Category: Main Dish

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!
Carrot Soup- Topped with Chorizo, Cream & Scallions

Carrot Soup- Topped with Chorizo, Cream & Scallions

Let this bowl of Carrot Soup warm and bright up your day. Perfect for a cold winter or rainy day. My carrot soup topped with Chorizo, Cream and Scallions 😋 Ingredients 1 Lbs of Carrots ( chopped in chunks) 1 Celery ( chopped in chunks) […]

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 […]

Peppered Chicken Gizzard Stew

Peppered Chicken Gizzard Stew

Peppered Chicken Gizzard Stew

April 29, 2018
: 4
: 25 min
: 30 min
: 55 min
: Medium

By:

Ingredients
  • 1 lb Chicken Gizzards
  • 4 Red Bell Peppers
  • 1 Large Red Onion
  • 2-3 Scotch Bonnet/ Fresh Chili Peppers
  • 1 Fresh Tomatoes
  • 3 Cloves of Garlic
  • 2 tbsp of Tomato Paste
  • 3 Seasoning Cubes
  • 1 tsp of Black Pepper
  • 1 tsp of Chili Powder
  • 1 tbsp of Curry Powder
  • 1 tbsp of Dry Thyme
  • A Pinch of Nutmeg (Freshly grated)
  • Kosher Salt
  • 4 tbsp of Vegetable Oil
Directions
  • Step 1 Wash and clean your chicken gizzards. In a small pot, add your gizzards and season with salt, 1 seasoning cube, black pepper and chili powder. Cook on medium heat for 2-4 minutes to let its natural juices extract from the gizzards. Then add enough water to cover the gizzards and cook for 20 mins on medium heat. Sieve and reserve stock.
  • Step 2 In a blender, add your tomatoes,scotch bonnet peppers, red bell peppers, onion (halved) and garlic. Lightly blend your peppers on pulse or crush button. We do not want a smooth texture but a roughly chopped texture.
  • Step 3 In a pot, heat your oil on medium heat. Once it is hot, add your gizzards to the oil and fry until just slightly brown. We just want to extract the flavor of the gizzards into the oil. Remove gizzards and set aside. Slice the other half of your red onion. Using the same oil in the pot, add sliced red onion and cook until soft. Add 2 tbsp of tomato paste stirring occasionally, fry for 4-5 minutes. Add pepper mixture, cover and cook down for 7-9 minutes.
  • Step 4 Add gizzard stock, nutmeg, curry, dry thyme, 2 seasoning cubes and salt. Add salt according to preference. Cook for an additional 8-10 minutes on medium low heat. Taste for seasoning and adjust with salt if needed. Add your gizzards and simmer until oil starts floating on top and stew has reduced.
  • Step 5
  • Step 6 Serve with grilled plantain and salad.

 

 

 

Jollof Spaghetti with Pan Seared Steak

Jollof Spaghetti with Pan Seared Steak

 

Jollof Spaghetti with Pan Seared Steak

April 28, 2018
: 4
: 15 min
: 40 min
: 55 min
: Medium

By:

Ingredients
  • Steak:
  • 4 Steak Strips
  • 2 tbsp of Suya Spice (optional)
  • 2 Garlic Cloves (crushed)
  • ½ tsp of Black Pepper
  • 1 tbsp of Kosher Salt
  • 2 tbsp of Butter
  • 1 tbsp of Olive Oil
  • Stew Mixture:
  • 4 Fresh Tomatoes
  • 4 Red Bell Peppers
  • 1 tbsp of Fresh Ginger
  • 3 Cloves of Garlic
  • 1 large Red Onion ( Halved)
  • 3 Scotch Bonnet Pepper ( deseed to reduce heat)
  • Additional Ingredients:
  • 1 tbsp of Curry
  • 1 tbsp of Italian Seasoning
  • 2 Seasoning Cubes
  • ⅛ tsp of Grated Nutmeg
  • 1 Cup of Chicken Stock
  • Kosher Salt
  • 2 tbsp of Vegetable Oil
  • 2 Tbsp of Butter
  • 250g of Pasta
  • 1 Green Bell Pepper (diced)
  • Cherry Tomatoes (halved)
Directions
  • Step 1 Blend all ingredients from stew mixture. Place in a pot and bring to a boil until water dries out. Set aside.
  • Step 2 Slice the remaining red onion. Heat butter and vegetable oil on medium heat and then add your sliced onion. Allow onion to fry until it becomes soft. Add your cooked stew mixture and allow to fry for an additional 5-6 minutes. Add your chicken stock and allow to cook for another 5-6 minutes. Season with curry, Italian seasoning, seasoning cubes, nutmeg and salt. Add salt according to preference. Allow to cook on medium low heat for 10-12 minutes.
  • Step 3 Bring Steak to room temperature. Season with salt and pepper on both sides. In a pan/skillet heat oil on medium heat and sear steak for 3 minutes on both sides. Make sure pan is properly coated with oil before cooking steak. Reduce heat to medium low, now add your butter, Suya spice and garlic. Carefully tilt pan towards you and continuously baste steak with butter and cook for an additional 3-4 minutes on both sides. Remove steak from pan and cover with foil. When ready to serve, slice diagonally and garnish with some Suya spice (optional).
  • Step 4 Bring a pot of salted water to boil and cook pasta al dente. Reserve about ⅓ cup of pasta water and drain the pasta. Place pasta back in a pot, add about 4 cooking spoons of stew, reserved pasta water, green bell peppers and cherry tomatoes. Properly stir and allow to cook on medium heat for 3-4 minutes stiring occasionally.
  • Step 5 Your food is ready!