Enitan catering home

04/05/2025

04/05/2025

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04/05/2025

Native jollof rice and peppered goat meat

Course Dinner, lunch, Main Course
Cuisine African, nigerian
Keyword goat meat, Jollof, native jollof, native jollof rice, peppered goat meat
Prep Time 1 hour
Cook Time 1 hour
Ingredients
For the meats:
2 kg goat meat
½ small onion
1 knorr beef seasoning
1 teaspoon salt
1 cup water
To cook the rice:
4 cups washed riced
1 teaspoon salt
1 cup meat stock
2 cup water
For the pepper mix:
3 Bell peppers
4-5 Scotch bonnet pepper as much as you can handle.
1 small onion
Pepper sauce:
Oil for frying
½ cup pepper mix bell pepper, atarodo and onion
Pinch of salt
¼ teaspoons onion powder
¼ teaspoons beef seasoning
For the rice:
2 medium dried smoked catfish
½ cup dried prawns
¼ cup palm oil
¼ cup iru
2 tablespoons crayfish
½ teaspoons salt
½ teaspoons beer Knorr bouillon cube
½ bunch of Kale

Instructions
Season the cleaned goat meat chunks with chopped onions, bouillon cubes, and salt.
Add a little water and mix well. Cover and steam on low heat for 15-20 minutes or until the meat is tender.
Add more water if needed. Strain the goat meat stock to remove any bones.
Add the washed rice to the goat meat stock.
Add salt and more water as needed. Mix well, cover, and cook for 20-25 minutes until the rice is tender.
Once cooked, fluff the rice with a fork to release steam, then set aside.
Prepare the pepper mix by roughly blending peppers and onions using a chopper, food processor, or blender. Set aside.
Soak the smoked catfish in hot water for 20 minutes, ensuring it is fully submerged.
In a separate bowl, wash the dried prawns with hot water, then drain and set aside.
Discard the hot water from the catfish, debone thoroughly, and if still hard, soak in hot water for an additional 10-20 minutes or until soft.
Heat up some red palm oil in a wide pan over medium heat.
Add chopped onions, iru, and crayfish powder. Fry for 2-3 minutes until the onions are soft.
Add half of the prepared pepper mix and stir well. Season with salt and bouillon cubes.
Fry the pepper mix for 5-10 minutes or until it darkens slightly, stirring occasionally.
Add the deboned catfish and prawns, then stir-fry for 1-2 minutes.
Cover and cook for 5 minutes on low-medium heat.
Add the cooked rice and mix until well combined. Stir-fry for 5 minutes to toast the rice.
Add sliced vegetables and mix thoroughly once mixed, set aside.
In a large pan, heat up some oil over medium heat. Add the goat meat and fry until crispy.
Transfer the fried meat to a paper towel to drain excess oil.
Reduce the oil in the pan, then add the remaining pepper mix. Add extra peppers if you want it extra spicy.
Season with salt, onion powder, and a beef bouillon cube. Mix and fry for 3-4 minutes.
Add the fried goat meat to the pepper mix and stir until well combined. Add a little water, cover, and steam for 5 minutes.
Serve:
Enjoy your native jollof rice with a side of spicy peppered goat meat!
Recipe Notes
Ensure you strain the goat meat stock to remove any bone fragments from the stock.
Properly debone catfish to avoid accident when eating.
Add vegetables last to ensure they keep their crunch.Enitan catering home

03/05/2025

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02/05/2025

How to make hair growth oil

Ingredients
5 tbsp of rosemary
2 tbsp of cloves
1 cup of olive oil

Enitan catering home

30/04/2025

Happy follow-versary to my awesome followers. Thanks for all your support!

Catherine Ngina, Given Kamata

30/04/2025

Big shout out to my newest top fans! 💎

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30/04/2025

Peri Peri Jollof Rice with Peri Peri Fish

Course Main Course
Cuisine African, nigerian, West African
Keyword Jollof, Peri peri jollof rice
Prep Time 30 minutes
Cook Time 1 hour
Ingredients
For the peri peri sauce
5-10 chili peppers add more if you like very spicy foods
3-4 large bell peppers
1 large onion
2 bulbs garlic
Fresh thyme sprigs optional
Drizzle of oil
1 teaspoon fresh or dried thyme
2 chicken seasoning cube
2 teaspoons sugar
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon oil
For the fish
1000 g fish croaker
½ - 1 teaspoon salt
About half a cup of peri peri sauce
Lemon slices
For the rice
1/8 cup oil
Handful of onion chopped
6 oz tomato paste
1 cup peri peri sauce
1-2 bay leaves
1 cup chicken stock
2 cups water
3 ½ cups rice
1 teaspoon salt
Cilantro to garnish
kikifoodies

30/04/2025

ofada sauce, Fish and Rice

Cuisine Nigerian
Keyword ofada, ofada fish, ofada rice, ofada sauce, ofadarice, ofadariceandsauce
Ingredients
For the sauce
2 small green bell pepper
2 small red bell pepper
Scotch bonnet pepper as many as you can handle
small onion
½ cup palm oil or oil of choice
1 chicken seasoning cube
1 teaspoon salt
For the fish
1 medium sized croaker fish
Additional salt for fish
Lemon slices
For the rice
2 cups of rice
1 teaspoon salt
5 cups water

Instructions
Start by roughly blending green and red bell peppers, scotch bonnet, and onion in a chopper or food processor then set aside. No water needed, you want a chunky texture.
In a large skillet, bleach palm oil on medium heat for about 10 minutes with the lid on. Turn off the heat and let it cool (still covered) for 10 to 15 minutes. If using regular oil, just heat it up on medium heat.

Once the oil is ready, pour in the pepper mix. Add salt and seasoning cube. Stir and fry on medium heat for 8 to 10 minutes, stirring occasionally. Taste and adjust seasoning to your liking.
Scoop out half of the sauce for the fish. Let the remaining sauce(for the rice) cook for another 5 minutes until the oil starts to float. Remove from the heat once it is done.
Rinse Ofada rice with warm water until the water runs clear, usually 3 to 4 times. Boil until soft but not mushy and set aside.
Clean and gut the fish(if not already cleaned and gutted), then rinse with lemon slices and salt. Let it sit for a few minutes, rinse again, and gently pat dry.
Make shallow cuts along both sides of the fish to help the seasoning soak in.
Season the fish with salt, making sure to get into the cuts, head, and inside the belly area.

Rub the fried pepper sauce all over the fish, inside and out, including the cuts and cavity.
Add lemon slices inside the belly of the fish, then wrap tightly in foil.
Bake in a preheated oven at 425°F (220°C) for 30 minutes. Unwrap and return to oven for 5 to 8 minutes to crisp up.

To grill, cook covered for 20 minutes, then uncover and grill for another 8 minutes.

To air fry, cook at 350°F (175°C) for 25 minutes.
Once the fish is done, brush some extra sauce on top and let it rest to absorb flavor.
Serve hot with Ofada rice and fried plantains on the side.
Recipe Notes

Tips
Ask your fishmonger to descale and gut the croaker for you. It saves time.
If using frozen fish, thaw in the fridge or cold water. Never at room temperature to prevent bacteria growth.
Always pat fish dry before baking or grilling for crispy skin.
Rinse Ofada rice thoroughly to remove dirt and stones. No shortcuts here.
Oil Bleaching Safety
Bleach palm oil on medium to low heat with the lid on for 10 to 15 minutes until the color changes and smell fades.
Never open the lid while the oil is hot.
Do not leave the kitchen while bleaching oil. It heats up fast and can catch fire.
If oil catches fire, turn off the heat and cover the pot. Never try to put it out with water.

30/04/2025

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29/04/2025

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28/04/2025

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