Turmeric coconut milk Rice

Jellof rice is to die for but when you want a change, try turmeric coconut milk rice. It is so easy to prepare. I just had it for lunch. Turmeric is a spice that comes from the turmeric plant. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustard, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.

Ingredients

  • 3 cups of Rice
  • 3 tsp turmeric powder
  • 4 TBsp soy oil
  • 1 small onion, finely chopped
  • 1 cloves garlic, minced
  • 1 cup of chopped tomatoes
  • 1 green pepper,chopped
  • 1 tsp thyme
  • 1 400 ml trio can coconut milk
  • 3 cups beef broth
  • 2 cups water
  • 1 seasoning cube
  • 1 TBsp pepper
  • salt, to taste
  • Dill for garnish

Direction

  • Parboil rice, wash and drain.
  • Heat oil in a large pot on medium high, cook onion and garlic until soft about a minute.
  • Stir in chopped tomatoes, green pepper, thyme and cook for 4 minutes stirring constantly. Remove from heat.
  • In another pot add beef broth, coconut milk, pepper, salt and seasoning cube. Bring to boil.
  • Add turmeric powder, then add rice and stir until rice is fully coated yellow.
  • Cover and reduce to simmer on low for 15 minutes or until rice is tender.
  • Remove from heat and uncover to let off steam so the rice dont get too soft.
  • Garnish with dill

Egusi Soup

Egusi is mostly grown for consumption in Nigeria. Egusi is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine. In Nigeria, it is used in preparing dishes such as egusi soup and akpurakpu mgbam(egusi cakes)

Ingredients

  • 2 cups ground Egusi seeds
  • 2 cups of water
  • 400 ml red palm oil
  • 1 cup of periwinkle
  • 3 Tbsp Usu(makes the soup lumpy )
  • 1 kg snail
  • 200 g Dry Fish
  • 3 Tbsp ground crayfish
  • Pepper(I prefer fresh pepper) and Salt (to taste)
  • Okazi leaves
  • 2 small stock cubes
  • 1 Ogiri Okpei (traditional locust bean seasoning optional

Directions:

  • Season and cook the snail and dry fish in a pot and set aside.
  • Heat 400ml red oil, add the ground egusi and usu and stir fry for 2 secs then add ground crayfish and pepper.
  • After 3 secs add the periwinkles, snail-fish stock and 2 cups of water stir and leave to boil for 10 minutes.
  • Add ogiri and salt to taste.
  • Stir and add Okazi or any vegetable of your choice.
  • Remove from heat and serve with rice, boiled yam or any swallow of your choice

Recipe Notes

  • Wash the fish, debone and break into sizeable chunks.
  • Clean the snail (How to clean snail).
  • You can add stock fish
  • Wash the vegetable to be used. Cut into tiny pieces.

Ukpo Soup

Ukpo is a seed used in thickening soups especially in the Eastern part of Nigeria .

I had this craving for sea food so l decided to cook Ukpo with sea food. You can eat this soup with Rice,Yam,Fufu or Garri but for today am eating it with ground rice.

Ingredients

  • 3kg Catfish(cut and cleaned)
  • 80g ground Crayfish
  • 40g fresh Pepper (blended)
  • 100g Ukpo (boiled and ground)
  • 3TBsp Palm Oil
  • 100g Shrimps (deveined)
  • 100g Mushroom
  • 100g Periwinkle
  • Uziza (to sprinkle)

Direction

  • Cut and clean fish . Season and bring to boil for 15 minutes.
  • Add shrimps mushroom and periwinkle to the fish and continue cooking for 10 minutes.
  • Add the Palm oil ,crayfish, ukpo, pepper and cook for another 10 minutes. Add salt to taste. Eat with any Swallow of your choice.

Recipe note

  • I used Uziza because it has a sort of tangy bitter taste and l love spicy food. Don’t add it to the whole soup or steam it because it will become bitter. Just sprinkle it on the soup you are about to eat. You can use any leaf of your choice.
  • Swallow is any starch side dish that accompany soup in Nigeria like Eba, Fufu, Yam, Semovita, Amala or Wheat but today l used ground rice as the accompaniment .