Dive into a dish that marries the heartiness of Naija’s local flavors with the simple goodness of greens. This Spinach Stir Fry recipe is not just a nod to our beloved ‘efo riro’ but a quick and nutritious spin on it. Ready to give your spinach that special Nigerian touch? Let’s get cooking!
Prep Time: 8 mins.
Cook Time: 12 mins.
Total Time: 20 mins.
Servings: 2 people
Ingredients
• One chopped onion
• One garlic clove
• 500 grams of ugwu
• One tablespoon of vegetable oil
• One tablespoon of crayfish
• I cube of maggi or knoor
• Fresh or dried hot pepper
• Enough salt to taste
Method
1. Clean your preferred vegetable, then pat it dry using clean kitchen cloths to ensure no moisture remains.
2. Once dried, cut the veggies and keep them ready.
3. Warm the oil in a pot until it’s sizzling; then mix in the diced onions, garlic, peppers, and powdered crayfish.
4. Give it a quick sauté for roughly 10 seconds. Introduce the cut vegetables, crumble in the bouillon cube, and sauté briefly until the greens begin to lose their firmness.
5. Season with salt as desired and keep sautéing for another 60 seconds.
6. Dish out promptly and relish your meal!
Nigerian club sandwich
Unearth a fusion of Naija’s vibrant flavors with a global favorite! Presenting the Nigerian Club Sandwich, a delightful blend of familiar tastes wrapped in layers of hearty goodness.
Whether you’re reminiscing about a Lagos cafe or looking for a quick bite in Abuja’s hustle, this recipe brings the best of both worlds to your plate. Let’s assemble some Nigerian magic, shall we?
Prep Time: 15 mins.
Cook Time: 5 mins.
Total Time: 20 mins.
Servings: 6 people
Ingredients
• Nine slices of toasted bread
• Twelve slices of pickles
• Two big tomatoes cut into small slices
• Three tablespoons of mayonnaise
• Pepper and salt to taste
• Three tablespoons of ketchup
• A bunch of lettuce
• One tablespoon of lemon juice
• ½ pound of boneless chicken
Method
1. For those starting with raw chicken (if you already have cooked chicken, proceed to the next step) – Put chicken breasts in a pot and season with your preferred amount of salt and pepper. Fill the pot with water until the chicken is submerged. Heat on medium until it boils. Continue cooking until the chicken is soft and easy to pull apart.
2. Move the chicken onto a spacious plate. Let it cool down if it’s still hot, then use a pair of forks to pull it into shreds.
3. Shift the shredded chicken into a deep mixing bowl. Add in mayonnaise, ketchup, lemon juice, and season with salt and black pepper to your liking. Stir until everything’s nicely combined and then set it to one side.
4. In the meantime, get 9 bread slices toasted. Place one toasted slice on a flat surface, slather a generous amount of the chicken spread over it, and then place another slice of toast on top. Layer this with a couple of lettuce leaves, some pickled cucumbers, and slices of tomato. Top it off with the third slice of toast.
5. Cut the stacked sandwich either in half or in quarters, diagonally. Use a toothpick or skewer to hold it together, piercing it from the top slice to the bottom. Now, it’s ready to be savored!
