Chilli con carne

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CHILLI CON CARNE 

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Chilli con carne ‘means’ chillies with meat ‘. Chillies are an important part of many Nigerian dishes. In the past, Nigeria people believed that chillies could cure many illnesses, including toothache and ear – ache. Modern science has proved that chillies do contain lots of healthy vitamins. Serve chilli con carne with long grain rice.

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WHAT YOU NEED

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1 tbsp sunflower oil

200g Lean minced beef

1 onion

1 clove garlic

1 1/2 tsp chilli powder

150g tomatoes

80g canned kidney beans 

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WHAT YOU DO

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1. Pre heat the oven to 160⁰C/325⁰F/gas mark 3.

2. Peel the skin from the onion and finely chop them.

3. Chop the tomatoes into small pieces. 

4. Heat the oil in a frying pan over a medium heat. Add the chopped onion and garlic and the minced beef.

5. Fry the mixture for about 15 minutes, stirring occasionally to stop it from sticking.

6. Add the chilli powder (if you are using any), chopped tomatoes and drained kidney beans to the pan.

7. Cook the mixture for another 5 minutes, and then pour it carefully into an oven proof dish. 

8. Cover the dish , and cook your chilli con carne in the oven for 1 hour 

9. Put the cooked chilli in a serving bowl. You can also serve chilli with tortillas.

Bean and potato patties

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BEAN AND POTATO PATTIES 

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Beans are eaten in many different ways in Nigeria. These bean and potato patties are good served with spicy salsa.

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WHAT YOU NEED 

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250g potatoes 

60g hard cheese (for example cheddar)

1 egg

125g canned butter beans 

2 tbsp flour

½ tbsp sunflower oil 

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WHAT YOU DO 

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1. Carefully peel the potatoes using a sharp knife, the cut them into small pieces. 

2. Put the potatoes into a saucepan full of water, and boil them for about 15 minutes until they are soft. 

3. While the potatoes are boiling, grate the cheese into a small bowl. 

4. Crack the egg into a bowl. Beat it with a fork or a whisk until the yolk and the white are mixed. 

5. When the potatoes are soft, drain them by emptying the pan into a colander or sieve. Put he drained potatoes back into the pan. 

6. Drain the butter beans and put them into the pan with the potatoes. Mash the potatoes and beans together with a fork or a potato masher.

7. Add the grated cheese and beaten egg to the mashed potatoes and beans. Mix everything together well. 

8. Divide the mixture into four pieces, and shape each piece into flattened round patty.

9. Sprinkle the flour onto a chopping board. Turn the patties over a couple of times on the board to coat them in flour.

10. Heat the oil in a frying pan over a low heat. Put the patties into the pan, and fry them gently for 10 minutes. Turn them over carefully, and fry on the other side for another 10 minutes.

Cheese filled with enchiladas

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CHEESE – FILLED ENCHILADAS 

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Enchiladas are tortillas rolled round a filling. These cheesy enchiladas are served with a hot tomato sauce. 

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WHAT YOU NEED

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4 tortillas (bought or home – made)

For the filling:

100g hard cheese (for example cheddar)

250g cottage cheese 

For the tomato sauce:

1 tbsp sunflower oil. 

1 clove garlic

150g tomatoes 

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WHAT TO DO

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1. Make 4 tortillas (see page 10) you can also buy them ready – made.

2. Pre – heat the oven to 190ᴑC/375 ⁰F/gas mark 5.

3. Peel the skin from the onion and the garlic clove, and finely chop them.

4. Chop the tomatoes into small pieces. 

5. Heat the oil in a frying pan. Fry the chopped onion and garlic for 5 minutes, until the onion is soft, but not brown.

6. Add the chopped tomatoes. Cover the pan, and simmer the mixture for about 20 minutes, stirring occasionally. 

7. While the tomatoes sauce is simmering, grate the hard cheese. Mix 2/3 of the hard cheese with all of the cottage cheese in a bowl. (Keep the rest of the hard cheese for later).

8. Place 2 tbsp of the cheese mixture onto each tortilla, then roll it into a tube. 

9. Put the rolled – up tortillas into a large, flat, oven proof dish.

10. Pour the tomato sauce over the rolled – up tortillas, and then sprinkle the remaining hard cheese over the top. 

11. Cover the dish with foil, and bake in the oven for 30 minutes. Remove the foil and bake for a further 15 minutes until the cheese is brown and bubbling.

Fried rice

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FRIED RICE

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If you enjoy the flavored prepared rice then you should try fried rice! Parboil the rice for a few minutes before you cook it in chicken stock. Then, fry the mixed vegetables in seasonings, stir the cooked rice into the vegetables, and fry the mixture for about 5 minutes. Serve the fried rice immediately for the best flavor and texture.

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WHAT YOU NEED 

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2 cups (356 g) of parboiled basmati, jasmine, or white rice

1/2 cup (118 ml) of chicken or turkey stock

Vegetable oil

1 onion (diced)

1 cup (128 g) of diced mixed vegetables

1 cup (128 g) of cubed beef liver (optional)

1/2 teaspoon (2.5 g) of thyme

1 teaspoon (5 g) of Nigerian or Jamaican curry powder

1 stock cube

Salt (to taste)

Chopped scallions to garnish

Makes 5 servings

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WHAT YOU DO

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1. Rinse the rice with cold water and pour it into a large pot. Place 1 cup (178 g) of dry rice into a fine mesh strainer. Run cold water over the rice and use your hands to gently rinse the rice. You can use basmati, white, or jasmine rice for this recipe.

Traditionally, Nigerian fried rice is made with parboiled long grain rice.

The recipe calls for 2 cups (356 g) of parboiled rice. 1 cup (178 g) of dry rice makes about 2 cups (356 g) of cooked rice.

2. Add 2 cups (473 ml) of water to the large pot. When parboiling, use twice as much water as you do rice. In this case, use 2 cups (473 ml) of water since you're parboiling 1 cup (178 g) of dry rice.

3. Boil the mixture over high heat for 5 minutes. Bring the water to a full rolling boil. Then, start your timer and let the rice boil for 5 minutes. Keep the lid off of the pot while the liquid heats up so it doesn't boil over.

4. Transfer the rice to a fine mesh strainer. Turn off the heat and hold a fine mesh strainer over your sink. Pour the mixture into the strainer to drain the water from the rice.

5. Place the strainer in a bowl of cold water for about 5 minutes. Fill a large bowl with cold water. Put the fine mesh strainer into the bowl of water so the rice can soak for several minutes. 

6. Rinse off the rice with cold water. Take the strainer out of the bowl of water and rinse of the rice again with cold water from the faucet. At this point, your rice is parboiled and ready to use in this recipe.

7. Put 1/2 cup (118 ml) of stock in a large pot and bring it to a boil. Nigerian fried rice is traditionally made with chicken or turkey stock. Add 1/2 cup (118) of the stock to a large pot or saucepan. Let the liquid come to a full rolling boil.

- In traditional Nigerian recipes, rice is always cooked in meat stock (unlike the rice in Chinese fried rice, which is cooked in plain water).

- If you prefer, use beef or vegetable stock instead.

8. Add the parboiled rice and boil the mixture for 25 minutes. Carefully put the parboiled rice into the boiling stock. Boil the rice until it absorbs all of the stock, which usually takes around 25 minutes.

Take the rice of the heat and fluff it with a fork after 5 minutes.

9. Sauté the onions for 1-2 minutes. Pour 1 teaspoon (5 ml) of vegetable oil into a large skillet or wok and turn the heat to medium. Once the oil is hot and shimmers, add the diced onion and saute for a couple of minutes.

10. Stir in the mixed vegetables, stock cube, and seasonings. Add 1 cup (128 g) of diced mixed vegetables to the skillet. Then, stir in 1/2 teaspoon (2.5 g) of thyme, 1 teaspoon (5 g) of curry powder, and 1 stock cube.

For an authentic Nigerian flavor, saute 1 cup (128 g) of cubed beef liver with the veggies.

You can use frozen mixed vegetables straight from the bag while they're still frozen. If you prefer, chop and dice your own mixed vegetables. Try a mix of carrots, corn, green beans, and peas.

11. Fry the vegetables for 1-2 minutes. Stir and cook the vegetable mixture over medium heat until the vegetables are heated through. Avoid overcooking the vegetables or they'll lose their shape and vibrant color.

If the vegetables stick to the skillet, add 1 teaspoon (5 ml) of cooking oil

12. Add the rice and fry everything together for 3-5 minutes. Transfer the rice to the skillet with the seasoned vegetables and stir the mixture until it's combined. Stir-fry the mixture for 3-5 minutes, stirring continuously.

Turn off the heat and serve the fried rice immediately for the best flavor.

Put any leftovers in an airtight container and refrigerate it for 5-7 days.

Grilled corn on the cob with salsa

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GRILLED CORN ON THE COB WITH SALSA

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Corn cobs can be eaten all alone or with sauce. This recipe tells you the best way to make corn cobs with salsa, which is a hot sauce made with tomatoes and natural product. Many individuals eat salsa with a wide range of dishes. In Many cafes, you frequently track down a bowl of salsa on the table alongside the salt and pepper.

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WHAT YOU NEED

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2 or more corn cobs 

2 tbsp sunflower oil 

1 onion

¼ tsp chilli powder (if you are using it)

1 slice canned pineapple 

2 tomatoes

1 red pepper

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WHAT YOU DO

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1. Peel the skin from the onion and finely chop half of it.

2. Chop the tomatoes into small pieces.

3. Scoop the seeds from the red pepper, and chop half the flesh into strips 

4. Chop the slice of pineapple into small pieces 

5. Heat 1 tbsp of the oil in a saucepan over a medium heat. Add the chopped onion and the chilli powders (if you are using it) fry for 5 minutes until the onion is soft.   

6. Add the chopped tomatoes, red pepper pineapple. Turn the heat down to low, and cover the pan. Leave the salsa to simmer for about 10 minutes, stirring occasionally.

7. While the salsa is cooking, brush the remaining 1 tbsp of oil onto the corn cobs.

8. Put them on a baking tray under a hot grill for about 10 minutes, turning them occasionally so they are cooked on all side. 

9. Put the corn cobs onto plates, and spoon half of the salsa sauce onto each plate.

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*Extra Remedy*

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Hot and salty 

For a truly speedy bite, have a go at making corn cobs with margarine and salt. Barbecue the corn cobs as depicted above, and afterward spread margarine on them while they are as yet hot, so it dissolves into the corn. Sprinkle them with salt, and destroy them straight. However, take care they don't consume within your mouth!.

Potatoes chips

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POTATOES CHIP

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Irish potatoes chips, is Firm, pungent, crunchy — potato chips are this thus significantly more. Cooking chips at home permits you to change what you put in them, meaning you know precisely exact thing you're eating. Furthermore, there are a lot of various ways of making potato chips, contingent upon your taste inclination and time. You can make prepared, broiled, or microwaved potato chips. 

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WHAT YOU NEED 

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400g potatoes

2 tablespoon salt

1 onions 

1 1⁄2 cups (350 ml) vegetables oil safflower, corn, or peanut oil are all perfectly viable options

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WHAT YOU DO

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 Slice your potatoes to your desired thickness. You can cut your potatoes by hand if you want, but a far more efficient — and probably more effective — way of slicing them would be to use:

- A food processor slicing attachment

- A mandoline slicer (be very careful!)

2. Add 1 teaspoons of salt to a large bowl of water and soak your sliced potatoes in the salt water for half an hour. After they've soaked for 30 minutes, rinse them in a colander, then rinse them again and let dry. 

3. Choose an oil you'd like to fry with. While vegetable, safflower, corn, or peanut oil are all perfectly viable options, many people are increasingly turning to olive oil because it contains no trans fats.[1] Since deep-frying is already the least healthy method of cooking potato chips, it might be a good idea to use the healthiest oil you can get. 

4. Heat your oil in a deep fryer or a large frying pan until it reaches about 350° to 375° F (177° to 190° C). Optimally, use about a quart of oil. At the bare minimum, cover the bottom of your pan with an inch of oil.

- Use a candy thermometer to check the temperature of your oil. If you need to eyeball things because you don't own a candy thermometer, stick the end of a wooden spoon into the oil and wait for bubbles to start forming at the end of the spoon.

- Another way to check the temperature of oil without a thermometer is by frying a small cube of bread. Bread will turn a golden hue at 320° F after 30 seconds; 355° F after 15 seconds; and 375° F after 10 seconds. 

5. Cook your potatoes in small batches, removing when they start to turn golden brown. Cooking your potatoes all at once can drop the temperature of the oil too far too quickly.

6. Once removed, put the chips on a plate with a paper towel over it to absorb the oil. If desired, season immediately.

Nachos

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NACHOS 

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Nachos are broiled tortillas prepared with guacamole, cheese and soured cream. Eating nachos with blade and fork is remarkably difficult. The most effective way to eat them is with your fingers.

Broiling tortillas can be risky, as it includes dropping tortillas into a skillet of extremely hot oil. This recipe recommends utilizing prepared - made seared tortillas which are strong in packs, similar to crisps. They are called tostadas in Mexico, and established in Mexico yet are much of the time called 'tortilla chips' everywhere else.

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WHAT YOU NEED

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1 portion guacamole 

1 small bag tortilla chips

50g hard cheese (for example cheddar) 

50ml soured cream

1 onion

2 tomatoes

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WHAT YOU DO

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* Make the guacamole following the recipe on the page.

* Grate the cheese into a small bowl. 

* Put the tortilla chips into a large, flat, oven proof dish.

* Spoon the guacamole over the tortilla chips.

* Spoon the soured cream over the guacamole.

* Finally, sprinkle the grated cheese over the sourced cream.

* Put the dish under the grill for about 5 minutes, or until the sourced cream is bubbling and the cheese has melted. 

"Extra Remedy"

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NACHOS WITH BEANS

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A heavenly variety to this recipe for nachos is to add kidney beans. Put 2 tbsp of canned kidney beans into a bowl, and generally crush them with a fork. Spread the crushed beans over the tortilla chips prior to adding the guacamole, soured cream and cheese.