There’s also Coconut Rice though, in picture, you won’t be able to differentiate it from plain steamed rice.
Types of Rice
Converted. Parboiled. Jasmine. Basmati. Whole (Brown). Long Grain. Medium Grain. Short Grain. Wild Rice. Japanese Sushi Rice. Calrose Rice. Nigerian Ofada Rice.
Know any other types of Rice? Add in the comments.
Any which way you like your Rice, cook and enjoy it with some creativity. Try pairing Calrose and Ofada or Parboil and Converted. It gives a different taste. Enjoy your Rice your way with sone vegetables or by garnishing it with chopped onions and a tablespoon of oil.
Akara, like other foods, can be simply or richly prepared. The simple and plain is to merely add salt (or Maggi) to the ground beans. While you can add as much optional ingredients as you like to make it rich. However adding too much ingredients could impact the Akara from gelling and cause it to crumble in the hot oil.
Best eaten alone, with porridge (ogi), or with bread slices.
The above pictures show cooked Beans in its whole form, cooked with corn, mashed, ground and steamed, and ground and fried.
. . .
Beans come in a variety of types. It has been stated that, globally, there are 40,000 types of beans. The most common ones in the U.S. include:
Red (Kidney) beans
Black-eyed beans
Black beans
Orange beans
Pinto beans
Lentils.
Black-eyed peas was used to cook the above. Orange beans can also be used.
. . .
Beans is a staple in some countries around the world. It is rich in nutrients such as protein, iron, folic acid, thiamin, and calcium. It is also highly recommended as dietary additions for its health benefits in controlling diabetes, heart, cancer, and in weight management.
As the name implies, this sauce is fried with little or no water added. Any water added is allowed to dry out while cooking to maintain its potency.
Ingredients
My Sauce
Oil (your choice of palm, olive, vegetable, corn, etc.)
Maggi (or any bouillon) cube
Tomato Paste
Onion
Salt
Cooking Instructions
Pour My Sauce into a small pot
Slice (or cube) 1/3 of a small onion
Add a teaspoon of tomato paste
Add salt and/or 1 Maggi (or Knorr) cube to desired taste
Cook over low heat till sauce thickens and there’s no longer any water
Add the a 1/2 – 1 cup of oil
Let simmer for about 3 minutes.
Sauce is ready.
The sauce lasts you for a while because a little of it goes a long way. Use as a dip with bread/rolls, great especially over beans and or fried plantain. Or mix with your desired choice of meat over rice.
I’ve been cooking people but haven’t posted any recipe lately! Today I’m sharing a few 😍 Enjoy!
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Egusi Stew on Tik Tok!
There has been a rave, on Tik Tok, of folks eating and/or trying Egusi Stew for the first time; thus popularizing the West African/Nigerian, delicacy. These foodies’ actions, videotaping and sharing on the Tik Tok app, are commendable as Egusi Stew has now gained more recognition within the past month than it ever did since its invention! Here are couple of the videos:
🤣🤣🤣 Folks ain’t no need “smacking” the fufu! Chewing or swallowing is also a choice. Some swallow when eating the solids with Okra or the Ogbono that the guy got because it’s slimy, it slides down your throat easily; else, it’s always better to chew.
Is’t a Stew or Soup?
Credits: Dictionary.con
You drink soup in its liquid form, but stew is not drinkable. Stew has to be eaten with a complementary food.
Egusi, is a Stew (I wonder why some still refer to it as a soup) and one of my “specials” to make. I share it with you today.
Egusi stew is nutritious and highly rich in protein and iron.
There are a variety of ways to cook Egusi. It can be cooked minimally or richly with variety of ingredients as you want. It can also be a vegan or vegetarian meal – that’s why most of the ingredients are optional. It can also be cooked in a watery or waterless (or using minimal water) form.
Cooking Instructions
Over medium heat, pour My Sauce into a small-medium saucepan
Add your choice of oil
Slice (or cube) 1/6th of the onion into it
Add a teaspoon of salt and a cube of the Knorr or Maggi (add another cube later if necessary or desired for taste)
Add 1-1 1/2 cups of water
Add the ground egusi (1-1/2 cups)
If using, add the optional items except the leaf vegetable
Prep the leaf vegetable; cut (optional), rinse, place in a bowl, add salt, and hot water. Place aside. [If using the green spinach, leave in the hot water for only couple of minutes. Other greens require much longer time.]
Allow to cook for about 10 minutes.
Reduce heat
Strain the leaf vegetable and add to the pot
Let cook for another minute uncovered (this allows the leaf veggie to retain its green color 😊).
Courtesy: UNMIS – clockwise from left to right – Semolina, Farina, Egusi Stew, Amala, Eba
Appreciation
I appreciate the resources from Wikipedia. I couldn’t have explained the ingredients any better. Please support the website with a donation or by contributing to their wiki. Thanks.
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