Rechauffe Cooking AKA Leftover Cooking

Hello Foodie Fam!

This morning, the weather switched up on all of us that live in Lagos, Nigeria. The heavy rain poured down without regard for those that had to get to their offices early and those that had run out of eggs i.e me.

I had planned to make some egg sauce to eat with the leftover yam I had in my fridge but alas!

 I did not spend too much time pondering on what to make for breakfast because years back Miss Nwandike ( now Mrs Amanze) our food and nutrition teacher had given us a full lesson on rechauffe cooking and had made us create menus and recipes using only leftover food so I consider myself somewhat of an expert at this.

I had vegetable soup aka Edikangikong soup ( I have a recipe video on my instagram @sharonabak on this) in my freezer and so I decided to make some sort of pottage befitting of the cold weather.

Same recipe with leftover plantain

                  Recipe with leftover yam


Here's what I used

- Leftover boiled yam
- Leftover vegetable soup
- crayfish
-onions
- crushed scotch bonnets
- palm oil (optional) and salt

Now I must mention that my vegetable soup contained pieces of fish, beef, stock fish and so if you are creating this recipe without the vegetable soup but with fresh vegetables you could add some fish or shrimp or beef. whatever you fancy really.

In a clean pot, I added my leftover boiled yam to half a cup of boiling water, added salt, crayfish, crushed scotch bonnets some onions and about a table spoon of palm oil.

Once the yam got very soft, I added my vegetable soup and onions. Left on heat for about 1 minute and VIOLA! Breakfast was ready. this took less than 10 minutes to complete so I was left with plenty of time to eat my breakfast and get to work.

I have done this with leftover boiled plantain which cooks even faster.

Have you tried something similar at home? How did it go down in your kitchen??