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BN Cuisine with Chef Fregz: Asun Arrabiatta

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Salut BN Cuisine!

I first of all want to thank ALL the contributors who have held it down these past couple of weeks. Lohi thank you for your magic you performed. Nkem God bless you for allowing me to put you on the spot like that but those crepes had me hurting my diet! Dunni thanks for just being awesome! That Pizza tensioned me all over!

Today, we are going to be looking at something I post about quite often but with a Nigerian twist today. Like the title reads Asun Arrabiatta.

Lately, I have been tasked to showcase Nigerian food in a more presentable light and with people like my contributors and my Prada Eba and Lamborghini Okro proving it can be done. I never back down on the opportunity to show a fine plate and have Nigerian flavours bursting in your mouth. I recently showcased at the Taste Off! Lagos Edition at Freedom Park last Sunday we had Oha with Shrimp and Snails, Asun with Masa Cakes, Prada Pounded Yam with Lamborghini Okro (Deluxe Seafood Okro), Guinea Fowl Ravioli with Curry Cream and Zucchini and Apple Crumble with Kunu Aya Custard and Zobo Coulis. These all were Nigerian flavours but the organisers and I wanted to show that I can be presented nicely and everyone loved it! In fact What recipes from the above do you want me to post about?

The next day I had my friend Bayo Rotilu over. He had been seriously MIA for work purposes outside Lagos so there was no one to shoot my food. So it was was a good deal. I was cooking, we would catch up and he would shoot my food. Correct!

Last week, Dunni mentioned that Italians are like Nigerians and I completely agree.  They are very culture and family conscious and their food packs flavour sometimes, and it’s not just pasta and olive oil. There’s the Arabiatta sauce made with tiny bird eye chillies which could be not too far from Ata Din Din. Yes, I know Ata Din Din is another Level of Fire but at least they hold a candle to it.

Armed with my leftover goat meat with chilli (Asun) I decided to have a go at my pasta maker and use the leftover of my pasta flour and crank out some linguine. Pasta flour is 00 (Double Zero). It’s really fine flour.It comes in semolina meal flour for pasta as well (which by the way is my preference) it’s usually available at La Pointe Supermarket here in Lagos but with the advent of freight forwarders you could order online from Amazon or even Sainsburys and have it delivered to you here in Lagos. Or just beg whoever is coming back from obodo to bring one pack for you.

The Pasta
Serves 3-4

You’ll need
500g 00 flour or unbleached white flour
4 eggs
2 tablespoons Olive Oil
4 tablespoons of water

Asun Sauce
1 kilo Goat Lap chopped into small cubes and steamed till slighty tender
Knorr Cubes to taste
1 small garlic clove crushed
2 large onions roughly chopped
10 Scotch bonnet chillies (ata rodo) (add more if you’re a dare devil)
1 can plum tomatoes
1 teaspoon dried thyme
salt to taste
1 teaspoon white pepper
1 tsp Italian seasoning or Oregano
Some double cream to finish and basil leaves.
5 tablespoons Vegetable or Sunflower Oil for frying

How To

The Pasta

You’ll need a pasta maker or a good ol’ rolling pin for this. Start by pouring the flour on a flat surface and make a well in the centre and place the other ingredients in the well. Mix by hand till its like crumbs and bring all together to form a ball and knead it till smooth. To knead, just roll and use the heel of your palm to smoothen as you go along. Dust with a little flour if it’s sticky. When it’s a fine ball wrap in cling film and place int he fridge for 10-15 minutes to firm up slightly. If you’re using a pasta maker, make sure you’ve clamped it down tight and start with the widest number and flour the sheets as you go along to the smaller numbers depending on how thin you want it. It is important that you have a long surface area where you can drag out your pasta as long as possible using the back of your hands to carry the pasta along. Make sure your hands are lightly floured too. Then use the noodle cutter side of the machine to get either spaghetti or linguine. Linguine is really just a wider spaghetti.

With a hanger or a wooden spoon hang the pasta so it dries out a little or you could cook it straight away if you wanted but drying it out makes a big difference to the texture when you cook it.

The Sauce

Heat up the oil in a hot wok or whatever pot you have add the garlic, pepper and half the onions. Stir fry for a minute and add the steamed goat meat cubes keeping some of the cooking liquid. Stir fry the goat, pepper and onions for another minute and allow to cook for another 5 minutes on a medium high heat. Add a cup of the goat meat stock and the plum tomatoes and seasonings allow to simmer for another 10-15 minutes. Tatse for seasoning and tenderness. When done turn off the heat and cook the pasta.

In a pot of boiling salted water, place your pasta and cook for about 2 minutes since this is fresh pasta. In another pan or pot, place the saucy asun meat and add a splash of double cream and cook for 1 minute. Add the pasta and stir around till it’s coated nicely in the sauce. Finish off with basil leaves or whatever fresh herbs you have.

You can make this same dish into a ravioli by just holding back on the amount of liquid you use to make the asun sauce and instead of cutting the pasta to noodles, just leave them as sheets. Place a spoon of the Asun along the middle of one sheet leaving gaps in between then brush around the Asun with water or just use your fingers to dab a little water so when you cover with the second sheet, it sticks to it. Use a cookie cutter or a ravioli cutter cuter whatever shapes or sizes you want. You can improvise in your kitchen by using a the cover of a small flask or something.

Cook just like the pasta but place in the water with a slotted spoon and take out doing the same. I made some basil oil by blending basil salt and olive oil together for the garnish.

Enjoy with a good white like a Chardonnay or Riesling. Invite a friend for lunch his weekend and be a blessing.

Let me know what dish you want to see next week from my Taste Off! Menu.

Ciao!

P:S Feel free to catch me on the radio on the Kenwood Cooking Time on Cool FM 96.9 on Wednesdays at 12.30pm and Fridays at 5.15pm. You can listen online by going to www.coolfm.us. Mille Grazie!

Photo Credit: Adebayo Rotilu for Tweleve 05 Foodography

___________________________________________________________________________________________________________
Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste. He also caters special events and private dinners. To find out more visit www.cheffregz.com.Chef Fregz provides premium private catering services. For bookings and orders email [email protected] @Chef_Fregz on Instagram and Twitter. You can check out the Chef Fregz Page on Facebook as well.

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste. He also caters special events and private dinners. To find out more visit www.cheffregz.com. Chef Fregz provides premium private catering services. For bookings and orders email [email protected] – @Chef_Fregz on Instagram and Twitter. You can check out the Chef Fregz Page on Facebook as well.

23 Comments

  1. slice

    November 1, 2013 at 3:45 pm

    ok i can try the sauce with store bought pasta. looks real delicious. re your request for a dish we’d like to see, thanksgiving is coming so for next week can you do a Naija twist on mashed potatoes, preferably with sweet and white potatoes and maybe bits of chicken and wine

    • echristmasgiftsformendotcom

      November 1, 2013 at 4:35 pm

      sorry chef 🙂 thought you were asking a different
      question

    • Fregene Gbubemi

      November 5, 2013 at 11:59 am

      hmmm sounds like a plan! noted!

  2. Yinkz

    November 1, 2013 at 3:47 pm

    Pls we want all meals from the taste-off menu….Hope I aint asking 4 too much?

    • Fregene Gbubemi

      November 5, 2013 at 12:05 pm

      #np Oliver Twist – D’Banj Ok I hear you…

  3. ccc

    November 1, 2013 at 4:10 pm

    Ok, just gonna throw a loop here, just for fun: how about
    adding in a healthy angle on local meals, even if it’s just once in
    a while (whole wheat pasta; baking instead of frying; olive oil
    instead of vegetable oil, etc)? Trust me it would help so many
    people begin to look at our food in a whole new light. We either
    have a lot of stuff that’s inherently healthy, but just gets cooked
    wrong, or aren’t even aware there are local, healthy options that
    are just as tasteful, that we could be using. Food for
    thought!

  4. noni moss

    November 1, 2013 at 5:08 pm

    Looks really lovely, will try this; always wanted to make fresh Linguine, having watched way too many food programmes. Please can you make a post on Asun and Masa cakes? Thanks

  5. Bex

    November 1, 2013 at 5:23 pm

    Never thought of doing my own pasta. Would definitely try making some this weekend. Thanks for sharing. BTW do you know where I can get arborio rice in Lagos?
    Would love to see you do a Naija take on Risotto btw.

    bexcoox.blogspot.com

  6. Mz Socially Awkward...

    November 1, 2013 at 5:28 pm

    Fregz, you’ll live long. I was just thinking yesterday about how far back it’s been since we’ve seen you on BN…

    So, right now and at this very precarious point in my relationship with my clothes, I can’t have pasta, rice, bread or tatties. Which pretty much excludes a lot of Naija meals from my daily menu (except unripe plantain pottage, which I LOVE. Ever tried to cook it like peppersoup? mmmmmmmmmm). I’m eating a lot of seafood instead, which means a diet dictated by smoked salmon, smoked haddock, sea bream, prawns and mussels. Yummy in themselves but do you have any interesting Naija recipes for seafood (not counting peppersoup or anything you have to “swallow” with your prada poundo)? Particularly for the mussels because I’ve asked you that question before in a previous post.

    And that Oha with shrimps and snails just made me weep silently at the injustice of not being there to sample it myself…

    • Chelizruby www.chelizrubycube.blogspot.com

      November 1, 2013 at 10:12 pm

      Sweety, you can still eat Nigerian meals and lose weight,
      trust me I’ve been doing that and lost over 30kg this year. It’s
      the cheapest and safest way to lose weight. It’s all in the
      portions. Control ur potions and ur good.
      http://Www.chelizrubycube.blogspot.com

    • Dunni Obata

      November 1, 2013 at 11:33 pm

      I agree. You can eat pure 9ja and still lose weight.
      Portion control and timing of your meals also helps. As for using
      seafood to cook, have you checked out my deconstructed efo riro on
      the blog. It goes through a similar process as efo riro with fresh
      ingredients chopped and sautéed instead of using blended pepper, no
      palm oil and I cooked it with chunky pieces of cod and fresh
      scallops. As for mussels, you can make a paella (to replace jollof
      rice) with them and use brown rice or wild rice. You can make
      quinoa moin moin – yes you can. Instead of beans, you use quinoa
      and you can add your seafood into it and bake in an oven and it
      comes out tasting like moi moi. Foodie honour I swear. You can also
      make a seafood tagine, if you are craving 9ja stew. You can make
      urhobo peppersoup with unripe plantains, your choice of seafood
      (instead of meat) uda, ehuru and basil. You will still get the 9ja
      taste from the spices. You can make Ottong Soup, what i call white
      okro soup with your seafood, stockfish and smoked fish with no palm
      oil. Eat it with wheat flour. There are so many ideas. It is
      because it is you o, otherwise i would have charged you consultancy
      fee. I hope that helps

    • Mz Socially Awkward...

      November 3, 2013 at 11:34 pm

      Ladies, you don’t know how gladdening that is to hear… from the mouths of two or three witnesses…

      I’m definitely watching my portions (the most minuscule balls of poundo ever), but it feels like even that’s not making any difference lately. Dooney, thank you for the Ottong recipe, turns out okra is one of my “bestest” soups 🙂

    • Fregene Gbubemi

      November 5, 2013 at 12:09 pm

      Amen! I will live long!
      I see your struggle and mine arent soooo different. I have someone that makes me vegetable soup with no palm oil and loads of chicken breast and It still tastes so good. Infact… I think I would just do you a post for that. So you can start thinking of ways to eat Naija and keep it healthy. Just sacrifice for now. meet your goals and control the regular stuff you enjoy.

  7. OmoMakun-www.ankarafestla.com

    November 1, 2013 at 6:01 pm

    You and I need to BFF’s Chef Fregz! I believe by association, i would be a grandmaster in the kicthen….lol! I can’t believe you made your own pasta…how i wish i had time for all those kitchen adventures. But in the interim, I will keep your recipes in mind when I feel adventurous!

  8. the mane captain (healthy hair & skin tips)

    November 1, 2013 at 7:27 pm

    wow, that looks good. Havent made pasta in a while. But I think i’ll opt for store bought whole wheat pasta.
    themanecaptain.blogspot.ca

  9. Chelizruby www.chelizrubycube.blogspot.com

    November 1, 2013 at 10:10 pm

    I will surely try this one. Come and check out my
    ‘bean-corn special’ recipe. You won’t regret it.

  10. Lizzie

    November 1, 2013 at 10:11 pm

    Chef Fregz of Life! i will like to see your Lamborghini
    Okro biko…

  11. Dunni Obata

    November 1, 2013 at 11:25 pm

    Chef Fregz, thanks for the personal shout out. I appreciate
    o and I salute you our Oga at the Top. I bought a pasta machine
    months ago and it has been lounging in my store cupboard. I am so
    inspired with this, next weekend I am going to make my own pasta. I
    hope it will be edible

    • Fregene Gbubemi

      November 5, 2013 at 12:10 pm

      Youre welcome. Your cooking is amazing! You inspire!

  12. babs

    November 2, 2013 at 12:20 am

    haaaa……she is so getting this on sunday!!

  13. TA

    November 2, 2013 at 9:00 pm

    @ Chef Fregz,welcome back bro! Good to have you back doing
    what you do best but pls don’t torment my eyes n palates while at
    it. Lol! Chef Fregz n Dooney’ s you guys think am joking with my
    offer to be a food taster? Biko,make una invite me now.

    • Dunni Obata

      November 2, 2013 at 9:31 pm

      Oya you are invited. How about that?

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