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Cassava pancakes

Cassava Flour Pancakes Recipe

Have you tried Cassava flour Pancakes? I hear it taste delicious.

Here is the recipe

Cassava Flour Pancakes:
  • 1 C cassava flour, stir before measuring
  • ½ tsp grain free baking powder*
  • ¼ tsp. baking soda
  • ½ tsp. sea salt
  • 2 Tbsp. honey
  • 2 large eggs
  • 1⅓ C + 1 Tbsp. non-dairy milk
  • 1 tsp. distilled white vinegar
  • 3 Tbsp. refined coconut oil, melted
  • coconut oil for frying

Instructions :

  1. Heat a griddle or pan over medium-low heat.
  2. Melt the coconut oil and set aside.
  3. Mix the non-dairy milk with vinegar in a small bowl and set aside.
  4. In a large bowl, whisk together the dry ingredients.
  5. In another bowl, whisk together all of the wet ingredients (including the milk mixture) except the coconut oil, so it doesn’t solidify.
  6. Stir the wet ingredients into the dry, then stir in the coconut oil. Batter will be thick.
  7. Add about ½ tsp. of coconut oil and swirl around pan until it melts.
  8. Pour ¼ C of batter into the preheated skillet and slightly spread out the batter on the coconut flour pancakes so it’s not too thick. Cook until the edges look dry and bubbles start to form. The coconut flour pancakes will have less bubbles and will take slightly longer to cook.
  9. Flip and cook until the other side is golden brown. Set aside and repeat with remaining pancakes.

Best eaten when hot. Enjoy!

Photo credit: the-sweet-life-ja

breakfast. flourCassavacassava pancakespancakes
Efo Riro

How To Make Efo Riro Soup (Recipe)

You can never go wrong with an African cuisine like Efo Riro for lunch. Efo Riro is a traditional Vegetable Soup of the Yoruba Tribe in Nigeria.

It is prepared with assorted meat, fish, peppers (tomatoes are added, sometimes and large quantity of green vegetables known as ”Shoko”.  Once prepared, it can be served with hot yam powder aka (Amala) or Semolina.

Actually I had this sumptuous meal at the Victoria Crown Plaza Hotel, Victoria Island where I attended a Conference meeting with fellow online entrepreneurs held by NTEL Nigeria.  As I came across this meal from my photos archive, I remembered how tasty it was and I thought I should share it to my beautiful audience and also praise the cook behind this and other delicious meals that was prepared at the Restaurant of Victoria Crown Plaza Hotel.

So Kudos to Crown restaurant, I’ll definitely recommend you guys to anyone that knows what good food is about.

Recipe – Unripe Plantain, Catfish Pepper Soup – aka ”Ukodo”

Unripe plantain and yam pepper soup is one delicacy you would love to try. I call it the healthiest food in the world because it is rich in Iron and protein. This delicacy, known as ”Ukodo” in Delta state is  mostly  prepared to entertain guest during an occasion or used to help a nursing mother get the essential nourishment she deserves.

If you have tasted the pepper soup spice from Delta state,You’ll believe me when I confidently say that the original pepper soup recipe and ingredients come from Delta *smiling* if you’ve not tasted any from that area then  you should.

Below are the necessary ingredients you need . But, should you find it difficult to get the listed ingredients as they might not be widely known. You could just ask for pepper soup spice from a trusted Igbo food stuff seller.

  • Goat meat/ Cat Fish
  • Yam tube
  • Iwo/Ehuru  (that’s what gives the pepper soup aroma)
  • Urheri /Uda  (you take out the seed and discard)
  • Irugeje (21/2 tsb)
  • Umilo/Ulima
  • Ground Crayfish
  • Ataiko/Atariko 1/2 tsb
  • Ground Peppr
  • Seasoning cubes
  •  Salt

 Directions

  •  After proper washing, cut the Cat fish or Goat meat in small pieces and place in a pot to boil, season as usual.
  • Crack open the Umilo, Gbafilo and Iwo, alongside ataiko and irugeje and dry blend the contents  You can add a bit of ground crayfish so that it blends easily.
  • If you are using goat meat, when meat is half way done, cut up chunks of yam and plantain, add to the pot with the meat inside so it cooks together. But should you be using Cat fish, boil the unripe plantain and yam first, add the cat fish and the ingredients.
  • Add your ground spices as listed above including- pepper, ataiko, irugeje, iwo, umilo, gbafilo, crayfish
  • Add seasoning cubes and salt to taste but be mindful of the quantity you add as earlier you might have use salt while boiling the goat meat.
  • Cover and allow to cook for 20 minutes and serve hot with your favourite drink.

 

Coconut rice

Coconut Rice Delicacy (Recipe)

So this past Sunday after a very long time, I prepared Coconut Rice. Not like its  an unusual meal you get to eat once in a while no…, but when you get to prepare and eat it, you feel this goodness within you. This unique delicacy is not eaten every day in Nigeria but at least once or twice a month depending on the family’s healthy eating habits. It is a Sunday lunch or dinner meal for both family members and their respected guests. Yes, it is an ideal once a month lunch, dinner meal or cuisine loved and enjoyed by all Nigerians. Also, I see Coconut rice as a good alternative to Jollof rice. The only difference is that it is made with a combination of milk extract.

This is just how I feel when eating coconut rice how about you?

Ingredients

1 fresh coconut fruits( to be cracked and seeds grated to extract the milk  or juice.

2 kg of chicken cut into pieces and boiled to be added into the cooking pot for the jollof coconut rice.

2 large onions

10 pieces of fresh chilli pepper

4 spoonful of vegetable oil

4 large fresh tomatoes and chilli peppers (chopped)

4 cups of  white grain rice.

Seasoning cubes to taste

Once all these ingredients are assembled, the cooking is fairly very easy.

Step 1: Break the Coconut fruit away from the shell and use a knife to break the nuts into bits

Step 2: Rinse the Nuts in a clean water and use a grater to grate the Coconut shaft.

Step 3: Boil 3 full cups of water and turn the boiled water into the coconut grated shaft (The hot water help to extract the milk from the Coconut)

Step 4: Use  a sifter to extract the milk then set aside in a clean bowl. Also blend the fresh tomatoes, pepper  and set aside.

Cooking Preparation

Step 5: Wash the chicken thoroughly and bring to boil. Add seasoning like Curry and Thyme, Salt and maggi. When properly cooked, sifter the chicken stock and set aside.(To be used in the rice cooking)  .Also fry the chicken and set aside

Step 6: Wash the rice with clean water twice before parboiling for 15 minutes. Then rinse again and set aside.

Step 7: Take a clean pot and set  on the fire.  Heat up  4 spoonful of  vegetable Oil and turn in the diced onion to fry. Then turn the blended tomatoes puree into the  heat and fry. Add seasoning as desired, then turn in the chicken stock and coconut juice and allow to boil for 5 minutes before adding the parboil rice.

Note: Let water level be equal with rice level so the rice doesn’t overly get soft. Let the coconut milk serve as water if you need to add more to soften the rice.

Step 8: Leave the rice to cook and and serve with fried plantain and Chicken.

Enjoy!

Breakfast: Juicy Burger (Recipe)

This mouthwatering burger stuffed with delicious ingredients like

  • Burger buns
  • cheese
  • avocados
  • smoked bacon
  • butter
  • eggs
  • lettuce
  • mayo

Is what you need to start your day perfectly well. Have it with any drink of your choice.

Credit: foodandwine

BurgerBurger kingCoffee with Butter

Easy Way To Roost Yam With Your Oven

Roosted yam is one of the popular street food in Nigeria and is quit filling.  While  most people enjoy yams boiled, some prefer to eat it roosted. But how can you roost yams perfectly? Here is how.

  • Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust
  • Add some salt and toss to distribute evenly.
  • Place the yam pieces flat on the oven rack, set the oven to grill and roast at 150°C (300F) till the top side of the yams are light brown.
  • Turn the yam pieces to roast the underside too till they are light brown all over.
  • When the yams are almost done, you can increase the temperature to 180°C (350F) so that the outside of the yam pieces will be very crunchy.
  • You can roast one side for 10 minutes, turn and roast the other side for 10 minutes etc.
  • They are done when the inside of the yams are moist and well done and the outside is light brown and crunchy.

Enjoy with pepper sauce of your choice.

Crunchy yamgrilled yamGuides to roost yamRoosted yam
baked-italian-meatballs

How To Make Meatballs

A meatball is ground or minced meat rolled into a small ball and usually enjoyed alongside any delicious meal. You can choose to use turkey or chicken or beef. Also, meatballs are cooked by frying, baking or steaming.

So here is a basic meatball recipe that is very easy to prepare.

Ingredients

  • 1/2 cup milk
  • 1/2 cup fine breadcrumbs
  • 1 large egg
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup grated cheese
  • 1/4 cup finely minced parsley
  • 1 pound ground meat (such as beef, pork, turkey, chicken, or veal, or a mix),
  • 1/2 cup finely chopped onion (or grated on) from 1 small yellow onion, and 1 clove garlic (finely minced).

Instructions

  1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk.
  2. Whisk the egg, salt, pepper,and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the  parsley.
  3. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
  4. Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
  5. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
  6. To roast the meatballs in the oven: Arrange the meatballs spaced  apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.
  7. To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they’re cooked through and  serve immediately.

Credit: thekitchn

How To Make Creamy Scrambled Eggs

How do you make scrambled eggs? Do you like them creamy?

As a lover of scrambled eggs with boiled yam, I am always trying to find ways to get the perfect scrambled egg. I know everyone makes scrambled eggs differently and everyone has strong feelings about them.  And some of you will inevitably say that this is elementary! Everyone already knows how to do this!

But the fact is, there are different stylish ways of making scrambled eggs you might not have thought about. So I was really thrilled when came across how to make a eggs creamy.

Here are what you need to make that delicious creamy scrambled eggs. See recipe

Photo credit: sporkorfoon

Shrimps

Shrimps With Grilled Pork (Recipe)

If you haven’t tried shrimps and grilled pork marinated with garlic, olive oil and black pepper, you’re missing out big time.

It’s pretty quick, once everything’s marinated, it cooks in less than 15 minutes.

Here is the straight forward recipe from food republic.

Iribotor Meal

Iribotor Recipe – An Urhobo Delicacy

Okay, just recently, I was introduced  to a friend name Ruona Agbroko Meyer, who loves to cook traditional meals. Although she lives in Germany, yet she is very proud of her native foods and loves to cook different delicacies.

After several chats with her, here is one of her wonderful  native foods known as “Iribotor”  which she contributed for our beautiful audience to try and enjoy!

Iribotor is essentially a lighter version of the Igbos’ Nkwobi and Isi-Ewu recipes. Otherwise known as native pepper soup that is eaten by the Urhobo’s of Southern Nigeria. Iribotor’s distinctive taste lies in the same spices which are – Ehuru, Uziza and Efu – used for Nkwobi and Isi-ewu. The difference in consistency is merely due to the fact that Iribotor has far less amounts of  kaun.

Iribotor is also eaten as a meal with boiled yams and plantains, starch or eba. Unlike the Igbos, who often eat the thicker Nkwobi and Isi-ewu alone as a starter.

But just like its thicker counterparts across the Niger, Iribotor is usually heavy on pepper, and should be eaten on the same day, as having to reheat it will destroy the consistency of the soup.
That is why every Urhobo knows how to cook a single person’s portion of Iribotor. So simply adjust the recipe to suit the number of people.

Ingredients:
Ehuru, Uziza, Efu, Kaun, Palm oil, Crayfish, pepper, salt and stock cubes.

Instructions:

  1.  Season your meat or fish with pepper, salt and stock cubes (and anything else) to your taste and boil until tender. Set aside to cool.
  2.  Toast the Ehuru in an old pan and then grind it with dried Uziza and Efu. Place about half a teaspoon of the three-spice mix in a little mortar or a bowl large enough for you to maneuver.

Note: Iribotor is often made in a mortar because the cook can use the pestle to grind more kaun and mix thoroughly. So if you are using a bowl, then have a little pestle to make things easier.

Iribotor motar

Otherwise, you may buy your spices and kaun in powder form to enable you simply use a spoon for mixing.

3. To the spices, add a quarter of a teaspoon of kaun; you will be able to add more later, depending on the consistency of your palm oil.

4. Add one heaped tablespoon of crayfish and about half a cup of cooled meat/fish stock. Keep stirring.

Iribotor crayfish
Note: If you have no stock, use half a cup of water. You want the liquid not too hot so it doesn’t totally melt the palm oil.

5. Start adding the palm oil a little at a time, and keep stirring.

Iribotor palm oil

The kaun will thicken the oil, making it lighter. If need be, add a bit more native salt, rather than too much palm oil. As soon as you get a light soup, stop adding palm oil.

6.  Add your meat/fish and stir thoroughly. You may wait a few minutes for the sauce to be fully incorporated into the meat/fish.

Iribotor stock

7. Taste for seasoning and you may add more pepper, crayfish or even the three-spice mix yo your liking.

8. Serve immediately with boiled yam or plantains, starch or Eba.

Iribotor final

Contributed by Ruona Agbroko Meyer @RGAMeyer

 

AfricaIribotor recipesNigerian CuisineNigerian native foods Cultural foodUrhobo delicacy