NUBIAN STIR FRY
1. 1 medium sized onion chopped.
2. 1 can of Kidney beans drained.
3. 225gms of mushrooms sliced up.
4. 225gms of carrots chopped.
5. 225gms of garden peas.
6. 4 tablespoons of vegetable oil.
7. ½ teaspoonful of salt.
8. 1 oxo cube.
9. 3 teaspoons of Spicy Odeiga house marinade
Heat the oil in a wok or frying pan.
Put in the chopped onion, sliced mushrooms, salt and Spicy OdeigaHouse marinade.
Stir fry all the ingredients for 2 – 3 minutes.
Pour in the drained kidney beans and garden peas. Stir fry for 30 seconds.
Add 150 mls of water.
Add the carrots finally.
Cover with a tight lid and allow to simmer on low heat for 2minutes.
Gently stir and serve on a bed of white rice or pasta or as a filling for jacket potato.
Medium size onion (chopped)
70ml vegetable cooking oil
1 vegetable oxo cube
A pinch of salt
4 desert spoonful of Alafia tomato cooking sauce.
350g of Red Lentil
Dressing (optional)a fresh handful of coriander leaves ( chopped)
Heat the oil in the sauce pan.
Stir fry the onion for three minutes.
Add the salt and oxo cube.
Add the Alafia tomato cooking sauce
Stir fry for a minute.
Pour in 700ml – 800mls of warm water.
Add the lentil (you may need to add more water).
Ensure that your water covers the lentils to a depth of at least one inch.
Cover with a tight lid and cook on very low heat for 30 minutes.
Check after 30 minutes to ensure that lentil has softened.
If pot begins to dry out before the lentil becomes soft, add more warm water to ensure that lentils become completely well cooked and softened
If lentil has cooked through and has softened, you can stir and taste for salt
The consistency of lentil soup varies according to individual taste
If you prefer it thick, you can serve straightaway with a slice of crusty bread or fried plantains
If you however prefer your soup runny you can add some warm water until you get the consistency you like.
OPTIONAL (Sprinkle a handful of chopped leaves of coriander leaves into soup) and then serve with crusty bread or fried plantain.