Savory Ram Crepe

Work resumed on Tuesday, here in Nigeria, after having Friday & Monday off for the Islamic holiday-- Eid Al-Adha or as Yoruba people call it 'ileya' which translates to 'time to go home'. Most people go to their hometown for the holiday, kind of like you would for Christmas or Thanksgiving in the States. My maternal grandmother is a Muslim, so my family and I went to my mom's hometown, Epe, for the long weekend.

Sallah meat (ram) during this holiday is a must, and as my grandma's favorite grandchild, lol, I got to take extra pieces of meat home with me. All for me. When I got to work on Tuesday, my colleagues were asking why I didn't bring any meat for them and I told them I wasn't a Muslim so no meat (which as usual, followed a conversation about why my name is Zainab and I am a Christian). Anyways, I wasn't sharing my meat with anyone, at least not this year!

I had so much meat leftover I decided to enjoy the meat a different way-- without rice. Making this recipe reminded of having Turkey left over from Thanksgiving hopping when i was in college and trying to figure out what to do with it. I decided to make something relatively easy and fast packed with flavor... enter a savory ram crepe.

My ram meat was already cooked + fried so it made this recipe so much easier. Also, I made the crepes (low carb) myself prior. It didn't take long at all!

What you'll need 

shredded ram meat*
1 carrot
1 green peppers
1 habanero /scotch bonnet/ ata rodo
1/2 an onion
1/2 cup of shredded pepper jack**
chili sauce/ buka stew***

* Goat meat would work well in this recipe.
**You don't want a cheese that's too sharp like cheddar, it'll over power the ram flavors
*** My beloved chili sauce was done, and I wanted a Yoruba taste to the crepe so i used a lightly fried spicy palm oil sauce and it was SO GOOD. SO GOOD GUYS.

s e a s o n i n g s
chicken stock

What you'll do

1. If you haven't shredded your ram, do that first.
My ram was already fried and well-seasoned. If your ram is fried, cook it in chicken stock and add a bit of water in a pan to soften it without loosing the flavor. If it is not fried, add the shredded ram to a pan and stir fry till it's a little crunchy but still soft (pay close attention to it so it doesn't burn). Remove and set aside.

2. Add sliced carrots, green peppers to the leftover sock from the ram and cook for 2-3 minutes so the carrots can soften a little. Then add the sliced onions and scotch bonnet. Season with salt and thyme (or any other seasoning) to taste and sauté for 3 minutes. Remove and set aside.

3. Place a crepe on a new pan and spread the chili/buka stew on it. Follow with the meat and veggies, then top with cheese. Fold over the sides of the crepe and use a spatula to lightly press it down so the cheese can melt and the crepe can hold together.

Remove from pan and ENJOY!

What do you do with holiday meat leftovers? Let me know if you try this out! 

Butterfly Prawn (with a twist)!

Most birthdays, my family and I go out to eat; typically in Chinese restaurants. We usually get the same things to eatchicken & corn soup (which one of my mom's staff once referred to as ogi [pap]), spring rolls, rice, a protein sauce, and of course Chapman. Every once in a while my mom would get butterfly prawn. The first time I tried it I LOVED itit was crunchy, a bit salty, and the prawn meat was always succulent. However, when I've ordered butterfly prawn more recently, there was more flour coating than prawnwhich we can blame forever increasing prices of food in Nigeria.

I haven't had butterfly prawn in a while mainly because I now strive to eat gluten-free/paleo/low carb, which means no flour at all (I don't always succeed but I'm trying lol). 

One day I thought, plantain batter would be be wonderful why not try to make it with a less refined carb like the almighty PLANTAIN! 

Butterfly prawn is usually fried but to go along with the "healthier for you" theme, I baked it instead. And it was amazingggg! Super summer grill vibes from this one, even though summer is almost over.

Enough talking, lets cook! 

What you'll need

2-3 king prawns
1 ripe plantain
1 egg
1 habanero/ scotch bonnet/ ata rodo
1/4 chopped medium onion
sprigs of cilantro

s e a s o n i n g s
- salt
- teaspoon of curry powder
- teaspoon of chili flakes
- teaspoon of ginger powder
- teaspoon of garlic powder

What you'll do:

1. Wash and season the prawns with salt (I also added adobo seasoning) and keep in the fridge for about 20 mins.

2.  Preheat oven to 375 F. Peel plantain and chop into cubes. Add into blender, starting with the egg, then onion, pepper, and seasonings. Blend into a thick paste.

3. Coat the prawns with the plantain batter. Then place on parchment paper (It might stick to foil. But if you don't have parchment paper you can grease the foil). Bake for 15 mins at 375 or until batter is browned.


I served this with sweet potato chips (aka Dundun), sprinkled with cilantro and served it with my chili sauce mixed with ketchup. TRUST ME, if you love pepper like I do spicy ketchup is your friend!

Let me know if you try this, by commenting down below!