For people trying to avoid eating meat, Jerk spiced chicken might not always be an option for you, but that does not mean you have to miss out on the amazing flavor that Jerk has to offer. This Jerk Spiced Mushroom Pizza uses the amazing flavors of Jerk seasoning, and combines it with a medley of mushrooms to produce the best tasting mushroom pizza you may have had. If you love jerk and pizza, then you need to try this delicious recipe.
The other day I shared my recipe for Moi moi, and if you recall, I said that Moi moi was one of my favorites, but that I had other dishes that were also on my favorite list. Akara is another favorite of mine and is quite easy to make. Nigerian Akara is similar to Moi moi, but unlike Moi moi that is steamed, Akara is a fried black eyed pea fritter. The texture and taste of Akara and Moi moi are worlds apart, but they use very similar ingredients.
Not too long ago, if you asked me what my favorite food was, I would have said Moi moi, hands down. Nowadays, I have a handful of favorite foods, but Moi moi remains close to the top of the list. Moi moi (also called moin moin) is a delicious, savory steamed bean pudding made commonly in Nigeria from a mixture of blended black eyed peas or beans, peppers, onions, and spices. This moi moi recipe uses smoked trout in the Moi moi, but you can switch it out for any other cooked fish, corned beef, boiled eggs, or omit the animal protein altogether and make it vegan.
I first tasted a version of Nigerian peanut stew when I was little in Lagos, Nigeria and it was terrible! It was really bad guys, I can’t lie. After that first time, it was years till I tried this Nigerian peanut stew again. Let me tell you the story…
As most Yummy Medley readers may have already picked up, I do not eat eggs! I have attempted to try them sometime in the past, but it came back up each time, and I have since developed a stronger aversion to them. My husband on the other hand eats eggs, and since we have been married, I have only cooked eggs for him once or twice, with this recipe being the third time. He is extremely lucky to have a wife that loves to cook, so he doesn’t complain at all or miss eggs (his words, not mine). Whenever he has an egg craving (which is usually never), he would either make it himself (since I have prohibited almost all my kitchen equipment from touching eggs he usually never tries), or he gets his fix outside. So why did I make scotch eggs…? Well, it is a combination of things, but everyone (including two of my sisters, my husband) that tried it loved it, so it was a success. So in this recipe, I will share with egg lovers and haters (like me) how to make the perfect cute little scotch egg, no egg tasting required!
It is almost father’s day here in the U.S., and as a daddy’s girl that loves to cook, I try to make a variety of dishes that I know my dad would love. Recently, I have started to include some of my husband’s favorite dishes in my father’s day spread, and he has slightly different food preferences from my dad. This year, one of the dishes on my father’s day spread is this delicious Cameroonian dish called Poulet DG. I decided to share this recipe as it combines favorites of my dad and husband in one dish, and I knew they will both enjoy it.
Some people have asked me for my jollof rice recipe; to those I say, “hold please”. I, just like most other west Africans love jollof rice, but sometimes, I want a quick and easy jollof flavor that does not require me making jollof rice. In came my jollof couscous that takes only 20 minutes to prepare. I then became low-key addicted to quick and easy jollof recipes. I have also always loved pasta, so the no-brainer next step was to make a jollof spaghetti. My goal in making this recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed it.
I am a coastal girl. I grew up close to fisherman’s markets, and they always had their fresh catch for sale everyday. While there was no lack of customers looking to buy the fresh seafood on offer, there were usually leftovers from the day’s catch. Typically, leftover seafood is smoked and dried to prolong its shelf life, and is later sold to use in local stews and soups. Sometimes however, fishermen just ate the leftover catch of the day, especially if there was an abundance of smoked or dried seafood. This fisherman’s fried rice recipe is a rendition of one of the delicious meals that could be made with the daily leftover catch.
Hello my people! Mother’s day here in the U.S. is fast approaching, and for mother’s day brunch, I wanted to make something easy, delicious and something that reminded me of home. Typical brunch food seemed rather boring to me, so I pulled out my “small chops” hand book. There is a lot of Indian and Middle eastern influence in Africa, and in East Africa, these Sambusas are the African sisters of Samosas. They are essentially the same thing, but in a lot of east African countries, meat is added to the filling. I have had Sambusas/Samosas with potatoes and meat, with rice and meat , and like in this case, with peas and meat.
I am trying not to start my recipe posts with the usual “I love…”, so here goes my attempt. Once upon a time, I was introduced to a Senegalese restaurant in downtown Baltimore by one of my dear Cameroonian friends. This trip created a soft spot in my food heart (aka my belly) for Senegalese cuisine. As a Nigerian myself, I thought that nothing could rival Nigerian food in this spot, but after I tasted the National dish of Senegal, Thieboudienne (also called Ceebu Jen) , there was a mini war for my food heart. This Thieboudienne: Senegalese Jollof Rice and Fish recipe is a mouth watering rice and fish dish that is like nothing I had before.