Split (1)

train · 15.2k rows

text stringlengths 539 7.6k
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 Liberian Chicken Gravy Response: Liberian Chicken Gravy Liberian Chicken Gravy - African Stew with lots of flavor, chicken and seafood. Oh, refrain from eating the whole thing! Ingredients ¼ -1/2 cup cooking oil vegetable, canola, corn 2- 3 pounds chicken cut up 1 ½-2 pound fried fish steaks any firm fish 1 pound large shrimp cleaned and deveined 2 -3 large red bell peppers 1 green bell pepper 1-2 Tablespoons tomato paste 2 -3 fresh tomatoes 1 medium onion chopped 5 garlic cloves ½ teaspoon ginger chopped 1 or more scotch bonnet or habanero pepper ¼ cup basil and parsley 1 Tablespoon chicken bouillon optional 1/2- teaspoon cayenne pepper Salt and pepper to taste Directions Boil chicken with salt, pepper, paprika, chicken bouillon and some chopped onions in a medium pot until tender. Cooking time varies according to chicken. Reserve the stock for later use. In a food processor or blender, blend tomatoes, bell pepper, onions, garlic and herbs. Add ½ cup oil to heavy-duty pot/pan, and then add the bell pepper blend followed by tomato paste. Sauté for about 10-15 minutes, to blend all the flavors reduce acidity of the tomato sauce. Stir the pot frequently, as the sauce simmers. You may add reserved chicken stock or water to Next add chicken, fried fish with about 2 cups of stock-let it simmer for another 10 minutes Throw in shrimp if using any – cook for another 3-5 minutes Finally. Adjust seasonings, soup consistency with water/chicken stock, maggie and 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 Plantain Fritters (Klako) Response: Plantain Fritters (Klako) Plantain fritters - Crusty on the outside and dense inside made with overly ripe plantains, brown rice and spices. Gluten free, paleo and vegan side dish. Ingredients 3 large overly ripe plantains or bananas 1 cup or more rice . oatmeal or whole wheat flour 2 teaspoons baking powder ¾ teaspoon salt or more adjust to suit preference 1 teaspoon minced garlic ½ teaspoon grated fresh ginger 1/8 cup 2 tablespoons finely chopped onions 2 tablespoons green onion finely chopped 1 tablespoon parsley chopped 1/2 -1 teaspoon cayenne pepper or pepper sauce (depending on your tolerance level Directions If using rice- grind in a coffee grinder until finely ground or use any flour. Mash plantains with a potato masher or spoon until puree or use a food processor to blend. In a medium bowl add rice, baking powder, salt, garlic, ginger, cayenne pepper to the mashed plantains. Stir in green onions, onions and parsley until fully combined. Adjust seasonings. You may have to do a test taste first. Using your hands roll about a tablespoon of mixture in the palm of your hand into little bite size balls or use spoon to scoop it out. Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees Carefully place spoonful of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside. You may drain on paper napkin to remove any excess oil
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 Stewed Vegetables Response: Stewed Vegetables Stewed Greens – Collard green, Kale, Spinach and Cabbage loaded with leftover turkey. Ingredients 1-1/2 pound leftover turkey smoked turkey, ham, shrimp- cut in bite pieces 1 1/2 – 2 pounds of frozen leafy vegetables spinach, kale, collard greens thawed 2-3 cups sliced cabbage 1 medium onion sliced 1 teaspoon minced garlic 5-6 fresh tomatoes chopped 1- teaspoon smoked paprika ½ -1 cup canola oil ½ teaspoon cayenne pepper or more adjust to Salt and pepper to taste 1 teaspoon bouillon powder optional Directions Heat canola oil in a medium saucepan over medium heat until hot. Lightly sauté the turkey until it is fragrant and slightly brown about 5 minutes. Set some aside if you wish to top with some turkey. Add onion, garlic stir for about 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add tomatoes, cayenne pepper, paprika (bouillon) and cook stirring for about 7-10minutes. Salt lightly Through in the spinach, kale, cabbage and let it simmers, for about 3-5 minutes, mix well, and 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 Poulet D. J Recipe Response: Poulet D. J Recipe Chicken Plantains and Vegetables – Super flavorful African Chicken meal, featuring fried plantains and vegetables in a herb sauce , inspired from French Cu Ingredients 1- 1 1/2 boneless chicken cut into small chunks 1 small onion chopped 1 ½ cups Fresh herbs parsley, celery, basil 2-3 fresh tomatoes 4 garlic cloves ½ teaspoon smoked paprika 1 teaspoon white pepper 1- pound vegetables carrots, green beans and green pepper Directions Blend the onions, parsley, and celery, garlic in a food processor or blender into a rough paste Salt and pepper chicken, add about 2-3 tablespoons of the herb blend to the chicken. Set aside. You may do this step, ahead of time and let it marinate. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2-3 tablespoons of oil to pot. Add the chicken, sauté for about 5-7 minutes chicken, turning once, until golden brown on both sides. Transfer chicken to a plate. Pour all the mixture into the pot, scraping up any browned bits with a wooden spoon, stirring occasionally, for about 8-10 minutes. Add about ½ a cup of chicken stock if need be. Mix the carrots, green beans and green peppers into the pot; let it simmer for 2 to 3 minutes. Adjust seasonings to taste. Turn off the stove. 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 plantains into rounds about an inch thick. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the plantains until golden brown, then toss plantains with medley of chicken and vegetables. Hold off, on this part, until you are ready to serve the meal Serve immediately.
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 Milk Tart Response: Milk Tart Milk Tart/Melktert – Easy, Rich and Creamy -Perfect entertaining pie with an easy press on pastry crust. Ingredients 1 1/2 cups (188 grams) all-purpose flour 1/3 cup (35grams ) confectioner’s sugar powdered sugar ¼ teaspoon salt 9 Tablespoons (125grams) unsalted butter(cold or frozen) , cut into small pieces 1 large egg yolk Directions Butter or spray a 9-inch pie pan with a removable bottom – making sure it is has been adequately sprayed. Set aside Place flour, salt and sugar in a food processor pulse for a couple of times to mix ingredients. Throw in butter and pulse until rough dough forms. Then add egg yolk - pulse until the dough barely comes. Remove dough place on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible. Do not overwork the dough; otherwise it’ll be too tough. When it’s ready, the dough will be barely moistened and come together into a ball. Lightly press the dough on the prepare pie pan – working from the center up until the bottom and sides are fully covered with pastry – again be very gentle when pressing the dough onto the pie pan. Place pie pan in the freezer and freeze for at least 30 minutes or more this helps prevent the dough from rising- if you are in a rush brick, then bake with beans to prevent rising. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside Place saucepan over medium heat, add butter, nutmeg and milk -bring to a boil and remove from the heat. In another bowl, mix together flour, cornstarch, sugar, vanilla and almond extract- whisk in eggs until smooth. Gently whisk into the saucepan making sure there are no lumps Now return the pan back on the stove – keep stirring constantly until in starts to bubble. Cook for about 5-6 minutes. Remove from heat and pour mixture into the baked pastry shell Sprinkle with cinnamon. Chill until ready to be served.
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 Cow Foot Soup Response: Cow Foot Soup Cow foot soup -- slowly simmered with spices, yam-. Fatty, Gelatinous Spicy and truly a Delight!! Ingredients 3 –3 1/2 pounds cow foot 1 pound yam or plantain 1 large onion diced ½ cup diced celery 2-3 green onion chopped 3 thyme sprigs 1 teaspoon white pepper 1 tablespoon smoked paprika 1 tablespoon minced garlic ½ -1 teaspoon cayenne pepper 8-12 ounce carrot sliced 1 tablespoon chopped parsley 1 scotch bonnet pepper optional Salt and pepper to taste Directions Heat a large heavy bottom sauce pan with about 2 tablespoon s oil then add onions, celery and sauté for about a minute or two Add all the spices paprika, garlic, cayenne pepper, thyme, bouillon and salt to taste. Stir for another minute, throw in the cow foot, continue stirring for about 2 minutes add a little bit of water if needed. Gently add about 8 -10 cups of water to the pot, bring to a boil and simmer for about 2 -3 hours. About 20 minutes before it is ready add yam ,carrot and green onion– cook until yam is tender. Adjust seasonings and thickness of soup. 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 Chakalaka Response: Chakalaka Chakalaka- a refreshing spicy tomato bean relish that will provoke your taste bud. Ingredients 1/4 cup cooking oil 1 medium onion diced 1-2 teaspoon curry powder 2 teaspoons garlic minced ½ teaspoon thyme ½ teaspoon smoked paprika 1 teaspoon cayenne pepper ½ teaspoon ginger minced 1-2 tomatoes 3-4 cups sliced cabbage 1 -2 Chili peppers diced seeds removed for less heat 1 large carrot grated on the large side or sliced thinly 1 medium green pepper diced 1 medium red pepper diced 1 14 ounce baked beans 1 teaspoons bouillon powder optional Directions In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, give it a minute or two, Stir in all the spices; garlic, ginger, smoked paprika, curry, cayenne pepper, thyme- continue stirring for about a minute to let the flavors bloom. Then add tomatoes, bell peppers, carrots and cabbage Simmer for about 5 minutes, stirring occasionally to prevent burns. Finally add baked beans, bouillon powder stir Continue cooking for about 2-3 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 Pampoenkoekies Recipe Response: Pampoenkoekies Recipe Pampoenkoekies - These South African pumpkin fritters are light , fluffy and literally melts in your mouth. Drizzled with caramel sauce and your are in pumpkin heaven. Ingredients 1 cup mashed pumpkin or puree 1 cup flour 2 teaspoons baking powder 2- tablespoon sugar ¼ cup milk ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon all spice ¼ teaspoon salt 1 large egg Oil for deep-frying Caramel glaze 1 cup sugar 3 tablespoons water ¾ cup heavy cream 1 tablespoon unsalted butter 1 tablespoon light corn syrup Directions In a large bowl -combine all the ingredients: mashed pumpkin, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, salt and all spice. Stir until everything has been fully combined In a saucepan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 350 degrees. The dough is going to be sticky and light, if you can, use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and drop it in the oil. Do not overcrowd the pan. Do so in batch Fry for about 2-3minutes until it is golden brown. Use a slotted spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil. If desired, you can roll the finished product in cinnamon sugar or use the caramel glaze Caramel Glaze Add water, sugar and corn syrup in a medium sauce -pan. Combine everything with a stir. Heat over medium high heat for about 5-10 minutes, depending on your stove. Swirl the pan if you feel the sides are getting browned too quickly. Do not stir the caramel it will cause crystallization. Wipe down any splatters with a brush from the sides of the pan as the sugar is caramelizing- make sure you get a brown color. It does make a difference in taste Lower the heat on the saucepan, and gently add the cream and butter there will be splatters so be careful. Finally stir the mixture into a smooth consistency. Remove from the heat and let it cool Serve with fritters.
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 Peanut Stew Response: African Peanut Stew African Peanut Stew - Creamy ,Quick and easy groundnut Stew. Ingredients ¼ cup oil 2- 3 pounds chicken legs or thighs 1 teaspoon paprika 2 fresh tomatoes 1 medium onion chopped 4 garlic cloves ½ teaspoon ginger chopped 3 tablespoons parsley ½ cup Peanut butter or peanut paste 1 teaspoon chicken bouillon optional 1/2 teaspoon cayenne pepper Salt and pepper to taste Directions Season chicken with your favorite seasoning – I used creole or just use, salt and pepper. Set aside. Blend tomatoes, ½ of the onions, garlic, parsley, and ginger. Set aside In a large pot or saucepan heat oil over medium heat, then add the chicken and brown on both sides about 5-10 minutes. Remove chicken and set aside. You may skip this step and proceed with the next. Add remaining onions, if desired , to the saucepan, stir for about 2 minutes then add tomato sauce(mixture of blend tomatoes and spices) and paprika Pour the tomato mixture into the saucepan -bring to a boil and let it simmer stirring frequently to prevent any burns- about 5 minutes. Next, add the peanut butter, chicken and 2 cups of water or chicken stock, season with, chicken bouillon, salt and cayenne pepper. Let it simmer for about 10 minutes or more Adjust the soup thickness with water/chicken stock if necessary 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 with 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 Banana Puff puff Response: Banana Puff puff Soft and chewy banana puff puff. Quite tasty too! Ingredients 1 cup (240ml) warm water 2 ¼ teaspoon(7grams) active dry yeast 1 packet ¼ - ½ cup(50- 100grams) sugar 1 teaspoon salt 2 large bananas mashed about 1-1/4 cup 3 cups (360grams) flour 1 teaspoon Nutmeg Oil for deep-frying Directions In a large bowl add the warm water, salt, sugar, and yeast. Set aside for 5 minutes Then add mashed bananas and mix with a wooden spoon or hands preferably, followed by flour, and nutmeg. Mix well until flour and bananas have been fully incorporated. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours 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 balls), and place on medium heat until oil is 375 degrees. The dough is going to be sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batch 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 right away to
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 in banana leaf (Liboke de poisson) Response: Fish in banana leaf (Liboke de poisson) Here is a dish that would make prepping for fish exceptionally easy and fish eating, tantalizingly tasty Ingredients 2-3 fish about one pound or less fillet or whole small fish 1 large onion sliced 2-3 tomatoes sliced 2-3 teaspoon minced garlic 1 teaspoon ginger Salt and pepper to taste 1 lemon Herbs parsley, basil, thyme 1-2 teaspoon or more green seasoning optional Chicken bouillon or Maggie to taste optional Directions Make three –four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside Prepare plantain leaves Cut the banana leaves into large rectangles, remove any ugly edges, submerge them in water to clean and drain pat- dry. Use aluminum paper if banana leaves are not available The leaves must be heated and wilted over an open high flame to make them flexible. Place the fish on the leaf, season with the entire spices divide equally among fish, and add onions and tomatoes. Then quickly fold banana leaves over it, and press sides into a rectangle shape making sure to press inwards so none of the juice from the fish runs out. Then fold the sides in to seal twice. You may use a rope to tie the bundle or place in foil paper. Repeat the process and set them. Bake fish for about 12-20 minutes depending on fish whole fish takes longer. Remove, let it cool and open check for doness.
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 Goat pepper soup Response: Goat pepper soup A delicious African spicy goat soup that will warm you up. Made with exotic spices or just use flavor ginger, garlic, pepper, onions and herbs. Ingredients 3 pound goat meat cut in pieces 1 chopped medium onion 4-5- garlic clove 2 tablespoon chopped ginger 1 Tablespoon paprika 1 bay leaf 1- tablespoon Maggi or bouillon granules 2 green onion chopped whites and green parts ¼ cup basil ¼ cup parsley 0-3 Scotch bonnet or habanera pepper Salt and white pepper to taste Optional 1-2 tablespoon Njansa 1 calabash pepper peeled 2 Negro pepper 1/2 teaspoon grains of paradise 3-4 green plantains peeled and cut into 2-3 pieces Directions Place all the spices in the blender or food processor. Pulse until everything is puree Add to the pot of goat, add water about 7-8 cups of water. Bring to a boil and simmer until goat is tender. Discard bay leaf, add water if necessary. Add plantains , cook for about 20 more minutes or more Adjust for seasonings and thickness. 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 Kashata Response: Kashata Kashata -Spiced Peanut , Coconut and Sugar Candy . Just 4 ingredients. Easy peasy with no thermometer needed. Ingredients 2 cups roasted peanuts shells and skin peeled lightly chopped ½ cup coconut milk water ½ cup coconut flakes optional 1/2 teaspoon of each cardamom, cinnamon, nutmeg spice 1 ¾ cup sugar ½ teaspoon salt Directions Spray about an 8-inch baking pan with cooking spray. Set aside In a large heavy sauce- pan combine granulated sugar, coconut milk, cardamom and salt. Cook over medium high heat, stirring until all the sugar has dissolved. Stop stirring when the sugar has dissolved .You may swirl pan to prevent mixture from burning. (Stirring helps form crystallization which you do not want during this process) Continue to cook, until mixture thickens and sugar just starts to caramelize- about 10 minutes or more depending on stove You may use a spoon to check for thickness. Finally add peanuts and coconut, quickly mix until all the ingredients have been fully combined . Remove immediately and spread mixture onto prepared pan. Let it cool completely and firms up, then use a sharp knife to break into pieces. Store in airtight container.
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 Kwacoco Bible Response: Kwacoco Bible Kwacoco Bible – made from grated cocoyam and mixed with spinach, smoked fish, red oil and other spices. It is wrapped in plantain leaves, steamed until cooked through. Very filling, flavorful and aromatic side dish! Ingredients 3 pounds cocoyam peeled and cleaned 4 -5 cups fresh spinach chopped 1 cup red oil or more adjust according to preference ½ cup crayfish 1- 1 1/2 cup smoked fish 1– 1 ½ cup smoked turkey cut in bite size pieces 2 teaspoons salt adjust to taste 1 scotch bonnet pierced 1 teaspoon bouillon powder or maggie ½ teaspoon country onion spice optional Directions Add about Lightly boil smoked turkey, smoked fish, crayfish with pepper and Maggie in a medium pot for about 3-5 minutes. Reserve the stock for later use. If you want more heat press the pepper for a long time. Remove scotch bonnet pepper set aside. Peel the coco yams 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 cocoyam 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. Grate cocoyam using a grater or Pulse the cocoyam in a food processor with water until puree( try not to make it too fine). In a large bowl add mixture of fish, spinach, red oil , crayfish, smoked turkey, stock, salt and country onion to the grated cocoyam. Cut the banana leaves into rectangles, remove any ugly edges, submerge them in water to clean and drain pat- dry. Use aluminum paper if banana leaves are not available. The leaves must be heated and wilted over an open high flame to make them flexible. Place the mixture of kwacoco on the leaf about ½-1 cup. Then quickly fold banana leaves over it, and press sides into a rectangle shape making sure to press inwards so none of the kwacoco runs out. Then fold the sides in to seal twice. Repeat the process and set them. IF possible form a steamer by placing a small cookie rack in a large pot. Line with banana leaves, bring to a boil , then start placing bundles in the pot and steam for about an hour, adding water as necessary.
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 Moin Moin Recipe Response: Moin Moin Recipe Moin Moin Recipe - Healthy, mouthwatering, savory black-eyed peas pudding. Super easy to make with minimal prep work. Ingredients 1 cup skinless black-eyed- peas 1/4– ½ cup chopped onion 1 1/2 cup water or more if you like soft moin moin 1/2 small red bell pepper 1 Maggie cube 1 teaspoon bouillon powder 1 1/2 teaspoon salt or more adjust as needed 1-2 tablespoons palm oil ¼ cup oil- 1/2 cup oil ½ teaspoon smoked paprika ½-1 scotch bonnet pepper 1/4 cup ground crayfish optional Directions 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 24 hours, 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 Soak beans in water for about an hour to overnight to tenderize the beans to facilitate blending. Chop onions, bell pepper, and habanero and set aside In a food processor or blender puree onions, soaked black eyed peas, bell and habanero pepper with about a cup or more of water or stock until completely smooth. You might have to do this in two batches. Pour the mixture into a large bowl; add, oil (palm and vegetable oil). Mix everything together, then, season to taste with Maggie and salt. Make sure you have used up all the water. Lightly oil (or use non-fat vegetable spray) about 6 (6-ounce) baking cups and set them into a large baking dish. You can also use a small baking dish instead of ramekins (baking cups). Pour mixture into ramekins and proceed with method of preparation. Pour about half an inch of water into the bottom of a large saucepan. Then put something like a steamer to raise the moin moin of the ground. Gently place the ramekins on the steamer, then cover with lid and let it steam for about 45 minutes to an hour. Before blending the beans; preheat oven to 350 degrees F. Adjust oven rack to center position. Pour Moin-moin mixture into prepared baking cups, cover with more mixture until about three quarters full. Gently place ramekins pans to the large baking pan. Bring the water (to place in the large baking dish) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come halfway up the sides of the ramekins cups. Cover the pan with aluminum foil and bake for about an hour to an hour and a half. Let mixture rest for about 10 minutes or more 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 Samosas(Vegan ) Response: Samosas(Vegan ) Super Crispy Vegetable Samosas that are full of peas and potatoes and infused with just enough spices and heat. Ingredients 3 cups all purpose flour plus more as needed 1-2 tablespoon granulated sugar 1 1/2 teaspoon salt 3- tablespoon ghee Clarified butter or oil 1 1/4 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 and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes. Add boiled potato cubes, and peas. Slightly smash the potatoes and peas then thoroughly mix until ingredients are fully combined, add a little bit of water to prevent any burns. Simmer for about 2 minutes. Finally throw in cilantro, 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, add flour and make a well then add sugar and salt. Followed by water, ghee or oil. Knead to form soft and sticky dough. Place dough on a heavily floured board and knead for about 5-7minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do 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 until oil is 350 degrees. When ready gently place a few samosas at a time into 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. 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 Pumpkin Leaves (Ugu) Soup Response: Pumpkin Leaves (Ugu) Soup Pumpkin Leaves (Ugu) Soup – hearty, healthy soup with smoked meat that taste so sensational. Best paired with fufu, plantains or with rice. Ingredients 8 ounce (1 cup) Groundnuts/Peanuts (Skinless) ¾ – 1 pound assorted meat (Beef, smoked chicken, stock fish) 4 garlic cloves 2 tomatoes , chopped 1 large Onion , sliced ½ cup Crayfish ,ground 1 Tablespoon Maggi , Bouillon optional 1 pound (or more) pumpkin leaves , Spinach blanched Salt and pepper to taste 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 saucepan. Let it cool. Blend/pulse peanuts, ½ onions , and garlic a food processor or blender into fine consistency use water to facilitate the blending. Place oil in a large saucepan and heat over medium heat. Add remaining onions, sweat – for about 2 minutes, followed by crayfish, tomatoes, beef and stock fish. Let it simmer for about 5 more minutes- add stock as needed Pour the peanut mixture into the pot and let it simmer for 10 minutes stirring frequently to prevent burns- add stock as needed. Season with salt and Maggi. You might have to add more later Add the pumpkin leaves or spinach to the pot. Stir and Simmer for several minutes more. Adjust for seasonings and soup thickness. 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 African Grill Chicken (kati kati) Response: African Grill Chicken (kati kati) African Grill Chicken (kati kati) - grilled chicken, then sauteed to perfect with the right blend of spices to give you a lip-smacking chicken dish! Ingredients 3-4 pounds of chicken skin- on cut up into desired pieces 1 ¼ teaspoon salt 1 tablespoon onion powder 1 ½ tablespoon garlic powder 1 teaspoon white pepper ½ teaspoon cayenne pepper 1 teaspoon bouillon powder , you may replace with salt Sauce 2 fresh tomatoes ½ cup water or more as needed Chicken bouillon to taste Directions Trim chicken of excess fat and pat dry with a cloth or paper napkin. In a small bowl combine the spices, onions, pepper, garlic, and Maggie. Season chicken with spice rub. Preheat a hot barbecue, grill, griddle or frying pan. Place chicken on the grill coated with cooking spray; grill for about 20~30 minutes, rotating sides or until browned and almost cooked. Blend tomatoes and set aside. Heat up a large saucepan over medium heat –add palm oil to the pan and tomatoes puree. Sauté for about 4-5 minutes, stirring occasionally Transfer the chicken to the saucepan and bring to a simmer over low heat, spooning the sauce over the chicken to coat. Add about 1/2-1cup of water cover and cook until the chicken is well flavored by the sauce 4 to 5 minutes and thoroughly cooked through. Adjust for seasonings and oil Remove from the heat and serve warm with fufu and njama njama.
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 Njama Njama and FuFu Response: Njama Njama and FuFu Njama Njama and FuFu - popular green vegetable in Cameroon, especially in the North West Region and to a lesser extent in Nigeria and Kenya, seasoned with paprika, cayenne and a little kick from the habanero pepper. Paired with fufu corn for a complete satisfying meal. Ingredients 1 medium onion sliced 5-6 fresh tomatoes chopped ½ teaspoon cayenne pepper 5 pounds Nightshade kale, water crest or 3 pounds frozen kale or spinach. ½ -1 cup canola oil palm oil Salt and pepper to taste 1- teaspoon paprika ½ pound chopped smoked turkey/fish 1- teaspoon paprika optional 1- tablespoon bouillon powder or Maggie cube optional 1-2 scotch bonnet or habanera pepper Directions Blanche vegetables in hot water for until wilted – about 2-3 minutes. Remove and place in cold water to prevent the leaves from cooking further. Drain and squeeze out water from the vegetables. Set aside Heat palm oil or canola oil in a medium saucepan over medium heat until hot. Add onions, lightly sauté onions until it is wilted about 2-3 minutes. Add tomatoes, scotch bonnet pepper and bouillon, continue cooking Scraping any browned bits off the bottom of the pot. You may add these optional ingredients now, paprika, smoked turkey, cray fish or smoked fish and proceed with cooking, occasionally stirring for about 10 minutes. Finally add vegetable , cook for about 2-3 minutes. Adjust seasonings and turn off the heat. Salt lightly Add about 4 cups of water to a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal and keep stirring with a wooden spoon until it comes to a boil. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 10-15 minutes . 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 roll it around. Or place on a saran wrap plastic (I have been told several times not to do this – health wise 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 Koeksisters Recipe Response: Koeksisters Recipe Koeksisters – very addictive cake-like bite-sized doughnuts with a spicy cinnamon sugar , a much less traditional compared to the braided koeksisters. Perfect as snacks and even for breakfast! Ingredients 3 tablespoons water 2¼ teaspoons dry yeast ¼ cup sugar 2 1/4 cups all purpose flour ¾ teaspoon salt 3 egg yolks ¼ cup milk 3 tablespoon unsalted butter 1 teaspoon vanilla extract Oil for deep-frying Directions In a large bowl combine yeast, and water in a warm place for about 5 minutes. In a microwave, warm milk, butter and sugar until butter is melted about I minute. Set aside Using a hand mixer, mix in salt and 2 cups flour with the yeast mixture, until well combined. Add egg yolks, then slowly add the warm butter mixture and vanilla until dough is fully combined. If dough too stick add more flour Cover with a damp cloth and sit in a warm place until double in size. Punch dough down and place on a floured board, cut in about 25-30 pieces, roll in a ball, arrange in a single layer, let in a rise for about 15 minutes. While dough is raising combine sugar, cardamom, ginger and cinnamon set aside. 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 balls), and place on medium heat until oil is 350 degrees. When ready gently place a few balls at a time into saucepan 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 in the cinnamon sugar and roll until it is coated with cinnamon sugar
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 Tilapia (African Style) Response: Grill Tilapia (African Style) Grill Tilapia (African Style) — Easy whole grilled Tilapia smothered in spices and herbs with an African spicy hot sauce for dipping. Ingredients white fish (Sea bass red snapper, or tilapia 1-2 lemons Salt and freshly ground black pepper 2 teaspoon whole white pepper 2 teaspoon whole black pepper 1-2 African Nutmeg ehuru 7-10 garlic cloves 2 teaspoons anise seeds ½ inch ginger 1 teaspoon paprika 2 tablespoon chicken bouillon powder or cubes 1 piece 1/2 inch fresh ginger, peeled and thinly sliced 1/2 cup coarsely chopped basil parsley ¼ cup onions or ¼ medium onion Directions Make three –four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside Using a coffee grinder – grind all the dry spices – anise seeds, African nutmeg, white pepper and black pepper. Add to a bowl. Chop parsley, onion, basil, garlic, ginger, bouillon cubes and place in a food processor or blender. Blend/ pulse adding oil/water as needed until the ingredients are finely pureed. Add to the bowl of dry spices. Add paprika and more oil if need be . Mix thoroughly until all the spices come together Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24hours Preheat to high heat. 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 Reduce to medium high, then cover the grill if you have a gas grill If you are using a small bbq grill, leave the fish on the open grill or hot charcoal. Baste with fish spice Let the fish cook for a total of 4-5 minutes on each side, you may have to add a minute on two depending on the thickness of your fish until cooked – when fish is white and the juices must run clear. Check for doneness by making sure the meat closest to the bone is fully cooked – slash with a knife to check. Serve with pepper sauce and these grilled plantains. Peel plantains Slice in the middle then cut in halve. Season with salt and brush with spice mix Grill on each side for about 3 minutes until fully cook through – watch carefully because they burn easily. 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 Baked Soft Mandazi Response: Baked Soft Mandazi Baked Soft Mandazi -- Baked East African Beignet flavored with cardamom, nutmeg and mixed with coconut. So tender and indulgent, without the guilt! Ingredients ¼ cup warm water 2 1/4 teaspoon active dry yeast Evaporated milk 5 oz. l can or ¾ cup canned coconut milk 1 large egg 1/2 cup sugar 1 teaspoon salt 3 1/2 – 4 cups all purpose flour 1/3 cup grated coconut or coconut flakes 4 tablespoon unsalted butter 1 teaspoon crushed cardamom spice 1 teaspoon grated nutmeg or cinnamon powdered sugar or cinnamon sugar to sprinkle Vegetable oil for coating Directions In a large bowl add the warm water, evaporated milk, salt, sugar and yeast. Set aside for 5 minutes. Add eggs. Then add 3 ½ cups flour, butter, cardamom, nutmeg, grated coconut and mix by hands or in a stand mixer. Turn dough on a lightly floured surface, knead dough until all the ingredients have been fully incorporated and the dough is not too sticky, when touched, gradually adding the remaining flour if you need be, err on the side of less flour than more flour. Mix dough until smooth about 1 -2 minutes. Place dough in a greased bowl, turning once to coat. Cover Loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Roll out dough in to 1 inch thick. Cut in bite size or desired shapes Preheat the oven to 375°F. Line baking sheets with foil and coat with cooking spray or oil. Place mandazi on baking sheet and bake for about 10-12 minutes or until slightly turning brown. Remove let it rest. If desired, you can sprinkle with 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 Chicken Stew Response: Chicken Stew African Chicken Stew - tasty chicken dish smothered in a savory aromatic tomato sauce the African way served with coconut rice. A great no-fuss quick and easy weeknight meal! Ingredients 3 1/2- 4 pound chicken cut in pieces 1 can tomatoes puree 4-5 roma tomatoes 1 medium onion sliced 4-5 garlic cloves 1 1/2 teaspoon dried thyme 1 teaspoon chopped ginger 1 teaspoons smoked paprika ¼ cup parsley 2-3 large basil leaves 1 tablespoon chicken bouillon powder 2 green onion chopped whites and green parts 1 small bell pepper slicked Salt and pepper to taste Directions Season chicken with, salt and pepper. Set aside. Blend tomatoes, onions, garlic, ginger, parsley and basil leaves. Pour the tomatoes blend in to a large sauce- pan, add tomato puree, paprika, thyme, white pepper and any other spice with about 2 cups of chicken stock or water. Bring to a boil, and let it simmer stirring occasionally to prevent burns, for about 20-30 minutes. In a large pot, heat oil over medium heat, until hot, and then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown. Add chicken, bell pepper to the pot of stew, with about ¼ -1/2 cup oil. Cook for about 5-10 minutes. Adjust seasonings and soup consistency to taste with salt pepper and chicken stock.
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 Gizdodo (Gizzards and Plantains) Response: Gizdodo (Gizzards and Plantains) Gizdodo- Aromatic Stewed chicken gizzard and plantains infused with herbs, bell-peppers -easily replace with chicken thighs. Ingredients 2-3 pounds chicken gizzards clean 3-4 large ripe plantains ½ large onion diced 2- 3 teaspoons minced garlic 1- teaspoon thyme 1/2 teaspoon curry powder 1- teaspoon paprika 2-3 green onion chopped 1 14- ounce tomato puree 1- teaspoon white pepper 1-2 bell pepper 1 scotch bonnet pepper optional 1 cup cooking oil and more deep frying canola, vegetable Directions Boil gizzard with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 minutes or more, depending on how you like your gizzard cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use. Add 1/2-1cup oil to the pot/ saucepan. Heat on medium high fry the gizzards for about 5-10 minutes. Remove and set aside. Baking option If baking gizzards place on an oil baking sheet spray with cooking spray – bake at 400 degrees for about 10-15 minutes. Set aside In a medium saucepan,add about ½ cup oil ,then gently add onions, garlic, thyme, curry and paprika. Stir for about 3-5 minutes until translucent and fragrant. Pour tomato sauce, white pepper and bouillon. Bring to a boil, reduce heat and simmer for about 20-25 minutes. Stir the pot frequently to prevent the sauce from sticking to the pot. -Occasionally adding stock from gizzard / chicken stock or water as needed to prevent burns about 1/2 – to 1 cup. Finally add bell peppers and green onions. Cook for about 2 minutes . Adjust seasonings, sauce consistency with water/stock and salt. 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. Slice plantains in cubes or desirable shapes. 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 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 cubes in batches, turning once, until golden 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. Then toss plantains with medley of gizzards and tomato stew. Hold off, on this part, until you are ready to serve the meal Serve immediately
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 Mealie Corn Bread Response: Mealie Corn Bread South African Corn Bread is a steamed corn pudding super-moist with a rich flavorful taste; added with some basil and smoked paprika to level up the flavor in this popular African and Southern bread. Truly indulgent! Ingredients 2-3 fresh corn, about 2 cups 1 cup (130g) all-purpose flour ¾ cup (95g) cornmeal 2 teaspoons baking powder ½ teaspoon baking soda 2-3 tablespoons sugar 1 teaspoon smoked paprika, optional ¾ teaspoon salt ½ cup (115g) sour cream 1/2 cup (120ml) milk 2 large eggs 4 tablespoons (57g) unsalted butter, melted 2 teaspoons fresh basil, chopped Directions Preheat the oven to 350 degrees F. Butter and flour a 10-inch cake pan and set aside. Remove husks from corn and, using a sharp knife, cut the kernels from the cob from top to bottom and gather them with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Using a food processor or blender, pulse the corn without water until it is coarsely ground. You do not want to puree the corn. Whisk together the flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt in a medium bowl. Whisk in sour cream, milk, and lightly beaten eggs until well combined Then, add corn mixture, melted butter and basil. Pour batter into prepared cake pan. If there is any leftover corn place it on top of the cake batter. Bake for about 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean.
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 Baked Stuffed Plantains(Vegan) Response: Baked Stuffed Plantains(Vegan) Baked Stuffed Plantains With Black Beans(Vegan) – baked sweet plantains that complements well with the savory, spicy vegan bean filling. An easy weeknight treat with only 10 minutes prep time. Ingredients 2-3 ripe plantains 2 -3 tablespoon canola oil ½ cup onion , diced 2 green onions , diced 1 teaspoon minced garlic 1-2 medium tomatoes, diced 1 14 ounce canned black beans 1 teaspoon smoked paprika 1-2 tablespoons parsley 1/4 cup chopped green pepper Cooking spray Salt and pepper as needed Directions Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray or oil 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 back. Place plantains on tray and lightly spray, bake for a about 15, turn and bake on the other side for another 15 minutes or until golden brown and tender. While the plantains are baking, add 2 tablespoon of oil to a saucepan, followed by onions, green onion , garlic and tomatoes. Let it simmer for about 5-7 minutes, stirring frequently to prevent burning, add about 2 tablespoons or more of water if needed. Then, add beans and continue cooking for about 5-7 or more minutes. Finally add green pepper and parsley, adjust for seasoning Remove baked plantains from oven cool for a couple of minutes; make a horizontal slit in the plantains, stuff with equal amounts of beans mixture. 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 Response: Malva Pudding Malva Pudding – a sweet decadent South African dessert with a caramelized exterior and spongy interior soaked in tasty warm butter. Ingredients 3/4 cup sugar 2 large eggs 1 tablespoon un-salted butter room temperature 4 tablespoon Apricot jam 1 1/2 teaspoon grated orange zest 1 cup or 5 ounces all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vinegar ¾ cup milk Directions 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, 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 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 African Yam Soup Stew Response: African Yam Soup Stew African Yam Soup (Stew) - flavorful, gratifying and is easy to put together stew packed with health goodness. A must-have dish on weekly rotation. Ingredients 5 garlic cloves 1-2 tomatoes 2 tablespoons parsley 3-4 basil leaves ½ medium onion cho[[ed 1 tablespoon chopped ginger 1 teaspoon white pepper 2 teaspoons smoked paprika 1 tablespoon bouillon powder 1 tablespoon green onions 5 cups of water or more 1 1/2 -2 pounds yam peeled and cut into medium pieces sub potatoes 2 pounds fish tilapia,snapper, or chicken (thighs, legs)(cleaned and cut into medium pieces) 1-2 cups sliced carrots Optional Salt and pepper to taste ½ scotch bonnet pepper optional Directions In a food processor or blender, blend, garlic, tomatoes, parsley, basil, onions, and ginger. Add to a large pot, together with the white pepper, smoked paprika, Maggie/bouillon, green onion, and about 3 cups of water, bring to a boil. If using chicken, add at this point. Then let it simmer for about 10 minutes. Gently add yams, fish, carrots, salt and more water about 2 cups – enough to cover the ingredients. Bring to a boil and let simmer for about 10 minutes.Adjust for seasonings. Remove 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 Nigerian Fried Rice Recipe Response: Nigerian Fried Rice Recipe Nigerian Fried Rice puts a spicy, flavorful spin on the traditional fried rice and is appealing on its own or served with a variety of other African food. Ingredients 6 cups cooked rice I used Basmati 1/4- 1/2 cup canola oil 1 medium onion sliced 2 teaspoons minced garlic 1/2- pound liver cut bite size 1 pound large shrimp peeled and deveined 1 teaspoon pepper sauce chili sauce 1/2 teaspoon thyme 1 teaspoon white pepper 1 teaspoon curry powder 1-2 teaspoon maggie powder or chicken bouillon optional 1 tablespoon maggie liquid or soy sauce optional salt to taste 12-16 oz vegetables peas, carrots, green beans Directions Break up the clumpy rice before starting. Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil. Add the rice stir vigorously for about 2-3 minutes adding Maggie liquid and a tablespoon or more of water or chicken/beef stock as need to moistened rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth. Heat 1 teaspoon of oil in the wok; add shrimp, lightly season with salt. Sauté until just cooked through. Remove and add to the fried rice. Next add another tablespoon of oil, let it heat up, then add the liver or beef lightly season with salt and pepper, quickly stir fry for about a 2 minutes. Remove and add to the rice. Quickly wipe the wok or skillet with a clean paper towel or cloth. Then add a tablespoon of oil into the wok, followed by onions, thyme, garlic, peas, carrots, pepper sauce,white pepper, curry powder, and chicken bouillon powder. Stir until fragrant for about 2 minutes. Finally return the combination of rice, liver, and shrimp to the wok. Stir until everything has been fully combined. Adjust seasoning salt, pepper if necessary. Garnish with chopped scallion 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 African Rice and Beans Response: African Rice and Beans African Rice and Beans -- spicy flavorful rice and beans combo flavored with onions, thyme, smoked paprika and garlic. Ingredients ½ cup red / palm / or canola oil I used ½ and ½ 2-3 garlic clove minced 1 medium onion diced 1 tablespoon smoked paprika 1 teaspoon dried thyme ½ scotch bonnet pepper or ½ teaspoon cayenne pepper 4 tomatoes diced 2 cups washed long grain rice I used basmati 2 cups cooked beans black, red, black-eyed peas 4 1/2 - 5 cups chicken broth or water 1 tablespoon salt or more to taste 1/4 cup crayfish optional 1 teaspoon chicken bouillon optional Directions Heat a saucepan with oil. Then add onions, garlic, thyme, smoked paprika and hot pepper, sauté for about a minute, add tomatoes. Cook for about 5-7 minutes. Stir in rice to the pan; continue stirring for about 2 minutes. Then add beans , 4 1/2 cups of chicken stock/water, bring to a boil reduce heat, and simmer until rice is cooked, about 18 minutes or more. Adjust for salt and pepper. You have to stir occasionally to be preventing any burns. Serve warm with chicken, stew or 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 Pineapple Ginger Juice Response: Pineapple Ginger Juice Refreshing Pineapple Ginger Juice with just the right blend of sweet, spicy and sour taste. Ingredients 2 cups water 1 cup granulated sugar 4 ounce ginger chopped 7 cups hot water. 1-2 cups fresh pineapple juice Juice of freshly squeezed lime Directions In a large bowl, mix ginger and hot water. Let it sit for about an hour or more. Using a cheesecloth or fine sieve, drain the water and set aside. In a medium bowl bring to a boil 2 cups water and sugar. Simmer until sugar has dissolved. Allow to cool Combine ginger water, juice and simple syrup stir and serve 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 Ghana Chin Chin (Chips) Response: Ghana Chin Chin (Chips) Ghana Chin Chin (Chips) – widely popular fried pastry chips in West Africa with a Ghana twist featuring strong notes of onions, garlic and a little bite from the white pepper. If you’re a sweet tooth like me, add a hint of sugar for an extra tasty and addictive chin-chin. Ingredients 3 1/2 cups (440 grams all-Purpose flour) plus more for dusting and rolling. 1 1 /2 teaspoons salt ½ teaspoon baking powder ½ teaspoon white pepper 1 teaspoon grated nutmeg ½ cup (4 oz. /125grams / 8 tablespoons) butter 2-3 garlic cloves minced 1/3 cup grated onion 1 large egg ½ cup (125ml) milk plus more about 2 tablespoons 2 tablespoon sugar optional Oil for frying Directions Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and white pepper Add the butter to the flour and mix well until the butter is well incorporated with the flour. Add minced garlic, onions, milk and 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. Chin-chin can be cut into many shapes and sizes Divide dough in half. On a floured board roll each half about 1/6 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. Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 350 degrees. Fry in hot oil until golden. Remove from oil, drain, and serve. You can store this in an airtight container for up to a month.
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 Traditional Koeksisters Response: Traditional Koeksisters Traditional Koeksisters - A traditional South African sticky donut treat that's deliciously sweet, sticky, crunchy and drenched in syrup, laced with cinnamon, lemon and ginger. Absolutely perfect for snack or tea time and even breakfast. Ingredients 2 cups granulated sugar 1 1/4 teaspoon cream of tartar 1 tablespoon chopped Fresh ginger Fresh squeeze lemon juice (half lemon) 1 cinnamon stick 1 cup water Directions In a medium saucepan. Add, cream of tartar, salt, sugar, ginger, lemon juice and cinnamon stick. Bring water to a boil and let it simmer for about 10 minutes, Stirring syrup occasionally. Let it cool and refrigerate until ready to use. In a large bowl combine all the dry ingredients- corn meal, flour, sugar, baking powder Then all the wet ingredients milk and egg followed by butter. Knead several times until all the ingredients have been incorporated. Let it rest for about 30 minutes. Place dough on board and roll out into about 1 inch thickness. Using a cookie cutter or knife cut into strips thin strips and then shorter strips. , Divide the dough into three strands and stretch them out carefully until they are of an even thickness all the way down. Pinch the ends together Take the left strand and cross it over the middle strand  Take the right strand and cross it over the middle strand. Tightly pinch to seal the end. In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches 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 will stay at the bottom of the pot rather than rising to the top. If using a deep fryer, fry at 350 degrees Gently place koeksisters in the pan Fry for a few minutes until the bottom side is golden brown. Turn the 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 and directly place in syrup. Leave to soak in the syrup for a while. Transfer to a cooling rack. Cool completely before eating.
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 Palaver Sauce Response: Palaver Sauce Palaver Sauce/Soup – a sumptuous and healthy African cuisine made with greens, smoked meat, egusi and crayfish and other aromatic spices and seasonings. An exotic, flavor and nutrient-packed stew that you’d love! Ingredients 2 pounds Meat Beef shanks, Oxtail cut in bite size pieces 1 pound Smoked fish chicken or ham hocks ¼- ½ cup palm or canola oil I used half and half 1 medium onion diced 2 tomatoes sliced 2 teaspoons garlic minced ½ cup ground crayfish ¾ cup ground egusi Salt and pepper to taste 2-3 pound fresh vegetables kale, collard greens, spinach Directions Boil beef, ham hocks with salt, Maggi and onions and boil until tender depending on the choice of meat. You should have about 2-3 cups of stock from the meat and smoked fish (if using any). Reserve the rest or freeze it. While beef n is cooking, slice tomatoes, onions and mince the garlic. Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes. Season with salt, and pepper, to taste. Stir in the tomatoes with their juices, garlic, smoked fish, crayfish. Add the beef pieces; press to submerge. Then add ground egusi with chicken stock bring to a simmer. Add vegetables; let it simmer for about 2 minutes. Serve warm with boiled plantains, fufu 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 Suya Sandwich (Spicy Grilled Beef Sandwich) Response: Suya Sandwich (Spicy Grilled Beef Sandwich) Suya Sandwich (Spicy Grilled Beef Sandwich) – spicy, smokey, flavorful grilled beef sandwiched in warm baguette rolls with onions and tomatoes. Makes a wonderful breakfast, dinner and even lunch. Just in time for summer grilling and picnics! Ingredients ½ cup mayonnaise ¼ cup pepper sauce recipe here 2 baguette rolls 2 large onion 2 -3 tablespoons vegetable oil 2 pounds beef steak Sirloin, Rib eye, 1/2 -1 tablespoon cayenne depending on heat preference 1 tablespoon smoked paprika 1- tablespoon garlic powder 1- tablespoon onion powder 1- tablespoon white pepper 1 tablespoon Bouillon ¾ – teaspoon salt ½ cup mayonnaise ¼ cup pepper sauce recipe here 2 large tomatoes optional Directions Combine pepper sauce and mayonnaise (this may be done the day before and refrigerated. Add oil in a large skillet or frying pan over medium-low heat Then add onions, and let them cook, stirring rarely, until they are deep Golden brown about 7 -10 minutes. Season with about 1 tablespoon of suya mix – let cool. In a medium bowl, mix: garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, and bouillon/maggi. Apply a generous amount on steaks. Grill the steaks on high heat for about 8- 10 minutes on each side for medium or when an internal temperature reads 135 degrees F Finish cooking in the oven for medium well for an additional 3 minutes or 150 degrees F. When the steaks are done to your liking, take them off the grill and let them rest for about 10 minutes. Slice the baguette in half horizontally. Generously spread the spicy mayonnaise on the baguettes before building the sandwiches. Divide the steak and onions in 4 and pile on each sandwich. Add more pepper sauce, if desired Place each filled baguette on a baking tray and toss in the oven. Bake for about 5 minutes. Remove and serve while 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 Cassava Pone Response: Cassava Pone Cassava Pone – an African dessert that is decadent, dense pudding with crisp edges made with cassava and coconut milk and packed with great flavors. A good and healthy alternative to the usual cakes! Ingredients 2 pounds grated cassava I used frozen cassava 1 1/2 cup grated mature coconut 4 tablespoon unsalted butter melted ½ cup white granulated sugar ½ cup light brown sugar 1 14 oz. can coconut milk 1 teaspoon cinnamon spice 1 teaspoon salt ½ teaspoon grated nutmeg ¼ teaspoon minced ginger 2- teaspoon vanilla extract ½ cup raisins optional Directions Preheat oven to 350 degrees F. Grease and flour to 9x13 baking dish or use a baking spray. Set aside In a large bowl, combine all the ingredients: grated coconut, frozen defrost cassava, coconut milk, melted butter, sugar, nutmeg, cinnamon, minced ginger, salt and vanilla. Mix well until all the ingredients have been fully combined. If using raisins you may add at this point. Pour the mixture in the prepared baking dish and bake for about 60 minutes or until the center is firm. If it is still wobbly add another 10 minutes. Remove and let it cool for about 10 minutes, then cut in squares and serve. You may top with whipped cream and toasted coconut or fruits.
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 Kondres Response: Kondres Kondres (Spicy Stewed Plantains) - popular Cameroonian one-pot meal with highly-seasoned spicy stewed plantains, meat and veggies. Exotic, spicy and mouth-watering! Ingredients 2-3 pounds boil meat cup up beef, oxtail, goat meat, chicken, pork 3- 4 pounds unripe or green plantains Njansa – 10 1 large onion 3 large tomatoes ¼ cup parsley ½ cup basil ¼ cup celery leaves 2 teaspoons grated ginger 8 cloves garlic 2 green onions 1 teaspoon white pepper ½ teaspoon curry powder 1 tablespoon thyme 2 bebe optional ½ teaspoon country onion optional ½ - 1 cup vegetable oil 1 tablespoon bouillon powder or 2 Maggi cubes Salt to taste Directions In Large saucepan boil meat seasoned with salt, and, onions until tender depending on the meat with plenty of water for stock. You can shorten this process in half by using a pressure cooker. Reserve stock 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 2-3 pieces depending on size Chop the tomatoes, onions, green onions and place in a food processor or blender- add njansa, peeled pebe, garlic, basil, parsley, celery with a little bit of water -if using a blender to facilitate blending. Blend until puree. Heat up a large pot with oil, then add the tomatoes mixture, white pepper, curry, and meat with meat stock, bring to a boil. Simmer for about 10 minutes stirring occasionally. Then add plantains, Maggi and/or stock / water (enough to cover the plantains) Bring to a boil then reduce heat and let it cook until the plantains is super tender about an hour or more. Add water as necessary to prevent burns. 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 African Egg Roll/African Scotch Eggs Response: African Egg Roll/African Scotch Eggs African Style Scotch Eggs- Crunchy, Spicy Tasty and Meat Free. Portable, easy to make and great anytime! Ingredients 6 boil eggs ¼ cup Luke warm water ½ teaspoon yeast 1/3 cup Whole milk 1 ½ tablespoons sugar 1 teaspoon salt 2 cups flour ½ teaspoon granulated garlic ½ teaspoon paprika ¼ teaspoon white pepper. 2 oz. unsalted butter margarine Oil for deep-frying Directions In a medium bowl add the warm water, and yeast. Set aside for 5 minutes. Then add milk, sugar, and salt Using a stand mixer or by hand, mix the flour, garlic powder, white pepper and paprika Then add butter, mix well until the ingredients have been fully incorporated. Turn the dough out onto a lightly floured surface. Knead dough until it is smooth. Place the dough on a well-floured surface. Roll out dough about 1 inch thick. Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the scotch egg dough. Continue cutting out dough until all dough has been cut- six pieces. Gently wrap the dough around the egg as evenly as possible, pinch the bottom, making sure there are no cracks or opening. Repeat the process. Set aside the egg roll. Cover and let it rest for 30 minutes. Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking. Gently drop the scotch egg with a spoon preferably and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies) Using a slotted spoon, remove the Scotch egg and place them on paper towels. Serve warm or at room temperature 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 Soft Mini Mandazi Response: Soft Mini Mandazi Soft Mini Mandzi – East African Doughnuts made with grated coconut, spiced with cardamon, nutmeg and fried to perfection. Ingredients 1/2 cup (120 mL) warm water 2 teaspoon active dry yeast Evaporated milk (5 ounce , 147ml can) or ¾ cup canned coconut milk 1 large egg 1/2 cup , (100 g) sugar 1 teaspoon salt 3 1/2 – 4 cups all purpose flour (435- 500 grams) ¼ cup grated coconut or coconut flakes 1 teaspoon crushed cardamom spice 1 teaspoon grated nutmeg or cinnamon powdered sugar or cinnamon sugar to sprinkle Vegetable oil for deep frying Directions In a large bowl add the warm water, evaporated milk, salt, sugar and yeast. Set aside for 5 minutes. Add egg mix. Then add 3 ½ cups flour, cardamom, nutmeg, grated coconut and continue mixing by hands or in a stand mixer . Turn dough on a lightly floured surface, knead dough until all the ingredients have been fully incorporated and the dough is not too sticky, when touched, gradually add the remaining flour if you need to, err on the side of less flour than more flour. Mix dough until smooth about 1 -2 minutes. Place dough in a greased bowl, turning once to coat. Cover Loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Roll out dough in to 1 inch thick. Cut in bite size 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 Egusi Pudding Response: Egusi Pudding Egusi Pudding - highly addictive savory bites made with African egusi seeds and chunks of protein and spices. Makes a wonderful snack bites or as side dish. Ingredients 1 cup dried fish ½ pound beef boiled (cut in bite size) , reserve about 1 ½ cup broth 2 cups ground egusi 1/3 ground Cray fish 1 small scotch bonnet pepper minced or 1 teaspoon dried pepper 1-2 bouillon cube or Maggie Salt as needed Directions Boil beef with salt, pepper and some chopped onions in a medium pot until tender. You can add the smoked fish depending on its texture. . Reserve the stock for later use. Add the stock and meat, fish, crayfish, pepper to the egusi. Mix well, until fully combine. Adjust for salt add more if needed. Place egusi mixture into prepared baking cups. Cover with mixture until about three quarters full. Gently place ramekins pans to the large baking pan. Bring the water (to place in the large baking dish) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come halfway up the sides of the ramekins cups. Cover the pan with aluminum foil and bake at 350 degrees for about an hour. Let it rest for about 10 minutes or more before removing aluminum foil. Carefully remove aluminum foil with an oven mitten. Let egusi pudding rest for about 10 minutes or more 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 Achu Soup Response: Achu Soup Achu Soup (Yellow Soup) & Achu - gloriously yellow, delicate soup prepared mostly in Cameroonian home cooking and fairly common in the Western and North West province. It is always paired with mashed/pounded achu coco (taro). Ingredients 1-2 pounds of assorted meat beef, tripe, cow skin 6-7 cups stock or/and water 1 tablespoon bouillon powder or maggie 1 tablespoon ground limestone 2 tablespoon ground achu spice 1/2 cup warm red oil 1 hot pepper Scotch bonnet/Habenero 4-5 pounds of Coco yams Taro Salt to taste Directions In medium –sized saucepan boil meat, season with salt, hot pepper, and Maggie until tender (approximately 30-60 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock (preferably 6 cups or more). Boil the cow skin and tripe together or you may do so separately until tender. Remove cow skin, tripe. Set aside Let the stock come to room temperature before using. While meat is boiling grind limestone and warm In a blender, pulse stock, limestone, oil and achu spice, until all the ingredients have been fully incorporated and it has turned into yellowish color. Adjust salt and Maggie according to taste.
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 Chocolate Puff Puff Response: Chocolate Puff Puff Chocolate Puff Puff - deep fried dough that is slightly crunchy on the outside and chewy on the inside with a touch of sweetness paired with chocolate sauce that is ready to swoon you over. A sweet version of the classic and popular African snacks Puff Puff. Ingredients ½ Tablespoon salt 1/2- 3/4 cup sugar 1 cup warm water 3 teaspoon active dry yeast 1 cup warm milk ¼ cup butter 57 grams 1 large egg 3 1/2 cups flour may need to add about 2 tablespoons if mixture too light 1/4 cup cocoa powder Oil for deep frying Directions Mix salt, sugar, water, and yeast. Set aside for 5 minutes Melt butter with milk in the microwave Add melted butter , egg and milk to the yeast mixture , followed by flour and cocoa powder and mix thoroughly with spoon or hands Let the mixture rise for approximately 1- 2 hours In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat. 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 will stay at the bottom of the pot rather than rising to the top. Using your hands grab a little bit of mixture at time and drop in the oil When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. 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 right away to soak up some of the excess oil. Melt cream, butter and chocolate chips and mix. Serve chocolate sauce with these puff-puff.
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 Leaf Soup Response: Cassava Leaf Soup Cassava leaf soup also known as saka saka or pondu is a simple, yet tasty and substantial soup that is widely consumed in many parts of Central Africa especially in countries like Sierra Leone, and Liberia. Ingredients 3 pounds frozen cassava leaves 1 pound beef cut in bite size pieces ½ pound smoked chicken,turkey, fish 1 medium onion chopped ½ - 1 cup palm oil I used ½ palm oil and half canola oil 1/2 cup ground cray fish dried shrimps 4-5 tablespoon ground groundnuts peanut butter puree 1 tablespoon chicken bouillon or Maggie powder 1 scotch bonnet pepper 1/2 teaspoon cayenne pepper optional 1/2 - 1 pound shrimp optional Salt and pepper to taste Directions In a large saucepan, season meat with salt, Maggi and onions and boil until tender, depending on the choice of meat. You should have at least 1-2 cups of stock. Remove the meat and beef stock, reserve Heat oil in a large sauce pan over medium heat , add onions and crayfish l, sauté until fragrant about 1-2 minutes. Add beef and or / smoked meat . Stir in peanut butter or groundnut paste, then add stock about a cup cook for another 5 minutes. Throw in the drained cassava leaves and continue cooking for about 25 more minutes. Finally if using shrimp add shrimp - cook until shrimp turns pink about 3-5 minutes. Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste Serve warm over 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 Curried Goat Stew Response: Curried Goat Stew Curried Goat Stew an amazing recipe for goat stew that is intriguing and spicy without being overly hot . A stew widely consumed in the Caribbean and Africa. Ingredients 2 ½-3 pounds goat meat cut in small pieces 1/2 cup cooking oil 1 medium onion sliced 1 teaspoon minced ginger 1 teaspoons minced garlic 4 Roma tomatoes diced 3– 4 teaspoons curry powder 1- teaspoon white pepper 1 teaspoon smoked paprika 1 teaspoon chopped fresh thyme 2- tablespoon parsley 2 green onions sliced 1 scotch bonnet pepper adjust to suit taste buds or replace with any hot pepper 1 tablespoon Bouillon Maggie optional Directions Boil goat meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 -90 minutes or more, depending on how you like your goat cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use. Add ¼ cup oil to the pot/pan and brown the goat for about 5-10 minutes. Then, add the chopped onions, ginger, and garlic to perfume the oil and meat, continue frying the meat for1- 2 minutes, be careful not to let the garlic burn Next add tomato diced tomatoes, curry, white pepper, smoked paprika, hot pepper and fresh thyme. 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. Approximately 30-40 minutes. Stir occasionally adding water as needed 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 Accra Cassava (Kouti, Cassava Fritters) Response: Accra Cassava (Kouti, Cassava Fritters) Accra Cassava (Kouti, Cassava Fritters) - popular street food that is crunchy on the outside and chewy inside. Best enjoyed fresh off the pan! Ingredients 2 pounds grated cassava frozen is ok 3/4 teaspoons salt or more adjust to suit taste buds 3 large overly ripe bananas optional Directions Using a cheese cloth or kitchen cloth , squeeze the grated cassava. It should be dry with very little moisture. Set aside. Mash overly ripe bananas with a potato masher, spoon or place in a food processor or blender until puree. In a medium bowl, add cassava, salt and mashed bananas- mix well. Mixture should be firm enough to roll into balls. Using your hands roll about a tablespoon of mixture in the palm of your hand into little bite size balls. Heat oil ( about 3 inches deep) to 375 degrees in a skillet or saucepan.You may also use the oil test by dropping a 1 inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365. Gently place cassava balls in hot oil and fry until golden brown . Remove from hot oil , 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 Homemade Akamu (Pap, Ogi, Corn Porridge) Response: Homemade Akamu (Pap, Ogi, Corn Porridge) Homemade Akamu (Pap, Ogi, Corn Porridge) - thick, creamy, and silky smooth breakfast porridge made from fresh corn. A healthier alternative to your usual oatmeal. Best served as it is or with any doughy sides. Ingredients 10 corn on the cob water for soaking water for simmering sugar or milk to taste Directions Place dry peeled corn in a bowl, cracked corn is preferable - will take a shorter time to become tender. Soak corn in lots of water, for about 4-5 days until tender (depending on the corn used ). This corn only took 3 days before it was ready to go. Blend corn in a heavy-duty blender into a fine smooth consistency. Sieve corn to remove any corn chaff; usually peeled corn has very little. Let it sit outside for about 3 days. This is to help the corn achieve the distinctive sour taste associated with pap. (It is ok to have bubbles on top). Be sure to drain the water daily – the smell is not too pleasant. After draining the water, you will have a very thick akamu mixture. At this point, the pap is ready to be cooked. However, you may further drain the akamu using a cheesecloth or muslin bag. Tie in a tight bundle and let it sit until all the water runs out. It will come together and firm up. Cut it up. Wrap in plastic and store in the fridge. When ready to use, place akamu in water and simmer for about 3-5 minutes or until it thickens up. Adjust for thickness with water. Add sugar and or milk. 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 Ekwang ( Ekpang Nkukwo ) Response: Ekwang ( Ekpang Nkukwo ) Made of freshly grated cocoyam, then wrapped in leafy greens and slowly simmered with various types of fresh or smoked meat, fish, crayfish, red oil and other spices depending on the cooks preference until cooked to perfection. Ingredients 4 pounds cocoyam 4-5 bunch leafy greens cocoyam leaves, collard greens, spinach, romaine lettuce ½ pound boiled meat beef 1-2 cups dried fish ½ cup ground crayfish ½ medium onion chopped 1 1/2 -2 cups palm oil /red oil 1 tablespoon bouillon granules / Maggie 1 tablespoon ground country onions optional 1 teaspoon white pepper 1 scotch bonnet pepper or any hot pepper optional 1 teapoons bitter leaf optional Salt and pepper to taste Directions Cut the beef in bite size chunks, season with salt, Maggi, and onions and cook until tender. make sure you have at least 2 to 3 cups of stock from the beef. to use in cooking this dish. Peel Coco 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 Cocoyam 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. Pulse the cocoyam in a food processor with until puree or use a grater to grate the cocoyam. Lightly salt and set aside. Wash leaves and tear them into medium pieces, making sure there are no tears or holes in the leaves. Oil a large pot with about ½ cup of palm oil. Set aside Scoop a tablespoon or so of grated cocoyam mixture onto a leaf and wrap tightly (to form the shape of fingers) making sure the cocoyam is not sticking out. Arrange wrapped cocoyam fingers in the oil pot in a circle leaving a hole in the middle. Repeat until cocoyam mixture has been completely used up. In a separate pot bring about 7 cups of water to a boil. Add chopped onions, crayfish, fish, meat, salt, pepper, bouillon cubes, palm oil, and country onions to the pot. Let it simmer for about 10 minutes, there should be no stirring at this point until most of the ekwang firms up- add about 1/2 cup of beef stock to prevent any burns. Then after ekwang firms up add about all the beef stock if you have any with about 3 cups water or just use 4-6 cups of hot water or more to the pot and let it cook on medium heat for about an hour until fully cooked. You may add more water to prevent burns. Stirring should be kept at a minimum- to prevent the ekwang from becoming mushy. Adjust for ekpang consistency with water, 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 Nigerian Buns Response: Nigerian Buns Nigerian Buns -- tasty snack treats that are richer in flavor with crunchy outside and pillowy soft inside. Ingredients 3 cups All-purpose flour 2 1/2 teaspoon baking powder 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon grated lime 1 teaspoon grated nutmeg 3/4 cup milk whole or 2% 4 large eggs 2- teaspoon vanilla 1/4 cup melted butter or vegetable oil Oil for deep-frying 1/2-3/4 cup coconut flakes optional Directions In a medium bowl mix all the dry ingredients, flour baking powder, salt, sugar, grated orange, and nutmeg. Stir in the milk, eggs, vanilla, and coconut flakes and oil; mix well until everything has been fully incorporated. The batter should be smooth, thick and spoon able. 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 balls), and place on medium heat until oil is 375 degrees. I use my hands to scoop up the batter; you can do the same or use 2 spoons - one to scoop up the batter, and another spoon or spatula to drop it in the oil- in the shape of a ball. Do not overcrowd the pan. Do so in batches 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 right away to soak up some of 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 Bitter Leaf Soup Response: Bitter Leaf Soup Bitter Leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria and Ghana.This dish is neither a soup nor sauce, but something in between – a slightly soupy vegetable that is served to accompany starchy food like fufu. Ingredients 2 -3 pounds of assorted meat chicken, beef, smoked fish, smoked turkey ¼- ½ cup cooking oil ½ large onion sliced 2 tomatoes sliced 2 teaspoons garlic minced optional ½ cup ground crayfish ½ cup ground egusi 2 cups washed bitterleaf 3 cups if using bitterleaf only 3 cups fresh chopped spinach 1 tablespoon bouillon or 2 maggie cubes Salt and pepper to taste Directions In a large pan season meat or chicken with salt, maggi and onions and boil until tender depending on the choice of meat. You should have about 3 cups of stock from the meat and smoked fish (if using any). Reserve the rest or freeze it. While chicken is cooking, slice tomatoes, onions and mince the garlic. Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes. Season with salt, and pepper, to taste. Stir in the tomatoes with their juices, garlic, and crayfish. Add the chicken /beef pieces; press to submerge. Then add ground egusi with chicken stock bring to a simmer. Add bitter-leaf, followed by spinach, let it simmer for about 2 minutes Serve warm with fufu 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 African Fried Chicken and Plantain Fries Response: African Fried Chicken and Plantain Fries African Fried Chicken and Plantain Fries - crispy, crunchy and tasty fried chicken and plantain fries combo that is truly a crowd-pleaser. Ingredients 3- 3 1/2 pound chicken cut in pieces ½ medium onion sliced 4-5 garlic clove 1 teaspoon white pepper. 2 tablespoon chopped ginger 1 tablespoon paprika 1 teaspoon curry 1 teaspoon Maggi or bouillon granules 3-5 tablespoon parsley /basil any fresh herb 1 teaspoon Salt to taste adjust according to preference Oil for deep frying Directions Place chicken in a large pot or saucepan. Grind garlic, ginger, herbs, salt and Maggie in a mortar with a pestle or on a chopping board with the edge of a knife. You may also use a blender or food processor for this section. Rub ground spice mixture on the chicken, and then add paprika, white pepper, curry and sliced onions. Mix in chicken using a spoon until they are well coated. Set aside in the fridge and marinate about an hour or preferably overnight. When ready to cook, remove the chicken, add about a ¼ cup of water, if needed, and bring to a boil and simmer for about 10-15 minutes or more, depending on the chicken. (If using chicken hen, you have to cook it until tender before deep-frying) Stir frequently to prevent any burns if no water is used. Preheat a deep fryer to 350 degrees F or in a large sauce pan, pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high . Shake off any excess spice or onions from the chicken. Deep-fry the chicken in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 10- 15 minutes or until brown. Remove from the fryer with a slotted spoon to a tray lined with paper towels. Repeat with the remaining chicken. Serve with fries and African pepper sauce. 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 facilitate peeling Cut in half cross way, then cut in half length ways and cut further into desired uniform strips. 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 cubes in batches, turning once, until golden 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.
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 Pepper Soup (Chicken) Response: African Pepper Soup (Chicken) African pepper soup is a delightfully, intensely flavored soup that is served throughout West Africa, especially in Nigeria, Cameroon and other neighboring African countries. Ingredients 3- 3 1/2 pound 1.3-1.5 kg chicken cut in pieces 1 medium onion sliced 4-5 garlic clove 2 tablespoon chopped ginger 1 Tablespoon paprika 1 bay leaf 1 tablespoon Maggi or bouillon granules 2 green onion chopped whites and green parts 3-5 tablespoon parsley / basil any fresh herb 1-3 Scotch bonnet or habanera pepper Salt and white pepper to taste ¼ cup Njansa optional Directions Place all the spices in the blender or food processor. Pulse until everything is puree Add to the pot of chicken, add water about 7-8 cups of water. Bring to a boil and simmer until chicken is tender. Discard bay leaf, add water if necessary. Adjust for seasonings and thickness. 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 Koki Beans Response: Koki Beans Koki Beans - moist, tasty pudding-like steamed treat made with coarsely grounded black-eyed peas and some spinach. Great as a meal on its own or with boiled plantains! Ingredients 2 cups skinless black-eyed- peas ½ medium onion 1/2 Scotch bonnet or habanero pepper optional 1 cup palm oil 3 1/2 cups water 3 cups chopped fresh spinach. 2 Maggie cubes OR 2 teaspoon bouillon 3 teaspoon salt or more Directions 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 24 hours, 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 from 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. Soak peeled beans in water for about an hour to overnight to tenderize the beans to facilitate blending. Cut Aluminum foil paper about 6 and set aside. 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. Chop onions, habanero and set aside. Lightly warm palm oil in a small skillet or saucepan for about a minute or two until completely melted. In a food processor or blender puree beans, onions and habanero pepper with about a cup or more of water or until it has reached desired consistency (Do a test with your fingers) you might have to do this in two batches. Pour the mixture into a large bowl; add palm oil, spinach. Mix everything together, then, season to taste with Maggie and salt. Make sure you have used up all the water. Place the mixture of Koki-beans on the leaf about 2 cups. Then quickly fold the Koki together to form a little purse. Repeat the process and set them. Line the bottom of a large stockpot with aluminum foil or remaining leaves or stalk on hand to create a steamer. Add enough water. Steam cook koki for about an hour and 30 minutes, add water as necessary to prevent any burns. Remove and let it cool for about 10 minutes, then 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 Githeri (Boiled Corn and Beans) Response: Githeri (Boiled Corn and Beans) Githeri – a traditional Kenyan one-pot meal dish made out of corn and beans seasoned with curry powder and white pepper OR you can simply go with salt and pepper for this humble and easy vegan recipe. Ingredients 2 tablespoon canola oil ½ medium onion diced 1 garlic clove minced 1 large tomato diced 2 green onion chopped ¼ teaspoon curry powder ½ teaspoon white pepper 2 teaspoons Paprika 2 cups cooked corn 4 cups cooked beans 2 15oz cooked cooked beans 1- 1 1/2 cup water 2 tablespoon chopped cilantro Directions In a medium- large skillet, add oil, onions, garlic, and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Add tomatoes, curry, paprika, white pepper, corn and drained beans Then pour about 1 – 1 1/2 cups or more of water bring to a boil and let it simmer for all the flavors to come together about 15 -20 minutes, stirring occasionally. Adjust for thickness, taste with water and salt. Throw in cilantro 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 No Yeast Puff Puff Response: No Yeast Puff Puff No Yeast Puff Puff -- a tasty variety of the traditional popular African snacks Puff Puff which is made of self-rising flour, sugar, beer, egg and oil. No need to wait long to get a bite of these delicious treats. Great for breakfast and parties too! Ingredients 3 cups (375 g) Self-rising flour ½ cup (100 g) sugar ½ cup (124.69 ml) beer , I used Heineken 1 large egg 1 ¼ cup (296.25 ml) water ½ teaspoons (1 g) nutmeg , optional oil for deep frying Directions 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 balls), and place on medium heat until oil is 375 degrees. Meanwhile, in a medium bowl mix all the dry ingredients, flour, and sugar. Stir in the water, eggs, beer ; mix well until everything has been fully incorporated. The batter should be smooth, thick and spoon able. I use my hands to scoop up the batter; you can do the same or use 2 spoons – one to scoop up the batter, and another spoon or spatula to drop it in the oil- in the shape of a ball. Do not overcrowd the pan. Do so in batches 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 right away to soak up some of the excess oil. Roll in cinnamon sugar as soon as you remove from the pan or deep in melted butter, then roll in cinnamon sugar , if you want to go the cinnamon sugar route. Best 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 African Pepper Sauce Response: African Pepper Sauce Homemade African Pepper Sauce that is primarily made with habanero, garlic, onion, basil and other spices. A versatile sauce that can be used as a condiment, dip, or appetizer component. Ingredients 10 peppers Habenero, scotch bonnet pepper 1 medium onion 4 garlic cloves 2 tablespoon bouillon powder or Maggi 2 basil leaves 2 tablespoon parsley 1-3 roma tomatoes adjust to for spiciness 1/2 -1 cup vegetable oil salt Directions Coarsely chop the tomatoes, onions , and discard stems of the pepper. Then through the tomatoes, onions, garlic, pepper, parsley basil, Maggie in the food processor along with as much oil as desired. Pour the pepper mixture into a small sauce pan bring to a boil and slowly simmer for about 15 minutes. Stirring frequently to prevent burns. Adjust for salt Let it cool, pour in a mason jar or a container with a lid and store in a fridge for about a week or more. In order for your pepper sauce to last a long time make sure it is fully covered in oil
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 Mandazi (East African Doughnuts) Response: Mandazi (East African Doughnuts) Mandazi (East African Doughnuts) - a spicy, airy yeast doughnut dough made with coconut milk, flavored with cardamom and grated fresh coconut or coconut flakes. Best served with chai for breakfast or as snacks! Ingredients ¼ cup warm water 2 teaspoon active dry yeast 1/2 cup canned coconut milk 1 large egg ¼ - 1/2 cup sugar 1 teaspoon salt 3 cups all purpose flour plus 1/4 more 3 tablespoons of freshly ground coconut or coconut flakes 1 teaspoon crushed cardamom spice 1/2 teaspoon grated nutmeg or cinnamon Vegetable oil for deep frying Directions In a large bowl add the warm water, coconut milk, salt , sugar and yeast. Set aside for 5 minutes.Followed by eggs. Then add 3 cups flour, cardamom, nutmeg, grated coconut and mix by hands or in a stand mixer. Turn dough on a lightly floured surface, knead dough until all the ingredients have been fully incorporated and the dough is not too sticky, when touched, gradually adding more flour if you need be, err on the side of less flour than more flour, about 5 to 7 minutes. Place dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down, divide into 4 equal pieces, then form balls and roll out each piece into 6 triangular pieces. Let it rest for about 15 minutes. 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 375 degrees. Gentle drop the mandazi into the oil. Do not overcrowd the pan. Do so in batches. Fry for a few minutes until the bottom side is golden brown, quickly turn the mandazi 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 right away to soak up some of the excess oil. If desired, you can sprinkle with 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 Tatale (Plantain Pancakes) Response: Tatale (Plantain Pancakes) Tatale (African Plantain Pancakes) - a Classic Ghanaian dish that is traditionally made with overly ripe plantains, flour or cornmeal and added spices like ginger, onions, and hot pepper. So easy to make and the perfect way to use of all those overly ripe plantains! Ingredients 2 large overly ripe plantains 1/2 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon garlic 1 teaspoon grated fresh ginger 1 green onion chopped green and white part 1 tablespoon parsley 1/2 -1 teaspoon cayenne pepper or hot sauce ( depending on your tolerance level Directions Mash plantains with a potato masher or spoon until puree In a medium bowl add cornmeal, salt, garlic, ginger,cayenne pepper to the mashed bananas.Stir in green onions and parsley until fully combined. Heat a skillet with about a 3 tablespoon of canola oil to medium high. Scoop in about 1/3-1/2 cup batter into the skillet and cook until each side is golden brown about 5 minutes each .You might have to turn the tatales several times.
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 Mbongo Tchobi (Spicy Black Sauce) Response: Mbongo Tchobi (Spicy Black Sauce) Mbongo Tchobi, also known, as bongo is an earthy spicy black tomato based sauce with smooth, thick, and velvety texture. It’s distinctive taste and color is achieved by burning “hiomi” (Mbongo stick) over hot open flame. Ingredients 3 pounds of white fish cut up in steaks Njansa – 10 ½ large onion 4 large tomatoes ¼ cup parsley ½ cup basil 4 cloves garlic 2 green onions ½ - 1 cup vegetable oil 4-6 tablespoons mbongo spice 1 tablespoon bouillon powder or 2 Maggi cubes Salt to taste 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 Lightly fry njansa for about 5 minutes. Set aside. Chop the tomatoes, onions, green onions and place in a food processor or blender- add njansa, garlic, basil, parsley with a little bit of water if using a blender to facilitate blending. Blend until puree. Heat up a saucepan with oil, then add the tomatoes mixture, with very little water, bring to a boil and simmer for about 10 minutes stirring occasionally. Add mbongo spice, fish, Maggi and salt to the mixture; simmer for another 10 minutes or more until fish is cooked through. Add water as necessary to prevent burns. Adjust for seasonings with salt or Maggi. Serve warm with boil plantains.
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 Pancakes Response: African Pancakes African Pancakes -- a comforting, rich, tender and tasty pancakes that are a cross between crepe and American pancakes. A great make ahead breakfast topped with either butter, syrup or cinnamon sugar! Ingredients 2 cups flour 1 1/2 cup milk 1/2- 2/3 cup sugar 6 eggs 1/4 cup melted butter 1 teaspoon vanilla flavor 1/4- 1/2 teaspoon nutmeg 1/2 cup oil optional Directions Sift together flour, sugar,nutmeg and salt; set aside. In a large bowl, beat eggs and milk together with a mixer or by hand . Mix in flour mixture until everything has been incoporated .Finally stir in melted butter. Let the batter rest for about an hour 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 1/2 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 2 minutes, until the bottom is light brown. Lift with a spatula, turn and cook the other side. Serve hot sprinkle with 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 African Doughnut (Drop Doughnut) Response: African Doughnut (Drop Doughnut) African Doughnut (Drop Doughnut) - a 15-minute African Doughnut recipe that is crunchy on the outside and pillowy soft on the inside. Packed with flavor bite-sized treats! Ingredients 2 1/4 cups (312.5 grams ) All-purpose flour 2 teaspoon baking powder 1/2 cup (100 grams) granulated sugar 1/2 teaspoon salt 1 teaspoon grated orange 1 teaspoon grated nutmeg 1/2 cup milk , whole or 2% 3 large eggs 2 teaspoon vanilla 1/4 cup (115 g) melted butter or vegetable oil oil for deep frying Directions In a medium bowl mix all the dry ingredients, flour baking powder, salt, sugar, grated orange, and nutmeg. Stir in the milk, eggs, vanilla, and oil, mix well until everything has been fully incorporated. The batter should be smooth, thick, and spoonable. In a large saucepan, pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 375 degrees. I use my hands to scoop up the batter, you can do the same or use 2 spoons - one to scoop up the batter, and another spoon or spatula to drop it in the oil- in the shape of a ball. Do not overcrowd the pan. Do so in batches. 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 right away to soak up some of 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 African Meat Pie (Beef Empanada) Response: African Meat Pie (Beef Empanada) African style empanadas - slightly sweet , flaky and crusty with a succulent filling. Ingredients 4 cup or (544 g) flour (plus more for dusting) 2 tablespoon or (25 g) sugar ½ tablespoon or (8.53 g) salt 8 ounce or (228 g) butter 1 egg 3/4 cup or (177.75 ml) milk Directions In a food processor or by hand, mix together salt, sugar ,butter blend well Add the egg, milk in small amounts, pulse until combined and dough holds together in a soft ball. Place the dough on a well floured surface . Divide it into 2 and roll it out . Using a large mouth, glass glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use. Add 2 tablespoon of oil to a sauce pan, followed by onions, garlic, chicken bouillon tomato sauce and paprika . Let it simmer for about 10 minutes, stirring frequently to prevent burning, add about ½ cup of water if needed. Then, add ground meat and continue cooking for about 10 or more minutes. Finally add green onions and parsley, white pepper. Followed by salt to taste Adjust seasonings to taste . Remove from stove top and let it cool. Scoop a heaping tablespoon of filling into each circle, top with egg and brush the egg white around half of the circle. Fold over twist and and press with fingers gently to seal the edges of the meat pie. Another way of sealing is by pressing the tines of a fork along the edges of the dough. Carefully place each meat pie on a baking sheet or you may freeze to use later. Set oven temperature to 350 degrees .Bake for about 30 minutes .
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 Shuku Shuku (Coconut Balls) Response: Shuku Shuku (Coconut Balls) Shuku Shuku (Coconut Balls) - quick and easy, addictive, sweet bite-sized African treats made with coconut flakes and few other ingredients. So good that you'd popping these one after the other! Ingredients 1 cup unsweetened flaked coconut 2 large egg yolk 1/4 cup sugar 1 vanilla bean or 1/4 teaspoon of nutmeg 1/2 cup flour or self rising flour Directions Preheat oven to 375°F. Align cookie sheet with parchment or foil paper, coat with cooking spray. In a large mixing bowl combine the coconut flakes , eggs, and sugar. Split open vanilla bean and scrape the the inside with the dull side of a knife add it to the coconut mixture . Mix well until all the mixture is fully combined . Scoop a spoonful of mixture using your hands, roll it into bite size balls. Then roll each coconut ball in flour and place on an baking sheet. Bake approximately for 15 -20 minutes or until it slightly turns brown. Cool and store in an air tight container.
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 Caribbean Shrimp Fried Rice Response: African Caribbean Shrimp Fried Rice African Caribbean Shrimp Fried Rice - a spicy rice dish with plenty of flavor with chunks of shrimps, eggs and veggies. A complete meal on its own! Ingredients 4 cups cooked day old long grain rice 3 tablespoon soy sauce ½ cup of canola or vegetable oil 2 eggs lightly beaten ½ pound shrimp peeled deveined ½ small onion sliced 1 teaspoon green seasoning 1 cup peas and carrots 1 tablespoon chicken bouillon powder A dash of curry powder Salt and pepper to taste 2-3 tablespoon of water or stock optional Directions Break up the clumpy rice before starting. Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil. Add the rice stir vigorously for about 2-3 minutes adding soy sauce and a tablespoon or more of water or chicken/beef stock as need to moistened rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth. Heat 1 teaspoon oil in the wok; add shrimp and sauté until just cooked through. Remove add to the fried rice. Next add a table spoon of oil , let it heat up , then add the eggs and quickly stir to break the eggs apart. Remove and add to the rice. Continue with the stir frying by adding a tablespoon of oil into the wok, followed by onions, peas, carrots, green seasoning, curry powder, and chicken bouillon powder. Stir until fragrant for about 2 minutes. Finally return the combination of rice, eggs, and shrimp to the wok. Stir until everything has been fully combined. Adjust seasoning salt, pepper if necessary. Garnish with chopped scallion 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 African Fish Roll (Fish Pie) Response: African Fish Roll (Fish Pie) African Fish Roll(Fish pie) -- a popular West African street food – specifically in Cameroon,Nigeria and Ghana that is made with some sort of shortcut pastry filled with sardines and spices. These fried fish pies are crunchy, slightly sweet, spicy and oh so good!! Ingredients 1 can sardines in chili tomato sauce 15oz or 425gram ½ medium onion chopped ½ teaspoon parsley ¼ teaspoon curry powder Directions Drain half of the tomato sauce from the mackerel and place in a medium sauce pan. Then add the onions, curry powder and let it simmer for about 10-15 minutes until almost all the liquid has evaporated , add parsley . Stir and simmer for about 2 more minutes. Set aside and let it cool. In a large bowl add the warm water, and yeast. Set aside for 5 minutes Using a stand mixer or by hand, mix the flour, sugar, salt, then add margarine, mix well until the ingredients have been fully incorporated. Then add the yeast mixture to the flour mixture and mix for about a minute Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth Cover and let it sit for 30 to 45 minutes. Divide dough into 1 -2 ounce each- you will have about 25 -35 each depending on the weight. On a lightly floured work surface, using a rolling pin, roll out the each 2 ounce dough until ½” larger in diameter. Then place a teaspoon of fish mixture and roll it up. Repeat the process. Set aside the fish pie Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking. Scoop up the batter with a spoon preferably and fry in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy fish pies) Using a slotted spoon, remove the fish pie and place them on paper towels. Serve warm or at room temperature.
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 Stuffed Baked Plantains Response: Stuffed Baked Plantains Roasted plantains filled with seasoned ground meat, tomatoes, onions, bell pepper, and spices, topped with cheese for lunch, dinner or even breakfast- very comforting! Ingredients 2-3 ripe plantains 2 tablespoon canola oil ½ pound ground meat ½ medium onion chopped 1 teaspoon minced garlic ½ cup tomato sauce 1 tablespoon smoked paprika 1 small green yellow or red pepper 2 tablespoon parsley ½ cup grated cheese optional Cooking spray Salt and pepper as needed Directions Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray or oil. 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 back. Place plantains on tray and lightly spray, bake for a about 15, turn and bake on the other side for another 15 minutes or until golden brown and tender. While the plantains are baking, add 2 tablespoons of oil to a saucepan, followed by onions, garlic, tomato sauce, and paprika. Let it simmer for about 10 minutes, stirring frequently to prevent burning; add about ½ cup of water if needed. Then, add ground meat and continue cooking for about 10 or more minutes. Finally add green pepper and parsley, adjust for seasoning Remove baked plantains from oven cool for a couple of minutes, make a horizontal slit in the plantains, stuff with equal amounts of meat mixture Sprinkle with cheese, if desire place in oven and bake for an additional 5 minutes. 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 Mashed Sweet Potatoes with Avocado Response: Mashed Sweet Potatoes with Avocado Simple, satisfying and makes for an extremely tasty meal, very suitable to your time-crunch food prep needs. Try this mashed sweet potato and avocado recipe , you will not regret it. Ingredients 1 pound sweet potatoes 2 garlic heads 2 teaspoons canola or olive oil 1 medium avocado 1/3 cup sliced onion 1/2 lemon juice Salt and pepper to taste Fresh parsley or any herb of your choice 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. Cut the top 1/4" to 1/2" off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed. Place the head of garlic on foil paper .Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it the oven to roast together with the potatoes .Roast sweet potatoes for about 20 minutes or until they are cooked through. Roast garlic for about 30 minutes; it should be soft, fragrant, and golden. Let the garlic cool then squeeze individual cloves out of the skin. Mash the sweet potatoes and roasted garlic, with a wooden spoon season with salt and pepper .Set aside. Meanwhile sweat the onions, add chopped parsley. Set aside Peel avocado, add lemon juice, mash together. Combine with mashed potatoes. Serve immediately topped with onions and chopped 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 Coconut Puff-puff( Deep fried coconut dough) Response: Coconut Puff-puff( Deep fried coconut dough) Coconut Puff-Puff (Deep fried coconut dough) - a twist on the popular West African fried dough with the addition of coconut milk and coconut flakes. Ingredients 1 cups warm water 2 cup coconut milk 2 1/4 teaspoon active dry yeast or 0.25 oz. 1 packet 1/2- 3/4 cup sugar 1/4- 1/2 Tablespoon salt 1 cup coconut flakes 4-1/2 cup flour Oil for deep frying Directions In a large bowl add the warm water, coconut milk, salt, sugar, and yeast. Set aside for 5 minutes Then add flour and mix with a wooden spoon or hands preferably, followed by coconut flakes. Mix well until flour and coconut flakes have been fully incorporated. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours 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 balls), and place on medium heat until oil is 375 degrees. The dough is going to be sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batch 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 right away to soak up some of 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 Oxtail bean potatoes stew Response: Oxtail bean potatoes stew This recipe contains a luscious blend of garlic, chili and smoked paprika for an intense flavor, with leftover boiled beans that I had in the freezer. You can use a can of beans for this recipe. Ingredients 1-2 pounds boiled oxtail medium pieces 2 teaspoons of mince garlic 3 teaspoons chopped rosemary ½ medium onion chopped 1 tablespoon tomatoes paste 1 tablespoon smoked paprika 1 tablespoon bouillon optional` 1-2 cups boiled beans 1 cup sliced carrots 1 pound potatoes cut in medium chunks 1 teaspoon hot pepper can use chili pepper 2 green onions chopped Salt and pepper to taste Directions Boil oxtail with salt, pepper in a medium pot until tender. It will take approximately 40 to 45 minutes. I used pressure cooker to shorten the process. Reserve the stock for later use. Remove fatty oil if desired Add 2 tablespoon canola oil to the pot/pan and fry the oxtail for about 5 minutes. Then, add the minced garlic, rosemary, onions, tomato paste, smoked paprika and bouillon or omit. Stir for about 1- 2 minutes, be careful not to let the garlic burn. Add about 2 -3 cups of stock/water. Season with salt Bring to a boil then add beans, potatoes, carrots and green onions. Cook on medium high for about 10 minutes until potatoes is tender Stir occasionally adding water as needed. Adjust seasonings, stew consistency with water/stock and salt 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 Whole Wheat Accra Bananas Response: Whole Wheat Accra Bananas Whole Wheat Accra Bananas (Deep Fried Banana Fritters) - mashed up over ripe bananas mixed with whole wheat flour, brown sugar then flavored with nutmeg and vanilla and fried until they are golden brown. Perfect for breakfast, afternoon snacks or as party food! Ingredients 4 large bananas or 1 ½ cup mashed bananas 1½ cup whole wheat flour 2 teaspoon baking powder 2 tablespoons brown sugar ½ teaspoon nutmeg ½ teaspoon vanilla Oil for deep frying Directions Mash bananas with spoon or puree bananas in food processor or blender. In a medium bowl mix together mashed bananas, whole-wheat flour, sugar, baking powder and salt. Mix well to the consistency of a creamy batter. Finally add nut meg and vanilla. Let it rest for 10 minutes Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking. Scoop up the batter and fry in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan( it will cause the fritters to be soggy and absorb excess oil Using a slotted spoon, remove the fritters and place them on paper towels. 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 African Spicy Oxtail Stew Response: African Spicy Oxtail Stew African Spicy Oxtail Stew - rich, flavorful, spicy stew with fall-off the bones tender oxtail meat that is ready to wet your appetite. Best paired with rice, plantains, and yams. Insanely delicious! Ingredients 4 pound or (1.8 kg) oxtail 1 medium onion 2 clove garlic chopped 3.8 ounce or (1 can) tomato sauce 2 tablespoon or (28.1 g) tomato paste 1 sprig thyme (or 1 teaspoon thyme) 1 teaspoon curry 1 green bell pepper 2 green onions 1 maggi (or 1 tablespoon bouillon) 1 habenara pepper optional salt and pepper to taste Directions Boil oxtail with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 40 to 45 minutes. I used pressure cooker to shorten the process. Reserve the stock for later use. Remove fatty oil if desired Add ½ cup oil to the pot/pan and fry the oxtail for about 5 minutes. Then, add the chopped garlic to perfume the oil and meat , continue frying the meat for1- 2 minutes, be careful not to let the garlic burn Next add tomato sauce, tomato paste, curry and fresh thyme . 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 and reduce acidity of the tomato sauce. Approximately 30-40 minutes. Stir occasionally adding water as needed Finally add green onions and green pepper. Adjust seasonings, soup 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 Eru Soup (Spinach/Okazi leaves) Response: Eru Soup (Spinach/Okazi leaves) Eru Soup (Spinach/Okazi leaves) is a healthy satisfying Cameroonian green dish loaded with other protein and aromatics that will make your tastebuds sing for joy. Best paired with any of your favorite starchy sides! Ingredients 2 pounds meat (beef, tripe, cow skin, smoked turkey) 1½ pounds dried fish ¼ onion, chopped 2-4 cups palm oil (or half corn oil and half palm oil) ½ cup ground crayfish 5-6 cups dried chopped ukazi 2 pounds frozen spinach 2 Maggi/bouillon powder Salt and pepper Scotch bonnet pepper optional Directions Cut the beef into bite-size chunks, season with salt, Maggi, and onions, and cook until tender. Do the same with cow skin (they are tough, so they take longer to get soft). Use very little water while cooking the meat because eru does not need a lot of water. However, make sure you have at least 2-3 cups of stock from the beef to use in cooking this dish. While the meat is cooking, soak the dried okazi (eru) leaves in a bowl of hot water to tenderize the leaves for 10-15 minutes. Rinse and drain. Add the assorted meats – beef, cow skin, tripe, and dried fish or turkey to a large stock pot with at least 2 cups of stock. Bring it to a boil and let it simmer for 5 minutes. Drain the thawed spinach and add to the pot of assorted meat and fish. Add crayfish and two tablespoons of bouillon/Maggi. Stir and cook on medium heat for approximately 10 minutes. Add the shredded ukazi (eru) leaves and red oil. Stir again thoroughly, making sure all the contents in the pot blend together. Simmer for another 10 minutes; add stock or water if needed. The fragrant aroma lets you know it is time to eat. Season to taste with salt and more Maggi as needed. (I usually season my food with salt and Maggie as the dish progresses.)
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 Kwacoco Response: Kwacoco Kwacoco is cocoyam (a root vegetable popular in many developing countries) that is peeled , cleaned and pureed , then wrapped in banana leaves , steamed and served with a numerous stews or soups. Ingredients 3 pounds cocoyam Malanga ¼ cup water 1 -2 teaspoon salt (I used garlic salt) Directions Peel the coco yams 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 coco yams 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. Pulse the cocoyam in a food processor with water until puree Make a square of Aluminum paper. place plastic wrap on the paper Place the mixture of cocoyam on the foil paper about 1 cup. Then quickly fold aluminum over it, and press sides into a rectangle shape making sure to press inwards so none of the cocoyam runs out. Then fold the sides in to seal twice. Repeat the process and set them aside Line a large pot with foil paper, place the cocoyam bundles in the pot and steam for about an hour. Serve with mbanga 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 (with lumps) Response: Egusi soup (with lumps) Egusi Soup (with lumps) - a highly indulgent exotic soup popular in most West African countries made with egusi seeds added with chicken, crayfish and smoked fish or depending on one's personal preference. A soup that is hearty and oozing with earthy flavors! Ingredients 2-3 pounds chicken cut into pieces I used stewing chicken 1/ 2 onions ½ cup oil 3 garlic cloves , (1 tablespoon minced garlic) 2 tomatoes 2 cups ground egusi ½ cup crayfish 2 cups spinach , I used frozen spinach 1 tablespoon smoked paprika (optional) 1 cup of shredded smoked fish (optional) Directions In medium–sized sauce pan boil stewing chicken seasoned with salt( garlic salt ), smoked paprika, pepper , onions until tender approximately 45 -50 minutes. You can shorten this process in half by using a pressure cooker. Reserve chicken stock While chicken is cooking, slice tomatoes, onions and mince the garlic. Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes. Season with salt, and pepper, to taste. Stir in the tomatoes with their juices, garlic, and crayfish. Add the stewing chicken pieces; press to submerge. Add a cup of chicken stock Bring to a simmer. In a bowl add a cup of ground egusi mix with 2 tablespoon of stock until you get a thick mixture. Using a spoon scoop up the egusi and place in the pot of sauce and chicken Reduce the heat to medium-low and simmer gently uncovered until egusi forms a solid ball. Then add the remaining egusi and keep simmering on medium-heat. Add about a cup or more of chicken stock to desired consistency Add spinach , let it simmer for about 2 minutes Serve warm with plantains 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 Poulet D.G Response: Poulet D.G A cross between stir-fried chicken and fricassee - a classic French chicken and vegetable stew. It's flavorful and perfect for holidays and gatherings! Ingredients 1 whole chicken, 3½ to 4 pounds, skin on and cut into small chunks Salt and pepper to taste 1 large onion, chopped 1½ cup parsley, chopped 1½ cup celery, chopped 1 tomato, chopped 1 bulb garlic, peeled ¾-1 cup oil 1 pound carrots, cut into ½ inch slices (frozen preferable) 1 pound green beans, cut (I used frozen) 2-3 green peppers 5-6 plantains, medium ripe 2 tablespoons Maggie or chicken bouillon Oil, for deep frying the plantains Directions Season the chicken on both sides with a tablespoon of salt and 1½ tablespoon of pepper. Preheat a Dutch oven or other large, heavy pot over medium-high heat. Add ½ cup of oil to the pot. Add half the chicken and fry it, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with the remaining chicken, or you can place all the chicken in the pot as I did and let it brown for about 10 minutes. Blend the onions, parsley, celery, tomato, and garlic in a food processor or blender into a fine paste. Pour all the mixture into the pot, scraping up any browned bits with a wooden spoon. Add Maggie or chicken bouillon, occasionally stirring, for 8-10 minutes. Add about ½ a cup of water if needed. Mix the carrots and green beans into the pot of chicken; let it simmer for 2 to 3 minutes. Finally, add the green peppers, stir and let them blend, turn off the stove. Using a sharp knife, cut both ends off the plantain. This will make it easy to grab the plantain skin. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove plantain peel by pulling it back. Cut plantains into rounds about an inch thick. Heat a large skillet or cast iron with oil up to ½ inch deep on medium-high heat until hot but not smoking. Fry the plantains until golden brown, then toss them with the chicken and vegetable medley. But hold off on this until you are ready to serve the meal. Serve immediately.
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 Moin-moin (Moyin-Moyin) Response: Moin-moin (Moyin-Moyin) Moin-Moin, Moyin- Moyin or Mai-Mai (as is known to Cameroonians): is a flavorful blend of skinless black-eyed peas, onions, green and habanero pepper that is steamed. The end result …. a pleasing pudding, with intense flavor, and lots of hidden treasures! Ingredients 1 1/2 cup skinless black-eyed- peas 1/4 – ½ cup onion 2 cups water 1 small red bell pepper 1 Maggie cube , 1 teaspoon bouillon 1- 2 teaspoon salt 1-2 tablespoons palm oil ¼ cup oil 6-8 oz baked salmon or any boneless fish 3 boiled eggs 1/2 habenero pepper optional Directions Soak beans in water for about an hour to overnight to tenderize the beans to facilitate blending. Before blending the beans; preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly oil (or use non-fat vegetable spray) about 8 (6-ounce) baking cups and set them into a large baking dish. You can also use a small baking dish instead of ramekins (baking cups) Chop onions, bell pepper, habanero and set aside In a food processor or blender puree onions, beans bell and habanero pepper with about a cup or more of water or stock until completely smooth. You might have to do this in two batches. Pour the mixture into a large bowl; add the baked salmon, oil (palm and vegetable oil). Mix everything together, then, season to taste with Maggie and salt. Make sure you have used up the 2 cups of water. Pour Moin-moin mixture into prepared baking cups .Split the boiled eggs into thirds and place each one in the baking cups, cover with more mixture until about three quarters full. Gently place ramekins pans to the large baking pan. Bring the water (to place in the large baking dish) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the ramekins cups. Cover the pan with aluminum foil and bake for about an hour to an hour and a half. Let mixture rest for about 10 minutes or more 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 Afang Soup Response: Afang Soup Afang Soup (Spinach and Okazi leaves) - slimy-textured soup loaded with chunks of protein and spices and seasonings. A healthy way of adding more greens to your table. Best paired with your favorite starchy side. Ingredients 1-2 pounds of meat tripe, cowskin, meat 1/2 medium onion chopped 2 maggie cubes or 2 tablespoons bouillon 1/2 pound smoked fish 1/2 cup crayfish 1-2 cups of red oil 5 cups okazi leaves 6 cups fresh waterleaves I used spinach salt and pepper to taste Directions Soak the dried okazi leaves for about 10 minutes or more, wash and drain the water. In medium–sized sauce pan boil meat, season with salt, pepper, and Maggie, and onions until tender (approximately 20-40 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock Boil the cow skin and tripe together or you may do so separately until tender. Drain the water from the cow skin, and tripe. In a large pot combine all the meat and smoked fish with about 1- 2 cups of the stock. If using smoked fish, pick out the bones and cut it chunks, add to the pot of meat. Cook for about 3-5 minutes. Pulse the okazi leaves in a blender or food processor with a little bit of water to make it pliable. Repeat the same process with the chopped fresh spinach. Stir in the oil, Maggie and crayfish. Cover and let it simmer for a couple of minutes -3-5 Add the okazi leaves to the pot, stir, then include the spinach. Mix everything together and let it simmer for 5 to 10 minutes. Adjust for seasonings salt, pepper, and Maggie. Serve warm with eba.
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 Kelewele Response: Kelewele Kelewele or Aloco(Spicy Fried Plantains) - African spicy fried ripe plantains that is crunchy on the outside and soft on the inside. Goes well with peanuts and as sides for any protein. Ingredients 4-6 ripe plantains with little black spots 1/4 onion cut in pieces 1 teaspoon Cayenne or chili pepper 1/2- 1 tablespoon chopped ginger 1-2 garlic cloves 1 teaspoon lemon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon bouillon powder or small bouillon Maggie cube (optional) oil for deep frying 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 only as deep as the peel. Remove plantain peel by pulling it back. Cut plantains in diagonal pieces and set aside. Blend onions , ginger, garlic, in a blend or food processor, with just enough water to facilitate blending , then add cayenne pepper, lemon, nutmeg, salt and bouillon. Set aside In a large bowl toss the plantain cubes and ginger spice mixture Let it rest for about 10 to 20 minutes to absorb the flavor 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 cubes in batches , turning once, until golden brown, about 5 minutes. Do not overcrowd the pan( it will cause the plantains to be soggy and absorb excess oil Using a slotted spoon, transfer the fried plantains to pan lined with paper towels. 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 Sese Plantains( Turning Plantains) Response: Sese Plantains( Turning Plantains) Sese Plantains( Porridge ) - a popular Cameroonian and West African everyday meal that is brimming with flavors from plantains, meat and spices and seasonings. A family-friendly one-pot meal! Ingredients 2 pounds of meat goat meat, shank meat 1 medium onion chopped 4 pounds of unripe plantains 1/2 cup Crayfish ½ cup of Palm Oil 2 Maggie 1 Tablespoon bouillon Cayenne Pepper optional 1 bunch of fresh kale chopped Salt and pepper to taste Directions In Large –sized sauce pan, boil meat seasoned with salt, cayenne pepper, onions until tender, depending on the meat. You can shorten this process in half by using a pressure cooker 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 Maggie, crayfish red oil and remaining onions Bring to a boil and low the cooker to medium and let it cook slowly for about 20 Finally add the kale and cook for an additional 10 minutes 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 Thieboudienne/Ceebu Jen (Poisson au Riz) Response: Thieboudienne/Ceebu Jen (Poisson au Riz) Thieboudienne/Ceebu Jen (Poisson au Riz) - a delicious one-pot meal with rice, fish stew and a variety of vegetables that is popular in Senegal. You'd love the layers of flavors in this dish! Ingredients 3 pounds fish of white firm - fleshed fish whole or cut up into steaks 1 cup of chopped parsley 1 cup of chopped green onions 1 large onion sliced 15 oz of tomatoes sauce 1 tablespoon tomato paste 5 garlic cloves 3 cups uncooked short grain rice, I used basmatic rice 2 pounds veggies carrots, green pepper, eggplant 2 pounds potatoes/ cassava 8- 10 cups of water 8 oz smoked fish Directions Wash the fish carefully, drain, and pat dry with paper towels or a clean towel. Score or slit the fish 4 to 5 times on a slant across each side. If using fish steaks, score once. Rub the fish with lemon and salt the fish, and set aside. In a food processor or blender, puree chopped parsley, green onions, garlic, habanero pepper, and Maggie. Dowse fish in one portion of the parsley marinade. Flip the fish so that both sides are coated with the marinade, including the inside of the slashes. Let it set as you prepare the vegetables for the dish. It may be done an hour or two in advance; cover and refrigerate. Clean and wash the vegetables and potatoes or cassava (peel the outer layer and cut them into large chunks). Clean carrots, eggplant, and red and green pepper (cut into large chunks). Heat a Dutch oven or a wide heavy saucepan until hot; add 1 cup of oil, swirl and heat for a few seconds, then lower in the fish and fry until fish is brown, around 3 minutes. Turn the fish around and brown it for two minutes on the other side. Remove the fish and set aside. Add the chopped onions and tomato sauce and include the remaining marinade for the fish (about 2 tablespoons), add Maggie and salt according to preference. Let it simmer for about five minutes. Add 6 cups of water, then the cassava and potatoes. Let simmer for about 5 minutes, then follow with the eggplant, carrots, and peppers last, simmer for about 3 minutes or until tender. Remove the vegetables and set aside. Finally, add the rice and about 1-2 cups of water as needed. Adjust for seasonings to taste, and add the fish. Cover and cook on very low heat on the stovetop for about 20 to 25 minutes, or until the rice is cooked and absorbs all the water. Stir occasionally, being careful not to let the fish break up. Another option is to finish cooking the rice in the oven for about 10 minutes or until tender (if using an oven-safe pan) This minimizes the stirring and prevents burning. Remove 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 Koki Corn (African Fresh Corn Tamales) Response: Koki Corn (African Fresh Corn Tamales) Koki Corn (African Fresh Corn Tamales) – a wonderful corn dish made primarily with fresh corn and cornmeal, spinach and palm oil wrapped in banana leaves or foil and steamed to perfection. A great meal on its own or as sides to your favorite meat. Ingredients 5 ears fresh corn 1 cup water 1 cup corn meal 3 cups spinach 1 teaspoon salt 2-3 tablespoon palm oil Foil paper/ Banana/Plantain Leaves/ Saran Wrap Directions Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Reserve the corn for later use. Using a food processor or blender, pulse the corn with 1 cup of water until it is coarsely ground. You do not want to puree the corn. In a bowl combine the mixture with cornmeal, salt and palm oil mixture. Finally add the chopped spinach and set aside. 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 the mixture of Koki-corn on the leaf about 1 cup. 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 Koki corn in the pot with reserved cobs. Line the bottom of a large stock pot with reserved cobs. Add enough water to almost but not quite submerge the cobs. Cover the cobs with a layer aluminium foil . The Koki corn should not come in contact with the water so they don’t get soggy.
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 Beans Stew Response: Black Beans Stew African Black Beans Stew - tasty and comforting bean stew flavored with garlic, ginger, onions, and intensified with crayfish for an ultimate comfort food. Ingredients 4 -14.5 ounce canned beans or 1 pound dried beans 1/2 – 3/4 cup palm oil or Canola oil 1 medium Onions 2 Tomatoes 1 tablespoon bouillon powder optional ½ pound Smoked Turkey/chicken 1 tablespoon ginger ½ tablespoon garlic 2 - 3 cups stock/ water 1 tablespoon paprika salt and pepper as needed Directions Rinse dry black beans and pick through and discard any foreign object.( I did not have to do this because I used the package beans,). 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 1 1/2 hours 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, ginger, garlic, paprika, Maggie (bouillon) and cook stirring for about 60 seconds, Through in the Smoked meat, Cray fish and let it simmer, for about 15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally Finally add the beans and the remaining stock/water and bring to a boil and then let it simmer for all the flavors to come together about 15 minutes. 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 Groundnut Soup Response: Groundnut Soup Groundnut soup is a rich, nutty, and palate -pleasing meal when served with rice, plantains or any starch. Ingredients 2- 3 pounds chicken 1 tablespoon paprika 2-3 Tablespoon oil 2 tomatoes 1 medium onion 4 garlic cloves 3 tablespoons parsley ½ cup Peanut butter paste Salt and pepper to taste Directions Season chicken with paprika, ½ onions, salt and pepper. Set aside In a large pot, heat oil over low heat, then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot. Blend tomatoes, onions, garlic, parsley and onions. Pour the mixture in the pot of chicken bring to a boil and let it simmer until tender (depending on the chicken). Add the peanut butter and 2 cups of water. Let it simmer for 5 minutes. 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 Accra Banana Response: Accra Banana Accra Banana are deep- fried puffs which are made out of banana and some sort of flour, cornmeal, cassava , garri .. the possibilities are endless. Ingredients 3-4 large Bananas 1 cups Self rising Flour 3/4 cup cornmeal 2 Tablespoon Sugar 1/2 teaspoon salt 1 teaspoon baking powder Oil for deep frying Directions Mash bananas with spoon or puree bananas in food processor or blender. In a medium bowl add sugar, salt to the mashed bananas.Mix well to the consistency of a creamy batter. Add flour, cornmeal and baking powder. Let it rest for 30 minutes. Heat oil ( about 3 inches deep) to 375 degrees in a skillet or saucepan.You may also use the oil test by dropping a 1 inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365 Put batter by spoonfuls in hot oil and fry until golden brown . Remove from hot oil , 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 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 Chin Chin Response: Chin Chin Chin Chin – West African Fried pastry enjoyed throughout the region especially in Nigeria- Crispy Crunchy and Addictive. Ingredients 3 1/2 cups 440 grams all-Purpose flour 3/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 1- teaspoon grated nutmeg 1 teaspoon grated lime zest 1/4 cup or 4 tablespoons margarine/butter 1 large egg 3/4 cup milk oil for frying Directions Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and lime zest Add the butter to the flour and mix well until the butter is well incorporated with the flour. Add milk and 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. Chin-chin can be cut into many shapes and sizes Divide dough in half .On a floured board roll each half about 1/6 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. Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 375 degrees . Fry in hot oil until golden .Remove from oil, drain, and serve. You can store this in an air tight container for up to a month.
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 Jellof Rice Response: Jellof Rice Jollof Rice (Jellof Rice) - a popular Nigerian one-pot dish that is bursting with flavors topped with mixed veggies and wide variety or protein for an incredible easy and hearty meal in a bowl! Ingredients ½ pound meat 1 medium onion 1 tablespoon Chicken bouillon 1 tablespoon garlic salt 1 teaspon paprika 2 tablespoon tomato paste 18 ounce canned tomatoes 3 cups water or stock 3 cups rice 1 pound peas and carrots Salt and pepper to taste Directions Boil meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 30 to 40 minutes depending on the meat (chuck, round, shank). I used the chuck for this recipe so I had to boil it for about 35 minutes. Reserve the stock for later use. Add oil to the Dutch oven or oven safe pot/pan and fry the onions until soft but not golden, about 5 minutes. Include some bouillon. Then, add the meat and continue frying the onions and meat for 3 minutes. Next add tomato paste and sauce. Frequently stir the pot to prevent the sauce from sticking to the pot. Add salt, paprika and bouillon according to preference with about 2 cups of stock. Stir occasionally. Bring to a boil and let it simmer to blend all the flavors and reduce acidity of the tomato sauce. Approximately 20 minutes. 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 - 1 cup. Let it simmer for 5 minutes with lid on. Place the pot of rice in the oven. Add remaining peas and carrots. let it bake for about 10-15 minutes until tender. 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 Tostones (Twice-Fried Plantains) Response: Tostones (Twice-Fried Plantains) Tender, crispy Puerto Rican twice-fried plantains topped with spicy shrimp and mouthwatering pineapple guacamole are the perfect appetizer. Tasty ingredients come together to create an incredible explosion of flavor.Makes 10-15 tosto Ingredients 2-3 unripe plantains Seasoned salt, to taste (or garlic salt) Freshly ground pepper Oil for deep-frying Directions Cut the plantains into 4-5 thick round shapes. In a large saucepan, pour vegetable oil until it's at least 3 inches (or about 5 cm) deep. Place on medium heat until the oil is 375℉/190℃. Gently drop the plantain slices into the oil. Do it in batches, so you don't overcrowd the pan. Fry for a few minutes until lightly brown (3-4 minutes on each side). Using a large slotted spoon or something similar, remove the plantain from the oil to flatten them. Place a tostón on a chopping board or flat surface, and press down on it firmly with the back of a heavy plate, bottle, or skillet until flattened to about ¼-inch thick. Repeat with the remaining slices. Fry the flattened pieces in the 375°F/190℃ oil, turning them occasionally, for 2-3 minutes or until they are golden. Then transfer them with a slotted spoon to paper towels to drain, and season them with garlic salt and pepper. Scoop the avocado into a bowl. Mash it with a fork until you have a smooth and chunky texture. Drain the crushed pineapple and add it to the avocado. Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, salt, and mix gently. Generously season the shrimp with Creole spice or your favorite seasoning. Heat about two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or skillet. Sauté for about 5 minutes, and set them aside. Top tostones with a spoonful of pineapple guacamole and shrimp, 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 Sorrel Juice Response: Sorrel Juice Sorrel is a spiced-up floral drink that is super refreshing and the perfect drink for serving at parties. It’s a beautiful dark red color and has a captivating tang – some say the flavor is close to raspberries or cranberries. Whatever your tastebuds call this unique flavor, you’ll definitely go back for a refill or two. 😋 Ingredients 2 cups (480 mL) water 1 cup (200 g) sugar Directions Bring 2 cups of water with 1 cup of sugar to a boil in a medium bowl or pot. Simmer ingredients until the sugar has completely dissolved. Then set aside and allow the syrup to cool. Place the sorrel, ginger, lime, peppercorns, and cinnamon stick in a large bowl. Gently pour boiled water into the bowl of sorrel. Let it steep for about 45 minutes or longer. You can also steep it overnight in the fridge for a more potent flavor. Strain the ingredients with a fine sieve and discard all solids. Pour the drink into a pitcher for serving. Add as much simple syrup as desired with rum and orange slices. Serve 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 Crispy Coconut Shrimp Response: Crispy Coconut Shrimp Crispy Coconut Shrimp - fresh shrimp dipped in coconut batter, then rolled in an aromatic combination of coconut flakes, breadcrumbs and spices. So Decadent, So Exotic, So Tasty!! Can be baked or fried! Ingredients ½ cup flour 1 egg 3/4 cup coconut milk 1 pound large shrimp , 16-20 pieces ½ cup bread crumbs 1 1/2 cups coconut flakes , see notes 3/4- 1 teaspoon salt , adjust to preference 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon dried thyme , iptional Directions Prepare the dip by combining ingredients together and refrigerate. Marmalade Dip: In a medium bowl, combine the marmalade, mayonnaise, and Dijon mustard. Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sirracha sauce. Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray. Peel and devein shrimp leaving the tails on. Butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up. Whisk the egg, coconut milk, milk or beer, and flour in a medium mixing bowl until a smooth batter is formed. In another bowl, mix bread crumbs, coconut flakes, and spices. Hold shrimp by tail, dip each shrimp first in batter, and then roll in seasoned coconut mixture. Place on baking sheet tail up. Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with dip. If frying shrimp, heat oil to 375°. Fry shrimp a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.
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 Aloo (Potato Pie) Response: Aloo (Potato Pie) Aloo (Potato) Pie – Cousins of Samosa with the most Amazing dough- Crispy and Crunchy – filled with a tasty combination of potatoes, corn and peas. Baked or F Ingredients 3 cups all purpose flour plus more as needed 1-2 tablespoon granulated sugar 2 teaspoons baking powder 1 teaspoon salt 4 tablespoon ghee Clarified butter or oil 1 cup warm water or more 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, cumin, hot sauce and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes. Add boiled potato cubes, and corn. Slightly smash the potatoes, corn and peas then thoroughly mix until ingredients are fully combined, add green onions, curry powder ,white and cayenne pepper and a little bit of water to prevent any burns. Simmer for about 2 minutes. Finally throw in cilantro, adjust the seasonings and salt to taste. Remove from the heat and let it cool. You may prepare this a day in advance. In a large bowl add flour, baking powder, sugar and salt, then make a well followed by water, ghee or oil Knead to form soft and sticky dough. Place dough on a heavily floured board and knead for about 5-7minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do it. Dough should be soft, elastic and smooth. On a lightly floured surface form the dough into 14 or more Roll the dough out to form a circle, using a lightly floured rolling pin; Spoon a generous 2 tablespoons or more filling in the center of a the circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold over twist with fingers gently to seal the edges of the pies Another way of sealing is by pressing the tines of a fork along the edges of the dough. You may freeze to use later or proceed with cooking method. Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking. Gently drop the aloo pie in the fry pan and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy pies) Using a slotted spoon, remove the aloo pies and place them on paper towels. Place on a baking sheet and brush with canola oil, then. Bake at 375 degrees For about 25- 30 minutes until golden brown Serve warm or at room temperature with this mango chutney or channa aloo
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 Jamaican Jerk Chicken Response: Jamaican Jerk Chicken This well-seasoned grilled chicken with Jamaican jerk marinade has the perfect balance of heat and sweetness. Amazingly tender, moist, and juicy chicken bursting with savory flavors on every bite. You’ll want to make this all year round! Ingredients 1 whole chicken, cut into 10 pieces Salt and ground pepper, to taste 1 tablespoon (15g) jerk seasoning ½ tablespoon (5g) garlic powder 1 tablespoon (6g) onion powder Directions Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the marinade. In a food processor or blender, combine the following: thyme, green onions, garlic, ginger, and habanero pepper. Pulse for about 30 seconds until blended. Marinate the chicken in soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice. Then add the blended herbs and seasonings to complete the jerk marinade.Note: You can combine and blend all the ingredients at once, especially when making the jerk marinade ahead of time—no need to separate the soy sauce mixture. Drench the chicken with jerk marinade, place in a ziplock bag, and refrigerate for at least 3 hours, preferably overnight. Avoid touching the jerk blend with your hands because it is extremely spicy hot. So it's best to use gloves if possible. When ready to grill, remove the chicken from the jerk marinade and place it on the lightly oiled, preheated grill (medium to high). Reserve the remaining marinade. Cook chicken on the grill for 15-20 minutes until juices run clear and the internal temperature is 165℉/75℃, turning often to optimize cooking and browning. You may also broil or roast the chicken in a hot oven (425℉/220℃). In a small saucepan, simmer the remaining marinade, including the chicken marinade, for about 7 minutes. Serve with the chicken or mix it with the plantains 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 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 Jamaican Beef Patty Response: Jamaican Beef Patty Spicy, flavorful beef stuffed in an amazing, super easy buttery dough. They come together quickly and fly off the table even faster. Simply delicious comfort food! Ingredients 4 cups all-purpose flour, plus more for dusting 2 tablespoons sugar ½ tablespoon salt ½-2 teaspoon turmeric 5 ounces shortening 1 tablespoon cider vinegar 1 cup ice water 5 ounces unsalted butter Directions Mix flour, salt, sugar, and turmeric in a food processor or by hand, and blend well. Add the butter, and shortening, followed by vinegar and water in small amounts, pulse until combined, and the dough holds together in a ball. Place the dough on a well-floured surface. Divide it evenly into two parts and roll them out. Using a large-mouth glass or bowl, about 4-5", cut out circles by gently pressing the dough and releasing it, shaping the meat patty dough. Continue cutting out circles until they've all been cut. Refrigerate for at least 30 minutes or until ready to use. Add 2 tablespoons of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, allspice, and chicken bouillon. Let it saute for about 2 minutes. Add meat and breadcrumbs and continue cooking for 10 or more minutes, frequently stirring, to prevent burning. Then add about ½ cup of water. Finally, add green onions and parsley and adjust for salt and pepper seasoning. Remove from the heat and let it cool. Preheat the oven to 375℉/190℃. Scoop a heaping tablespoon of filling into each circle, and brush with egg white around half of the circle. Fold over and twist with fingers gently to seal the edges of the meat pie. (Another way of sealing is by pressing the tines of a fork along the edges of the dough.) Carefully arrange the patties on a baking sheet and bake for about 30 minutes. Serve warm, 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 Jamaican Jerk Salmon Response: Jamaican Jerk Salmon Spicy glazed salmon with tons of flavor, paired with crispy jerk potatoes and wilted spinach. It's a complete meal that will excite your taste buds. And it's quick, it's easy, and it's luscious. Ingredients ½ cup pineapple Juice 3 tablespoons dark rum ⅓ cup unsalted butter ¼ cup brown sugar ½ teaspoon sriracha Directions Add pineapple juice, rum, butter, brown sugar, and sriracha to a saucepan. Cook on medium heat, stirring occasionally until thick and syrupy, 6-10 minutes. Whisk vigorously at the time of serving if the sauce separates. Brush salmon lightly with the oil, then season with salt and pepper. Followed by the jerk spice seasoning. Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes. Add salmon to the pan, and cook it for 3-4 minutes on each side or until the desired degree of doneness is reached. Drizzle the salmon with some of the glaze and serve the rest on the side. Preheat oven to 425℉/218℃. Scrub, clean, and cut the potatoes into the desired shape – the thinner the cut, the less time to cook but make sure they are uniform for even cooking. Mix the potatoes with potato starch in a large bowl until thoroughly combined. Shake off and remove the excess potato starch. Add the oil and toss to combine. Spread the potatoes in a single layer on a baking sheet. You may have to use two, depending on the quantity. Bake the potatoes for 25-35 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 25 minutes, check on them every 5 minutes. Allow to cool slightly, and serve immediately. Heat a skillet over medium, and then add oil. Add spinach to the pan, and stir it until it wilts. It takes less than 2 minutes, so if making a large amount or using a small skillet, cook it in batches. Remove from the heat, add salt and pepper to taste, 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 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 Tostones (Twice-Fried Plantains) Response: Tostones (Twice-Fried Plantains) Tender, crispy Puerto Rican twice-fried plantains topped with spicy shrimp and mouthwatering pineapple guacamole are the perfect appetizer. Tasty ingredients come together to create an incredible explosion of flavor.Makes 10-15 tosto Ingredients 2-3 unripe plantains Seasoned salt, to taste (or garlic salt) Freshly ground pepper Oil for deep-frying Directions Cut the plantains into 4-5 thick round shapes. In a large saucepan, pour vegetable oil until it's at least 3 inches (or about 5 cm) deep. Place on medium heat until the oil is 375℉/190℃. Gently drop the plantain slices into the oil. Do it in batches, so you don't overcrowd the pan. Fry for a few minutes until lightly brown (3-4 minutes on each side). Using a large slotted spoon or something similar, remove the plantain from the oil to flatten them. Place a tostón on a chopping board or flat surface, and press down on it firmly with the back of a heavy plate, bottle, or skillet until flattened to about ¼-inch thick. Repeat with the remaining slices. Fry the flattened pieces in the 375°F/190℃ oil, turning them occasionally, for 2-3 minutes or until they are golden. Then transfer them with a slotted spoon to paper towels to drain, and season them with garlic salt and pepper. Scoop the avocado into a bowl. Mash it with a fork until you have a smooth and chunky texture. Drain the crushed pineapple and add it to the avocado. Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, salt, and mix gently. Generously season the shrimp with Creole spice or your favorite seasoning. Heat about two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or skillet. Sauté for about 5 minutes, and set them aside. Top tostones with a spoonful of pineapple guacamole and shrimp, 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 Caribbean Black Cake Response: Caribbean Black Cake This decadent and unique tropical cake is deep, dark, rich, and boozy and packed with dried fruits and warm spices. Ingredients 1-2 pounds (500g-1k) dried fruits (raisins, currants, prunes, cherries, etc.) 1 cup (240ml) strong rum, plus more as needed 1 cup (240ml) sweet wine, plus more as needed 10 ounces (290g) unsalted butter 1 cup (200g) granulated sugar 5 large eggs 2¼ cups (270g) flour 2 teaspoons (8g) baking powder 3 tablespoons (45ml) browning sauce 2 tablespoons (30ml) molasses 1 teaspoon mixed spices (sub with cinnamon and allspice) 1 teaspoon ground nutmeg 2 teaspoons lime zest, grated 1 teaspoon (5ml) almond extract 1 teaspoon (5ml) vanilla extract Directions Start by chopping all the fruit into little chunks, then place them in a large bowl. Pour rum and wine into the bowl of fruit, and add enough alcohol to cover the fruit. Cover and leave in a cool place for two days so it soaks up the alcohol. If leaving it for more than two days, you may have to add more alcohol. Pour the soaked fruit with any remaining juices into a blender and blend until it has a paste-like consistency. Preheat the oven to 325°F/160°C. Grease and line the cake pan with parchment paper. Cream the butter and sugar at high speed until it’s fluffy and starts to look white, about 3-5 minutes. Stir in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling. Sift in the flour and baking powder, followed by browning sauce, molasses, almond and vanilla extract, mixed spices, and nutmeg. Mix the batter and then add the fruit blend and lime zest. Stir everything well until it's thoroughly combined. Scrape down the sides of the mixing bowl as you mix. Pour the batter into a greased 10-inch cake pan. Bake until a cake tester comes out clean, about two hours. If desired, poke the cake several times with a toothpick, then brush it with about ¼ cup rum or sweet wine while it is still hot. Then let it soak up the rum. Let it cool completely before serving. If desired, wrap the cake tightly in plastic wax or parchment paper. Store in a cool, dry place for up to a month.
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 Jerk Chicken Pasta Response: Jerk Chicken Pasta Let your tastebuds take you to a beautiful Caribbean island with my chicken pasta recipe bearing the iconic flavors of Bahama Breeze Jerk Chicken Pasta, including the complex flavors from homemade Jerk seasoning, aromatics, and bell peppers. Incredibly creamy and cheesy, too, for the perfect comfort food indulgence. Ingredients 8 ounces (225g) penne pasta 1 pound (450g) chicken breasts, thinly sliced and pounded to ¼” thickness 1 tablespoon (15g) Jerk seasoning 1 teaspoon (6g) salt 2 tablespoon (30ml) olive oil 1 onion, sliced (about ½ cup) 4 cloves garlic, minced 1 teaspoon (1g) thyme 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 green bell pepper, sliced ½ cup baby spinach (optional) 1 teaspoon (5g) jerk seasoning 2 teaspoons (10ml) Worcestershire 1 cup (240ml) heavy cream ½ cup (120ml) chicken broth ¼ cup (23g) Parmesan cheese, freshly grated Fresh parsley, to garnish Directions Cook pasta in a large pot according to box instructions. Salt according to taste, drain, and set aside. Place chicken thighs in a medium bowl, then generously season them with salt and jerk seasoning, ensuring all sides of the chicken are covered with the spice. Cover chicken with a transparent plastic wrap and let it marinate for about 30 minutes or up to 24 hours. Heat a heavy cast-iron skillet over medium-high heat. When the pan is hot, add olive oil. Using tongs, add the chicken and sear both sides until golden or fully cooked, and the juice from the chicken runs clear, 7-10 minutes on each side, depending on the thickness of the chicken breast. Remove from the pan, place on a plate, and set aside. Add onions, garlic, thyme, and peppers (and optional spinach if you desire) to the pan, stirring for 2-3 minutes occasionally. Season with jerk season and Worcestershire and continue stirring for about a minute. Pour in the heavy cream and chicken stock, bring it to a boil, simmer for 3-4 minutes, then add parmesan cheese and cooked pasta. Toss and cook for another minute. Finally, slice prepared chicken and place on pasta, garnish with parsley and serve.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.