Dooney’s Nigerian Meatzza
Dooney's Kitchen
Dooney's Kitchen
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  • 2 eggs Red chili - or use ata rodo Sliced tatashe and green pepper - Dry Pepper Uziza seeds - ground Uziza leaves - you can use efinrin or Basil Mozarella cheese - or use local Wara, or use ripe plantain, or break 2 or 3 whole eggs on top Curry Powder - optional Dried Thyme - optional Leftover Stew or Ata din din - you can also use Ewa Aganyin sauce Salt Seasoning cube How To Place your mince in a bowl, and add all the spices and seasonings. Whatever you use often to season your meats, will work great here. Personalise this recipe, make it your own Add the Oatmeal, about 1 - 2 tablespoons, the shaved parmesan cheese, if you are using, and an egg or two. The oatmeal is to bind everything together. Nigella used breadcrumbs but oatmeal is a healthier option. the cheese is just to keep it moist and stay true to the traditional Italian meatball recipe, but you can definitely leave it out Gently combine all the ingredients until it forms a ball. Emphasis on gently, don't overwork the mince. if it is not holding up to a ball, either add another egg, or a little more oatmeal Take out the mince and carefully lay out in a lightly greased pan, until all ares are covered. Again, do this gently Spread out your stew or sauce unto the mince Now add your toppings. I used onions, cherry tomatoes, chili, sliced tatashe, green pepper and of course Mozarella Cover with foil, to keep moist and then place in a preheated oven at 200 degrees centigrade of Gas mark 6 and let it cook for 15 - 20 minutes. You will observe that the mince will shrink, but that is expected. You will also see some of the juices in the pan, but that is fine, you can always drain out at the end before serving, top with fresh leaves Don't be like me and keep chatting on your phone while your delicious food burns a little, but it was fine in the end. I served with a side salad, and it is hands down one of the best meat dishes I have ever eaten. The taste explosion was incredible 3.2.2925



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