Asian style Stir-fry – Video
Quick Stir fry recipe for you guys :)
This recipe works with most meat. I used pork in the video. Make sure you have the meat thinly sliced. Enjoy!
PS. You can skip the sugar.
Noodle Stir fry
Did you catch our noodles stir fry video?
Garnished or plain, how do you like your noodles?
Team Garnish, what are some of your favorite things to add?
This is my veggie-filled version served with extra chilled 1L Mama pack by @cocacola_ng
Black Pepper Sauce
This is my quick black pepper sauce recipe.
Yes, it’s similar to Agoyin sauce but I didn’t want to call it that before the “authenticity police” will come for me 😅
So back story, the last time I made Agoyin sauce, IT WAS BAD. I was super busy and mistakenly burnt the onions 😅 but because of the plenty tears shed from onions cutting, I told myself “nothing spoil”, took out most of the burnt onions and continued cooking
When I was done, the thing tasted like 200 years of disappointment & heartache. The bitterness was worse than the combination of bitterleaf & Nigerian government performance 😫
So I set out to create a less stressful Agoyin recipe & here we are. I added tomato paste to cut through the heat, feel free to leave it out. I didn’t use palm oil but feel free to use that for a more authentic taste
It’s sooooo simple & soo good!
Ingredients
- Oil – 3-4 cups
- 4 large red onions – blended
- ½ cup tomato paste
- ½ cup chili flakes
- 1 cup crayfish powder
- Seasoning cube and salt – to taste
Directions
- Heat up oil. Add in blended onions and tomato paste. Stir. Allow to fry on medium heat for 15-20 mins.
- Add in chili flakes, crayfish powder, seasoning cube and salt. Stir. Continue to fry for 30-40 mins or until sauce darkens
- Store in a container, no need for refrigeration.
Quick Oven Baked Peppered Turkey
Ingredients
- 12 seasoned turkey pieces
- 2 cups stew base
- 3 tablespoons oil
- Seasoning cube and salt – to taste
Directions
- Arrange turkey pieces in oven tray. Add on stew base, oil and seasoning. Cover with foil and poke holes or leave slightly open to allow steam escape
- Bake at 450F for 30mins. Remove, discard water and uncover.
- Bake for another 30 mins or until browned.
Quick Oven Baked Coconut Rice
This is a quick recipe for when you are short on time. Enjoy!
Ingredients
- 4 cups rice – washed and completely drained
- 1 400ml cup coconut milk
- 2.5 cups water
- 2 tablespoons crayfish powder
- ½ onion – chopped
- 1-2 cup smoked meat or fish
- 2 tomatoes – chopped
- 1-2 hot peppers – chopped
- Salt – to taste
- 3 seasoning cubes
Direction
- Combine all ingredients in an oven safe pan. Cover Tightly with foil.
- Cook at 450f for 40mins.
- Stir.
Nigerian Egg Stew Recipe
Delicious quick egg stew breakfast. Looks like a weekend breakfast something.
Goat Curry – Video Recipe
This my quick simple delicious goat curry video recipe.
Unfortunately it was all gone before we could get decent photos. Anyhows here’s a video for you!
Let me know how it turns out.
Perfectly Smokey Nigerian Party Jollof Rice
Smokey Party Jollof
Are you ready for the absolute best smokey Nigerian party Jollof recipe? Say yes, say yes. This recipe is just in time for the festive season. If you are a Jollof devotee like myself, you know more than anything, good party Jollof is defined by the Smokey characteristics it possess. Subtle smokiness that comes from the use of firewood and local cast iron pots called koko-irin. For those who do it well, the rice is never parboiled. Why? Good Jollof is a game of time, the more time the rice spends in the sauce the more flavorful it is.
Another defining characteristic is “oneness” of the grains. Never mushy, each grain stands at complete attention without being dry. This is achieved by using just the right amount of broth (liquid) and cooking over low heat.
Fundamentals of great party Jollof is accumulation of several factors including
- Meat stock (omi Eran) – Party Jollof is never cooked with water. Good quality homemade meat broth is required.
- Bay leaf: This is a must. It completes the spice trio of Curry, thyme and white pepper.
- Quality thyme: A good quality thyme lends itself well to party Jollof. Splurge on a good brand or even fresh thyme if you can find it.
- Smoke: traditionally this is achieved because of firewood cooking. It can also be achieved stove-top through a controlled burn. It’s important to remember that the smokiness should be subtle without assaulting your palate
- Butter: yes yes yes. Don’t ask questions, just add it.
- Used oil: Because Jollof is often prepared alongside stewed meat, oil that has been used to fry meat is often used instead of fresh oil. This lends to the smokiness of the rice.
Now are you ready for my recipe?
Ingredients
- 2/3 cup oil
- small onion (chopped)
- 4 cups rice
- 4 cups broth (stock, omi eran)
- 2 cup parboiled blended stew base*
- 3 tablespoons tomato paste
- teaspoon each (curry, thyme, white pepper)
- 2 bay leaves
- salt to taste
- Seasoning cube 2-3 cubes
- Sliced tomato and onion (to taste)
- 2 tablespoons butter
Direction
- Place a pot on medium heat, heat up oil
- Add in sliced onion. Fry until slightly browned. Add in spices and bay leaf. Stir
- Add in tomato paste. Stir fry. Cover and cook for 2-3 mins
- Add in pepper mixture. Stir-Fry. Cover and cook 5 mins
- Add in stock, seasoning cube and salt. Stir. Cover and simmer for 15 mins. Taste and adjust for seasoning.
- Stir in drained washed rice. Reduce heat to medium low (2-3 on marked cooker). Seal pot with foil then cover with lead.
- Leave to cook for 30 mins. No need to stir or open. LET IT GO
- Stir in butter, sliced tomatoes and onions. Increase heat to high (This is where the smokiness happen). Leave for 5-8 minutes or just until you can smell the burn. Turn off heat. Leave to rest covered for 10 minutes before serving.
*Blended stew base is the base for making traditional stew. Recipe can be found here. A nontraditional roasted version recipe can be found HERE.
Okro Soup with Vegetables
Okro Soup with Vegetable
There are so many incredible ways to make okro Soup. From this super delicious Otong style to this quick Yoruba asepo version. The beauty of it is how diverse you can take it depending on preference, time and budget. This mixed version with vegetables is one of my personal favorites. It’s so green and so lush yet it’s super simple to make. Serve it alone or with your favorite swallow and thank me later.
Video Recipe
Ingredients
- 1 small onion
- 1 large bell pepper (tatashe)
- 2 hot pepper
- 1 cup palm oil
- ½ cup crayfish powder
- Cooked Assorted meat and fish – I used a combination of Goat, beef, red prawns and panla
- Maggi and salt – to taste
- 6 cups chopped okro
- 6 cups meat stock or water
- 4 cups chopped greens (ugu, spinach, tete etc)
Direction
- Combine onion and peppers in a blender or food processor. Process until just coarse
- Place a large pot on medium heat. Add in palm oil. Stir in crayfish and combine with the oil.
- Add in minced peppers/onion (from step one).
- Add in meat stock and precooked meat. Stir. Taste and adjust for salt and maggi. Simmer covered for 10 minutes.
- Stir in chopped okro and cook for 2 mins. Stir in chopped green and cook for another 3 minutes. Remove from heat immediately.
- Okro vegetable soup is ready to serve. Enjoy!!!
Fried Jollof Couscous
Sometime this year, I wrote down a list of everything I could possiblely make for lunch that wasn’t rice.
Why you ask? I fell into a terrible habit of constantly making rice for work lunch in 2016 and I told myself I would be better this year. So far so good. We still do rice every other week but at least we have been able to drastically increase our variety.
This recipe is a mix of my world famous Jollof recipe and this super delicious Nigerian style couscous recipe that I have here. We served it with some suya for lunch this past week and it was incredibly delicious.
A great tip to remember with coucous is that it’s precooked and doesn’t have to be boiled. The only thing you are doing is hydrating the grains. Do not be tempted to boil it, you will only end up with soggy-mushy mess.
Ingredients
- 3 cups couscous
- 1 cup stew base (or a blend of 1 large tomato, 1 red bell pepper, 1 small onion and 1 hot pepper)
- 1 tbspn tomato paste
- 1 small onion – thinly sliced
- 1/3 cup oil
- 2 bay leaves
- Teaspoon each (curry, thyme and white pepper)
- 3 maggi cubes
- Salt – to taste
- 3 cups chopped vegetables of choice (mushrooms, bell pepper, asparagus, peas, carrot etc)
- 2 tbspns butter or coconut oil
Direction
- Place a large pot on medium heat. Heat up oil. Add in sliced onion and fry until slightly brown. Add in bay leaf, curry, thyme and white pepper. fry for a few seconds. Add in stew base and tomato paste. Cover and leave to boil for 10 minutes or until oil floats to the top.
- Season with 3 maggi cubes and salt. Add in 3 cups of water. Stir. Taste and adjust for seasoning. Cover and leave to boil for 5 minutes.
- Add in couscous. Stir. Turn off the heat and leave pot tightly covered for 10 minutes.
- Gently fluff jollof couscous with a fork.
- Add some coconut oil or butter to a large pan and heat slightly. Add in the chopped vegetables. Season with salt . Toss and leave to cook for 3 mins. Stir in fluffed jollof couscous and combine
- Fried Jollof Couscous is ready to serve.
I really love this
am quite surprised, are u saying that we can eat all this food and loose weight? puff puff? fried things? i want to start my weight loss program, but i dont know what kind of foods to eat, would like to see good results tho
I believe not all the recipes on this site are weight loss conducive. You can visit 9jafoodie.com/loseitnigerian for weight loss specific recipes.
Very well said
No, I am not saying you can eat “unhealthy” and lose weight. There is a section on this blog called health and diet where you will find strictly healthy recipes. you can also check out my cookbook Lose It Nigerian
Hi my name is Ngozi really love to know more on how to prepare a diet food table, please i really need ur help. thanks.
hi my name is toyosi i really love your blog nd am desprately inneed of a diet food table can u pls help me out
hello my name is laura, i wanted to say that i really love your blog ;it’s awesome.I wanted o know if you made the vids u posted. If so could i possibly post it on my blog? and of course mention that i got it from you. i j started up a blog.It’s meant 2 be African centered, and i would rlly love 2 have a lot of info on it. thank you very for ready. have a beautiful day.
Sincierly yours laura
I love the ogbono and the asaro(yam porridge) it’s been so long I tasted yam. Am craving for this meal seriouslyn
loving all Nigerians involved in cooking…together let’s showcase naija foods to the world!