Suya
This northern Nigerian
dish can be prepared with lamb, beef or chicken.
1 lb. Boneless, skinless, chicken breast
1 tsp Kings Pepper, or to taste
Salt
2 tbs finely minced ground nuts (peanuts)
2 tbs peanut oil
Pre-heat broiler or grill. Cut chicken
breast into thin slices and season well with dry ingredients.
Allow to marinate for 5-10 minutes. Skewer chicken and
brush with oil. Cook until brown on each side, (about
4 minutes). Remove meat from sticks and serve hot with
sliced onions, tomatoes and Kings Pepper for dipping.
King's Greens
3 -4 bunches fresh, washed and picked
collard greens
2 quarts water (sufficient to cover greens)
3 large cloves garlic
1 large bermuda onion
2 tablespoons cooking oil
1/2 teaspoon salt
1 level tablespoon King's Pepper
2 tablespoons tomato paste
1 smoked turkey wing, cut in pieces
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Put water in a large pot or Dutch oven
and bring to a rolling boil the turkey, chopped onion,
garlic and the oil. Simmer for 10-15 minutes then add
the rest of the ingredients and the greens. Cook until
greens are tender, about 1 to 1 1/2 hours.Eliminate
the turkey for a vegetarian version. Add 1/4 cup dried,
smoked African style fish for more flavor.
Kings Turkey Kabobs
Slow roasting is the key to flavorful
kabobs
2-3 turkey drumsticks cut in 1/3
Salt
Kings Pepper
1 large tomato
1 medium red onion
3 tablespoons oil
Sufficient foil to loosely wrap each turkey leg
Lettuce leaves
Have butcher cut legs into 3 pieces. Pre-heat
oven to 400. Using a sharp knife, cut through meat parallel
to the bone and fold back so seasoning penetrates crevices.
Arrange seasoned turkey, tomato chunks and chopped onion
in foil. Drizzle oil over all. Make one open packet per turkey
leg. Place in hot oven for 1 hour. Then turn oven down
to 250 and continue to roast for 2-3 hours until meat
is tender and tomatoes and onion are reduced. Place
on platter covered with lettuce leaves. At center place
sufficient Kings Pepper for dipping the traditional
way.
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Momma's Hot Water Cornbread
a la King's
Adding a touch of fire puts a new twist
on this old favorite. Delicious with greens and other
soulful dishes.
2 cups corn meal
2 cups boiled water
1/2 teaspoon salt
1/2 teaspoon King's Pepper
Oil for frying
In a bowl combine dry ingredients. Stir
in just enough boiling hot water to form patties that
hold together. Carefully place patties in hot oil and
brown on both sides. Drain on paper towel. Best when
eaten hot and buttered.
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Jollof Rice
This is one of the most commonly found
dishes in West Africa. We've substituted fresh chilies
with King's Pepper for a delicious change.
1 pound chicken (cut into 8 pieces or
more)
2 teaspoons salt
Oil for frying
3-4 cups water
1 large onion, chopped
1 level tablespoon King's Pepper
4 large tomatoes, mashed (or 1 16 oz. canned)
1 cup each, chopped
carrots, green beans, or lima beans
6 hard boiled eggs for garnish
Brown meat in heavy skillet or pot and
set aside. Pour water in a large pot. Add chicken, tomatoes,
salt and pepper. Cover, bring to a boil, reduce the
heat, and simmer for 30 minutes. Stir in the rice, onion,
vegetables and King's Pepper. Bring to a boil, reduce
heat to low. Cover and simmer until chicken is tender
and rice is cooked, 25-30 minutes. Garnish each serving
with one boiled egg.
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Queens Quik Meatloaf
2 lbs. Ground beef or turkey
1 to 1 1/2 cups salsa
1 rounded tsp. Kings Pepper
Mix ingredients together
in a bowl, transfer to baking pan or dish and mold into
shape. Bake in oven pre-heated to 350 for about 1 hour
or until knife inserted comes out clean.
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Tofu Scramble
Who said tofu has no flavor?
2 cloves garlic
1 tbs chopped green onion
1 tbs chopped green/red or yellow bell pepper
2 tbs olive oil
4 slices firm tofu
Sea salt and Kings Pepper to taste
Soften vegetables in olive oil over medium
heat. Season both sides of tofu slices, brown lightly
in mixture.
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