CHEF LEPERVANCHE
KULI-KULI ON SALAD
Deep fried peanut oulp crushed on Lansur salad.
500g /llb groundnuts/peanuts,roasted
salt & pepper to taste
1 medium size lettuce
Lansur (Parsley)
1 Cucumber
1 Diced tomato
1 tsb olive oil
Pound or grind the roasted peanuts to a smooth paste, Collect into a ball, knead and squeeze to remove oil use some water if necessary. Shape the pulp into rounds, heat the oil extracted from the peanuts until hot and fry the shaped balls brown .Drain and serve crushed on salad .
CHEF MOLANO
OBE EJA TUTU serves 4 Fresh fish stew / Blue crab stew
This simple and delicious dish is a favourite amongst the Westerners particularly the Lagos Islanders
The legendary Obokun fish is usually used although any other large fresh fish will produce the same
results but not in taste.
I large fish (preferably Obokun) Blue Crab (Optional)
450g/I lb fresh tomatoes
22 5g / 8oz fresh chillies
3 tablespoon tomatoes puree
1 large Onions
2 lemons
190ml / 6fl oz groundnut-oil
pinch of thyme and curry
salt to taste
Clean and cut the fish into medium size pieces and wash thoroughly with the lemons. Place in a bowl and season with salt, thyme and curry. Leave aside for 15-20minutes to absorb seasoning. Grind the tomatoes, onions and peppers. Heat oil in a pot, pour in the ground ingredients and cook for 20 minutes until fairly reduced. Blend in the tomato puree, add the marinated pieces of fish, season and cook for 20minutes stirring gently to avoid breaking up the fish.
Check seasoning and serve.
CHEF PEREZ
Shuku-shuku & Puff Puff
INGREDIENTS :
1 medium coconut (grated & squeezed)
3 egg yolks
50g/2oz caster sugar
Mix together the squeezed coconut, egg yolks and sugar. Form into small balls of about 2cm in diameter. Roll each ball in flour and place on an oiled baking sheet. Bake in a fairly hot oven 325F until golden brown. Cool and store in an air tight tins .
PUFF-PUFF( Traditional round doughnuts)
INGREDIENTS:
250g/8oz plain flour
pinch of salt
7g fresh yeast
45g sugar
25g butter
2 egg yolk
150 ml water or palm wine
drop of vanilla essence
fat for deep frying
Sift the flour into a clean bowl. Rub the butter the flour and make well in the centre. Cream together the yeast and the sugar, mix in the eggs,. the water or palm-wine and vanilla essence. Pour this into the well in the flour. Using the finger mix together gradually drawing in the surrounding flour.Using the finger tips, mix well into a dropping consistency. Scoop a little at a time in the hollow of your fingers and fry in hot oil on moderate heat. Depending on the pot ,fry up to six puffs at a time . Serve hot or cold.
