African Fusion Recipes
Monday, April 22nd, 2013
Dragon fruit showing black seeds
Dragon fruit with rum
The dragon fruit is found in tropical climate around the world and they grow to about 20ft. It is part of the cactus family and it is grown in the Americas and China. If you want to hunt the fruit down, your best bet is to head to China town. Cut the fruit lengthwise, scoop out the flesh and eat. Like kiwi fruits, the seeds are edible but not the skin. It is full of vitamin C, fibre and calcium. It makes a change from our every day fruits!
This is my own take on the dragon fruit laced with rum.
1 dragon fruit, cut in half, lengthwise and scoop out the white flesh
1 mango peeled and cut into cubes
1 small tub of plain yoghurt
50g fresh mint leaves
2tbsp caster sugar
2tbsp rum or vodka
Add the mint leaves, sugar and yoghurt in a mixer and whisk. Cut the dragon fruit in half , gently scoop out the flesh and reserve the skin as your serving dish! Add the yoghurt mixture, mango and dragon fruit and gently toss together
To serve: fill the reserved skin with the prepared fruit, lace it with vodka or rum and garnish with the mint leaves. Oh what a night!!
Posted in Recipes | 2 Comments »
Monday, April 22nd, 2013
Stuffed butternut squash
This is a very versatile vegetable, which you can prepare in different ways. You can bake, boil, fry it in whatever you want, you can go wrong. You are spoilt for choice when it comes to stuffing it, as with this vegetable, anything goes!! This vegetable is prominent during the winter months and you can serve it for starters, or particularly as a light supper in the evening sitting by the fire!! Here is my own take of the “Stuffed Butternut Squash”.
Set oven 200c/G6
1 butternut squash (250g)
2tbsp vegetable oil
2tbsp mixed stuffing of your choice
50gr basil chopped (remainder for garnishing)
1 small onion chopped
1tsp paprika pepper
2cloves garlic, chopped
100gr Parmesan cheese (grated)
thumb sized ginger, chopped
Set microwave on high and there goes the squash for 12 minutes. Cool enough to handle and then cut in half lengthways and scoop out first the seeds (discard), then the flesh.Great care should be taken not to pierce the skin.Heat oil and fry onions, garlic, and the ginger until soft. Remove from heat and empty its contents into the scooped out flesh and the stuffing, basil and mix well to bind. Fill the squashes with the contents, top with the cheese and then return to the oven to cook for about 15 minutes or thereabouts.
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Friday, January 25th, 2013
Avocado with crispy bacon
This a recipe, which is very simple, mixed with some leftover bacon. Not only bacon is included, I decided to use sage and onion dry stuffing, mix it with the flesh of the avocado to firm it up. Bake in the oven for 10 minutes and the end result is what you see in the picture.
1 avocado, cut in half and remove stone
1tbsp dry sage and onion stuffing
4 bacon rashers, fry until they become crispy, then break into little pieces
½ red pepper, remove seeds and chop
75gr goats cheese
50gr basil chopped
½ lemon juice
Scoop the flesh out of the avocado retaining the skin. Mix all the ingredients, except the cheese. Fill the avocado skin (still in shape) with the mixture, spread the goats cheese and bake in the oven for 10 minutes until the cheese has melted. Remove, cool and serve garnished with watercress.
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Tags: Avocados. bacon, watercress
Posted in General, Starters, Vegetables | 1 Comment »
Friday, December 14th, 2012
Benachin - Gambian Jollof rice
Benachin - Jollof rice
Preparations and ingredients:
||Benachin – Fish Jollof Rice
||300g fresh fish preferably Seabass or Haddock as they seem to be firm fish when prepared.
||100ml vegetable oil
||800ml of water
||4 medium fresh tomatoes
||4 tbsp tomato paste
||2 large onions, peeled and chopped
||1 small cabbage, chopped
||2 medium carrots, peeled and cut in two halves
||2 bay leaves
||4 cups of rice
1 large aubergine, cut into 4 pieces
1 Lemon cut in to four pieces
2 Maggie stock cubes
||Salt and pepper to taste
1 Large bonny pepper
250gr pumpkin, peeled and cut in to 4 halves
||Clean and cut fish in half and reserve. Meanwhile, heat oil and add onions, tomatoes and tomato paste and fry until brown. Add water and bring to boil, then add carrots, bay leaves, pumpkin, pepper, cabbage, lemon, and the stock cubes, reduce heat and simmer for 20mins. Remove vegetables and reserve. In the meanwhile, add the rice and fish stirring continuously. Reduce heat, cover saucepan and allow to simmer for another 10mins or until rice gets tender and fish is cooked. Stir well to blend. Serve in a large dish, garnish with the cooked vegetables and the fish.This dish is eaten by hand in most cases, or alternatively, the dish is left on the table where guests help themselves.Voila!!Goodbye
PS: Happy Christmas to all my friends and for their support throughout the Year!
Posted in General, Main Courses - Fish, Personal, Vegetables | No Comments »
Thursday, August 23rd, 2012
- Cod Pie with African effect
Cod is the favourite fish in Nigeria. Whenever a recipe calls for fish, it’s bound to be cod. Typically, it is used in soups and broths, but with this recipe, I have tried to westernise things by making a pie with it.
Enjoy this hearty fish pie with an African twist!
500g salt cod
2 medium potatoes
500g pumpkin, peeled and cubes
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1tbsp palm oil
1tbsp vegetable oil
2 green chillies, deseeded and chopped
4 tomatoes, skinned and chopped
2tbsp white wine and cream sauce
Milk and butter
Pour boiling water over the cod and leave to defrost for a minimum of two hours, preferably longer, changing the water intermittently, or after 24hrs preferably. Take out of the water and remove the bones and skin, then cut the flesh into small pieces. Meanwhile, boil the potatoes and pumpkin until tender, drain and mash with milk and butter (to taste) and keep warm. Fry the garlic, onion, tomatoes and chillies for a couple of minutes then add the cod and remainder of the ingredients simmering for a further 5 minutes.
Check seasoning before emptying the contents into an ovenproof dish. Spread the mash evenly on top of the cod mixture, brush with a little melted butter and bake for 15mins until golden brown. Serve with a bowl of seasoned green salad.
Tags: Onions, Palm oil, potatoes, Sweet pepper, Sweet potato and blackeyed beans soup
Posted in Cod, Main Courses - Fish, Main Courses - Vegetarian, Recipes | No Comments »
Wednesday, August 1st, 2012
Plantain and chow chow/tomatoes salsa
1 Chow chow, peeled and cubed
2 garlic cloves crushed
3 large tomatoes, skinned and chopped
75 gr basil,chopped (divide into 2 portions – cooking and garnishing)
1 medium red onion peeled and chopped
½tsp crushed chilli (optional)
2tbsp olive or vegetable oil
2tbsp lime juice
Salt and crushed black pepper
Heat oil in saucepan and add the cubed chow chow for 5 mins. Now add the remainder of the ingredients, stirring intermitently until all the components have fused together for about 10mins. Season to taste. Garnish with the remainder of the basil. Serve in ramekins separately from the plantain.
2 Ripe but firm plantains. Peel and cut plantain into wedges. Heat oil in pan, add the wedges, turn down heat to medium and cook until golden brown. Use cooking paper to absorb the oil and serve.
PS: Don’t discard the seeds in the chow chow, use it as it gives it a crunchy texture!
Tags: Aubergines, chow chow, haricot beans, Sweet pepper
Posted in General, Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »
Tuesday, July 17th, 2012
Aubergines with Haricote beans
This luscious looking vegetables (with its purple colour) not only do they make you want to eat them, it gives you the opportunity to prepare it in different ways , i.e. frying, add to soups, salsa with avocado, make it into ratatouille, etc! I hope you’ll enjoy this simple recipe with haricot beans.
Ingredients: 2 aubergines cut lengthwise thinly;
400 gr of haricot beans in tin, drain and discard to water
1 small tin chopped tomatoes
4 tbsp breadcrumbs
4 tbsp of Parmesan or Cheddar cheese
1 Medium sized onions, peeled and chopped
2 garlic cloves, chopped.
1 thumbsized ginger, grated
½tsp fresh thyme or dried
75gr basil , chopped and reserve some for garnishing
50gr creme fraiche
Salt and freshly ground black pepper
Method: Heat oven 220c/200c/Gas 7
Lay aubergines in a flat dish and sprinkle with salt. Allow to rest to 30mins and drain the water. Fry dry on both sides on medium heat until brown. Remove and set aside. Meanwhile, fry all the ingredients with the exception of the creme fraiche and cheese. When cooked, mix the sauce with the creme fraiche.Add the beans. Stir well and check seasoning. Grease a baking dish, line with alternate layers of aubergine, then cheese and tomato sauce until all is used up. Sprinkle with the remainder of cheese and breadcrumb. Bake in the oven for 25 mins by this time it should be golden brown. Serve with French crusty bread for a light supper.
Tags: Aubergines, creme fraiche
Posted in Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »
Saturday, May 5th, 2012
Carrots & Kaffir leaves soup
This soup is one of the many ways of making sure that you’ve got a dose of vegetables. I’ve chosen carrots as one of my favourite vegetables, made it into a soup with a touch of Oriental. It is packed with nutrients and makes our bodies work more efficiently.
4 Medium-sized carrots, peeled and cubed
1 Medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1thumb sized ginger, crushed
2tbsp vegetable oil
1 large tomoat, skinned, deseeded and chopped
1 large potato, peeled and cubed
3 Kafir leaves
1 stock cube (of your choice) dissolved in 700ml of warm water
1 small tub of creme fraiche for garnishing
Heat oil in pan and add onions, garlic, ginger, tomotoes, kaffir leaves and sautee for 5 mins on medium heat, stirring all the time. Now add carrots and potatoes, cook for another 5 mins and add the stock, bring to boil, reduce heat and simmer for 25mins until potatoes and carrots are cooked. Check seasoning and add crushed black pepper. Cool and put in a liquidiser for a smooth consistency. Serve in individual bowls with a dollop of creme fraiche with French garlicy bread.
Greetings and enjoy!!
Tags: Carrots, creme fraiche, kaffir leaves, potatoes, Sweet potato and blackeyed beans soup
Posted in General, Main Courses - Vegetarian, Recipes, Soups, Vegetables | 1 Comment »
Wednesday, April 18th, 2012
Sweet Pepper stuffed with sausages & plantain wedges
This is an economical way of using up cocktail sausages. Who says you cannot devise and use ingredients in an unusual way and having you labelled a “genius”?. Well, this recipe is one of those and here is what you have to do.
2 ripe plantains, peeled and cut in half and cut into wedges
1 tin of baked beans ( seasoned with crushed black pepper, onion powder and paprika pepper to give it a little oomph)
8 cocktail sausages (in hot grill to rid them of extra fat for 5 mins). If you don’t like sausages, stuff it with something of your choice or, alternatively use the seasoned baked beans
50gr curry leaves
2 large sweet red pepper, cut in half lengthwise, deseed and rub vegetable oil all over
100gr grated Parmesan cheese or Cheddar
Vegetaable oil for frying
Set oven: 190c; Gas 4
Stuff the pepper with the sausages (2 in each) then the curry leaves (2 leaves) finally spoon over the seasoned baked beans and top with cheese. Bake in the oven for 30mins. Meanwhile, whilst the pepper is cooking, fry the plantain until golden brown. Serve with the stuffed pepper, together with a bowl of seasoned green salad.
Enjoy my fusion!
Tags: plantain, sausages, Sweet pepper
Posted in Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »
Thursday, March 29th, 2012
Cucumber, Mint & Coconut Milk soup
This is a soup I have devised with my vegetarian friends in mind. It is simple to make , very cheap and nutritous. Try it and tell me what you think.
This is for 4 people
1 vegetable stock dissolved in 700 ml of warm water
4tbsp of coconut milk
2tbsp of vegetable oil or olive oil
1 medium onion, peeled and chopped,
2 cloves garlic and crushed
50gr mint leaves (reserve couple for garnishing)
salt & pepper
Peel cucumber and cut in half lengthways. Remove seeds and cut into very small pieces. Heat oil in pan saute onions and garlic, for a couple minutes. Add cucumber, salt and pepper to taste. Gradually add the vegetable stock and simmer for 15mins or until the cucumber is tender. Now add the chopped mint leaves and simmer for another 10mins. Remove soup from heat, stir in coconut milk. Liquidise , return to heat but not boil, check seasoning. Serve immediately garnishing with the remainder of mint leaves.
Tags: Cucumber, Mint
Posted in Cucumber, Main Courses - Vegetarian, Mint, Recipes, Soups | 2 Comments »