KechisKitchen

ABACHA (AFRICAN SALAD)

This is a go to starter for anyone from the eastern part of Nigeria, known as the IGBO'S; to wake the taste bud of their esteemed guest.
It is made from cassava tuber known in other parts of the world as yuca, manioc, Manihot esculenta, or Brazilian arrowroot. The term Brazilian arrowroot can be confusing, as cassava is not used to make arrowroot starch, which comes from West Indian arrowroot or Maranta arundinacea.

The cassava tubers are peeled, and then cooked till well done not soft/soggy. It is then sliced with a special grater into thin slices, which is then soaked in cold water overnight, then washed thoroughly and dried under the sun, for longer preservation time.
ABACHA (African Salad), will not be complete without Ugba. Ugba, also known as Ukpaka, is made from oil bean seeds. These seeds are cooked for several hours then sliced thinly, washed and left to ferment a little bit.

INGREDIENTS:
3 handfuls abacha
2 cups ugba (ukpaka)
30cl red palm oil
2 tbsp Powdered Potash or ngwu
Mackerel/Dry Fish/Stockfish (or any fish of your choice)
1 medium Onion
Salt and dry pepper, for seasoning
4 tablespoons ground crayfish
2 stock cubes
1 teaspoon ground Ehu seeds (Calabash Nutmeg)
1 teaspoon Ogiri
3 Fresh Utazi leaves (Gongronema latifolium), optional.
Ponmo /cow skin (optional)
Garden Eggs (optional)
1 medium bunch of Garden Egg leaves (optional)
1 medium onion (for serving)
3 fresh tomato, for garnishing

METHOD:
1- Prepare the ehu seeds by roasting, peeling and grinding them with a dry mill. Cook the ponmo (cow skin), till well done and cut into small pieces. Fry, grill or roast the fish you are using. soak the stockfish in water and debone the dry fish.
Wash and cut the vegetables into tiny pieces. Cut the onion into tiny pieces and cut the other one in circles. Wash the garden eggs and set aside, or cut them if you prefer it that way.
Grind the crayfish and pepper
2- Soak the Abacha in cold water and rinse the Ugba with lukewarm water. Once the Abacha has softened, put in a sieve to drain. Put the powdered potash or ngwu in a cup or bowl and pour about 50ml or more (if you like it wet), of cold water. Stir well and set aside.
3- Pour the palm oil into a sizeable pot and pour the water from the potash mixture/ngwu into it, making sure not to pour the sediments.
Stir very well until the oil turn into a yellow paste.
Add the ground pepper, ground ehuru, crushed stock cubes, crayfish, diced onions and ugba (ukpaka), then stir very well.
Add the iru/ogiri and make sure it is mixed very well. Add the diced ponmo and stir very well.
4- Now add the soaked and drained Abacha and stir till it is well-incorporated in the palm oil paste. Add the sliced Utazi and salt to taste and stir well.. It is important that you add salt last because after adding all that seasoning, your Abacha may not even need salt any more.
5- If you like your Abacha warm, transfer to a stove at this point and heat it up to your desired temperature at medium heat. When done, turn off the heat and add the sliced garden egg leaves, stir very well and serve. If you like your Abacha cold, just skip the heating process, add the sliced garden egg leaves, stir and serve with garden eggs, fish and onions or garnish with sliced fresh tomato and parsley.

Enjoy!!!!!!

GRILLED MACKEREL FISH WITH FRIED YAM AND PLANTAIN

TGIF! This meal always brings the end of a busy week for my family and is very easy to make, all under an hour, if you know how to multitask. I used suya spice with all purpose seasoning to make, the marinate for the fish and it was delicious.

If you need the recipe, please comment below.

What do you like having on a Friday night?

LENTIL WITH SPICY ROASTED CARROT AND KALE

INGREDIENTS:
- 500g carrots
- 2 tsp garam masala
- 1 tbsp oil
- 225g red lentils
-1 onion
- 3 garlic clove
2 finger chillies, deseeded or any chilli of your choice
15g ginger
1 tsp ground turmeric
1 tsp ground cumin
200ml coconut milk
100g kale

METHOD:
1- Preheat the oven to 200°C. Cut the carrots in chunky wedges and put them in a roasting tray. Sprinkle over the garam masala, some seasoning and the oil and toss to coat the carrots. Roast in the oven for 30-35 minutes. Put the lentils in a large saucepan and add 400ml of water. Finely slice the onion, garlic, finger chillies and add to the pan. Grate the ginger and add to the pan for warmth, along with the turmeric and cumin, cover and simmer for 10-15 minutes until the water has been absorbed. Add the creamy coconut milk and continue to cook for a further 10-15 minutes, until the lentils are soft and season well to your taste.
2- Five minutes before the end of the cooking time for the carrots, massage the kale with your fingertips for a minute until soft. Add to the roasting tray and toss to coat in the spices. Continue cooking for 5 minutes, or until just crisp and bring them out from the oven.p

Serve in bowls with the carrots and kale on top.

P.S. This serves as your 3 of your five a day, a good source of fibre, low fat, low saturated fat, source of protein and a meal for vegetarians, too.

Enjoy!!!!!

What is your favourite African soup?
Add yours in the comment session

Enjoy!!!!!

What will you make with fresh rope plantain?

Roasting level, I dey!
Yum! Yum!!

One of my good friends asked us to go out for breakfast last Friday; after school drop off, which we do as often as our schedule permits. We decided at the last minute to cook it ourselves and watch Nollywood movies, while CHILAXING. Nah soh she said oya Chef! Over to you. We shopped together giggling as we went and this is what I made for us, Scottish breakfast, but without black pudding, the square sausage and bacon are the two layers of red stuff on the toasted bagel.
It was Delish!

P.S. I have already taken a bite, before I remembered to take a photo, that is why it looks a bit unstable.

What do you normally have for breakfast? Please comment below.

Cheers.

This Sunset Mocktail will make your day anytime, anywhere and even on special occasions and celebrations. It will definitely be a crown pleaser and your guests will surely ask you for the recipe, so save it on your online scrapbook.

ORANGE SUNSET MOCKTAIL

INGREDIENTS:
- 1 teaspoon fresh mint leaves, chopped (optional)
- 2 teaspoon lemon juice, freshly squeezed
- 2-3 lemon slices (optional)
- 60 ml orange juice
- 6-8 ice cubes
- 60 ml sprite or sweetened club soda
- 60 ml fresh watermelon juice
- 1 Orange slice

Instructions
1 - Add the chopped mint and lemon juice to a tall glass, if using it. Using a muddler or the back of a large spoon, smash the mint in the lemon juice. Add as many lemon slices as desired for flavor.
2 - Pour the orange juice over the lemon juice mixture. Fill with ice cubes to fill the glass completely. Add the sprite on top of it. If you don't have a sprite, any fizzy transparent beverage will work.
3 - Place a slice of orange and mint leaves on the glass and it is ready to drink.

Enjoy!!!!!

TOMATO SPAGHETTI
INGREDIENTS:
- 1 bunch of fresh basil
- 1 medium onion
- 2 cloves of garlic
- 1kg ripe tomatoes or 800g tin chopped tomatoes
- oil (of your choice)
- 1 tablespoon red wine or balsamic vinegar
- 480g dried spaghetti

METHOD:
1 - Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
2 - Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
Stir in the chopped basil leaves, then reduce to low and leave to cook.
3 - fill a large pot three-quarters of the way up with boiling water, a pinch of salt and bring back to the boil. Add the spaghetti and cook until it is al dente. It should be soft enough to eat, but still have a bit of firmness to it. Once the pasta is done, reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and return the spaghetti the pot.
4 - Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
Serve with the reserved basil leaves sprinkled over the top.

Enjoy!!!!!

My 8 year old daughter and I decided to make a video of us, preparing our dinner together, instead of just posting our finished cooked food. We are considering making videos together while cooking.

The next time we do a video, we will set up my camera and other stuff, for good production, instead of using my phone and her being the camera girl.

We try abi we no try?

YAM PORRIDGE WITH SPINACH
INGREDIENTS:

- 1 medium tuber yam (peel and cut in cubes)
- 200g Spinach
- 2 bulb onions
- 2 tbsp crayfish (optional)
- 2 Bouillon cubes
- 1 tbsp paprika
- 1/4 tsp tumeric
- 2 clove garlic
- ginger
- 1 tbsp fish powder
- 150- 200ml Palm oil
- 400g tomato
- 3-5 scotch bonnet
- Salt for seasoning

METHOD:
1 - In a blender add the tomatoes, onions, pepper, garlic, ginger, tumeric, blend and Set aside. Put a large pan on medium-high heat, add about 200ml palm oil. Let it heat up, add the tomato mixture, crayfish, bouillon cubes, fish powder, salt and let it cook for a few minutes.
2 - Taste for salt and pepper and adjust if needed. Add your yam, mix together, add water just above the yam, taste for seasoning. Cover and cook for 15 - 20 minutes or when it is soft, stirring occasionally.
Switch off the cooker, add your spinach and mix together.
Serve with any accompaniment of your choice.

Enjoy!!!!

TIPS: I don't usually add my spinach when the cooker is still on. I use the heat from the pot to cook the spinach cos it is a tender leaf which is eaten as a salad. Using the heat from your cooked food, helps retain all its natural nutrients.

MEMORIES FROM 2023 DECEMBER.

I was just going through my phone's to post some of the stuff, I cooked and was private chat by a lot of people, if it was Photoshop.

This are not Photoshop, but delicious food made with my own hands, for my family.

MENU -

1- Full roast turkey
2 - Singapore fried rice with king prawn
3 - Nigeria jollof rice
4 - Spaghetti surprise with prawn
5 - Fried plantain
6 - Coleslaw
7 - Lots of Nigeria and British snacks drinks

What are your plans for the upcoming Christmas?
It is just 4 months to christmas.

Yum! Yum!!!

One of my happy places is when I am cooking or baking.
The first picture was when I baked and decorated my first birthday cake (for myself).

I started baking before enrolling for my cookery course and to save some cash too.
Over the years I kept watching YouTube channels to improve myself and I hope to do better soon.

What do you think about my baking skills?

P.S. We are not taught how to make and decorate cake in school, except desserts, The bakery department is a three year course on its own and I only bake occasionally, for my family.

Cheers

This was one of the foods I made in class, after being taught how to make it, in my first year at the college (2021/2022).

POACHED SALMON WITH POTATO CROQUETTE AND BOILED BROCCOLI

INGREDIENTS:
- 2 large lemons
- ½ cup white wine
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 3 sprigs parsley
- 3 sprigs dil or ½ to 1 teaspoon dried dill
- 4 salmon fillet
- salt
- virgin olive oil, for drizzling (optional)

METHOD:
1- Prepare the lemon: Zest, then juice one lemon. Slice the second lemon into wedges or rounds for garnish and set aside.

POACHING SALMON:
1- In a large saucepan with a lid, combine the wine, lemon juice, shallot, garlic, and 2 sprigs parsley, 2 sprigs dill and simmer over medium heat. Pat the salmon dry with kitchen roll and season with salt on both sides.
2- Poach the salmon in the poaching liquid. Lower the heat to maintain a simmer and cover. Cook for 5 minutes. While the salmon is poaching, chop the remaining sprig of parsley and dill and set aside..

POTATO CROQUETTE:
750g floury potatoes (such as Maris Piper or King Edward), cut into 1.5cm cubes
125g mature cheddar, grated
1 medium egg, beaten, plus 1 egg yolk (freeze the extra white for use in another recipe)
70g dried breadcrumbs
750ml sunflower or vegetable oil, for frying (optional)
dipping sauce of your choice, to serve

METHOD:
1 - Wash and peel the potatoes, place in a large pan, cover with cold water and bring to the boil. Once boiling, reduce the heat and simmer for 15 minutes or until the potatoes are tender. Drain and leave to cool slightly. Return the potatoes to the pan and add the cheese, some seasoning and the egg yolk. Mash well using a potato masher or fork until smooth.Taste for seasoning and adjust if needed, then leave to cool slightly.
2- When the mixture is cool enough to handle, form the mixture into 16 small logs using dampened hands. Dip each croquette into the beaten egg, then the breadcrumbs, rolling to coat. Put on a baking tray and chill for 1 hr to firm up. Heat the oil in a deep, heavy-based saucepan to 200C. Fry the croquettes in batches for about 3 minutes, turning with a fish slice or slotted spoon, until golden brown. Remove from the oil using a slotted spoon and drain on a kitchen paper, season and set aside.

BOILED BROCCOLI:
- 1 large head broccoli
- 2 tablespoons olive oil (optional)
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)

METHOD:
1- Bring a large pot of water to a boil, and add a pinch of salt. Cut out the broccoli into medium size florets pieces. Add the broccoli into the boiling water and cook for 2 to 4 minutes, until tender, with bright green color, drain the broccoli in a colander, season and set aside.

SERVE: Transfer the salmon to four serving plates and top with a bit of the poaching liquid. Sprinkle the salmon with lemon zest, chopped parsley, and dill (optional). Add a drizzle of extra virgin olive oil if using. Serve immediately, with the potato croquette, boiled broccoli and lemon wedges or slices on the side.

TIPS: The croquettes can be baked or fried. To bake, heat the oven to 180C and bake for 20-25 minutes or until golden brown and crisp.
Season and serve hot with your favourite dipping sauce, if that is what you fancy.

Enjoy!!!!!








゚viralシ

50th birthday of a family friend.
We all had a good time celebrating with him.

Hip! Hip!! Hip!!!
Hooray.

Big shout out to my newest top fans! 💎 Godswill Milan Iwunze

Drop a comment to welcome them to our community, fans

My Nigerian childhood snacks, in the 90's
Who else had this too?

I know Gen-Z didn't have this.

Which one was your favourite and is it still in the market?

Let me know in the comment session.

Cheers.