Creamy Spaghetti with Uziza Leaves

How to prepare Creamy Spaghetti with Uziza Leaves

           Uziza leaf is one leaf that turns most Nigerian soup from bland to spicy. And it did even better here by giving this meal a classy look and taste different from our everyday spaghetti. Enjoy this on days when your pillow isn't keeping you warm enough.

          

                  INGREDIENTS

- 300 g spaghetti

- 1 pc onion

- 1 pc tatase

- 5 pcs prawns

- 125 ml cooking cream

- 1 tbsp unsalted butter

- 1 tsp chilli powder

- 1 tbsp uziza leaf

- 1 pc seasoning cubes

- 1 pinch salt

- 1 pc tomato

                      DIRECTIONS

Devein the prawns and set aside. Roast the tatase over flame, allow to cook then deseed and chop into pieces. Also, chop the onions and uziza leaves and set aside. Note that the spaghetti used for this recipe is cooked.

Heat the butter in a medium saucepan. Saute the onion and tomato in the butter until the onion becomes translucent. Add the prawns and seasoning cube and cook on low heat until the prawns are cooked.

Add the uziza leaves and cream, and cook for about 2 minutes. Adjust seasoning with the chilli powder and salt.

Finally, stir in the tatase and spaghetti and allow to simmer for few minutes.

Serve hot.

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PEANUT BUTTER SMOOTHIE

How to make PEANUT BUTTER SMOOTHIE

           Milkshake lovers, here is a great replacement that works at any time of the day. This gluten-free smoothie is perfect for breakfast on-the-go, afternoon snack and if you like your desserts in the evening, this will help cut down your calorie intake.

                   INGREDIENTS

*4 tbsp peanut butter

*1 cup coconut milk

*1 cup low fat yoghurt

*1 pc banana

                  DIRECTIONS

Peel the banana and put in a blender. Add the coconut milk, yoghurt and peanut butter to the blender and blend until smooth.

Serve in a glass or put in a refrigerator and allow it to chill before serving.

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AVOCADO PASTA

 How to Prepare AVOCADO PASTA

         I have fallen in love with a creamy, flavorful pasta sauce that could not be easier to make. It's as simple as whirling a couple of ripe avocados, fresh herbs, and a drizzle of oil in a blender while your favorite pasta cooks. The avocado makes for an incredibly creamy mild base, while a generous amount of garlic and basil work together to give the sauce a punch of flavor similar to pesto, but without any cheese or nuts.

This pasta sauce is a game-changer for weeknight dinners, potluck pasta salads, and your work-day lunch box. Here's how to make it.

                    INGREDIENTS

12 ounces dry spaghetti or pasta

2 ripe medium avocados (about 6 ounces each), halved and pitted

1/2 cup lightly packed fresh basil leaves

1/2 cup lightly packed baby spinach leaves

2 cloves garlic

2 tablespoons freshly squeezed lemon juice

1 teaspoon kosher salt

1/4 cup olive oil

Optional for serving: Parmesan cheese shavings, cherry tomatoes, or chopped fresh basil leaves

               COOKING DIRECTIONS

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Meanwhile, make the sauce.

2. Make the sauce. Scoop the avocado flesh into a blender. Add the basil, spinach, garlic, lemon juice, and salt. Blend until smooth, about 1 minute. With the blender running, drizzle in the olive oil and blend until incorporated; set aside.

3. Drain the pasta. Drain the pasta in a colander, then transfer to a large bowl.

4. Toss the pasta with the sauce. Pour the sauce from the blender onto the pasta and toss to coat. Serve immediately.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the color may darken.

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MIYAN KARKASHI

   How to prepare MIYAN KARKASH

     Are you looking for something different to cook this weekend? An arewa inspired classic, and very rich and nutritious? We have the answer. Miyan Karkashi is a delicacy popular in the North east and North central states, it can be prepared dry as per the leaves are dried and grounded into powder and used to thicken the soup or prepared wet like the Ewedu Soup. It can be served with tuwon shinkafa, tuwon dawa or tuwon masara. Here’s what you need to make this finger licking good soup;

                  INGREDIENTS

– 6 medium pieces of Beef (cooked)

– 1 medium size Dried Fish

– 3 medium size Fresh Pepper(ground)

– 2 bunches Karkashi

– 2 cakes Dadawa

– A Pinch of Potash

– I cooking spoon Oil (optional)

– One medium size onion

– 1½ Iitres of Water

– 2 maggi cubes, and salt to taste

              COOKING DIRECTIONS

Wash and season the beef with salt, steam for about 15 minutes.

Add the fish, ground pepper and onions, Boil for about 10 minutes.

Crush the karkashi as you pour into the pot and add the potash. Whisk lightly to create a fine consistency.

Add the ground dadawa, and cook for about 10 minutes. Add maggi cubes. Stir and add salt to taste.

Serve with tuwo of your choice.

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