Sa Lone style Butter scotch candy

Homemade Butter Scotch Candy

Good Evening guys! I hope you all had a splendid weekend. Today is one of those days I feel nostalgic and have a sweet tooth. What best way to curb this craving than whip up some homemade butter scotch. Butter scotch is a popular treat to have as a snack when that sweet tooth carving kicks in. Growing up in Sierra Leone this snack was a lunch and after school treat that I enjoyed indulging in with no guilt.

Preparing butter scotch is every simple and easy. You only need two ingredients butter and sweetened condensed milk. The only tricky bit is the moulding stage. You have to be quick at moulding the candy into mini balls before it hardens up.  You have a window of about 10 to 15 minutes.

Ingredients

1.      150 g unsalted butter

2.      379 g of sweetened condensed milk

Ingredients 

Method

Stirring butter and milk in medium heat

     1.      Before you start, have a bowl of water and about 2 table spoon of either melted butter or vegetable oil and a large plate ready and aside.

      2.      Melt 125 g of butter in a cooking pot in medium heat.

     3.      Pour sweetened condensed milk into melted butter.

     4.      Use wooden spoon to mix butter and milk together until you have soft golden brown gooey consistency.

     5.      Turn heat off and let the mixture set for at least a minute then start moulding into mini balls. BE EXTREMELY CAUTIOUS! The candy will still be piping hot.

      6.      Rub some oil or butter in your palm then using table spoon scoop tiny portions of the candy and mould into round mini balls. Use water in bowl to cool your hands as you go along. Repeat this step until you mould all the candy.

      7.      Depending on how small you mould the balls you should have about 15-20 pieces.

Homemade Butter Scotch Candy

Voila! Be prepared to satisfy your sweet tooth cravings.

Pepper Soup

Pepper Soup and Red Snapper

Good Evening readers, Hope you all had an amazing weekend. I spent mine nursing a cold with the versatile West African dish Pepper Soup! Pepper soup is a popular dish across West African mostly drank towards the end of parties whilst guests banter and converse about their interests. It is also an excellent remedy for cold and flu. It clears the flu in an instance, the spicier the soup the better. Across the region its cooked quite similarly with either, assorted meat (goat, beef, cow foot, broiler chicken, pig feet, etc) or fish. I opted for red snapper and added potatoes as an accompaniment. I hope you enjoy reading and hopefully try out the recipe. Aprons on!!!

Ingredients

Serving for 4

Ingredients 

1.      4 Scotch Pepper

2.      2 medium sized onions

3.      1 huge potato

4.      2 medium Red Snapper

5.      1 tea spoon tomato puree

6.      1 maggie cube

7.      Sea salt and rosemary seasoning

Cooking Instructions

Boiling soup

1.      Cut each snapper into two pieces and season with sea salt and rosemary.

2.      Peel potato and cut into sizeable cubes and place in sauce pan.

3.      Blend onions with scotch peppers and add this to the sauce pan with the chopped potatoes.

4.      Add 1 litter of water to the pot and bring to boil.

5.      Add maggie cube, half a teaspoon of sea salt tomato puree to give the soup a slight reddish colour. Mix the pot and taste. Add more maggie if you need to.

6.      Let the pot boil for a 25 minutes then, add fish plus half a cup of water and turn the heat low and let the pot boil for a further 5-10 minutes slow cooking the rest of the soup.

perfect remedy

 Voila! Dish is done! 

Fried Rice (West African Style)

Fried Rice and Vegetable Stew

“Me NCC Fambul dem una ardu O” Hello NCC Family! Hope you’ve all had a wonderful weekend. Today’s blog post is Fried Rice and Vegetable Stew. Fried Rice is one of the most popular dishes when it comes to party food. If you’ve been to a Sierra Leonean event this dish was most definitely on the menu. “The Sierra Leonean Fried Rice” is slightly different from your Oriental Fried Rice. The egg is omitted from the rice and beef is added instead to the dish. Soya sauce is used for colour however, I prefer Worcestershire sauce for taste and colour. The photos show ingredient for serving for up to 30 people therefore, please follows the ingredient amount and steps below to try out this recipe. As always questions, comments and suggestions are always welcomed. Aprons on!

Ingredients for Fried Rice (Serving for 4)

1. 3 cups Green Dragon Thai fragrance rice (or Basmati)
2. 1kg beef
3. 6 large onions
4. 3 bell peppers (green, red and yellow)
5. 4 scotch peppers
6. Seasoning
7. Garlic
8. Ginger
9. Spring Onions
10. Garden eggs
11. Soya or Worcestershire sauce
12. Oil

Ingredients for Dish

Ingredients for Vegetable Stew

1. 6 large onions
2. 3 bell peppers (green, red and yellow)
3. 1 tin chopped tomatoes
4. 4 large carrots
5. 4 scotch peppers
6. Seasoning
7. Garlic
8. Ginger
9. Thyme
10. Spring Onions
11. Garden eggs
12. Oil

 

Cooking Instructions

Fried Rice

Washed Rice on clean cloth to drain excess water

1.      Wash and cut beef into little beef cubes

2.      Grater some ginger 2 table spoon full amount and 4 cloves of garlic.

3.      Season and marinade beef with Worcestershire or soya sauce, 2 teaspoons of ginger, garlic and your usual seasonings. Do this overnight and put in the fridge.

4.      Slice onions, cube tomatoes, bell peppers, garden egg and chops springs onions

5.      Blend two onions with scotch peppers and 4 cloves of garlic.

6.      Wash rice and spread it on a clean cloth to soak up any excess water.

7.      Put beef in pot without adding any water and let it steam until the water has reduced.

8.      Add half a liter of oil into pot once the water has reduced then add all your chopped vegetables and rice.

Frying Rice and Veg in pot

      9.      Add salt to taste, a cube of maggie plus extra seasoning and the blended onions, pepper and garlic. Let all the contents fry whilst mixing together. Do this for about 3 minutes

     10.  Add 100ml of lukewarm water then turn the heat low and leave to cook by steam for about 20 minutes whilst checking the rice every 5 minutes by mixing to ensure the rice is cooked through. 

     11.  Finally, if not, sprinkle a handful of water and cover the rice with foil, cover the pot and leave to steam in low heat until the rice has cooked through.

Fried Rice and Vegetable Stew

Vegetable Stew

1.      Slice onions, cube bell peppers, garden egg, chops springs onions and cut carrots into medium size chunks.

2.      Pour about 150ml oil into sauce pan and heat to cooking temperature.

3.      Once oil is heated, add the vegetables including the chopped tomatoes to fry

4.      Add bits of the blended pepper and onions into the stew whilst the above is cooking.

5.      Add seasoning and salt for flavour and a table spoon of tomato puree to give the stew colour.

6.      Leave stew to cook on low heat for a further 20 minutes leaving the pot open to let any excess water evaporate via steam.

Fried Rice and Vegetable Stew

Voila! Dish is done!