{"id":14764,"date":"2020-10-07T16:42:03","date_gmt":"2020-10-07T15:42:03","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=14764"},"modified":"2020-10-07T17:12:16","modified_gmt":"2020-10-07T16:12:16","slug":"aj-odudu-dna-dishes","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/aj-odudu-dna-dishes","title":{"rendered":"AJ Odudu’s DNA Dishes"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]AJ’s love for her family’s traditional Nigerian dishes is infectious. But after discovering that her West African heritage has a dash of Cameroonian through DNA Dishes<\/a>, her recipe repertoire has grown even bigger.<\/p>\n

She\u2019s still cooking up the vibrant spices and flavours of her beloved West African cuisine, but inspired by her new DNA discoveries, we thought we’d help her add some Gousto twists to the mix.<\/p>\n

Cameroonian-style Squash, Peanut & Greens Stew Recipe<\/h2>\n

\"\"The inspiration for this aromatic stew comes from the Cameroonian dish, ‘ndol\u00e9,’ which is usually made with meat, prawns and greens. For this vegan twist, you’ll add roasted butternut squash instead, along with kale, spinach and peanuts for a nutty crunch.<\/p>\n

Ingredients<\/b><\/p>\n

1 brown onion<\/p>\n

1 red chilli<\/p>\n

1 leek<\/p>\n

3 garlic cloves<\/p>\n

15g fresh root ginger<\/p>\n

25g roasted peanuts<\/p>\n

1\/2 tsp cayenne pepper<\/p>\n

120g baby leaf spinach<\/p>\n

80g shredded kale<\/p>\n

26g smooth peanut butter pot<\/p>\n

1 whole butternut squash<\/p>\n

1 Kallo vegetable stock cube<\/p>\n

15g crispy fried onions<\/p>\n

1 can of finely chopped tomatoes (210g)<\/p>\n

Step 1:<\/strong> Preheat the oven to 220\u00b0C\/ 200\u00b0C (fan)\/ 425\u00b0F\/ Gas 7<\/p>\n

Peel the butternut squash<\/b> and cut into quarters, lengthways, using a sharp knife<\/p>\n

Scoop out the seeds with a spoon, discard, then slice<\/p>\n

Add to a foil-lined <\/b>baking tray with a drizzle of vegetable oil<\/b>, the cayenne<\/b> (can’t handle the heat? Go easy!) and a pinch of salt<\/b><\/p>\n

Step 2:<\/strong> Give everything a good mix up then put the tray in the oven for 15-20 min or until cooked with a slight bite<\/p>\n

Meanwhile, peel and slice the brown onion<\/b><\/p>\n

Heat a wide-based pan (preferably non-stick with a matching lid) over a high heat with a generous drizzle of vegetable oil<\/b><\/p>\n

Once hot, add the sliced onions <\/b>with a pinch of salt <\/b>and cook for 8-10 min or until browned<\/p>\n

Step 3:<\/strong> Boil half a kettle<\/p>\n

Chop the leek <\/b>in half lengthways, then wash to remove any grit from between the leaves<\/p>\n

Top, tail and slice finely<\/p>\n

Peel the ginger <\/b>and garlic<\/b><\/p>\n

Add to a food processor<\/b> with a splash of cold water<\/b> and blitz until you have a chunky paste<\/p>\n

Add in the peanuts <\/b>and blitz again until roughly chopped<\/p>\n

Tip: Add a splash more cold water <\/b>if needed!<\/p>\n

Step 4: <\/strong>Once the sliced onions <\/b>have browned, add the peanut paste<\/b> and cook for 2-3 min or until fragrant<\/p>\n

Once fragrant, crumble in the Kallo vegetable stock cube<\/b> and add the chopped tomatoes<\/b> with 100ml boiled water<\/b><\/p>\n

Give everything a good mix up then cook for a further 3-4 min or until starting to thicken<\/p>\n

Step 5:<\/strong> Once the sauce is starting to thicken, add in the kale <\/b>and baby spinach<\/b><\/p>\n

Pour over another 100ml boiled water<\/b><\/p>\n

Give this a stir then cook, covered, for 4-5 min or until the spinach and kale are wilted and cooked through<\/p>\n

Tip: Add a splash more boiled wate<\/b>r if the pan is looking dry!<\/p>\n

Step 6: <\/strong>Meanwhile, finely slice the red chilli<\/b><\/p>\n

Tip: Can’t handle the heat? De-seed the chilli!<\/p>\n

Step 7:<\/strong> Once the kale and spinach have wilted, gently stir through most of the cooked squash<\/b>, reserving a few pieces for garnish<\/p>\n

Add the peanut butter<\/b> and give everything a good mix up<\/p>\n

Step 8:<\/strong> Serve the Cameroonian-style Squash, Peanut & Greens Stew<\/b> garnished with the reserved squash pieces<\/b>, sliced red chilli <\/b>and fried onions<\/b><\/p>\n

Enjoy!<\/p>\n

Suya-Style Grilled Chicken Skewers with Coconut Rice Recipe<\/h2>\n

\"\"This recipe is inspired by the Nigerian street food skewers known as ‘suya.’ You’ll coat your chicken in a\u00a0 quick spicy peanut marinade before grilling, and serve it on red pepper and coconut fried rice with pickled red cabbage and spring onion mayo. Delicious!<\/p>\n

Ingredients<\/strong><\/p>\n

1 red pepper<\/p>\n

3 garlic cloves<\/p>\n

15g fresh root ginger<\/p>\n

3 spring onions<\/p>\n

320g British chicken thighs<\/p>\n

4 bamboo skewers<\/p>\n

50g roasted peanuts<\/p>\n

2 tsp smoked paprika<\/p>\n

1\/2 tsp cayenne pepper<\/p>\n

130g basmati rice<\/p>\n

1 Kallo chicken stock cube<\/p>\n

15g fried onions<\/p>\n

50ml mayonnaise<\/p>\n

50g solid coconut cream<\/p>\n

140g pickled red cabbage<\/p>\n

 <\/p>\n

Step 1 : <\/b>Boil a kettle<\/p>\n

Heat grill to medium-high<\/p>\n

Soak the skewers <\/b>in water (this prevents them from burning whilst cooking)<\/p>\n

Peel the garlic and ginger<\/b><\/p>\n

Add the peanuts<\/b>, smoked paprika<\/b>, cayenne <\/b>(can’t handle the heat? go easy!), fried onions<\/b>, peeled garlic and ginger<\/b> to a food processor<\/p>\n

Blitz until a coarse paste forms \u2013 this is your suya-style marinade<\/b><\/p>\n

Step 2: <\/b>Chop the chicken thighs<\/b> into small bite-sized pieces, then divide between the skewers<\/p>\n

Add the chicken skewers<\/b> to a tin foil<\/b>-lined baking tray, then spread with the Suya-style marinade<\/b>, ensuring to coat all the chicken pieces<\/p>\n

Step 3: <\/b>Chop the chicken thighs<\/b> into small bite-sized pieces, then divide between the skewers<\/p>\n

Add the chicken skewers<\/b> to a tin foil<\/b>-lined baking tray, then spread with the Suya-style marinade<\/b>, ensuring to coat all the chicken pieces<\/p>\n

Step 4: <\/b>Heat a medium-sized pot (preferably non-stick with a matching lid), with a drizzle of vegetable oil<\/b> over a medium-high heat<\/p>\n

Once hot add the diced red pepper<\/b> with a pinch of salt<\/b><\/p>\n

Cook for 3-4 min or until starting to soften<\/p>\n

Step 5: <\/b>Once the diced red pepper is starting to soften, add the basmati rice<\/b> and the coconut stock <\/b>and bring to the boil over a high heat<\/p>\n

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked<\/p>\n

Once cooked, remove from the heat and keep covered until serving \u2013 this is your coconut fried rice<\/b><\/p>\n

Step 6: <\/b>Whilst the rice is cooking, drizzle the Suya-style chicken skewers<\/b> with vegetable oil<\/b> then put under the grill for 5-6 min on each side or until charred and cooked through<\/p>\n

Step 7: <\/b>Trim, then slice the spring onion<\/b><\/p>\n

Add most of the sliced spring onions<\/b> (save the rest for garnish!) to a small bowl with the mayonnaise <\/b>and a splash of water<\/b>, give this a good mix up<\/p>\n

Step 8: <\/b>Serve the Suya-style chicken skewers <\/b>with the coconut fried rice<\/b>, pickled cabbage <\/b>and the spring onion mayo<\/b> to the side<\/p>\n

Garnish with the reserved spring onions<\/b><\/p>\n

Enjoy!<\/p>\n

What is Gousto?<\/h2>\n

Dinner, but not as you know it. Our big red recipe boxes will help you whip up wholesome, impressive meals no matter your skill level, with all of the flavour and none of the fuss.<\/p>\n

From everyday favourites and ten minute meals, to global cuisines and healthy choices, you\u2019ll have over 50 recipes to choose from each week from our menu. We\u2019ll send you step-by-step recipes and all the fresh ingredients you need too.\u00a0Just pick what you fancy for dinner<\/a>, and leave the planning to us.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]AJ’s love for her family’s traditional Nigerian dishes is infectious. But after discovering that her West African heritage has a dash of Cameroonian through DNA Dishes, her recipe repertoire has grown even bigger. She\u2019s still cooking up the vibrant spices and flavours of her beloved West African cuisine, but inspired by her new DNA discoveries, … <\/p>\n

Continue reading “AJ Odudu’s DNA Dishes”<\/span><\/a><\/p>\n","protected":false},"author":44,"featured_media":14769,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[890],"tags":[],"class_list":["post-14764","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dna-dishes"],"acf":[],"featured_image_src":"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2020\/10\/AJ-Odudu.png","author_info":{"display_name":"Mimi","author_link":"https:\/\/www.gousto.co.uk\/blog\/author\/mimi"},"yoast_head":"\nAJ Odudu's DNA Dishes | Gousto Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gousto.co.uk\/blog\/aj-odudu-dna-dishes\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AJ Odudu's DNA Dishes\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text]AJ’s love for her family’s traditional Nigerian dishes is infectious. 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