Jollof rice, boiled egg and dodo is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Jollof rice, boiled egg and dodo is something which I’ve loved my entire life.
This Rice and Beans recipe is probably going to be easier than most other recipes you find online. When rice is paired with beans and made into Jollof, that’s food to millions of Nigerians.
Ingredients
1-1/4CupBlack eyed peas or honey beans( dirt removed, washed and drained)
In Kenya this nourishing stew is a popular way to cook kunde, the Swahili word for black-eyed peas, or cowpeas. Served over rice, it makes makes a full meal.
Matoke is one Kenyan food that has an origin in Kisii lands. Matoke can be prepared with beef or without.
Ingredients
1 bunch bananas
500 g beef, chopped into pieces, and washed
3 tomatoes, chopped
1 onion, chopped
carrots, chopped and washed
dhania
1 TBS salt
curry powder
cooking oil
Steps
Smear oil on your and peel the bananas. The oil helps your hands not to get sticky liquids from the bananas.
Put the beef in a cooking pot with a pinch of salt and add one cup of water, then place over heat and cover. then let it boil for 30 minutes till its tender.
Drain the soup that is remaining and put aside, preserve it for soup later. Add oil in the meat and heat for an as you stir to mix then add onion. let the onions fry with the meat for 3 minutes and add tomatoes and carrots, stir to mix then cover to simmer until the tomatoes have softened.
Add the bananas to beef and stir. add the preserved soup if not enough, add some water with some salt, dhania, and curry powder. Cover then let it simmer for 15 or until the bananas are soft.
This recipe will add to your repertoire of quick, but elegant, meals for family dinners or date-night occasions. MATRICINA is classic Italian comfort food that will keep everyone coming back for more
8 ounces Shortcut Guanciale, cut into 1/2-inch cubes
4 peeled whole plum tomatoes, preferably San Marzano if canned
1/4 teaspoon red pepper flakes
1 cup dry white wine
2 cups grated pecorino cheese
4 teaspoons chopped fresh flat-leaf parsley
Directions
Bring a large pot of salted water to a boil. Drop in the pasta, quickly return to a boil, and cook until tender yet firm, 2 to 7 minutes, depending on how long it has been refrigerated (or 8 to 9 minutes for the boxed stuff). Drain the pasta, reserving the pasta water.
Meanwhile, heat 4 teaspoons of the oil in a large sauté pan over medium-high heat. Add the guanciale and cook until crispy and golden brown, about 5 minutes, stirring now and then. Add the tomatoes and pepper flakes and break up with tongs.
Add the wine and 2 cups pasta water and boil until the sauce reduces in volume and thickens slightly about 10 minutes.
Add the drained bucatini to the pan along with 1 cup of the pecorino, the parsley, and remaining olive oil. Taste and season with salt and pepper, tossing until the sauce is creamy. If the sauce gets too thick, add more pasta water.
Divide among warm pasta bowls and garnish with the remaining 1 cup pecorino.
1 tablespoon flour, mixed with 1 tablespoon of water
3 cups canola oil(720 mL)
lime wedge, for serving
Preparation
In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don’t dry out.
In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.