Tuesday, 23 May 2017
- 350g Plain Flour
- 1 Tsp Salt (levelled)
- 7g Dry Active Yeast
- 12g Bicarbonate of Soda
- 50g Fresh Onion
- 50g Fresh Scotch Bonnet Pepper
- 300ml Luke Warm Water
- Oil to deep fry
*** for the video recipe, refer to my YouTube Channel or website.
- Place all the dry ingredients into a bowl and mix together.
- Blend the onion and pepper with half of the Luke warm water.
- Add the blended mixture to the flour. Rinse out the blender with the rest of the Luke warm water and add to the flour. Mix into a dough and knead to activate the gluten in the dough. When the gluten has activated, the dough will look stretchy.
- Cover the bowl with cling film and place in a warm place for the dough to rise. When the dough has risen, they'll be pockets of bubbles on the surface. This is a good sign that the dough is ready to fry.
- Deep fry by heating up the oil until very hot, then reduce heat to medium. Fry on medium heat.
- To take portions of the dough, dip your hands in water, then take a small ball of the dough. Using your thumb and middle finger, create a hole in the ball of dough. Gently drop the dough in the oil and fry on medium heat until golden brown and crunchy.
- Remove pinkaso and place on kitchen towels to absorb some of the oil. Serve pinkaso with your favourite beverage.
*** I would love to hear from you when you try out this and any other recipe on the blog. Don't forget to subscribe to the blog and YouTube . Also follow on Instagram, Facebook, or Twitter.
Wednesday, 21 December 2016
- 200g Raw Peanuts
- 2 Cups Boiling WAter
- 125g Plain Flour
- 100g Granulated Sugar
- 1/2 Tsp Black Pepper
- 1/2 Tsp White Pepper
- 1/2 Tsp Cayenne Pepper
- 1/2 Tsp Cardamom
- 1/2 Tsp Cinnamon
- 1/2 Tsp Salt
- 1 Egg
- 50ml water
- Oil for deep frying
1. Blanch peanuts in boiling water and boil for 3 minutes. Drain and spread peanuts on a tray lined with kitchen paper. Let the peanuts dry for some couple of hours, preferably overnight.
2. In a bowl, place the flour and spices and mix together. Set aside 50g of the flour mix for dusting. To the remaining flour mix, whisk in the egg and water to form a thick paste.
3. Add spoonfuls of the paste to the nuts. Mix until well coated. Add more paste if necessary.
4. Add a dusting of flour to the nuts to help separate them. Sieve off excess flour before frying.
6. Fry the nuts in small batches. Break up any bunched up nuts to ensure even cooking. As it cools down, they get crunchy and a shade darker. So be careful not to over fry the nuts as they'll get burnt.
7. Once cooled store in an airtight container.
Tuesday, 16 August 2016
Jollof Rice is a favourite West African party dish thought to have originated with the Wolof tribe in Senegal. However, the constant banta between some countries throws some uncertainty about its originality and who cooks it best. Cooking the best Jollof Rice can be a bit tricky and a skill that needs to be mastered and perfected. I personally didn't like cooking Jollof until I formulated a recipe which is a no fool proof recipe. Ever since then, I'm always happy to cook Jollof even in my sleep! The recipe is so easy to follow you won't believe how quickly you'll transform into a Jollof PRO. Follow my 5 easy steps to turn into a pro.
SERVES: 4 - 6
PREPARATION TIME: 20 minutes
COOKING TIME: 60minutes
• 400g Tomatoes blended
• 500g Passata
• 2 Bay leaves
• 15g Fresh ginger, peeled
• 100g Fresh onion, peeled
• 3 Garlic gloves, peeled
• 120ml Vegetable oil
• 2 Tbsp Aftrad Village Kitchen 10 Spice Blend
• 1 ½ Tsp Cayenne Pepper (or to taste)
• 1 ½ tbsp table salt (or to taste)
• 900g Long grain perfumed rice (plus 100g if needed)
• 500ml Boiling water
1. Place blended tomatoes, passata and bay leaves in a medium sized heavy based pot. Simmer mixture into a paste. Once done transfer into another bowl.
2. Blend ginger, onion and garlic into a paste. Add a splash of water to help with blending.
3. In the same pot used for simmering the tomatoes, heat up the oil until sizzling hot. Add the onion/ garlic/ ginger blend, use a splash of water to deglaze the pot if needed. Fry until it looks like breadcrumbs then add 1 tablespoon of Aftrad Village Kitchen 10 Spice Blend. Stir for about 30s to release the oils from the spices. Now add the tomato paste, stir and fry for about 5 minutes, then add the other spoon of Aftrad Village Kitchen 10 spice blend, add salt to taste fry for another 5 minutes. Ensure seasoning is a little overpowering at this stage.
4. Wash the rice in a colander until the water runs out clear. Add the washed rice to the stew, mix well and let it fry for 3minutes. At this point the rice should be well coated with the stew but if you find the stew to be extra, add 100g of washed rice and stir let if fry for a minute. Add the boiling water, check seasoning and add a bit of salt to taste if needed. Cover and let all the water simmer into the rice.
5. Now cover rice with two layers of aluminium foil and pot lid. Lower the heat, preferably move to the smallest hob and on very low heat. Let the steam cook the rice. Only stir with a fork about 30minutes into the cooking time. Let the rice cook until soft.
Serve Jollof rice with your favorite meat such as kebabs, garnish Jollof with chopped with coriander, onions, spring onions and vine tomatoes.
Sunday, 26 June 2016
PREPARATION TIME: 20 minutes
COOKING TIME: 40 minutes
- 2 Tbsp African Soup Spice Blend
- 2 Tbsp of Onion Paste
- 1 Tbsp of Ginger paste
- 1Tsp Salt
- 2 Large Tilapia fresh Fish, cleaned and cut up in medium size pieces
- 320g mixture of tripe and cow foot pieces
- 1 Tbsp Tomato paste
- 1 Medium White Onion, peeled
- 300g Vine Tomatoes, cleaned
- 1 Small Scotch Bonnet Pepper (or to your taste)
- 1 Tbsp butter beans
- 1.5 litres of water
- 200g Yams, peeled washed and cubed.
- Boil cubed yams with just enough water to cover it and salt to taste.
- When yams are soft, remove and strain the excess water.
- Add all the seasoning to the tilapia, cow foot and tripe in a soup pot. Cover the pot and gently shake to evenly coat the contents of the pot. Allow it to season for at least 20minutes.
- Add 200ml of water, tomatoes, onion and scotch bonnet to the pot. Cover the pot and cook for about 2- 5 minutes just enough to get the fish to steam. Remove fish and set aside. Continue boiling till tomatoes and onion have softened and all the water has simmered down completely. Remove tomatoes, onion and scotch bonnet, place in a blender add the butter beans and 500mls of water. Blend until smooth.
- Add the tomato paste to the pot, stir well, add 100mls of water and stir. Let this cook for about 5 minutes. Now strain the blended mixture into the pot. Re-blend the chuff with the remaining water and restrain into the pot.
- Half cover the pot and let it gently simmer for about 35 minutes. Then add the fish and continue to gently simmer for another 5 minutes. Taste and correct seasoning with salt.
Serve soup with yam chunks floating in the soup. Garnish with basil leaves.