BY MORENIKE AYO-VAUGHAN
Chef Renny graces us with some of her favorite recipes that she loves. Now you can bedazzle folks with great tasting food while making it look good. Here are two great recipes that you can cook at your own kitchen.
Catfish Coconut Curry
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 People
Ingredients
2 Lbs Catfish Nuggets
1 Can Creamy Coconut Milk
1 Cup Chunk Cuts of Green and Red Peppers Chunky Cuts of Green and Red Peppers
1 Chopped White Onion
1 Tbsp Chopped Garlic
1 Cup Bok Choy
1 Handful Fresh Basil
Seasonings: Curry, Paprika, Ginger Powder, Pepper Flakes, Chicken Bouillon, Badia All Purpose Seasoning, and Salt I am trusting you to eyeball this
2 Tbsp Vegetable Oil
2 Tbsp Flour For thickening
Instructions
Heat the oil and onions in a wok pan until the onion is fragrant. Then add the garlic for 1 minute.
Add the green and red pepper chunks. Stir fry for 3 minutes.
Add the catfish nuggets and seasonings. Stir fry for 3 minutes.
Add the coconut milk, bok choy, and fresh basil. Heat on high for 10 minutes.
Mix the flour with cold water until smooth. Add this mix to the pan and stir until the mixture is consistent. Heat on medium for 3 minutes. And you are finished! Serve with a carb of your choice or enjoy it as a soup by itself!
Sweet Potato Asaro (Pottage)
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3 People
Ingredients
2 red bell peppers
3 plum tomatoes
1 purple onion
2 scotch peppers
1 cup of palm oil
1/2 cup of vegetable oil
2 Japanese sweet potatoes
Instructions
Peel the sweet potatoes and boil on medium heat for 15 minutes.
While the potatoes are boiling, cut the tomatoes, peppers, and onion into large chunks. Place them into a deep pot and add 1 cup of hot water; boil for the vegetables for 15 minutes on medium-high heat.
After the water is almost gone from the pot of boiling vegetables, blend the vegetables into a smooth sauce
In a separate wok pan, heat up the palm oil and the vegetable oil, then add the pureed sauce. Stir fry until the sauce is thick and has formed a deeper red color
At this point, your potatoes are cooked. Take them out of the pot and mash them until there is a smooth consistency.
Now transfer the mashed potatoes into the sauce in the wok pan. Add seasonings as you prefer. I recommend two teaspoons of adobo, one teaspoon of curry, and one teaspoon of paprika. Let the mixture boil on medium heat for 12 minutes, stirring occasionally.
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Morenike “Renny” Ayo-Vaughan is a “foodpreneur” who takes delight in creating new and fresh recipes with a Nigerian flare. She runs an active catering business, BitesbyRenny, where she offers clients unique food items unlike any other. She expresses her culinary skills through her food fairs titled “The Culinary Boutique”. You can learn about about Renny’s culinary adventures through her blog (rennyvonne.com) and her Instagram page (@bitesbyrenny).
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