FOOD

14 Steps Guide For Marinating Chicken

Published

8 months ago

September 30, 2023

If the question above is part of what you ask too, follow the simple steps below to master how to marinade chicken. You should try marinating your chicken because it obviously enriches its flavour and tenderness.

To ensure your marinated chicken turns out better, follow these guiding rules:

1. Choose fresh chicken:

Start with high-quality, fresh chicken. Look for chicken well within its use-by date and with no off odours. It is always better with chicken that has no odour.

2. Properly clean and pat dry:

Before marinating, rinse the chicken under cold water and then pat it dry with paper towels. This helps the marinade adhere better.

3. Cut uniformly:

If you’re marinating whole pieces, like chicken breasts or thighs, try to cut them to a uniform thickness. This ensures even cooking.

4. Use an airtight container or zip-top bag:

Place the chicken and marinade in an airtight container or a zip-top bag to ensure that all surfaces of the chicken are in contact with the marinade. Squeeze out excess air from the bag to improve contact.

Easy and Quick Chicken Marinade

5. Marinate in the refrigerator:

Always marinate chicken in the refrigerator, not at room temperature. This prevents the growth of harmful bacteria which can also be harmful to the health.

6. Marinating time:

Be mindful of marinating time. Chicken can become mushy if marinated for too long.

Ideally, 30 minutes to 24 hours is a good range for marinating, but it also depends on the recipe and the thickness of the chicken.

Thin cuts need less time, while larger cuts can benefit from longer marinating.

7. Acidic ingredients:

If your marinade contains acidic ingredients like citrus juice or vinegar, don’t marinate for too long, as it can start to “cook” the chicken, resulting in a tough texture.

Shorter marinating times are recommended for acidic marinades.

8. Balanced flavors:

Create a balanced marinade with various flavours, such as saltiness, sweetness, acidity, and aromatics like herbs and spices. Experiment to find your preferred taste.

9. Use enough marinade:

Make sure there’s enough marinade to fully coat the chicken. You want the chicken to be submerged or well-coated for optimal flavour absorption.

10. Taste for salt:

Be cautious with salt in your marinade, as it can lead to overly salty chicken. Taste the marinade and adjust accordingly.

11. Avoid cross-contamination:

Never reuse marinade that has come into contact with raw chicken, it may contain harmful bacteria; unless you boil it first to kill any bacteria.

12. Don’t overcrowd:

If you’re marinating multiple pieces, arrange them in a single layer to ensure even coating and avoid overcrowding.

13. Don’t skip resting:

After removing the chicken from the marinade, allow it to rest for a few minutes before cooking. This helps the chicken cook more evenly.

14. Grill or roast:

Grilling or roasting marinated chicken can result in a flavourful, caramelized exterior. Baking or pan-frying are also excellent options.

Island Chicken Marinade (The Best Chicken Marinade) - Healthy Seasonal Recipes

With the tips above, you can ensure that your marinated chicken turns out tender, well-flavoured, and safe to eat.

Acids are a key component of many marinades because they help to make the meat more tender. Acids work by breaking down the proteins in the meat, which makes it softer and allows flavours to be absorbed more easily.

Common acids used in marinades include:

Vinegar (such as balsamic vinegar, red wine vinegar, or rice vinegar)
Wine (such as red wine, white wine, or sherry)
Citrus juice (such as lemon juice, lime juice, or orange juice)
Yoghurt
Buttermilk

Acids are a great way to add flavour and tenderness to your meat dishes. They are used along with oil and flavouring agents.

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FOOD

How To Make Yummy Coconut Candy With 3 Ingredients

Published

6 days ago

May 8, 2024

Adaeze Okechi

How To Make Coconut Candy With 3 Ingredients | Fab.ng

In Nigeria, coconut candy isn’t just a sweet treat; it’s a cultural touchstone that bridges generations. For grandparents and grandchildren alike, the taste of coconut candy can spark a wave of nostalgia. It’s a flavour that cuts across age, instantly taking many Nigerians back to happy childhood experiences.

Perhaps it was a reward after finishing chores, a special treat shared with friends, or a simple pleasure enjoyed at a local market. The memories come flooding back with every delicious bite.

The beauty of this candy lies in its surprising textures. One bite might be a soft and chewy delight, bursting with sweetness, depending on how it’s made. Another bite could offer a fun contrast, with a delightful crunch that keeps it delicious. It’s a textural adventure in every piece.

One thing unites all these delicious variations: the taste of coconut. This flavour is the heart and soul of the candy—the constant that makes it such a beloved Nigerian classic. Whether you get a chewy or crunchy bite, that coconut is what keeps you coming back for more.

Raphiat’s Lifestyle features a recipe that requires just 3 ingredients: coconut, sugar, and salt. That’s right, only 3 basic ingredients are needed to create this delightful treat. But don’t be fooled by the short ingredient list.

Raphiat’s Lifestyle goes the extra mile by providing a clear breakdown of each step in the process. So, you can follow along with confidence and whip up a batch of this delicious candy, even if you’re a beginner in the kitchen.

Watch below:

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FOOD

How To Cook Nigerian Goat Meat Pepper Soup

Published

1 week ago

May 5, 2024

Adaeze Okechi

Goat Meat Pepper Soup: Learn The Nigerian Version | Fab.ng

Nigerian pepper soup is a spicy soup traditionally made in West Africa. It has various meats or fish, vegetables, and strong spices. Today, we’ll learn a favourite version: Nigerian goat meat pepper soup with white yam!

This recipe adds a twist by including yam chunks directly in the soup for a complete, hearty meal. You can also boil the yam separately and serve it on the side.

Pepper soup is known for its powerful kick—it’s very spicy. But it’s also incredibly flavorful, and it uses healthy spices and herbs. These spices are perfect for cold weather. Some even have natural cold- and flu-fighting properties.

Unlike thicker soups like okra or egusi, pepper soup is meant to be enjoyed on its own. You can also eat it with simple sides, like boiled white yam.

If you’ve never tried Nigerian pepper soup, get ready for an unforgettable experience! This goat meat and yam combo is packed with flavour and will transport you straight to Nigeria with every delicious bite.

What is Nigerian pepper soup spice made of?

This recipe uses a special spice mix that gives Nigerian pepper soup its authentic flavour. The mix includes African calabash nutmeg (Ehuru in Igbo), grains of Selim (Uda in Igbo), and alligator pepper. You can find this spice mix already made at most African stores or online. It’s usually gluten-free and sodium-free, but always check the label to be sure.

The spice mix is very spicy, so be careful when adding it to your soup. Start with a small amount, like a tablespoon, and taste as you go. You can always add more later if you need it.

Ultimately, you control how spicy your pepper soup is. On top of the spice mix, this recipe also uses scotch bonnet peppers, which are another source of heat in the soup.

Goat Meat yam Pepper Soup | Fab.ng

Ingredients for goat meat yam pepper soup

For this Nigerian pepper soup, you’ll need:

Protein: Goat meat (or your preferred protein)
Vegetables: African Yam (Nigerian yam tuber, recommended for freshness and available at African stores)
Spices and flavourings:
- Natural, sodium-free Nigerian pepper soup spice mix
- Fresh scotch bonnet peppers (be careful, they’re spicy!)
- Red bell peppers
- Chopped onions
- Knorr Bouillon Chicken seasoning
- Dry crawfish (optional, for a seafood flavour)
- Utazi leaves (use sparingly; they’re bitter)
- Basil leaves (optional; adds freshness)
- Fresh ginger (optional, recommended)
- Extra virgin olive oil (optional, for sautéing vegetables)
Salt: To taste

How to prepare Nigerian goat meat pepper soup

To begin, gather the essential ingredients, including the ultimate Nigerian pepper soup spice, which is crucial for an authentic flavour. You’ll also need vegetables like onions, bell peppers, and fresh bonnet peppers.

When selecting bonnet peppers, keep in mind that they are very hot and spicy. If you prefer a milder flavour, you can substitute them with other spicy peppers, like jalapenos.

Goat Meat yam Pepper Soup | Fab.ng

These ingredients will add depth and heat to your pepper soup, creating a delicious and satisfying dish that’s perfect for any occasion.

1. Gather your ingredients

Before you start cooking, you must ensure you have all the necessary ingredients on hand. For this recipe, you’ll need goat meat, bell peppers, onions, scotch bonnet peppers, dry crawfish, salt, Knorr Bouillon Chicken seasoning, African yam tuber, fresh ginger, Nigerian spice (pepper soup spice), olive oil (optional), and basil leaves.

2. Wash, cut, and blend the vegetables

Start by washing the bell peppers and onions thoroughly. Then, cut them into chunks and add them to a blender. Similarly, wash the scotch bonnet peppers and remove the seeds if desired for a milder flavour.

Add them to the blender along with the dry crawfish. Blend everything with some water until you achieve a smooth consistency.

3. Wash and clean the goat meat

Properly wash and clean the goat meat under cold, running water. You must ensure that the meat is free from any impurities. If the meat is frozen, thaw it completely before washing. Once washed, pat it dry with paper towels and place it in a clean pot.

4. Starting with the meat, cook your Nigerian goat meat pepper soup

Pour the blended vegetable mixture over the goat meat in the pot. Season the meat with salt and Knorr Bouillon Chicken seasoning according to your taste preferences.

Cover the pot and let the meat cook on medium heat. Stir occasionally to ensure that all the ingredients are well combined.

Allow it to cook for about 30 minutes until the meat is partially tender.

5. Prepare the yam

While the meat is cooking, wash, peel, and cut the African yam tuber into sizeable chunks. Keep the yam pieces in cold water to prevent them from turning brown.

If you have sensitive skin, you should wear gloves while handling and cutting the yam to avoid discomfort or itching.

6. Add pepper soup spice and water

After the meat has cooked for 30 minutes, grate fresh ginger into the pot for added flavour. Then, add water and the Nigerian spice (pepper soup spice) to the pot. If desired, you can also add a tablespoon of olive or vegetable oil for richness.

Stir everything well to ensure that the flavours are evenly distributed. Cover the pot and let it simmer for another 35–45 minutes to allow the flavours to meld together.

7. Add the yam to finish up cooking

Once the meat is tender and infused with the flavours of the spices, drain the water from the yam chunks and add them to the pot. Stir gently to combine the yam with the soup. Cover the pot and let the yam cook for about 10–20 minutes until it becomes tender.

Finally, add sliced or chopped basil leaves to the soup for a fresh burst of flavour. Taste the soup and adjust the seasoning if necessary.

By following these detailed steps, you’ll be able to prepare a delicious and authentic Nigerian goat meat pepper soup that’s bursting with flavour and perfect for any occasion.

Some important tips to keep in mind when making this pepper soup

The cooking time for your pepper soup may vary depending on the size of the meat chunks you cut. Larger pieces will take longer to cook than smaller ones.
Pepper soup spice is known for its heat, so add it according to your taste preference. You can adjust the amount to make your soup more or less spicy.
If you’re planning to meal-prep your pepper soup, you may want to skip adding yam directly to the soup. Instead, boil the African yam tuber separately. Once cooked, you can add the boiled yam and pepper soup to separate freezer-friendly containers before freezing for easy storage.
Ensure you use a high-quality, all-natural Nigerian pepper soup spice for the best flavour. Look for options that are gluten-free and sodium-free, especially if you have dietary restrictions.

How to serve Nigerian goat meat pepper soup

Combining goat meat pepper soup with African yam tubers creates a delicious pairing that many consider heavenly. Yam pepper soup is especially beloved and can elevate your next pepper soup experience.
In Nigerian culture, pepper soup is commonly served as an appetiser in restaurants and homes. It’s a favourite among enthusiasts like myself, and while it’s often enjoyed during colder weather, it’s actually a year-round delight.
Pepper soup can be served on its own or paired with other dishes like Nigerian Agidi (corn flour jelly), offering versatility in serving options to suit different preferences.
For the best flavour and experience, it’s recommended to enjoy pepper soup while it’s still warm or slightly hot. Reheating it before serving ensures you get the full richness of the spices and ingredients.

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FOOD

How To Make Dry Bofrot At Home

Published

2 months ago

March 24, 2024

Adaeze Okechi

Are you a foot lover? Do you love cooking and trying out new dishes? You would love this hack! Making your own dry bofrot allows you to enjoy this traditional treat comfortably in your home. Here’s a step-by-step guide to transforming your kitchen into a mini boffer bakery:

Gather your ingredients:

4 cups of all-purpose flour—the base for your dry bofrot
1 ½ teaspoons of salt – for a touch of savoury goodness
2 tablespoons of sugar (adjustable to taste)—for a hint of sweetness, customise it to your preference
1 packet (about 2 ¼ teaspoons) of active dry yeast—the magic ingredient that makes your bofrot rise beautifully
1 ¼ cups of warm water (not hot) activates the yeast and brings the dough together
2 tablespoons of vegetable oil (plus more for frying) – keeps the dough moist and helps with frying
Optional: Add additional spices like nutmeg or cinnamon – add a personal touch of flavour to your bofrot

Now, let’s get baking!

1. Making the dough

In a large mixing bowl, combine all the dry ingredients: flour, salt, sugar, and yeast. Make sure to mix them well.

Gradually pour in the warm water while continuously mixing with a spoon or your hands. This will turn the dry ingredients into a doughy mixture.

How To Make Dry Bofrot At Home | Fab.ng

Add the vegetable oil and knead the dough until it becomes smooth and elastic. This might take some effort – plan on 5-10 minutes of kneading by hand. If you have a stand mixer, use the dough hook attachment on medium speed to save some time.

2. First rise; let the dough grow

Once you’ve kneaded a smooth and elastic dough ball, place it in a bowl coated with some oil.

Cover the bowl with a clean cloth or plastic wrap. Find a warm spot in your kitchen and let the dough rest there for about an hour. During this time, the dough should double in size.

3. Shaping the bofrot

The dough has risen! Now, gently push down on the dough to release any air bubbles trapped inside.

Pinch off small pieces of dough and roll them into balls. The size is up to you, but traditionally, they’re about the size of a golf ball.

4. Second rise (optional) for extra puff

Place the shaped dough balls on a tray and cover them with a clean cloth. Let them rest for an additional 15–30 minutes. This step is optional but can make your bofrot a bit fluffier on the inside.

5. Frying the bofrot—the crispy magic

Heat up a generous amount of vegetable oil in a deep frying pan or pot over medium heat. The oil is hot enough when a small piece of dough sizzles and starts to fry right away when dropped in.

Carefully add the dough balls in batches, avoiding overcrowding the pan. Fry them until they turn a beautiful golden brown colour on all sides, which usually takes about 2–3 minutes per side.

How To Make Dry Bofrot At Home | Fab.ng

Use a slotted spoon to remove the fried bofrot from the oil and drain it on paper towels to absorb any excess oil.

Time to enjoy!

Your homemade dry bofrot is ready to be devoured! You can enjoy them warm or at room temperature. They taste great plain, sprinkled with roasted peanuts for an extra crunch, or dipped in Asaana sauce for a sweet and savoury combination.

Savour the delightful contrast of the crispy, golden exterior and the soft, bread-like interior of your freshly made dry bofrot!

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