A key ingredient in many Nigerian #recipes are peppers. Here is link to an article that explains "The different types of peppers in Nigeria | Pulse Nigeria".
Taste Of Nigeria was featured on "No Passport Required"
-
Life stages simplified: Growth and development? Youth and adolescence. Procreation and maintenance? Young adult – 20 something plus 30...
Tuesday, September 13, 2022
Food Blurb: The Key Ingredient in Nigerian Food
I love watching cooking shows on television. There is this one show where the host goes all over America and shines a spotlight on the various ethnic cuisines. I once lived in Houston, Texas and I wish I had know this but I did not. As most people do, whenever they move to a new place, they bring their customs and traditions with them. They especially bring their food. Because there nothing better than the taste of home when you are now living in a foreign land. It turns out that many Nigerians relocated from their country and there is a thriving community in Houston, Texas. There are some popular restaurants in Houston that serve Nigerian cuisine.
Saturday, September 10, 2022
Food Blurb: Herbs and Spices: Angelica keiskei
I love watching Korean drama and love to learn about the teas they drink. In one K-drama there was a lady who worked at the Commoners' Clinic and she offered a man a tea called Angelica keiskei. Did you know:
~ Angelica keiskei, commonly known under the Japanese name of ashitaba (アシタバ or 明日葉), literally "tomorrow's leaf", is a species of flowering plant in the carrot family. It is native to Japan ...” (Per Wikipedia); AND
~ Some strawberry growers have shifted to growing ashitaba (or Angelica keiskei) because they say it's a better money-maker and easier to cultivate.
Various healthcare websites offer information about this plant's medicinal value. Of course, this is yet another one of those plants that holds the "key to extended youth".
ASHITABA: Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews
~ Angelica keiskei, commonly known under the Japanese name of ashitaba (アシタバ or 明日葉), literally "tomorrow's leaf", is a species of flowering plant in the carrot family. It is native to Japan ...” (Per Wikipedia); AND
~ Some strawberry growers have shifted to growing ashitaba (or Angelica keiskei) because they say it's a better money-maker and easier to cultivate.
Various healthcare websites offer information about this plant's medicinal value. Of course, this is yet another one of those plants that holds the "key to extended youth".
ASHITABA: Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews
It's edible and here is a video on ways to eat it.
~ Ways To Eat Ashitaba ~ youtu.be/Sig5Nm8NHMk
"... a plant called ashitaba is important in supporting a person’s health & well-being. ... researchers are suggesting that a compound in this plant boosts cellular health and may prolong youth." This Japanese plant could hold the key to extended youth ~ https://t.co/TZ0qOrDsSk
— Rx4Wellness2018 (@Rx4Wellness2018) September 9, 2022
Ashitaba is a large herb that grows primarily in the central region of Japan. Its root, leaf, and stem are used to make medicine.
— Rx4Wellness2018 (@Rx4Wellness2018) September 9, 2022
ASHITABA: Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews ~ https://t.co/32FKQZNJ0n
Thursday, September 8, 2022
Food Blurb: Herbs and Spices: 5 Exotic Spices
Asafetida, dried avocado leaves, epazote, grains of paradise, and juniper berries are 5 wonderful cooking ingredients. Which country should we thank for introducing these 5 exotic spices to the global community of food lovers?
Source: Virily.com
- "Asafoetida was familiar in the early Mediterranean, having come by land across Iran." (Source)
- Dried avocado leaves are a secret Mexican ingredient. (Source)
- "The epazote herb is commonly used in the cuisines and traditional medicines of central and southern Mexico and Guatemala." (Source)
- "Grains of paradise are native to Africa's West coast, namely the countries Ghana, Liberia, Ivory Coast, Togo and Nigeria." (Source)
- "The juniper is an evergreen tree native to Europe, Asia, and the northern parts of North America and it is especially abundant in central Texas and Eastern Oregon." It has an interesting history and folklore. (Source)
5 Exotic Spices: asafetida, dried avocado leaves, epazote, grains of paradise, and juniper berries. Do you know the country which introduced these marvelous cooking ingredients to the world? ~ https://t.co/Z4MjtPzEhF pic.twitter.com/H1O2Kgyh9O— EverydayExoticSpices (@EverydaySpices) January 26, 2019
Source: Virily.com
Wednesday, September 7, 2022
My Texas Foodie Blog Posts Round Up
Hi! Thank you for visiting my foodie blog. Stay here as long as you like. Feel free to come back as often as you like. I am originally from Florida but currently reside in Texas. When I got here I mentally donned my cowboy hats and boots and dived into the food! LOL. ☺ Here is a collection of my blog posts and various articles I have published around the web.
Image credit: In Texas, Chili is a Huge Deal
YACR ( Yet Another Chili Recipe )
- Texans love their chili and everyone will tell you they have the best chili recipe. Everybody but me. I won't say mine is te best. But I will tell you that after years of experimenting with various recipes, I finally cme up with one that everybody in my family liked.
Chili Cornbread Salad (Guest Post)
- Wait! What?? You can make chili and cornbread into a salad???
- Some Texans will argue over whether fresh jalapeños are better than pickled jalapeños. But just so the argument won't get boring, throw in candied jalapeños.
- I loved going to office parties in Texas. Somebody always brought nachos! ♦ Fun Food Fact: In America, National Nachos Day is celebrated on November 6.
Image credit: Foodie Fun! Love me Some Nachos!
- Cinco de Mayo is a holiday in Texas mainly celebrated by people of Mexican heritage. If you want to taste a sampling of Tex-Mex cuisine, get yourself invited to Cinco de Mayo festivities.
A Question About Salsa: Is There an Alternative?
- In Texas salsa is a very common condiment. Nobody looks for alternatives. Just different salsa recipes.
Texas and Tacos are a Match Made in Texas!
- One of the best things about moving to Texas was that my family got introduced to a fun food called tacos. Not only was it fun but it was very inexpensive. Guess what? You can make a taco salad or soup. YUM!
World Cuisine: Great Recipes from Around the World (and Texas) There's Texas and then there's the rest of the world. LOL.
Friday, September 2, 2022
Foodie Friday : YACR ( Yet Another Chili Recipe )
Whether or not it's the holiday season, any time is the time of the year folks in Texas love to eat chili. But for some reason, they really like chili during the Christmas season. At any rate, it took me years of experimenting to come up with this recipe and, IMHO, it isn't half-bad.
After trying out different recipes, finally came up with one of my own that my family enjoyed. In fact, one Christmas holiday (because I know how much Texas folk love their chili), made Christmas cards with my chili recipe and let my daughter give them to her teachers.
So here is the recipe. Sorry. Don't have my own pictures. Took an image from Pixabay that looks similar to mine (only my chili is a little bit thicker and meatier).
One large yellow onion, coarsely chopped
Chopped red bell pepper (optional)
2 Seasoning (Low Sodium) Envelopes:
- McCormick Taco Seasoning
- McCormick Chili Seasoning
(Adjust to your taste. Don't use the entire packet if you don't want to.)
1 can (15.5 oz) Manwich Original Sloppy Joe Sauce
1 jar (16 oz) of Old El Paso Salsa (Medium heat)
1 small can (8 oz) Hunt's tomato sauce (roasted garlic flavor)
1 large can (32 oz) Bush's dark red kidney beans, drain liquid
1 large can (32 oz) Bush's black beans, drain liquid
High heat, large sauce pan or a dutch oven pot, brown ground meat and drain off any excess fat.
On medium heat add in onions (and bell pepper); and season the meat/onion/bellpepper mixture with the seasoning packets. Mix thoroughly.
Throw in the all the remaining ingredients, lower heat, let cook (about 15 - 20 minutes), stirring occasionally - until all the flavors come together.
Make a huge bowl of salad with: one head of iceberg lettuce, halved grape or cherry tomatoes, and large cucumber, thinly sliced. Avocado (if you can afford it.) Salad dressing? Your choice.
Serve chili in a bowl with the salad as a side.
Lay out the sour cream, shredded cheddar cheese, more chopped onions, green onions, red onions, cornbread, tortilla chips, taco shells, whatever you like!
You don't have to use name brand products. I do because the quality of the product is usually consistent, so the recipe should taste the same every time! That's just me. Enjoy!!
♦ ♦ ♦
Chili is Hearty Food. Love a good bowl of chili ?
So many variations on the #recipes for this wonderful comfort food !
In Austin, Texas, Tex-Mex cuisine is everywhere. This may or may not be Tex-Mex tradition but chili is a big deal! Everybody claims to know how to make thee best chili ever!!After trying out different recipes, finally came up with one of my own that my family enjoyed. In fact, one Christmas holiday (because I know how much Texas folk love their chili), made Christmas cards with my chili recipe and let my daughter give them to her teachers.
So here is the recipe. Sorry. Don't have my own pictures. Took an image from Pixabay that looks similar to mine (only my chili is a little bit thicker and meatier).
* * * Fox's Chili Recipe * * *
1 to 2 lbs lean ground beef(or turkey)
One large yellow onion, coarsely chopped
Chopped red bell pepper (optional)
2 Seasoning (Low Sodium) Envelopes:
- McCormick Taco Seasoning
- McCormick Chili Seasoning
(Adjust to your taste. Don't use the entire packet if you don't want to.)
1 can (15.5 oz) Manwich Original Sloppy Joe Sauce
1 jar (16 oz) of Old El Paso Salsa (Medium heat)
1 small can (8 oz) Hunt's tomato sauce (roasted garlic flavor)
1 large can (32 oz) Bush's dark red kidney beans, drain liquid
1 large can (32 oz) Bush's black beans, drain liquid
High heat, large sauce pan or a dutch oven pot, brown ground meat and drain off any excess fat.
On medium heat add in onions (and bell pepper); and season the meat/onion/bellpepper mixture with the seasoning packets. Mix thoroughly.
Throw in the all the remaining ingredients, lower heat, let cook (about 15 - 20 minutes), stirring occasionally - until all the flavors come together.
Make a huge bowl of salad with: one head of iceberg lettuce, halved grape or cherry tomatoes, and large cucumber, thinly sliced. Avocado (if you can afford it.) Salad dressing? Your choice.
Serve chili in a bowl with the salad as a side.
Lay out the sour cream, shredded cheddar cheese, more chopped onions, green onions, red onions, cornbread, tortilla chips, taco shells, whatever you like!
You don't have to use name brand products. I do because the quality of the product is usually consistent, so the recipe should taste the same every time! That's just me. Enjoy!!
Content first published at PersonaPaper, Aug 2015.
Yet Another #ChiliRecipe ~ I know! I know! Your chili recipe is the best! But! So is mine! LOL. ~ Do you have a favorite bowl that you eat your chili in? Rae Dunn CHILI Soup bowls w/ Handle, Set of 2. https://t.co/fUUkn6Hv1N #gifts for #chililovers #chilislove #recipe pic.twitter.com/giHn0cNloT— EverydayExoticSpices (@EverydaySpices) February 28, 2020
♦ ♦ ♦
Monday, August 22, 2022
What Kind of Broth Do You Use in Your Ramen Noodles?
Ramen noodle, the instant noodle that the whole world now loves to eat, was invented by Momofuku Ando (1910 - 2007), a Taiwanese-Japanese inventor in Japan. It was first marketed in 1958 by his company, Nissin. Incredible! I can't remember exactly when I started eating Ramen noodles. I think it was in the 90s. I could get 5 packages for a dollar at the grocery store. I could eat a package every day. That's 20 cents for a meal. Why not?
At first I just followed the package directions and ate them that way. Later on I learned you could add meats, vegetables, eggs, etc. and come up with all kinds of recipe variations.
My favorite addition to Ramen noodles is cabbage; preferably bok choy; and also mushrooms. My daughter likes to add a bolied egg to the broth.
The broth! That's another thing I like about eating Ramen noodles. I prefer chicken broth. My daughter likes beef broth. This recipe makes a broth out of black tea and ginger. Interesting. I never even thought to change the broth flavor ... UNTIL NOW!
At first I just followed the package directions and ate them that way. Later on I learned you could add meats, vegetables, eggs, etc. and come up with all kinds of recipe variations.
My favorite addition to Ramen noodles is cabbage; preferably bok choy; and also mushrooms. My daughter likes to add a bolied egg to the broth.
The broth! That's another thing I like about eating Ramen noodles. I prefer chicken broth. My daughter likes beef broth. This recipe makes a broth out of black tea and ginger. Interesting. I never even thought to change the broth flavor ... UNTIL NOW!
RamenRecipe (Made with Black Tea + Ginger Broth!) - Fit Foodie Finds
Friday, August 19, 2022
Food Blurb: Sharing a Soup Recipe That Soup Lovers Will Love
The classical music composer Ludwig van Beethoven once said “Only the pure in heart can make a good soup.”
Do you believe that soup is good food? I do! I also believe it's a food of love for families and having a pure heart when you make it for those you love, no doubt adds substantially to the flavor.
In a previous post I shared information about miso, which is a key ingredient in Japanese cuisine. You can it ready-made off the grocery store shelf or make your own.
Some say the reason the Japanese live so long is because miso is an integral part of their diet. Maybe. Maybe not. I also read that soup should be an important of one's daily diet. They say you should eat a bowl of soup every day. I'm OK with that dietary advice. Even though January is National Soup Month, I could eat soup every month of the year, whether the weather is hot or cold. And I don't mean cold soups, because I'm not really a fan of cold soup. But if I was given only one hot bowl of soup every day to survive off, I could totally do that and be content.
For me, the best part of any soup is … THE BROTH!
You could have all kinds of ingredients in a soup … meat or no meat. But if the broth is tasteless, the soup is useless. The broth is all about comfort. Don't you think so?
That's why I know this recipe which I am sharing is awesome! The ingredients for the broth are: “garlic, ginger, scallions, toasted sesame oil, miso and fermented chile paste”.
How could you not love this soup? LOL.
Monday, August 15, 2022
World Cuisine: Four (4) Nigerian Dishes You Must Try (Guest Post)
Nigeria is regarded as the largest black country in the world having over 150 million citizens and over 250 ethnic groups with 3 major ones. Each ethnic group has some peculiar cuisines associated with them. Below are some of these foods and how to prepare them. This article explores some mouth-watering Nigerian cuisines you should try.
1. Ofada rice with stew: Ofada is a small town in the South-Western part of the country. Its residents are known to be rice farmers hence the rice grown is named after the town. This rice is brownish in colour and sold across the country.
Ingredients: 2 and a half cups ofada rice, 5 cups water, 1 tsp. vegetable oil (optional), 1 tsp. Salt.
Direction to cook includes heat up the 5 cups of water in a pot till it boils, rinse rice thoroughly with cold running water and pour into the pot of boiling water. Add salt and oil. Thereafter, cook for 35 minutes or until its ready (soft to eat).
2. Pounded yam and melon soup (egusi): This delicacy is also known among the south-western Yoruba people. The ingredients for 2 servings include 1 tuber of yam, 2 cups of ground melon, fresh tomatoes, fresh pepper, 1 medium-size ice fish, Palm oil, onion, stock cube, 1 tsp of salt, 1 small bunch ugwu leaf.
Direction to cook: Peel, wash and boil yam till its well-cooked. Pound in a mortar with a pestle, mould into balls and set aside. Add little water to ground egusi in a pot to form a thick paste with blended pepper, onion and tomatoes. Stir the mixture and allow to cook before adding palm oil. Pour in some water to lighten the soup if too thick, stock cubes, salt to taste and your fried ice fish. Finally, add chopped ugwu leaf and allow to cook for 5 minutes. Serve pounded yam and egusi soup.
3. Afang soup is eaten by the Efikis/Ibibio people of Nigeria. This soup has a bit of bitter taste but highly nutritious and tasty.
Ingredients are Smoked fish, beef or assorted meat, ground crayfish, periwinkle (optional), Afang Leaves (dry or fresh), Water leaves (Alternatively, lamb lettuce or Spinach), Palm oil, Stock cubes, Fresh pepper or ground dried pepper (to taste) and Salt to taste.
Direction to cook: wash and cut Afang leaves, pound or blend it and set aside then slice the water leaves and also set aside. Cook until tender the assorted meat, smoked fish or beef and stockfish with chopped onions, one stock cube/seasoning cube and salt to taste. Then clean the dried fish in hot water, remove the bones to avoid choking while eating and add the fish to the pot of cooked meat. Add the Palm oil, pepper, ground crayfish and stock cube to the pot. Mix well and then add periwinkles (if you are using any). Add salt to taste. Cover the pot and leave to boil for about 12 minutes. After 12 minutes, add the Afang leaves, leave to simmer for 3 to 5 minutes and then add the water leaves. Afang soup is ready to be served hot with Starch, Pounded Yam, Wheat meal, Eba, Fufu, Semolina, Amala,
4. Tuwo shinkafa is popular throughout the northern parts of Nigeria. It is a unique dish consisting of rice flour or soft, short-grained rice and water.
Ingredients: 1 cup white rice (non-parboiled) and 3 cups water
Direction to cook: Wash the non-parboiled rice to a pot. Add water to the rice and let it cook till the water is dry and very soft. Next, using a wooden spoon, mash the rice against the edges of the pot to bring the rice together. Stir and mash continuously until it forms one nice lump. Tuwo Shinkafa is often served as an accompaniment to various soups and stews such as egusi, miyan Kuka, miyan taushe, and stew for overall nutrition.
Original Source: "Nigerian Foods, Tips and Cooking" by Olaniyan Taibat
1. Ofada rice with stew: Ofada is a small town in the South-Western part of the country. Its residents are known to be rice farmers hence the rice grown is named after the town. This rice is brownish in colour and sold across the country.
Ingredients: 2 and a half cups ofada rice, 5 cups water, 1 tsp. vegetable oil (optional), 1 tsp. Salt.
Direction to cook includes heat up the 5 cups of water in a pot till it boils, rinse rice thoroughly with cold running water and pour into the pot of boiling water. Add salt and oil. Thereafter, cook for 35 minutes or until its ready (soft to eat).
2. Pounded yam and melon soup (egusi): This delicacy is also known among the south-western Yoruba people. The ingredients for 2 servings include 1 tuber of yam, 2 cups of ground melon, fresh tomatoes, fresh pepper, 1 medium-size ice fish, Palm oil, onion, stock cube, 1 tsp of salt, 1 small bunch ugwu leaf.
Direction to cook: Peel, wash and boil yam till its well-cooked. Pound in a mortar with a pestle, mould into balls and set aside. Add little water to ground egusi in a pot to form a thick paste with blended pepper, onion and tomatoes. Stir the mixture and allow to cook before adding palm oil. Pour in some water to lighten the soup if too thick, stock cubes, salt to taste and your fried ice fish. Finally, add chopped ugwu leaf and allow to cook for 5 minutes. Serve pounded yam and egusi soup.
3. Afang soup is eaten by the Efikis/Ibibio people of Nigeria. This soup has a bit of bitter taste but highly nutritious and tasty.
Ingredients are Smoked fish, beef or assorted meat, ground crayfish, periwinkle (optional), Afang Leaves (dry or fresh), Water leaves (Alternatively, lamb lettuce or Spinach), Palm oil, Stock cubes, Fresh pepper or ground dried pepper (to taste) and Salt to taste.
Direction to cook: wash and cut Afang leaves, pound or blend it and set aside then slice the water leaves and also set aside. Cook until tender the assorted meat, smoked fish or beef and stockfish with chopped onions, one stock cube/seasoning cube and salt to taste. Then clean the dried fish in hot water, remove the bones to avoid choking while eating and add the fish to the pot of cooked meat. Add the Palm oil, pepper, ground crayfish and stock cube to the pot. Mix well and then add periwinkles (if you are using any). Add salt to taste. Cover the pot and leave to boil for about 12 minutes. After 12 minutes, add the Afang leaves, leave to simmer for 3 to 5 minutes and then add the water leaves. Afang soup is ready to be served hot with Starch, Pounded Yam, Wheat meal, Eba, Fufu, Semolina, Amala,
4. Tuwo shinkafa is popular throughout the northern parts of Nigeria. It is a unique dish consisting of rice flour or soft, short-grained rice and water.
Ingredients: 1 cup white rice (non-parboiled) and 3 cups water
Direction to cook: Wash the non-parboiled rice to a pot. Add water to the rice and let it cook till the water is dry and very soft. Next, using a wooden spoon, mash the rice against the edges of the pot to bring the rice together. Stir and mash continuously until it forms one nice lump. Tuwo Shinkafa is often served as an accompaniment to various soups and stews such as egusi, miyan Kuka, miyan taushe, and stew for overall nutrition.
Original Source: "Nigerian Foods, Tips and Cooking" by Olaniyan Taibat
* * *
RELATED LINKS:
Subscribe to:
Posts (Atom)
