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

KETOGENIC MEALS 1

HELLO GUYS,

  

HMMM!  SO I FEEL LIKE SHARING THIS WITH YOU ON WHAT AM DOING AT THE MOMENT

… KETO! KETO!! KETO!!!. SO WE KNOW MANNA MUNCH SHOW CASES RECIPES OF DELICIOUS NIGERIAN MEALS, BUT SOME HOW AM ON THIS KETOGENIC LIFESTYLE. I STARTED 3 DAYS AGO AND I GOT INSPIRED TO WRITE ABOUT IT FOR THOSE OF US WHO WANT TO SHED SOME LITTLE WEIGHT OFF; I AM DOING THE 3 WEEK CHALLENGE FIRST, THEN I SETTLE FOR VEGGIES , FRUITS , BEANS AND UNRIPE PLANTAIN COOKED IN VARIOUS WAYS FOR AS LONG AS IT TAKES.

(N.B: FOR THOSE OF US WHO DON’T WANT TO SHED SOME WEIGHT, PLEASE KINDLY CONTINUE USING THE REGULAR MANNA MUNCH RECIPES, WE GOING TO GO BOTH WAYS)

ITS REALLY NOT BEEN EASY HAVING TO EAT LESS. IN FACT, IT IS BASICALLY LIKE EATING NOTHING AT ALL O!. I HAVE DECIDED NOT TO BE STINGY WITH HOW I GO ABOUT IT. TODAY IS MY DAY 3, ALL I HAVE BEEN HAVING IS CABBAGE RICE OR JUST CABBAGE AND LETTUCE OR GARDEN EGGS AND CUCUMBER. LEST I FORGET I CHANGED MY OIL AS WELL, I ONLY USE OLIVE OIL OR PALM OIL WHILE MAKING MY CABBAGE MEALS… HEHE! OMO THIS WEIGHT IS IN TROUBLE SMALL O. I JUST FEEL SO DETERMINED TO SHED SOME OFF, NOT THAT I WANT TO BE  LEPA (SLIM) COMPLETELY, NOT AT ALL; JUST STAYING HEALTHY AND KEEPING FIT IS KEY.

APART FROM MY MEALS, I WALKED ABOUT 6000+ STEPS ON DAY 2 AND ITS DAY 3 SO I GO STILL DO MY WAKA ( WALK) FOR NIGHT, IT DOES HELP BURN CALORIES. I DO ACTUALLY FEEL A LITTLE LIGHTER TODAY AND AM PRAYING AND HOPING I DON’T STOP OOO!! AS THE THING NO EASY NA, WHAT CAN I SAY.

OKAY, ENOUGH OF MY STORIES… LET ME ADD THOUGH, NO CARBOHYDRATES WHAT SO EVER( AM A NOODLES LOVER), NO SODA, SUGAR INTAKE( MY FRUITS AND FIBER FLAKES).

I WILL JUST LIST A FEW THINGS I HAVE EATEN SO FAR AND PROBABLY IN THE NEAREST FUTURE GIVE MY PROGRESS.

Ø CABBAGE, MY NEW FOUND LOVE

Ø CUCUMBER

Ø LETTUCE

Ø GARDEN EGGS

Ø OLIVE OIL

Ø PALM OIL

Ø MAYONNAISE

Ø CHICKEN

Ø TURKEY

Ø BEEF

Ø SNAIL

Ø SHRIMPS

Ø SAUSAGES & EGGS

Ø VEGETABLES(EFO)

 

THE IDEA IS TO INCREASE THE INTAKE OF FATS AND OILS IN PLACEMENT OF CARBS. THERE IS ALSO THE FLAT TUMMY WATER, AS YOU CAN VIEW ABOVE WHICH I DRINK EVERY MORNING AND USE TO SUPPLEMENT WATER, THOUGH I DRINK WATER  AS WELL. THE INGREDIENTS: GINGER, LEMON, CUCUMBER AND MINT LEAF. I DON’T USE MINT LEAF BECAUSE I DIDN’T GET, HOWEVER YOU CAN ALWAYS EXCLUDE THAT IF YOU DESIRE.

GREEN TEA ISN’T LEFT OUT OF IT, PERSONALLY AM NOT A TEA FAN, SO WHAT I HAVE DO IS BOIL THE TEA AND LET IT COOL OFF IN THE FREEZER WHICH HELPS ME COMPLIMENT MY SODA. THAT'S BEEN ALL BASICALLY SO FAR. I SHOULD COME BACK WITH SOME NEW RECIPES AND CREATIVITY ON MY MEALS, BUT FOR NOW TAKE A LOOK AT SOME OF MY MEALS I HAVE ENJOYED THIS PAST 3 DAYS ABOVE. (SORRY MY PICTURES ARE'NT SO PERFECT YET,WILL IMPROVE SOON)

WAY TO GO!!!

EFO RIRO DELIGHT

FRESH GREEN EFO RIRO

I see a lot of different types of vegetables (eforiro), but some how I love making mine looking green and fresh without excess oil or water in it, so even though it has to be stored it still comes out fresh and tasty, so here’s how to make it..

INGREDIENTS:

RED BALL PEPPER 2 BIG(CHOPPED)

RED PEPPER 8 BIG PIECES, ATARODO(CHOPPED)

ONIONS 1 BIG(CHOPPED)

DRIED FISH (SHREDDED)

POMA (COW SKIN) CHOPPED

BEEF (6 PIECES) OPTIONAL

WARA(NIGERIAN CHEESE, OPTIONAL)

GREEN SPINACH, 3 BUNCHES

GROUNDNUT OIL(2 COOKING SPOONS)

2 KNORR SEASONING CUBES

SALT

PREPARATION:

PLUCK THE SOFT STEMS OF THE GREEN WITH THE LEAF

WASH YOUR GREEN LEAVES WITH WATER AND SALT TO REMOVE POSSIBLE SAND ABOUT 5 TIMES.

CHOP THE LEAVE INTO SMALL SET ASIDE IN A DEEP BOWL

BOIL WATER, POUR IN THE CHOPPED LEAVES WITH A PINCH OF SALT

COVER THE BOWL AND ALLOW TO STEAM UP FOR ABOUT 5-10 MINUTES

WHEN SOFT, DRAIN WATER OFF THE LEAVES WITH A COLANDER ALLOW TO COOL FOR A BIT THEN PICK THE LEAVES INTO SMALL PARTS AND SQUEEZE OFF ALL WATER CONTENT ON THE LEAF THOROUGHLY,SET ASIDE
POUR THE OIL IN A POT WITH THE CHOPPED PEPPERS

ADD A CUBE OF SEASONING, ALLOW PEPPERS TO COOK A WHILE THEN ADD MEAT,WARA, DRIED FISH AND POMA ETC

COOK FOR ABOUT 5 MINUTES

ADD THE GREEN LEAF USING THE HAND TO GRADUALLY SEPARATE THE LEAF INTO THE POT

ADD A BIT OF SALT TO TASTE.

COVER POT TO ALLOW COOK FOR ANOTHER 5 MINUTES,STIR WELL.

EFO RIRO IS READY…ENJOY!!!

WELCOME TO MANNA MUNCH!!!

Hello darlings,

‘This is Manna Munch; satisfaction in every bite’

Good cooking is all that counted in my house as a child, although I was one to run away from the kitchen a lot..lol! but I always envisaged to be the best cook in the family and I kept running from the heat in the kitchen….

Time does fly you know, although I still don’t like the heat but I love cooking. Some years ago I made what I call miMmi’s pasta while most of my cousins were around, not sure what holiday it was precisely; my eldest brother and I ate in the parlour and you could see he enjoyed the pasta so much because he was mute all through until he asked… “funmi what is your hobby?” And I kept thinking but couldn’t place it at all. Then he said don’t you feel its cooking? am like ohhh!! yeah I love cooking o! and that’s how it all began. 

He awakened the sleeping hobby or talent in me and that’s one of the reasons Manna Munch is introducing herself today.

Manna Munch presents our Nigerian Gold meals, drinks and recipes. There’s always a satisfaction in every bite of a God given and blessed meal.

Welcome to Manna Munch Blog.  Lets enjoy the ride of cooking together.