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Pamela Charles

@thegangster_chef

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Culinary Creative | Afro Contemporary Chef
Private Dining• Curated Menus• Brand collabs
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Chef @backyardcookhouse

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Let her cook.

Bamboo Items from @bamboocraft.ngr

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ROASTED GARDEN EGG & OKRA SAUCE WITH YAM CROQUETTES, ROASTED PLANTAIN & CATFISH

INGREDIENTS
For the Catfish • 1 whole catfish  • 2 tbsp toasted sesame seeds • 1 tsp black pepper • 1 tsp coriander seeds • 1 tsp dried rosemary • 4 garlic cloves • 1-inch ginger • 1 yellow scotch bonnet • 1 roasted chili • 2 tbsp oil • Sea salt, to taste

-Garden Egg & Okra Sauce- • 4 garden eggs • 3 medium tomatoes • 1 large onion • 2 tbsp crayfish • 1 uda pod • 1 red scotch bonnet • 1 green scotch bonnet • 1 yellow scotch bonnet • 1 roasted chili • 1 cup stockfish flesh, soaked and shredded • 8–10 okra, cooked whole • 3 tbsp palm oil • ½ cup smoked fish, flaked • Salt, to taste

-Yam Croquettes- • 500g yam • ½ cup smoked fish • ½ onion, roasted • ½ tsp Cameroonian black pepper • Salt, to taste • Palm oil, for frying
For Serving • 2 ripe plantains

METHOD
-Marinate the Catfish Blend / grind the sesame seeds, black pepper, coriander seeds, rosemary, garlic, ginger, yellow scotch bonnet, roasted chili and oil into a paste. Season the catfish with salt, rub in the marinade and set aside for at least 30 minutes. Roast or gril.
 -Roast the garden eggs, tomatoes and onion until softened and lightly charred. Peel the skins off the garden eggs and tomatoes.

-Toast the crayfish and uda, then pound or blend with the red, green and yellow scotch bonnets, roasted chili, roasted onion, roasted tomatoes and soaked stockfish flesh.

-Add the cooked okra and roasted garden eggs, then pound until combined but still slightly textured.

-Heat palm oil and fry the onions and smoked fish until fragrant. Pour over the sauce, mix well and adjust seasoning with salt.
 -Cook the yam until soft and drain. Pound or mash together with the smoked fish and roasted onion until smooth. Season with salt and Cameroonian black pepper.

-Roll into balls and fry in palm oil until golden and crispy on the outside while remaining soft inside.

-Roast the Plantain Roast the plantains with the skin on until soft and caramelized. Peel and serve warm.

#foodblogger #foodie #foodlove by @thegangster_chef

Bonding time🤭
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I have this problem where I make the plantain version of everything 😭

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I’ll be hosting my first ever event this December, and I couldn’t be more excited! 🙈🥹I get to bring you all into my little world, share good food, good energy and just have a really good time together. I can’t wait to experience this with you guys! 💃🏾

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A day in my life.

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PLANTAIN CINNAMON ROLLS

THE DOUGH
* 700 g bread flour
* 150 g roasted ripe plantain purée
* 160 ml lukewarm whole milk, plus up to 30 ml if needed
* 7 g instant yeast
* 60 g brown or white sugar
* 1 large egg (approximately 50 g without the shell)
* 70 g unsalted butter, softened
* 5 g salt
* 1 tsp vanilla extract
* ½ tsp ground cinnamon

THE FILLING
* 150 g caramelised overripe plantain
* 80 g unsalted butter, melted
* 2 tbsp ground cinnamon (approximately 15 g)
* ¼ tsp ground nutmeg
* 1 tbsp honey (15 ml)
* ¼ tsp fine sea salt
* ½ tsp vanilla extract

THE GLAZE
* 200 g caramelised overripe plantain
* 100 ml evaporated milk
* 80 ml coconut milk
* 100 g condensed milk
* 1–3 tbsp water, as needed

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by @thegangster_chef

Simatiniya, I made dinner🙊

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by @thegangster_chef

@backyardcookhouse doing wonders

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by @thegangster_chef