I’ve been pushing the #Plantain #Chocolate competition for the #ounjegiveaway. So I’ve been sharing easy ways to incorporate plantain and chocolate. Plantain waffle is an old recipe I shared last year. This is a different take on the earlier RECIPE
4 large ripe plantains
2 cups Yogurt
1 cup flour
1/8 tsp Baking powder
1/8 tsp Baking soda
1/8 cup Sugar
1 cup Milk
1 tbsp *Vanilla extract
*Cooking spray or oil to coat your waffle iron.
▪ In a blender, blend the plantain and all the other ingredients to a smooth paste.
▪ Spray the waffle iron with some cooking spray or use a brush to apply oil on the iron to prevent the batter from sticking to the plates. (Use the waffle iron according to manufacturers instructions)
Earlier in the year, I announced that I’d be having a give away. I would be selecting FIVE (5) LUCKY WINNERS to gift BOXES of CUSTOMISED CHOCOLATES BARS to, courtesy of The ChocBoy
CREATE A RECIPE THAT INCLUDES PLANTAIN AND CHOCOLATE!!!!!!
The top FIVE PICTURES with the highest number of likes WIN.
The competition starts TODAY 29/07/2016 and ends on MONDAY 1/08/2016. ABOUT THE SPONSOR
ChocBoy (The Best Chocolatey Service in Nigeria) has generously donated boxes of chocolates that would be personalised with the winner’s name.
The ChocBoy Chocolatey Brand produces, packages & sells chocolate bars,chocolatey treats,chocolatey products and customized chocolate bars.
The company is an indigenous company here in Nigeria that delivers the best chocolates and chocolatey experience for you and in any event.
With a vision to become the preferred premium, Nigerian made chocolate brand, the mission is to produce chocolates that will give a yummy, smooth and an unforgettable chocolatey experience that keeps our consumers wanting more.
Take a picture of your Plantain/Chocolate creation, and cc @ounjealadun
My sister came into the kitchen this morning as I was preparing to make garden egg sauce and she said, “Sis, isn’t this that sauce we hated as kids”. I told her, “Believe me, I now eat many of the things I hated as a child, so why not this one too”.
Today probably is the first time I would eat Garden Egg sauce in probably 16 years. My husband on the other hand likes Garden Egg Sauce and for the 6 years we have been married, he has asked me several times to make it. My memories of garden egg sauce kept me from making it, well today I did and I loved it, so going forward I’d make new delicious memories of my own and share with my children.
– Wash and take off the stalks on the garden eggs. Then boil till the garden eggs are tender, and the skin can peel easily. Peeling the skin is optional
– Mash up the softened garden egg
– While boiling the garden eggs, blend your tomatoes and pepper. Chop onions
– Heat up vegetable oil in a pan, and add the onions. Fry the onions lightly and add blended tomatoes and pepper.
– Add your seasonings, if you have stock, add a cup.
– When the pepper is cooked and the water has reduced completely, add the garden egg and the fish. Cook for an additional 7 – 10 minutes with the lid on.
Garden Egg Sauce is most popularly served with boiled yam, you can pair it with anything you want. Serve warm.
A few days ago, my Gizdodo was featured on a blog and it really cheered me up. Thing was I had been ill, drifting in and out of sleep from being heavily medicated with flu pills and antibiotics, I had initially thought it was malaria and so I self medicated (don’t be like me).
That blog post reminded me a lot of a part of my life that I had not paid attention to at all this year. Cooking!
Not just cooking, because of course I have cooked food this year, but being a mad scientist in my kitchen. Using my cooking as a therapeutic outlet and chronicling it.
Not quite sure how I would fit this back into my life right now, but I’m sure I won’t let myself go too much to the extent that I’d neglect the things I love.
I love seafood as some people would know and this here is Prawn Dodo made using Gizdodo recipe. You should try it out.
• 500g Fresh Prawns
• 3 Ripe Plantains
• 1 Large Onion
• 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
• 3 medium sweet bell peppers (i used yellow, red, green)
• Scotch Bonnet (Ata rodo) as many as you want
• 1 cup beef Stock
• 2 Bouillon Cubes (knorr beef cubes in this instance)
• Salt to taste
• Vegetable oil ( to fry )/ Or Air fry
• 1/4 Coconut oil
– Dice up your plantains and fry till golden brown and set aside.
– Coarsely blend 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 1 1/2 cups of the coarsely blended pepper.
– Chop you bell peppers.
– In a pot or wok add coconut oil, blended pepper, add 1 cup of beef Stock, taste for seasoning, if necessary season a little more. Cook with lid off till the water is reduced completely, turn the heat down a notch and allow the pepper simmer, then add chopped bell peppers and prawns.
– Turn the heat down completely and cover the pot/wok for 2 minutes to allow the prawns cook, take off the lid and cook for an additional 5 minutes, then stir it in well and add the fried plantain and stir in using a wooden or plastic spoon/ladle so as not to mash up the plantain.
In recent times I’ve done very little “cooking”, most meals have consisted of quick fixes, take outs or otherwise cooked by someone else. I had a rough start this year. Thankfully it’s been rough for the right reasons, Growth in my business Fontaine De Vie. Shortage of man power, break down of some machinery welcomed the growth, it was a gruelling time because we just had to meet up. I went from a production staff strength of 5 to 1 coupled with no domestic staff to help with the home front, I found myself borrowing more hours from the next day only to fall short. It’s amazing how my health didn’t fail in all of this. I made it through and I’m grateful for the lessons I learnt during the phase. Challenges are made to strengthen you, it won’t break you if you don’t let it.
Ofe Onugbu recipe is the same as that of Oha, only difference is the leaves, Oha and Onugbu (Bitter Leaf). I’m a yoruba girl who loves to cook eastern and south eastern soups, a little more pepper than the traditional requirement and I’m good!
• 1 teaspoon Ogiri Igbo (for the traditional taste but optional)
– Grind pepper and set aside.
*If using Cocoyam
– Wash and boil the cocoyam corms till soft. Remove the peels and in a blender , blend to a smooth paste you can also use a mortar and pestle , that is the more traditional approach.
– Personally I buy, bitter leaves that have been washed in the market. However when I get home I pour boiling hot water over the bitter leaves and leave it steep for about a minute and strain, a friend advised I use salt to just wash it a little more instead of using hot water, to get rid of more of the bitterness. Now you may prefer to buy your own Bitter Leaf fresh , and wash from the scratch, I think it is tedious, but hey whatever rocks your boat. Set it aside.
– Season and boil the meats, when then are tender add stock fish and dry fish.
– Add the pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Now add either Achi/Ofor powder mix or the cocoyam paste in small lumps then the palm oil
See Pictures below.
– Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.
* Remove smoked catfish if you are using any at this point to prevent disintegration
– Add the washed Onugbu (bitter) leaves and leave to cook for about 5 minutes.
* Ever since the Igbo woman who sells me spices adviced I use a combination of Achi and Ofor instead of Cocoyam, I have come to fall in love with it. The smoothness, the consistency, the taste, is so different from what I get with cocoyam. I love it.
Serve with your favourite starchy side dish. E.g Eba, Amala, Pounded Yam, even Rice.