In Nigeria, the success of a party is judged by the quantity, variety and availability of food and drink. Variety is a key factor, most especially, variety in meat, fish and other seafood dishes. Sometimes, the variety is so much that they are brought out in phases. This could include suya, nkwobi, isi-ewu, peppered chicken with various pepper dips, homework, pepper soup, peppered bush meat, cow head ponmo (skin), oxtail, peppered snail or gizzard, Asun, slabs of dry fish or stockfish steamed in pepper sauce, tiger prawns, fried croaker fish etc. Bushmeat and vegetable will
Sweet Corn salad is a bright, colourful and fresh tasting salad. It is quick and easy to make, and always a hit when served to guests. The ingredients are few and basic and the dressing very simple. It allows the sweet corn to shine as the star of the salad.
You can use
Chicken salad with candied carrot coins, those candied carrot coins make it extra special.
Chicken salad is basically any salad with chicken as its main ingredient. There is no right or wrong way to make it or right or wrong ingredient. It is really a combination of things that floats your boat. That being said, it should have good visual appeal and taste awesome. In Nigeria we love chicken and we love salad, so this salad will make us smile.
In fact, most times chicken salad is made with leftover chicken. Last Christmas, after we had
Coleslaw is basically a cabbage salad, with a sprinkling of carrot for maybe colour or whatever. In different parts of the world, there are variations of coleslaw but the Nigerian coleslaw is very basic. It is cabbage with a good proportion of carrots and a moderate amount of mayonnaise.
It is an alternative to the wholesome Nigerian vegetable salad and can be served
When a Nigerian says they want to make Nigerian vegetable salad, prepare yourself for one of the heartiest, well-loaded vegetable salads you have eaten. There are as many vegetable salad recipes as one can combine vegetables, but the Nigerian vegetable salad is unique, just like you have Israeli salad, Greek salad, etc.
Much hasn’t changed in the way it is made, our mothers made it this way. When I visit my older sons
There are hundreds of ways to make a Pasta Salad, each delicious and special in its own right. This Pasta salad, macaroni salad is simple, quick and fresh, a perfect accompaniment for meat or fish. Pasta salad should be served cold or at room temperature. I can’t stand freezing cold Pasta salad thickly coated in greasy bland mayonnaise…blech!!! usually a staple of many grocery or supermarket delicatessens (delis).
Pasta salad is ideal for picnics, christmas buffet, parties, as an entree, main meal, a quick brunch… it is that versatile. Instead of the usual-usual like the wholesome delicious Nigerian Salad or coleslaw, impress with this pasta salad.
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.
Okazi salad (Afang Salad) is another delicacy from eastern Nigeria, it is usually served as a side or drinks accompaniment but never a complete meal. It is a salad made with finely shredded raw okazi (Afang) and shards of stockfish tossed in a spicy creamy dressing.
This easy abacha recipe is one even a novice can’t ruin. It is straightforward and time saving. Abacha, also called African Salad is made from processed shredded cassava tuber. It is a popular dish in the eastern part of Nigeria and is also called ‘jigbo’. Abacha is served as a snack or main meal. At weddings or parties, besides the Nigerian jollof rice, this is the next to go.
This recipe doesn’t require akanwu/kaun, so it is good for those who don’t want akanwu.
Ugba salad, oil bean seed salad is another African salad relished in the eastern part of Nigeria. Ugba is very flavoursome with a deeply rich umami taste.
It is made from the oil bean seed, which grows inside a long pod on the oil bean tree. When the pod reaches maturity, it bursts open scattering the oil bean seeds on the ground. These very hardy seeds are boiled, cracked open, shredded and left to ferment before use.
We had an oil bean tree in the school farm back in federal government girls’ college Benin, so we would pick the seed, drill a hole through it