Agidi Jollof With Coconut Cream Powder And Biscuit Bones

Agidi Jollof With Coconut Cream Powder And Biscuit Bones

Agidi jollof with coconut cream powder and biscuit bones

This agidi jollof is made from biscuit bones and stock, raw akamu (corn starch), tomato stew, and coconut cream

powder. It looks inviting and tasty too. I did not add crayfish to this. If you need to add crayfish to yours, stir fry the crayfish with onions before adding to the pot. There was no left over because everybody that tasted this agidi asked for more. There were too many oliver Twists around.

Agidi can be cooked plain and served with stew or  cooked as agidi jollof.

 agidi lollof

coconut cream powder and a can of liquid coconut milk

empty coconut milk powder into a bowl 

pour milk in a bowl and add water

add tomato stew

tomato stew and coconut milk boil
l
boil biscuit bones with salt onions and pepper before adding

add boiled biscuit bones and stock to boiling  milk and stew

biscuit bones boil in stock and stew

boiling pot with raw akamu (corn starch) beside

pour raw ogi, corn starch (akamu) in the  boiling pot while stirring fast

Ingredients:

• corn starch (akamu)
• coconut milk
• stew
• biscuit bones
• onion
• crayfish (optional)
• pepper
• salt
• seasoning cubes
• water

Check for salt and seasoning, stir briskly until akamu cooks in the stew

scoop and wrap while still hot

wrapped agidi jollof

For step by step pictures of how to wrap agidi or moi moi, Go HERE 

Cooking Procedure:

1. Boil biscuit bones with onion, salt and fresh ground pepper
2. Boil coconut milk with stew, add seasoning
3. Mix raw corn starch with cold water and add to coconut milk while stirring fast to avoid lumps
4.  Stir continuously and check for salt
5. When corn starch is cooked, turn of heat and begin to wrap immediately. Scoop together with bones, pour in broad leaves and wrap.

agidi jollof with biscuit bone

agidi jollof and agidi plain sit side by side

smooth, warm, tasty agidi jollof

 After wrapping, leave to cool a little before enjoying yourself.
Enjoy!

How To Cook Nigerian Tomato Stew With Cowleg, Beef And Biscuit Bones

How To Cook Nigerian Tomato Stew With Cowleg, Beef And Biscuit Bones

A serving of cowleg stew

Cow leg stew can be tasteless if nothing is added to enhance the taste. In this case I added a little beef with biscuit bones to give taste to the pot of stew. Cow leg is nice to eat, but doesn't enhance food taste. I cooked this cow leg stew to experiment the tip Ruthy gave about putting a fork in the bottom of the pot while boiling the cow leg. I also wanted to experiment with meat tenderizer.

Total time used to boil this cowleg with the fork and meat tenderizer was 2 hours. It took two hours to get really soft. I think, that time was too much compared to cooking cow leg with a pressure pot. OR What do you think?

I also think that without the fork and meat tenderizer, it would have taken longer to cook. That's my thoughts.

Parboiled green amaranth with boiled rice and cowleg stew

Washed cowleg in a pot

Adding meat tenderizer, onion, curry powder  and salt

Ingredients:

1. Water
2. Cow leg medium size
3. Onion
4. Curry powder
5. Salt
6. Seasoned meat tenderizer
7. Beef
8. Biscuit bones
9. Tomatoes stew ( The stew contained royco seasoning cubes, garlic, ginger and pepper)

Adding washed beef and biscuit bones to the pot of  boiling cow leg

Adding cooked cowleg to tomato stew

Cow leg simmers in tomato stew and is poured into a pot and left to simmer till very tender and tasty

Cooked cowleg and biscuit bone tomato stew

Cowleg stew on boiled rice with  side of boiled green amaranth

Nigerian tomato stew served with  green vegetables and rice

This cowleg stew can be served with spaghetti, macaroni, boiled yam, plantain and boiled Irish potatoes.

Enjoy!

How to cook a Spicy Minty Tomato Chicken Stew!

How to cook a Spicy Minty Tomato Chicken Stew

A plate of rice with chicken tomato mint stew.

Tomato mint stew is cooked the same way you cook your normal tomato stew except that here you add some mint leaves for that unique stew taste. This stew can be served with rice, pasta, boiled yam or plantain. It can be as thick or light as you want it. What makes the difference is the quantity of water used.

Boiling chicken with salt and onion

Adding pepper, onion  and tatashe with tomato for blending. There was no pepper sauce at home so I cooked with fresh pepper

Frying blended Boiled tomatoes, onion, tatashe and pepper

Adding some fried tomato to chicken stock

Adding boiled chicken to frying tomato

Scooping out boiled chicken into frying tomatoes

Chicken is simmered in tomato stew

Ingredients for this mint stew;

2 kilos Orobo hard chicken

Salt

Water

Knorr cubes

Curry

Onion

Pepper

Tatashe

Tomatoes

Soya oil

1/2 bunch mint leaves

Boiled chicken in tomato stew

Adding stock and mint leaves to stew

Mint (scent leaves boil in 

Boiled rice with chicken minty stew/soup


minty tomatoes stew, how thick it looked before I made it light

A plate of chicken mint stew

Rice and chicken mint stew/soup

Yummy chicken mint stew on boiled rice

Soft rice with minty stew

This stew /soup can be prepared with any vegetable of your choice, however, the best taste comes with mint leaves sprinkled sparingly.

Enjoy!

Unripe Plantain Porridge Cooked With Goat Meat

Unripe Plantain Porridge Cooked With Goat Meat

 cooking unripe plantain porridge with goat meat

Unripe plantain porridge is so healthy and energy giving.
 I can comfortably eat this as my breakfast, lunch or even dinner.
When cooked with goat meat,
unripe plantain porridge reminds me of how in my local community,
this is a traditional breakfast meal.
Cook this with bush meat and it gives another wonderful yummy taste.
With smoked fish, you just end up over stuffing your stomach against your wish.

 hot leaf (uziza vegetables)

 a boiling pot of unripe plantain porridge

 Ingredients for Porridge With Goat Meat:

• 1kg Goat or ram meat (male)
• diced unripe plantain
• knorr or maggi seasoning cubes
• Locust beans (optional)
• salt
• pepper
• onion
• palm oil
• hot leaf
• water

 porridge breakfast

Unripe plantain porridge thickens while cooking

Cooking procedure for porridge:

1. Washed goat meat is put in a pot with some salt, seasoning, ground pepper, chopped onion and a little water, covered and allowed to boil.
2. Check for salt and tenderness, add some more water to get to the quantity of plantain you want to cook. Allow to boil until meat is a bit tender.
3. Add diced unripe plantain, palm oil and a little quantity of ground locust beans, cover and allow to cook. continue to check and stir the contents.
4. Let oil cook and mix well, when plantain begins to get tender, add the washed and chopped hot leaf sparingly. cover and continue to check and stir until it thickens up to the consistency you like.
5. Serve hot.

 a serving of porridge

 porridge breakfast is healthy and yummy with some thick sauce

Unripe plantain is so, so healthy that we need to come up with ways that can help us eat more of it. Diabetics especially eat unripe plantain a lot, and I hear it is good because, it is not yet ripe and has not turned into sugar.. Making it into porridge will help anyone eat plantain more frequently.
Enjoy and continue to eat  healthy!