In a pot, add cabbage and vinegar steam for 10 -12 mins drain and set aside.
In a bowl, add palm oil, little potash and 1 tablespoon water mix well for 1 minute until the palm oil is creamier add more water and potash if needed.
Add cabbage and mix with palm oil.
Stir in crayfish, pepper, onions, garden eggs.
Add smoked fish / kpomo mix well, add salt to taste.
Cook mixed cabbage and ugwu leaves on a stove for 5 – 7 minutes.
Growing up in the southern part of Nigeria, agidi or eko is a staple in most homes, made with cornmeal and wrapped in ube leaf, it is also considered as a light meal. One of my favourite was agidi jollof rice made with cornmeal mixed in stew and wrapped in leaf.
Choosing to live a healthier lifestyle, I have come to realise agidi is not as healthy as i was told. But my love for creating low carb substitutes or replacements, I decided to make agidi without using corn, it took months to get it right.
Tried gelatine powder normally used for desserts to solidity. I tried two types of gelatine both unflavoured animal base and plant base. Both worked fine i prefer the consistency of Agar Agar jelly.
Animal based unflavoured no added additives.
Plant based Agar agar powder
Here is the recipe for Cabbage agidi jollof rice, to make Agidi don not add stew.
INGREDIENTS
Half head of cabbage
Leftover stew (Pepper sauce)
1 tablespoon unflavoured gelatin or agar agar powder.
1 Boiled egg quartered
brisket bone optional.
Water
Ube leaves
METHOD
Blend cabbage with 1 cup of water until completely smooth.
Pour blended cabbage in a pan and left’over stew cook for 3 minutes.
In a bowl add gelatin and 2 tablespoons of water to dissolve for 1 minute.
Stir in gelatine into the pan and mix well.
Continue to str until cabbage starts to thicken lightly.
In a pot add chicken, spices,butter, salt and tomato/ pepper onions.
Slow cook for 3 hours using a slower cooker on high, cook for 2 1/2 hours if using the oven at 150 degree celsius.
Once meat is tender, shred into pieces and set aside.
In a microwavable bowl, Mix grated cheese, almond and coconut flour and cream cheese.
Microwave on high for 1 minute, stir then microwave for another 30 seconds.
Add egg, rosemary (optional), mix gently.
Place dough on parchment paper, place another parchment paper over dough and roll flat, if it hardens and becomes difficult to work with, put back in the microwave for 10 -15 seconds to soften again.
Add pulled chicken in the middle of dough and roll to seal.
Bake in oven for 15 – 20 minutes or until golden brown.
I have been trying out melon seeds (egusi) as an alternative low carb flour and so far i have made pancakes, muffins, savoury puddings and drinks. I will be Sharing these recipes soon.
Melon seed is from the gourd or squash family and its similar to pumpkin seeds, grown mostly in West Africa. It is higher in nutrients compared to pumpkin seeds.
The rich nutty flavour of the seeds are overpowering, however using a stronger spice like nutmeg helps camouflage the flavour.
If you prefer you don’t have to add spice.
For these cookies I also added some chopped unsweetened dark chocolate and 3 Tbsp. heavy cream. You can add coconut cream if you prefer which helps give it a creamier after taste.
Psyllium husk was added for binding however you can also try just baking soda and baking powder and still achieve the same results.
INGREDIENTS
120 Grams melon seeds
1/4 Cup cocoa powder
2 Tablespoon butter melted
1 Tablespoon Nutmeg
1 Tablespoon Cinnamon
1 Tablespoon Psyllium husk
1 Teaspoon baking powder
1 Teaspoon baking soda ( optional)
1 Egg
1/4 Cup sweetener
3 Tablespoon heavy cream or coconut cream
2 Pieces of unsweetened dark chocolate (80% cocoa) chopped
Brown paper
CHOCOLATE SAUCE (OPTIONAL)
50 Grams unsweetened dark chocolate
1 Tablespoon butter
METHOD
In a bowl mix all ingredients together.
Mix well until it can make a dough.
Line your baking tray with brown paper .
Use a spoon to form cookie shapes.
Makes 10 pieces.
Bake in a pre heated oven for 12 – 15 mins at 180 degree celsius.
Chocolate sauce
Place chocolate, butter in a glass bowl.
In a cooking pan add 1 cup of water and heat, Place glass bowl over pan make sure the water doesn’t touch the base of the bowl.
Let it simmer for 5 minutes, stirring occasionally until it is completely smooth.
Remove from heat and use as required.
NUTRITIONAL VALUES (PER PIECE WITHOUT SAUCE)
Carbohydrates- 3.3g
Protein- 3.6g
Fat- 7.7g
Calories- 97
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