Abefe's Kitchen

Plantain Porridge is a very terrific delicacy enjoyed by the West Africans. The Jamaicans refer to it as a "wicked" delicacy i.e. one that knocks you out and it is believed to give the African man more strength to "WORK". In some parts of Nigeria, it is also referred to as "Owo". This meal is high in iron and is enjoyed mostly when it is garnished with dry fish. Ingredients 5 Unripe Plantains 3 Ripe Plantains Goat Meat, 200g 3 pcs Dried Fish 2 tbsp crayfish 1 tbsp dry pepper ½ tsp curry 2 cooking spoons Palm Oil 1 Knorr Cube or other bouillon cubes Spinach, 70g 2 Cups of Water Salt, to taste Preparing the Plantain porridge ·          Peel the ripe plantains, dice and set aside. Also, peel the unripe plantains, dice and add to a pot of boiling water. Leave to boil for 8 minutes. Then add the already diced plantains to the cooking pot and leave to boil for 5 minutes. ·          Add the goat meat, dryfish, knorr cubes, salt,

Absolutely nothing as filling as a crunchy and exotic salad with finely chopped vegetables. Served alone or alongside meals, their rich taste is one of a kind. Let's look at the recipe below on how this can be achieved. Ingredients 1 medium cabbage (Red or White) 2 medium cucumbers 4 medium carrots 2 medium onions 4 big tomatoes 3 medium potatoes, diced and cooked 5 big eggs 8 tbsps of salad cream 7 tbsps of mayonnaise ½ tsp sugar A pinch of salt Preparing the Salad ·          Hard boil the eggs. After it is cooked, slice using an egg slicer which gives it a round shape ·          Finely chop the cabbage, cucumber and onions into very tiny pieces. Then dice the tomatoes into small pieces. ·          Scrape the carrot and cut into very tiny pieces using a grater. ·          Arrange the veggies on a tray step by step in a sequence. ·          Then, mix the mayo, salad cream sugar and salt in a bowl. ·          Pour the cream onto the tray

My best rice.... Honestly, I can eat two large plates of fried rice without getting full.. That's how much I love it. It has a garnished look as compared jollof rice and is also being served in parties. Let's find out how this is done. Ingredients Parboiled White Rice, 3½ Cups Chicken or Meat Stock or Turkey Stock, 2 Cups Liver, 200g (Cow/Pig/Lamb/Chicken) 2 tbsp curry powder 3 Knorr Cubes or any cube of your choice 1 full cooking spoon vegetable oil 3 medium carrots, diced 2 Green bell peppers, diced 1 cup Green peas, washed Spring onions, diced 1 bulb red onions, chopped Salt to taste Preparing the Fried Rice   .      Bring the diced carrots, green peas, bell peppers and onions together. Set aside. ·          Wash the liver with water and dice. Put the diced liver in a pot to steam for 10 minutes and set aside. ·          Put the chicken stock in a pot under medium heat. Add the parboiled rice to it. Then, add some boiling water, cu

Jollof Rice or Red Rice as fondly called by my little sisters is a very sumptuous, mouth  watering  delicacy in West Africa. This meal is particularly loved by people from Nigeria, Liberia and of course, Ghana. Here is my simple recipe on how to make jollof rice. P.S: I cannot attend a party where there is no jollof rice...... Ingredients 4 cups parboiled rice 1 tube tomato puree, 400g 5 scotch-bonnet peppers 1 diced onions 4 tsp vegetable or olive oil ½ tsp thyme 1 bay leaf 1 tsp curry 4 Knorr cubes Salt and Pepper to taste Preparing the Jollof Rice ·          Empty the conte nts of the tube i.e. the tomato puree, into a bowl. Add half cup of warm water and dissolve. Then pour it into a blender, adding the scotch peppers and onions. ·          Heat a pot on medium heat. Add the 4tsp of oil to it and leave to heat. When the oil becomes hot such that an onion thrown into it will turn slightly brown, pour the blended mix into it stirring evenly. ·      

Love me some Egusi soup... This is my best soup :D  Here is a simple and short recipe on how to make it. Ingredients for the Egusi Soup Goat Meat or Cow leg, Cow tripe, Beef or any other meat of your choice Dried fish (Eja Gbigbe), Crayfish 1 handful Locust beans (Iru); Optional 2 Medium Onions, Chopped 4 Scotch Bonnet Peppers or 2 Cameroun Peppers :p 2 Knorr cubes, or Maggi Cubes Salt 2½ cups of water Melon seed (Egusi), 2 cups 350g water leaf or ugwu or spinach 2 full cooking spoon palm oil Preparing Egusi Soup ·          Put the goat meat and rinsed dry fish to a pot and add an onion, 2 Knorr cubes and salt to taste. Add water and bring to a boil on high heat. Must not over-cook as goat meat has no shame (it easily gets tender). Leave to simmer. ·          In a blender, blend the scotch bonnet peppers and onions, and then set aside in a small bowl. ·          Next, blend the dried crayfish, locust beans and melon seed in a clean blender until a

Chin-Chin goes to school...Hahahaha!!! A very popular crunchy snack in West Africa, used to entertain visitors, taken by students to school, sold almost everywhere; Chin-Chin is known for it's rich taste and is enjoyed by many. The recipe below gives an easy break down of how to make plain chin-chin. However, if you like Coconut chin-chin's like myself, you may want to consider adding dessicated coconuts to the dough mix :))))  Ingredients Plain Flour 280g Soft Butter 120g Granulated Sugar 120g Milk 120g ½ tsp baking powder A pinch of nutmeg 1 medium sized egg Oil for frying/ Oven to Bake. Preparing the Chin-Chin Mix all the ingredients together in a bowl, until it forms a smooth and elastic dough. (If you would love to make a COCONUT CHIN-CHIN, mix 100g of dessicated coconut in the bowl together with the other ingredients). On a flat surface, roll out the dough and cut into desired shapes (Most Preferably Squared) Heat the oil in a deep pan. When

Juicy, mouthwatering, eye-catching - Nigerian minced beef pies or meat pies are definitely to die for. But you must have in mind that they are MEAT pies and not CARROT OR POTATOE pies which means you should ensure that the pie is meatylicious i.e. stuffed with lots of minced beef. I bet you’d love this. Ingredients For the filling: Minced Meat 480g 1 diced onion 3 medium diced potatoes 2 medium diced carrots 1 tsp curry powder 1 tsp thyme leaves Knorr Cube 2 tablespoon oil 2 tablespoon of Plain flour (thickening the filling) Salt, to taste 2 cups of cold water For the dough: Plain flour 500g Margarine 200g (Commonly Stork) or any butter 1 teaspoon baking powder About a cup of water One whisked egg Preparing the Filling: In a pan, heat 2 tbsp of oil, pour the diced onions and stir until lightly brown. Add the minced meat, seasoning it with the curry powder, thyme leaves and knorr cube. Fry until brown, then add a cup of water to cook for 5

An all time snack for several people all over the world. Ranging from the Europeans to the West Africans and most especially Nigerians :))) Some Call it Kebab, Others Fajitas and even, SHAWARMA. Ingredients Tortilla Wraps or Shawarma Bread 2 Boneless Chicken Breasts/ Beef (Thinly Cut) 1 Small Cabbage (Thinly cut) 2 Large Carrots (Grated) 3 small Tomatoes (Thinly Cut) Onion (Thinly Cut) Cucumber (Thinly Cut) Mayo Ketchup Salt 2 tsp minced onions 2 tsp minced garlic 1 tsp thyme 1 Knorr stock cube 1 tsp chilli pepper 1 tbsp olive oil Preparing the Shawarma Wash the veggies and set aside Add the marinade to the cut chicken or beef and place in the fridge overnight. I store mine for a day (24 hours) for a greater taste.   Heat up a tbsp of oil in a deep pan. Add the marinated chicken/beef and stir fry until brown and set aside to cool in a bowl or plate. Then, in another bowl, mix some mayo and ketchup together. Place the tortilla wrap on a clean flat surface an