/ck/ - Food & Cooking

[idf motherfuckers No.4447323]

What are you cooking today?

A friend celebrates his birthday and we are going to make a nigerian menu.

entree: tomatoe and groundnut soup with flatbread

main dish: jollof rice, spicy, with peas

desserte: fried banana

drinks: we are hoping to score some roselle juice, palm wine or african beer

this is the first time I am cooking african.

[Anonymous No.4447343]

>>4447323
That sounds really good.

Recipe?

[idf motherfuckers No.4447361]

>>4447343
the soup:
fry some onions or shallottes, garlic and ginger. add broth/stock. cook on medium heat for 10-20 minutes. In a mixing bowl, stir together tomato sauce, peanut and a few cups of your soup. Mix well and add everything to the pot.
Add some green veggies of your choice and cook for another 15 minutes. Add spices of your choice (In west africa they use a lot of thyme, nutmeg, pepper, cumin and curry powder). Garnish with crushed peanuts. Get some hotsauce on the table for further to seasoning, if wished. You can serve it over rice, with fufu or with bread.

The jollof rice:
again fry some onions, garlic and minced ginger. Add some tomatoes and stock and cook until you have a tomato sauce (or simply have ready made tomato sauce). Then add the rice to the stock/tomato sauce mix and cook it in that mix. When the rice is done add veggies of your choice (okra is nice), peas, maybe beans and, if you want, some meat that you cooked separately (using thyme and onions). Let everything simmer together for a while and season with similar spices as the soup. Adding coconut milk is also common.

Bananas:
cut into cubes or slices and fry in oil. serve hot, and, if wanted, with salt.

btw using maggie/knorr cubes for the stock is not unauthentic, albeit lazy.

[Anonymous No.4447372]

nigerian here

naija food is great, enjoy it OP

[idf motherfuckers No.4447380]

>>4447372
cool, thx!

any other recipes you wanna share?

btw what do you think of MEND?

[idf motherfuckers No.4447700]

Ok were are finished.

Everyone was chuffed to bits, the only thing I didn't thought was perfect was the jollof, I used a little too little garlic and onions (I never cooked for six persons before and its difficult to use the right amounts of spices etc. when cooking so much food)

[Anonymous No.4447704]

>>4447700
Where do you come from, OP?

[Anonymous No.4447712]

African food?

[Anonymous No.4447937]

>>4447361
when you add the maggie/knorr cubes for the stock in jollof rice, do you just let them dissolve in the tomato sauce?

could you also give some rough measurements for the ingredients in your jollof rice? thanks

[Anonymous No.4447973]

I'm smoking 4 whole pastramis.
Enough for the weekend, and some for later.
Earlier, I made myself some grilled asparagus topped with poached eggs for lunch.

[Anonymous No.4448152]

Fish spiced with powdered putrified lime, powdered cumin, and paprika then stewed with chili and tomato pastes and finally restewed with homemade fish broth and seasoned with salt and a type of hot sauce.

Took pictures.

[Anonymous No.4448204]

Found this on a recipe thread earlier this week,
tried it today. Added diced onion and peppers,
was s good I nearly wept.

[idf motherfuckers No.4449268]

>>4447704
germany

>>4447937
sry I am absolutely tired right now, will answer your tomorrow/in a few hours. Cubes can be disolved in the tomatosauce or stock can be prepared seperately (i added some celery and let it stay for a while).

[Anonymous No.4449293]

>>4448204
Looks delicious.

How do you think it would taste with mozzarella, and cheddar rather than Feta?

Also what is the pastry called?