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Yesterday, I tweeted about this Yam ball recipe I discovered from this Ghanian site Waakye. I couldn’t wait to try it because I had recently been thinking of something different to do with yam. I did not follow the recipe exactly as I like to add my twist to things but I did do most of what was suggested. I also researched some other recipes of the Yam balls or Yele Kakro as the Ghanians call it and found some people added blended tomatoes to the mix. I wanted to be safe on my first trial. Trust me, I would be experimenting with this more. Hope you enjoy the recipe and if you know any different way to make this, Be sure to leave a comment and let us know.
1 chunky slice of yam
1 cup of seasoned breadcrumbs (You can season this with maggi)
1 small piece of fish
1/2 teaspoon of dry pepper
1/2 teaspoon of salt
1 tablespoon of butter
Oil for deep frying
Peel and boil the yam till very soft
Whisk the egg in a bowl and set aside
Mash the fish as well and set aside
Mash(Pound) the yam with the butter, salt and pepper.
Grab a little yam and place a bit of the mashed fish in the middle and roll into a ball.
Dip in the egg and coat with breadcrumbs and set aside.
In hot oil, Deep fry the yam balls till golden brown.
Serve with a pepper sauce mix, peri peri sauce or as a stand alone appetizer.
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.
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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
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