Mema is Cooking

04/05/2025

What y’all cooking today. ?

04/04/2025

Vegan Mac and cheese is always in order.

02/16/2025

Ribeye Steak omelet With American potatoes with the works. Champagne with fresh pineapple

01/07/2025

A classic meal but done my way. Ch’kn, biscuits and gravy with smothered breakfast potatoes.

12/27/2024

12/27/2024

Biscuits and gravy & grits this is a childhood memory sausage , biscuits and gravy. With grits. Usually the ground sausage or links are chopped and added directly to the gravy .

12/16/2024

Homemade banana walnut bread. . .

12/16/2024

pancakes from Ghetto Gastro

11/26/2024

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Ingredients:
* vegetable stock and mushrooms ( to veganize )
• Cow feet and beef neck bones (pre-boiled for a rich broth)
• Stew Base:
• Fresh tomatoes (diced)
• Bell peppers (diced)
• Onions (diced)
•. Garlic
•. Ginger
• Tomato sauce
• Palm oil
• Seasoning:
• Ground cloves (a pinch or to taste)
• Red pepper flakes (to your spice level preference)
• Rosemary and basil
• Additional Ingredients:
• Ground Egusi (melon seeds)
• Canned tuna (in water or oil, drained)*
• Spinach, bitter leaf, or ugu (any leafy greens of your choice)
• Salt and black pepper (to taste)

Steps:
1. Boil the Meat: ( I cook slowly then increase flame )
• Boil the cow feet and beef neck bones with salt, onions, and optional garlic or thyme until tender. Set aside, reserving the broth.
2. Fry the Stew Base:
• Heat palm oil in a pot over medium heat. Add diced onions and fry until fragrant.
• Stir in diced tomatoes, bell peppers, garlic , ginger and tomato sauce. Sauté for 5–7 minutes until the veggies soften.
• Add ground cloves, red pepper flakes, rosemary, and basil. Cook for another 10–15 minutes, stirring occasionally, until the oil floats to the top.
3. Prepare and Add the Egusi Paste:
• Mix the ground Egusi with a small amount of the reserved meat broth to form a thick paste.
• Scoop spoonfuls of the Egusi paste into the stew. Let it cook undisturbed for 5–7 minutes to form lumps, then gently stir.
4. Incorporate the Meat and Broth:
• Add the cow feet and beef neck bones into the pot. Gradually pour in the reserved broth until the soup reaches your desired consistency. Simmer for 10–15 minutes.
5. Add the Tuna*and Greens:
• Gently stir in the canned tuna, breaking it into chunks.
• Add spinach, bitter leaf, or other greens. Cook for another 5–7 minutes until the greens are tender.
6. Final Seasoning:
• Taste the soup and adjust salt, black pepper, and red pepper flakes to your liking.

Serving Suggestions:

Serve your richly seasoned Egusi soup with pounded yam, eba, or fufu.

11/01/2024

-Style Chicken or Beef with Broccoli

Ingredients:

• Protein: 1 lb of thinly sliced chicken breast or beef (like sirloin or flank steak)
• Broccoli: 2 cups, cut into bite-sized florets
• Rice: 2 cups cooked white or brown rice
• Oil: 2 tbsp (vegetable or sesame oil)

Marinade/Sauce:

• Soy sauce
• Oyster sauce
• Honey or brown sugar/raw sugar
• Garlic: 2 cloves, minced
• Ginger: 1-inch piece, minced or grated
• Cornstarch: (to thicken sauce)
• Water:l
• Optional: red pepper flakes (for heat)

Instructions:

1. Marinate the Protein:
A. Rinse beef add a bit of baking soda for about 15-30 min to tenderize
• B. In a bowl, mix soy sauce, oyster sauce*, honey/brown sugar, garlic, and ginger. Add protein slices and let marinate for at least 15 minutes.
2. Prepare the Broccoli:
• Blanch broccoli by briefly boiling in salted water for 1-2 minutes, then transfer to an ice bath to keep the color vibrant. Drain and set aside.
3. Cook the Protein:
• In a large skillet or wok, heat oil over medium-high heat.
• Add the marinated protein and stir-fry for 3-5 minutes until cooked through. Remove from the pan and set aside.
4. Cook the Broccoli:
• In the same skillet, add a bit more oil if needed. Add blanched broccoli and stir-fry for 2 minutes.
5. Combine and Thicken the Sauce:
• Return the cooked meat to the pan with the broccoli. Mix cornstarch and water, then pour into the skillet. Stir for 1-2 minutes until sauce thickens.
6. Serve:
• Serve the over steamed rice.
*optional
.

10/15/2024

Beef Stir-Fry and Rice,

Ingredients:

• 2 lbs beef breakfast steak, thinly sliced ( roll it then slice )
• 2 large onions, thinly sliced
• 6 cloves garlic, minced
• 2-inch piece ginger, minced
• 2 bell peppers, sliced (choose your favorite colors)
• 4 medium carrots, julienned
• 8 oz mushrooms, sliced
• 2 large head broccoli, cut into small florets ( or frozen )
• 4 tbsp soy sauce (adjust to taste)
• 2 tsp thyme
• Salt and pepper, to taste
• 2 tbsp cornstarch
• 4 cups white rice
• 8 cups water (for cooking the rice)
• 4 tbsp oil (for stir-frying)

Instructions:

1. Prepare the Rice:
Rinse the white rice under cold water until the water runs clear. In a large pot, bring 8 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until fully cooked. Fluff with a fork and set aside.
2. Marinate the Beef:
In a bowl, combine sliced beef, 2 tablespoons ginger , salt, pepper, garlic Let it marinate for 15-20 minutes.
3. Prepare the Vegetables:
While the beef is marinating, prepare all the vegetables (slice onions, bell peppers, julienne the carrots, mince garlic and ginger, and cut mushrooms and broccoli).
4. Cook the Beef:
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pan. Stir-fry until browned (about 2-3 minutes per side). Remove from the pan and set aside.
5. Cook the Vegetables:
In the same skillet, add 2 more tablespoons of oil. Sauté onions, garlic, and ginger until fragrant, about 2 minutes. Add the bell peppers, carrots, mushrooms, and broccoli. Stir-fry for 4-5 minutes, until the vegetables are slightly tender but still crisp.
6. Create the Sauce:
In a small bowl, mix the cornstarch with ¼ cup of water to make a slurry. Add the remaining soy sauce and cornstarch mixture to the stir-fry. Let it simmer for 2 minutes until the sauce thickens.
7. Combine Beef and Vegetables:
Return the cooked beef to the skillet with the vegetables. Toss everything together, ensuring the beef is coated in the sauce and heated through.
8. Serve:
Serve the stir-fry over a bed of white rice,