HOW TO COOK SHRIMPS

• How to Peel & Devein Shrimp

  1.Peel the shrimp

  Most shrimp recipes call for peeled shrimp. Here's how to do it:
• • Open the shell lengthwise down the body on its belly side (the inside curve).
  • Starting at the head end, peel back the shell. Gently pull on the tail to remove it, or, if you prefer, leave the tail intact.

  2.Cut a slit down the back side of the shrimp

• Use a sharp knife to make a shallow slit along the back of the shrimp from the head to tail end.

  3.Devein the shrimp

• Using the tip of your knife, locate the vein.

  Place the tip of your knife under the vein and lift it out.

  4. Rinse the shrimp under cold water.

  NB: The vein is actually the intestinal tract and can impart an unpleasant taste if left in the shrimp.
• HOW TO COOK
• Bring a large saucepan filled with lightly salted water to boiling.
• Add the shrimp to the boiling water.
• Cook for 1 to 3 minutes or until the shrimp are pink and opaque.
• Drain and rinse shrimp in a colander under cold running water.

HOW TO COOK MUSHROOM

INGREDIENT

1       3 table spoon of olive oil

2       tablespoon of butter

3       1 pound button mushrooms, sliced

4      
1 clove garlic, thinly sliced

5       1 tablespoon red cooking wine

6       1 tablespoon teriyaki sauce, or more to taste

7       1/4 teaspoon garlic salt, or to taste

8       freshly ground black pepper to taste

PROCEDURE

Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

HOW TO COOK COLLARD GREENS

Well fried Collard greens recipe  is a great accompaniment for african food ugali.  collard greens recipe is the easiest meal to cook and it’s very nutritious. Furthermore, this recipe requires easy to find ingredients. If you are looking for the perfect collards green recipe, this is it!

collards green is an easy way to incorporate eating more greens in your diet. Though it’s a long life partner for african food ugali  , you can use it along other side dishes such as plantain or mashed potatoes to mention but a few.

If you didn’t know how to cook collard green before, by the end of cooking this collards green recipe, you be a pro.

INGREDIENTS

1 Bunch of Collard Greens, washed and chopped

3 Tomatoes diced

1 large Onion diced

2- 3 Royco or Maggi cubes

Salt to taste

¼ Pepper (optional)

Vegetable oil to Fry

1.  Heat oil in a cooking pot at low medium heat and fry the onions until soft.
2. Next, add in the tomatoes and fry until they form a thick paste. Add in salt, pepper and cubes.
3. Take your chopped collard green and add to the cooking tomato sauce.
4. Cover the pot and simmer the collard greens for 5 minutes.
5. After the 5 minutes, uncover and stir the collard greens well. Turn off heat.

HOW TO COOK SOFT CHAPATIS (AFRICAN FAVOURITE FOOD)

INGREDIENTS

3 cups of All Purpose Flour ( not self rising), Plus extra for kneading and dusting
1 ½ cups of warm water
1 tsp of salt
1 tsp of sugar
Enough Vegetable oil for frying

PROCEDURE

1. In a bowl, measure three cups of flour.
2. In another bowl, mix salt, sugar, 2 tbps of oil and 1 cup of water. Stir until the salt and sugar dissolves.
3.  Pour the liquid mixture above (step 2) in the flour bowl and mix well. Keep adding the remaining water until the dough becomes soft.
4. Knead the dough for five minutes and add flour if needed.
5. Transfer the dough on a flat surface and continue kneading and adding flour when needed for 10 minutes. Add more flour to make it more thick but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity)
6. Return the ready chapati dough in a bowl, add some oil and knead to mix it up until it soft and not sticky. Cover the dough and leave it for 40 minutes.
7. After the 40 minutes, divide the dough into 10 to 13 equal parts making ball like shapes. Arrange them in a flat surface dusted with flour.
8. Right away, pick one of the balls and place it on a flat surface.
9. With a rolling pin, roll the ball to a circular shape.
10. Brush the circular chapati with oil on top.
11. At the side that faces you, start folding and rolling the oiled chapati with both hands as if you are rolling a rode away from your direction.
12. Once you have a shape that looks like a rope, create a coil like shape.
13. Make a coiled ball and with your palm, press the ball down to make it flat.
14.  Next, with a rolling pin make a circular shape again. (As you can see the image, layers can be seen on the rolled out chapati). In a hot pan, place the rolled out circular chapati and fry each side until its golden brown on medium heat.Put your cooked chapati in plastic wrap or container and cover. Serve after 20 minutes.

                                      ENJOY IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

HOW TO COOK BONELESS CHICKEN

Ingredients

1 to 4 boneless, skinless chicken breasts, of similar size
Salt and freshly ground black pepper
1 tablespoon olive oil, unsalted butter, or combination of both

Equipment

A jar or wide drinking glass
Wide  saucé pan with lid

Instructions

1. Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife.
2. Season the chicken breasts: Lightly salt and pepper the chicken breasts.
3. Prepare the pan: Heat the saucé pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
4. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
5. Flip the chicken breasts: Then flip each chicken breast over.
6. Turn the heat down to low: Turn the heat to low.
7. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator.

HOW TO COOK PILAU RICE FOR 4 TO 6 PEOPLE

This classic Pilau rice recipe is a simple and delicious recipe that you’ll want to make time and time again. With plenty of flavour, this tasty side dish is perfect for serving the chicken tikka masala, spicy lamb or other classic Indian dishes. Naan bread on the side and fresh cinnamon sticks broken throughout,. This recipe serves 4-6 people and takes around 40 mins to prepare and cook. Store leftover rice in an airtight container in the fridge for up to 2 days. Make sure you reheat thoroughly before serving.

Ingredients

• 1tsp cumin seeds
• 1tbsp ghee or oil
• 1 onion, peeled and chopped
• 4 cardamom pods
• 4 cloves
• 1tbsp turmeric
• 250g basmati rice
• 2 bay leaves
• 1-2 cinnamon sticks, broken

1. Heat a large pan, which has a tight-fitting lid. Sprinkle the cumin seeds over the base and cook for 30 secs, stirring well to toast them but taking care not to burn them. Tip out of the pan into a bowl.
2. Heat the ghee or oil in the pan. Add the onion and cook it over a medium heat for 5-7 mins, until it starts to soften.
3. Crush the cumin seeds lightly with the cardamom pods.
4. Add the cumin, cardamom, cloves and turmeric to the pan and cook for 1-2 mins.
5. Rinse the rice well and add to the pan, along with 450ml boiling water, the bay leaves and cinnamon sticks and stir briefly just to mix. Bring the mixture to the boil, cover the pan and cook over a low heat for 12-15 mins, until the water is absorbed. Leave the rice in the pan but off the heat for a few mins before serving.
6. The rice may be prepared in advance. Make sure that it’s cooled very quickly after the initial cooking and then kept refrigerated. To serve, reheat thoroughly in a microwave.

HOW TO COOK UGALI (AFRICAN FOOD)

 Here’s how to cook ugali at home (serves 1):

1. Heat half a liter of water until the water boils.
2. Add a handful of maize flour to the boiling water.
3. After the water reaches a boil again, add more maize flour, stirring slowly.
4. Pause the stirring for 10-20 seconds to allow the ugali to cook.
5. Repeat stirring and pausing until a thick consistent mixture is formed.
6. Let the ugali rest on fire for about three minutes—or until the smell of baking ugali fills the air.
7. Turn the ugali onto a serving plate.
8. Serve the ugali while hot. Ugali is commonly eaten with stews of vegetables, fish, beef, or chicken.

HOW TO COOK RICE

Points to remember

• Measure the dry rice in a jug.
• Wash and rinse the rice really well, until the water is clear.
• Drain.
• Place in a saucepan with double the amount of water and a little salt and stir once. Bring to the boil, then turn the heat all the way down and cover the pan tightly with a lid.
• Cook on the lowest heat possible for 10-15 mins without uncovering the pan.
• Use a fork to fluff up the cooked rice.

NB: dont cook rice on high heat since  it may stick and burn on the bottom before the rest of the rice is cooked.