A TASTE OF NIGERIA

Liverpool community matron and Queen’s Nurse Beverley Nwosu says there’s something fundamentally satisfying about good food.

‘We all have different reasons for eating well. For me it’s the joy of cooking for friends. As a mum and grand mum my greatest joy is seeing people enjoying the variety of food that I prepare. Food was a big part of our lives when we were growing up. My dad was a barrister and my mum a nurse. Although I was born in England, we returned to Nigeria after I and my brothers and sisters finished our schooling. Traditionally in Nigeria girls are expected to go to the market with their mothers to buy food so I learnt naturally the ingredients needed for different dishes.

My mum was good at feeding people who came to our house. Whether invited or not, she’d quickly prepare something to serve to our visitors. My love of good food grew even more when I had my own children. They’ve all left home now and are doing well, so I assume I must have fed them well!

Now there’s just me and my husband, but I sometimes forget the children have left home and end up buying and cooking the same amounts I did when they were all at home. They often pop round to take home what’s left. Better still, I have been blessed with three grandchildren, who have an appetite for eating grandmama’s food, so nothing is wasted!”

BEVERLEY’S

JOLLOF RICE

“This is one of the most popular dishes in Nigeria. It can be prepared at short notice and is a great dish to cook, either on its own or with meat or fish. You can add spices to suit your taste.”

INGREDIENTS

8 chicken thighs 2 cups long grain or other rice 2 onions 2 tbsp vegetable oil (or ground nut or olive oil) Level teaspoon each of paprika, ginger, garlic granules, mixed herbs, chilli pepper, all spice, Jollof seasoning.

TIP: If you prefer to use fresh options use 4 cloves of garlic, small piece of grated ginger, fresh red chilli pepper and one scotch bonnet chilli pepper (deseed chilli to make the dish less hot) 2 chicken or vegetable stock cubes 400ml tin of coconut milk 400ml tin chopped tomatoes 2 tbsps tomato puree Pinch of salt Handful frozen or tinned peas 125g cooked fresh prawns 4 boiled eggs (optional) Serves 4

METHOD

Chop onions and grate garlic and ginger if using fresh options Soak rice in cold water for 2 to 5 minutes then drain. (This helps to reduce the carbohydrate content) Coat the chicken thighs with some of the spices and either boil with small amount of water or roast or pan seal and roast for 20 minutes Heat oil in a pot and add chopped onion, garlic and other spices until softened

Add in puree, then tinned tomatoes, stir, then pour in the coconut milk Bring to the boil, stirring so it doesn’t boil over Add rice and top up with a little boiling water if required Cover, reduce heat and leave to cook for 30 to 40 minutes

While the sauce is cooking check roast chicken thighs Cook peas in a pan, or microwave for two minutes Serve the rice garnished with prawns, peas and eggs if desired. Enjoy!