1/2 medium tuber, white Yam
300g Oxtail meat
2 teaspoons, grated ginger
1 bay leaf
2 tbsp of Ground CrayFish
1/2 tsp Bouillon powder
1 Onion, chopped
3-4 Scotch Bonnet Pepper, yellow and green
Fresh green vegetables, Ugwu or spinach
1/3 cup of good quality Palm Oil
4-5 cups of water
Peel, wash, and cut your yam into the desired size and set aside in a bowl.
Wash the oxtail and place in the pressure cooker with onions, garlic, ginger, salt, bay leaf and black pepper. Fill with water to about halfway.
Cook in the pressure cook till soft and tender. This should take about 2 hours. When cooked, set aside and keep the stock.
In another pot, boil the yam in oxtail stock with scotch bonnet peppers for 10 minutes.
Add crayfish, bouillon, palm oil and the oxtail. Cook for a further 7 - 10 minutes
When yam has cooked and reached the desired consistency, taste, and adjust seasoning if necessary.
Add the greens and simmer on low for 1-2 minutes.
Stir gently to combine. When ready, serve, and enjoy.
Wake up to freshly baked bread delivered from our hot oven to your door step.
Choose from Challah bread, dinner rolls, burger buns, cinnamon rolls, focaccia, banana bread, cheese rolls and lots more.
Vegan options available on request
Order by phone: 09090006842, 09081958527
Cooking brings me so much joy and right now we need to share as much positivity.
Super excited about this, introducing our online interactive cooking experiences in the comfort of your home.
Off course the Samantha's way ?
I think you will love it too
?So here's how it works
?Choose your recipes
?Pre-measured ingredients are prepped for you
?And delivered safely to your home
I love playing around with African food recipes and tweaking dishes to suit our clients at Samantha's.
In creating a Nigerian brunch menu, we get to celebrate our own cuisine but in a modern way infusing flavours of other cultures, ideas from African cuisine but still very much done in the Nigerian way.
I believe strongly now as I get older and also as I am on a transformation and wellness journey that healthy is the new sexy.
And in these times of uncertainty with the pandemic looming. My eating has gone a bit haywire so to get back on track I will be cooking live in Instagram.
So if you follow me and get a notification that I am live please join in and let's spread positivity and creativity.
1 large head cauliflower, cut into bite-size florets
3 tablespoons extra-virgin olive oil or vegetable oil
Sea salt & black pepper to your liking
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
¼ teaspoon mixed spice
Garnish with finely chopped fresh parsley, chives and/or green onions
Start by roasting the cauliflower
Roasting cauliflower develops more flavour and earthiness. Bake for 15 minutes.
Sauté onions in a pan until tender, add garlic and vegetable broth. Then, add your roasted cauliflower and simmer the mixture on the stove for about 20 minutes to incorporate the flavours. Add the remaining ingredients excluding the butter.
Now transfer the cauliflower broth to a blender and add butter. Butter is what makes the soup luxurious and creamier.
Blend to your liking and if you want a bit more creaminess drizzle in cream and garnish.
I enjoyed mine with homemade garlic toasts.
It was absolutely delicious and comforting
Join us on the 28th of March with fellow brunch lovers as we eat, live and explore delicious food and drink in a chilled fun environment.
Le Caliendi Bar and restaurant is very unassuming and you may just miss it driving down the ever busy Ave de Calais.
I walked in and fell in love. And what's more lovely than a brand name created with love. A mish mash of the names of each member of the family.
And guess who's the chef?
Cheers to family businesses that rock!
#Cookoff Think you can make a badass burger?
@sidevieweats Cook-off invites two bold and brave cooks on the 25th of January to go head to head to win 'Badass burger cook' of the month with the winning burger featured @gourmetburger.bar for the month of February.
Oh yes we love you too! ♥️♥️
My new week goals include:
Creating new vegetarian and fish lover recipes and off course trying each out
I might just throw in a cheesy pasta recipe and one burger too.