, and onions and boil until tender, depending on the choice of meat. You should have at least 3-4 cups of stock. Remove the meat and reserve stock (broth) In a large pot, heat oil over low heat, then add the beef/chicken and sauté stirring, frequently, any browned bits off the bottom of the pot. Remove and set aside Blend tomatoes, and 1/2 onion, garlic, and parsley. Add half of the onions to the pan , sauce for about a minute and pour the mixture in the saucepan; add paprika, white pepper and sauté for about 7-10minutes. Stirring frequently to prevent burns, add stock as needed. Then add potatoes, Carrots, peanut butter paste, scotch bonnet pepper and about 3 cups broth. Continue cooking until potatoes tender- about 10 or more depending on vegetables. Throw in the browned beef, Adjust the soup thickness with water if necessary. If not, return your soup to the heat and let simmer to desired thickness Drip a little soup from your stirring spoon. If you are satisfied with the thickness of your soup, serve it.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Curry Beef Satay Skewers Response: Curry Beef Satay Skewers These Curry Beef Satay Skewers are smothered in a spicy, flavorful curry peanut butter sauce or groundnut spice blend- And cooked to perfection. Ingredients 2 pounds beef Sirloin ¼ cup roasted Groundnuts/peanuts ½ -1 tablespoon cayenne 1½ teaspoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon white pepper 1-2 tablespoon curry powder ½-1 tablespoon hot ground pepper or cayenne pepper optional 1 tablespoon chicken Bouillon 2 tablespoons of vegetable oil to drizzle on the meat Salt Directions Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns. You may skip this part if pan grilling. In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, and bouillon powder. Place it on a plate, Set aside. Grind roast groundnuts in a coffee grinder with skin on, until finely crushed. Add the ground peanuts into spice mixture. Or skip this part and just use peanut butter. Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak into a diagonal medium thin shape, Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat Rub the steak skewer with spice mixture; on both sides. Place a grill pan over medium heat, and then brush it with oil to prevent the meat from sticking. Grill the curry beef stays for 3 to 5 minutes on each side, until nicely seared and cooked through Serve warm with this African Pepper Sauce.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Banana Mango Muffin Response: Banana Mango Muffin Banana Mango Muffin- Moist, fast, and fluffy get excited about this tropical bread. Ingredients 1 large bananas mashed about a cup ¼ cup sour cream/ yogurt 2 large eggs 1 teaspoon vanilla extract 2 cups all purpose flour ½ cup brown sugar ½ cup granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 large mango chopped about a cup or more ½ cup raisins 1 teaspoon ground ginger powder/ ½ cup 4 ounce unsalted melted butter (replace with oil) 1 -2 Tablespoons dark rum optional Directions Preheat oven to 350 degrees. Grease a loaf or muffin pan with baking spray; set aside In a small bowl whisk together eggs,mashed bananas, sugar (brown and white) sour cream and vanilla. In another bowl combine flour, baking powder, baking soda, and salt Gradually add wet ingredients to the bowl of dry ingredients add whisk with a spatula until thoroughly mixed. Throw in mango, raisin and ginger spice. Fully combine to incorporate ingredients. Finally pour in melted butter thoroughly mix. Scrape down sides. Pour mixture into prepared loaf pan – bake for about 60-75 minutes, if using a loaf pan or until a toothpick inserted comes out clean If using a muffin pan bake for 16 -20 minutes or until a tooth pick inserted comes out clean. Let it cool before glazing. Whip together cream cheese, powdered sugar, vanilla , grated lime, lime juice and 2 tablespoons of milk until very creamy. Add more milk to get desired consistency for drizzling. Pour on cake
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Braaibroodjie (South African Grilled Cheese Sandwich) Response: Braaibroodjie (South African Grilled Cheese Sandwich) Braaibroodjie (South African Grilled Cheese Sandwich)- Am going to give you one more reason to fire up the grill this season. Ingredients 2-3 Large Onion Sliced 3-4 Fresh Sliced Tomatoes Mango Chutney Homemade chutney here 8 Slices or more good-quality bread White, Wheat 8 Cheese sliced or grated cheese Butter Salt and pepper Mayonnaise optional Caramelized Onions 2 Tablespoons or more Olive Oil ½ teaspoon minced garlic Onions Salt and pepper to taste Directions Heat oil in a saucepan over medium heat. Add onion, garlic, salt and pepper cook, stirring frequently, until onion is translucent, about 3-5 minute To ensure crispy bread butter both sides of the bread. Then layer sandwiches with onion, tomatoes, cheese slices or grated cheese, chutney, you may season with pepper, if using store bought chutney Cover with the remaining slices of bread. Preheat grill pan or large skillet over medium heat. Cook sandwiches 3 minutes per side or until bread is golden brown and cheese is melted. Clean barbecue of any remaining food after grilling, if necessary oil grill with paper towel dipped in a little bit of oil, Place the sandwiches on the grill or inside a barbeque basket, it really helps facilitate flipping the sandwich around if you are a novice, slowly grill until they are golden brown and cheese has melted, about 2 minutes or more per side, depending on grill. Be careful when grilling because they grill up fast.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me East African Pilau Rice Response: East African Pilau Rice Quick, easy, and aromatic one-pan East African Pilau Rice packed with warm flavors from cumin, smoked paprika, curry, and cardamom. This highly-flavored vegan rice will make any meat lovers forget about meat. Guaranteed to satisfy even the most discerning palate! Ingredients 2-3 tablespoons cooking oil/butter/Ghee ⅓-½ cup cashew, optional 1 teaspoon cumin spice ½ teaspoon cardamom spice ½ teaspoon smoked paprika ¼ teaspoon curry spice ½ teaspoon star anise 1 teaspoon pepper flakes optional 1 bay leaf 1 cinnamon stick 2 teaspoons minced garlic 1 teaspoon minced ginger 1 small jalapenos pepper, deseeded and chopped 1 medium onion, chopped 1-2 tomatoes, chopped 1 small red bell pepper, chopped 2 cups Basmati rice 4 cups liquid, broth or water, and/or coconut milk 1½ teaspoon salt or more, adjust to taste ½ teaspoon white/black pepper Directions Heat a saucepan with oil/butter. Sauté the cashews for about 2 -3 minutes. Then add all the spices – cumin, cardamom, smoked paprika, curry, star anise, pepper flakes, bay leaf, and cinnamon stick. Stir for about 1 minute. Throw in the garlic, ginger, jalapeños pepper, and onions. Continue cooking for another minute. Add tomatoes, bell pepper and continue cooking for about 2-3 minutes Stir in the rice and cook for about 2 minutes, then add 4 cups of broth /coconut milk, salt, and pepper, and bring to a boil. Reduce heat, cover, and simmer until rice is completely cooked – about 18- 20 minutes. As the rice cooks, you may add more stock if needed. Once it's cooked, fluff the rice and remove the cinnamon stick, bay leaf and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Cabbage Egusi Soup Response: Cabbage Egusi Soup Cabbage Egusi Soup -Quick, easy and healthier stew made with lots of cabbage and full of protein and healthy oil and oh so good!! Ingredients 1 1/2 or more pound meat smoked turkey or beef, chicken or combination of both cut in small pieces ½ cup canola or any cooking oil 3 garlic cloves- 2 teaspoons minced garlic 1/ 2 medium onion chopped 2-3 medium tomatoes chopped ½ cup ground egusi ½ cup ground or smashed crayfish dried shrimp 4 cups shredded cabbage or more Directions In medium –sized saucepan boil beef or chicken seasoned with salt (garlic salt), smoked paprika, pepper, and onions until tender - make sure you have added plenty of water so you have about 3-4 cups of beef stock to use for cooking. Remove the beef and reserve the stock. Heat the oil in a heavy saucepan over medium heat. Fry the beef or chicken first, then set aside if you prefer. If not proceed to the next step Add the onions and garlic, Sauté the onion and garlic mixture until it is translucent, about 2-3 minutes. Then add the beef, smoked turkey, crayfish and continue with cooking Stir in the tomatoes with it’s juices. Add 1-2 cups of beef/ chicken stock. Bring to a boil and simmer for another 5 minutes Then add ground egusi and keep simmering on medium-heat approximately 12 minutes or more Add stock to desired consistency or when simmering to prevent any burns Finally, throw in the cabbage; let it simmer for about 2 minutes or more minutes. Adjust seasonings Serve warm with plantains, eba, yams or accompaniment of choice.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Plantain Flour Response: Plantain Flour Homemade Plantain Flour – Gluten Free, Grain Free and Paleo100% Healthier plantains flour – No preservatives or allergens involve . Ingredients Green plantains Directions Slice the plantains thinly with the help of slicer/ mandolin for consistent results. Or you may use a sharp knife and still with good results. Spread out sliced plantains in a single layer on large baking pan, sheet or flat surface Let it dry for about 3-5 days, be sure to turn it on the other side after about a day to lessen the drying time. Remove and place in food processor or coffee blender- blend in batches until all the dried plantains are finished. If the flour is not fine enough – you may use a sieve to filter out the grainy part. If you use a coffee grinder you do not have to go through this process
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Mpuh Fish Response: Mpuh Fish Mpuh Fish- Steamed spicy fish in plantain flour paste, consisting of red bell pepper, onions , palm oil and African spices. Ingredients 2-3 pounds fish steaks 2 tablespoons Njangsa spice 1 country onion spice 1 African nutmeg ehuru spice 1/3 green pepper ½ medium onions 2-3 tablespoons palm oil 1 tablespoon/1 large cube Bouillon powder or Maggi powder 1 habanero pepper adjust to taste. 2 cups or more water Directions If using catfish ,pour hot water over the fish in the sink, let it sit for a minute, then rinse and clean the fish (this removes all the sliminess of the fish). Skip this if you using any other white fish. Set aside Using a food processor or blender, blend onions, bell pepper spices and pepper, until puree. You may use about ¼ cup or more water. In a bowl combine the mixture with plantain flour, bouillon powder, Palm oil and water. Mixture should be more like pancake barter. Finally add the fish and coat in mixture Cut the banana leaves into rectangles, remove any ugly edges, submerge them in water to clean and drain pat- dry. Use saran wrap if banana leaves are not available The leaves must be heated and wilted over an open high flame to make them flexible. Then, cut the aluminum into large squares/ rectangles and place a piece of the leaf / saran wrap on it. Repeat the process and set them aside Place one to two pieces of fish in on the leaf with enough plantain mixture Then quickly fold aluminum over it, and press sides into a rectangle shape making sure to press inwards so none of the Koki runs out. Then fold the sides in to seal twice. Repeat the process and set them Place the mbuh in the pot and steam. I usually Line the bottom of a large saucepan or Dutch oven a small rack or just use foil paper. The mpuh should barely come in contact with the water so they don’t get soggy. Cook for about an hour and remove let it cool then serve warm
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Vitumbua (Coconut Rice Pancakes) Response: Vitumbua (Coconut Rice Pancakes) Vitumbua (Coconut Rice Pancakes) - An addictive healthy coconut and rice vegan donut or pancake topped with vegan caramel sauce. A melt in your mouth experience! Ingredients 2 cups rice 1 teaspoon yeast 1 cup canned coconut milk slightly warmed 2-3 tablespoon coconut flakes optional ½ -1 teaspoon salt ¾ – 1-cup sugar brown, white or coconut sugar (I used coconut sugar) 1 teaspoon Spice Cardamom, nutmeg ½ teaspoon almond extract Directions Soak 2 cups of rice in a large bowl and let it soften, this might take 4 hours or more, preferably overnight. Drain the water completely and add in a food processor or blender together with coconut milk, flakes, spices, sugar, salt and yeast. Blend until puree, you might have to do this in batches depending on your blender- make sure you pause in between and check for smoothness. Pour in a large bowl, cover and let it rise in a warm area until doubled in size or when you see bubbles forming. Heat a vitumbua, or fry pan on medium heat, add about a ½ or more teaspoon of oil, and brush the holes with the oil. Make sure pan is warm enough before adding batter about ¾ full. Cook for about 2 -3 minutes on each side, then quickly flip using chopstick. Continue cooking on the other side and repeat this process until all the batter is finished. Let it cool slightly and enjoy with chai or caramel dipping sauce. Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot or skillet. Reduce heat to medium low; cook and stir frequently until the mixture is thick and the volume has reduced by about half, about 20 minutes or more.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Plantain Bread/Cake Response: Plantain Bread/Cake Plantain Bread/Cake -- serves as a great breakfast. Fresh from the oven it is moist and tender; you could eat the whole thing without realizing you have gone overboard! Ingredients 2 large plantains 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 2 cups sifted cake flour 8 tablespoon unsalted butter ¾ cup granulated sugar plus 2 Tablespoons 1/3 cup yogurt or sour cream 2 large eggs 1 teaspoon grated nutmeg 1 tablespoon grated lime 1/4 cup milk Directions Pre-heat the oven to 160°C/325°F. Grease a loaf pan generously with cooking spray and set aside. Peel plantains, slice and puree in a food processor, or blender until puree. Set aside. Combine flour, salt, baking powder and baking soda. Set aside. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3- 4 minutes. Then add yogurt and mix for another minute Stir in the eggs, a little at a time, beating the mixture well between each addition. Then add plantain puree, mix until combine. Sift in the flour mixture into the batter, mixing a little at a time and then add the grated lime zest, and nutmeg, followed by milk Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Pour batter into a greased cake pan. Tap pan on work surface to eliminate any large air bubbles. Bake at 325 until a tester inserted into the center comes out clean, about 45–50minutes. Transfer to a wire rack.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ethiopian Yataklete kilkil Response: Ethiopian Yataklete kilkil Ethiopian Yataklete Kilkil is a healthy dish made with potatoes, green beans, and carrots; all infused with delicious spices for that wonderful explosion of flavors. A meal that's good for your taste buds and waist! Ingredients 2 large potatoes, peeled and chopped 8 ounces green beans, thawed and defrost 1 cup carrots, thawed and defrost ¼ cup or more canola oil ½ medium onion, sliced 2 teaspoons minced or granulated garlic ½ jalapenos pepper, deseeded and diced 1 teaspoon grated ginger 1 teaspoon ground coriander spice 1 teaspoon smoked paprika ½ teaspoon curry powder or turmeric spice ½ teaspoon white or black pepper ½ teaspoon chili pepper optional 1 8-ounce canned diced tomatoes 1 teaspoon salt, plus more adjust to suit taste buds Directions Add potatoes in a large saucepan, salt, and add water just enough to cover potatoes. Boil until tender – about 10 minutes or more. Remove and drain water. In a large saucepan or Dutch oven, heat oil over medium heat. Add onions, give it a minute or two then stir in all the spices; garlic, Jalapenos peppers, ginger, coriander, smoked paprika, curry, white pepper, and chili pepper. Simmer for about 5 minutes, stirring occasionally to prevent burns. Then add tomatoes and bring to a boil and simmer for another 5 minutes. Then add potatoes, green beans, and carrots. Season with salt. Continue to simmer for about 10 minutes; stirring frequently to allow the flavors to blend. If needed, add water to prevent any burns. Adjust for seasonings. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chicken With East African Flavors Response: Chicken With East African Flavors Roast Chicken with East African flavors – It’s unbelievably crisp-tender and packed with so much flavor! With less than 10 mins prep tops! Ingredients 3 -3 ½ pound whole chicken , or chicken parts 1 Tablespoon parsley or basil herbs 1 Tablespoon salt 1 ½ tablespoon onion powder 1 ½ tablespoon garlic powder 1 1/2 tablespoon ginger powder 1-2 teaspoon smoked paprika ½- 1 teaspoon cumin spice ½ teaspoon cardamom spice ½ teaspoon chilli pepper pepper or more 1/2 cayenne pepper optional 2-3 tablespoon or more coconut oil use any cooking oil Directions Wash chicken and place them on a cookie sheet in a single layer, if using chicken parts , then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. This is optional for extra crispy chicken , omit proceed with the spices. When ready to bake, preheat oven to 375°. Place the chicken in a large bowl or place rub with all the spicies, and then drizzle with oil. Line a baking pan with foil; top with a wire rack. Place chicken in roast pan, loosely cover and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Yassa Fish Response: Yassa Fish Fish Yassa aka Poisson Yassa – A Senegalese seasoned fish smothered in lemon, garlic and mustard sauce- grilled or fried. Ingredients 2- 2 1/2 pounds white fish skin- on 1-2 lemon Salt and White Pepper to taste 1 Large Onions Sliced 2-3 cloves of garlic minced 1 teaspoon green seasoning or 2-3 Tablespoon Fresh herbs basil, parsley(optional) ½ cup oil 1 Tablespoons mustard Salt and pepper ½ teaspoon paprika 1 Habanera Pepper Scotch Bonnet ½ tablespoon chicken bouillon Maggie powder Directions Rinse, pat dry with a cloth or paper napkin and salt Prepare the marinade of lemon juice, onions, pepper, minced garlic, green seasoning or herbs (parsley, basil minced) and Maggie. Douse the fish with the marinate and refrigerate for an hour or preferably overnight. When you are ready to grill, Wipe down the grill basket with oil towel and them immediately lay the fish down in the fish casket. Let them grill for about 1-2 minutes on each side. Remove and place on a plate In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil Heat the a cast or oven safe pan and fry the onions with the bay leaves, mustard, and marinate juice left over from the fish for about 5 minutes. Add about ½ a cup of water cover and simmer until the flavors come together 4-5 minutes. Adjust for seasonings, adding salt and pepper to taste. Discard the bay leaf. Place the fish back in the cast iron on top of the onions sauce. Simmer for another 5-8 minutes until flavors come together Arrange the fish on a plate, top with the lemon and mustard sauce over it. Garnish with the remaining lemon half and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Bhajias Response: Bhajias Bhajias - East African snack enjoyed especially in Kenya and Tanzania, a cultural import from the Indians dipped in a thick gram flour paste of spices ,herbs and fried until crispy. Ingredients 2 large potatoes sliced thinly (I used russet) ½ cup gram flour 1 teaspoons minced ginger 1 tablespoon rice or corn flour 1-2 teaspoons spice cumin or coriander or carom seeds ½- 1 teaspoon hot pepper sriracha ¼ cup or more fresh herbs coriander, parsley or cilantro 1/3 cup water plus more 1/2 teaspoon salt or more adjust to taste Directions In a large bowl combine gram flour, rice flour, ginger spice, hot pepper, salt and herbs. Add water a little at a time- enough to form a thick paste that coats the back of a spoon. Put potatoes in the same bowl, a small batch at a time and make sure each slice is coated. Let it rest for about 5-10 minutes to absorb the flavor Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat. Fry the bhajias batches, turning once, until golden brown, about 3-4 minutes. Do not overcrowd the pan (it will cause the bhajias to be soggy and absorb excess oil. Repeat process until all the potatoes has been fried . Do add more flour to the batter as needed when it thins out. Adjust with spices Using a slotted spoon, transfer bhajias to pan lined with paper towels. Serve warm with this kachumbari, ketchup or chutney
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Easy Mandazi Response: Easy Mandazi Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder. Ingredients 2 cups all purpose flour plus more 2 1/2 teaspoon baking powder 1/2 teaspoon teaspoon salt ¼ -1/3 cup cup sugar 1/2 teaspoon crushed cardamom spice 1/2 teaspoon grated nutmeg or cinnamon 2-3 Tablespoons grated coconut or coconut flakes 1 large egg 3 tablespoons melted butter 1/2 cup evaporated milk /coconut milk warm water as needed Powdered sugar or cinnamon sugar to sprinkle Caramel sauce Vegetable oil for deep-frying Directions In a large bowl combine all the dry ingredients, flour, sugar, baking powder, salt, sugar, cardamom spice and nutmeg. Whisk together Gently add all the liquid ingredients, eggs, butter and milk. Combine until mixture comes together and dough is smooth. If it is too sticky add a little bit of flour. If too hard add a little bit of water. Dough should not be too sticky, when touched, err on the side of less flour than more flour. Roll out dough in to 1 inch thick. Cut in bite size pieces or triangles like in the picture. In a large sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter mandazi and place on medium heat until oil is 350 degrees. Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Serve warm
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Muamba Chicken (Muamba de Galinha) Response: Muamba Chicken (Muamba de Galinha) Muamba Chicken aka Muamba de Galinha – An aromatic Angolan Chicken Stew , flavored with garlic , chilli , vegetables and cooked in palm oil. Ingredients 3 – 3 1/2 pound chicken cut in pieces Juice ½ lemon optional 1 teaspoon white pepper 1 teaspoon minced garlic ½ teaspoon dried thyme 1 teaspoon salt ½ teaspoon smoked paprika ½ teaspoon chicken bouillon powder ¼ cup canola oil ¼ cup palm oil 4-5 garlic minced 2-3 onions sliced 2 tomatoes diced 1 teaspoon white pepper 1 teaspoon smoked paprika Whole hot pepper pierced chili, Scotch bonnet ½ -1 pound butternut squash cut into large cubes 18-20 Okra sliced in half 2 cups or more chicken broth or water Salt to taste Directions Place chicken in a large bowl or saucepan, rub with lemon juice , Then add salt, garlic, thyme, white pepper and chicken bouillon. Mix chicken with a spoon or with hands until they are well coated, set aside. When ready to cook, heat up large saucepan with palm and canola oil, then add chicken, brown both sides for about 4-5 minutes. Add garlic, chili pepper and smoked paprika, stir for about a minute then add onions and tomatoes, sauté 2-3 minutes until onions is translucent. Add chicken stock if necessary to prevent any burns Next add chicken stock or water (about 2 cups or enough to cover chicken. Add chicken bouillon, and squash. Bring to a boil and let it simmer until sauce thickens, it might take about 20 or more depending on the type of chicken used. Throw in okra, continue cooking until desired texture is reached about 5 minutes or more Adjust for salt, pepper and stew consistency. Serve warm with Cornmeal mash or rice.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Kachumbari Response: Kachumbari Kachumbari - An East African delightful onion and tomato salad enjoyed especially in Kenya and Tanzania- spicy, simple and flavorful Ingredients 2 tomatoes diced 1/2 large red onion diced 1-2 jalapeños seeded, diced 1 medium cucumber diced 1-2 garlic minced Juice from 1 lime Chopped fresh cilantro or parsley Salt and black pepper to taste Directions Combine ingredients; tomatoes, onion, cucumber, jalapeno, lime and herbs. Season with salt and pepper Combine garlic, lemon juice, balsamic vinegar, olive oil, honey, salt pepper, herbs in a blender or screw top jar and shake or process until well blended. Serve dressing with salad Place beef tomatoes on a plate, spread mashed avocado on tomatoes then top with kachumbari, If desired add more dressing
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Fish Pepper Soup Response: Fish Pepper Soup Fish Pepper Soup – A quick and easy robustly flavored African Fish Soup. Ingredients 2- 2½ pound white firm fish cut in desired pieces 3-4 garlic cloves minced 1 or more hot pepper chopped or whole scotch bonnet, chili 1 Tablespoon grated ginger 1 bay leaf 1 Tablespoon smoked paprika 2 tablespoons or more diced celery ½ medium onion diced 1 teaspoon white pepper 3-4 leaves basil chopped 1-2 green onion chopped whites and green parts Salt to taste 1-2 teaspoon bouillon powder Ethnic spices listed above optional Directions Heat a saucepan with a about 1 tablespoon of oil add garlic, ginger, bay leaf, paprika and hot pepper sauté for about a minute. Throw in onions, celery, white pepper, green onions, bouillon powder and any other spices. Continue stirring for another minute. Add about 3-4 cups of water and bring to a boil. Let it simmer for about 10 minutes. Add fish, basil and salt. Continue cooking until fish is cooked (about 10 minutes or more). Add water if necessary Adjust seasonings, thickness of soup with water and spices. Remove bay leaf Serve with boiled green plantains, rice or own it’s own. Place all the spices (except bay leaf) in the blender or food processor. Pulse until everything is puree. Place in a saucepan with bay leaf then, add water about 3-4 cups of water. Bring to a boil and simmer for about 10 minutes. Then add fish bring continue cooking until fish is cooked. Discard bay leaf, add water if necessary. Adjust for seasonings and thickness. Serve warm. Enjoy!
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Vetkoek Response: Vetkoek South African Vetkoek aka Fat Cake, crispy outside and warm and fluffy inside filled with minced curry Ingredients 5 ½ cups cake flour plus more 2 teaspoons of Salt 2-3 tablespoons sugar 1 packet yeast 2 1/4 teaspoon or .25 ounce 2 cups lukewarm water Directions In a medium-large skillet, add oil, onions, garlic, ginger, curry, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes continue cooking for about 3 minutes then add potatoes and minced meat, cayenne pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 15 minutes or more until potatoes are tender. Finally throw in peas, cook for another minute or two, add parsley, and adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance. In a large bowl, mix salt, sugar, water, and yeast. Set aside for 5 minutes. Add flour then mix dough until everything has come together. Covers loosely with a clean clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Turn dough on a floured surface, flatten to knock out air bubbles and knead to make firm, you may add flour as needed • Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough. • In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter vetkoeks and place on medium heat until oil is 350 degrees. Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool Split in half and fill with mince meat. Serve warm
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Malva pudding (Chocolate) Response: Malva pudding (Chocolate) Malva Pudding Chocolate -A Decadent traditional South African Dessert that you just have to try! Rich, Moist, Chocolaty and Oh so easy! Ingredients 2 large eggs 1 tablespoon un-salted butter room temperature 1 1/2 teaspoon grated orange zest 4 tablespoon Apricot jam 6 1/2 ounces sugar 3/4 cup, 200 ml, or 180 g 1 teaspoon vinegar ¾ cup milk 1 cup or 5 ounces all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Directions Pre-heat the oven to 180°C/350°F. Grease an 8 inch pan generously with cooking spray and set aside. In a large bowl beat eggs, orange zest, sugar, butter and apricot jam, until light and fluffy. Then add the vinegar and milk to the eggs mixture In another bowl, sift together the flour, baking soda, and salt Gradually, fold the flour mixture into the egg mixture. The mixture might be runny that’s ok. Pour batter into a greased cake pan. Bake at 350 until a tester inserted into the center comes out clean, 25–30minutes While the cake is baking, heat the evaporated milk, chocolate, butter, sugar, almond and vanilla extract, in a saucepan over medium heat until the sugar has dissolved and the butter has melted. Remove from heat Using a skewer poke holes in the cake extending all the way to the bottom of the cake. Pour the chocolate butter sauce on the cake. Serve immediately or set aside in the fridge until ready to use
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Plantains and Beans Response: Plantains and Beans Plantains and Beans – A lightened version of plantains and beans quick and easy, with kale – no frying required , yet still quite tasty! Ingredients 1-2 pounds meat chunks beef, chicken, pork 1 medium onion chopped 4-5 pounds slightly riper-unripe plantains 1/2 cup Crayfish optional 1/3 cup of Palm Oil Canola Oil 4 cups boiled beans 1 Chicken Bouillon cube 2 teaspoons smoked paprika 1 scotch bonnet pepper habanero 1 bunch of fresh kale chopped ½ -1 Cayenne Pepper optional Salt and pepper to taste Directions In Large –sized saucepan boil meat seasoned with salt, cayenne pepper, onions until tender depending on the meat. Make sure you about 3-4 cups or more of chicken broth to use. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back. Cut the plantains into thick round shape. Place the plantains into the pot of boiled meat, add the bouillon cubes, crayfish red oil and remaining onions. Add about a cup or more of water to cover the ingredients Bring to a boil and low the cooker to medium and let it cook slowly for about 20 Finally add the cooked beans, kale and cook for an additional 10 minutes or more until tender. Adjust seasonings and thickness of soup with water, salt and pepper . Remove fro m heat and serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Crunchies Response: Crunchies Crunchies- South African Oatmeal Bar- Nutty, buttery, Sweet, and Crunchy – quite a treat these little wonders. Ingredients 6 ounce 170grams butter 11/2 tablespoon golden syrup or honey 1 teaspoon baking soda 1/2 cup 100grams granulated sugar 1/4 cup 50grams brown sugar 1/2-1 teaspoon salt 1 cup dry shredded coconut 1/3 cup sliced almonds 1 1/2 cups of oats 1 1/4 cup flour 1 teaspoon cinnamon spice 1 teaspoon nutmeg spice Directions Prepare a 8x8 or 9x13 baking pan/sheet if you want a thin crunchies - grease or spray with cooking oil. Set aside Melt butter, syrup, brown sugar, sugar and salt in a saucepan, until completely melted. You may do this in a microwave safe bowl. Then add baking soda. Mix. combine all the other ingredients in a large bowl – oatmeal, flour, coconut, sliced almonds and spices. Thoroughly mix. Pour butter mixture into the bowl of oatmeal mixture , mix well. Press mixture into a greased baking pan. You may use parchment paper to smooth it out. Start baking at 325 degrees F for about 10-15 minutes , then finish at 300 degrees for another 10 minutes or until golden brown ,depending on your oven. Start checking after 20 minutes. Remove let it cool completely, then cut in to squares and serve. You may store in an airtight container for up to a week
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chicken Wings Shawarma Response: Chicken Wings Shawarma Crispy Baked Chicken Wings Shawarma – with all the bold flavors of a shawarma, crisp and tender, finger licking good! Indulge guilt free- it is baked! Ingredients 3 pound chicken wings 1-3 teaspoons lemon juice I used 1 teaspoon 2-3 garlic cloves minced 1 teaspoon white pepper 1 teaspoon nut Meg 1 teaspoon smoked paprika ½ dried teaspoon thyme 1 teaspoon coriander ¼ teaspoon cayenne pepper adjust for heat tolerance 1 teaspoon salt or more ½ cup yogurt 1 teaspoon bouillon powder replace with ¾ teaspoon salt Directions To make the marinade: In a medium bowl, whisk together all the spices: the garlic, lemon juice, paprika, salt, nutmeg, thyme, cayenne pepper, coriander, bouillon spice and yogurt. Place in a zip lock bag or enclosed storage and Let it marinate for at least an hour or preferably overnight in the fridge When ready to bake, line a baking pan with foil: top with a wire rack. Arrange chicken wings out in a single layer. While the chicken wings are baking oil will slowly drip to the bottom of the baking pan. Bake wings at 425 degrees until cooked through and skin is crispy, about 40-45 minutes-rotate wings half way through-roughly 20 minutes. Remove and serve with your favorite chicken wing sauce or this low fat ranch dressing
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Sukuma Wiki Response: Sukuma Wiki Sukuma Wiki- A healthy and economical braised collard greens full of flavor and Spice . Collard greens done right! Vegan or not! Ingredients 1 kale bunch or collard greens 1-2 cups chopped or ground beef/chicken optional 3 medium tomatoes diced 1-2 teaspoons minced garlic 1 large white onion 2 or more tablespoons canola or cooking oil 1 Tablespoon smoked paprika ½ teaspoon coriander 1/2 teaspoon curry or turmeric spice ½ teaspoon cayenne pepper or more ½ juiced Lemon about 1 tablespoon Tablespoon bouillon powder or cube Directions In a medium- large skillet, add oil, onions, and garlic, and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add, tomatoes , curry, coriander and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes. Add minced meat, bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more. Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 5-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat. Remove from the heat and let it cool. SERVE WITH UGALI.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ugali (Corn Fufu) Response: Ugali (Corn Fufu) Experience African comfort food in the comfort of your home with this nutrient-packed cornmeal ugali (corn fufu). It's an easy to prep, soft, very delightful, and filling side dish made with only three ingredients! A perfect cornmeal side dish for greens, stews, and proteins. Ingredients 4 cup water, or more 2 cup fine corn meal ½ -1 teaspoon salt Directions Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt. Bring to a boil, remove about a cup of water and set aside. Gradually whisk in the cornmeal until you have added the whole thing to the pot, a little bit at a time, and keep stirring with a wooden spoon to prevent lumps. You may have to take the saucepan off the heat while getting rid of lumps and preventing burns. Reduce the heat to low and cook until the mixture thickens. Then add the remaining boiled water, reduce heat, cover, and cook for about 10 or more. You may add some more water if desired. Turn off the heat. Scoop out balls with a small bowl – shake and form a ball by rolling around a bowl. Or place it on a saran wrap. Note: I have been told not to do this several times because of health reasons, so be mindful of it.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Brown Spinach Rice (Check Rice) Response: Brown Spinach Rice (Check Rice) Brown Spinach Rice aka Check Rice - A healthy African way of cooking rice spiced up with curry powder, garlic, and paprika. Vega Ingredients 2 cups brown rice 2 -3 tablespoons cooking oil 1 medium onion chopped 1-2 teaspoon minced garlic ¼ cup fresh parsley chopped 6-8 cups fresh spinach ½ teaspoon smoked paprika ¼ teaspoon curry powder optional 4 cups chicken stock or water 1 1/2 teaspoon salt or more adjust to taste Black pepper to taste Directions In a food processor blend spinach and parsley. Set aside Wash rice until water runs clear. Drain water. Heat a saucepan with oil. Then add onions, garlic, paprika, curry, scotch bonnet pepper (optional), and sauté for about a minute. Stir in rice to the pan, about 2 minutes, then add 4 cups of stock/water, bring to a boil reduce heat, and simmer until rice is almost cooked- about 15 -18 minutes into cooking. Then add spinach and parsley mixture. Combine and mix thoroughly. Continue cooking, for a few more minutes until rice is completely cooked. You may add more stock if needed. Adjust for salt and pepper. Serve warm

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