KETOGENIC MEAL3 *CAULIFLOWER FRIED RICE*

HELLO PEOPLE…

ITS BEEN A MINUTE, ISN’T IT? TODAY WE MAKING CAULIFLOWER FRIED RICE, ANOTHER KETOGENIC MEAL, IT’S A SIMPLE ATTEMPT AND OUR FIRST AS WELL…

ENJOYED EVERY BIT, I HOPE YOU DO TOO * WINKS*

WHAT’S NEEDED:

CAULIFLOWER

CARROT (CHOPPED)

ONIONS (CHOPPED)

GINGER/GARLIC (CHOPPED)

FRIED MEAT ( CHOPPED)

OLIVE OIL

1 KNORR CHICKEN CUBE

BLACK PEPPER (HALF TEASPOON)

CURRY (HALF TEASPOON)

THYME  (HALF TEASPOON)

MAKING IT:

CUT THE CAULIFLOWER AND SOAK IN WARM WATER AND SALT FOR ABOUT FIVE MINUTES

WASH PROPERLY AND GRATE THE CAULIFLOWER, SET ASIDE

POUR 3 TABLESPOONS OF OLIVE OIL IN A DEEP FRYING PAN

ADD THE GARLIC, GINGER STIR FOR A MINUTE

THE ONIONS AND CARROT COMES IN NEXT WITH OTHER SPICES THYME, CURRY AND BLACK PEPPER WITH A CUBE OF KNORR SEASONING

STIR CONTINUOUSLY SO IT DOESN’T BURN: A LITTLE ADDITION OF SOME OLIVE OIL WILL DO AT THIS POINT

ADD THE GRATED CAULIFLOWER WITH A CUBE OF KNORR SEASONING AND MIX IN EVENLY

CAULIFLOWER FRIED RICE IS READY!!!

P.S: YOU CAN ALWAYS REPLACE OR ADD WHAT YOU DESIRE IN THE MEAL AND  DO PLEASE LET US KNOW WHAT YOU THINK IN THE COMMENTS SECTION.

THANK YOU

XOXO!!!

SEAFOOD WHITE COCONUT RICE!!!

HEY GUYS,

THE LONG AWAITED SEAFOOD COCONUT RICE RECIPE IS HERE, YIPEEE!!! *BELL RINGING*

RICE CAN BE MADE IN DIVERSE WAYS, I FELT LIKE EATING AND TASTING SOMETHING DIFFERENT AFTER A LONG WHILE DURING THE FESTIVE PERIOD EVEN THOUGH IT WAS RICE.

COCONUT MILK HAS SOME HEALTH BENEFITS; IT IMPROVES DIGESTION, BUILDS CELLS, LOWERS CHOLESTEROL, FIGHTS INFECTIONS, STABILIZES GLUCOSE LEVELS TO SAY THE LEAST. ALRIGHT!... WITH THIS AWESOME BENEFITS I JUST JUMPED AT MAKING THE WHITE COCONUT SEAFOOD RICE BECAUSE I KNEW I WILL USE LESS OIL AND I LOVE ME SOME SEA FOOD: SO HERE WE GO!!

THE INGREDIENTS CAN BE GOTTEN IN OUR LOCAL MARKETS AND STORES AROUND US SO GETTING THEM IS NOT MUCH A BIG DEAL.

INGREDIENTS:

v RICE

v 2 COCONUTS( GRATED AND MILKED)

v CANNED COCONUT MILK (OPTIONAL)

v SNAIL

v SHRIMPS

v DRIED FISH

v CARROT( CUT ROUND)

v SPRING ONIONS(CHOPPED)

v GREEN PEPPER(THINLY SHREDDED)

v GINGER

v GARLIC

v BLACK PEPPER

v KNORR CHICKEN CUBES

PICTURE MAKING PROCESS:

COCONUT MILK PROCESS

COCONUT

GRATED COCONUT

WARM WATER IN GRATED COCONUT ALLOWED TO SIT FOR 2 MINUTES

EXTRACTED COCONUT MILK

MARINATED SHRIMPS( RED PEPPER,ONIONS, GINGER, GARLIC,HALF TEASPOON OF BLACK PEPPER, 1 TOMATOE, CUBE OF KNORR SEASONING ALL BLENDED TOGETHER MIXED IN SHRIMPS, COVERED AND LEAVE TO SET FOR 30MINUTES IN THE FRIDGE)/STEAMED SNAIL IN CHOPPED GARLIC AND GINGER( 10 MINUTES)

CHOPPED GINGER AND GARLIC IN BLACK PEPPER

SHREDDED CATFISH

SEASONED CHOPPED CARROT AND SHREDDED GREEN PEPPER

STEAMED SNAIL, SHREDDED DRIED CATFISH MIXED IN CARROT AND GREEN PEPPER

MARINATED SHRIMPS PREHEATED (5 MINUTES)

SPRING ONIONS

VEGETABLE OIL

                                                                    PER-BOILED RICE DRAINED IN COLANDER

PER-BOILED RICE IN COCONUT MILK AND VEGETABLE OIL PROPERLY STIRRED AND SEASONED WITH 2 KNORR CUBES, SET TO COOK UP FOR 20 MINUTES

MARINATED SHRIMPS IN STEAMED COCONUT RICE MIXED TOGETHER

MIXING OF STEAMED COCONUT RICE WITH PREPARED SAUCE AND SEAFOOD

SPRING ONIONS IS MIXED LAST AND PROPERLY STIRRED

COCONUT SEAFOOD RICE IS READY, ENJOY COOKING YOURS!!!

***PLEASE FEEL FREE TO DROP YOUR COMMENTS BELOW AND LET US KNOW WHAT YOU FEEL***

PEPPERED MEAT AND POMO (COW SKIN) WITH SHRIMPS

Hi people,

The weekend is almost here and having something spicy and hot really isn’t a bad idea right? Yeah peppered meat and poma in shrimps is something you will keep longing for after your first bite; it’s such a heavenly experience for us the pepper lovers

So here is how to make peppered meat and cow skin( poma) in shrimps. A delicious African delicacy which can be eaten with basically anything or by itself. I have mine with a glass of chilled red wine

Here is what is needed:

Poma (properly cleaned)

Meat (properly cleaned)

Shrimps(optional)

Red peppers( finely chopped)

Onions(finely shredded)

Spring onions(chopped)

Green pepper(thinly shredded)

Olive oil

Salt

Knorr chicken seasoning

Making it:

Boil the shrimps for about a minute with a pinch of salt

Boil the meat and cow skin(poma) until soft with a cube of knorr seasoning and salt to taste

Fry meat lightly in olive oil and set aside

Pour chopped peppers, onions inside a pan

Add a cube of seasoning

Add olive oil

Put on fire and stir fry for 3 minutes

Add shrimps, cow skin(poma), and meat

Stir properly ensuring the pepper mixes evenly in the meat, a pinch of salt to taste

Add your spring onions, evenly mix. 

Yummy and ready to eat!!!

CABBAGE MOIMOI!!!

HEY PEOPLE!!!,

MANNA MUNCH IS HERE WITH ANOTHER KETOGENIC MEAL FOR THOSE OF US WHO WANT TO EAT HEALTHY AND ARE STILL ON THE THREE WEEK CHALLENGE, HERE WE GO..

THE LOVE OF EATING CABBAGE THOUGH THIS PAST ONE WEEK AND DAYS HAS BEEN TIRING AND THE CRAVINGS FOR BEANS HAS BEEN SO MUCH. SO HERE IS A TWIST TO MAKING THE SAME CABBAGE BUT WITH THE NIGERIAN MOIMOI METHOD:

HERE’S WHAT IS NEEDED:

(FOR 5 SERVINGS)

CABBAGE ( CHOPPED, DEPENDING ON THE QUANTITY YOU DESIRE)

PEPPER (4PIECES, CHOPPED)

SPRING ONIONS(CHOPPED)

ONIONS(SMALL, CHOPPED)

1 SAUSAGE(CHOPPED)

SHRIMPS( A HAND FULL)

1 EGG

CRAYFISH (BLENDED)

                                                           1 KNORR CHICKEN CUBE

MAKING IT VIA THE PICTURE STORY:

CHOPPED AND BLENDED CABBAGE

SIEVED AND DRAINED CABBAGE

CABBAGE IN BLEACHED PALM OIL MIXED

CABBAGE IN BLENDED CRAY FISH AND SEASONING

CABBAGE  IN CHOPPED SAUSAGE, SPRING ONIONS, ONIONS SHRIMPS AND PEPPER MIXED TOGETHER

OILED CONTAINERS (OLIVE OIL)

CABBAGE PASTE MIXED IN INGREDIENTS IN OILED 

CONTAINERS, BOILED EGG PLACED ON TOP

CONTAINERS PLACED IN A BOILING WATER IN A COVERED POT, LEFT TO STEAMER FOR ABOUT (45 MINUTES)

CABBAGE MOIMOI ON THE PLATE TO BE EATEN… SO YUMMY!!

ENJOY EVERY BITE!!!

P.S:

YOU CAN ALWAYS ADD YOUR FAVORITE INGREDIENTS OR SUBTRACT AS YOU DESIRE AND FEEL FREE TO DROP YOUR COMMENTS BELOW IF THERE ARE OTHER METHODS ON HOW TO GO ABOUT THIS DELICIOUS MEAL.

SEMO GOODNESS!!!

EASY METHOD OF MAKING SEMOVITA WITHOUT LUMPS

Hi people,

So here’s one for the swallow lovers and those who aren’t on the 3 week challenge with me on our keto meals.

Growing up our mothers had different methods and styles of making solid foods. My yummy semovita was the best. I just seemed to miss the touch on how mamalet (that is what i call my mum) made it, i mostly had lumps back then as a teenager using her method. "You sha make it like amala "(yam flour).

Mamalet used to say "when the water boils you add a reasonable amount of the flour quickly so the lumps don’t form as you stir immediately"… really like the process of making amala right? Arrrgh!

Okay so I got tired of making it that way. I loved my semovita so much the process of making it couldn’t hinder me.

On this fateful day, I put some quantity of water in a pot  added the semovita flour to it to make a watery thick paste without it being on the fire yet; using my spatula to continuously stir the paste in the same direction till it started solidifying, now obviously cooking on the fire

So mamalet calls me to get something for her and I had to run give her. I was so!! scared my semovita on the fire would have had lumps, to my surprise it didn’t, it actually only formed properly.

So I had an easy last turning and formed an accurate mould for two servings.

With my trial but no error method… I was able to make lump less semo

Okay so it’s simple:

Stuff you need:

• Semovita (you can use any brand but I like to use golden penny)
• Cooking pot… obviously!
• Water
• Spatula

Ready?

Here we go!

Ø Put desired amount of water in a cooking pot

Ø Add the semovita flour to make a watery but thick paste, stir properly so it's a fine paste

Ø Put on fire and keep stirring (optional)

Ø When it starts solidifying the turning aspect begins

Ø Turn till it fully forms

Ø Mould to desired servings

Ø You are good to go!!!

P.S:

One good advantage of making the semovita this way is that it cooks up from the beginning to the end, so it is properly cooked. And of cause you can always have your semovita with your Eforiro, (you can check previous post for the recipe )*winks*

If you know other tricks or preferences to making this delicious meal let me know in  the comments section.

Thanks!

Xoxo