Baked Eggs with Herbs

Ingredients:
5 medium tomatoes, chopped
3 sprigs of parsley, chopped
3 scotch bonnet, chopped
½ medium onions, chopped
1 knorr cubes
2 eggs
Directions:
Preheat the oven to 180 degree Celsius. Mix all the vegetables in a bowl and crumble the knorrcube in the mix. Mix thoroughly. Butter 2 ramekins. In one ramekin, add ¼ of the mixture and spread it even at the base. Add on egg in the ramekin, do not mix. Layer the top with ¼ of the mixture. Repeat this step for the other ramekin. Bake for 12 minutes.
Serve with toasted bread or pancake.

Fati’s Gizzard Broth



Ingredients:

8 turkey Gizzards (medium chopped)
½ medium onions
3 cloves garlic
½ cup of chopped spring onions
½ Green Peppers
3 scotch bonnet (ata rodo)
3 table spoon of corn flour
1 teaspoon Dried Thyme
2 teaspoons Curry powder
2 Knorrcubes
Salt to taste

Directions:

In a medium size sauce pan add the gizzard, curry, thyme, onions, garlic, Knorr cubes and garlic. Add water to cover the gizzard and boil for 15 minutes or until its soft. Add more water to cover the gizzard then add the spring onions, scotch bonnet, green pepper and simmer for 5 minutes. Add salt if needed or one more Knorr cube.
Mix the corn flour with a little water to make a smooth paste. Add it to the sauce pan and stir gently. Simmer for another 5 minutes.
I served this with roasted potatoes.

Pasta and Meat Balls

My mum was one of those people that demanded you were in the kitchen with her while she cooked. How dare you watch TV while she was slaving away?! The weirdest thing was that she would never let you touch anything. Never! I used to wonder what the point was, a few times out loud and I received dirty looks and once a slap as answers to my “wondering”.

Sweet Potato Scrumbiounce

Amaka my flatmate actually named this recipe without actually meaning to.  She walked into the kitchen while I was deciding on what to do with the sweet potato my steward had cubed. The problem with the shape of the sweet potato was that it wasn’t what I asked the man to do. Can you imagine how frustrating it is to call someone, explain in so many words what you would like them to do, ask them to repeat it so you are satisfied only for them to STILL do something completely different?
SIGH!

Apple Crisps

I eat more fruits during Ramadan compared to the rest of the year. What I need to try to do is incorporate fruits into my regular diet; you know try the whole 5-a-day thing. To be honest it can get a bit boring.  As I can’t stand watermelon or pears I am left with pineapples, bananas, oranges, apple or grapes. #rollingmyeyes.

Miyan Taushe (Pumpkin Soup)


There is only one thing that comes to mind when I think about pumpkins – Halloween. The thought of eating them never actually crossed my mind because I only see them or maybe notice them during Halloween while I lived in the UK. For me they are vegetables with eyes and teeth and a candle inside. They are supposed to scare little kids. How do you eat something that you know may kill you?!
The other day while walking down the aisles in Shoprite, I saw them. It took me by surprise, as I never expected to see them in July. So I picked one up not really knowing what I was going to do with it. I know that the Hausas make a soup using pumpkin. So maybe what I need to do is research on the use of pumpkin in African dishes. I must remember that Google is my friend! Oh and Hauwa and Hajara and Meera and Fati and …

This dish is very easy to prepare which is perfect during Ramadan. Ramadan Kareem everyone and enjoy.

Miyan Taushe

Ingredients:
2 cups chopped spinach
1 medium onion (chopped)
3 cloves of garlic (chopped)
1 kg of chopped (medium size) goat or lamb meat
1 small pumpkin flesh (peeled and chopped in chunks)
4 medium tomatoes (deseeded and chopped)
200g locust beans (dadawa)
2 scotch bonnets (atarodo)
2 Knorr cubes
1 teaspoon curry
1 teaspoon thyme

Directions:
In a medium pan, mix crumbled Knorr cubes, the meat, garlic, onions, atarodo thyme and curry.  Add enough water to just cover the meat. Bring to boil. When the meat is soft add the pumpkin, tomatoes and locust beans. Cook until the pumpkin flesh is soft and then add the spinach. This is soup is ready when the liquid from the spinach has dried out.
The best thing about this dish is that I did not add one single drop of oil. serve it with Tuwo shinkafa or eba.





Goat Curry



What is the first dish you ever prepared in your new home? I am a bit superstitious when it comes to food. I believe that the first ever dish one prepares in their new home would dictate how good the food would be for the rest of the time you are there. Sounds like a load of bull abi? Don’t mind me, I am just looking for an excuse for the food I cook to mean something.  At least if ever asked what the first dish I prepared in this flat I would have an answer.
To christen my kitchen I decided to prepare one of my favorites, goat curry. I wasn’t able to get all the original ingredients but it still tasted amazing!
Ingredients:
1kg goat meat (diced)
200g spring onions
500g sweet or irish potato (cubed)
I red pepper
1 green pepper
4 scotch bonnet (hot chili)
4 cloves of garlic
ginger
2 tbs of sunflower oil
1 tbs of curry powder
1 tsp of time

Juice of half a lemon
2 Knorr cubes

Directions:
Add lemon juice, curry and thyme to the meat, mix thoroughly so that the meat is evenly coated with the spices and keep aside for at least 10 minutes. (Ideally you should marinade over night but I had just decided that’s what I wanted to eat for lunch). So what I did was marinade until I had finished preparing the rest of the ingredients.
In a large saucepan, heat the oil over medium and add the goat meat plus all its juices. Turn down the heat and let the meat sweat for about 30 minutes. After 30 minutes increase the heat to medium and add all other ingredients except the potato. Add one cup of water and the Knorr cubes and cook for 5 minutes. Add the potatoes and cook on medium heat until the potatoes are soft.


Serve with steamed rice.




A Dress for Kofo

I have finally found a place in Lagos. Phew! It’s been a real eye opener! I can now finally bring Kofo home. Yesterday as I was placing a few things in the kitchen I marked the spot Kofo would sit looking pretty. To look her best I am going to get Meera to make something for her to wear. She doesn’t know it yet!

Meera makes beautiful crocheted items, from bags to rosettes. She has got an amazing talent. She will be showcasing her work in Abuja tomorrow. So if you are in Abuja go check her out.

I think a lovely Vera Wang replica dress for Kofo would do …

Date: 2nd June, 2012
Time: 10am – 5pm
Venue: Tobix Recreational Park, Along Gwarinpa – Banex Express Road, Abuja

Desperate Times Call for Desperate Measures!

Participants:
————-
Sasa, Wifey
Messages:
———
Wifey: Please send me the ingredients for stew
Sasa: Red peppers, tin tomatoes, onions, pepper, knorr cubes, meat, oil, thyme, curry
Wifey: And I blend all the veggies?
Sasa: So blend ur veg including garlic and ginger
Wifey: Do I fry the veg separately
Sasa: No oh… Fry the blended veg
Sasa: And after 10 minutes pour in ur stock and meat
Sasa: And add ur thyme and curry and taste to see if u need to add knorr
Sasa: And cook till u see oil floating on top
Wifey: Why did you never show me how to make it?
Sasa: Hahahhaa – u r stupid! how long have I known you? how long did we live together for? why didn’t you come to the kitchen to learn? Silly
Wifey: I have been craving stew
Wifey: I found one African shop in W. Croydon. Had to throw it away it was disgusting
Sasa: Eeeeew
Sasa: Think I know it… Ghanaian…. Abi?
Wifey: Yes
Wifey: I was desperate!
Sasa: Horrible place!
Wifey: And even worse food
Wifey: Even on your blog there isn’t a basic stew recipe. I looked
Sasa: Hahahaha
Sasa: Ok will put up one now
Wifey: You should
Wifey: You should do some basic recipes
Sasa: Ok ma
Wifey: Now to teach me to make pounded yam!
Nigerian Tomato Stew
Ingredients:
2kg of goat meat, medium chunks (you can use other types of meat)
1 large onion
1 red pepper
2 scotch bonnets (fresh chilies)

2 tins of plum tomatoes

3 teaspoons of dried thyme
2 teaspoons of curry powder
6 cloves of garlic
4cm of ginger
1/2 cup of sunflower oil
4 Knorr cubes
Salt to taste
Directions:
Wash the meat to remove excess fat. In a sauce pan, add the meat and pour in water to just cover the meat. Add half of the thyme and curry. Chop half on the onion and add to the sauce pan including 2 cloves of garlic, chopped. Simmer the meat mixture for about 15 minute on medium heat. After 15 minutes, remove the meat from the sauce pan and place on a plate and the sieve the stock to remove the solid particles and set aside.
Blend the chilies, red peppers, plum tomatoes, the remaining garlic and onion and also the ginger. In a clean large sauce pan, heat 3/4 of the oil for about a minute and the add the blended vegetables for about 8 minutes. Add the boiled meat, stock, the remaining curry and thyme. Depending on how thick you want it, you can add some water but not more than a cup. Simmer for about 15 – 20 minutes or until you see that the oil has separated and floating on top. I usually add the remaining oil after 10 mintues so that the tomato mixture can fry thoroughly but for a healthier option you can leave it out.
Another healthy tip is to remove the oil floating  on top after the stew is cooked before serving.
Serve with rice. 

Casa D’Lydia, Lagos

It’s frustrating for me not having all my kitchen utensils and tool around. this means that I have to eat out a lot. The day I had dinner at Casa D’Lydia was one of those days I didn’t mind so much I wasn’t able to cook.
Lo’ suggested we go to Casa D’Lydia for dinner a few days, I wasn’t really keen because I had a bad experience last year when I went there for lunch. The waiter was very impatient and tried to get us to order an easy dish. The food arrived late and tasted so bad that a couple sitting next to me asked for what I ordered so they could avoid it after seeing the expression on my face! 
As a believer in second chances I agreed to go (I was hungry and tried – it wasn’t to far from mine). As soon as we entered the restaurant there was someone to greet us and ask us where we would like to sit. I noticed they had done up the place quite nicely, there was a comfortable feeling about it which I didn’t notice before. Even it was quite busy it still felt relaxed and quiet. About five minutes after we had browsed the drinks menu, our waiter Michael come to get our order. I ordered a “Virgin Mary” and Lo’ ordered “Safe Sex on the Beach” – we are good girls! When Michael brought our drinks he also took our main dish which was  the Spicy Seafood Platter. This platter consist of two snails, fish, jumbo Mozambican prawns and calamari all grilled and skewered. Served with rice or fries. As we were going to share this platter we ordered both the rice and fries because we thought the platter would not be enough.

 After the drinks had arrived Michael came to ask if we were happy with them, Lo’ gave him a thumbs up (razz girl!) and I complained that drink was too peppery. He said he would change my drink. When he brought the second drink, he waited until I had tasted it and asked how it was. I didn’t want to make a fuss but he realised I wasn’t impressed and asked what was wrong with it. He insisted on giving it a third try! I was really impressed. I had planned to lie to him anyway to say it was good even if it wasn’t, he was going through a lot to make me happy. The third try was just perfect.
My past experience with sea food is that it is never enough but when our main dish arrived, it was overwhelming. A third person would have had enough to eat. The platter was well presented and made you want to dive in immediately. The rice was very well cooked and the fries were crispy on the outside and nice and mushy on the inside. Did I mention it also came with some Greek salad that wasn’t mentioned on the menu? It felt like the vegetables were washed in spring water, the tasted crispy clean! 
The Cajun sauce complimented the snails well. They were very succulent. The prawns were real “Jumbo”, I could hardly finish a whole one. The fish tasted very fresh. At a point Lo’ goes “They lied to us! This platter is meant for five people not two!”. I laughed out loud. I asked them to pack the rest of the food for us to take home. Even after two days it still tasted lovely.
I really enjoyed my dinner and I was very impressed with the customer service in particular Michael our waiter. This new management definitely works! I would recommend Casa D’Lydia any day now and if you go make sure you ask for Michael!
Location: No. 19 Glover Road, Ikoyi

Phone: +234(0)1-820-9239
Email: info@casalydia.com