Bean loaf

Ingredients:

• 1 ½ cups Black eyed beans washed and skinned.
• 1 very small onion.
• 4 big tatashe (red bell pepper) seeded.
• 4 attaragu (Scotch bonnet peppers).
• 1 tablespoon ground crayfish.
• 1 cup meat stock.
• ½ cup vegetable oil.
• Knorr cubes and salt (as needed).
• Water (as needed) just enough to give the consistency of smoothie.
• 4 eggs, boiled and shelled.

Procedure:

• Combine the beans, onion, tatashe and attaragu in the blender. Blend with very little water until very smooth.
• Add the remaining ingredients and mix properly.
• Pour the mixture into a rectangular loaf tin and place the eggs in a straight line as seen in the picture.
• Put the tin in a pot, and add a little water at the base for steaming. Ensure that the water level is maintained through-out steaming.
• Cover the pot and steam for 1 hour or until a knife inserted in the center comes out clean.
• When it’s ready leave to rest in the tin for 5 minutes then turn out unto a plate. If it does not come out easily, use a knife to loosen the edges and then turn out.
• Leave the loaf to cool a bit and then turn the loaf back right side up.
• Slice the loaf into thick slices and then you will see the beautiful egg rings in the middle.

• 

  Eggs arranged in the mixture.

• 

  Bean loaf steaming in pot

   

• 

  Bean loaf ready in the pot

   

• 

  Bean loaf all sliced and ready to eat.

   

Every meal has …

Every meal has a beginning and an end, enjoy it while it lasts.
Nwando Onuigbo

Spycircles

 

Ingredients:

• 1 small tuber of yam, boiled and mashed.
• 400g of beef seasoned, boiled in a little water and pounded (seasoning: fresh ginger, grated garlic, salt, turmeric, thyme and adobo seasoning).
• Stew made from 6 tatashe (red bell peppers), 4 attaragu (Scotch bonnet peppers), vegetable oil and meat stock.
• 1 medium onion finely chopped.
• 1 medium green pepper finely chopped.
• 4 egg whites
• Brown bread crumbs.
• Vegetable oil for deep frying.

Procedure:

• Combine the yam, meat, stew and chopped vegetables. Mix with well washed hands.
• Mold into small balls.
• So as not to get things messy, dip the balls 5 at a time into the egg white and then roll in bread crumbs only after you have dipped all 5 in egg.
• Do this to all the balls and then fry in hot oil till crisp and golden brown.
• Serve hot.

Makes about 60 balls.

 

 

Spaghetti Carbonara

Spaghetti Carbonara

Ingredients:

• 500g beef (the meat should be seasoned with royco®, garlic, black pepper and salt and then boiled).
• 4 tablespoons vegetable oil.
• 1 large onion chopped.
• 2 cups button mushrooms cut into quarters.
• 2 cups of white wine.
• Seasoning (black pepper, salt, royco®, grated garlic).
• 2 cups heavy cream.
• 6 tablespoons grated parmesan cheese and extra for garnishing.
• I packet of spaghetti boiled and drained.
• 4 egg yolks well beaten.
• Parsley, chopped.

Procedure:

• Slice the beef across the grain to get medium-sized slices.
• Heat the oil in a pot.
• Fry the onions until translucent.
• Add the mushrooms and fry for a minute.
• Add the meat and wine then taste and season as needed. Cover pot and leave wine to reduce a little.
• Stir in the cream and reduce to simmering.
• Add the cheese and stir until dissolved.
• Add the pasta, stir well and cover to get hot.
• Stir in the egg yolks properly, turn off the heat, cover the pot and let the remaining heat cook it.
• Serve with chopped parsley and powdered parmesan cheese sprinkled over it.
• Serves 6.

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# Post A Text Or Video Comment

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