Dress it with Yassa Vinaigrette or African Goddess

Chopd Chicken and Shrimp

RIPE PLANTAINS

POPCORN ARBUTTER

GREENS

Chopd Salad

Blok Smokey Jambalaya

Yaji Shrimp

PLANTAIN BREAD

B TRAD Shrimp

AUNTY MAWA'S MAAFE

B TRAD Steak

Grilled Beef Skewers

Smokey Gold Jollof Jambalaya

Spiced Colonial Turkey Scotch and Egg

Plantain Chips

Steamed Rice

Golden Coconut Fried Chicken Bites

Scotch Egg

Smokey Chicken Jollof

B.Y.O. Chopd Chicken and Shrimp, Dress it (Yassa Vinaigrette or African Goddess)

CAPTAIN'S SALAD

Dusted in Traditional Yaji Peanut Pepper Spice

Beef SUYA Skewers

SALADS

COCONUT CHICKEN BITES

Fried Peanut Rice

Start by cutting the chicken breasts into bite-sized pieces.

Preparing the Chicken

In a bowl, combine the shrimp with 1 tablespoon of olive oil, minced garlic, paprika, salt, and black pepper. Mix well and let marinate for 15 minutes.

Marinating the Shrimp

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped chicken and cook until browned and cooked through, about 7-10 minutes.

Cooking the Chicken

Once the chicken is cooked, add the chopped onion and bell pepper to the skillet. Sauté together for 5 minutes until the vegetables are tender.

Adding Vegetables

Add the marinated shrimp to the skillet with the chicken and vegetables. Cook for an additional 3-5 minutes, until the shrimp turns pink and opaque.

Cooking the Shrimp

Remove from heat and serve warm. Dress with Yassa Vinaigrette or African Goddess sauce as desired.

Serving

Chicken breasts

Shrimp (peeled and deveined)

Olive oil

Garlic cloves (minced)

Onion (chopped)

Bell pepper (chopped)

Paprika

Salt

Black pepper

Start by peeling the ripe plantains. Cut off both ends of each plantain, then make a shallow lengthwise cut along the peel to easily remove it. Slice the plantains diagonally into 1-inch thick pieces.

Prepare the Plantains

In a large skillet or frying pan, pour in the vegetable oil and heat over medium heat until it shimmers. You can test if the oil is ready by dropping a small piece of plantain into it; if it sizzles, the oil is hot enough.

Heat the Oil

Carefully add the sliced plantains to the hot oil in a single layer. Avoid overcrowding the pan; you may need to fry them in batches. Fry the plantains for about 3-4 minutes on each side or until they are golden brown and crispy.

Fry the Plantains

Once the plantains are cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil. Sprinkle with salt and pepper to taste while they are still hot.

Season the Plantains

Serve the ripe plantains warm as a side dish or snack. Enjoy them plain or with your favorite dipping sauce.

Serve

Ripe Plantains

Vegetable Oil

Pepper

In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels to the pot and cover it with a lid.

Pop the Popcorn

Once the kernels start popping, gently shake the pot occasionally to ensure even popping. Continue until the popping slows down to about 2 seconds between pops.

Listen for the Popping

Once popping has slowed, remove the pot from heat and let it sit for a minute to allow any remaining kernels to pop.

Remove from Heat

In a small saucepan, melt the stick of butter over low heat. Once melted, stir in the garlic powder and paprika until well combined.

Prepare the Butter Mixture

Pour the popped popcorn into a large bowl. Drizzle the melted butter mixture over the popcorn and toss to coat evenly.

Combine Popcorn and Seasoning

Sprinkle the Parmesan cheese and salt over the popcorn. Toss again until the cheese is well distributed.

Add Cheese and Salt

Serve the popcorn warm, in individual bowls, or in a large serving bowl for sharing.

Popcorn kernels

Vegetable oil

Butter

Garlic powder

Parmesan cheese

Wash the collard greens and spinach thoroughly under cold water. Remove the stems from the collard greens and chop them into bite-sized pieces. Roughly chop the spinach.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Aromatics

Add the collard greens to the skillet and stir well to combine with the onions and garlic. Pour in the vegetable broth and season with salt, black pepper, and red pepper flakes. Cover the skillet and let the greens cook for about 10-12 minutes, stirring occasionally, until they are tender.

Cook the Greens

Once the collard greens are tender, add the chopped spinach to the skillet. Stir to combine and cook for another 2-3 minutes until the spinach is wilted.

Finish with Spinach

Remove from heat and serve the greens warm as a side dish to the Liberian Rice Tings.

Collard Greens

Spinach

Garlic

Onion

Olive Oil

Vegetable Broth

Black Pepper

Red Pepper Flakes

Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes, dice the cucumber and red bell pepper, shred the carrot, and thinly slice the red onion. Dice the avocado just before serving to prevent browning.

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, carrot, red onion, and avocado.

Combine the Ingredients

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad and toss gently to ensure all ingredients are coated. Sprinkle crumbled feta cheese on top.

Dress the Salad

In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until just below boiling, stirring occasionally.

Heat the Cream and Milk

In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.

Whisk Egg Yolks and Sugar

Once the cream mixture is heated, slowly pour it into the egg yolk mixture, whisking constantly to prevent curdling.

Temper the Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil.

Cook the Mixture

Remove the saucepan from heat and stir in the vanilla extract. Allow the crème anglaise to cool slightly before serving.

Add Vanilla

Mixed greens (e.g., arugula, spinach, romaine)

Cherry tomatoes, halved

Cucumber, diced

Red bell pepper, diced

Carrot, shredded

Red onion, thinly sliced

Avocado, diced

Feta cheese, crumbled

Lemon juice

Heavy cream

Milk

Vanilla extract

Egg yolks

Sugar

Chop the bell pepper, onion, celery, and garlic. Slice the smoked sausage and chicken thighs into bite-sized pieces.

Prepare the Ingredients

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced smoked sausage and chicken thighs, cooking until browned, about 5-7 minutes. Remove from the pot and set aside.

Sauté the Sausage and Chicken

In the same pot, add chopped bell pepper, onion, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Cook the Vegetables

Return the sausage and chicken to the pot. Add the diced tomatoes (with their juice), chicken broth, long-grain rice, paprika, cayenne pepper, thyme, bay leaves, salt, and black pepper. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

Simmer the Jambalaya

Remove the bay leaves. Garnish with chopped green onions before serving. Enjoy your Smokey Jambalaya!

Finish and Serve

Smoked sausage

Chicken thighs, boneless and skinless

Bell pepper, chopped

Onion, chopped

Celery, chopped

Garlic, minced

Diced tomatoes, canned

Chicken broth

Long-grain rice

Cayenne pepper

Thyme, dried

Bay leaves

Green onions, chopped (for garnish)

Rinse the peeled and deveined shrimp under cold water and pat them dry with paper towels.

Prepare the Shrimp

In a bowl, combine the Yaji spice mix, olive oil, minced garlic, lemon juice, salt, and black pepper. Mix well to create a marinade.

Mix the Marinade

Add the shrimp to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes to absorb the flavors.

Marinate the Shrimp

Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 3-4 minutes on each side, or until they turn pink and opaque.

Cook the Shrimp

Remove the shrimp from the skillet, place them on a serving platter, and sprinkle with fresh chopped parsley. Serve immediately.

Garnish and Serve

Yaji spice mix

Garlic (minced)

Fresh parsley (chopped, for garnish)

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the bread from sticking.

Preheat the Oven

In a large bowl, sift together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.

Combine Dry Ingredients

In another bowl, mash the ripe plantains until smooth. Add the granulated sugar, beaten eggs, vanilla extract, and melted butter or oil. Mix until well combined.

Prepare Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined; do not overmix.

Mix Ingredients

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Pour into Loaf Pan

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Cool and Serve

All-purpose flour

Baking powder

Baking soda

Ground cinnamon

In a medium bowl, combine the shrimp, olive oil, minced garlic, lemon juice, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure the shrimp are evenly coated with the marinade. Cover and let it marinate for 20 minutes at room temperature.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Allow the oil to heat until it shimmers but does not smoke.

Heat the Pan

Add the marinated shrimp to the skillet in a single layer. Cook for about 2-3 minutes on one side until they turn pink and opaque. Flip the shrimp and cook for an additional 2-3 minutes until cooked through.

Remove the shrimp from heat and transfer to a serving dish. Sprinkle chopped fresh parsley on top for garnish and serve immediately.

Fresh parsley (chopped)

Season the chicken thighs with salt and black pepper. Heat the olive oil in a large pot over medium heat.

Prepare the Chicken

Add the seasoned chicken thighs to the pot and brown them for about 5-7 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

In the same pot, add the diced onion, minced garlic, and grated ginger.

Sauté Aromatics

Sauté for about 3-4 minutes until the onions are translucent and fragrant.

Add the chopped tomatoes, sliced carrots, and chopped bell pepper to the pot.

Add Vegetables and Peanut Butter

Stir in the peanut butter, coating the vegetables well.

Pour in the chicken broth and bring the mixture to a simmer.

Combine with Chicken Broth

Return the browned chicken thighs to the pot, cover, and let it cook on low heat for about 20-25 minutes until the chicken is cooked through and tender.

Chopd Chicken And Shrimp

Ripe Plantains

Popcorn Arbutter

Greens

Chopd Salad

Blok Smokey Jambalaya

Yaji Shrimp

Plantain Bread

B Trad Shrimp

Aunty Mawa's Maafe

B Trad Steak

Grilled Beef Skewers

Smokey Gold Jollof Jambalaya

Spiced Colonial Turkey Scotch And Egg

Plantain Chips

Steamed Rice

Golden Coconut Fried Chicken Bites

Scotch Egg

Smokey Chicken Jollof

Captain's Salad

Beef Suya Skewers

Salads

Coconut Chicken Bites

Fried Peanut Rice