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WINFOODS' KITCHEN [RECIPES]

CRAYFISH
Recipes: A. Okra Soup
Ingredients: To serve 5 – 6
3 pounds of beef (goatmeat, fish or chicken)
1 cup dried crayfish
2 pounds okra, chopped or ground in a blender
1 teaspoonful dried chilli pepper powder
1 or 2 tablespoon salt
1 medium onion, chopped
4 tablespoon red palm oil
Spinach, chopped (optional)
7 cups water

Equipment:
Skillet, knife, food processor blender, large spoon (for stirring), cutting board.

Preparation:

- Cut beef into small pieces
- Place in skillet with water
- Add onion and salt
- Boil for 15 – 25 minutes
- Add okra and stir until blended in
- Add the remaining ingredients, stir and cook for 10 more minutes
- Serve warm with eba (gari), Iyan (pounded yam), Amala (yam flour)

B. Egusi (Ground Melon)

Ingredient:
To serve 5 – 6
3 pounds beef
1 cup dried crayfish
2 cups melon
1 teaspoon chilli pepper powder
2 tablespoon salt (or less to taste)
1 medium onion, chopped
3 tablespoon palm oil
Bitter leaf, chopped or spinach (optional)
7 cups water

Preparation:

- Cut meat in small pieces and place in skillet
- Combine with water, onion, salt and boil for 15 – 20 minutes
- Add ground melon seeds and remaining ingredients, stirring as added
- Cook for 10 more minutes and serve with eba (gari), Iyan (pounded yam), Amala (yam flour), Semovita etc.

C. Crayfish Cakes with cardinale (Foreign Cuisine)

Ingredients:
To serve 4
1 pound cooked dried peeled crayfish, coarsely chopped
2 teaspoon Cajun seasoning
1/4 cup reduced calorie mayonnaise
¼ cup egg substitute
1 tablespoon worcestshire sauce
1 cup fresh bread crumbs
Vegetable cooking spray
Cardinale sauce
Lemon wedges (optional)
Flat leaf parsley sprigs (optional)
Whole crayfish

Preparation:

- Combine first 2 ingredients, toss well, add mayonnaise, egg substitute and worcestshire sauce, stir, stir in bread crumbs. Divide mixture into 8 portions, shaping each into a ½ inch thick patty.
- Coat a non – stick skillet with cooking spray, place over medium heat until hot, cook patties 3 minutes, turn patties over; cook 3 minutes or until golden. Remove patties from pan, set aside and keep warm. Repeat procedure with remaining patties.
Serve with cardinale sauce, garnish with lemon parsley and crayfish.
Yield: 4 servings (serving size: 2 patties and ½ cup sauce.)

2.
 CURRY
Application:
Curry is produced from a combination of spices such as coriander, turmeric, fenugreek seeds, cumin, pepper, ginger, nutmeg and many others. It is applied liberally (or to taste) to cooking’s and dishes to the satisfaction of the user and eater.

Recipes

A. Malaysian Lamb Curry with Green Curry Paste
Ingredients: Serves 4
2/3 Cup Olive Oil
1 shallot, chopped
2 pounds leg of lamb, boned and cubed
2 teaspoons ground ginger/Curry
1 teaspoon ground turmeric
2 teaspoon coriander seeds, roasted
1 cinnamon stick
1 teaspoon galangal
½ teaspoon cumin seeds
3 kaffir lime leaves
21/2 cups coconut cream
2 small egg plants
Crispy fried onions, to serve
Green Curry Paste:
2 oz fresh ginger
5 whole green chillis
4 garlic cloves
Leave from 1 bunch of fresh cilantro

Preparation:
To make the green curry paste
- Peel the ginger and place in a blender with the chilli, garlic and cilantro, and puree until smooth set aside until ready to use.
To make the Curry:
- Heat the oil in a deep skillet, add the shallot and cook until soft.
- Add the cubes of lamb and sauce until browned
- Add the green Curry paste, ground ginger, turmeric, coriander seed, cinnamon, galangal, 
cumin seeds, lime leaves and coconut cream and gently simmer for 40 minutes.
- Slice the eggplant, add to the skillet and simmer for a further 20 minutes.
Serve with the crispy fried onions and Thai rice

B. Curried Parsnip Soup with Cream Fraiche

Ingredients: Serve 4
2 tablespoons butter
1 tablespoon curry powder
1 pound young parsnips, roughly chopped
21/2 cups vegetable stock
Salt and freshly ground black pepper
To server:
2/3 cup crème fraiche, paprika or curry powder

Preparation:

- Melt the butter very gently in a saucepan, stir in the curry powder, and cook for 1 minute.
- Add the parsnips, salt, pepper, and vegetable stock, bring to boil, and simmer for about 20
minutes.
- Pour into a blender or food processor and puree until smooth
- Add extra stock if you prefer a thinner soup
- Reheat and serve with dollop of crème fraiche, a sprinkling of paprika or curry powder,
and crusty wholegrain bread.

3. GINGER

Application: Ginger Powder is used depending on the desired effects and the size of the dish/meal.
Recipe
Gingered chicken (with cinnamon prunes and almonds)
Ingredients: Serves 4
- 8 Chicken Pieces
- 1 teaspoon ground ginger
- 11/3 cups pitted prunes
- 1 Cinnamon stick
6 tablespoons butter
4 cups whole blanched almonds
2 spanish onions
½ teaspoon saffron
2 – 3 teaspoons ground cinnamon
Salt and pepper
Steamed couscous, to serve
Spicy Vegetables:
4 small red onions
4 red bell peppers
1 tablespoon cumin seeds
2 teaspoons coriander seeds
Salt and pepper
Oil, for drizzling

Preparation: 
Spicy Vegetables
- Quarter the onions and core and quarter the bell peppers
- Sprinkle with the cumin and coriander seeds
- Drizzle with oil and cook in a preheated oven at 400o F for 30 minutes
- Place the prunes in a sauce pan with cold water to cover
- Add the cinnamon stick, bring to a boil and simmer for 20 minutes
- Melt the butter in a casserole dish and when bubbling add the almonds and stir fry until
golden
- Remove and drain on kitchen paper
- Slice the onions, add to the casserole and sauté gently until softened and transparent
- Add the saffron and cinnamon, cook for 1 minute, then add the chicken and sauté until
golden
- Add the prunes, together with their poaching liquid
- Cover and simmer for 30 minutes, then remove the cinnamon stick
- Sprinkle the chicken with the almonds and serve with the spicy vegetables and steamed
couscous

4. GARLIC

Coconut Chicken with Garlic and Ginger Sauce
Ingredients: To serve 4
2 tablespoons sweet butter
1 tablespoon Olive Oil
8 Chicken pieces
2 Shallots, chopped
1 Garlic clove, crushed
1 inch piece of fresh ginger, minced
1 cup coconut milk
2 tablespoons orange or kumquat marmalade
Salt and Pepper
Freshly ground pepper
2/3 cup shredded coconut, toasted

Preparation:

- Heat the butter and olive oil in a large skillet
- Add the chicken and cook for about 3 – 4 minutes until browned on all sides
- Remove from the skillet with a slotted spoon and set aside in a warm place
- Add the shallots, garlic, and ginger to the skillet and sauté for 2 minutes until softened
and transparent
- Return the browned chicken to the skillet
- Stir in the coconut milk, marmalade and seasoning
- Simmer, uncovered’, for about 5 – 10 minutes, or until the chicken is tender
- Sprinkle with the toasted coconut and serve with fragrant Thai ric
5. CHILLI PEPPER
Baked Chicken Breasts with Chilli and Spiced Cream
Ingredients: To serve 4
4 Chicken breasts
6 Cardamon pods
1 oz fresh ginger
3 hot green chiles (chillis)
4 tablespoons corn oil
6 cloves
1 cirmamon stick
1 onion, sliced
1 2 teaspoon black or yellow mustard seeds
1 Garlic clove, crushed
Salt and pepper
Spiced Cream:
2 tablespoons tomato puree
1 tablespoon Dijon Mustard
Pinch of garam masala
Lemon juice, to taste
1 2 teaspoon salt
Pinch of Chilli Powder
1 cup heavy cream
Preparation: Spiced Cream
- Mix the tomato puree with the mustard, cumin, garam masala, lemon juice, salt, chilli
powder and cream; set aside.
To prepare the chicken:
- Cut the breasts off the bone
- Crush the cardamom pods, and slice the ginger and seeded chiles into fine stripe
- Heat 3 tablespoons of the oil in a skillet, and sauté the cloves, cinnamon and cardamom
for 1 minute.
- Add the chicken, brown on both sides, then transfer to an oven proof pan
- Add the onion, ginger and chilies to the skillet, stir – fry until lightly browned, then
spread over the chicken.
- Heat the remaining oil in the skillet, add the mustard seeds and sauté until they started
to
pop
- Add the garlic and cook until golden
- Add the spiced cream, heat to a simmer, pour over the chicken
- Season and cook in a preheated oven at 350o F for 25 minutes or until the chicken is
tender
- Serve with cabbage stir – fried with garlic and chill

 

 
 

 


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