Soak the cashews for 10 mins prior grinding.
Over medium heat, place a pot/Kadai. Add cumin seeds let it sizzle for few seconds. Then, add chopped onions. Let the onions turn translucent.
Add freshly ground ginger garlic paste, stir and cook for few minutes till the raw smell of the ginger-garlic paste leaves off.
In goes the spice powders, add chili powder, coriander powder and turmeric powder, stir and cook for 2mins.
Add chopped tomato stir and cook for till the tomatoes turn mushy
Then, add tomato puree stir and cook for few more mins.
Add soaked cashews to a blender along with water and grind to a smooth paste.
Add cashew puree to onion tomato masala that has been cooking.
Mix and stir the gravy.
Cover and cook for 5 to 8 mins. When the oil oozes on the sides of the pan, its time to add all the veggies.
Add all the veggies that you have taken.
Gently mix the veggies with the masala. Add 1.5 cups of water. Cover and cook for 5 mins till the veggies are cooked tender.
Turn off the heat, add some fresh cream.
Sprinkle sliced almonds and serve.
In a large bowl, combine the softened butter and sugar together and beat/mix until creamy. During my varsity years, the sandwich toaster was every student's best friend, 'cos you can easily pop in 2 slices of bread, an egg and some veggies and taddam
It was warm, it was rich, it was creamy, it had chicken in it, tomatoes, onions lettuce, hot dog, mayo and the one thing I still can’t put my finger on was whether it had bacon or ham
My maternal grandma of blessed memory had a terrible gastrointestinal reaction to vegetable oil. Mama makes hers pretty much the same way with crayfish and smoked fish, but she never added any green vegetables to it, which is the Efik element here, and I love the contrast of the green with the brown of the fish and orange of the rice, so because of that, I will be naming this post Iwuk Edesi
You will soon see that the dry pepper also adds an earthy colour to the veg. Like with mummy's fried rice recipe, don't cook the veggies for too long, so as to keep their integrity
Kunu Aya is a traditional creamy milk like beverage with a spicy nutty taste. Prior to my first visit to the Northern part of Nigeria, the only type of Kunu drink i knew was Kunun Zaki
Vegetarian and Vegan Nigeria Combining the well loved street food fried yam, dodo and stew into a delicious one pot wonder, that can be served on its own, or as a side dish Ingredients Yam Plantain vegetable oil left over stew or fried tomato sauces salt seasoning cubes chopped mixed veg Instructions The quantity of yam you need for this depends on the number of people you intend to feed
While the pot is heating up, beat the butter and sugar together in a bowl, until creamy. How to bake cake without an oven & on a stove top Cake baking has been around for decades and so has the means of baking
Use a vegetable peeler. 3 You will Need Corned Beef 3 - 4 pieces of tatashe - red bell pepper 1 - 2 pieces of ata rodo (depending on how spicy you want it) - scotch bonnet/habanero pepper 1 large onion ½ can of plum tomatoes or 3 - 4 big tomatoes curry powder dried thyme salt stock cube veg oil - or your choice of oil For the Yam Tuber of Yam 1 can of Coconut Milk 1 tablespoon of sugar - or more A knob or two of butter Salt How To Blend the tomatoes separately, to a smooth consistency with little or no water
The sauce should begin to look creamy. Heat up a pot, add some vegetable oil, allow to heat up then add Onions and Ginger and some chopped green bell pepper
Cocoyam serves as thickener so quantity depends on how creamy you like Ofe Oha. Infact, they were not perfectly fresh even though I bought them on Wednesday which is when our Nigerian vegetables are taken delivery of in African food stores here in the Uk
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