Start by measuring flour into large bowl. Add cold, cubed butter.
Using a pastry blender, cut the butter into the flour. (You also use your hands or food processor.
Once the butter is incorporated set aside.
In another bowl mix the milk, eggs, nutmeg, baking powder and sugar.
Create a well in the middle of the flour
Pour all the wet ingredients into the well
Mix until it all comes together. Batter should be thick
Allow batter rest for 5 mins.
Place a medium deep saucepan over medium heat, adding to 3-4 cups of oil. Your oil should be hot enough now, use your hands or spoon to pick up the dough in the oil (You want the scoop to be a kind of round, but not perfect).
Frying the rolls itself requires some patience and technique, because you work with a thick dough, you want to make sure the rolls are cooked all the way through.
Turn the loaves often while he is in the oil, use a strong one to drill holes in while he is in the oil. Fry until golden brown; 2-3 minutes on each side.
This recipe of One-pot Baked Chicken and Jollof Rice start
on the stove and finishes cooking in the oven. This One-pot Baked Chicken and
Jollof Rice is also a combination of west African and Indians of terrific aromatic,
spices and flavors. The little thing that makes all the difference in this
recipe is the fried anise, allspice pepper, bay leaf, cinnamon and cloves
before adding the rice and well-seasoned chicken. This recipe of One-pot Baked
Chicken and Jollof Rice is outrageously delicious!
One-pot Baked Chicken and Jollof Rice Secret: “fried anise, allspice pepper, bay leaf, cinnamon and cloves”
This One-pot Baked Chicken and Jollof Rice starts on
the stove because frying the anise, allspice pepper, bay leaf, cinnamon and cloves
ensure the best flavors possible in the most effective way. If your oil begins
to smoke, it is too hot and should be either removed from the heat source or
the heat source should be turned down. Once they become aromatic, add the onion
and cook until the onion is softened. Then, continue to add your other
ingredients as desired. When frying spices, it is extremely important to pay
close attention to them. Even if a single spice burns, the whole batch will be
tainted with that bitter, burned flavor. Stir the spices frequently and mind
How to perfectly season the baked chicken?
For this recipe of One-pot Baked Chicken and Jollof
Rice, I use a whole chicken, but other part of the chicken can be used (like
the thigh, leg or wing). You can never go wrong with my combination of spices (1/2
teaspoon paprika, 1/2 teaspoon turmeric, 1 tablespoon garlic, 1/2 teaspoon
ginger, 1/2 teaspoon curry, 1 teaspoon bouillon cube, Salt and pepper) because
you get maximum depth of flavor for minimum number of spices. Plus, I always
have these spices on hand.
How did I partially cook it on the stove?
By partially cooking the One-pot Baked Chicken and
Jollof Rice on the stove to first bring out the maximum flavor out of the spices
and also allows me to bring the liquid to a boil before putting it in the oven.
The flavor is so much better because of the fried onion.
Why add the chicken over the rice?
I added the perfectly seasoned chicken over the rice
because the dripping of the chicken add so much more flavor to the rice. The
result is a mouthwatering baked chicken coated in a beautiful rub, baked on top
of fluffy soft rice. Oven Baked Chicken and Rice all cooked together in one
dish is possibly one of the MOST loved family favorite dinners on the planet. I
know in my heart of hearts this will become your new favorite.
Season the chicken with teaspoon paprika, turmeric, garlic, ginger, curry, bouillon cube, Salt and pepper and set aside.
Heat a frying pan with the oil over medium heat and add the anise, allspice pepper, bay leaf, cinnamon and cloves. Cook for a minute
Add and fry the onion for about 7 mins until soft.
Stir in the tomato purred and the tomato paste, cook for 5 minutes.
Add the water, vegetables (1 eggplant, 1 zucchini, 1 Summer squash, 2 carrots) and bring to a boil.
Mixing in the rice and mix until well.
Add a layer of aluminum foil and make small incisions. Add the chicken and cover (Make sure the cover is over safe)
Transfer the Jollof rice mixture into the oven for about 20 minutes.
Remove from the oven stir and put back in the oven without the lid for 15-20 minutes or until the rice is soft and done.
When done take the rice out of the oven, fluff it and serve.
Tips to make perfect oven baked chicken and rice
For this recipe I recommend long jasmine rice. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time. Please do not use short grain rice, medium grain rice, risotto, paella or minute rice.
If the rice cooks before the chicken, remove the rice from the oven, and transfer the chicken in an oven safe dish and put the chicken back in the oven.
For a better color on the chicken, it can be broiled for an extra 2-3 minutes just to get your chicken golden and browned with crisp edges, and an amazing buttery, crunchy crust on the top of your rice!
Boiled yam is often served with egg stew. Yam are delicious superfoods is found largely in tropical region like Africa, Jamaican and Caribbean and very different from the “Yam” found in most leading grocery store. The US’s yam is a variation of sweet potato. The African Yam has a dark brown peelable skin and the inside is white or yellow. We have a variety of recipes made with Yam: pound yam or Fufu, Fried yam and baked Yam.
1 smoked mackerel
1 cup shrimp
2 garlic chopped
1 teaspoon ginger
2 medium sized tomatoes, chopped
1 tablespoon tomato paste
1-2 scotch bonnet, chopped
1 small onion, chopped
1/2 cup Vegetable oil
Salt and Seasoning cube (to taste)
How to make boiled yam?
Peel and Wash yams, then cut into bite-size cubes into 1 inch size.
Rinse in clean water till water runs clear and no residue in water.
Choose a saucepan that will be large enough to hold the yams without crowding them. Put yam in a saucepan, add enough water to cover it, add salt and Bring to a boil.
Cover the saucepan and cook yams for 10 to 12 minutes or until just tender on the outside but resistant in the center when pierced with a knife or fork. For soft, tender yams, cook for 25 to 30 minutes.
Remove from the stove and drain; And voila, you have yourself boiled Yam
To make egg sauce…
I usually served my boiled yam with sardines, egg stew, green pepper, tomato stew… Today, I am going to serve my boiled yam with a delicious and easy egg stew. I wanted to change thing up a little bit therefore I added shrimp and smoked fish to the egg stew. This recipe is made with fresh tomatoes, onion and spices which goes heavenly with my boiled yam.
Remove all the fishbones from the fish and set aside.
Place frying pan on a medium/low heat, add about 1/2 cup cooking oil.
Add the garlic, ginger, shrimps and salt to taste. Cook until the shrimps are pink, remove and set aside.
Add the tomato, the tomato paste and onion. Cook until the water evaporate.
Add smoked mackerel, shrimp, chopped peppers salt and cube to taste. Cook for about 4-5 minutes or till oil floats on the sauce.Stir in the egg then stir to form a scramble.
Boil the pork belly with the garlic, ginger and cube for 30 mins. Fry carefully and set aside.
Beat the eggs with 1/2 tsp. sesame oil. Heat up a non-stick frying pan and add 1 tablespoon. of oil. Pour in the eggs and swirl around to coat the bottom of the pan. When set, flip over onto a chopping board and cut into small pieces.
Heat up a wok and add 2 tablespoon of oil. Add the chopped onion and bell pepper and fry for 3 minutes.
Add the rice, and frozen vegetable and soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant.
Add the eggs and fried porc. Stir for a minute then turn the heat off. This is now ready to serve.
Fufu(foofoo, fufuo, foufou or foutou) is a staple food common in many countries in Africa such as Togo, Ghana, Liberia, Ivory Coast and Nigeria. Traditionally, the Fufu is made by boiling and pounding yam, cassava and green plantain. The water from the boil yam is used to adjust the viscosity of the fufu depending on personal preferences. These days, different types of flours are available on the market and can be used as substituted. Fufu is often served with groundnut soup, palm nut soup or light soup.
The traditional method is to boil starchy food crops like cassava, yams or plantains and cocoyams and then pound them into a dough-like consistency. Several machines can be used to easy up the process: the fufu machine, food processor and stand mixer.
The cassava is boiled tubers (cassava, yam or plaintain) are pounded together in a giant wooden mortar using a wooden pestle. In between blows from the pestle, the mixture is turned by hand and water gradually added till it becomes slurry and sticky. The mixture is then formed into a ball or a rounded slab and served. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.
White Puna Yam Water NO salt
Peel the yam, rinse and cut into medium cubes. Put in a pot, pour water to cover the pieces of yam and start cooking on medium heat.
Cook till the yams until the surrounding water will be cloudy and slightly soupy and it is very easy to drive a folk into the pieces of yam. Separate the yam from the water.
Put the hot pieces of yam into the bowl of your stand mixer and using the beater attachment, whip the pieces of yam have the texture of flour grains. Let it cool down and switch to the dough attachment.
Kneed the yam with the dough attachment, until the dough is formed and smooth.
If you want the pounded yam softer, add some of the water from cooking the yam little by little until desired consistency.
Served the Fufu immediately after preparation because it becomes soft and loses its elasticity over time. Serve with your Fufusi, Goat meat stew, Egoussi soup, Okra soup, Ademe soup
For this chicken and hotdog jollof pasta, I cooked Elbow macaroni in a rich, flavorful and well-seasoned tomato stew made with chicken and hotdog. About twice a week, my mom makes this for my kids and the love it. This recipe of is crazy good and fun to make.
We all have Elbow macaroni in our pantry. The Elbow macaroni can be cooked on the stove on in the microwave until it is soft or “Al dente. Elbow macaroni can also be use for mac and cheese, pasta salad…
1 chicken cut into pieces
1 tablespoon ginger
3 tablespoon garlic
1 bay leaf
Marinate the chicken with the thymes, ginger, cloves, all spice, garlic, cube and salt overnight.
2 tablespoons tomato paste
1 Sliced onion
6 tablespoons Vegetable Oil
2 tomatoes purée
1 tablespoon tomato paste
4 hotdog in 2
1 packet of pre-cooked macaroni (250g of elbow pasta)
Heat the Oil and sear the chicken. Remove and set aside.
Add the onion and fry for 4 minutes.
Add the tomato paste and tomato.
Stir soup and add remaining cube and the chicken, lower flame, cover and simmer for about 20 minutes or until the chicken is cooked.
Add the hotdog and cook for 2 min and add the macaroni. Salt to taste and cook for 1 min.
Because I use fresh tomato and canned tomato, I add a pinch of baking soda to balance out the acidity.
To cut down the cooking time, the chicken can be pressure cooked.
It’s really easy to make to precook the pasta. For a box of Elbow macaroni, bring approximately 6 liters of water to a boil and add salt. Once the water starts to boil add the Elbow macaroni [Follow the instruction on the box for the timing]. Put a lid on the pot and give some room for the steam to escape. Use a spoon to stir the noodles so they don’t clump together as they cook. Bring back to a boil and cook for 7 minutes [1 minutes less than the time indicated on the box, because the Elbow macaroni will cook further in the tomato sauce]. Drain the Elbow macaroni. I add a little oil to avoid that the noodle sticks together.
This colorful fresh, green and totally delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper. This is a fun twist to braised red snapper. This recipe of braised red snapper is super tasty, traditional and incredibly easy to make. Chimichurri is garlicky sauce from Argentina. It’s flavorful and healthy!
The longer you season the meat, the tastier the red snapper. When stored properly in the refrigerator, the marinated fresh red snapper should be cooked within two days, up to three at most.
2 red snappers
½ cup finely chopped
2 tablespoons finely chopped fresh oregano
4 garlic cloves, crushed
½ cup finely diced
1 small red chili pepper
1 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup of oil
Salt and pepper to taste
Marinate the red snapper and refrigerate and is best if used within 24-48 hours.
Prepare the grill (medium-high heat).
Grill the fish until just cooked through, about 10 minutes per side (depending on thickness and size of fish)
or Preheat oven to 350°F. Bake the red snapper until cooked through, about 45 minutes.
It is a great idea to marinate the red snapper with the chimichurri the night before, or in the morning before you leave for work. Don’t know leave the marinated red snapper at room temperature for a long period of time. To cut down the clean use a re-sealable plastic bags, rather than in bowls or other containers. Also cover the marinated red snapper to avoid cross contamination. Never, use chimichurri marinade from raw red snapper as a sauce.
Okra Soup (FetriDessi) is one of the most popular and easy-to-prepare West African soups. The setup takes a lot of time. The okra needs to be washed and grated; the leaves (Gboma or Ogbono) needs to be washed and cut them roughly. Subsequently prepare the meat, smoked or dried fish and shellfish. Once the setup is finished, cooking is fast.
The Okra Soup can be prepared with mutton, beef, chicken or pork. Here is the step by step to cook the meat. For fish, we can use smoked Mackerel, fried tilapia, douevi … for crustaceans, we can use crab, octopus, crayfish, shrimp …
Okra is a rich source of dietary fiber, minerals and vitamins, as well as a low-calorie vegetable. Known in most West African countries as Okro and French speaking countries as gumbo. I used red oil for recipe. You can also cook the okra with tomato sauce or cook the okra dry.
Serve hot Okra soup with Makoume, Ewokoume, Ougali (Ugali), Ablo (ou Ablo simplified), Kenkey (ou Kenkey simplified), gari or rice.
Fétri dessi (Okra Soup)
½ lbs chopped goat
1/4 lbs beef skin
To season the meat
1/2 sliced onion
1 tablespoon ginger
2 tablespoon garlic
1 Bay leave
Salt to taste
2½ cups of freshly chopped Okra
10 fresh shrimps
2 fresh crabs
1 piece of salted fish (Lanhounhoun)
2 chopped Habanero peppers
1 cup of palm oil
2 tsp dry grounded pepper or chili flakes
2 cup meat stock
1/2 tsp baking soda
Salt to taste
Mix the meat and the spices and add enough water to cover the meat. Cook until the meat is tender. PS the beef skin may cook faster that the goat meat, remove it and set aside.
Fry the goat meat
Boil 2 cups of water in a saucepan. Add the baking soda.
Then add the Okra, 1/2 onion + 1 piece of salted fish and the 1 cup meat stock.
Mix together 1 cup meat stock with 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon paprika and 1 cube.
Add the shrimp, crabs and the seasoning mixture.
Add the hot pepper, Douèvi , beef skin and the goat meat and stir well.
Let the soup cook uncovered for about 5-10minutes. Check for seasonings and add the palm oil.