This Christmas, we made room on the dinner table for sweet sticky ribs, peppered oxtails, roast chicken and grilled lamb chops. The Jollof rice took centre stage in place of the Turkey (as it’s everyones favourite) and was served alongside sweet fried plantains and my special palm rice. The Vegetables were (I must say) a little on the simple side with grilled brussel sprouts and carrots.
If there’s anything I certainly want to learn in the New Year it’s to be more creative with vegetables and salads as it’s an area I don’t tend to focus on as much but would certainly love to.
That night we also tucked into a portion of left over Mac n Cheese from the day before which I find to be the perfect accompaniment with jollof rice.
– 1 onion
– 2 spring onions (scallions)
– Fresh thyme
– 1 scotch bonnet chilli, chopped
– 1 tablespoon freshly chopped ginger
– 2 cloves garlic, chopped
– 1 teaspoon River Dunn’s everyday seasoning
– 2 Knorr stock cubes (or Maggie cubes)
– Black pepper
– 1 tablepoon brown sugar (Optional)
1 large onion
1 red bell pepper
2 cans of tin plum tomatoes
2 scotch bonnet chillies
2 Bay leaves
1 teaspoon curry powder
2 knorr stock cubes
150g of butter
3 cloves grated garlic
1 teaspoon Thyme or mixed herbs
1/2 teaspoon cardamon
Ribs: ( I’ve learnt to keep the base of the ribs simple so it doesn’t over power the glaze).
1/2 teaspoon Cayenne pepper
2 Knorr stock cubes (or 1 tsp of all purpose seasoning)
Freshly chopped garlic
1/2 onion chopped.
Ribs Glaze: Adjust seasoning to preference
4 tablespoons Tomato Ketchup
2 tablespoons white caster sugar or honey
75ml Spiced Rum
What did you have on Christmas? xoxox