Jos is a city in Nigeria's middle belt and is the administrative capital of Plateau State. It is located on the Jos Plateau at an elevation of about 1,238 metres / 4,062 feet high above sea level. During British colonial rule it was an important centre for tin mining. In recent years it has suffered violent religious clashes between its Muslim and Christian populations in 2001, 2008 and 2010.
Trade was largely responsible for changing the flavors of African cuisine. Before trading between continents began, main staples included rice, millet (a type of grain), and lentils. The Portuguese were the first Europeans to reach Nigeria. There, they established a slave trade center around the 1400s. Portuguese explorers and traders introduced cassava to western Africa (including present-day Nigeria) through their trade with the African coasts and nearby islands. British, Dutch, and other European traders later competed for control of the trade. By the 1700s, the British were the main traders of slaves on the Nigerian coast.
----------------------
Nigerian Suya Kebabs Beef traditionally or Chicken
2 Beef or Chicken breasts diced
3 tbsp vegetable oil
2 tsp Paprika
2 tsp Salt
2 tsp garlic paste
2 tsp Ginger paste
Skewers
Methodology:-
Mix oil, garlic, ginger, salt and paprika in pestle
Rub into meat and set aside for a couple of hours
Skewer up and BBQ, Griddle or grill.
Mix oil, garlic, ginger, salt and paprika in pestle
Rub into meat and set aside for a couple of hours
Skewer up and BBQ, Griddle or grill.
Methodology:-Mix oil, garlic, ginger, salt and paprika in pestle
Rub into meat and set aside for a couple of hours
Skewer up and BBQ, Griddle or grill for 2-3 mins each side
-----------------------------
Jollof Rice
1/2 bag of basmati or long grain Rice
4 tbsp Oil
1 Onions chopped roughly
1 Garlic clove chopped
1 tbsp Madras curry powder Rajah
1 tbsp of Fresh Thyme
2 Cans of Plumb tomatoes
1 Red Peppers rougly chopped
1 Chilli Diced
3 Veg stock cubes
2 tbsp tomato puree
1/2 bag of basmati or long grain Rice
4 tbsp Oil
1 Onions chopped roughly
1 Garlic clove chopped
1 tbsp Madras curry powder Rajah
1 tbsp of Fresh Thyme
2 Cans of Plumb tomatoes
1 Red Peppers rougly chopped
1 Chilli Diced
3 Veg stock cubes
2 tbsp tomato puree
Methodology:-Add Pepper, garlic, chilli, plumb tomatoes and half the onion to food processor
Blend ingredients
Heat oil in pan and gently fry half an onion for 10 mins
Add tomato puree
Add the blended ingredients
Add the thyme, curry powder and stock
Add the rice
add 2 cups of water and cover and leave for 15-20 mins stiring occasionally
Blend ingredients
Heat oil in pan and gently fry half an onion for 10 mins
Add tomato puree
Add the blended ingredients
Add the thyme, curry powder and stock
Add the rice
add 2 cups of water and cover and leave for 15-20 mins stiring occasionally
