Deviled Eggs

Deviled eggs are hard boiled eggs that are shelled and cut in half and filled with paste made from the yolks. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and in North America. Deviled eggs can be served cold as appetizers, main meals or side dish.

INGREDIENTS

  • 3 eggs, hard boiled and peeled
  • 3 TBSP mayonnaise
  • 1 Tsp yellow mustard
  • 1/8 teaspoon salt(optional)
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon grated cucumber for garnish

Directions

  • Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
  • Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper and mix until smooth.
  • Fill each egg white half with equal amounts of yolk mixture.
  • Garnish each egg with grated cucumber. Refrigerate covered until ready to serve.

Nigerian Jollof Rice in Plantain rolls

This is the Nigerian version of the Colombian pasabocas-de-platanos, basically it is rice rolled in fried plantains. Like the Colombian version it can be eaten as a snack if you have just one portion or as a main.

Ingredients

  • 4 Ripe Plantains
  • 3 sausages
  • Nigerian Jollof rice or Turmeric rice
  • 3 cups of oil for frying

Direction

  • Peel and cut Plantains in slices lengthwise of 5 millimeters thickness.
  • Heat about 3 cups of oil in a saucepan over medium heat.
  • Add the plantains one by one and fry them in oil for few minutes until golden. Fry both sides.
  • When Plantains are done transfer on paper towels to drain
  • While still warm mold them in a ring and secure with a toothpick to keep them in one piece.
  • Then fill them with Jollof rice, using a spoon.
  • You can top with slices of sausage or tomatoes.
  • Serve with a side of salad.

Homemade Pasta

I believe in making meals from scratch and l love homemade meals. They are healthier and saves money. I have some leftover sauce in the fridge and l decided to make pasta at home

Ingredients for the pasta

  • 2 cups flour
  • 2 eggs
  • 2 TBsp olive oil
  • 2 TBsp water

Making the pasta dough

  • In a medium bowl, combine the 2 cups of flour, 2 large eggs, and 1 tablespoon of extra-virgin olive oil, water and mix well.
  • Knead with your clean hands for about 10 minutes or until the dough feels elastic. If the dough is sticky after the first 5 minutes, add a sprinkling of sifted flour.
  • Cover the bowl with a dish towel and set aside to rest for at least 20 minutes.
  • Roll very thin and cut( l used a cookie cutter). You can cut in strips too.

Cooking the pasta

  • In a pot bring water to boil add salt and oil to the boiling water.
  • Drop the prepared pasta in boiling water
  • Cook for 8 to 10 minutes. Prepared pasta takes a little longer, but a general rule is that when the pasta dough is ready, they pop to the top of the boiling water.
  • Remove the pasta with a slotted spoon, place in serving dishes and cover with sauce.

Recipe note

  • Make sure you roll the dough thin or it will come out strong.
  • Make the dough pillable and soft.
  • The best flour to use is 00 type of flour used in Italy.
  • After cutting the pasta dough I filled it with minced meat. I dropped filling on one, topped with another and sealed it.

Yam moi moi

You can use beans, corn, plantain for pudding, so why cant yam be used for pudding. Yam is native to Africa,Asia and some Caribbean countries. In the eastern part of Nigeria, yam is celebrated. The New yam festival is one of such celebrations. Yam can be roasted, fried or boiled. Yam can be pounded after it has been boiled to make swallow.

Ingredients

  • 1/3 tuber of Yam
  • 5 Tbsp crayfish
  • 400 g fish
  • 1 bulb onion(diced)
  • 2 tsp ground pepper
  • 5 Tbsp soy oil or any Veg oil
  • Nchanwu leaves( a handful)
  • Banana or Etere leaves for wrapping
  • 4 seasoning cubes
  • 1 tsp of salt

DIRECTION

  • Peel and wash the yam
  • Cut and grate the yam
  • Clean and wash the fish. Season with two seasoning cubes and cook for 5 minutes. Debone the fish and flake
  • Wash and cut nchanwu leaves
  • Make a sauce with the oil, fish, onion, crayfish, pepper and seasoning cubes.
  • Pour the sauce into the grated yam stir, add salt and nchanwu.
  • Bring to boil water in a pot, Wrap the yam in the etere leaves and steam in the pot for 1 hour 30 minutes.

RECIPE NOTES

  • Do not taste for salt because the yam is raw.
  • Season the fish very well .

OKRO SOUP

Okro, Ila, Kubewa, Okwuru as it is called in Nigeria is a vegetable used in cooking soup. It is the easiest soup to cook and can be cooked on a budget. The origin of Okoro is not certain but I will stick with West Africa (Lol, do not come for me). There is a wise saying in Igbo “Okwuru anaghi eto karia onye kuru ya” literally meaning Okro plant is never too tall for the owner, now that is a saying parents will always tell their children if they are getting out of hand. Okro is either grated, cut or pounded to prepare soup, for this soup I am going to grate the Okro.

INGREDIENTS

  • 500 g fresh Okro (grated)
  • 1 kg Snails
  • 400 g Dry Fish
  • 200 g Ugba (Oil bean seed)
  • 1 cup Isam (periwinkles)
  • 4 TBsp Pepper (blended)
  • 6 TBsp Palm Oil
  • 5 TBsp Crayfish (grounded)
  • 2 Maggi Crayfish cubes
  • Salt to taste
  • 5 cups water

DIRECTIONS

  • Clean and wash the snails and fish. Break the fish into sizable chunks.
  • With the pot on fire pour 5 cups of water and bring to boil. Add the washed snails and fish season with seasoning cube and leave to cook for 20 minutes.
  • Add Palm oil and let it steam for 10 minute add ground crayfish and pepper.
  • As it is cooking add the grated okro and periwinkles allow to cook for 5 minutes. Add the Nchuawu leaves stir and add salt and the remaining seasoning cube and the soup is ready. Serve with Rice,swallow,yam etc.

Recipe Notes

  • Remove the snails from their shells and clean with lime to remove the slime.
  • I love my Okro soup hot that is why l used 4 TBsp pepper, reduce if you cant take the heat.
  • Dont over cook the okro remember it is a vegetable
  • You can use meat, stockfish or any protein of your choice
  • I dont like the taste of onion in soup feel free to add onion.