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Vol 2 Issue 2 2022
Recipe from Nigerian Food TV
Ingredients
1.5kg fresh tomatoes
100g canned tomato paste
1 litre vegetable Oil
600g chicken or beef
2 or 3 medium bulbs onions
5 habanero pepper (atarodo)
2 stock cubes
thyme and curry (1 tablespoon each)
Salt to taste
Preparation
Open the thick canned tomato paste, scoop content into a bowl and dilute with a little water. Set aside.
Blend the tomatoes, peppers and onions.
Pour the blended tomatoes into a pot and let it boil until the consistency is thicker and the excess water is dried up.
In another pot, add the cleaned cut chicken or beef, add a little water, thyme, curry, 1 stock cube and salt to taste. Cook the chicken or beef, then fry/grill, set aside and reserve the liquid – stock.
Now, heat up the vegetable oil, add some onions Add the dried tomatoes and tomato puree and fry for about 25 minutes or until the tomato loses its sour taste. Stir constantly to prevent burning at the bottom.
Add the chicken or beef stock and cook for 10 minutes. Next, add the fried chicken or beef stock cube and salt to taste. Cover and leave to simmer for 5 minutes, and your stew is ready.
Recipe from All Nigerian recipes
Ingredients
750g long grain parboiled rice
500 mls tomato stew/sauce
Pepper and salt (to taste)
2 medium onions
3 seasoning cubes
2 teaspoons thyme
Ingredients for tomato sauce/stew
Tomatoes
600g tinned tomato paste: (or watery tinned tomato puree: 1.2kg)
Vegetable oil: a generous quantity
1 to 2 medium sized onions
Preparation
Pour the fresh blended tomato into a pot and cook at high heat until almost all the water is dried. If you have the watery tinned tomato puree, add these to the pot and reduce the heat to low. Cook till the water in the tomato puree dries up.
Add the vegetable oil, the chopped onions and the thick tomato puree that was mixed in step 2 above (if you are using the puree). Stir very well.
Fry at very low heat and stir at short intervals till the oil is completely separated from the tomato puree. A well fried tomato puree will also have streaks of oil, unlike when you first added the oil and it was just a smooth mix of the tomato puree and oil. Taste the fried tomato puree to make sure that the raw tomato taste is gone. With time and experience, you can tell that the tomato puree is well fried from the aroma alone.
If you are happy with the taste, and sure that all the water is dried as much as possible, pour out the excess vegetable oil.
If you will use whole chicken then wash and cut it into pieces. Cook with the thyme, Knorr cubes and 2 bulbs of onions (chopped). The cooking time depends on the type of chicken. The rooster or cockerel cooks much faster than the hen but the hen is definitely tastier. Grill or fry when it’s cooked.
Parboil your rice, then rinse and pour in a sieve to drain.
Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.
Add the drained parboiled rice into the stew. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.
Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
Vegetarian Southern Collard Greens
Recipe from Lohis Creations
Ingredients
Assorted meat: 2 cups Goat meat, tripe, beef, stock fish. All washed boiled and seasoned to taste.
1 cup blended melon/egusi seeds
1/4 cup palm oil.
1 knorr cube.
1 tbsp cray fish
1 tsp dried pepper
1/2 cup meat broth
1 cup finely chopped bitter leaf/spinach
1.2 cup dried fish
Salt to taste
Preparation
In a clean pot, add meat broth and assorted meat/stock fish and allow to come to a boil. Add knorr cube, crayfish, and dried pepper and allow to boil for 5mins.
Add palm oil and allow to boil for 5 more mins. Reduce the heat to medium and add the egusi. Stir till it is completely mixed with the meat sauce and allow to boil for 10mins.
Taste and add salt if needed. Add the chopped bitter leaf/spinach and dried fish (optional) and allow to boil for 5 more minutes. Serve with pounded yam or garri.
Egusi or Melon Soup
White rice and stew
Southern-Style Collard Greens
Ingredients
Yields 10 servings
Ingredient Checklist
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2 sweet onions, finely chopped
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2 smoked ham hocks
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4 cloves garlic, finely chopped
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3 (32 ounce) containers chicken broth
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3 (1 pound) packages collard greens, trimmed
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⅓ cup apple cider vinegar
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2 tablespoons white sugar
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1 ½ teaspoons salt, or to taste
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¾ teaspoon ground black pepper, or to taste
Directions
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Instructions Checklist
Step 1
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Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
Step 2
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Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.