Hello Everyone! Patatas Bravas is one dish I believe everyone should try, and it is just absolutely tasty. Patatas Bravas is a native Spanish dish that is usually enjoyed as an appetizer in most bars. I used to work at a Mexican restaurant and I cannot […]
Welcome to September! We are already getting to the end of what has been a beautiful and eventful year so far. I am honestly looking forward to Christmas! I think I am ready to see what 2018 holds for me😊. Today’s recipe is one that is so dear to my heart, this is literally my childhood😍💖. I had this for breakfast almost every other Saturday in my home with Freshly baked Agege Bread (local bread). Agege bread is super delicious and verrrryyy soft, and it is definitely not healthy for your waist line; this is one of the many reasons why I was a chubby child growing up (I say chubby to be nice to myself 😀). When I say every other Saturday is because my Mom made it her mission to incorporate beans into my diet once every week, and this fell on Saturdays. So I and my brother were forced to have beans porridge instead of Akara some Saturdays. The beauty of this Akara starts with taking a long 15-20 minutes walk to the Akara seller (she was the best Akara seller I have ever had) down my street and purchasing Akara for the entire family and then stopping by the bakery on my way back home to purchase freshly baked Agege bread; literally the bread is usually still piping hot because I purchased it as it gets out of the oven. We enjoyed this with hot chocolate ☕(shout out to Bournvita tea) and some of my family members will also enjoy the Akara with custard (Pap) (I do not like custard at all); oh the memories☺ Akara is very delicious, soft and fluffy and definitely worth the effort. You can serve for breakfast with bread or as an appetizer with sweet chili sauce, literally whatever your heart desires.
PS: I advise getting step 1 and 2 done the day before or more. Beans can last in the refrigerator for 3-4 days.
Now let’s get to it.
Akara (Bean Fritters)
- 2 Cups of Beans (brown beans preferable)
- 1 Bell Pepper or Red Sheppard Pepper
- 1 Scotch Bonnet Pepper
- 1 small Red Onion
- 1 Seasoning Cube
- ¼ Cup of Water
- 2-3 Cups of Vegetable Oil for Deep Frying
- Stand Mixer/ Hand Mixer
- Ice cream Scoop
- Step 1 To get your beans ready, soak beans in cold water for 6 mins, and then drain water.
- Step 2 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.
- Step 3 Transfer beans in blender to the other bowl and repeat the same process with the rest of the beans. 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 a 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.
- Step 4 Add half of your cleaned skinless beans in your blender, add half of ¼ cup of water. Blend with your pulse button and then switch to smooth because you want your batter as smooth as possible. Add the other half of your beans and repeat process. The whole purpose of this batter is blending all ingredients with as little water as possible. Now this is where you use your eyes and sort of gauge what is going on in the blending. After adding your second half of the beans, if you are not able to get it all moving in the blender, add the second half cup of water as slowly as possible to make sure your beans blends freely and smoothly. You want to achieve a thick slightly loose batter.
- Step 5 Now add your onion, scotch bonnet and red bell pepper/red sheppard, seasoning cube and salt. Add salt according to preference and blend until you have a smooth batter. Transfer batter to your stand mixer and whisk for 5-7 minutes. 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.
- Step 6 Heat oil in your pan on medium heat until it is hot and ready for deep frying. To know when your oil is ready, use your ice cream scoop and add a little batter in your oil. If your batter shoots to the top immediately and it bubbles all around it, making the frying sound we all know and love, your batter is ready.
- Step 7 Scoop your batter into your oil and fry your Akara. You do not want your oil too hot as it will cook the outside faster than the inside. Fry for 5-7 minutes on both sides or until all sides are golden brown and properly cooked on the inside.
- Step 8 Your food is ready!!
- Step 9 Enjoy with Oats, Bread etc. or serve on its own as an appetizer.
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 […]
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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.
Crepes topped with Jelly Beans infused Blueberry Compote
Hello Everyone! Summer is a great time to relax in the sun and enjoy sweet mouthwatering treats. My ginger berry tea is just one of the many ways I cool off on a hot sunny day. If you are in Canada, you understand how hot […]
Fried Chicken has the key to everyone’s heart. Regardless of the high calories content, KFC and Popeyes will continue to have a line up of customers, because it is just that damn good!! However, at some point we just have to put our health forward, as for me I am seriously putting my waistline forward, your girl can not completely go out of shape because of the love for food and fried chicken. I put in the work to find a solution that will fill that void, and my oven-baked southern buttermilk chicken does the trick anytime. It is not time consuming (most of the work is done in the refrigerator and oven), easy to prepare and delicious can not describe how much it is just that good. Super moist on the inside and crispy on the outside, my lawd! I am still reminiscing on the goodness that is my southern buttermilk chicken. I had this with Jollof Rice and we can say it was a match made in heaven; you can pair this with any side of your choice. Zinny Factor I know this is recipe your viewers will love and enjoy making. To try this recipe, continue reading…
Now let’s get to it.
Southern Buttermilk Fried Chicken (Oven-Fried)
- 2 lb of Chicken Quarters (cut in half)
- 1 and ½ Cup of Breadcrumbs
- 1 Cup of Flour
- 2 Cups of Buttermilk
- 1 and ½ tbsp of Granulated Basil / Italian Seasoning
- 1 Tbsp of All Purpose Seasoning
- 1 tsp of Paprika
- ½ tsp of Black Pepper
- 1 tsp of White Pepper
- ½ tbsp of Garlic Powder
- ½ tbsp of Onion Powder
- 3 Eggs
- Olive Oil
- 1 tbsp of Kosher Salt
- Step 1 In a nonreactive bowl, add your eggs and buttermilk whisk until properly incorporated. Mix in your garlic and onion powder, salt and granulated basil or Italian seasoning. Cover and marinate in refrigerator for at least 6 hours,overnight or for 24 hours for best result.
- Step 2 Preheat Oven to 375 F. Remove chicken from refrigerator 45 mins before baking. In a different bowl, mix together bread crumbs, flour, paprika, black and white pepper and all purpose seasoning.
- Step 3 Remove chicken from buttermilk, remove any excess liquid. Completely coat chicken in flour mixture one after the other and place in a baking tray, or on a wire rack on top of a baking tray. Properly grease baking tray or wire rack before placing chicken.
- Step 4 Cook for 45 minutes to an hour. Generously drizzle olive oil on top of chicken before placing in oven. To make extra crispy on the outside leave for additional minutes in the oven.
- Step 5 Your food is ready!!!
- Step 6 Serve with any side of your choice
Hello Everyone! I hope you are having a great week! It has been a while since I posted a recipe on the blog, and I did not want to leave you all hanging. So here is a simple recipe to my Skillet Roast Chicken. It […]