HAJ GLOBAL BLOG

•    FRIED RICE Ingredients 1.    Rice – 4 cups 2.    Onions – 1 bulb 3.    Green peas – 50g 4.    Green pepper – 70g 5.    Carrots – 70g 6.    Liver – 280g 7.    Curry – 2 tablespoon 8.    Thyme – 1 tablespoon 9.    White pepper – 1 tablespoon 10.    Butter – 300 mm 11.    Beef – 220g 12.    Chicken – 220g 13.    Groundnut oil 14.    Maggi cube (2 cubes) 15.    Salt Procedure 1.    Wash the meat and boil it for 30 minutes 2.    Cut the ingredients for the fried rice- cut the carrot, onions, green pepper and liver into separate bowls 3.    Parboil the rice 4.    Put the stock gotten from the water used in cooking the chicken and beef in a sauce pan and allow to boil 5....

•    NSALA SOUP Ingredients 1.    Chicken – 500g 2.    Uziza seeds – 6 3.    Utazi leaves 4.    Dried pepper 5.    Crayfish – 20g 6.    Seasoning – 2 cubes 7.    Yam slice – 1 piece(for thickening) 8.    Dried fish 9.    Udah – 2 seeds 10.    Ewulu – 2 seeds 11.    Salt Procedures 1.    Wash and season chicken to boil for 15 minutes 2.    Add dried fish, yam pieces to boil for 5 minutes 3.    Add all the spices, ground crayfish, pgiri, pepper, salt and seasoning and Cook for 5 minutes 4.    Pound yam and use it to thicken the soup. 5.    Boil until the yam for thickening is well blended 6.    Serve with pounded yam fufu •   

STARCH Ingredients 1.    4 cups garri starch 2.    750mm boiling water 3.    2 tablespoon palm oil Procedures 1.    Mix the starch to a thick paste with clean cold water in a cooking pot that has been greased with the palm oil to prevent the starch from sticking to the pot. The greasing also helps to improve the color 2.    Add the boiled water, stirring all the  time 3.    Cook, over heat while stirring with a long wooden spoon 4.    When the starch is smooth and its of good consistency, put in a wet plate and serve with banga soup or any other soup

•    WATER YAM PUDDING Ingredients 1.    1 small water yam 2.    1 small desert spoon of pepper 3.    Chopped meat or smoked fish 4.    One and half cups of palm oil 5.    1 teaspoon ground onions 6.    Salt Procedures 1.    Peel and wash the yam grate it in to a clean bowl 2.    Warm the oil 3.    Mix the grated yam vigorously until light and smooth 4.    Add the chopped meat and fish and mix well 5.    Add oil, ground pepper, onions, maggi and salt to the mixture and stir well 6.    Wrap in leaves and steam for 1 – 2 hours 7.    Serve hot.

•    PLANTAIN PUDDING Ingredients 1.    2 medium size ripe plantain 2.    3 cups of plantain flour 3.    2 dessert spoons ground red pepper 4.    2 dessert spoon ground onions 5.    Salt to taste 6.    One and half cup of red palm oil 7.    Smoked fish Procedures 1.    Peel and wash ripe plantain 2.    Beat the plantain in a mortar until it is soft and smooth 3.    Add the plantain flour and mix well 4.    Add salt, pepper and other seasoning and mix well 5.    Add the warm palm oil and mix properly 6.    Add some warm water and mix to a dropping consistency 7.    Add the smoked fish 8.    Wrap in leaves and steam for one and half hour to two hours depending on size 9.    Serve hot or cold.

•    BANGA SOUP Ingredients 1.    6 milk cup of Palm fruits 2.    I medium fish 3.    8 pieces of goat meat 4.    1 teaspoon of grounded pepper 5.    I medium onions 6.    8 uda seeds(ground) 7.    Half teaspoon crushed dried bitter leave (washed bitter leave) 8.    One and half bottles of water 9.    Salt Procedures 1.    Wash the palm fruits, pour it into a pot, add water and cover the pot, then allow it to boil until tender 2.    Squeeze the juice from the palm fruits using up the one and half bottles of water 3.    Leave in the bowl for 5 minutes for particles to settle and then filter the juice into a sauce pan 4.    Put the sauce pan on fire with the meat and allow to boil until it is fairly thick 5.    Add the pepper, salt,  seasoning, ...

•    POUNDED YAM Ingredients 1.    1 tuber of yam 2.    2 bottles of water Procedure 1.    Wash the yam, peel and wash once more 2.    Cut into small pieces 3.    Put into the pot and boil for about 15 minutes 4.    Pound Into a fine smooth dough and serve with ujuju soup, pepper soup or any soup of your choice  

•    UJUJU SOUP Ingredients 1.    8 pieces of meat 2.    1 medium smoked fish 3.    2 wrap of ogiri 4.    I tin tomatoes 5.    Ground crayfish 6.    Half milk cup of palm oil 7.    I tablespoon ground pepper 8.    4 cups of water 9.    Two maggi cube (seasoning) 10.    Salt 11.    A bundle of ujuju leave Procedure 1.    Wash meat and fish 2.    Prepare the ujuju leaves by removing the back midribs, wash in salty cold water 3.    Pound the leaves to give a paste of dropping consistency 4.    Mash the ogiri to a smoother in a mortar with a pestle 5.    Add fish, ground crayfish, pepper and palm oil and leave to boil for about 10 minutes 6.    Add  the vegetable(ujuju) and simmer for 10 minutes 7....

            NIGERIAN DISH •    BANGA JOLLOF RICE Ingredients 1.    30 palm fruits (banga) 2.    2 cups of rice 3.    2 medium smoked fish 4.    2 tablespoon ground crayfish 5.    1 maggi cube 6.    4 fresh tomatoes 7.    1 medium onions 8.    4 medium fresh pepper 9.    Salt to taste Procedures.                 1.    Boil palm fruit till soft 2.    Pound already cooked palm fruits in a mortar until the palm fibers leave the nut. 3.    Pour some clean water into the already pounded banga, mix well, squeeze the palm fibers and sift out the filtrate. 4.      Wash and parboil rice. 5.    Place the filtrate on the f...

•    KHEER (INDIA RICE PUDDING) Ingredients 1.    8 tablespoon of  jasmine rice 2.    3 tablespoon of unsalted butter 3.    1 teaspoon of  lightly crushed saffron 4.    1 teaspoon of  ground cardamom 5.    8 cups of milk 6.    8 tablespoon of light brown sugar 7.    1⁄2 cup slivered almonds, toasted 8.    1⁄2 cup thinly sliced pistachios Procedure 1.    Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. 2.    Heat butter in a 10" skillet over medium heat;  3.    Add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes.  4.    Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. 5.  ...