Spinach, Kale with Lamb Liver

Sautéed Spinach, Kale with Lamb Liver

Hello Readers, hope your summer is going well and making the most of the beautiful sunny days. Today’s post is a simple no carbs meal. Spinach and Kale are super healthy and full of iron, protein, vitamins and minerals which are good for your vision, skin, and hair. I prepared sautéed spinach, kale with lamb liver. I hope you enjoy reading and hopefully try out the recipe. Aprons on!!!

Serving for 4

Ingredient

Ingredients

1. A pack of spinach
2. A pack of Kale
3. A pack of 360g lamb liver
4. 6 cloves of garlic
5. 2 large onions
6. 2 fresh tomato
7. Olive oil butter
8. Maggie seasoning
9. Black and cayenne pepper
10. Rosemary 

Cooking Instructions

Steamed greens and garlic

Kale and Spinach

1. Steam already washed spinach and kale for 5min
2. Drain excess water using a colander.
3. Melt 2 table spoon of olive oil butter in a large pan and add spinach and kale and sauté in the melted butter.
4. Stir in 3 cloves crushed garlic and sprinkle a pinch of salt.

Seasoned liver simmering in butter and garlic

1. Wash and cut up liver into chunky cubes
2. Drain excess water with kitchen towel
3. Season liver with rosemary, maggie cube, black pepper, cayenne pepper and crushed garlic.
4. Slice onions and tomato into chunky slices lengthwise.
5. Melt 3 table spoon of butter in a non-stick frying pan and add sliced onions.
6. Fry onions and tomato gently in low heat for 5 minutes or until tender
7. Stir in seasoned liver and sauté with onions and butter.
8. Leave to cook for a further 5 minutes and then dish is ready for serving.

Voila! Dish is done!  

Sautéed Spinach, Kale with Lamb Liver

“Ramadan Iftar” Black Eyed Beans, Cassava and Plantain

 Yum Yum 

Hello NCC readers! I know I have been away for a while due summer social calendar. Luckily I found time to spruce up something really quick and easy to prepare. As Ramadan is almost over, I decided to make a dish that is a popular during this fasting period. Black eyed beans stew with boiled cassava and fried plantain a dish full of protein and carbohydrate.

Serving for 4

Ingredients

1. 250g of Black Eyed Beans
2. 2 Plantain
3. 2 medium sized cassava
4. Whole broiler smoked chicken
5. 3 smoked bonga and 1 mackerel fish
6. 1 tin of chopped tomato
7. 6 medium size onions
8. 4 scotch peppers
9. Maggie seasoning
10. Palm oil

Cooking Instructions

Plantain

1. Peel plantain and slice them side ways
2. Deep fry the plantains in the palm oil until they are golden brown and put them aside

Cassava

1. Peel cassava and cut into chunky cubes.
2. Boil Cassava for 10 minutes or until soft and put aside 

Black Eyed Beans Stew

 Fried Stew and smoked fish

1.      Wash and bring beans to boil until soft approximately for 1hr 30 minutes

2.      Cut up smoked chicken and bring to boil until tender.

3.      Peel and break smoked fish into small pieces and put aside

4.      Peel and slice onions.

5.       Blend one onion with scotch peppers

6.      Pour about 100ml of palm oil into hot sauce pan and heat to cooking temperature.

7.      Once oil is heated, fry sliced onions, chopped tomato and bonga fish together.

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

9.      Add season and salt for flavour with the boiled smoked chicken.

10.  Add boiled beans to the pot with fried stew. Mix together and turn the heat low.

11.  Leave stew to cook for a further 15 minutes or until all the water from the stew has evaporated and you have a really dry stew.

    

Black eyed beans stew with boiled cassava and fried plantain

Voila! Dish is done!  

Ebeh (Root Vegetable Soup)

Ebeh (Root Vegetable Soup)

Hello NCC readers! Hope you are all enjoying the dramas of the World Cup! As Ramadan is here, it inspired me to cook one of the popular dishes during this period. Ebeh is a soup cooked with various root vegetables. Ebeh is very simple to prepare. This dish is high in carbohydrate that will give you energy after a long day of fasting. It can be prepared with or without palm oil, blended onions with scotch peppers, meat, chicken or smoked fish. The choice is yours or you can use all of the above. 

Hope you get to try this dish. Aprons on!

Serving for 4

Ingredients

 

Ingredients for Ebeh

1.            2 medium sized cassava

2.            2 medium sized malanga

3.            2 medium sized sweet potato

4.            1 sizable yam

5.            1 green banana

6.            1 ripe plantain

7.            4 medium sized onions

8.            4 scotch peppers or enough to your tolerance

9.            Assorted meat (cow foot, oxtail, broiler chicken)

10.        2 smoked bonga and 1 mackerel fish

11.        250ml palm oil

12.        Maggie season

13.        Salt

Cooking Instructions  

Chopped root vegetables

        1.            Peel and chop all your vegetables into chunky size cubes.

        2.            Bring the vegetables to boil with 3 pints of water. (if you are using any meat, boil until soft beforehand then bring to boil again with the pot of uncooked vegetables)

  

 

Ebeh pot boiling away

 

3.            Whilst pot is boiling with meat and vegetables, blend onions and scotch pepper. Add the above mixture to the boiling pot of vegetables. Add palm oil at this stage also then, leave the pot to boil for 30 minutes or until you have a thick soup consistency.

4.            Allow some of the vegetables to overcook. This helps thicken the soup.

5.            Add maggie season and salt to taste.

6.            Finally add smoked fish and turn the heat low and let the pot cook for a further 5 minutes and the soup is ready for serving.

     

  Voila! Dish is done! 

 

Ebeh (Root Vegetable Soup)