spices

How Much To Add Final Part

There is no general rule for the correct amount of spices and herbs to use the pungency of each spice and herb differs and its effect on different foods varies.

It is best to start with recipes that have been well tested or from a reliable source(The SMD Cookbook eCopy and hardcopy helps you with specific measurements of our ready to use spice mix!).

The amounts can later be adjusted to suit and personalize individual tastes. When no recipe is available, try starting with 1/4 teaspoon for 4 servings, per 250 grams of meat, or for each pint (2 cups) of sauce or soup; adjust as necessary.

For cayenne and garlic powder, decrease to 1/8 teaspoon; adjust as necessary. Red pepper flavors increase in intensity upon cooking. Use in small increments to allow the flavor to intensify during cooking.

For traditional meals like Obe eja umoyo, efo riro and the likes I don’t add spices directly to the dish, but use broth that already has our spice mix

When using fresh herbs, use at the tail end of cooking.
Dry herbs and spices carry more pungent flavours so you use less quantity to fresh. It is best added at the beginning of the cooking.

Remember that our natural spice mix does not have a single artificial additive including perspective. Herbs and spices do not like heat, so move far away from the heat source and do not keep it closed cupboards(especially in hot climates like Nigeria). You may store in the fridge and freezer if you prefer and it can be kept this way for over 6 months!

If your spice mix grows weevils, do not be too worried, this shows that the mix is devoid of artificial preservatives, so pour out and remove weevils. Just as beans devoid of chemicals grow weevils without refrigeration, and you still eat by picking them out so do 100% natural spice mix!

Did you find this beneficial?
Tag a natural cooking #nomsggeng.

You want to learn how to mix your own spices and herbs?
Watch out for our coming online workshop!

@smdnigeria, changing our world a meal at a time…

spices 2

Look for farmer’s market

Look for farmer’s market to get fresh produce, avoid as much as you can chemically grow vegetables.

Buying on market days(usually called ojo ooja in the south-west)makes it easy to buy fresh produce that are cheaper too. Locate any farmer’s market around you, ask for their market days where they just harvest new vegetables and fruits.

If you find it too much to buy at once, you can partner with your neighbours or anyone who is willing to share from the goodies.

However, you can decide to stock up and keep in the freezer or fridge

Oya, go and start your hunting before the weekend.
Do you have any tip for buying fresh produce, do share and tag your friends that will benefit from these…

Image Credit: Google.

spices 1

How To Add Spices and Herbs Part 2

(1). Herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. Ground spices and herbs release their flavors readily. In long-cooking dishes, such as stews, add these near the end of the cooking time to minimise the “cooking off” of its flavors.⁣
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(2). Whole spices and bay leaves to release flavor more slowly than ground or leaf form and are ideal for use in dishes with longer cooking times. For easy removal after cooking, tie in cheesecloth or place in tea ball before adding to foods.⁣
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(3). For uncooked foods, such as salad dressings, fruits or fruit juices, add spices and herbs several hours before serving to allow flavors to develop and “marry” or blend. Alternatively, the liquid with the seasonings may be heated briefly to release the flavor, then allowed to cool. For salad dressings, add the spices to the vinegar and allow to stand before adding the oil. To add character to regular ketchup, add the spices and herbs and allow to stand for hours to infuse flavours.

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How To Add Spices & Herbs Part 1

Do you know how to add spices and herbs to your dishes?

Here are a list of things to do to enjoy natural cooking if you are making your own mix or using the SMD NAFDAC approved ready to use mix!

How to Add Part 1

(1)Spices and herbs should be used to enhance the natural flavor of food’s not disguise or obscure it. Many herbs and spices can complement a dish and each other; however, be selective in their combinations.

(2). Avoid using too many at one time. When making your spice mixture,use whole seeds that you can pound yourself. Before use, roast the seeds in a dry stainless steel pot on medium stove heat. Roast for two minutes or so or until you perceive the aroma from the spices.

When you roast, it releases the natural oil in the spices which increases the aroma and flavour. Roasting also makes it easy to pound the spices, especially for spices with outer coating of skin like coriander. With our spice mix, these has been taken care of for you.

(3). If cardamon is part of your mix and you wonder how to remove the cardamon from its pods easily, just put in a pounder and pound gently. The seeds will come off the pods, sieve or pick pods away.

Swipe to continue reading…

Did you find this beneficial?
Tag a natural cooking #nomsggeng.

You want to learn how to mix your own spices and herbs?
Watch out for our coming online workshop!

@smdnigeria,changing our world a meal at a time…

WhatsApp Image 2020-07-13 at 12.53.10 PM

EFFECTIVE TIME MANAGEMENT IN THE KITCHEN.

Today we will be talking about effective ⌚ management in the kitchen. For most of us, a quick meal turns out to be at least an hour in the kitchen, except we are cooking noodles(which you should be careful about consuming due to the high msg content and a whole sort of artificial additives there in+)!
From opening the fridge to take out something, we notice all sorts of things instead of going to cooking straight away!

From seeing something spoilt, we take it to the bin, they have to take out the trash, wash the dishes, kids start bickering… Our quick meal flies right out of the window! So how do we manage kitchen time especially on work/school days?
Let me break things down.

1. First thing first, you need to have a menu table that helps you prepare for the next day.
In having a menu table, you should have all your needed ingredients at hand.
We have 3 menu table that can help you prep. We have an e copy menu table, hard copy, and also an eCopy 7 days menu and recipe plan that helps you cook delicious meals with beautiful looking recipes.

2. Keeping ingredients within reach in a non clustered working area. This will help you get things quickly and without the delays of searching.

3. For those who have older kids, make a roster for each day of the week, or the day of the week you are most harried for a child to assist you. The child will be your errand hand, get you things from the fridge (and you won’t notice the spoilt whatever ;)!).

4. Get everything you will need for your meal before the time you start cooking, wash as you go, and remember that your kitchen hand can do the easy jobs, so give her some chores!

5. Since we use natural spices and not artificial seasoning cubes, make sure you have available your regular spice mix flavours that will allow you to cook any meal of choice!

6. Don’t be tempted to start other things. If you are cooking school Lunch at breakfast, get food flask ready and preheated the and finish that before moving to another chore…

7. Stock your freezer with half-done meals eg beans, Fried sauce for Jollof and for efo etc. Wrap your already plucked leafy vegetables in brown paper and keep in the fridge.

8. Have fun in the kitchen and don’t stress out! I will love to read your special kitchen management tips.
Over to you all.