African Groundnut Stew

Beef, mutton, chicken, pork ,turkey or fish
1 tbsp vegetable oil
onion, peppers, tomatoes(blended into paste)
2 cups of raw groundnut
1 tsp dried ginger
1 medium sized Onion(chopped)
Salt to taste
Seasoning (knorr chicken, curry, thyme and white pepper)

Method:

You may decide to use anyone or all of the meat types. Cut the fish, beef, mutton, chicken, turkey or pork into servable sizes. Rinse properly and pour the meat in a pot, add some water, chopped onions, salt and seasoning and bring to boil. Stir repeatedly and allow it to boil for 45 minutes then separate the meat from the meat stock and pour the meat stock into a container. Blend the raw groundnut and set aside. Pour the vegetable oil into the pot, when it becomes hot, pour the blended paste into the oil and fry for 10 minutes, then pour the blended groundnut into it as well as the meat stock and stir properly, then pour the boiled meat (and if you are the type that prefers fish, you could use fish alone) and the dried ginger into the pot, add some salt and seasoning and allow it to cook for another 10minutes. Groundnut stew can be served over eba, pounded yam, amala, rice, yam or any meal you choose to eat it with.

To prepare eba, pounded yam or amala which are widely eaten in Africa is as easy as walking into any shop that sells African foods, buy the gari which is used in making eba, for pounded yam, buy the poundo yam and for amala, buy elubo. Pour some water in a pot and bring to boil. Measure 4 cups of either gari, poundo yam or elubo into the pot and stir until it becomes smooth. Pour a little water into the pot, cover the pot with its lid for 2minutes, open the lid and turn the content of the pot repeated until it is properly cooked, then serve the eba, pounded yam or amala with the groundnut stew. This serves 4 people.

Nigerian Fried Rice

Just like in the case of the Nigerian Jollof rice, there are different ways of cooking the Nigerian fried rice too. You can just follow my recipe or add any other ingredient you desire.

Ingredients:

5 cups of rice
½ kilogram of shrimp(peeled), crayfish, periwinkle (optional)
2 kilograms of fish, beef, mutton, chicken or pork
I medium sized onion
5 green peppers
Green peas
Carrots
¼ of a kilogram Liver
¼ of a kilogram Kidney
Sweet corn
Salt
Vegetable oil
Seasoning (knorr, black pepper, curry, thyme and white pepper)
Water

Method:

Put the kidney, liver, shrimp(peeled), crayfish, periwinkle, beef, mutton, chicken or pork in a pot pour some water, slice in some onion, add seasoning and boil for 30 minutes and set aside the meat . Dice the liver, kidney, carrots, onion and green peppers and set them aside. Rinse the rice and pour it into a sieve for the water to drain. Pour some vegetable oil in a frying pan and fry the beef, mutton, chicken, pork or fish (any of these can be used and you may decide to use a little of the four types of meat or fish) until it becomes golden brown. Fry the peeled shrimp, crayfish, periwinkle, carrots, onion, green peas, diced kidney and liver until it becomes golden brown and set aside. Pour some vegetable oil into the frying pan and fry the rice until it becomes golden brown and set aside. Pour some more water into the meat stock if you feel the meat stock may not be enough to cook the rice, add enough salt and seasoning and bring to boil and pour in the rice and let it cook for 30 minutes. When the rice is almost done pour in the fried shrimp, crayfish, periwinkle, carrots, onion, green peas, kidney, liver and sweet corn and stir them into the rice. Don’t add too much water so that by the time the rice is done, it does not stick together. Test the rice to ensure it is properly cooked and serve it with either the fried beef, mutton, chicken pork or fish or as you desire.

Nigerian jollof rice

Different African countries have their way of cooking jollof rice. For those who are allergic to sea foods, since these are optional you can always replace them with others you feel comfortable with. One may choose to have a mixture of fish, beef, mutton and chicken or one may decide to just use one of the four.

Ingredients:

5 cups of rice
½ kilo of shrimp, crayfish, periwinkle (optional)
2 kilograms of fish, beef, mutton or chicken, pork
I medium sized onion
3 red and green pepper
Tomatoes
Green peas
Red pepper, onion and tomatoes (blended)
Corn beef
Salt
Vegetable oil
Seasoning (knhello
korr, black pepper, curry, thyme and white pepper)
Water

Method:

The shrimp should be peeled, if you intend to use a bit of fish, beef, pork, mutton and chicken, then they should all be rinsed and boiled together with the exception of the fish. Add some salt, onion and seasoning and allow it to boil for 30 minutes then set aside. Dice onion, tomatoes, red and green pepper then set aside. Pour some water into a pot, bring to boil and pour the rice into it to per boil the rice, allow the rice to boil for 10 minutes then pour the rice into a sieve and rinse the rice in cold water. (this is done to prevent the rice from sticking together when cooked). Pour some water into the pot, add some portion of the blended red pepper, tomatoes and onion to the water in the pot, add some salt as well as seasoning into the pot and a spoon of vegetable oil. Pour in the diced onion, red and green pepper and bring to boil. Pour the half cooked rice, green peas and corn beef into the pot and allow it to cook for 20 minutes. The jollof rice is ready, but some people prefer to add some sauce to their jollof rice. The sauce can be prepared by pouring vegetable oil into a frying pan, when it is hot what is left of the blended red pepper, tomatoes and onion is poured into the frying pan, add some salt to taste as well as some seasoning, add fish, beef, pork, mutton and chicken then stir and allow to fry for 7 minutes then set aside.

This serves 5 people

TOGOLESE JOLLOF RICE SERVED WITH FRIED PLAINTAIN, FRIED MEAT OR FISH

Ingredients:

5 cups of rice
Tin tomato (medium size)
Tomato(sliced)
Onion (sliced)
Tomato, pepper and onions
Salt to taste
Water
Seasoning
I bottle of Vegetable oil

Method:

Grind the tomato, pepper and onions together in your desired proportion. Put the cooking pot on fire and pour a quarter of vegetable oil into it. When it is hot, pour the ground pepper, tomato and onion mixture and add the other ingredients and constantly stir until it becomes fried. Pour about 3 (three) cups of water and bring to boil. Wash the rice and pour it into the pot and allow it to cook for about 30 (thirty) minutes. Make sure you pure water a little at a time so that the rice does not stick together.

TOGOLESE SALAD

Ingredients:

Sweet corn (medium size)
Mayonnaise
Salad cream
Green peas
Lettuce
Carrot
Cabbage
Cucumber
Macaroni
White onions
Baked beans
Tomatoes
vinegar

Method:

Slice the tomatoes, onions and cucumber separately and put them aside. Boil the macaroni and green peas separately, chop the lettuce, grate the carrot and shred the cabbage and put them aside. Pour all the sliced, boiled, chopped, grated and shredded ingredients into a bowl and pour in some quantity of vinegar to sterilize them. This has to be done since they will be eating raw to avoid food poisoning. Pour into the bowl a generous amount of mayonnaise and salad cream and thoroughly mix it together, then add the macaroni, green pea, sweet corn and baked beans and mix them together so that the mayonnaise and salad cream are evenly mixed. Refrigerate and serve with the rice.