The {Page-Turner-Cookbook} featuring
Nigeria
Cuisine is influenced by:- African -
Nigeria:2 recipes
Jollof rice
Skillet chicken and rice
African:3 recipes
Moroccan spiced chicken breasts
Moroccan spiced chickpea soup
Skillet chicken and rice
AFRICAN YAM
Yam (Puna) is very popular in Nigeria and other parts of Africa.
Nigeria produces over 70% of the yam consumed in the world. You can have boiled yam on your table in under 30 minutes. Yam requires few ingredients to make it and it is also very easy to cook.
Yam (Puna) is very popular in Nigeria and other parts of Africa.
Nigeria produces over 70% of the yam consumed in the world. You can have boiled yam on your table in under 30 minutes. Yam requires few ingredients to make it and it is also very easy to cook.
AFRICAN YAM
Jollof rice 
Jollof Rice is probably the most famous West African dish. It’s long-grain rice spiced up with tomatoes, onions, bell pepper, garlic, and thyme, then simmered in a delicious chicken broth
Centuries ago, the Wolof or Jolof people (from the Senegambian region) created the rice dish. Back in the mid-1400s, the Portuguese introduced tomatoes, and the local people put them to good use.
Serves: 6
• 2 plump tomatoes, chopped
• 1 red bell pepper, chopped
• ¼ cup oil
• 1 large onion, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon thyme
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 Scotch bonnet pepper
• 1 teaspoon bouillon powder or cube
• 2 cups chicken broth
• 2 cups water
• Salt, to taste
Centuries ago, the Wolof or Jolof people (from the Senegambian region) created the rice dish. Back in the mid-1400s, the Portuguese introduced tomatoes, and the local people put them to good use.
Serves: 6
Preparation time:20 minutes
Cooking time:40 minutes
• 3 cups long-grain brown rice• 2 plump tomatoes, chopped
• 1 red bell pepper, chopped
• ¼ cup oil
• 1 large onion, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon thyme
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 Scotch bonnet pepper
• 1 teaspoon bouillon powder or cube
• 2 cups chicken broth
• 2 cups water
• Salt, to taste
1. Wash the rice and set it aside. Add tomato, bell pepper, half of the onion in a blender, and puree until smooth.
2. Heat your oil in a large pot over medium-high heat. Add the remaining chopped onions, garlic, and thyme and saute for about 2-3 minutes until onion is translucent and slightly caramelized.
3. Then add tomato paste and cook for about 3 minutes. Add in pureed tomato mixture and cook while stirring for about 15-20 minutes.
4. Add washed rice, bay leaf, Scotch bonnet, bouillon powder, chicken broth, and water. Give everything a generous stir, then season with salt to taste.
5. Bring the liquids to a rolling boil, then cover and reduce heat to low. Allow rice to cook until tender and fluffy (about 30-40 minutes)
6. Turn off heat, allow the rice to cool for about 10 minutes, then fluff rice using a fork.
7. Serve with grilled chicken or meat.
2. Heat your oil in a large pot over medium-high heat. Add the remaining chopped onions, garlic, and thyme and saute for about 2-3 minutes until onion is translucent and slightly caramelized.
3. Then add tomato paste and cook for about 3 minutes. Add in pureed tomato mixture and cook while stirring for about 15-20 minutes.
4. Add washed rice, bay leaf, Scotch bonnet, bouillon powder, chicken broth, and water. Give everything a generous stir, then season with salt to taste.
5. Bring the liquids to a rolling boil, then cover and reduce heat to low. Allow rice to cook until tender and fluffy (about 30-40 minutes)
6. Turn off heat, allow the rice to cool for about 10 minutes, then fluff rice using a fork.
7. Serve with grilled chicken or meat.
Skillet chicken and rice
A quick and easy dinner on the table in no time
Serves: 4
300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
454 g (1Lb) skinless boneless chicken breasts, cut into cubes; 300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
Moroccan spiced chicken breasts
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
1 tablespoon olive oil 4 boneless, skinless chicken breast
2 tablespoons canola oil
For Moroccan spice mix:
1 teaspoon grated orange zest
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon hot chili powder
1 teaspoon coarsely ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon ground cloves
Moroccan spice mix:
Mix ingredients together thoroughly.
Use as directed in Moroccan spiced chicken.
To prepare Moroccan spiced chicken breasts:
Blend the spice mix and olive oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate 30 minutes. Heat canola oil in a large nonstick skillet over medium-high heat.
Sauté the chicken breasts until cooked through, about 6 minutes per side.
Serve with coucous or rice.
Mix ingredients together thoroughly.
Use as directed in Moroccan spiced chicken.
To prepare Moroccan spiced chicken breasts:
Blend the spice mix and olive oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate 30 minutes. Heat canola oil in a large nonstick skillet over medium-high heat.
Sauté the chicken breasts until cooked through, about 6 minutes per side.
Serve with coucous or rice.
Moroccan spiced chickpea soup
Serves: 6
Preparation time: 10 minutes
Cooking time:1 hour
1/4 cup extra-virgin olive oil, plus more for garnish1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Skillet chicken and rice
A quick and easy dinner on the table in no time
Serves: 4
300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
454 g (1Lb) skinless boneless chicken breasts, cut into cubes; 300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
