FLASHBACK FRIDAY FOODIE FEATURE : GHANIAN FRIED RICE AND SHREDDED BEEF SAUCE

Hey Foodies! Pfffff...Who cares about throwback thursNAY, when you can have FLASHBACK FRIYAY! 

Today i'll be going down memory lane to my gastronomic  trip to the Gold Coast sometime last year.

It was a sunny afternoon my very good paddie and Charlie of life, Kofi (Fifi) said to me,"Eei Gracie you dey hungry? Ok cam make we go this place jast down da street." 

Hmmm, I wasn't too keen on joining him to  lunch, especially after my first Banku and Groundnut soup experience the day before,but that was my head talking,my stomach thought otherwise, and so I diligently followed.

The host was friendly and hospitable,she said they also had Nigerian dishes on the menu. But what's the fun in coming to Ghana and eating naija food? Mbanu. Bring the Washe,Bring the Wagashi i'll eat them all!

I opted for fried rice(Ghanian). When it was placed before me. The popular street slang in naija,"eye go first schop", never held so much meaning. The presentation,the variety and aroma hit me all at once. 

Then the taste, it was a cross between Chinese rice and jollof rice. The rubbery texture of the rice splayed with eggs and the occasional crunch of onions and carrots choi!

The shredded beef sauce was epic! sautéed in cabbage,green pepper,carrots and onions,yes ONIONS! Ghanians cook with loads of onions and garlic,which I find both tasty and healthy.

What's more? there was also  black pepper sauce on the side for an extra kick! 

All in all it was a great combo.

Just in case you are wondering, the name of the Restaurant / Grill "n" Bar is Ground zero, and it is located just opposite Manet Estate's First Gate Spintex,Accra Ghana. 

So if you plan on travelling to the Gold Coast soon,or are there already, why not pay them a visit and thank me later.

This review has been looooong overdue.

But eeerm charlie...Let me find small trouble and drop this here for the pro-naija jollof peeps.

I don't know about the  Naija Jollof and Ghana Jollof Feud that has been going on sha. 

But I do know that Ghanian Fried Rice is Bae,doesn't mean I don't love our fried rice any less o.   

 Indulge your taste buds, not the hearsay :P :P :P 

*enters keke and speeds away*

#Quote Of The Day : Variety Is The Spice Of Life

OFE AKU (PALM KERNEL STEW) : MY RECIPE

Hey Foodies! I trust y'all had a swell weekend yes? Today I will be sharing my Ofe Aku (Palm Kernel Stew) recipe. There's nothing to it really,it is just as basic as Ofe Aku can get. But the secret ingredient is onions...yea and lots of it too, ground onion paste and chopped onions aswell.

Ofe Aku and Banga Soup are very much similar,save for the varying degrees of thickness, and the kind of vegetable or leaves used. Both can be eaten with either rice or "swallow" as we call it in Naija lol,which is typically eba,amala, poundo, semo,wheat meal etc.

Asides from onions being the star ingredient in this recipe, I  also used yellow scotch bonnet pepper(Yellow Ata Rodo), its flavour is unique and I love how it tastes in Ofe Aku.

When buying palm nuts,it is vital to know that there are palm  nuts and there are  PALM  NUTS! Be sure to go for the juicer type;you'll know just by pricking it with your finger and if it doesn't have that squishy squashy feel,then it won't do. Mum taught me this :D
This juicy kind of palm  nuts is called "Osuku" in Igbo.

 It is very fleshy and juicy, other species are mostly all nuts and less oil content.


Proteins, in this recipe I used beef and dry fish (Azu Mangala). Whether I'm cooking with turkey,chicken or beef I always complement with either dry fish or stock fish. It enriches the taste of the stew and produces this umm... je ne sais quoi flavour, really tasty.



Enough lectures already,Let's get cooking!

INGREDIENTS
1 medium bowl of palm Kernel nuts
2 bunches of Basil Leaves (Nchanwu leaves)
1 kilo Beef
1 Dry Fish
Crayfish
5 Yellow scotch bonnet peppers
2 bulbs of medium sized onions
Seasoning cubes

RECIPE

First things FIRST, Wash your hands.

Wash and marinate beef for 10mins,then cook till tender. On another burner place a pot of water when it starts to boil pour in washed palm kernel nuts,add salt.

Wash nchawu leaves in running water with salt. Chop and set aside. In a blender put onions,crayfish and pepper, blend together and set aside. Wash dry fish with salt and warm water,debone and set aside.

Check the palm nuts,take one inbetween your thumb and index finger,rub gently,if the skin slides off easily then it's ready. It usually takes about 30 to 35 mins to cook.

Sieve water out from the palm kernel nuts,pour nuts in a mortar,pound gently,just enough to get the skin separated from the nut.

Scoop the palm nuts into a bowl, add about a glass of warm water. Wash your hands thoroughly or wear rubber handgloves if you have artifical nails on. Then with your hands, gently squeeze the nuts and chaff,extracting the oil.

 Place a colander (rice sieve) in another bowl and gently pour the palm nuts together with the water through the sieve, securing the water mixture in the bowl below the sieve. Repeat process again until oil is well extracted. Careful not to add much water. At most three glasses would do.

Allow to settle for a minute or two, before pouring into a pot,careful not to pour in the chaff residue in the bottom of the bowl .

Place pot with the mixture on a burner and allow to boil. Leave the pot uncovered so it doesn't boil over and ruin your cooking space,most importantly so you don't lose the froth too.  

Allow to boil till it thickens a bit before adding beef,fish and other ingredients. Add the Nchanwu leaves lastly and make sure the flavour of the leaves is let out. Switch off burner.


I did't use Banga soup seasoning as most people do. I prefer using the onions/crayfish/pepper paste as an alternative. And the dry fish lets just about enough flavour too.


It was served with rice and sautéed Ugwu leaves.

There you go. No tomatoes? No problem!

Next post will be sweet pointy pepper sauce...erhmmm popularly called SHOMBO! lol

#QUOTEOFTHEDAY: Anybody can cook
                                                                              -Chef Gustave
                                                                         Ratatouille The Movie

Left overs? No Problem!

Hey Foodies! Yeah so we all know those times when we long for nothing more but a quick food fix before we crawl into bed after a long day. No pan flipping,no hardcore ten course meal cooking,just a ten minute fix (or less). At some point,we get tired of the daily Chinese take outs and pizza abi? Especially if you are living on a monthly budget. we know how it gets.

It was on one of them days,after going back and forth,opening the refrigerator and closing it repeatedly,with no conclusive decision on what to eat.

Eureka! I found I had some leftover chicken sauce in the freezer :D yes, then some fresh lettuce,green peppers,cheese,carrots. Not much,but it'll do. Dinner was going to be Spaghetti and Cheese...with the chicken sauce ofcourse.

INGREDIENTS
1/2 pack Slim Spaghetti
Cheese
Green pepper
Carrots
Lettuce
Salt

RECIPE
Well,usually I don't  par boil slim spaghetti,seeing how thin it is,moreso it contains less starch. I just cook it straight from the pack with very little water.
Place pot with water on burner,when it starts to boil,pour in spaghetti and add salt . While it's cooking, chop the green pepper and carrots set aside.
Slim Spaghetti,should be ready in three minutes,add the chopped carrots and green pepper, allow to simmer for two minutes before adding the cheese,depending on the type of cheese you are using,if it's the type that contains salt,or is salty, then there's no need adding salt in the spaghetti.
Stir spaghetti lightly,making sure the cheese melts and spreads evenly. There you go,it's ready! And there's still five minutes more to spare :D

It can be eaten alone, or with sauce. I had mine with the leftover  chicken sauce. The Spaghetti was  garnished with fresh lettuce and avocado slices.

 It tastes absolutely great without the sauce, but as per the chicken...chai,i don't joke with my proteins :D especially if that protein happens to be a well marinated,stewed and tender drumstick yum!

#Note - Cheese can be alternated with either Coconut oil or Vegetable oil, just a few tablespoonfuls will do the trick.

Poor lighting. Couldn't get a better angle :(

Quote For The Day : There's always some good in every bad situation. Search for it and own it.

Avocado and African Spinach : A Burst Of Yumminess!

Hey foodies! Its common knowledge that as we grow older,the quest for healthy eating grows too! So I recently (well not too recent :D) posted about avocados and their numerous benefits right?

Well here's another amazing way to incorporate avocados in your meals ; Avocados and African Spinach (commonly known as 'green').

Oopsies first pic also included Oil Bean also known as " Upaka " or "Ugba" in igbo language , but that's another post for another day :D

Recipe for the Avocado and African spinach combo is quite simple. Just sautée  or stirfry the African Spinach with few condiments, then garnish with avocado slices...see?pretty simple huh? The tricky part is not letting the Spinach get  soggy. 

This is different from avocado salad, but it's just as nutritious and tasty.

INGREDIENTS 

1 Bunch of African Spinach ("Green")

2 Avocadoes

1/2 bulb onion

2 tablespoon chicken gravy 

2 tablespoon vegetable oil

1/2 tablespoon dry pepper

Salt and seasoning powder                           

Now let's get COOKING!

RECIPE

Wash African spinach with salt in running water. Chop and set aside. Chop onions,set aside. Put the chopped African Spinach in a pan and place on a burner (low heat) , when it starts to sizzle a bit, add onions and vegetable oil. Allow to simmer for a while before adding the gravy,dry pepper,salt and seasoning. Stir fry on low heat(to avoid losing all the vitamins in the spinach)  mixing all the ingredients. When it's a bit dry. Remove from burner. 

Garnish with Avocado slices . It can be eaten alone, or as a side dish.

The stir fry process  shouldn't take more than three minutes; you wouldn't want to lose all the vital vitamins and also get it soggy. Veggies should be eaten raw most preferably,but if cooked,it shouldn't stay too long on heat.  

And Voilá!

Quote of the day : The sky is large enough for everyone,no competition required. Stay on your axis and stay focused. Something big is coming your way!

                           

How To Last In A Fast 

Happy New Year Foodies! This is my first post in the new year,and what better way to start! I've been going back and forth on how to post about all the core values associated with fasting (and a proper one that is)it's a new year and it couldn't have been a better time seeing that most persons observe fasting
at this time of the year; first month of the new year.

Fasting is both a physical and spiritual cleansing process; it's not just abstaining from food and fluids,but also restraining from certain practices and habits that are unclean and that corrupts the mind and body. Its not a diet plan as most people confuse it to be lol. Ok the holidays are over and you grubbed at just about anything, you ate a lot of carbs and you feeling bloated,starting to see folds on your sides, just the other day you spotted a double chin and you thought to yourself "Heck i'll just join the fast to be in shape again."



Being in shape is just an added advantage,a cherry on the pie,iciing on cake...it can't and shouldn't be the motive. Fasting is connecting with God on a whole new different level,it's a sacrifice built on self denial,self control,and patience. It detoxifies your physical body,but more than that,it detoxifies your mind and thoughts I think the latter is more valuable,for of what use is it to have good body but dirty mind and thought? Remember that out of our thoughts our actions are produced.

There you go...it says it all. Another important thing to state here also knowing your health status before engaging in a Fast,if you can handle a bit of it then I advice you only take fluids( water mostly) and ensure to break your fast at an earlier time before 6pm.

Lastly, be mindful of what you eat or drink immediately after a fast,alcohol substances and strong or very sweetened drinks is a big NO,why? Because your body is dehydrated and the last thing you want to do is to dehydrate even more,instead drink water, firstly,then fruits before solids and after solids.  Another thing is to refrain from stuffing your face with all the snacks and goodies you find, in order to avoid over eating and constipation. Try eating moderate portions.
 

 But I know everyone will agree with the fact that,its mostly on a fasting day that someone will ask you out for lunch in some fancy exotic restaurant to eat lobsters and where you'd have caviar dip for sure(Common, who says no to CAVIAR!) or better still it's also the perfect day for neighbours to cook your favourite Owo or Banga soup with the
aroma hanging in the air,almost tangible lol. Chaiiii!
Before you give in,remember that in every genuine
Fast,you WILL experience temptations,not just in the
food department, but in every aspect of your daily routine/life. Fast with a good mindset, otherwise it will feel like you are on a hunger strike instead. Keep your head above water and smile your way through itbecause you know it's for a better you and you WILL definitely come out victorious grinning  from ear to ear :D


Quote For The Day
He who waits for resources in order to be resourceful is never really resourceful -Alheerie

Avocados, One Fruit several Benefits 

Green,healthy and highly nutritious. Avocados contain about 21 vitamins including vitamin K,folate,potassium,vitamin B6, and it's high in fibre. The Vitamin E in avocados enhances hair growth (stimulates the scalp for hair growth ) and is also good for dry scaly skin . Avocados are good for pregnant women too; the vitamin B6 in avocados helps baby's tissue and brain growth,and for the mother it helps ease morning sickness seeing that it is odourless and it contains healthy fats which are good for the heart.

Avocados are great as snacks and for beauty regimens,but here's the great part I love :D they are absolutely tasty when incorporated into a meal, either as a substitute for butter and mayo on bread or as a dip for your chips,it can be used as a side dish too.

Avocados are also eaten in salads, my favourite is. Avocado,tuna,tomatoes and spinach,there are also  avocado dips of various recipes to suit your various taste buds. Making an avocado dip is very simple mash avocado to a subtle paste,you can add various spices of your choice :Salt,stock seasoning,pepper,ginger or turmeric,garlic etc stir very well to avoid lumps, stir fry on a low heat using g/nut oil or coconut oil (I prefer the latter) you can chop some onions add to the paste,stir slowly until all ingredients are well absorbed. You can use the sauce /dip as a substitute for bread spreads (mayo,cheese etc) or you can enjoy it with a bowl of rice(Jollof or white) similarly it can be used as a dip for prawns too! Don't you just loveee Avocados!!!! I'll be giving a more elaborate recipe in subsequent posts.



Quote For The Day
Don't Conform To Comfortability Inorder To Avoid Making Mistakes...How Then Will You Learn From Them?

Fruity Nutty Oats

Fruity Nutty Oats

Yeaaaa so Breakfast is the most important meal of the day right guys? And oats is one of the best breakfast options in most homes. How do you like your oats? Is it the conventional oats+milk+Sugar??? I like mine fruity and nutty,Banana and peanuts are my fave combo,with slices of apples or strawberries. With fruits and nuts who needs sugar? Just scoop and swallow the yummy natural sweet flavours! For an extra kick you can add a few drops of maple syrup yum! So start your day supercharged and power packed with all the fruity vitamins infused in just one bowl of deliciousness and enjoy a more healthy lifestyle :D

QUOTE FOR THE DAY

Remember behind every challenge there's a reward,face that challenge squarely and come out victorious #QuoteForTheDay