Wednesday, March 31, 2010

Easter Menu

My parents and a family friend will join Mark, Austin, and me for Easter dinner this Sunday so I guess it’s time to plan the menu. Let’s see, should I buy a Honeybaked Ham and serve it with deviled eggs, a green salad, and a bowl of fresh fruit?

Our Nigerian seamstress friend hopes to make Jollof Rice (see recipe below) and salad. I’ve learned not to assume that our definitions match, so I asked what will be in her salad. “Cream, green beans, carrots, and Irish potatoes.” Glad I asked. Our flavors might be different, but we share a faith that celebrates our risen Lord.

Jollof Rice for four:

• 1 large onion, chopped
• 2 Tablespoons vegetable oil
• 2 teaspoons tomato paste
• 1½ cups cooked rice
• 1 green chili, seeded and chopped (green pepper can be substituted)
• 1 cup meat or vegetable stock

1. Cook the rice according to package directions.
2. Heat the oil in a frying pan and sauté the onion until soft, but not browned.
3. Add the tomato paste and chili and cook on medium heat while stirring, about 2 minutes.
4. Add the rice and continue stirring.
5. Add the stock and bring the mixture to a boil.
6. Reduce heat to medium and cook until almost all of the stock has evaporated. Serve.

(Photo and recipe from Internet)

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