An unleavened flatbread, the East African Chapati is flaky and tender inside with a crispy outside. Though East African Chapati originated from the Indian Chapati, it is slightly different from it in the use of oil as part of the ingredients and the type of flour used. The East Africans use plain all purpose flour, while the Indians use whole wheat flour. In fact it is closer to the Indian Paratha in its ingredients and mode of rolling. After making a post on the Green Amaranth chapati, which is awesome,
Cooked beetroot cake is basically the same as raw beetroot cake. The difference besides the boiling or roasting of the beetroot is that the cooked beetroot cake is more moist and the earthy taste of the beetroot is muted, not as strong as with raw beets. It tastes more like a very rich fruit cake without the pesky fruits (for those who don’t like fruits). If you like the taste of fruit cake but can’t stand the fruits in it, then you are going to eat your cake and have it, pun intended.
My sister who is a fruit cake connoisseur,
Boiled yam coated in flour, dipped in egg and fried, Yamarita has taken plain ol’ boiled yam, dressed it up and made it all fancy.
The beautiful thing about yamarita is, you can re-purpose leftover boiled yam and turn it into a brand new awesome dish, just like the Chinese fried rice where leftover boiled rice can be used.
This sauce is a combination of peppers, mostly green, each bringing its peculiar flavour to the mix. It is a simple piquant sauce. The roasting really sweetens and intensifies the flavour of the peppers. This Spicy roasted green pepper sauce was made in commemoration of the 56th independence day anniversary of Nigeria to represent the Nigerian flag which is green and white. Green is the color most commonly associated with nature, life, health, youth, spring, hope, fertility etc. and that is Nigeria…HOPE.
Flaky on the inside and lightly crispy outside, the East African green amaranth chapati is tender and gratifying. I was served chapati with a Fresh tomato salsa in Ethiopia sometime ago, it tasted good like a good East African Chapati but what caught my attention was the colour. It was green. Very lively and fresh, interesting. I just had to replicate it using a healthy, locally sourced ingredient. I chose the green amaranth, called ‘green’ in Nigeria, and made the East African green chapati.
Homemade Peanut butter is rich and wholesome, a healthy source of fat in our diet. It is high in protein which makes it a good energy booster. As a kid, I loved peanut butter on bread, on bananas and just eating it straight.
Peanut is technically a legume and not a nut, but because of its usage, it is called a nut butter. Homemade peanut butter has a more intense flavour than store bought,
Cashew butter is unbelievably rich, smooth and creamy. Packed with nutrients, it is an excellent substitute for real butter and a concentrated form of food energy. I was recently introduced to cashew butter and I fell in love with it immediately. Eating it with rice crackers or just scooping it out of the jar to eat is just yum.
The basic Chinese fried rice is a perfect way to repurpose leftover rice, meat and vegetables. It is fast and easy to throw together and always delightfully yummy. It is not the regular amazing Nigerian fried rice, but will stand up to it Nigerian fried in both taste and beauty.
There are so many methods of making fried rice, like the easy one pot Nigerian fried rice, Nigerian Stir fried rice and the Nigerian fried rice, but they all agree on one thing and that is frying the rice. This basic chinese fried rice can be eaten as a complete dish or as a side.
Easy one pot Nigerian fried rice is another Nigerian fried rice recipe. It is quick, easy and has few steps while ensuring the rice didn’t get overcooked or clump together. It is delightfully appetizing and you can reduce the amount of oil that goes in without much harm done to the dish. I learnt this method when I ‘interned’ at a fast food restaurant.