Orange and Lettuce Salad Recipe

INGREDIENTS

• 4 oranges
• 2 tablespoon salad oil
• 3 desertspoons lemon juice
• salt and pepper
• lettuce

1. Peep the oranges, removing the pith. Cut acroo in slices and remove the pips
2. put the orange slices in a bowl and sprinkle some of the lemon juice over them
3. Make a dressing using the oil, remaining lemon juice, slices
4. Serve with a border of young lettuce leaves.

Cooked Egg Sauces

Basic recipe:

• 1 egg
• 1/2 teaspoonful vanilla essence(optional)
• 250ml milk
• 1 desertspoon sugar

How to prepare:

1. Heat the milk
2. Beat the egg with the sugar and pour on the hot milk gradually. Strain to remove the threads, etc., from egg.
3. Return to gentle heat and stir until custard thickens. Do not boil, otherwise it will curdle.

           To prevent curdling cook in a double saucepan. The sauce may be varied by the addition of   strong flavouring, e.g. coffee.

Foorah(fura de nono)

Foorah is one of the best delicacies in the northern Nigeria. I love it so much especially when served chilled. How do you go about preparing yours.

INGREDIENTS:

• 2 cup of rice flour
• 200g granulated sugar
• 450ml water

PREPARATION:

1. Bring the water to the boil and pour out two thirds into a bowl. Keep back a little rice flour for coasting.

2. Add sugar to water in the pot and dissolve. Sprinkle the rice flour on the water and mix with a flat wooden spoon until free from lumps and quite smooth.
3. Cook over a slow fire, turning with the flat wooden spoonuntil the mixture is like thick paste.
4. Add the hot water gradually- bring it to the boil each time after adding water, then turn with the spoon and make a thick paste.
5. When all the water has been added, taste for sugar and to ensure that the rice is thoroughly cooked. If necessary add more water and sugar.
6. Turn until the consistency is soft and solid. Remove from fire and allow to cool slightly.
7. Add some sugar to the remaining rice flour and mix well on a plate, tray or calabash.
8. Dish the foorah in spoonfulsl onto the sugared flour and roll round to form balls, and at the same time coat the balls.
9. Serve cold, piled up in a bowl or an oval dish or plate. The balls may later be mashed up with water in a bowl, to the consistency of thin pap(a little more sugar can be added if necessary) and served chilled as a drink. Milk may be added if desire.

Crab Salad

How to Prepare Crab Salad

1.  Remove the meat from the shell.
2. Season with salt and pepper and add some mayonnaise or salad cream.
3. Arrange lettuce on a glass salad dish. Put the meat in the center and garnish with slice tomatoes, watercress, or parsley springs and the crab legs.

            

Grilled Fish Recipes

INGREDIENT:

• 2 HERRINGS OF BLUSTER
• A piece of ginger
• Lime
• Salt
• Ground Pepper

How to prepare

1. Clean and wash the fish. Squeeze on the juice of half the lime- rub it all over and rinse. Dry with a clean cloth.
2. Season. Smear with the ground pepper into slits. Rub with a little oil.
3. Prepare the fire and grill iron. Heat the iron and place the fish on it.
4. Grill on either side quickly to seal in the juices

5. Grill slowly to ensure thorough cooking.

               Variation: mix 1 table spoon groundnut paste with 1 tablespoon juice lime, ground pepper, and salt; smear on seasoned fish before grilling.

Fish Cakes

There are several ways of preparing fish. Some few ways are frying, stewing, boiling, steaming, baking, grilling, and roasting. Here we shall learn how to make fish cake.

INGREDIENTS:

• 500G FRESH FISH
• 2 TOMATOES
• 70ML COOKING OIL
• 1 ONION
• 3 GARDEN EGGS
• SEASONED FLOUR
• A LITTLE TOMATO PASTE
• SALT AND PEPPER TO TASTE
• 250ML WATER OR STOCK 
• 1DESERTSPOON FLOUR

Preparation 

1. Prepare fish and cut into moderate sized pieces. season
2. Prepare vegetable according to kind.
3. heat the oil. When ready, dip pieces of fish in seasoned flour and coat(one at a time). Fry on either side until well cooked and brown.
4. cook the flour in the oil until, stirring all the time to prevent it from sticking.

5. Add the onion and fry: add pepper and other vegetables. add the water and tomato paste and bring to the boil. Add salt. Reduce heat and simmer until garden eggs are sot but broken. At this stage the consistency will be thick. Add the fried fish carefully. Continue to simmer until the correct consistency is obtained.

               A pinsh of thyme or mixed spice may be added to improve the flavour.

Jam or Marmalade Sauce

Learn how to prepare marmalade jam sauce

INGREDIENT

• 150ml of water
• 1 teaspoonfull of cornflour
• 1 tablespoonfull of Sugar
• Rind and juice of 1/4 lemon
• 1 tablespoon raspberry jam
• coloring or marmalade

How to prepare

1. Put sugar, jam, and lemon ring and juice in sauce pan.
2. stir over gentle heat until the sugar and jam dissolve
3. Infuse for ten minutes.
4. Strain sauce into another pan. Blend cornflour with a little cold water. Add to sauce and boil for 3 minutes

Tomato Sauces

A sauce is a thick, liquid preparation eaten with some foods in order to give additional flavour and nourishment.

Here we will discuss how to prepare tomato sauce INGREDIENT

250g tomatoes

1 small carrot

150ml white stock

1 small onion or shallot

1/2 teaspoon cornflour

1 desertspoon margarine

Salt and pepper Direction

1. chop onion, slice carrot and tomatoes

2. Melt margarine in a sauce pan. Add prepareed vegetablees

3. simmer for 30 minutes. Skim.

4. Rub through a sieve. Reheat sauce.

5. Mix cornflour with a little water and add to sauce.

6. Add seasoning. Boil for 5 minutes. Colour if necessary.

How to prepare Peanut Soup

Do you love peanut soup and you have been looking forward to have a taste of it. why waiting when you can prepare it your self. Here is how you can prepare it yourself and enjoy it:

Ingredients
2-3 Fresh Fish 3 Tablespoon vegetable oil 1 onion, sliced 3-inch piece of ginger, peeled and minced 6-8 garlic cloves, chopped roughly 1 15-ounce can of crushed tomatoes 1 quart chicken stock 1 cup peanut butter 1 cup roasted peanuts 1 Tablespoon ground coriander 1 teaspoon cayenne, or to taste Salt and black pepper 1/4 to 1/2 cup of chopped cilantro Method 1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the fish pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the fish pieces aside as they brown. 2 Saute the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and saute another 1-2 minutes. 3 Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the fish off the bones and put the fish back in the pot. 5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

Crispy Potato Wedge(Potato Recipe)

This is one of the tastiest recipes I ever love when I was a child. It is an easiest potato recipes around that children love as much as adults. To prepare this dish you follow the instruction below: .

Ingredients 1/4 cup groundnut oil 1/2 tablespoon salt 1/4 tablespoon black pepper 1/2 tablespoon each dried basil, thyme and curry leaves 1/4 tablespoon paprika 4 to 6 medium potatoes 1/4 to 1/2 cup grated Parmesan cheese INSTRUCTION Combine olive oil and seasonings in bowl.

Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then in thirds. Coat each slice in the seasoned oil. Spread in a single layer on a greased baking sheet. Bake at 450 degrees for 15 minutes. Sprinkle with the cheese. Bake 15 minutes longer. Then serve after the period of twenty minutes. I bet you will enjoy this recipe

Groundnut soup dinner recipe

GROUNDNUT SOUP DINNER RECIPE serves 4

This is african dinner recipe I love so much and I am sure you will like it when you prepare it. Follow me as we prepare this dinner together. 500g / llb assorted parts of meat (washed)
I medium smoked fish (washed)
225g / 8oz stockfish
225g / 8oz bushmeat (washed)
500g / 8oz roasted groundnuts
lpt stock or water
100g / 4oz ground crayfish
25g / loz iru (locust bean)
2 medium fresh tomatoes
100g / 4oz ground pepper
I onion
3 large pepper (tatase)
salt to taste
Place the washed meats in a large pot, add a drop of wa ter or stock, season with salt and ground pepper and boil for 30 minutes or until tender. Add the smoked fish and stockfish, cook for another l0 minutes. Add the rest of the stock. Bring to the boil and add the ground fresh tomatoes, onions, pepper, iru and groundnut. Cook for 20 minutes until the soup thickens. Sprinkle in ground crayfish and stir. Simmer for another 10 minutes. Check seasoning and serve hot with boiled rice.
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Cucumber-Zucchini Salad

Servings: 6 Units: 

US | Metric 2 cucumbers,

 thinly sliced 2 zucchini,

 thinly sliced 1 small sweet onion,

thinly sliced (optional) 1/3 cup vinegar

 1/4 cup sugar

 1/2 tablespoon salt 1 teaspoon coarse black pepper,

 fresh cracked 1 pinch red pepper flakes Directions:

 1 Arrange in alternate layers cucumber, zucchini & onions.

 2 Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill. 3 Drain any water formed from cucumbers before adding the dressing. 4 Allow vegetables to marinate in the dressing at least 1 hour before serving. Print Recipe

Read more at: http://www.food.com/recipe/cucumber-zucchini-salad-172804?oc=linkback

Green Stew

lkg/21bbeef
2 onions
6 green tomatoes
10 green chillies
6 tablespoons palm-ol
6 green pepper
Salt to Taste
Wash the beef, cut into medium cubes. Place into a clean pot season with salt and onions, add some water and cool for 30 minutes or until tender. Heat the oil in a pan, coarsel rough pound the tomatoes, peppers, chillies and onions in mortar, add to the heated oil and fry for 15 minutes. Add the cooked meat and stock stir through and simmer for another 10 minutes, remove from heat and serve with boiled rice.
 


 

OYSTERS MOMBASA

Baked with a Wine Garlic Sauce

Yield: 8 portions (4 oysters per person)

Nowhere are oysters more delicious than on the east coast of Africa (except for the tiny Olympia oysters you get at Fisherman's Wharf in San Francisco or in New Orleans).
In Kenya, the oysters are opened and each one goes on its own tiny china ramekin or tiny container which looks like a miniature coaster. Twelve of these little dishes are placed on a large platter with a bowl of dark, dark-red cocktail sauce and slices of lemon. Mombasa, that lovely city on the coast of Kenya, boasts the very best of these small oysters.
Open 32 SMALL OYSTERS (Bluepoints or Olympias if possible).
Leave them on the half shell and place on baking sheets.
Wine Garlic Sauce:
Combine: 1/2 cup MELTED BUTTER

4 cloves GARLIC very finely minced

1 cup CHABLIS

4 Tbs. CHOPPED PARSLEY

1 tsp. SALT

1 tsp. FRESHLY GROUND PEPPER

few drops TABASCO Ladle half of above sauce (1 tsp. per oyster) on each one.
Bake at 350'F. for 6 to 8 minutes.
Ladle the remaining sauce uniformly over the oysters again.
Serve immediately, four per person, with LEMON WEDGES on a 9 inch plate (or on hot rock salt if available).

SENEGALI SUNSHINE

Yield: 1 quart plus

Peel 1 CALIFORNIA (thick-skinned) ORANGE rind very thinly and close to the edge, avoiding the white pulp, and chop finely.
Place the rind in the blender with:

2 cups ORANGE JUICE

6 oz. WHITE RUM

2 oz. CURACAO

4 oz. LIGHT CREAM

1 cup CRUSHED ICE. Blend until thoroughly smooth and thick.
Pour into 4 ounce glasses.
Garnish with ORANGE SLICES and FRESH STRAWBERRIES.

Waakye(rice and beans delicacy

INGREDIENTSYou can use kidney beans, red beans, or black eye peas (beans) to prepare waakye. Get about 200grams of any of these beans
You will also need about the same quantity of long grain rice, or slightly less amount as that of the beans.
Salt
Four to five cups of water

COOKING TIME: About 1 hour

SERVINGS: 2 Servings

PREPARATION:
Soak your preferred beans in water over night in water to become soft and easy to cook. Alternatively, you can soak it for 3 – 5 hours in the morning, should you want to prepare this meal for lunch or dinner.
Now bring the soaked beans to boil in a pot after washing and cleaning the beans. Allow to boil for about 15 minutes.
Then wash your rice and add to the boiling beans and add more water. Allow the mixture to boil for about 30 minutes, adding water to achieve the desired level of tenderness.
Add salt to taste.
Your waakye is ready to eat. Serve with a sauce of vegetable and fish or meat.
Some would add blended tomatoes straight into the boiled mixture, curry, magi cube, chilli pepper, and a little vegetable or palm oil and allow to boil for another 10 minutes, and ready to serve as complete.
You can buy rice and beans online here to prepare your waakye.

Useful Links

African foods online shop

Waakye and other Ghanaian Foods

African Recipes