Saiprojects

I'm not that much of a baker, but I decided to bake today and voila, it turned out really well. It was bound to be another boring saturday as Six Nations Rugby was on tv and my better was full of lergies. I decided to do something exciting by baking Nigerian Meatpie.






Ingredients:-

Plain flour- 800g (makes up to 15 pies)
1 teaspoon of salt
half a glass of cold water
2 potatoes- diced into small pieces
thyme
scotch bonnet- quarter
2 stock cubes
6 tablespoons of olive oil
1 egg (For glazing the pie)

Instructions:-

For the mince meat:-

Add the oilve oil in a pot, leave to heat up for 2 minutes, add onions and leave to fry for 1 minute. Add the mince, carrots, peas, scotch bonnet and diced potatoes. Add the stock cubes and thyme and leave to cook until brown for 5 to 7 minutes and leave on the side to cool.

For the dough:-

Glaze your baking dish with some butter and leave aside.

Add the flour in a bowl, add the baking powder and salt and use fingers to mix thoroughly until it becomes crumbly. Add the butter and water, mix well until thick and in a ball form. Once thick, roll wth a dough roller and section with a dough cutter or bowl to make round cuts on the rolled out dough.


Scoop in the mince in the center of the round cuts making sure the quantity of the mince does not overflow. Close the dough, and use a fork to press the two edges together to close tightly; place in the baking dish. Break the egg in a bowl, whisk and glaze the top and ends of the pies with a glazing brush; this is to ensure that the meatpie is perfectly sealed preventing it from opening whilst baking.

Set in a pre-heated oven for about 30 to 40 minutes on moderately hot 375-400°F ♎ 190- 200°C

Enjoy..X

One of Africa's most popular dishes eaten almost in all parts of Africa and the world.

There are so many variations of this dish but everyone mostly uses the same or similar ingredients. Very easy to make yet can be very tricky if you do not get it right.






Ingredients:-

For the rice:- Easycook rice(500g),
2 tin Plum tomatoes
3 bell peppers
2 red onions
1 scotch bonnet depending on how hot you can handle
A tablespoon of thyme
2 tablespoons of tomato puree
stock cubes (2 cubes and 1 ground stock cube)
half a teaspoon of flavour enhancer
Salt to taste
Bay leaves- About a handful
olive oil(about 150-200ml)

Peri-Peri chicken:-
Chicken pieces
2 tablespoons of ketchup
2 tablespoons of barbeque sauce
1 tablespoon of barbeque seasoning
1 tablespoon of ground pepper

Plantain- Plantain, 100ml of olive oil.

Instructions:-

Jollof Rice:-Add your olive oil in your pot and leave to fry on low heat for 2 minutes, whilst that's on heat, blend together 3 bell peppers(depending on how many people you are serving), 1 onion, 1 scotch bonnet(depending on how spicy you can handle), 2 tin plum tomatoes; until fine and smooth. Add the mixture into the hot oil and add the stock cubes, the thyme and the salt to taste, tomato puree and stir.

Leave to cook on medium heat until you can see the oil residue at the top of your mixture (roughly about 10 minutes). Whilst that's cooking, rinse your rice twice to get rid of the extra starch in the rice, add the rice in your mixture, stir gently and cover with an aluminium foil paper. Leave to cook until the rice is dry and soft. Serve as desired.

Peri-Peri Chicken:- Glaze the chicken pieces with all the ingredients by making sure the sauces get into every corner of the chicken (so that you can taste the sauce in the chicken when its done), place in an oven dish, cover with an aluminium foil and place in the oven for 20 minutes on on moderately hot 375-400°F ♎ 190- 200°C

Plantain:- Slice the plantain and dice in small pieces; Add your olive oil in a frying pan or saucepan, leave to heat up for 2 minutes on medium heat, add your plantain and fry until golden brown.

Happy Cooking..xxxx


Enjoy.

I decided to go back to my roots by preparing a dish that originates from the western part of Nigeria; Okra Ogbono served wit Amala.

Amala is a thick brown paste made from yam which has been peeled, dried, cleaned and then blended into flour form. It is eaten primarily among the yoruba people of Nigeria.




Ingredients

500g of okra
about half a cup of ogbono
a handful of ground crayfish
2 stock cubes
ground pepper
4 cubes of frozen leaf spinach
Beef, chicken pieces (bolied and seasoned)
Stock cat fish
100ml Palm oil
Bitter leaf
King prawns(optional)
Beef stock
Amala powder


chop the okra into small pieces and leave on the side, heat the palm oil in a pan on low heat for 2 minutes and add the beef stock, stir in the stock cubes, ground crayfish, the ground pepper, stock cat fish and the bitter leaf and leave to simmer for another 2 to 3 minutes.

Still in Low heat, add the beef and chicken pieces and stir, gradually add the blended ogbono and stir. Do not cover as this is a slimey dish and once covered, it gets too slimey and can lose its form. At this stage, you will be able to see that the ogbono has started to draw.
Add the leaf spinach as you wish, depending on how you like it, you can chop it more if you prefer. Stir the mixture and leave to simmer for a about 5 minutes. (taste it at this stage to check if you require salt or more stock cubes).

The Okra goes in next, stir and leave to simmer for 5 to 7 minutes on low heat. As the king prawn is optional, I add my king prawns at the end to avoid it shrinking when it gets in the stew (lol).

For the Amala- boil some water in a kettle and add to your pot on fire, I'll leave it for another one minute to over boil; turn your heat down and gradually add in the amala powder by continuously stirring until fine and in paste form. To avoid lumps in the amala, once thick and fine, add a bit of water and leave to boil with the mixture for 30 seconds to 1 minute and stir constantly.

Thanks for reading. xxx

Yayyyyy welcome to the season of love; Happy New Month to all my readers, I am so excited for this month and I just want to say thank you all for reading my blog from all over the world. I have gone up to over 500 views in just 3 weeks, thank you all for reading.

I have alot planned for my blog and my youtube channel this month so make sure you stay tuned. As I've said previously, I have alot of Valentine meal ideas to show to you all and I'm sure you will be as excited as I am to try the dishes.  Have a good start to the month all and stay blessed (o toddles).