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Afrolems Met Chef Fregz : Hausa Inspired

Appetizers, Cooking with Chefs, Drink Recipes, Goat Meat Recipes, Hausa Recipes, Rice recipes, Standard Nigerian Meals May 17, 2013 Comments: 7

For many people that live in Nigeria, you must have heard of Chef Fregz or seen him on TV( Knorr Taste Quest Show..ring a bell?). This dude has amazingggggg culinary skills and is super friendly. I always heard about this guy that went to Olashore (High school in Nigeria) that did amazing things with food and I was like okkk let’s see first. Usually when people shout about chefs i’m a bit wary because I never trust their judgements. Then one fateful day, I saw a picture of Chef Fregz eba and Okro on Instagram. I didn’t even need to be told that this guy had awesome skills and I wanted to meet him. Fast forward a few months and here we are, cooking together and playing with Nigerian ingredients. It was definitely a fun day. Here is what we made;

Masa

Kunun Aya

Spicy Curried Goat with Tuwo Rice

Masa (Serves 5)

Ingredients

2 Cups of Tuwo rice (Substitute – jasmine rice)

1 tablespoon of yeast

1 tablespoon sugar (optional)

1 tablespoon of honey or syrup (optional)

1 cooking spoon of oil

1/2 teaspoon of grated ginger

Method

Soak one cup of the Tuwo rice in water and add 1/2 the tablespoon of yeast. Allow it sit for 4- 5 hours

Boil the other cup of rice and mash it and set aside.

In a blender, pour in the soaked rice and the mashed rice and blend till smooth. Some people use the rice flour to avoid all these steps but I like to go the authentic route.

In the blended rice mixture, pour in your grated ginger and sugar and the other tablespoon of yeast and leave to rise for about 30 minutes or less.

In a pancake puff pan, grease the pan a little and add the masa mixture to fry and flip as well to brown on the other side. Serve with honey or maple syrup if you didn’t add sugar or the sugar wasn’t enough.

Some people eat Masa with a pepper sauce. It is completely a preferential choice.

Kunun Aya (Serves 2)

Ingredients

1 cup of Tiger nuts

1/2 cup of coconut milk (optional)

1 teaspoon of grated ginger

Pineapples to garnish

Method

Soak the tiger nuts in water for 2 hours

Blend the tiger nuts with 1/2 cup of water

Squeeze out the milk from the nuts.

Mix it with your coconut milk and ginger and serve with pineapple.

We were going to go the route of the pina colada by blending the pineapples and adding them but we decided not to

Spicy Curried Goat with Tuwo Rice (Serves 2)

Ingredients

1/4 Pound of Goat Meat

1.5 Tablespoons of Curry

1/2 cup of Coconut Milk

3 cherry tomatoes

5 scotch bonnet peppers or ata rodo (Reduce if you do not like spicy food)

1 cube of seasoning

1/4 bulb of onion

1 cooking spoon of Vegetable Oil

Fresh Thyme

Tuwo Rice (Substitute – Jasmine Rice)

Method

Season and Boil your goat meat and set aside. (I stole some goat meat from Chef Fregz Asun dish )

Wash and Boil your Rice and set aside.

Chop your onions and pepper and set aside.

Heat up the oil and fry the onions and pepper.

Add the cherry tomatoes whole. (These are those really tiny tomatoes)

Pour in your coconut milk and allow to simmer on medium heat.

Add your seasoning, fresh thyme and curry.

Pour in your goat meat and allow to simmer for low heat for another 3 minutes.

Serve with your Tuwo Rice.

Chef Fregz helping me Style the food

Sneak Preview of Chef Fregz Asun and Puff Puff Details on Bella Naija. Click Here

To Find Tiger nuts in the UK, Canada or US, Follow the links below; Found them online

UK: http://www.realfoods.co.uk/product/586/real-foods-tiger-nuts-bulk-wholesale

Canada: http://well.ca/products/ecoideas-organic-whole-tigernuts_64925.html

US:http://www.tigernutsusa.com/

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Bush Rice

Rice recipes April 23, 2013 Comments: 11

Working in Lagos, I have experienced many caterers and I have to say the one that has caught my attention the most is the lady known as score card. I absolutely adore her barbecued chicken. The rest of the stuff could use a little character in cooking but I was amazed to see on her menu a dish called Bush Rice. At first I shied away from it as I was uncertain about the content. I like to know what I’m eating lol. On second thought, I decided to try it. Instead of just simply enjoying the dish, I was analyzing every flavour so I could recreate it and voila. Here we are. It’s very simple to make and you can decide to skip the palm oil in this recipe as that was me testing to see if it made a difference. If you end up trying this recipe please leave a comment on the blog or one of our social media accounts to let us know how it went. Enjoy xoxo

Ingredients

1 cup of Rice (I used basmati but that was preferential)

1 small stockfish

A small piece of dry fish

10 small pieces of crayfish

2 cups of water

1/4 bulb of onion

1 clove of garlic

2 tablespoons of blended scotch bonnet peppers (ata rodo)

1 medium sized tomato

1 table spoon salt

2 sachets Maggi Mix’py’s (Ginger garlic variant)

1/4 green pepper(optional)

1/2 carrot(optional)

1 cooking spoon of Palm Oil (optional)

Method

Wash the stockfish, dry fish and crayfish and bring to boil in the pot with 2 cups of water.

Wash the rice and add to the pot.

Chop your onions, tomato and garlic and add as well as the blended scotch bonnet peppers

Add your seasoning and leave to cook till the water is dry. Cook on medium heat.

At this point decide whether you would like to add palm oil or not and if not add your vegetables, stir and allow to simmer for 2 minutes.

Serve with Stewed Chicken, Beef or Fish.

Red Shade of Jollof Rice, Moin Moin and Beef Valentine Cooking

Beans Recipes, Beef Recipe, holiday recipe, Rice recipes February 2, 2013 Comments: 4

“Rice is good. Rice is life. If you want to get a life, just eat rice!” How is that for rhymes? I saw that quote somewhere and thought it was funny. Anywhoo, on this 2nd day of the valentine month, I bring to you familiar dishes on a nigerian menu. Showing your significant other you love them is cooking them things that bring them joy. I don’t know about you all but Jollof Rice brings me joy and so does Moin Moin. I decided to add a little flavour to my Moin Moin this time. I made several batches with different seafoods but would just be displaying the shrimp moin moin. I hope you enjoy making and serving the red shades of Jollof rice, moin moin and stewed beef to your loved one/ones. Enjoy XoXo

Ofada Stew or Designer Stew with Rice – 7th Day of Christmas

Holiday Recipes, Rice recipes, Standard Nigerian Meals December 18, 2012 Comments: 3

For people that live in Surulere in Lagos, you would know the popular joint close to Akerele called Bank Olemoh. The Rice and stew served at the local restaurant (Buka) there is popularly called Bank Olemoh Rice or Designer rice or Designer stew and rice. I have also heard it is popularly called Ofada Stew and sometimes people mistake it for Ayamatse. The concept of designer stew is not the what we think in terms of name brands but the idea is to have multiple proteins in one pot of stew. Your proteins could range from beef to egg to tripe(shaki) to cow skin (pomo) to chicken etc. This stew is a little complex but indeed very interesting to make and it was the first dish Afrolems started with. Hope you find it easy to make. Seasons feedings….enjoy!

Ingredients

Beef

Shaki (cow or goat tripe)

Pomo (Cow skin)

Cow Intestine(optional)

Chicken

or whatever other protein you would like to add

8 tomatoes ( if you can get 2 of the pieces of tomato that are almost bad, that helps) – blended

3 scotch bonnet peppers- blended

1 red bell pepper- blended

3 cooking spoons of palm oil

1 bulb of onion- chopped

1 tablespoon of dawa dawa (iru) or Locust beans

2 tablespoons of salt

1 table spoon of dry pepper

4 cubes of Maggi

Method

*Wash, season and boil all protein.

*Fry the protein separately till brown and somewhat crispy

*Heat up 2 cooking spoons of palm oil till it turns clear. This is what is called bleaching of the oil. To prevent your smoke alarm from going off, continually take it off the burner to cool and re-heat till its clear.

*Fry the Iru (locust beans) for 2 minutes and take out of the oil.

* Toss in the onion and blended tomatoes and peppers and fry it dry.

*Pour in the seasoning and stock from the boiled protein if any.

*In a separate pot, bleach the rest of the palm oil.

* Pour in the fried protein into the pot of stew

*Once the other oil is bleached, pour into the pot of stew. (Be careful not to let it splash on your face so pour it with the cover of the pot protecting your face)

* stir in and allow to simmer for about 3 minutes.

Serve with White rice and plantain.

How to Make Party Jollof Rice

Rice recipes, Standard Nigerian Meals November 23, 2012 Comments: 32

I cannot believe this blog has been up and running for as long as it has been and doesn’t have the recipe for party jollof rice. Please forgive me dear Blog followers. Jollof rice is a dish that every nigerian chef seems to make differently. I prefer my jollof rice very spicy and tasting like party jollof rice. For the non-nigerian followers of this blog, Jollof rice is one of the favorites of Nigerians at parties, in their homes, in nigerian restaurants. You can also learn how to make it yourself now. Hope you enjoy my recipe for Party Jollof Rice.

Ingredients

2 Bay leaves

2 Cups of Rice

3 Cups of water

1 Clove of garlic

3 Cubes of Maggi

A pinch of Thyme

2 Teaspoons of Salt

1 Small bulb of Onion

3 Scotch Bonnet Peppers

1 Teaspoon of dry pepper

1 Teaspoon of curry powder

1 Small can of Tomato puree

7 Medium sized Roma Tomatoes

2 Cooking spoons of Vegetable Oil

Method

*Wash rice by rubbing the rice between your palms in a bowl of water and draining the water till clear.

Blend tomatoes, pepper and garlic and bring to boil till the excess water dries up.

Chop Onions

Heat up vegetable oil and pour in chopped onions and fry. Pour in the can of tomato puree and fry.

Pour in blended tomato and pepper mix into the pot and stir in. Pour in salt, dry pepper, curry, thyme, bay leaves and maggi cubes.

Allow it to simmer on low heat for 3 minutes.

Reduce the heat to the lowest level and pour in the washed rice. Pour in the water and stir and leave on low heat for 20 minutes or till the rice is soft.

Tip: To get the party rice flavor, increase the heat on the rice and burn the bottom of the pot with the pot covered and stir the rice after 3 minutes of burning.

Stir the rice and serve with any protein of your choice.

Nigerian Rice and Stew (Classic Vintage Nigerian Meal)

1, Beef Recipe, Rice recipes, Standard Nigerian Meals September 29, 2011 Comments: 8

This is something i love to call the Vintage Nigerian meal…Everybody that lived or lives in Nigeria at some point just had or still has just rice, stew and dodo. This is very simple to prepare and does not take a lot of time. The recipe is seen below

Ingredients

*2cups – Rice

*10 cubes – Beef

*5 Large Tomatoes

*4 pieces -Pepper

*1 stick – Plantain

*3 Cooking Spoons of Vegetable Oil

*4 Cubes of Maggi Cube

* 1 Bulb – Onion

* 1/2 teaspoon – Curry

* Pinch of Thyme

* 1 teaspoon dry pepper

*1 Teaspoon of Salt

* 4 cups of water

#Wash Rice and boil with 2 cups of water till soft and add a pinch of salt.

# Wash beef, season with a pinch of salt, pepper, 1 maggi cube and a spoon of chopped onions and boil for 15minutes

# Wash tomato and pepper and blend with 1 cup of water. Bring to boil for 15minutes

# Heat up two cooking spoons of oil and fry beef till brown

# Chop onions and heat up 1 cooking spoon of oil and fry the onions.

# Pour the boiled tomato and pepper into the oil and fry for 7 minutes

# Add 2 maggi cubes, salt, dry pepper, curry and thyme and stir. Allow to simmer for 5 minutes on low heat

#Dice the plantain and fry

Serve Hot!

White Rice, Snail (Escargot) Stew and Dodo (Plantain)

1, Rice recipes, Snail recipe September 14, 2011 Comments: 6

This was my dinner tonight. White rice, snail or escargot stew and dodo popularly known as fried plantain. Leave a comment if you want the recipe for this.

White rice, snail stew, dodo

white rice, snail stew and dodo

Jollof Rice with a Twist

1, Rice recipes, Standard Nigerian Meals March 20, 2011 Comments: 3

Dear Afrolems lovers,

Hope Your weekend is awesome so far…So this weekend i had a hearty meal..i would like to call it Jollof Rice with a twist. Some people say its called Jellof Rice and for my Non-Nigerian friends its Tomato Rice. Anyway here is the recipe with some pictures to hopefully inspire you to create this beautiful meal.

Ingredients

*5 pieces Chicken

*2 Cups of Rice

*7 small Tomatoes

*5 pieces of pepper (yes i like my food spicy)

* 1/2 green and red bell peppers

*3 Cooking spoons of oil (could be vegetable, canola, peanut, olive)

*cole slaw pack ( carrots, cabbage, onions)

* 1 sausage (chicken or pork)

*5 pieces of shrimp chopped

* 1 stick of plantain

* 5 cubes of Maggi Cube

* 1 teaspoon of curry

* a pinch of thyme

* 1 bulb of Onion

* 1 table spoon of tomato puree

* 1 Tablespoon of Mayonnaise ( Or any salad dressing of Your Choice)

* 3 teaspoons of salt

* 2 table spoons of dry pepper

* 3 Cups of water

#Preparation

* Wash the Chicken and boil with one cup of water, one tablespoon of dry pepper, 1 teaspoon of salt, 2 cubes of Maggi cube and a table spoon of chopped onions for 20 minutes.

* Wash the tomato and pepper and blend and boil till the water dries. But reserve one piece of tomato for the salad.

*Wash the rice till the water is reasonably clear and set aside

* Boil the sausage

* Chop up the bell peppers and onions

* Separate the chicken from its stock and heat up one spoon of oil and fry the chicken till brown and set aside

*Heat up the remaining oil and fry the onions, blended tomato and tomato puree.

* Add the Chicken stock, curry, thyme, maggi and shrimp

*Add the washed rice and stir in once and add water allow to cook on low heat till the rice is soft.

*Mix the coleslaw, sausages and mayonaise

* Cut the plantain in whatever shape is desired and fry.

* When Rice is soft, take it off the fire and serve warm.