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 browsing I remembered the DVees Meal Planner https://dvees.wordpress.com/2013/02/09/dvees-weekly-meal-planner/ – checked it out and the suggestion for Friday dinner was Yam Salad.
Inspiration by our meal planner was trés exciting and I was also delighted that I had the ingredients for the dish especially my already diced onions http://www.ocado.com/webshop/product/Cooks-Ingredients-Diced-Onion-Waitrose/35379011 , some call this laziness, I call it the life of a busy twenty something year old woman that loves to cook but also doesn’t want to spend her life in the kitchen, nothing wrong with short cuts if they make life easier without compromising the taste.
30 minutes later dinner was served; V3 was humming, H2 was smiling and Mother was very impressed*- mission accomplished!!!
*Yes Mama DVees is in town… she has already informed us that we need to learn how to make Ukodo with unripe plantain…. So look out for our DVees Green Plantain Peppersoup post in the Mama DVees series coming soon. 🙂
DVees Yam Salad Recipe (Serves 2)
You will need:
Yam (6 slices of yam) – cubed
16 cooked & peeled King Prawns
1 onions –diced
1 scotch bonnet pepper – finely sliced. Use more or less depending on how much you can handle
1 green bell peppers – finely sliced
1 red bell peppers – finely sliced
I clove of garlic – crushed
2 tablespoons of sunflower oil
1 teaspoon of all-purpose seasoning
2 tablespoons of mayonnaise
Boil yams in a pot with a pinch of salt and a cup of water for 20mins
Heat oil in a pan, add all the ingredients and fry for 10mins
Strain the cooked yams and add to a mixing bowl, add prawn & vegetable mixture, add mayonnaise and mix.
Serve and enjoy.
Interesting fact about yams: Although the tuber is grown throughout Africa, Nigeria is the world’s largest producer and exporter of yam, accounting for over 70 percent of the world total output.
First of all we are still in shock that we are doing this. However, we are uber EXCITED!!!
DVees entered a competition by Stylist in association with Triumph and got through to the voting stage. We come up as “African Cuisine by Dvees” See the link below.
Please vote for us and spread the word!!!!!!
Thanks for your love, encouragement and support. We are thrilled!
Lots of love,
After eating this meal we couldn’t help but agree with the playwright George Bernard Shaw: “There is no sincerer love than the love of food.”
16 raw king prawns, shells removed
Other seafood of your choice: fresh mussels, scallops, crab, or sliced fish fillet (up to 1 handful of each)
2 litres of water
4 teaspoons of pepper soup spices
2 stock cubes
1 teaspoon of hot chilli (more or less according to taste)
Salt to taste
1 lemongrass stalk (optional)
1 tablespoon of ground crayfish (optional)
1/4 cup fresh coriander, roughly chopped
2 whole ripe plantains – cut in 8 pieces
1. Pour water in a soup pot, add the pepper soup spices, stock cubes, hot chilli, crayfish and the lemon grass stalks if using. Allow to simmer on low heat till it comes to a boil.
2. Add the prawns, any other seafood you are using. Simmer over medium heat 3-4 minutes, or until shrimp turns pink and plump and mussels have opened. Scallops, crab, and fish should all be firm to the touch and no longer translucent.
3. Reduce heat to medium-low, stir well to combine and gently simmer until hot.
4. Taste-test the soup for salt and spice, add more salt to taste or more chilli as desired. If too spicy for your taste, add some chicken stock.
5. Serve in bowls and garnish with freshly chopped coriander.
“There is no sincerer love than the love of food.” — George Bernard Shaw (playwright)
Our love affair with food knows no bound. One of us loves savoury, another is a sweet tooth, the other two love them both. While we love being together and enjoy each others cooking and company, we want to share our love, fun times and good cooking with our friends, families and the world!
Our dream is finally coming together and we bring to you, DVees… Being lovers of french cooking and patisseries, we loved Haute Cuisine which is basically high class french cooking. Adapting our love for food to our heritage, we bring you…
Shakara Cuisine (n): elaborate and skillfully prepared ethnic cooking with a modern twist.
We hope you like it!
Lots of love,
Ironically H2 and I quibble quite a bit about food. Ironically because you would think that with my love for food and cooking that I would have that aspect locked down… ahem!
He prefers me to shop online, I prefer to go to the supermarket and choose my own food, I love supermarkets as in I literally skip down the aisles…… I window-shop in Tesco and M&S, the way people window-shop in Zara and Selfridges.
He thinks I should shop in bulk, I hate shopping in bulk because it means that I am limited to whatever I have bought for the month, and it stifles my creativity in the kitchen!!!!
He thinks our food allowance is way too much, I think food is expensive!!! I am actually planning to let him do the monthly food shopping one of these days so that he realises how expensive food is.
If you remember one of the proposed solutions to our food quibbles (https://dvees.wordpress.com/2012/09/12/h2-declares-no-more-rice-please/) was a food timetable/ meal planner.
Thoughts on the planner
- Most of the meals need to be freshly prepared (except maybe the beans, jollof and fried rice), not very wise on my part….
- I need to be stricter about enforcing Thursday as a non-cooking day.
- There are a number of yam based dishes…. This cannot be good for the food budget because yam is very very expensive.
………but hey I still thought it was a good planner to share with you guys, acts as a good inspiration board too. I just need to make sure that there’s chicken stew in the freezer for the ‘I’m not going into the kitchen’ days 🙂