Tag Archives: Nigerian Food

Chicken Jollof Rice Recipe

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Chicken jollof rice recipe courtesy of The Nigerian Cookbook by Miriam Isoun and H.O. Antonio

Ingredients                                                 Handy measure

Rice                                                           2 cups

Chicken                                                     1 medium

Fresh tomato                                            4 large

Tinned tomato, optional                            2 table spoons

Onion                                                        1 medium

Fresh red pepper, ground                         ½ tea spoon

Salt                                                            2 tea spoons

Vegetable oil                                              ¼ cup

Directions

  1. If an undomesticated chicken, old layer or guinea fowl is used, the chicken should be covered with salted water and boiled until half cooked before adding to the rice. Vegetable oil should be used in the preparation of this meal.
  2. If the chicken is of a tender broiling or frying type, it can be cooked directly with the rice and no vegetable oil will be needed.
  3. Grind the onion, tomato and fresh pepper. Make up to 4 cups by adding chicken broth or water.
  4. Boil all the ingredients together except the rice.
  5. Add the rice and chicken and return to boil. Turn the heat to its lowest and cover tightly.
  6. Gently stir the jollof rice to loosen the rice grains and cover it again and allow to rest for an hour to blend the flavors well.
  7. Serve with dodo as a special occasion meal. Try adding a vegetable salad to this combination.

 

Chicken and okro soup recipe

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Chicken and okro soup recipe courtesy of The Nigerian Cookbook by Miriam Isoun and H.O. Antonio

Ingredients                                                 Handy measure

Chicken                                                     1 medium

Onion, chopped                                        1 small

Okro                                                          18 large

Dry ground red pepper                             1 teaspoon

Dry crayfish                                              2 table spoons

Fresh tomato                                            2 medium

Tomato paste                                           1 table spoon

Potash, ground                                        ½ tea spoon

Directions

  1. Clean and cut the chicken into pieces, (include the bones) and place in a pot with salt and pepper, cover with water and boil until tender. Drain, reserving the broth.
  2. Grate or chop the okro coarsely and add it with the remaining ingredients. Boil for 5 minutes.
  3. Return the boiled chicken to the pot and continue to cook for 5 minutes more. Serve with eko, eba or tuwo.
  4. Variation: add some cooked ewedu or washed bitter-leaf with the okro. if the chicken is lean, 2 table spoons of oil may be added.

Yam pottage recipe

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Yam Pottage recipes courtesy of The Nigerian Cookbook by Miriam Isoun and H.O. Antonio

Yoruba: ebe

Ingredients                                                  Handy measure

Yam                                                            2 ½ lb

Palm oil                                                      ¼ cups

Salt                                                             1 ½ teaspoons

Onion                                                         1 medium

Fresh tomato, optional                              3 medium

Fresh red pepper (ata rodo)                   4 medium

Dry crayfish, ground                                 ¼ cup

Groundnut or other vegetable oil can be used, but if so, do not omit fresh tomato.

Directions

  1. Peel and cut the yam into large chunks. Cover with water, adding salt and oil and boil.
  2. Grind the remaining ingredients in a mortar blender or on a stone. Add to the yam and cook until the yam is done.
  3. The smaller pieces may begin to break up, but the larger chunks should still be present. Stir with a wooden spoon so that more of the yam disintegrates into the soup.
  4. If a thicker pottage is preferred or the type of yam used does not thicken the liquid, some of the pieces can be ‘mashed’ with the back of a spoon or pureed in a blender.
  5. Cool partially before serving to allow flavors to mix. (Serve with a leafy green stew containing meat or fish, or with roast or fried fish, snails or meat). This preparation is also good served as a left-over the next day.

Variation: add a handful of tea-bush leaves, 1 teaspoon of ground African nutmeg with the ground ingredients.