SupermartNG Food Recipes for the Week – August Week 5
1 Banana Pancake
This pancake will save you on days when you wake up lazy and with just 3 ingredients, you can seamlessly make a tasty pancake. Add 1 tablespoon of sugar to this recipe to improve sweetness or just drizzle with syrup. Munch and set off for a good day!
1 pc banana
4 tbsp all-purpose flour
2 pcs eggs
Peel and chop the banana. Whisk the eggs and banana in a bowl until no banana chunks remain.
Whisk in the flour until the batter is thick and smooth. Spray frying pan with oil and place over medium heat. Pour a small circle of batter on the pan. When the pancake begins to bubble, flip over to the other side and cook until it is done.
Repeat the same process with the rest of the batter.
Serve and drizzle with syrup.
Click here to get all the ingredients – https://goo.gl/uucusN
2 Pressure Cooker Lamb Shank
This meal will leave you humbled and thankful to your pressure cooker. You can now enjoy a wholesome dinner with little stress. These lamb shanks are spicy and flavourful and you can get your hands on a few household chores before these get ready.
1400 g lamb shank
2 pcs carrot
1 pc onions
1 tbsp tomato paste
2 tbsp ghee
3 pcs garlic
400 g chopped tomatoes
1 tsp fish sauce
1 tbsp balsamic vinegar
1 tsp salt
1 bunch parsley
1 tsp black pepper
2 pcs spring onions
Season the lamb shanks with salt and pepper as your heart desires. Melt 1 tablespoon of ghee over high heat over in a 6-quart pressure cooker. Sear the lamb shank for about 8-10 minutes or until brown on all sides.
Chop the onion, carrots and spring onions, and mince the garlic while the lamb is browning. Transfer the lamb shanks to a plate once they are browned.
Reduce the heat to medium and add the remaining ghee to the pressure cooker. Add the onion, spring onions and carrots, and season with salt and pepper.
Add the tomato paste and garlic once the vegetables have turned translucent and stir for a minute. Add the lamb shank back to the pot along with the chopped tomatoes.
Pour 1 cup of bone broth or beef stock (alternatively use water seasoned with bullion cubes). Add the fish sauce and vinegar, and sprinkle some pepper. Lock the lid and allow to cook under high pressure for about 50 minutes.
With the lid tightly sealed, bring the content of the pot up to high heat under high pressure. Once high pressure is reached, reduce the heat to the minimum level needed to maintain high pressure for 45 minutes.
Allow pressure to drop naturally when the shank is cooked and adjust seasoning.
Serve and garnish with chopped parsley (optional).
Click here to get all the ingredients – https://goo.gl/7ZgZG2
3 Yoghurt Pop
Sweep the kids off their feet with this amazing 4 ingredients popsicles. Add your own fun by using as much fruit as you desire. This is a perfect treat for the hot season, so keep this recipe close by and pull out when the hot season comes. Refreshing…
1 cup plain yoghurt
100 g strawberry
75 g blueberry
2 tbsp honey
2 pcs banana
Toss all the ingredients into a blender and puree.
Divide the puree evenly into a paper cup and cover the top with aluminium foil. Pierce the foil in the centre with popsicle sticks to hold the popsicle sticks in place.
Freeze for about 4-5 hours or until solid.
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4 Oghwo Ofigbo (Owo Soup)
This Sunday stew look-alike is way different. The combination of palm oil, potash and tomato leaves a hint that it has a unique taste. You can substitute the tomatoes with starch or mashed yam like the Urhobos. Enjoy so much flexibility in one pot!
400 g goat meat
2 pcs catfish
1 cup shrimps
100 ml palm oil
1 tsp potash
1 tsp salt
1 cup crushed tomatoes
1 tsp ground yellow pepper
1 pc onions
1 pc seasoning cubes
1 tsp ground crayfish
Start by washing the dried fish. Devein the shrimps and set them aside. Cut the meat into pieces and wash, then set aside.
Chop the onions and set aside. If you would be opting for fresh tomatoes and pepper for this recipe, blend the tomatoes (5 big pieces) and pepper (to taste).
In a large pot, add the meat, onions, seasoning cube and salt to taste. Cook the meat in little water for about 2-3 minutes, then add a little water and allow to cook until tender.
Add the dried fish, shrimps, crayfish, tomato and pepper to the pot of meat and stir. Add about 1 cup of water to the pot, stir and add salt to taste if necessary. Cover the pot and allow to cook for about 10 minutes. Stir at intervals to prevent the soup from burning.
Dissolve half of the potash powder in 3 tablespoons of water. Strain the mixture and add the liquid into the pot of soup and mix thoroughly. Turn off the heat and allow the soup to cool for 8 minutes.
Finally, add the palm oil and stir continuously until well combined.
Serve with yam, plantain or any swallow of your choice.
Click here to get all the ingredients – https://goo.gl/QMw8zj