Luscious yummy Dodo

This is how I love my fried plaintains .......nice thick and juicy...lol

The food map :http://www.mamasdish.com/nigerian-recipes/plantain-dishes/fried-plantain-with-eggs

I WANNA EAT ROASTED PLANTAIN AND PEPPERED SNAILS

ROASTED PLAINTAIN (BOLE) AND SNAIL WITH STIR FRIED TOMATOES AND ONIONS

The food map : http://southpawgroup.com/iqfoodplatter/try-nigeria-boli-rings-and-peppered-snail-stew-looking-for-excuse-to-eat-plantain/

ROASTED PLAINTAIN AND STEWED SNAIL

The food map : http://afrolems.com/2012/11/07/bole-and-peppered-snail-inspired-by-1q-food-platter/

THE ORIGIN OF JOLLOF RICE!

Call it Jollof Rice, Jolof Rice, Joll of Rice, Djolof Rice, Osikapa Jelof, Red rice or Party rice you are right. Adults and children love this spicy and tasty rice meal.  Jollof rice is a favourite meal in the West African region and very popular amongst Nigerians and Ghanaians alike. I do not know a social function in Lagos or Accra where Jollof rice is not served or at least listed in the menu

The origin of Jollof Rice is traceable to the Jollof tribe in the Senegambia region of West Africa. Jollof rice is also called “Benachin” which means “one pot” in the Wolof language. The traditional ingredients are rice, fresh tomatoes, tomato paste, onion, salt, and chili pepper. Other ingredients such as fish, vegetables, meats, ginger and other spices can be added to enhance the taste. Today Jollof rice can be prepared in different ways by the various peoples that savor it but the basic ingredients remain the same.

food map : http://afrolems.com/2009/11/05/afrolems-is-listening/dsc_0128-1024x768/

food map : http://www.ayikarleyskitchen.com/ItemDetail.aspx?itemId=JollofRiceItem1

food map : http://omonaij.wordpress.com/2012/06/17/i-love-me-some-jollof-rice/

Culled from : http://www.vanguardngr.com/2010/01/the-origin-of-jollof-rice/

DELICIOUS FOOD FROM AFGHANISTAN

Who would have imagined anything delicious can come out of AFGHANISTAN....Im wowed! lol. I heard their food is nicknamed "FOOD FOR KINGS"

The food map : http://thegreatartoffoods.blogspot.com/2010/12/special-afghanistan-food-afghan-food.html

This next one is called QABILI PALAU

The food map : http://www.justfoodnow.com

This is called QORMA SABZI

The food Map : http://www.justfoodnow.com/2011/06/23/afghanistan-food-of-kings/

SEXY AFRICAN PEPPER SOUP!

Pepper Soup is just the perfect way to warm your way to your man's heart when night comesand he has had one too many bottles....Especially for the lady that has something on her mind! ..*winks and bats luscious well mascared eyelashes * lol

Sexy Fresh Fish Pepper Soup

 Get recipe from Afrolems food blog

Get recipe from http://www.kitchenbutterfly.com

Turkey Pepper soup

Get recipe from http://redoje.blogspot.com

Get recipe from http://redoje.blogspot.com

Get recipe from http://afrolems.com

Get recipe from http://ngoziskitchen.com

Get Recipe from http://blogs.houstonpress.com

HOW TO MAKE THE PERFECT TEA...BRITISH STANDARD

Growing up was interesting and fun, My Dad being a British trained Engineer, always cherished his CUPPA, He had tea with everything and everything with tea lol. My Dad will drink tea with bread, TEA WITH EBA,POUNDED YAM ,EVEN BEANS lol. I MISS YOU DADDY ..so so so much, I bet if He read this post He will say " no be small thing O " . So in His honor I am learning how to make the perfect English Tea! Lets learn it together...in Pictures....

Lets learn it together...in Pictures...from BBC.CO.UK

 WARMING THE POT
Fill the kettle with fresh water. Water that has been boiled before will have lost some of its dissolved oxygen, vital for tea brewing. Soft water – water with a low mineral content – causes less scum to develop on the surface of the finished tea.

Warm the teapot by pouring in a quarter of a cup of water and putting the pot in a microwave for one minute on full power.

THE POT CALLS THE KETTLE BY ITS NAME..lol

Synchronise. Bring the warmed pot straight to the just-boiled kettle and place a single heaped teaspoon of loose Assam leaves (or your teabags ..depending on how strong you want your tea ) into the pot.

Pour in the boiling water immediately. If the water is allowed to cool, it is less effective in releasing the chemicals in the tea leaves. The use of a tea cosy is not recommended, since the liquid needs to cool before pouring. 

STIRRING THE TEA
Stir the brewing tea and leave it for three minutes. This time allows for the release of polyphenolic compounds, which will give the tea its rich colour and flavour. A longer infusion period will unlock high molecular weight chemicals which taste bitter.
You cannot reduce the amount of caffeine in your cuppa by shortening the infusion time, most of the stimulant is released within a minute.

THE SUGARY MILKY WAY

Put chilled milk in your ceramic mug (they didnt say platic cup o! lol ) FIRST. Milk proteins degenerate and taste stale if they are heated above 75 degrees centigrade. The milk first method allows the chilled liquid to cool the hot tea, rather than vice versa. Sugar can then be added to taste. Both milk and sugar reduce the natural astringency [bitterness] of tea.

The finished tea should be a "rich, attractive colour" and be somewhere in the region of 65 degrees centigrade – any hotter and scientists warn that "vulgar slurping" might be required. Which by British Standard is a big NO-NO during Tea parties!

and of course the MEDE MEDE ( snacks) lol to go with the tea can be served like this ..if you be oyibo

..Else as a Nigerian (With the exception of Prof. D.N.Nwokoye lol ), it will be your Standard bread and butter...or your basic sandwich or club sandwich ..

Imagine serving your Tea in this luxury tea sets

Beautiful  antique lacquered wooden  TEA-SET

CIRCA 1920'S - 1930'S , 23 PIECES COMPRISING 6 CUPS, 6 SAUCERS,TEA-POT, SUGAR,BOWL BOTH WITH LIDS, MILK JUG, SIX TEA SPOONS AND SUGAR CUBE TONGS
ALL PRESENTED ON A BEAUTIFUL TRAY COLOURFUL JAPANESE SCENERY PAINTED
ON BLACK..Your tea can never go sour lol

A sterling silver Tea Set

Solid Gold Tea Set

Tea and Coffee Service, 1825, Gold with Ivory. Long-term loan from the Rosalinde and Arthur Gilbert Collection on loan to the Victoria and Albert Museum, London.

Tea and Coffee Service, 1825, Gold with Ivory. Long-term loan from the Rosalinde and Arthur Gilbert Collection on loan to the Victoria and Albert Museum, London.

Antique floral Tea Set
 This frilly vintage tea set is covered with tiny golden flowers and curlicues lending a look of floral lace or netting. We love the unusual baroque shape. There is always something special about drinking out of a cup that is not round. All edges are trimmed with gold bands. All handles are coated in gold as are the finials. The insides of both cups are also solid gold in color. Loads of glitz and glimmer

 Coral Tea Set? Oyibo dey madt O! See bera Coral wey dem suppose use for jewellry ..PURE LUXURY SHA

 ...And from www.luxury-insider.com  THE MOST EXPENSIVE AFTERNOON TEA..
....is by the venerable Cliveden House at Berkshire. Billed as the most expensive afternoon tea yet, the spread for two, at £550 per couple, was conceived by executive head chef Carlos Martinez, and includes a veritable feast of rare and beautiful ambrosia.

There’re exquisite white truffles at £2,500 per kilo, Beluga Caviar at £4,000 per kilo and Da Hong Pao Tea, harvested from thousand year old leaves and valued at over £2,000 per kilogram. You’ll also be treated to flutes of Dom Perignon Rose, as well as a luscious, gold-leafed cake made with the dearest chocolate in the world, Amedi Porcelana. Wash it all down with an earthy, bitter shot of Kopi Luwak, the famous civet cat coffee, at £50 per cup. Here is a picture of the chef and table spread below..

..AND FINALLY YOU LEARN BASIC TEA ETIQUETTE ..THE ENGLISH WAY..Just in case the QUEEN OF ENGLAND pops in for a visit...WATCH O! SO YOU DONT EMBARASS YOURSELF LOL..

Enjoy your tea my dear friends..and please .. Bournvita , Ovaltine or Coffee ...is not tea O! Hope say Una don hear? lol


REFERENCES AND FURTHER RESEARCH FROM
http://news.bbc.co.uk/2/shared/spl/hi/pop_ups/03/uk_how_to_make_perfect_tea/html/5.stm
kaboodle.com
turbosquid.com
http://blissfulglutton.com/afternoon-tea-at-the-park-75-lounge-and-terrace-midtown/
theculturebite.com
sellgoldinleeds.co.uk
http://www.etsy.com/listing/89049340/golden-floral-filigree-1970s-vintage
http://www.sandwichrecipe.org/

FRIED PINEAPPLES..YUMMY OR YUKKY?

Pineapple (Ananas comosus), a tropical plant with edible multiple fruit consisting of coalesced berries, named for resemblance to the pine cone. Pineapple may be consumed fresh, canned, juiced,OR FRIED and are found in a wide array of food stuffs – dessert, fruit salad, jam, yogurt, ice cream, candy, and as a complement to meat dishes. In addition to consumption, in the Philippines the pineapple's leaves are used as the source of a textile fiber called piña, and is employed as a component of wall paper and furnishings, amongst other uses.

Fried Pineapple and ice cream

yummy or yukky? lol

spicy deep fried pineapple

Fried pineapples and ice cream

Fried Pineapple and beaf

Pineapple fried rice with shrimps

deep fried pinapple

Spicy Deep fried pinapple

Pineapple Rice

...Here is the recipe for pan fried pinapples

RECIPE INGREDIENTS
6 oz unsalted butter
1 small pineapple (about 1 1/2 lb), peeled, cut lengthwise into quarters, cored and thinly sliced
3/4 cup packed brown sugar
1/4 cup (2 fl oz) dark rum or brandy

DIRECTIONS
Melt butter in large frying pan over medium heat. Add pineapple slices and cook for one minute. Sprinkle evenly with brown sugar and cook, turning pineapple occasionally, until sugar is melted and pineapple is translucent, 2-3 minutes. Add rum or brandy, stir to combine and cook one minute.
 Click Here to read from author site.

WATCH AND LEARN

REFERENCES
http://en.wikipedia.org/wiki/Pineapple

If you are bold enough to try this recipe kindly send us the pictures..Enjoy your meal!

EGUSI SOUP AND POUNDED YAM IS SERVED! LEARN HOW TO MAKE THE PERFECT EGUSI SOUP

I am yet to see someone resist a delicious meal of egusi soup. Egusi soup is a  Nigerian delicacy usually served with pounded yam, eba or fufu.

Yummy Egusi and Pounded Yam

nice presentation

A meaty Egusi Delight

CALORIE CONTENT OF EGUSI AND POUNDED YAM

Pounded yam is so high in Calories, its Scary. A medium slice of yam contains almost 330 calories, but i guess, everyone has a different perception of the word medium. So I would use the dessert spoon measurement.

The Dessert spoon is one which is larger than a teaspoon but smaller than a table spoon.

One dessert spoon of pounded yam contains 10g of carbohydrate, which equals 40 calories from carbohydrates alone. Remember, this is just the carbohydrate count, protein and fat hasnt been added.

It is hard to actually calculate the calorie content of pounded yam, because this depends on how much you are actually eating, but if you can picture your pounded yam being fitted into a cup (our normal milk tin cup), then a cup of pounded yam contains 400 calories

The basic Egusi Soup enriched with few chunks of stockfish and two pieces of meat contains a total of roughly 700 calories per serving!!! Imagine eating it with about 3 wraps of iyan which is about 600 calories……….

The largest food group it contains is Fat. Egusi is very high in fat content. It has about 60% fat. Talk less of we Yorubas that love adding lots of palm oil to our egusi soup.

It also has about 11 percent carbohydrate of which 0 percent is fibre which is supposed to be good for weight loss. Proteins make up 30 percent while other elements make up the rest.

But that’s not all, Egusi actually has good qualities.

a. The fat in egusi is cholesterol free. Meaning its not damaging to the heart. You may put on pounds when taking lots of egusi, but you wold be sure that its not detrimental to your heart directly.

b.It contains certain nutrients which are good for the skin, good for fertility and reproduction.

So in conclusion, egusi has good properties as a food on its own, but for weight watchers and those on low fat diets, i would suggest you stick more to plain okra soups ad vegetable soups, and limit your egusi intake.
Click here to get to author site


LEARN HOW TO MAKE EGUSI SOUP


Egusi seeds (Grounded, 1-2 cups)
Palm oil ¾ - 1½ cup
Bitter Leaf - freshly squeezed, or dried or spinach / ugwu / any other fresh vegetable as may be available
Cray fish about ¼ cup grounded
Dried pepper or chilli 1 table spoonful or to taste
Maggi cubes or Knorr 1 – 2 cubes
Thyme about ½ teaspoonful
Curry Powder ½ - 1 teaspoonful
Real African Red Onions - spicy. 1 – 3 (Chopped)
Cooking salt
Fresh or smoked fish or stock fish
Goat meat (chopped to size)
Assorted meat – beef, ox tail, cow tongue, chicken, as can be obtained, about ½ kg each
Chopped tomatoes (blended)
Fresh pepper with or substituted for grounded dried pepper.


Cooking Method

If you are using stock fish, be sure to have soaked the stock fish in water overnight to make it soft and cook faster.
Put your goat meat and or assorted meat into a pot. Add cooking salt, 1 bulb of onion, chopped to small sizes, ½ teaspoonful of thyme, curry powder, and a small amount of water (about 2cups), one or two maggi cubes and bring to boil for about 30 minutes until soft and tender to taste.
While that is cooking, put your chopped tomatoes (1-2 tins), fresh and or dried pepper, 1 bulb of real African red onions into a blender and blend to a smooth paste
Your egusi seeds must have come in blended (grounded). If they are not, this is the time to grind them in a blender dried (in the small bit of the blender for dried materials). Take 1-2 cups of grounded egusi and put in a bowl, add 2 parts of water to a part of grounded egusi in the bowl and stir to form a paste. Some people do not do it this way. They leave the grounded egusi dry and stir fry it instead in palm oil. You can do it either way. Here, the first method will be used
The meat should have finished cooking by now. Get a big pot. Place it on the cooker and allow it to be hot, with all residue of water drying out. Do not let it burn though. Pour about ¾ - 1½ cup (150 – 300mls) of red palm oil in the pot. Be careful here, it could smoke and splash around, with risk of you been burnt! Allow the oil to warm for about 1 minute. Pour the blended tomatoes, fresh/dried pepper, onion paste into the oil and stir fry for about another 10 -15 mutes.
Now add the cooked meat to this base of stew and cover the pot and allow to simmer for about 3 minutes. Stir intermittently to prevent burning.

The egusi paste (or fried) can now be added to the stew with meat in it. Add your vegetables here, salt and one or two cubes of maggi if still required to taste and bring to boil for about 10 minutes. Stir intermittently.
Click here to get to the author site

HOW TO MAKE YORUBA STYLE EGUSI WITH NICE CLUMPS
Ingredients


1/4 cup Groundnut oil*
3 table spoons palm oil
1 cup egusi
1 cup chopped spinach
1/2 cup pepper sauce
2 Bouillon cubes (Maggi)
1 Tablespoon Crayfish
1 teaspoon salt (to taste)
1 teaspoon locust beans
1/4 cup Ede (Dried shrimps) (Optional)
Precooked meat and fish of choice

DIRECTIONS WITH PICTURES

Combine  the egusi with 2 table spoons of water, mix until you have a thick paste

Set a medium sized pot on medium heat, add in the groundnut oil. With a teaspoon, ball up the egusi mixture and drop into the oil. fry for 3 minutes.

Add 11/2 cups of water into the fried egusi, cover and bring to a rolling boil

Break up the egusi clump into smaller bite size pieces

Add in the all other ingredients apart from the palm oil. Cover and simmer on medium heat for 10-12mins.

almost done

yummy

...........and thats how to make Delicious EGUSI SOUP...ENJOY YOUR MEAL...


Click here to see author site

 Here is a very informative and entertaining video on how to make egusi soup: 

DONT FORGET TO SEND US PICTURES IF YOU DECIDE TO TRY THIS RECIPE..Enjoy your meal

REFERENCES


http://bakersfourthquarter.blogspot.com/2011/07/great-gobs-of-egusi-soup.html
http://chocolatechutzpah.wordpress.com/tag/food/
http://www.9jafoodie.com/2012/03/yoruba-style-egusi-soup/
http://www.naijazumba.com/?p=74
http://www.africanfoods.co.uk/egusi-soup.html