Most people are interested in making simple and easy Nigerian foods. I have lived in Nigeria for the past 27 years and I believe I have learned so much about foods in Nigeria. Few of the things that come to mind when you talk about Nigerian foods are Nigerian soups, Nigerian desserts and of course information on making them. Most often I also get queries about the easiest Nigerian food recipe and that is part of the question that I would be addressing here.
Egusi soup is the most popular soup in Nigeria, most people like to consume this soup with pounded yam and of course a bottle of your favorite soft drink. There are lots of other Nigerian soups like bitter leaf soup, ogbolo, edikaikong, Uha soup and a whole lots of other soups eaten by the minority tribes. How to make jellof rice in Nigeria.
Parboil the jollof rice for about five minutes then wash and set aside in a bowl, I like to wash thoroughly after parboiling just to make sure you have a white clean rice. Blend tomatoes to get about 700ml, your blender is probably calibrated, this should be about half of the blender.
Set your cooking pot on the burner and allow to dry, add about 10cl of groundnut oil, the normal practice is often to use the same oil in frying the chicken and for cooking the main food too. It takes between 25cl and 35cl of vegetable oil to deep-fry chicken but this quantity should be reduced to about ten to fifteen centiliter for the main food.
Add the oil to the dry pot, allow to heat before adding the sliced onions. Fry the sliced onions for about 1 minutes before adding the ground tomatoes and pepper. Then allow to cook while stirring occasionally for the next ten minutes until the tomatoes is dried without a trace of water, also check to see that the sour taste has been eliminated due to frying. Add about 2 cups of water, then the meat extract, taste and add another cube of maggi if necessary, add salt to taste, spices of choice, allow to boil before adding the parboiled white rice.
If you buy them deep frozen, then cook and consume as soon as the defrost is over. Brazil nuts generally are good for the health and the thyroid. The selenium inside the brazil nut makes it so healthy and dangerous in the same time. When eaten in large amounts or for a prolonged time the selenium remains in the body and may damage the health permanently or even lead to death.
There may be many articles to help you learn a lot about nuts, but this is something I first learned from House MD. Fugu fish. The tetrodotoxin in the fish gland is poisonous. Every chef in japan who offers this fish to his guests have passed years of training of filleting the fish. It is said that in the past the chefs had to eat the cleaned fish themselves. This dangerous practice was meant to destroy the over confidence in the cook and make sure that they will present the safest food possible.
The true craft in filleting fugu fish is to leave just a little poison that will be felt by the eating person, but will not cause any major or permanent damage. Eating any kind of living creature. The danger here is that the animal will stick to your throat or accidentally enter your lungs. People in Korea eat live octopus as a proof of bravery.
Even though there is a trick to doing that, there are many cases with a fatal end. Any food with mould on it. Brie cheese and blue cheese are quite famous for their taste, but not many people know that the taste comes from the mould that helps the cheese ferment.
Tags:
How Make Food