essay on my favorite food rice and stew

My Favorite Food Essay

500 words essay on my favorite food.

In order to perform well in life, our body needs energy. We get this energy from the food we eat. Without food, there will be no life. In today’s world, there are so many dishes available worldwide. Food comes in a wide variety all around the world. Dosa, Paneer, Naan, Chapati, Biryani, and more Indian delicacies are available. We are also offered western cuisines such as noodles, pasta, burgers, fries, pizzas and more dominating the food industry. In my favourite food essay, I will tell you about the food I like eating the most.

My Favorite Food

As the world is advancing day by day, it is becoming easier to get access to many kinds of food at our doorstep. Every day, we all want to consume great and delicious cuisine. There are many different varieties of food accessible all throughout the world. We all like different foods, however, my personal favourite is burgers. I have eaten many cuisines but my favourite food is definitely a burger. I cannot resist myself when it comes to burgers.

Burgers are one of the most convenient and easiest foods to eat on the fly when we’re in a hurry. We can have a burger at any time of day, whether it’s breakfast, lunch, or supper, and maybe some fries and a Coke to go with it. Many restaurants are well-known for making their speciality burgers in a particular style. Preparation changes from one establishment to the next. But what exactly makes a burger taste so good? They will taste vary depending on where you go, but they are all built the same. It is made up of a bun, a ground meat patty, and various toppings like cheese, onion slices, lettuce, and other sauces.

They are so soft yet crunchy, fresh and juicy that I love eating them. Even though there are many kinds of burgers, my favourite one is a chicken burger. The chicken patty gives the burger a juicy taste and it tingles my taste buds every time I eat it. I can already smell and taste it in my mouth as soon as I walked inside McDonald’s or any other restaurant that serves chicken burgers. As soon as I take a huge mouthful of it, I forget about any problems or troubles that are going on in the outer world and concentrate my entire concentration just on my chicken burger.

I love eating a burger which is filled with cheese and vegetables . The more vegetables you add, the better it tastes. My personal favourite is lettuce. It gives the burger the right amount of freshness and crunchiness.

I always eat my burger with ketchup. Most importantly, the thing I love about eating burgers is that I get to eat French fries along with them. They work as a great side to the dish and also make my stomach full.

Even though I liked eating a burger from a famous fast food joint, nothing beats the chicken burger my mother makes at home. She prepares everything from scratch, even the burger. Thus, it is extremely fresh and healthy too.

I know and feel that burgers have the great flavour and taste that would make anyone’s stomach pleased after a long day of work. I can tell by the reactions on people’s faces when they order their preferred burger variant. Overall, I don’t believe any other fast food will taste as good as a chicken burger. It’s just difficult to think that something will triumph in the future. As a result, I consider my favourite dish to be the best ever created.

A Great Variety

Perhaps the great thing about burgers is the great variety they offer. It has options for all people, who prefer vegetarian, non-vegetarian and even vegans. Thus, you can select the patty of your burger and dive right in.

There are a large number of burger joints being started in every corner of the city, each serving a variety of their own specialised and self-curated recipes. Burgers that are health-friendly and a go-to with a diet are also being introduced by these newly upcoming burger places. There are a lot many burger cafes that give their customers the choice to create their own burgers by providing them with a choice between patties, fillings, veggies, sauces as well as the number of burger layers they want.

Even though my personal favourite is a chicken burger, I also enjoy eating cheeseburgers and vegetable burgers. For me, all burgers taste delicious. Whenever we go out to eat with friends , I always order a burger.

My friends who do not eat non-vegetarian also eat burgers thanks to the great variety it offers. When we order food at home, we make sure to offer all kinds of burgers from cheeseburgers to chicken burgers, so that we get a taste of everything in our meal. Thus, I love burgers and their great variety makes it better.

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Conclusion of My Favorite Food Essay

Even though my favourite food is a burger, I enjoy other foods as well like Pizza and Pasta. However, I feel when it comes to eating daily, nothing beats homemade food. The food we eat daily is what helps us gain energy. We cannot eat our favourite food daily as it will become boring then, but our staple food is something we enjoy eating on an everyday basis.

FAQ of My Favorite Food Essay

Question 1: Why do we need food?

Answer 1: We need food because it provides nutrients, energy for activity, growth. Similarly, all functions of the body like breathing, digesting food, and keeping warm are made possible because of food. It also helps in keeping our immune system healthy.

Question 2: Should you eat your favourite food all the time?

Answer 2: No, never. Favourite foods are meant to be enjoyed when there is any special occasion, or when you are tired of your regular homemade food. Eating too much of your favourite food will make your taste buds adjust to it and eventually, it will not remain our favourite. Excess of anything is bad and the same goes for our favourite food. Thus, we must eat it occasionally so that it remains our favourite.

Question 3: Is fast food healthy? Should we not consume fast food at all?

Answer 3: Fast food is often high in calories, sodium, and harmful fat, with one meal frequently providing enough for a whole day. It is also deficient in nutrients and nearly devoid of fruit, vegetables, and fibre. That doesn’t mean you should completely avoid fast food. It is feasible to eat fast food without jeopardising your healthy diet. Take advantage of the nutritious side dishes available at many fast-food places. Look for meals that include lean proteins, vegetables, and fibre, and avoid anything that is supersized.

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Essay on My Favourite Food – 10 Lines, 100 to 1500 Words

Essay on My Favourite Food: Food is not just a source of nourishment for me, it is a passion. Among all the delicious dishes I have tried, there is one that stands out as my absolute favorite – sushi. The combination of fresh fish, sticky rice, and savory seaweed never fails to satisfy my taste buds. In this essay, I will delve into the reasons why sushi holds a special place in my heart and explore the cultural significance of this delectable dish. Join me on a culinary journey as I share my love for my favorite food.

My Favourite Food Essay Writing Tips

1. Start by brainstorming your favorite food and why you love it. Think about the taste, texture, aroma, and memories associated with it.

2. Begin your essay with an engaging introduction that grabs the reader’s attention. You can start with a personal anecdote or a vivid description of your favorite food.

3. In the body paragraphs, describe your favorite food in detail. Discuss the ingredients, preparation method, and any special techniques or recipes that make it unique.

4. Share your personal connection to the food. Explain why it is your favorite and how it makes you feel when you eat it. You can also talk about any memories or experiences that are tied to this food.

5. Use sensory language to bring your favorite food to life for the reader. Describe the taste, smell, and texture in a way that allows them to imagine it for themselves.

6. Discuss the cultural significance of your favorite food. Explain any traditions or customs associated with it and how it has influenced your own culinary preferences.

7. Consider including some fun facts or trivia about your favorite food to make your essay more informative and engaging.

8. Conclude your essay by summarizing why this food is your favorite and how it has impacted your life. You can also reflect on how your love for this food has evolved over time.

9. Proofread and edit your essay to ensure it is well-written and free of errors. Make sure your ideas flow smoothly and that your writing is clear and concise.

10. Finally, consider adding a personal touch to your essay by sharing a favorite recipe or inviting the reader to try your favorite food for themselves. This will make your essay more interactive and memorable for the reader.

Essay on My Favourite Food in 10 Lines – Examples

1. My favorite food is sushi. 2. I love the combination of flavors and textures in sushi. 3. The freshness of the fish and vegetables in sushi is unbeatable. 4. Sushi is a healthy option for a meal, packed with protein and nutrients. 5. I enjoy trying different types of sushi rolls, from traditional to creative fusion rolls. 6. Sushi is a versatile food that can be enjoyed as a light snack or a full meal. 7. The presentation of sushi is always beautiful and appealing to the eye. 8. I appreciate the skill and craftsmanship that goes into making sushi. 9. Sushi is a great option for dining out with friends or for a special occasion. 10. Overall, sushi is my go-to choice for a delicious and satisfying meal.

Sample Essay on My Favourite Food in 100-180 Words

My favourite food is pizza. I love the combination of gooey cheese, tangy tomato sauce, and a crispy crust. Whether it’s a classic pepperoni pizza or a gourmet creation with unique toppings, I can never resist a slice of pizza.

What I love most about pizza is its versatility. You can customize it to suit your taste preferences, whether you prefer a meat lover’s pizza or a vegetarian option loaded with fresh veggies. Pizza is also perfect for sharing with friends and family, making it a great option for gatherings or parties.

I also appreciate how easy it is to enjoy pizza. Whether it’s from a local pizzeria or a homemade creation, pizza is always a satisfying and delicious meal. It’s comfort food at its best, and I never get tired of indulging in a cheesy slice of pizza.

Short Essay on My Favourite Food in 200-500 Words

My favourite food is sushi. I have always been a fan of Japanese cuisine, and sushi is one of the dishes that I can never get enough of. The combination of fresh fish, sticky rice, and seaweed is simply irresistible to me.

One of the reasons why I love sushi so much is because of its versatility. There are so many different types of sushi to choose from, whether it’s nigiri, sashimi, or rolls. Each type has its own unique flavor and texture, making it a truly satisfying meal.

I also love the presentation of sushi. The vibrant colors of the fish and vegetables, the delicate arrangement of the rice and seaweed, and the artistic drizzle of soy sauce and wasabi all come together to create a visually stunning dish. It’s like a work of art that you can eat.

Another reason why I love sushi is because of its health benefits. Sushi is a low-calorie, high-protein meal that is packed with essential nutrients. The fish is rich in omega-3 fatty acids, which are good for the heart and brain. The seaweed is a good source of vitamins and minerals, and the rice provides a good source of carbohydrates for energy.

But above all, the taste of sushi is what keeps me coming back for more. The fresh, clean flavors of the fish, the slightly tangy rice, and the subtle umami of the seaweed all combine to create a taste sensation that is unlike any other. Whether I’m enjoying a simple salmon nigiri or a complex dragon roll, each bite is a delight for my taste buds.

In conclusion, sushi is my favourite food because of its versatility, presentation, health benefits, and most importantly, its delicious taste. Whenever I’m in the mood for a satisfying and flavorful meal, sushi is always my go-to choice. I could eat it every day and never get tired of it. It’s a dish that brings me joy and satisfaction every time I eat it, and I will always have a special place in my heart for sushi.

Essay on My Favourite Food in 1000-1500 Words

Food is an essential part of our lives. It not only provides us with the necessary nutrients and energy to function but also brings joy and comfort. Everyone has their own favorite food that they crave and enjoy. For me, that favorite food is pizza.

Pizza is a popular dish worldwide, loved by people of all ages. It is a versatile dish that can be customized to suit individual preferences, making it a favorite for many. The combination of a crispy crust, savory sauce, gooey cheese, and a variety of toppings makes pizza a delicious and satisfying meal.

One of the reasons why pizza is my favorite food is its versatility. There are countless variations of pizza, allowing me to choose different toppings and flavors depending on my mood. Whether I am in the mood for a classic pepperoni pizza, a veggie-loaded supreme pizza, or a gourmet pizza with unique toppings like prosciutto and arugula, there is always a pizza that satisfies my cravings.

Another reason why pizza is my favorite food is its convenience. Pizza is easily accessible and can be delivered right to my doorstep, making it a convenient option for a quick and satisfying meal. Whether I am too busy to cook or simply craving a delicious slice of pizza, I can always rely on this beloved dish to satisfy my hunger.

Furthermore, pizza is a comfort food for me. There is something comforting about biting into a warm slice of pizza, with the melted cheese stretching as I pull it away from the rest of the slice. The combination of flavors and textures in each bite is a comforting and satisfying experience that never fails to put a smile on my face.

In addition to its taste and convenience, pizza holds a special place in my heart because of the memories associated with it. I have fond memories of enjoying pizza with friends and family during gatherings and celebrations. Whether it was a birthday party, a movie night, or a casual get-together, pizza was always a crowd-pleaser that brought everyone together.

Moreover, pizza is a dish that can be enjoyed in various settings. Whether I am dining out at a pizzeria, ordering delivery to enjoy at home, or making my own homemade pizza, the experience of eating pizza is always enjoyable. I love the anticipation of waiting for the pizza to arrive, the aroma of freshly baked pizza filling the room, and the satisfaction of taking that first bite.

Despite the many reasons why pizza is my favorite food, there are also some criticisms of this beloved dish. Some may argue that pizza is unhealthy due to its high calorie and fat content. While it is true that some pizzas can be indulgent and calorie-laden, there are also healthier options available, such as thin-crust pizzas with vegetable toppings.

In conclusion, pizza is my favorite food for a variety of reasons. Its versatility, convenience, comfort, and the memories associated with it make it a beloved dish that I always enjoy. Whether I am craving a classic pepperoni pizza or a gourmet pizza with unique toppings, pizza never fails to satisfy my cravings and bring joy to my taste buds. I will always have a special place in my heart for pizza, and I look forward to enjoying many more slices in the future.

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Essay on My Favorite Food | Short & Long Essay on My Favorite Food

There are many food items that we like as; noodles, food pasta, fish, biryani, pizza, jollof rice, rice chicken, Bangladeshi, indian dishes etc.

The favorite, yummy, delicious food is in fact our life. We have written following short & Long essays, & paragraphs on topic my favorite food, 10 lines, more sentences essay on my favorite food, my favorite food essay in 100,150,200 words, for children & Students

Essay on My Favorite Food | My Favorite Food Essay 100,150,200 words For Children & Students

Food is important for every living being. It is impossible to survive without food for long. Some people like to eat spicy or sour foods while others like sweet food.

We can perform all activities of our daily life efficiently because of the different nutrients that our body takes through food. Being a foodie, I love to eat good food. Sometimes, I help my mom in cooking too. I want to become a good cook like her in future.

My Favorite Food Short Essay For Students

Every person has a favorite food and he never gets tired of eating it. I also have a favorite food and it is pizza. I admire and love its taste a lot. Pizza is an Italian food but now it is popular worldwide and it is liked by people of every age group. It is so versatile that it can be served on any occasion.

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There is nothing more delicious than a warm box of pizza. Those healthy tomatoes, cheese, mushrooms, pepperoni and herbs make it even tastier. I can eat it at any time of my day as a snack or main meal. My favorite toppings on pizza are cheese and mushrooms. I specifically ask the waiter for a thin crust pizza and to add cheese on pizza because I like extra cheese on pizza so much.

I prefer cheese pizza because cheese is healthy for our body. I like its soft texture and puffiness. Most of the times, I also order chicken fajita pizza because it is very tasty.

Pizzas taste the best when they are crispy from sides and soft in the middle. It is my comfort food and no matter how sad I am, it always brings smile on my face. Just thinking about my favorite pizza gives me an irresistible hunger that cannot be filled unless I get my favorite food.

There are my kinds of pizzas including veggie pizza, cheese pizza, meat pizza, pineapple pizza and pepperoni pizza. It is the most loved food of all time and everyone loves to eat pizza.

It is very easy to make pizza at home too. A layer of dough is covered with sauce and different kinds of ingredients. It is then placed in oven and after some time, pizza is ready. I even ask my mother to make pizza for me. She makes the best pizza in this world. Sometimes, she even bribes me with her delicious pizzas to get any work done from me.

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We also organize pizza party at home on weekends. I also challenge my siblings that who can eat maximum number of pizza slices. In the end, I always win.

No matter, how much full my stomach is, I never say no when my favorite pizza is in front of me.As soon as I take first bite of pizza, all the flavors start to explode in my mouth and to be honest, there is no better feeling than this.

Sometimes, I also get scolded for having pizza all the time and my mom advice me not to eat pizza on daily basis because it can affect digestion.

When I think about the most delicious foods in this world, I always prefer pizza. When I am out with my friends to eat at restaurant, pizza is always my first choice. My mouth begins watering the moment I see pizza in front of me. I always have my eyes and ears open for new pizza places I have yet to try. My love for pizza has no end and it will always be my favorite food.

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The food is in fact makes us to live in this world. The favorite food reflects our personal taste. Every food that is delicious to taste, is in fact the best food. It again, lies in the hands of cook.

Ideas on Writing About My Favorite Food:

Writing about my favorite food can be a fun and enjoyable experience. It allows me to share my love for food with others and also learn more about the dishes that I enjoy. Whether it’s through personal experiences or research, there are many ways to approach writing about your favorite food.

One way to write about my favorite food is by sharing personal anecdotes and memories associated with the dish. For example, I could write about the time my grandmother taught me how to make her famous lasagna recipe or the first time I tried sushi and fell in love with it. These stories add a personal touch to my writing and can also help readers connect with the food on a deeper level.

Another approach is to research the origins and history of my favorite food. This not only adds an interesting element to my writing but also allows me to learn more about the cultural influences and traditions behind the dish. For instance, I could explore the diverse regional variations of pizza in Italy or the rich history of biryani in South Asia.

Furthermore, I can also write about my favorite food by highlighting its nutritional value and health benefits. This can be especially useful for those looking to incorporate new and healthy foods into their diet. For instance, I could discuss the high protein content of lentils in Indian cuisine or the anti-inflammatory properties of turmeric in Middle Eastern dishes.

In addition, writing about my favorite food can also involve sharing recipes and cooking tips with others. This not only allows me to showcase my culinary skills but also encourages others to try out new and delicious dishes. I could include step-by-step instructions, ingredient substitutions, and even my own variations on traditional recipes.

Overall, writing about my favorite food is a great way to express my passion for cooking and eating. It allows me to share personal stories, cultural knowledge, nutritional information, and cooking tips with others. So whether it’s through personal experiences or research, I will continue to enjoy writing about my favorite food and inspiring others to do the same. So why not give it a try yourself? Share your love for food with the world and see where it takes you!

Happy writing and happy eating!

Short Essay on My Favorite Food For Class 4

You know how they say “home is where the heart is”? Well, my favorite food feels like a home for my taste buds. That’s right – pizza! Pizza has been my go-to since I was a kid and it still holds strong as my top pick today.

Pizza comes in all shapes and sizes – round, square, with thin crust or thick crust, and with all sorts of toppings. But for me, nothing beats the classic pepperoni pizza. The combination of tangy tomato sauce, melted cheese, and savory pepperoni never fails to make my mouth water.

What I love most about pizza is its versatility. You can have it as a snack or a full meal; you can eat it hot out of the oven or cold the next day. It’s perfect for any occasion – movie night with friends, family gatherings, or even as a quick bite on-the-go.

But it’s not just about the taste – pizza also holds a special place in my heart because of the memories associated with it. I remember how excited I used to get when my parents would order pizza for dinner, and how my siblings and I would fight over who got the biggest slice. Even now, when we gather for family dinners, pizza is always a crowd-pleaser.

As I’ve grown older, my love for pizza has only intensified. I’ve even started experimenting with different toppings – from mushrooms to olives to pineapple (yes, pineapple on pizza is amazing). But no matter how many variations I try, the classic pepperoni pizza will always hold a special place in my heart.

In conclusion, pizza is not just a food for me – it’s an experience. It brings people together and never fails to satisfy. And for that reason, it will always be my favorite food. So next time you’re debating what to have for dinner, I highly recommend you go for a slice of pizza – it’s always a good idea. So next time you’re debating what to have for dinner, I highly recommend you go for a slice of pizza – it’s always a good idea.

Essay on Favorite Food Biryani ( 150-200-250 Words ):

Alright, let’s talk about one of my favorite foods – biryani. If you haven’t tried it yet, you’re definitely missing out! Biryani is a popular dish in many countries and regions such as India, Pakistan, Bangladesh, and the Middle East. It consists of aromatic rice cooked with meat or vegetables and a variety of spices. There are many different variations of biryani, each with its own unique taste and flavor.

One of the reasons why I love biryani so much is because it reminds me of home. Growing up, my mom would often make biryani for special occasions or family gatherings. The delicious aroma of spices filling our kitchen would instantly make my mouth water.

But biryani is not just a dish for special occasions, it’s also a staple in many households. It’s a complete meal that is both filling and satisfying. The combination of tender meat or vegetables, flavorful rice, and aromatic spices makes for the perfect balance of textures and flavors.

What I love about biryani is that it can be customized according to personal preferences. Some people prefer chicken biryani, while others like beef or mutton biryani. There are also vegetarian options such as vegetable biryani or paneer biryani. And let’s not forget about the different types of biryani like Hyderabadi, Lucknowi, and Kolkata style.

But no matter what type of biryani you prefer, one thing is for sure – it’s a labor of love. Biryani is not something that can be whipped up quickly, it takes time and effort to prepare. The meat or vegetables need to be marinated in spices, the rice needs to be perfectly cooked, and then everything is layered together and slow-cooked for hours.

I also love how biryani brings people together. It’s a dish that is often shared with family and friends, and it’s always a hit at potlucks or dinner parties. Whenever I have biryani, it reminds me of the joy and love that comes with sharing a meal with loved ones.

In conclusion, biryani is not just a food for me, it represents my culture, my memories, and my love for food. It’s a dish that never fails to impress me with its rich flavors and textures, and I will always have a special place for it in my heart (and stomach!). So if you haven’t tried biryani yet, I highly recommend giving it a try – who knows, it might become your favorite too!

Short Essay on My Favorite Food Rice and Beans:

Rice and beans have always been a staple in my family’s diet. Growing up, I remember coming home from school to the delicious aroma of rice and beans cooking on the stove. It was a simple meal, yet it never failed to satisfy my hunger and please my taste buds.

Rice and beans are not only popular in my household but also in many other cultures around the world. In fact, it is considered a complete protein when combined together and is often referred to as the “perfect food”. However, what makes rice and beans so special to me goes beyond its nutritional value.

For starters, rice and beans are extremely versatile. They can be served in various ways – from a hearty bowl of stew to a simple side dish. I love experimenting with different flavors and spices to create new and unique variations of this classic dish. It never gets boring!

Moreover, rice and beans are budget-friendly and can easily feed a large family. As someone who comes from a big family, I appreciate the fact that this dish is not only delicious but also cost-effective.

But what truly makes rice and beans my favorite food is the sentimental value it holds. It reminds me of my childhood, family gatherings, and special occasions. It is a dish that brings people together, and I have fond memories of sitting around the table with my loved ones sharing stories over a steaming plate of rice and beans.

In addition to its delicious taste and versatility, rice and beans also have numerous health benefits. They are high in fiber, protein, and essential vitamins and minerals. They are also gluten-free, making them a perfect choice for those with dietary restrictions.

Overall, rice and beans hold a special place in my heart and will always be my favorite food. It not only satisfies my taste buds but also brings back cherished memories and nourishes my body. Whether it’s a simple weeknight dinner or a special occasion, rice and beans will always have a spot on my plate. So, the next time you are looking for a delicious and nutritious meal, give rice and beans a try – you won’t be disappointed!

9 thoughts on “Essay on My Favorite Food | Short & Long Essay on My Favorite Food”

I really enjoyed reading this. Actually I am from Lagos which is in Nigeria

I really enjoyed it but can write on the topic my favorite food not pizza but jolly rice

wow 😲 I love 💕 this It’s really a great essay 😃

Great Essay

Ilove this essay and can write onmy favourite food not pizza

Essay on My Favorite Food: A Comprehensive Guide

Writing an essay about your favorite food is a delightful task that allows you to express your passion for a culinary delight while honing your writing skills. In this comprehensive guide, we'll walk you through the process of crafting a compelling essay that not only highlights your love for a particular dish but also engages your readers. So, get ready to savor the journey of writing an essay on your favorite food Essay on My Favorite Food: Tips to Write a Top-Notch Paper !

Choosing the Perfect Dish

When it comes to writing an essay on your favorite food, the first step is selecting the perfect dish to write about. Think about the meals that make your taste buds dance with joy. Is it your grandmother's homemade lasagna or the spicy street tacos from your last vacation? Choose a dish that holds a special place in your heart.

Creating a Mouthwatering Introduction

Your essay's introduction is the appetizer that sets the tone for the entire piece. Begin with a captivating hook that entices your readers to continue. You can use an interesting food-related anecdote or a thought-provoking quote. Then, introduce your favorite food and explain why it holds such significance to you.

Building a Flavorful Body

The main body of your essay is where you dive deep into the flavors and experiences associated with your favorite food. Describe the dish in detail - its appearance, aroma, taste, and texture. Share personal anecdotes or memories related to this dish. Discuss how it makes you feel and why it stands out among all the meals you've ever had.

Dos and Don'ts

To ensure your essay on your favorite food is as delectable as the dish itself, here are some dos and don'ts to keep in mind:

Do use descriptive language to paint a vivid picture of your favorite food.
Do share personal experiences and memories associated with the dish.
Do engage your readers' senses by describing the aroma, taste, and texture.
Do convey your passion and enthusiasm for the food.
Don't provide a generic or bland description of the food.
Don't forget to proofread and edit your essay for clarity and coherence.
Don't make it too lengthy; keep your essay concise and focused.

Q: How long should my essay be?

Your essay should be around 1500 words, providing enough depth without overwhelming the reader.

Q: Can I write about multiple favorite foods?

It's best to focus on one favorite food to maintain a clear and concise narrative.

Q: Should I include a recipe in my essay?

While it's not necessary, you can include a brief recipe if it adds value to your story.

Final Thoughts

Writing an essay on your favorite food is not just an academic exercise; it's a way to share a piece of your soul through the lens of your taste buds. Make it flavorful, engaging, and heartfelt. With this guide, you're well-equipped to craft a mouthwatering essay that leaves your readers craving both your words and the delicious dish you've described.

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Essay on My Favorite Food: Tips to Write a Top-Notch Paper

If there is something we can’t dispute, then it is that every person has their favorite food. Writing a favorite food essay is an interesting endeavor that allows you to share with us different aspects of the meals you like the most. For generations, food has remained an interesting topic for discussion.

Since you are writing on a subject you are passionate about doesn’t mean you will automatically write a compelling “essay on my favorite food.” When most students would dwell on choosing a topic they are comfortable with, I would advise you to pay extra attention to the required deliverables. Bear in mind that you are writing for an audience that will be keen on specific details from your essay.

For instance, a professor will use your essay to assess not only your level of subject mastery but also how well you can communicate the same to others. If you intend to write an essay to educate someone, you should write an informative essay that uses appropriate tone and language. In this article, I provide you with effective strategies you should use in writing an essay on favorite food.

A Guide to Writing My Favorite Food Essays

Developing a compelling paper about your favorite food needs adequate planning. Here are the key steps you should follow to ensure your paper is compelling and meets the anticipated standards.

Critically analyze your target audience: Before you start writing your “my favorite food essay,” evaluate your target audience to understand what they anticipate. As we mentioned earlier, you are writing for your audience. Ask yourself; “Why should anyone read my paper? What do they want to gain?” Place yourself in the shoes of the readers to gain their perspective, which will help you to write an essay that meets their expectations.
Choose the topic: Once you understand your audience, proceed to choose the most appropriate topic about your favorite food. As professionals emphasize selecting a topic that you are not only comfortable with but also one that is easy to research. Remember when you are writing an essay, you want the readers to support your point of view. A topic that is easily researchable and has conflicting opinions is much better for developing a high-quality essay.
Generate a thesis statement and brainstorm ideas: Once the topic is in place, develop a strong thesis statement that provides the direction of the essay. It should help you to determine the ideas you need to discuss to make your essay appealing. Identify the arguments that would appeal to your audience.
Assemble your evidence: To make “my favorite food essays” credible and informative, you need to use credible and reliable external sources to support your argument. Therefore, once you have identified the arguments you want to present, research high-quality evidence to back your claims. Remember to include counter arguments. It would be easier to convince your readers when you show them why your standpoint is more valid than the opposing opinion.
Create an outline: The next step should be creating a roadmap that you will use to complete your assignment. An outline helps you to determine which point you will discuss in each section. It also guides you in ensuring you cover everything as required based on your favorite dish essay specifications. Ensure your outline is complete so that you don’t leave out anything. You can go a step further by noting which evidence you use for each of the sections.
Write your first draft: Start your writing process. Make sure you strictly adhere to your outline to make the writing process easy and enjoyable. During this stage, you shouldn’t worry so much about common errors and mistakes. Here you just want to make sure your ideas are put in writing following a logical order and delivered precisely. However, as you write, keep referring to your thesis statement to ensure the information you provide is relevant to the topic. Alternatively, you can contact write my essay services from CustomWritings if you want someone to help write your first draft from scratch.
Proofread your essay: You don’t want to deliver an essay on your favorite dish that is hard to read or understand due to avoidable mistakes. Dedicate adequate time to go through your essay to correct any errors. In case you aren’t confident enough, use proofreading tools available on the internet. You can seek assistance from your colleagues.
Ascertain that all instructions are followed: The final step before you deliver your essay is to ensure all the instructions have been met. Once you are completely satisfied, check for plagiarism and then deliver the paper.

The Structure to Follow When You Write an Essay About My Favorite Food

When you are required to write an essay on my favorite food, you should follow the common essay structure to ensure it meets the anticipated quality. It should contain at least three sections as discussed below.

An introduction

To make your essay compelling, you need to engage your readers from the onset. As a result, an introduction is an overly important section of the paper that you should develop keenly. Start with a hook sentence that allows the reader to have a picture of what you want to discuss in the entire essay. Provide background info about the topic. Close the introduction with a strong thesis statement that spells out the direction of the paper. A good thesis should give away the ending of the essay.

Body paragraphs

We could say this section is the backbone of the essay. It is the most vital part since it is where you present and support your arguments. If you do it the right way, you will definitely convince your readers to support your point of view. Use external sources and cite them properly to support your claims. Remember, when you have to write an expository essay on my favorite food, you only include factual info that is thoroughly researched and delivered in a simple manner. Each paragraph in this section should contain only one idea.

The tail of your essay should be a conclusion. It should be a summary of what you discussed in the essay. Restate the thesis statement using different words and don’t forget to remind your readers what you want them to take away from your favorite meal essay, be it nutrient composition, health benefits, or affordability, let your reader have that lasting impression. Be cautious to introduce any new ideas here.

Parting Shot

Writing about something you love is one thing but writing a compelling essay that meets anticipated quality standards is another. You should possess the right skills and most importantly, understand your target audience. The discussed tips will help you deliver exceptional essays on your favorite meals.

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Home » Africa » Recipes from Western Africa » Jollof Rice (Ghana Style)

Jollof Rice (Ghana Style)

By: Author Freda

Posted on Last updated: September 26, 2022

This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with wonderful spice and rich and saucy beef (or other meat). Jollof rice is a much-loved festive dish that people often serve at weddings, parties, and other large gatherings. The rice cooks in a rich and spicy tomato-based sauce, giving it a bright color .

Jollof rice with beef topped with beef stew Ghanaian version

The origins of jollof rice

As much as we have prominent “jollof wars” between Nigerians and Ghanaians, all centered around who makes the best jollof rice, it actually originates somewhere else.

Jollof comes from the Senegambia region of West Africa, particularly Senegal. There t hey call this rice dish thieboudienne or ceebu jen . To make it they use a mixture of rice, onions, tomatoes, and fish.

How this dish then managed to lend itself to the rest of West Africa as jollof, jellof or jallof still remains a mystery.

Some think that this could be connected to the Senegalese Wolof tribe. Others have also made the connection between jollof rice and jambalaya . H owever, the direct connection has been heavily contested even though the dishes look similar in appearance.

I have had my own theories as to how it happened that the modern-day jollof, a rice dish filled with ingredients that are not indigenous to West Africa, came to be, which you can read about in my Party Jollof recipe .

Which rice is best for jollof?

The first component of jollof is the actual rice. As we are focusing on Ghanaian jollof rice here, it pays to note that the choice of rice will vary greatly across the different West African regions.

Ghanaians are partial to long grain rice such as Thai jasmine or Basmati rice.

Nigerians prefer the plump and separated grain effect of par boiled rice such as Uncle Ben’s style rice, easy cook rice, or what we now know as Golden Sella Basmati rice. This is rice that has been parboiled in the husk before milling. The result is a stiffer grain that does not stick together when cooked.

Ghanaians pride themselves as being purists by staying away from this kind of processed rice, however the benefits of the parboiling process makes the rice easier to digest.

Tomato stew — a jollof essential

The second major component in jollof is the tomato stew base.

Cooks usually m ake the stew by frying onions and adding tomato paste or puree to enrich the sauce. Then they add tomatoes, garlic, peppers, and ginger. Once all ingredients are in the pot, they reduce the sauce to a thick and rich oily mixture.

We love observing an oil film at the top of a stew or sauce. This signals that it is ready to receive the rice and additional water for steaming.

Does jollof rice have meat in it?

Jollof can come with or without meat. But the third component of today’s Ghanaian jollof rice recipe, particular to many Ghanaians, is meat mixed into the rice.

Goat, beef, or lamb (ram meat) are common additions. (I love jollof rice with goat meat or beef.)

Jollof rice can also be made with chicken or fish.

Other modern variations have seen people mix corned beef into their rice to make an entirely delicious meal with a modern industrialized twist.

What is used to season jollof rice?

A variety of spices can be used to make this one-pot dish. I find that the choice of meat will determine the direction of spices used.

Memories of my mother’s jollof rice are filled with the rich aroma of cloves, which she would always add to her goat or beef jollof rice.

Seasonings such as bouillon cubes, chicken spice, or salt may be added, followed by dried aromatic herbs such as bay leaves, thyme, or mixed herbs.

You can now even find “jollof mix” spice blends in some stores depending on your location.

Can I add vegetables to jollof?

The final step in Ghanaian jollof rice is stirring in some mixed vegetables such as carrots, green beans, and peas.

This step may have come out of food and nutrition or catering lessons, as the result is a beautifully bright garnish, however, it is a very common step in Ghana.

Other vegetables that can be used are cabbage, aubergines (eggplant), and tubers such as cassava or potatoes. However, these are more common in thieboudienne and other Sahel regions of West Africa.

Jollof rice with beef topped with beef stew

Variations of jollof in West Africa

As previously mentioned, in Senegal, the dish called thieboudienne is the national dish of the country and is considered the origin of jollof rice.

Not far away in neighboring Gambia, benachin is the thieboudienne equivalent.

When I was growing up, I remember my aunt’s benachin. She would make it with dried salted fish, which had a fermented flavour. Her’s was absolutely delicious.

Nigeria’s most popular jollof rice is known as “party jollof” in Lagos state. Party jollof is one of the most searched African food items on Google. It is often cooked in large quantities, over a wood fire and is described as having a smoky flavour, which comes from the charring at the bottom of the huge three-legged vats that caterers use.

Similar Dishes to jollof rice around the world

When cooked without meat, jollof is very much a savoury rice dish, comparable to the Portuguese arroz de tomate .

I previously mentioned jambalaya as a dish that is similar to jollof rice. It is a dish with West African and French roots.

Not far from jambalaya in America’s south, Gullah red rice is almost identical to jollof, with the addition of smoked sausage.

This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with a wonderful spice and rich, spicy, and saucy meat.

Ingredients

For the meat.

750 to 800g (1 1/3 lbs) lamb (or beef)
½ an onion
1 scotch bonnet pepper (habanero is a good substitute)*
1 bouillon cube**
3 whole cloves (roughly 1/4 tsp ground)

For the rice

4 Tablespoon oil
1 large onion, diced
2 cloves garlic, minced
1 inch fresh ginger, grated
1 scotch bonnet pepper (habanero pepper)*, chopped
1 Tablespoon tomato puree (tomato paste)
6 large, fresh tomatoes or 1 and ½ cans of tomato, chopped
1 seasoning cube/bouillon cube** (or salt to taste)
1 teaspoon thyme
2 cups long grain rice (Thai jasmine)
2 cups hot water or stock/broth**
½ cup mixed carrots and peas (thawed if frozen or fresh)
A round of parchment paper that fits inside your cooking pot (see step 11)

Instructions

Cut the lamb (or beef) into sizeable chunks.
Create a paste by blending the ½ portion of onion and lamb seasoning in a food processor or with a mortar and pestle. Then, rub the paste on your meat pieces.
If the meat is tough, simmer the meat and sauce paste until the meat is tender, then remove the pieces of meat and grill or fry them so the lamb pieces crisp up.
If the meat is tender, it can go straight to the grill for cooking through. Set the cooked meat aside.
Rinse your rice and start some water boiling (for soaking the rice in step 7). (The rice is washed to remove excess starchiness, which can make the final dish gloopy or sticky.)
To make the stew base, heat the oil in a heavy bottomed saucepan.
Fry the onions until golden brown. Add the garlic and ginger a few seconds before adding your tomato puree (tomato paste). Fry for just under a minute.
Add the thyme and bouillon cube, followed by the tomatoes and scotch bonnet pepper.
Cook the sauce for about 15 to 20 minutes. Stir continuously to make sure it is not burning at the bottom.
Next, add all the meat and stir to coat it well in the sauce. Continue cooking the stew.
While the tomato sauce is cooking, soak the rinsed rice in some boiled water until the stew base is ready.
Once the stew is thick, with an oily film forming on the surface, remove half the meat stew from the pot and set it aside for serving. (This is a preference particular to Ghanaians, who will often eat jollof rice with additional stew on the side.)
Strain the soaked rice and add it to the pot. Season to taste carefully.
Top up the pot with enough water or broth. For those with an experienced eye for rice, this would normally be about 500ml (2 cups). (You may need to add more later if the rice is still hard.) Stir to mix, then bring to a boil, then reduce to medium heat.
Once simmering nicely and the moisture has nearly all gone, add the peas and carrots. Then cover with parchment paper right above the rice (to lock in moisture and add natural cooking pressure). Close with an airtight lid. Reduce the heat to low and simmer gently for 20 minutes.
Taste the rice. Once the grains are cooked it is ready.
The bottom of the pot will have a layer of caramelized jollof with concentrated flavour. For those who want a smoky flavour, raise the heat back to high for a few minutes, and allow the bottom of the pot to toast. Take off the heat and your rice is smoky and ready to eat! Washing the pot will be interesting afterwards, but nothing a good soaking can’t fix.***

* Scotch bonnet peppers are quite spicy, which will give significant heat to this dish, as is traditional. If you prefer more medium or mild food, adjust the amount of scotch bonnet pepper according to your preferences. While not traditional, a 1/2 teaspoon of paprika could be substituted for each pepper for a (not spicy) version that is more accessible to spice-sensitive palates.

**If bouillon cubes are not available, they can be omitted. If doing so, be sure to use broth instead of water for best flavor and add salt to taste.

***To help clean the pot, boil some water in the empty pot. Then let the hot water stand in the pot for 20 minutes. Scraping the bottom occasionally. This typically works quite well for getting those bits un-stuck.

Nutrition Information:

Serving size:, if you liked this recipe, here are some similar dishes you may enjoy.

Freda has been a food writer for 10 years, with a significant focus on the under-explored area of African cuisines. She is now established as an African Cuisine Expert and resides in Lagos, Nigeria with her husband and 4 children. In 2018 she co-authored “The Science of Spice”, exploring the spices of the African continent. You can find Freda on her site MyBurntOrange.com.

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Thursday 1st of September 2022

Hello. I'm fully Ghanaian and I know how I loved jollof, growing up. I agree the major problem is too much water. However, the type of rice used counts a lot. For example, Ofada rice and other types of hard-to-cook local varieties are not suitable for jollof. Also, the only types of rice I soak for jollof are basmati and parboiled rice. All other rice types are washed and drained. Please, in honor of our Ghanaian mamas who pride themselves in "jollofing" skills, can we ask for a repost of this recipe's photo in a more palatable way. Thank you.

Monday 26th of September 2022

Hi Josephine. We have updated our pictures. Can you let us know if you feel that the new ones are a better representation of jollof?

Hi Josephine. Thank you for sharing. We will be doing some testing of Freda's recipe to see what adjustments need to be made and to update to new pictures based on your and other readers' suggestions. Best, Sarah

Sunday 28th of August 2022

I saw the title and end product and decided to let you know this recipe isn't Ghanaian Jollof but I see some good people already pointed it out. Step 1,7,8 and 9 were off and the reason for the end product. We don't wash the rice with hot water or soak it. Rinse with tap water till the water is clear

Also IMO the only sauce allowed on Jollof rice is shito for extra spicy kick. If you're served/eat jollof rice with stew, you can't be trusted lol

Thank you Kweku. We will be reviewing this recipe based on your and our other readers' comments.

HannanBestman

Thursday 25th of August 2022

Freda, Ghana's joffof rice is not typically cooked with the meats in it nor mixed vegetables.

That recipe is uniquely Liberian style which the Liberians got by the way from the Portuguese Paula when Vasco De Gama and crew travelled thru Liberia. Thanks

Thank you for sharing Hannan.

Tuesday 16th of August 2022

Errmmm...I'm Ghanaian and apart from the ingredients being spot on, the final result isn't. It's too moist to be Ghanaian.

Sarah Ozimek

Monday 22nd of August 2022

Hi Mike. Thank you for sharing. Would you suggest less water or broth used in the rice?

Saturday 11th of December 2021

Good recipe but this definitely looks too moist. Jollof rice naturally does not need too much water since it will just retain it and then half cooks and half doesnt yet it starts burning. It is better to use 1:0.5 for rice to water ratio since the stew will also help soften the rice. If you need more water then u add it bit by bit. Also use broad wooden spatulas to prevent the rice from breaking.

Thank you for those tips Nana.

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How To Write Essay About My Favorite Food

Table of Contents

How to write an essay about my favorite food

How to start
Main body writing
Final checklist

People mostly write descriptive essays about other people, events, animals, or memories. Rarely do essay writing companies offer guidance on how to write descriptive essays about favorite foods. This article will take students and writers step by step on writing. When students are given the task of writing a description of their favorite food, they get a platform to paint words and create a vivid experience for readers. Students should, therefore, strive to use vivid observations and descriptions rather than persuasive figures or facts. This genre of essay writing gives students the artistic freedom of observing and describing what they see, feel, taste, smell, and hear.

How to start a descriptive essay on favorite food?

When writing this type of essay, it is important to understand that describing the favorite food is the core issue, writers and students should, therefore, feel free to talk about various aspects of their favorite food such as how the food smells or tastes. Before you start describing your favorite dish, it very imperative that you highlight some ideas or aspects of the dish you are about to describe. For instance, if a student chooses to describe pizza. A student might start by jotting down some words such as crust, sauce, pepperoni, spices, sausage, cheese, etc. once the student is done listing some ideas, he or she can start compiling descriptions for each.

The main body writing

When writing an essay about your favorite food, it is important you focus on the maxim: show does not tell. Descriptive essays need to be loaded with words showing the writer’s feelings and emotions. This is because readers will easily experience what is being described to them.

Consider these two sentences:

I served a plate of stew potatoes.
I dipped the serving silver spoon into the already steaming bowl of stew potatoes. The spoon swiftly penetrated through the fluffy mound of potatoes. As I lifted the spoon and poured a pile of potatoes onto my plate, I could smell the strong aroma of garlic, spices, and herbs that made my mouth salivate in anticipation.

The first example is telling us how you served a plate of potatoes.

The second example, on the other hand, shows readers how you served a plate of stew potatoes.

Applying senses

Writers need to use descriptive words that bring a clear, vivid picture of the food they are describing. The best way a writer or a student can achieve this is by applying senses. Readers need to be engaged through their imagination. Words such as warm, soft texture, cold, hot, etc. can spice up your description and bring a vivid picture of what you are describing . One mistake that students make is describing the physical characteristics of their favorite dish. Students need to focus more on feelings towards their favorite food. Describing feelings and emotions enables readers to easily identify and connect with your emotions towards a particular food. Explaining how things feel, look, sound, or smell taps into the emotional reservoir of the readers, enabling you to achieve a deep descriptive potential. Make the preparation more enjoyable by including emotional issues. Talk about the aroma at some point, talk about its physical appearance, and talk about how one feels when preparing the meal. This unique description will go a long way in creating a positive picture for the readers, making them anticipate making or eating the food you are describing.

Organization of your descriptive essay

When writing a descriptive essay, it is very easy for many writers to find themselves in an incoherent rambling of senses and emotions. Organization is very crucial in descriptive writing . Students should strive to present their descriptions in a logical and organized manner if they want their readers to have a deep picture of the food they are trying to describe. If readers do not understand what you are describing, the chances are that the description you have provided is a random, confusing, and jumbled mess. Readers need to have a multifaceted understanding and visualization of the food being described.

Revising your favorite food descriptive essay

After drafting your descriptive essay about favorite foods, it is imperative you apply the checklist below.

Does the essay provide enough description and details that enable readers to gain a clear picture of the food you are describing?
Are there minor, but essential details about the dish that you might have left out?
Have I used words that show my emotions in my descriptive essay about my favorite food?
Does the descriptive essay have unnecessary details and descriptions?
Is the descriptive essay on my favorite food organized in the most logical and efficient manner?

To conclude, the primary objective is to generate a profound sense of appreciation and familiarity in the readers. If you feel that the readers will walk away after reading the descriptive essay craving for the very food described, embrace yourself, you have mastered the skill of writing an effective descriptive essay on your favorite food.

MY FAVOURITE FOOD – ENGLISH COMPOSITION

MY FAVOURITE FOOD

Teacher’s Activities

Activity one (1): Draw out sentences from the pupils about their favourite foods.

Activity two (2): To guide the pupils in writing a detailed composition about the topic, write and explain the following guidelines on the board.

Activity three (3): Look at, interpret, and explain the example.

GUIDELINES

Paragraph one (1): Write About your Attitude towards food.

Paragraph two (2): Write about your favourite food like the name of food, who prepares it and why you like it best.

Paragraph Three (3): Write about the formula or recipe for your favourite food.

COMPOSITION: MY FAVOURITE FOOD

I love to eat. I love to eat good food especially home – cooked foods. Just like every individual, I have great preference for some foods.

I have a great liking for roasted chicken prepared by my mother. Chicken is rich in protein. This is one of the reasons I like roasted chicken the most. Anytime my mother prepares this delicacy, the whole house will be filled with pleasant aroma. My mother is the best cook in the world! She takes her time while preparing meals.

The recipe for roasted chicken is also very unique. To prepare it, necessary ingredients are not to be excluded. Every ingredient required must be in place. The flesh of the chicken must be clean, lean and soft and coated with sauce and spices. Then, it has to be roasted in the oven for thirty –five minutes. It must be well cooked. The roasted chicken should be served with black sauce. It is a meal that is irresistible and never fails to satisfy my hunger.

Pupil’s Activity one (1): Read the example and pay attention.

Pupil’s Activity two (2): Write with care and in details a composition about your favourite food.

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How To Write An Essay On ‘My Favourite Food’

Points to Note: When Writing an Essay on ‘My Favourite Food’ for Lower Primary Classes

10-line essay on ‘my favourite food is biryani’, small paragraph on ‘my favourite food is a burger’, short essay on ‘my favourite food is pav bhaji’ in 100 words, essay on ‘my favourite food is rajma chawal’ in 150 words, essay on ‘my favorite food is pizza’ in 200 words, what will your kids learn from this essay.

We’re finally talking to you about one of our favourite topics that one can write about – Food! Apart from being as important as air or water, it nourishes us, and it also is a great source of fun and joy, right? Children enjoy their meals and fondly remember all their favourite foods, from a holiday special family recipe or something they eat at festivals or even birthday parties! It’s all around them and frankly, it’s all that they think about. Well, apart from toys, friends, and fun.

Children are often asked to write about their favourite food in an essay as part of their school assignment. For this essay, they are expected to say which is their favourite food and why they like it. In a more descriptive essay, they can write where they ate it and other facts.

Our country has a vast variety of foods, and each region has its own unique dishes. Everyone has different food preferences. One’s favourite food has a special place in their heart. So writing about it will make them feel good. When your child writes an essay on ‘My Favourite Food’ for classes 1, 2 or 3, they must first think and imagine several ideas that they can write about. This improves their thought process. Then they write those ideas in simple sentences. This activity lays their foundation in English grammar and improves their vocabulary and creative writing skills. Let us guide your child on how to write an essay on their favourite food!

There are some significant points your child needs to remember while writing a composition on their favourite food. Let us guide them stepwise to compose a paragraph on the food they love:

In the first step, let your child imagine the ideas they want to write about their favourite food.
Let your child put down the ideas on paper in the second step. It will form an outline, and it will help them cover all the points while writing the paragraph.
Next, guide your child to form easy-to-read short and simple sentences from the outline.
Motivate your child not to describe any idea too deeply, and stick to the word limit.
Help your child to write with the flow. That will make them cherish writing the essay.
Your child can mention the name of their favourite food, the region to which that particular food belongs, the nutritional benefits of the food, etc.

Children in lower primary classes would have tasted and enjoyed a variety of foods. They are expected to understand and be able to write about their favourite food and describe its taste and flavours in short and simple sentences. Here is an example of an essay for children of class 1:

Food is very important for our health.
We need food to survive and stay fit.
There are lots of different types of foods.
My favourite food is biryani.
Biryani has rice, meat or vegetables, and lots of spices.
My mother makes delicious biryani at home.
Everyone in my family enjoys eating it every Sunday, it’s a staple!
Biryani is best enjoyed along with some curd or raita.
It is a one-pot dish that takes time to cook but can be prepared easily.
It is a wholesome meal that is healthy, filling and delicious!

As children grow, they are expected to be able to write their ideas in simple sentences weaved into a paragraph. Let us help them write a small composition on their favourite food in about 150 words:

My favourite food is a burger. It has many layers of fresh vegetables, sauces and a patty filled between two buns. A burger is a fun dish, and everyone at home enjoys eating it. Many restaurants serve delicious burgers, but I love the one my mother makes at home. I love the taste of the fresh, crunchy lettuce leaves, the tangy tomatoes and the cheese that melts in the mouth. Burgers are my favourite 4 pm snack, and my mom always makes it as healthy as she can! I love every bite!

Children love eating a variety of food and take great pleasure in rejoicing in their taste and flavours. Let us help your child express these experiences in words and write a paragraph on My Favourite Food:

My favourite food is pav bhaji . This dish originated in Mumbai, but it is popular throughout the country. The dish consists of delicious mashed vegetables blended with spices, with richly buttered buns called pav. My mother makes yummy pav bhaji at home. I look forward to having it every time she makes it. Pav bhaji is highly nutritious because it is full of healthy vegetables. I enjoy it with lots of melted butter on the piping hot bhaji .

India has different varieties of food coming from different regions of the country. Let us help your child write a beautiful composition on my favourite food:

My favourite food is a homely meal of rajma and chawal . This dish originates from the state of Punjab and has become a hot favourite all over the country! It is a combination of kidney beans ( rajma ) slow-cooked in a flavourful curry, served with rice. I find the taste of rajma chawal delicious! This food is also very healthy and gives us energy because it is packed with nutrition. We get lots of protein from the beans, and rice gives us the right amount of carbohydrates. My mother makes rajma chawal every Sunday for lunch, and my whole family sits together and enjoys it. It is our comfort food. I like adding some lemon juice to the rajma for the tanginess it gives. I love it because it is yummy, healthy and because we always have a great time while enjoying this sumptuous meal!

Food is an essential part of a child’s life. At a growing age, they need food to become healthy and fit. They also have their favourites from the wide range of foods they have tasted and enjoyed. Let us help your child compose a beautiful essay on their favourite food essay 200 words for class 3:

I love eating delicious food, but of them all, pizza is my favourite. It originated in Italy many years ago. A pizza is made of a round flat base, spread with a special pizza sauce and lots of toppings like tomatoes, basil, onions, jalapenos, capsicum, mushroom or meat. To top it all, there is lots of cheese, which is my favourite part!

My mother bakes delicious pizzas at home. On every special occasion, we all enjoy her homemade pizzas. She makes them from scratch, right from making the base. She puts lots of vegetables on top, mixed with mushrooms to make it healthier and more nutritious. I love each bite of the crispy crust with the vegetables and cheese. It is healthy and full of nutritious ingredients and also very yummy. I look forward to the days when we have pizza for dinner!

Food has a special place in our lives. Through this assignment on their favourite food, your child learns about different foods from different regions of the country, and some popular dishes from other countries. They relish their favourite food a lot more after writing about it! This topic also helps them consider the health and nutrition value of food and appreciate what they eat. It encourages them to explore new food and understand its unique flavours, ingredients and characteristics.

Writing their ideas in the form of essays will improve your child’s thought patterns, and they will learn to structure their thoughts in a certain way to put them down on paper in short and simple sentences.

Moreover, the act of writing itself develops your little one’s fine motor skills along with their creative writing skills.

We hope the above examples will help your child write an amazing essay on their favourite food. Your little one can read through this essay as a guide and learn to write it on their own.

Essay On Healthy Food for Kids of Class 1, 2 and 3 Harmful Effects Of Junk Food Essay for Children Essay On ‘My Favourite Game’ for Lower Primary Classes

Essays for Class 1
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Ghana-style jollof rice

Post published: December 31, 2020
Post category: Food, health & beauty / Recipes
Reading time: 6 mins read
Post comments: 0 Comments

Jollof rice may be the best rice on the planet. If you read my post about how I developed this recipe , you already saw just how appetizing it can look. In this post, I will give my detailed recipe, based on lots of research and practice. Since I make it so much, I needed to figure out an easier way. Therefore, I have a single-batch and large-batch recipe.

Jollof rice recipe

Making jollof rice consists of two components: making the stew, then making the rice. Below, I’ve given step-by-step photo instructions of each step.

Making the stew

Fry onions over medium heat until soft, ~5-7 minutes.

2. Add tomato paste, and fry until no longer bitter, ~5 minutes. Stir frequently.

3. Blend ingredients until smooth. Add to pot and mix well. Reduce heat to medium-low (3) and bring to a simmer.

4. Once simmering, add the spices and cover. Let cook ~5-7 more minutes, then remove from heat.

Making the rice

1. Preheat oven to 375°F. Heat stew over medium heat until simmering. If stew was frozen, thaw first.

2. Add rice. Stir continuously until mixture thickens, 3-4 minutes.

3. Add enough water to just cover the rice.

4. Put in baking dish, cover with tin foil, and bake for 50 minutes.

Ghana-style Jollof rice — single batch

Jollof rice is a very popular tomato-based, West African rice. It originated in Senegal and has since been enjoyed all over the continent. My version, while not traditional, is a very close substitute that my husband and I enjoy often.

Ingredients

1/4 cup neutral flavored oil (I use avocado oil)
1/2 medium onion
1/2 can tomato paste
2 1/2 c. jasmine rice
Water/broth, as needed
2 cloves garlic
1/2 Tbsp. ginger, chopped
1/2-14 oz. can crushed or diced tomato ( ~2 medium tomatoes)
1/3 red bell pepper (optional)
1/2 medium carrot (optional)
2 green onions (optional)
1/4 habanero pepper (optional)
1 tsp. Himalayan pink salt
1/2 tsp. each: chili powder, paprika
1/4 tsp. each: onion powder, garlic powder, black pepper, dried basil, cayenne
1/8 tsp. each: curry powder, dried oregano, dried rosemary

Instructions

Large chop half the onion, bell pepper, and carrots (if using). Add to blender with remaining blender ingredients. Blend until smooth and set aside.
In a large skillet, heat oil over medium (5) heat. Slice half the onion very thin, then sauté in oil until soft, ~5-7 minutes.
Add tomato paste, and fry until it loses its bitter taste, ~5 minutes. Stir continuously.
Add blended ingredients and mix well. Reduce heat to med-low (3) and bring to a simmer.
Once simmering, add spices and adjust to taste. Allow to simmer for another ~5 minutes, then remove from heat. Use now, or store in the fridge or freezer for later use.

*If using frozen stew, thaw first, then proceed with instructions below.

Preheat oven to 375° F.
Add stew to a pot and bring to a simmer over medium (4) heat. Add rice and mix well. Let rice and stew fry on the stove for ~3-4 minutes or until stew becomes less wet, stirring often.
Add enough liquid to just cover the rice, ~2 cups, and stir well. Adjust taste as needed.
Pour rice mixture into a 9x13 pan, cover with aluminum foil, and place in the oven. Bake for 50 minutes.

Spices are approximate and can be adjusted to your taste.

Red, white, or sweet onions are all good choices; it is simply a matter of preference.

Carrots, bell peppers, and green onions are optional; if you don't have them on hand, you can simply omit them. They do add good flavor, but the rice will still turn out well.

Ripe, off-the-vine tomatoes are preferred, but canned tomatoes are an excellent substitute if fresh tomatoes are unavailable or out of season.

To make a large batch of stew for the freezer, see recipe below.

Liquids for cooking rice can be stock, broth, or water. If using water, you may want to add more seasoning and adjust to taste.

Some people cook their rice on the stove, but I find that cooking it in the oven is much simpler. It eliminates the risk of burning the bottom, and still results in the delicious, crispy edges that I know and love.

Regular long grain or basmati rice can be substituted for jasmine, but jasmine is the rice I prefer and am most familiar with.

Making a large batch of jollof stew

Once I started making this more often, I didn’t want to bother making the stew each time I wanted jollof. Therefore, I started quadrupling the recipe and freezing the stew. That way, all I have to do each time was defrost the stew and proceed as normal. This recipe is the same as above, simply scaled up.

Ghana-style Jollof rice — large batch

This is how I make a big batch of stew to freeze for later. To make the rice, see the above recipe.

1 c. neutral flavored oil (I use avocado oil)
1 large onion
1 1/2-6 oz. cans of tomato paste
6 cloves garlic
1 1/2 Tbsp. ginger, chopped
2-14 oz. can crushed or diced tomato (~6 medium tomatoes)
1 red bell pepper (optional)
2 medium carrots (optional)
6 green onions (optional)
1 habanero peppers (optional)
1 1/2 Tbsp. Himalayan pink salt
2 tsp. each: chili powder, paprika
1 1/2 tsp. each: onion powder, garlic powder
1 tsp. each: black pepper, dried basil, cayenne
1/2 tsp. each: curry powder, dried oregano, dried rosemary

Making the stew (same as above recipe):

Large chop the onion, bell pepper, and carrots (if using). Add to blender with remaining blender ingredients. Blend until smooth and set aside.
In a large skillet, heat oil over medium (4) heat. Slice the other onion very thin, and sauté in oil until soft, ~5-7 minutes.
Once stew is done and cooled, separate into 3 portions (~2 c. each). Freeze in sandwich bags for later use or store in the fridge for up to 4 days.

Proceed with instructions for single batch jollof, using ~2 1/2 c. rice and 2 c. water for every 2 c. stew.

Depending on how many ingredients you use, you may end up with more or less stew each time. I usually divide it into 1/3rds then adjust the rice accordingly.

Oven baked fingerling potatoes

Mashed potatoes

Home » How to Make Ofada Stew (Nigerian Ofada Sauce Recipe)

How to Make Ofada Stew (Nigerian Ofada Sauce Recipe)

In this recipe, i share how to make ofada stew, a stew that originates from western nigeria and is commonly eaten with a locally grown rice called ofada rice. ofada stew is one of those delicious native savory dishes that packs a major punch as it is flavored with smoked died shrimp, and fermented locust beans (iru)..

This ofada stew/ofada sauce recipe features a stew that originates from the Western part of Nigeria and is commonly eaten with a locally grown rice called ofada rice. The story of Ofada rice and stew is one that somewhat inspires me. It is actually a culinary example of a grass to grace/ cinderella story; one that is similar to the story of many local and indigenous Nigerian foods, traditions and even languages. I love how ofada stew has since evolved to becoming a cherished dish in Nigeria, so before I talk about how to make ofada stew, I’d love to share how this native delicacy evolved from being the overlooked native food to being the choice of even the most elite Nigerian celebrations.

How to Make Ofada Stew (Nigerian Ofada Sauce Recipe) - top view of one dished bowl of ofada rice and stew and another held by two hands with two wooden bowls of ofada rice on the side

Once upon a time Ofada rice and stew was not a posh dish. It was somewhat looked down upon, and those who enjoyed it may have been looked at as unexposed, and unrefined. The more common stew was made with refined vegetable oils and tomatoes (delicious for what it is), and has a milder flavor than ofada stew. Ofada stew is one of those dishes that packs a major punch as it is flavored with smoked died shrimp, and fermented locust beans, locally called iru. To the “snobby” nose, the smell of Iru and smoked dried shrimp cooking in a stew may have been somewhat off putting, as such it was not appealing to many. When people had the option to display your sophisticated pallet, they often chose westernized dishes that lacked the pungency and grit of local Nigerian flavors, and unfortunately, Ofada rice and stew was one of those looked down on.

Fast forward a couple of years, the movement to embrace made in Nigeria products and culture began to blossom and the appreciation and love for our local delicacies was revived. Ofada stew the once “ugly” sister to the common tomato stew, started to make appearances at parties and weddings. Ofada became the topic of everyone’s food gist, and it continued to grow in popularity till it made its way to the menu of fancy restaurants. Nowadays, you can even find Ofada listed in many little children’s essay assignments as their favorite food. That is the mini story of Ofada stew, (well, according to my recollection).

Ofada stew has a twin sister dish in another local stew natively called ‘ayamase’ (alternatively nicknamed ‘designer stew’ in Nigeria). In fact, both stews are sometimes used interchangeably, however there is a slight technical difference between them: ofada stew is made with red peppers while ayamase is made with the green variety. Ofada stew got its name originally from ofada rice, the local starch with which it is most closely paired. Ofada rice is a blend of rice unique to West Africa, which due to its unpolished nature, retains a lot of the rice bran on the grains (because of its difficulty to mill, earning the nomenclature of partly milled rice). This makes ofada rice tougher to cook but far more nutritious, because the presence of the nutrient bearing hull retains a lot of the naturally occurring fiber, manganese, magnesium and selenium that is removed from the more processed white rice.

Please refer to my braising technique , for the correct way to braise the goat meat used in this recipe. While ofada sauce/stew is usually eaten with ofada rice, it also goes great with white rice, brown rice and yam.

Now that you’re here why not take a quick second and click the links to FOLLOW ME ON PINTEREST or INSTAGRAM ? You can catch some behind the scenes stuff on my Instagram, pin this ofada rice and stew/ofada sauce recipe for later or explore some of my favorite recipes on Pinterest and if you love it as much as I know you will, SHARE with some friends!

How to Make Ofada Stew (Nigerian Ofada Sauce recipe)

Ingredients.

7 large bell peppers
3 scotch bonnet peppers
4 large red onions
2 lbs braised goat meat (braised with 1 red onion, 1 scotch bonnet pepper, 1 tsp salt and 1 tsp bouillon)
80 grams cleaned smoked dried fish (about 0.17lbs)
20 grams smoked dried shrimp about (0.04 lbs)
½ cup palm oil
2 tsps bouillon
salt to taste
1 tbsp Iru (fermented locust beans) (optional)

Instructions

While the peppers are reducing, slice 2 red onions and set aside

Add in the cleaned smoked dried fish, the shrimp and continue to cook for another 10 minutes.

Now that you know how to make ofada stew properly, I hope you enjoy the spicy yet amazing flavors this delicacy assaults your taste buds with! You can also officially claim bragging rights and Nigerian street cred for being able to reproduce what has become one of our most delicious indigenous dishes! Let me know what you think of this ofada stew recipe in the comments below and don’t forget to rate!

How to Make Ofada Stew (Nigerian Ofada Sauce Recipe) - close up of bowl of ofada rice and stew

65 Comments

Okpei. Fermented locust beans

Nice article. Ayamsase is abeokuta stew. And ofada is likewise ftom ogun state. It wasn’t “looked down on” peoppe just didn’t know it. Designer stew is similar but is just buka pepper sauce. Called designer because it was popularized by “desinger” caterters. Ofada rice is fermented. Original ayamase doesn’t use bullion cubes. If you are ever in abeokuta close to the alake’s palace, stop by and try it. Bullion free. Just technique.

Good to know! Thanks for sharing!

Eunice Ajao

THE MOST POPULAR FOOD: WHITE RICE AND STEW

The most popular food eaten in Nigeria and several parts of the world is rice. Rice (Oryza sativa) is a popular grain widely eaten in homes, restaurants and occasions. You cannot but mention rice if you are to list out foods. Along with beans, they have dominated people’s menu and food timetables.

Rice eaten in this part of the world is mostly imported from countries such as Thailand, China etc. There is locally-made rice; they are called ‘Ofada rice or Igbemo rice’ while others refer to it as ‘Oh God!’ a name derived from the expression when eaten because of the presence of pebbles. White rice can be eaten with beans, plantain and vegetables. It is mostly served with stew in Nigeria. Rice is a source of carbohydrate.

INGREDIENTS

The ingredients for preparing white rice and stew include; rice, ground pepper, ground tomatoes, palm oil/groundnut oil, dry fish, locust bean, crayfish, stock cubes and salt to taste.

BEFORE PREPARATION

Parboil the meat with stock cubes, curry and salt to taste. Wash the dry fish, cray fish and set aside.

PREPARATION

The first thing to do is to cook the white rice. The rice should be washed thoroughly to reduce its starch content and dirt. It is then parboiled in water with pinch of salt added. It is done when the rice is soft and good in taste. For the stew, heat the groundnut oil or palm oil in a medium heat in a pot. The ground pepper and tomatoes are then poured into the hot oil.

Pour the stock from the beef. Stir the contents continuously and then add crayfish, locust bean, seasoning and salt to taste. Introduce the dry fish and boiled meat into the content and stir. Allow to simmer for about 2 minutes thereafter it is done. White rice and stew is a popular food in every Nigerian restaurant. It is also sold by street hawkers and ‘bookah’. The rate at which white and stew is consumed is as if there would be a life with this meal.

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Comfort Food
Braised & Stewed Mains

Velvety Nigerian Peanut Stew Recipe

This rich hearty stew is my love language.

Ozoz Sokoh is a food explorer focused on celebrating and documenting West African culinary heritage.

Serious Eats / Vy Tran

What Are Groundnuts?

Key ingredients in groundnut stew, tips for a velvety and nutty groundnut stew, why it works.

Brining the groundnuts (peanuts) seasons them thoroughly.
Roasting the peanuts deepens their flavor and nuttiness.
Adding the different vegetables at staggered stages during cooking ensures that they are tender without falling apart.

My memories of groundnut stew—the West African stew of simmered meat and vegetables coated in a velvety, thick groundnut (aka peanut) sauce—are always sparked by cold weather. I connect this hearty, savory, and sweet stew to my time in the Netherlands, and the kindness of a Nigerian friend, 'Layide. ‘Layide and I are FFFs, Friends for Food, a very Nigerian saying that speaks about friendships embroidered with the enjoyment and discussion of food—essentially food as a love language. We’d long established that if anything would cause a rift between us, it would likely be food. Fortunately, over 17 years of friendship, we haven’t had a single food-related disagreement.

In 2007, ‘Layide and I and our families lived on the same street in Wassenaar, a small village between the Hague and Amsterdam. Our friendship was a lifeline for many reasons, including a shared pantry. When either of us ran out of sugar, salt, or eggs, it was no big deal because we could head up or down the street to borrow some. Occasionally, we would order large batches of Nigerian food— egusi soup , jollof rice , fried rice, fried meat, and ewa riro (stewed beans) from Bose, our resident Nigerian caterer—to share.

For one order, 'Layide got a batch of creamy, darker-than-beige-but-not-quite-brown groundnut stew from Bose. We ate this stew with delight, savoring its creaminess, nuttiness, and spice. We ladled spoonfuls over freshly boiled white rice, licked the pot and spoons, gnawed on the chicken bones, and didn't rest until the pot was clean. With this recipe, I’ve set out to recreate that stew and its perfect combination of freshly roasted groundnuts, various meats and vegetables, and a restrained hand with the spices so the sweet and nutty flavors of the peanuts shine.

In Nigeria, groundnuts (Arachis hypogaea) are the same plant as peanuts in the U.S. The term groundnuts simply refers to the fact that they grow underground. There are records of groundnuts in West Africa since the 18th century and in early cookbooks. In the 1960s, Nigeria was home to the groundnut pyramids, constructed from sacks of groundnuts, piled high close to rail lines in preparation for export. It is no surprise that this ingredient memorialized as an attraction is loved and used in many ways, from snacks to sweetmeats, soups and stews, spice blends, drinks, and creamy porridges, many of which I enjoyed growing up and continue to enjoy today.

Throughout West Africa, a thick, velvety and spicy peanut sauce is a key feature of groundnut stew, but the stew can contain a range of meats and vegetables. Some versions will have just chicken or beef, while others include both, and some have no meat at all. I’ve had versions with tofu, mushrooms, and hearty greens as well.

In this recipe, I use both chicken thighs and beef chuck—I like the flavor combination of the two proteins and they are a good match since they both benefit from simmering until spoon tender. You can use all chicken or all beef if you prefer. If you make the stew with all chicken, the cooking time will be shorter by about a half hour.

To finish the stew I prefer a combination of sweet carrots, aromatic onion, and earthy baby bok choy for a variety of fresh flavors to balance the rich peanut sauce. I add the vegetables at staggered stages once the meat is mostly tender to ensure they retain a bit of texture and don’t fall apart.

Start with skin-on, shelled groundnuts. Roasting your own groundnuts is easier than it sounds, and the freshly roasted deep nutty flavor is well worth the effort . In the U.S. these are sold as red-skin peanuts, also known as Spanish peanuts, and can be found in grocery stores and online—just look for peanuts labeled raw, as this variety is also sold roasted. (Note that if fresh shelled peanuts are unavailable, you can use store-bought roasted peanuts or unsweetened peanut butter in a pinch; just skip the nut roasting steps in the recipe.)

Take the time to brine the groundnuts. Soaking the peanuts in warm salty water draws flavor deep into the groundnuts before you roast them. Not only does this soak season the peanuts, it also neutralizes some of the phytic acid (like with beans), improving the digestibility. I tend to soak mine for no less than eight hours.

Roast the peanuts and watch them closely. Roasting the peanuts develops the stew’s signature nutty, savory flavor. As the peanuts roast, it’s important to turn them every 10 minutes for even roasting, until some begin to crackle and pop, and check on them to prevent overcooking. I err on the side of caution and remove them earlier rather than later as they continue cooking out of the oven and if left longer, easily burn.

Remove the peanut skins. After they cool on a rack, I rub the peanuts to remove the skins. I recommend using a kitchen towel to rub them vigorously for more friction to speed up the process. Once that’s done, I put them in a colander set on a tray and shake so the skins fall through the holes, rubbing them further if need be. Alternatively, you can set the groundnuts directly on a plate or tray, as we do in Nigeria, gently tossing them up and blowing to remove the skins.( It’s ok if a few skins remain; they will dissolve into the stew when cooked.)

Blend the peanuts well for a silky smooth stew. Once the skins have been removed, blend the peanuts with a generous amount of homemade chicken stock or store bought low-sodium chicken broth and aromatics to make the flavorful sauce for the stew. Once cooked, the stew should have the consistency of heavy cream. You can adjust its consistency by cooking and reducing the stew further for a thicker texture, or thin it with additional stock. It should be velvety and thick enough to cling to the meat.

Serve with your favorite sides. Spoon the stew over rice, or serve it with cooked plantains, roasted sweet potatoes, or your preferred flatbread—I love it with Indian roti and naan.

Recipe Details

Ingredients

1 cup (5 1/2 ounces; 160g) ounces raw shelled red- skin peanuts

5 teaspoons (15g) Diamond Crystal kosher salt , divided; for table salt use half as much by volume

7 cups (1.65L) homemade chicken stock or store-bought low-sodium chicken broth, divided

2 medium red onions (1 pound; 453g); 1 onion roughly chopped, 1/2 onion cut into ½-inch pieces, and the remaining 1/2 onion halved and thinly sliced, divided

1 medium red bell pepper ( 175 g) , chopped

2 medium plum tomatoes (8 ounces; 225 g ), chopped

1 Scotch bonnet or habanero pepper, stemmed and cut in half (optional)

One 4-inch piece fresh ginger (about 2 ounces; 6 0g) , peeled and grated

4 medium cloves garlic, minced

1 tablespoon dried thyme

1/2 teaspoon freshly ground black pepper

5 tablespoons ( 75 ml) peanut oil, divided

1 pound (about 450 g ) boneless,skinless c hicken thighs , cut into 2-inch pieces

1 pound (about 450 g) boneless beef chuck , cut into 1 1/2-inch pieces

2 leaf bay leaves

½ to 1 t easpoon Nigerian dry red pepper flakes (optional)

2 medium carrots, peeled and cut into coins or chunks (about 1 c up)

1 pound baby bok choy, leaves pulled apart and rinsed

For Serving (optional):

Plain rice , or Dodo (fried Nigerian plantains), or flatbreads

In a colander, rinse peanuts well under running cold tap water. Drain and transfer to a large heat-proof bowl and add 1 teaspoon kosher salt, then cover with boiling water by about 2 inches. Cover loosely and let soak at room temperature until all the peanuts sink, have absorbed some water, and the liquid is cooler, at least 1 hour or up to 12 hours.

Adjust the oven rack to middle position and heat the oven to 350°F (175℃). Lay a clean kitchen towel over a rimmed baking sheet. Drain peanuts under running water, rinse well and transfer the peanuts to the kitchen towel-lined baking sheet and pat to dry.

Remove the towel and roast the peanuts on the rimmed baking sheet, stirring the peanuts 2 or 3 times during roasting, until lightly golden brown and fragrant, about 25 minutes. The nuts will have started to brown and you'll hear an occasional pop and crackle. Remove from oven and let cool slightly, about 10 minutes. (There will be more popping and crackling as they cool and shrink a touch.)

Once cooled for 10 minutes, remove the peanut skins by using a clean kitchen towel to rub the peanuts vigorously until the skins come off in bits. Transfer to a colander set over a large bowl or tray and shake until most of the skins are removed.

Discard the skins and transfer the peanuts to a blender jar and add 1 cup broth. Blend on high speed until creamy, about 1 minute (some grit may remain). You will have about 2 cups of the pureed peanuts; transfer to a large bowl and set aside. Wash the blender.

In the now-clean blender, make the stew mix by blending the roughly chopped red onion, bell pepper; tomatoes, half of Scotch bonnet or habanero, if using, and 1 cup broth. Blend on high speed until finely puréed, about 30 seconds; set aside.

In a large bowl, combine 1 tablespoon salt, ginger, garlic, thyme, pepper, and 1 tablespoon oil. Add the chicken and beef and rub well to season the meat; set aside.

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Add the sauced meat, and cook, turning occasionally, until browned all over, 10 to 15 minutes. Use a slotted spoon to transfer meat and any bits of ginger and garlic to a bowl.

Add the remaining 2 tablespoons (30ml) oil to the pot and heat over medium-high heat until shimmering. Add the onion cut into 1/2 inch pieces, bay leaves, and 1 teaspoon salt and cook, stirring until onion softens, 3 to 4 minutes. Add 2 cups broth, stirring with a wooden spoon to remove any bits from the bottom of the pot. Add the remaining Scotch bonnet or habanero half, if using, and bring to a boil, uncovered. Stir in the puréed stew mix, and bring to a boil before reducing heat as needed to maintain a simmer and cook, partly covered, for 30 minutes.

Carefully remove 1 cup of the stew broth and whisk into the reserved peanut paste until well combined. Return the mixture to the pot, stir well, and bring to a boil before returning the meat to the pot, add 3 cups of broth, and season with the remaining 1 teaspoon salt. Stir well, and return to a boil before reducing heat to low and simmer, partially covered, adjusting heat as needed to maintain simmer and stirring often, until meat is tender, 60 to 90 minutes. Taste and add dried pepper to taste, if desired.

Add carrots, stir, and continue to cook until the carrots are just softened, about 8 minutes. Add bok choy and the sliced onion. Cover and cook until the bok choy leaves soften and begin to wilt, 2 to 3 minutes. Remove the lid, stir and cook until the stew is thick and creamy and onion is just softened, about 5 minutes. Let sit off heat to cool and thicken slightly, about 10 minutes. Adjust the stew’s consistency with additional broth to desired texture, if needed, and season with salt and pepper to taste. Remove the pepper half and serve soup with plain rice, Nigerian plantains , or your preferred flatbread—I love Indian rotis and naans.

Special Equipment

Colander or sieve, Large pot or Dutch oven, Blender

You can use 1 cup of already roasted peanuts or 1 cup of unsweetened peanut butter and start recipe at step 5.

In place of the Nigerian red dry pepper, you can use cayenne pepper or red pepper flakes.

You can use other proteins, such as fried tofu, in place of the chicken and beef, and add additional vegetables such as sweet potatoes, roasted mushrooms, plantains, and/or greens; adjust cooking times as necessary.

Make-Ahead and Storage

You can make the peanut blend (step 5) and stew base (Step 9) ahead and refrigerate them in separate, airtight containers for up to 5 days. The finished soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

More Serious Eats Recipes

Essay On How To Prepare Jollof Rice For Students

Jollof rice is a beloved West African dish known for its delicious combination of rice, tomatoes, peppers, and a delightful array of seasonings. Whether it’s a family gathering or a special occasion, jollof rice is a staple dish that brings people together. In this step-by-step guide, I’ll show you how to prepare this mouthwatering delicacy right in your kitchen.

Table of Contents

Essay: How to Prepare Jollof Rice: A Flavorful West African Dish

Step 1: prepare the tomato stew.

To start, let’s prepare the rich and flavorful tomato stew, the heart of jollof rice. Begin by blending fresh tomatoes and peppers to form a smooth puree. In a pot, heat some vegetable oil and sauté finely chopped onions until they turn golden brown. Then, add the tomato and pepper puree to the pot and let it simmer on low heat. This will infuse the oil with the delightful flavors of the tomatoes and peppers, creating a savory base for the jollof rice. You can prepare the tomato stew ahead of time to save on cooking time later.

Step (adsbygoogle = window.adsbygoogle || []).push({}); 2: Boil the Meat (Optional)

For those who prefer a meaty jollof rice, now is the time to add some protein. Cut and wash your choice of meat, such as chicken or beef, and place it in a pot with some water. Add seasoning, like salt, garlic, and thyme, and let it boil until the meat is tender and fully cooked. This step not only enriches the flavor of the jollof rice but also provides a delightful texture to the dish.

Step 3: Parboil the Rice

Parboiling the rice is an essential step to ensure that your jollof rice comes out perfectly fluffy and not sticky. Place the rice in a pot and rinse it thoroughly with water to remove excess starch. Then, pour boiling water over the rice and let it sit for about 5 minutes. Drain the water, and your rice is now ready for the next step.

Step 4: Combine Ingredients

In a large cooking pot, pour the flavorful chicken or beef stock and the tomato stew. Allow it to come to a boil, and then add the drained parboiled rice to the pot. Season the mixture with salt and pepper to taste. The level of water should be equal to the level of the rice, ensuring that the rice absorbs all the delightful flavors of the stew.

Step 5: Cook the Jollof Rice

Now, it’s time to cook the jollof rice! Put a lid on the pot and let it cook on low heat. Remember not to stir the rice while it’s cooking, so it doesn’t get sticky. The rice will soak up all the yummy flavors and smells as it cooks. It usually takes about 20 to 30 minutes for the rice to become soft and fluffy.

Step 6: Serve and Enjoy

Finally, the moment we’ve been waiting for—your jollof rice is ready! Use a fork to fluff the rice gently and serve it hot. The vibrant colors and mouthwatering aroma will entice everyone around the table. Jollof rice is delicious on its own, but you can also pair it with delightful side dishes such as ripe plantains, a fresh garden salad, or a refreshing fruit juice. Gather your loved ones, and enjoy this delectable West African treat together.

Yes, that’s absolutely right! Jollof rice is a versatile dish, and you can try adding different ingredients and flavors to make it just the way you like it. So, don’t be afraid to get creative in the kitchen and enjoy the delicious taste of homemade jollof rice. It’s a dish that brings joy to many people, and you can make it uniquely yours! Have fun cooking and savor every tasty bite of your jollof rice!

Q: What are the ingredients needed to make jollof rice?

A: The key ingredients include rice, tomatoes, peppers, onions, vegetable oil, and various seasonings like salt, garlic, and thyme. You can also add meat or vegetables for added flavor and nutrition.

Q: What is the origin of jollof rice?

A: Jollof rice is believed to have originated in the Senegambia region of West Africa and has since become a popular dish in many West African countries, each with its own unique twist on the recipe.

Q: What are some common side dishes to serve with jollof rice?

A: Jollof rice pairs well with a variety of side dishes, including ripe plantains, fried chicken, grilled fish, salad, coleslaw, or a refreshing fruit juice. The choice of side dishes depends on personal preference and regional variations.

In conclusion, preparing jollof rice is a delightful culinary journey that brings together the vibrant flavors of West Africa. This iconic dish is cherished by many and holds a special place in the hearts of families and communities. Whether it’s a festive celebration or a simple gathering, jollof rice brings joy and unity to the table. So, roll up your sleeves, follow this step-by-step guide, and embark on a flavorful adventure in your own kitchen. Enjoy the delicious taste of homemade jollof rice with your loved ones, creating cherished memories one plate at a time.

Hello! Welcome to my Blog StudyParagraphs.co. My name is Angelina. I am a college professor. I love reading writing for kids students. This blog is full with valuable knowledge for all class students. Thank you for reading my articles.

Five-Star Three-Cup Chicken

With over 6,000 ratings and plenty of rave reviews: “All I can tell you is that I can’t wait to cook it again.”

By Sam Sifton

Three-cup chicken with basil and whole dried chiles is shown in a white ceramic bowl with a serving spoon; a smaller bowl of steamed rice is nearby.

Good morning. It’s Mother’s Day weekend for all those who celebrate, which is many of us, even if she’s been gone a few years now and didn’t like the holiday anyway. Mom’s getting younger, in memory, and we’re getting older to meet her at the pass. The relationship’s deepening. It’s easier to understand some of her tics and motivations now, her points of view.

For instance: What a bother this holiday is, with its forced cheer, overpriced restaurant mimosas and saccharine greeting cards. Better to stay home, look at old pictures and cook delicious things. We’ll get to tea sandwiches and cucumber sandwiches for Sunday brunch. In the meantime, though, how about a platter of three-cup chicken (above) for dinner tonight?

This is Taiwanese home cooking of distinction, simple and flavorful, easy to riff on and excellent alongside a pile of fluffy rice. (The name comes from the three liquids used to flavor the dish: sesame oil, soy sauce and rice wine.) Take a look at the comments readers added to the recipe. My favorite: “I made a mistake by reading everyone’s notes first to see the variations and suggestions. I finally followed the original recipe and all I can tell you is that I can’t wait to cook it again. One of the best!”

Featured Recipe

Three-Cup Chicken

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Then, come morning, you can deliver mother breakfast in bed. Doing so on Saturday as well as Sunday is a pro move: She won’t see the first one coming, and the pleasures of that are uncommonly fine.

In this endeavor, Melissa Clark’s French toast protocol is worth following. Go shortcut-style on Saturday, with her brown sugar sheet-pan French toast , crisped at the edges, and then follow it up the next day with her spectacular showstopper version of the same dish: lemon soufflé French toast . It’s just one man’s opinion, but both should be accompanied by fresh berries and oven-crisped bacon .

Other things to cook this weekend: a curried roast chicken with grapefruit, honey and thyme ; fresh and wild mushroom stew ; bulgogi-style tofu ; and a strawberry and cream layer cake for dessert on Sunday night, after, say, a Waldorf salad . Here’s to you, Mom!

If none of those suit, there are thousands of other recipes waiting for you on New York Times Cooking . You need a subscription to read them, of course. Subscriptions support our work and allow it to continue. If you haven’t done so already, would you please consider subscribing today ? Thanks. (Want to give a maternal figure a gift subscription? Here’s how .)

If you find yourself crosswise with our technology, please reach out for help. We’re at [email protected] and someone will get back to you, I promise. Or you can send me apples or arrows at [email protected] . I can’t respond to every letter, but I read every one I receive.

Now, it’s a far cry from anything to do with rhubarb or molasses, but my Dennis Lehane kick continues. I thought I’d reread his 2001 crime novel, “ Mystic River ,” but doing so made me realize I’d actually never read the book, I’d only seen the 2003 movie , which I loved. The novel’s great!

Also on the criminal beat, “ Deliver Me ,” a new limited series on Netflix that’s set in Sweden. Children in deep trouble, adults trying to help (and harm), with lots and lots of “[tense music builds slowly].”

The artist Frank Stella died last week at 87 . Peter Schjeldahl wrote about him for The New Yorker. “What you see is what you see,” Stella famously said. Here’s Schjeldahl on that: “His was a formalist gospel, forbidding interpretation.”

Finally, there’s a new Miranda Lambert single, “ Wranglers .” It’s classic Lambert. She sets those jeans on fire. (They take forever to burn.) Enjoy that while you’re cooking and I’ll see you on Sunday.

Sam Sifton is an assistant managing editor, responsible for culture and lifestyle coverage, and the founding editor of New York Times Cooking . More about Sam Sifton

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Eating in New York City

Mads Refslund’s creative ideas at the Brooklyn restaurant ILIS can be dreamily seductive, even if the execution isn’t always as compelling , Pete Wells, our dining critic, writes .

A Times food editor documented the high, the low and the mid from a week’s worth of TikTok restaurant suggestions.

We asked, you answered: Here are the restaurants our dining-obsessed readers would rank the best in the city.

Wells has unveiled his annual ranking of the 100 best restaurants in New York City .

Culinary traditions to savor during AAPI Heritage Month

San Diego chefs Evan Cruz and John Bacolod share recipes and memories tied to 3 cherished Filipino dishes

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This May marks 34 years since President George H.W. Bush proclaimed the first Asian/Pacific American Heritage Month, since changed in 2009 to Asian American Pacific Islander Heritage Month. The monthlong celebration was created to recognize the many contributions to every facet of U.S. life made by Asian Americans and Pacific Islanders.

It’s San Diego’s good fortune that, according to the 2022 U.S. census, 13.6 percent of residents in San Diego County identify as Asian, Native Hawaiian or Pacific Islander.

Among them are Filipino American chefs Evan Cruz, corporate executive chef with Cohn Restaurant Group, and John Bacolod, executive chef at Vintana Wine + Dine in Escondido. Both men were born in the Philippines and immigrated here with their families as kids. I’ve known Cruz for more than 10 years and have spent time at the family’s little Chula Vista market, JNC Pinoy Food Mart, by Southwestern College. Back in 2015, his grandmother Rosario taught me how to make Cruz’s favorite childhood snack, turon, a dessert lumpia.

Chefs John Bacolod, left, and Evan Cruz at Vintana Wine + Dine

To celebrate AAPI Heritage Month, Cruz and Bacolod prepared three other beloved dishes from their Filipino upbringing. Señorita Bread, a variation on pandesal that includes a sweet filling; Pork Belly Liempo with Atchara, strips of marinated and grilled pork belly accompanied by pickled green papaya salad; and Kare Kare, a decadent stew of meat and vegetables enveloped in peanut sauce and served with Fried Fermented Shrimp Paste.

Cruz’s Señorita Bread was a childhood favorite that comes with a fascinating story. His great-uncle was a baker in the Philippines during World War II. He regularly prepared airy, sweet pandesal for customers, but his version of Señorita Bread sometimes had a very different kind of filling.

As a member of the resistance movement, said Cruz, his breads were often filled with secret notes or tools or even bullets that were passed on to other fighters during the Battle of Bataan.

The bread itself is unique to the Philippines. Where pandesal is a sweet roll, Señorita Bread uses similar ingredients but the dough is rolled out after rising, cut into strips, then has a filling spread down the middle before being rolled up — like a croissant.

Cruz’s filling is a sweet spread made with ube, a brilliant purple yam, combined with either evaporated or coconut milk, sugar, sweetened condensed milk, butter, salt and water. After boiling the peeled yams, they’re riced and then mixed with the milks and sugar, cooked until thickened before adding the butter and salt. The goal is a thickish paste.

The dough is made with familiar ingredients: all purpose flour, sugar, instant yeast, salt, warm milk, an egg and butter, eventually coming together in a stand mixer for mixing, then kneading. Then, let the dough rise, before punching it down and shaping it into a rectangle. Once the dough has been cut into strips, you’ll have 28 oblong pieces that you’ll spread the filling on. Roll each and let them rest, then brush with butter and sprinkle with sugar and breadcrumbs, then bake and enjoy as an afternoon snack.

Cruz’s Pork Belly Liempo is a grilled treat he’s enjoyed for years.

“This dish is specific,” he said. “Usually, we’ll be sitting outside with a charcoal grill, eating it with a Red Horse Beer, playing a guitar and singing songs. It’s just an easy barbecue.”

It’s also a dish, along with others that both Cruz and Bacolod explained, was commonly prepared and sold in the neighborhood.

“Each family has a little storefront where they make and sell their specialties,” Cruz said. “We had a neighbor in the Philippines who literally put all her kids through college making barbecue.”

Pork Belly Liempo is the quintessential Filipino dish. It’s got the sweetness of the pork and its crispy fattiness, complemented by the sweet sourness and heat of the vinegar pickles. The pork belly is thinly sliced and marinated at least four hours in a mixture of soy sauce, sugar, garlic, calamansi juice (very limelike), 7UP or Sprite, ginger and black pepper. Once you’re ready to grill the pork, remove it and reduce the marinade a bit to use as a glaze on the pork while grilling. When the pork is fully cooked, cut it into bite-size pieces to serve with the atchara. You’ll make that perhaps a day earlier so that the vegetables — shredded green papaya, carrots, yellow onion, red bell peppers, golden raisins, garlic, a Thai chili and salt — can pickle in a vinegar-based brine flavored with salt, sugar, ginger, turmeric and black peppercorns.

Finally, there’s Bacolod’s rich, homey Kare Kare. It’s a dish that reminds him of his childhood in the Philippines.

“My dad made it,” he said. “He’d go to the market to buy peanuts for the sauce, and I’d tag along. He’d ask them to grind them there to make the peanut butter.

“Peanuts were special. It’s how you talked to your neighbors. You’d be on the street, eating boiled peanuts and talking about other people’s business. That was community.”

The name kare kare derives from “curry” and features a peanut sauce just thick enough to coat the meat and vegetables. Usually, said Bacolod, the dish includes a variety of meats, like honeycomb tripe, beef oxtail and short ribs. Here, Bacolod is just focusing on the short ribs, along with Filipino eggplant, long beans, okra and baby bok choy. It’s served with jasmine rice and a wonderfully funky fried shrimp paste.

Don’t be put off by the variety of components in the dish. None are difficult to make, and all are necessary for the full experience of the dish. For instance, you’ll want to prepare the rice ahead of making the peanut sauce, because you’ll use the water you rinse the rice with to add as starch to thicken the peanut sauce. You’ll also add the meaty stock from braising the short ribs to the peanut sauce. As in most Filipino cooking, there’s minimal waste.

Now, you could skip making your own fermented shrimp paste. As the chefs pointed out, you can use a jar of sauteed shrimp paste from a Filipino market. You’ll need it anyway to make the fried shrimp paste. But Bacolod’s homemade version is very easy — just sauteing the various ingredients in annatto oil until the sauce is reduced.

And if you really want to make Kare Kare Filipino-style, said Cruz, serve it in a large clay pot.

Ube Senorita Bread on Tuesday, April 16, 2024 in Escondido, CA. (K.C. Alfred / The San Diego Union-Tribune)

Señorita Bread With Ube Halaya (also known as Pandesal)

Makes about 28 rolls

INGREDIENTS

For the ube filling: 1 cup evaporated milk or coconut milk 1 cup sugar 2 pounds purple yam 4 ounces sweetened condensed milk 3 tablespoons butter 1 tablespoon salt Water

For the dough: 3 cups all-purpose flour ¼ cup sugar 1½ teaspoon instant yeast ½ teaspoon salt 1 cup warm milk 1 egg 3 tablespoons butter

For the topping: 2 tablespoons melted butter plus 2 teaspoons sugar Breadcrumbs as needed

Señorita Bread is rolled by John Bacolod, executive chef at Vintana Wine + Dine

1. Make the filling: Peel purple yam and cut into medium-size pieces. Place in a pot and cover with cold water. Bring pot to a boil and turn down to a simmer, cook until tender.

2. Strain water and place cooked potatoes in ricer. Rice and place in medium pot. Add sugar and evaporated or coconut milk, stir and bring to a simmer. Add sweetened condensed milk and stir.

3. Cook down mixture until thickened, add butter and season with salt. The ube filling should be a thickened paste. Set aside and cool in refrigerator.

4. Make the dough: In a stand mixer, combine dry ingredients, then add milk, egg, and butter. Mix using dough hook attachment on low speed for 2 to 3 minutes until combined. Increase to medium speed and knead for 8 to 10 minutes until dough is smooth and elastic.

5. Shape dough into ball and place in oiled bowl. Cover with plastic wrap and let rise in a warm place until double in size, about 25 minutes.

6. Punch down dough and shape into a rectangle. Divide dough into four pieces. Shape each into strips, then cut strips into 7 pieces to have 28 in total. Roll out each piece into an oblong shape. Spread filling down middle, leaving about ½ inch of dough around the edges. Then roll from the top into log so it looks almost like a croissant, and pinch ends under to seal. Place on a sheet pan and let the dough rest for 30 to 40 minutes uncovered.

7. Preheat oven to 365 degrees. Brush logs with melted butter. Sprinkle with sugar and breadcrumbs on top (you can use panko if needed but place in food processor to grind flakes smaller.)

8. Bake for 15 to 18 minutes until golden-brown.

Pork belly liempo (barbecue pork belly) with atchara (pickled green papaya salad)

Pork Belly Liempo (BBQ Pork Belly) With Atchara (Pickled Green Papaya Salad)

Makes 4 servings

For the marinade: 1 cup soy sauce 1 cup sugar 2 ounces garlic, minced ½ cup calamansi lime juice 2 cups 7up/Sprite 3 ounces ginger, minced 2 tablespoons black pepper, ground or cracked 2 pounds pork belly, sliced about ½-inch thick

The ingredients for pork belly liempo (barbecue pork belly)

1. Prepare the pork belly: In a large bowl mix soy sauce, and sugar until sugar is dissolved. Add the remainder of the ingredients and mix. Add the pork belly and marinate a minimum of 4 hours in the refrigerator, covered.

2. Remove pork belly from marinade and set aside in the refrigerator until ready to use.

3. Place marinade in a small pot and bring to a simmer. Remove any impurities that rise to the top and discard.

4. Use the marinade to baste the pork belly while grilling, cut into bite-size pieces and serve with Atchara on the side.

The ingredients for atchara (pickled green papaya salad)

Atchara (Filipino Pickled Green Papaya)

Makes 2 quarts

For the pickle mixture: 2 pounds shredded green papaya, or you can julienne 1 whole green papaya 2 carrots, julienned 1 medium yellow onion, julienned 2 red bell peppers, julienned ½ cup golden raisins 5 large garlic cloves, shaved 1 Thai chili (optional) ¼ cup salt as needed

For the pickling liquid: 2 cups white vinegar 1 tablespoon salt 1½ cups sugar 2 ounces ginger, peeled and sliced thinly 1 ounce turmeric, peeled and sliced thinly 10 black peppercorns

1. In a bowl, toss papaya and season evenly with salt. Cover with plastic wrap and leave in refrigerator overnight. The next day, place papaya in a colander and rinse with running water, using cheese cloth or a napkin strain out as much liquid as possible. Place papaya in a bowl and mix with carrots, onions, bell pepper, raisins, garlic, and Thai chili if you would like to make spicy. Toss all ingredients until mixed well. Place in Mason jars or glass jars.

2. In a small pot bring vinegar, salt and sugar to a boil, add ginger and turmeric and turn off, allow mixture to cool slightly. Pour mixture into mason jar full of vegetables cover and seal. Place jar in refrigerator for about a week to infuse and ferment. Serve with grilled or fried dishes.

Beef Short Rib Kare Kare

For the Beef Short Rib: 3 pounds bone-in or 2 pounds boneless beef short ribs 1 ounce canola oil 2 large yellow onions, rough chopped 10 garlic cloves 2 quarts beef stock

For the Jasmine Rice: 2 cups jasmine rice 2½ cups water

For the Peanut Sauce: ¼ cup canola oil 4 large shallots, julienne 3 ounces garlic, minced 1 tablespoon achiote powder 1 cup shelled peanuts, skin on ¼ cup brown sugar ¼ cup fish sauce 2 tablespoons fermented shrimp paste (optional, recipe follows ) Braising liquid from short ribs 2 cups water from rinsed rice ¾ cup chunky peanut butter Water if needed

Vegetables for Stew: 2 Filipino eggplants, cut in half lengthwise, then in 1-inch pieces 10 long beans, cut into 1-inch pieces 10 pieces okra, top and bottom trimmed 2 baby bok choy, quartered lengthwise and washed

1. Cook short ribs: Preheat oven to 350 degrees.

2. Wash short ribs well in cold water. Pat dry with towel. Heat canola oil in an oven-safe pot over medium heat and then add short ribs. Brown evenly on all sides.

3. Remove short ribs from pot and set aside. Add onion and garlic, lightly brown and deglaze with beef stock. Return ribs to the pot, cover, and place in oven for 2½ hours. Short ribs should be tender but not falling apart. Remove short ribs from stock. Skim residual oil from stock then blend stock with hand blender and set aside to make peanut sauce.

4. Prepare jasmine rice: Thoroughly rinse rice, which will make 4 servings, in a bowl of 1½ cups water. Drain rice but save the water to make the peanut sauce. Then follow the instructions for your rice cooker.

5. Prepare peanut sauce: Heat oil in a large pot. Sweat shallots and garlic until aromatic. Add achiote powder and peanuts and saute until peanuts are coated. Mix in brown sugar, fish sauce and shrimp paste. Add braising liquid and rice water. Bring to a simmer and stir in chunky peanut butter. It should be just thick enough to coat the ribs and vegetables.

6. Once the peanut sauce thickens, add meat and eggplant. Cook until eggplant is tender, then add the long beans and simmer. Once the long beans are tender, add the okra and simmer until tender. Finally, mix in the baby bok choy and remove from heat.

7. Serve with jasmine rice and fermented shrimp paste.

Fried fermented shrimp paste for beef short rib Kare Kare

Fried Fermented Shrimp Paste (optional)*

1 tablespoon annatto oil 2 tablespoons shallots, small diced 3 tablespoons garlic, minced 2 Roma tomatoes, small diced 2 ounces sugar 2 ounces cane vinegar 3 ounces jarred sauteed shrimp paste *This recipe is completely optional: The shrimp paste has a very strong aroma, and you can purchase sauteed fermented shrimp paste at Asian grocery stores.

1. Prepare fermented shrimp paste: In a large saute pan, add annatto oil and saute shallots and garlic until fragrant. Add tomatoes, sugar, and cane vinegar. Bring to a simmer. Mix in fermented shrimp paste and saute until reduced. Set aside. (Since it’s fermented, you can store the remainder in a covered container in the refrigerator indefinitely.)

Recipes from Evan Cruz and John Bacolod.

Golden is a San Diego freelance writer and blogger.

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Essay on Favorite Food Biryani ( 150-200-250 Words ):

Short Essay on My Favorite Food Rice and Beans:

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Essay on My Favorite Food: A Comprehensive Guide

Choosing the Perfect Dish

Creating a Mouthwatering Introduction

Building a Flavorful Body

Dos and Don'ts

Q: How long should my essay be?

Q: Can I write about multiple favorite foods?

Q: Should I include a recipe in my essay?

Final Thoughts

Essay on My Favorite Food: Tips to Write a Top-Notch Paper

A Guide to Writing My Favorite Food Essays

The Structure to Follow When You Write an Essay About My Favorite Food

An introduction

Body paragraphs

Parting Shot

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Instructions

Preparation

Check your understanding: multiple choice

Jollof Rice (Ghana Style)

The origins of jollof rice

Which rice is best for jollof?

Tomato stew — a jollof essential

Does jollof rice have meat in it?

What is used to season jollof rice?

Can I add vegetables to jollof?

Variations of jollof in West Africa

Similar Dishes to jollof rice around the world

Ingredients

For the rice

Instructions

Nutrition Information:

How To Write Essay About My Favorite Food

How to write an essay about my favorite food

How to start a descriptive essay on favorite food?

The main body writing

Applying senses

Organization of your descriptive essay

Revising your favorite food descriptive essay

MY FAVOURITE FOOD – ENGLISH COMPOSITION

MOVABLE ADVERBIAL PHRASE

THIRD TERM MATHEMATICS SCHEME…

A VISIT TO OBA…

FIRST TERM SECURITY EDUCATION…

Privacy Overview

How To Write An Essay On ‘My Favourite Food’

Points to Note: When Writing an Essay on ‘My Favourite Food’ for Lower Primary Classes

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