Fried Rice

INGREDIENTS:

Rice, salt, onions, cucumber, beef, carrot, seasoning cube, thyme, pepper, groundnut oil, cabbage, green pepper, curry, green beans.

INSTRUCTIONS:

1.   Cut and wash the beef very well put in a pot, add the following: salt, curry, thyme, water, onions, seasoning cube, green beans, and cook as required. Perboil rice (half done)

2.   Cut other ingredient into size, or slices. Put the rice and water of beef already boiled and cook (quarter done)

3.   Pour groundnut oil on frying pan and put on the fire to heat them.

4.   Put the ingredient and fry. Add rice and steam for few seconds and put it down from the fire.

5.   Do this until all ingredients and rice is fried that way.

Jollof Rice

INGREDIENTS:

Rice, meat, salt, tomatoes, onions, Thyme, vegetable oil, margarine, seasoning cube.

INSTRUCTIONS:

1. Prepare the meat and cut it into moderate size.

2. Wash meat and boil with salt, onion, and thyme.

3. Fry meat in hot oil until brown.

4. Slice grinded pepper and tomatoes.

5. Fry grinded pepper, onion, tomatoes in hot oil, adds salt, seasoning cube and other ingredients as many be required, allow cooking well and then adding your washed rice.

6. Allow to steam for about 10 minutes and then add enough water to boil until well cooked to taste

Moi Moi

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. More

Coconut Rice

INGREDIENTS:

1 Coconut, 4 cups of rice, 1kg meat, 4 large onion, 100g margarine, 1 tin tomatoes paste, 2 large fresh tomatoes, salt, pepper to taste.

INSTRUCTIONS:

1.  Shell and grate the coconut finely

2.  Nash the coconut in the water and strain squeeze out all the milk from the coconut into the water and discard the chaff.

3.  Put the coconut water into a pot wash, cut meat into pieces. Season with salt and pepper and then add to the coconut water. Bring to the boil and simmer until meat is partly tender.

4.  Grind onion, slice, or grind tomatoes and pepper. Add to meat, tomatoes paste and continue simmering.

5.  Wash the rice and add to other ingredients. See that there is just enough water to cook the rice. If there is not, add some more but not much.

6.  Bring to the boiled. Add more seasoning if necessary, add the margarine. Stir occasionally. When the rice is almost soft cover the pot with cloth, then with the lid to keep in the steam.