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Egg fried rice recipe

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Egg fried rice recipe

Ingredients

  • 250g long grain rice
  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 eggs, beaten
  • 2 spring onions, sliced, to serve

Methods

  1. Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
  2. Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
  3. Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.

 

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‘GTBank Food And Drink Fair 2018’ Set To Hold For 3 Days

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From the promise of mouth-watering delicacies to the allure of savoury wine tastings, the 2018 GTBank Food and Drink Fair is set to deliver, in 3 days, an experience that will certainly remain unmatched for the entire year.

On April 29th, 30th and May 1st, 2018, the third edition of the GTBank Food and Drink Fair will bring together small businesses in Nigeria’s food sector, more than a dozen internationally renowned chefs and food experts and thousands of food lovers to create the biggest food experience in Africa.

Organized by foremost African financial institution, Guaranty Trust Bank plc, the GTBank Food and Drink Fair is designed to celebrate Nigeria’s vibrant food culture whilst Promoting Enterprise in the small business sector of the Food Industry. The 3-day event is free for all to attend and provides small businesses with a free and vibrant platform to connect with a wider segment of their target markets as well as experts in their business fields. Having hosted over 250,000 people and helped hundreds of small businesses achieve record sales, the GTBank Food and Drink Fair has, over the past 2 years, become a major event in the social calendar of Nigerians and beyond.

This year, the GTBank Food and Drink Fair will feature a series of Masterclasses in the art and business of food and drink whilst treating attendees to a host of live cooking demonstrations of their favourite delicacies by renowned international and indigenous chefs. The carefully curated selection of small food businesses will offer the best culinary experiences in Lagos and beyond. There will be a space for Street Food, which will offer the best of local delicacies, as well as a Farmer’s Market where SMEs involved in agriculture will sell fresh and organic farm products. Attendees can also expect a fabulously diverse range of gastronomic delights from restaurants and outdoor grills well-known for setting taste buds on fire and an exciting mix of eclectic cocktails.

Commenting on the 2018 GTBank Food & Drink Fair, Mr. Segun Agbaje, the Chief Executive Officer and Managing Director of Guaranty Trust Bank plc, said; “Alongside the unparalleled culinary experience, the GTBank Food and Drink Fair showcases the richness of Africa’s food culture and the vibrancy of the small businesses involved in the industry. This year, we have added an extra day to the fair, thereby increasing the opportunities for small businesses to connect to more consumers as well as businesses.

He further stated that, “Apart from the amazing experiences that we create for our tens of thousands of guests, it is the personal testimonials that we receive from small businesses that speak to the true value of the GTBank Food and Drink Fair. Behind these small businesses are hard-working fathers, enterprising mothers and incredibly passionate youths, and when they share their remarkable stories of record sales at the fair, we see not just the impact of our efforts at Promoting Enterprise but the immense capacity of our organization as a Platform for Enriching Lives.”

GTBank has consistently played a leading role in Africa’s banking industry. The GTBank brand is regarded by industry watchers as one of the best run financial institutions across its subsidiary countries and serves as a role model within the financial service industry due to its bias for world class corporate governance standards, excellent service quality and innovation. The Bank is also going beyond the traditional understanding of Corporate Social Responsibility as corporate philanthropy by intervening in key economic sectors to strengthen small businesses through non-profit consumer focused fairs and capacity building initiatives that serve to boost their expertise, exposure and business growth.

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Recipes

Yam Porridge Recipe

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INGREDIENTS

  • Yam
  • Palm Oil (to color)
  • 1 smoked fish (titus/mackerel) OR Dry fish
  • 1 tablespoon ground crayfish
  • 1 medium onion
  • Fresh green vegetable e.g Pumpkin, Parsley or Scent leaf (Effirin or Nchanwu)
  • Habanero or Chilli Pepper
  • Salt – to taste
  • Seasoning Cubes

PREPARATION METHOD

  • Peel & cut the yam tuber into medium sizes.
  • Wash the yam cubes and place in a sizeable pot.
  • Wash & cut the onions into tiny pieces.
  • Grind / Blend the chilli pepper. Set these aside.
  • If using dry fish, soak and pick the bones at this time.
  • Pour enough water to cover the yam cubes and start cooking at medium to high heat.
  • If you are using dry fish, add it now.
  • When the yams have got a good boil, add the onions, ground crayfish, pepper, Seasoning cubes, palm oil & the smoked fish.
  • Cover the pot and continue cooking till the yam is done.
  • Add salt to taste and stir very well.
  • Cook at high heat for about 5 minutes.
  • Add the green vegetable, stir and leave to stand for about 3 minutes then serve!

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Bitter Leaf Soup (Ofe Onugbu) Recipe

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Bitter leaf soup is one of the most nutritious soups in Nigeria and everyone can enjoy it.

Ingredients

  • Palm oil 10cl
  • 1 cup of blended crayfish
  • 2KG of Meat (beef, turkey, goat, chicken)
  • 2 dried fish
  • 1 Stock fish head (okporoko)
  • Washed bitter leaves (onugbu)
  • 2 cubes of maggi
  • Cocoa yam (ede) as a thickener
  • Salt and blended pepper to taste.

Recipe instruction

  1. Let’s assume we’re cooking ‘ofe onugbu’ with the assorted cow meat.
  2. Wash thoroughly with boiled water and parboil with onions and maggi for 10 minutes. You can continue cooking until it is soft enough for consumption.
  3. Cook the cocoa-yam until it is soft; peel off the back and pound with a mortar and pestle until you have something soft and seedless then set aside.
  4. Use hot water to soak the dried fish and stockfish separately for a minute and wash thoroughly, then set aside.
  5. Now wash the bitter leaves until the bitter taste is washed off and set aside.
  6. Add a teaspoon of salt (or according to how you consume salt), the washed dried fish, stockfish and crayfish/pepper to the boiling meat in the pot.
  7. Then add the palm oil, stir and allow to boil for 10 to 20 minutes.
  8. As the meat, fish, and stockfish boil together add the soft pounded cocoa-yam and allow to dissolve.
  9. Add the bitter leaves, maggi and more salt (optional) to taste then cover and cook for five minutes.

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Lifestyle

Ofada(Ayamase Sauce) Recipe

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INGREDIENTS

Unripe habanero pepper (Ata Rodo),

2 green tatashe peppers or green bell peppers,

1 locust bean seasoning (Iru, ogiri okpei or dawadawa),

Palm oil,

Onion,

Crayfish (if you choose),

Assorted meat,

Fish(Beef, Shaki [Cow Tripe], Dry fish or Stockfish).

PREPARATION METHOD

Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.

Grind the crayfish and the locust bean seasoning with a dry mill.

Cook your meat and fish with Stock cubes until well done.

Pour the blended pepper into a separate pot and cook on high heat until all of the water dries up.

Pour the red palm oil into a clean, dry pot and bleach until it turns clear. It should look like vegetable oil when done.

Leave the oil to cool down a bit and then add the boiled pepper puree; fry the mixture until all of the water has evaporated.

Add the crayfish and locust bean seasoning, as well as the meat and fish, and stir well.

Add salt to taste, leave the mixture to simmer and it is ready to be served.

Enjoy!

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Lifestyle

Yamarita And Pepper Sauce Recipe

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Ingredients

• Yam

• 2-3 Eggs

• Half cup of flour

• Dried pepper (optional)

• Salt

• Seasoning cube

• Red bell pepper (Tatashe)

• Scotch Bonnet (Ata Rodo)

• Onions

• Thyme

• Ginger

• Crayfish (optional)

Method – Yamarita

• Cut the yam in rectangular shapes, wash and boil with salt and water. The water should not be too much so that the yam wouldn’t be too soft and break to pieces.

• Beat the eggs in a separate bowl, add salt and seasoning to your desired taste and set aside.

• Mix the flour with dried pepper,  I like to add some seasoning spices as well and set aside.

• Check you yam by putting your fork in the yam, if it goes through then it’s soft enough, remove from the fire, drain the water and keep.

• Heat up some oil in a frying pan (enough oil that can deep fry the yam), when the oil is hot, take the yam and soak it in the beaten eggs and make sure it soaks in. Once soaked remove from the egg and roll it in the flour and dried pepper mixture (making sure the flour covers all the sides of the yam) then put inside the hot oil.

• Do this same process to all the pieces of the yam and after frying, arrange them on a paper towel to remove excess oil

Method – Pepper Sauce

• Blend the pepper and onions (I usually do not allow it to blend smoothly) then boil the blended pepper so that the water can dry out.

• Heat up a little oil and fry the spices (crushed ginger, thyme, diced onions) then add the blended pepper. Season to your desired taste.

Yamarita and Pepper Sauce is ready!!!  You can decide to serve with Grilled Fish or Chicken or enjoy it with the Pepper alone.

Try it and share how it comes out!

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