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Trending on Sunday Punch:

ragowar shinkafa da wake tare da kayan lambu da soyayyen kifi

(leftover rice and bean with vegetable and fried fish)

Here is one Dafa Duka ( mix me ) meal I love. My leftover rice and beans put to great use.
The whole meal just Comes alive again especially with the addition of that palm oil sauce and the addition of the hospital too far leaves also known as ( Chaya or Efo Jerusalem or tree Spinach or Efo Iyana Ipaja). This leaves is bursting with loads of nutrients and deliciousness.
Sometimes these simple meals brings a whole new experience to your diet and table.
Enjoy your Day you all.
Welcome to my world.

Ingredients
4 cups Leftover cooked Rice
Leftover Beans
Coarsely Ground Pepper Mix
1 Onions slices
2 cloves of garlic minced
1 small ginger minced
2 cknsp of Palm oil
1 tbsp Yaji
A handful of Hospital too far leaves ( picked, wash and shredded)
3 tbsp ground Crayfish
Seasoning Cubes/ Salt to taste

Method
In a clean pot , heat up palm oil , fry onions, garlic and ginger for 2 minutes and add the pepper mix . Fry further for 6 minutes.

Add the Yaji, crayfish stir well taste and add some seasoning/ salt stir well .
Add the rice and beans, tease with a little stock/ water , mix well and all to simmer gently till hot through.

Add vegetable, stir gently, taste correct the seasoning, stir well again and cover. Simmer for 5 minutes more.

Turn off the heat, allow to rest. Do not open pot for about 5 minutes.
Serve with fried fish or as desired.

Trending on Sunday Punch:

Sassy fried fish with buttered rosemary boiled Potatoes and Sautéed veggies

Am sure everyone enjoys eating fried potatoes or do I say Chips. But we must also understand that as we begin to age and as we become more cautious of our figures or shapes especially around the waist we must make healthier choices as regards to what goes into our mouths that later translates in our body.
When you eat right, your system feels good and you begin to radiate outward.
You are what you eat remember?
Today am just going to boil my potatoes and toss them in a little butter with some chopped rosemary herbs and serve with lightly fried fish with loads of veggies
I love the simplicity of this meal .
Welcome to my World.
Happy Day everyone!!!

Ingredients
1 whole fish (any fish of choice)
8 Irish Potatoes
1 large Carrots
1/2 Green Bell Peppers
1/2 Red Bell peppers
1/2 Yellow Bell Peppers
1 small Onion (sliced)
2 cloves Garlic ( minced)
Seasoning/ Salt to taste
1/2 tsp Cayenne Pepper
1 tbsp Butter ( preferred)
1 small stalk Rosemary ( chopped)
Veg Oil 1 cknsp
Lemon to garnish

Method:

Scale fish well, rinse , dry and season with salt and pepper. (I like to keep the seasoning or marinate simple for seafoods as I will serve with seasoned veggies). Set aside for at least 1 hour.

Peel and wash your potatoes well and just half them. Place in a pot , add some water, not too much, salt and cook until tender. Drain and toss with a little butter and chopped rosemary.

Wash and Cut all your vegetables in desired shapes and set aside

Heat up a little oil in a non stick pan, and fry fish lightly until golden brown. Drain and keep warm.

In the same pan sauté your onions and garlic for 2 minutes, add your carrots and toss well for about 5 minutes and add the remaining vegetables season lightly and Sauté further for 3 minutes .

Now serve Fish , potatoes and Sautéed vegetables well garnished with a piece of lemon.

Trending on Sunday Punch..

Chicken Wings and Plantain Pepper Soup with rice.

Hello there !!! Top of the day to you all. It is a chicken and Plantain Pepper Soup Day you all.
Today am making my pepper soup with depths of local spices. Am from the waterside area of Nigeria. So I will bring it to you clean.

My children and I love plantain with rice fried, but am tweaking it by adding them into my pepper soup . I love my pepper Soup to have some good depths of flavor but am leaving out the garlic and ginger which I know most people enjoy adding to their pepper soup.

Am using strictly pepper soup spices and dotting them with some Banga Spices to create that flavorsome depth of taste am looking for. Not to talk of the numerous health benefits.
Am also using chicken wings which makes them eating friendly for my little ones instead of fresh fish ( running away from the bones) you know.
So my spices combination would be the prove of the robustness of the broth of the soup.
Are you ready?
Welcome to my World.
Happy day you all

Ingredients
10 Chicken wings
4 fingers Ripe plantain (chopped)
1 tsp dry ground pepper
1 tbsp ground Banga spices
2 tbsp ground pepper Soup Spice
1 medium bulb onions coarsely ground
8 scotch Bonnets ground coarsely ground
1 small piece of Aidan fruit ( Iyanyan)
1 Negro pepper ( Uda) seeds off
3 tbsp ground Crayfish
1/2 tsp of Native Salt
1 tbsp dried beletete
3 yellow pepper ( chopped)
4 liters of water
A handful of scent leaves ( shredded)
A handful of Uziza leaves

Method:
Wash chicken well and put in a pot. Add the peppers, all the spices , herbs, seasoning Cubes, add water, stir well cover and cook for 30 minutes on medium heat until chicken begins to become tender.
Add the plantain, stir well, taste, correct seasonings , add more spices , native salt if needed, and continue to cook till chicken and plantain are all very tender .
Add the Uziza and scent leaves, stir and turn off the heat heat.
Serve piping hot with Plain boiled Rice or as is .

Trending on Sunday Punch:

Beetroot Pineapple Cucumber Juice

Now here is one of my favorite drinks over the years. My sweet beetroot pineapple paired with cucumber and some zesty ginger with a dash of lemon juice. This is an awesome amazing recipe combo that is so good for you and tasty too. I make this hydrating and healthy juice anytime I want some extra nourishment for the family.

This nourishing and delicious beetroot Juice with cucumber, pineapple and lemon drink is perfect for breakfast or mid morning snack. It is load with essential vitamins and minerals your body needs to function properly with loads of flavor combination.

Beetroot is known to help improve your stamina, helps blood flow and May May also help maintain a good balance in blood pressure. The benefits of cucumber and pineapple is amazing too, the lemon and ginger aside from the Nutritional benefits helps to stabilize the taste of the beetroot and adds to the flavor. I tell you , It is a must try and I bet you, you will fall in love with it.

I will serve this with just a small sandwich on the side.
Welcome to my world.
Happy Day you all .

Ingredients
1 large Beetroot ( peeled and chopped)
2 cup Pineapple ( chopped)
1 small ginger chopped
2 tbsp Lemon Juice
2 cups water cold

Method:
Wash and Prep all ingredients, chop all nicely, add into a blender, blend, use a fruit juicer or a food processor .
Pour blended juice in a strainer and strain. Pour in a jar add ice .
Serve with ice cubes in a glass well garnished and a sandwich for breakfast or brunch.

Trending on Sunday Punch:

Easy seafood soup with Eko ( Agidi, Corn pudding)

This is a simple to cook seafood soup with loads of seafood. Once you have all your seafood prepped up it is so easy to cook. I love it because it is so rich, flavorful and yummy.

Just make sure all your seafoods are sea fresh.
Crabs should be alive when bought, prawns should smell sea fresh form. Fish gills should be bright red , eyes should be bright and shiny, flesh should be firm to touch.
This should be key as it helps you get all the nutrients, deliciousness, and robust seafood flavors in your soup.

I will serve this simple with Eko or you could do any carbs that catches your fancy. From rice to potatoes to bread etc.

The soup is so easy to cook , I also love to keep the spices simple so as to enjoy the natural flavors. No curry no thyme added. So let’s go..

Ramadan Kareem .

Welcome to my World.

Ingredients
6 cuts Fresh fish of choice
6 Prawns dressed
6 Snails dressed
1 cup periwinkles
1 cup Sea snails
1 cup Oven dried shrimps
6 crabs ( fresh water or Sea) preferred
6 spoons of pepper mix
4 tbsp tomato paste
1 large onion (sliced)
6 cloves garlic ..minced
1 root ginger..minced
Seasoning Cubes and Salt
A drizzle of olive oil, lemon and some fresh mint leaves to garnish

Method:

In a clean pot , pour in the pepper mix, garlic, ginger, tomato paste, onions slices, and bring to a boil.

Add the snails, dried sea snails, seasoning and salt. Give the pot a good shake and Allow to cook for 15 minutes.

Add the fish, prawns, periwinkles and cook on low heat for another 10 minutes or till fish is tender. (Make sure the heat is low so that your prawns don’t go rubbery and fish tough.)

Give the pot another good shake and taste for salt. Correct if necessary. Allow to simmer for a few minutes and it is ready.

Serve as desired with a drizzle of olive oil, lemon and some fresh mint leaves .

Trending on Sunday Punch :

Beef tongue and kidney Stew with rice

This is one Iftar or Sahour meal suggestion. Cooking the stew ahead saves you a lot of time too. This meal can play well for Easter Sunday too.

I love to really cook with the different parts of the cow. Each has a unique taste and texture to it. The Tongue, cow skin, kidney, liver, the chin, the tail, the cow leg, etc are all robust with different unique textures and tastes.
Today am using cow tongue and kidney.
Cow tongue is an excellent source of protein too and awesome for physical and mental health with loads of immune boosting vitamins and minerals including zinc and iron.
While kidney is also packed with protein.
I love the different flavors and textures both possess.
So am making a palm oil stew with them and it is a local continental fusion dish with so much deliciousness.
Having a tomato stew base at home helps you tweak your stews in some ways at different meal times.
So always have palm or Vegetable oil tomatoes base stew in your fridge or freezer if electricity permits. You can always add some kind of vegetable or the other to create that delicious difference and bringing more excitement into your dinner time for the family.
I have potatoes and carrots here today to add, you can do whatever vegetables you want .
I will serve this with rice .

Welcome to my world!!

Ramadan Kareem to my Muslim families

and happy Easter to my Christian families.

Ingredients:
10 pcs Beef Tongue cut in bite sizes
10 pcs Kidney
20 pcs of tomatoes
10 pcs of scotch Bonnets
6 Tartashe ( bell peppers)
10 Shombo ( bullet Peppers)
3 large onions
8 cloves garlic minced
1 root ginger ( minced)
8 roots Carrots ( cut in chunks)
8 Irish potatoes ( cut in larger wedges)
1 cup sweet Palm oil
Seasoning Cubes and Salt to taste.

Method.

Wash and cook tongue cuts and kidney with slices of onions, seasoning and dry pepper flakes , all to cook in its own juice till water begins to dry up. Add water and cook till tender.
Washed all peppers and onions, cut in chunks and put in a pot. Cover and cook to release all its moisture and blend coarsely. Set aside
Heat up oil, fry all protein, remove and set aside. Add the garlic, ginger and onion slices to the oil and fry for a bit.
Add the coarsely ground pepper, seasoning , stir, and fry for 10 minutes.
Add the carrots, potatoes, proteins and meat stock. Stir , taste, correct the seasoning if necessary, Cover and let it simmer gently till all tender.
Serve with Rice or as desired.

Trending on Sunday Punch:

Shinkafa da alayyahu tukunya daya da busasshen kifi tanda

( Rice and spinach one pot with oven dried fish)

Still on simple meals that you can quickly put together this Ramadan Period. This rice and spinach one pot with oven dried fish is fast and so easy to put together .

Always bear in mind that this period nutrition should be at the top of your mind to help the body maintain stability and endurance while maintaining the fast.

Spinach a powerhouse of nutrients combined with rice and other veggies just makes it easier. Look at those colors.

Remember to always break your fast with warm water first before eating anything. It helps the stomach adjust from the long periods you fasted.

Welcome to my world.

Ramadan Kareem.

Ingredients

4 cups of Rice
1 large bunch of Spinach
6 fresh tomatoes ( chopped)
2 Tartashe ( chopped)
2 Shombo ( Chopped)
2 medium smoked fish ( cleaned )
1 large onion ( chopped)
4 cloves garlic (minced )
1 small root ginger ( minced)
1 tbsp Yaji
2 cknsp groundnut oil
Seasoning Cubes and Salt to taste
Oven dried fish to serve

Method:
Wash rice well put in a clean strainer. Set aside.
In a clean pot, add oil, fry ginger, garlic and onions for a bit. Add the peppers, seasoning and stir well.

Add boiling water stir well, fish and add the rice taste and correct the seasoning . Allow to cook until the water just begins to dry up.

Add the tomatoes and Spinach, gently place the oven dried fish on top, so that it can pick up some moisture as it is very dried.

Now tuck with foil and cover with a lid. Allow to cook till rice is tender and dry.

Give the rice a good stir and serve with fish on the side.

Trending on Sunday Punch:

My Powerhouse Soupy Noodles

Noodles is one quick fast easy delightful meal to have for Sahour this fasting period. So today am making a rich and delicious Noodles. Noodles are light and goes down well that early hours of the morning.
They are also a good source of carbohydrates to boost your energy levels this period which helps to kick start your day.
Am Also adding Eggs, a powerhouse of nutrition to provide the added protein needed, Loaded with plenty of vegetables for your vitamins and minerals top up too.
I call it “ My Powerhouse soupy Noodles “ nutritionally balanced, signed sealed and delivered.
Welcome to my world
Ramadan Kareem.

Ingredients
Noodles enough for 2
4 roots Carrots ( washed and Julienned)
1 lettuce head ( washed and shredded)
4 half boiled Eggs
Soy sauce
Oyster sauce
Sesame oil
2 tbsp of coarsely ground pepper mix( scotch Bonnets, onion, garlic, ginger )
Seasoning
Enough Water for the soupy effect.

Method:
Put enough water in a pot, bring to a boil. Add the pepper mix, seasoning and noodles.
Cook till noodles are just done ( Al Dante).

Add the carrots sauces, oil and cook for 1 more minute. Carrots should remain tender but crispy. (Remember carrots provide more antioxidants when boiled or steamed, than when eaten raw .)

Serve steaming hot with soup , eggs cut in half, lettuce, a drizzle sesame oil and well garnished.

Note :
You may add some peppered Beef or chicken on the side.

Trending on Sunday Punch:

Red kidney Beans and Sausage Stew with Rice

Look in your pantry, you could just find a can of Red kidney beans like I did in one of those numerous hampers that came in last year. So I will just whip this into a quick stew for my Rice.
Today I will make you a delicious “Red kidney Beans and Sausage stew parred with plain boiled Rice”.
It is fast, easy and delicious too.
Most of us just add this to salads and forget that it can be very versatile.
Kidney Beans are very healthy, if not one of the healthiest types of Beans to use a a great source of protein, with less fat, good source of fiber too.

Adding Red Kidney Beans to your meal at least three times a week replacing meat can have a positive impact on your overall health.
Well today am adding some sausages for my children as a great way to encourage them to eat Beans.
Why do children hate eating Beans? I wonder o.
Welcome to my World.

Happy day you all.

Ingredients:
A large Can of Red kidney Beans ( drained)
1 pack of Chicken Sausage ( chopped)
3 large onions ( sliced)
8 large fresh tomatoes ( chopped)
4 Tartashe ( chopped)
3 Shombo) (chopped)
6 stalks of Spring Onions
4 Scotch Bonnets ( chopped)
1 tsp dry Rosemary leaves
1 tsp turmeric
6 cloves garlic minced
1 medium size ginger minced
1 tbsp of smoked paprika
A handful of Parsley ( chopped)
2 cknsp Veg Oil
2 cups of chicken stock

Method:
Heat up oil, fry sausages and set aside.

Add a little more oil if need be, add the onions, garlic, ginger, fry for 3 minutes and add the chopped peppers, tomatoes and all spices and rosemary. Fry for 8 minutes or till well fried.

Add the kidney beans, sausages, stock stir well taste and season. Stir again, reduce the heat and allow to simmer gently for about 6 minutes.
Stir well taste and correct the taste and finish up with chopped parsley.

Serve Stew with Plain boiled Rice garnished with some chopped parsley and Fried Plantains.

Trending on Sunday Punch.

Chicken and Yam Pepper Soup

I am frankly very concerned about health issues some of our friends and relatives are facing right now. It gives us utmost concern. If we try to stay away from processed foods, and dive more into nature and its natural abundance we should be able to get by.

Today my recipe is simple, “Chicken and Yam Pepper Soup. “ it is healthy, oil free and plenty in all natural spices that helps the body in so many ways. Though you may serve sweet Native Palm oil on the side for Palm oil lovers the way our grandparents used to eat it.

Actually Growing up, this meal is a must have in the mornings and frankly now that the rains are coming fast let’s be prepared.

You can cook it with any protein of your choice and any tuber too. Cocoyam, cassava, potatoes and plantains. The choice is yours.

So let’s cook.

Welcome to my world !!!

Ingredients.
10 pieces of chicken chunks ( hard)

10 pieces of yam cubes

4 Fresh Pepper (scotch Bonnets)

3 Fresh yellow pepper

1/2 tsp for dry pepper

2 tbsp ground Crayfish

1 tbsp of Mixed Pepper Soup spices ( African Nutmeg etc)

1 tsp of Banga spices ( I always love to add this)

6 scent leaves shredded

1/2 tsp Uziza seeds ground

6 uziza leaves shredded

4 Utazi leaves shredded

Seasoning Cubes and salt to taste

Method:

Peel and wash yam, cut into small chunks and set aside.
Wash chicken and put in a pot, add some seasoning and salt and allow to cook for 15 minutes.
Add the washed Yam, all the spices, peppers and seasoning . Allow to cook until Yam and chicken are all tender.
Add all the herbs , taste, correct the seasoning, allow to simmer for 2 minutes and turn off the heat.
Serve hot In a bowl together or separately with native Palm oil ( Ajimele oil ) on the side for Palm oil lovers

Trending on Sunday Punch:

Cheesy Scrambled Eggs with Cauliflower,Tomato and Fried Plantain Cubes
I just love fried Plantain and eggs and I know you all do too. Adding cheese and cauliflower to it just takes it to another level. So today I have this classic extraordinary gastronomical recipe for you to savor and relish.
“Cheesy Scrambled Eggs with Cauliflower,Tomato and Fried Plantain Cubes”
It is cheesy, yummy, delicious ,very easy to make and delightful.
Who is cooking with me?
Welcome to my World!!!

Ingredients:

12 large eggs
10 cherry tomatoes
1 sprig of rosemary
2 Scotch Bonnets ( chopped)
1 cup cauliflower florets
Some cheddar cheese ( grated or shaved)
1 cup of Milk
1 tsp garlic powder
1/2 cup of onion chopped
1/2 tsp black pepper
Seasoning and Salt to taste
1/2 a stick of butter
1 tbsp Rosemary (finely Chopped)

Method:

In a large bowl, crack and whisk together eggs, milk, black pepper and salt. Set aside to rest for 10 minutes.
In a non stick skillet, melt butter, add the pepper, onions, tomatoes, garlic and quickly stir fry say for just 3 minutes . Remove and set aside .
Now wipe skillet clean.
Melt the remaining butter, and immediately add the eggs mixture, stir the egg curds gently towards the center. Once it starts to set add the grated cheese
When the cheese starts to melt add the tomato mixture, some rosemary , stir in well and all to cook for 1 minute . Remove.
Serve immediately with some plantain cubes well garnished With some rosemary