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INGREDIENTS

  • 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)

The Alafia Tomato Cooking sauce is available online from Amazon @ https://www.amazon.co.uk/dp/B00V8EL6SC and https://www.amazon.co.uk/dp/B00PIPC8SO

 

 METHOD

  • 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.

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INGREDIENTS

  • 1 medium sized onion chopped.
  • 225gms of Broccoli florets.
  • 200gms of garden peas.
  • 225gms of Mushrooms
  • 200gms of baby corn shoots.
  • 200gms of runner beans sliced up.
  • 200gms of root ginger cut into strips.
  • 1 oxo vegetable cube.
  • 4 tablespoons of vegetable oil.
  • ½ teaspoon of salt.
  • 1 tablespoon of Balangwu paste.
  • I50mls of water.

 

METHOD

1) Heat the vegetable oil in a wok or frying pan.

2) Pour in the onions, mushrooms, baby corn and Balangwu paste into the hot oil and stir fry for one minute, so that the paste thoroughly coats the onions and mushrooms.

3) Add the salt and vegetable oxo cube.

4) Add the Garden peas and runner beans.

5) Add the strips of ginger.

6) Add 150mls of water.

7) Add the broccoli florets.

8) Cover and allow to simmer for 3 minutes.

 

Serve on a bed of rice.

 

For more information about Odeiga Potent Peanut Cooking sauce and to order this product please visit our online shop at https://www.odeigahouse.com/shop/home/25--balangwu-suya-paste.html

 

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The Jerk chicken seasoning that celebrates the floral fragrance of the oasis of the Sahara and Savannah grassland.

Thyme, now a common herb, is its basic constituent part.

 

HOW TO USE 

Cut two halves of the fresh chicken breast, sprinkle evenly, one teaspoonful of the Jerk seasoning; massage in thoroughly with your fingers or spoon. Leave to marinade for about an hour or overnight. Put under a grill and grill for 3 to 5 minutes then cook in the oven for 25 minutes.

Serve with boiled rice or potato and salad or with vegetables of your choice.

For more information about Odeiga Jerk Seasoning and to order this product please visit our online shop at https://www.odeigahouse.com/shop/home/28-jerk-chicken-seasoning.html

 

About Us

We are manufacturers of a range of premium quality authentic African and Caribbean foods across the complete grocery category that raises the profile of Africa’s cuisines by creating a brand that is synonymous to African and Caribbean food.

Recipes

18 October 2018
18 October 2018
©2018 Odeiga House Limited. All Rights Reserved.

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