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Wednesday, February 18, 2009

GOAT MEAT PEPPER SOUP




INGREDIENTS QUANTITIES

Goat Meat 6 small pieces
Onion (ground) 1 tablespoon
Dry Pepper (ground) 1 tablespoon
African Nutmeg (ground) 1 teaspoon
Effirin/Nchanwu/Ntong 20 leaves
Maggi Crayfish 2 tablets
Water 2 litres
Salt To taste


METHOD

- Wash the meat thoroughly (already cut from the market).
- Season with onion, salt and a teaspoon of pepper.
- Steam till the water is almost dried up.
- Add the 2 litres of water stir and add the ground Nutmeg, the remaining pepper and the Maggi Crayfish.
- Cook till meat is tender and the stock is slightly thickened.
- Wash and shred the leaves. Add to the boiling sauce.
- Stir and add salt to taste.
- Simmer for about 10 minutes
- Remove from heat and serve hot.

AKARA (YORUBA SNACK FOOD)



SERVES 4 TO 6 PEOPLE

2-cups African Beans or Black Eyed Peas
One - egg
One - maggi cube
One - habanero pepper (very hot)
1-½ cups of vegetable oil
1/3 - cup of onions
½ - teaspoon of salt (optional)

First, soak beans in hot water for 20 minutes for (African Beans)or 3- hours for Black Eyed Peas.
Next, after beans have soaked, remove the shells by gathering a handful of beans in both hands and rubbing them together very briskly.Continue to rinse beans with water to remove the fallen off shells as you continue to rub off the shell of the beans. After you are done,the beans should be nice and white with all the shells removed.

This part is very time consuming and can take 30 to 45 minutes to
complete. But it’s well worth the wait.

Next, grind the beans 2-cups at a time very smoothly and creamy in blender using 1/2 - cup of water. Pour grounded mixture into medium size bowl. You should end up with 4-1/2 cups of beans total. When you reach the last portion of beans to grind (1/2) cup, still use the 1/2 cup of water to grind because the revious bean mixture shouldbe very thick and is still probably sticking to the sides of the blender. Mixture should look very white and thick in texture.

Next, add to bean mixture 1-crumbled maggi cube.
Next, cut 1/3 cup of chopped onions.
Next, remove the seeds and cut one habanero pepper very small.
Next, add the cut onions, salt and habanero pepper to bean mixture and stir well.
Next, add ½ an egg to mixture and stir well.
Next, heat 1-½ -cups of vegetable oil in a medium pan or skillet on medium high.
Next, when oil is hot, spoon or pour mixture like small pancakes into hot oil. Mixture should be ½ inch a part from each other. You should be able to spoon inat least four to six large spoons full of mixture at a time.

Finally, spooned mixture should cook for 5 minutes one each side or until goldenbrown. Before turning the mixture to brown on the other side, gently and lightlydab some of the remaining egg on top of the uncooked side before flipping to the other side.

Tip: Akara can be eaten at breakfast time or as an appetizer or snack.

FRIED RICE




INGREDIENTS
rice
shrip
chicken
mixveg
knor
butter
seasoning(curry, salt, pepper, thyme)

1) boil chicken with seasoning
2) in a non stick pot, melt butter while melting the butter add your seasoning,thyme and curry(the indian kind not the jamo kind), then pour in rice(you have to eye the amount to make sure the butter is enough, you dont want it to be too much just enough kinda stir fry the rice)
3)strain the liquid from the chicken that you boiled and add water to it, then pour it into the pot with the rice, let the rice cook,
4)fry your shrimp and cut the chiken into little strips
5) stirfry your mix vegies,
6) just before your rice is done cooking pour your chicken,shrip and mix vegies
7) let it simmer, you can opt to let it finish cooking in the oven,

JOLLOF RICE



Ingredients
Oil for frying (palm or regular vegetable oil)
1 chicken
1 or 2 finely chopped onions
salt, black pepper, cayenne pepper according to taste
Flavouring:
chopped chilli pepper
2 or 3 crushed cloves of garlic
bay leaf
curry powder
2 cups of chicken or beef stock or Maggi cubes
3 ripe tomatoes, chopped
bell pepper or sweet green pepper, chopped
green peas or string beans
(carrots/cabbage chopped)
four cups rice
4 tbsp can tomato paste
2 tbsp dried shrimp or crayfish
Garnishes:
fresh parsley and cilantro, chopped
lettuce, shredded heat oil and brown chicken.

Preparation
Remove the meat and add the onions, the salt, pepper, cayenne pepper, garlic, bay leaf and curry in the oil.
Fry for a moment and add vegetables.
Fry the mixture until the onions become tender.
Add the stock and the chicken and boil for about 20 minutes.
Then add the dried shrimps/crayfish and the chilli and bring to boil and simmer for 5 minutes.
Put the rice in a separate saucepan. Add water and tomato paste.
Cover and cook for about 20 minutes until the rice is done (add warm water or broth if necessary).
Adjust seasoning.
Serve with garnishes according to taste.

GROUNDNUT SOUP




Ingredients
4 tbsp unsweetened peanut butter
3 cups of chicken broth or chicken stock
1 onion, chopped
one or two tomatoes (chopped)
one yam, boiled and mashed
one clove of garlic (crushed)
salt, black pepper, cayenne pepper
one hot chilli pepper
one or two slices of fresh ginger

YAM FU FU





Ingredients
two to three pounds of white yams
one teaspoon butter
salt, black or white pepper

Preparation
Cook yams until they are soft.
Remove peels from yams.
Add butter, salt and pepper.
Put everything in a bowl and mash.
Shape the fu fu into balls and serve immediately with meat stew or any dish with a sauce.

EDIKANG IKONG (CALABAR SPECIAL RECIPE)



Ingredients
8 medium pieces of Beef
6 medium pieces of Cow Skin
1 medium size Smoked Fish (calabar type preferably)
1 small size Stockfish Head
4 medium bunch of Ikang Ubong (pumpkin leaves)
2 medium heap of Water Leaves
1 small bulb Onion (optional)
3 medium size Fresh or Dry Peppers (or 1 tablespoon)
3 cooking spoons of Palm Oil
3 tablespoons Crayfish (dried & ground)
4 Maggi cubes
4 cups Water
Salt

Preparation
Wash and season the beef with salt, maggi cube, few slices of onion and steam with the washed stockfish head till the juices dry up
Add the crayfish, washed smoked fish, pepper & palm oil to the pot containing the meat, stockfish and cow skin.
Add the remaining maggi cubes and the shredded water leaves
Stir and cover the pot, cook for about 2 minutes
Add the shredded ikong ubong leaves and cover the pot
Simmer for another few minutes, stir
Remove from heat and serve with cassava fufu, pounded yam or eba

SPECIAL YAM PORRIDGE




Ingredients
1 medium tuber Yam
1 small bunch of Spinach
1 medium size Fish
4 medium size Fresh Tomatoes (ground)
2 medium size Fresh Peppers (ground)
1 medium bulb Onion
3 Maggi cubes
1-2 cooking spoons Palm Oil
4 cups water
Salt

Preparation
Peel, cut the yam into small pieces and wash
Place in a pot, add water and cook
Add the fish and 2 maggi cubes then cook till yam is almost soft
Heat the palm oil, fry the chopped onion, the ground pepper and tomato
Fry for a few minutes, stir
Add the shredded spinach and the remaining maggi cube, stir
Pour the fried mixture into the pot containing the boiled yam
Add salt to tase, stir - Remove from heat and serve.

CHIN CHIN

6 cups of Flour
1 cup of butter
4 eggs
2 cups of sugar
Water
Nutmeg or cinnamon
Oil for frying


Incorporate the butter into the flour
Add sugar and nutmeg/cinnamon
Beat and add eggs
Add water as required
Knead dough until you have a smooth mixture
Roll out dough
Cut into small pieces
Deep fry

MEAT PIE

Meat Filling
-small potatoes, diced and cooked (to save time, use frozen hash brown potato cubes)
-lean ground beef (or chicken, or turkey)
-frozen mixed vegetables, cooked (I use the peas, carrots and corn mix)
-onion diced
-red and green sweet peppers, diced
- seasonings (salt, black pepper, onion powder, garlic powder, knorr/maggie etc, whatever you like)

Dough
1/2 cup butter (1 stick) (it should be cold and hard)
1 1/2 cups flour
1 teaspoon salt
4-6 tablespoons ice water

-Prepare the filling by browning your meat and spices. WHile it's cooking, stirfry your peppers and onion and veggies. Mix it all together. Taste and adjust seasoning to taste.

-Once ground beef is cooked, add the diced cooked potatoes and heat for 5 minutes. (not too much potatoes). The main purpose is to aborb excesss liquid from the meat mixture, so that you don't end up with soggy meat pies.

-To make dough: Sift together dry ingredients and cut the butter into the dry ingredients with a fork until mixture is crumbly.

-While mixing with a wooden spoon, add water a tablespoon at a time until dough holds together in a ball (you may need more or less water. Just add small amounts at a time). If the dough is crumbly, add a little more water by drops until the dough stays together when you pinch it.
-When dough comes together into a ball roll out the dough until flat.
- Cut out circles (I use a giant cookie cutter for this). If dough becomes sticky or too soft put in fridge for 10 minutes to cool and then take it out again and continue cutting the circles.
-Place meat stuffing in center of pastry circles.
-Fold over and seal using a fork.
-Bake on a lightly greased cookie sheet at 350 degrees for 35 minutes or until lightly browned

SUYA (HAUSA MEAT SNACK)






3 teaspoons finely ground roasted peanuts
2 teaspoon cayenne pepper or red pepper, or red pepper flakes
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger ½ teaspoon garlic powder
1/2 teaspoon onion powder
1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
1 onion peeled and cut into chunks
1 tomato cut into chunks
1 green or red bell pepper, cleaned and cut into chunks (optional)
• Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary.
• Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor).
• Be careful not to grind them into a paste. If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well.
• For really spicy hot suya, use more cayenne pepper; for a milder dish, substitute paprika for some (or all) of the cayenne pepper.
• Divide the peanut-spice mix into two parts, putting half in one bowl and half in another.
• Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated.
• Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or preheat the oven while you are waiting.)
• Place the meat on skewers (alternating with the onion, tomato and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done.

MOYIN MOYIN (YORUBA RECIPE FOR STEAMED BEANS PUDDINGS)

Moyin-Moyin (also called Moin-Moin, Moi-Moi, Moimoi), a sort of savory bean pudding, is a unique and delicious way to prepare black-eyed peas or other beans. The traditional way to cook Moyin-Moyin is to wrap it in leaves (such as banana leaves) and steam it. In modern Africa it is often cooked in empty tin cans, but it can also be made in muffin pans (muffin tins). There are many variations of Moyin-Moyin. Skip all the optional ingredients to make a simple version; include one or more of the optional ingredients to make fancy Moyin-Moyin. Also see the Akara recipe.

What you need

two to three cups dried cowpeas (black-eyed peas) or similar
one tablespoon dried shrimp powder
one or two tomatoes, (peeled if desired), chopped -- or -- a similar amount of canned tomatoes -- or -- two tablespoons of canned tomato paste
one or two onions, chopped
salt and black pepper to taste
chile pepper, chopped, to taste
cayenne pepper or red pepper, to taste
oil to grease muffin tin
Optional Ingredients (a cup of one or more of the following):
cooked shrimp, chopped
cooked carrots, finely chopped
cooked peas
sweet green or red pepper (bell pepper)
hard-boiled egg
dried, salted, or smoked fish; washed, cleaned and torn into small pieces
dried shrimp or prawns, washed and crushed
canned sardines
leftover cooked meat, cut into small pieces
dried or smoked meat, torn into small pieces
canned corned beef

What you do

Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender.


Crush, grind, or mash the black-eyed peas into a thick paste. Slowly add enough water to form a smooth, thick paste. Beat with a wire whisk or wooden spoon for a few minutes. A tablespoon of oil may be added. In a separate container combine all other ingredients and crush and stir them together until they are thoroughly mixed. Add the other ingredients to the black-eyed pea paste and stir to make a smooth mixture.


Grease the muffin pans (or tin cans). Scoop the Moyin-Moyin mixture into your pans (or cans), allowing some room for it to rise while cooking. Place the pans (or cans) in a baking dish partially filled with water. Bake in a medium-hot oven for about a half-hour. Moyin-Moyin in tin cans can also be steamed in a large covered pot on a stove. Check for doneness with a toothpick or sharp knife, as one would for a cake.


Alternate cooking method: Wrap the Moyin-Moyin mixture in banana leaves or aluminum foil to make small packets. Cook the packets by steaming them in a large pot, using a rack to keep them out of the water.


May be served hot or at room temperature.

--------------------------------------------------------------------------------

SCOTCH EGG

sausage meat (turkey, pork or italian sausage),
Seasonings (optional but I use sage, onion powder, garlic powder, cayenne pepper, black pepper).
8 shelled hard-boiled eggs
1/2 cup flour
1 medium egg, beaten
1 1/2 cups fine breadcrumbs, for coating
enough oil fr frying (Groundnut or Canola)

-In a small bowl combine sausage meat with sesaonings.
-Divide sausage into 8 equal portions, flatten each portion to about 1/8-inch thickness.
-Roll each egg in flour and place on top of each sausage patty.
-Use each sausage patty to wrap around each egg until it is completely encased, pressing edges together to seal (wet or floured hands make this easier as the sausage geets really sticky).
-Beat the egg in a shallow dish and place breadcrumbs on a flat plate.
-Dip each sausage-coated eggs in beaten egg and roll in crumb

place eggs in oil and fry till golden brown turning it every now and again so it browns evenly

PUFF PUFF

Ingredients:
Sugar, Flour, yeast, warm water, groundnut oil and frying pan

Method:

mix yeast in warm water and pour inside floor, mix all together.
It can't be too hard or too soft,
let it rise as desired.
Heat enogh groudnut oil in pot for frying.
drop small balls into the fat and start frying.

PUFF PUFF

Ingredients:
Sugar, Flour, yeast, warm water, groundnut oil and frying pan

Method:

mix yeast in warm water and pour inside floor, mix all together.
It can't be too hard or too soft,
let it rise as desired.
Heat enogh groudnut oil in pot for frying.
drop small balls into the fat and start frying.

EGUSI SOUP

250g 8oz fresh beef chucks
500g / llb bushmeat
500g / lib stockfish (pre-soaked)
500g / lib smoked dry fish
250g / 8oz oxtail
250g / 8oz cleaned tripe
2pt stock or water
300g /100z ground egusi
500g lib fresh tomatoes
250g / 8oz fresh peppers
2 large onion
teaspoons iru
4 tablespoon ground crayfish
500g.llb fresh bitter leaf (washed to remove excessive bitterness)
salt to taste

Wash thoroughly the beef oxtail bushmeat and tripe. Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.

Add the washed dry fish and stockfish and cook for another 10 minutes. When cooked mm into a large clean bowl. Wipe out the pot and place back on heat. Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes. Add the ground egusi and iru stirring thoroughly and cook for 5 minutes. Finally add cooked meats washed bitter leaf Crayfish and the stock. Allow to boil then simmer for 15 minutes. Serve hot with any of the stiff puddings.


VARIATIONS
Others green leaf vegetables such as fresh waterleaf Soko Tete. Igbo ugwu and Uzouza leaves can also be used on their own or as a combination m the above recipe using the same methods.