READY IN: 1hr SERVES: 8
INGREDIENTS
- 1⁄2 cup chopped onion
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 2 (10 3/4 ounce) cans cream of chicken soup
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
- 3 1⁄2 cups chopped cooked chicken
- 2 1⁄2 cups cooked macaroni
- salt
- pepper
- 1⁄4 cup Ritz cracker crumbs
COOKING DIRECTIONS
- In a large skillet over med-high heat, saute onions in butter until onions are tender.
- Add in soup and 1 ½ cups cheese; gradually stir in milk.
- Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
- Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
- Bake in a preheated 350° oven for 30 minutes or until heated through.
- Top with remaining ½ cup cheese and bake 5 minutes.
Zimbabwe’s KFC fast food outlets on Wednesday were shuttered after running out of foreign currency with which to buy chicken, just one sign of a growing new economic crisis in the southern African country.
Zimbabwe, which has long battled economic woes, is experiencing a dire shortage of foreign currency which has forced a spike in prices of basic commodities.
The economic woes have caused people to stockpile goods and have seen long fuel queues at service stations.
KFC said that its six retail outlets would
“be closed until further notice due to the fact that we are unable to source stock from our suppliers as they require U.S. dollars.”
“We are selling in bond notes yet suppliers are demanding their payment in foreign currency.
“This has put us in an awkward position,’’ the chain said in a sign posted on the door of one of its Harare branches.
Due to a chronic shortage of U.S dollars, the government in 2017 brought in “bond notes,” which are officially equal to U.S. currency, but on the black market trade for much less.
KFC was not the only business shuttered, with clothing retailer Jet also feeling the pinch.
The crisis has been exacerbated by the government threatening to revoke licences of retail shops if they increase their prices or demands foreign currency as a form of payment.
Just months after elections were won by President Emmerson Mnangagwa, who promised to jump-start the economy, many feared a repeat of the economic crisis in 2008 that saw inflation hit 231,000,000 per cent at one point.
(dpa/NAN)
Akamu by the Igbos, Ogi by the Yorubas and the generic pap by most Nigeria, it is one of the trickiest meals to make. Here's how to prepare the perfect pap/akamu/ogi without errors.
The process of making pap could be a hit or miss if one isn't used to the process. If not paid close attention, it could become a watery or lumpy mess.
All you'll need to make pap is:
- Wet Corn Starch (Akamu, Ogi or Pap)
- Water (Hot and Cold)
- Milk
- Sugar (to taste)
Directions
1. Put some lumps of akamu/ogi/pap into a sizeable bowl. Don't put too much.
2. Use a tablespoon to crush the lumps of ogi into very small pieces.
3. Add cold water in small quantities and mix till you have a medium consistency of thickness with no lumps.
4. Put a kettle of water to boil.
5. Just before the water boils, stir the mix very well because some of the ogi may have settled at the bottom of the bowl. If not stirred well, this is the major cause of lumps when you start making it.
6. Once the water boils, pour it slowly but steadily in a circular motion into the bowl of akamu and stir at the same time. Pouring the hot water slowly and stirring at the same is very important because this prevents lumps.
7. Once you see the mixture setting, stop stirring and reduce the flow of water you are pouring till the akamu has completely set.
8. Set the kettle aside and stir the pap very well. If it is too thick for you, you can add more hot water. But be careful else it will become watery. Remember that you will still add liquid evaporated milk.
9. Add peak evaporated milk and some sugar to taste and stir everything to the way you like it.
Yam balls is another way to enjoy sweet yam. They are crunchy snacks made from cooked mashed yam; these are famous snacks enjoyed here in Africa, stuffed yam balls. This is a popular African snack.
Yam ball is very easy to make and very versatile too. It can be made vegetarian, you can add all sort of goodies to it to make it to your personal
Yam Balls make a great breakfast meal, an incredible snack or appetizer and it is so delicious. They can be made plain or with fillings including mincemeat, sweet corn, fish, etc.
You could also use ordinary potatoes instead of yam.
Recipe For Yam Balls
- White Yam
- Eggs
- Peak Milk
- Butter
- Paprika
- Scotch bonnet pepper
- Seasoning cube
- Black pepper
- Red onion
- Salt to taste
- Vegetable Oil for deep frying
How To Prepare Yam Balls
1. Pour your yam cubes, seasoning cube, black pepper and start cooking on medium heat.
2. After 30 minutes, add salt and the cubes of butter, stir and set aside.
3. In a pan, fry the onions and peppers for about 7 minutes.
4. Mash the boiled yam, adding milk as you mash.
5. Add the fried peppers and onions and mix very well.
6. Mould the mashed yam into balls and set aside.
7. Break the remaining egg and whisk.
8. Coat each yam ball with the beaten egg before deep frying.
9. Stir often and at the first sign of browning, your yam balls are ready.
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You don't have to add salt to your food to eat too much of it – around 75% of the salt we eat is already in everyday foods such as bread, breakfast cereal and ready meals. So, eating too much salt can cause high blood pressure. Follow these tips, shared by Jumia Food, Nigeria's no 1 food ordering platform, to cut the salt in your food and reduce your salt intake.
1. Avoid salt-shaker
In some restaurants, you will find salt shakers on every table. So, if you need more salt in your food, you can simply make use of the salt-shaker. So, don't use salt at the table. Salty food is an acquired taste and after a few weeks of not salting your food, you will get used to the natural flavours of food and not miss the extra salt.
2. Read labels
Check the nutrition facts labels on foods to determine which options have the least salt. Products labelled salt-free, sodium-free, very low sodium or low sodium are good options.
3. Limit processed foods
While most foods naturally contain small amounts of salt, the majority of the salt consumed by some people are from processed foods. Salt adds flavour and helps preserve processed foods so they stay fresh for longer. Purchasing less processed foods will help you limit your salt consumption.
4. Make special requests
When ordering your food, request that the restaurant add little or no salt and that any sauces or dressings be served on the side since these often contain high amounts of salt. Then you can use just a small amount on your food for taste.
5. Consume more whole foods
Cooking using whole fresh or frozen foods limits the salt since you can avoid adding salt and the only sodium present is that naturally found in the food, which is typically very small. Brown rice and baked potatoes are good examples of whole foods.
This slow cooked pot roast can easily be prepared in the crockpot for a quick and easy meal. This recipe is both filling and hearty, and the end result is meat that is both tender and mouthwatering.
Servings: 6 | Prep Time: 15 min | Cook Time: 9 hrs
Total Time: 9 hrs and 15 min
Ingredients:
| 1 cup | Apple Cider |
| 3 Tbsp | Tomato Paste |
| 2 Tbsp | Flour |
| 2 Tbsp | Worcestershire Sauce |
| Salt & Pepper, to taste | |
| 3 | Parsnips |
| 2 | Sweet Potatoes |
| 1 | Onion |
| 4 | Garlic Cloves |
| 2 | Rosemary Sprigs |
| 1 | Round Roast |
Directions:
- Add the cider, tomato paste, flour, Worcestershire sauce, and 1/4 of salt and pepper into a crock pot.
- Mix all the ingredients well together.
- Then add in the parsnips, sweet potatoes, onion, garlic, and rosemary to the crock pot.
- Add 1 teaspoon of salt and pepper to the roast and place the roast in the crock pot.
- Place a lid on the crock pot and cook everything for low heat for 8 to 9 hours.
- Afterwards, take out the meat from the crock pot.
- Place the the roast on a cutting board to slice it.
Tender slow-cooked salmon topped with poached egg. Serve with a side of fresh vegetables to complement.
Servings: 4 | Prep Time: 10 minutes | Cook Time: 1 hour 30 mintues
Total Time: 1 hour 40 minutes
Ingredients:
| 1 cup | Water |
| 1 cup | White Wine |
| 1 clove | Garlic, minced |
| ¼ cup | Fresh Dill |
| 2 tsp | Fresh Parsley |
| 1 tsp | Fresh-squeezed Lemon Juice |
| 1 lb | Skin-on Salmon Fillet |
| ½ tsp | Salt |
| ½ tsp | Fresh Ground Black Pepper |
| 4 | Cage-free Eggs |
| 1 tsp | Vinegar |
Directions:
- Mix water, wine, garlic, dill, parsley and lemon juice in a 4-quart slow cooker. Cook on high heat for 30 minutes.
- Season salmon with salt and pepper and add to slow cooker with skin side down. Decrease heat to low and cook for 1 hour.
- To poach eggs, bring a large pot of water and 1 teaspoon vinegar to a boil. One at a time, break eggs into water. Cook for 3 minutes or until firm. Top salmon with poached eggs and serve.
Amazing recipe for fish! Try it with this great combination of flavor. It's super easy to make and it's delicious!
Servings: 1 | Prep Time: 10 mins | Cook Time: 25 mins
Total Time: 35 mins
Ingredients:
| 1 tsp | Cumin |
| 1 tsp | Dill |
| 1 tsp | Chili Powder |
| 1 tsp | Lemon Juice |
| 2 tsp | Cracked Black Pepper |
| 1 | Whole White Fish |
| 1 tsp | Olive Oil |
Directions:
- Marinate the fish with lemon juice, garlic, cumin, dill, chili powder, cracked black pepper and salt.
- Refrigerate for at least 1 hour before cooking.
- After fish is marinated, place on an aluminium foil sheet, squeeze lemon juice on top.
- Fold aluminum foil over fish and bake in oven for 25 to 30 minutes (or until fish develops a crust and is cooked through).
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