HOME MADE SNACKS
There are so many snacks out there we buy ALL THE TIME. I am not saying we shouldn't buy them, but as often as possible we should also learn to make these stuff. They can also be made at home, you can even go funky on them plus you're sure it's healthier. Snacks like pop corn, plantain chips, pancakes, bread rolls, sandwiches, coconut chips, chinchin, cookies and even cakes can be home made.
As you know I always get your back when it comes to chop chop, I did my findings and decided to share these home made recipes. Here you go:
Saturday, 30 January 2016
Saturday, 23 January 2016
GizDodo (Gizzard + Dodo)
Abimbola Omole
06:26:00
I was just on my own jejely when my taste buds started craving something different. You know how the thing dey be na? and an angel subscribed this awesome food to me.
So I decided to share it with you people. You can thank me larrrrrrraaaa
Gizdodo are coined names for a Nigerian dish prepared with a combination of gizzards and plantains(dodo).
Chicken gizzards are best used for this recipe, but you can also use turkey or duck gizzards. As for plantains, I prefer the yellow ripe plantains, not over ripe ones tho, so you don't end up with a less appealing meal.
GizDodo is also knows as gizzards and dodo, or Gizzdo, you can even come up with your funky name. It's just the normal gizzards and plantain with a yummy special twist. I hope to serve it as an appetizer on my wedding day! Wait on it!! (Lmao)
So I decided to share it with you people. You can thank me larrrrrrraaaa
Gizdodo are coined names for a Nigerian dish prepared with a combination of gizzards and plantains(dodo).
Chicken gizzards are best used for this recipe, but you can also use turkey or duck gizzards. As for plantains, I prefer the yellow ripe plantains, not over ripe ones tho, so you don't end up with a less appealing meal.
GizDodo is also knows as gizzards and dodo, or Gizzdo, you can even come up with your funky name. It's just the normal gizzards and plantain with a yummy special twist. I hope to serve it as an appetizer on my wedding day! Wait on it!! (Lmao)
EFO RIRO
Abimbola Omole
02:00:00
Efo
Efo Riro
Summary:
Efo riro is a very rich vegetable soup that is native to the Yorubas of western Nigeria. The vegetables that can be used to cook this soup are water leaves and pumpkin leaves. If these are not available where you live, frozen spinach is a very good sustitute.
However, if you want the authentic efo riro you should add tomatoes to yours. Personally, I don't like tomatoes in any soup that I'll use to eat swallow. You can add tomotoes to make the soup deep red. Who tomato don epp? (Lol)
Ingredients:
• Assorted meat and fish. For my efo riro I use:
- beef
- shaki
- smoked fish
- dry fish
- stock fish
• Palm oil (20cl)
• Frozen spinach (1kg)
• Crayfish (1 handful)
• Onions (1 medium bulb)
• 3 big stock cubes (spinach needs more seasoning)
• Salt to taste.
We yorubas love to feel the taste of meat at every morsel we swallow. So the more variety of meats and fish you can add to efo riro, the better. Feel free to add snails, ponmo, kanda and so on.
Directions for preparation:
• Soak the stockfish and dry fish for a few hours. The length of time depends on how hard the stock fish is. Mine soaks in less than 1 hour. When soft, clean the fish, remove the bones and separate them into small pieces.
• Cut the frozen spinach and wring out the excess water when fully defrosted.
• Prepare other ingredients: pound the pepper, cut the onions,grind the cray fish.
Cooking Directions:
• Start cooking the shaki first with as little water as possible as it is the toughest meat in the bunch, this soup should have as little water as possible, so add small amounts of water at a time and top it as you cook.
• When the shaki starts to curl, add the dry fish and stock fish
• When the shaki is almost done, add beef, stock cubes and onions and cook till all the meat and fish are well done.
• Top up the water to about half the contents of the pots. Add the crayfish, smoked fish, pepper and palm oil. Some will actually prefer to bleach the oil and fry the pepper. It works both ways too.
• Cover the pot and cook at high heat.
• Add the spinach, or any other soft vegetable, pumpkin, waterleaves.
• Cover and cook till it gets a good boil. Take care not to overcook the vegetables.
• Add salt to taste and leave it to simmer for 2 more minutes.
• Serve Efo riro with semolina, Amala, pounded yam, fufu.
• Edakun, don't eat alone. Invite me. (Lol)
)
Efo Riro
Summary:
Efo riro is a very rich vegetable soup that is native to the Yorubas of western Nigeria. The vegetables that can be used to cook this soup are water leaves and pumpkin leaves. If these are not available where you live, frozen spinach is a very good sustitute.
However, if you want the authentic efo riro you should add tomatoes to yours. Personally, I don't like tomatoes in any soup that I'll use to eat swallow. You can add tomotoes to make the soup deep red. Who tomato don epp? (Lol)
Ingredients:
• Assorted meat and fish. For my efo riro I use:
- beef
- shaki
- smoked fish
- dry fish
- stock fish
• Palm oil (20cl)
• Frozen spinach (1kg)
• Crayfish (1 handful)
• Onions (1 medium bulb)
• 3 big stock cubes (spinach needs more seasoning)
• Salt to taste.
We yorubas love to feel the taste of meat at every morsel we swallow. So the more variety of meats and fish you can add to efo riro, the better. Feel free to add snails, ponmo, kanda and so on.
Directions for preparation:
• Soak the stockfish and dry fish for a few hours. The length of time depends on how hard the stock fish is. Mine soaks in less than 1 hour. When soft, clean the fish, remove the bones and separate them into small pieces.
• Cut the frozen spinach and wring out the excess water when fully defrosted.
• Prepare other ingredients: pound the pepper, cut the onions,grind the cray fish.
Cooking Directions:
• Start cooking the shaki first with as little water as possible as it is the toughest meat in the bunch, this soup should have as little water as possible, so add small amounts of water at a time and top it as you cook.
• When the shaki starts to curl, add the dry fish and stock fish
• When the shaki is almost done, add beef, stock cubes and onions and cook till all the meat and fish are well done.
• Top up the water to about half the contents of the pots. Add the crayfish, smoked fish, pepper and palm oil. Some will actually prefer to bleach the oil and fry the pepper. It works both ways too.
• Cover the pot and cook at high heat.
• Add the spinach, or any other soft vegetable, pumpkin, waterleaves.
• Cover and cook till it gets a good boil. Take care not to overcook the vegetables.
• Add salt to taste and leave it to simmer for 2 more minutes.
• Serve Efo riro with semolina, Amala, pounded yam, fufu.
• Edakun, don't eat alone. Invite me. (Lol)
)
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