Jollof Rice

As a child, I probably had Jollof rice every Sunday afternoon for lunch after church, it is one of my favorite things to eat and even though its a pretty simple yet versatile recipe, its taken me a long time to actually perfect a recipe that's comparable to the one my mom would prepare. As usual my recipes are adjusted for simplicity and some of the ingredients here are a bit different than those we would have in Nigeria. Its similar to many other "single pot" recipes like Arroz con Pollo, Jambalaya, Risotto etc. but is known for its spicy taste and bright orange color. One of my American friends who took a liking to it  referred to it as a pizza rice! Anyway, it is made here with vegetables so its suitable for a vegetarian dish but one can add proteins such as chicken, shrimp or scallops. Obviously the addition of these will slightly alter the taste. Also one can use chicken stock instead of water but I would make sure its salt free or reduce the salt you add to the recipe. My mother also uses tomato paste in addition to the Petite diced tomatoes but I actually like mine a bit light on the tomato so I don't.

Ingredients

5 cups of Jasmine rice (I like the fragrance of this but regular long grain rice is fine as well)
28 oz can of petite diced tomatoes
1/2 red pepper (diced)
1/2 green pepper (diced)
1/2 cup butter
2 cups mixed vegetables such as corn, peas, Lima beans etc. (fresh, frozen or canned)

1 teaspoon salt

1 teaspoon crushed red pepper flakes
1-2 teaspoons Nigerian pepper (substitute with cayenne)- reduce to regulate spiciness

1 teaspoon black pepper

2 maggi cubes ( or 1 Maggie rectangle)

Instructions

1. Heat oil in pot on high heat. (adjust depending on your range)
2. Add diced tomatoes and fry for 8 minutes
3. Reduce heat, add rice and butter mix in completely.
4. Add diced red and green peppers.
5. Add water (reduce by 1/2 cup if using frozen vegetable) and increase heat until it comes to a boil.
6. Turn down, cover and simmer for 15 minutes.
7. Check rice, it should be al Dente.
8. Add mixed vegetables and a bit more water (depending on your taste) 
9. Cover and simmer for another 5 minutes.
10. Serve with dodo (fried plantain), and/or baked chicken, side salad, moi-moi etc.

2.

3.

4.

5.

8.

Nigerian Vegetable Soup (Efo)

I remember growing up and having my mother always cook dinner, we would all sit down at the table every night as a family to eat dinner. My father would always send my sister and I into the kitchen to "help" my mother so we could learn to cook, which wasn't such a great idea since we were no help at all (or at least I wasn't). At the time, I would burn eggs when I attempted to cook..come to think of it I still burn eggs but at least now its not the only thing I try to cook anymore. Since having a child and moving to my own place, I have made an effort to learn how to cook. I cook things I like to eat, I don't know about you but my family and I like to eat. I also miss Nigerian food so when I get it I enjoy it but its usually at holidays or if my mother cooks for me. Anyway, I attempted making this soup on my own the other night and it actually came out rather well so I decided to try to replicate it and write down the recipe so I don't forget it or at least have proof that I can cook some Nigeria food. Now, the recipe is adjusted for the ingredients I can get here in the U.S. so its a bit different than what you may call authentic but its pretty close. Also, it is usually served with a starch as the vehicle (to get it to your mouth I supposed) such as rice, pounded yam or garri.

Ingredients

1lb beef, cubed (Stew cubes or other beef of choice) 

1lb large shrimp (peeled and devained tail-on)
2 bags of chopped spinach (frozen or fresh)
2 tablespoons of olive oil
2 cups of water
1/4 cup Palm oil (essential for authentic taste)
2 tablespoons dried crayfish (essential for authentic taste)
1 teaspoon Nigerian pepper (substitute with cayenne)

1 teaspoon red pepper flakes 

1 teaspoon black pepper

1-2 Maggi cubes

Salt -to taste

Instructions

1. Marinate beef in a pinch of salt, pepper, oil, garlic powder and cumin for at least 4 hours but preferably overnight. (this can be eliminated but then the meat might be a bit one dimensional which is why I don't like to cook beef without a bit of marinading)
2. Heat olive oil in a skillet on high until hot and add meat, fry until outside is brown, about 2 minutes each side.
3. Add water to the meat (or enough to cover the meat) and turn down the heat to medium.
4. Cook for 20 minutes until beef is tender and the water is almost absorbed.
5. If using frozen spinach, thaw in advance and drain excess water. Set aside
6. If using fresh spinach, wash thoroughly and chop. Set aside
7. Add spinach, maggi, pepper, salt, crayfish and palm oil, mix well turn up heat to high.
8. Cook on high for 10 minutes, mixture should not have excess water.
9. Add shrimp and simmer until shrimp turn pink.
10. Cook for another few minutes and serve over hot rice or next to a mound of pounded yam.
11. you may need to take a nap!

 

Meatpie Recipe

I may not be an expert chef and by no means claim to be a fantastic chef either BUT I try, to make things that I and my family like to eat. Meat pies are a bit time consuming but pretty good transportable and reheatable food (within reason). The ingredients are also rather versatile so these neat little packages work with most peoples palettes.  I have made these a few times and decided to take a few picture this time while making them for International day. Its fairly easy to make but requires some advance planning and a little extra effort when working with the pastry dough.

Makes 24 medium size pies

Ingredients
8 cups of All purpose flour
4 sticks of butter (softened)
2 cups water (ice cold)
3 lbs Ground beef
2 eggs

Salt -to taste

1 teaspoon red pepper flakes 

1 teaspoon black pepper

3 maggi cubes

1 medium yellow onion-diced
2 tablespoon of olive oil
Mixed vegetables- peas, carrots, corn (optional)
Potatoes- chopped (optional)

Preheat oven to 400 degrees

For filling:

1. Heat olive oil in a skillet and add diced onion, cook until translucent and soft
2. Add ground beef, salt, to pan and brown. Add Maggi cubes, red pepper and black pepper.
3. If using potatoes, chop and add to pan and cook until softened ( they will continue to cook in the oven..)
4. Add mixed vegetables and cook for about 5 minutes.
5. Set aside to cool.

For pastry:

1. Put half the flour and half the butter in a bowl and begin to fold together using your fingertips until it becomes a grainy like the consistency of breadcrumbs.
2. Add 1 cup of water and knead together to form a ball and seta side.
3. Repeat process.
4. Roll out dough to a 1/4" thick onto a clean, floured surface and cut out 6" circles. 
5. Take each circle and roll out a bit more then fill with 4 tablespoons of filling on one half of the circle.
6. Wash the edges of the pastry with egg and fold over to close.
7. Using a fork, seal the edges of the pastry, poke the top as well to allow steam to escape and set on a cookie sheet.
8. Repeat process until done.
9. Using a brush apply egg-wash the tops of each one.
10. Bake for 20-25 minutes or until golden brown. 

Serve with a good pepper sauce on the side.

4. roll out dough

6. Fold over and close with fork

9. Eggwash