Delicious Rice and Chicken
1.Season the Chicken: Rub the chicken thighs with olive oil, minced garlic, paprika, salt, and pepper.
2.Sear the Chicken: In a large skillet, heat some olive oil over medium-high heat. Add the chicken thighs skin-side down and cook for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
3.Sauté Vegetables: In the same skillet, add chopped onion and cook until translucent. Add mixed vegetables and garlic; sauté for an additional 2-3 minutes.
4.Add Rice: Stir in the rice and cook for 1-2 minutes until slightly toasted.
5.Add Liquid: Pour in the chicken broth. Season with salt and pepper. Bring to a boil.
6.Add Chicken Back: Place the seared chicken thighs on top of the rice.Simmer: Cover the skillet and reduce heat to low. Let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
7.Garnish: Fluff the rice with a fork. Serve the chicken and rice on plates, garnished with fresh herbs and lemon wedges.
Grilledsteak
1.Mix Marinade: In a small bowl, combine olive oil, minced garlic, salt, pepper, dried herbs, and Worcestershire sauce (if using).
2.Marinate Steaks: Rub the marinade all over the steaks. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
3.Heat Grill: Preheat your grill to high heat (about 450°F to 500°F or 230°C to 260°C).
4.Place Steaks on Grill: Once the grill is hot, place the steaks on the grill.
5.Cooking Time: Grill the steaks for about 4-6 minutes on one side, depending on thickness and desired doneness.
6.Remove from Grill: Once cooked to your liking, remove the steaks from the grill.Let them rest for about 5-10 minutes to allow juices to redistribute.
7.Slice and Garnish: Slice the steaks against the grain and garnish with fresh herbs if desired. Serve with your favorite sides.
Roasted Bream
1.Preheat Oven: Preheat your oven to 400°F (200°C).
2.Score the Fish: Make a few diagonal cuts on each side of the bream to help it cook evenly.
3.Season the Fish: Rub the bream inside and out with olive oil, salt, and pepper.
4.Stuff the Fish: Place lemon slices, garlic slices, and fresh herbs inside the cavity of each fish. You can also add some cherry tomatoes or olives for extra flavor.
5.Arrange on Baking Sheet: Place the bream on a baking sheet lined with parchment paper or lightly greased.
6.Roast: Roast in the preheated oven for about 20-25 minutes, or until the fish flakes easily with a fork and is cooked through.
7.Serve the roasted bream hot, garnished with additional lemon slices and fresh herbs.
Grilled Full Chicken
1.Prehat the grill: Heat your grill to medium-high heat
2.Prep the chicken: Rinse and pat the chicken dry with paper towels.
3.Season the chicken: Rub the chicken with olive oil, salt, black pepper, garlic powder and paprika.
4.Add fresh herbs: Stuff the chicken cavity with freh herbs, if using.
5.Grill the chicken: Place the chicken on the grill, breast side up. Close the lid and grill for 45-50minutes.
6.Flip and grill: Flip the chicken over and grill for another 10-15 minutes or untill the skin is crispy and golden brown.
7.Let the chicken rest for 10-15 minutes before carving and serving.
Crispy Fried Fish
1.In a bowl, mix flour, salt, pepper, paprika, and garlic powder.Dredge the fish in the flour mixture, ensuring they are well-coated.
2.Heat oil in a deep pan over medium heat.Carefully add the coated fish to the hot oil and fry until golden brown and cooked through, about 5-7 minutes per side.
3.Remove and drain on paper towels.
4.Blanch the green beans and carrots in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.
5.Arrange the lettuce leaves on a plate and add the cucumber slices, green beans, and carrot sticks.
6.Place the fried fish on the lettuce bed, garnish with onion rings, and serve with the fresh vegetables on the side. Add the sauce for dipping.
Rice with Baked Beans
1.Rinse the rice under cold water until the water runs clear.In a saucepan, heat the olive oil or butter over medium heat.
2.Add the rinsed rice and toast it for 2-3 minutes, stirring frequently.Add water or broth and salt. Bring to a boil.
3.Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.
4.In a saucepan, heat a little oil over medium heat and sauté the onions and bell peppers until soft.
5.Add the canned baked beans, Worcestershire sauce, mustard, salt, and pepper. Stir to combine.Let simmer for about 10-15 minutes, allowing the flavors to meld. Adjust seasoning as needed.
6.Serve the rice on a plate with a generous portion of baked beans on the side. Garnish with fresh herbs if desired.
Chicken Liver Stew Served with Amagwinya
1.Heat the vegetable oil in a pan over medium heat.Sauté the chopped onion and garlic until fragrant and translucent.
2.Add the bell pepper and cook for another 2-3 minutes.Add the cleaned chicken livers and cook until browned on all sides.
3.Stir in the diced tomatoes, paprika, thyme, salt and pepper.Add the chicken broth or water and let it simmer for 10-15 minutes, allowing the flavors to meld. Adjust seasoning as needed.
4.In a large bowl, mix flour, sugar, baking powder, salt and nutmeg.Gradually add warm water, mixing until a smooth batter forms. The batter should be thick but pourable
5.Cover the bowl with a cloth and let it rise in a warm place for about 1 hour, or until doubled in size.Heat oil in a deep pan over medium heat.
6.Using a spoon or your hands, drop small portions of the batter into the hot oil. Fry until golden brown, turning occasionally.Remove and drain on paper towels
7.Serve the chicken liver stew in a bowl alongside the puff puff. Add peri-peri sauce for an extra kick, if desired.
Toast bread, Scrambled Eggs, Sausage & Polony
1.Scramble the eggs: Crack eggs into a bowl, whisk and cook in a pan over medium heat until scrambled.
2.Toast the bread: Grill or toast bread until golden brown.
3.Cook the sausages: Grill or pan-fry sausages until cooked through. Slice one sausage until cooked through. Slice one sausage and leave the other whole.
4.Assemble the dish: Place scrambled eggs, toasted bread , sliced sausage and the whole sausage on a serving dish.
Fruit and Cheese PLatter
1.Prepare the fruits: Was and slice the apple and strawberries. Rinse the grapes.
2. Arrange the crackers: Place the crackers on the plate in a desired shape or pattern.
3. Add the cheese: Slice the cheese and place it on the plate.
4.Add Rice: Stir in the rice and cook for 1-2 minutes until slightly toasted.
5.Add the fruits: Arrange the sliced apples, strawberries and grapes around the crackers and cheese .
6.Serve: Serve the snack platter immediately or cover and refrigerate for later use.
Chicken & Potatoe Skillet
1.Heat the skillet: Heat the olive oil in a large skillet over medium-high heat.
2.Cook the chicken: Add the chicken to the skillet and cook untill browned and cooked through.
3.Remove from the skillet and set aside.
4.Cook the potatoes: Add the diced potatoes to the skillet and cook until they're tender and lightly brownned.
5.Combine and season: Return the cooked chicken to the skillet and stir to combine with the potatoes, onion and garlic.
6.Season: Season with salt, pepper and any other desired herbs or spices.
7.Serve it hot and enjoy.