There’s a special kind of magic that happens when everyone in the family pitches in to make a meal.
This meat pancake, a cherished recipe in our home, brings back a flood of nostalgia each time we make it.
Prep time: 15 mins.
Cook time: 15 mins.
Total time: 30 mins.
Servings: 4
Ingredients
• Three teaspoons toasted sesame oil, divided
• Two teaspoons kosher salt
• Half teaspoon ground black pepper
• Half cup all-purpose flour, plus more for dredging
• Three eggs
• One pound thin-sliced beef
• Cooking oil, for frying
Method
• Season the meat lightly with a pinch of salt and pepper. In a bowl, combine the flour with one teaspoon of salt.
• Beat the eggs in another bowl with a teaspoon of toasted sesame oil, a teaspoon of salt, half a teaspoon of black pepper, and a splash of water.
• Dredge each slice of beef in the seasoned flour, then dip into the egg mixture until well coated.
• Heat a quarter cup of cooking oil and the remaining sesame oil in a large nonstick frying pan. Once hot, fry the beef slices for one to two minutes on each side. Avoid overcrowding the pan.
• Drain the cooked pancakes on a plate, sprinkle a little salt and pepper, and serve hot.
Pumpkin stew
Miyan Taushe – or pumpin stew – is a delightful pumpkin stew from Northern Nigeria, is a hearty and satisfying dish that pairs beautifully with fufu or rice. It’s a staple during festive gatherings and a favorite for family dinners.
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes
Servings: 6
Ingredients
• Half cup of palm oil
• 1.5 lbs pumpkin, peeled and cut into chunks
• Five oz sorrel (or additional spinach)
• Quater cup of dry ground crayfish
• Two tablespoons shrimp bouillon
• Salt to taste
• 1.5 lbs goat meat chunks
• Ten oz chopped spinach
• Seven plum tomatoes
• Two large onions
• Four scotch bonnet peppers
• One bell pepper
• Half cup of roasted peanuts
Method
• Slice one onion and two scotch bonnet peppers. In a large pot, braise the goat meat with these and a teaspoon each of bouillon and salt until tender.
• Blend the tomatoes, bell pepper, the remaining onion, and two scotch bonnet peppers into a paste. Cook this mixture until it thickens into a paste.
• Add pumpkin chunks and enough water to cover them to the pot with the meat. Season appropriately and cook until the pumpkin is tender.
• Grind the peanuts into a rough paste. Once the pumpkin is tender, mash it in the pot, then stir in the peanut paste, tomato paste, crayfish, and bouillon.
• Add the palm oil, spinach, and sorrel. Cover and simmer for another ten minutes. Adjust seasoning as necessary.
• Let the stew sit off the heat for five minutes before serving. Enjoy this rich, flavorful stew with your favorite side dish.
