Not everyone has the time to cook daily; even those that do, try to minimize the time spent in the kitchen. It explains why some households prefer to cook in bulk and store them in sizable freezer-safe containers until they run out of food. Meanwhile, […]
Category: Main Dish
Every nutritionist knows that the components and nutrients in our food are never disembodied from the desire to cook at home and the willingness to try new things in the kitchen. As such, they tend to provide advice that will be sustainable to follow, rather […]
This is how I spent Shrove Tuesday, burying my face in this plate of the fluffiest, richest pancakes you’ll ever have. I am a lover of pancakes and I’ll use just about anything and turn it into a pancake. Have you tried plantain pancakes? I have a recipe here for you and it’ll be one of the best pancakes you’ll ever have trust 👊🏾
All my vegans this one is for you too. In this post, I show you how to make plantain pancakes and also how to enjoy pancakes in 3 different ways, check it out here.
Now back to this recipe.
I went all-in with this one.. oh yeah all in!
Let me attempt to describe how good this is. Imagine the fluffiest pancakes you can think of, filled with scallions (green onions) for that savory touch, now layered with queso fresco cheese, pancetta & slaw. Once you bite into these rich pancakes, you get a hit of that ooey-gooey mild slightly tangy cheese, then you are hit with a slight salty meaty feeling from the pancetta, and finally a slight crunch from the slaw and scallions. My oh my too good! 😋🤤 as if that’s not enough, I topped it with my Chilli Sauce for a little kick.
The taste reminds me of a cross between Korean, Nigerian & Buttermilk Pancakes, although I did not use buttermilk in it. All I had was table cream 18% in my fridge; I was a bit skeptical at first because I have never heard or seen cream used in a pancake batter but let me tell you, the richness and thickness of this pancake were as a result of the cream.
No need to try to imagine it when you can just make it; you can also find the recipe video here
PS: Check out another leftover gold recipe, my Dutty Grilled Cheese Sandwich.
Tried this recipe?
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Savory Pancakes, Queso Fresco, Pancetta & Slaw
By: Princess Oroma
- 2 Cups of Flour
- 1 tsp Baking powder
- 1 tsp of Baking Soda
- 3 tbsp of Sugar
- 1/2 tsp of Salt
- 1 and 1/2 Cup of Table Cream (18%)
- 3 Stalks of Scallion (chopped)
- 1/3 Cup of Pancetta
- 1/2 Cup of Queso Fresco
- 1 Cup of Slaw Mix
- Unsalted Butter or Vegetable Oil for frying
- PS: You can replace table cream with regular milk or buttermilk
- Step 1 Prepare pancetta by cooking in the pan with 1 tbsp of oil until crisp and set aside. Grate cheese and set aside.
- Step 2 Preheat oven to 185 F and have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a bowl mix flour, baking powder and soda, salt, sugar, eggs and cream. Mix until all ingredients have been incorporated together. Do not over-mix as a little lump is good in the batter. Add chopped scallions, mix together and set aside.
- Step 3 Heat a skillet (nonstick or cast-iron) or griddle over medium. Add your butter or oil to the hot pan.
- Step 4 For each pancake, use 1/4 cup and scope batter onto the skillet. Cook until the surface of pancake has some bubbles or for 45-50 secs. Top with cheese, pancetta and slaw, use a tbsp of batter to cover fillings to avoid burning. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes.
- Step 5 Transfer to a baking sheet or platter, cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and remaining batter (You’ll have 8-9 pancakes).
- Step 6 Serve warm, with desired toppings or chilli sauce as I did.
Leftovers make for the best snacks…or in this case, a perfect lunch-time meal. My Dutty Grilled Cheese Sandwich deserves all the rave and accolades 😂 I had some leftover ground cajun sausages from my previous Dutty Pizza recipe and I turned it into this delicious […]
This pizza recipe was inspired by Cajun Dirty Rice. This is one recipe I would love to share on this blog sometime in the future. You know that simple, inexpensive, and fast recipe that is your go-to; you know it, Bangs! every time you make it, […]
It’s World Pizza Day!
To celebrate, I am bringing you 2 pizza recipes that will knock your socks off. No matter what kinda pizza person you are, you are guaranteed lots of belly rubs with any pizza topping recipe you choose.
It’s a weekday and I know we are still trying to get through the week with as much work you can get done before the weekend. Same here! Its Wednesday and I can feel the week coming down on me, can the weekend come any sooner? With not much time on my hands and wanting to participate on Pizza Day at the same time, is why I opted out of not making my pizza dough and sauce and just focusing on the toppings of choice.
I know what some of you might be thinking, I used to side-eye people in grocery stores who use store-bought pizza sauces specifically lol. As a part-time chef and self-proclaimed food connoisseur, I believe there are specific foods that should be made from scratch, but honestly store-bought pizza dough and sauce work just fine, with a delicious result. Can we all take this moment to celebrate my growth? While I still believe in making my sauces, broths, etc. there are still some really good brands you can use with really good results.
For this recipe, I used Panache’s Stone Baked Original Pizza Crust from Sobeys grocery store & Primo’s Traditional Pizza Sauce in the squeeze bottle. I find that the Pizza Sauce isn’t as tangy with the additional cooking time on the pizza plus your toppings give it the extra flavor kick it needs. And for the pizza dough, it has a fluffy and light interior and if you want very crisp ends, you can bake directly on a baking pan for 12-14 mins on 375 F. You can literally have amazing pizza you can be proud of, on your hands in 30 mins.
If I am being honest, when pressed for time, I always use store-bought pizza dough and sauce when hosting friends, and when I have private catering events and I always get positive feedback.
Today, I will be sharing my Dutty Pizza recipe & my Beef Suya, Fried Plantain & Capers Pizza recipe.
What I love about this fusion pizza are the different textures and flavor profiles. The well seasoned slightly spicy beef steaks, the sweetness from the fried plantains, and the crispy, slightly salty capers marry very well together. I used grated Mozzarella and Swiss cheese for this recipe, I find that the sweet & nutty taste of the Swiss cheese, pairs beautifully with the Suya spice in the beef; I recommend grating your cheese as it is of better quality. You can get Suya Spice in any West African/Caribbean grocery store.
This fusion pizza without showing any preference is the way to go today.
For how to make the Dutty Pizza, click here for the recipe
Now let’s get to it!
Tried this recipe?
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Mention me @thefoodisciple #thefoodisciple and pin this recipe
Beef Suya, Fried Plantain & Capers Pizza
By: Princess Oroma
- Baked Pizza Dough (store-bought)
- 1/2 Cup Pizza Sauce
- 1/4 Cup of Fried Plantains (diced)
- 0.5 oz Fried Capers
- 0.5-1 lbs Beef Steak.
- 4 tbsp Suya Powder Spice
- 1 Seasoning cube
- Kosher Salt (add to preference)
- Olive Oil
- Fresh Basil Leaves
- 1 Cup Grated Mozzarella Cheese
- 1/2 Cup Grated Swiss Cheese
- Step 1 Wash, clean & slice beef steak, use part of beef that is quick to cook. Season with Suya spice, salt, 2 tbsp olive oil & seasoning cube. Allow to marinate. Dice and fry plantain, fry capers and set aside.
- Step 2 Preheat oven to 375 F. In a non-stick pan, add 2 tbsp of olive oil on medium heat. Sauté beef slices for 4-6 mins or until cooked, reserve oil drips from pan.
- Step 3 Line pan with parchment paper and assemble the pizza. Top Pizza dough with sauce, half mozzarella & swiss cheese, beef steaks, plantain, capers, and fresh basil leaves. Top basil leaves with reserved oil drippings from the beef steaks. Top with remaining cheese and bake for 10- 11 mins and for crispy ends for 12-14 mins.
I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, […]
Peppersoup is probably the easiest go-to meal I make, I have pepper soup at least once every other week. Other than the fact that it tastes amazing, it requires minimal effort, has great medicinal benefits, and is wonderful for weight loss/management. If you are not […]
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 love our history, I love my culture, I am a proud Nigerian Woman, home and abroad I love us for real.
I am participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below. This is where you start scrolling because you do not wanna miss this!
My contribution recipe for this year is my amazing Lamin Rice, a beautiful fusion between Nigerian Native Jollof Rice & Sene-Gambia Jollof Rice. If you follow me on my social media platforms, you would have seen this recipe alongside a quick video tutorial on how to achieve this. PS: follow my IG page for more recipes, what I am currently working on and more food shots @thefoodisciple
What inspired this recipe? I am all about creating Fusion dishes; Afro-centered specifically to highlight not only the amazing flavours and dishes across the continent , but to also showcase how similar our flavours, cooking techniques etc. are and the beauty we can create once we merge cultures. Hakka Cuisine is a perfect example of the beauty of fusion cuisines.
Jollof Rice is a staple across West-Africa and if you are human in 2021 and you still haven’t heard or tried Jollof Rice, then my dear you have not lived. In Nigeria, we cook Jollof Rice in different ways, There is the regular Jollof Rice, Party Jollof Rice (has a rich distinct Smokey burnt flavor) and Native Jollof Rice (enriched with local seasonings & herbs such as Iru, crayfish, scent leaves and Palm Oil is used instead of Vegetable Oil).
The Lamin Rice follows suit to the beauty of merging cuisines together. Named after a family friend from Gambia- Lamin Jaiteh RIP 🙏🏾 Uncle Lamin introduced me to the amazingly delicious Benachin (Gambian Jollof). The Best Jollof🙌🏾 (I said what I said 💁🏾♀️)
In this recipe, I used different assortment of meats as Nigerians will do when making Native Jollof but you can use any meat of choice; to keep it true to Uncle Lamin, then Lamb is the way to go 😋
Plenty meat obstructions, scrumptious, lovely texture, just right on all fronts; it is an experience, one that must be travelled.
Prep Time: 20mins Cook Time: 40mins-1h Feeds: 4-6 people
- 2.5 lbs Assorted Meats ( I used Goat Meat, Shaki & Kpomo)
- 1 kg Basmati Rice
- 1 Large Red Onions (half blended & half sliced)
- 1 medium size Carrot (Chop in big Chunks)
- 1 Aubergine (Chop in big Chunks)
- 1 Green Bell Pepper (Chop in big Chunks)
- 1 tbsp Iru (locust beans)
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Chilli powder
- 4-6 Bay Leaves
- Fresh Basil leaves
- 1 tsp Crayfish Powder
- 1 tbsp Knorr Chicken Powder/ Cubes
- 1 tbsp All Purpose Seasoning
- 2 tsp Tomato Paste
- Salt (add according to preference)
- 1/3 Cup Palm Oil
Blended Vegetables: (Red Onions- half blended, 5 Stalks Scallions, 3-4 Scotch Bonnet Peppers, 3 Garlic Cloves, 1 Knob of Ginger, 3 Bell Peppers & 1 Tomato)
Meat Seasoning: Blend 1 small Red Onions & 2 Scotch Bonnet Peppers, Salt and 2 Beef Seasoning Cubes
- Season & Cook Meat until Tender. Reserve meat stock, grill or fry cooked Meats. PS: if using assorted meats as stated above, then pressure cook meats to hasten the cooking process.
- In a Pot, add your Palm Oil on medium low heat. Once Onion has heated up, add your sliced Onions and cook until it becomes soft and translucent.
- On medium heat, add your blended vegetables and fry for about 5-8 mins. Add your Tomato Paste and fry for additional 5 mins.
- Season pepper base with Bay Leaves, Iru, Salt and all Seasoning powder and allow to fry for an additional 5 mins. Wash Basmati Rice with cold water until water runs clear.
- Add your meats and fry in sauce for 5-8 mins. Add your chopped Carrots, Aubergine & Bell Pepper, add your meat stock until it covers up meats and vegetables. Cover pot and cook until vegetables are tender and everything has married together; it should take about 20-25 minutes, sauce would have reduced to half.
- Remove chunky vegetables and add your washed rice, stir properly, cover with foil and steam rice on medium low heat until tender. Add Chopped Basil Leaves, Fluff with a fork and adjust taste with Salt if needed.
- Your Lamin Rice is ready!! Enjoy with choice of cool soft drink but I’ll recommend Vita Malt or Maltina with this meal.
Do not forget to check out recipes from all of the 2021 Black History Month Virtual Potluck contributors:
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 […]