Thai inspired Nigerian Fried Rice

When your nigerian fried rice game is tight, you have no fear of trying a few tweaks and tricks.

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For my last fried rice,  I was inspired by the use of Lemon grass and Coconut in Thai dishes, so I cooked something I’ve cooked severally before but I haven’t blogged about.

For my Nigerian Fried Rice Recipe please click on this link HERE

If you want to recreate this, this is what you need to know

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1.    I replaced vegetable oil with coconut oil

2.    I cooked the rice with Lemon Grass blades, to infuse it with lemon grass flavour

3.    As I do with my fried rice,  I fried, bay leaf ginger and garlic in the oil till it burned and I removed it before adding the rice.

All steps and Procedure remain and you can read all about it in the original Fried Rice post.

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Igbindodo ; A dish of Snails and Plantain

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In my earlier post about Gizdodo,  I had described Gizdodo as the marriage between Gizzard and dodo made in plantain heaven!  If you love snails half as much as I do, then you’d love this Igbindodo.
Igbin being the Yoruba word for snails. Dodo is fried plantain in Yoruba too

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Recipe

•    1 Kg well cleaned Snails

•    6 Ripe Plantains

•    2 Large Onions

•    4 Tomatoes

•    Jalapeño peppers ( Bawa / Sombo / long tatashe ) As many as you want depending on how much heat you can handle. I used more than 10 pieces

•    2  large sweet bell peppers (i used Green and Red)

•    1 1/2 cups chopped Carrots

 

•    Scotch Bonnet  (Ata rodo) as many as you want

•   * 1 cup meat stock (optional)

•    2 Bouillon Cubes (knorr beef cubes in this instance)

•    Salt to taste

•    Vegetable oil ( to fry )

Procedure

–    Dice, marinate Snails with cayenne pepper  (ground dried pepper ), salt and bouillon cubes for at least 30 mins, and fry till done.

–     While your snails are marinating, prep you other ingredients. Coarsely blended your tomatoes, onion and peppers. You can use as little or as much of any of these ingredients. What we want to get is at least 2 1/2 cups of the coarsely blended pepper. Chop you bell peppers.

–     Dice up your plantains and fry till golden brown and set aside. (I like to fry my plantain first and use the same oil to fry the snails )

–     Using some the oil you fried the snail in, in a pot or wok add the pepper blend, add 1 cup of *meat Stock,  taste for seasoning, if necessary season a little more. Cook with lid off, till the water is reduced, add the fried snail allow to cook till the water is completely reduced and the pepper starts to fry in the oil, turn the heat down a notch, then carrots, giving it a 5 minute head start before adding chopped bell peppers.

–     Turn the heat down stir the fried plantain and stir in using a wooden or plastic spoon/ladle  so as not to mash up the plantain.

–     Stir in well and turn off the heat. Serve warm.

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Egusi Soup; With a burst of flavours.

A picture they say, says a thousands words, unfortunately it does not express the fragrance or taste. If it did, you’d know how I feel about this plate of Egusi Soup. It tastes and smells good to the last drop!

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I wish we explored our local spices and flavours a little more then we would give up the excessive salt and MSG  we put in our food. I made this Egusi without palm oil, however,  I replaced palm oil with Palm nut cream, I used a generous about of Ehu ( Calabash Nutmeg), Ogiri and Uziza leaves.

Recipe

Ingredients

•    2 cups blended Egusi (Melon Seeds)

•    Assorted Meats (Snail, Cowleg, Goat meat)

•    Assorted Fish (Stock fish, Smoked fish)

•   1 tbsp Ground crayfish

•    3 cups shredded Ugu  (flute pumpkin leaves)

•    1 Cup Shredded Uziza leaves

•    2 1/2 Cups Blended Pepper Mix (Tomatoes + Scotch Bonnet + Jalapeño/Bawa/Sombo/ long tatashe)

•    1 Large Onion

•   3 Umilo/Ulima Seed (blended with a dry mill or coffee blender,  in the absence of those pound it in a mortar

• 1 Ehu Seed (blend with the Ulima)

•    Meat Stock

•    2 Bouillon cubes

•    Salt to taste

•    1 wrap Ogiri

•    1  cup of concentrated Palm nut cream. If you’d be making yours use about 500g of  Palm nuts (Banga/Akwu). That should yield about 3 cups of palm nut extract.

Procedure

–   Wash, season with salt and bouillon cubes your assorted meats, cook with onion till tender, add assorted fish if using any and add blended pepper, cook till the pepper doesn’t taste raw.

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–    Add blended Ehu and Ulima seeds, crayfish and Ogiri. Cook for an additional 10 minutes.

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–   Add your blended Egusi into the soup, it would soak up all the water.  Dilute the palm nut concentrate if you are using the tinned type and add to the egusi in the pot.  Stir till all is incorporated. At this point taste if it requires additional seasoning with salt or bouillon cubes. Adjust to your taste buds, do not over power.

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–      Allow the egusi to cook for 10 mins, then  stir in the two washed and shredded vegetables. Once the vegetables have gone in cook only for an additional 5 minutes, with the lid off, so as not to over cook and to let excess water escape. The heat of the soup is enough to finish it off after that. Serve with your choice of side dish.

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Fusion Smoked Wild Game Sauce

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Last weekend I took a trip to the country side. My brother in law got married traditionally to his heartthrob in Ilesha, Osun State, I wish then all the blessings of God in their marriage. When we made the turn into Ibodi Road,  the first sight that welcomed us was, hunters displaying freshly hunted kill for interested buyers. I didn’t even know we had Civet Cats or Anteaters in Nigeria, please don’t judge me because I only see these things on National Geographic Wild and I haven’t really travelled across Nigeria that much.

Well I did not buy fresh kill, I waited till our return trip to buy a variety of smoked game.
I got Smoked Antelope,  Smoked Grass Cutter, Jumbo sized fresh bush snails,  Smoked Wild Guinea Fowl. The aroma that wafted through my car was heavenly , buy for hygiene and health concerns, I waited till I re- roasted it in my oven before taking a bite. The taste of smoked wild game is second to none!

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I immediately made some sauce with it, i’ve added some to stew, made vegetable soups with …
This morning Le hubs requested fried sweet potatoes and sauce. So i reached for my smoked meats and left over Ekuru Sauce and created this delicious sauce .

Recipe

Ingredients

•    500 g Shredded Smoked Meat Variety

•    3 cooking spoons leftover Ekuru Sauce

•     1/2 Cup Ketchup

•    1 medium sized Onions

•     2 tbsp Light soy sauce

•    1/2 tbsp Paprika

Procedure

–   Add all ingredients together in a pot, and on medium heat cook for about 20 minutes or until the onions tenderise completely

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Afang Soup

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Anytime I see Afang Soup, it brings back fond memories of my first year in University. Brief story. I was allocated to Obafemi Awolowo Hall at the University of Ibadan, how I got there is a story for another. My roommates in F49 made my year really memorable. Unfortunately I have lost touch completely with all the ladies whom I know sadly by only their first names, I can’t recall the last names. Chinasa, Olatunde and the hardly ever around Motunrayo.

Anyway, Chinasa was engaged to  wonderful Calabar man called Victor. He loved to cook and his soups were the truth. Each time he came to school to visit his woman , he never came empty handed, he also came with a pot or two. My first ever encounter with Afang soup was from Victor. He brought his lady a pot of Afang one time she fell ill and the rest of us also descended on it like locust and devoured it. That was the day I fell in love with Afang!

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Ingredients

 •    1 kg Water leaf  (chopped)

•    200g  Okazi  (shredded)

•    Assorted Meats ( tripe, cow foot, ponmo, Beef, etc)

•    Assorted Dried and smoked Fish (Cod fish/Panla/Oporoko, Smoked Catfish)

•    *1 cup Periwinkle  (removed from shell) optional

•    2 tbsp Fresh Blended pepper  (preferably scotch bonnet i.e Ata Rodo, I used Cameroon Pepper)

•   1 tbsp Blended Crayfish

•    Bouillon Cubes

•    Salt

•    1/2  Cup Palm Oil

Procedure

–    Boil your meats with bouillon cubes and salt to taste. As the meat gets tender, add the smoked catfish, and  stock fish.

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–   While the meat cooks, pound or use a blender to blitz the shredded Okazi.

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–    Add the  roughly blended pepper

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–   Now add the crayfish and then palm oil image image

–    Allow to cook for about 5 mins and add chopped water leaves.

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–     Leave the pot uncovered  and allow to cook for 5 mins  then add the blitzed Okazi

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–    Stir in the Okazi. Once the Okazi goes in the water in the vegetable thickens a bit.

–    To avoid having watery soup, boil your meats with little or no water, because waterleaf already has high water content.

Enjoy with a starchy accompaniment. In this case 2 tone Eba.

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