Hello Steemians!
Welcome to my blog, this is my first contest. Today I will be preparing my favorite delicacy for breakfast and is no other food than the plantain and egg frittata. And I am delighted to share this recipe with you guys.
Plantain and egg frittata is a quite easy and inexpensive meal to prepare. It can be serve as a breakfast or as a nibble with a cold drink. I call it Nigeria pizza because it look like it.
No time to waste, let me show you around!
Incredients
~4 very ripe plantain.
~15 fresh eggs
~400gms of chopped onions.
~400gms of chopped green pepper.
~400gms of chopped fresh tomatoes.
~150gms of chopped red bell pepper.
~150gms of flour.
~ 1 tin of sardine
~5 pieces of chopped chicken frank.
~30gms of seasoning powder.
~1kg of vegetable oil(for frying of plantain).
Instructions
~Peel the plantains, then cut in 1/4 inches slice.
~Place oil in the pan up to 3 - 4 inches and heat up to 325 degree fahrenheit.
~ Place the plantain slices into the oil and fry for about 2 minutes, remove and place on a seive to drain the excess oil.
Chopped vegetables~Place 100gms of oil in a pot and heat up on a medium heat.
~ Add veggies for about 30 seconds. Turn off the heat.
~ Crack all the egg into the pot and whisk to combine.
~ Add the sardine and use spoon to smash it into pieces, add the seasoning and whisk to combine.
~ Add flour and whisk to combine. Pre- heat oven to 350 degrees fahrenheit.
~ Grease the fry pan with oil, pour the egg mixture into the pan.
~Arrange the fried plantains on top of the egg mixture.
~ Place the fry pan in the preheated oven and baked for 55 minutes
~ Now remove and check to make sure the egg is set in the middle. If it is set then take it out, if it isn't set, place it back into the oven and turn off the heat.
~ Let it stay on the oven for about 5-10 minutes,then take it out.
~ Cut it into triangular shape and serve warm. So so good!
Later on this afternoon, I call my supplier to supply me with fresh cat fish so I can prepare my favorite Rivers Native soup.
River state native soup is one of my favorite Nigerian soup, it happens to be my favorite native soup and one of the most popular soup from Niger Delta, Nigeria. Rivers Native Soup is a gift from the people of Rivers State in the Niger Delta Area of Nigeria. These are the riverine people that use the freshest seafood to prepare expensive soups and meals.
Ingredients
~Cat fish 2 pieces
~ Palm oil 100gms
~Seasoning( maggi cray fish) 90g
~Stock fish 200gms
~Perinwingle 100gms
~Prawns 100gms
~Salt 10gms
~conch(Nkoko in Efik language) 100gms
~Cray fish(grounded) 30gms
~Hot leaves 2bunches
~Fresh pepper 100gms.
The cost of this ingredients was about #5600 in Nigeria currency and equivalent to 24.318 Steems.
Instructions
~Season the prawns with a pinch of salt, a seasoning cube and pre-cook for 5 minutes
~Remove the and set aside on a plate.
~Cut the cat fish into 2 pieces each, remove the grills and the eggs from the fish.
~Wash it with hot water, then season the fish with 30gms of seasoning cube, salt and dry pepper.
~Grind the fresh pepper and slice the hot leaves and set aside.
~ Wash the stock fish with hot water and set aside.
~Add 8 cups of water into the cooking pot, add cray fish, palm oil, cat fish, frwsh pepper, seasoning cube and salt and allow to boil for 10 minutes.
~Add the stock fish and stir, add ofor, allow to dissolve in 8-10 minutes, if it is still watery, you can add a spoon of ofor and allow to simmer on a low heat for another 5 minutes.
~Remove the cat fish and keep aside, so it won't scattered.
~Add the periwinkle, prawns, conch and slice hot leaves.
~Allow simmering for 3-5minutes and the soup is ready.
~ Serve with fufu, semo, pounded yam or eba.
