Tuesday, December 24, 2013

Fried chicken(Theedee's way)

I usually prefer baked chicken but when I crave for fried chicken this is how I do it. I like to season my chicken the night before so that it marinates well, but that's only if you have time. There are 2 ways I like to do this, I have both ways below.

  • 3 lbs of chicken(I use quartered leg chicken)
  • 2 tablespoons seasoning salt(I use lawry's as always)
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons cayenne pepper
  • 2 tablespoons onga 3-mix spices(that is if you have, you can find some in some african markets)
  • 2 teaspoons parsley flakes
  • 1 teaspoon crushed pepper(optional)
  • 1/2 a gallon of oil
Ingredients 2: 
  • 2 onions
  • 3 scotch bonnet pepper(jamaican hot pepper)
  • 1 jalepeno pepper
  • 2 cloves garlic
  • 2 tablespoons ginger
  • 2 tablespoons seasoning salt
  • 2 tablespoons black pepper
  • 1 teaspoon crushed pepper(optional)
  1. Wash and cut the chicken into two pieces (drumstick and thigh, that is if you are using quartered legs like I do), remove skin and fat(this is by choice only but I don't like my chicken with the skin on,it bothers me lol)
  2. Soak in water and a tablespoon of vinegar for about 10mins
  3. Season the chicken with the ingredients, making sure that every part of the chicken gets some of the seasoning, let it marinate overnight
  4. In a big pot, steam the chicken till its no longer, heat up oil in a frying pan and fry chicken until its brown(shown in the picture below)
Method 2:
  1. Start with step 1-2 in the first method
  2. Blend onions,pepper,ginger and ginger, season chicken with blended ingredients then with seasoning salt and remaining of the ingredients, let it marinate overnight
  3. In a big pot, steam the chicken till its no longer, heat up oil in a frying pan and fry chicken until its brown(shown in the picture below)
Some of the ingredients
Before mixing it all on the chicken

All seasoned and ready for the fridge

Stages of the fried chicken


Looks like its deep frying

All ready! :-D

Friday, December 20, 2013

Okra stew

Okro/Okra however you like to call it, its still the same. I loveee it and it goes perfectly well with some banku or kenkey or eba(gari)  

  • 2 & a half  onions
  • 4 tomatoes
  • 1/3 teaspoon of ginger
  • 1 scotch bonnet pepper (Or jamaican hot pepper)
  • 1 or 2lbs of goat meat
  • 1/2 cup palm oil or regular vegetable or canola oil
  • 1 or 2 packs of cut okra(they are sold in almost every supermarket)
  • 1/2 salted fish(koobi, this however is optional)
  • Spices to taste(as always I used my lawry's seasoning salt,my black pepper and etc for this)
  1. Wash goat meat,clean it very well(removing all sights of fat and all) and season it, then steam for about 20 mins(or until it's no longer pink)
  2. Blend the 2 onions,tomatoes,pepper and ginger
  3. By now the goat meat should be steamed, you can choose to pour your oil on the goat meat now or if you are anything like me in a separate cooking pot, slice half an onion,sauté it in the oil(add koobi if you are using some),after a minute of stirring add the goat meat and blended ingredients and allow it to cook for about 15mins
  4. Add your cut okra to the stew now (if you are adding any other dried fish or salmon to the stew now is the best time to add it)and allow it to simmer for 10mins, season it and let it cook for another 15mins then your stew will be all ready
Ps: if you are going to be using fresh okra make sure you wash it well, cut the top and bottom off. Chop it into little pieces and go to step 4. 

The ingredients