I am a very emotional person, I express myself a lot through my emotions, I smile, I laugh, I cryyyy!!!…. at slightest event or even a passing comment could easily bring me back down to memory lane. As I’m writing this piece, guess what? I got emotional again and do you know which of my emotions I expressed? You guessed right.
It’s mothers day today and as my husband was wishing me happy mothers day this morning and he was reminding me of how far we’ve come….yea, emotions…. 🙂 I just decided to pen this little piece down for all our grandmothers, mothers, and all the girl child.
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As a girl child, I was encapsulated with the thought and passion of growing up to become a mother. Though I did not know what it entailed (I thought it was easy). I remember how I adored my dolly and cared so much for it that I always took my mum’s head scarf and made clothes with it for my dolly and I remember my mom telling me ”e ma ge gbogbo gele mi. Ejo eje kin r’aso wo” – meaning ”don’t cut all my scarf, kindly leave me some clothes to wear”. LOL. I couldn’t relate to that statement so much at that time because I thought in my mind; of course you can easily get another one (I thought she had a lot of money 🙂 ).
As I grew older into my teenage years, I saw my aunties (two of them) come to our house with babies and complain so much of sleeplessness and the other things women complained about and I thought hmm….is it not just a little baby? I felt there was something wrong somewhere how could a big person like my aunty be tired and exhausted over a tiny baby like this?. A couple of times, I remember taking the baby from one my aunty to play with her so as to relief her of the complain. In my mind, I thought taking care of a child is so easy stop complaining!. Please don’t judge me you can’t really know until you are there.
Now I am grown woman with my own kids and in my Mom and Aunties shoes. I have worked in a couple of places and I’m still working but so far I have come to realize that motherhood is the most difficult job in the world: It’s not a play like playing with my dolly as a girl child, neither is it baby sitting for a couple of hours like I did for my aunties. No! it is way beyond that, it is an endless job. Starting from the journey of pregnancy to the pain in delivery room to the sleepless nights. It is an endless road of dedication, devotion, sympathy, forgiveness, prayers, selflessness, perseverance, sacrifice, compassion, mentorship, love…. and MOTHERHOOD. Kudos to our mothers!
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Happy mothers day to all true mothers!
Ewa riro which is also referred to as beans porridge or stewed beans is a Nigerian delicacy from the Yoruba speaking part of the country. It is made by boiling beans until it’s tender, then we stew it up. Yes, it’s that easy. ”Ewa” means ”Beans” and ”Riro” means ”stirred” so ”Ewa riro” literally means ”stirred Beans” but this time around it’s Beans stirred in a type of stew or simply put ”stewed Beans”.
To prepare this delicacy, it’s important to start with a freshly picked Beans. This is important because chewing on stones while eating is not a pleasant experience at all. You can either use the Nigerian Honey Beans or Black eyed peas for making this meal but I am using the Black eyed peas today.
The next thing I do is to soak the beans. Why? It’s simply because it is believed that this reduces the gas in the beans which in turn gives room for easier digestibility.
Feel free to use a pressure cooker if you have one and this will shorten your cook time. I also like to use the crockpot in preparing my beans as I always like the outcome.
Rinse out the Beans and pour it into a pot, add the diced onions and bay leaves. Cook until the Beans is very tender. This should take about 1 hour to 1 hour 15 minutes.
Once the Beans is well cooked and soft add some salt to taste, mix it together then set it aside and make the Sauce. Better still, make the sauce while the Beans is still cooking.
For the Sauce, blend the peppers and Onions together and set it aside.
Note; When making Ewa riro, you can make your work a lot easier by skipping this stage if you have the Nigerian stew on hand. Simply add the stew directly to the boiled Beans together with palm Oil, Crayfish, stock cube (if needed) and Salt to taste. I personally do this whenever I have the Nigerian stew readily available and I love it.
Fry the Onions in the preheated Palm Oil (you don’t need to bleach the Oil) until the onions are soft, You necessarily don’t need to brown them: Stir in the blended pepper and cook until the sauce is reduced. Add the stock cube, crayfish, and Salt. Mix until all the ingredients are well combined and stir in the Beans. Don’t forget to adjust the water level and seasoning at this point if there is a need to. Cover it up and leave to simmer for about 3 to 5 minutes and your beans porridge is ready!
Note: The reason why this sauce needs to be cooked is ensure that we get rid of that raw pepper taste in the pepper.
Ewa riro which is also referred to as beans porridge or stewed beans is a Nigerian delicacy from the Yoruba speaking part of the country. It is made by boiling beans until it's tender, then we stew it up. Yes, it's that easy. ''Ewa'' means ''Beans'' and ''Riro'' means ''stirred'' so ''Ewa riro'' literally means ''stirred Beans'' but this time around it's Beans stirred in a type of stew or simply put ''stewed Beans''.
Keyword easy, homemade
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Lola Osinkolu
1lbdry black eyed peas
Peppers - 1 Red bell pepper1 Tomato, 1 small Onion and 1 scotch bonnet
2tbspCrayfishSubst. smoked Turkey
1/4Cupof diced Onion
Pick out the debris in the Beans and soak for about 6 to 8 hours or overnight.
Rinse out the beans and add it to a Pot together with the bay leaves and diced Onions
Once the Beans is very tender. This should take about 1hour to 1 hour 15 minutes, add the salt, stir together and set aside
Blend the peppers together and set aside
Preheat the palm Oil (you don't have to bleach it) and saute the Onions for about a minute or less
Add the blended pepper and cook until the sauce is reduced. About 10 to 15 minutes
Season and stir in the Salt, stock cube and Crayfish.
Stir in the boiled Beans and leave to simmer for about 3 to 5 minutes.
Chicken Curry or Curry Chicken as some will like to call it is a fragrant, delicious dish from South Asia, Southeast Asia, as well as in the Caribbean but this Chicken dish has found its way across the hearts of so many people beyond these boundaries. This recipe is usually served with white Rice or flat Bread like Chapati.
I know this popular Asian inspired dish has a lot of variations but they all point to the same delicious aroma of Curry!
This Chicken curry recipe is not just delicious but it is very easy to put together. Not so much spice is used in this particular recipe, but the little that is used blends together so well to create a great tasting dish.
Cutting the Chicken into bite size reduces your cooking time. I used Chicken breast for this recipe but of course, you can use any Chicken part of your choice.
Note: You can use bigger portions of the Chicken like the Thighs or drumsticks but it will definitely take a longer time to cook.
I like to add a form of heat to my curry chicken recipe and my favorite is the Habanero (Scotch bonnet) because it does not only add the heat, it also adds flavor. Feel free to remove the seeds if you want less heat – I used just half of a whole pepper, feel free to use to your taste.
Once the Onion becomes translucent, add the Chicken and the seasoning then mix together until the chicken is well coated. Stir in the Coconut Milk and Tomato paste and leave it to cook for about 5 minutes. Yes, I used Coconut milk because I love it and most people do but if you don’t like it, you can substitute with Greek Yoghurt.
After about 5 minutes, add the Potatoes and the Chicken stock mix it together until the Potatoes become tender.
…..and voila! Your chicken curry is ready!
Serve with White Rice or any flat Bread like Chapati.
You can as well use chili powder or Fresh Chili peppers for this Chicken Curry recipe but my choice is the Habanero pepper because it also adds a ton of flavor to the meal.
Watch the detailed video on how to make this easy curry Chicken below:
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Welcome to Year 2017! I can’t believe how 2016 came and left so quick. First, I like to thank all my lovely subscibers and readers for a smooth ride through the year on this blog, you have all being amazing! By the way, if you are yet to subscribe to my kitchen posts please do so after this article.
Year 2016 has sure being a memorable one for sure, from politcs to social media drama to….Yea it’s being a lot but through it all, I am grratful to God for this new year.
I learnt so much this past year and alot of things has contributed to my growth and influenced my personal decisions. I wish I could write all about it but this is the chief of them all: I learnt how to fit different things into little time – I know multi tasking is a must for every mum but I must say, I learnt how to do it in a different way this year.
I enjoyed putting this piece together and i hope you enjoy reading it. Without further ado, I present to you:
The best of chef Lola’s Kitchen 2016!
African Egg Roll – Yea, this Egg Roll recipe has been number one since the day I posted it and even till now as I’m writing. Thanks to all of you who gave feedbacks and sent pictures on my social media pages. 🙂
3. Nigerian fried Rice – My easy Fried Rice recipe takes the third position. I guess this is due to the simplicity of the recipe and the ease at which you can put it togeter without compromise on the taste.
How to make better Moin Moin (Moi moi) – Why is my Moin moin mushy?I have heard this question over and over again and I will like to address it today. Moin moin is quite easy to make but it can be quite tricky if you don’t know the basics. I will be sharing some tips on how to make Moin moin moist and firm.
When I say moist, I don’t mean mushy, who likes a mushy Moin moin anyways? I mean the Moin moin that is not dried out and crusty and this usually happens when the baking method is used to prepare the Moin moin without taking proper precautions; and when I say firm I mean Moin moin that holds together and don’t fall apart when served.
Now, lets go into the basics of how to make Moin Moin
1. Soaking the Beans: I know we need to soak the Beans before peeling it, but sometimes even after the peeling, the Beans can still be hard, be sure to soak the Beans again in water until it’s soft.Don’t be in a rush to blend. If you blend the Beans when its still hard it will come out grainy and that will prevent the Moin Moin from binding together well when you cook it.
2. Eliminate Tomatoes or any Tomato-based products:Tomato is very juicy and adding Tomato or even Tomato-based products to your moin moin will loosen the bond in your Moin Moin so try to eliminate this when making Moin Moin. In addition to that, Tomatoes will make your Moin moin go sour in a little time.
3. Excess Water: It’s very important not to let your Moin moin be too watery. If the water content in the moin moin is too much it will not bind together when you cook it, hence, your moin moin will turn out mushy.
4. Sealing the moin moin: It’s a good idea to seal up the moin moin properly before cooking it, this will prevent the steam from settling over the it and this steam can also seep through it during the steaming process and this can ruin the Moin moin.
5. Undercooked Moin moin: This is a mistake that is often made as well. Some Moin moin recipes calls for 30 minutes cooking which is fine but you need to take into consideration the type of container used in this recipe. The smaller containers will definitely cook faster than the ones cooked in a large container Cooking it halfway will also result in a Mushy Moin Moin.
6. Allow the Moin moin to cool down: Leaving the moin moin to cool a little before serving it also helps to harden it as long as it’s well cooked. You can also put it in the fridge for a couple of minutes before serving it.
After after all said and done, if you have tried all the above and your moin moin is still not binding together, feel free to beat in 1 or 2 raw eggs together with your blended beans before cooking it. The Egg will serve as a binder and thus help your Moin Moin to stay in shape.
No-Oven Bread Rolls – I’ve been asked several times if my Bread Rolls recipe can be made without an Oven. Of course, the answer is yes and I will show you how this can be achieved.
The detailed recipe for this Bread rolls haven’t changed and you can see it here just in case you need to refer to it.
Notes on how to make the no-Oven Bread rolls
It’s advisable to make small rolls from the dough so that the bread can get cooked on the inside on time.
The best pan to use to cook the Bread is the cast iron pan but in the absence of that, you can use a heavy bottom pan lined with parchment paper.
Can foil paper be used to line the Pan? Well, I tried lining the pan with foil paper but the Bread got burnt even before anything was done. I will not suggest the use of foil paper but who knows anyone can try it and I will be glad to know any tip or trick you used to achieve a good result.
In another Bowl, combine the Butter and Eggs and set aside
In a large bowl, combine the flour, salt and sugar, make a well at the center and add the yeast and the Egg and Butter mixture and mix together until a soft dough is formed.
Transfer the Dough to a lightly floured surface and knead until it’s smooth and elastic about 10 minutes by hand and about 7 minutes if using a mixer.
Place the Dough inside a very large oiled Bowl (making sure you smear some oil on the surface of the Dough) and leave to rise in a warm place for 1 hour or till doubled in size.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls and place it in the Cast Iron skillet/Pan, then leave it to rise for another 30 minutes.
Place the pan on a low heat and cook for 10 minutes. After 10 minutes flip it to the other side and cook for additional 5 minutes.
Oven baked Moin Moin recipe – I know making Moin moin in the oven is not a new thing for most of us but the question I always hear is, how can I bake Moin Moin (moi moi) in the Oven without it getting dry and crispy at the edge? I will show you how to go about making your Oven baked Moin Moin that will be moist, yet firm just like the steamed method.