Ahhh, the reason for this blog!!… lool, no but part of…
I love cooking, I don’t get to cook as often as I’d love to so when I do I always want to enjoy the process of
buying the ingredients, to preparation, to the actual cooking( which is not much work btw) the preparation is the real cooking. somebody say yea!!
Well, my friend Dudu introduced me to this recipe called IWUK EDESI it is a locally prepared jollof rice that originated from Calabar in Nigeria and I had such fun cooking it the first time, my family
asked begged me to cook it a second time.
Now when I wrote down the recipe, I forgot to write the instructions so when I cooked it the first time I basically winged it and added and remove some ingredients. This second time too I did the same thing BECAUSE I didn’t remember what I did the first time.
– 2 cups of rice
1 medium Ikong or ugwu (please what is ugwu in English?) I used Efinrin(African Basil) instead
6 pieces of beef
– half cup of smoked shrimps
– 2 cooking spoons of tomatoes
– half teaspoon of dried pepper
– 1 cooking spoon of palm-oil
– 1 teaspoon of ground crayfish
1 crayfish seasoning tablet
1 beef seasoning cubes
– 1 litre of water
– salt to taste
First time pictures..
So yesss for the second time we didn’t have shrimps so I used snails.. I just love how I can cook something and every time I do it comes out differently from the first time, usually that is why I don’t like following exact measurements. I love the surprise.
Added sweet peas this time, since I cooked my mango fish and shrimps stir-fry I have started loving the sweet and sour taste in food!! and it was also a hit with my sister.
Verdict: My people seem to think the first time was the best, but the sweet pea was a plus this second time, so maybe its a tie. Maybe just maybe third time will be golden!!
Love and Greens