Nigerian Food to Order or Cook!

(Gerry Furth-Sides) For someone who had never heard of Nigerian folk hero and musical phenomenal, the screening of the film, Finding Fela, was a revelation to me in 2014. And, as others have noted that despite the hit Broadway play about him, he is still does not receive the recognition he deserves outside of the entertainment world. Fela Kuti was a musician, a performer, and an activist, and with his fearless style, he motivated the people and fought back against an oppressive government in the best way he knew how – with music.

And so it is heartwarming to learn that there are now two new options to learn more about this northeastern country through its cuisine.

N’CHOW presents the food in authentic, healthy, and delicious Nigerian cuisine delivered straight to your door. “The genesis of this first-of-its-kind Nigerian cuisine delivery-only concept can be traced back to Sunday evening dinners hosted at home by co-founders Ugo Mozie and Carrington Harris,” according to the company. As they introduced friends to Nigerian staples, they recognized a demand for African favorites throughout Los Angeles. Over the course of a year, Carrington and Ugo carefully curated and perfected the menu alongside Judith Stevens, N’CHOW’s current head chef.

Available on ChowNow for delivery in L.A., the menu consists of simple, yet hearty, Nigerian meals. The menu offers a protein (chicken, beef, or fish) accompanied by the the boast of the best jollof rice on the west coast,” vegetables and traditional egusi soup. Preserving the integrity of this menu is essential, as Judith Stevens, Angie Nwandu and Ugo Mozie hail from Nigeria, while Carrington Harris is of half-Nigerian descent and makes annual trips to the country. With eventual plans for a brick-and-mortar restaurant and expansion into more markets across the country, N’CHOW celebrates African culture by expanding access to its cuisine like never before. N’CHOW is currently available Friday – Sunday from 12 noon to 9pm.

Guaranteed Delicious is a collection of more than 50 recipes from Nigerian home cook and internationally successful entrepreneur, Ella Peters. In addition to fashionable favorites, such Salted Caramel Sauce, among the list of international soups, fresh salads, side dishes, comfort food classics, desserts, there is even a dog-friendly cake! 

Ella also celebrates her Nigerian heritage by sharing recipes of her childhood favorites like: jollof rice with plantains and puff puffs (Nigerian donuts) and Ella Peters’ PARTY JOLLOF RICE AND PLANTAIN in Guaranteed Delicious. The recipe follows

“When it comes to cooking, it’s very important to me that recipes are easy to follow, don’t take a long time, come out perfectly, and, of course, taste fabulous,” says Ella. In addition to her recipes are tips on how to stock your pantry with ingredients and the right equipment to make cooking easier & more fun. Ella says, “every recipe is quick, easy to make, and always Guaranteed Delicious”.

You can learn more about Ella, her recipes and her cookbook at: guaranteeddelicious.net

Ingredients for the Jollof Rice

• 2 red onions chopped (divided in half)
• 2 tomatoes
• 1 habanero pepper
• 2 red bell peppers
• 1 cup chicken broth.
• 1 can tomato paste 6 oz
• 1/4 teaspoon baking soda
• 3 tablespoons vegetable oil
• 5 Maggi cubes (beef bouillon)
• 1 teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon curry
• 2 bay leaves
• 2 cups uncooked rice, long grain
• 2 cups chicken broth

Ingredients for the Fried Plantains

• 4 ripe plantains (30% yellow, 70% black)
• Oil for frying

Directions for the

1. In a blender combine, 1 chopped onion, tomatoes, bell peppers, habanero pepper, with 1 cup of chicken stock, blend for 1-2 minutes until smooth. Set Aside.
2. Heat vegetable oil in a large pot, add 1 chopped onion and fry for three minutes then add the tomato paste and baking soda, stir and cook for another 5 minutes.
3. Stir in the blended tomato mix and sprinkle crushed maggi cubes evenly across the pot, add the salt, thyme, curry powder and bay leaves and stir cook on medium heat for 15 minutes.
4. While the sauce is cooking, rinse two cups of long grain rice repeatedly to remove the starch. After the tomato mixture has cooked for 15 minutes add the rice to the pot.
5. Pour in one cup of chicken broth and mix. Turn the heat down to low, place foil over the pot and cover with a lid. Cook for 20 minutes, mix the rice and cook for another 20 minutes and turn heat off.

Directions for the Plantain

1. Heat oil on medium-high heat until hot. While waiting, prepare the plantain. Cut off the ends of the plantain, then make a straight slice down the length of the plantain to remove the skin. Slice the plantain on a bias (not directly from above), cutting into ½ inch pieces.
2. When the oil heats up, add plantain to the fire. Fry until brown on all sides. Remove when finished frying and rest in a strainer or colander to remove the excess oil.