I recently attended a seminar for those interested in launching out into the Agric business sector. It was quite insightful to see that there are many opportunities in this sector . In addition to planting crops or raising poultry or carrying out fish farming you also have opportunity in the supply chain area. I have come to appreciate the challenges farmers face when they do not have ready markets for their goods. Currently we don’ have sufficient storage facility in Nigeria.
Can you imagine planting pineapples , they are ripe and you take them to your local market and cannot sell. I cannot start to imagine the pain of watching the produce go to waste. I hope that soon enough in Nigeria farmers will be assured to markets for their produce so they can continue to be and remain in business so we can always get food to buy in the market.
I left this seminar and was quite motivated . My effort at planting vegetables and herbs that I need in my small kitchen at home has increased. In addition to water leaf, scent leaf, curry leaves , bitter leaf and I also plant Ugu . The English spinach given to me by one of my followers on Instagram is doing quite well. My next venture is Habanero peppers.
I encourage you to use your old plastic buckets to start some planting. It’s quite exciting when you pluck vegetables from your garden to cook.
Today’s recipe Stir Fry Chicken Yaji with Cashew nut sauce is a fusion of Chinese with Nigerian flavours. Chicken breast cooks quite fast and is healthy too .
Using Yaji brings an interesting dimension to this dish. Just so you know what Yaji is . This is basically a combination of dry red chili pepper, dry ginger and some bits of cloves and sometimes crushed seasoning cubes. The proportion of these ingredients used determines the flavor of the Yaji you want
The outcome of my Stir Fry Chicken Yaji with Cashew nut sauce was a very pleasant surprise at lunch table as everyone cleaned out their plates. I managed to sneak some portion into my work plate for lunch the next day.
Recipe for Stir Fry Chicken Yaji with Cashew sauce
1 whole Chicken breast
1 table spoon Soy Sauce
1 table spoon Corn flour
1 teaspoon Yaji
1 clove Garlic
1 tablespoon fresh Ginger strips
1/2 medium size Onion chopped
1 cooking spoon Red bell Pepper strips
1 cooking spoon Green bell Pepper strips
Scotch bonnet to taste
1/2 cup Cashew nut
1 cooking spoon vegetable Oil
Chicken seasoning to taste
Salt to taste
Method
1, Cut chicken into strips, season with half the corn flour, soy sauce Yaji, salt, minced garlic, chicken seasoning and salt to taste and allow to marinade for about 30 minutes
2, Heat the oil and stir fry the chicken for about 5 minutes or until brown , remove and set aside
3, In the same oil , add the onion, peppers and ginger and stir fry for about 2 minutes and remove the vegetable sand set aside
4, Return the chicken to the pan, add about 1/2 cup of water. Mix the remaining corn flour with a little water and mix quickly into the water to avoid the sauce forming lumps.. Lower the heat and cook the chicken for about 5 minutes. Check the seasoning and correct. If the sauce is not enough you may wish to add a little more water. Simply dissolve some corn flour paste in the sauce.
5, Just before the chicken is taken off the fire, pour back the vegetables , add the cashew nut and stir well for about 1 minutes.
6, Serve with white boiled rice and dodo
When did u add the soya sauce dear?
Hello Edna,
I apologize. The recipe has been corrected.