Lentil Moi Moi

Red Lentil Moi Moi

Beans Moi moi is one of Nigeria’s delicacy which is loved by all. However the process of peeling the beans to remove the skin is what usually puts me off. If you are like me who hates this process but wants to eat moi moi, I have good news and its Lentils, Lentils, Lentils……… oh yes Lentils can be used to make moi moi.

Lentils is in the family of legume just like beans. High in protein, fiber and low in fat. It is a lot cheaper compared to beans and great alternative to beans moi moi. The process of cooking lentil moi moi is exactly same as cooking beans moi moi but the water for blending lentil is a lot less.

 

 

Ingredients 

• 1 cup of red lentils
• 1 red bell pepper
• 1 Scotch bonnet
• 1 onion
• 1 maggi cube
• 2 tbsp of olive oil
• 3 tbsp of cray fish
• Salt to taste

Instructions

• Soak the lentil for at least 30 mins. I soaked mind for like 2 hours while doing other things.
• Rinse in cold water until water is clear.
• Add the rinsed lentils to blender, along with red bell pepper, scotch bonnet, onion, crayfish, oil, maggi, olive oil and salt. Add enough water to cover the ingredients.
• Blend until smooth
• Portion into foil mold.
• Cover with fold lid.
• Place in a pot and add boiling water just enough to cover the bottom of the pot. Cover the pot lid.
• Cook for 1 hr, checking the pot from time to time to make sure the water does not dry out as this will burn the foil and ruin your moi moi.
• Insert a toothpick in the center of the moi moi if it comes out clean, moi moi is ready otherwise add more cooking time.
• Take it off the heat and allow to cool.

 

Note: You can add Mackerel fish or tuna or any fish of choice or even boiled eggs to the puree lentils before cooking.

Zucchini Stir Fry

This is a simple one pan recipe packed with colorful veggies and protein that’s easy to make and tastes yummy too. It is very healthy, low carb meal which can be served as a side dish or main meal.

 

 

 

Lunch pack for the week

 

 

Ingredients 

• 1 pack (325g) smoked pork sausage, sliced
• 2 medium carrots, thinly slice
• 3 medium zucchini, sliced into thin circle
• 1 green pepper, diced
• 1 red pepper, diced
• 1 onion, diced
• 1 glove garlic, minced
• 3 tbsp soy sauce
• 1 tsp turmeric
• 1 tsp basil
• 1 tsp oregano
• 2 tsp olive oil
• salt and pepper to taste

Instructions

• Heat 2 teaspoon oil in a large pan over medium high heat. Add onion and garlic, cook for 2 minutes or until softened and lightly browned
• add the carrot  cook, stirring occasionally, until carrot is tender, approximately 3 minutes.
• add the pepper  and sausage cook for 2 minutes more, or until peppers are just softened.
• add the turmeric, basil, oregano and soy sauce, gently stir all the sauce
• add the zucchini and cook for another 2- 3 minutes
• add salt and pepper to taste

Crunchy Lettuce Salad With Avocado Dressing

I don’t do a lot of salad during the winter season, I go for warm hearty meal instead but today is different. My mouth just wanted to eat salad for dinner. I do intermittent fasting (18-20 hrs fast), so this is my first meal at 5pm.

This salad is supper healthy, crunchy, full of flavor and easy to toss together.

Ingredients

For the Salad

• 1 romaine hearts, chopped
• 1 small cucumber, diced
• 1 cup of cherry tomato, diced
• 1/2 red ball pepper, diced
• 1 apple, diced
• 1/2 avocado, diced
• 100g of spicy smoked chorizo, diced

For the Avocado Dressing

• 1/2 avocado
• 3 tbsp of greek yogurt
• 1/2 cup water
• 2 stem/leave mint
• 1 small clove of garlic
• pinch of salt
• squeeze of lime juice

Instructions

• Combine the dressing ingredients in a processor and pulse until smooth
• In a bowl, add the salad ingredients and toss together
• Drizzle the avocado dressing on the salad and serve.

 

The dressing is adapted from @pinchofyum.com

Slow Cooker Chili

I am still new to the slow cooking (third time), i’m definitely loving it.  This cold winter season requires some chili comforting dish to return to after a long day.

I have made this for the week (meal prep), portioning into small freezer containers for easy microwaving.

This meal is healthy, delicious and full of flavor. Perfect over boiled plantain or cauliflower rice (which are my go to).

Served over boiled plantain.

 

Ingredients

• 1000g Mince beef
• 2 can of chopped tomato (400g)
• 2 can of kidney beans (400g), drained and rinsed
• 2tbsp of coconut oil
• 1 tsp of cumin
• 1 tsp of dried oregano
• 3 small sweet sweet potato (optional)
• 1 large onion, diced
• 2 tbsp chili powder
• 1 cup of water
• 3 maggi cubes
• 2 green chilies, diced
• 1 pack (41g) Chili con carne recipe mix
• 2 bay leave
• salt to taste

Instructions

• Heat coconut oil in large frying pan over medium heat, once the oil is hot add the onion and sauce for 3-4 minutes.
• Pour the onions into the slow cooker
• Return the pan to medium heat and add the mince and cook stirring occasionally, until evenly brown. Drain fat.
• Pour the mince in a slow cooker
• Add remaining ingredients.
  

  
• Cover, and cook 8 hours on Low.

 

Slow Cooker Chicken Veggie Soup

The season has changed, we are now in proper winter and this calls for delicious filling soups to warm up.

I have recently got myself  a slow cooker just started exploring , it’s my second attempt.

This soup is filled with protein, veggies and healthy carbs to warm up the body.

After 7 hours of low cooking.

Ingredients

• 8 small Chicken thighs
• 4 medium carrots, peeled and chopped
• 1 small size zucchini, chopped
• 2 small sweet potato, peeled and chopped
• 1/2 head of cabbage, chopped
• 1/2 green ball pepper
• 1/2 yellow ball pepper
• 1 chilli pepper, chopped
• 1 can chopped tomatoes
• 1 medium onion, chopped
• 1 tablespoon of olive oil
• 1 teaspoon of garlic
• 1 teaspoon of dried Oregano
• 2 bay leaves
• 1 teaspoon of dried chili pepper
• 1 cup of water
• 3 maggi stock
• salt to taste
• fresh basil leaves, Chopped

Instructions

• Place all ingredients except the fresh basil leaves
• Cook on low for 6-8 hours or High 3-4 hours
• Stir in the basil leaves 5 mins to end of cooking time and taste for salt

Cauliflower Eba

Since discovering cauliflower couple of years ago, I have learnt to explore different use of this low carb vegetable. It is really a low-carb version swaps for likes of pounded-yam, fufu, garri and oat.

Honestly this is my go to whenever I want to eat our African soup without feeling guilty.

INGREDIENTS

• 1 Head of Cauliflower
• 1-2 tsb psyllium husk powder

INSTRUCTIONS

1. Cut the cauliflower into chunks.
2. Fill a large pot half way with water, and bring it to a boil. Add the cauliflower Chunks and cover; let it cook for about 4-5 minutes.
3. Drain the water and add cauliflower to food processor and puree until smooth. (I tend to add little water to help it really smooth)
4. Drain into a fine-mesh strainer.
5. Once you’ve strained, transfer it to a clean, thin dishtowel.
6. Wrap up the mesh cauliflower in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out! (Be careful not to burn your hands Oh!). You will be surprise how much water will be drained.
7. Transfer the mesh cauliflower to pot and Add 1-2tsb psyllium husk powder: cook for about 5-10 minutes stiring until it is firm.