Alhaji's Recipe And Pix Thread

[Ardeur]

thanks alhaji..i'll let you know how it goes!

[Rosycheeks]

Ok, I need to step my cooking game up....gat damn... new dish every week.....

[ogologo]

Originally Posted by Rosycheeks

Ok, I need to step my cooking game up....gat damn... new dish every week.....

No kill pesin bcoz u wan upgrade o, cooking is not 4 everybody

i keed, i keed

[alhajibabasheri]

Originally Posted by okwuokwu

Well the restaurant busineess. I assume you either learned to cook from ya mama or you picked it up as a bachelor playing in the kitchen...

Sorry for the slow response....


I basically nursed and developed my Ideas by researching all angles of restaurant themes and operation based on my skills and available funds..

It's all about the money and numbers, regardless of your skills and Ideas, you need money to make it happen.


Now....

are you buying an existing business or starting from scratch?

Starting from scratch will cost you nothing less than 200 grand to set up a small restaurant like mine. Permits alone could knock 50 grand out of your pocket, equipments 70 grand @ least, construction 40-50 grand..

Buying an existing business is the best way to go, you don't have to worry about permits or the city and the fire department breathing down your neck, just pay your money and do some minor renovations like painting and re arranging.

Draw up your budget, menu and equipment list
Develop restaurant theme, style and decor
Scout location/based on clientele and buying power and take it from there

Restaurant business is full of a million and 1 real life unseen fragments, you don't know and can't see nothing till you get in there.




alhaji

[alhajibabasheri]

Originally Posted by Beloved

Alhaji,

the fish looks good. Could you please give me a step by step layout of how I can make baked fish but tasted like its fried but still moist? Please suggest seasoning I can use as well.

Coat your fish (make sure your fish is wet and moisty) with seasoned flour and grill on a wire rack @ high temp (400-450o oven)

It's a very technical process, you just have to give it a lot of attention, don't just toss it in the oven and walk away. Baste intermittently till done.

Feed me back your outcome.


alhaji

[alhajibabasheri]

lol. ogologo, you be real agbaya, rosy na future Iyawo kekere...


@Asabi
@pebbles

thanks

CW, not intentional of course....




alhaji

[alhajibabasheri]

I've been getting lots of questions about the contemporary efo riro, lets go step by with pics...

It's a very basic one step/one pot process, just prep your onions, pepper and meats, just stir every 3-5 mins..


I used dried fish, shrimp and cut's of beef shanks..



Beef shank, and dried fish




Onion, red bell pepper, roasted garlic, habanero, fresno chili and tomato sauce.




Olive oil instead of palm oil




Add onions and peppers




Add meats..




Add leafy





Cover and steam out leafy



Leafy all steamed out..




Cover again and let simmer and cook down





All cooked down...





Bon Appetit






Easy hunn??





alhaji

[PH Boy]

Lawd have mercy. insert drooling emoticon here _______

[bigmomma]

alhaji i did a variation on the oxtails before i saw the one you posted thanks

Lightly floured the oxtails, added black pepper to the flour also
Fried it for a min or two to seal in the juices
Sauteed red onion and garlic in EVOO
Added coarsley ground plum tomatoes
Added allspice and bay leaves and other spices i did that sparingly tho cos i did not want to overpower d allspice
Added fresh carrots to the mix and then poured it in a pan
put in the oven at 350 and let it cook for about 2-3hrs
it was soo good.
served it over rice.

[shayo4real]

Originally Posted by alhajibabasheri

I've been getting lots of questions about the contemporary efo riro, lets go step by with pics...

It's a very basic one step/one pot process, just prep your onions, pepper and meats, just stir every 3-5 mins..


I used dried fish, shrimp and cut's of beef shanks..



Beef shank, and dried fish




Onion, red bell pepper, roasted garlic, habanero, fresno chili and tomato sauce.




Olive oil instead of palm oil




Add onions and peppers




Add meats..




Add leafy





Cover and steam out leafy



Leafy all steamed out..




Cover again and let simmer and cook down





All cooked down...





Bon Appetit






Easy hunn??





alhaji

this is NICE...lots of protein and heart healthy too...mayne im gonna be making this for me and my own alhaji ....
but everytime i cook with fresh efo, the water seeping out is so much and it gets tooooo watery...how do you prevent this..tips please??
ese o...

[alhajibabasheri]

Originally Posted by bigmomma

alhaji i did a variation on the oxtails before i saw the one you posted thanks

Lightly floured the oxtails, added black pepper to the flour also
Fried it for a min or two to seal in the juices
Sauteed red onion and garlic in EVOO
Added coarsley ground plum tomatoes
Added allspice and bay leaves and other spices i did that sparingly tho cos i did not want to overpower d allspice
Added fresh carrots to the mix and then poured it in a pan
put in the oven at 350 and let it cook for about 2-3hrs
it was soo good.
served it over rice.

cool, comes out smothered right.

wow!! need to do some ox tails again...




alhaji

[alhajibabasheri]

Originally Posted by shayo4real

this is NICE...lots of protein and heart healthy too...mayne im gonna be making this for me and my own alhaji ....
but everytime i cook with fresh efo, the water seeping out is so much and it gets tooooo watery...how do you prevent this..tips please??
ese o...

lol..

I feel your pain, don't worry, it's a common mistake. You just need to head in from the gets with less liquid because spinach/greens sheds a lot of liquid and and if possible, don't blend your sauce/vegie or peppers like we do traditionally, just add (tomato sauce) directly after lightly cooking your onions, fresh tomato and peppers. Lightly stair as much as possible to easily disperse and vaporize liquid...





alhaji

[alhajibabasheri]

Eba And Okra With Party Stew..........







alhaji

[nflow]

alhaji, I am a new convert to the non blending method, and it has really elevated the taste of my food

[tileyiko]

Alhaji, I know I'm late on this tip but wishing someone success can never be too late. Congrats on your new spot, bro! Wishing you more grease and things. Olo'un ti seyi fun e. Definitely gonna stop thru when next I'm in your zones...


..I'm finna drop my own cuisine pix soon. Ooohweee shrimp-pepper-gizzard-efo-riro kontriman medley stroganuff shonuff