I’m embarrassed to tell you that I only just tried Chapman 3 weeks ago at my grandma’s birthday party. You see it was a mistake, I saw my cousin drinking it and I was thirsty from all the running around and I needed something to drink and so I had some. Let me tell you, it was awesome I don’t know why I had not tried it before. Oh i know, I don’t drink pop (soda), so I just avoided Chapman and frankly I didn’t see the big deal but now I do, it is an amazing fruit punch and the one i had at the party had little or no soda in it. I know we have post on how to prepare Chapman.
So I recently started going to this leisure club to use the gym, you know because we all need that summer body. And I also tried their Chapman there, simply magnificent, amazing. You won’t even taste the alcohol (alcohol is optional of course) . The food there is also divine, which brings me to the point of this post, I’m very particular about how my fish is prepared and I must say they did it justice. I loved it and the chips at the club were yummy, you see I don’t like processed fries I think they should be discontinued…
they are barbaric ; fresh cut fries are amazing. So you already know what I had, I ordered the fish and fries and my cousins went for the basic chicken and chips and pasta. The sauce the chef prepared was good, had peas, carrots and onions and it was yummy.
The club is located at Eric Moore Close, Surulere Lagos, and it is called Godi Leisure Club. The staff is amazing and helpful…the only disadvantage is that you have to be a member to have lunch or dinner at the club. But it is totally worth it.
Feyisope for Afrolems
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
I posted this dish on Facebook with the above caption and of course the questions came flooding in :). I love sparking conversations. This dish is not as complex as it seems. It’s the same concept as tomato pepper soup or tomato stew without oil. Instead of frying anything, you are just boiling the tomato all the way except in a smaller amount for the Efo-riro. Let me tell you three benefits of the vegetable I decided to use; Spinach!
-Spinach is low in calories and high in Vitamins A and K. Vitamin A helps boost our immunity, fights cataract and helps improve our skin. Vitamin K helps with great bone health, it has anti inflammatory properties and improves brain health.
- Spinach has cancer fighting anti-oxidants.
- It can help improve Cardio-vascular health
My Efo Riro Recipe is already available on the blog.
The only difference in the step is instead of frying the onions, I start boiling the tomato till all the water is evaporated, I add my onions in the process and the seasoning. Then I add my vegetables. Voila, Serve with Boiled Plantain.
Boerewors is a type of sausage common in South African cuisine, based upon the Dutch verse worst. Boerewors traditionally contain beef, pork and bacon, but you can use just ground beef if you prefer. You can keep boerewors in the refrigerator for up to seven days or in the freezer for up to six months. You will need approximately 25 minutes to cook boerewors.
This recipe yields 7 lbs. of boerewors.
3 lbs. minced beef
3 lbs. minced pork
1 lb. minced bacon
Large mixing bowl
2/3 cup red wine vinegar
2 tbsp. minced garlic
5 tbsp. Worcestershire sauce
2 tbsp. sea salt
1 tsp. ground black pepper
3 tbsp. ground coriander
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. dried thyme
1/4 tsp. ground cloves
3 oz. sausage casing
Plastic freezer bags
Combine the minced beef, pork and bacon in a large mixing bowl.
Stir them with your hands and run the meat through a meat grinder per the manufacturer’s instructions.
Place the ground meat back into the mixing bowl and add the red wine vinegar, minced garlic, Worcestershire sauce, salt, pepper, coriander, nutmeg, allspice, thyme and cloves.
Stir to blend the seasonings into the mixture.
Feed the mixture into the sausage casing using a sausage stuffer.
Follow the manufacturer’s instructions when using your sausage stuffer, each one functions differently. Place the stuffed casings into plastic freezer bags and into the refrigerator.
Leave them to set for 24 hours before cooking them.
If you use only ground beef, you will need 7 lbs.
This is a post from Clayton Curtis of Instawares restaurant equipment and supplies company.
A few weeks ago, I met up with some friends in New York for Memorial day weekend. Ok maybe not a few weeks ago but about a month ago and it was a swell time. To be honest, New York reminds me very much of my beloved city Toronto so I didn’t really feel like I was in a completely new environment except it was bigger. It was a rainy weekend and it was freezing but sight seeing still had to happen.
As I walked through the streets of Manhattan, I noticed something that I found a little odd. In addition to the hotdog and Falafel stands, there were a lot of honey roasted nut stands. I mean I love peanuts, honey roasted or salted but I didn’t realize they deserved a whole stand on the street but I guess it’s part of the food culture over there.
After a lot of sight seeing, my friends and I decided it was dinner time and I had heard about this restaurant in Brooklyn named Buka. It was featured on CNN and all that great stuff so the foodie in me convinced everyone that it would be worth the journey. After several train rides and getting lost, we finally arrived our destination and as we swung open the door, a chorus of laughter and clinking glasses filled our ears. I already felt at home. As the waitress (who happened to be a caucasian lady) ushered us to our seats, I began scanning the restaurant. I saw a few fine brothas *wink wink* and a lot of friends hanging out and just generally having a great time. The ambience was really nice. Dim lights, jazz in the background, laughter just filling the air. Our waiter attended to us on time, he was friendly but also from his accent sounded Jamaican or like he was from the Islands. We ordered our appetizers, drinks(chapman) and main course. The presentation for the appetizer wasn’t bad at all. We got suya as an appetizer. I wasn’t too pleased however with the presentation of my jollof rice. But then again, Nigerians value quantity when eating. I felt it was a bit too slapped on the plate here you go type serving. Taste – wise, I felt it could use a little more seasoning especially for the Egusi soup I tried. Overall, it wasn’t a bad dining experience, I just felt a little more work on the dishes and presentation would put it right up there. I would however recommend it if you are in Brooklyn or just New York generally, you should check them out.
Their address is 946 Fulton Street Brooklyn, New York 11238
Enjoy the pictures
What has been your New York Dining experience if you have ever been?
Am I the only one that thought RSVP meant Rice and Stew Very Plenty? Come on guys you know you did too hehe. This past week, I went to visit my friend’s mum and she was telling me about Igala recipes and it hit me that a lot of Nigerian dishes are variations of the same thing. Just one ingredient can change the whole name of the soup or dish. Whilst I was there, she offered me lunch and it comprised of rice, chicken stew and beans. Immediately I left the house, it left me craving more so this past weekend, I stuffed myself with that all through the weekend but I added a few more things to it.
One of our Afrolems Chefs already posted up a recipe for Chicken stew and you can access it here.
I would be writing the recipe for the Spinach side dish as requested by one of the Afrolems Followers.
A Small bunch of Spinach (or Shoko vegetable as a substitute) – Spinach is also known as Efo tete
1/2 bulb of onion
1 handful of raisins (optional)
1 cup of chopped shrimps (optional)
1 tablespoon of butter
A pinch of salt
1/2 Maggi cube
Place the butter in the saucepan on low heat.
Once the butter has melted, toss in your onions and shrimps if using that.
Add the seasoning and raisins if you are using that.
Add your chopped vegetables and stir fry for a minute so you don’t lose the nutrients.
Serve with any of your meals.