nigerian

<em>Nigerian-inspired, protein-rich vegan egusi stew. Enjoy this with rice, yams, plantains, sweet or regular potatoes. </em>

Nigerian-inspired Vegan Egusi (Melon) Seed Stew with Tofu

tin plum tomatoes

red onion,

garlic cloves

red bell pepper

red chilli

½ inch ginger

egusi (melon seeds)

pack tofu, drained and cubed

vegetable stock cubes

olive oil

chopped kale or spinach

Preheat the oven to 200C. Line a baking tray with baking paper then evenly distribute tofu on the tray and bake for 25 minutes, turning halfway through cooking until all sides are golden then set aside and keep warm.

Put the tomatoes, red onion, garlic cloves, bell pepper, ginger and chilli in a food processor and blitz to form a smooth liquid. Tip the mixture into a medium saucepan and cook on a medium heat for 25 minutes until the sauce reduces to a very thick paste.

Heat the olive oil in another saucepan over medium heat. Once hot, add the ground egusi and fry, stirring frequently for 4 minutes. Stir in the tomato paste, fry for an additional two minutes then add around 200ml of water. Add the vegetable stock cube and adjust seasoning as needed with salt pepper. Allow to cook on medium heat for 3 minutes then add kale and tofu. Cook for 4-5 minutes or until the kale is tender then serve over rice.

Here's what you need: medium tomatoes, red bell pepper, small red onions, scotch bonnet pepper, vegetable oil, boneless chicken thighs, curry powder, dried thyme, parboiled long grain rice, stock cubes, water

Chicken Jollof Rice Recipe by Tasty

tomatoes,

red bell pepper, stemmed, seeded and quartered

scotch bonnet pepper,

vegetable oil,

lb boneless chicken thighs, cubed

curry powder

thyme

parboiled long grain rice, washed

stock cubes

water

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Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.

In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.

Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.

Add in remaining oil, and fry sauce for 8-10 minutes.

Stir in chicken, along with rice, stock and thyme leaves.

Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.

Once rice is cooked, fluff up before serving.

https://vid.tasty.co/output/45755/mp4_640x640/1501620681

Make and share this Potato, Beet,cauliflower and Broccoli Salad Platter recipe from Food.com.

Potato, Beet,cauliflower and Broccoli Salad Platter

sweet potato, 3/4-inch, peeled, cooked till tender

cauliflower, lightly cooked florets

broccoli, lightly cooked florets

carrots,

beets (1/4-inch slices)

bibb lettuce

red cabbage

fresh thyme, chopped

lemon juice

red wine vinegar

Dijon mustard

sugar

black pepper

extra virgin olive oil

ground dried chile (1/8 to 1/4 teaspoon chile)

seafood cocktail sauce

mayonnaise

salt

Combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. Add oil, stirring well to combine; drizzle vinaigrette over lettuce.

Place potatoes in a large bowl with cauliflower, broccoli and carrots gently toss in dressing. At this point -- can be made the day before and chilled.

Arrange lettuce and cabbage leaves alternately on a large chilled platter.

Spoon potato mixture over lettuce; top with beets.

Place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.

Yum, perfect plate of goodness! I didn't change one thing, except sub sweet potatoes for some carrots. (didn't have any) this is so good, a group of us ate this within minutes. The dipping sauce is da bomb, I could of dipped anything into it. This was wonderful, and I'm glad I was able to enjoy this...as well as everyone on the farm. Perfect! Made for ZWT 7

This Nigerian jollof rice recipe is so easy to follow! It includes red bell peppers, tomatoes, onions and more. Serve jollof rice with chicken!

Nigerian Jollof Rice Recipe

long grain white rice

plum tomatoes

red bell peppers

onion

scotch bonnet

knorr cubes

bay leaves

Salt

tomato puree/paste

tsp curry powder (optional)

chicken stock

Water

vegetable/sunflower oil

Preheat oven at 200C and roast red bell peppers for 20-25 minutes (optional step for extra smoky jollof rice)

Add 1 can of plum tomatoes, 2 red bell peppers, 1 large onion and 1 scotch bonnet to blender and blend until smooth.

Add vegetable oil to cover the base of a large saucepan. Once the oil is hot pour in the blended mixture and cook on a medium heat for 10 minutes.

Add salt to taste, 1 tsp of thyme, 3 knorr cubes, 2 tsp of curry powder (optional),  4 tbsp or 1/4 cup of tomato paste (purée) and 1-2 cups of chicken stock. Stir and cook for another 15 minutes (see notes).

Add the rinsed white rice to the saucepan and stir. Then add 3 cups of water to cover the rice and leave to cook on a low/medium heat for 10-15 minutes (you may need to check the rice, add one more cup of water and turn the rice every 7 minutes to prevent burning).

Finally add bay leaves and 1/2 a thinly sliced onion (optional), stir and leave to cook on a low heat until done.

This Nigerian jollof rice recipe is so easy to follow! It includes red bell peppers, tomatoes, onions and more. Serve jollof rice with chicken!

Ingredients
3 cups of washed white rice
1 ½ cans of plum tomatoes
2 roasted red bell peppers
1 large onion
1 scotch bonnet
3 knorr cubes
1-2 bay leaves
Salt to taste
1 tbsp of thyme
1/4 cup of puree
1-2 tsp Curry powder optional
1 cup of chicken stock
Water as necessary
A splash of vegetable/sunflower oil

Instructions
1. Preheat oven at 200C and roast red bell peppers for 20-25 minutes (optional step for extra smoky jollof rice).
2. Add 1 and a half cans of plum tomatoes, 2 red bell peppers, 1 large onion and 1 scotch bonnet to blender and blend until smooth.
3. Add vegetable oil to cover the base of a large saucepan. Once the oil is hot pour in the blended mixture and cook on a medium heat for 10 minutes.
4. Add salt to taste, 1 tbsp of thyme, 3 knorr cubes, 1-2 tsp of curry powder (optional), 4 tbsp or 1/4 cup of tomato paste (purée) and 1-2 cups of chicken stock. Stir and cook for another 15 minutes.
5. Add the rinsed white rice to the saucepan and stir. Then add water to cover the rice and leave to cook on a low/medium heat for 10-15 minutes (you may need to check the rice, add water and stir every 7 minutes to prevent burning).
6. Finally add bay leaves and 1/2 a thinly sliced onion (optional), stir and leave to cook on a low heat until done.

Click here for the full recipe https://simshomekitchen.com/nigerian-jollof-rice-recipe/

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Get your jollof rice to taste healthy & to look colorful by adding fresh mixed vegetables as a twist!

Jollof Rice With Mixed Vegetables

Rice

Green Pepper (Bell pepper) – 1 piece

Chicken (whole chicken drumsticks or chicken breast)

Pepper -

Salt (to taste)

sized bulbs

Seasoning – Knorr cubes/Knorr chicken cubes.

Tatashe (Red bell pepper)

Habanero Pepper(Rodo)

Tomato Puree

Thyme

Curry powder.

Prepare tomato stew (Blend tomatoes, onions, Red bell pepper and habanero  pepper to a smooth paste and cook.

If whole chicken is going to be used: Wash and cut it into pieces. Cook with Knorr chicken cubes &2 bulbs of onions (chopped). The cooking time depends on the type of chicken. When done, grill in an oven.You may also choose to fry your chicken to give it a golden look which is more presentable.

Parboil the rice, Wash the parboiled rice and put in a sieve to drain. Pour the chicken stock(from the cooked chicken in step2) and the tomato stew into a sizeable pot and leave to boil.

Add the drained parboiled rice, pepper and seasoning to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

Wash, scrape and cut the carrots into small cubes. Also wash and cut the green pepper into small pieces.

When the water is almost dry(from step 5), add the diced carrots, cover the pot and continue cooking. When the water is completely dry, turn off the stove.

Add the diced green pepper and turn the rice with a wooden spoon (This is done because green pepper is a soft vegetable so even the slightest heat is enough to get it done. If added at the same time as the carrots (which are harder) they will turn very dark by the time the water has completely dried. Green pepper is added after the cooker is turned off to keep the pepper green & looking fresh).

Your Jollof rice is ready and can be served with fried plantain or Moin-Moin.

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