Category Archives: Recipes

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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.

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

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

 

Jamaican Boiled Dumplings With Sauce (Recipe)

For a  long while, I’ve been following a Jamaican food blogger and have observed her love for dumplings. Dumplings is one of Jamaica’s favourite and simplest meal to make and It is usually eaten with any type of sauce or soup you desire. You can either boil or fry, the choice is yours to make.

She loves to write about dumplings and the various sauces you can have it with and never gets tired of showing photos of it. Could it be that she really want people to get familiar with Jamaican meals? Maybe, just thinking aloud!

So if you like trying out new recipes like me, you might want to try this Dumplings that comes with a great taste.

Ingredients

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup milk
Oil for frying

Preparations

step1

Sieve the flour in to a bowl, stir in the salt and baking powder

step2

Cut the butter in to small lumps and add to the mixture

step3

Work the mixture in to a breadcrumb-like texture

step4

Add the milk a little bit at a time and work in to the mixture (if it is added too quickly the mixture may not bind properly)
Knead the mixture until it is smooth

step5

Divide the mixture in to small balls about 5cm in diameter then flatten the balls so they are about 2cm thick.

step6

Place the dumplings in salted boiling water for 15 minutes or When they float they are done.

step7

Drain and serve with sauce.

Credit: Jamaican travel.com

Banana Fruit Bread Recipe

Sometimes in the past, I usually throw away overripe bananas mistaking them to be unhealthy to eat. But since I got married, Hubby have made me to see how overripe bananas can serve several purposes like Banana Yoghurt which he enjoys having, Banana chocolate cake and this recipe below, Banana fruit bread.

So if you have overripe bananas, and you’re tempted to throw them away, please don’t because it can be useful to make buttery banana bread loaded with banana flavor.

Ingredients

1 cup butter
2 cups granulated sugar
4 large eggs
1/2 teaspoon salt
2 teaspoons baking soda
4 cups all-purpose flour
6 large bananas, very ripe, mashed
1 cup dried fruits

Preparations

  1. Grease and flour 2 loaf pans. Heat the oven to 325° F.
  2. Cream together butter and sugar. Add eggs, one at a time, beating after each addition.
  3. Sift the dry ingredients like flour, baking soda, salt and dried fruits together and add to creamed mixture, beat just until blended.
  4. Stir in bananas and Pour the batter into the prepared loaf pans. Bake for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.

This is very easy to prepare and bake. Try this before this month runs out, you’ll surely  feel good about this discovery.

Ofe Owerri Soup (From Imo State)

At the start of each week, I usually like to make any native soup from a different tribe. I enjoy it with soft but hot millet flour or semolina and I have never regretted making a particular soup.

But this week after making Edikang  Ikong, I lost appetite for it and wished I had made another kind of soup. I caught sight of Ofe Owerri  online and immediately started salivating, my appetite increased like I have not eaten for days. This would be my next soup to make.

Ofe Owerri soup is popularly eaten by the Imo indigens, from South-eastern Nigeria and the Owerri people have certainly owned this one with pride. Here is the recipe for this delicious soup.

Ofe Owerri or Owerri soup can be prepared with any type of assorted meat with smoked fish and with two kinds of vegetable combination, either with Ugu and Uziza, Ukazi and Uziza or Oha and Uziza leaf. So ensure you add uziza leaf to whichever leaf you choose to use.

Ingredients

Smoked fish
Stock Fish
Beef
Crayfish
4 cocoyam tuber OR 2 cooking spoonful pounded Cocoyam paste
2 handful Okazi leaves( if you use dried okazi, grind in blender before use)
2 handful Ugwu leaves
2 cooking spoonful Palm oil
2 Stock cubes
Salt to Taste
Pepper to Taste

Directions

Wash and shred the vegetables and leave to strain in a sieve. Set aside

Boil the Cocoyam tuber until soft and pound/blend to form a paste. Set aside

Soak the smoked fish in hot water to soften it a bit, then wash thoroughly with hot water and carefully clean out the inside without breaking the fish to pieces.Set aside.

Wash the beef and the stock fish and place in a pot

To prepare the soup

Season the meat and stock fish with stock cube, salt and any of your favourite meat seasoning. Add a little water and leave to cook until tender. Add the cleaned dried pepper, stock cube and palm oil.

Mix thoroughly and add the Cocoyam paste in bit. Cover and leave to cook until the Cocoyam paste dissolve completely. Stir at interval so that the soup doesn’t burn at the bottom.

Add the smoked fish and boil for 3 minutes (adding the fish at this stage keeps it from breaking to pieces in the soup).

Then add the Vegetables. If you are using dried okazi leaves, add this first, simmer for 5 minutes before adding the Ugu  or Oha leaves.

Simmer for 5 minutes and add salt to taste, and your delicious Ofe Owerri is ready.

Served with pounded yam or Eba or wheat meal. Enjoy!

How To Make Egg Salad

Egg salad is a classic recipe that is usually presented in various forms. Here is another form of making Egg salad with Avocado.

Egg salad is a high-protein and so nutritious. Ever thought of making it? Here is the recipe if you’re thinking of having it as sandwich.

Ingredients

1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens

Directions

In a small bowl, soak the onions in cold water, for 15 minutes then drain.

Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil.

Remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.

In a large bowl, mix together the onion, celery, mayonnaise, mustard, lemon juice, and salt.

Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

Credit: Food network

How To Make Perfect Bacon In The Oven

If you’re craving bacon and can’t seem to get any nearby restaurant that have it, here’s how you can make your home-made bacon.

How To Make Perfect Bacon in the Oven What You Need
Ingredients
1 to 2 pounds bacon

Equipment
Aluminum foil
1 to 2 baking sheets
Tongs
Paper towels
Platter

Instructions

  • Preheat the oven to 400°F, Turn on the oven and preheat to 400°F.
  • Place a rack in the lower third of the oven. If you’re cooking multiple sheets of bacon, position a second rack in the top third of the oven.
  • Arrange the bacon on a baking sheet, Line a baking sheet with foil (this makes clean-up easier).
  • Lay the bacon on the baking sheet in a single layer: The bacon can be close together, but don’t let it overlap or the bacon will stick during cooking. If necessary, use a second baking sheet.
  • Bake the bacon: Place the baking sheet of bacon in the oven and bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn’t splatter the way it does on the stove top. Pour off the bacon grease as needed so the bacon isn’t totally submerged in grease.
  • Cool the bacon: Remove the bacon from the oven and use tongs to transfer it to a paper-lined platter to drain and finish crisping. Serve immediately. You can also refrigerate leftover bacon for a week or freeze it for up to three months; warm the bacon in the microwave before serving.
  • Clean up: If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don’t want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard.

Culled from thekitchn.com