Category: Dinner

The Lamin Rice (Afro-Fusion Jollof) + Black History Month Virtual Potluck

The Lamin Rice (Afro-Fusion Jollof) + Black History Month Virtual Potluck

Its Black History Month!! And you know what I love the most about February? Is that we get to celebrate and showcase the range of beauty, genius and culture of some of the most remarkable people to walk the earth. I love being Black, I […]

Plantain Pancakes| 3 Ways| Fluffy & Vegan

Plantain Pancakes| 3 Ways| Fluffy & Vegan

This is one recipe that warms my heart. In January I decided to be Vegan for 21 days and I fell in love with the lifestyle. Although I am not completely sold or ready to go on a plant based journey, it has certainly influenced […]

Pork, Rice & Plantain Stuffed Peppers

Pork, Rice & Plantain Stuffed Peppers

Pork, Rice and Fried Plantain Stuffed Peppers topped with some Mozzarella Cheeesseee 😁

Love in my mouth and this was worth every second 😋

Ingredients

  • 2 lbs Chopped Pork Meat
  • 2 tbsp of Butter
  • 1/4 Cup of Oil
  • 3 tsp Garlic and chili paste
  • 3 stalks of Chopped Scallions
  • 2 Seasoning Cubes
  • 2 bay leaves
  • 1 tbsp Italian seasoning
  • 1 tbsp Onion powder
  • 1 tsp Ginger powder
  • 1 tsp Ground Coriander
  • 1 tsp Ground chili pepper
  • 1/2 Chopped Green bell pepper
  • 1/2 Cup of Lima beans
  • 1/4 tsp of Ground Nutmeg (optional)
  • Salt (according to preference)
  • 2-3 Cups of Parboiled White Rice (washed)
  • 1/2 Cup Meat Stock/water
  • 2 Plantains (cubed & Fried)
  • 1 Cup Mozzarella cheese

Method

  • Season meat with 1 tsp of salt and set aside. I use Kosher salt. PS: Wash and dry meat before use.
  • Heat butter and oil in pan until hot, add your meat and cook until browned.
  • Add your scallions and cook for 2-3 minutes. Add your garlic and chili paste and cook for 1-2 minutes. Now add your seasonings: (Italian seasoning, seasoning cube, nutmeg, ground chili, coriander, onion powder, bay leaves). Cook for 2-3 minutes.
  • Add your Lima beans and bell pepper and cook for an additional 2-3 minutes. Add your washed rice and stir fry for 2-3 minutes. Add your meat stock or water, cover with foil to steam until soft. Adjust your seasoning with salt if needed and add your fried plantain, stir and leave to steam for an additional 1-2 minutes.
  • Preheat Oven to 375 F. Butter your baking tray, and bell peppers and season with salt. Add your rice in pepper, cover with foil and cook for 20 minutes. Remove and top with mozzarella cheese, place back in oven uncovered for an additional 6-10 minutes.
  • Your food is ready!
Corn Coulis

Corn Coulis

Summer Summer Summer Time 🎶Nothing screams summer like corn! Its almost corn season and I am all over it👍 Want something light, creamy and delicious for dinner? Wanna impress your guests at your next dinner party?Try out my Corn Coulis recipe. I served it with […]

Vegetable Stew- Jute Leaves/Ewedu/Molokhai Leaves

Vegetable Stew- Jute Leaves/Ewedu/Molokhai Leaves

 

Vegetable Stew- Jute Leaves/Ewedu/Molokhai Leaves

April 29, 2018
: 4
: 10 min
: 40 min
: 50 min
: Medium

By:

Ingredients
  • Jute Leaves- 3 packs ( if you are not using spinach use 4 packs. You can chop leaves if you want).
  • Chopped Spinach- A handful (optional)
  • 4 Boneless Skinless Chicken thighs
  • 6-7 Pieces of Prawns (optional)
  • 5 Red Sheppard Pepper
  • 3 Fresh Tomatoes
  • 2 Scotch Bonnet Pepper (if u want less heat use 1 or take out the seeds)
  • 3 Garlic Cloves
  • 1 Sweet Onion- (extra ¼ cup diced)
  • 1 Carrot
  • 5-6 tbsp of Vegetable oil
  • 500-600ml of Water
  • 2 tbsp of All Purpose Seasoning
  • 2 tbsp of Bouillon Powder (If using cubes- 2)
  • 1 tbsp of Paprika
  • 3 Bay Leaves
  • 2 tsp of Kosher Salt
  • Fresh Chili Pepper (For Garnish)
Directions
  • Step 1 Blend tomatoes, red sheppard peppers, scotch bonnet pepper and half of the large onion. Put pepper mixture in a pot and boil until water dries out and it becomes a thick paste. Set aside.
  • Step 2 Season chicken thighs thoroughly with all purpose seasoning on both sides.
  • Step 3 Heat 2 tbsp of oil in a clean pot on medium heat and brown chicken on both sides. When chicken has been browned add your roughly chopped carrots, chopped onion (the other half) and crushed garlic cloves. Cook until vegetables become a bit soft and slightly browned. Add your water, bay leaves, salt and 1 tbsp of bouillon powder. Stir and cover on medium heat, cook for 10-15 minutes. Remove chicken and set aside, reserve stock.
  • Step 4 In a clean pot, add 3-4 tbsp of oil to pot on medium heat. Add your diced onions and cook until soft. Add your cooked pepper mixture and fry for 5 mins, then add your paprika, bouillon, salt and fry for an additional 5-8 minutes. Add your stock, stir properly, cover and leave to cook on medium heat for 10-15 minutes or until oil begins to rise/float to the top. Taste for seasoning and adjust with salt if needed.
  • Step 5 Add your jute leaves and chopped spinach. Stir properly and leave to cook for about 5 minutes. Add your prawns and sliced chicken thighs and simmer for 5 minutes.
  • Step 6 Your stew is ready!!

 

 

 

Spicy Garlic Chicken Sauce

Spicy Garlic Chicken Sauce

Spicy Garlic Chicken Sauce

April 28, 2018
: 4
: 3 hr 10 min
: 25 min
: 3 hr 35 min
: Medium

TIP: To cut cooking time, marinate chicken the night before or hours before needed.

By:

Ingredients
  • Chicken Marinade:
  • 2 lbs Chicken Breast (cut into chunks)
  • 1 tbsp of Cornstarch
  • 2 tbsp of Soy Sauce
  • 2 tbsp of Dark Soy Sauce
  • 4 tbsp of Rice Wine Vinegar/ White Vinegar
  • 1 tbsp Sriracha
  • 2 tbsp of Hoisin Sauce
  • 2 Cloves of Garlic (minced)
  • 1 Knob of Ginger (grated)
  • 2 tsp of Black Pepper
  • Sauce:
  • 1 ½ tbsp of CornStarch
  • 2 tbsp of Soy Sauce
  • 2 tbsp of Dark Soy Sauce
  • 4 tbsp Rice Wine Vinegar/ White Vinegar
  • 1 tbsp of Sriracha (optional)
  • 2 tbsp of Hoisin Sauce
  • 3-4 Cloves of Garlic (minced)
  • 1-2 Cups of Low Sodium Chicken Stock (as needed)
  • 1 ½ tbsp of Brown Sugar
  • 1 tsp of Black Pepper
  • 2 tbsp of Chili Pepper Flakes
  • Vegetables:
  • 1 Large Onion (chopped in chunks)
  • 1 Green Pepper (chopped in chunks)
  • 1 Large Carrot (cut in chunks or sliced)
  • 2 Stalks of Celery (cut in chunks)
  • 2 Stalks of Scallions (chopped)
  • 1 tbsp of Butter
  • 1 tbsp of Vegetable Oil/ Canola Oil
  • Additional Ingredients:
  • Sesame Seeds (for garnish)
  • Extra CornStarch for dusting chicken before frying.
Directions
  • Step 1 Clean and dry chicken breast. Marinate with the ingredients, cover with plastic wrap and leave to marinate in refrigerator for at least 3 hours.
  • Step 2 Mix all ingredients for your sauce and set aside.
  • Step 3 In a bowl, add 2-3 tbsp of Cornstarch for dusting chicken. Remove chicken from marinade and dry using a thick paper towel. Heat a pan with enough oil for deep frying, once oil is hot, dust chicken pieces in cornstarch before adding to your oil, deep fry until completely cooked, this should take 5-7 minutes. Note: You can coat chicken in egg wash before dusting with cornstarch. If you do not want to deep fry your chicken, you can baked in your oven on 385-400 F after coating in a non stick pan or baking dish for 30-45 mins. Remove chicken from oil and set aside on a paper towel to soak up all excess oil.
  • Step 4 To prepare your sauce, add 1 tbsp of butter and 1 tbsp of vegetable oil in a large Wok on medium high heat. Add your vegetables and stir fry for 3-4 minutes. Add your sauce mixture, stir and cook for 4-5 minutes. Add your fried chicken and cook for an additional 4-5 minutes, cook until sauce reaches desired consistency.
  • Step 5 Your food is read!!
  • Step 6 Serve with steamed rice!