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
Vegetable coconut rice…I had just made some Pina Colada for myself and had quite a sizeable amount of coconut milk remaining. What to do with it, store it in the freezer long enough to assuage my conscience that I am not wasteful then throw it out or do something productive with it?
Am I glad my lazy bones didn’t get the better of me. This coconut rice is rich, flavourful and sensuous. Very easy to put together.
Nigerian fried rice is special whether it is this scrumptious Nigerian stir fried rice, one-pot fried rice, the other Nigerian fried rice etc, there is hardly any Nigerian party that it does not feature in its menu. It is served on a platter along side jollof rice, with Moi moi nestled beside them like a younger sibling, the little space remaining will be enough for the special Nigerian salad or coleslaw and a delectable meat or fish dish, like Peppered gizzard, fried chicken or turkey, battered fish completing it.
There really is no right
may God fill your heart with His Love.
ADVENT FOODIE CALENDAR
We are officially in the season of advent, which is the four weeks leading to Christmas day. During this period, Christians prepare for the celebration of the birth of Jesus Christ, and also reflect on and anticipate His second coming.
Part of this preparation involves keeping an advent calendar, which starts on the first day of December. Each day on the calendar, has a window which opens to unveil a favour of some sort.
The Pretend Chef Advent foodie Calendar will each day, feature recipes in celebration of Advent. These are dishes that you can incorporate into your Celebration menu for Christmas lunch/dinner or party, wedding parties, cocktails, end-of-year parties, house guest entertainments etc.
Wishing you and yours the best life has to offer, this Christmas season and into the New year—The Pretend Chef.
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.
This is a simple, basic Nigerian fried rice recipe. There are so many ways of creating this delectable dish that is so commonly eaten all over the world. It almost always partners the Nigerian jollof rice in Nigerian parties, at fast food restaurants etc. like a fraternal twin with the attendant love/rivalry typical of siblings.
When I was growing up,
Jamaican rice and peas is a common accompaniment in Caribbean cuisine. In fact, Sunday lunch has to have rice and peas as a part of it and it is no ordinary rice and peas. The Jamaican rice and peas is well infused with flavours but mellow enough not to over power the main dish. When they say peas, they are not actually talking about peas but
When one thinks of the tropics, it’s always the sun, blue skies and coconut. I just love coconuts, I love coconuts in curry, chocolates, rice, pigeon peas (fiofio) etc. The fresh aroma of coconut in the Nigerian coconut rice fills your kitchen, as it adds richness and flavour to your food.
My mother used to serve our Sunday lunch of rice and Tomato stew with sides of lightly toasted grated coconut, steamed green amaranth, roughly chopped peanuts, ground dry crayfish and so on. I would mix the coconut with my
Nigerian palm oil jollof rice is a variant of the Nigerian Jollof rice. The main difference being that palm oil is used rather than vegetable oil. Just like the Palm oil Stew, local spices are also used.
Nigerian Palm oil jollof rice is not usually served at parties, which is really a shame, because it can hold its own flavour wise and aesthetically against any rice dish.