Shrimp Dodo

"Shrimp, just Shrimp"

Moriam Olowo

Everyone went through the infectious stage of gizdodo and as delicious as that was, nothing beats a good shrimp dodo. If you’re a shrimp lover like me, you won’t stop thinking up ways to add shrimp to your everyday meal. I once made a shrimp sandwich so trust me, I love shrimp. Since I knew how to make gizdodo, I just applied the same principle here and Voila!

Ingredients:

·         1 pound shrimp

·         3 large ripe plantains

·         ½ of a medium sized red bell pepper, chopped.

·         ½ of a medium sized green bell pepper, chopped.

·         ½ of a medium sized orange bell pepper, chopped.

·         1 cup of thick blended pepper ( I usually have blended pepper in my freezer, makes it easier when I need to cook anything that only requires little of it)

·         Salt to taste

·         Canola oil

·         1 cube Maggi

Instructions:

1.   Dice the plantain, add salt and fry until its golden brown, set aside.

2.   Pour pepper into a medium sized pot and let it cook for about 6 minutes, add shrimp, all chopped peppers, seasoning and 1 tablespoon of canola oil. Let it cook for another 5 minutes.

3.   Add in the fried plantain and stir until everything is properly mixed together. Let it cook for another 5-7 minutes until the pepper is sort of dried on the dodo and shrimp before serving.

In the picture below, I served mine with potatoes because I was craving potatoes but it can be served as a side dish with jollof, fried and white rice.

Baked Chicken with potatoes and Kale.

“I was a Kale hater but now, I'm still not a lover"

My sister is a lover of potatoes hence the constant struggle to give up completely on McDonald fries. Boiled, fried, baked, she will eat it but I don’t know if she has eaten raw potatoes. That would be weird.

We have been trying to eat different types of potatoes just so we can get out of the everyday Russet potato taste hence the Yukon gold potatoes. Kale was a vegetable that I was just like umm I’m not so sure but hey I’ll try almost everything so I decided to figure out what the best way to cook it would be for me.

For this dish, you need;

·         2 chicken whole legs

·         1 pound Kale stem

·         1 pound medium sized Yukon gold potatoes

·         ¼ cup extra virgin oil

·         Salt to taste

·         Ground pepper

·         1 teaspoon paprika

·         1 cup chopped onion

The quantity for the ingredients should be at your own discretion because it depends on how many people you’re cooking for. This serves 4-6 people.

Instructions:

1.       Preheat oven to 450 degrees, chop onions, kale and cut potatoes into two or three depending on the size of the individual potatoes.  

2.      In a baking or roasting pan, toss kale, potatoes, onion, olive oil and the seasoning and spread out in the pan.

3.      For big chicken pieces, I usually cook them on the stove before boiling them because it saves me the time of having to pop them back into the over if they are not cooked all the way.

4.      Cook with salt, pepper, onion and paprika and brush with olive oil before setting it on top of the kale and potatoes; cover with a foil and bake for 20 minutes.

5.      Remove the foil and let it bake for another 25-30 minutes till the chicken is cooked completely and vegetables are tender.

6.      The juices from the chicken should keep the vegetable and potatoes moist and delicious.