Tapioca Pudding

Tapioca pearls is derived from the starch of tubers of cassava. In Lagos , Nigeria, you’d usually find them in sold in very dried dehydrated clusters. It’s usually an off white colour. 

Tapioca Pearls.

It consists of almost pure carbs and contains very little proteins, fibre or nutrients.

Tapioca is gluten free.

When it is cooked it becomes translucent gelatinous. It makes for a great breakfast meal. 

Recently I learnt that Tapioca is a staple for people of the Brazilian quarters of Lagos (Read about the origins of Lagos here), the indigenous people. While preparing for the Wake keep of a dear friend’s mum, she mentioned that since her mum was from Lagos and Lagos Island to be precise, her funeral rites wouldn’t be complete without serving Tapioca to guests at some point. So they made coolers of Tapioca and guests lined up to get some at the Wake Service. 

Tapioca Parfait (Tapioca, Chia Seeds, Pawpaw cubes, Avocado, Coconut Flakes)
Tapioca topped with coconut milk and Watermelon slices
Tapioca Parfait for a friend and I. That was our lunch



Tapioca topped with whipped cream





Recipe(Serves 3 or 4)

  •  1 full cup of dried tapioca
  •  1 small coconut (You can use 2 or 3 tbsp dessicated coconut and 1/2 cup canned coconut milk instead)
  •  Sugar (or Honey, Date syrup , sweetener )

Procedure 

  •  Rinse and soak Tapioca in 5parts water to 2 part tapioca overnight. You’ll be surprised at how much it would soak up all the water and double.

  • The next day strain your tapioca being careful not to get the sands in it too.
  • Break the coconut and for added coconut flavour save the water.
  •  Grate the coconut with the large holes in your grater. 
  • Divide into 2 parts. Extract the milk from one part using some warm water and sieve. 
  •  Put the extracted milk in a pot and warm on medium heat. 
  • Add the other half of the grated coconut, add sugar and bring almost to boil, then add tapioca.
  • Keep stirring till it thickens like ogi or custard, you’ll notice, the tapioca become more translucent. 
Pictorial. l-r Soaked Tapioca Pearls, Coconut milk, dessicated coconut, cooked tapioca
  • Then turn off the heat,

Serving idea.

You can top it with evaportaed milk or coconut  milk or cream, and serve with whatever you like e.g Akara, Pound Cake, fruits or serve as a parfait.

Tapioca Parfait. One of the jars has crushed cornflakes in it, can you tell which it is? (Tapioca, Chia Seeds,chopped Pawpaw,chopped Avocado, dehydrated coconut flakes, *crushed cornflakes)

Tapioca topped with whipped cream

This bowl looks really pretty.

Scrambled Eggs with vegetables

If you are an 80’s child and you grew up in Nigeria then it is very likely fried eggs  featured in your weekend breakfast, Omelette, stewed eggs, scrambled eggs… or you packed it as lunch to school. You either had it with bread or yam. Fried eggs is a staple for breakfast any day of the week. I used to love plain flat omelette or Egg stew, Mr M likes his eggs scrambled with sliced tomatoes and peppers, so marriage found me cooking more scrambled eggs. So I want to share one of my scrambled eggs recipe with you. 

As a child even right up until my late teenage years, I won’t touch this type of eggs with a 10ft pole, if I was ever forced, I would pick out all the onions, tomatoes and vegetables. As if karma decided to repay me, my 5yr old won’t touch this type of eggs, he generally doesn’t want to see anything sticking out prominently out of his food, it is either plain or blended in. 

Recipe  

(Serves 2 or 3)

  • 4 Eggs
  • 3 small plum tomatoes 
  • 1 small onion 
  • 2 or 3 vegetable leaves (Lettuce,Spinach,Kale,Ugwu,… any vegetable of your choice)
  •  1/8 Cup Vegetable oil (please embrace heart friendly oils and low cholesterol oils, I used coconut oil )
  • 1/8 tsp Cayenne Pepper alternatively you can chop peppers, bell peppers/scotch bonnet /jalapeños 
  • Salt to taste 
  • *Seasoning  (very optional though I sprinkled a bit of my Adobo Seasoning . 

Procedure 

–  Chop your onions , slice tomatoes , slice vegetables. I found some Kale in my local grocery and that is what I used in some of the pictures here, I used Lettuce in some others. Break eggs , add pepper , salt *optional seasoning –  I think it is better to season the vegetables instead though- whisk together thoroughly.


Cross section of ingredients


–    In a pan heat up your oil and add the onions, once the onions are tender add your tomatoes , cook under low heat till tomatoes softened , the tomatoes will wilt in the pan, add the chopped vegetables , cook for about a minute or two and add the egg mix. 

*If you are using chopped  peppers, add them after the onions before adding the tomatoes. 

Pictorial of the procedure

–    Stir the eggs properly into the vegetables  till it is cooked through (eggs are not runny)  

Typically with Naija breakfast, scrambled eggs can be served with Yam, Bread or Plantain, I’ve had friends pair their’s with noodles.

Yam and Scrambled Eggs with vegetables. I used Lettuce in this picture


French Toast 


On the world food calendar, today is French Toast Day. 
So here is some bite sized French Toast with Banana&Avocado slices, dried currants, toasted coconut flakes  and drizzled with honey.

 French Toast is super easy to make.

You need
•    4 Slices of  Bread 
•    1 Egg
•    1/4 cup milk
•    1/4 tsp cinnamon powder
•    *1/4 tsp Vanilla Extract 
•    * I used a pinch of powdered  cloves
•     1 tbsp butter
1 tbsp confectionery sugar 
1 tbsp oil (coconut or sunflower oil)

Procedure

–    Combine all the ingredients but the Bread, Butter and oil.
–    Dip the Bread in the mixture
–    Place a pan on medium heat, glaze pan with butter and oil and place the bread in, let it cook till it browns on the side then flip and repeat with the other side.


–    Serve as you like with your favourite syrup, honey, yogurt or fruits. 


Plantain Waffles

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 

Plantain Waffle

Plantain Waffle topped with Frozen Yogurt, Honey and Milk Chocolate shavings

Recipe 

(Serves 5)

  • 4 large ripe plantains
  • 20g Butter
  •  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.

Procedure

▪     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)

▪    Cook till waffle iron indicator says it’s done. 

Plantain Waffle topped with frozen yogurt, chocolate syrup and milk chocolate shavings
Plantain Waffle topped with Frozen Yogurt, Chocolate Syrup and Milk Chocolate shavings

Rice Pudding

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On the last day of our vacation in August, we arrived Virginia very early in the morning very tired – after an exciting week in Florida- and very hungry too. Le hubs cousin -who had been longing to host us-  treated us to a breakfast buffet at a nice Indian restaurant. The food was really good, and for dessert I had rice pudding. I’ve been longing to make my own rice pudding since then. Few weeks ago I did even though I’ve been too lazy to blog.

Looking at the pictures now, I can taste the coconut milk in the rice pudding, the Sorrel and date syrup and the orange slices at the side.

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Recipe

Ingredients

Serves 8

•       4 cups cooked jasmine  rice (I used basmati as I didn’t have any jasmine rice at home) 

•      4 cups coconut milk

•      1 Cup condensed Milk

•      2 Eggs

•      1 tsp grated nutmeg

•       1/4 tsp Cinnamon

•      1 tsp cloves

•        1 tbsp Vanilla extract

•      1/4 cup sugar (optional)

•      1/4 tsp salt

•      1 tbsp lemon juice  (optional)

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Procedure

–      In a pot, add 3 cups of hot water to pre- cooked rice, cook on medium heat, add, cloves , nutmeg. * Jasmine rice is preferred because it gets mushy when it is cooked and has great texture.  I had to mash up my rice a bit because is used Basmati rice.

–      Add Coconut milk and condensed milk. Turn down the heat and let it simmer. Add  sugar, salt, and lemon juice. Stir well and leave to simmer for 5 minutes.

–       Break egg and whisk with vanilla extract,  add the egg to pudding and stir in properly. Let it simmer for about 1 minute and turn off the heat.

FOR SORREL SYRUP

•      1/8 cup dried sorrel leaves (also called zobo leaves)

•      1 cup sugar

•      1 cup sugar

•      *Chopped pitted dates or raisins

Boil the sorrel leaves in water, once boiled, remove the leaves from the water, add sugar and leave to boil till the water reduces to a thin syrup,  add chopped dates or raisins and turn off the heat.

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Serve warm or cold.

Waffle Omelette

I was inspired to do this yesterday after I saw a recipe shared on one of the fitness groups I belong. The author used a sandwich toaster to make what she call Egg Sandwich. I tweaked her recipe a little and used a waffle maker to make this.

For those people on a protein diet,  this is perfect for you.

You can use a sandwich toaster instead of the waffle iron.

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Recipe

This serves 5 adults.

•      10 fresh eggs

•      1 Cup Flaked fish (Tuna or Mackerel preferable)

•      1 small onion  (chopped)

•      2 tbsp chopped fresh parsley  (you can use substitute with dried parsley

•      Salt (to taste)

•      1 tsp Cayenne Pepper (dried ground pepper or Atagigun as yoruba people call it)

Procedure 

As shown below. Beat eggs, add  all the ingredients together, spray some non-stick cooking spray on the waffle maker , scoop some mix onto the iron and cover till it beeps or the signal light comes on.

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Enjoy with a cup of green tea if you are on a protein diet or add whatever accompaniment you please.

PaniPopo; Coconut Bread Buns

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This bread is so dear, I tell ya. Bless the south Pacific Islands for gifting the world this bread. Not even sure where the bread is original to, Samoa, Hawai  or the Rhodes Islands. I really don’t care. I love it. I discovered this bread a little over a year ago, after Phisayo Ade shared the recipe. Ever since I’ve been hooked.

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Recipe

Ingredients

•   1 cup milk

•   1/3 cup white sugar

•   1/3 cup butter

•   1 tablespoon active dry yeast

•    4 cups all-purpose flour

•   1/2 teaspoon salt

•    2 eggs

•    2 tablespoons coconut oil

•   1 1/4 Cup Coconut Milk

Procedure

–   First activate your yeast, by adding yeast and about a pinch of sugar to 1/8 cup warm water. The water should be about 110° – 115 °. Leave it to sit for about 10 minutes. The yeast would being to froth if it is active. If it doesn’t froth,  it is not active.

–   Combine the milk, sugar and melted butter and oil.

–   In a large bowl, sift together the flour and salt.

–   Mix in the eggs, oil and the yeast, and butter mixture.

–   Mix until dough pulls away from the sides of the bowl.

–   Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes.

–   Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat.

–   Cover and let stand in a warm place until double in size, about 1 hour or more .

–   Punch down dough and divide into 8 – 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side.

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–   Let dough rise for 45 – 40 mins minutes, or until almost double.

–   Preheat oven to 350 degrees F .

–   Pour Coconut milk over the risen bread buns. And sprinkle some granulated sugar over the top of the bread

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–   Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

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Enjoy with your favourite soup,  tea or just butter. Tastes great when it is till warm.

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Soft fluffy and very delicious.

Creamy Surf Soup (Fisherman’s Soup)

The secret is out! I love seafood!! When Le Hubs and I were courting, he told me he believed he was allergic to seafood. The reasons he gave for believing so were quite vague. He’d eat fish and meals cooked with dried and smoked shrimps/prawns et al and he won’t react, it didn’t take long for me to realise it was just his mind because he didn’t particularly like what seafood except fish looked like. Needless to say, this right here is his favourite seafood soup, served with bread rolls. Last Night I served with Pani Poopo a Samoan Coconut Bread!

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This is soooooooo easy to make! !

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Recipe

Ingredients

•   1 kg  Fish (personal  preference Cod or Hake)

•   1 Kg Jumbo Prawns  (shelled and devined) •   Periwinkle *out of shell(le hubs is not a fan so I substituted with Snails)

•   Snails

•   Crabs

•   Calamari

•   1 Can Evaporated Milk

•   Seasoning Cubes

•   1/8 Cup Flour

•   20 g Butter

•   *1 tbsp vegetable oil

•   1 medium sized Onions

•   Stock (from the boiled fish)

•   4 Yellow Scotch Bonnet pepper (Milled) * You can use red but I love the heat and the flavour of this.  If you live in Nigeria, the igbo women who sell soup ingredients know it as fresh Cameroon pepper. If you live abroad you’d find yellow habenero pepper, please use only one, that pepper packs on too much heat for you to use more than 1

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Procedure

–   Make sure all your sea food and snail is properly washed and cleaned.

–   Season, boil, snail and fish. Debone and flake the fish

–   Chop onions

–   Melt butter in a pot on fire, add a liitle oil to prevent the butter from burning. If using margarine you don’t need oil.

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–   Add chopped onions and fry not to colour,  add flour to it and stir to make a white roux. (white roux is a mixture created by cooking flour and butter as a thickening agent).

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–   Remove roux from fire and pour hot  stock in it, making sure it does not form lumps, add more stock or water if too thick. If it forms lumps you can remove and sieve.

–   Put back on fire, allow to simmer for 10 mins when removing the scum then season  with salt, seasoning cubes, pepper and  evaporated milk

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–   Add snail, and all your seafood, leave to simmer for about 15mins and add flaked fish. Turn off the heat. Serve hot soup with bread rolls.

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Mango Salsa

I love good food, but I also love to stay fit too, staying fit means eating healthy. I try fad diets now and again but I’ve learnt also that I can still enjoy my favourite foods as long as I control my portion and prepare them in a healthy way.

This long story is to let you know I  made mango salsa and I loved it. It is yummy and healthy too. #mangoaddict

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Easy Peesy

•   Mango

•   Cucumber

•   Tomato

•   Apple

•   a dash of Lemon juice

Chop all your fruits and vegetables, add a dash of lemon juice and toss them together. You can eat immediately or store in the fridge a little bit before eating.

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Mexicans have their’s with tacos, I chose toasted bread sticks

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