Let’s get right into it.. 😊. Bringing you yummy, finger licking recipes that are just right for this season, for all my sisters that don’t wanna be adding extra inches in the coming weeks 😉.
Recipe for Oil less Efo Riro
A bunch of shoko leaves ( substitute spinach)
3 pieces of Medium sized Tomatoes
1 red bell pepper (tatashe)
4 scotch bonnet peppers (ata rodo)
1/2 bulb of onion (chopped)
4 medium pieces of beef chunks (chopped into smaller pieces)
7 medium pieces of goat meat (chopped into smaller pieces)
5 medium pieces of tripe (chopped into small pieces)
1/2 cup of chopped shrimp
1 tablespoon of crayfish powder
2 – 3 Seasoning cubes
Salt to taste (optional)
Blend your tomato, bell pepper, 2 scotch bonnet peppers and 1/4 bulb of onion and set aside.
In a bowl, season your beef, goat meat and tripe with seasoning cubes, 2 chopped scotch bonnet peppers and the rest of the chopped onions. (leave a handful of chopped onions for later) If you have sometime allow this marinate for an hour. (This step is optional as you can do same in the pot and bring to boil)
Boil the meats till their half way done and pour in the blended tomato-pepper mix and allow to continue to boil with the meats till the liquid from the tomato completely dries up. Before the liquid completely dries up, add the shrimp and the crayfish powder and some extra chopped onions for texture.
Wash your vegetable, finely shred them and add them to the pot of tomato-pepper mix and beef, stir and Reduce the heat to the lowest and allow the juices from the vegetables to begin to bubble up. Leave on the heat for 2- 3 minutes and serve as a standalone dish or with any accompaniment of your choice.
Nigerian Style Couscous
Nigerian Style Couscous is simply Nigerian Fried Rice style inspired Couscous. Couscous is an increasingly popular alternative to rice these days. It has a very fluffy texture which is quite bland in itself so to thoroughly enjoy it, you’ll need to incorporate intense flavour into it. I’m not very keen on couscous only because of the blandness but when I do decide to prepare it, I make sure it’s done Nigerian fried rice style, this way it ends up absolutely flavourful.
You’ll notice in the list of ingredients that I’ve got both minced chicken and chicken fillet listed, this is only cos I didn’t have enough of either, so I decided to combine both. You can also use minced beef as an alternative or even just raw beef or even skip using any and use just the vegetables. If you’ll be using just raw chicken or beef, do ensure it’s marinated for at least an hour, this will help to enhance the flavour of your Couscous.
To further enhance the flavour of your Couscous, do try to use raw chicken or meat, this is cos when it’s fried, as stated in the recipe, the juices from the chicken /beef increases the flavour of the Couscous when added. This is particularly important if you haven’t got chicken stock to use, you can just steam your couscous with water and add the juices from the fried chicken and vegetables.
If you’ll be using frozen vegetables, try as much as possible to use fresh carrots at least. Most frozen vegetables aren’t flavourful and may taste bland when added to the couscous, amp up the flavour a bit by using fresh sweet carrots ans sweetcorn.
A very important tip for cooking Couscous is using equal amounts of water/stock and Couscous. That is, they have to be the same ratio. What this means is, if you’re cooking 1 cup of Couscous, make sure you use the exact quantity of water or stock, that is, one cup of water/stock to one cup of Couscous.
2 Cups Couscous
2 Cups Chicken Stock or Water
150grams Minced chicken/ boneless chicken
1 Cooking Spoon Olive Oil
1 Cup Thinly Chopped red, Green, Yellow mix Bell Peppers( Tatashe)
1 Scotch Bonnet Thinly Chopped (Rodo)
1 Medium Size Onion chopped
1/2 Cup Chopped Carrots
1/2 Cup Sweetcorn
1/2 Cup Green Peas
1 stalk Spring Onions
3 Cloves Garlic Minced
2 Knorr Chicken Cubes
1 Teaspoon Garlic Powder
1/2 Teaspoon Curry Powder
Salt to taste
Season the raw chicken/mince with the Knorr cubes, garlic powder and curry powder, combine thoroughly and leave to marinate for 30 minutes to an hour.
Get a large frying pan or wok, place on a hob on medium heat, add the olive oil. When it’s hot, add the garlic and sauté for 30 seconds, then add half of the onions, sauté till fragrant…Nigerian style Couscous
When it starts to boil, add the couscous. Cover with a lid or tightly cover the pan with foil, remove the pan from the hob and set aside. Set aside for about 5 mins, by this time, the couscous would have soaked up all the stock and softened considerably…
So there you have it.. try this recipes and let me know how they taste and what you think, post pics on IG or Fb and tag us! Will be bringing you more yummy low calorie recipes soon, and a yummy desert too! 😁
Recipe and Pic credit: @sisijemimah
See y’all very soon! 😘