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Month: February 2017

Recipe: Easiest Nigerian Beans You’ll Ever Make!

Recipe: Easiest Nigerian Beans You’ll Ever Make!

Making beans – everyone has their own recipe. It’s funny because growing up in Nigeria I practically hated beans, but as I’ve got older I’ve started to love them more and more. Especially as I realised they can be quite healthy. My biggest issue with […]

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Wedding Guest – Metallics and Pastels

Wedding Guest – Metallics and Pastels

Sitting on my bed, wrapped in warm blankets and hearing the wind whipping against my window, I can’t help but feel a nostalgia for the warmer days. Okay maybe I don’t need to be so dramatic, spring will be here soon *sigh* Well to make […]

Recipe: Fried Brown Rice

Recipe: Fried Brown Rice

I have always struggled to make healthy choices when it comes to food. My taste buds just don’t like green stuff. One thing I started doing a couple of years ago was to replace some of the normal things I eat with slightly healthier options e.g. white bread was replaced with granary (and now I can’t stand the sight of white bread anymore. One of those changes for a while was the replacement of white rice with brown. I mean it’s still a lot of carbs to eat but it supposedly has a lot of nutritional benefits. Now if you give me plain brown rice, even with the maddest sauce, I just ain’t having it. Fried rice on the other hand…bring it on. This was a recipe sort of passed on to me by one of my close friends (shoutout to Dolly, wooooooooo lol)  It’s pretty live!

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  • Prep time: 10 mins
  • Cooking time: 35 mins
  • Serves: 6 people
  • Calories per serving: 462

What you’ll need

  • Brown rice – 6 cups
  • Olive oil (or preferred cooking oil) – 4 tablespoons
  • Onions – chopped, 1/2 cup
  • Bacon lardons or pancetta – 70g
  • Frankfurters – 2 links
  • Prawns – 100g
  • Mixed peppers – chopped, 1 cup
  • Garlic – chopped, 1/2 teaspoon
  • Chilli powder or paste – 1 teaspoon
  • Curry powder – 2 teaspoons
  • Salt – 1 teaspoon
  • Thyme – 1/2 teaspoon
  • Maggi – 1 cube
  • Kitchen foil

Instructions

  1. Start by chopping the onions and mixed peppers, then slice the Frankfurters
  2. Heat the oil in a big pot (that has a lid but we won’t need it just yet), add the onions and curry powder and fry for a couple of minutes stirring regularly
    [Don’t have the heat too high or it will burn before you blink twice!]
  3. Add the pancetta and prawns, stir fry for a few minutes then add the mixed peppers, garlic, chilli powder and thyme
  4. The peppers  should have started releasing moisture, turn the heat down so the liquid does not evaporate too quickly
  5. Add the rice [as I’ve said before, the Nigerian in me always washes rice first by rinsing in cool water till it runs clear] and add 4 cups of water, salt and maggi
  6. Stir to mix everything together – the rice should be submerged in the liquid. Turn the heat down to the lowest possible and cover the pot with a square of foil and then with the lid to seal tall the moisture in the pot
  7. Leave to steam for 25-30 mins then check the consistency, hopefully the rice should be cooked – fluffy but still firm. If you prefer it softer just let steam for slightly longer.
  8. Serve and enjoy!

Final Result

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Dining Out: Brunch at Bill’s

Dining Out: Brunch at Bill’s

Brunch is literally my favourite meal. I know some people say it’s not a real meal but those people suck! 😛 Had a great catch up with old friends at Bill’s Baker Street. Sadly they don’t do an official “brunch”, it’s either breakfast or lunch […]

Recipe: Creamy Coconut Linguine

Recipe: Creamy Coconut Linguine

Funny enough I’m not a big fan of coconut, yeah I said it – you can pick your jaw off the floor now. Honestly I’ve just never really got the appeal. I do find that now I can appreciate it in (very) small doses, and […]

Recipe: Basmati Jollof Rice

Recipe: Basmati Jollof Rice

Jollof is bae, to put it simply! This West African dish satisfies many a hungry wedding or party guest and is a staple in many Nigerian homes. Of course there is the age-long debate of Ghana Jollof vs Nigeria Jollof but we won’t get into that right now 😀

Basmati jollof rice is a slight twist on the original classic, using basmati instead of long grain rice. Here is a quick an easy way to make it.

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  • Prep time: 5 mins
  • Cooking time: 25 mins
  • Serves: 4-5 people
  • Calories per serving: 587

What you’ll need

  • Tin of chopped tomatoes – 1 tin
  • Basmati rice – 3 cups
  • Olive oil (or preferred cooking oil) – 1/2 cup
  • Onions – chopped, 1/2 cup
  • Tomato puree – 1 teaspoon
  • Garlic – chopped, 1/2 teaspoon
  • Chilli powder or paste – 1 teaspoon
  • Mixed herbs – 1/2 teaspoon
  • Curry powder – 1/2 teaspoon
  • Salt – 1 teaspoon
  • Thyme – 1/2 teaspoon
  • Maggi – 2 cubes
  • Kitchen foil

Instructions

  1. Start by heating the oil in a big pot (that has a lid). Add the onions and let simmer on low heat for a couple of minutes to flavour the oil
  2. Pour in the chopped tomatoes and tomato puree. The aim is to fry these to get rid of the excess water and remove the sour taste from the tomatoes. Medium to high heat should do but make sure you stir regularly to avoid the mixture burning
    [Lazy chef tip – I personally like to have small chunks of tomato in my rice (and I’m too lazy to blend the tinned tomatoes most of the time). You can blend the mixture first if you prefer a smoother consistency]
  3. While stirring the tomatoes, add the garlic, chilli, mixed herbs, curry powder, salt, thyme and maggi and let the mixture continue to fry for about 5 or 10 mins on medium heat
  4. Add 3 cups of water to the mixture and while it boils rinse the rice in cool water. (Some people don’t like to wash rice as it “removes the nutrients” but the African in me simply cannot lol! – I can imagine the look of horror on my mum’s face if she saw me pouring rice from the bag to the pot without washing it)
  5. Add the rice to the boiling stew and mix. The rice should be just about submerged in the liquid. Turn the heat ALL THE WAY DOWN, and cover the pot with a square of foil and then with the lid. The idea is to seal the pot as best as possible to allow the rice to steam
  6. Leave to steam for 12-15 mins
  7. When you open the pot you will find that some of the tomato mixture will be on the top and side of the pot – that is normal. Just mix the rice gently until you get consistency. The rice should be a perfect texture, if it is still quite hard just cover and let steam for a further 2-3 mins
  8. Serve and enjoy! I had mine with some sweet and spicy chicken and plantain of course. The official partners of jollof 😀

Final Result

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