"Roti Jala"

I love this "roti jala" recipe. These "roti jala" stay soft even after long hours. Best eaten with savoury dish like chicken or beef curry.

Ingredients:

3 cups flour

2 1/2 tbsp oil

1 tsp salt

1 egg

2 1/2 cups water/coconut milk/fresh milk

yellow coloring

Directions:

Blend all ingredients together.

If batter seems thick, add on water/coconut milk/fresh milk until it's runny 

Sieve.

Pour in 3 hole bottle or use a "roti jala" maker.

Then "net" the batter on a non stick griddle.

I still prefer netting it in circular motions, the classic way of doing it.

Oven Roasted Lamb Shank

Ingredients:

4 – 6 Free Range Lamb Shanks (trimmed of excess fat)

5 Large carrots 

1 Large onion

2 Cloves garlic

400ml Lamb stock - (I substituted with beef stock)

15ml Worcestershire sauce ( I substituted with soy sauce. You could also use tamarind juice)

½ Cup red wine (I substituted with pomegranate molasses)

I Tin whole tomatoes (I use whole peeled Italian tomatoes)

15ml Tomato paste

1 Tbsp. Thyme (Dried or fresh Thyme)

Olive Oil

Salt & pepper

Flour for coating the Shanks

Directions:

If the lamb shanks have not yet been trimmed, then trim off all the excess fat and connective tissue. This allows the meat to brown evenly and prevents the meat from becoming tough. Once you have trimmed the fat off the shanks, season your flour with salt and pepper and coat the shanks in the flour, dusting off excess flour before cooking. Heat a table-spoon of olive oil in a large oven proof casserole on the stove and brown the shanks in batches. Remove from the pan and set aside.

Chop your onion and garlic and sauté over a medium heat until soft and lightly browned. Peel and slice your carrots and add to the pan, continuing to cook over a medium heat, stirring often. Then add the dried Thyme, lamb stock, worcestershire sauce and red wine to the pot. Puree your tinned tomatoes and add them and the tomato paste to the pot – stir to combine. I also add a teaspoon or two of brown sugar just to cut the acidity from the tomatoes. Then place the lamb shanks back in the pot, cover and place in a preheated oven at 150°c. The cooking time may vary, depending on your oven but I recommend 2 ½ to 3hours, checking every ½hour. (Mine was 3 1/2 hours and 20mins on the stove to reduce the gravy a little more)

The result should be a deliciously rich sauce, with meat that is falling off the bone. Serve on a bed of soft fluffy mashed potato.

Recipe from http://abeautifullife.co.za/delicious-oven-roasted-lamb-shank/

Shito (A Nigerian Dish)

I still remember the first time I talked to her, my sweet Nigerian friend. We were cleaning the Moms and Tots house for it's official opening. That was about 6 years ago. Since then, we became good friends, soul sisters more like it. She understands me, she knows my feelings even at times when I don't utter it..yeah that's my sweet Nigerian sister. Alhamdulillah for her. 

So here I am sharing, one of my favorites Nigerian dish, her recipe. I have tried many of her other dishes...they are equally delicious. InshaAllah I'll get more recipes from her and share them here. For now, I am sharing this Shito recipe. My hubby and children love it. Alhamdulillah.

Shito

Fish of any kind (salmon, tuna, king fish, seabass) - grill

Gravy:
3 big green capsicum
1 big red capsicum
1/4 of the small habanero chili pepper (I don't dare using the whole chilly - super hot)
1 large onion
A few garlic

Blend the above altogether, simmer on slow fire until the water dries
Add olive oil, simmer until oil comes to the top
Add on chicken/beef bouillon cubes
Add on anchovy flakes (optional)
Salt to taste

Add on grilled fish (I fried mine ihiks)

Had it with Nigerian Yam...nyums...we could do the same with our tapioca and also with rice.