When I put up the post about Swag Meat (and potatoes), I intentionally did not include the recipe. And I did so because I wanted to longer-throat everyone with pictures only. The other reason, however, is that I suck at these things. I’m great with writing about the food, but I don’t think I’m so great at providing you with a recipe and step-by-step instructions on how to do the do. But since HoneyDame has threatened me – live on my show oh! – I will humble myself and provide the recipe. That chic is crazy!
This is the result I achieved that day, and this is the same result we are trying to achieve again. Continue to find out how I did it.
First, let’s start with the raw ingredients (pictured below):
I used three (3) Russet (Baker’s) Potatoes. In Nigeria, this would simply be referred to as Big, Big Irish Potatoes.
2. The veggies.
These are a combination of Habanero peppers (very hot peppers), onions, tomatoes, and sweet red bell peppers. In Nigeria, I knew red bell peppers as tatashe. Simple. Note, however, that I used sweet red bell peppers. These have a different flavor. Precisely, a sweet one. I cannot tell you the specific amounts of these veggies that I used. That would depend on your preference.
Personally, I like my food to be a little peppery. I also don’t like too much onions. I like the flavor in my food, but I don’t want the onions to overcome the food – in flavor and in scent, so I use onions sparingly.
3. The carrots
There was no particular reason for using carrots, other than the fact I had them at home, and I was eager to eat them – directly or indirectly. So I washed and cut up these baby carrots.
4. The Swag Meat (sometimes known as chicken)
Before it went all gangster and got all those spices on it plus a name change, it used to be just raw chicken. Six pieces of raw American chicken. If you do not live in America, or have never eaten American chicken, you may not understand why I have distinctly referred to this chicken as being American. All chickens are not created equally. American chicken is bigger, cheaper, and softer. They (American farmers) are the only ones who know what they inject into these chickens.
As you can see, the chicken is skinned. That’s because I don’t like chicken skin. I find it nasty. I boiled this chicken with the spices sprinkled on it. I wouldn’t usually sprinkle the spices while the chicken is still on a plate and then transfer it to the pot. I only did so because I wanted to take a picture of it.
Spices sprinkled on the chicken – sparingly: curry powder, red cayenne pepper (AKA dry ground pepper), parsley flakes, one Knorr cube, and soul seasoning.
Steps to cook:
1. Pour the mixed veggies into a deep fry skillet (a pot will do) and add some oil, about a quarter cup. Stir occasionally.
2. Start boiling the chicken.
3. Start boiling the potatoes [Potatoes cook fast, so be careful not to let it overcook, as this would make it mashy].
4. Sprinkle a little black ground pepper in the potatoes (I like black ground pepper, but you don’t have to use it).
5. When the potatoes have boiled for about five minutes, pour the carrots in.
6. Once the potatoes are done, drain the water out and let them sit.
7. When you can no longer see the water from the veggies (i.e. all you have are veggies and oil), you can spice it up: knorr/maggi, curry, red cayenne pepper.
8. Let is cook (fry) some more.
9. Take half of the mixed veggies and pour it on the potatoes and carrots. Mix it up gently, so the potatoes don’t crush too much.
10. Pour the chicken into the skillet (into the remaining half of the mixed veggies).
11. Mix the potatoes and the potatoes together.
Voila! Swag Meat & Potatoes is ready to be served.
[You don't have to mix the chicken and potatoes. And even if you do, you don't have to do it in the order that I did. I only did so to limit the crushing of the potatoes, and also to ensure that the veggies reach all the food]
P.S. This was written under the assumption that you have some knowledge of cooking, meaning you know how much curry, maggi, etc to put in a certain quantity of food.
P.P.S. You may have noticed that I did not mention adding salt. That’s because I rarely cook anything with salt. Most of these spices have a high sodium content, so I don’t bother adding salt. So feel free to use salt to your taste.
If you have any questions, let me know