Month: August 2017

Extra Moist Chocolate Banana Bread topped with Coconut glaze & Toasted Shredded Coconut

Extra Moist Chocolate Banana Bread topped with Coconut glaze & Toasted Shredded Coconut

Hello Everyone! Banana Bread is one of my favorite snacks that I make often. In my home, nothing goes to waste and all my soft, mushy bananas all go in making banana bread. The key to a good banana bread is using the softest banana […]

Jerk Sausage Potato Casserole

Jerk Sausage Potato Casserole

Hello Everyone! Is it just me or does it seem like August ran by so fast? OMG it’s hard to believe summer is basically over, it was just yesterday when I was rocking my favorite dresses and sipping on sangria and iced teas; God! it […]

Jamaican Rice and Peas

Jamaican Rice and Peas

Jamaican Rice and Peas

August 25, 2017
: 6
: 10 min
: 30 min
: 40 min
: Easy

By:

Ingredients
  • 2 Cups of Long grain rice
  • 1 Can of Red Kidney Beans
  • 1 Can of Coconut milk
  • 1 Cup of Onion (diced)
  • 2-3 Sprigs of Fresh Thyme Leaves
  • 2 Cloves of Garlic (finely chopped)
  • ⅓ tsp of Black Pepper
  • Salt TT
  • 2 Cups of Water
Directions
  • Step 1 Wash your long grain rice and set aside.
  • Step 2 In a pot, add your coconut milk, garlic, onion, salt, pepper, thyme leaves and kidney beans.Bring to a boil. Add salt according to preference.
  • Step 3 Add your rice, stir properly and cook on high for 2-3 minutes to bring to a boil. Reduce to medium low, cover and cook until all water has been absorbed into rice. This should take about 15-20 minutes.
  • Step 4 Fluff rice with a fork and stir properly. Do not use a cooking spoon or it will become mashy.
  • Step 5 Your rice is ready!!

Jamaican Oxtail Stew

Jamaican Oxtail Stew

Hello Everyone! I do not think it is possible for a person  to have a favorite food with the amount of deliciousness in the world but this dish is really cutting it very close to the top of my very list. Oh My God! where […]

Creole Sauce served on Grilled Basa Fillet

Creole Sauce served on Grilled Basa Fillet

Hello Everyone! Creole sauce is a tomato sauce or gravy made with cooking vegetables in oil and chicken stock. This sauce is a Caribbean delight, and it is also enjoyed very well in the southern part of America. Creole sauce is great for topping meats […]

Moi Moi (Bean Cake)

Moi Moi (Bean Cake)

Hello Everyone!

This is another one of those recipes I have been meaning to blog about and to be frank I have been lazy getting to it 😀 Moi Moi is a Nigerian delight made from blended beans as the base and steamed in a hot water bath. It is very healthy and a perfect source of protein for us Nigerians compared to the other kinds of food we eat (mostly rice). It is mostly enjoyed as a side with Jollof Rice and Fried rice and you can also enjoy on its own as well. The beauty about Moi Moi is that you can enjoy it plain or you can stuff with any choice of protein; trust Nigerians we never enjoy anything plain. Moi Moi is usually stuffed with boiled eggs, mackerel fish or corned beef; I used shredded chicken thighs instead of Mackerel in my recipe.  Moi Moi is easy to prepare but the preparation is very intricate, and you will have to follow the steps as stated. I recommend making the batter over the weekend and store in the refrigerator, batter can last up to a week. I honestly lovee this dish, very deelicious and to me Jollof is not complete without moi moi as a side. I do not think moi moi has been given the praise it deserves as jollof does. Moi Moi is very moist and fluffy on the inside  and with every bite, oh my orgasmic!😍😋 This is one dish I believe everyone should be making often, you do not need to be Nigerian to enjoy this wonderful dish; we definitely need the protein and our body will thank us for it. Try my recipe below and I will love to hear your feedback.

Now let’s get to it.

Enjoy!

Moi Moi (Bean Cake)

August 25, 2017
: 4
: 25 min
: 50 min
: 1 hr 15 min

By:

Ingredients
  • 2-3 Cups of Beans/ Beans Flour
  • 1 Cup of Shredded Chicken
  • ⅓ Cup of Corned Beef
  • 1 medium sized Red Onion
  • 2 Red Bell Peppers
  • 3 Scotch Bonnet (remove seeds to reduce heat)
  • 2 tbsp of Tomato Paste (optional)
  • 2 Eggs
  • 3 tbsp of ground CrayFish
  • 2 Seasoning Cubes
  • 1 tsp of Curry
  • Salt
  • 2 Cooking Spoon of Vegetable/Olive oil
  • 2-3 Cups of Water
  • Tools for Beans Peeling:
  • Blender
  • 2 Utility Bowls
  • Cooking spoon
  • Sieve/Colander
Directions
  • Step 1 To get your beans ready, soak beans in cold water for 6 mins, drain water after soaking. In a blender, add 2 cooking spoons of beans and water enough to cover beans. Hit the pulse button only about 3-5 times so the skins can pull off the beans. Do not over do this step so you do not completely crush the beans, be very careful and us your eyes so you do not pulse more than needed. Also do not press the pulse button at a go, press the button for 2 seconds at a time. Transfer beans in blender to the other bowl and repeat the same process with the rest of the beans.
  • Step 2 When you are done with the pulsing, rub beans between your palms to get the skins off the beans that did not get off in the blender. Pour the skins into the sieve so you do not block your drain. Repeat this process until you have clean skinless beans. I recommend using actual beans instead of bean flour because it tastes so much better and it has a better texture. There are tons of descriptive videos online so you can visually see how it is done. This is the fastest way to have this process done and I will be providing a video on this page soon.
  • Step 3 If you are using bean flour, start from this step. Add peeled beans and all ingredients except eggs, cooking oil and meats, blend until smooth. Your batter should be as smooth, light and running as a pancake batter. Transfer to a clean bowl or stand mixer, whisk continuously using a mixer or wooden spoon if you do not have any. Whisking your batter incorporates air which will make your batter fluffy and light. Add your eggs one at a time while mixing as well as your oil. Whisk for 5-7 mins. Taste for seasoning and adjust with salt or seasoning cube if needed. Add chicken and corned beef or any protein of choice, mix properly with a cooking spoon and your batter is ready. Your protein must be cooked.
  • Step 4 Moi Moi is steamed to achieve the best result. You can use a ramekin, baking dish, aluminium foil pan etc. whichever you choose, your pan must be placed in a water bath, your water bath should cover your baking dish halfway when placed in, you do not want water sipping into your batter when cooking. Locally moi moi is cooked in Banana Leaves, but we will be using an easier cooking method.
  • Step 5 Preheat oven to 400 degree F. Lightly butter your baking dish or pan. Place water bath in oven so water can get hot. Add batter in your coated baking dish, cover with foil so you can retain the steam. I usually leave my Moi Moi uncovered after it is cooked to get the top a little crispy. When oven is ready to go, place batter in your water bath and cook for 40-50 minutes.
  • Step 6 Your Moi Moi is ready!!
  • Step 7 Enjoy on its own or pair as a side with Rice.
Garlic Chicken & Mushroom Quinoa

Garlic Chicken & Mushroom Quinoa

Hello Everyone! We all have that week were we can’t seem to catch a break, we are so busy that thinking of lunch for work does not even come close; and you end up spending half of your budget for the week on getting fast […]

Catfish Stew (Tomato Sauce)

Catfish Stew (Tomato Sauce)

Hello Everyone! CATFISH!! Ahh my favorite kind of fish ❤ This stew is definitely one of my favorite meals to prepare. I enjoy this with white Basmati or Jasmine rice on a nice Sunday morning. If you are Nigerian, you know rice is a must on […]

Crepes topped with Jelly Beans infused Blueberry Compote

Crepes topped with Jelly Beans infused Blueberry Compote

Hello Everyone!

I will not describe myself as a sweet tooth but when I have my unusual sweet cravings there are certain kinds of foods I like to enjoy. I loveee crepes and I enjoy them for breakfast and more frequently for dessert (when I decided to have one)😏 A while ago, I entertained my friends over for the weekend and I served them this dish for brunch. I decided to try something new and switched up my regular blueberry compote and infused them with jelly beans instead. I will say it is a little bit more on the sweet side compared to your regular blueberry compote, I recommend this used for dessert only! I stuffed my crepes with whipped cream, topped with my blueberry compote and dusted with confectioners sugar. Goddam!😊🙆 It was a hit! You have to try this, this is not something you want to miss out on and you will be doing yourself a great disservice if you do not get a taste of this recipe. Achieve this now and click click below 😋

Now let’s get to it.

Enjoy!

Crepes topped with Jelly Beans infused Blueberry Compote

August 25, 2017
: 5
: 1 hr 10 min
: 20 min
: 1 hr 30 min
: Easy

By:

Ingredients
  • Crepes:
  • 1 Cup of Flour
  • 2 Large Eggs
  • ½ Cup of Milk
  • ½ Cup of Water
  • 3 tbsp of Melted Butter
  • ½ tsp of Vanilla Extract (optional)
  • ¼ tsp of Salt
  • Additional Butter for coating pan
  • Blueberry Compote (Jelly Beans Infused)
  • 1 of Water
  • ½ cup of Jelly Beans
  • 2-3 Cups of Blueberries
  • 1 tbsp of CornStarch
  • 1 tbsp of Lemon Juice
  • Additional Ingredients:
  • Confectioners sugar for dusting
  • Whipped Cream to stuff crepes
Directions
  • Step 1 To make crepes, properly mix all ingredients in a bowl. Cover and place batter in the refrigerator for at least an hour. This will help the bubbles in the batter decrease to avoid tearing when cooking.
  • Step 2 Heat non stick pan and coat properly with butter.Using ¼ cup of batter per crepe, pour into the center of the pan and tilt in a circular motion to spread batter evenly in the pan. Cook for 30 seconds and flip to the other side and cook for an additional 30 seconds or until it turns light brown. Place on a flat surface and cover to keep warm.
  • Step 3 To make Blueberry Compote, add jelly beans into water and let it sit overnight or at least 6 hours.
  • Step 4 Place infused water into saucepan and set on medium low heat. Whisk in lemon juice and corn flour until properly incorporated. Add 1 cup of blueberry into sauce pan and let it cook for 10-15 minutes or until sauce has thickened and blueberry skin has fallen off. Add remaining blueberries and add cook for an additional 6-8 minutes. Stir occasionally and do not let the second blueberries breakdown as the first batch. Allow to cool down and refrigerate until ready to serve.
  • Step 5 Stuff Crepes with whipped cream and top with blueberry compote and dust with confectioners sugar. Serve warm for breakfast or brunch and cold for dessert. PS: I recommend making the compote the night before to speed things up.