Hi guys, i know we have been slow on putting up recipes, but i can assure you that we are trying our best and I hope you guys can bear with us.
A friend of mine made this for me once and i asked her for the recipe but i added a couple of more things to spice it up. It is a relatively easy dish to prepare and for the most part healthy and delicious.
Prep Time: 15 minutes
Cook Time: 30-45 Minutes
1 red Pepper
1 green Pepper
1 yellow Pepper
1/2 Bulb onion
Sweet and Sour sauce
*Basically you can use any kind of vegetable for this dish
- Peel and chop potatoes into big pieces, salt and parboil for 5 minutes
- Chop chicken breast add a teaspoon of brown sugar, half a teaspoon of crushed garlic,half a teaspoon of salt and let marinate for 10 minutes.
- Chop yellow pepper, green pepper, red pepper,onions, carrots (carrots should be chopped into thin half circles) and broccoli.
- After the potatoes have been parboiled, line a pan with thin foil and bake at 300 F for 10-15 minutes or until it is baked thoroughly.
- Put a table spoon of olive oil in a large frying pan and fry chicken, add vegetables and steam/ fry vegetables.
- Add a pinch of salt, a teaspoon of dry pepper and a cube of maggi and steam/fry for 7-10 minutes.
- Added the baked potatoes to the steam vegetables and cook for 5 minutes.
- Add the sweet and sour sauce and cook for an additional 5-10 minutes.
I hope you enjoy it.
Remember I said there was a surprise coming to my Torontonians shortly? Well here it is
Afrolems will be having a tasting session on Sunday the 25th of August 2013. There will be two tasting sessions at this event. You can register for both for $50 or one session for $25. Once your session is over, you would be asked to leave for the next session to take place. There will be a range of interesting Nigerian dishes available at each tasting session. Please register for the session you would like to attend.
Session 1: 2pm-4pm
Session 2: 5pm-7pm
To Register: Send your email money transfer to email@example.com stating what session you would like to attend.
Address: The Party Room – 3504 Hurontario Street, Mississauga, Ontario
NO PAYMENT AT THE DOOR!
There will also be exhibitors at this event so if you would be interested in purchasing some items, you may come with some cash to purchase. The exhibitors are;
Street Chief http://street-chief.com/
1Q Food Platter www.1qfoodplatter.com
Register Early as space is very limited!!!
See you there
Some of our Afrolems fans asked for us to do a recipe for ikokore, coincidentally I was planning on putting up a receipe too. Ikokore is an ijebu dish and it is similar to Ekpang Nkukwo the major difference is the use of water yam for ikokore and cocoyam for Ekpang Nkukwo. It is prepared basically the same way you prepare yam pottage. The first time I made ikokore I was 14, and this is the second I’m preparing this dish. It is relatively easy to prepare, and you can eat it with eba but I think it is perfectly fine on its own. I hope you enjoy
Prep Time: 20 mins
Cook Time: 1 hour
- 1/2 Tuber of Yam (4 thick Slices)
- 4 Jamaican Hot pepper
- 2 Bell Peppers
- Bulb of Onion
- 4 cubes maggi
- Ground Crayfish
- Dry Fish (Sharwa)
- Red Oil
- Boil shaki, meat and chicken cut into tiny pieces and set aside.
- Put red oil in a pot, enough oil to cover the base of the pot (The amount of oil you add will determine how red the ikokore will be).
- Blend Jamaican pepper, bell peppers, onion and put into a pot of hot oil and allow to fry for 5-7 minutes under medium to low heat.
- Add a cup of water and allow the pepper to boil for 10-15 minutes.
- Grate the water yam and add a spoon of salt.
- Soak the dry fish in hot salted water for 5-10 mins and set aside.
- Add a teaspoon of salt, maggi, half a teaspoon of curry and 2 teaspoon of ground crayfish.
- Allow to boil for an additional 5 minutes.
- Scoop the water-yam using your hand or spoon in small balls into the sauce.
- Allow the yam to set and add add a little water before stirring
- Cook for an additional 10 minutes and serve.
Feyisope for Afrolems
Happy New Month!!! I apologize for the hiatus I took without informing you guys. Haven’t really been up to much truth be told but yay I’m back. As promised, Afrolems would be starting up the promo post series again. For those that participated in the last promo post series we had, they got very decent exposure for their business. Some got direct business on some of our channels; Facebook, instagram etc. I would be quick to say that the people that had great pictures and well written copy were quicker to get clients so for this promo post series, please make sure your pictures are inviting and your copy is well written. You can start sending your posts and pictures to afrolems(at)gmail(dot)com The posts would start running from Monday 8th July – Friday August 9th 2013. I look forward to your email and good luck with your posts This is also open to people that sell kitchen wares and anywhere in the world.
So I was thinking of a recipe to put up, I wanted to put up one that I havent seen online yet, so I asked my Master Chef, my mum, and she told me about ojojo. You see I wont pretend that i have heard about this before but was ready for the challenge. The plan was that she was going to cook it and I was going to watch, but being the person I am I decided to try it out myself and use my family as my guinea pigs. Guess what it turned out nice…..Yay me. This is basically a snack that people apparently eat with Eko, weird I know. Personally I think it is fine on its own especially if it is prepared well. I hope you get to try it out and enjoy it as much as I did.
3/4 water yam
4 Hot Jamaican Pepper
1/2 Bulb Onion
1 teaspoon of Curry
Cube of Maggi
1/ 2 teaspoon of Salt
1 1/2 teaspoon of dry Crayfish
3 teaspoons Dry pepper
- Dice the onion and hot pepper tiny pieces
- Make sure to put the dry fish in hot salted water for 7-10 mins
- Shred the fish into tiny pieces
- Grate or blend the water yam (If you are going to blend the water yam, blend with the pepper and onions)
- Add the diced onion, pepper and fish into the grated water yam and mix thoroughly using a spatula
- Add the maggi, dry pepper, crayfish, salt and also a little bit of curry to taste
- Heat up the olive oil in a deep fryer under medium to low heat
- Scoop the water yam into little balls and place in the hot oil
- Allow to fry for 7-10 minutes (Tip: when frying anything once the bubbles around it reduces then it is almost done)
- Serve hot
Recently, I have started monitoring how people arrive at my blog through their Google Searches and that has been really helpful in crafting a few of my posts. This post is one of such post. Someone recently searched how to clean shrimps so this post is for you whoever you are.
Steps to Cleaning Shrimps and Prawn
There are several methods to dressing shrimps and prawn as different people like to eat them differently. For example my mum and I like to leave half the shell on so we can chew on the shells later especially for the jumbo shrimps. Some people cannot stand the shells and that’s ok. Some people like completely bare shrimps and some others like everything plus the head on the prawn or shrimp. It’s really a preferential thing.
For the Full Shrimp with everything on, You may want to take off the extra hangers on with a pair of kitchen scissors. That’s all the antennas and the legs of the shrimp. For the leg of the shrimps, you can easily break them off. For the antennas, if they don’t come off easily by you pulling them out, then use a pair of Kitchen scissors.
For the Half-dressed Shrimp, Take off the head by pinching it towards the bottom part of the head of the shrimp or prawn. You would also need to pinch towards the bottom of the tail of the shrimp so you can pull out the tail without breaking the shrimp.
For the full dressing, You need to completely peel off the shell on the body of the shrimp; head and tail inclusive. You would turn the shrimp over and devein it by using a small knife to cut across the back of the shrimp or prawn and pull out the black thread-like substance. Do the same for the front of the shrimp and rinse it.
Sunday Morning brunch after church wasn’t exactly something I grew up with. It was more a case of church is over, head on to Mr Biggs or Tastee fried chicken to pick up something quick or my mum was going to cook up a storm. That was what I was used to.
Fast forward a few years and we are having brunch at Southern Sun in Ikoyi. The ambiance was lovely and the waiters were very courteous. Not something you would typically find at a Nigerian restaurant. They smiled as they served us and made small but funny conversation while serving the drinks. Everything from the plates to the utensils were all clean. Trust me, I’ve been to some supposedly high class restaurants and was appalled by what I saw but that is talk for another day.
The people that walked into the restaurant were your typical Lagos people who like to form (lol) Couldn’t help but chuckle at some of them. My mum and I went around looking at what was available and we were surprised to find Asun on the menu. “Who has Asun so early on in the day? ” After our amazing meal, My mum and I decided to speak to the Sous Chef at Southern Sun, Mr Stanley Mwangi. He was telling us that Nigerians loooove their food. In his words; “Nigerians can eat the same thing in the morning, afternoon and come to Southern Sun and eat the same thing.” He is Kenyan by the way and makes amazing Nigerian food. If you haven’t been to Southern Sun, I’d say wear your really nice clothes (So you don’t feel like a lesser relative) and get ready to have an amazing dining experience.
Okro soup is a soup I feel only a few people get right. If you miss the taste mark with okro, you are stuck with this slimy soup that no one wants to eat. It is very important to cook okro well and make it really tasty. Apart from the taste benefit, Okro also known as Okra or lady fingers has many health benefits. Some of them are listed below;
Okro is a dietary fiber that contains several minerals and vitamins. It does not contain saturated fats and is recommended for people on a weight loss journey and cholesterol control journey.
Okro has healthy amounts of Vitamin A. Vitamin A also has many functions in our body. Okro also has anti-oxidants that help protect against lung cancer.
Okro cleanses the liver: The slimy substance in okra contains substances that bind bile acid and cholesterol to detoxify the liver.
Okro helps maintain the elasticity of the skin making it smooth and young looking. It also helps in preventing acne.
You can indulge in some Okro Soup this weekend. Afrolems has a recipe for you of Ila Alasepo