14 September 2016

Transformed Nigerian Delicacies that You'll Delightfully Savor

What U Ate

Nigerian meals are simply a delight to behold, they taste delicious and can be made in so many different ways. 

Some people believe that Nigerian meals are boring, but these pictures prove that Nigerian food can, in fact, look amazing, and have a place in international cuisine

1. Amala like you’ve never seen it.

amala

2. This Moin Moin shed its leaves and became even more lovely.

moin moin

3. Can you believe this is Garri?

garri

4.  Garri and Moin Moin = Lethal combo

 garri and moin moin


5. This Eba that is nobody’s mate.

eba

6. And this Eba that is on another level too.

eba

7. Our beloved Jollof Rice.

jollof rice

8.  Who knew Okra could look this good?

okra

9. This bowl of Plantain clearly means business.

plantain@whatuate

10. And this amazing picture of Bole and Fish.

bole and fish 
follow @whatuate
Like whatUate on facebook page, thanks.
Read more @whatUate.blogspot.com

See 7 Ways You Can Use Chicory

What U Ate
Chicory, a bitter green that is rich in potassium and magnesium, is great for everything from salads to pasta. Here, seven tasty ways to use chicory this season.

1. Warm Chicory Salad with Mushrooms 

Food & Wine:
This hearty salad screams fall.

2. Soup of Bitter Greens with Cheese Dumplings 

Food & Wine: Soup of Bitter Greens with Cheese Dumplings
©  QUENTIN BACON
Like so much of the food from Molise, this soup is satisfying and easy to prepare; the dumplings, a mixture of two cheeses, bread crumbs and herbs, make it a main course.

3. Calabrese Mustard Greens 

Food & Wine:
Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.

4. Orecchiette with Sausage and Chicory 

Food & Wine:
Chicory gives this slightly spicy pasta a pleasantly bitter edge.

5. Kamut Spaghetti with Clams, Chicory and Parsley 

Food & Wine:
This take on linguine with clams feature pasta made with kamut (an ancient variety of wheat) tossed with bitter chicory and a bright parsley sauce.

6. Chicory and Endive Salad with Spiced Pistachios 

Food & Wine:
Chef Jan Birnbaum makes this piquant salad with two kinds of Belgian endive and chicory.

7. Chicory Salad with Pickled Quince and Pomegranate 

Food & Wine:
These days, chefs love to add pickled ingredients to their salads. Chef Michael Tusk pickles quince with ginger, spices and white wine vinegar; the strong sweet-tart flavors would overwhelm delicate lettuces, but the bold, bitter greens here are just right.

  •   Spicy Meatballs Recipe with Balsamic Soy Sauce Muscle
Food & Wine: 7 Ways to Use Chicory 

13 September 2016

5 Better Ways to Cook with Grapes

What U Ate
Grapes are good for more than snacking.

1. Red Snapper with Sweet and Spicy Pickled Grapes 

Food & Wine: Red Snapper with Sweet and Spicy Pickled Grapes
Chef Jeremy Ford nabbed the coveted title of Top Chef thanks to the pickled grapes in this excellent dish.

2. Pork with Grapes and Tarragon 

Food & Wine:
This dish tastes surprisingly rich for something so low in fat, thanks in part to the tannins in black and red grapes. "If you make the sauce with less tannic green grapes, it just won't have the same texture," says Maria Helm Sinskey. When she can find them, Sinskey uses fragrant black muscat grapes here.

3. Roasted Cauliflower and Grapes 

Food & Wine:
Grapes turn deeply sweet and jammy when roasted and pair perfectly with caramelized cauliflower.

4. Lamb Chops with Rosemary and Grapes

Food & Wine:
The sauce, a fruity mixture of grapes, white wine, and just a touch of honey, is a delightful surprise.

5. White Chocolate-Coated Grapes with Orange Curd

Food & Wine:
A fine layer of white chocolate gives both green and red grapes a creamy crunch.
Culled from www.foodandwine.com

Read more @ WhatUate.blogspot.com


11 September 2016

The Food Breadfruit and it's Goodness

What U Ate

Have U had a chance to taste Breadfruit? 

Here's a clue to to what is obtainable in Breadfruit; Breadfruit is used as a vegetable when mature but not ripe. Ripe breadfruit is also used for dessert dishes like this one. Like potatoes and bananas, the breadfruit is rich in starch, only some of which is converted into sugars upon ripening. Nutritionally, breadfruit is an excellent staple, rich in proteins, with a range of amino acids.

 

Directions

  1. Put salted meat into a pot with water. Bring to a boil and drain, repeat three times to remove preserving salt. Cook until almost tender. Drain.
  2. Wash and peel the breadfruit, cut into eight sections, remove the center lengthwise of each section, cut into 1/2" slices.
  3. Sauté onions and garlic in hot oil until onions are translucent. Add chive thyme and salted meat, hot pepper and 3 cups coconut milk.
  4. Cover pot and bring to a boil.
  5. Reduce heat and simmer for about 45 minutes until breadfruit is cooked and tender; add more coconut milk if necessary and put salt to taste. (Salt may not be necessary since the salted meat flavours the dish).
  6. When cooked liquid should be absorbed and breadfruit mixture will look mushy.
  7. Remove pepper before serving. 
 Culled from nairaland.com
Read More @ whatUate.blogspot.com