Recipes with Chetty

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 int...

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 po...

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 t...

Ingredients 2 eggs 1/4 cup milk 1/4 tsp. ground nutmeg (optional) 1 tsp Vanilla extract (optional) Salt (to taste) 5 slices  of bread   Directions In a bowl, whisk together egg, milk, salt, nutmeg and vanilla. Heat a lightly oiled griddle or skillet over medium-high heat. Dip each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.