AYAMASE(Ofada Stew / Sauce )

 

How to Make Ayamase (Ofada Stew/Sauce)

 

Nigerian Ayamase sauce AKA Ofada Sauce/Stew

 Nigerian Ayamase / Ofada Stew Recipe

Funny enough, the Ofada sauce got it name from the local rice it is usually served with (Ofada rice), the sauce itself is called Ayamase . The pairing is however so perfect that when people talk about ofada rice they automatically associate it with the ayamase stew. First time I tried Ofada sauce was in 2003 at that time it was the best thing I had tasted.

After several trials and tribulations and speaking to loads of people in Nigerian local food industry, here is a complete recipe of how Ayamase is prepared. As with many Nigerian dishes, recipes often vary but the common premise is the same. Ayamase is made with green peppers, hot, contains several cow parts, palm oil is bleached and the star of the dish is Iru (LOCUST BEANS).

You can choose to serve the sauce with regular rice but the local Ofada rice definitely adds something to the dish.

Ingredients

• 5 large green bell peppers  (Green Tatashe)
• 1 large red onion (Albasa) (Divided)- Thinly chop half
• 3 Scotch Bonnet peppers  (Ata Rodo )
• 1 cup each –  boiled Goat meat, shaki and Ponmon  (chopped into small pieces)
• 4 boiled eggs – optional
• 6 Tablespoons locust beans (Iru) (Divided)
  
• 1 1/2 cups palm oil*
• 3 cubes maggi
• Salt to taste

 

Direction

• In a blender, combine the peppers, half locust beans and half onion. Blend until almost smooth
• Pour the blended pepper mix into a strainer (ase)  and let excess water drain out

Some choose to parboil the pepper mixture to remove excess water, this is an unnecessary step as you can achieve the same goal by simply straining.

• Set another large pot with a tight fitting lead on medium heat, add in the palm oil. Bleach the oil for 5-10 minutes. Just until the oil changes to a lighter color

It will definitely get smoky, leave the pot covered throughout the bleaching process. If you have a backyard or balcony, gently take the pot out when the oil is bleached. Open the pot and leave outside until all the smoke is gone. If you cant take the pot outside, turn off the heat, open the pot slightly and leave to rest until all the smoke is gone.

• Return the oil to high heat, add in the chopped onion and left over locust beans. fry until the onion is a bit golden

• Add in the parboiled meat and fry until lightly browned (Stir often so the meat doesn’t stick or burn)

• Add in the pepper mix, eggs,  salt and maggi. Stir to combine

• Decrease the heat to low-medium, cook the sauce until oil floats to the top (45 minutes to 1 hour depending on your stove)

• Remove and discard the excess oil before serving, the point of using lots of oil is to help the sauce fry. Enjoy!

Serve sauce on Ofada or regular rice.

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Potato and Garden Egg Skillet

How to Prepare Potato and Garden Egg Skillet

Mehn! I make a habit of not posting two recipes / week, I never want to overwhelm my audience. I decided to make an exception this week because I couldn’t wait one more day to share this amazingness with you guy!! I honestly wasn’t even trying to make something great, I just had some ingredients at home that I really wanted to use up. Now! I recently got a cast iron skillet and to say I am obsessed might be the understatement of the century. It gives me this pretentious feel, like I am the earth mother or something…lol. I never thought an overpriced frying pan could do that to a person, but I digress.

Prepare this for breakfast, brunch; lunch or supper, the flavor combination is out of this world. It’s honestly the only thing I have craved all week-long. I can’t wait to make this again and again and again.Imagine the sweetness of sweet potatoes, the tang and semi–bitter taste of garden eggs and the fragrance of coconut oil. Need I say more? to crown it all off, I roasted the sauce which made is supper smoky and took it to a completely new level.

Tip for garden egg selection

The older the more bitter, for better taste, go for smaller eggs with lots of stem covering still attached. If you find yourself with bitter eggs, you should scoop out some of the seeds; not too much though, the seeds are a great source of fiber.

 

Potato and Garden Egg Skillet

Recipe Type: Main

Cuisine: African

Author: UniqueNK 

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Serves: 2

If you are unable to find garden eggs (thai eggplant), you may substitute purple aubergines.

Ingredients

• 6-9 young garden eggs (substitute eggplant)
• 3 large tomatoes
• 1 medium onion
• 2 hot peppers (chili of habanero)
• 2 tablespoons coconut oil
• 300g sweet potatoes
• Salt – to taste
• Chicken bouillon (maggi) 1 cube
• 2 large eggs (optional)

Instructions

1. Slice garden eggs, tomatoes, onions and pepper. Pour unto a lined oven tray and sprinkle on some salt. Set aside
2. Peel the sweet potatoes and cut into small cubes. Toss with 1 tablespoon of oil and season with some salt. Pour onto a parchment lined oven tray (I used foil and it stuck, parchment is a better option)
3. Place both trays in the oven and roast for 35 minutes
4. Pour roasted garden egg mix into a blender, add in maggi cube and puree (alternatively pulse the mixture for coerce consistency)
5. Set a skillet (or frying plan) on medium – low heat, add in the left over oil. Add in potatoes and pour on sauce. Stir gently until just combined. Taste and adjust for maggi and salt. Crack on the eggs if using. Cover and simmer until egg is cooked through (3-4 minutes)
6. Serve and enjoy!!!

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Fish Yassa Recipe

                             

Wait, have you seen / tried my chicken Yassa recipe? It’s everything and a half !!!! If you love tangy deliciousness, you will definitely love yassa. I am a huge fan of this onion, lemon and vinegar based dish, mostly because it’s different from the ordinary. The recipe has its roots in West Africa with original Yassa originating from Gambia/Senegal, the extensive marination and combination of tangy and spicy flavors gives this dish its distinctive taste and a place as a top contender for truly authentic West African food.

The best part of the recipe is how quick it is to prepare once you get the marinating process out of the way. I made use of  defrosted frozen fish fillet in this recipe, however, you can use bone in fish chunks if you prefer.

Any white fleshed fish will be appropriate for this recipe. You can choose Basa, Tilapia, Haddock, Cod etc

 

Fish Yassa

Recipe Type: Main

Cuisine: African

Author: UniqueNK 

Prep time: 24 hours

Cook time: 40 mins

Total time: 24 hours 40 mins

Serves: 6

You can choose to add some carrots into the sauce. Sliced carrots can be added in just before the last 10 minutes of cooking.

Ingredients

• 4 Tbspn fresh lemon Juice
• 1 Tbspn Dijon Mustard
• 2 Tbspn Vinegar
• 3 cloves garlic (minced)
• 3 large onions (Thinly sliced) (White onion is preferred)
• Salt – To taste
• 2 cubes Maggi (Bouillon )
• 2 fresh Chilies (Chopped)
• 2-3 Bay leaves
• 6 large Fish Fillet (cut into chunks)
• 4 Tablespoons Oil (Divided)

Instructions

1. Combine ingredients 1 through 8 in a large bowl. Take 1/3 of combined ingredients and blend for make a paste
2. Combine blended seasoning with fish fillet and set in the fridge. Allow to marinate overnight (up to 24 hours).
3. Add in bay leaves with the remaining onion mix from step 1. Set aside to marinate along with the fish.
4. Set a large skillet on high heat and add in half of the oil. Remove fish pieces from the marinade and sear on all sides until browned. Remove fish pieces from oil and set aside.

I cheated and baked my fish instead. I baked at 450 for 5 minutes (shhhh— don’t tell!!)

5. Pour onion mix into the pan and stir to combine. Add in any left over fish marinade. Simmer until onion is translucent.

6. Add in 1 cup water into the onions. Cover and simmer on low-medium heat for 30 minutes. Now add in the cooked fish and simmer for another 10 minutes.

7. Serve on rice with a healthy helping of golden fried plantains. Enjoy!!!

             

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Crispy Baked Chicken Fingers

Hello my people. How una dey?

I have a different style recipe post for you guys this time.

In the most recent iteration of #cookAlongWithUniqueNK, we made Crispy Baked Chicken & Potato Wedges. See photos/directions below.

Ingredients

For the Chicken

• 3 chicken breasts (cut into strips)
• Salt – To taste
• Black pepper – to taste
• Maggi – 1 cube

Breading

• 1/3 cup flour
• 1/2 – 2/3 cup crushed cornflakes
• Salt and pepper – to taste

Other

• 2 eggs – cracked and beaten
• 2 tablespoons plain yogurt
• Chili flakes – to taste

Directions

1. Combine chicken with salt, pepper and maggi. Set aside (can be marinated overnight)
2. Preheat oven to 400 degrees F. Lightly oil a foil covered baking sheet, set aside
3. In a small bowl, combine flour with some salt and pepper. set aside.
4. Pour crushed cornflakes into a separate bowl. Set aside
5. Crack eggs into a bowl, add in yogurt and season with chili flakes.  Combine.
6. In batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, press firmly to coat. Shake off any loose coating.
7. Place chicken pieces on lined oven tray. Bake for 15-20 minutes.
8. Serve and enjoy!

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Healthy Eating Tips

 

Breakfast for Health & Weight Loss Success

 

Complete Breakfast with Complex carb, fruits and protein (Just one slice of moimoi is enough)

Hands up if you eat breakfast at least 5 days a week. ??

Now another hand up if you can honestly say you consider your breakfast a healthy one. Note the word healthy  because it’s very important.

The general rule if you are trying to lose weight is to eat a “healthy” breakfast. Where things get murky is figuring out what constitutes a healthy breakfast. Is it a well made glass of green smoothie? A bowl of oatmeal with fruit? Some scrambled egg-white and vegetable omelet? All of these options are very healthy and you should be proud of yourself if you are choosing these foods. But, these do not make excellent breakfast choices if you are trying to lose weight and here is why.

When I started my weight loss journey , I thought a calorie is a calorie and it doesn’t matter when it’s consumed as long as it’s in the right amount; Boy was I wrong. For the longest time, my weight loss plateaued at around 143 pounds even when I consciously restricted daily caloric consumption. I often skipped breakfast all together so I could have more calories for the rest of my day. This was easy as I often wasn’t hungry at all in the morning. I also noticed that they days I ate breakfast, I was hungrier throughout the day which meant eating more. This must mean that breakfast just didn’t work for me right? Wronggggg!

 

Why Eat Breakfast

I was taught very early on that not only are calories not created equal, it matters when you consume them especially when trying to lose weight. Breakfast for weightloss should be macro balanced, this means that you should have complex carbohydrate, lean protein and some fat. Aside from the obvious point? Being full early in the day will lead to better energy and concentration, breakfast can influence your metabolism.

Your metabolism is what determines how much calories your body burns at rest (without rigorous physical activity). Several factors including genetics, muscle/fat composition, age, gender and overall health affect this number. I personally found that breakfast also plays a  role in this. Starting the day off with the right breakfast tells the body to start utilizing energy and burning calories.

Most people often associate the “extra hunger” from eating breakfast with the body burning more calories and consequently needing more food. This is incorrect. The right choice of breakfast will keep you full for at least 4 hours this means that how quickly you feel hunger after breakfast is directly related to what you eat . For example, a glass of fruit based smoothie eaten as breakfast will lead to a high spike in blood sugar due to high Glycemic Index of most fruit smoothies. This results in a sharp crash in energy levels and ultimately feeling hungry in 1 – 2 hours.

 

Healthy but incomplete breakfast with high GI

 

What to Eat

In this day and age, most people are taught that the best health foods are often blended in form of smoothies, it’s extremely important to understand the glycemic implication of consuming fruits in large quantities.

When carbohydrate rich foods are consumed, sugar is released into the blood stream. How quickly sugar is released is the glycemic index while how much sugar is released is the glycemic load.

When high glycemic index foods are consumed, there is a signal to the brain to release insulin. Insulin converts the sugar to fat. Hence, the higher the glycemic index of food, the higher the fat store from said food.

The reduction in blood sugar performed by the insulin will shortly  lead to lethargy and hunger . The risk of this type of diet is long run weight gain and possibly type 2 diabetes.

To reduce insulin spike when consuming carbohydrate sugar dense foods like smoothies, you should combine with complex carbohydrate, protein and fat. This will slow down digestion consequently slowing down blood sugar absorption.

 

Smoothie of 1 cup Tigernut milk, 1/4 cup cooked fonio (acha), 1/2 large banana and 1/2 cup blueberry with egg and avocado omelet

Smoothies make for quick and delicious breakfast and can be a quick way to get daily required fruit and vegetable intake. It’s however important that you make the right kinds of smoothies so you don’t sabotage your health or diet.

 

Tips For Making  Healthy  Smoothies

• Go low on the fruits especially tropical fruits. A smoothie containing 2-3 servings of fruit is not a healthy smoothie due to the sugar content of most fruits. Choose one fruit and combine with lots of leafy vegetables for added nutrient and fiber.
• Make a complete meal out of your smoothie by adding in some complex carbohydrate sources like cooked fonio (acha), oat or millet and serve your smoothie with a side of protein like boiled egg to help keep you fuller longer.
• Understand low vs high glycemic load fruits. Tropical fruits like pawpaw, mangoes, pineapples, bananas are typically high GI. Use sparingly.
• Smoothie calories are just like other calories, make sure you know what you are drinking.

 

Trying to Eat Well or Lose Weight?

Here are some amazing breakfast combinations to keep you full and supercharge your metabolism

1. Oatmeal with 1 serving of fruit and a slice moimoi
2. Acha Smoothie with avocado and egg
3. Whole egg and vegetable scramble with whole wheat toast
4. Boiled unripe plantain with scrambled egg

Although skipping breakfast might not lead to weight gain if you eat within your caloric allowance, eating the right combination of food at breakfast can supercharge your metabolism and lead to more weightloss.

 

Takeaway Note

• Do not skip breakfast if you are trying to lose weight
• Eat a balanced meal including protein and complex carbohydrate to keep you fuller longer
• Smoothies make great to go breakfast but they can spiked your blood sugar and lead to fat storage

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Spicy Groundnut Chicken

 

If you saw this and thought spicy groundnut chicken ke?  Wo come here let me tell you something, your life if about to change.  Peanut (groundnut) is the foundation of some savory delicious dishes from all over the world. Thai people especially love their peanut based dishes and I don’t blame them. Down home in Nigeria, we have the amazingness that is groundnut stew. Our Ghanaian neighbors  do groundnut stew and soup. So this is honestly not far out to lunch. Just imagine the flavors of a good groundnut stew wrapped up in a juicy piece of chicken goodness. Now tell me that isn’t just crazy delicious.

This is a chicken recipe I have prepared for years, right from college days. I made some again last Christmas and my sister in-law wanted a recipe. I didn’t believe there wasn’t a recipe on the site already. Anyways, better late than never.

 

GroundNut Chicken

Recipe Type: Main

Cuisine: Fusion

Author: UniqueNK 

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Serves: 10

Ingredients

Part 1 – Groundnut dressing

• ½ cup roasted groundnut (substitute 1/3 cup peanut butter)
• 1 large red bell pepper (tatashe) (chopped)
• ½ medium onions (chopped)
• 2 scotch bonnet peppers (ata-rodo)

Part 2

• 15 chicken pieces (thighs and drumstick)
• 1 teaspoon each curry, thyme, white pepper, ginger and garlic
• 2-3 tablespoons fresh lemon juice
• 1 Tablespoon plain yogurt
• 2 Tablespoons vegetable oil
• Salt – to taste
• Maggi – 3 cubes

Instructions

1. Combine the chicken with all ingredients in part 2. Set aside to marinate for 30 minutes or overnight. 
2. Pre-heat oven to 400F. line a baking tray with parchment or foil and set aside.
3. Arrange chicken pieces on oven tray, place in the oven and bake for 25 minutes. 
4. Combine ingredients in part 1 in a blender. Puree to a smooth paste.
5. Remove the chicken pieces from the oven. Add chicken pieces to a large bowl and pour over the peanut mix. Toss to combine.                
6. Return the chicken pieces to the tray. Add on any residual peanut dressing. Bake for another 15 minutes.
7. Enjoy!!

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Crispy Suya Wings

 How to Prepare Crispy Suya Wings 

                           Crispy Baked Suya Wings

Superbowl Sunday is here and it’s officially wings season. Now do I know anything about American football? NOPE. Do I care about American football? NOPE. Can I name one person who plays American football? Well I think so…something Brady.. buahhahah. I don’t know his team sha but he is a fine piece of human specimen but I digress. Superbowl Sunday for me is just another opportunity to each chicken wings, shikena.

I have several wings recipes on the blog from this Nigerian style recipe, to Jollof wings  etc. This one right here is in a league of its on. Imagine the crispiness of deep fried wings without all that oil, like who doesn’t want that?

To achieve the level of crispiness, we will be using baking powder. Yes BAKING POWDER. This Is a trick I picked up from many nights of watching food shows and it has never failed me. To cown it off, we will toss the crispy wings in a sweet and spicy suya sauce! I know you are already licking your fingers.

Ingredients

• 20 split chicken wings
• Salt – to taste
• 1 tspn Black or Cameron pepper
• 2 maggi cubes
• 2 tbspn baking powder

Sauce

• 1 heaped tbspn suya spice
• 3 tbspn honey (substitute maple syrup)
• 2 tbspn mayonnaise (substitute greek yogurt)
• 2 tbspn lemon juice

Direction.

• Combine all wings ingredients. Set aside

• Preheat oven to 275F. Line a baking pan with parchment or use a baking wrack. Oil generously.
• Arrange chicken pieces on wrack. Bake for 3omins. Increase heat to 425F and continue to bake until chicken is crispy (30-45 more mins)

• Remove chicken from oven and set aside.
• Combine all sauce ingredients in a medium pot. Place on medium heat and boil until it thickens.  Toss in warm wings and coat generously.

• Serve your delicious wings with a side of something cold like this tangy and sweet Chapman 

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Oatmeal Fufu

 How to Prepare Oatmeal Fufu

Oatmeal fufu is one of my absolute favourite solids when I am trying to lose weight. It’s a very healthy fiber rich alternative to traditional solids. This doesn’t mean I am advocating against pounded yam, garri, fufu etc, all these foods can be a part of a healthy diet.

Oatmeal fufu is one of my absolute favourite solids when I am trying to lose weight. It’s a very healthy fiber rich alternative to traditional solids. I am advocating against pounded yam, garri, fufu etc, all these foods can be a part of a healthy diet.

This oatmeal fufu is made from plain quick cook oat (quaker) and it can be served along with any soup. It is lower in calories when compared to eba (garri) and pounded yam and very rich in complex carbohydrate which is sure to keep you fuller longer.

You will find this recipe along with calorie information in my Nigerian food based weight loss meal plan -> Lose It Nigerian.

 

Ingredients:

• 2/3 cup quick oat

 

Directions:

• Combine quick oat and one cup water in a blender, blend until smooth
• Place a medium sized pot on medium heat and pour in  pureed oatmeal.  Stir continuously until the mixture begins to cuddle, continue to stir until the mixture is solidified.

Serve with your choice of soup like Okra , ogbono or Vegetable Soup

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Spicy Seafood (Fisherman) Stew

How to Prepare Fisherman Stew 

 This is a simple recipe with huge flavors. I love that it’s not only visually appealing but it’s fresh and healthy. If you have access to fresh seafood, this is a soup recipe to try. Use a combination of whatever you have access to, from crab to lobsters to large prawns, the options are endless. Make it your own; the only rule is that you make it fresh.

If you are trying to adopt a healthy lifestyle or lose weight, it’ honestly not just about eating salads and smoothies. This is one of the points I tried to make in my weighloss mealplan book ; Lose It Nigerian . A variety of meals work excellently for weight loss, they just have to be wholesome and high satiety. Soups are highly recommended due to the high satiety level and most often low caloric point. To take this further and make it a complete meal, add in root vegetables like carrots and healthy carbohydrate like boiled brown rice or chucks of sweet potatoes. Now doesn’t that just sound delicious?

Mind you, you don’t have to be team #fitfam to enjoy this soup, it perfectly fits with the team #Delishfam lifestyle as well.

 

Spicy Seafood (Fisherman) Stew

Author: UniqueNK 

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6

Ingredients

• 4 cups – Stew base
• 8 cups mixed seafood (fish chunks, crab, lobster, muscles, squid etc) (cleaned)
• 1 tablespoon peppersoup spice (optional)
• 1 medium onion – minced
• 2 scotch bonnet peppers (ata-rodo) Minced
• 4 garlic cloves – minced
• Thumb size fresh ginger – minced
• 2 cups cubed tomatoes
• 3 tablespoons vegetable oil
• 3 maggi cubes (optional)
• Salt – to taste

 

Instructions

1. Properly season seafood with some salt and 1 maggi cube. Set aside.
2. Place a large pan on medium heat and add in the oil. As soon as the oil is hot, add in onions, garlic and ginger. Stir fry until onion is fragrant. Add in stew base, chopped tomatoes, maggi, salt, peppersoup spice and 6-7 cups of water. Stir. 
3. Cover and allow to simmer for 20 minutes

Note: If using potatoes, add cleaned chopped potatoes in at this point.

1. Uncover the broth and add in the seafood. Stir. Simmer uncovered for another 10 minutes. 
2. Adjust broth for seasoning and remove from heat.
3. Serve warm.

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Marugbo (Eweta) Soup

 How to Prepare  Marugbo (Eweta) Soup

Ondo kare o, Ikale Kare!!! This right here is THE soup of the Ondo people (Western Nigeria) ; I posted the teaser picture last year and it instantly achieved a viral status.

Obe Marugbo is traditionally prepared with a combination of two leaves. Marugbo (Botanical name : Clerodendrum volubile ) being the primary leaf. Iteji, efinrin, akintola, lapalapa, epojebu, ekikan or iseketu is also added. Leaf combinations often differ based on personal preference.The leaves are seldom used fresh; they are typically used after being completely sun dried, this is what gives the soup a very dark green to black coloring. Due to the concentration of vegetables in the soup, marugbo soup has a laxative effect on the body; this is why the soup is said to be medicinal.

In the absence of marugbo leaves, dried Efirin (African Basil) can be used as the primary vegetable.

The process of cooking the soup itself is very similar to other vegetable based Nigerian soup like black soup and afang. A earthy broth of fresh fish is prepared and the pureed vegetable is added to thicken the broth. Since the vegetables are dried before being pureed, the broth is quickly thickened as the vegetables absorb water.

Marugbo is traditionally served with pupuru (smoked cassava flour) or fresh pounded yam.

 

Marugbo ( Eweta) Soup

Author: UniqueNK 

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hour 15 mins

Serves: 8

Traditionally this soup is prepared with fresh fish and served with pupuru. I made use of a combination of meat and fish which is a personal preference.

Ingredients

• Cubed Goat meat (2 cups)
• Shredded panla (2 handfuls)
• Shredded Smoked Fish (2 cups)
• Crayfish powder (3 tablespoons)
• Dried marugbo leaf (3 cups)
• Dried Efirin leaf (1 cup)
• Thumb size fresh ginger
• 1 small white onion
• 1-2 Fresh hot pepper (ata-rodo)
• 1/4 cup of palm oil
• Salt to taste
• Maggi (2 cubes)
• Other meat & Fish (to taste)

Instructions

1. Combine goat with 2-3 cups of water in a large pot. Add in panla, 2 maggi cube, salt . Simmer on medium heat until meat is very tender.
2. Add more water to cover the cooked beef. Add in crayfish powder, smoked fish and palm oil. Stir. 
3. Cover the pot and allow to simmer for 10 minutes. Stir the broth. Taste and adjust for seasoning. 
4. Blend the dried vegetables with ginger, onion, hot pepper and 3-4 cups of water until smooth.
5. Add blended vegetables into the cooked broth. Stir. Taste and adjust for seasoning and water. 
6. Simmer uncovered for another 12 – 15 minutes.
7. Serve with your choice of Pupuru, Garri or pounded yam.

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PINEAPPLE FRIED RICE

 How to Prepare PINEAPPLE FRIED RICE 

Do you like Asian flavours? If the answer is yes then you will like this rice. If the answer is no, then I don’t think this is for you. Try some Nigerian style fried rice instead.That’s a funny preamble right? Well, when I made this hen, my husband ate some and he said “Baby  I don’t think I like pineapples in my rice. Lmao. I understand that sweet and savory isn’t for everyone, it’s specially difficult if you like the African flavor profile of spicy and savory.

If you like a little adventure, then this is a great recipe to try. I love the tart and subtle sweet flavors the pineapples add to the rice. I made use of brown rice in this recipe, feel free to substitute regular parboiled rice or basmati. The only rule is that the rice should be at least 1 day old, oid rice work best in fried rice dishes.

You still want to try the dish? Oya lets go!

 

Pineapple fried rice

Recipe Type: Main

Cuisine: Fusion

Author: 9jaFOODie

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Serves: 6

Ingredients

• 3 Tablespoons coconut oil
• 1 small onion (chopped)
• 2 garlic cloves (minced)
• Thumb size ginger (minced)
• 4 raw eggs (cracked and beaten)
• 1 red bell pepper (tatashe) – chopped
• 1 -2 cups green peas
• 1 small pineapple (peeled and cubed)
• 2-3 maggi cube
• Salt – to taste
• 2 teaspoons white pepper
• 4 cups day old cooked rice (I used brown rice) (yield from 11/4 cups raw rice)
• 16-20 shrimps (cleaned and seasoned with salt and pepper)

Instructions

1. Heat a large pan or wok on medium-high heat. Add in oil. Add in minced onion, garlic and ginger. Stirfry until onion is translucent and fragrant.            
2. Move the onions aside, add in beaten eggs and scramble. Remove the scrambled eggs and set aside. 
3. Add in salt, maggi white pepper into the fried onions. Stir. Add in pineapples, peas, shrimp and red pepper. Increase heat to high and stir fry until most of the moisture is evaporated. 
4. Add in rice. Stir fry for another 3 minutes. Add in scrambled egg and gently combine. 
5. Fried rice is ready to serve. Serve with some spicy chicken.

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