Dinner | Lunch

Sweet fried plantains.

By on October 19, 2019

Who doesn’t love plantains? I find it can be enjoyed any way and can go with almost any savoury dish.

During a recent trip to the market I set my eyes on a well placed stall with an array of plantains bundled in sets of 4 varying from green to bright yellow ones speckled with black & brown dots. I picked up a set of the yellow ripe ones to make with the stew and rice I planned on having later that evening. I learnt the secret to making sweet plantains is selecting the riper ones. The browner and more speckled it is the more promising it will be and of course the softer it should be at the touch. 
I made this over the weekend, the first time in a while. 

Peeling the skin off, I scraped the first layer of the plantain with a knife. The texture feels slightly rough at the touch and scraping it off reveals a much softer layer which becomes sticky at the touch. I slice diagonally on a chopping board. Sometimes with the plantains in my hand, a way my mother usually does it after many years of practice. 

I place the sliced plantains in a bowl and sprinkle with salt and sugar. Sugar being the secret Ingriedient to amplifying the sweetness and lending a crispy yet caremalised outer layer.

Ingredients:

  • 3 ripe plantains 
  • 1 cup vegetable oil 
  • ¼ teaspoon salt (large pinch)
  • ½ teaspoon sugar 

I think it’s best to use a non-stick pan or a skillet.

Heat the oil on medium heat, the oil must be hot before adding the plantain. To test for this, drop in a slice of plantain & once it starts to crackle add the remaining.
It’s always a good idea to cook in batches, and again I found over-crowding the pan with plantain (which I am often very guilty of) makes it hard for them to cook evenly.
Cook them on both sides for about 3 minutes until they are golden brown and transfer to a dish, I find using a kitchen towel is great for soaking up excess oil.
Once all the batches are cooked leave to cool before serving. It’s often tempting as I have a habit of picking at them because they taste so good.

Served it with Rice & Chicken Stew.

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Lunch

Tomato Chicken Stew with rice and sweet plantains | Lagos Diaries

By on September 8, 2019

If there is one thing I could eat over and over again it’ll be rice and stew with sweet fried plantains. It’s a Nigerian dish, well flavoured often spicy tomato sauce cooked with either chicken, assorted meat or fish.

For this recipe I used chicken legs. Traditionally we use a hen (which is a lot leaner and tougher) than a rooster. It lends a unique flavour but I find this kind to be more accessible hence why I’ve used it for this recipe.

The night before I marinated the chicken drumsticks with salt and black pepper after discovering that the secret to a juicy and well flavoured chicken was in the process of brining but also seasoning your chicken with salt and few hours prior to cooking.

Why is this recipe different?

The method – we use plum peeled tomatoes either fresh or canned in tomato stew. As opposed to blending the tomatoes with pepper which is what we usually do I crush it roughly with a fork to give the stew a bit of texture.

I brown the chicken in butter as it adds a nice depth to the sauce.

Rather than sprinkle stock cubes directly onto chicken or in the stew I dissolved the cubes in starchy water from boiled yams I made earlier. Normal water will do for this however!

Ingriedients:

  • 8 chicken drumsticks
  • 2 onions
  • 2 cloves garlic
  • 1 can plum peeled tomatoes
  • 1 tablespoon tomato purée
  • 1 tablespoon butter (not margarine)500ml chicken stock / 2 stock cubes
  • 2 Bay leaves
  • Vegetable oil for frying

Seasoning

  • 1 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry pepper (in place of scotch bonnet)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation makes cooking easier…

Start by prepping all the Ingriedients – peel and slice your onions, chop garlic & gather all the herbs and seasonings you need for this recipe. Pour can of plum peeled tomatoes in a bowl and crush with back of fork. A cooking pan / pot, chopping board and dish cloth (to wipe hands) will make things 10 x easier.

Season drumstick with all the dry ingredients – salt, black pepper, white pepper, paprika, chilli powder, coriander and 2 tablespoons of oil to seal the marinade. The onions, garlic, butter and bay leaves as stock cubes will be used later.

Heat oil and butter in pan, add bay leaves then chicken and brown on all sides. Then add sliced onions, garlic & tomato puree then continue to fry on medium to low heat. Once it’s cooked for 10 minutes pour in crushed tomatoes then stock. Cover and leave to simmer for 20 minutes.

Once it’s done serve with rice and sweet fried plantains! 😊

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Lifestyle | Lunch

Making the most out of summer | BBQ season

By on July 2, 2019

This weekend, I hosted my second mini BBQ with friends to kick-start summer. I wore my favourite mustard playsuit from Primark and gave a hand at working the BBQ. On the menu was a selection of hotdogs, BBQ chicken, salad and party jollof rice. We kept it simple, played games & danced to our favourite afro-beats tunes.

For drinks I made my favourite sparkling non alcoholic cranberry punch:

Ingredients

250 ml ginger ale

750 ml cranberry juice (chilled)

Garnish: citrus or seasonal fruits

We all know it’s fun yet, tiresome whenever hosting a party and the aftermath is usually what we dread having to clean up and get things in order. One of the things that’s saved me time and stress cleaning up particularly, my BBQ grill (which I’ve been guilty of in the past of neglecting) is the fairy power spray.

It’s simple as spraying your grease stained grill with the fairy power spray & leave for 2-3 minutes – rinse or wipe clean. I also like using it to clean the oven which makes cleaning so much easier. So it’s worth looking into this BBQ season as it may save you a lot of time with the cleaning.

Find our more about the fairy power spray here

Do you love hosting BBQs? If so what’s your favourite thing about it? Let me know down below.

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Lunch

Seriously good curry goat…

By on November 12, 2018
Curry goat 

750g mutton ( I like mine with some bone on the meat)
250g baby potatoes
500g cherry tomatoes, crushed
2 cooking spoons of vegetable oil
2 shallots (or onions)
2 spring onions
2 chillies (or scotch bonnet pepper, depending on how hot you like it)
1 tablespoon tomatoes paste 
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 of each – Red, green & yellow bell peppers
1 – 3 bay leaves



Ingredients 🙂

Spices:
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon all spice 
1/4 teaspoon thyme/herbs
1/4 teaspoon ground cardamon (2-3 cardamon pods)
2 star anise
2 jumbo stock (maggie) cubes
1 tablespoon honey or brown sugar
Salt

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Lunch

Indulge in this utterly Chocolatey Pancake…

By on November 5, 2018

Drizzled in warm chocolate & cinnamon sauce. It’s the sweet comfort you need for a fancy breakfast or a sweet treat. 

Serving: 4 

Time 20 Minutes

What you’ll need:

A mixing bowl (for dry ingredients)
A measuring jug or large cup
Spatula
Whisk
Frying Pan

Ingredients:
– 175g Self raising flour
– 50g brown caster sugar
– 25g cocoa powder
– 25g milk chocolate buttons (optional)
– 1/2 vanilla extract 
– 1/4 teaspoon basking powder
-1/4 nutmeg
– 350ml almond milk (because of consistency I needed more, however, if using normal full fat milk 275ml will do
– Unsalted butter (for frying)
– pinch of salt

Chocolate Sauce…

100g Dark chocolate 
50g milk chocolate
100ml almond milk or double cream
2 tablespoons brown sugar
1/4 teaspoon cinammon powder
25g unsalted butter
pinch of salt

Method:
1. Mix flour, baking powder, sugar, cocoa powder & salt in mixing bowl
2. In a separate jug whisk milk, egg & vanilla and pour into flour mixture.
3. Whisk all the ingredients together and pour back into jug.
4. Add a knob of butter to heated frying pan (make sure pan on medium-low heat).
5. Pour about 10cm (CD disk size) into the pan, cook pancake on each side foe 2-3minutes (can keep warm in preheated oven) whilst you cook the remaining batch.

For the chocolate sauce, add a knob of butter, sugar, chocolate, milk and cinnamon whisk slowly over low medium to low heat, add a pinch of salt and if the chocolate remains thick as 2-3 table spoons of milk or hot water. Once ll has melted and you get the glossy melted chocolate you desire, drizzle over warm pancakes.

Serve with fresh strawberries and there you have it 🙂 

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Lunch

Summer Photo Diary: Magnum Pleasure Store

By on October 1, 2018

Over the weekend, I picked up a box of Magnum’s white chocolate ice cream for my evening indulge session with some take-away, wine & a few episodes of of Issa Rae’s Insecure. As I helped myself to two portions of this – the crunch of the chocolate shell followed by the creamy soft vanilla flavoured core – I was Instantly taken back to the ‘make your own ice-cream session’ at the Magnum Sloane Square pop up store. 

It was a moment of ice cream heaven as you got to customise your own Magnum Ice Cream from chocolate base to the toppings. I chose different toppings along with chocolate base, Milk, Dark or White chocolate. (white chocolate topped with a bunch of random toppings to match my dress…) how creative lol

So what was the Experience like?

It was quick, how? because I managed to pop in on my lunch break! I must say, the store was beautiful and I was a little obsessed with the brown & gold set-up as much the ice cream. I’d describe it as Instagram heaven with the perfect opportunity at every angle to take a photo including 4 special photo booths to shoot the perfect flat-lay on.

xoxo

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