Bunnypuncher recipe contest - 5 winning recipes will be selected

3년 전

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Everyone loves food!! Let's find out what people eat and how to make cool new dishes form other countries and cultures.

Rules:

  • Tell us about one or two of your favorite foods or dishes. Could be a local dish native to your country or something you have eaten while traveling that you enjoyed.
  • Provide a picture of the dish
  • If you have the recipe list it or a link to the recipe
  • The contest will run for 7 days and I'll post a blog entry with the winners a day or two afterward.

    Prizes

  • 5 winners will be selected based on having met the rules (picture, description. recipe (or link to recipe)
  • Entries that get replies and feedback on their dishes will be more likely to win. So comment on the dishes and entries you like to help me pick winners.
  • Each winner will get 1 Steem as a reward.
  • Bonus


    If this gets a good turn out I'll put together a recipe book of all the entries. That I'll make available for download as a PDF.

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    Hey all :-)

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    You ever see a bottle in a chicken ?

    If not, check out my recipe post, and learn why I did that :-)

    https://steemit.com/deutsch/@avizor/beer-chicken-featuring-magic-dust-rub-with-many-tips-and-tricks-bier-haehnchen-in-den-hauptrollen-magic-dust-rub-mit-vielen-tips

    It’s one of my favorite dish, because I love beer and chicken - so trust me, it’s the most tender chicken you ever will eat :-)

    TYPICAL FOOD OF VENEZUELA - EMPANADAS VENEZOLANAS

    @bunnypuncher - @SraBunnypuncher

    stock-photo--empanada-de-pabellon-criollo-a-combination-of-two-venezuelan-dishes-that-includes-1064783147.jpg

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    elaboration

    1- Add water and pre-cooked corn flour to a homogeneous mixture.

    2- Make a small ball and crush with the help of a plastic paper so that it does not stick

    3- Add the grains

    4- Add banana previously fried in hot oil

    5- Close the empanada

    6- Cut with the help of a round container and remove the excess

    7- Fry in hot oil

    8- Enjoy

    Ingredients

    250 grams precooked cornmeal.

    1 cup oil for frying.

    and the ingredients with which you go to fill your empanada

    images (50).jpg

    ·

    Sounds delicious!

    Stuffed Achotes

    Achote relleno.jpg

    Ingredients:

    • 8 Achotes
    • 2 chicken breasts
    • 150 gr of cheese
    • 100 gr of turkey ham
    • 1 clove garlic
    • 100 ml of orange juice
    • 50 ml Apple Vinegar
    • 500 gr of flour
    • 4 eggs
    • 300 gr of empanizer
    • 500 ml of vegetable oil

    Process

    • Blend Apple Vinagre, salt, garlic and orange juice.
    • Marinade the breasts with the mixture.
    • Cut the breasts and fill them with cheese and ham. Close the breast with two chopsticks.
    • Pass through flour, beaten eggs and, finally, the empanizer.
    • In a small but deep pot heat the oil and fry the breasts for 3 minutes over medium heat.
    • Cut into slices and drain the achotes and then tempura the achotes and serve with pumpkin puree.

    Soft nougat with vanilla ice cream and coffee spheres

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    Ingredients:

    • 100gr. sugar
    • 200gr. honey
    • 1 egg white
    • A spoonful of lemon zest
    • 300gr. ground almonds
    • Pinch of cinnamon

    Process

    • In the first place we find ourselves with a somewhat difficult task; we must grind the almonds at home; In fact, if we want to avoid this task, we can opt to buy the almond completely ground; If the product is of good quality, it will not affect in any case that it is already ground; On the other hand if we want to grind the almonds ourselves, we can use a shredder; we must pour the peeled and roasted almonds in the crusher in small doses; in this way we will prevent the almonds from becoming oiled, and therefore lose quality and properties for our artisan nougat.

    • Once we have done this, pour honey and sugar in a pan; we must heat it to medium heat and stir it with a wooden spoon, until the ingredients are homogenized; the sugar and honey should have formed a good thick mixture after the whole process.

    • We will remove the pan from the fire and we will pour the egg white, already beaten; we will remove everything together, and we will see simpe view that lumps arise, we must continue stirring; At the end of the whole mixing process, the lumps will have disappeared and the mixture will be a very light color.

    Either because I'm hungry, because I have a craving, or because I love the taste of food; Because I'm in a meeting or special event, the fact is that eating makes us feel good. I love eating, for me the food is ecstasy. I share with you a meal and a dessert, I hope you like it.

    ·

    The looks of this is making my mouth water! Haha! Mmmm 😁

    I LOVE TO CONCRETE AND MAKE MERGERS OF MEALS AND FOODS TO GENERATE NEW FLAVORS TO THE PALATE. THESE ARE MY PRESENTATIONS:

    MUTATING SOUP

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    Ingredients for 4 people):

    -For the broth of red cabbage:
    65 gr. of sliced ​​red cabbage
    250 gr. of water
    10 gr. sugar

    -For the liquor of Lombardy:
    100 gr. of sliced ​​red cabbage
    Water

    -For the intxaur salsa:
    1/2 l. cream
    1 c.c. of cinnamon powder
    250 gr. chopped walnut
    150 gr. of sugar glas

    -For the bathed of the intxaur salsa:
    400 gr. of water
    100 gr. of port wine
    25 gr. of vegetable gelling agent
    2 gr. of cochineal

    -For the fried chestnuts:
    60 gr. of chestnuts
    Frying oil
    Salt, nutmeg and badiana powder

    -Further:
    40 gr. demerara sugar
    Pinch of ginger
    8 caramelised nuts

    ELABORATION:

    -For the broth of red cabbage:
    Put to boil in water along with the sugar. Place the sliced ​​red cabbage and cook for 2 minutes. Strain and store the red cabbage for other uses, reserving only the broth.

    -For the liquor of Lombardy:
    Blanch the red cabbage in boiling water. Drain and pass through a blender, reserve the juice, about 90 gr.

    -For the intxaur salsa:
    In a casserole, cook the whole of the ingredients on low heat for about 18 minutes. Pour the intxaur sauce over the rectangular molds and freeze. Already frozen, cut into small triangles. Keep in the freezer until use.

    -For the bathed of the intxaur salsa:
    Boil the whole of the ingredients for 2 minutes. Bathe the pieces of intxaur frozen sauce with the help of a hypodermic needle, just to create a red film on the outside. Let rest.

    -For the fried chestnuts:
    Peel the chestnuts and cut them into thin slices. Fry them in hot oil making some fine chestnut chips. Season the chestnuts lightly and sprinkle with nutmeg and badiana.

    RICOTTA TART

    Quesillo de ricotta.jpg/

    Ingredients

    1/2 kilogram of ricotta
    1 can of condensed milk
    5 eggs
    5 tablespoons of sugar (for candy)
    1 splash of rum
    Milk (the same measure as the condensed milk can)
    Vanilla
    

    Preparation

    In a round metal tin of Danish type biscuits add ¼ of water and 5 tablespoons of sugar, move constantly but avoiding burning, that is the caramel and the color should be golden.

    Still hot, the caramel should be spread all over the mold and then left to cool.

    Apart put in the blender (or if you want you can use the blender) eggs, condensed milk, milk and ricotta, until it is homogeneous (about 3 minutes).

    A little bit of vanilla, and / or rum is added at the end.

    The mixture is incorporated into the mold and put in a bain-marie for one hour and 15 minutes.

    Note: If the water bath is in the oven, the temperature should be 350 ° F or 175 ° C.

    You can insert a toothpick, if it comes out clean it is ready.

    Put it in the refrigerator for at least 5 hours, unmold and serve.

    ·

    LOOKS GREAT!

    The Venezuelan Patacón:

    The patacones are known in several Latin American regions. However, the patacón of the Zulia state (in Venezuela), differs from the rest by its filling and other particularities. The patacón, tostón, tachino, fried or chopped is a meal based on flattened fried pieces of green plantain, traditional in the culinary of several countries of Latin America and the Caribbean such as Colombia, Cuba, Ecuador, Haiti, Honduras, Nicaragua, Costa Rica, Panama, Puerto Rico, Dominican Republic and Venezuela.

    Ingredients:

    5 servings

    1. Green plantain
    2. Meatloaf * Striped cheese
    3. Sliced white cheese
    4. Yellow cheese sliced * Jamon Rebana
    5. Garlic or tartar sauce
    6. Cabbage and carrot salad
    7. Cooked eggs
    8. Bacon
    9. Everything according to the amount to be prepared

    Steps:

    15 minutes

    1. Wick the skirt meat with tomato, onion, sweet pepper, paprika, parsley, a cube, salt, pepper and a pinch of cumin and put to boil with salt, onion and garlic), desenhebraran.

    2. Cut into 4 elongated pieces the green bananas and fry, remove and crush on a board and reserve.

    3. ** For the sauce **: mix in the blender 250 grs of mayonnaise, 1 cdita of mustard, parsley, cilantro, a clove of garlic, oil and cidita of vinegar.

    4. Grate the previously washed cabbage and carrot, mix with the sauce and salt and pepper. Fry the plantain slices until they are crispy.

    5. ** Arrange the patacones: a sheet of banana, meat, sauce, cheese, ham, bacon, egg, salad of cabbage and carrot and another banana leaf

    ·

    Hoooo :O

    Greetings friends friends, and @Bunnypuncher, today I come to present a rich recipe of antipasto of eggplant, which would be a very economical alternative to share with friends at parties. Venezuelan recipe.

    INGREDIENTS

    2 Eggplants
    1 onion
    Ingredients for the Vinaigrette
    Oil
    Vinegar
    Garlic
    Coriander
    Salt
    Ground oregano
    foto1.JPG

    foto2 ingre.JPG
    Vinaigrette

    foto3.JPG
    The finite cilantro is cut and the garlic is crushed.

    foto4.JPG

    In a bowl place the oil and vinegar. Then combine the cilantro, the garlic, the salt to taste, the oil, the vinegar and the ground oregano. You should marinate this vinaigrette from one day to the next so that it is much better.

    ANTIPASTO PREPARATION

    foto5.JPG
    The two eggplants are taken and peeled

    foto6.JPG
    then they are cut into small squares

    foto7.JPG
    They are washed thoroughly after chopping into small pieces and placed in a pot with a little salt, to remove the bitterness of the eggplant, approximately 15 minutes. After spending that time, they are washed again and aubergine is well drained

    foto8.JPG

    The eggplant is placed again in a pot with water, and with a little vinegar and cooked for approximately 25 minutes, or until it is tender. Cut the onion into squares and cook until it is transparent. We reserve it in a cup.

    foto10.JPG
    Once this is the soft eggplant we drain it again. And proceed to unite the aubergines with the onion and then the vinaigrette

    foto11.JPG
    Ready the antipasto

    foto12.JPG
    Pasapalos to share

    Photos Taken from my Samsung Galaxis phone.

    Image of mashuni (i do not own this picture)

    My favourite dish is called "mas huni" it is eaten with tortilla (roshi or roti) there are various types of mas huni like pumpkin mas huni by adding it to the recipe and can also be eaten with rice .

    link to recipe https://nomadicboys.com/mashuni-recipe/

    Venezuelan Food - Rice with Chicken
    @Bunnypuncher

    stock-photo-spicy-chicken-biryani-651649786.jpg

    images (90).jpg

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    ingredients

    8 chicken prey
    ½ cup of oil.
    1 medium onion, diced.
    3 cloves garlic, chopped.
    ½ cup of fresh yellow liquefied chili.
    1 cup ground coriander
    2 peppers (1 chopped and the other in strips to decorate)
    3 cups of rice

    MODE OF PREPARATION OF RICE WITH CHICKEN

    • Salpimentar and fry the chicken prey in hot oil. Remove prey Brown the garlic, onion, chili and cilantro in the same oil.

    • Place the chicken prey again, add the beer and continue cooking until the chicken is ready.

    • Remove the catch, without letting them go cold. Add the rice, the peas, the corn and the pepper. Mix well.

    • Add the water, rectifying the seasoning and bring to a boil. Lower the heat and continue cooking 20 more minutes until the rice is cooked.

    • Serve the rice with the hot chicken prey and garnish with avocado or onion salad.

    ·

    Oh! Looks so GOOD! This would be very tasty ❤

    If you want play the music to cook.

    Let me explain how to make a Arroz congri con puerco (Cuban rice with black beans and pork) It's a recipe that they taught me and I took a lot love.

    The ingredients chico

    • 2 tsp oil (You can use any cooking oil.)
    • 1 green bell pepper
    • 1 White Onion
    • 1 red bell pepper
    • 4 cloves garlic, minced
    • 1 cup uncooked long grain rice
    • 15 oz can black beans (don’t drain)
    • 1 - 1/2 cups water
    • 1/2 tsp cumin
    • 1 bay leaf
    • pinch oregano
    • salt and pepper
    • 1/4 pound of pork.
    • Bacon

    DIRECTIONS:

    The first thing to do is cut all the vegetables into small squares (brunoise) and reseve them, then cut the pork and bacon, turn on your kitchen and put In a heavy medium sized pot to heat with the cooking oil, when it is hot add the pork and bacon until they are cooked, remove from the fire AND DO NOT WASH THE POT! Ahí está el sabor mi chico .
    Put the pot back to the fire and add the vegetables with the garlic saute until they are soft, it will take 5 min after that time add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer over medium-low heat, stirring occasionally until it absorbs most of the water.
    Cover, reduce heat to low, and simmer for 20 minutes when it is ready, add the pork and the fried bacon, serve a portion and enjoy it !!!

    .

    ·

    That looks and sounds fantastic. Might have to try and talk Mrs B to try and make that.

    ·
    ·

    It is an easy recipe with great nutritional value!!

    Venezuelan Creole Pavilion:

    The pabellón criollo is a traditional dish of Venezuela recognized as the national dish par excellence that is part of the Venezuelan cuisine. The traditional Creole pavilion is composed of cooked white rice, shredded meat, black beans "refritas" (stewed and then stir-fried in butter or oil) fried plantain slices.

    Ingredients:

    6 servings
    1/2 kg black beans
    2 medium onions
    6 green and red sweet peppers
    1 head garlic
    1/2 cdts black pepper
    1/2 cdts ground oregano
    1 chives stem
    1 tbsp sugar
    1/2 kg beef skirt or round boy
    1 1/2 cups rice
    to taste Salt
    1/2 cup oil onotado
    2 ripe bananas

    Steps:

    75 minutes
    On the one hand put to soak the beans for about 4 hours, wash them and put them to cook in enough water until they are soft.
    Apart put to sauté the minced meat into pieces until it is soft, remove from the broth and let stand to be able to rub with your fingers. (Reserve the broth).
    Finely chop all the dressings and put to sauté with the oil onotado, crushed garlic, pepper and oregano in a pan or medium cauldron, remove 2 or 3 tablespoons of the already fried dressings and add them to the caraotas q should be soft, along with sugar and salt to taste, let cook the caraotas about 15 minutes more without drying too much.

    In the pan or cauldron where we have the rest of the dressing, add the meat already mashed, fry a little stirring to mix with the dressings and add a cup of the broth where we cook the meat, add salt to taste and let cook until that all the broth is consumed.
    
    In a medium saucepan, heat 2 cups of the remaining broth, add salt to taste and rice, let cook until it is at the desired point.
    
    In a pan, place oil and fry the plantains cut into slices.
    
    Serve as shown in the presentation.
    

    pabello.jpg

    ·

    Typical food of Venezuela, very delicious this dish.

    The cachapa with cheese typical Venezuelan dish and my favorite.

    cachapa1.jpg
    Image Google

    Corn, that magical and golden grain, adored for its divine origin since pre-Columbian times, has been an important means of sustenance in Latin America; In Venezuela, corn is nobly transformed to become different Creole dishes that always flatter the palate of Venezuelans. Among these dishes we find La Cachapa de budare, famous lady of the culinary of our country.

    Some of the most emblematic and delicious dishes.

    Cachapa is a thin cake of ground corn, with cheese and papelón (or sugar), cooked in budare; It is known throughout Venezuela but is consumed more in the central region. This sweet and wonderful transformation of the corn in the form of a thin and round cake is usually accompanied by a good "cheese e'mano" and smeared with butter. The recipe I provide below only requires a lot of love and to be prepared with very, very tender jojotos.

    Ingredienti

    •12 Jojotos very tender
    •Paper or sugar to taste
    • ¼ tsp of salt
    •1/8 Kg. Soft white cheese
    •Milk

    Preparation

    The jojotos are shelled and ground very finely, then mixed with the finely grated cheese, the foil and the salt, until a homogeneous mixture is obtained, to be very thick to add a little milk.

    In a budare or hot pan spread lightly with oil, place a little of the mixture (making a thin cake) let it brown and then turn brown on the other side. The cachapas are eaten very hot and they are spread with butter, they can be accompanied or stuffed with hand cheese, to fill a hand cut cheese in half place it on top of the cachapa and fold it. (recipe from Venezuela yours)

    Nowadays the cachapa is stuffed with several ingredients, when the normal thing is butter and cheese. There are places where you place over zebu cheese, ham, melted cheese or cream and parmesan cheese. While in other places they have been innovating by placing meats and cheese

    cachapa2.jpg
    Image Google

    Thank you I hope and it is to your liking.

    @bunnypuncher

    HAM BREAD

    @bunnypuncher
    1/2 kilo of all-purpose wheat flour
    1/2 tablespoon of salt
    1 1/2 tablespoons of lech powder
    2 tablespoons of sugar
    2 eggs
    1 tablespoon of granulated yeast
    3/4 cup of warm water
    1 and 1/2 tablespoons butter
    1 and 1/2 tablespoons of margarine

    Filling
    250 gr of smoked ham
    250 gr of bacon
    200 gr leg or ham back
    your olives and raisins to your liking

    PREPARATION

    Place the flour on the table or container, make a volcano in the center and place the salt on the side of the flour, then add the eggs, sugar, yeast, butter, milk, margarine in the center of the flour. volcano.

    with the clawed hand we begin to unite all the ingredients until incorporating the flour alternating with the other half of remaining lukewarm water, we unite well and knead as if we were washing until obtaining a smooth and manageable mass, after having knead and before assembling the loaves are left to rest for 30 minutes, then the dough is stretched in a rectangle shape, the filling is placed and rolled like a gypsy arm placed in the baking tray and left to rest for 30 more minutes. We varnish with a beaten egg and ready to bake for 25-30 minutes at 180 degrees C

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    I like this food awesome bro..@pushkarsingh voted for u

    Hey Bunny, Maybe you've already tried the Arepa, is the food of #Venezuela, the Venezuelan in general, is our icon. I'm sure you must have tried.

    The arepa has, without exaggerating a couple of different preparations but as 25 or 30 variants, depending on the filling they contain, all with peculiar names.

    My favorite is "The Hairy/La Pelua'' the name comes from the image of a kind pile of messy hair he gets (from the filling). Doesn't sound delicious, but it is.


    Fuente

    Ingredients:

    For the arepa:

    Pre-cooked corn flour (P.A.N flour), water, and a pinch of salt.

    For the larded meat:

    Beef flank meat or beef jerky meat, onion, tomatoes, garlic, paprika, english sauce, cumin, oil, salt and pepper.

    Other ingredients:

    Yellow shredded cheese (Gouda better)

    Preparation:

    To begin with, it is very important to marinate the flank meat so that it is juicy and full of flavour. In a large tray place the piece of meat and add a couple of tablespoons of oil, half an onion chopped into squares, 2 cloves of garlic and plenty of Worcestershire sauce. With this liquid spread the meat and leave it marinated for at least 1 hour. It will be important to sprinkle the meat from time to time with the mixture.

    Once the time of marinating has elapsed, the meat should be softened to larded it. The best option is to place it in a pressure cooker with the juice of the marinade, salt and pepper, using this method of cooking the meat will take about 20 minutes to be ready. For a conventional pot, the meat will take about 1 hour to soften. When this happens, remove from the heat and remove the meat from the pot to cool. Do not throw away the preparation mixture as you will use it later.

    When the meat can be handled, you must start to remove it following the direction of the meat's own fibres. It is important to remove excess fat and separate fine strands for a more delicious and delicate result.

    Chop more onion. Peel and chop two tomatoes in cubes. Chop the paprika. In a very spacious pan or frying pan, add oil and bring to medium heat. Once hot, add the onion and paprika to make a sofrito (I dont know how to translate sofrito, but this is a Sofrito So Fri Too).

    When the onion becomes transparent, add the tomato, stir for a couple of minutes and add salt, pepper and cumin to taste. After 2 minutes of adding the tomato, add the shredded meat and stir the ingredients well. Let cook 5 minutes stirring frequently, try the seasoning point of the mixture, correct if necessary and then add a cup of the stock left over from the previous preparation of the meat.

    Now all you have to do is wait for the tomato to thicken a little, resulting in a meat with a juicy, tasty sauce and lots of seasoning. Add a little more broth if you wish and remove from the heat when it has reached the point of flavor you prefer.

    Now the arepa, The truth is a debate that we Venezuelans still have, some say water goes first, others say flour goes first. You can do it any way you want.

    Put the pre-cooked corn flour in a bowl with water and salt until a smooth and homogeneous dough is obtained (Or put the water in a bowl with flour and salt... Whatever). Let's make some balls (it all depends on the size you want it), crush them and make them circles (You can use a mold, a plate, your hands, whatever comes to your mind. At the age of 25 I still don't make round arepas, dont worry).

    In a grill, we place our arepas. We hope that the arepa creates a crust to be able to turn them (5 minutes maybe on both sides). Once they are ready, we wrap them in a cloth to keep them warm.

    With a knife we make the characteristic opening of the arepa, as you can see in the image, and fill with our rich meat and plenty of yellow cheese.

    Now Enjoy, don't forget to give me like, subscribe and leave your comments... Oh no, that's from Youtubers


    Fuente

    ·

    I can say that I’ve never had it. But I would love to eat soon asap s maybe I talk daughter bunny into making it lol

    ·

    I have tried them with so many Venezuelan brothers in my country and they are divine!

    ·

    This is one of my favorite recipes, I am Venezuelan and the arepa is an essential dish at our table and how delicious it is ... I love it

    here is my entry how to prepare local Nigerian dish (Eba and Egusi Soup)

    https://steemit.com/bunnypuncher/@danyj/how-to-prepare-egusi-soup-popular-traditional-dish-in-nigeria

    my entry on recipe dish by @bunnypuncher @bpclan

    INTRODUCTION

    egusi soup is a traditional soup commonly prepared in Nigeria and across some parts of africa and it has so much nutrient it nourished the body, usually taken with pounded Yam or Eba which can otherwise be referred to as granulated cassava popularly called as GARI in nigeria.

    THE IMAGE BELOW IS AN IMAGE OF THE MEAL I COOKED

    IMG_20180821_155615_897.jpg

    Here are some pictures of how egusi looks like

    Egusi plant: blogs.worldwatch
    Egusi seed and it benefits: finelib

    INGREDIENTS I USED

    well these are the ingredients i could get for this meal but this ingredients are not limited to this meal alone you can add other ingredients to give it a more sumptuous taste.
    here are some of the list of ingredients i used

    • Egusi seed( granulated egusi)
    • Goat Meat
    • Onion
    • Pumpkin leaf
    • salt and curry powder
    • stockfish
    • seasoning
    • palm oil
    • Garri ( processed cassava)
    • Cameroon pepper etc.

    1 GRANULATED EGUSI

    at this point the egusi should be granulated into this form so as for it to
    dissolve well while cooking.
    grounded egusi seed.jpg
    How to blend egusi

    2 GOAT MEAT

    you can use goat meat or beef or any kind of meat you like
    goatmeat.jpg

    3 ONION

    IMG_20180821_141830.jpg

    4 GARRI

    garri is other wise known as granulated cassava it can be prepared by
    adding boiled water on it then mixing it to form a mould just like my first picture.
    garri.jpg

    5 PUMPKIN LEAVE

    the pumpkin leave is usually added when the soup is steaming hot
    IMG_20180821_141758.jpg

    6 palm oil

    IMG_20180821_141737.jpg

    7 CAMEROON PEPPER

    you can use any kind of pepper this was the only pepper i could lay my
    hands on at home.
    dry cameroon pepper.jpg

    8 CRAY FISH

    crayfish.jpg

    9 SALT TO TASTE and CURRY POWDER

    the curry power is the one in yellow form
    IMG_20180821_142519.jpg

    10 STOCK FISH

    you can also use other fishe eg cat fish, dry fish etc.
    IMG_20180821_141634.jpg

    11 SEASONING

    you can use any form of seasoning here are some of the seasoning i used though.
    IMG_20180821_141820.jpg

    Before you cook Egusi Soup

    • Before preparing the soup, soak the dry fish or stock fish till it becomes soft. If you are using the very tough stock-fish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stock-fish, you can just soak them in cool water till you can break them apart with your hands.
    • When the fish and stock-fish are soft, de-bone and break them into size-able chunks.
    • Much closer to your cooking time, grind the egusi with a dry mill. Grind the crayzsh and the dry pepper separately and set aside you should grind it inform of the image i posted on the ingredient part.
    • Rinse the pumpkin leave( ugwu leave) or vegetables to be used and cut into sliced pieces. the vegetable leave should also be as the one on the ingredient sections.
    • Cook the beef and fish with the stock with seasonings till they are well done. You should start cooking the toughest meat and fish and add the others as they get done. If using a normal pot, I will start with stockfish, add beef or my goat meat after about 1 hour and cook till done. I can add the dry fish when all the other meat and fish are cooked because it is already cooked, you just need to cook it long enough till it is soft and integrated with the rest of the ingredients
    • Set all these aside.

    PROCEDURE FOR COOKING THIS SOUP

    • Pour the red palm oil into a dry pot and set on the gas cooker to heat. As soon as the oil melts, add the ground egusi and start frying. If the oil is not congealed, add the egusi as soon as the oil is translucent. Mix the ground egusi with oil till every grain of egusi turns yellow.

    • stir the egusi for like 10 minute

    • Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi. So you add a bit of the stock, stir-fry for some time, add another, stir-fry and so on. When the stock is exhausted and you feel that the soup is still too thick, you can start adding hot water in the same way till you get the consistency you want.

      1. Cover the pot and cook for 20 minutes, stirring at intervals. Also, top up the water when necessary. If you don't stir it, it will burn. It takes 30 minutes to cook egusi properly else the soup will not taste nice to someone with authentic Nigerian taste buds. Also, egusi that is not cooked long enough may cause upset stomach. The egusi is done when
        you notice that the oil has separated from the mix.
    • Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the Nigerian pumpkin leaves or spinach (alternative).

    • Stir very well and add the cooked stockfish and meat or fish.

    • Add salt if necessary If it is too thick add some water to bring it to a consistency you like.

    • Cover and leave to simmer and it is done

    THIS IS HOW IT LOOKS LIKE AT THE END

    IMG_20180821_161044_523.jpg

    that is how to prepare this popular dish which is consumed mostly by NIGERIANS, if you have any Nigerian friend you can ask them about egusi soup and if you become familiar with the cooking process you can prepare this for them it is not that difficult.

    here is how to prepare the Eba ( grounded Cassava or garri ) which is normally topped up with this Egusi soup as show in my first picture.

    • put your garri (grounded cassava) inside a bowl
    • put water on the gas to boil
    • then add that boiled water into the garri and try to mix it until it gives you a mold shape but try and do it in such a way that the Eba( granulated Cassava) won't be too thick.

    how to eat it

    • cut some portion of the eba with your hand then use it to rub or fetch the soup and then swallow it.
    • we in Africa we mostly eat swallowed food except for other food like
      fried rice that we chew or yam etc.
      IMG_20180821_155615_897.jpg
    A polish man eating nigerian food: slankydiva.blogspot
    man and woman eating Eba and egusi soup: bakersfourthquarter
    A white nigerian lady eating egusi and Eba: gistmania

    NOTE:

    • EBA i referred it as granulated cassava, gari or grounded cassava
      they're still the-same thing. the Garri is a processed cassava, its from Cassava we get GARRI and its from GARRI we get EBA the EBA can be made by adding boiled water into the GARRI to form a MOLD which is called EBA so don't get confused.
    • all images are from me except the referenced ones.
    • This soup can also go with POUNDED YAM that's if you don't want to use GARRI(EBA).

    POUNDED YAM

    In Africa we do pound our yam locally in using a pestle to pound it inside a mortar just like the image bellow

    how to pound yam: allnigerianfood
    • In case you want to warm the EGUSI SOUP the next morning you can
      add small water in it and allow it to steam.
    • PRESERVATION
      you can stock it in your refrigerator then the Next morning you can
      make use of your Microwave to microwave it.

    REFERENCE

    African Adventure
    how to pound yam
    How to blend egusi

    Hola muy buena iniciativa tratare de tener la receta

    Question! raises hand if we have a recipe of something that we are unable to make at the moment due to access to the store, can we still include our recipe with a picture of something very similar? I just don’t think I have any pictures of the dish, lol

    Traditional Venezuelan quesillo

    The Quesillo is a delicious typical Venezuelan dessert and perhaps one of the best known, can not miss on a birthday or just when "a cake is chopped", always accompanied by a rich jelly, making a perfect trio of flavors. The quesillo owes its name to the particular holes that resemble Swiss cheese. It is the Creole version of flan, but it differs by its texture and why it is added to both the egg white and the egg yolk. Each family puts its special touch that goes from vanilla, lemon zest, rum or even the amount of eggs, in each house there is a unique quesillo, you will never taste one like another. There are also some versions like coconut quesillo, auyama, chocolate, corn, pineapple, cream cheese, parchita, coffee and dulce de leche to name a few. Imagine that divine is a snack in the afternoon with a piece of quesillo and take a little black (so we say to the black coffee).

    Ingredients

    -1 can of condensed milk
    -5 eggs
    -5 tablespoons of sugar (for candy)
    -1 splash of rum
    -Milk (the same measure as the condensed milk can)
    -Vanilla

    Preparation

    •In a round metal can of Danish type biscuits add ¼ of water and 5 tablespoons of sugar, move constantly but avoiding burning, that is the caramel and the color should be golden

    •Still hot, the caramel should be spread all over the mold and then left to cool.

    •Apart put in the blender (or if you want you can use the blender) eggs, condensed milk and milk, until it is homogeneous (about 3 minutes).

    •A little bit of vanilla, and / or rum is added at the end.

    •The mixture is incorporated into the mold and put in a bain-marie for one hour and 15 minutes.

    •Note: If the water bath is in the oven, the temperature should be 350 ° F or 175 ° C.


    •You can insert a toothpick, if it comes out clean it's ready

    •Put in the refrigerator for at least 5 hours, unmold and serve

    Then you will get this delicious traditional Venezuelan quesillo.



    @bpclan

    Thanks to @bunnypuncher for again making another fabulous contest. Greetings.

    dam! seems like all recipe book is here

    22222.JPG

    Ingredients:

    Maggie noodles- 2 pack
    Carrot - 1/4 cup
    Capsicum - 1/4 cup
    Tomato - 1 Medium
    Ginger - 1/2 small spoon (chopped or paste)
    Green Chilli - 1 finely chopped or cut in length
    Asafoetida - 2 pinches
    Hot spice-1/2 small spoon
    Chut masala - 1/2 small spoon
    Maggi Masala - 1 pack
    Red Chilli Powder - 1/2 small Spoon
    Turmeric - 1/4 small spoon
    Oil - 1 small spoon
    Salt - according to taste

    Process;

    First, heal the water in a bowl and put salt and a little spoon of oil in it. When the water starts boiling, put both macaroni noodles in it and let it boil for 3-4 minutes and then filter it quickly with cold water or otherwise it will stick to each other. Before making Maggi before boiling, boil over it

    Now cut a pack of magi masala and put it in a little water and mix it well and keep it separate (if you want to put both the packs, if both packs, then reduce the remaining spices) till now your noodles Wash them well with cold water and remove them in the plate.

    Take a pan and pour oil in it. When oil is heated, put ginger-garlic paste in it. Stir lightly and then put the remaining chopped vegetables apart from tomatoes. Strain the vegetables for 4-5 minutes well and then remove them separately.
    Now add chopped tomatoes in the pan. Stir in 2 minutes and then add dry spices (turmeric, red chili, cumin powder, garam masala, chut masala) in this. Put salt and let it cook up until the oil starts separating from the spices.

    When the spices are ready, then add boiled chicken noodles in it. Now add mangi masala, black pepper powder and chili sauce (you can also add a little bit of tomato sauce) and mix. Now mix the vegetable we had fry put in it too. Put lightly salt and mix well.
    Take your masala Maggi noodles ready. Serve it warmly and enjoy it but do not forget to share your experiences with us.

    Would submit my entry soon @bunnypuncher.

    ·

    Great hope it is something yummy :)

    This post has received a 31.81 % upvote from @boomerang.

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    Shrimp with vegetable.

    0.jpg

    To prepare this delicious dish we need:

    • 200 grams of shrimp
    • 1/2 peppers (green and red)
    • 1/2 onion
    • 4 cloves of garlic
    • 100 grams of cabbage
    • 50 grams of parsley and chives
    • Salt
    • Garlic sauce
    • English sauce
    • Soy sauce

    Its preparation is very simple and fast.

    Crush the garlic and fry it together with the onion, cabbage, paprika, parsley and chives.

    After 5 minutes, add the shrimp, garlic sauce, English, soy and salt, stir and leave on the fire for about 5 minutes.

    It is too delicious a dish that can be prepared in just 10 minutes

    MAJARETE A LA VENEZOLANISIMA

    Me es grata la ocasión compartir con ustedes la receta del dulce que preparaba mi abuelita, hace muchísimos años, era el dulce de los fines de semana, es un dulce criollo, de nuestra dulcería criolla en Venezuela, específicamente en los Estados Orientales. Este exquisito postre lo aprendí a elaborar porque ayudaba a mi abuelita Agripina en su preparación y ella con esa paciencia y amor me enseñaba. El dulce del cual le quiero facilitar la preparación es el tradicional dulce de Majarete.

    fuente

    INGREDIENTES
    2 tazas de leche de coco.
    3 tazas maíz tierno licuado .
    3 y 1/2 tazas leche.
    1 taza azúcar.
    1 taza de papelón rallado.
    1 cucharadita de sal.
    1 cucharadita de anis chiquito.
    canela en polvo para decorar

    PREPARACION

    Licuar el maíz tierno junto con la leche, luego incorporar la leche de coco junto con el azúcar y papelón rallado, agregar el anís chiquito y la sal, mezclar muy bien y luego llevar a fuego lento la mezcla revolver constantemente y esperar que tome una consistencia espesa, luego extender en una bandeja dejar reposar y esparcir la canela en polvo en el majarete.

    ESPERO QUE LES HAYA GUSTADO LA RECETA

    👍

    Posted using Partiko Android

    Can i submit a recipe of which the post has already reached payout?

    great to see more contestants and more recipes... bunny is loaded with responsibility... LOL