Recipes with Chetty

Pineapples are a delicious tropical fruit that have been celebrated for centuries not only for their distinct and unique taste, but also for their seemingly miraculous health benefits. Their health and medicinal benefits include their ability to improve respiratory health, cure coughs and colds, improve digestion, help you lose weight, strengthen bones, improve oral health, boost eye health, reduce inflammation, prevent cancer, improve heart health, fight off infections and parasites, improve the immune system and increase circulation. Pineapples are eaten fresh, juiced, cooked and preserved, and their leaves are even used for wallpaper and ceiling insulation. They belong to the Bromeliaceae family and are actually a composite fruit made of coalesced berries that grow at the crown of a fruiting tree. Historically, the most significant grower of pineapples was Hawaii, but they are now cultivated in large quantities in Brazil, the Philippines, and Costa Rica. That being

Ingredients ·          2 slices of white bread ·          2 Lettuce leaves ·          1 tbsp. Mayonnaise ·          1 Cheese slices ·          1 Bacon slices ·          1 fresh plum Tomato Directions 1.        Toast the bread in a toaster 2.        Rinse and place the bacon on an empty pan also. Do not add oil to it as bacon is really fatty and the oil which would be released from the fried bacon would be more than enough to cook it on both sides. 3.        Cut up the tomato into thin slices, rinse the lettuce and set the cheese aside 4.        On a clean flat surface, arrange 2 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. For the first slice of bread, place the lettuce, some slices of tomatoes and cheese then top with the bacon and more lettuce, then cover with the final bread slice. Place the mayonnaise side down. 5.        Serve with hot or cold beverage.

Ingredients ·          2 kg Cow leg (cut into sizable pieces) ·          2 Seasoning cubes ·          2 Ehuru seeds ·          1 cup Cooking palm oil ·          1 small sized Edible Potash (akaun/ kanwa) ·          2 tbsp. Ground crayfish ·          2 Fresh red scotch bonnet pepper/ 2 tbsp. Ground chili pepper ·          Salt (To taste) ·          1 cup Ugba For Dressing ·          A medium sized Onion ·          5 Utazi leaves Prepare the Ingredients 1.        Wash the cow leg thoroughly and place in a pot. Add some chopped onion, Seasoning cubes and cook till Soft. Make sure the liquid left in the pot is minimal and concentrated to ensure the seasoning gets into the bone meat. Cow leg takes a very long time to cook. If you have a pressure cooker, you could use it to save time and Gas.  -Set this aside. 2.        Ehuru/Ehu seeds: This is what gives the dish its authentic local flavor. Pound roasted peeled seeds and set aside 3.        Potash: This

Ingredients: ·          4 cups of rice ·          5 medium size fresh tomatoes (blended or sliced) ·          5 fresh pepper (blended) ·          2 medium size onion (sliced) ·          1 medium sized ginger (peeled and blended) ·          1 tbsp. garlic powder ·          1 tbsp. thyme ·          2 tbsp. curry ·          1 small tomato paste ·          4 cooking spoons of vegetable oil ·          4 seasoning cubes ·          Salt to taste ·          Bay leaf (optional) Step 1 Cook the meat and set aside ·          You need meat stock gotten from chicken/turkey/beef for cooking. ·          Use the vegetable oil used for frying your meat for the cooking. It gives more taste to the rice. Step 2 ·          Boil hot water in a separate pot, pour it into the uncooked rice in a bowl. Cover and leave for 5 minutes and wash with cold water. Drain in a sieve and set aside. Step 3: ·          In a preheated pot, pour in the vegetable oil. Add the slic

Ingredients ·          1 1/2 cups (210 grams) all-purpose flour ·          1 teaspoon baking soda ·          1/2 teaspoon salt ·          3/4 teaspoon ground cinnamon ·          3 medium bananas (heavily ripe or even black bananas are best) ·          1/2 cup (113 grams or 1 stick) unsalted butter, melted and cooled ·          3/4 cup (150 grams) packed light brown sugar ·          2 large eggs, lightly beaten ·          1 teaspoon vanilla extract ·          1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional Directions  Step 1 ·          Preheat the oven to 350º F. Step 2 - make mixture ·          Mix the flour, baking soda, salt and cinnamon together, set aside. ·          In a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended. ·          Use a larger bowl to combine all the ingredients, mix and scrape the sides and bottom of the bowl then add the

Ingredients ·          5 fresh plums ·          1 frozen ripe banana ·          2 dates ·          1 tsp grated ginger ·   ·       1/2 oats ·          2 cups milk Banana Dates Ginger Milk Oats Plums Directions: 1.        Blend all ingredients in the blender 2.        Process until smooth 3.        Serve chilled  Health Benefits of Plums   1.  Great for Relieving constipation and digestive problems . Filled with dietary fiber, sorbitol and isatin. 2.  Protects your heart. A medium fresh plum contains 113 mg of potassium that helps manage high blood pressure and reduce your risk of stroke. 3. Protect against cancer and cell damage. Cleans up harmful free radicals thanks to anthocyanins, the reddish-blue pigment in some plums. 4.  Prevent diabetes. Plums have a low glycemic index, so eating plums can help you control your blood sugar and reduce the risk of type 2 diabetes according to the Dietitians of Can

Ingredients 1.         1 ripe mango 2.         1/3 pineapple 3.         1/2 cup orange juice Pineapple  orange juice mango Directions ·          Place mango, pineapple and orange juice in a blender. ·          Blend until smooth. ·          Divide into 2 glasses and serve chilled Health Benefits of Pineapple Contrary to popular belief, pineapples, which came to be known as such because of their resemblance to pine-cones, did not originate in Hawaii. Christopher Columbus brought pineapples back to Europe after one of his expeditions to South America, where they are believed to have originated from. Pineapples became known as an extravagant and exotic fruit, served only at the most lavish of banquets. Today, pineapple can be commonly found in any grocery store and in many homes all-around the world. In the world, pineapple is not only valued for its sweet taste - it has been used for centuries to treat digestion problems and inflammation.

Ingredients : 1.        1 oz. gin 2.        1/2 oz. simple syrup 3.        1/2 oz. fresh squeezed lemon juice 4.        dry sparkling white wine 5.        lemon twist for garnish Directions: ·          combine gin, simple syrup and lemon juice in a cocktail strainer filled with ice ·          shake well to chill ingredients and strain into a champagne flute ·          top with sparkling wine and garnish with a twist of lemon ·          serve immediately

Health Benefits of African Velvet Tamarind Popularly known as Awin in Yoruba, Icheku in Igbo and Tsamiyar kurm in Hausa, African velvet tamarind is the fruit of a native West African tree (dialium guineense). Especially loved by Nigerian children, velvet tamarind is cultivated not totally for its fruits but as a source of timber and fuel. It is a seasonal fruit with an orange pulp with the velvet shell which has a sweet and tangy taste. Many of you can’t help but stop by at your local fruit vendor to buy some when it’s the season. You love the fruit but probably know nothing about its health benefits. Different parts of velvet tamarind plant have been scientifically proven to offer a wide range of health benefits, some of them are explained below: 1. Treats Ulcer and Prevents Hypertension The leave extract of velvet tamarind has the ability to increase gastric mucus secretion. Therefore, a decoration of the leave can be a remedy for gastric ulcer. The leaves are also h

Ingredients 3 cups of beans 1 big onions sliced Pepper/tatashe (to taste) ½ cup crayfish   1 tin of corned beef 4 boiled Eggs ½ cup vegetable oil Seasoning cube (to taste) Salt (to taste) Step 1 Wash the beans thoroughly to remove the outer coat Pluck and remove the seeds in tatashe and wash thoroughly Wash the pepper and slice the onions Wash the moi-moi wrappers or cooking plate and set aside  Step 2 In a blender, combine the washed beans, crayfish, pepper, tatashe and onions. Blend until smooth In a medium bowl, pour the beans mixture Add corn beef, salt, seasoning cube, and vegetable oil and mix Add a little water to loosen the mixture Step 3 In a deep pot, drop small pieces of wood at the bottom of the pot to avoid burning Using a measuring cup dispense into the moi moi wrappers or plates Divide the boil egg into half and drop into the moi moi wrapper or plate Place each plate or wrapper gently into the pot

Ingredients 2 cups dry Zobo leaves 1 sachet jolly juice (any flavor) 1 glove of garlic 1 big ginger 1 pineapple ripped 3 liters water  Step 1 Wash thoroughly the dry Zobo leaves with water Peel and cut the pineapple into cubes Peel, grate ginger and garlic  Step 2 In a big pot, pour 3 liters of water Add the washed zobo leaves into the pot Add the pineapples and pour in grated ginger and garlic Start cooking at medium to high heat and let it boil for 35 minutes, until the zobo leaves and pineapple becomes soft Put off the cooker and allow to cool for 10 to 20 minutes Step 3 Squeeze out the juice from the zobo leaves and pineapples, leaving only the zobo juice in the pot. Pour through a chiffon cloth to remove the smallest particles. Add the sachet jolly juice and mix Dispense into jugs and refrigerate.

Ingredients 4 cups of rice 3 cooking spoons of palm oil (or less if you want) 1 medium size onion (1/2 blended 1/2 sliced) 8 habanero pepper/ ata rodo (6 blended 2 sliced) A handful of dried shrimps 2 heaped tablespoons of dried blended crayfish 2 tablespoons of Iru (locust beans) 2 medium sized smoked catfish 2 rolls of soft ponmo (diced) 2 handful of ugu (pumpkin leaves) Seasoning cubes Salt to taste Step 1 Parboil the rice, wash thoroughly to reduce the starch and set aside Wash the smoked fish with salt and water, then shred into chunks. Remove the tail and head of the shrimps and wash with water and salt. Then heat up a pot with palm oil for 3 minutes. Step 2 Fry the sliced onion for 2 minutes. Pour the blended pepper and onion paste into the pot and cook for 5 minutes. Pour in the washed iru (locust beans). Allow to cook for 2 minutes.  Step 3 Add the dried shrimps, the pounded crayfish and the diced ponmo.

Ingredients 4 cups long grain rice (parboiled) 400g fresh shrimps (peeled) 4 large carrots (cut in stripes) 2 medium size onion (sliced vertically) 1 cup fresh green peas 10 runner beans (sliced diagonally) 3 medium size green bell pepper (sliced vertically, then cut into 1 inch stripes) 3 eggs 1 tbsp. curry 1 tsp. thyme 1 tbsp. butter/margarine A dash of black pepper 2tbsp garlic powder or 4 cloves (crushed) Vegetable oil (for frying) Seasoning cubes Salt to taste Step 1 Strain the meat stock of your choice cooked meat through a sieve to remove sediments. We need the clear meat stock. Parboil the rice for 10 minutes and rinse repeatedly with cold water until every hot heat is out. Drain with a sieve to remove water.  Cut the vegetables  Step 2 Place the parboiled rice into a pot over low heat, pour 1 to 1-1/2 cups of meat stock into the rice. Add the garlic, curry, thyme, seasoning cubes and salt to taste.