Food to a scientist or nutritionist is a nourishing substance that is eaten or drunk to sustain life but to people, food is an identity, it’s an important part of cultural heritage and national identity, it can connect people and places. Food is part of our culture and every country has a specific food they can be identified with, for example Taiwan is known for its Beef Noodle Soup, Greek for its Souvlaki, Thailand for its Pad Thai, Nigeria for its Native Rice, Jamaica for its Jerk Chicken, to mention a few.
1. Native Rice: Native Rice is a traditional version of the popular Jollof rice associated with Nigeria. It is cooked using pepper, Palmoil, smoked fish and Locust Beans (locally known as iru or ogiri) which adds a unique taste and flavor.
3 Cups Easy Cook Long Grain Rice
1 Big Red Bell Pepper (Tatashe)
1.5 Medium Onion
2-3 Scotch Bonnet (Rodo)
1/2 Cup Dried Hot Pepper/Ata Ijosi
125ml Palm Oil
3 Cups Chicken/Beef Stock/Water
3 Heaped Tablespoons Locust Beans (Iru)
2-3 Medium Size Smoked Fish (I’m using Catfish), cleaned and shredded
2-3 Pieces Cooked Ponmo, diced/sliced (Optional)
1/2 Cup Smoked Prawns
3 Tablespoons Ground Crayfish
1 Cup Spinach or Pumpkin leaves/Ugu or Basil leaves (Optional)
2 Your Preferred Bouillon Cubes
Salt to Taste.
Par boil rice and boil pepper mixture (combination of tomato, pepper and onion) till its almost dry.
Heat up pot with palm oil, when it is hot add chopped onions, chopped peppers, locust beans, fry for 3 minutes.
Add roughly blended tomato mix, add crayfish, chopped ponmo, smoked catfish (in pieces) and amoked prawns, seasoning cube and salt. Allow this to fry till the oil floats on top.
Add water enough to cook the rice, then add the parboiled rice. Stir so that the ingredients will go around, then cover and allow to cook for 20 minutes till rice is cooked.
2. Waakye and Shito: Waakye is a Ghanaian Dish of cooked Rice and Beans. The Rice is cooked with an indigenous Leaf and peas. It is commonly prepared at home but also sold by road side vendors.
1.5 Cups of Parboiled Rice
1.5 Cups of Beans
5 Stalks of Sorghum Millet Stalks
1 teaspoon of baking soda
Seasoning cube (optional)
Wash your rice and beans separately and set aside.
Rinse the sorghum millet stalks, fold and tie together and set aside.
In a pot bring about 3-4 cups of water to boil. Add the beans and the sorghum millet stalks into the pot of boiling water.
Sprinkle the baking soda into the pot and allow to boil.
When the beans has boiled for about 15-20 minutes on medium heat and is soft, add the rice into the pot and allow to steam till soft.
If you would like to add seasoning cube or salt, you can add it at the stage you are adding the rice.
When water dries up and the rice and beans are equally soft, take out the stalks and serve the waakye.
Shito is a word for pepper and is made as a sauce with different ingredients blended together and cooked in oil.
• 500 ml (18fl oz) rapeseed oil, or substitute sunflower or vegetable oil, plus extra if required
• 3 red onions, finely diced
• 3 garlic cloves, very finely chopped
• 8 guinea peppers, ground
• 7.5 cm (3-inch) piece fresh root ginger, finely grated (unpeeled if organic)
• 1 tablespoon chopped thyme or rosemary leaves (optional)
• 75 g (2 3/4 oz) green kpakpo shito chillies, finely diced (with seeds!), or substitute green Scotch Bonnets, if available, or 2 tablespoons dried chilli flakes
• 5–6 tablespoons tomato purée
• 100 ml (3 1/2 oz) good-quality chicken stock
• 125 g (4 1/2 oz) chilli powder
• 50 g (1 3/4 oz) dried ground prawn or shrimp powder
• 50 g (1 3/4 oz) crayfish or smoked fish powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
Heat a heavy-based saucepan, then add the oil and fry the onions over a medium heat for 2–3 minutes until translucent.
Add the garlic, guinea peppers, ginger, thyme or rosemary (if using) and chili and fry together for a few minutes.
Stir in the tomato purée and chicken stock until the mixture has formed a thick paste. Then pour in the chili powder and continue cooking and stirring for a further 10 minutes.
Finally, add the prawns and crayfish powders, then cook over a low heat for 30-40 minutes, stirring almost continuously to prevent the mixture sticking to the pan. The contents should transform from deep red to very dark brown and the oil will rise to the surface when the sauce is ready. Taste and adjust the seasoning if necessary.
You can choose to blend the sauce with a stick blender or leave it unblended for a coarser texture. Leave to cool, then spoon into sterilized jars. There should be plenty of oil on top of the sauce once it’s cooked, so make sure there is a layer about 1/2 inch thick in each jar. But if there is not enough, pour in extra oil to cover. Seal the jars and store in the fridge for up to 1 month.
3. Crepe: Crepe is a thin pancake and it associated with France. They are usually sweet or savory and they are served with variety of fillings.
1 Cup all purpose flour
½ Cup of Milk
½ Cup of Water
¼ Teaspoon of salt
2 Teaspoons of Butter, melted
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.
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.
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.
4. Jerk Chicken: Jerk is a style of cooking in Jamaica in which meat is dry-rubbed or wet marinated with hot spice mixture cooked over a smoking wood fire.
1 Medium Onion
3 Medium Scallions, coarsely chopped
2 Scotch Bonnet Chili, chopped
2 Garlic Cloves, chopped
1 Tablespoon Five-spice powder
1 Tablespoon Allspice Berries, coarsely ground
1 Tablespoon of coarsely Ground Pepper
1 Teaspoon Dried Thyme, crumbled
1 Teaspoon Freshly Grated Nutmeg
1 Teaspoon of Salt
½ Cup of Soy Sauce
1 Tablespoon Vegetable oil
Two 3 ½ to 4 pounds Chicken, Quartered
In a food processor, combine the onion, scallions, chili, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
5. Fish and Chips: Fish and chips is a hot dish consisting of fried fish in batter served with chips. The dish originated in England with its two main ingredients introduced by immigrants.
FOR THE FISH
2 ounce/55 grams All-purpose Flour (divided)
2 ounces/ 55 grams Cornstarch
1 Teaspoon Baking Powder
Black Pepper (to taste)
1/3 Cup of beer(dark beer)
1/3 Cup of Sparkling Water
4 (7ounce) Fish Fillets( thick, white fish, preferably cod or haddock)
FOR THE CHIPS
2 Pounds of Potatoes(peeled)
1 liter Vegetable oil( or lard for frying)
In a large roomy bowl, mix the all but 2 tablespoons of the flour (set aside) with the 2 ounces of cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of salt and pepper.
Use a fork to whisk continuously add the beer and the sparkling water to the flour mixture, continue mixing until you have a thick and smooth batter. Place the batter in the fridge to rest between 30 minutes and an hour.
Cut the Potatoes into 1 centimeter slices, then slice these into 1 centimeter wide chips. Place the chips into a colander and rinse under cold running water
Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
Drain carefully through a colander then dry with a kitchen paper. Keep in fridge covered with kitchen paper until needed.
Lay the Fish fillets on a sheet of kitchen paper and pat dry. Season lightly with sea salt.
Heat the oil to 350F in a deep dryer or deep saucepan. Cook the chips a few times in the oil for about 2 minutes (Do not make them brown). Once the chips are slightly cooked and removed from the oil keep them at a side.
Place the 2Tablespoon of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
Deep into the batter. Coating the entire fillet
Check that the oil temperature is still 350F, Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden.
Once cooked, remove the fillets from the hot oil and drain on the kitchen paper. Sprinkle with salt,
Heat the oil to 400F then cook the chips until golden and crisp for about 5 minutes. Remove and season with salt
Serve immediately with hot fish accompanied by your favorite condiment
6. Mie Goreng: Mie Goreng also known as Bakmi Goreng means Fried Noodles which originates from Indonesia. It is a spicy fried noodles made with thin yellow noodles stir fry with different seasonings and vegetable.
FOR THE SAUCE
1 Tablespoon Sweet soy sauce ‘kecap manis’
1 Tablespoon Oyster Sauce
1 ½ Tablespoon Soy sauce
½ Tablespoon Sesame oil
1 Tablespoon Sambal Oelek (chili garlic paste) or sriracha
FOR THE REST
5 Cloves Garlic, chopped
1 Head Shallots, chopped
Thai Chili, chopped, to taste (optional)
1 Cup of Julienned Carrots
1 Cup of Cabbage, chopped
2 Cups of Dark Sturdy Greens (Chinese Broccoli or Kale), cut into ribbons
450g Cooked Egg Noodles
Green Onion, chopped
2 Tomatoes, wedges
Combine all sauce ingredients together in a small bowl and stir to mix
In a wok, heat a little oil over medium high heat and sear off the shrimp. When fully cooked, remove from wok and set aside. Do not clean the wok.
Add a little more oil In the wok as needed, turn heat to medium low, and add the garlic, shallots and chili. Sauce until the shallots are translucent.
Add all the vegetables except Tomatoes, turn up the heat to the medium high, add a little splash of the sauce, then toss until wilted, about 1-2 minutes.
Push all the vegetables to one side of the pan, add a little extra oil into the empty space and add eggs. Break the yolks and let the egg set half way. Put all the vegetables back over the eggs, let it set for another 15 seconds, then toss everything together.
Turn up the heat and add the noodles, the protein, and all the remaining sauce, keep tossing until the sauce is well mixed and absorbed.
Turn off the heat and toss in Tomatoes and most of the green onions. Toss briefly just to warm up the tomatoes and mix everything.
Serve, Top with extra green onions and fried shallots if desired. Enjoy!
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Mie goreng ala @mutiaraoktaviani . . . Mie goreng ala chinese food. Resep : . . * 1 bgks mie urai burung dara (mie urai ini bentuknya tampilannya bagus klo disajikan gak ky mie telor kering yg biasa) * sosis/bakso/ayam sesuai selera * sayuran sesuai selera * 3-4 siung bawang putih geprek * minyak wijen 2-3sdm * kecap manis sesuai selera * kecap asin / kecap ikan * saos raja rasa * gula pasir, garam, merica secukupnya * kaldu jamur/penyedap rasa sesuai selera. . . . >> Tips : rendam mie di air biasa/hangat krg lbh 10-15mnt smpe agak empuk klo aku lbh suka gini soalnya klo direbus dlu biasanya jd terlalu lembek teksturnya. Stelah empuk lgsg beri kecap secukpnya,aduk rata. Hal ini memudahkan pd waktu masak spya lbh tercampur rata dan cepat. Sisihkan. >> tumis bawang putih >> masukkan ayam/bakso/sosis / telur >> masukkan kecap manis dikit aja krna mie udah dikasih kecap, minyak wijen, kecap asin, kecap ikan, saos raja rasa, gula, garam, merica >> beri sdkt air >> masukkan sayuran >> masukkan mie >> koreksi rasa. Follow @dapurresepibu Follow @dapurresepibu