crepe

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• Nut meg 

Garnish with powdered sugar, cream cheese, milk, vanilla extract, orange peel, strawberry, or blueberry

Directions

1.   In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2.   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.   Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Red Beans sauté

I returned home from the library today very hungry. And all I had in my pantry was a can of red beans and tuna. I got creative and made this classic dish in less than 15 minutes.

Ingredients

1 15.5 oz. can Beans, drained

1 cup tomato, deseeded and chopped

1 can of tuna

½ cup onion, chopped

¼ cup green bell pepper, chopped

2 cloves garlic, minced

2 Tbsp. olive oil

Method

Heat oil in a large skillet over medium heat. Add tuna, onion, garlic and sauté for 2-4 minutes. Add tomatoes, pepper and salt to taste. Bring to a boil. Reduce heat and simmer 10 min. serve over rice. I enjoyed mine with pumpernickel bread from Publix. Serves 2-4.

Jollof rice

Jollof rice is a popular dish all over West Africa. It was originated in the Gambia. There is a tribe in Gambia called jollof/wollof and jollof is their staple dish. It has spread to the whole of West Africa especially Ghana and Nigeria.

There are many variations of jollof rice; beyond that, nearly any kind of meat, vegetable or spice can be added. Heat is a matter of personal taste and you should know your own limitations.

                                      It goes well with chicken

                                         It can be eaten with fish
                

or pork

                                                       Very yummy with shrimp

Feel free to improvise using what meat and vegetable you have available. Try goat meat, beef, lamb, ham, shrimp, fish or pork.

I embrace the uniqueness of each countries way of making it.

Prep time 7mins

Cooking time 45mins

Yield 2-4 servings

Ingredients

·         ½ cup of vegetable or sunflower oil

·         Onions chopped 2

·         Combine a thumb-size ginger, 3 garlic cloves and 1 habanero pepper and a medium size onion and blend to make a paste.

·         4 cups of deseeded chopped tomatoes

·         1 cup tomato sauce

·         Seasoned meat of your choice (seasoned goat meat will be my preference)

·         Seasoned salt/adobo/magi cube any of them will do or a little bit of each

·         2 tbsp nutmeg

·         Spices of your choice (rosemary, thyme, white pepper, curry powder, herb of basil family)

·         2 cups of basmati or mahatma jasmine rice (recommended)

·         Water or stock 1 cup

Directions

1.       Heat half a cup of oil over medium flame in a medium calphalon pot (any non-stick pot)

2.       Bring to a boil and add chopped onions – 1min

3.       Add paste (ginger, onion, pepper and garlic blended) and sauté until the onions are wilted and translucent– 4mins.

4.       Add chopped tomatoes and tomato sauce and cover the pot, stirring occasionally – 10mins.

5.       Add any seasoned meat of your choice and cook for 15-20mins.

6.       Add nutmeg, salt to taste and any spices you choose and let it simmer for 5mins.

7.       Add rice and stir. Sauté rice in mixture, giving it a reddish hue. Stir occasionally. Cover with foil and a lid so no steam can escape 10mins

8.       Add a cup of water or stock, cover with foil and lid, and continue the cooking in a preheated oven of 350 degree F until tender, stirring occasionally. 10mins.

Add any vegetable of your choice. Carrots, cabbage, aubergine, French beans, red and green bell peppers, mushrooms, corn etc.

Hot Plantain Crisps (Kelewele)

Ingredients

• 3 pounds cubed or diagonally cut ripened plantain
• 4 cups of oil for deep frying
• Habanero or cayenne pepper
• 1 medium onion, chopped
• 3 cloves of garlic
• Thumb size piece of fresh ginger
• 1/2 teaspoon seasoned salt
• 3-5 cloves
• 1-3 xylopia aethiopica (Hwentia) (optional)
• 1 tablespoon aniseed
• 1 tablespoon nutmeg (optional)
• 1tablespoon cinnamon (optional)

Hot plantain crisps can be deep fried, baked or sauteed

Directions
Place cubed plantain in a big bowl. Combine pepper, chopped onions, garlic, ginger, seasoned salt, aniseed, xylopia aethiopica, cloves and blend, making a paste. Pour it over the plantain and toss until the plantain is well coated. Let it sit for a few minutes.

To Deep fry (cooking time: 10 mins)
Pour oil into deep fryer and when it is hot transfer plantain stirring occasionally until  it is browned. Drain and serve immediately.

To Bake in oven (cooking time: 30-45mins)
Transfer the plantain to a sheet pan and spread out into one layer. Roast in preheated oven (400 degree F) for 30 - 45 mins until browned or crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove from the oven when is ready.

To Saute (cooking time: 15 mins)
Heat oil in a large, heavy skillet over medium high heat.  When hot, add plantains in a single layer. Saute until browned,  turning over to brown other side occasionally. Repeat until all the plantains are cooked.

Sprinkle cinnamon or nutmeg over it and serve.
Goes great with mixed nuts, grilled chicken or fish (baked or fried)
Yield: 3-5 servings

This will definately excite your taste buds.

Garlic Roasted Potatoes

This is really easy and yummy potatoes. While my beef short ribs was in the oven i also made these potatoes and baked them simultaneously. Very easy and goes great with chicken/beef tenderloin/beef short ribs.

Ingredients

• 3 pounds small red or white potatoes
• 1/4 cup olive oil
• 1 1/2 teaspoon adobo or seasoned salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced garlic (9 cloves)

Directions

Preheat the oven to 400 degrees F. Cut the potatoes in quarters and place in a bowl with the olive oil, adobo/seasoned salt, garlic and black pepper.

Toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.

Roast in the oven for 45 - 1 hr or until browned and crisp.

Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, and serve hot.

You can't stop eating. Very good.