Oven Baked Jollof Rice….

Jollof Rice again? Yes! But this is no ordinary Jollof Rice, this is Nigerian Oven Baked Jollof Rice. I’ve had a number of Instagram and Facebook requests for a recipe for Oven Baked Jollof Rice since I put up the Party jollof Rice recipe, so here I am, doing the needful.

This is my go-to method when I’m pressed for time or I’ve got other things to get on with around the house. Unlike the hob cooked Jollof Rice, this doesn’t require so much attention.  No continuous stirring, no lifting of the lid every now and then to check the progress or worrying about it burning, it’s just so easy from start to finish. Fry the stew, mix with parboiled rice, stick in the oven and get on with other things I need to do. I particularly like Oven Baked Jollof Rice cos of the fact that it does not burn in the oven and the heat from the oven also provides a tad bit of the smoky effect you get with the hob cooked Jollof rice.

One thing I’ll advise though is that you need to season your stew and make sure its fried really well before adding the rice and sticking in the oven. This is because, unlike the hob cooked Jollof rice, you wont be able to keep going back and forth to add seasoning or spices, you need to get it right from the start.

I already have a recipe for Nigerian Party Jollof Rice (Hob Cooked), click HERE for the recipe.

Now, Oven Baked Jollof Rice, let’s get started….

Ingredients:

3 cups rice
Half a can of plum tomatoes/ 3 medium tomatoes
90 grams tomato paste
2 cooking spoons vegetable oil
2 big onions
2 big red bell pepper
1 scotch bonnet
2 bay leaves
1 cup Meat or chicken stock/water
2 Knorr cubes
1/2 teaspoon your preferred seasoning
1/2 teaspoon Curry powder
1/2 teaspoon thyme
1 teaspoon white pepper
Salt to taste

Directions:

First parboil the rice, parboiling should be half the time you would normally if you were parboiling for a full hob recipe. Ensure the rice is still firm when you drain the water, 5 minutes on medium heat should do. Drain and set aside.
Blend half the can of plum tomatoes, two bell peppers, 1 scotch bonnet, 1 tablespoon minced ginger and an onion, blend till smooth and set aside.
In a large pot, add 1 cooking spoon vegetable oil, set on a hob on medium heat, when it’s hot enough, add half a bulb of sliced onions, sauté for 2 minutes then add the blended pepper, 2 Knorr chicken cubes, the white pepper, curry, thyme and salt to taste.
Let that fry on medium heat for 15 minutes thereabouts, stir at intervals to prevent burning.

While that’s frying, get a smaller pan, add 3 tablespoon oil, when it’s hot, add some sliced onions and sauté till fragrant…Now, add the tomato purée. Let this fry for 5-6 minutes or until the purée loses its sourness.
Now, check on the stew, check to see if it’s fried (you’ll know it is properly fried when the oil begins to settle on top)
If its is fried, add the stock, if you haven’t got any, that’s OK, just add a bit of water instead, you can also add your own preferred spices ( I’m a sucker for Aromat seasoning).

Tip: Be careful when you’re adding condiments if you’re gonna be using meat or chicken stock as stock would already contain a high amount of salt.

Let this cook for a further 3-5 minutes, then add the fried tomato purée along with the oil…
Stir to combine, let this stew for 3 minutes…
Now, transfer the parboiled rice to the stew, do this gradually so you can control the quantities, this way you wont end up with a soggy mix. Mix thoroughly, the rice and stew should be fully combined, all grains coated with no secreted stew or oil. Now, add two bay leaves ( I forgot to add this really)
Transfer the contents into a foil pan or roasting dish… Cover with foil paper, double it up as the rice needs adequate steam to cook evenly and fast. This goes into a preheated oven, 200 degrees thereabouts. D
After about 30 minutes, check on the rice, the stew should have dried up significantly… Add some more sliced onions and tomatoes….Stir and combine….
Toss it back in the oven and allow to cook to proper doneness, this should take another 15-20 minutes. Can’t really say how long it sits in the oven for cos ovens vary, rice consistency vary by brand as well. Mine sat in for about 45 minutes in all. 

And that’s it really, Oven Baked Jollof Rice in easy and simple steps.

Do remember to follow me on Instagram @Sisi_Jemimah, also follow my Facebook Page, Sisi Jemimah. Also, tag me in photos of your oven Jollof Rice if you choose to try out this recipe, Feel free to use the “Share” buttons below as well. See you in my next post.

Peppered Chicken…..Nigerian Party Style!

Peppered Chicken are basically fried or grilled chicken fried in very rich tomato stew. They are favourites at Nigerian parties and are absolutely delicious.  They are very easy to make and ideal for entertaining guests these summer months. So, if you’ve got barbecues or house parties on your mind this summer, your might want to add these finger-licking goodness to the menu, maximum satisfaction guaranteed!

This peppered chicken recipe works just fine with fried/grilled meats, snails and fish as well; throw in some king prawns for double the yum.

I had to make peppered chicken for a friend recently and thought to share the recipe with you. I couldn’t get decent photos of the chicken cos they were an impromptu request, I stayed up till 4.am in the morning making these alongside some other delicacies, fancy food photography was the least thing on my mind by the time I was done….LOL

Now, let’s get started…..

Ingredients ( For 20 Chicken drumsticks)

1 can plum tomatoes/ 3 big tomatoes
21/2 cooking spoon cooking oil
2 red bell peppers
2 big onions
2-3 scotch bonnet
1 tablespoon minced ginger
11/2 cups chicken/beef stock
3 cloves garlic
70 grams tomato purée
1/2 teaspoon curry
1/2 teaspoon thyme
Bullion cubes
Mmmmmm
Salt to taste

Directions
Clean and rinse the chicken thoroughly. Transfer into a big pot, season with onions, curry, thyme, pepper, bullion cubes and salt…

Tip: I always prefer to marinate my chicken overnight with knorr chicken cubes, garlic powder, mixed herbs, Aromat seasoning and a teeny bit of sunflower oil. This helps to enhance the flavour. After marination, You’ll still need to season your chicken again before cooking, makes sure it’s as flavourful as possible. The stock will be used in the preparation of the stew.

When it’s boiled and tender, grill or deep-fry the chicken….When it’s all done, and set aside.

Blend your peppers and tomatoes and 1 whole onion and ginger to a smooth paste and set aside, you can also choose to blend roughly if you prefer to.
Place another big pot on a job on medium heat, add 2 cooking spoons cooking oil, when it’s hot, add 1/2 chopped onions, sauté till translucent…
Now add the garlic, sauté till fragrant, be careful not to burn the garlic…
Now add the blended pepper mix, 1/2 teaspoon curry and thyme, 3 bullion cubes and salt, be careful not to over season, remember you will be adding the stock later and this already contains salt.
Let this fry for 10-15 minutes or until the pepper reduces by almost half…
While that’s frying, get a smaller pot or frying pan, place on a hob on medium heat, add 1 cooking spoon oil, when it’s hot, add chopped onions, sauté till fragrant…

I use a mixture of white and red onions to get the best of both flavours.
Now add the tomato purée, stir continuously for 5 minutes, this is to prevent it from burning…
Now add more onions, this time sliced bigger or in rings…
Leave to fry till the purée totally loses its sourness and begins to taste really sweet, this should take another 5.6 minutes…
Now, check on the tomato stew, when begins to settle on the top, add the chicken/beef stock, be careful not to make it watery, one cup should do…
Stir and leave for 2 minutes…
Now, add the tomato purée mix, stir to combine, leave for 2 minutes…
I transferred the stew at this point into a bigger pan to enable me add all the chicken at once
Now, add the fried or grilled chicken, combine and make sure every bit of the chicken is covered, leave to stew on low to medium heat for 5-8 minutes…
Tip: To enable to the stew penetrate deep into the chicken, you can poke tiny  holes in the chicken with toothpicks…
And you’re done!
If you’re not ready to serve the peppered chicken yet, you can leave it in the stew for longer for added flavour.

You can garnish this with sautéed sweet peppers or even onion rings/ sliced spring onions.
Yep, your feedback so are of utmost significance, please come back with them whenever you try this recipe. Do remember to subscribe to the blog for email notifications of new recipes. And the “Share” buttons….still at your service. See you in my next post!

GizDodo….Peppered Gizzard and Dodo!

Gizdodo! The awesome fusion of Chicken Gizzard, Fried Plantain and Spicy Tomato Stew, what’s not to love?

This is an increasingly popular dish in Nigerian homes and parties. It is usually served with rice dishes but it also makes a perfect  “small chops” snack or starter at Nigerian parties. I tasted it for the first time at a baby shower in 2013 and I was swooned, who wouldn’t be? It’s a marriage between one of the yummiest parts of chicken and the much loved fried plantain, double yum!

If you haven’t cottoned on to the Gizdodo buzz or are yet to try it out, then you really are missing out! Well, here’s my interpretation of the recipe, let’s get started….

Ingredients:

3 Ripe Plantains
450gms Gizzard
1 can of Plum Tomatoes or 4 medium size Tomatoes
2 Big Bell Pepper
1 whole Onion
1 large Onion sliced chopped
1/2 red, green, yellow Bell Pepper each chopped
11/2 Scotch Bonnet
1 tablespoon minced Ginger
2 cloves Garlic minced
Vegetable/Sunflower Oil
2 Bullion Cubes (I use Knorr)
1 tablespoon Curry Powder
1 tablespoon of your preferred Seasoning ( I use Aromat)
1/2 teaspoon Thyme
Salt to taste

Directions:

Blend the tomatoes, whole bell peppers, whole onion and ginger to a smooth paste, you could also blend or grind roughly if you choose to, set aside.
Chop the gizzard into bite sizes, clean thoroughly….
Add gizzard into a small pot, add a third of the chopped onions, 1/2 of the curry and thyme, 1/2 of the seasoning and water to cover the gizzard, boil on medium heat till tender…
Dice your plantain and set aside…
Pour 1 cooking spoon vegetable oil into a pot, place on a hob on medium heat. When it’s hot, pour in another third of the chopped onions and fry till translucent, then add the minced garlic, saute till fragrant…
Now, add the blended pepper, the 2 bullion cubes, rest of the curry powder, thyme, seasoning and salt to taste…
Add the tomato puree….Leave to fry for 15 minutes thereabouts or until pepper dries up a bit and oil begins to settle on top.
Now, add 1 cup of stock, leave to cook for another 10 minutes....At this time, more oil should begin to settle to the top.
Into a large frying pan or wok, add some oil, fry the plantain till moderately brown…
Take the plantain out when it’s done, add more oil if needed and fry the gizzard till it browns…
Decant some of the oil if you end up with too much, now add the chopped peppers and onions, sauté for a further 3 minutes…. I actually forgot to decant but I did drain the oil out shortly after…oops! 
Now, add stew to the gizzard and plantain, stir to combine…

Tip; It’s better to add the stew to the  plantain instead of the other way round so you can control the amount of stew which goes in. I ended up using just 2/3 of the stew.
Leave to cook for 2 minutes then switch the heat off, let the mix simmer with the residual heat for a further 2-3 minutes…
And it’s ready.
Do remember to share this lovely recipe using the “Share” buttons below with your friends and hope you enjoy trying it out…

Buka Stew…. Iya Basira’s recipe!

Buka Stew

” Buka stew”, the Queen Bee of Fried Stew!Buka stew is very different from our everyday fried stew in lots of ways.  Buka Stew takes longer to cook compared to and requires Palm oil to achieve the authentic taste, unlike the regular fried stew which is prepared with Vegetable/Sunflower/Olive oil. With Buka Stew, you don’t need too much tomatoes, you use more of bell peppers; a mixture of red and green. It’s important to note that Buka stew does not require lots of seasoning, all you need are Salt and Bullion cubes. No Curry, no  Thyme. You can include Curry and Thyme in the meat seasoning though.

Ingredients:

4 big red bell peppers
2 big green red peppers
1/2 can plum tomatoes or 3 medium size tomatoes
2-3 scotch bonnet
2 big onions, 1 whole, 1 chopped
Assorted meats (Roast turkey, Shaki, Ponmo, Beef, Lamb are ideal)
Palm oil
Vegetable oil
3 knorr chicken cubes
Salt to taste

Directions:
Wash and season your meats, boil them till tender on medium heat. Remember to boil the tougher meats for a while before adding tender meats. When that’s properly boiled, take them out and set aside. Keep the stock as we’ll be using it later.
I always start off by roasting my peppers. This helps to dry off the moisture and also adds a smokey flavour to my Buka Stew. This step is optional. If you choose to do this, preheat your oven to 200 degrees, pop the peppers in a roasting tray and roast for 30-40 minutes. Blend the peppers along with an onion and the 2 scotch bonnet to a smooth paste and set aside.
Pour an equal amount of palm oil and vegetable oil into a pan.

I can’t give a precise amount of both oils as this would depend on the amount of assorted meats you’ll be using.Now add the boiled meats and fry till brown on all sides…. When that’s done, take the meats out and set aside.
Leave the oil used for frying in the pan, you need about a cup full, decant the rest if you’ve ended up with more than that. I switched pots here cos I soon realised the earlier pot would be too small for the amount of meats I had.

Now, pour in the chopped onions, fry till fragrant and translucent.
Next, add the in the blended pepper mix, 3 knorr cubes….Fry until the pepper mix loses its sourness and the oil starts to flow to the top a little.
Now, add the meat stock, you’ll need to add 2 cups to avoid using water. Water will water down the taste of the stew but if you haven’t got stock, you can use water but just a cup. Let this boil for 5 minutes.
Now add the meats….
Stir and let it cook for a further 10-15 minutes. You’ll know it’s reached its final doneness when the oil settles on the top. 

I’m sure you would love to try this recipe out and if you do, please remember to drop me a feedback. Also remember to subscribe for email notifications of new recipes using the feature on the homepage and yeah….feel free to use the “Share” buttons below.

Enjoy!

Minced Beef Sauce…..Bolognese what?

Well, this is my interpretation of the all-too-popular Italian Bolognese sauce. I’m not a huge fan of tomato rich stews but my insatiable love for all things mince led me on a quest to develop a recipe which would suit my taste buds just right and this recipe suits my typical Nigerian tongue just fine. It’s similar to the traditional Bolognese sauce, all that’s really different is the length of time the tomato stew is cooked. Prolonging the cooking time of the tomato stew rids the tomatoes of the sour and concentrated taste which some people, well, people like me struggle with.

Minced beef sauce is very versatile, it can be eaten with pasta or rice. They can even be used for pie filling or stuffed peppers. Corned beef can also be used for this recipe.

Now, let’s get started.

Ingredients:
500gms minced beef
1 can of Plum tomatoes or 4 medium size tomatoes
1 big bell pepper
1 whole onion
1/2 onion chopped
1 scotch bonnet
5 tablespoons olive oil( you can use any cooking oil of your choice)
1 large carrot chopped
1/2 red, green, yellow peppers chopped
2 stalks green onions chopped
3 garlic cloves minced
2 bullion cubes
1/2 teaspoon your preferred seasoning ( 1 use Aromat seasoning)
1/2 teaspoon mixed herbs
1/4 teaspoon black pepper
Salt to taste

Directions:

Get your ingredients ready…Blend the tomatoes, whole red bell pepper, scotch bonnet and whole onion to a smooth paste and set aside.
Pour 3 tablespoons olive oil into a cooking pot, place on a hob on medium heat. When it’s hot, pour in half of the chopped onions and fry till fragrant. Now add the blended pepper, 1 bullion cube, seasoning, mixed herds and salt. Fry till the tomato loses its sourness and the oil begins to flow to the top of the stew.
While that’s frying, place another pot on a hob on medium heat, add 2 tablespoons olive oil..
When it’s hot, add the remaining chopped onion, fry till translucent…
Now, add the minced garlic, sauté till fragrant..
Add 1 bullion cube and the black pepper, stir, then begin to add the chopped veggies, starting with the carrots, saute for 2 minutes….
Now, add the chopped peppers, continue to sauté for 2-3minutes….
Now, gradually add the mince…
Sauté till the mince loses its pinkness and is brown all over… This should take 5-6 minutes, then add the chopped spring onions, saute for a minute…
Now check on the stew, it should look like this when it’s cooked….
Now, slowly add the stew into the mince, combine thoroughly…
Turn the heat down, leave to simmer for a further 3 minutes..
And it’s done… Please, don’t forget to give me a feedback if you do try this recipe, feel free to use the “Share” buttons below and do subscribe to my for email notifications of new recipes so you don’t miss out on them. Enjoy!

Curry Goat…..Caribbean Style!

Curry Goat has got to be my favourite Caribbean cuisine ever, so much so, it’s on the menu every fortnight. It’s very easy to make, albeit time consuming but the awesome taste makes up for the time spent making it.

I had my first Curry Goat in 2010. Then, I had a Jamaican colleague who was obsessed with it. She took me to this Caribbean restaurant one time, there I tasted it for the first time and I was swooned!. I never bothered to try making it but I sure did request for it at restaurants. Fast forward to 2012, I got the recipe from a friend and tried it and since then, it has become a favourite.

Most Curry Goat recipes call for same ingredients but a few modernised recipes  call for two extra ingredients, the Amchar Masala and Jeera powder.

Amchar masala is a Trinidad spice which consists of Fenugreek seeds, Black Peppercorns, Coriander, Fennel seeds, Cumin and Mustard seeds. This spice isn’t the easiest to come by but a similar spice I’ve found is Achar Masala which is an Asian spice , consists of practically same ingredients, the only difference being, Achar has got Red Chillies in it while Achar is without, so I’ll  say, they are interchangeable.  Achar masala is sold in most Asian grocery stores so it won’t be hard to get, Jeera powder on the other hand is only Ground Cumin.

These two spices are optional but they do enhance the taste of Curry Goat when used.

Curry goat is proving to be a hit at parties these days. I’ve even had it once at a Nigerian/Caribbean wedding. You can spruce up your dinner menu by adding curry goat, its a winner, any day. Surprise your friends/family, give tomato a stew a miss this weekend, serve Curry Goat instead, trust me, you’ll be glad you did! Even if you haven’t got Amchar/Achar Masala, do without them for now, just experience the deliciousness of this curry. Thank me later…:-D

One thing I find very ironic about Curry goat is the similarity in taste to Ayamashe stew. It’s ironic because the ingredients are not in any way similar and the cooking processes are far from similar. It just always reminds me of Ayamshe and it’s got nothing to do with the similarity in appearance. Maybe it’s just me then…oh well!

Curry goat is commonly served with rice and peas, I’ll throw in a recipe for rice and peas shortly.

Now, let’s get started…

Ingredients

3kg Goat meat(with bones)

4 tablespoons Jamaican Curry Powder

1 teaspoon Achar/Amchar Masala (optional but it does add to the flavour)

1 teaspoon Jeera powder(optional)

3 tablespoons Cooking oil

1 large Onion chopped

1 Scotch bonnet, seeded and chopped (optional)

2 stalks of Spring of onions chopped

1 tablespoon Thyme

1/4 teaspoon Black pepper

1 Knorr cube

2-3 cups water

Salt to tatse

Directions:

Wash the Goat meat and season with 2 tablespoons of Curry powder, half of the Spring onions and Onions, Knorr cube, Black pepper, Garlic, chopped Scotch bonnet, 1/2 tablespoon Thyme, Achar/Amchar masala and Salt and allow to marinate for at least 2 hours or overnight preferably.

Tip: I suggest you use your least favourite cooking pot for this as curry has a tendency to leave permanent stains on pots. Dutch pots are normally used for Curry Goat.

Heat up the vegetable oil in a pot on medium heat…. When it’s hot, add the rest of the Curry and Jeera powder… Stir until fragrant and curry browns, be careful not to burn it. Add the marinated meat into the pan, add chopped red Onions, stir continuously for 3 minutes…. Cover the pot and let it simmer for 30 minutes on low heat. The meat releases its own juices at this time so there’s no need to add water.

Check after 30 minutes, See how much juice that’s seeped out of the Goat meat?

Now, add 2 cups of water, stir, taste for Salt and adjust if necessary. Add the remaining Thyme….Stir to combine….

Tip: Avoid adding too much water, let the meat stew in its own juice, this enhances the richness of the gravy. You can always add more water as you go.

Bring to a boil and let it simmer on low heat for at least an hour an hour. After an hour, lift the lid, if you find the gravy too thick, add another cup of water… Now, add the remaining chopped Spring Onions.

“I should add at this point that some recipes call for added potatoes/flour/coconut milk as thickeners. I don’t like potatoes in soups so I never use it. I also think flour and coconut milk takes a lot away from the taste but if you feel like adding any of these as thickeners, do feel free. I intentionally refrain from adding too much water too much water to avoid the hassle of thickening it up.

If you’re using potatoes, simply peel 3 Irish potatoes, wash and cut into chunks, add at this point and let it cook for a further 20 minutes till final doneness.

If you’re using flour or coconut milk, add also at this point and cook for 5 minutes till final doneness.”I’m not using any thickener so I’ll continue with my original recipe.

Now, let the Curry Goat simmer for 5 minutes on very low heat, and it’s ready to eat.Serve with Boiled Rice or Rice and Peas…..

Don’t forget to use the “Share” button and give me a feedback, let’s know how you get on with this recipe. You can also subscribe to my blog via email so you don’t miss out on new recipes. You’ll find the feature on the homepage. Enjoy!

Fried Mackerel Stew…..

Mackerel stew is the perfect Nigerian Saturday morning stew. Remember how my mum used to make this every Saturday morning for breakfast….good times. Mackerel stew is very versatile and can be eaten will almost anything. It goes really well with boiled yam, white rice, bread and boiled beans especially.  For clarification sake, Mackerel is known as Titus in Nigeria and I’m sure a lot of us grew up on this.
This recipe is pretty simple, so, we’ll get started.

Ingredients:

2 pieces of Mackerel
1 can of plum tomatoes or 4 medium size tomatoes
1 big bell pepper
1 whole onion
1/2 onion sliced thinly
1 scotch bonnet
6 tablespoons cooking oil
1 bullion cube
1/4 teaspoon curry powder
Salt to taste

Directions
First clean and gut the fish.
Cut into smaller pieces, place in a pot, add salt and boil on medium heat for 5 minutes. After 5 minutes, discard the water and shred the fish into pieces and set aside.
Blend the tomatoes and pepper to a smooth paste, You could also blend or grind roughly if you choose to.
Pour the oil into a cooking pot, place on a hob on medium heat. When it’s hot, pour in the chopped onions and fry till fragrant. Now add the blended pepper, the bullion cube, curry and salt to taste, fry for 10 minutesIt should be half done by now; with the oil properly combined with the stew. Now, pour in the shredded fish.
Stir and combine, then let this fry till the tomato stew completely loses its sourness. This should take roughly 15 minutes. Do stir occasionally to prevent burning.You’ll know it’s done when the oil begin to separate from the pepper and flows to the top.

Do remember to give me a feedback here or on Instagram if you do try this recipe, it’ll be nice to hear from you and feel free to use the “Share” button below. Enjoy!

Coconut Fried Rice….

I can’t believe I’d lived almost all my life without tasting Coconut fried rice until earlier this year. I’d always had a mental image of rice and coconut milk not being a good combo so I stayed away. Wrong much? Anyway, I tried it out for the first time in February and I was sold!

I’ve since tried other coconut milk incorporated food recipes such as Coconut Jollof Rice and Coconut Bulgur Wheat, recipes for those coming up soon.
So, back to Coconut fried rice, the recipe is pretty simple, very similar to normal Nigerian fried rice. Most recipes call for chicken or beef stock but this recipe will show you how to cook it without and you’ll still get the same delicious taste as with stock.
To achieve this, you’ll need raw chicken fillet. You can use either breast or thigh though I find thigh absolutely more flavourful compared with breast. I’ll be using thigh.

The chicken is marinated for as long as possible, I’ll suggest at least an hour, I always marinate overnight or longer to allow the chicken soak up the flavours from the spices better. The chicken is then fried with the marinade and the veggies, hence the release of the natural flavours of the chicken, this is then incorporated into the veggies which then go into the cooked rice. Cooking it this way creates a juice which replicates chicken stock and ends up tasting extra flavourful.

Coconut fried rice is bound to be a hit at any party, adds class as well and sways from the usual Jollof rice and fried rice norm popular at most parties. To spruce it up an a bit and make it stand out, add a generous dusting of desiccated coconut and lightly mix together before serving. This not only enhances the coconut flavour, it also spruces up the presentation. Desiccated coconuts are pretty easy to find, at least I’ve found them in most grocery stores and are pretty cheap. Be sure to go for the finely grated ones so the rice doesn’t end up tasting grainy.

Desiccated Coconut

I should mention though, its better to use fresh home-made coconut milk for this recipe, it tastes so much better and creamier. I used a store bought one the last time, though it turned out well, I noticed that the taste this time around is richer and definitely more “coconutey”. I’ll put together a recipe or a short  video on how to make your own coconut milk very soon, it’s really simple and easy.

Home-made coconut Milk

Now, coconut fried rice, let’s get started.

Ingredients
3 cups of rice
2 cups/ 500ml coconut milk
1cup raw diced chicken(preferably thigh fillet)
1/2 cup baby prawns
2 tablespoon Coconut oil and 1 teaspoon olive oil
1 cup chicken stock( if you haven’t got any, water will do)
1 large carrot chopped
1/2 small green and red pepper chopped
1/2 cup green peas
1/2 cup sweet corn
1/2 small chopped yellow onion
1/2 small size red onion (you can use just one type of onion, I like yellow for taste and red cos the colour stands out in fried rice)
1/4 cup desiccated coconut (optional)
1 teaspoon minced garlic
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon mixed herbs
1/2 teaspoon each Curry, thyme, salt to taste
2 Knorr chicken cubes or any bullion cubes you prefer.

Firstly, marinate the chicken To marinate, mix the olive oil, cumin, one knorr cube, black pepper, cayenne pepper and mixed herbs, let it refrigerate for at least an hour.
After it’s been marinated, take it out, dice it into bits and set aside.
Wash the rice thoroughly, leave to drain in a colander.
Into a heated pot, add the coconut milk stock/water, 1/4 teaspoon curry, thyme, salt, white pepper, one Knorr cube and bring to a boil on medium heatStir, add the rice, cover the pot and let it boil till soft.
While that’s boiling, add the coconut oil into a frying pan on low-medium heatNow, add the onions, sauté for a minute, add the garlic and one knorr cube, sauté till fragrant.
Now, then add the diced chicken and one Knorr cube, fry till the chicken loses its pinkness and turns brown. Add the carrot, sauté for another minute, then add the chopped peppers, green peas, sweet corn, prawns and red onionsStir for 5 minutes, be careful not to over cook your veggies. Switch off the heat when it’s fully done.
Check the rice at this time, when the liquid is all dried up and the rice soft, stir lightly to combine add the fried veggies and chicken. Stir till all are fully combined. Adjust seasoning and salt if necessary. Reduce the heat and steam for a further 2-3 minutes or turn off and let it steam with the residual heat……and it’s ready.
Add the desiccated coconut if you choose to use this and slightly combine just before serving.

If you do try this recipe for Coconut Fried Rice, do give me a feedback here or on instagram, It’ll be nice to know how you get on. Enjoy!

She finally made it here…….

So, I finally decided to start a blog, yay! I know right, about time!
I’d had loads of friends; especially on Facebook advise me to start one up since forever, “You’ll do pretty well”, “You write so well”, “Just start a blog”, I’d heard these words time and time again. So, here I am, finally taking a cue (hoping it’s not too late)…… *sigh*
I’ll be blogging mostly about food, share recipes and meal inspirations. I’ll probably add a few other areas of interest from time to time. I should apologise in advance though, I haven’t got step-by-step photos of meal preparations for some of my old recipes. I didn’t think I was gonna start a blog so I didn’t take photos but I definitely will for future recipes. I’ll also try to update old recipes as soon as I’m able to replicate the dishes and stick photos in where necessary. Thanks for understanding.

I really haven’t gotten the hang of blogging yet, still finding my way around, hopefully I’ll be able to get professional help as soon as my day job allows me the time to. I just had to roll this out quickly cos my inspiring Instagram followers had been waiting for quite some time but…..we’ll get there in the end, right?
So, that’s the end of my introduction post. See you on my next post…hopefully.