Hello there beautiful people!
Afrolems has missed you and for Democracy day, I came back with something extra special. My friend is moving to Calgary this weekend and I decided to give her a little (well, HUGE treat). Being a Calabar girl like me, spicy food is right up her alley. To create a balance nonetheless, I kept the potato salad and the coconut rice mild and went wild with the beef. Ah, the satisfaction of fanning myself after indulging in a great meal. This truly was a #knockoutcombo. Enjoy!
1.5 cups of Rice
1 can of coconut milk
1 tablespoon of ground crayfish (optional)
1/2 bulb of a small onion
1.5 teaspoons of salt
3 Maggi cubes
1 tablespoon of dry pepper
1 tablespoon of curry powder
a pinch of thyme
2 cups of water
Bring your coconut milk to boil.
Add your onions and all your seasoning
Add your rice and stir in.
Pour in the water and reduce the heat to a low temperature and allow the rice steam till its soft.
Boil the shrimp separately if it’s not already cooked and add it to the rice along with the raisins if you are adding that.
Once the rice is soft, turn up the heat and stir and leave on the burner for 1 minute.
Rice is ready!
1/2 pound of Beef
8 scotch bonnet peppers
2 garlic cloves
1/2 bulb of onion
2.5 Maggi Cubes
1 cooking spoon of vegetable oil
1 teaspoon of salt
Wash beef and heat up the oven to 375 F and Place beef in Oven for about 25-30 minutes for it to soften.
Take out beef from the oven and slice into tiny pieces.
Blend the peppers, garlic and onion with as little water as possible. Just enough water to get it moving.
In a pan, heat up your vegetable oil and pour in your pepper mixture.
Add your seasoning and add the beef and stir fry. Once the mixture looks somewhat dry which should be less than 5 minutes, your peppered beef is ready to be served.
This was inspiration from my mum’s blog as she had potato and kilishi salad
4 Irish Potatoes
1 tablespoon Mayonnaise
1 teaspoon salad cream
1 tablespoon ketchup
1 teaspoon italian dressing (optional)
1 cup of cooked shrimp (chopped)
1/4 bulb of onion chopped
1 cup of cherry tomatoes ( the really small ones or you can just chop regular tomatoes)
1/4 green pepper
Boil potatoes till soft. I usually boil mine with the skin and peel off later as its easier to do it that way.
Chop potatoes into cubes in a bowl, add the shrimp, onions, tomatoes, green peppers.
In a separate bowl, mix the mayonnaise, ketchup, salad cream and italian dressing till its properly combined.
Drizzle the mix over the potatoes and vegetables in the other bowl and stir in.
Place in the fridge and serve cold.
1 finger of ripe plantain
a pinch of salt (optional)
1/2 teaspoon of Ginger Powder (optional)
Oil for frying
Cube the plantain and salt if necessary. You could also sprinkle the ginger powder at this point before frying.
Heat up the oil and fry till golden brown.