Let’s Cook Dinner Together! Jollof, Kelewele (Spiced Fried Plantain), Baked Chicken and Green Beans

Well hello welcome it was multiple choice cuisine and if this is your first time passing by here I would like to tell you that every time you walk up to you I make sure I love making this video yeah I'm mad at you because yes, in many ways. to

cook

, you know so many recipes, you should turn on this channel, believe me, so I have to stretch the

chicken

here and they actually marinate overnight, so I took them out of the refrigerator and I'm going to put them in these pans and Let them know, just sit here, rest a little, warm up a little while I start my stew and then we won't bake it.

I didn't start this process with you and I'm sorry, but usually when I really plan. I have things ahead of me, especially with my meat. I really like to marinate for a longer period of time and I hadn't planned on making a video when I was making this, but here is a recipe for the same type of

chicken

recipe. here and I'm going to link it for you so I hope you can watch it and then make this delicious oh so good juice to the bone chicken just look I remember this thing I put in my snap stories like it's not the same thing. chicken but similar and someone said yeah look at the hips people can be really really funny like really hips make your hips pop at home well anyway I have my veggies here and yeah that's what it is different today.

Today's recipe we are going to make our love with many. of red peppers, I learned this from my Nigerian friends on Instagram, so you will love going to this recipe on a day when you are busy, you have little time to prepare your

jollof

because unlike most of my forays into

cook

jollof

. You don't really have to cook this for too long, you don't want it to get too dark

fried

because you want this channel to end up being bright, you know, almost red, beautiful pop and red color, so I washed my vegetables and I'm going to move on. and wash them a second time and as you can see I have a lot of red peppers $6 per person about 70 liters and if possible you want the peppers to be more than the tomatoes so I have set my saucepan on fire by pouring a little oil here and while the oil is heating up I'm going to go quick and chop some onions.

Yes, this is a cook with me. I know it's like my sequence can be crazy sometimes, but the most important thing is. You know what you're doing, so I have here for the audience. I would say you know a little less than two because this one that I'm cutting here had a part that I had to remove, so I have the onions and a whole one. piece of garlic that I peeled and I'm going to go ahead and cut one onion and chop the other to mix with some garlic and peppers for this, and then I remembered I have this little bag here, this is my chew bone. bag you know my bag of tortilla ingredients so I have some onions a little bit of parsley and half a tomato and I'm going to add half of a tomato to the outside tomatoes to blend and I added the parsley and onion to the ones I'm going to to blend for this with my oil now they are hot and ready to add my onions my sliced ​​onion so I added two sliced ​​onions now and I'm going to let it cook until it's almost caramelized and then we'll add the other ingredients so while we do this, we're going to go ahead and start blending our ingredients, so I'm going to start by blending some of my garlic.

I'm just going to save some because I'm going to make some

green

beans

to go with this and I also like to put a little bit of garlic on my

beans

, so I'll see I saved about a quarter of the entire garlic mass. I have it in my little parsley from the Take out my onions and I have some peppers here and these are all from my garden. If I am a proud gardener, I have to say it. It is said that at some point in the fall it was a big bag and here I am. until but I hope it lasts until I start harvesting again for this year and if you haven't seen my garden video with me, I hope it's something you can watch and get some inspiration for those of you back East.

On the coast, in most of the country, it won't be time for you to work in the garden until Mother's Day, so you still have time and hopefully you will get psyched up by watching that video and all this for my garden , for my garden, on your part will hopefully inspire. You have to plant something so anyway I'm going to blend these first and these are going to go right into the oil and then I'm going to go ahead and add the tomatoes and the bell peppers later so our onion is almost caramelized and I'm just going to go ahead on this one. point and put some curry powder here.

I love to carry my tube of tomato base so I put in about two teaspoons of curry powder and let it fry a little bit along with the onions and now I'm done. t in my mix, so this is just onion, pepper, a little parsley and garlic. You could add a little ginger here, but I'll use a little broth. You know, the marinade that brings out the broth that I'll put in the gelatin. What I cook is from the pan drippings and I had a lot of ginger in the chicken, so my ginger flavor will come from that, but feel free to mix a little ginger with this if you really like ginger, so I left let it cook for about five minutes and I was stirring constantly, you know, doing that while also chopping my vegetables and just mixing them all

together

.

I'm not going to blend them separately you know and yeah I don't like to waste my food so the peppers every time I cut the head off that's exactly what I do I still turn it over and then the broth comes off the head and you have a ring and that's still food. I'm not going to throw away that thing that goes to whatever I do. To make it, I throw out the

green

broth most of the time, so I'm going to go ahead and try to remove the seeds while I put it in the blender instead of putting it on the side first because I'm really trying. to maximize time so now that I'm done mixing the first batch I'm going to go ahead and pour it in here and then proceed to mix the other batch and then add that in so of course it's not like most of my other recipes that I've shared with you where I cooked my tomatoes, you can still cook them or if you have the pre-cooked tomatoes in the freezer, you can use this, but this is not the time.

Consuming stew, you can do it this way or you know, like I said, if you already have it, better, but since you don't want the stew to cook for too long, you also want it to be fresh, so it won't be. dark, no big deal, no stress, you also do it with freshly mixed ingredients like this that go straight into the cooking oil, so now that the stew is done, I preheated my oven to 350 degrees Fahrenheit and I'm going to cook. to start baking my chicken the goal is to have the chicken ready as soon as the jollof is ready you know try to get them

together

more or less at the same time so we can eat and the stew has started to overflow so I let it cook for about 10 minutes , you know, boiling and now I'm going to add about 3 tablespoons of tomato paste, which is all tomato paste, sea water, add because even you know that tomato paste is a little dark and you want that bright red color of the bell peppers. be what is dominant in your student and I have to say you know Nigerians usually use kotesashi peppers, those are thinner with pointy ends, it's hard for me to find them so I usually just find I use whatever is available in my supermarket and these red ones.

Bell peppers are usually on sale, so I have it there, use it in this video or this recipe with you. The peppers were on sale and that's all I could find, but if you can find katashi, I don't even know, it probably tastes a little different, but these red peppers are sweet and I heard the peppers they used. You also know they have some sweetness to them and for me this works, this really works, but if you can find the thin ones, I think they're called Those Paprika Peppers or something like that, you know the different thin types better, so I stirred them up and tried to making sure my tomato paste is well incorporated into the mixture so there are no lumps here and while it's cooking, I prepare some bananas and these.

I'm going to do Killer Willy with this and I have to say right here that I was hoping to do full Killer Willy with us, we'll set it up anyway with you, but I lost some of the footage so I'm just showing you how I cut it and then I want to say that there's another recipe here for you so I'm going to link my kill willy recipe so you know what spices I put in here for frying and this really goes well with your jello yes You can have it as a full meal just with just four step peanuts or accompanied by so many things and the best type of bananas to use these types.

You know, most of these plantings are right because you want that sticky caramelization. the edges this is how I want my assassin to be arranged anyway so I say this on purpose for calorie making that's why the banana sounds like this and I'm just cutting on a cutting board because they're so ripe and slimy and it's tough and slippery. I must say that it is difficult. For me, cutting it the way I'm cutting it in my hand, so no, today is not the typical African girl way of doing things, sometimes a cutting board is really the way to go, so I'm going to go ahead and wash my hands and the cutting board.

I'm just rinsing it because I'm going to use it to make my green beans too and like ice please find my really moist killer recipe so you know what seasonings I put on the frying

plantain

s so that our stew is good here and it started to thicken from the bottom with such a delicious smell and this is a very simple stew. I don't even have spices, herbs or anything here, it's just simple, sometimes you want to stretch the flavors. My kids are terrible when it comes to rice, you know, white rice, I'd rather not use white rice, just plain white rice, so I've resorted to having jollof rice available almost every day at my house so we can eat. jollof rice almost every day you don't want to eat it you know the taste is always the same you want to change things change things a little bit and of course that's one of the main reasons why I decided to try making my rice with a bell pepper because that is something different that is not something else that Ghanaians usually do and this is just a very different taste, you have a little bit of sweetness in the gelatin, the color is different and I may not add the usual spices that I normally do I would use, you know, the seeds and the things that are in there also help make the flavor very different.

You can eat the same thing every day, like it's the same thing, but it changes the flavors, so I washed my rice and This is four cups of basmati rice and that's what I'm going to cook and I hope you know this, but the basmati does. , Yeah. Oh, Rebecca, basmati rice a, Jimmy or 8, Jimmy, it's a House, so this is going to give me a lot. More rice and of course, but the money is good for you if you like it. Practically not. I'm not really crazy about the bus money on my Jasmine, but this one has a lower glycemic index so it's actually a bit. better for you than regular jasmine rice, you know, so I think our rice is pretty well washed at this point and I'm going to go ahead and cook it in the still and it's also thickened a little bit more and it's a lot. tube, so I'm actually going to take some of this as well and then I'm going to set it aside and then I'm going to cook the gel in the rest and the stew, you know, these kinds of flavors are just as good as the tomatoes, it's perfect with the photo from your gallery you can keep it, you know, if you made it a little spicy, even if it's a little curly, I've used it as marinades or, you know, in quilling.

I'll marinate my meat with whatever else I really want. Normally I would marinate it. and once I put it on the grill to grill, I add some of this sauce to my meat and the flavor it gives is amazing. If you have more onions, could you add a little more onion to this too, especially if you want to use it for that purpose, you know, for gorillas, just do it with my friend, he makes this similar, okay, she makes this and freezes it. I put some in a jar in her refrigerator and she only used it for roasting, no one grows any more. of what is enough as if she loves to cook outdoors.

If I had a backyard as beautiful as hers, I would cook outside every day anyway, so I have my rice here and I'm mixing it with this to ask you, so I put it aside like about a third of my sister of the total amount of student that I made so this is about two thirds and I actually skimmed a little bit more of my oil and of course it was too much oil so to begin with. Give up your stupid attempt to reduce the oil in the stew and I have it here now, some bay leaves, so now I'm introducing a little bit of aramis, something different and I have my broth here, this is the fat from the pan from when I made some chicken earlier and I always carry my chicken broth ahead, so the chicken that's baking now bothers me when it's ready.

I'm going to save the drip pans that you use in the bowl and freeze it and when it's frozen and ready to cook something with it, I skim that fat off because the fat settled on the bottom and as it freezes it will solidify, you just lift it out and that's it. what I did. StillIt had some grease particles here, but it's much better. dead, but this way, then you can pour the fat from the pan directly into whatever you cook as soon as you do it, because then you can, it's hard to separate the oil, so I hope that's good advice for you too and now.

I'm going to go ahead and cover this and let it boil. I also added salt. Maybe take into account the fact that the fat in my pan already has salt in it, you know, when cooking that chicken, so I'm just going to cover this and let it boil. and jenoff needs a lot of flipping so this is like 15 minutes into the cook time and i went in to check on my rice i took a look at it because you're trying not to have too much crust and my flame was a little high so i really have reduced it the fire under my rice because you really don't want to get burned.

You know, I like the crust, but I don't want it to be too dark either. I want it to be light in color, not too brown. not too strong, you know, so at this point I'm going to go ahead and cover it, but just look at those beautiful greens and using my ginger, my ninja blender to blend my ingredients, it doesn't make everything so smooth. you have some particles, especially from bell peppers, and I really like the color or you know the texture that it brings to the rice. It seems like you purposely put in some chopped vegetables, you know, chopped, or like you had corned beef. there I like it like this and now while the jollof is cooking I'm frying my banana and since I lost most of the footage anyway I don't need to spend any more time here showing you what it looked like but please.

I like the video so you know how this slaughter is really done, it's so delicious, it's like it's the popular Kelly Willie canyon street food. I'm laughing because my friend was trying to bring it up when I Chi loved it, she's like what she said to that one, like yeah. I like it, that's good, so I hope you watch the video so you know how to do this. You know, do this and enjoy these days when there are many of you. You just know, stuck at home, some of us still have to go to work, but.

You know, you could have this tip as if you were reminiscing, especially if you're just going to bring the street into your home. Now your whole family is pretty much home, most of you, like I say, just do a little Kelly Willie and something. peanuts and just sit back, watch your movies with it or just tell stories, you know, let's look at the other side of this, at least families, we are at home with our children, some of you have the opportunity to be at home with your children and your spouse. so make the most of that so I'm done with the first batch and I'm going to go ahead and fry the other batch and Kelly will do a business just look at that it smells so good the flavors the flavors. ganyan will tell you Kelly Willie, huh, how expensive is this on the street, the people you know kill you when you stand in line within your turn to have to buy candy on the street, so this is very important, really important and it is time to check it out. my jollof again is poppin can you even see that color from afar, come closer, come closer to suga suga shadi, see that, look how beautiful, how beautiful the colors are and look at those grains just beautiful, there was a gizzard in the broth?

I'm going to pick your gizzard and eat you in a minute, just look at that, look at that, so I've covered this and because my pen is so wide, the best money rice is also cooking so well that I didn't need to put it in. a parchment paper or whatever you know to trap the heat and moisture so my rice cooks beautifully, but if you need to put parchment paper or aluminum foil, although people complain about the element in the aluminum foil it still works, so whatever you have to use. you know, trap the heat and let it cook beautifully and now I have green beans here.

I'm just going to make this simple dish. Normally I would put red onions in there, but I didn't have red onions, so I don't have red onions. I'm just going to put some garlic in here and cook this, and green beans are one of my husband's favorite vegetables. He loves green beans. This will go well with jalath but if you want to be a true Ghanaian make your ghana solid and eat it with your Jollof you taste incredibly delicious or coleslaw or some sauteed greens some carrots cabbage open a Sakura swap it totally depends from you and vice happens and we, without vegetables, you know well, we see cuckoos happen, so I'm like General Sakura Sakura anyway. my olive oil here in my pan I added my garlic this is sliced ​​garlic so the remaining garlic that I had from the beginning I cooked it until it was golden brown and I have it here now my green beans and in the previous recipe that I shared with you .

I first blanched colored green beans before cooking them. Not really, it's more like I'm steaming it, but in a very different way, so I have it here. I'm going to add a little bit of salt and pepper, like I just crushed some fresh peppercorns, black pepper here and then I'm just going to add a little bit of water, so I think I'll also add a little bit of chili flakes just to give it a little spicy. Yeah, so I'm just using some red pepper flakes and this is probably like a quarter teaspoon of however spicy you want, you can do it that way or omit the peppers completely, so I'm just going to give this as its own and just look. how well coated the street media is now and so you can have a little bit.

You know humidity for cooking. I just added a little bit of water, probably like two tablespoons of water. I'm going to cover this now, covered it and let it cook for 5 minutes on low and 5 minutes later. Look, this is like steamed vegetables and that's how we want it, no, you don't want to cook it completely, especially since the leftovers will be left in the refrigerator and the next time you eat your portion, they will be cooked. be microwave I always try to keep that in mind when I cook and at this point the chicken is ready too.

Can you imagine the perfect moment? I never showed you the chicken because I didn't really need to mess with it when you have it. your piece of chicken is cooked so well that you wouldn't even need to check it and look at that look at this just beautiful I really hope you watch my video of my recipe for this chicken so you can try it uh look. that on your hip so hips C hips sir what can it be white C hips this is so beautiful it smells good I know it will be juicy it will be well seasoned because I actually like it I said I marinated it overnight for over 12 hours they sat on your refrigerator absorbing good flavors, good flavor, so believe me, this is going to be good, look at that, look at that, just look, do you see meat?

Do you see that chicken? Huh, juicy? I really hope you try this, every bite of this chicken will tell you that. Whoever you serve it to you know you really put all your laughs into this meat, you know when we say homemade code with a pinch of love, this is it, this really is it, so give this recipe a try and I know you'll be a believer. I'll put them on a plate now and eat them and then whatever's left I'll pack them up like I normally do. I said no, preparation, it's time. Yes, did you look at them?

Actually, I turn it off. before I took out the chicken and I'm going to put some here in the bowl and then I can call my squat to come down and enjoy this deliciousness, trust me, you will love this recipe once you try it and I really hope you make it. It's good the aroma the texture the flavors everything is really perfect if this is the first time you watch my videos that say how crispy it was to change where to cook it is simply a pleasure and I hope you subscribe to this channel to see more of these amazing videos Please continue sharing my videos and until the next time comes with something delicious, love, kind feat, happy.