Vegetarian Recipes
Unbeatable winter warmer!!! Stay healthy this winter
with these quick and easy to make alfresco vegetarian delights.Gambian Peanut stew for Vegetarians
Ingredients
600gms of Asda broccoli florets
3 desert spoons of vegetable oil.
¼ teaspoon full of salt
One Oxo vegetable cube.
*One jar of Naija Potent Peanut Sauce.
100 ml of warm water.
MethodPour jar of Peanut Sauce into a bowl .
Stir 100ml of warm water into sauce, to loosen the sauce.
Add the salt to sauce.
Add the Oxo veg cube.
Add the vegetable oil
cover with a tight lid or cling film.
Microwave sauce for 10 minutes on high heat.
While sauce is cooking, place washed broccoli florets in a casserole dish.
As soon as sauce is cooked, pour onto the florets. Cover with a tight lid or cling film. Place in the microwave and cook on high heat for 3-4 minutes.
Serve with chips, couscous or on a bed of white rice for a delectable vegetarian feast.
JOLLOF RICE
Jollof rice is the progenitor of the Jambalaye. It appears in the culinary cultures of several nations. It is known as paella in Spain, Pilaf in India, Risotto in Italy and Jambalaya amongst African Americans.
Jollof rice is enjoyed through out the length and breadth of Nigeria. Black women taken from the African continent took the dish into the African Diaspora and popularised it.
Vegetarian
Jollof RiceIngredients
One jar of Naija cooking sauce
1kg bag of long grain rice.
90gms of desiccated coconut
One large onion - chopped.
One small bag of frozen mixed vegetables.
2 vegetable oxo cubes.
190 mls of vegetable oil.
One level desert spoonful of salt.
500mls of warm water.
Method
Pour vegetable oil, rice , onion and desiccated coconut, into a large cooking pot.
Crumble oxo cubes into contents of pot.
Add salt and begin to gently stir fry contents of pot on a low to medium heat for 5minutes or until rice and onions begin to brown.
Turn heat down to very low and then add warm water to rice without stirring.
Spoon in half a jar of the Naija Alafia tomato sauce. (do not stir!)
Pour frozen mixed veg onto the rice (without stirring .Stirring at this stage will cause rice to begin to burn at the base without cooking through)
Cover pot tightly with a lid or kitchen foil and allow to simmer or steam through for 10 - 15 minutes.
Open after at least 10 minutes to see if rice is cooked and softened.
If rice is still not softened add a little more water if the pot is drying out . Cover and allow to cook or steam through for another 5 - 10 minutes.
Gently stir the entire contents of pot together before serving. Broccoli stewed in Naija Potent peanut is a lovely accompaniment to Jollof rice.
AKARA BALLS OR FALAFELAkara are Nubian in origin. The Yoruba people of Nigeria are said to be of Nubian origin and introduced this bean fritters to the rest of Africa and Arabia.
It is the perfect vegetarian fritter. Flavourful and an excellent source of plant protein.
Ingredients
One jar of Naija cooking sauce.
*250gms of bean flour.
50 - 60mls of warm water to make a smooth paste from bean flour.
¼ teaspooonful of salt.
METHOD
Pour bean flour into a mixing bowl.
Add the salt.
Gently add warm water and make a smooth paste.
Spoon in Two table spoonful of the Alafia tomato cooking sauce.
Shallow fry the Akara or falafel paste in a frying pan under a gentle heat.
Use a serving spoon to scoop the batter- like paste into the hot oil. Cook slowly until golden brown on each side.
Place onto kitchen paper (so excess oil on fritters can be absorbed).
Serve with warm baguettes and a simple tomato, mozzarella and lettuce salad.
MOI- MOI (BEAN PUDDING) IS A POPULAR NIGERIAN
DELICACY. IT IS OFTEN SERVED AT PARTIES AS A BEAN ACCOMPANIMENT TO A RICE DISH
SUCH AS JOLLOF RICE,OR RICE AND TOMATO STEW. THIS BEAN PUDDING IS ALSO
DELIGHTFUL WITH RIPE FRIED PLANTAINS.Ingredients
One jar of Naija cooking sauce.
*500gms of bean flour.
400mls of warm water to make a smooth paste from bean flour.
180mls of vegetable oil.
1 teaspoonful of salt.
1 oxo cube (crushed into a powder)
Kettle of boiled water(to make a baine marie
METHOD
Pour bean flour into a mixing bowl.
Add the salt and crushed oxo cube.
Gently add warm water and the vegetable oil to make a smooth paste.
Spoon in the Alafia tomato cooking sauce.
Gently stir paste to get ingredients well blended in.
Taste paste for salt. Add more salt if required.
Use a serving spoon to scoop the batter- like paste into well oiled foil baking pans . Cover with lid(ensure that the foil surface is the side exposed)
Place onto baking tray. Pour hot water into baking tray until water is half way up the sides of the foil pans sitting in the tray.
Bake in medium oven, gas mark 180 - 190 c for an hour.
CHECK AFTER FORTY MINUTES BY PLUNGING A KNIFE INTO THE MIDDLE OF THE MOI - MOI (BEAN PUDDING) IF IT COMES OUT CLEAN THEN DISH IS READY. IF KNIFE DOES NOT COME OUT CLEAN, THEN COOK FOR A FURTHER 20 MINUTES.
Allow the moi- moi to cool down . This will assure that the moi- moi pudding can be easily lifted or tipped out of the foil pans unto serving plates.
THE KALAHARI HOT POT (VEGETARIAN VERSION) INGREDIENTS
One Jar of Naija Alafia tomato cooking sauce.
Four fairly Large Jersey Potatoes or Maris Piper potatoes. (Peeled and cut into chunks).
One oxo cube.
50mls of vegetable oil.
500gms of red lentils.
500mls of warm water
Four large sticks of carrots (cut into chunks)
One small bag of garden peas.
One medium sized sweet potato (Peeled and cut into chunks)
¼ teaspoonful of salt.
Method
Pour the Alafia tomato cooking sauce into a pot.
Pour the warm water into the sauce.
Add oxo cube , the vegetable oil and salt to content of the pot.
Simmer under gentle heat for 5 minutes.
Add cut up potatoes to the simmering sauce. Cover and cook for 2 minutes.
Add the red lentils next. Cover and cook for 10 minutes.
Finally, add the carrots, garden peas and sweet potato to the hot pot.
Cover and allow to cook for another 5 minutes.
Gently stir contents of pot together and add more salt if required.
Serve with *ripe fried plantains sprinkled with Odeiga house suya spice.