Category Archives: Recipes

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Diced Carrot and Lettuce White Rice

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Rice is easy to cook, it’s versatile and it comes in many colours. White or brown, rice is a delicious delight and a vital dietary staple.  Rice can be cooked and enjoyed in various ways. so for a start, here is the simple white rice style spiced up with tomato,dice carrot and lettuce. Hum… this is mouth-watering!

 Here you’ll find recipes for Nigerian rice which includes:fried rice, jollof rice, Ofada rice and coconut rice coming your way soon.

INGREDIENTS

2 cigar cup of white rice

3litre of cean water

5 medium sized carrots 

2 table spoon salt 

DIRECTIONS

Wash the  rice with clean tap water and Parboil it for 10 – 15 minutes. Wash the parboiled rice and put in a sieve so all the water drains out.

Add 2 litres clean water to the pot and allow the water to boil befor adding your perboiled rice. Add two table spoon salt to taste.

Once the rice starts to boil, add your diced carrot.

The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Then, serve rice with fresh sliced tomatoes and lettuce (optional) but for me i love the beauty it adds to the rice. Lol.. 

Recipe: How To Make Oha Soup

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Over years Oha soup remains a great treasure to every Igbo home. The soup took its name after the traditional leaf called oha.  Its tree is popularly known for its tenderness and ever-fresh leaves that grow from the stem. It does not have seeds or fruits but only grows from the stem and it is used to prepare the popular and traditional Igbo soup, oha.

There are actually two methods to make Oha soup, first method is with the use of palm oil while the second method is with the use of palm fruits. Which ever method you prefer to use, the ingredient still remains the same. Happily, this soup remains my best.

INGREDIENTS

  • 2 bunch of fresh oha leave
  • Assorted stocks like goat meat, beef, sharki, kpomo, stockfish, dry fish.
  • Pounded cocoyam or yam paste (as thickener)
  • Palm oil
  • Cray fish
  • Pepper (dry & ground)
  • Cameroon yellow pepper (to give you nice taste)
  • Maggi knorr cube
  • Salt

DIRECTIONS

First cook the cocoyam till its soft. While hot, remove the peels and pound with a mortar to a smooth paste.

While at it you can have your assorted stock boiling in a liter of water, boil the assorted meat till they are well soft, then add the stock fish and seasoned with salt and 1 cube Maggi.

Cover the pot and leave to cook on high heat, add red palm oil to cook with the meat on high heat, then add the cocoyam lumps and cover the pot to allow cocoyam dissolve.

Add pepper, ground crayfish, bitter leaves, and cook for 10minutes.

Add salt to taste and soup is ready!

Serve with Eba, semolina or pounded yam

Second Method

INGREDIENTS 

Fresh oha leaves

Meat (beef or goat meat , sharki, kpomo

Palm fruit (akwu)

Pounded cocoyam

Stockfish, dried fish, smoked fish

Crayfish

Pepper

Salt

Maggi knorr cube.

Preparation

Cook the assorted meat until soft. Have your stocked fish, smoked fish and dried fish washed with warm water, remove it bone and add to the pot containing meat. Cook for 10 minutes and set aside.

Boil palm fruit in water for 20-30 minutes or until soft. Remove from water and pound or mash until chaff is peeled off nuts. Extract the oil by adding hot water and squeezing then filter with sieve.

Pour your pulp or palm fruit extract into the already cooked assorted meat pot. Add ingredients like crayfish, pepper, Maggi knorr cube and salt to taste.

Add the cocoyam thickener bit by bit, allow to cook on high heat for another 15-20 minutes stirring all the time.

Finally add your Oha leaves and cook for 5 minutes and your soup is perfectly ready to be serve with pounded yam or semolina or fufu.

Tip: it is best to pick the oha leaves with hand and break them into small pieces before cooking instead of cutting with knife.

Tomatoe Sauce With Fresh Curry Leaves

Hum… yummy how I so love the taste of my tomatoes and fish sauce. Actually, it’s my hubby’s favorite sauce as he always looks forward to it.

For lovers of rice, you can have a change of sauce away fromthe regular stew style and enjoy the tasty fish tomatoes sauce garnished with fresh curry leaves that gives you a nice aroma.

INGREDIENTS

  • Fresh tomatoes
  • Fresh pepper
  • 1 Onion
  • Ice Titus Fish
  • Vegetable oil
  • Curry leaves
  • 1 cube magi
  • Salt.

RECIPE 

Buy fresh tomatoes and fresh pepper, slice together with onions. Get your frying pan out and fry your chopped tomatoes, pepper and onions.

Season your sauce with a cube of Maggi and 1/2 table spoon of salt. Stir and allow to fry for 2 minutes.

Wash your curry leaves and slice and wash your fish too. Then put into the sauce and allow to fry for 5 minutes.

You may choose to fry your fish if you like it fried.

Put down your sauce and serve with white rice or potatoes.

Enjoy!

Chicken Shawarma

You know, ever since i had my first bite of shawarma, i so crave for it. i wondered how it recipe was made not until a friend told me of how simple it is to make and ever since then i have always loved my homemade sharwama.  Just a bit oh… its heavenly! Am glad i cracked the homemade shawarma code.

I had chicken shawarma in the office today made by my colleague. Of late I have been so lazy to make my home made shawarma which my husband craves to have.  But I think I have to get back to my delicious homemade recipes. I love trying new and different food recipes and even when some do not come out nice, I have my hubby who is ever ready to happily eat them. Lol…

INGREDIENTS  

  • 1 cup shredded English cucumber
  • 1 shredded cabbage
  • 1/4 cup low-fat plain yogurt
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt, divided
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon freshly ground pepper
  • 1 pound boneless, skinless chicken breast, trimmed
  • 4 6-inch whole-wheat pita breads or lavash
  • 2 cups thinly sliced romaine lettuce

     DIRECTIONS

  • Preheat grill to medium.
  • Stir cucumber, yogurt, tahini, lemon juice and 1/4 teaspoon salt together in a medium bowl. Set aside.
  • Combine garlic powder, curry powder, pepper and the remaining 1/4 teaspoon salt in another medium bowl.
  • Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat. Add 1 tablespoon oil and toss to combine.
  • Grill the chicken, turning once, until cooked through, about 2 minutes per side.
  • To serve, spread 1/4 cup of the cucumber-yogurt sauce on a pita (or lavash) and top with one-fourth of the chicken, and lettuce. Fold like a taco (or roll closed, if using lavash) and enjoy!

Zobo Drink (Home-Made)

Zobo drink is a Nigerian beverage made from dried Roselle plant flowers also called as Hibiscus flower.

Zobo drink is a veritable source of vitamin A. It is also recommended for hypertensive patients. Recent researches have confirmed the drink to be a good cure for diarrhoea and pneumonia. i enjoy making harbicous drink as it is my hubby’s favourite natural drink.

DIRECTIONS

  • Wash dried Zobo leaves properly in ordinary water to get rid of sand and particles.
  • Put the Zobo in a cooking pot and add moderate amount of water and allow to boil for about 25 minutes.
  • Bring down the pot and sieve the Zobo leave out, then put back the water content back to boil.
  • Add the grated ginger  (grate and squeeze ginger juice out and add to the Zobo content. You could also add pineapple peels  if you feel like and allow to boil for over 20 minutes.
  • Remove from heat, allow it to cool and sieve into a big bowl to remove residue.
  • Add sugar  when still hot and stir properly to taste
  • Add flavours, e.g, strawberry, pineapple, apple, orange and any other flavour used in baking. Put in bottles and chill immediately to prevent fermentation
  • Serve chilled. If too thick dilute with water before serving.