There’s a Latin saying that says Savoury seasonings stimulate the appetite, we totally agree and are extremely excited to introduce…..
DVees Shakara Cuisine Seasoning Collection:
1. DVees Suya Pepper Rub – a delightful mix of roasted peanuts and spices; excellent rub for red meat. Suya (n) – flame-grilled strips of well-seasoned spicy beef on a skewer; popular street food in West Africa, originally from the Hausa people of northern Cameroon, Nigeria and Niger
2. DVees Sweet Rub – perfect for hot chocolate or coffee. Try sprinkling on French toast, pancakes, fruits & cereal. For a twist; add to cakes before baking and dust over biscuit. Use to caramelise nuts or meat while roasting.
3. DVees African Pepper Soup Spice Blend – an aromatic, intensely flavoured blend of African herbs.
Nigerian pepper soup is good for the soul; warming and comforting. It is the soup that soothes all ails; down with the flu, just had a baby, recovering from malaria, need a hug, etc.
Shakara Cuisine [sha-ka-ra] – Elaborate and skilfully prepared Ethnic cuisine with a modern twist.
I had the best feeling last Friday when I needed dinner inspiration; we were all riced out and I really wanted a home cooked dinner that I could rustle up really quickly. I googled dinner inspiration and while I was … Continue reading →
Inspiration for this rice came in August. DVees (my sisters and I) had worked hard on a wedding favours order, we went to bed at 8am and were back up at 10am tying little pretty bows.
When we were done we decided to order Thai special fried rice and king prawn curry. The king prawn curry was lovely but the special fried rice was eerrr… a disaster. The funny thing was the rice was actually lovely but it was so fresh – it was made with fresh tomatoes, green onions, juicy prawns and coriander – it was great but it wasn’t what we wanted.
We were upset because we really wanted the unhealthy version, I mean it’s called ‘fried’ rice for a reason and we had even ordered ice cold coca cola which we don’t usually drink to ‘wash’ it down, clearly the proprietors of Robin Hood Thai had a different idea and to be fair to them their food was lovely, tasted like it was a freshly cooked home meal, it just wasn’t the greasy takeaway we were expecting.
Anyhow after we got over our disappointment, the rice became an inspiration for a dvees dish with a twist off course – ours has a hint of coconut and scented Thai Basil with mushrooms, prawns and hot chilli sautéed in garlic butter – fresh et al but still hard to resist I tell ya.
1 onions – finely chopped
2 garlic cloves – finely chopped
1 bunch of Green onions – finely sliced
100g of mushrooms – finely sliced
1 scotch bonnet pepper – roughly chopped
10 cherry tomatoes – sliced in half
250g of king prawns (raw)
40g of butter
400g of coconut milk
2 spoons of sun-dried tomato paste
500g of rice
2 cups of water
3-4 Thai Basil leaves
1. Parboil the rice with water and coconut milk in a pot.
2. Melt butter in a large heavy-based saucepan over medium heat. Add sun-dried tomato, garlic, onions, mushrooms and pepper. Cook, stirring, for 1 minute or until fragrant.
3. Add king prawns and cook until pink
4. Add prawn and veg mixture to the parboiled rice, add Thai basil and simmer for 20mins or until rice is soft
5. Garnish with parsley and serve.
Afriscover – more than just your regular directory.
At Afriscover we are building an African-focused interest discovery platform that helps tourists, expats, repats and locals find the perfect bar or restaurant as they move around the African neighbourhoods. Unlike other discovery sites, we aim to be more than just a search site but a platform that delivers an interactive user experience right from the first click. Here’s how we do this:
Photos – We believe in graphics and illustrations. Humans are instantly excited by pictures and so we deliver on photos to help users to connect visually with restaurants and bars, especially those they have not been to. Photos often help the decision-making process of where to go and why. Everything looks better with pictures – it is safe to say you will never find a venue on our site without a set of recently taken photographs.
Updated Information – We have personally verified all the information in our restaurant and bar database. We source reliable contact information, opening times, specific tips on the ambience and menu of the local restaurants and bars. We like dependable websites and we reckon you do too!
Venue visibility – Just like the saying, “Make new friends but keep the old; one is silver and the other’s gold”, we recognise both dated and recently opened bars and restaurants. Everyone seems to forget their old favourites when a new place opens. We want to improve the visibility of the overlooked ones and remind you why you loved them initially
Your Voice – Our blog is primarily focussed on giving a voice to upcoming food and liquor enthusiasts. We blog about the strides that are being taken by the generation Y to redefine their passion in all things food and liquor; it motivates us too.
We are currently present in Lagos and have begun our expansion projects into Abuja and Accra. Visit afriscover.com, and help contribute in making Africa local.
Raymond Blanc was the inspiration for these sautéed yams – I like watching his food shows; he’s been in the UK for over 40 years and his French accent is still as strong as ever, I love it. He’s also apparently self taught – very inspiring.
As we are always looking for ways to showcase creative expressions of Nigerian cuisine, while he was talking about the beauty of sautéed potatoes, I was thinking yam & fish!!!
Sautéed yams & pan-fried sea bass Recipe
Heat the oil in a frying pan. Add the yams and fry for 5-6 minutes
Add onions, garlic and parsley to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through. Season with sea salt.
Season the fish with a little salt and pepper just before cooking.
Heat the frying pan until very hot, then add 2 tbsp oil.
Lay the fish fillets in the pan, skin-side down.
Reduce the heat to medium, then leave the fish to cook for 4-5 mins.
Flip the fillets over, then fry on the flesh side for about 2 mins until just done.