Foods Eaten in Nigeria and how to make fried rice.

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There are lots of foods eaten in Nigeria and I want to list the few popular ones and then a detailed guide on how to make fried rice – one of my favorites.

Are you married to a Nigerian man and finds yourself in a tight corner when it comes to making foods for him or worried about his appetite or yearning for home made foods, do you find it confusing that Nigerians in Diaspora often feel excited when they find Nigeria foods? The reason is simple; we used to say that – there is no place like home or home made food.

Most foods eaten in Nigerian are easy and often straight forward to make. The most popular food in Nigeria is Eba popularly called (garri). Eba goes with any of the many Nigerian soups and could be substituted with fufu, semo, amarla or wheat meal.

Eba and fufu are by-products of cassava, while fufu is made by fermenting cassava for 3 to 4 day and sieving out the chaff, eba is often simpler in making. Eba which is also called (garri) is made by peeling off the back of cassava, then grounding and frying on a dry hot pot.

There are lots of soups eaten in Nigerian that can go with eba, fufu, or semo. The most popular Nigerian soup is the egusi soup (melon) it is often very easy to prepare or at least very easy for me to prepare. Egusi soup can also be eaten with white rice.

That’s just about few of the Nigerian popular foods I just want to focus specifically on how to cook fried rice – The most popular Nigerian recipe. Fried rice takes about one to two hour to prepare and the real work is the preparation of things used in making fried rice instead of the actual cooking.

Ingredients include:

3 cups of rice
1 to 2 table spoon-full of curry powder
2 ball of onions
Medium sized cabbage
2 to 3 medium sized carrot
11/2 cups of chopped green beans
About 1/5 kg of liver
Meat of choice (beef, turkey, chicken) most people prefer chicken in Nigeria
2 to 3 cubes of maggi
green peas (optional)
Salt and pepper to taste.

The preparation:
Parboil the meat with meat ingredients (curry/thyme powder, 1 maggi cube, 1 ball of onions and salt) for about 10 to 15 minutes. It is often necessary to parboil this meat with these ingredients just to end up with a tasteful meat.

Add more water to the meat and cook until it is soft for consumption. then pick out from the water and deep-fry in groundnut/vegetable oil (leaving out the meat water on the pot)

Chop the carrot, cabbage, green beans, green pepper, and liver then set aside on different bowls.

Then parboil the 3 cups of rice and cook white till it is about 75% done.

How To Make Fried Rice:

Like I stated initially that the cooking of fried rice in Nigeria is quite simple, the most tedious aspect is the preparation of things used in cooking it.

Set your cooking pot on fire, allow drying before adding groundnut/vegetable oil (the one used in frying the meat would do) use about 15 to 20 cl of oil, allow to heat then add the chopped carrot and green beans.

Fry for two to three minutes and add the peas (optional), add the curry powder to get a very yellowish mixture. (the curry powder actually give Nigerian fried rice its yellowish color.

Add the chopped cabbage, stir and add the liver and green pepper. Pour in the left over water from the parboiled meat, add maggi/salt and pepper to taste, make them a bit in excess because the rice will absorb most of the ingredients.

At this point you are almost done. Add the white rice, stir/turn very well, cover your pot and cook for another 5 to 10 minutes. Serve with the fried meat and soft drink of choice.
This is how to make Nigerian fried rice; I told you it is easy.

How to to Cook Biskuti Ya Nazi Recipe

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Those who love dessert recipes will agree with me that Biskuti ya Nazi is one the best dessert recipes in Kenya. I have tasted and enjoyed it and I wish to teach you how to make it.

Some of our African recipes are less known by the outside word and for that matter we see it as our responsibility to show the world how to make these Africa recipes.

In a place like Mombasa and Dar es Salaam in Tanzania Biskuti ya nazi is highy regarded as the best food to serve your guest and on this page we will give you the engredients and methods to make it.

INGREDIENTS TO MAKE BISKUTI YA NAZI

Three egg whites

One cup granulated sugar

Two and a half cups desiccated coconut

One cup macadamia nuts or cashew nuts, finely chopped

DIRECTIONS TO MAKE BISKUTI YA NAZI

1. Preheat the oven to 350F.

2. Lightly grease two baking sheets.

3. In a medium bowl, with an electric mixer on high, beat egg whites into soft peaks.

4. Gradually add the Sugar, beating after each addition until peaks are glossy.

5. Fold in the coconut and nuts.

6. With wet hands, roll tablespoonfuls of the mixture into rounds and set on baking sheets.

7. Bake for 20 to 25 minutes, or until lightly golden.

8. Cool on racks and store in an airtight container.

Though it may sound strange to you if you are not from East Africa, Biskuti ya Nazi recipe is one of the food recipes you should learn to make for your family.

Who said that you dont how to cook? Having been born from a family of many girls, I was not supposed to cook when all my sisters are present but when I joined work and start to live on my own, thats when cooking lessons became a reality.

Of course not every person like cooking but for those who enjoy to explore new foods and have the taste for delicious yummy yummy, this recipe in a must not miss.

How to Cook Pork Shoulder Its All In The Rub

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Fall, Football and BBQ at the tail gate or on the patio; how can it get better than this?

Pork Shoulder is a great choice for a main fare feature at your next gathering and it has two great advantages. First, it is easy to prepare and second, you can feed a group for somewhere south of three dollars a pound. The pork shoulder is the front leg of the pig and comes in two different cuts. I like the butt cut, which is the top side of the leg and has less bone in it than what is called the picnic cut. The one we recently prepared was a six and a half pound roast, which served twelve people, with some left over.

Most pork shoulder recipes call for using a smoker, which is the key to cooking a pork shoulder, mainly because it is an indirect heat source and allows for a long slow cooking process. Dont have a smoker? No problem, neither do we. Just remember that the process requires indirect heat. Here are the keys to grilling a pork shoulder, using a three burner gas grill.

It starts with the rub. In a small bowl mix the following ingredients:
cup organic paprika
2 Tbs Salt
2 Tbs Pepper
2 Tbs organic cumin
2 Tbs organic garlic powder
2 Tbs. chile powder
3 Tbs brown sugar

Coat the pork shoulder with the rub. Be liberal. A 6 8 lb. roast should use the entire rub mix. By the way, dont cut off any of the fat on the roast. The butt cut usually has one side with a layer of fat and you want it. Once you have the roast well coated with the rub, put it in the refrigerator and let it set. Overnight works best, but if time does not permit, at least give it a couple of hours.

Using a three burner grill works great. You will need an aluminum pan, a raised rack and some foil. Follow these steps:
Turn the two outside burners on at low heat.
Place the pan, with the rack directly over it, on the middle burner.
Put your pork shoulder on the rack, fat side up.
Close the lid.

Dont open the lid for three hours. No peeking! At the end of three hours check the internal temperature of the roast. If its in the 130 140 range you are right on track and your roast should look like its done, but its not. Next, cover the roast with a tent of foil, reduce the heat to one burner and close the lib. In about 2 -3 more hours you should have a pork shoulder ready to serve at an internal temp of 185 degrees.

Enjoy!

Alliance Cooking Guide Fishing for Raw Sunscale Salmon

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For this section of my Alliance Cooking Guide we’ll take you Raw Sunscale Salmon fishing to level your cooking skill through the difficult 225-300 ranges. Many players find that it takes several hours of farming to level to 300 using other guides, but with Raw Sunscale Salmon fishing my Alliance Cooking Guide will get you there in about 1 hour, not including travel time buying recipes.

In order for my Alliance Cooking Guide to be effective, you must have a minimum fishing skill of 300. Youll also need a few Aquadynamic Fish Attractors because its a 375-425 fishing skill zone.

Okay, this is where I need to confess that Raw Sunscale Salmon fishing alone will not level your cooking skill to 300. My Alliance Cooking Guide requires 2 other types of fish – Raw Redgill and Raw Whitescale Salmon. Luckily, they are all caught from the same pond.

You should grab the recipes to cook up your fish before heading to the fishing pond. Hopefully, you already have the Flight Paths to all these locations; otherwise youre going to do a lot of riding.

Fly to Booty Bay. Find cook Kelsey Yance and buy Recipe: Filet of Redgill. Take boat to Rachet. Fly to Gadgetzan. Ride East to Steamwheedle Port and buy Recipe: Poached Sunscale Salmon from Gikkix. Ride back to Gadgetzan and fly to Feathermoon Stronghold in Feralas. Buy Recipe: Baked Salmon from Vivianna.

Alliance Cooking Guide Travel Tip: If your Hearth Stone is set to Dalaran, you could hearth there after Booty Bay and take the portal to Tanaris.

Gold-Making Tip: Buy extra recipes to sell on the Auction House. They can easily bring in up to 5-10 times more gold than what you bought them for depending on your server.

Once you’ve bought all of the recipes, fly to Everlook in Winterspring. Head West to the Frostfire Hot Springs just before the entrance to Timbermaw Hold.

We need 25 Raw Sunscale Salmon (35% CR), 25 Raw Redgill (5% CR) and 25 Raw Whitescale Salmon (40% CR). All three can be caught here, but the only time you can catch Raw Sunscale Salmon is between 12:00-18:00 server-time, so you should only fish during that time of day. If you are having trouble catching enough Raw Redgill for the Alliance Cooking Guide, try the waters on the other side of Timbermall Hold in Felwood. The catch rate there is about 40%.

Chicken & Turkey Cooking Tips

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People want to eat healthy foods today, and a good way to accomplish that is
through poultry. There are some chicken cooking tips that can help you in the
kitchen and protect your family as well.

Here are a few of the best chicken cooking tips available.

You must take care to always wash your hands, knife, and cutting board in
hot soapy water after preparing raw poultry.

You should never use the same utensils and cutting board for other
ingredients without thoroughly washing them first and after use. This
prevents cross contamination.

You should always marinate poultry in the refrigerator. Never leave it out
in the open.

Do not use the poultry marinade for basting.

If the marinade is to be used for the basis of a sauce, bring it to a boil
and boil for 2 minutes.

Never put cooked poultry on the same plate that was used to transport raw
poultry. Again, this prevents cross contamination.

Here are some chicken cooking tips for storing your poultry:

Fresh poultry is a very perishable food. You should not leave it out in the
open air. Instead, wrap it in plastic as soon as you get it home from the
store and always store it in the coldest part of your refrigerator. You
should use it within two days; if this is not possible, place it in a freezer
bag and freeze for up to three months. You should always freeze giblets and
livers separately from the whole bird.

Cooked poultry dishes can be frozen. However, you should not freeze poultry
dishes that contain mayonnaise or hard-boiled eggs.

Allow small poultry dishes to cool completely before wrapping and freezing
them. Allow larger items to cool in the refrigerator and then wrap airtight
and freeze.

You should never freeze stuffed poultry.

Some of the most important chicken cooking tips involve proper thawing of the
bird.

It is especially important that the poultry be properly thawed before cooking.
Allow it to thaw in the refrigerator while it is in the original wrapper.
You can place it on a tray to catch any drips that may fall as it thaws.

When thawing in the refrigerator is not possible because there is not enough
time, there are two other alternatives. For rapid thawing, you can put the
bird in watertight wrapping and then submerge in cold water. You should
change the water frequently as this will help quicken the process. Smaller
birds require about one to two hours.

The other alternative is to leave the bird in its wrapper and put it into a
heavy paper grocery bag. Close up the bag and put it into a cool room. You
will need to check it frequently, and once the bird is thawed, you must cook
it immediately.

Now for the Turkey!

Turkey is a long time favorite of many families and now there are some great
cooking tips tricks that anyone can learn and use to better prepare these
wonderful birds.