Cooking with Unmis: How do you like your Rice?

Fried Rice

Jolof Rice

Curry Rice

Steamed Rice

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 (Fried Bean Patties)

Akara on bread slices
frying Akara

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.

How do you like your Beans? 😍

The above pictures show cooked Beans in its whole form, cooked with corn, mashed, ground and steamed, and ground and fried.

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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.

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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.

How do you like your Beans?

Aata Din-din (Fried Sauce)

Credits: UNMIS

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

  1. Pour My Sauce into a small pot
  2. Slice (or cube) 1/3 of a small onion
  3. Add a teaspoon of tomato paste
  4. Add salt and/or 1 Maggi (or Knorr) cube to desired taste
  5. Cook over low heat till sauce thickens and there’s no longer any water
  6. Add the a 1/2 – 1 cup of oil
  7. 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.

Recipe: Egusi Stew

Courtesy of (C) UNMIS

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?

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.

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Ingredients

  • Ground Egusi (watermelon seeds)
  • My Sauce
  • Your choice of meat, chicken, or seafood (optional)
  • Garnishment; your choice of leaf vegetables such as green or red spinach or bitter leaf (optional)
  • Your choice of oil (recommended are palm, olive, vegetable)
  • Ground crayfish or dried cured fish (optional)
  • Onion
  • Knorr or you Maggi cubes
  • Salt

General information

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

  1. Over medium heat, pour My Sauce into a small-medium saucepan
  2. Add your choice of oil
  3. Slice (or cube) 1/6th of the onion into it
  4. Add a teaspoon of salt and a cube of the Knorr or Maggi (add another cube later if necessary or desired for taste)
  5. Add 1-1 1/2 cups of water
  6. Add the ground egusi (1-1/2 cups)
  7. If using, add the optional items except the leaf vegetable
  8. 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.]
  9. Allow to cook for about 10 minutes.
  10. Reduce heat
  11. Strain the leaf vegetable and add to the pot
  12. Let cook for another minute uncovered (this allows the leaf veggie to retain its green color 😊).
  13. Turn off heat.

Your delicious sumptuous Egusi Stew is now ready. Enjoy it over cooked rice or any of the various African “solids” such as Fufu, Eba, Amala or Lafun (the white variation), Iyan (Pounded Yam), Farina, or Semolina.

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.