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Eid al-Fitr: The Feast After The Fast

Celebrate Eid al-Fitr, the festival that marks the end of the holy month of Ramadan, with a fabulous feast.

Butter cookies

Cookies. Photo The Little Epicurean

It’s time for all the sweets to come out. Enjoy butter cookies with your family this holiday.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup butter
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 large egg

Method

  1. In a bowl, sift flour, salt and baking powder together.
  2. In another large bowl, beat butter with an electric mixer until creamy.
  3. Gradually add sugar and beat until light and fluffy.
  4. Add the egg and vanilla and beat until well-combined.
  5. Add flour gradually and beat until mixture forms a dough.
  6. Wrap dough in wax paper and chill for about four hours until firm. Then allow to soften slightly.
  7. Cut dough into 1/8-inch-thick slices in the desired shape and arrange 1/2-inch apart on a baking sheet.
  8. Bake in the middle of the oven for 12 minutes per batch until golden around the edges and then transfer on a rack to cool.

Jollof Rice

Jollof rice. Photo: Sisi Yemmie

What is a Nigerian feast without jollof rice? This celebration requires the perfect smokey party jollof rice and we are here to take you through it.

Ingredients

  • 4 cups long grain parboiled rice
  • 3 cups tomato stew base
  • Chicken, washed and cut in chunks
  • Pepper and salt, to taste
  • 2 medium onion bulbs, chopped
  • 3 seasoning cubes
  • 1 tsp white pepper (optional)
  • 2 tsps dried thyme and curry powder
  • 2 bay leaves
  • 2/3 cup oil
  • 2 tbsps butter
  • Sliced plum tomatoes and onions

Method

  1. Prepare the tomato stew base by cooking fresh tomato blend in a pot until the water has dried. Add tomato puree and cook until dry.
  2. Fry the tomato in vegetable oil on low heat until the raw taste has gone.
  3. In a pot, cook chicken until soft with the seasoning, onions, dried thyme and salt. Remove from the stock and fry or grill.
  4. Parboil the rice, drench with cold water, drain and set aside.
  5. In a pot over medium heat and saute sliced onion in oil. Add tomato stew, spices, bay leaves and stir-fry.
  6. Add chicken stock and leave to simmer for 15 minutes. Taste and adjust seasoning.
  7. Stir in parboiled rice, reduce heat to medium-low and seal pot properly. Let the liquid be on the same level as the rice. Cook for 30 minutes.
  8. Stir in butter, sliced tomatoes and extra onions and increase the heat. Leave to burn for that extra party jollof flavour.

Chicken Pepper Soup

Chicken peppersoup. Photo: Dobby’s Signature

What better way to start a feast than by clearing your system with a fresh bowl of pepper soup? This tasty spicy soup made with chicken, herbs and local spices clears your throat and head and is best served hot. You can modify the recipe using your preferred protein.

Ingredients

  • 1 kg chicken, cut into chunks
  • 3-4 calabash nutmeg seeds (Ehu or Ariwo)
  • 3 tbsps ground pepper (or to taste)
  • 1 onion bulb, chopped
  • 1 handful scent leaves, chopped
  • Salt, to taste
  • Seasoning cubes

Method

  1. Prepare the ehu seeds by roasting them in an old frying pan, stirring constantly. When you can smell the seeds, carefully peel off the skin and grind into a smooth powder.
  2. In a pot over medium-high heat, add the chicken, onion and seasoning, then pour in enough water to cover the chicken. Bring to a boil.
  3. Add pepper, calabash nutmeg seeds and salt. Cook until chicken is well done. Top up with water when necessary.
  4. Add the scent leaves, allow to simmer for a few minutes then take off the heat.
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