Potato and green vegetable balls are crispy and light. They are healthy and taste great warm or cold, it makes you wonder how something so simple can taste so good. These vegetable balls are quick and easy to make. The kids will love them and can help with moulding the balls.
This is especially awesome when feeding children who don’t like vegetables and is a fresh and imaginative appetizer or ‘small chop’ when entertaining guests. Potato and green vegetable balls look pretty on a serving platter. They are also excellent as a healthy lunch pack or snacks with drinks.
Fried plantain is caramel sweet and delicious. Plantains are a staple of the tropical region, from far east Asia to west and east Africa to the Americas, and are enjoyed in different ways.
They are high in potassium and fibre and when ripe, they are fried to make a delicious snack, meal or side dish to jollof rice, fried rice, beans porridge, adalu (Beans and Corn Porridge), Spicy goat meat (Asun), Tomato stew etc.
Nigeria is blessed with so much food, fresh organic produce with a lot of variety, due to its climate range. Nigerian climate changes from the north (Sokoto) to the south (Calabar), from Savannah to forest which is reflected in the vegetation and food found in each region. They are varied both in type and abundance. The variation also shows up in the way the ingredients are used in each region e.g in the south with an abundance of rainfall, vegetables are used fresh while in the far north with much less rain but an abundance of sunlight, dehydrated vegetables are mostly used which are stored and used all year round.
The sheer variety of dishes found in Nigeria is mind-boggling. Nigerians are also known to adapt imported cuisine to their taste and make it their own e.g
Jamaican oven baked jerk chicken is spicy, hot, mildly sweet, tender, juicy with crispy skin and packed full of flavour. Jerk chicken is traditionally Jamaican, there is also jerk pork, jerk burger, jerk shrimp, jerk cauliflower etc.
Authentic Jamaican jerk chicken made in jerk joints use a jerk grill made out of old oil drums or barbecue grills, they use pimento wood to fire it up. The wood adds to the flavour of the jerk chicken but the pimento (allspice) seeds used in the marinade mimic this very well.
Pizza muffin (pizza cup) is a portable deep dish Pizza, an ideal on-the-go snacks or meal. Hardly anyone hates pizza, there are so many ways to make it and a huge number of ingredients to choose from that I believe there must be a pizza suited to each person, just find your correct mix.
I made this pizza in muffin tins and it was born out of
Steak and kidney pie is traditionally a British pie with filling that is slow cooked for a long time to yield a rich gravy with very tender, juicy meat. It is comfort food that truly comforts, in fact, if you are into comfort eating, stay away from steak and kidney pie, seriously it is addictive.
Although it takes a while to cook, it is worth every effort put into making it. Steak and kidney pie is
Minced beef Herb empanada filling is one of my favourite empanada fillings. It is rich, filling and delectable. What makes it exceptional? It is the Simple Sofrito in it. It totally enriches the taste and makes the filling suitable for so many other uses.
The simple sofrito, a staple in Puerto Rican cuisine, is a blend of vegetables and herbs and is easy to make at home. It is a condiment that enhances the flavour of so many dishes. You should actually make it and store in the freezer for use when ever you need it.
The Egg and sardine Empanada filling is almost a non-cook, easy to make filling, almost because you will need to boil the egg. It uses ingredients that will normally be in your kitchen already. If you have empanada dough in your freezer that needs to be used up but you don’t want to put in the effort of making more complicated dough filling, this is the filling for you. It is simply delicious and effortless.
You can substitute canned sardines with
Empanada is a type of stuffed pastry (hand pie) common in Latin American countries, Spain and some parts of the far east. It can be fried, baked, grilled or even cooked on a griddle. You can make it big or small, sweet or savoury and of different shapes.
Different countries have their peculiar way of making empanada. Some use
Gizdodo, gizzard + dodo = gizdodo (dodo is fried plantain). The name is simple enough for one to guess the 2 main ingredients, gizzard and plantain. The dish is also simple enough to prepare and cook but when it comes to the taste, you realise where the originator of this dish channelled their creative energy. Gizdodo is fried gizzard and plantain coated in tomato sauce.