Site Content welcome to foodbycpc! we sell excellent quality products from afro-caribbean cultures.we sell our products at a reasonable and affordable price

Ingredients

Tomato sauce

4 large Tomatoes

3 clove Garlic

1/2 large Onion

1/2 tsp Parsley

1/4 large Green pepper

1/2 tsp Black pepper

Salt

Fried Plantain

 1-Wash your ripe plantain and cut the edges

2-Cut the plantains in half 

3-With your knife, cut the plantain in small pieces. Mince a small piece of onion (You do not have to add the onion, it's optional) and add a pinch of salt.

4-Put your pan on the cooker on the stove and pour two cups of vegetables oil in the pan and wait 2-3 minutes for the oil to heat up.Add the plantain in the oil and wait for about 10-15 minutes until the plantain has a nice golden colour.Remove the plantain from the oil and put them in a sieve and wait for about 3-5 minutes for the oil to flow and also allow the plantains to cool down a little bit.

Can be eaten with tomato sauce. You can serve the dish with boiled eggs, Attieke

Ingredients

 500g cow foot

500g cow shaki and 500g beef tail

1 big eggplant 

2 tomato large

1 onion big

3 peppers

1 tbsp tomato paste

5 clove garlic

2 tbsp ginger

1 cube maggi

2 tbsp Ndjansa (Akpi) powder

Salt

2 tbsp ground crayfish

2 tbsp ground prawn

INSTRUCTIONS

Transfer  all meat in pressure cooker Add chopped onions,  salt to taste.Add a tablespoon of concentrated tomato, garlic and ginger, eggplant and 2 fresh tomatoes, cover  completely with water in, then start cooking while 30 mn

remove the vegetable and mixed

When the meat begins to boil, Add coarsely ground crayfish , ground powder and the mixed vegetable

 Add ndjansan and pepper and taste for salt. Adjust seasoning to your taste.(1 cube)

Cook till the meat is done. Reduce heat, add the chopped scent leaves allow to simmer for a 15 mn and turn off heat.

Can be serve with Attiéke, Miondo, Rice, Plantain, Bobolo, Yam...                                                     

Serve hot. Bon Apettit!

Ingredients

1 1/2 pounds or 2 medium fish (gutted and descaled)

Fish can be... Mackerel, Tilapia, Tuna, Dorade or different types of meat

1/2 cup/ 120 ml green pepper sauce

1/2  Lemon juice

 Salt 

Oil for baking tray

Attieke

1 large onion

 4 tomatoes

1 tablespoon oil from green pepper sauce-any good vegetable oil

Instructions

Wash fish and  dry. Make small cuts around the fish to enable the fish absorb the marinade quickly.  Place in a large mixing bowl, add lemon juice and salt.

Pour about 1/2 cup of green pepper sauce onto the fish, making sure the fish is well drenched in the sauce. Cover and set in the fish to marinate for 30 minutes to an hour.

Meanwhile, prepare the onion and tomato salad by slicing onions and tomatoes together. Add salt and a tablespoon of oil from the green pepper sauce or vegetable oil of choice. Toss together and place in the fridge to rest and absorb the flavour from the oil.

When marinating time is up, pre-heat the oven to 200°C- 390°F. Lightly brush a baking tray-sheet with oil. Carefully place marinated fish onto the baking tray, pouring any remaining marinade on top.

Baked in the pre-heated oven for 10 minutes, turn the fish and bake on the other side as well for ten minutes. You can also fry or smoke it instead of baking it.

To warm attieke:  place a colander in a saucepan filled with water. Make sure the colander does not touch the water. Place on high heat to get the water to boil. Place attieke in the colander, adding salt if needed. Cover and let the steam from the boiling water heat the attieke. If using a microwave; place attieke and salt as needed into a microwave safe bowl. Lightly drizzle with water as attieke tends to dry out from the microwave. Heat on high to warm through and stir.

Serve baked fish with warmed attieke, onion and tomato salad and green pepper sauce.

Can be also eaten with palm sauce or tomato sauce

Enjoy!

Ingredients

Stew

½ cup 120ml oil

4 tablespoons tomato paste

3 medium sized tomatoes chopped

1 ½ large onions

¼ cup turkey berries also known as nsama ntroba or nkwan susua

pepper as required

8 large meat portions

One teaspoon of mixed herbs

1 heaped teaspoon grounded dried fish 

1 heaped teaspoon grounded dried shrimp

Salt 

 Rice

1 cup brownish beans or any beans of choice

3 cups rice of choice

1/2 cup 360ml water or as required

Instructions

Boil beans till tender, add salt, drain water and set aside. While beans are boiling, blend onions, pepper and turkey berries together. Wash your meat, cut into desired sizes and set aside. Chop tomatoes and set aside.

Put oil in a saucepan, add tomato paste, stir fry for about two minutes, add blended onions, pepper and turkey berries. Add chopped tomatoes and stir fry. Cover and let simmer on high heat for about five minutes.

Remove lid, add mixed herbs, meat, grounded fish, shrimp and salt stir. Let it simmer for about 5 minutes or more.

To make the jollof:

Wash rice till water is cleared. Add washed rice to the stew add water as needed, check and adjust for salt. Add the beans.

Cover tightly and bring to boil. Immediately as it starts boiling, remove lid, using a thin wooden  ladle or a long fork stir from bottom to top. Cover tightly and let simmer on low heat for 10-12 minutes. After some time has passed, remove lid and stir again. Cover tightly and let simmer for 10 more minutes till its well cooked.

 Serve and enjoy!

Ingredients

2 Tablespoons stock (Bouillon)

1 large Onion (sliced)

1 pound (about 2 cups )Groundnuts/Peanuts(Skinless)

1/2 pound shrimp

1/2 pound stockfish

1/2- 1 pound stew beef (cut in chunks)

4-5 garlic cloves

3/4 cup Crayfish (ground)

3/4 -1 pound washed bitterleaves (sub frozen spinach)

2-3 cups oil

Instructions

In a large pan season meat with salt, stock (Bouillon) and onions and boil until tender depending on the choice of meat. Meanwhile, boil stock fish with salt and water; add it to the boiled meat. You should have about 3 cups of stock from the meat and stock fish. Reserve the rest or freeze it.

Boil peanuts for about 10 minutes in a sauce pan. Let it cool and blend into a fine consistency. Use water to ease the blending. Add to the mixture of beef and stockfish.

Blend one onion and garlic into a fine paste and add to the mixture of peanuts and meat.

Pour in the crayfish and let it simmer for 10 minutes stirring frequently to prevent burns. Season with salt and stock (Bouillon). You might have to add more later.

Add the bitter leaves or spinach to the pot. Stir and simmer for several minutes more.

While the pot of ndole(bitter leaves) is simmering, heat oil in a fry pan. Add the shrimp, stirring constantly until they turn pink. Slice and add the remaining onions and stir for a few more minutes.

Finally put the shrimp and onion mixture together.

Can be eaten with stick cassava, bobolo, fried or boiled plaintain, boiled cassave, miondon...ect

Ingredients

Between 10-20 pices of Okra, cut and defrosted

1/2 lb beef steak, cut into pieces

 500g of smoked fish and shrimp

1 teaspoon garlic powder

1/2 of onion, chopped

1/2 tsp salt

6 cups water

1/8 cup palm oil

1 bouillion chicken stock cube about 10g each, according to your preference

3 tbsp 6 to 8 dashes of seasoning sauce

1 dash of red pepper to taste.

Instruction for sauce

Season beef with onion, garlic, & salt in 4-6 quart pot

Add water. Bring to a boil and then cook on medium heat for 40 minutes.

Add oil, maggi cubes, maggi seasoning sauce, red pepper. Boil on medium heat about 12 minutes.

Stir in okra and boil on medium heat about 10 minutes. The okra soup is finished!

Fufu:

3 cups farina or yam (like potatoes) or gari (cassava grain) flour, cassava dough

6 cups water.Make the Fufu: Boil water then reduce heat and stir in farina (or yam or garri) flour.

Stir constantly 2 minutes adding water as needed. Should look like stiff mashed potatoes. It should be cooked in 15-20 minutes.

Bon apetit!

INGREDIENTS

3 whole Fresh Mackerel

2 Medium-sized Onions

4 garlic cloves

8-10 Njangsa seeds

4 African nutmeg seeds (pebe)

1 thumb size ginger

1/4 teaspoon salt

2 Seasoning cubes

1 stem spring onions

1/4 cup vegetable oil

A pinch of white pepper

1 stem celery,parsley

Place fish on a chopping board.

With a long knife, cut open the abdominal cavity, then send your fingers in and pull out the entrails.

Make sure to take out the gills as well

Then scale the fish using the back of a knife

Trim the fins

 clean the fish. use a tablespoon of lemon juice to wash the fish, this will help knock out any unwanted smells.

INSTRUCTIONS

Gut fish( remove the gills, fins...) and rinse thoroughly under running water.Give some cuts on the fish 

Dump all the ingredients into a blender except the oil, and blend to form the marinade

Take 5 tablespoons of the marinade and rub on the fish

 Massage the fish generously with this mixture, ensuring that you push some into the cuts on both sides of the fish.

Keep the marinated fish to rest for at least an hour (Over night is preferable)

Grill in a preheated oven of 200°C for 35 minutes

20 minutes into the grilling, remove and flip sides, brush with some more marinade

let it cook for 15 more minutes ! Your fish is ready

Serve with some fried plantains, attieke, rice, stick cassava (bobolo)

Ingredients

1/2 cup vegetable oil

3 medium-sized Tomato

4 medium size red ball pepper

2 big onions

2 scotch bonnet pepper (atarodo) or more if the chili is not hot.

Goat meat or any meat of your choice

Ponmo (cow skin)

Stock fish or dry fish

Salt 

4 cubes seasoning cubes

1/2 cup palm oil

2 cups grounded egusi seed

Beef stock or water

handful of Bitter leaves

2 tsp Uziza seed

2 tbsp grounded cray fish

250 gram Fresh Spinach or Ugwu leaves

INSTRUCTIONS

On a medium heat, pour the vegetable oil in the cooking pot, add the onions and the locust. Saute until they become translucent, then add the blended tomatoes and pepper and fry for about 5 minutes

Add seasoning, grounded crayfish, blended uziza seeds and salt to taste( Egusi soup absorbs salt easily, so be careful when adding the salt, always taste for salt before adding more)

Add all the meats and the fish, cover the pot to cook for another 10-15 minutes but do not forget to turn it from time to time to avoid being burnt by then all the ponmos, the assorted meats might have soaked the stew very well. This makes them extremely enjoyable while eating the Egusi soup. Cook until you start seeing the vegetable floating on top, then remove and set aside,

On another medium heat, place another pot. Pour the palm oil (do not bleach the oil) add the Egusi paste and fry, if it's getting sticky, do not hesitate to add a little bit of water from time to time and turn it from time to time to avoid being burnt. Fry for about 5 minutes or until the palm oil is being float on top, this is done in other to ensure that the Egusi seed is well cooked to avoid running stomach.

Now turn the fried Egusi into the meat stew and mix everything together.

At this juncture add the bitter leaves first, allow to cook for about 3-5 minutes and lastly add the spinach and mix everything together.

Allow to cook for another 5 minutes before turning off the heat. Egusi soup is ready.

 Enjoy!

Ingredients

1 big sized catfish cut into 4 parts or more

1 medium onion, chopped

3 cloves garlic, minced

2 seasoning cubes, Knorr cubes)

3 calabash nutmeg (ehu seeds), blended

3- 4 scotch bonnet pepper, blended

4 pieces of uziza seeds (optional), blended

Small amount of uziza leaves/ spring onions/ scent leaves (nchawu), chopped

Salt 

Instruction

To clean catfish you will either need salt, hot water or lime juice to get the work done easily

UseLime/lemon method ,salt, and hot water

Cut the fish into preferred sizes and squeeze out one lemon juice on the fish. You will notice the fish becoming stiff and the thick slimy substance curdles together, making it easy to pull out. Gently scrub out the slimy substance and rinse the fish in clean water.

If you are using hot water, boil 2 cups of water on a stove top, let the water be moderately hot but dont let it boil, pour the moderately hot water over the catfish, you will notice the fish becoming harden, this will make it easy to wash out the slimy surface out.

The same thing goes with the salt method, only that the salt method is less effective compared to the lemon and hot water method, as you will need to use a lot of salt on the fish and you will also so need to scrub the fish severally before you finally clean the slimy substance out completely.

After using any of the above method to wash catfish, remove the intestines and the gills, you will also notice some whitish fats in the fish, those parts form the eggs, and some people eat that part of the fish, if you dont like that particular part, take them off and rinse the fish into a medium pot.

COOKING METHOD

Season catfish with 2 seasoning cubes, pepper, onions and garlic and leave the fish to rest and absorb the ingredients for 10-15 minutes.

Place the fish on a medium heat and allow it to simmer for 5 minutes.

Add 1 cup of water to the fish and lower the heat to a medium heat to cook gently

Add ground nutmeg, uziza seed if using that, and taste for salt. Leave the fish to cook for another 5 minutes.

Finally, add the chopped scent leaves or uziza leaves and carefully stir the fish to combine with the other ingredients.

Let the leaf at least cook for 5 minutes, put of heat and serve your catfish pepper soup hot.

After seasoning catfish, leave it to absorb all the seasonings before cooking it

Season your catfish with Knorr cubes, onions, pepper, garlic and salt and leave to rest for at most 15 minutes.

2. Bring the fish on heat and allow the fish to cook on a medium heat for five minutes before adding water.

3. Add 1 cup of water to the fish and add some nutmeg or any other traditional season of your choice and lower the heat for the fish to cook slowly.

Add scent leaves, stir gently and let the fish simmer on a low heat for at least 5 minutes. You can leave the fish a bit longer and serve it while its on the stove; this is to allow more flavour to diffuse out while it cooks.

Adding of uziza leaves to catfish pepper soup

After adding the leaves to the catfish pepper soup, stir gently to avoid breaking the fish.

Serve catfish pepper soup while it’s still hot with boiled rice, boiled plantain, ect

Enjoy!

Ingredients

Fresh large sized fish

Natural spices for seasoning your fish (ginger, garlic, rosemary, cloves etc)

Corn dough

Cassava Dough

Salt to taste

Fresh Tomatoes and pepper

Bulb onions

Preparations

Clean  your  fish, descale it and spice it with your preferred natural spices. Leave for some minutes for the fish to be well seasoned. Then put on the grill and into the oven.

From time to time, be glazing the fish with oil and turning as and when needed so as to not get stuck on the grill or burning, and get well cooked.

Make sure your hands are thoroughly clean before you begin with the banku. Mix and mash your portions of corn and cassava dough in a pot of water, making sure to take out all lumps and fibre pieces in it.

Do this until the mixture is paste-like, with an extremely smooth consistency Add a pinch of salt.

Put your paste on fire and stir with your wooden stirrer. Stir gently until it starts to thicken.

With time, it gets thicker and thicker and gathers at the bottom of the wooden stirrer. You would have to apply more force here as it gets harder with time.

Reduce the heat, hold the pot in place with a napkin or sackcloth and start to beat through with the wooden spoon. Do this for about 6 minutes with brief stops in between.

Use the wooden spoon to create perforations in the thick mass, add water, increase the fire and cover to cook.

By now your fish should be ready or almost ready. Keep glazing and turning intermittently.

Wash your fresh tomatoes, pepper and bulb onions. Grind as many as you would prefer in an earthenware masher,slice some onions on the side and add salt.

Check on your banku and make sure the water does not fully dry up. Repeat the kneading process until smooth.

When smooth to your satisfaction, use a smaller bowl to shape the banku into preferred serving sizes

Enjoy!

 Ingredients

1-2 chickens cut into serving pieces

 6-8 large onions, sliced

  2 tablespoons of mustard

  3 heads of garlic 

 1 cup of red vinegar

 2 fresh chili peppers

  1 teaspoon of dried chili peppers

 1 tablespoon of black pepper (freshly ground)

 6 stock cubes

  1 bay leaf

  6 lemons or limes

 Salt to taste

 Oil

Preparation

Wash the chicken pieces and dry them with a clean cloth.Now score the chicken and set aside for later. In a large cooking-pot, mix the onions, garlic, vinegar, lemon juice, bay leaf, mustard, vinegar and chilies.

Now add the chicken pieces, stirring in well - preferably by hand.Let the chicken marinate for at least one hour. (For the best results you can keep the chicken marinating in the fridge for several hours or overnight).

Before any cooking, remove the chicken pieces from the marinade; and, grill, over charcoal, until done on both sides. Remove the onions from the marinade; sauté gently in a little oil until soft and brown.

Add the marinade and cook for five minutes.To this, add the chicken pieces and half a cup of water. Cover with lid and simmer for approximately 30 minutes or until the chicken is properly cooked; adding the stock cubes, salt and pepper to taste. Serve with rice.

Bon appetit

Ingredients

2  onions halved and ends trimmed, divided

2 cups (480ml) homemade or store-bought low-sodium chicken broth

5 medium garlic

1 ounce fresh ginger 28g

2 teaspoons tomato paste

4 bone-in, skin-on chicken legs

1 hot chili pepper

2 bay leaves

1 cup  peanut butter 255g

 400g of  plum tomatoes

1 whole smoke-dried fish of your choice

 Salt and  ground black pepper

1 Stock Cube

Rice or fufu to serve 

Preparations

In a blender, purée 2 onion halves, 1/2 cup (120ml) chicken stock, 3 garlic cloves, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine chicken legs with purée, remaining onion halves, remaining 1/2 ounce ginger, and remaining 2 cloves garlic, along with hot pepper and bay leaves. Toss to coat.

Set Dutch oven over medium heat and bring to a simmer, then cover, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes. Add an extra 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.

Transfer chunks of onion, ginger, garlic cloves, and hot pepper to blender. Add peanut butter, canned tomatoes and their juices, and remaining 1 1/2 cups (360ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into the Dutch oven, stirring to incorporate.

Increase heat to medium and bring to a simmer, then lower heat to medium-low and cook, stirring occasionally, until chicken is tender, oils have surfaced, and mixture has thickened and reduced by about one-third, about 40 minutes. Add smoked fish, reduce heat to low, cover pot, and cook an additional 5 minutes. (If omitting the smoked fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.

Enjoy your meal!