Sunday, July 1, 2012

Indonesian Style Shabbat



I didn't know where to start this week, so I  did a search on the best food in the world. The site I opened listed rendang as number 1. Rendang is usually prepared from beef. SInce the meat in Israel is not very good, I found a chicken rendang recipe. All the food was tasty but  I am not sure if rendang is the best food in the world. 
Sarida arrived home this week. A friend of hers came to see Israel and joined us for Shabbat. I think he was hoping for typical Israeli food but seemed to enjoy our custom. 
We invited friends from the moshav to join us for lunch and they brought 3 of their kids.

Jewish Life and History

Today there are 20 Jews in Indonesia! Jews arrived in Indonesia when it was held by the Dutch.  Between World War I and World War II, the Jewish population reached its peak at 2000. The Jews suffered under Japanese occupation and were sent to labor camps. After World War II, most of the Jews left emigrating to Australia, America, and Israel.

Food

Friday Night Dinner

Soto Ayam (Chicken Soup)
Urap
Satay (Chicken on skewers)


Prepared for 10.

Soyto Ayam (Chicken Soup) Recipe 1  


My Soto Ayam Recipe

Ingredients

  • Chicken
  • 1 stalk lemon grass with leaves
  • 1 tsp peppercorn
  • 1/2 tsp cumin seed
  • 1/4 cup coriander
  • 5 shallots
  • 3 cloves garlic
  • 1 tsp turmeric
  • 1 inch ginger
  • 1 sliced leek
  • Cooked noodles

Preparation 

  1. Cook chicken in pot with lemon grass, salt and pepper.
  2. When cooked, remove chicken to cool
  3. In food processor, make a paste from peppercorn, cumin, coriander, shallots, garlic, turmeric, and ginger
  4. Add spices and leeks to broth, bring to a boil and then simmer about 15 minutes.
  5. Remove chicken from bones and stir fry.
  6. Prepare noodles.
Store broth, chicken, and noodles, and eggs separately.  When ready to serve, heat soup with chicken and noodles.

Urap


This is a mix of steamed vegetables with a sweet sauce.  I served it in place of our usual salad.   
I prepared the vegetables and sauce and stored them separately until I put them on the warmer together.


Original Recipe



My Urap Recipe

Ingredients

I wrote some suggested quantities here. I was very inexact and just prepared a lot of vegetables. 
  • 8 oz green beans
  • 8 oz sprouts
  • 6 carrots
  • 1/2 head cabbage
  • 1 cup grated coconut
  • 1 onion chopped
  • 1 tsp brown sugar
  • 2 tsp soy sauce
  • juice of one lemon or lime (preferably lime if available)

Preparation 

  1. Trim ends and cut green beans into bite size pieces and steam until just tender. Place in cool water, drain, and set aside.
  2. Pour boiling water over the sprouts, then ice cold water. Drain and set aside.
  3. Cut carrots into slices and steam until tender. Place in cool water, drain, and set aside.
  4. Cut cabbage, steam briefly. Place in cool water, drain, and set aside.
  5. Mix onion, coconut, brown sugar, soy sauce, and lemon juice. Set this aside too
  6. Before serving, place vegetables in a pan and cover with the sauce.
  7. Heat briefly on the warmer.

Satay

This is chicken pieces on a skewer, grilled and served with a peanut sauce. 
Eli grilled the chicken for us an hour or so before Shabbat so it would not be dry when I served it. 
Original Recipes
http://www.pbs.org/parents/kitchenexplorers/2011/11/01/indonesian-chicken-satay-with-peanut-sauce/
http://allrecipes.com/recipe/indonesian-satay/


My Satay Recipe

Ingredients

  • 6 chicken breasts, cut into pieces
  • 2 shallots
  • 3 cloves garlic
  • 1 root of lemon grass
  • 1 hot chili pepper, stem and seeds removed
  • 1/4 cup fresh coriander
  • 2 tbsp cumin
  • 3 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp oil
  • 2 cloves garlic, grated
  • 6 tbsp peanut butter
  • 4 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1/2 cup coconut milk

Preparation 

  1. Prepare chicken.
    1. Process shallots, garlic, lemon grass, chili pepper, coriander, cumin, soy sauce, and tbsp vegetable oil.
    2. Marinate chicken in sauce in refrigerator for several hours.
    3. Place on skewers and grill.
  2. Prepare peanut butter sauce:
    1. Saute garlic in oil.
    2. Add remaining ingredients except lemon.
    3. Bring to a light boil and then simmer. The sauce should be thick.
    4. Cool and add lemon.
    5. Warm the sauce before serving.


Shabbat Lunch

Tahu_Gjerot (Fried Tofu)
Gado Gado
Chicken Rendang



Prepared for 15.

Fried Tofu: Tahu-Gejrot

This is served with noodles or sprouts. I added it to noodles and to a couple of salads that I served.

Original Recipe

My Fried Tofu: Tahu_Gejrot Recipe

Ingredients

  • 2 chunks tofu
  • oil for frying
  • 3 red onions
  • 3 cloves garlic
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1/4 cup water

Preparation 

  1. Fry tofu.
  2. In food processor, process other ingredient into almost a paste.
  3. In a pan, place tofu and paste.
  4. Store  and then heat on warmer before serving.

Gado Gado

Gado Gado consists of steamed, blanced, or boiled vegetables, served with peanut sauce. I served the peanut sauce on the side.


Original Recipe
http://www.mediterrasian.com/delicious_recipes_peanut_sauce.htm

My Gado Gado Recipe

Ingredients

.Various vegetables, steamed, boiled, or blanched. You want the vegetables lightly cooked.

  • 1 tbsp canola oil
  • 2 cloves garlic minced
  • 1 cup coconut milk
  • 1 cup water
  • 6 tbsp peanut butter
  • 4 tbsp soy sauce
  • 4 tbsp brown sugar
  • juice of one lemon

Preparation 


  1. Prepare vegetables and set aside. 
  2. For peanut sauce:
    1. Saute garlic in oil.
    2. Add remaining ingredients except lemon and bring to a boil
    3. Simmmer 15 minutes
    4. Add lemon

Rendang

So here is it, rendang. As I mentioned in the introduction, this is chicken rendang. Good, but not the best food in the world. Maybe meat randang prepared by an authentic Indonesian cook is better than chicken rendang prepared by a Jewish mother for Shabbat.

Original Recipes

My Chicken Rendang

Ingredients


  • 17 thigh and leg
  • 3 lemon grass, white only
  • 8 shallots
  • 6 cloves garlic
  • 2 inch ginger
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • coriander 
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 red chili peppers, seeds removed
  • 1 tsp nutmeg
  • 1 tsp cumin
  • 1 can coconut milk

Preparation 

  1. In food processor, process lemon grass, shallots, garlic, ginger, brown sugar, nutmeg, and cumin.
  2. Add spice mix to cocunut  milk heat with cinamon stick and corriander.
  3. Add chicken. I cooked this in several batches. After each batch of chicken was done, I removed it. I did not remake the sauce each time.
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Wednesday, June 13, 2012

Sudanese Shabbat


I chose Sudan because all week I read about the Sudanese here in Israel. I figured it would be a chance to learn more about the Sudanese in general and open some interesting discussions.


There are no pictures and I did not have a chance to write down all my recipes. 

Jewish Life and History

Today there are no Jews in Sudan but apparently there was once a community. At one point there were about 350 Jews living in the capital. The community thrived under the British but was forced to extinction in the last 50 years or so.




http://www.sudanesethinker.com/2008/01/15/my-search-for-sudanese-jews/
http://en.wikipedia.org/wiki/History_of_the_Jews_in_Sudan
http://wakeupfromyourslumber.com/blog/andie531/almost-lost-history-jews-sudan


Food

Friday Night Dinner

Shorbet Ads (Lentil Soup
Maschi (Stuffed tomato with beef)
Sudanese rice

Prepared for 15.


Shorbet Ads  Lentil Soup

Since two of our guests were vegetarian, I prepared a vegetable broth as a a base. I did not include the tomatoes since they are not part of Shula's macrobiotic diet. So with these changes,  I am not sure if this tasted like the lentil soup eaten in Sudan. 
Original recipes:
http://recipes.wikia.com/wiki/Shorbet_Ads
http://www.makewaypartners.org/documents/ChildSponsorshipDinner-SudaneseRecipes.pdf

My Shorbet Ads Recipe

Ingredients

  • Vegetable broth
    • 2 carrots
    • 2 onions
    • 3 cloves garlic
    • 1 zucchini
    • coriander
    • salt and pepper
  • 4 cups red lentils
  • 2 onions
  • 4 carrots
  • 4 tablespoon finely chopped onion and 4 green onions chopped
  • 2 tablespoon olive oil
  • 4 tablespoon lemon juice.
  • Cumin
  • Salt and pepper

Preparation 

  1. Prepare the broth. Add all the ingredients to a pot filled with water. Boil and then simmer for at least 2 hours. Remove the cooked vegetables. (You can use these for another meal. I often use them on top of pasta. )
  2. Add onion, carrot, and lentils to the broth.
  3. Boil and then simmer until the lentils are cooked. At least 1/2 hour.
  4. Let cool a little then puree in a blender or food processor. Return to pot.
  5. Saute the onions in olive oil until soft and brown.
  6. Add the onions, cumin, lemon, salt and pepper to pot. 
  7. Heat together for about 3 minutes.

Sudanese Rice

My Sudanese Rice Recipe

Ingredients

  • 4 cups brown rice
  • tumeric
  • cardamom
  • coriander
  • Olive oil

Preparation

  1. Fry rice in oil.
  2. Add enough water to pan to cover rice by a little more than one inch and then add spices to pan. 
  3. Cook

Masachi Stuffed Tomato with beef

My Masachi Stuffed Tomato with beef  Recipe

Ingredients

  • 1 /2 cups cooked rice
  • 1 1/2 kilo ground beef
  • 34 cloves garlic, grated
  • fresh dill
  • salt and pepper
  • oil to fry
  • 12 firm tomatoes
  • Margarine for frying
  • 2 6 oz cans tomato paste 
  • salt
  • 1 tsp cinnamon
  • 2 cloves garlic grated

Preparation 

.
  1. Saute meat, garlic, dill, salt, and pepper in oil.
  2. Add rice to meat.
  3. Slit tomatoes halfway across the center and squeeze at the sides to open.
  4. Scoop out insides and replace with meat mixture.
  5. Close tomato.
  6. Melt margarine and saute the tomatoes until they become dark red on all sides.
  7. When ready place the tomatoes in a large pot.
  8. Prepare Sauce an heat until cooked and then set aside.
    1. 2 6 oz cans tomato paste with 2 6oz cans water
    2. salt
    3. 1 tsp cinnamon
    4. 2 cloves garlic grated
  9. To warm, put tomatoes in a large pot and then pour sauce over.

 Shabbat Lunch

White Nile Fish Recipe from Sudan
Beetroot Salta



Prepared for 15.

White Nile Fish Recipe from Sudan



My White Nile Fish Recipe from Sudan

Ingredients

  • 7 pieces talapia fillet
  • 2 large onions sliced
  • 2 cloves garlic, grated 
  • 3 green peppers, cut small
  • 2 tbsp tomato paste
  • 1/4 cup fresh coriander
  • 2 tomatoes thinly sliced
  • 2 carrots sliced
  • 1/2 c raisins
  • 1/4 c dried apricot
  • salt and pepper
  • juice of 1 lemon
  • olive oil

Preparation 


  1. Saute sliced onion and garlic 2 - 3 minutes
  2. Add tomato paste and continue cooking
  3. Add coriander, salt, and pepper. Cook
  4. Add lemon juice.
  5. Add fish and stir all gently
  6. Add pepper and tomatoes
  7. Add carrots, raisins and apricots.
  8. Cover and cook until done. Stir gently every so often so that it cooks evenly.

Beetroot Salta



My Beetroot Salta Recipe

Ingredients

  • 3 beets cooked
  • 3 carrots 
  • 3 tomatoes
  • 4 green onions
  • 1 green pepper
  • vinegar
  • olive oil
  • lemon juice

Preparation 

  1. Mix all ingredients together.


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Tuesday, June 12, 2012

Denmark





I chose Denmark because this article ranked it as the "happiest" country in the world.
http://www.dailyfinance.com/2012/05/24/the-10-happiest-countries-in-the-world/#photo-1?a_dgi=aolshare_facebook

Israel ranked 6th. Not bad. 
This week our friends Zina and Ron from Boston visited. Also 4 girls (1 from England and 3 from the US) stayed with us.


Jewish Life and History

For Jews, throughout history, life in Denmark has been good. There are many famous stories of the Danes and how they protected the Jews when Denmark was occupied by the Nazis. 
Today there are less than 7000 Jews in Denmark and most live in Copenhagen.
http://www.jewishvirtuallibrary.org/jsource/vjw/Denmark.html
http://www.jewishgen.org/scandinavia/history.htm

Food

Roasted Summer Soup
Egg Dumplings: AEggboller
Roasted Chicken
Potatoes: Kartofflor

Friday Night Dinner





Prepared for 15.


Roasted Sumer Soup  


I am not sure this is really a typical Danish soup or just prepared by someone while in Denmark. 
Since some of our guests were vegetarians, I wanted to prepare a soup they could eat. 
This was a great choice. Easy to make, easy to find ingredients, and very good.
 Initially I sensed a little hesitation from my boys when I passed them their bowls. After one or two spoonfuls they started saying how good the soup tasted. They asked for seconds. 
I served the soup with dumplings. The dumpling recipe is after the soup recipe.


original recipe: http://sheisred.com/2011/08/15/roasted-summer-soup/



My  Soup Recipe

Ingredients

  • 6 tomatoes, sliced into wedges
  • 6 red peppers, sliced into wedges
  • 2 onions, sliced
  • olive oil
  • fresh oregano
  • 3 cups vegetable broth prepared from various vegetables. I used leek, carrots, onion, garlic,basil, bay leaves, celery, and zucchini

Preparation 

  1. Prepare broth ahead. Just put all vegetables in a pot with salt and pepper. Cover with water and bring to a boil. I let it simmer a couple of hours. Before using, remove the vegetables.
  2. Bake tomatoes and peppers in 200 C oven until cooked (about 30 minutes).
  3. Use food processor or blender, process tomatoes and peppers until almost smooth.
  4. Saute onions in soup pot with a little olive oil until they are soft.
  5. Add oregano, salt, and pepper.
  6. Add tomatoes and peppers.
  7. Cover with broth.
  8. Simmer 15 minutes.
Serve soup with dumplings. 

Egg Dumplings- AEggeboller


These came out very flat, like a pancake. I followed this recipe and did not make any changes (except using margarine instead of butter). 

Here is the link to the recipe and the recipe itself
http://www.mindspring.com/~cborgnaes/pancake_frame.html
  • 6 egg whites
  • 4 egg yolks
  • 2 tablespoons flour
  • 3 tablespoons sugar
  • Salt
  • ¼ cup butter

  • Preparation 


  1. Beat the egg whites until stiff.
  2. Stir remaining ingredients, except for the butter, together. 
  3. Mix well. 
  4. Fold the beaten egg whites into the mixture. 
  5. Shape dough into small dumplings and place in a baking dish. 
  6. Melt butter and pour over dumplings.
  7. Bake 6 to 8 minutes in a preheated 350º oven.

Roasted Chicken

When I searched for Danish recipes, I found several for roasted chicken. Since we have so much rosemary in our meshek and I like rosemary, I chose to roast the chickens with fresh rosemary.

My Roasted Chicken Recipe

Ingredients

  • 3 chickens, cleaned and most of the fat removed
  • 2 cups fresh rosemary
  • paprika
  • salt
  • pepper
  • 3 onions

Preparation 

  1.  Clean chickens. I removed as much fat as possible.
  2. Sprinkle each chicken with salt, pepper, and paprika.
  3. Stuff each cavity with 3/4 cup rosemary and 1 onion (I used white onions).
  4. Cook at 350 for about 2 hours.

Potatoes Kartofflor

The Danes must like their potatoes sweet. I made two types of potatoes. Both were sweet. 
If you like very sweet food, use the first recipe. I thought it was too sweet and they were still left over at the end of the week. The second recipe was also sweet, but much tastier.

My  Potato Recipe 1


Ingredients

  • 300 grams small potatoes
  • 250 gram margarine
  • 2 cups sugar

Preparation 

  1.  Boil pototoes until tender.
  2. Let cool.
  3. Melt margarine.
  4. Add sugar.
  5. Stir constantly until carmalized.
  6. Add potatoes.
  7. Mix

My  Potato Recipe 2


Ingredients

  • 10 potatoes 
  • 1 tbsp margerine
  • 2 onion sliced
  • 3  tbsp  vinegar
  • 3 tb tbsp  sp sugar
  • salt and pepper

Preparation 

  1. Boil pototoes until tender.
  2. Let cool.
  3. Melt margarine.
  4. Saute onion.
  5. Add potatoes. 
  6. Add sugar and vinegar.
  7. Salt and pepper to taste.

Shabbat Lunch

Open Faced Sandwiches smørrebrød
Sweet and Sour Fish
Meatballs in Curry with Rice (Boiller i karry)

Prepared for 15.


Open Faced Sandwiches (smørrebrød)

These were fun to make. I prepared the potatoes, sweet and sour fish, and eggs before. I placed different combinations on the Danish bread (bought at the supermarket). I sliced everything thin and small. 
I looked at several recipes:



My Open Faced Sandwiches (smørrebrød)

Ingredients

  • tomatoes, sliced
  • potatoes, boiled and sliced thin
  • hard boiled eggs
  • smoked salmon
  • cucumber, sliced
  • red onions, sliced
  • sweet and sour fish ( see recipe below)
  • mayonnaise
  • Danish bread

Here are some of the combinations I prepared

  1. Tomato and mayonnaise
  2. Potato, onion, and mayonnaise
  3. Smoked fish, tomato, and cucumber
  4. Sweet and sour fish and onion
  5. Cook at 350 for about 2 hours


Boiller i karry (Meatballs in Curry with Rice)

I mixed up a few recipes and came up with this. I prepared the meatballs, then the sauce and stored them separately. I warmed everything together before lunch. I served this with rice.

Ingredients for preparing meatballs

  • Groundmeat, chicken, or turkey. I used 1 kilo meat and 1 kilo chicken.3 tomatoes, sliced
  • 1 onion, chopped per kiloe
  • 1/1 cup soy milk per kilo
  • 1 egg per kilo
  • 3 tbsp flour per kilo
  • 2 gloves grated  garlic, per kilo
  • salt and white pepper
  • Chicken broth

Ingredients for preparing sauce

  • 2 tbsp curry 
  • 1 large onion, chopped
  • 1 cup soy milk
  • 4 cups broth

Preparation 

  1. Mix meat with soy milk, garlic, chopped onion, salt, and white pepper.
  2. Refrigerate for 1/2 hour.
  3. Prepare a chicken or meat broth. I just took the left over fat and necks from the chicken and added salt and paprika.
  4. Form meatballs from the meats.
  5. Bring broth to a boil and boil meatballs about 5 to 10 minutes.
  6. Separately mix all sauce ingredients and store until ready to use. The sauce should be fairly thick but enough so it is not solid. 

Sweet and Sour Fish (Stegte Fisk i Eddike)

I used this fish as one of the smørrebrød ingredients. Since I had plenty, I served it for Kiddish as well. 

My Sweet and Sour Fish  Recipe

Ingredients

  • 6 pieces white fish such as talapia
  • four for coating
  • oil for frying
  • 2 onions sliced
  • 3/4 cup vinegar
  • 4 tbsp olive oil
  • 4 tbsp sugar
  • 8 pepper corns
  • 1 bay leaf
  • 1/4 cup water


Preparation 

  1. Coat fish in flour and fry until cooked in oil.
  2. In sauce pan, heat the other ingredients.
  3. Place fish in a pan and pour the liquid over it.
  4. Refrigerate. ( I prepared this on Thursday night and served it Saturday for lunch.)
  5. Remove the fish from the liquid when you serve.


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Sunday, May 20, 2012

Nigerian Style Shabbat


I chose Nigeria this week because Sarida suggested it. Apparently she had a Nigerian friend at school. When she told him about our international Shabbatot, he said we should try Nigeria because the food is excellent. 
We had a lot of guests this week. Our guests included 5 girls who are learning here this year: 2 from England, 1 from Canada, and 2 from New York. At lunch we were joined by friends from the moshav. They all live here but are originally from France, Tunisia, and America. 
Everyone from everywhere, really enjoyed the food. It was spicy but not too hot.
 I however, was a little frustrated with the cooking. I had some trouble following the recipes. In the end I felt I cooked the same thing twice: chicken with rice and tomatoes. 
I didn't have time to take pictures of any of the food, so I just have the recipes here.

Jewish Life and History

As I do every week, I did a search on Google to find out about Jewish life.  The first article I opened was Wikipedia where I read "The history of the Jews in Nigeria is a complex subject."
http://en.wikipedia.org/wiki/History_of_the_Jews_in_Nigeria
There are tribes in Nigeria, who believe they are descended from the lost tribes. We read some articles about the Ibos who believe they are from the tribe of Gad. They have many Jewish customs. They eat kosher meat, circumcise the males on the 8th day, keep Succoth and Yom Kippur, and separate the women during menstruation. http://www.jewishvirtuallibrary.org/jsource/vjw/Nigeria.html


Food

Friday Night Dinner

Ogobongo Soup
Nigerian Guinea Fowl Stew
Jollof Rice


Prepared for 15.


Ogobono Soup  

This is a great soup. We decided I should continue making this even after we finish eating international.
Original Recipes: http://www.congocookbook.com/soup_and_stew_recipes/ogbono_soup.html http://www.whats4eats.com/soups/ogbono-soup-recipe

My Ogobono Soup Recipe

Ingredients

  • Chicken, I included the bones for flavor
  • 1 cup ground (in blender) pumpkin seeds
  • 1/2 cup palm oil (I had this left from Passover and I was very glad to use it!) I think you can use any oil
  • 4 onions chopped
  • 3-6 minced chopped chili peppers
  • 6 cups chopped tomatoes
  • 12 cups water
  • 2 cups chopped asparagus (The recipe called for okra, which I could not find here. I used asparagus because we had plenty. You can also substitute green beans.)
  • 2 cups spinach leaves, chopped
  • salt and pepper to taste

Preparation 

  1. Heat pumpkin seeds in about 1/2 cup palm oil until they give off a nutty aroma. Remove from heat and set aside.
  2. In palm oil, saute the onions and chili pepper about 2 to 3 minutes.
  3. Add the tomatoes and cook another 4 to 5 minutes.
  4. Add water and chicken and cook for at least one hour, until chicken is ready.
  5. Remove chicken to cool.
  6. In the blender, grind the pumpkin seeds.
  7. In a separate bowl, whisk a spoonful of soup into the pumpkin seeds, creating a paste. Then whisk this paste into the soup. 
  8. Steam the spinach and asparagus, then add to soup. Add the chicken meat back in. Season with salt and pepper.
Since I prepared this on Thursday and planned to serve it on Friday, I did not add the greens and asparagus until I heated the soup before Shabbat.

Nigerian Fowl Stew  


My Nigerian Fowl Stew Recipe

Ingredients

  • Vegetable oil
  • 2 chickens plus a few more pieces if needed.
  • 1 tbsp curry
  • 1 tbsp salt
  • 1 tbsp thyme
  • 1 tsp black cumin
  • 2 onions, sliced
  • tomato puree
  • 6 tomatoes blended
  • ground chili pepper
  • bay leaves
  • 3 cloves garlic, 

Preparation 

.
  1. In the blender, blend tomatoes, garlic, chili, and bay leaves.
  2. In a large pot, place the chicken, curry, thyme, onion slices and salt. Add water to partially cover. Bring to a boil, then simmer about 1 hour until chicken is done.
  3. When chicken is cooked, remove from pot and then heat a little oil and brown. I used palm oil.
  4. Saute tomato mixture in a little oil then add tomato paste and a little water.
  5. Add garlic and saute about 1 more minute.
  6. Place the cooked chicken in a pan and cover with the sauce. 

Jollof Rice

Thursday night I was very tired and could not finish cooking. I made the rice Friday before Shabbat, I read the recipes and watched the videos. The rice I made was a very quick version of the real Jollof rice.
Since I knew that I was serving this with the stew, I only added a small amount of sauce to the rice
Original Recipes: http://www.allnigerianrecipes.com/stews/tomato-stew.html

My Jollof Rice Recipe

Ingredients

  • 3 plum tomatoes. All the recipes specified plum tomatoes. In some of the recipes, I substituted other types of tomatoes.
  • 3 Basil leaves
  • prepared rice
  • oil

Preparation 

  1. Prepare rice.
  2. In the blender, blend tomatoes and basil.
  3. Saute quickly with a small amount of oil. 
  4. Mix tomatoes into rice. 

Shabbat Lunch

Nigerian Salad
Nigerian Egg Rolls
Grilled Chicken with 
Jollof Coconut Rice
Kidney Bean Stew

Prepared for 15.

Nigerian Salad

I forgot to print this before Shabbat. I had to try to remember what to add.
Original Recipe: http://www.allnigerianrecipes.com/salad/nigerian-salad.html

My Nigerian Salad Recipe

Ingredients

  • 3 tomatoes, sliced
  • 1 onion, chopped
  • 1 cup corn
  • 4 boiled eggs, peeled and sliced
  • 3 cucumbers. sliced
  • Lettuce,
  • Red beans (or any bean)
  • 1/4 cup pumpkin seeds
  • 1 tbsp creamy salad dressing 
  • Olive oil
  • White vinegar
  • salt and pepper

Preparation 

  1.  Place vegetables, beans, seeds, and eggs in a a large bowl
  2. Add salad dressing, olive oil, and vinegar. Toss. 
  3. Salt and pepper to taste.

Nigerian Egg Rolls 

A few weeks ago, when we ate Scottish food, we ate hard boiled eggs covered in ground turkey meat. These egg rolls are based on the same recipe. Because Nigeria was a British colony, there are some similarities in food. I guess this is a poor man's version, without the meat.
These were hard to make. We were most successful when we dropped the egg in the batter, took it out with a spoon, and then fried it.
Original Recipes:http://www.allnigerianrecipes.com/snacks/egg-roll.html

My Nigerian Egg Rolls Recipe

Ingredients

  • 20 hard boiled eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 6 tbsp white sugar
  • water
  • oil for frying. (I used canola)

Preparation 

  1.  In large bowl, mix flour, sugar, baking soda, eggs, and water.
  2. Heat oil.
  3. Wrap eggs in the batter. 
  4. Fry until lightly brown.

Grilled Chicken  


My Grilled Chicken Recipe

Ingredients

  • 15 chicken thighs and legs (30 pieces)
  • 3 onions, finely chopped
  • 3 tbsp thyme
  • This recipe called for soup stock cubes so in their place I  decided to add extra spices to the chicken, basil, bay leaf, and rosemary. 
  • salt

Preparation 

  1. Add chicken, covered with onions and thyme, rosemary, basil, and bay leaf to pot. Cover with water and cook at least one hour.
  2. When done, add salt and cook another 5 minutes. 
  3. Remove chicken from water and drain. 
  4. Set the stock aside for the rice.
  5. Cook in oven, on grill, at 170 c 350 f. Cook until brown, then turn and brown second side.
  6. Place in pan and store until Shabbat. To keep moist, add a little broth to pan.

Jollof Coconut Rice  

Like the previous rice recipe. This is really my own fast version. Since I have never had real Nigerian food, I am not sure this really tasted like it should. In any case, everyone liked it.
Original Recipes: \http://www.allnigerianrecipes.com/rice/nigerian-coconut-rice.html
for tomato sauce http://anniescookbook.blogspot.com/2008/02/bukkys-nigerian-tomato-sauce.html

My Jollof Coconut Rice Recipe

Ingredients

  • Cooked rice
  • Water
  • Oil
  • 6 Tomatoes
  • 4 to 6 cloves garlic
  • Tomato paste
  • Chicken Broth
  • Coconut milk
  • Thyme
  • Curry
  • Bay leaves
  • salt

Preparation 

  1. Make tomato sauce, blend tomatoes, garlic, and 2 onions.
  2. In a hot pot, saute 1 tbsp oil (I used palm) and 1 onion sliced. The onion is for flavoring the oil. Let cook until the onion is translucent.
  3. Add tomato mixture and 1/4 cup tomato paste.
  4. Now add the chicken broth, coconut milk, thyme, curry, and bay leaves. 
  5. Cook. 
  6. Serve  rice with the grilled chicken.

Nigerian Red Kidney Bean Stew with a Peanut Sauce   

My Nigerian Red Kidney Bean Stew with a Peanut Sauce Recipe

Ingredients

  • 4 cups  red kidney beans cooked
  • palm oil
  • 2 onions chopped
  • 4 chili peppers, chopped
  • 3 gloves garlic, grated
  • 1 can chopped tomatoes
  • 2/1/2 tsp cumin
  • 3/4 cayenne
  • 1 1/2 5sp lemon
  • 3 tbsp peanut butter

Preparation 

  1. Cook beans, I added a bay leaf and salt and pepper.
  2. Saute onions, garlic, and peppers in oil.
  3. Add cumin, cayenne, tomatoes, and lemon and a little water. Bring to a boil, then simmer 15 minutes.
  4. Add some water from the beans to the peanut butter. 
  5. Mix together in a large pot and simmer 15-20 minutes.


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