Naija Menu Kitchen

Naija Menu Kitchen is a culinary venture dedicated to bringing the rich and diverse flavors of Nigerian cuisine to your table.

We specialize in preparing authentic Nigerian meals and snacks using only the freshest, natural ingredients.

Our commitment is to offer delicious and healthy food options that celebrate the vibrant culture of Nigeria.



We aim to provide a delightful dining experience, whether you're craving a taste of home or eager to explore the exciting world of Nigerian food.

HEAT INDUCED SPOILAGE AND WASTAGE

During the period of heat, your food gets spoilt easily; the food you cook in the morning have the tendency of getting sour by evening if not handled rightly

Do this 👇

- If you prepare a large quantity of food,dish out the one you can finish then store up the rest in your refrigerator

- Store your food in batches: Dish out your food into smaller containers according to what you can finish at once and Refrigerate or Freeze. When you are ready to eat it, thaw it properly and heat it up

- When you are done cooking, do not cover your pot immediately, allow the heat to escape (trapped heat spoils the food or soup faster)

- Avoid covering your pot firmly, tilt the cover a little to give room for the exchange of air to avoid quick spoilage

MENU: BENISEED (SESAME SEED)

RECIPE:
Beniseed
Red bell peppers
Onions
Spinach
Dried fish
Beef
Stock fish
Dry pepper
Smoked turkey (OPTIONAL)
Crayfish powder
Locust beans
Season powder
Uziza seed (OPTIONAL)
Red palm oil
Salt

PROCEDURE:
* To begin soak stock and dried fish with hot water & a pinch of salt for few seconds. Wash, debone & rinse.

* In a cooking pot, pour in the washed beef, stock fish, diced onions, season powder, dry pepper, salt, some water to cook everything until tender. Stir & cover.

* Transfer the onions, red bell peppers inside a blender, add little bit of water & blend into a smooth puree.

* Next, in a clean cooking dry pot add some red palm oil once it's hot add diced onions, locust beans then fry together for about 2mins. Afterwards, add the blended pepper mix give it a quick stir then allow to fry a bit without covering it.(NOTE: Don't bleach the palm oil).

* In another pan, pour in the beniseed then toast on a medium to low heat for about 5mins then take it off & let it cool down. Transfer into a dry blender followed by uziza seed then blend until smooth. (NOTE: Toasting beniseed gives extra flavour to the soup. Secondly, after blending it should look creamy & smooth like peanut butter but if yours looks like Egusi just add little water to mix).

* Check on the sauce which has been frying for a while stir on it then add the beniseed in badges & stir together for 5-10mins. Afterwards, add beef stock, more water, season powder, cooked beef, dried fish, smoked turkey, stir to combine everything together. Cover & cook for 25-30mins. (NOTE: Beniseed contains lots of oil so when preparing the soup be mindful of the amount of oil you add as well).

* Chop the spinach which as been nicely washed.

* Check on the soup which as been cooking for 30mins, stir on it then add the crayfish powder followed by the chopped spinach & stir to combine everything together. Turn off heat immediately.

* Serve & Enjoy

TASTY KITCHEN
CHEF B