10 Best African Food Recipes You Should Try Out

10 Best African Food Recipes You Should Try Out

When it comes to food delicacies, there is no doubt that Africa has got its own share of unique food recipes that would take your taste buds to a whole new level of excitement.

From West Africa, South Africa and down to East African, the food delicacies most times rhyme with their culture and a reflection of their norms and values.

Africans believe so much in preparing the best of healthy rich foods. For most Africans, banquets are nothing new, as they believe that one should eat to his or her fill. Being fat and plump is accepted in Africa where being thin or slim is seen as a sign of not being well fed.

You can expect nothing less with their recipes than some mouthwatering dishes, and that can easily be prepared anywhere in the world.

I have compiled the best 10 African food recipes and delicacies from all parts of Africa.

So, let’s get started.

RICE & EGUSI SOUP

RICE

Rice is one of the most popular staple foods in Africa, and eaten by most households almost daily.

Rice comes with varieties of methods to prepare it like Jollof rice, Fried rice, White rice and Stew, Palm oil rice and some people even prepare rice with milk.

In Nigeria, a country in West Africa, most people combine rice with the top soup like Vegetable soup, Egusi soup, Eforiro, Banga soup, and a whole lot more.

Most parties in Nigeria serve Rice because it is easy to prepare and people relate to it more than any other food. When you attend parties in Nigeria, you are most likely to find Jollof Rice in the midst of the food being served, all because Jollof Rice is a static food recipe for Nigerian Parties.

Also, some parts of Africa eat Rice without any other food attached to it. Some prepare it white and eat it just like that while others prepare it white and sprinkle raw veggie on it.

INGREDIENTS

  • 1 cup long grain rice
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon butter (optional)

PROCEDURE FOR MAKING RICE

  • Put water in a pot, add salt, add rice and stir.
  • Reduce the heat and cook for 20 minutes.
  • Allow the steam to be trapped in the pot, do not open the lid.
  • Use a fork and move around the pot gently, if you feel it’s soft enough then turn off heat and serve as desired.

This can be eaten with egusi soup.

How to prepare egusi soup has already been discussed in one of the food recipes in this site. You can use any of the varieties of egusi soup to eat rice except egusi and draw soup.

N – YAMA CHOMA

 NYAMA CHOMA

This is a Kenyan food recipe, and this list would be falling short without this food. Also known as roasted meat, it consists of goat meat, cow meat and most times chicken and fish.

Not all parts of the meat are used, but the mainly the fats and grizzle. It’s the best choice of meat parts if you really want to enjoy Nyama Choma.

Ideally, roasting meat is an ancient way of preparation across the world but the Kenyans adapted this culture and made a special delicacy out of it. Often times, it’s possible to find the fried version of this meat, but I will say the roasted version does the trick.

INGREDIENTS

  • 1 -2 kg beef short ribs or 1 -2 kg beef, suitable for roasting
  • 2 garlic cloves, minced
  • 1 -2 lemon, juice of
  • curry powder, to taste
  • turmeric, to taste
  • coriander, to taste, fresh finely chopped
  • paprika, to taste
  • salt and black pepper, to taste

PROCEDURE FOR MAKING NYAMA CHOMA

  • Mix garlic, lemon juice and spices in a large dish.
  • Add meat, for the meat to coat with the marinade you have to stir it and allow an hour.
  • Roast or grill meat in an oven

KACHUMBARI

KACHUMBARI

This is also a very popular recipe in East Africa that nobody should miss relishing; especially visitors. It consists of uncooked onion and tomato salad, chili pepper, chopped onion, tomatoes and salt all in one bowl.

This Kachumbari is mostly served in Kenya with the Nyama Choma like I just described above.

Some people also serve this salad with Rice, Semolina, and any solid food available.

In some parts of Africa, most people serve Kachumbari with fruit juice because of the nutrients it is believed to give.

INGREDIENTS

  • 2 tomatoes diced
  • ½ large red onion diced
  • 1-2 jalapeños, seeded, diced
  • 1 medium cucumber diced
  • 1-2 garlic minced
  • Juice from 1 lime
  • Chopped fresh cilantro or parsley
  • Salt and black pepper to taste
  • Optional
  • 2 Beef tomatoes (thickly sliced)
  • 1-2 Avocadoes mashed (add lime to retain color)

PROCEDURE FOR MAKING KACHUMBARI

  • Mix lemon juice, garlic, olive oil, salt, balsamic vinegar, honey, pepper and herbs in a blender, when it’s well-blended, serve dressing with salad.
  • On a plate, place beef, tomatoes and add mashed avocado on the tomatoes then top it with kachumbari and it’s ready for consumptions.

CHOLENT

 how to prepare cholent

This food is a popular Jewish meal that is served mostly on Friday Nights and Sabbath Days for lunch. It consist of stew, beans, potatoes, barley and meat. This delicacy is mostly prepared in the Northern part of Africa and it is highly cherished.

Many people have their different ways of preparing this Cholent but the main ingredients used are meat, beans, potatoes and barley. Rice can also stand in place of barley; chicken or turkey in place of beef.

If you are using chicken then the part you should opt for should be the Chicken neck skin.

INGREDIENTS

  • 2 medium potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 medium onion, peeled and cut into 1 1/2-inch chunks
  • ½ to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
  • Pepper, to taste
  • ¾ cup pearl barley
  • ⅓ cup dried kidney beans
  • ⅓ cup dried navy beans
  • ⅓ cup dried cranberry beans
  • 3 cups chicken or beef broth
  • 2 tablespoons honey or molasses
  • 2 tablespoons smoked paprika
  • Salt to taste

PROCEDURE FOR MAKING CHOLENT

  • Fill a pot with potatoes, the short ribs and onions and sprinkle pepper to taste.
  • Pour the beans on top, add the honey or molasses and broth, sprinkle paprika and salt to taste.
  • Add more water to cover all ingredients and cook for 15 hours. Keep stirring occasionally and adding water at intervals. The longer you allow it cook, the better.

INJERA AND TIBS

INJERA and TIBS

This is a classic Ethiopian food that consist of rice, peas, fish and chips. It looks more like a huge pancake made from cereal and the food is just heaped on top of this pancake. Some people merge this Injera with tibs which is a dish made of varieties of meats.

This Ethiopian food is mouthwatering and can leave you asking for more like Oliver Twist. If you love pancakes, then this delicacy is mainly for you because of the pancake-like nature of the food and the slight difference is just the extra fish, peas and rice added to it.

INGREDIENTS

  • 1/4 cup teff flour
  • 3/4 cup all-purpose flour
  • 1 cup water
  • a pinch of salt
  • peanut or vegetable oil
  • a mixing bowl
  • a pan or cast-iron skillet

PROCEDURE FOR MAKING INJERA AND TIBS

  • In a bowl, put the teff flour and add water then stir to avoid lumps, put it aside for a day or more.
  • Once you notice a bubble, it means it has fermented; else add a tablespoon of yeast, stir and add salt.
  • Heat a pan with oil and add water. Add the batter you prepared the previous day, you will notice it will rise when it heats
  • Until the holes appear, you shouldn’t stop cooking. Once the surface is dry then you can remove the bread.

 

SADZA NEMA VEGGIE ANE NYAMA

 SADZA

This Zimbabwe food is a two-way recipe that has sadza on one side and stew on the other side.

Sadza is another version of thick corn porridge made from corn meal recognized by Africans.

Chicken and meat stew can also be used to prepare this Sadza or sadza re chibage like the Zimbabwe’s call it.  This is another awesome way of preparing corn porridge that most people in Africa greatly fancy.

If you ever find yourself in Zimbabwe, I will advise you order for this delicious dish and enjoy your stay more in the country.

INGREDIENTS

  • 4 cups water
  • 1 teaspoon kosher salt
  • 2 1/2 cups white cornmeal

PROCEDURE FOR MAKING SADZA NEMA VEGGIE ANE NYAMA

  • In a large pot, pour three cups of water, add salt and allow to boil. Add 1 ½ cup of cornmeal and stir, allow to cook for 3 minutes.
  • Stir continuously as the mixture thickens and pull away from pot. Place on a bowl and use a wooden spoon to shapen into a round shape. Allow the sadza to cool and use your wet hands to remove the bits, then shape as desired.

AKARA

 

 

Akara-Nigerian-Recipe-

“Akara” is the name for beans ball in Nigeria. This is a deep fried beans cake that is used mainly as breakfast in Nigeria. Most families enjoy this awesome dish with Custard, Pap (corn porridge) and even Oats.

Akara is often fried using groundnut oil, but in some parts of Nigeria, palm oil is used.

Sometimes brown beans is used. It is the ground or blended with onion and chili pepper and afterward fried in vegetable oil.

Every common person can afford this dish as it’s not expensive. Most small time traders, brick layers and farmers enjoy this dish with bread and soft drinks.

Even though it’s mainly eaten in the morning, Akara can be eaten any time of the day.

INGREDIENTS

  • 1 cup peeled beans
  • 1 raw chilli pepper (Ata rodo) – chopped
  • Salt – to taste
  • 1/2 of a medium onion – chopped
  • Oil for frying

PROCEDURE FOR MAKING AKARA

  • Soak the beans for 20 minutes, wash and blend until it’s smooth.
  • In a bowl, pour the smooth beans, add salt, onions and chopped pepper, mix for 5 minutes then heat up a pan and add groundnut oil.
  • Once oil is hot, scoop ½ spoon and place in oil, add more until pan of oil is fully covered, repeat until smooth beans is finished.
  • If you notice a golden brown colour, then your Akara is ready. Serve hot with either fried yam, bread or pap.

SUYA

 how to make suya

If you ever visit Nigeria and you don’t get to eat Suya, then you did miss out. I guess you just have to visit again to enjoy this delicacy.

Suya is a combination of fried meat, grilled over an open flame, wrapped in newspaper and served with onion; cabbage spread all over.

Suya is a special food for every kind of person. For newlywed couples, dates, students and also for businessmen trying to relax and chill out.

This dish is just perfect.

The key to an excellent suya is the spice that is called “yaji”, and the chefs that make this delicacy are called the Mallams.

They will never want to share their recipe, but today is your lucky day as we are going to share it here.

If you are a real lover of meat, this is the meal you shouldn’t miss whenever you visit Nigeria. It’s affordable, and easy to access.  In fact, at most joints in Nigeria mostly at night, one or more Suya spots can be sited.

So, when next you visit Nigeria ensure you visit a Suya spot so you too can tell the story yourself.

INGREDIENTS

  • 2 pounds of sirloin steak
  • ¼ cup roasted almonds/peanuts
  • ½ -1 tablespoon cayenne
  • 1½ teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon white pepper
  • ½ – 1 tablespoon hot ground pepper or cayenne pepper (optional)
  • 1 tablespoon chicken Bouillon
  • 2 tablespoons of vegetable oil to drizzle on the meat
  • Salt

PROCEDURE FOR MAKING SUYA

  • The skewers should be soaked in water for 20 minutes.
  • Heat the oven to 450 degree F.
  • In a bowl, mix white pepper, garlic powder, cayenne pepper, onions powder, hot ground pepper, maggi.
  • Peel roasted peanuts and grind, then add to the mixture above.
  • Into diagonal shape, slice the steaks, then fix the steaks on the skewer and add the spice mixture on both sides, fully cover the skewer with slices of meat.
  • Place the skewer on a roasting sheet with foil paper, sprinkle oil and bake for 15 minutes, serve warm.

SAMP AND BEANS

SAMP AND BEANS

This South African traditional dish of the Nguni people is referred to as “Isistambu” mainly by the Zulu people and the Xhosa people know it as Umnggusho. This dish is made from cooked sugar beans and crushed corn kernels (Samp).

The sugar beans is a kind of beans that tastes sweet when cooked even without enough ingredients. That’s why it’s referred to as sweet beans. This beans is prepared together with crushed corn and this makes a delicious porridge.

INGREDIENTS

  • 4 cups cooked samp and bean mix
  • 15ml sunflower oil
  • 1 onion, finely chopped
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 3 fat garlic cloves chopped
  • 1 tablespoon red chilli flakes
  • 1 tablespoon curry powder
  • Salt to taste
  • 1 410 gr can chopped tomatoes
  • 3 cups finely chopped spinach
  • ½ cup water
  • Fresh coriander chopped

PROCEDURE FOR MAKING SAMP AND BEANS

  • Soak the beans and samp overnight. Then drain the water and place in a pot, add water and allow to boil until it’s soft and tender.
  • Fry onions, add garlic, curry powder, rainbow pepper and chili pepper. Add tomatoes and allow to simmer for 20 minutes.
  • Now add water and leave until it’s thick and saucy.
  • Stir the beans and samp, add spinach and leave to heat up for 10 minutes, garnish with chopped coriander.

POUNDED YAM AND EGUSI SOUP

Pounded-yam-egusi-soup

Pounded yam and Egusi soup is very popular in Nigeria and also many parts of the world. The Egusi soup is prepared from ground melon seed and the pounded yam is just extremely crushed white yam.

The Egusi soup is also prepared with leaf of any kind, meat, fish, and seasonings. It is often eaten with Amala, Fufu, Eba and even White Rice.

Any typically Nigerian will prefer pounded yam to any foreign dish not just because it’s a local dish but because of its rich taste and its highly nutritious.

This dish is served in every Nigerian home and in every Nigerian restaurant as well.

Pounded yam and Egusi soup is not for any specific culture or tribe in Nigeria.

INGREDIENTS

  • 2 lb(s) boneless goat meat, cut in bite-size pieces
  • dried fish, to taste
  • Coarse salt
  • 2 medium onions, roughly chopped
  • 4 maggi cubes, or other chicken bouillion cubes
  • 3 cup water
  • 4 fresh Jamaican chile peppers
  • dried shrimp, to taste
  • dried crayfish, to taste
  • 2 cup melon seed
  • 1 pkg frozen spinach, thawed (340 g)
  • ½ cup palm oil
  • 1 cup vegetable oil
  • Pounded Yam
  • 2 cup Negro yam flour
  • 2 cup water

PROCEDURE FOR MAKING POUNDED YAM AND EGUSI SOUP

FOR EGUSI

  • Put goat meat in a pot, add the dried fish after washing, and add onions. Maggi and salt to taste. Add 3 cups of water and allow to cook for 20 minutes.
  • Put chilli pepper and onion in a blender and blend, then scrape onion pepper into a bowl and keep aside.
  • Put crayfish, shrimp and melon seed in a blender and blend until it is smooth.
  • When meat is cooked, add melon seed (Egusi) and mix it.
  • Add spinach, oil and maggi cubes (seasonings), cover and allow to cook.

FOR POUNDED YAM

  • Peel and boil white yam in pot of water, allow for 20 minutes.
  • When cooked, take out and place in a mortar. Pound until soft
  • If you don’t want to go through that stress, just heat up water in a pot.
  • Once it starts boiling, add yam flour, stir until it’s smooth. Serve warm with Egusi soup.

Finally, wherever you are in the world these are the 10 best African recipes you should try out at home or when next you visit Africa. Africa is a beautiful continent and their food too contributes to the uniqueness of the continent.

Believe me when I say you are really missing out if you haven’t sampled any of these dishes.

Resources Used For Research and For Further Reading:

http://buzzsouthafrica.com/african-food/

https://migrationology.com/kenyan-food-overview-20-of-kenyas-best-dishes/

https://www.buzzfeed.com/bimadewunmi/nigerian-foods-the-world-should-know-and-love?utm_term=.gbDZkE11BD#.msrYqXDDm3

http://www.food.com

http://www.9jafoodie.com/akara-acaraje/

http://www.africanbites.com/suyaspicy-grilled-kebab/

http://tastyrecipes.sapeople.com/samp-bean-curry/

http://www.foodnetwork.ca/recipe/egusi-soup-and-pounded-yam/3368/

https://www.one.org/international/blog/10-popular-dishes-from-across-africa/

http://www.africanbites.com/kachumbari/

https://www.exploratorium.edu/cooking/bread/recipe-injera.html

https://cooking.nytimes.com/recipes/1013371-cholent

https://chefsopinion.org/2012/07/28/sadza-ne-nyama-ye-huku-zimbabwean-porridge-with-chicken-stew/

10 Most Difficult and Confusing Food Recipes From Around The World

10 Most Difficult and Confusing Food Recipes From Around The World

For those who like trying out new recipes; like myself; getting to master a particular recipe gives that thrilling and fulfilling feeling.

However, there are some really confusing and difficult recipes from around the world that its almost impossible to master them; or very time consuming.

What makes these recipes difficult and confusing to master is not the scarcity of the ingredients. Not at all. The ingredients can be easily sourced out.

The steps involved are just too difficult to learn that it takes weeks, or even months to learn them.

I have compiled a list of 10 of the most confusing and difficult food recipes from around the world.

I do hope you have some fun reading through the list as I had in researching and writing this article. If you already master some or all of these recipes, then kudos to you.

Let’s get started already.

LASAGNA

 LASAGNA

This is a recipe that requires patience and time because of the hard work involved; so, if you are someone that lacks patience, then this is not a meal you should ever think of preparing.

This recipe requires a very long wait because of the time it takes to layer all the numerous ingredients required.

A traditional Italian delicacy, this recipe contains layers of cheese, béchamel sauce and pasta. Preparing the stuffing can be really slow and it is a bit expensive too. You have to spend a great deal of time layering the ingredients and then baking it.

If you lack patience, and you are short-fused, my advice would be to try out another food recipe and let this one go.

Trust me, it takes real patience to try out this recipe; especially for the very first time.

BREAD AND BUTTER PICKLES

 http://bitesandbowls.com/wp-content/uploads/2017/03/BREAD-AND-BUTTER-PICKELES.jpg

These days, bread and butter pickles are readily available at the supermarkets and stores; but still, many folks still want to make theirs from scratch.

These folks don’t like ready-made food, and like making their own food from scratch.

There is nothing wrong with this.

However, are you ready to spend the whole day making a dish? To make bread and butter pickles, you would need almost the whole day. The reason for this is that the ingredients needed for this recipe are not just too many, but the whole preparation process is really strenuous as well.

The recipe contains various ridiculous steps that have to be followed, and which are very time consuming. You have to slice and season the cucumber first, then absorb water from the cucumber with a clean towel. This will take almost the whole day, especially if you do take your time in doing such things.

This seems to be one hell of alot of work just for a meal! I guess you agree with me on this one?

I advise that whenever you are ready to prepare this dish, set aside a whole day so you don’t disrupt any planned schedules.

SALT CRUSTED FISH

 Salt-Crusted Fish

Just from the name alone, you should know that this would be a difficult recipe to prepare. A dish that has just salt all over a whole fish should be definitely difficult to prepare.

It’s even more surprising that after preparing this dish, it doesn’t taste salty at all.

Certainly, this sure should be the difficult part.

If you ever want to enjoy this meal, just have a chef make it for you at a restaurant; and trust me, you are so getting a splendid treat.

This meal has an entire fish being covered by salt just like someone is being buried in sand, but funny enough the end taste isn’t salty at all.

But if by any chance you don’t mix the egg and salt properly, then the salt might leak into the fish and this will create a taste you won’t be comfortable with.

Just save yourself the stress and have a chef prepare it for you.

Period.

BAKED ALASKA

 baked alaska

Did I hear you say making ice cream is hard?

Try making Baked Alaska and understand the real meaning of the word hard. Not only is molding the ice cream around the cake difficult, covering it with meringue, and then having to bake it is very stressful.

My friend tried making it sometime last year and I know how difficult it was for her. All she kept telling me was “I would have just ordered for it rather than try making it myself”.

So, if you want to try it out yourself, you end up spending hours to assemble and freeze; and don’t even mention about pouring liquor over the baked meringue!

Oh dear, this is really stressful to be made at home.

CASSOULET

 cassoulet

This is a French meal and it’s also a slow version of cooked beans along with several types of meat.

Before preparing this meal, you have to buy a special earthenware pot for making this recipe, and also you would start preparing one day in advance so that you can gather different types of meats and also soak the beans overnight.

The dish must be cooked on low heat for 4 hours.

Just imagine the stress of cooking one meal as you have to keep an eye on it!

The process is not only time-consuming but imagine having to get a brand new pot solely for this dish.

APPLE STRUDEL

cassoulet

There is this great feeling that comes with eating this delicacy but making it is quite difficult.

It requires a lot of perseverance especially from preparing the dough to making the apple filling.

These steps are very delicate. You will have to knead the dough on a table for some time, then you will roll with a rolling pin.

There are still more steps attached to making this meal, but I believe with determination you can prepare this meal.

TAGINE

 tagine

It is a Moroccan preparation that is poached in a special pot. It’s a slow-cooked stew with meat, vegetables and aromatic spices that takes a couple of hours to cook on low heat.

The toughest part of this preparation is adding the ingredients or seasonings that contain an entire ton of fruits like apples, pears, prunes, apricots, dates, raisins, olives, quinces, lemons etc. In addition, it uses a wide range of spices like cinnamon, saffron, turmeric, ginger, cumin etc alongside with the renowned mix of Ras el hanout.

You’ll use a range of meat like beef, chicken or lamb. Throughout the preparation, you have got to examine for many times for the consistency of the stew by gaping through the lid of the special pot.

CHRISTMAS PUDDING

 CHIRTMAS PUDDING

This ancient English course is served notably on Christmas Day. Most of the households have their own form of recipes for making this dish. It takes virtually a month before it gets prepared.

You would like to try and do scores of chopping the dry fruits, before you combine with the flour, eggs and alternative necessary ingredients. Usually the ingredients is soaked into spirits or spirits. Once the pudding is ready, it’s commonly left for a month to mature into the proper flavor and style. The pudding is often doused with spirits or spirits.

SARSON KA SAG & MAKE KI ROTI

 Sarson ka sag & Make ki Roti

This is a delicacy that is really popular in North India. This dish is consumed mainly during the winters, and thanks to the seasonality of the veggie sarso. Saag is one of the most important ingredients here.

Making ki roti is another massive challenge. Like all alternative dough, this one is extremely tough to mix; thanks to its coarse texture.

Few people combine some share of wheat flour to facilitate the smoothness of the dough and find an ideal form. Ideally preparing ki roti isn’t done on chakla bellen. This has to be created with hands and oil to remove the friction and avoid cracking of the chapati.

Made on a steam gas, this one takes time, so don’t expect to leave the kitchen anytime soon.

This one isn’t wheat chapati and takes its own sweet time to style to your taste. It can be consumed with white butter and jiggery.

This is one food many would die for.

DAL-BATI

 DAL-BATI

This is also an Indian dish and it is perhaps the most authentic cuisine from Rajasthan. It is usually served as an entire meal called dekaliter – Bati – churma. So the Dal is the lentil curry, and Bati is formed into dough which gives the bread sweet taste.

Being an authentic dish from Rajasthan, this one is formed in pure dish clarified butter, and mastery is required from setting the proper balance right from the preparation time of the dough for Bati, and the trickiest part is the baking of the bati.

If the dough preparation is done properly, then it’ll bake into a good form.  Else it will become too exhausting (due to less clarified butter content) or will be too soft (over dose of clarified butter).

This one top the ranks as one of the most difficult Indian dishes available.

There you have it, 10 of the most difficult and confusing food recipes from around the world.

 

Research Materials Used and Resources For Further Reading:

 

http://www.houstonpress.com

http://ifood.tv/menu/242996-top-10-most-difficult-dishes-to-make

http://www.playingwithflour.com/2015/09/baked-alaska.html

http://www.gardenfreshmarket.com/fresh-recipes/apple-strudel-and-cider-sauce

http://www.fethiyetimes.com/magazine/general/20267-tradition-christmas-pudding.html

5 Best Delicious Melon Soup Recipes From Nigeria, West Africa

5 Best Delicious Melon Soup Recipes From Nigeria, West Africa

Melon soup popularly known as Egusi in the western part of Africa, Nigeria, is a versatile soup.

Almost every tribe in Nigeria enjoys this delicious delicacy. I won’t say this soup is for a specific tribe/culture since Egusi soup suits every tribe.

In the Northern part of Nigeria, it is referred to as “Miyan Gushi”, in the East they call it “Ofe Egusi”, while in the West it’s known as Ofoelegusi.

This soup can go along with food like Semovita, Amala (yam flour), Pounded yam, Eba (garri flour), Maize flour and many more African, Nigerian solid food.

This soup has various uses, and can even be used for rice instead of the normal stew.

So let’s get started already;

MELON SOUP AND BITTER LEAF

 melon soup and bitter leaf

If you want the soup to retain its fresh taste even after being refrigerated for days, then I suggest you prepare it with bitter leaf.

Take it from an expert in preparing melon soup.

Also, the bitter taste provided by the bitter leaf will leave you licking your fingers and smacking your lips for a long time.

INGREDIENTS

  • 2 Cups Melon Seeds “Egusi”
  • 600g Red beef
  • 1 medium sized Stock fish
  • 2 Medium Smoked fish
  • 1/2 spoon Cray fish
  • 5 chili pepper “Shombo”
  • 3 red scotch bonnet pepper “Ata rodo”
  • 1 medium sized onion
  • 1½ Cup palm oil
  • 1 Cup Bitter leaf – Pre-washed
  • 3 Seasoning cubes
  • Salt to taste

PROCEDURE FOR MAKING MELON SOUP AND BITTER LEAF

  • The first thing you should do is either peel off the brown skin revealing the white seed, or even better just purchase the already peeled melon seed and grind it at home. Some market women sell it already peeled. And you can also blend it in the market.
  • Now you need to wash the bitter leaf you have purchased in hot water to remove some of the bitterness. When done, keep aside.
  • Wash the bonnet and chili pepper and then blend them together.
  • You can use any kind of meat or fish you want, but for this recipe am using smoked fish, stock fish and red meat. Now wash all three, remove the bones from the stock and smoked fish and put in a bowl. Place the meat in a pot, add chopped onions, ground pepper, crushed seasoning and allow to boil for 25 minutes. Now add the stock and smoked fish. Allow to boil for 5 more minutes.
  • In an empty pot; boil with a medium flame; put red palm oil and add your ground melon seed. Mix thoroughly, making sure it doesn’t burn at all.
  • Now add your already cooked meat, stock and smoked fish and mix. Add ground crayfish and allow to cook for 15 minutes.
  • Finally, add the bitter leaf and allow to simmer for 7 minutes, then turn off the flame and serve warm with any solid food of your choice.

MELON SOUP AND WATER LEAF

melon soup and water leaf

Like I said before, Melon soup is a vast soup and can be prepared in various ways by anyone. Most people enjoy Melon soup when it’s very soft, and this is where waterleaf comes in. It makes the soup soft and a little bit slimy for those that want a slimy feel while eating the soup.

Let’s get to it then.

INGREDIENTS

  • 4 cups of melon seed (ground)
  • 2 kg beef
  • 1 stock fish head
  • 1/2 cup grounded crayfish
  • 2 medium sized smoked catfish
  • Chili Pepper to taste
  • 1 bunch of waterleaf
  • 1 tsp of palm oil (You can add more)
  • 1 medium sized onion
  • Salt to taste
  • Seasoning cubes

PROCEDURE FOR MAKING MELON SOUP AND WATER LEAF

Like I did in the previous recipe, the steps are almost the same. So since I have talked about peeling the melon seed and grinding or buying already ground melon, I won’t elaborate on it again.

  • In a pot, wash and place the 2kg beef, add chopped onion and seasoning and salt, allow to steam for 15 minutes until the meat is tender.
  • Wash the smoked fish and put in a bowl.
  • Wash the water leaf properly with lots of water and place in a bowl.
  • Pour palm oil in a pot and add the melon, stir properly and add crayfish. As soon as you notice it turning brown, add the entire meat stock and stir again. Allow to cook for 15 minutes.
  • Once it’s cooked, add the water leaf and smoked fish. Serve warm with fufu, semovita, eba, etc.

MELON SOUP, UGU LEAF AND TOMATO WITH CHICKEN

 melon soup with tomatoes and chicken

This particular recipe is my favorite when it comes to preparing melon soup. I just love it because of the tomato taste that it comes with and the extra aroma it adds to the soup.

So, let’s get to it already.

INGREDIENTS

  • 3 cups of melon seed (grinded)
  • 1 kilo of Chicken
  • 1 stock fish head
  • 1/2 cup grounded crayfish
  • 3 medium size dried fish
  • Chili Pepper to taste
  • 5 pieces of tomatoes
  • 1 tablespoon of palm oil (You can add more)
  • 1 big sized onion
  • Salt to taste
  • Seasoning cubes

PROCEDURE FOR MAKING MELON SOUP, UGU LEAF AND TOMATO WITH CHICKEN

Now, as you all probably know the basic steps to preparing melon soup, this is no different. It’s just that at some point, you change one or two procedures.

  • Wash and put the 1 kilo of chicken in a pot, increase the flame to a minimum, add salt and seasoning cubes to taste. Add the chopped onion, a little amount of the chili pepper, allow to boil for 15 minutes.
  • Wash the stock and dried fish, add it to the already boiling chicken and allow to cook for an extra 5 minutes.
  • Wash and slice the tomatoes in a bowl.
  • Put the palm oil in a pot, add the already sliced tomatoes and allow to fry for 5 minutes.
  • Now add the 3 cups of melon to the pot that contains the frying tomatoes and allow to fry for 3 minutes.
  • Now add the chicken and stir thoroughly, allow to cook for 15 minutes.
  • Finally, add the Ugu and allow to cook for a minute and serve warm.

 

MELON AND DRAW SOUP

 melon and draw soup

Basically, this is a combination of smooth thick soup and a slimy soup.

This delicacy is a favorite among those from the eastern part of Nigeria. The draw soup is a delicacy on its own, so imagine it being added to this also delicious melon soup.

This is like driving your palates on steroids.

Smacking your lips already?!

Let’s get to it already.

INGREDIENTS

  • 4 cups of melon seed (grinded)
  • ½ cup of draw soup
  • 2 kg beef
  • 1 stock fish head
  • 1/2 cup grounded crayfish
  • 2 medium sized dried catfish
  • Chili Pepper to taste
  • 1 bunch of leaf (any you prefer either Bitter leaf, Spinach or Ugu leaf)
  • 1 tablespoon of palm oil (You can add more)
  • 1 medium sized onion
  • Salt to taste
  • Seasoning cubes

PROCEDURE FOR MAKING MELON AND DRAW SOUP

Just like the others, the procedure is the same.

  • Wash beef and put in a pot with minimum flame, add salt and seasoning to taste, allow to boil for 15 minutes.
  • Wash the stock and dried fish and add to the boiling pot of beef, allow to boil for 5minutes, and pour into a bowl.
  • Put the palm oil into a pot and add the melon seed, allow to fry for 5 minutes then add the beef, stock and dried fish.
  • Now sprinkle the draw on the boiling soup until it gets thick.
  • Add any leaf you prefer either Ugu leaf, Spinach or Bitter leaf, and serve warm.

 MELON SOUP WITHOUT PALM OIL

 melon soup without oil

This exotic soup is prepared in many parts of West Africa like I earlier specified.

Now, the only thing that makes the recipe different from the others already mentioned is that palm oil is not required.

Also, this soup is highly recommended for people that have doctor’s prescription not to take palm oil.

Let’s get started.

INGREDIENTS

  • 2 kg beef
  • 4 cups of melon seed (ground)
  • 1 stock fish head
  • 1/2 cup grounded crayfish
  • 2 medium sized dried catfish
  • Chili Pepper to taste
  • 1 bunch of leaf (any you prefer either Bitter leaf, Spinach or Ugu leaf)
  • 1 medium sized onion
  • Salt to taste
  • Seasoning cubes

PROCEDURE FOR MAKING MELON SOUP WITHOUT PALM OIL

 First, boil the beef in a pot, add salt and seasoning to taste, add the chopped onions. Allow to cook for 15 minutes.

  • Wash and add the stock and dried fish in the pot of beef, allow to boil for 5 minutes.
  • As soon as you notice the beef, stick and dried fish boiling, add the 4 cups of grounded melon seed and allow to cook for 10 minutes.
  • Add the chili pepper and the leaf you prefer. Serve warm.

So, I am sure after reading through the various recipes and having a good look at some of the pictures of the various melon soup recipes, you can confidently say preparing any of this recipes won’t be a problem.

It doesn’t matter where you are in the world, melon soup is definitely worth checking out!

 

Resources Used For Research and Further Reading:

http://www.dobbyssignature.com

https://thelmzkitchen.co.uk/2016/08/24/egusi-soup-with-tomatoes-and-bitter-leaf/

http://www.wivestownhallconnection.com/2017/02/how-to-cook-egusi-soup-with-waterleaf.html

https://uzzyrac.blogspot.com.ng/2016/08/egusi-soup.html

http://www.sisiyemmie.com/2016/06/egusi-peppersoup-recipe-oil-less-egusi.html

 

5 Best Italian Recipes for Any Occasion

5 Best Italian Recipes for Any Occasion

These straightforward Italian recipes will definitely make your weekend memorable and complete.

Easy to prepare, and mouthwatering as well; as is usually with Italian recipes; these recipes will sure make any banquet one of a kind.

These easy Italian recipes are definitely worth noting in your recipe book.

Let’s get started already!

CHICKEN PICATA

CHICKEN PICCATA

Most people cherish chicken; no matter how its prepared. But dear, we are talking about Italian recipe here for chicken; so am sure you are boiling with excitement to see how this one is prepared.

The cost for this specific recipe is moderate and you can prepare this dish during family get together, casual dinner party, family birthday party and other more casual events.

INGREDIENTS

  • 4 boneless, skinless chicken breast halves (about 2 pounds)
  • Sea salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 to 4 tablespoons canola or safflower oil, plus more if needed
  • 4 tsps unsalted butter
  • 2 garlic cloves, smashed and minced
  • 3 tsps capers, drained
  • 1 lemon, thinly sliced into rounds
  • 1 cup dry white wine
  • 2 cups low-sodium chicken broth
  • Juice of 1 lemon
  • 1/4 cup chopped fresh parsley

PROCEDURE FOR MAKING CHICKEN PICATA

  • First thing to do is rinse the chicken, pound it, add salt and pepper to taste
  • Place the flour in a bowl, add pepper and salt and mix properly.
  • Heat 1tsp of butter and 2tsp of oil in a pan, put the chicken in the flour and press gently. Then place it in the pan.
  • Allow to fry until you notice a brown color. Make sure you fry it portion by portion to avoid overcrowding of the pan.
  • Repeat for the remaining chicken using 1 minute each, add more oil so the pan doesn’t dry off.
  • Take out the chicken and add a spoon of oil to the empty pan, add capers, lemon and garlic, allow to cook for a minute, add the wine and allow to cook for 3 minutes.
  • Now add lemon juice and broths and continue to cook until it thickens, add more butter.
  • Add the chicken, allow to cook for 3 minutes, place on a plate, add sauce and serve warm.

CHICKEN PARMESAN BAKE

CHCICKEN PARMESAN BAKE

The Italian dish, chicken parmesan is a recipe that should not be missing in any family outing or occasion. Whether it’s a birthday, family reunion or get together, if this dish is not available; then the party is probably not complete.

This dish will not just make your palates happy, but put a smile on your face as well.

It’s that good!

INGREDIENTS

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • Hungarian paprika, to taste
  • Garlic salt, such as Lawry’s, to taste
  • 2 large eggs, beaten
  • 1 1/2 cups panko bread crumbs
  • 2 whole chickens, cut into 10 pieces (about 7 pounds total)
  • 1 pound mozzarella cheese, thinly sliced
  • 2 cups tomato sauce, homemade or store-bought

PROCEDURE FOR MAKING CHICKEN PARMESAN BAKE

  • Preheat the oven to 350 degree F, spray the pan and in a bowl mix flour, pepper, salt, paprika and garlic thoroughly
  • In a different bowl put egg and atoner bowl put panko, dredge the chicken first in the flour, then next the egg and lastly the panko bowl.
  • Place the chicken in the roasting pan and allow for 35 minutes, check if it turns brown, then turn it upside down.
  • Put the already sliced mozzarella on the chicken and add tomato sauce, continue baking until the cheese has melted. Place on a plate and serve.

CALAMARI FRITTI

CALAMARI FRUTTI

This is a delicious dish as with the other recipes already considered, but in order to really enjoy it the more, you have to be careful not to overcook the calamari else it will become tough and tasteless.

To ensure that it is properly made, just maintain a temperature of 300 degree F to 350 degree F.

INGREDIENTS

  • 1 pound cleaned squid (see Notes)
  • 5 tablespoons all-purpose flour
  • 5 tablespoons semolina flour or stone-ground yellow cornmeal
  • 2 teaspoons salt, preferably kosher
  • ½ teaspoon freshly ground black pepper
  • 3 to 4 cups peanut oil
  • Lemon wedges or 1 cup Marinara Sauce, for serving

PROCEDURE FOR MAKING CALAMRI FRITTI

  • Cut the squid into ½ inch thick horizontally, cut the tentacles also into half, and use paper towels to pat the squid dry.
  • Mix flour, salt, pepper and semolina in a bowl and add the pieces of squid. Shake the mixture and allow to sit for 10 minutes.
  • In a saucepan pour oil, heat until it reaches 375 degree F. Now, add one-quarter of the squid pieces to the hot oil and fry for 2 minutes.
  • Remove and place on a spoon, drain on paper towels, repeat for the remaining squid.
  • Serve with lemon wedges.

 

GRILLED CHICKEN PESTO TOPPED WITH MARINATED TOMATOES

GRILLED CHICKEN PESTO TOPPED WITH MARINATED TOMATOES

This dish consists of tender grilled chicken flavored with basil pesto and served with garlic or herbs.

Let’s get started.

INGREDIENTS

  • 8 large skinless, boneless chicken breast halves
  • Kosher or sea salt and freshly ground black pepper to taste
  • 1 cup Basil Pesto, or use a favorite store-bought brand
  • ¼ cup strained fresh lemon juice
  • 1/3 cup extra virgin olive oil, plus more for brushing
  • Strained juice from 1 juicy lemon (about 2 tablespoons)
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 2 generous teaspoons Dijon mustard
  • 1 teaspoon kosher or sea salt
  • Freshly ground black pepper to taste
  • ¼ cup each freshly chopped basil leaves and cilantro
  • 16 ripe plum (Roma) tomatoes, cut in half through the middle and seeded (skins intact)
  • 6 basil sprigs for garnish (optional)

PROCEDURE FOR MAKING GRILLED CHICKEN PESTO TOPPED WITH MARINATED TOMATOES

  • Place half of the chicken breast on the centre of a sheet of paper and the other half on another paper. Try to thin the chicken and level it on the paper. Remove the paper and stack the chicken in a dish.
  • Sprinkle salt and pepper on the chicken pieces, then mix the pesto with lemon juice and pour all over the chicken. Cover the dish and allow to chill for 30 minutes.
  • Combine the olive oil with garlic, vinegar, lemon juice, salt, mustard and pepper. Add the tomatoes and fold together. Cover the bowl and keep it aside.
  • Preheat the gas grill, grill the chicken until cooked throughout for 6 minutes. Now remove the chicken breast on a serving plate and allow to rest.
  • Now serve the chicken with hot or room temperature, top with marinated tomatoes. Garnish with basil sprig.

STUFFED DUCK WITH NAPA CABBAGE

Stuffed Duck with Napa Cabbage

This recipe is made with homemade chicken that will leave you salivating while preparing the dish.

INGREDIENTS

For the Duck:

  • 1 duck (about 4 lbs/2 kg), whole
  • 1 tsp of butter
  • 1 tsp salt
  • 1 tsp ground black pepper
  • Oil for deep-frying
  • 9 cups (2 ¼ liters) Chicken Stock or 4 ½ teaspoons chicken stock granules mixed with 9 cups (2 ¼ liters) hot water
  • 1 leek, halved
  • 2 bay leaves
  • 1/4 cup (60 ml) sherry or brandy
  • 1 whole Chinese or Napa cabbage, washed and sliced

For the Stuffing:

  • 2 onions, diced
  • 5 button mushrooms, quartered
  • 5 oz (150 g) ham, diced
  • 10 oz (300 g) ground pork
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 1 cup fresh breadcrumbs

For the Chicken Stock:

  • 1 chicken (2 lbs/1kg)
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 1 cup (100 g) diced onions
  • 1 cup (250 ml) mushroom water (optional)
  • 6–8 cups (1 ½ –2 liters) water

PROCEDURE FOR MAKING STUFFED DUCK WITH NAPA CABBAGE

For the chicken stock

  • Place all the ingredients in a pot and allow to a boil. Cut back the warmth and simmer, cover, over low heat till the chicken is tender, for 40 minutes. Put aside to chill.
  • Strain well and discard the solids. Keeps within the deep freezer for 1–3 months.
  • Alternatively, use canned stock, stock powder or buillon cubes. If using instant stocks, cut down the quantity of patis, salt or condiment involved in the recipe as instant stocks contain salt.

For the duck

  • Make the stuffing by sautéing the onions, mushrooms, ham and pork within the butter till the onions are soft and semi-transparent. Strain the mixture, reserve the liquid and set the ingredients aside in a bowl to cool down. Once cooled, add the eggs and breadcrumbs, and blend well. Set aside.
  • Rinse the duck within and out. Rub the butter, salt and pepper on the duck skin and within its cavity. Then, stuff and truss the duck.
  • Heat the oil and fry the duck till the skin is bronzed. Take away the duck from the oil and cook in a giant pot with the reserved stuffing liquid for twenty minutes.
  • Add the chicken broth, leek, bay leaves and fortified wine and cook over low heat for one hour, turning doubly, till the meat is tender. Take away the duck and keep heat.
  • Add the cabbage to the stock and cook for 20 minutes till half-done. Take away the cabbage and leek, and simmer the remaining preparation liquid for 30 – 45 minutes till it thickens to the consistency of gravy.
  • Slice the duck, and serve with the stuffing, vegetables and also the gravy on the aspect.

These are some of the best Italian recipes that you should really give a try. They are not just tailored for dinner but good for all occasions as well.

10 Best Intercontinental Dinner Recipes

10 Best Intercontinental Dinner Recipes

People from different parts of the world have their own kind of food and equally its recipes.

Different cultures in the different continents come with different food recipes. While some have quick recipes to make their local food, others have some really complex recipes.

In this article, I will be showing you 10 of the best intercontinental dinner recipes you might want to try out; whether at home, or something you might want to order when you visit such countries.

It might be something you could order locally within your environment. It doesn’t matter how you lay hold on them, these are some really nice intercontinental dinner recipes you really should consider.

I am betting your date would really love them!

So, let’s get started.

DEVILLED EGGS

devilled eggs

This dish is hard to resist. It’s also known as picnic eggs or Russian eggs. With its numerous spices, you won’t regret learning how to make it.

INGREDIENTS

  • 6 eggs
  • ¼ cup mayonnaise
  • 1 tsp mustard sauce or kasundi
  • Salt and pepper to taste
  • 1/4 cup chopped parsley
  • Method

PROCEDURE FOR MAKING DEVILLED EGGS

The first thing you should do is slice the eggs in half and scoop out the yolk. Then pour the York in a mixing bowl and add mustard sauce and mayonnaise then mix properly. Then you can now add salt and pepper to your taste.

Fill up the piping bag and nozzle with the egg mixture.

Now fill up the egg whites with the egg mixture, then you serve immediately.

NB: Little tip, you can top the eggs with oregano if you want.

ZUCCHINI PARMESAN

Baked-Zucchini-Parmesan-Recipe

This is an Italian recipe that will leave your palates happier than ever. This cheesy and warm baked Zucchini tastes better that your regular eggplant.

Are you doubting me?

Wait until you have a piece of this dish.

INGREDIENTS

  • 1 ricotta
  • 3 Tbsp olive oil
  • Black pepper
  • ½ bunch basil leaves
  • 1 cup of white flour
  • Salt
  • 4 cups of tomato sauce
  • ½ cup of grated mozzarella cheese
  • 2 beaten eggs
  • ½ cups of parmesan cheese
  • 3 zucchini

PROCEDURE FOR COOKING ZUCCHINI PARMESAN

First, you blend the ricotta and basil in a food processor and also add olive oil to make a paste.

Then you add some salt and keep in a different corner. Allowing the 2 slices of zucchini to overlap, lay them side by side. Add pepper then dip in flour and in the egg too. Then fry in oil until they are brownish in color.

On a cutting board, put a portion of the filling and roll in a cylindrical form. Do the same for the remaining zucchini.

Now, arrange the zucchini in a baking dish, sprinkle mozzarella and parmesan cheese.

Finally, bake in oven at 350 degrees F for 25 minutes until you notice a brown color. Then serve the zucchini with tomato sauce and you are good to go.

BEEF ROULADE WITH SAUSAGE AND CHEESE

beef-roulade-rolls-goan-recipes-curry-spicy-sausages

I wouldn’t say I’m a vegetarian just because I don’t eat meat sometimes. I actually have a bad tooth so that’s why I avoid eating meat most times; but when it comes to this dish, you would have to drag me off on handcuffs because no kind of bad tooth would prevent me from digging into it.

This delicious dish is wrapped in bacon and has cheesy ham all over it. If you are a meat lover, I will bet that this is a recipe you will definitely enjoy.

INGREDIENTS

  • 1 tsp garlic powder
  • ¼ bunch of parsley (endeavor to chop it)
  • 10 ½ oz pork sausage
  • ½ cup breadcrumbs
  • 3 ½ oz ground beef
  • 3 Thsp pepper jelly
  • ½ lb bacon
  • Salt to taste
  • Black pepper
  • 3 ½ oz sliced processed ham
  • 3 ½ oz sliced mozzarella cheese

PROCEDURE FOR COOKING BEEF ROULADE WITH SAUSAGE AND CHEESE

Start by removing casing from the sausage and break up the sausage, ground beef, parsley, salt, garlic powder, pepper and breadcrumbs into a medium mixing bowl and mix thoroughly. Then cover with a plastic cover and refrigerate for 1 hour.

On a plastic wrap, roll out the meat into a rectangular shape and arrange the mozzarella cheese and ham slices in layers.

Finally, roll the jelly roll and place the slice soft bacon on top, then place this on a baking sheet and bake in an oven at 350 degrees F for 1 hour, then brush with pepper jelly and serve.

CHORIZO PENNE PASTA IN TOMATO SAUCE

CHORIZO PENNE PASTA IN TOMATO SAUCE

If you are lazy when it comes to cooking, then this dish is for you. There is no much work; all you need to do is add all the seasoning and allow the chorizo to do the rest of the job for you.

INGREDIENTS

  • 100 gm penne pasta
  • 6 tomatoes or 1 cup tomato puree
  • 1 tsp chopped garlic
  • Salt and black pepper to taste
  • 1 Tbsp olive oil
  • 1 cup chorizo, chopped
  • A few sprigs fresh basil
  • Parmesan shavings

PROCEDURE FOR MAKING CHORIZO PENNE PASTA IN TOMATO SAUCE

The first step is to boil water in a pan and add penne pasta, then allow it to cook, now drain and cool. Now, heat the olive oil in a pan and add garlic, tomatoes and sauté and allow for 4 minutes.

Now add the chorizo and allow to cook for 12 minutes, once the sauté develops a red color, check your seasoning and then add penne pasta. Finally, garnish with fresh basil and parmesan.

BUFFALO CHICKEN SPAGHETTI SQUASH

BUFFALO CHICKEN SPAGHETTI SQUASH

If spaghetti is your favorite dish and you also love spicy chicken then this flavorful dish is perfectly meant for you.

INGREDIENTS

  • 1 medium spaghetti squash
  • 2 cups of cooked shredded chicken
  • 1 cup freshly grated old cheddar
  • 1/3 cup Frank’s Red Hot sauce
  • 2 tbsp melted butter
  • 1/3 cup green bell pepper
  • 1/3 cup sour cream
  • 1/3 cup chopped green onion
  • salt and pepper, to taste
  • ranch dressing
  • extra grated cheese for topping
  • serve with celery

PROCEDURE FOR EATING BUFFALO CHICKEN SPAGHETTI SQUASH

Start by beating the oven to 400 degrees F and line a baking dish foil in it. Then slice the spaghetti in half and scoop out the seeds. Use olive oil to rub the inside part of the squash and palace on the baking sheet. Roast for about 40 minutes, but if it’s not tender continue roasting.

In a medium bowl, add the chicken you have shredded along with the hot sauce, bell pepper, sour cream, melted butter and half slice of green onion. Once the squash is cool, using a fork, scrape the flesh and add it to the cheesy buffalo chicken mixture. Mix them together and add the empty squash skin to it.

Finally, add more cheese and allow to bake at 350 degrees F for 20 minutes. Decorate with green onion and serve.

 

SHRIMP ASPARAGUS ALFREDO

Shrimp Asparagus Alfredo

Don’t allow the name scare you away, this dish is extremely easy to prepare if only you can get your hands on the ingredients. This dish is more of veggies and buttery shrimp.

But don’t fret it.

I will try and break down the procedure in a way that will make it easy for you to prepare.

INGREDIENTS

  • 1 lb fettuccine noodles, cooked al dente
  • 1 lb shrimp, peeled and deveined
  • 6 Tbsp unsalted butter, divided
  • 6 cloves garlic, thinly sliced
  • 1 cup heavy cream
  • 1 cup half-and-half
  • ½ tsp ground nutmeg
  • ⅓ cup grated Parmesan cheese
  • 1 cup blanched asparagus, cut into 1-inch pieces
  • Chopped parsley for garnish
  • Salt & pepper

PROCEDURE FOR COOKING SHRIMP ASPARAGUS ALFREDO

You can start by seasoning the shrimp with pepper and salt, then melt 3 spoons of butter, sauté shrimp until its cooked then you can remove it.

Move on to add the butter that’s remaining to a pan with garlic. Whisk it and half nutmeg. Then simmer the sauce for 5-7 minutes until its thick.

Finally, whisk the parmesan cheese and add in the cooked paste, shrimps and asparagus.

Sprinkle pepper and salt to taste, then garnish with chopped parsley.

VEGETABLE CHOW MEIN RECIPE, VEG CHOW MEIN

VEGETABLE CHOW MEIN RECIPE, VEG CHOW MEIN

One good thing about this dish is that you can add noodles to it. So, all noodles lovers, this is one intercontinental dish that you would really relish.

You can make this recipe with dried egg noodles too.

So let’s get started.

INGREDIENTS

  • Noodles – 1 pack
  • Garlic – 1
  • Green capsicum- ¼ cup
  • Red capsicum – ¼ cup
  • Yellow capsicum – ¼ cup
  • Orange capsicum – ¼ cup
  • Carrot – ¼ cup
  • Shredded cabbage – ¼ cup
  • Spring onion – 2 tbsp
  • Soy sauce – 1 tbsp
  • Red chilli sauce – 1 tsp
  • Salt – to taste
  • Sugar – ¼ tsp
  • Crushed pepper – ¼ tsp
  • Chilli flakes – ¼ tsp
  • Sesame seeds – ½ tsp ( for garnish)
  • Oil – 1 ½ tsp

PROCEDURE FOR MAKING VEGETABLE CHOW MEIN RECIPE, VEG CHOW MEIN

First, you chop the garlic and spring onion then you slice the capsicum, bell pepper julienne and shred cabbage. Afterward, heat water in a pot and add noodles, allow it to cook, then drain off the excess water and run the cooked noodles in cold water keep it aside.

Now, heat oil in a pan, add the chopped garlic, sauté until its aromatic and then add veggies. For one minute, sauté well in high flame. Do not overcook the veggies, you want it to be crunchy.

Finally, add soy sauce, chili flakes, sugar, salt, red chili sauce and crushed pepper, then mix thoroughly with the veggies.

Now you can add the cooked noodles and mix thoroughly, turn off the flame, then garnish with your chopped spring onion and sesame seeds and serve hot.

SPINACH ALFREDO PASTA RECIPE

 

SPINACH ALFREDO PASTA RECIPE

Spinach is one of the most nutritious and healthiest foods, from contributing immensely to better eyesight, to enhancing enough vitamins get into the body system; this veggie has proven to be highly nutritious.

Also, this meal is super easy to prepare. All you need do is follow the tips below and you will be fine.

So, let’s get started.

INGREDIENTS

  • rotini pasta – 1 cup
  • salt as needed
  • oil few drops
  • butter- 1 tbsp
  • garlic – 1
  • spinach – 1 cup
  • flour – 2 tsp
  • milk – 1 cup
  • heavy cream – ½ cup( optional)
  • Italian seasoning – ¼ tsp
  • fresh ground pepper – ¼ tsp
  • parmesan cheese – ¼ cup

First, boil water. Add salt and oil to the water, then add uncooked paste to the boiling water.

Boil for 3 minutes and then drain. Also, add butter in a pan and allow to melt then add garlic and fry.

Next thing to do is add flour to it and stir, then add milk to it also and mix thoroughly.

Now, add the Italian seasoning and pepper that you crushed, and allow to boil.

Finally, add the chopped spinach to the milk that’s boiling and stir until the spinach is soft.

Now add all these to the cooked pasta and mix properly. Turn off the flame, add parmesan cheese and salt, and then make sure you serve hot.

BROCCOLI, BABYCORN AND COLOURFUL PASTA SALAD

BROCCOLI, BABYCORN AND COLOURFUL PASTA SALAD

If you need a very good indulgence than I suggest you add a dollop of cream or even basil that’s if you need extra flavor in your dish.

So, let’s get started.

INGREDIENTS

  • 1 cup broccoli, cut into small pieces
  • 6-7 baby corns, diced into big chunks
  • 1 Tbsp. olive oil
  • 1 tsp chopped garlic
  • Salt and pepper to taste
  • 2 cups penne, multi-flavoured (spinach, beetroot)
  • ¼ cup Parmesan shavings

PROCEDURE FOR MAKING BROCCOLI, BABYCORN AND COLOURFUL PASTA SALAD

First, you blanch the broccoli in hot water for 7-8 minutes, then you drain the water.

Afterwards, boil the penne and run under cold water. Now, heat the olive oil then add garlic and sauté for 2 minutes. Also add the baby corn, sauté and watch it until it’s brownish in color.

Now, add the broccoli and mix for 2 minutes, add the seasoning available and then remove it from the flame.

Finally, toss it in a pasta and shave parmesan on it.

BARLEY AND RED RICE SALAD

BARLEY AND RED RICE SALAD

Rice is perhaps the most common foods available and comes in a variety of ways in which it could be prepared. Rice is found everywhere in the world, and this list of intercontinental dishes wouldn’t be complete if rice recipe is not found here.

This dish is made with kidney beans, apricot, barley cluster beans and red rice.

Let’s get started then.

Ingredients

  • ½ cup cooked barley
  • ½ cup cooked red rice
  • ½ cup corn
  • ½ cup pomegranate seeds
  • ½ cup red kidney beans cooked
  • 1 fresh chopped apricot
  • 50 gms blanched cluster beans
  • Few stalks of chives
  • Few leaves of basil
  • Dressing:
  • 2 tbsp olive oil
  • Juice of ½ orange
  • Juice of 1 lemon
  • Cracked black pepper to season
  • Salt to season
  • Few thyme leaves

 PROCEDURE FOR MAKING BARLEY AND RED RICE SALAD

The first thing you do is chop up all ingredients and put in a bowl.

Now, add orange juice, lime juice, olive oil, pepper and salt in another bowl and then mix thoroughly.

Add thyme and pour it all over the salad, then garnish with basil.

The above are the intercontinental dinner recipes that you should consider trying out, and they are definitely good for all occasions.

 

Research Materials Used For This Article and Further Reading:

www.tastemade.com

www.sandyathome.com

http://food.ndtv.com

https://thegourmandmom.com

http://www.myrecipes.com/recipe