recipe

Cooking with Unmis: Meat Pies and Sausage Rolls

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Meat Pies
Sausage Rolls

I haven’t made these snacks in a long while. Can you see the imperfection? Notwithstanding, they tasted yummy.

I’ll continue to practice to make it better.

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Cooking with Unmis: How do you like your Rice?

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Fried Rice

Jolof Rice

Curry Rice

Steamed Rice

There’s also Coconut Rice though, in picture, you won’t be able to differentiate it from plain steamed rice.

Types of Rice

Converted. Parboiled. Jasmine. Basmati. Whole (Brown). Long Grain. Medium Grain. Short Grain. Wild Rice. Japanese Sushi Rice. Calrose Rice. Nigerian Ofada Rice.

Know any other types of Rice? Add in the comments.

Any which way you like your Rice, cook and enjoy it with some creativity. Try pairing Calrose and Ofada or Parboil and Converted. It gives a different taste. Enjoy your Rice your way with sone vegetables or by garnishing it with chopped onions and a tablespoon of oil.

Akara (Fried Bean Patties)

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Akara on bread slices
frying Akara

Akara, like other foods, can be simply or richly prepared. The simple and plain is to merely add salt (or Maggi) to the ground beans. While you can add as much optional ingredients as you like to make it rich. However adding too much ingredients could impact the Akara from gelling and cause it to crumble in the hot oil.

Best eaten alone, with porridge (ogi), or with bread slices.

Cooking with Unmis: Fried Yellow Plantains

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The Yellow Plantain, from the family of bananas, can be fried or boiled. Some like the plantain really ripe and soft; others like it just right and fresh. Some also like it fried till it’s deep brown in color, while others prefer that it maintains its yellow color.

Fried Yellow Plantain can be eaten alone or paired with rice or beans. “It is made in different ways: salted or unsalted, cut into “ears”, “fingers”, can be diced, or fried whole.”

Like to know more, click here.

How do you like your Beans? 😍

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Credits: Unmis

The above pictures show cooked Beans in its whole form, cooked with corn, mashed, ground and steamed, and ground and fried.

. . .

Beans come in a variety of types. It has been stated that, globally, there are 40,000 types of beans. The most common ones in the U.S. include:

  • Red (Kidney) beans
  • Black-eyed beans
  • Black beans
  • Orange beans
  • Pinto beans
  • Lentils.

Black-eyed peas was used to cook the above. Orange beans can also be used.

. . .

Beans is a staple in some countries around the world. It is rich in nutrients such as protein, iron, folic acid, thiamin, and calcium. It is also highly recommended as dietary additions for its health benefits in controlling diabetes, heart, cancer, and in weight management.

How do you like your Beans?

Cooking with Unmis: Chicken Corn Soup

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Ingredients:

  • Chicken parts (cut in small chunks)
  • Frozen (Sweet) Corn
  • Salt
  • Chicken bouillon
  • 2 Eggs
  • Tofu (optional)

Cooking Instructions:

  1. Place the cut small chunks of chicken in a pot
  2. Cube 1/2 onion
  3. Add salt
  4. Add couple of Chicken Bouillon
  5. Add 2-3 cups of water
  6. Cover and bring to boil; cook over medium heat for 5 minutes.
  7. Add 1 cup of corn
  8. Cook for another 3-5 minutes (or till corn is tender)
  9. Reduce heat to low
  10. Crack the eggs into soup
  11. Stir
  12. Remove after a minute.

Enjoy your Chicken Corn Soup alone or with fresh slice of bread or rolls.

Note: the chicken can be substituted with turkey or shrimp.

Cooking with Unmis: Fish (Tilapia) Stew

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Credits: Unmis

Ingredients:

  • My Sauce
  • Tilapia (Steak-cut)
  • Oil (your choice)
  • Onion
  • Salt
  • Maggi Shrimp Cubes
  • Spices

Cooking Instructions:

  1. Clean fish, season (salt, thyme, & curry), and set aside.
  2. Pour 1-1/2 My Sauce in a pot
  3. Slice a 1/4-1/8 onion
  4. Add spices (curry, thyme, white pepper, & paprika) as desired
  5. Add a cup of oil
  6. Cover and cook for 15-20 minutes or until the raw smell of pepper is gone.
  7. Place seasoned fish one-by-one in pot
  8. Use your cooking spoon to cover the fish with the sauce. *** Do not stir else the fish will crumble to pieces ***
  9. Cook for another 3-5 minutes; occasionally lifting pot up to swirl round.

Cooking with Unmis: Green Sauce

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Ingredients

  • Fresh Parsley (1 bunch)
  • Fresh Basil (2 stems)
  • Fresh Thyme (1 stem)
  • Fresh Green Spinach (1 bunch)
  • Green Bell Pepper (1)
  • Anaheim, Chile, or Jalapeño Pepper (optional)
  • Onion (1 medium sized)
  • Salt
  • Maggi cube
  • Oil ( your choice)

Cooking Instructions

  1. Rinse the fresh greens with cold water
  2. Pour in your blender
  3. Cut half of the onion
  4. Add oil
  5. Slice or cube a fourth-sixth of remaining onion
  6. Add one (1) teaspoon of salt
  7. Add two (2) Maggi cubes
  8. Cook over medium heat for about ten (10) minutes. (Overcooking will change the fresh green to a dark green.)

. . .

Sauce is rich in iron, calcium, vitamins A, C, E, and K, to name a few. “Green bell peppers are low in calories, and high in dietary fiber and vitamins C and K.” Can be mixed with fish, chicken, or beef over rice, pasta, or potatoes.

Cooking with Unmis: Ewedu (aka Jute Leaves)

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Credits: Unmis

Corchorus is the genus for Jute leaves, known as Ewedu by Yorubas (one of the main Nigerian tribes). Corchorus has about 40-100 species “with jute applying to the fiber produced from the plant, and jute mallow leaves for the leaves used as a vegetable.”

Credits: Left, Vorpur.con

Jute leaves is common amongst Asians and Africans. The Philippines call it Saluyot. You can buy them fresh or frozen from local ethnic grocery stores. The fresh leaves need to be removed off the stems and thoroughly rinsed before cooking. The frozen ones are ready to cook.

Cooking Instructions

  1. Rinse the frozen Jute Leaves with cold water
  2. Pour in a blender (use Pulse or Chop options if your blender has it).
  3. Swiftly blend (prolonged blending will smoothen the leaves)
  4. Pour in a small pot (1-1.75 qt)
  5. Add salt
  6. Add a cup of water
  7. Using low heat, cook for about 5 minutes. (medium to high heat will let the Jute Leaves overflow.)
  8. Stir occasionally still to avoid overspilling.

When cooked, it has a texture similar to okra and it’s rich in minerals and nutrients such as beta carotene, iron, vitamin A, C, and E. You can cook it plain or garnish with dried fish or dried crayfish 😊

Though different ethnicities cook it differently, Nigerians eat it best with any of the Nigerian solids such as Eba, Amala, Semolina, or Pounded Yam. A few have been known to eat it with cooked Rice.

Left: Farina with Ewedu / Right: Amala with Ewedu

Recipe: Gumbo

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Ingredients

  • Crab (King or Snow) 2.5 lbs
  • Fresh Shrimp (1.5 lbs)
  • Lobster 1.5 lbs (optional)
  • Andouille sausages (1 pack)
  • Gumbo base (1 packet)
  • Chicken broth (Optional)
  • Maggi Prawns Cubes

Cooking Instructions:

If adding Lobster:

  1. Add lobster into saucepan, add water, teaspoon of salt and bring to boil.
  1. Once boiled, remove from hot water and set aside to cool down
  2. Once cooled down, de-shell, cut into bits, and set aside.

. . .

  1. Get a frying pan; slice the Andouille sausages into it and sauté. Set aside.
  1. De-shell and devein shrimps; set aside
  1. Rinse the crabs and set aside

. . .

  1. Get your pot (a big pot is preferred; 16-24 qt is better)
  2. Add 8 cus of water and 4 cups of chicken broth (if using); ratio of 2:1, into the pot. (If not using chicken broth, add more water (10 – 12 cups).)
  3. Add a spoonful of salt
  4. Add 2-4 prawns stock cubes
  5. Let boil for about five minutes

While boiling, get the gumbo base ready.

  1. Pour it in a small saucepan, add 2 cups of water, and gently stir till smooth.

. . .

  1. Add the seafood (lobster, crab, shrimps, and sausages) into the boiled water
  2. Add the gumbo base “sauce” unto pot; stirring occasionally
  3. Allow to boil together for about 5 – 8 minutes.

Gumbo is ready. Gumbo is an American Southern / Creole soup. Best alone or over cooked rice. (p.s. this was made for 2020 Christmas. I forgot to take the photograph of the finished product; only remembered when it was almost devoured hence the featured image of the served portion! 😊 😞)

Aata Din-din (Fried Sauce)

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Credits: UNMIS

As the name implies, this sauce is fried with little or no water added. Any water added is allowed to dry out while cooking to maintain its potency.

Ingredients

  • My Sauce
  • Oil (your choice of palm, olive, vegetable, corn, etc.)
  • Maggi (or any bouillon) cube
  • Tomato Paste
  • Onion
  • Salt

Cooking Instructions

  1. Pour My Sauce into a small pot
  2. Slice (or cube) 1/3 of a small onion
  3. Add a teaspoon of tomato paste
  4. Add salt and/or 1 Maggi (or Knorr) cube to desired taste
  5. Cook over low heat till sauce thickens and there’s no longer any water
  6. Add the a 1/2 – 1 cup of oil
  7. Let simmer for about 3 minutes.

Sauce is ready.

The sauce lasts you for a while because a little of it goes a long way. Use as a dip with bread/rolls, great especially over beans and or fried plantain. Or mix with your desired choice of meat over rice.

Recipe: Egusi Stew

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Courtesy of (C) UNMIS

I’ve been cooking people but haven’t posted any recipe lately! Today I’m sharing a few 😍 Enjoy!

. . .

Egusi Stew on Tik Tok!

There has been a rave, on Tik Tok, of folks eating and/or trying Egusi Stew for the first time; thus popularizing the West African/Nigerian, delicacy. These foodies’ actions, videotaping and sharing on the Tik Tok app, are commendable as Egusi Stew has now gained more recognition within the past month than it ever did since its invention! Here are couple of the videos:

🤣🤣🤣 Folks ain’t no need “smacking” the fufu! Chewing or swallowing is also a choice. Some swallow when eating the solids with Okra or the Ogbono that the guy got because it’s slimy, it slides down your throat easily; else, it’s always better to chew.

Is’t a Stew or Soup?

Credits: Dictionary.con

You drink soup in its liquid form, but stew is not drinkable. Stew has to be eaten with a complementary food.

Egusi, is a Stew (I wonder why some still refer to it as a soup) and one of my “specials” to make. I share it with you today.

. . .

Ingredients

  • Ground Egusi (watermelon seeds)
  • My Sauce
  • Your choice of meat, chicken, or seafood (optional)
  • Garnishment; your choice of leaf vegetables such as green or red spinach or bitter leaf (optional)
  • Your choice of oil (recommended are palm, olive, vegetable)
  • Ground crayfish or dried cured fish (optional)
  • Onion
  • Knorr or you Maggi cubes
  • Salt

General information

Egusi stew is nutritious and highly rich in protein and iron.

There are a variety of ways to cook Egusi. It can be cooked minimally or richly with variety of ingredients as you want. It can also be a vegan or vegetarian meal – that’s why most of the ingredients are optional. It can also be cooked in a watery or waterless (or using minimal water) form.

Cooking Instructions

  1. Over medium heat, pour My Sauce into a small-medium saucepan
  2. Add your choice of oil
  3. Slice (or cube) 1/6th of the onion into it
  4. Add a teaspoon of salt and a cube of the Knorr or Maggi (add another cube later if necessary or desired for taste)
  5. Add 1-1 1/2 cups of water
  6. Add the ground egusi (1-1/2 cups)
  7. If using, add the optional items except the leaf vegetable
  8. Prep the leaf vegetable; cut (optional), rinse, place in a bowl, add salt, and hot water. Place aside. [If using the green spinach, leave in the hot water for only couple of minutes. Other greens require much longer time.]
  9. Allow to cook for about 10 minutes.
  10. Reduce heat
  11. Strain the leaf vegetable and add to the pot
  12. Let cook for another minute uncovered (this allows the leaf veggie to retain its green color 😊).
  13. Turn off heat.

Your delicious sumptuous Egusi Stew is now ready. Enjoy it over cooked rice or any of the various African “solids” such as Fufu, Eba, Amala or Lafun (the white variation), Iyan (Pounded Yam), Farina, or Semolina.

Courtesy: UNMIS – clockwise from left to right – Semolina, Farina, Egusi Stew, Amala, Eba

Appreciation

I appreciate the resources from Wikipedia. I couldn’t have explained the ingredients any better. Please support the website with a donation or by contributing to their wiki. Thanks.

Recipe: Lobster Bisque

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** Sharing my daughter’s recipe for her Lobster Bisque which she made and was nice to bring us some. Forgot to take a picture of the whole pot but paused, from enjoying it, to snap the below photo real quick 😍**

Ingredients

Lobster (2-4 pieces). Fresh thyme. Shrimps (1/2 – 1 lb). Celery. Onion, white (1 medium). Garlic. Shallot

Bay leave. Salt. Olive Oil. Tomato paste. Rice (1 cup). Heavy cream

Cooking Instructions

– salt water with regular salt and garlic salt, taste it (to ensure desired saltiness)
⁃ boil thyme, celery, onion, carrot, chopped garlic clove, chopped shallot, bay leaf
⁃ boil lobsters in water for 5 mins, take them out
⁃ add the lobster shells back in, shrimp shells too if you have them; this is the seafood stock
⁃ let that all simmer down for 30 mins
⁃ strain and cool
⁃ add a few tablespoons of olive oil back into the pot
⁃ add 1/4-1/2 of sliced white onion, 6-8 smashed garlic cloves, and tomato paste to the hot oil, stir it all up
⁃ add the stock back in, let it simmer for 20 mins
⁃ add 1 cup rice , boil for another 30, check flavor, add salt as needed
⁃ take lobster meat outta the fridge add 1/4 to broth
⁃ remove bay leaf
⁃ use blender to blend everything together
⁃ see if you need to blend it again. if nawt, add heavy cream to taste.

Enjoy as an entree with succulent warm bread rolls or a la carte.

Recipe: Dad’s Potato-Plantain Breakfast Special

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This is one of our late Dad’s favorite breakfast dish. It has now become a favorite in my household hence we named it after him. The Special is filling and healthy; aside from the corned beef which is extremely high in sodium. If you’d like to try the recipe and would like to omit or substitute the corned beef, please go ahead. “Lite sodium” corned beefs are also available in the markets and can be used instead.

Ingredients

  • Russet Potato (1/2 of the piece in the picture was used)
  • Yellow Plantain
  • Eggs (6)
  • Corned beef
  • Oil (your choice; I use Olive or Corn Oil)
  • Salt (optional)

Cooking Instructions

  1. Pour half a cup of oil in the frying pan and heat up
  2. Peel and dice the potato
  3. Pour into the oil in frying pan
  4. Peel and dice the plantain and add to potato
  1. Let fry till desired brownness
  1. Crack the eggs in a mixing bowl
  2. Add a 1/6 – 1/4 of the corned beef
  3. Mix together and pour over other ingredients in the frying pan
  1. Reduce stove fire to low medium
  2. Allow mixture to slow fry without burning (or browning) too quickly. Gently turn over till eggs are fully fried.

(Reducing the fire allows mixture to gel together. Properly done, meal turns over like “quiche.”

Dad’s Special is ready to eat.

Serve in triangular slice portions.

Enjoy with your favorite beverage – tea, hot chocolate, or juice for breakfast.

Recipe: Sautéed Spinach with Shrimp

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Ingredients:

  • • Spinach (2 bunches)
  • • Shrimp (1 lb of large or jumbo size; deveined)
  • • Oil (your choice of Olive, Corn, Vegetable)
  • • Onion (1 medium)
  • • Salt
  • • Dried ground shrimp (optional)
  • • Maggi Shrimp Cubes (2 cubes; optional)
  • • Italian Seasonings

Instructions:

  1. Cut the spinach into big chunks Place in a bowl
  2. Rinse out a couple of times or more to remove any dirt or sand
  3. Pour back into bowl, add water, and set aside.
  4. Place cooking pot on stove
  5. Add 2 spoonfuls of oil
  6. Slice or cube 1/4 of onion onto oil
  7. Add the shrimps, 1 teaspoon of Italian seasoning, and 1 shrimp cube
  8. Sauté till slightly brown
  9. Scoop spinach and add into pot
  10. Add the other shrimp cube, 1 spoon of the dried ground shrimp, and 1 teaspoon of salt
  11. Stir for 2 minutes. Do not overcook.

Ready to eat a la carte or with your favorite meal.

Recipe: Efo Riro (Sauced Spinach)

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Courtesy of Think-Talk

Ingredients:

Red Spinach. Credits: Greg Buchold on Pinterest
  • 1 bunch Red Spinach (Can substitute with 2 bunches of Green Spinach)
  • My Sauce
  • Oil (prefer Palm, but can use any)
  • Tomato Paste
  • Onion
  • Salt

Optional Ingredients:

  • Ground Crayfish
  • Fresh Shrimp
  • Tripe (Boiled and cubed)
  • Dried Fish or Stock Fish
  • Beef Stock (Knorr or Maggi)
  • Italian Seasoning

Cooking Instructions:

  1. Get the Red Spinach off its stems.
  2. Cut and pour in a saucepan
  3. Add a tablespoon of salt
  4. Boil a kettle of water and pour over the red spinach
  5. Place aside for 5 minutes
  6. Pour out the hot (now warm) water. (The water will be dark pink in color)
  7. Rinse the red spinach with cold water a few times until water is almost clear.
  8. Using a sieve, pour out the water and collect the red spinach onto the sieve
  9. Squeeze out any remaining water and set aside.
Steamed Red Spinach
  1. Place your cooking pot on medium heat
  2. Add the Palm Oil
  3. Slice a 1/4 of the Onion
  4. Add My Sauce
  5. Add a teaspoon of Tomato Paste
  6. Add a teaspoon of salt

(Add other optional ingredients as desired)

  1. Cook for 10 minutes
  2. Add the Red Spinach
  3. Simmer for 3-4 minutes. Not too long ad spinach will begin to turn dark.

Your Efo Riro is ready.

Can be eaten alone as a side plate, small chop, or over Rice (Steamed, Jolof, or Fried), or better yet with okele (“solids” eaten with your hands; such as Pounded Yam, Farina, Fufu, Semolina, or Eba (cassava).

Efo Riro w/ Farina

. . .

Everyone is familiar with the Green Spinach, but Red Spinach is rare and can be found in Asian grocery stores. It is similar in texture and taste as the Nigerian Efo Shoko.

Health Benefits:

Red Spinach is a good source of vitamin C, vitamin A, iron, calcium and folic acid. [Credits to Specialty Produce]

Red Spinach contains nutrients such as protein, carbohydrate, amarantin, purine, rutin, and vitamin (A,B,C,K). For further information, click here for the complete nutrients. Other benefits for comparison can be found here.

Recipe: My Sauce

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Credits: Think-Talk

Ingredients:

Credits: Pexels

1 medium Red Bell Pepper
1 medium Onion (yellow or ref)
1/2 Habanero
4-6 medium Tomatoes (your choice – Roma, Hot House, Vine, etc.)
2-4 Chili Pepper (optional)

Blend all together.

. . .

My Sauce is the base for majority of my cooking. Depending on what I’m cooking, the above can be halved for certain dishes; enough for some, or doubled for a few dishes.

Going forward, I will refer to the requirements accordingly.

Recipe: Simple Breakfast: Egg, with Avocado, Sandwich

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(Inspired by The Gastronomy Gal)

Egg Avocado Sandwich with Turmeric Tea by Think-Talk

“Mom, you should start eating avocado because of its anti-inflammatory benefits,” my older daughter recently said to me. She made the recommendation because my scalp and skin suddenly started flaring due to extreme dryness. She also recommended other anti-inflammatory foods like turmeric and berries. She’s not a health professional, but a professional in her own health and wellness, and would readily share her knowledge with family and friends.

I took her advice and have noticed some changes. My scalp had gotten better and the flaring have reduced significantly. I now eat and add avocado to everything!

Thank goodness for daughters! 🙏🏾

. . .

Going back to my simple Egg Avocado Sandwich recipe.

Ingredients:

  • 2 Eggs
  • 1/4 or 1/3 Avocado (depending on size)
  • 6-ft Bread Roll

Instructions:

  1. Boil the eggs for 10-15 minutes. Time depends on whether you want your eggs over-easy, over-medium, or hard-boiled. (To boil, place eggs in a small pot, add water to slightly cover the eggs, and place on slow to medium heat.)
  2. Once boiled, empty the hot water from pot, and run cold water over eggs. This helps the eggs peel easily.
  3. Peel the shells off the eggs
  4. Slice the bread roll in two
  5. Slice the avocado and place on one half of the bread
  6. Slice and place the eggs on the other half of the bread
  7. Close both halves together as a sandwich.

Enjoy with a hot or cold Turmeric tea. Can also be eaten for lunch or light dinner.

Recipe: Breakfast: Avocado Omelette

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This is a quick and simple egg breakfast which is Protein and Vitamin D nourishing for your soul. Click here https://bit.ly/3enqsh2, https://bit.ly/3iUWaGa for more nutritional information for avocado and eggs.

Ingredients:

Picture Credits: Pexels
  • 3 Eggs
  • 1/2 Avocado
  • 1/6 Onions (Optional)
  • 1/4 Tomato (Optional)
  • Butter
  • Oil – your choice (Optional)
  • Salt

The above ingredient serves 1 person.

Other items, such as baby spinach, mushrooms, red and green bell peppers, can also be added to your omelette ingredients.

Cooking Instructions:

  1. Break the eggs in a bowl and whip
  2. Add a dash of salt
  3. Optional: Chop the onions and tomato
  4. Slice the butter (if block & hard) or scoop (a tablespoon if soft) and toss in the frying pan. Let melt over medium heat
  5. Pour the eggs in the frying pan
  6. Lift the eggs all around till almost cooked
  7. Slice the avocado into the egg
  8. Turn heat to low
  9. Either fold (twice as in flipping) or roll the eggs from one edge to the other.

Avocado Omelette is ready to eat. Pair with toasted wheat bread, homemade potatoes, on enjoy by itself with a refreshing homemade Turmeric Ginger Tea.

Bon appeti

Moinmoin

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Moinmoin is a favorite dish in Nigeria and some African countries. It is extraordinarily rich in protein as well as iron as it is made from beans.

Nigerians use the red (some call it orange) beans, but black-eyed beans are equally good.

The optional ingredients below is used in making the seafood Moinmoin. You can add other seafood items to it as desired.

Likewise, for all meat Moinmoin, suggested optional items would be corned beef, gizzards, cow liver, and/or kidney. You can use all or only one of the meat substitutes; or your can add your choice of meat; the choice is yours. The items must be boiled (add water and seasonings to items in a saucepan, cover, and place over medium heat to boil) and cubed.

Combo Moinmoin could also be made using combination of all the items; seafood, meats, and chicken.

. . .

Moinmoin can be eaten a la carte for breakfast or paired with rice, beans, or fried plantain for lunch or dinner.

Recipe: Green Fish

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Ingredients

  • Whole Tilipia fish (any fish can also be used), Best if fish is sliced in two.
  • Red onions (medium size)
  • Herbs (Parsley, Basil, Thyme)
  • Ginger (optional)
  • Green Bell Pepper (medium size)
  • Olive oil
  • Salt

Cooking instructions

  1. Blend the herbs, green bell pepper and half the onion, with or without the ginger. Note: do not add water to blend; add olive oil instead.
  2. Season the fish with the spices (salt and thyme only).
  3. Place fish in large pan.
  4. Pour (or rub) the blended herbs over the fish.

If fish is sliced in two, pour (or rub) each half-part of fish as well.

  1. Slice half of the onion over the fish.
  2. Place fish pan over medium heat stove. Cover. (Fish can also be baked.)
  3. Cook for 5 – 10 minutes on both sides. Cooking time depends on how green you prefer the sauce, including how done you like your fish. The longer the time, the darker the sauce becomes.

Enjoy by itself, or with rice, potatoes, or greens.