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 […]
Tag: the food disciple
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, that’s my dirty fried rice recipe. It’s one of my favorite things to make and has made me a lot of money when I offer it to my catering clients.
I use 2 types of sausages: Mild Italian Sausage & Hot Longanisa Sausage, sautéed onions & green peppers for that sweet touch *chef kiss* it’s just lovely.
If you are coming from my Beef Suya, Fried Plantain & Fried Capers recipe post, then you know I used store-bought pizza dough and sauce.
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 & 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.
I love the combination of both sausages. The sweet slightly hot Longanisa sausage, the sautéed onions, and green peppers do it for me. I think that’s what takes this pizza to the next level. This is a recipe that is worth your time. You can also use Provolone Cheese in place of the Swiss cheese; if you are feeling extra cheesy, you can use all three.
Now let’s get to it!
Tried this recipe?
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By: Princess Oroma
- Baked Pizza Dough (store-bought)
- 1/2 Cup Pizza Sauce
- 3 Mild Italian Sausage
- 2 Hot Longanisa Sausage
- 1 tbsp Sazon Seasoning
- 1 tbsp Slap Ya Mama Seasoning
- 1 medium-sized White Onions (sliced)
- 1 Green Bell pepper (sliced)
- Kosher Salt (add to preference)
- Olive Oil
- Fresh Basil Leaves
- 1 Cup Grated Mozzarella Cheese
- 1/2 Cup Grated Swiss Cheese
- Step 1 Remove sausages from casings and break apart. In a non-stick pan, add 2 tbsp of olive oil on medium heat. Sauté sausages, season with Sazon, slap ya mama, and salt for 4-6 mins or until cooked. In the same pan sauté onions and green peppers for 2-3 mins with salt. Set aside.
- Step 2 Preheat oven to 375 F. In a non-stick pan, add 2 tbsp of olive oil on medium heat. Sauté ground sausages 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, ground sausage, onions, peppers, and fresh basil leaves. Top basil leaves with reserved oil drippings from sausages. Top with remaining cheese and bake for 10- 11 mins and for crispy ends for 12-14 mins.
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 […]
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 […]
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 […]
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 😋
- 1 Lbs of Carrots ( chopped in chunks)
- 1 Celery ( chopped in chunks) – 1 Large Sweet Onions (chopped in chunks)
- 2 Cup of Chicken Broth
- 1 tsp of Black Pepper
- Kosher Salt
- 1 1/2 tsp Cayenne Pepper
- 1 tbsp of Butter
- 2 tbsp of Olive Oil
- Scallions (sliced)
- 2 Chorizo (sliced)
- Cream ( for topping)
- In a pot, heat butter and oil on medium heat until hot.
- Sauté Chorizo until crisp but not too dry. Remove Chorizo and set aside.
- Add onion in the same pot and saute for 2-3 minutes. Add your carrots and Celery. Season with black pepper, cayenne and salt. Sauté for an additional 5-7 minutes.
- Add your chicken broth, cover and cook for 8-10 or until vegetables have softened.
- Transfer vegetables to blender, add 2 ladles of broth and blend smooth. Add more broth depending on the consistency needed.
- Once you have achieved desired consistency, taste and adjust seasoning with salt and pepper.
- Serve soup in a bowl and top with chorizo, scallions and cream. Cayenne is optional for topping.
- Food is ready!!
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 […]