Hello! Hello!! How has it been?! It is no news what stress corona virus has been putting us through and part of that involves staying at home. So, I’ve been cooking and snapping and will be sharing my recipes. My problem with sharing recipes is the measurement; I can’t help you with measurements oh, so just guess by yourself or
keep adding till your ancestors ask you to stop or kuku just google. These recipes are exactly or almost exactly how I cooked them.
I mixed all the ingredients together, allowed to rise, then fried and enjoyed it.
TOM BROWN ‘CEREAL’ AND MOI MOI
Tom brown powder
I prepared the tom brown by mixing with cold water and stirring it on fire, added sugar and milk. I also warmed moi moi from the freezer and thats it. To make moi moi, a summary is that you have to peel your beans and blend with long peppers called bawa and onions into a not-so-thick, not-so-watery paste. Then add stock, salt and seasoning cubes and oil into the paste. Then put the paste bit by bits in small nylons/cups/leaves and steam by putting in water and putting on fire. When its cooked(you will know. Your village people will whisper to you), its supposed to be firm.
Tom brown is a northern Nigerian cereal I guess. My mum and I processed it using grains: tamba(okababa), jero, groundnut and soya beans. We had to wash the tamba and jero and spread to dry, fried the grounuts without salt and remove the outer part and peel the soyabeans, then fry. Then, we blended all together into powder.
Oops, moi moi no feature😢
FRIED PLANTAINS, SCRAMBLED EGG AND AVOCADO
I fried my plantains and fried my eggs with little stew, diced onions and added salt. Then, took care of my avocado and just sliced it.
FRIED SNAILS IN PEPPER/TOMATO SAUCE
Bleached palm oil
I boiled and fried the snails. I fried onions, salt and maggi in my bleached palm oil for a while, then added blended peppers and tomatoes, garlic and seasoning. When the stew had its water almost dried, I added the fried snails. I used a frypan.
I don’t know if I’ve gotten iver the fact that someone doubted I could cook this stew. *snorts
Unripe peppers and tomatoes
Maggi seasoning cubes
I bleached the palm oil by pouring it in a pot and put it on fire and allowed it to fry solely. I had to keep checking at intervals by dipping clean paper into the oil and when I noticed the color had changed from yellow to something like opaque, like blackish(not burnt o); but ensure it brings a similar color you get when you put clean white paper in vegetable oil.) Your windows and doors should be opened because this process brings smoke and its choky. Or you’d just bleach in an open air.
I allowed the oil to cool and poured in my beef, shaki and liver which I had seasoned with salt and maggi in the oil and allowed them to fry.
I blended my unripe peppers, tomatoes and onions with a blender; they must not be blended smoothly edakun, and I blended with my stock(water gotten from boiled meat/fish/chicken/whatever form of meat apart from human flesh or bats ot any other weird forbidden thing) because this stew must be cooked with little water. To also ensure the water dried quickly, I cooked it in a frypan, not a pot as I usually do.
So, I added the blended peppers, tomatoes and onions into the oil when my meat had fried to an extent. I didn’t remove themeat, I just added the blended ‘combo’ into the oil with the meat therein.
It started cooking and I added the other seasonings majorly because I had little stock: garlic, fermented sesame, salt, maggi, turmeric powder. When it was almost done with the water rate being reduced, I added little sliced efirin leaves and the boiled panla fish from earlier and 2 whole ungrounded peppers. Oil dried, at least to minimal rate. Stew done. Happiness something.
Consume with rice, beans, spaghetti, yam, macarroni and whatever, but I no think say e go too flow with eba.
Your ofada stew must have no or very minimal water as I stated earlier.
To avoid long sessions of cooking because you want the water to get dried at all costs(I think this method works well when grinding with home blender), use the stock (the water you use in boiling your beef, chicken, turkey, fish, snake, elephant, giraffe meat, etc) that you want to use to cook the stew to blend the pepper instead of using water to blend, then now adding stock(another source of water) to the stew when cooking. If you have to blend in batches👉, sieve out the water you used to blend the first batch to blend the second and other batches.
Also, the truth is I used garlic, turmeric and fermented sesame as spcies because I had minimal stock.
So, thanks for being with me on my food journey so far during these corona times. You can add flexibility when cooking yours, maybe remove somethings I used and add what I didn’t use.
It is my prayer that we will be free from this corona mess.
#food #ofada #foodblogger #tombrown #foodblog #moimoi #plantain #dodo