Month: March 2016

Banga Rice

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Banga Rice is a dish that is popular among the Naija-Delta people. Every time I traveled back home to Nigeria, I make it a point to eat Banga Rice. It has such an authentic taste, I always told my self that I must make it! So I finally did with the help of some tips from my Warri friends, the dish came out so yummy.

Enjoy !

Palm Fruit Extract ( can preferably)

Crayfish 3 TBSP

Smoked fish

Beef Stock

2 Red onions

Maggi cube

Parboiled Rice

4 Fresh Habernero

Blend red onions and habanero, set aside.

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Begin to boil Palm Fruit extract, add about ½ cup of water. Boil for 15-20 minutes.

Add in smoked fish, blended onions, Beef stock, maggi cube, and crayfish. Taste to meet your preference. Continue to boil on low- medium heat for 10 minutes.

Add in Parboiled rice, make sure the palm fruit mixture is more than the rice.

Cook for 30 minutes on medium low heat.

For the last 15 minutes reduce your heat to low and cover the pot with foil.

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All done enjoy

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Shrimp Stuffed Salmon

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Don’t we all love salmon? Stuffing it with your favorite cheese and shrimp, will take it to another level. No need to go to your favorite restaurant to order Stuffed Salmon, try my recipe at home and be done in 30 minutes. This recipe is healthy and Fit-Fam approved, Enjoy.

Ingredients

4-6 (6 oz. ) fillets of salmon

½ cup of shrimp

3 oz. of lite cream cheese

¼ cup of feta cheese

¼ of red bell pepper chopped

¼ of green bell pepper chopped

½ cup of Panko Bread crumbs

¼ cup of shredded Parmesan cheese

Cayenne pepper

salt

Black pepper

Garlic powder

Thyme

1 and ½ cup of spinach

 

Preheat oven to 350, spray baking sheet with cooking spray

Season shrimp with above seasoning and pan sear for 2 minutes in olive oil. Set Aside

Season Salmon with above seasonings sparingly.

Place spinach in a bowl and microwave for 45 seconds. (Wilted spinach)

In a medium mixing bowl combine cream cheese, feta cheese, shrimp, bell peppers, and spinach. Mix well together.

Cut a slit lengthwise 3/4 of way through each salmon fillet. Evenly divide stuffing into each slit and place on prepared baking sheet.

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Sprinkle Breadcrumbs and Parmesan cheese on top of fillets.

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Bake for 17 minutes at 350 degrees and for 3 minutes at 500 degrees.

Serve over your choice of vegetables. Enjoy

This meal is 340 calories, 40 grams of carbohydrates, and 8 grams of Carbohydrates.

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Coconut Curry Catfish

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This healthy dish is to die for. So many different flavors exploding in your mouth. I hope you like this dish as much I do .

Ingredients

1 and ½ cup of coconut milk

1-2 lbs of Catfish cut into 1 inch slices

2 cloves of garlic crushed

1 and ½ tsp of curry

1 tsp of cumin

3 Tbsp of fresh minced ginger

4 fresh basil leaves

1 tsp of cayenne pepper

3 tbsp of coconut oil

¼ cup of fresh chopped cilantro

1 yellow onion

½ cup of low sodium chicken broth

1 chopped habanero pepper

In a medium pot place fish with water to boil. Parboil for only 2-3 minutes. You to half way cook it . Season at your discretion. Set aside

In a pan heat up the coconut oil on medium heat. Add in chopped ½ onions, ginger, and habenero ; begin to fry for 2-3 minutes. Add the curry in at this time and continue to stir for 1 minute. Add in the cumin, cayenne pepper, and, garlic at this time. Pour in coconut milk and chicken broth and stir.

Add in Parboiled fish.

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Cover and cook on low –medium heat for 10 minutes.

Add in chopped basil and cilantro and cook for an additional 3 minutes.

Enjoy on a top of white or brown rice.

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Jollof Stuffed Peppers

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Who doesn’t love stuffing a bell pepper ? Layered with Plaintain and Spicy goat meat, so yummy. Try this recipe out today and let me know what you think!

Ingredients

1 medium size green bell pepper

½ – 1 cup of Jollof Rice

(Recipe on my blog)

salt and pepper

Preheat oven to 350

Cut ½ of inch off the top of a bell pepper

Coat skin of bell pepper with oil and season with salt and black pepper

Fill the bell pepper with Jollof rice

Place in baking pan

Bake for 20 to 25 minutes

Top with plantain and Goat meat

Enjoy

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