Avocado Lettuce Tomato Sandwich
We love to share wholesome and scrumptious recipes and this is one of them. This sandwich is healthy and filling all the way. Do not forget to sprinkle with salt to get the best out of the avocado and tomatoes; it is our secret ingredient for this recipe.
Photo Credit: Elise Bauer
Ingredients – 2 pcs wheat bread, 1 pc avocado, 1 pc lettuce, 2 pcs tomato, 1 tbsp mayonnaise, 1 pinch salt
Toast the bread, while waiting for the bread, peel and dice the avocado and set aside. Ensure that the tomatoes are fresh then slice.
Spread the mayonnaise on one side of each slice of toasted bread. Add a layer of avocado and sprinkle with salt. Add a layer of lettuce and about 3-4 slices of tomatoes. Top with the second slice of toast bread.
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Hey, don’t think jollof rice or fried rice all the time. Turmeric rice is now here for you. Turmeric which is peppery, warm and has a somewhat bitter taste gives this meal a distinct yellow color. The sight of this meal is nothing but mouth-watering.
Photo Credit: Africanbites
Ingredients – 2 cup rice, 1 pc onions, 1 tsp paprika, 1 tsp white pepper, 2 pcs garlic, 2 tsp turmeric powder, 2 cup chicken stock, 2 cup water, 3 tbsp unsalted butter, 1 tsp salt, 1 cup peas
Chop the onions and mince the garlic. Set aside.
Heat the butter in a sauce pan placed over medium heat. Add the onions, garlic, paprika, 1½ teaspoons of turmeric, ½ teaspoon of white pepper and sauté for about a minute. Add the rice (washed) and stir continuously for about 2 minutes.
Add the stock, water and salt to taste then allow to simmer for about 12 minutes or until almost cooked. While the rice is cooking, rinse and drain the peas.Add the peas when the rice is almost cooked and adjust seasoning. Allow to simmer for few minutes or until rice is cooked.
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Peanut Butter Smoothie
Milkshake lovers, here is a great replacement that works at any time of the day. This gluten-free smoothie is perfect for breakfast on-the-go, afternoon snack and if you like your desserts in the evening, this will help cut down your calorie intake.
Photo Credit: Stockpiling Moms
Ingredients – 4 tbsp peanut butter, 1 cup coconut milk, 1 cup low fat yoghurt, 1 pc banana
Peel the banana and put in a blender. Add the coconut milk, yoghurt and peanut butter to the blender and blend until smooth.
Serve in a glass or put in a refrigerator and allow to chill before serving.
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This soup is one of the much celebrated recipes from Efik in the Southern Part of Nigeria. It has a high social acceptance and is often served at ceremonial occasions. It is slippery and tasty at the same time. The uniqueness comes from the vegetables.
Photo Credit: Africanbites
Ingredients – 450 g beef, 450 g pomo, 1 pc smoked fish, 2 cups palm oil, 6 cups water leaf, 2 pcs seasoning cubes, 1 pc onions, 5 cups okazi leaf, 1 cups crayfish, 1 tbsp ground pepper, 1 tsp salt
Soak the okazi leaves for about 10 minutes or more, remove water and drain. Cut and pulse the okazi leaves in a blender with little water. Set aside and repeat the same process for the water leaf (Spinach). Ensure the vegetables are not pureed
Wash the beef, pomo and smoked fish. Set aside .Combine the beef and pomo in a pot, season with seasoning cubes, pepper and salt. Cook until the beef and pomo are tender. Add the smoked fish (chunked) and cook for about 4 minutes.
Stir in about 1-2 cups of palm oil and ½ cup of ground crayfish. Allow to simmer for about 2 minutes. Add the pulsed okazi leaves, stir and add the pulsed water leaf. Allow to simmer for about 5 minutes. Adjust seasoning.
Serve with any swallow of your choice.
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