Steps

1. In small pot, soak mushrooms in 4 cups water for 10 minutes.
2. Boil mushrooms on low heat for 10 minutes.
3. Strain the mushroom water into another container for later use. The mushrooms in the strainer will no longer needed.
4. In a large pot, sauté the garlic and onions on medium heat for 2 minutes.
5. Add the rice and stir for 3-5 min.
6. Next, add the mushroom water, salt, cloves and lima beans.
7. Bring the water to a boil and reduce the hear when most of the water evaporates (approximately 10-15 min).
8. Stir the rice, set the temperature to low.
9. Add Scotch bonnet pepper and thyme.
10. Cover the pot and steam the rice for 15 min.

Steps

1. Blend the pepper mixture which will be used for later on, so add the 4 tomatoes, 2 red bell peppers, 2 scotch bonnet peppers, and 1 of the onions to a blender. Then add a little water to help the blending process. And blend until smooth, set aside for later.
2. Next dice one red onion into small pieces. TIP – If there’s one thing that makes a difference to jollof rice, it’s using red onions rather than yellow onions.
3. Add half a cup of oil into the pot and once the oil is hot enough add in the diced onions and fry on a medium heat till they become translucent, this should take about 4 minutes.
4. Next add in the tomato puree, and fry the onions and tomato puree on medium heat for 5 minutes, stirring frequently, don’t worry if it sticks to the pot a little (it’ll taste even better). TIP – Doing this and starting off your jollof rice this way really makes a difference and adds such a delicious in-depth flavour. Frying it also removes the bitter taste of uncooked purée and gives a smoky, sweet and distinctly rich flavour instead. You will know when it’s ready as the mixture looks grainy or like crumbled sand.
5. Once the puree has fried, add in the pepper mixture blended earlier and stir in well to incorporate the fried puree properly.
6. Now it’s time to season, so add: 3 bay leaves, 1 tablespoon of dried thyme, and a mixture of salt, Knorr chicken stock cubes and all-purpose seasoning to taste. Stir this in well and cover and leave to boil on medium heat for 15 minutes.
7. While the sauce is cooking, wash the rice repeatedly to remove the starch. You want to do this until the water turns clear. This step is important, don't be lazy about it, this will prevent mushy and unpleasantly sticky jollof rice.
8. Back to the pot, after about 15 minutes the sauce is ready, you’ll see it would have thickened slightly. This is also the time to taste just in case you need to adjust the seasoning at all before adding in the rice.
9. Next add in the washed rice and stir well to ensure rice is properly mixed in.
10. After this, add in just enough water to cover the rice, so the water should be just above the level of the rice. TIP – This is step is very important as adding excess amount of water will lead to soggy jollof rice which we don’t want. After adding the water stir well.
11. Now the easy part, cover and leave the Jollof rice to cook on a very low heat. So For example if the highest setting of your cooker is 6 then reduce it to l or 2.
12. I stir the jollof rice every 20 minutes until it is cooked. So after the first 20 minutes stir the rice from the bottom up. Don't worry if you feel there isn't enough liquid to cook the rice, there is, the steam at this point will do the remainder of the cooking. Cover the pot and continue to leave to cook for a further 20 minutes before checking at stirring again.
13. So after 40 minutes check the rice and stir again from bottom up. Cover and continue to leave to steam.
14. Now after steaming on a low heat for a total of approximately 1 hour 10 minutes, the jollof rice is ready!  TIP – you can also shorten the cooking time by covering the rice the foil before adding the lid of the pot. However if you do so, increase the heat slightly unless it can get too soggy, so I only usually use foil if I’m in a rush.

Steps

1. Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
2. Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
3. Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
4. Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
5. Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

Steps

1. ON MEDIUM HIGH HEAT ADD THE 1/3 CUP OIL, 2 CUPS ONIONS, AND 1/2 TSP GRATED GINGER.  COOK TILL BROWN.
2. ADD THE 600G CHIKEN, AND COOK TILL BROWN.
3. ADD THE REMIANING SPICES FOR KABSA INGREDIENTS (1 TBSP SALT, 1/2TBSP ORANGE ZEST, 1/2TBSP BLACK PEPPER, 1/2TBSP FINELY GRINDED CARDAMON, 1 PIEACE DRIED LEMON, 1/2 TSP CINAMON POWDER , 1/4TSP CLOVES POWDER, 1TBSP TOMATOE PASTE, 2 CUPS TOMATOE (FINELY CHOPPED)
4. ONCE YOU SEE THE OIL TO RISE ON TOP, POWR 1 LITER OF WATER AND COOK CHIKEN FOR 25MINUTES COVERED ON MEDIUM HIGH HEAT.

Kabsa Topping

1. ON A SEPARATE PAN ON MEDIUM HIGH HEAT ADD A BIT OF OIL AND  ALMONDS, ONCE BROWN PUT IT ON TISSUE PAPER.  
2. THEN, TAKE THE RAISINS AND BROWN THEM, BE CAREFUL THEY BROWN QUICKLY.  ONCE BROWN, PUT IT ON TISSUE PAPER.

Kabsa Main Dish

1. ONCE CHIKEN COOKED FOR 25MIN, REMOVE AND ADD IT TO BAKING PAN AND BROIL IN HOT OVER FROM 5-10MIN.
2. TO THE POT, ADD 1 1/2CUP OF LONG GRAIN RICE AND 2CUPS SHREDDED CARROTS.  COVER WITH CLEAN TOWEL TO ABSORB EXTRA MOISTURE AND TO KEEP THE RICE STIFF AND PUT THE COVER ON TOP.  COOK FOR 25MIN ON MEDIUM HEAT.
3. SERVE RICE FIRST, THEN CHIKEN ON TOP, AND THEN SPRINKLE ROASTED ALMONDS AND RASINS ON TOP.

Steps

1. Fry beef (black pepper, allspice, cinnamon)
2. Slice eggplant into rounds, then fry and dry (split into 2 portions)
3. Soak the rice in water and salt (warm water) split into 3 parts
4. In a pot, spread a layer of ground beef, then rice, then eggplants, then rice, then eggplants, and finally rice, add 2 cups of water or broth (+1 tsp salt) and put on high heat till it boils, then turn down to low and cook covered for 15
5. When done cooking, let rest for a bit then flip (hence the title) onto a large serving plate

Steps

poach lentils (until half cooked)
sauté onions
add onions to lentils
add rice to lentils, season with salt and pepper
bring it to a boil, set heat to low and simmer until water and rice/lentils cooked

Steps

1. Wash the rice with warm water but rinse it with cold water and then try to get it dry because we're going to fry it
2. Chop the onion and tomatoes in half, add to a food processor with 1 garlic clove and blend until pureed
3. In a wide frying pan, fry the rice with a bit of oil and 1 garlic clove on high heat (keep stirring) until it gets golden (few minutes)
4. Add the tomatoe/onion puree to the rice and stir well and keep frying for a few minutes
5. Add the hot chicken broth and stir well, add the serrano chile and cover. Lower the heat and cook for 15 minutes
6. Uncover and fluff a bit to redistribute the tomatoes among the rice, then cover and and cook for an additional 10-5 minutes until all the water is gone
7. Turn of the heat, cover and let it rest and cool off a bit

Steps

1. Start by preheating the broiler. On the stove, heat a large skillet on high heat with a couple tablespoons of canola oil. When it starts to smoke, add the salmon. Cook on the heat until the edges start to turn opaque, then spoon on the glaze. You will only need about a couple tablespoons per piece. Once the glaze is on the salmon, immediately put under the broiler (about 7-8 inches above the salmon). Depending on the thickness of the salmon, you will only have to leave it cook for about 3-4 minutes. At this point, the glaze should be starting to caramelize and brown. When the salmon is done, take out and set aside.
2. For the asparagus, simply toss in olive oil til coated then season with kosher salt. Put on the grill on medium heat and cook for a couple minutes until lightly coloured. Take off the grill and set aside.
3. In a large mixing bowl, add the freshly steamed brown rice and slowly drizzle in the seasoning sauce. With a slicing motion, mix the rice and seasoning together until well combined. Taste and season with salt if you need to.
4. To serve, simply arrange the salmon and asparagus on the bowl of seasoned sesame rice. If you like, you can also add a fried or poached egg, some sauteed shiitake mushrooms or some diced avocado. Be creative and have fun in the kitchen!

Steps

1. In a bowl, combine the ingredients for the sauce and set aside.
2. In a hot wok, add a couple tablespoons of oil. When it starts to smoke, add the garlic and shallot and fry for about 30 seconds. Add the rice and continue to cook, breaking up the clumps with your spatula. Cook for a minute or 2, before adding the sauce.
3. Once you add the sauce, continue to mix everything until the sauce is well distributed. At this point you can add your vegetables and meat (totally optional) and cook until they’re done.
4. Top with fresh chopped green onion or cilantro and squeeze some fresh lime juice over top just before serving.
5. Also, dont forget to top your nasi goreng with a sunny side up fried egg. There’s nothing like digging into that first bite with that lovely runny yolk. Enjoy!

Steps

1. Dry roast the pine nuts, pistachios and almonds or fry them in a bit of oil until they're brown. Keep on stirring them because they can get burned easily. Once golden brown, set aside.
2. If you're going to poach the chicken,  it's better to use ones with bones (they give flavor to the broth). The shortcut here, is to get roast chicken and use it's pieces and use ready made chicken broth (or use chicken stock cubes like Knor)
3. To poach the chicken, place in a large saucepan along with the quartered onion, cardamom pods, cloves, pepper corns, and bay leaves.
4. Add water (make sure the chicken is covered with water) and add sea salt (you can also add fresh thyme or rosemary to give it more flavor)
5. Put the pan on high heat until the water boils, lower the heat to medium and let it simmer for 15 min (remove the scum that floats on top).
6. After 15 min turn off the heat and cover the pan for another 10-15 min (with the heat off) then remove the chicken pieces and let them cool before you can remove the flesh from the bones (and set aside). Pour the chicken stock (where all the flavor is) through a sieve and set aside.
7. In the meantime, wash the rice and leave aside soaking in water (it makes it easier to cook)
8. In another saucepan, over a medium heat, fry the ground beef in 2-3 tbsp of oil and while browning the meat add the spices (ground cardamom, allspice, salt, cinnamon, and a pinch of black pepper). 
9. When the meat has browned, drain the rice and add it to the pan and fry a little bit with the meat.Then add the chicken stock and turn up the heat. Once the liquid starts to simmer, turn down the heat to low and cover (for 30 minutes). Try not to uncover during this time (it messes up the rice). 
10. After 1/2 hour, uncover and check if the rice is cooked and the liquid has dried up. Fluff the rice with a big fork or spoon to mix the meat and rice. Add the chicken pieces and the fried nuts on top and serve.