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Roasted Fish served with Fried Yam and my own style of Pepper Sauce. image

Roasted Fish served with Fried Yam and my own style of Pepper Sauce.

Roasted fish for breakfast? why not, easy to follow, and the end result is delicious. I thought I would share his with you all.

 Ingredients:

  • 2 Tilapia fish
  • 2 Onions (11/2 for blending and half chopped)
  • 2 Tablespoon Curry
  • 1 Tablespoon Thyme
  • 20g Ginger
  • 4 Cloves Garlic
  • Maggi
  • Salt
  • 200ml water
  • Yam
  • 5-6 Scotch bonnet pepper

(preheat oven to 180c)
  Instructions:

 

  • Wash fish and clean properly. Make incisions on them and set aside.

 

  • Make incision so the seasoning can get into the fish.
  • Blend together, 1 1/2 onions, 2 scotch bonnet, curry, thyme, ginger, garlic, about 6 cubes of maggi and 200ml water.

 

  • It should look like this
  • Rub a bit of salt on your fish, then rub on the blended spices and leave to marinate for about 2 hours. (do not use up all the marinade)

 

  • cover the whole fish and put some of the marinade in the incisions.

 

  • While that is marinating, cut your yam into slices, put in a bowl add water and salt then set aside in a fridge. 
  • To make the pepper sauce, put a small pot on fire, put one cooking spoon of oil and allow to heat up, then add chopped onions and allow to fry .  Do not burn the onions
  • Add one cooking spoonful and  half of the remaining marinade, with one cooking spoonful of blended tomatoes, the remaining pepper and one maggi and allow to cook for about 15 minutes. add  more pepper if  you want it super hot.
  • the remaining blended marinade, add 2 tablespoon of oil and half a cube of maggi. Mix together , this will be used for your fish when its roasting in the oven. 
  • Roast your fish till its cooked and going slightly brown, do not forget to use the marinade from time to time on it. When turning your fish be careful, so you do not break it into two. 
  • Drain the water from your yam, heat up oil and fry till crisp, drain and pat dry on paper towel.

 

 

Note: Be careful of bones 

 

 

 

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Thelmz Is Giving You A Helping Hand For Eid-el-Fitr image

Thelmz Is Giving You A Helping Hand For Eid-el-Fitr

It’s a holiday today and luckily for us, we sort of have a good weather and that calls for a good barbecue. So during the weekend I organised a bbq, good food, drinks and of course good company. This post will be about how I prepared and executed it. 

Marinating the chicken and meat is very important for a tasty barbecue. This could be done a day or two before your barbecue day. You cannot marinate meat and leave in the fridge for more than 2 days, but you can freeze for longer. 

Ingredients for marinating

  • Onions
  • Garlic
  • Ginger
  • Scotch bonnet peppers 
  • Stock cubes
  • Salt
  • Curry
  • Thyme 
  • And of course your chicken, beef, pork or fish. 

 

 

Instructions

  • Clean your meat/ chicken and keep aside. Put your chicken in a strainer to drain water.

Peel onions, garlic, and ginger. Chop in small pieces and put into your blender. Add curry, thyme, stock cubes and pepper. Blend till smooth.

  • Make incisions on your chicken, rub a bit of salt on it and pour seasoning on it. Make sure it covers all your meat. 

 

  • Put chicken and meat in a freezer bag and refrigerate till the barbecue day.

 

BARBECUE DAY


 

  • Get your fire ready, get all you need out and arrange nicely before your guests arrives. 
    • Start your roasting and enjoy your meat, music, friends and sunshine 
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This Is How To Make Bomb Jollof image

This Is How To Make Bomb Jollof

This will be the second recipe of jollof rice, the first one was with basmati rice and a lot of people seem not to like basmati rice. I love it and I hardly eat long grain. We all know the importance of jollof rice in West Africa especially Nigeria and Ghana. The number one party meal.

Ingredients

  • 2 cups of rice
  • 1 onion
  • 1 red bell pepper / tatashe
  • 500ml chopped tomatoes
  • 100g tomato purée
  • 2 scotch bonnet
  • 100ml vegetable oil
  • Maggi cubes
  • Salt to taste
  • 1 teaspoon curry
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic
  • 1/4 teaspoon ginger
  • 2 cups water or stock

Instructions

Blend your tomatoes, scotch bonnet and tatashe together. Chop your onions and keep them aside.

Put your rice into a bowl and soak with hot water. Allow this to soak for 10-15 minutes. Then, wash with warm water and keep aside, or parboil your rice and wash. This is important as you will get rid of excess starch in the rice.

Put your oil in a pot and allow it to heat up.

Add your chopped onions and allow to fry, but be sure not to burn them.

Add your blended ingredients and purée and allow to fry, just until you get rid of the sour taste (about 10-15 minutes).

Add your maggi, garlic, ginger, curry, thyme and salt and mix together. Be careful with your maggi as you do not want it too salty (2 maggi cubes for a cup of rice). Add your stock or water, and mix too. Taste to adjust to any seasoning.

Pour your rice into the pot and mix together, making sure it is covered in the tomato sauce.

Cook on low medium heat. Check your rice after at least 10 minutes, using a wooden spatula to dip into the rice. This helps with getting the sauce to get the bottom of the pot, so that it does not start burning when the rice is not cooked.

Cook until soft. Do not overcook your rice or get your rice too soggy. When rice is soft, lower the heat and allow to simmer so the water will get completely dry.

For more amazing recipes, visit my website: http://thelmzkitchen.co.uk/

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