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» BNW : Biafra Nigeria World Message Board: the Voice of a New Generation » Biafra Nigeria: Home & Diaspora » BNW Eat 'N Tell » Make Your Favorite Dish

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Author Topic: Make Your Favorite Dish
Mojo Long
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Glazed Catfish Stir-Fry

Served hot over hot steamed rice or noodles

One pound catfish fillets, cut into 1-inch pieces
one 20-ounce pineapple chunks, packed in unsweetened pineapple juice; drain, reserving two table spoon juice
one tablespoon finely minced fresh ginger
one tablespoon soy sauce
two tablespoons unsweetened pineapple juice (from canned pineapple)
two cloves garlic, minced
one teaspoon sugar
two teaspoons sesame oil, divided
one and half cups chopped cornstarch blended with one tablespoon cold water


In a large bowl, stir together ginger, soy sauce, two tablespoons pineapple juice, garlic, sugar and one teaspoon sesame oil. Add catfisf and stir to coat. Set aside. Heat remaining teaspoon of sesame oil in a wide, nonstick frying pan. When oil is hot, add fish mixture and stir-fry gently until catfish is moist in thickest part.

Remove catfish from pan with aslotted spoon; keep warm. Add broccoli to pan; stir fry for thirty seconds. Stir cornstarch mixture well, then pour into pan. Cook, stirring, until sauce boils and thickens slightly (1-2 minutes).

Return catfish to pan. Add drained pineapple chunks; mix gently but thoroughly, just until catfish is hot and coated with sauce.

You may sprinkle with parsley and grated Parmesean cheese and ready to serve.

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Kunle
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Mojo:

I will be trying that dish this weekend. Are you sure you will not get in trouble for opening this topic in the chic section. I thought this part was for fashion and chic stuff.

Anyway sha, good food can make you chic.

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Mota Ogallala
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Ogallala Soup

Mushroom
Milk
Red Onion
Olives
strawberries
Salmon (canned or fresh)
Salt
Fire water (gin or rum)

Mix chopped mushroom, sliced red onion strawberries and salt in a bowl. Add water and stir. Bring to boil for about ten minutes and add milk. pour about 5 ounce of spirit (fire water) on salmon and bring to boil. Drain contents and add spirit flavored salmon to mushroom soup.

Ogallala Soup ready to serve and very tasty. A trial will convince you.

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Posts: 217 | From: Ogallala, Nebraska, USA | Registered: May 2003  |  IP: Logged
Uwadiegwu
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Uwadiegwu's Nsala Special

Palmoil
Fresh fish
tam croka
Goat meat (anu ewu)
Cray fish (bulky ones)
Mangala
Ukashi/Utasi
Maggi cube
Uziza leaf
Cayenne pepper
Salt/seasoning salt
Garlic
Onion
Bell pepper
Olive oil

1. Wash fresh fish thoroghly in a bowl and add seasoning salt.

2. Wash goat meat thoroughly and cook separately until tender.

3. Wash cray fish.

4. Add garlic, onion, bell pepper, uziza leaf and one-half cup or more of water to the blender, and blent to form a paste. With blender running at the highest speed, add three tablespoon of olive oil.

5. Add mangala and cray fish to the pot of goat meat and bring to boil for 10-15 minutes.

6. Add blended paste of uziza leaf, bell pepper, onion.

7. Add palmoil and boil for 20 minutes.

8. Add fresh fish and cook for 5 minutes.

9. Turn the stove off and place the soup on a wooden platform. To serve, pour soup in a bowl and serve with farina, grease or ponded yam.

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Mojo Long
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SHRIMP MARTINI


One pound medium shrimp, cooked, peeled and tails removed.

One cucumber, diced medium.

Half cup diced onion.

One tablespoon minced cilantro.

One tablespoon lemon juice.

One teaspoon lime juice.

Two cups of ketchup.

One dash tabasco, to taste.

Half spoon coarsely ground black pepper.

Half spoon salt.

Four slices of lime.

Eight sprigs cilantro.

One medium avocado, sliced lengthwise into twelve slices.

One lemon, cut into wedges Tortilla chips.

1. In a medium bowl, combine the shrimp, cucumber, onion, minced cilantro, lemon and lime juices, ketchup, Tabasco and pepper and salt. Toss to mix thoroughly. Refrigerate for at least thirty minutes.

2. Divide the mixture into four chilled martini glasses. Cut a notch on each side of lime and put one on the edge of each glass. Garnish each martini with two cilantro sprigs and a fan of three avocado slices. Place each glass on a salad plate with a couple of lemon wedges and some tortilla chips. Serve with additional tortilla chips for scooping.

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Fat Boy
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[For Your Info] FAT BOY'S CHEESY FAT BURGER COMING SOON. STAY TUNED!
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Yvette
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Yvette's Tomato Basil Soup

1/3 cup olive oil
5 carrots peeled and chopped
1 tablespoon dried basil
60+ ounce can tomato puree
3-32 ounce boxes low-sodium chicken broth
2 cups heavy cream
Freshly ground pepper to taste
2 tablespoons thinly sliced basil leaves

1. In a 6-8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil, and cook, stirring occasionally, until softened, 10-30 minutes.

2. Add the tomatoes, including the puree, and the broth, and bring to just a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors. Add minced or ground garlic.

3. Remove from the heat. Working in batches, puree the soup in a blender or food processor fitted with a metal blade. Add the cream and place over medium heat. Warm until heated through. Season to taste with salt and peeper.

4. Laddle soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately.

Total time: About 1 hour, 20 minutes

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Yvette Richardson

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Williamson
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Yvette:

Your dish looks good and sounds delicious. I'm gonna try it!

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Tijani
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Yvette:

Ibi like say this ur ewedu soup na real jabrata wey fit make man bow come begin sanama. No be so? Na real wah!

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Ugali Shaga
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How about some tuwo sinkafa with dawa dawa soup and burukutu for safe journey to the bowels? Best place for it--the barracks.

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Tina
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Christmas Lima Bean Spread

One small white onion
two garlic cloves
One cup uncooked dried Christmas lima beans
Four and half cups chicken or vegetable stock
Half cup extr virgin olive oil
A quarter cup fresh grated parmesan
Half cup chopped parsley, salt and peeper to taste

1. Peel the onion and chop coarsely. Peel the garlic cloves and crush with the side of a knife.

2.In a 2-quart saucepan, combine the onion, garlic and beans. Cover with two cups of stock and cook over medium-high heat until the beans are very soft and tender, about one hour and twenty-five minutes. When the beans are tender, remove from the heat and spoon into a bowl to cool.

3. Puree the cooled beans in a blender or food processor with the olive oil until creamy and smooth. Spoon the mixtureinto a largbowl and fold in the parmeasan and parsley. Add salt and pepper to taste. Cover and refrigerate.

4. Serve with crackers.

Note: Adapted from Chefs Helen Kennan and Terry Buzzard's Recipe.

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Oshamblo
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Can we have some nkwopia and ugba, the original Owerri stuff, please!

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Tina
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Grilled Chicken with Brussels Sprouts

One pound butternut squash, peeled and cubed.

Eight ounces Brussels sprouts, trimmed, halved (about 2 cups)

One quarter lightly packed brown sugar.

One quarter cup unsalted butter, cut into half inches cubes.

One tablespoonfull plus one teaspoon chopped fresh sage, divided.

One three quarter teaspoon salt.

Three quarter teaspoon black pepper.

Two tablespoon olive oil.

Two and half to three pound chicken, halved, skin on, backbones and breastbones removed.

Two tablespoons whole toasted hazelnuts.

Two tablespoons honey.

1. Combine the squash, Brussels sprouts, brown sugar, butter, one tablespoon chopped sage, one teaspoon salt and one half teaspoon pepper in a glass baking dish and roast uncovered in a 375-degree oven, stirring several times, until the squash is tender, about forty minutes.

2. Meanwhile, heat the grill. Rub the olive oil onto both sides of each chicken half. Season the chicken with one half teaspoon salt and the remaining pepper. Place the chicken on the hot grill, skin side down, and cook for 15 minutes, then turn and continue cooking until the juices from the thigh run clear, about thirty five to forty minutes total.

3. Combine the hazelnuts, honey, remaining salt and remaining sage in a small skillet and cook over low heat to melt the honey and coat the hazelnuts, about five minutes.

4. To serve, spoon half of the roasted vegetables onto each dinner plate and nestle a chicken half nearby. Garnish with the honeyed hazelnuts.

Note: From Barbara Hansen and Culinary SOS

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Mota Ogallala
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Has anyone tried the delicious Ogallala Soup yet? If you haven't, please do.

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nigeria
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What to eat when there is nothing to eat
When ever there seems to be nothing
Start with what vegetables you have on hand

Always remember to saute vegetables
in a skillet
and you can always pour
the vegetables over rice.
I always have Sesame oil on hand
for it has a nutty flavor
and it enhances the vegetables

Most of the time there is going
to always be an onion around
and a carrot perhaps celery
so begin with that.
Also how you cut a vegetable
helps out with the food
being appealing.
Always keep on hand the nothings
so that you can have something.
I recommend
Sesame oil
amino acid - which is naturally
brewed soy sauce
so look for Braggs
it is the best 4 real
hot peppers dried
for in time of need

garlic fresh or dried
peanut butter
green onions
angel hair spagetti
lime always have several limes
and try not to be into
frying so many meats
1 chicken breast can go a
long way if cooking for one

So now let me give you
the how to...

Boil the angel hair,it
is usually is quick so
watch it
then when finished
drain & rinse
take a skinless chicken breast
slice in an angle
throw in skillet with
sesame oil
season to taste with
what you desire.
When cooked put in the
angel hair spagetti
add 3 tablespoons of
peanut butter that has
been mixed with 1/2 c
of hot water to dissolve

pour over the angel hair
add green onions
mix well squeeze on the
lime all of it
add what ever turns you on.
But remember the braggs
amino acids
I fix this many times at
the request of men
Well not any more but b4
I did I they go crazy
they love it 4 sure
You can use Albacore
tuna as well.
Man let me tell ya this
I can usually
fix something out of
almost nothing everytime.
Get into the asian swing of
things to make your
food bill stretch
Love ya [Cool]

[ May 03, 2004, 02:51 AM: Message edited by: nigeria ]

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nigeria
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Ok so here is another recipe

Chicken With Peanut Sauce
Ingredients:
***MARINADE***
1 tablespoon light brown sugar
2 tablespoon crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves -- minced
crushed dried chile peppers
6 chicken breast halves << about that use what ya want even turkey tails if ya like
boneless, skinless,
and cut into 1/2"
wide strips

***PEANUT SAUCE***
2/3 cup crunchy peanut butter
1-1/2 cups coconut milk -- unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoon soy sauce
or brown sugar
1 teaspoon fresh ginger root -- grated
4 garlic cloves -- minced
1/4 cup chicken broth
1/4 c heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
Note: the zest is the peel of the lime yet just wash the lime
very well & just take it whole and
grate the peel rather than peel it then
try to grate [Big Grin]
Also for you men who like hot [Mad] add ya own thang for truly as you work with
recipes think of what you think that will be good and throw it in
Instructions:
To make the marinade, combine the first 6 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender puree briefly. >>>or if ya a man with the strength use a wisk and do ya thang . Add chicken broth and some cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle Grilled Chicken with lime zest and Garnish with cilantro leaves. Serve with the peanut sauce for dipping.

Now lets be real what you do not have leave out it is gonna taste good anyway. I always did hate fancy recipes
rather go GETTO cuz den ya take what's available and hungry men no matter what rank they are will break bread with ya.
Want it hot >> Spicy Peanut Sauce in your own mind so create it . And do add vegetables on ya skrewer you decide. [Cool]

Posts: 107 | From: North Dakota USA | Registered: Apr 2004  |  IP: Logged
Ednut
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Yumm! Yummm!! Yuummm! U go girl. How about some SOUL FOOD recipes?

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Feel me? Ofu onye ana asi unu abia go. - Ednut Igbo-American .
www.airamericaradio.com visit her.

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nigeria
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Ok But first of all i want you to know your greens ok. Now Ednut a man who is a real man, can never do without his greens and I am not talking about stacking money ok.
This is for you

Collard greens, with their cabbage-like flavor, are delicious and ultra-versatile. They pair well with other vegetables and with meats such as smoked turkey or salt pork. Collard greens can also be added to soups and stews, or slow-cooked in its own juices for a completely satisfying side dish.

Collard greens are a fat-free, cholesterol-free
nutritional goldmine loaded with calcium, vitamins A, B, C, rich in beta-carotene, high in fiber, fat-free, and low-calorie. Recent studies show that collard greens help the fight against cancer. All varieties of greens are naturally low in carbohydrates.

Curly Mustard

This versatile vegetable has a pungent mustard taste and can be served raw or cooked. Serve it raw as the perfect substitute for lettuce in a sandwich or salad. If cooked vegetables are your preference, add it to a favorite stir-fry recipe for a mellow flavor. Or have it southern-style, sautéed with a little bacon or ham.
Curly Mustard Nutrition

Curly mustard greens are a fat-free, cholesterol-free vegetable, low in sodium and calories. Mustard greens are high in vitamins A, C and also contain folate which is necessary for cellular growth and division, particularly the blood cells.

Flat Mustard (texas broadleaf) greens come from the mustard family, so you'll get a similar robust, pungent mustard taste. Like its relative, it can be served raw, substituted for lettuce in sandwiches and salads or cook it up in your favorite stir-fry and sauté dishes.
Flat Mustard Nutrition

Flat mustard greens are a fat-free, cholesterol-free vegetable, low in sodium and calories. Mustard greens are high in vitamins A, C and also contain folate which is necessary for cellular growth and division, particularly the blood cells.


Kale

Kale's mellow flavor just gets sweeter as you cook it down, creating an excellent and nutritious broth (pot likker). Kale has a taste similar to mild cabbage. It's the perfect addition to stir-fries, soups and sautés and can also be cooked on its own with garlic, leeks, mushrooms and onions.
Kale Nutrition

Kale is often called the "king of calcium" and a "heavy-hitting crucifer." It's currently on the top ten list of the healthiest foods you can consume. It's also high in iron, lutein, and vitamins A and C. Lutien helps fight "Macular Degeneration," the leading cause of blindness. Contains 600% of the daily Viamin K, seven times the amount of beta-carotene than broccoli and eleven times more lutein. All varieties of greens are naturally low in carbohydrates.
Clean Turnip Green

Since turnip greens are a part of the mustard family, you'll get an assertive mustard flavor with a peppery bite. This tasty vegetable mixes well with other green varieties; or you can serve it on its own, sautéed with garlic, ginger, and onion or steamed over boiling water with butter, salt, and pepper.
Turnip Greens Nutrition

Turnip greens are a fat-free and cholesterol-free vegetable. They are also an excellent source of fiber and very nutritious. Turnip greens contain vitamins A, C and E, potassium, iron, and calcium.

Green Swiss Chard

A relative of the beet family, red, green, and rainbow Swiss chard have a delicate taste similar to beets. Both the stalks and leaves can be used. You can prepare the stalks like celery or asparagus. The leaves can be used raw in salads or cooked with garlic or nutmeg and butter to enhance the chard's flavor.
Nutrition

Swiss chard is a fat-free, cholesterol-free vegetable, low in sodium and calories. Swiss chard is also nutritious because they are high in vitamins A, C and loaded with calcium, iron and fiber. All varieties of greens are naturally low in carbohydrates.

Spinach is the most versatile and easy-to-prepare leafy vegetable around. Its smooth and mild flavor doesn't overpower your food. Spinach can be enjoyed raw in salads, added to pastas, soups and stuffings, or just sautéed by itself with the seasonings of your choice and garnished with grated cheese.
Spinach Nutrition

Spinach is on the top ten list of the highest sources of carotenoids for the prevention of disease. It is also high in iron, magnesium, lutein, and vitamins A, C and E. A serving of spinach a day will satisfy the daily requirements for folacin. All varieties of greens are naturally low in carbohydrates.

[Smile] [Cool] [Smile] [Cool]
The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smoothes out their bitter flavor) until they are very soft.
Typically, greens are served with freshly baked corn bread to dip into the pot-likker. Pot likker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It is, in other words, the "liquor" left in the pot.
The cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig's feet were also given to the slaves. Forced to create meals from these leftovers, slaves created the famous southern greens. One-pot meals also represent a tradtional method of food preparation, which is linked directly back to West Africa.

In spite of what some consider their unpleasant smell, reaction to the smell of cooking greens separates true southern eaters from wannabes.

Ok so here it is Ednut a hamhock in your corn plate stacked high with greens, the Biafra way

[ June 10, 2004, 10:57 PM: Message edited by: nigeria ]

Posts: 107 | From: North Dakota USA | Registered: Apr 2004  |  IP: Logged
Ednut
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nigeria,

Again you are full of info. but how about our ONUGBU? How do that green bitterleave stack up to her cousins?

___________________
Feel me? Ofu onye ana asi unu abia go. - Ednut Igbo-American .
www.airamericaradio.com visit her.

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nigeria
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ok you wanna deal with ONUGBU [Confused] why
you know you eat it with garri so now, you
have taken me to another level. Question is this something you truly like? Because now I have to
become really creative. This has to take me
into asian cooking so I can prepare a new dish
Look here young man .I wanna hollar at ya.
Check ya box for more details, to discuss this new dish .I have to ask you something. And I really want some feed back.

Why could you not just settle for kool-aid

Posts: 107 | From: North Dakota USA | Registered: Apr 2004  |  IP: Logged
Yvette
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Cucumber & Tomato Salad

Ingredients:

1. Peeled cucumber

2. Large red tomatoes

3. 8oz fresh mozarrella

4. Fresh basil leaves

5. 2 tablespoon olive oil

6. 1 tablespoon Carlson Cod Liver Oil

7. 1/4 cup Balsimic vinegar

Directions:

Slice the cucumber and tomatoes. Alternate layering the mozazrella, cucumber and tomatoes. Mix olive oil and vinegar in a small cup. Evenly distribute over cucumbers and tomatoes. Top with fresh basil.

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Yvette Richardson

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Cassandra Hughes
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Easy & Delicious Chicken

6 skinless, boneless chicken
breast halves
1 (8 ounce) bottle
Italian-style salad dressing
1 (10.75 ounce) can condensed
cream of chicken soup
1 cup chicken broth
1 (8 ounce) package cream cheese
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste


Directions
1 In a slow cooker, combine the chicken breasts and Italian-style dressing.

2 Cover, and cook on Low for 6 to 8 hours.

3 Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme,salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.

Serve with whatever.

Posts: 23 | From: Jackson, Mississippi, USA | Registered: Aug 2004  |  IP: Logged
Cassandra Hughes
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Frijoles Negros Escabechados Peruvian Pickled Black Beans

2 cups dried black beans
2 large onions, thickly sliced
1/2 cup red wine vinegar
3 tablespoons vegetable oil
3 cloves garlic, minced
1 1/2 teaspoons cumin seeds, crushed
2 ancho chilies, seeded and crushed
Salt and pepper to taste
4 hard-boiled eggs, chopped
1/2 cup pitted black olives, chopped

DIRECTIONS:

Cook beans in lightly salted simmering water until tender, about one hour. Meanwhile, bring the onions to a boil in enough salted water to cover. As they reach a boil, remove fr4om heat, drain, and add to a small nonreactive bowl with the vinegar. Heat the oil in a large, nonreactive skillet. Add the ham, garlic, cumin, and ancho and stir, cooking for three minutes or so. Add the drained beans, onions, and vinegar, and salt and pepper to taste. Stir and cook for five minutes. Refrigerate or serve hot, garnished with chopped eggs or olives.

My favorite Latin American dish, guys!

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Cassandra Hughes
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Minibar Cheese Rolls with pickled red onions

Pickled red onions

1 large red onion, thinly sliced

1 jalapeno chile, thinly sliced with seeds

1/2 cup Champaigne vinegar or white vinegar

salt

1. Combine the onion and jalapeno slices in a medium pan of salted water. Boil one minute. Pour through a strainer discarding the liquid.

2. In a glass bowl, combine the onion and jalapeno slices, 2 cups warm water, the vinegar and a dash of salt. Stir to combine. Cover and cool.

Rolls

4 1/2 cups grated Gouda cheese.

2 cups plus 3 tablespoons tapioca starch, plus more for kneading.

1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces.

2 eggs.

1/2 teaspoon kosher salt.

1/2 teaspoon white pepper.

1. Heat the oven to 450 degrees. In a large bowl, combine the cheese, flour, butter, eggs, salt and pepper.

2. Sprinkle a little tapioca flour on your hands and use your hands to combine the ingredients and knead the dough into a small ball.

3. Form the dough into 1-inch balls. Place the balls on two parchment-lined baking sheets, spacing 2-inches apart.

4. Bake until light golden, about 8 to 10 minutes. Serve warm with pickled red onions.

Posts: 23 | From: Jackson, Mississippi, USA | Registered: Aug 2004  |  IP: Logged
Cassandra Hughes
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Coconut Cream Mushroom Soup

1 cup boiling water

1-1/2 lbs mixed fresh mushrooms (your choice of varieties), trimmed and sliced

2 onions, finely chopped

4 cloves garlic, minced

1/2 tsp dried thyme leaves or 2 sprigs fresh thyme

1 tsp sea salt

1/2 tsp cracked black peppercorns

1 bay leaf

4 cups organic vegetable or beef broth

1 cup homemade coconut milk

4 tbsp. Virgin Coconut Oil

Instructions:
1. In a heatproof bowl, soak mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.

2. In a skillet heat 1 tbsp (15 mL) Virgin Coconut Oil over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.

3. In same pan, melt remaining 3 tbsp. Virgin Coconut Oil. Add onions and cook, stirring, until softened. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.

4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf.

5. When ready to serve, ladle soup into individual bowls.

Comments:
You don't need to have a slow cooker to make this, adjust times accordingly for stove-top prep.

Source: The Coconut Diet

Posts: 23 | From: Jackson, Mississippi, USA | Registered: Aug 2004  |  IP: Logged
Waypoint1Biafra
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Any one wuth the recipe for ERIKAIKON, a gourmet dish from Cross River state[Calabar]. Please respond.

Hail Biafra

Posts: 1832 | From: Minnesota USA | Registered: Mar 2001  |  IP: Logged
Waypoint1Biafra
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Any one with the recipe for ERIKAIKON, a gourmet dish from Cross River state[Calabar]. Please respond.

Hail Biafra
[Smile] [Smile] [Smile]

Posts: 1832 | From: Minnesota USA | Registered: Mar 2001  |  IP: Logged
Ijeoma
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Waypoint1Biafra:

Here is one that I was given:
quote:
Edikaikong Soup

Ingredients:

Edikaikong Soup (Serves Four)
(1) Ugu Leaves (subsitute Spinach) -- 2 Heads (2 standard Packages of Spinach)
(2) Waterleaf -- 2 Heads
(3) Crayfish -- 1 Cup
(4) Dried Fish -- 1 Medium
(5) Giant Snails (escargo) -- 4
(6) Beef or Goat Meat -- 1.5lbs
(7) Kpomo* -- 1 lb
(8) Palm Oil -- 1.5 cups
(9) Onions -- 1 Whole Large
(10) Pepper -- 6 to 10 fresh hot or to taste
(11) Seasoning -- 1 or 2 cubes of beef stock
(12) Salt -- about 2 teaspoons (use discretion)

Preparation:
If necessary wash the ugu leaves. Pluck the leaves from the stem. Discard the stems. Collate and chop the leaves into thin (1/4 inch) slices. Set aside. Do same with waterleaves.
Blend crayfish into coase powder using electric grinder.
If african giant snails are available prepare them by cleaning the meat by rubbing with lemon or soaking and massaging in vineger until all slime is gone and meat is gritty to the touch. Canned escargo is a poor substitute for african giant snails. another substitute for snail may be scallops or any other sea mullusk. However, if any of these are not available, this part of the recipe may be omitted altogether.
Break up the dried fish in a bowl pour in boiling water, add about 2 spoon heaps of salt. Wash the fish in the hot salt water to remove sand and other dirt. Remove fish from salt water and set aside.

Grind peppers to a paste. Set aside.
*Traditionally, kpomo or hide of beef, is also added when preparing Edikaikong soup.
The Cooking:
In a medium sized covered pot, bring all meats (beef, kpomo) but not snails to steam without adding water.
Add beef stock seasoning, 1/4 cup of water and salt, and cook till meat is tender (5 to 15 minutes).
Add waterleaves to meat and beef stock. Stir.
Add the crayfish, stir and let boil until most liquid in the pot evapourates.
Add the snails at this stage so that it will cook just right. Over-cooked snails are leathery, cooked just right, the snails are crunchy and easy to chew.
Add pepper and salt. Stir.
Add the ugu or spinach, stir and allow to boil over (about one minute).
Add the palm oil, stir and let boil for five more minutes.
Turn off heat and serve. Should be able to feed four adults.
African soups are mostly used to eat fufu. See fufu preparation.

Bon appetit!



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Posts: 16 | From: London, UK | Registered: Mar 2002  |  IP: Logged
nigeria
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Omgosh I want this soup
but there is no Giant Snails (escargo) around
and I WANT IT

Posts: 107 | From: North Dakota USA | Registered: Apr 2004  |  IP: Logged
mandar-seo
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Thanks for the recipe. I always love to try different things. I am not very sure how much this dish is suitable for Indian climate but for once in a while it's great to have change.

With regards,
Mandar Thosar

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Posts: 11 | From: Pune, India | Registered: Jun 2006  |  IP: Logged
   

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