Fried lamb and yajin Kuli Kuli are a marriage made in heaven.🥰
What spices do you add to your suya powder?
⬇️ Drop them in the comments and let’s learn from each other.
#suya #eidrecipes #kulikuli #ghana #nigeria
𝑫𝒂𝒎𝒃𝒖𝒏 𝑵𝒂𝒎𝒂
Is northern Nigerian spicy beef floss that will delight your taste buds. The perfect delicacy to enjoy during and beyond Eid dul adha 🐑 and perfect for the serial snacker.
Will you be making this?
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
•1.3kg of beef topside
•2 white onions
•1 bulb of garlic
•Ginger to taste
•1 small scotch bonnet pepper
•1 tablespoons of natural spices/ pepper soup spice/ yajin nama
•Sea salt to taste
•1/4 tsp black pepper
•1 tsp curry powder
•1/4 tsp of dried rosemary
•Chilli flakes as needed
•Seasoning cube to taste
•Water as needed
•3 cups Grapeseed oil / peanut oil or vegetable oil
✅𝘾𝙤𝙤𝙠𝙞𝙣𝙜 𝙏𝙞𝙥𝙨
•Use a pressure cooker! 2 hours can be cut down to 25
•Allow to beef to cool down completely before pounding the beef. This will help the strands of beef hold their shape and remain elongated. Pounding the beef while hot will result in a powder beef dust like texture.
•Go easy on the salt. Don’t add too much salt at the start of the cooking process. The salt becomes more concentrated as the stock reduces. You can always adjust the salt level after the beef has done the majority of its cooking.
•Choose a cut of meat that has minimal fat and sinew. Fattier cuts will make cause the oil foam as you fry the dambu. Beef topside is a great choice because it contains very little fat. Use a very meaty and boneless cut of beef.
•Take your time patience is key when it comes to frying the moisture out of the dambu. Although time consuming frying the dambu correctly will prevent the growth of mould as you enjoy your dambu over time.
•Store your dambu in a ziplock bag or an airtight glass container. Keep the dambu dry for prolonged freshness.
Enjoy###
Bark da sallah!
💕Chef Iti
#damu #eidrecipes #eiduladha
This Red chilli paste is one that I learnt to make during cooking classes, that I attended in Kuala lumpur, Malaysia mid last year. It is commonly used in Malaysian and India cuisine. Since I started incorporating this paste in my dishes it has quickly become an essential ingredient in my kitchen. It adds vibrancy and an almost smokey spiciness to anything that it’s added to. I hope you enjoy this recipe and are inspired to try it out.
Visit YouTube for the detailed recipe @indulgewithiti #chilli #chillipaste
Asalamualaikum Indulgers,
Today’s Iftar recipe is Ouzi rice. A traditional Middle-eastern dish that is often made on special occasions. It’s warm, hearty and aromatic. The combination of well seasoned rice, mince, onion, carrots, peas ,unique Arabian spices along with fork tender lamb is the secret behind of this marvellous dish. I hope you enjoy my take of this recipe and bring it into your homes this Ramadan. As we dine and prepare our tables for Iftar let us not forget to mention the people of Gaza in our prayers. May Allah (swt) shield and protect them and bring an end to the atrocities and suffering that they are facing. May He (swt) bring peace to Yemen, Sudan, Congo and all places of unrest across the globe.
Ramadans Kareem,
💕Iti
#ouzirice #lamb
Asalamualaikum Indulgers. Ramadan Mubarak!
Inspired by my favourite Thai restaurant order this deep fried fish is juicy, fragrant and delicious. First the tilapia is scored and seasoned with a dry spice rub and given ample time to marinate and absorb the numerous spices. Then coated with a flour and cornflour mixture the tilapia is then Pan-fried to perfection leaving you with a crispy skin and moist centre. To finish a fragrant chilli, garlic and ginger gravy is drizzled over the crispy fish it is best served hot and is downright delicious. I hope you enjoy this recipe and bring it into your homes this Ramadan.
💕Iti
Find the detailed recipe on YouTube. See you there 😊
#tilapia #crispyfish #thaifood
The month of Forgiveness
The month of Charity
The month of Mercy
The month of Sincerity
The month of Purification
The month of the Quran
The month of Happiness and Tranquility
May Allah grant us the health and ability to make the most of this month. May the freedom of the people of Palestine be restored. May Allah send help to those who raise their hands and ask for it. May our hearts be at ease and may we connect with the Most High, the Quran and find comfort in prayer.
Ramadan Mubarak 🌙 📿
💕Iti
#ramadankareem
Chả giò or nem rán, also known as fried spring roll, is a popular dish in 🇻🇳 Vietnamese cuisine 🍴.Typically made with pork mince but easily substituted with beef or chicken mince. A delightful crispy appetiser to add to Iftar this Ramadan. Find the written recipe below ⬇️
Ingredients:
250g of Chicken mince
1/4 cup of dry woodear mushrooms
1 carrot, julienned
1/2 small onion, sliced
1 red Thai chilli , sliced
10cm length celery, julienned
2 cloves of garlic, minced
Fresh coriander
1/4 cup of rehydrated vermicelli rice noodles
Rice paper sheets, as needed
Seasonings:
1 tsp of Soy sauce
1 tsp of fish sauce
1 tsp of sesame oil
Salt and pepper to taste
1.Soak rice noodles in warm water until tender
Roughly cut the noodles with kitchen scissors.
2.Boil dry woodear for 10 to 15 minutes until rehydrated and crunchy.
3.Prep and slice and mince all the vegetables.
4.Add minced chicken, vegetables and seasonings into a bowl. Mix until the mixture is well combined.
5.Dip rice a paper sheet into cold water for three seconds and lay it flat into a round plate.
6.Add a portion of your filling to the topside of the sheet and roll the spring roll down towards yourself. Fold in the sides and secure the spring roll.
7.Preheat frying oil in a saucepan. (Enough oil for deep frying)
8.Once the oil is hot enough to fry a slice of onion slide in the spring rolls and fry them until they are crispy on the outside and cooked and juicy on the inside.
9.Serve alongside sweet chilli sauce and fresh herbs and lettuce leaves.
Have a blessed Iftar 🤲🏾
Ramadan Kareem 🌙📿 #iftar#springroll#bismillah
Alhumdulillah what an adventure it’s been.
Thank you to everyone who has supported me and cheered me on along the way. The “you can do it”. The “you are almost there”. The “go mummy!” And the “I am proud of you”. MashaAllah I have the most amazing support system and when I count my blessings, I count you all first. I walked into the Angliss community curious and eager to broaden my horizon and gain new skills. I left even more passionate and more in love with the culinary world. To my community, my “Indulgers”. How lucky I am to be able to share my passion with all of you. Your support gives me fuel and I am grateful to have you. As this chapter closes I am so excited to be walking into the next. InshaAllah.
Yours, Chef Iti 💕
#chef #Graduation2024 #alhumdulillahforeverything
Hausa Koko, Ghana's Most Popular Millet Porridge | Detailed recipe Plus TIPS
Koko is a constant staple for Iftar in our household. In this video I demonstrate my step- by- step koko making process. From the preparation of the millet to the fermentation stage and lastly its storage and preservation. Koko is a spiced millet porridge that is enjoyed throughout Ghana. It is often sold by the roadside and is predominantly enjoyed for breakfast. I hope you enjoy the recipe and bring it into your homes.
💕Iti
INGREDIENTS:
4 cups of whole millet
1 tbs of whole black peppercorns
1 tbs of cloves
2tbs of dried chilli
2 pods of Negro pepper (grains of selim)
Ginger to taste
For the Gulaji you will need
1/4 cup of Millet powder
1 tbs of sugar
Add water or the sour liquid from the Koko
Gradually until you form a dough.
Check out my Ramadan playlist for more Iftar ideas
⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
https://www.youtube.com/watch?v=v3sUlkIpP3Y&list=PLvbv-CirJpKETr53G1HJXjZWjyP_y0caD
am so excited to share this year’s Iftar series with you. Starting with my take of the popular South African Peri Peri chicken with delicious sides of Arroz rojo and fresh black bean salsa. It is a flavour packed and balanced meal by all regards. I hope you try the recipe and bring it into your homes this Ramadan. The full detailed recipe is up on YouTube 🔎indulgewithiti
As we prepare our homes to welcome Ramadan , shop and plan our meals let’s not loose sight of how truly fortunate we are. الحمد لله
May Allah grant us His protection and send help to all who are suffering across the globe.
Duas for Palestine🇵🇸
Duas for Sudan🇸🇩
Duas for Congo🇨🇩
Duas for Yemen🇾🇪
Duas for the Uyghurs🇨🇳
Duas for the Ummah ☪️
Duas for Humanity 🌎
Duas for Peace 🕊
Allahumma baligna Ramadan 🤲🏾
Iti
💕
#ramadanrecipes
The task was to create a “garden” themed chocolate showpiece. I Immediately knew I had to find a way to incorporate hibiscus flowers. They take me back to summer holidays in Ghana where I used to pluck every bloomed hibiscus flower in our compound for my backyard perfumery. It was a beautiful mess. Even then I knew that I wanted to live in Ghana when I was older. Alhumdulillah! 🌺#nostalgia #happyplace
Seafood la grecque. (Greek style seafood) 🇬🇷
Made some alterations to this recipe by swapping white wine for vegetable stock. Gotta keep it Halal 💯
Started out by cooking the crab and shocking it in ice cold water to prevent any carry over cooking. The crab meats was then removed from the shell and set aside. Up next I gave the muscles a much needed cleaning buy removing the beard and scribing then down with a brush. The muscles were then steamed in a small account of vegetable stock just until the shells opened up. The squid was then prepped and scored pineapple style.
To bring the dish together I began by sautéing the calamari (squid). Once cooked it was removed from the pan and set aside. Following that I sweated some shallots , garlic and kalamata olives. As soon as the shallots began to brown, vegetable Stock was added to deglazed the pan. In went the cooked muscles followed by tomato concasse (tomato with the skin removed). I then added the cooked calamari, cooked crab meat and some fresh parsley to finish. Add salt and pepper to taste.
Garnish with the outer shell of the grab as well as the crab claws. Eat with fresh bread to soak up all the juices and ENJOY!👌
This dish taste like the sea as the seafood is the main attraction and the subsequent ingredients don’t take away from that. I still think a little cayenne pepper wouldn’t hurt but that’s the west African in me 😉.
Barka da Sallah
Barka da sallah Indulgers I am a tad late this year. I hope you all had a great Eid. Taqaballahu mina wa minkum. 🤲🏾❤️
#hausa #barkadasallah #eidrecipes #chickenstew
