Winniecooks

Hello everyone!

Today I’ll be showing you how I made my “obe ata dindin” also known as Nigerian fried pepper stew. It can be eaten with white rice or any side of choice (yam, spaghetti, bread etc).

Now, the way I made this sauce is different from what you’d normally see. I didn’t fry my meats. Instead I only boiled them and also used the stock for the stew. But I made sure that I didn’t use too much water while boiling my meat so that the stock wouldn’t make the stew watery. This is because the water would dry up easy and fast.

Now, let’s get into the recipe.

INGREDIENTS

Beef

Ponmo (cow skin)

Dried fish

Smoked fish

Boiled eggs

Palm oil – 2 cups

Pounded crayfish – about 8 tablespoons

Sliced onions

Iru (locust beans)

Tatashe (red bell peppers)

Shombo (cayenne peppers)

Pounded scotch bonnet

Knorr seasoning cube – 1 cube

Salt

FOR BOILING THE MEAT

Sliced onions

Knorr seasoning cubes – 2 cubes

Salt – 1/4 teaspoon

Water – 3 cups

Note: Blend red bell peppers, cayenne peppers and half portion of the locust beans together.

PROCEDURE

1. Pour washed beef, ponmo and dried fish into a pot.

2. Add onions, knorr seasoning cubes, salt and water.

3. Stir, cover and boil until the beef and ponmo are tender.

Alternatively, you can use a pressure cooker to enable the meat to soften faster.

4. Meanwhile, pour pepper blend (peppers + locust beans) in a pot or pan and allow to cook until the water dries out. This can also be done before the cooking starts.

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5. Pour palm oil into a pot and allow to get hot.

I did not bleach my palm oil. I just allowed it to get a little hot and added my onions to fry as it got hotter.

6. Add sliced onions and allow to fry for a while.

7. Add locust beans and fry a few minutes

8. Add pounded crayfish and fry for some time.

9. Add parboiled pepper blend.

10. Add pounded scotch bonnet and knorr seasoning cubes. Fry until you are sure that any leftover water from the pepper blend has dried out. A good sign would be to see the oil floating at the top.

11. Add boiled meat + ponmo + dried fish and smoked fish. Also, add the meat stock.

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At this point, you can adjust your salt and seasoning to your taste. Or you can do so after the next step.

12. Stir and allow to cook until the oil floats at the top.

13. Add boiled eggs

14. Stir and cook for a few minutes.

And it’s ready!

Enjoy with white rice or any other side of your choice.

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Watch “obe ata dindin” recipe video below.

So that’s it for the recipe. Be sure to let me know how it goes if you try it out.

Don’t forget to follow my Instagram account @winnie.cooks and like my Facebook page Winniecooks

Stay safe.

Hey guys!

Welcome back. I hope you all are doing well.

With all that’s happening now, let’s all stay strong, positive and prayerful. I believe God will be with us all.

So this recipe was curated by me one morning when I was frying yam for breakfast and didn’t feel like using egg sauce or stew to eat it. I just wanted something peppery and mouthwatering.

At first I wanted to make palm oil sauce with pepper but I changed my mind and used groundnut oil instead. And that’s how I birthed this delicious baby!

This recipe is very easy and will not take you a long time to prepare.

For this sauce you’ll be needing:

Groundnut oil

Sliced onions

Blended scotch bonnet

Pounded crayfish and scotch bonnet (pounded together)

Knorr seasoning cubes

Curry powder

Salt

Note: It’s not necessary to pound the crayfish and scotch bonnet together. You can pound them separately.

Also, the reason I’m adding both pounded and blended scotch bonnet is so that the blended scotch bonnet can add redness to the sauce and the pounded pepper will ensure that the sauce has a variety of color and is not too plain.

PROCEDURE:

1. Heat groundnut oil in a pan and fry onions.

2. Add blended scotch bonnet and fry until the water dries out.

3. Add pounded crayfish and scotch bonnet and fry for a while.

4. Add knorr seasoning cubes, salt and curry powder.

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5. Stir and fry for a few minutes. Serve.

That’s it o!

Very easy and delicious.

Let me know how it goes if you try it.

And don’t forget to follow my Instagram page @winnie.cooks and like my Facebook page Winniecooks

Stay safe!

Hello everyone!

I hope you all are doing well.

Sometime ago, I really wanted to make something for my blog but I didn’t seem to have the complete ingredients for anything I wanted to make. And then, I saw it…one coconut on the counter! And I just happened to have the complete ingredients for jollof rice.

That’s how I decided I was going to make coconut jollof rice. I have always liked coconut jollof rice, even if it always burns because of the thickness of the milk. Then, I would just turn off the stove once it starts burning and manage the watery rice. But I recently realized that the burning gives it a Smokey taste and that’s what I enjoy.

I was really impressed with the result I got from making the dish.

Now, let’s get into the recipe!

INGREDIENTS

Grated coconut – 11/4(One plus one quarter) cups

Rice – 2 cups

Chicken stock

Groundnut oil

Tomato paste – 1 sachet

Sliced onions

Fresh tomatoes (sliced)

Fresh scotch bonnet (chopped)

Knorr seasoning cubes – 3 cubes

Curry powder – 1 teaspoon

Thyme – 1 teaspoon

Salt – 1 teaspoon

Water

PROCEDURE

1. Pour grated coconut into a pot and add some water.

2. Stir and boil for 15-20 minutes.

3. Drain and set aside.

4. Heat groundnut oil in a pot and fry sliced onions.

5. Add tomatoes and scotch bonnet and fry until the water dries out.

6. Add tomato paste and fry for a few minutes.

7. Add knorr seasoning cubes and stir.

8. Add coconut water and chicken stock and allow to start boiling.

9. Add curry powder, thyme and salt.

10. Stir and allow to cook for some seconds.

11. Add parboiled rice, stir, cover and allow to cook until the water dries out.

At this point, the rice may start to burn before all the water dries out. What I did was to allow to burn until all the water had dried. This gave the rice a Smokey taste.

12. When it’s done, turn off the heat and add some sliced onions ( I sliced mine in form of rings).

13. Stir lightly, cover the pot and leave it for about 5 minutes to allow the onions soften.

14. Stir and serve!

Watch coconut jollof rice recipe video below

And that’s the recipe! Let me know how it goes if you give it a try.

Also, don’t forget to follow my Instagram page @winnie.cooks and like my Facebook page Winniecooks

See you soon!

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Looking for a sauce that’s super easy to make and also delicious? I have the right option for you! My Titus fish palm oil sauce. Let’s get right into the easy recipe.

INGREDIENTS

•Titus fish (of course! *wink*)

•Palm oil

•Seasoning cubes (knorr cubes) (1 cube)

•Onions

•Tomatoes

•Habanero peppers/scotch bonnet

•Crayfish

•Salt 1 teaspoon

FOR BOILING THE FISH

•Seasoning cubes (knorr cubes) (2 cubes) (1 pair)

•Salt 1/2 tablespoon

•Water 3 cups

PROCESS/STEPS

1. Pour fish into a pot, add onions, seasoning cubes, salt and water. Boil for about 20 minutes.

2. Pour palm oil into an empty pot (on a stove).

3. Add onions when oil is hot and fry.

4. Add roughly blended tomatoes and habanero peppers. Fry and allow the water to dry out.

5. Add seasoning cubes, salt and crayfish. Mix and allow to fry until the smell of the crayfish begins to emit.

6. Add boiled fish plus stock. Stir, cover and allow to cook for 10-15 minutes.

See the recipe for Titus fish palm oil sauce below

Your sauce is ready!

You can enjoy it with any side of your choice (rice, yam, bread, spaghetti etc)

Watch Titus fish palm oil sauce recipe video below

Why not try this out and let me know how it goes!

Don’t forget to follow my Instagram page @winnie.cooks

Thank you and see you soon!

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Oha soup is a native soup eaten majorly by the Igbo people of Nigeria. The main ingredient being the oha leaves also known as African Rosewood leaves in English. This soup is very delicious and will most definitely be enjoyed with varieties of “obstacles” inside it.

Also, the amount of thickener being added to the soup depends on the preference of the person eating it. I made mine extra thick.

I’m going to show you how I made this soup. By the way, it turned out really delicious!

INGREDIENTS

•Oha leaves (African Rosewood leaves)

•Beef

•Ponmo (cow skin)

•Stock fish

•Dried fish

•Seasoning cubes (knorr cubes) 2 cubes (1 pair)

•Salt 1/2 teaspoon

•Palm oil 1/2 cup

•Uziza leaves

•Crayfish

•Habanero peppers/scotch bonnet

•Ofor (soup thickener) 4 table spoons

•Ogiri (fermented oil seeds)

•Water 3 cups

FOR BOILING THE MEAT

•Seasoning cubes (knorr cubes) 2 cubes (1 pair)

•Salt 1 teaspoon

•Water 4 and half cups

PROCESS/STEPS

1. Pour beef, ponmo, stock fish and dried fish into a pot.

2. Add seasoning cubes, salt and water. Allow to boil until beef and ponmo are as tender as desired.

3. Add water (3 cups) and allow to boil (because some of the water would have dried up from boiling).

4. Pour ofor into a bowl, add palm oil and mix well. Make sure to melt seeds.

5. Pour mixed ofor and palm oil into the pot of boiling meat, cover and allow to boil until soup thickens. This may take about 3-5 minutes.

6. Add crayfish, pepper, seasoning cubes, salt, ogiri and uziza leaves( washed and sliced)

7. Stir, cover and allow to boil until the scent of the uziza leaves begins to emit. This may take about 3-5 minutes.

8. Wash oha leaves and use your hands to tear them to pieces.

9. Add oha leaves, stir and allow to boil for 3 minutes.

10. Turn off the heat and leave the pot covered in order to let the oha leaves soften.

Your oha soup is ready!

Watch the video for oha soup recipe below

Do let me know how it goes if you try out this recipe.

Thank you and see you soon!