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An Ahia Recipe: Jollof Coconut Rice w/ Grilled Steak and Sauteed Peppers
Ingredients:
1/4 tsp Salt
1/4 tsp Garlic powder
1/2 tsp Paprika
1/4 tsp Onion powder
1/4 tsp Cayenne pepper
1/2 tblsp Worcestershire Sauce
1/4 Green Bell Pepper
1/4 Yellow Bell Pepper
1/4 Red Bell Pepper
1/4 White Onion
1 tsp Olive oil
1 package AHIA UZO Jollof Coconut Rice
1 Boneless beef chuck steak (0.55lb or greater)
Directions:
1. Mix dry seasonings together. Apply to steak and Worcestershire Sauce rubbing mix generously over both sides of steak.
2. Slice peppers and onions
3. Apply Olive Oil to grill and grill steak about 5 min per side and place peppers and onions on grill while steak is cooking. Once steak has a seared on both sides and grill marks are visible, place in oven and finish for an additional 5 min. Remove peppers. Let steak rest move on to step 4.
4. Prepare Ahia Uzo Jollof Coconut Rice according to directions.
Enjoy!
The African Market
Original African Central Market
1268 Produce Row, Los Angeles CA.
African Produce Market
4564 Washington Blvd. Los Angeles, CA.
African General Store
1204 N. La Brea Ave, Inglewood, CA.
Four Seasons African Market
1533 Crenshaw Blvd. Los Angeles, CA.
Chef Pierre Thiam – Iron Chef Battle
Chef Pierre Thiam recently appeared on Food Networks Iron Chef America, and as Food Network fans know, during each battle a skilled chef chooses their opponent known as Iron Chefs and the battle begins after the secret ingredient is reveled. It was battle Papaya, and Chef Pierre choose Iron Chef Bobby Flay as his adversary.
The battle was fast paced and exciting as each chef created unique dishes with the same ingredient. Chef Pierre created dishes that were inspired by his Senegalese background which created a buzz of excitement, and what made its debut and had the judges in awe was Akara. As soon as the judges saw the husk being separated from the black-eyed peas, they could hardly remove their eyes anxiously anticipating what culinary masterpiece was going to be created. Chef Pierre prepared Akara in the traditional way, and accompanied it with a beautiful sweet papaya sauce. Although the chef did not win the overall battle, Akara was definitely a winner and the judges were inspired by the dishes he created which gave tribute to African cuisine.
Chef Pierre is currently owner and Executive Chef of Le Grand Dakar in Brooklyn, New York. It is an African inspired restaurant that draws from Africa’s traditional cuisine.
Le Grand Dakar
http://www.granddakar.com/about.html
285 Grand Ave
(between Clifton Pl & Lafayette Ave)
Brooklyn, NY 11238
FoodieReview: LAGOS CAFE – Los Angeles, CA.
Lagos Cafe has been in Los Angeles for sometime now. However, its new location on Wilshire Blvd is sure to propel this lovely cafe to new heights. On a late night adventure to visit the few local various Nigerian restaurants in the city, Lagos Cafe came to mind and in an effort to find its new location many messages were exchanged on BBM.
They say in business location, location, location and this restaurant is sitting in a very good location right on Wilshire Blvd. When you enter you feel a sense of warmth as familiar scents fill your senses. The ambiance is warm and inviting and the owner and those that work there just as inviting.
The menu offers a variety of West African cuisine with many familiar dishes and the prices are moderate, the average entrée will run you about $13 – $16. The pepper soup is awesome, but I would definitely recommend ordering mild unless you enjoy the inferno of heat produced by this spicy soup. Yes, naturally I expected heat, but this was HOT! The funny thing is, because it is so delicious you just can’t stop.
I would recommend this restaurant for a romantic dinner, or gathering with friends for lunch or dinner. Every other week the restaurant host a happy hour event where people come to enjoy good food and good music.
Lagos Cafe 5358 Wilshire Blvd. Los Angeles, Ca.
Akara in Nigeria is a bean cake that is made from black-eyed peas which are cleaned by removing the skins of the peas, grinded into a paste and fried. It is said that when African slaves reached Brazil it became very popular in the Bahia region, became a staple in homes and could often be found sold on roadsides. In Brazil however, it is not called Akara but Acaraje which is what African women in Nigeria would call out when selling along the roadside.
In Brazil it is always made with dende – reddish oil from the palm fruit. In Nigeria, you’ll find it made with palm oil, vegetable oil or a mixture of the two.
One of the interesting things about food are the cultural connections and its ability to teach and remind us of how closely connected we really are.
“The Street Market”
Ahia-Uzo is an Igbo word which means “Street Market”. The mission of the company is to make Nigerian foods virtually “ready to eat” and cut the process time it takes to prepare certain foods almost in half. Our first product will be Black Eyed Pea Mix, which will eliminate the laborious process of making such foods as Akara and Moi-Moi.
Ahia-Uzo will be the place for packaged Nigerian food products and we are excited to offer our products to not only those who are familiar with the food, but to those who have a taste for something new and delicious.
