Ube Hummus 

I’ve been quite obsessed with Ube the last couple of days. After making a Corn on Cob rubbed with Ube a few days back, I realised Ube can be a great Dip, pretty much like Hummus. Hummus is originally made with chickpeas, it’s of middle eastern origin.

Since Ube already pairs well with Corn, I tried it with some of my favourite things and it paired really well.

Cooked Ube’s is like mashed Sweet+Irish  potatoes with a tang.

RECIPE 

Makes about 2 250ml Mason  jars.

  • 50 medium sized Ube
  • 1/2 Cup Olive Oil

* Optional Ingredients (didn’t use any)

Chill pepper

Garlic paste.
Procedure

  • Wash Ube gently but thoroughly to get rid of sand.
  • Bring about 1.5 litres of water to a boil.
  • Once boiled, dunk the Ube in it for not longer than 3 minutes and strain. (You can salt the water if you like but it’s unnecessary.
  • Allow it to cool a bit so you don’t burn your fingers before using a small knife to open the skin and peel the flesh off the seed of the Ube.
  • Blend in the Ube with Olive oil  two batches a blender.
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Procedure in pictures. Wash, Blanche, Peel
  • Store in an air tight container and refrigerate. (I haven’t tested the shelf life inside the fridge yet, with do, I’d update this post)


Isn’t this platter gorgeous? (Carrots, Cucumber, Celery sticks, Corn, Potato chips, plantain chips)

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Cucumber Stick with Ube

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Ube Hummus with Carrots sticks, Cucumber sticks, Celery sticks, Corn, Potato chips, plantain chips

Ugba Salad 

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This recipe is courtesy of an amazing lady i met on facebook, Ngozi Ogwuegbu Nnopuechi. She made the “awesomest” Ugba Salad for a hangout some time back  and she was kind enough to share her recipe with me when i asked her. This is a shout out to her. I sent her a picture of my first attempt below.

This was my first try in 2015. Ngozi was quick to commend me.

 

 

 

It was so hard to photograph this, with all the lighting issues i had then

 

Recipe 
2 Cups Ugba,

3 Uziza  leaves sliced thinly ,

4 Utazi leaves sliced thinly,

1/2 tsp Powdered Crayfish ,

Ehuru (2 seeds ground finely),

1 tsp Potash,

1/4 cup Palm Oil,

Salt (to taste)

Pepper (to taste preferably cayenne pepper)

*Stockfish (optional)

*Garden Eggs optional

 

Procedure

  • Soak your stockfish in hot water until the fish is tender. Rinse your ugba thoroughly , some people prefer to wash it with warm water and salt.
  • To make the base, heat up your palm oil in a pot or wok. Dissolve the potash in 1 tbsp Water. Pour the dissolved potash into your heated oil. The oil will froth and cuddle, turn down the heat and stir well.
  • Once base is done add Ehuru it has a strong aroma and salt
  • Add the Stockfish, Ugba and then pepper crayfish seasoning
  • Add the thinly sliced Uziza leaf and utazi leaf and you’re done

You can serve with smoked fish or fried fish. I experimented with dodo (Fried Plantian) and it was absolutely delicious.

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Ugba Salad with Fried Plantains, an amazing discovery!!

 

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Prawn Dodo 


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.


Recipe

•    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 

Procedure

–    Dice up your plantains and fry till golden brown and set aside. 

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Fried plantains

–     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. 

Basic ingredients

–    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.

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

No Fuss Steamed Vegetable

This is probably the easiest vegetable dish you’d ever make. No oil, no pepper , and can be paired with any dish you like. I’ve over indulged in all the sweet and highly calorific stuffs, it’s time to come clean.

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Recipe

•   1 bowl (1 litre bowl) of washed and shredded vegetable  (Ugu in this instance)

•   1 Large Onion

•   2 Smoked Mackerel (deboned and shredded)

•   Salt to taste  

•   Bouillon Cubes

•   1 tbsp Powdered Crayfish

Procedure

–   In a pot or saucepan add about 1/8 cup of water, chop onions and set in medium heat.

–   After about 5 mins, add the vegetable, salt,  bouillon cubes,  and crayfish.

–   Stir well and add deboned and shredded mackerel.  Stir till all is well incorporated. Don’t cook the vegetable too long, let it retain its fresh green colour.

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I’ve been having a little too much fun with mine.  Portion Control! *winks

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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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