The Pacesetter Frontier Magazine

Tag: Uchenna Amobi

  • Pineapple Fried Rice

    Pineapple Fried Rice

    -By Chef Enna

    I’m sure there’s a lot running through your mind — pineapple fried rice? Calm down, okayyy; it’s not as weird as you think. Pineapple fried rice originates from Thailand. It is a popular variation of traditional Thai fried rice that gained prominence with the rise of tourism in the 1970s. It is often served dramatically in a hollowed-out pineapple, blending savory rice with sweet pineapple.

    It’s a distinctive Thai dish that uses key Thai seasonings such as fish sauce, soy sauce, and curry powder. The addition of pineapple provides a sweet-tangy contrast to the savory stir-fried rice. While Thai in origin, several versions now exist globally, with some recipes simplifying the classic Thai flavor profile and others tweaking it to suit individual taste buds.

    I got to try pineapple fried rice for the first time last year while taking Hilda Baci’s online classes. I had always been curious about this dish that is served in pineapple skin. Other variations of fried rice have their distinct tastes, so this was an opportunity to learn and prepare something different. Let’s get right into it, as it is quite a simple meal to prepare.

    Ingredients (Nigerian-style preparation):

    To cook this meal the Nigerian way, you’ll need:

    Rice (the star of the show); Sweet pineapples (the co-star of the show); Carrots; Green pepper; Green peas; Onions; Fresh pepper; Fresh ginger and garlic; Seasoning cubes; Curry powder; Dark soy sauce; Fresh chicken; Groundnut oil.

    The first thing I like to do before cooking any meal is prep all the ingredients; it makes cooking easier and faster.

    Preparation:

    -Boil and fry the chicken, then set aside.
    -Wash the raw rice and set aside to cook with the chicken stock.
    -Wash and finely dice all the vegetables — carrots, green pepper, and onions.
    -Blend the fresh pepper, ginger, and garlic.
    -Wash the pineapple, cut it into two equal halves, carefully scoop out the flesh without damaging the skin, and dice the pineapple into small cubes. Once everything is prepped, we can proceed to cook the meal.
    -First, cook the washed rice with the chicken stock, adding seasoning and pepper for enhanced flavor. Once the rice is cooked, set it aside.
    -Next, in a dry pot, add some of the oil used to fry the chicken. Once hot, add the curry powder and stir for a few seconds. Then add the diced carrots, green pepper, onions, and green peas, and stir-fry. Keep stirring for several minutes to allow the vegetables to cook properly. It’s best to cook the veggies on medium heat.
    -While cooking, add the blended ginger, garlic, and fresh pepper (according to your taste) and continue stirring. Allow it to cook for a while, stirring occasionally to prevent burning.
    -After 5–7 minutes, the vegetables should be cooked. If you prefer softer veggies, you can allow them to cook for up to 10 minutes.
    -Once the veggies are ready, transfer everything to a bigger pot to finish the cooking and avoid spills while stirring. On low heat, add the cooked rice, cooked veggies, diced pineapple, and soy sauce (use a small quantity to enhance the taste and color of the dish). Stir-fry until all ingredients are well combined. Taste and adjust seasoning as needed.

    Your meal is now ready and can be served in the pineapple skin. It can be enjoyed with coleslaw or fried plantain, but you can also go ahead and enjoy your pineapple fried rice with fried chicken. The major difference between this rice and other types of fried rice is the pineapple, which gives the dish an entirely different and unforgettable taste.

    I hope you try this recipe, and I’d love to hear from you when you do. Kindly send your reviews and chats to enaamobi98@gmail.com or on Instagram at @thecravefactory.ng.

    Regards,
    Chef Enna

  • Steamed Greens – By Chef Enna

    Steamed Greens – By Chef Enna

    If someone had told me as a child that I’d grow up loving leafy vegetables, I wouldn’t have believed it. Back then, eating vegetables felt like a chore, something we were forced to do. My siblings and I dreaded mealtime whenever vegetables were involved. But our mum didn’t spare us; nearly every meal had leafy vegetables in it. (I plan to do the same to my kids, lol.)

    The only vegetable-rich meal I actually enjoyed was vegetable soup. I loved it and looked forward to it every time, though sadly, my mum didn’t make it often. Beyond eating them, I also disliked picking the vegetables, removing them from the stalk and cutting them. As I grew older, I was expected to help out with these tasks. Even now, as much as I love cooking, picking and cutting leafy vegetables is something I find tiring. What makes it even more frustrating is that you can have a big bowl of cut vegetables, but once cooked, it reduces drastically. Luckily, picking and cutting vegetables can be done in the market now.

    Nigeria is rich in a variety of leafy vegetables like oha, bitter leaves, scent leaves (nchanwu), utazi, uziza, ugu (pumpkin leaves), water leaves, and “greens,” just to name a few. Each has a unique flavor and is used in specific dishes. For instance, bitter leaf is essential in preparing the popular Eastern dish, onugbu soup, you simply can’t make it without it.

    Today’s spotlight is on a leafy vegetable popularly called “green.” For a long time, I thought it was spinach, but its biological name is Amaranthus hybridus, commonly referred to as green amaranth or African spinach. Though it looks similar to spinach, it’s not quite the same. When green isn’t available, spinach is often used as a substitute. It also differs from ugu (pumpkin leaves), which are darker and broader. Green, on the other hand, is slimmer and a lighter shade.

    Growing up, we were told green was rich in iron, and now I know it truly is. It’s high in fiber, aids digestion, and helps prevent constipation. It’s also packed with essential vitamins and minerals. With all that in mind, let’s talk about preparing steamed greens, a simple yet delicious dish I always enjoy.

    Ingredients:

    ● Green leaves (as much as desired)

    ● Smoked Titus fish

    ● Lots of onions

    ● Fresh pepper

    ● Garlic and ginger

    ● Seasoning cubes

    ● Curry powder

    ● Groundnut oil

    Preparation:

    1. Prep the ingredients:

    ● Pick the green leaves from the stalk, wash thoroughly, and chop finely.

    ● Peel, rinse, and slice some onions.

    ● Blend fresh pepper, onions, garlic, and ginger into a paste.

    ● Debone the smoked fish and break it into chunks.

    2. Cook the base:

    ● Heat groundnut oil in a pot.

    ● Add curry powder and sliced onions, and stir.

    ● Add the blended pepper mixture and stir-fry for a few minutes.

    ● Season with seasoning cubes (add a little extra, since the vegetables will balance it out).

    3. Add the greens and fish:

    ● Put in the finely cut greens and chunks of smoked fish.

    ● Cover and allow it to cook on low to medium heat. There’s no need to add water; the greens release moisture as they cook.

    ● Once the vegetables have shrunk by half in the pot, stir and taste. Adjust seasoning if needed.

    Food is ready and can be served as a side dish with porridges, stew, etc. It can also be served as a main dish with boiled rice, boiled/fried potatoes, yam, etc. I enjoy this meal so much and do not hesitate to cook it when I crave it. I hope you try it and enjoy it as much as I do.

    Feel free to send your feedback or questions via email at enaamobi98@gmail.com or on Instagram at @thecravefactory.ng.

    Warm regards,

    Chef Enna