festive season is herevagain and were tired of fried rice an chicken. This is the Jakes christmas menu... Ingredients for Ekpang Nkwukwo Cocoyam – 500g Water Yam – 250g (Optional) Vegetable – A big bunch of tender Cocoyam leaves | Pumpkin leaves & Scent leaves (Nchanwu) Palm oil – a generous quantity Crayfish – a handful 3 medium bulb Onions Periwinkles – 2 milk cups | 300g if shelled or 500g of unshelled periwinkle Assorted Beef & Offal Dried fish Snail (Optional) Pepper & Salt to taste Seasoning – 2 Maggi / Knorr cubes Before you cook the Nigerian Ekpang Nkwukwo 1. Wash and cook the beef, offals and dry fish with the seasoning till done. 2. Peel, wash and grate the cocoyam and water yam (if you will be using this). Mix the two together and set aside. 3. Prepare the pot by rubbing a generous amount of red palm oil on the insides of the pot. 4. Wash the tender cocoyam leaves and tear into medium pieces. If using pumpkin leaves, wash these and set aside. 5. Blend the pepper and crayfish and set aside. 6. Wash the shelled or unshelled periwinkles. 7. Wash and slice the scent leaves into tiny pieces. Cooking directions for Nigerian Ekpang Nkwukwo 1. If you will be using unshelled periwinkles, place these at the base of the well- oiled pot. 2. Scoop a small quantity of the grated cocoyam into a piece of the torn cocoyam leaf or one pumpkin leaf. Wrap the cocoyam with the leaf and place in the pot . Repeat this procedure till all the grated cocoyam (and water yam) is exhausted. 3. Add the pepper, crayfish, onions, shelled periwinkles and assorted beef. 4. Add hot water to the level of the pot contents and set to cook on medium heat for 20 minutes. 5. Now, add the scent leaves, a generous amount of palm oil and salt to taste. Cook for more 5 minutes and the Ekpang Nkwukwo is done. 6. Leave to stand for 5 minutes and stir. Thats how to cook the Nigerian Ekpang Nkwukwo. RECIPES/INGREDIENTS FOR COOKING UNIQUE COCONUT JOLLOF RICE FOR 4 PEOPLE AND 4 SERVINGS: 1..2 fresh coconut fruits( to be cracked and seeds grated to extract the milk or juice in addition to the natural coconut water). 2.. 4lbs of meat (Goat and chicken) cut into pieces and boiled to be added into the cooking pot for the jollof coconut rice. 3.. 2 large onions (sliced or chopped and fried along with tomatoes) 4.. 2 desert spoonful of vegetable oil (to stir fry meat as well as spinach, fluted pumpkin leaves and the coconut chaff). + another 4 spoonful of veg. oil to fry the meat and ingredients for the coconut jollof rice. 5.. 4 large fresh tomatoes (chopped) + ground fresh chilli peppers 6.. 1 small quantity of ground crayfish + mixed herbs and spices+ salt to taste. 7.. 4 cups of long grain brown rice( Brown rice is rich in essential nutrients than white Basmati, Jasmine or any other white rice. 8.. Seasonings include at least 1 of maggi, beef oxo or knor cube to be added to the cooking. Once all these ingredients are assembled, the cooking is fairly very easy. The first step, is to stir fry the meat, in onions, including the chopped tomatoes until they are brownish. The second step, is to wash the brown rice thoroughly but not to remove the starch contents. While the cooking pot is on the stove, gently lower the flame and carefully pour the washed rice and the coconut juice into the pot and mix for a few minutes and allow to boil. As soon as the rice and the coconut milk have boiled for at least 20 minutes, then follow up by pouring the fried stew of goat meat and chicken into the boiling rice, mix and stir intermittently for all to blend. Finally, check if the water is enough, if not add a little and then add all the other ingredients including the herbs, spices, salt and pepper and seasonings to boil for another 20 minutes. Be careful how you stir the jollof coconut rice. You can then taste your cooking by eating a spoonful of the meal. Never allow the rice to be waterlogged or allow to dry! Like I have always said, it pays to be patient and a creative cook because there is an art in cookery! Allow the cooking another 10-15 minutes to simmer and then you can congratulate yourself for cooking Nigerian unique coconut jollof rice. Nigerian coconut jollof rice is special, original and unique! You cant mistake the taste of a great dish cooked with washed hands as the Igbo people say: Nni akworo aka si! Make no mistake about this, Nigerian coconut jollof rice recipes is not a ten minutes hush, hush cooking!. It is much more than that because it calls for a lot of cooking artistry, judgement and unique preparations. This unique delicacy is not eaten every day in Nigeria but at least once or twice a month depending on the family healthy eating habits. It is a Sunday lunch or dinner meal for both family members and their respected guests. Yes, it is an ideal once a month lunch, dinner meal or cuisine loved and enjoyed by all Nigerians. Nigerian coconut jollof rice is super loaded with nutrients and it is always a balanced diet. In addition to the coconut jollof rice, as I mentioned, I always add an accompaniment and that is in the form of stir boiled and fried spinach, fluted pumpkin leaves and pieces of goat, lamb or chicken pieces fried with the chaff (roughage) from the grated coconuts. This shows you that nothing is wasted once you use original coconut fruit, seed and milk! This is the special, luxurious, superb; original and unique Nigerian coconut jollof rice second to none! .... u guys should try the change of menu...its awesome i tell you...watch out for the new year menu
Posted on: Thu, 18 Dec 2014 09:41:44 +0000
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