Riding high after winning the African Cup of Nations, the ‘Super Eagles’ headed to the United States for their debut World Cup appearance in 1994, with 21 year old Amokachi spearheading their attack.
‘The Bull’ scored goals in wins over Bulgaria and Greece in the group stages, before they lost out 2-1 to Italy after extra time in the first knock-out stage. Amokachi would return to the USA 2 years later, leading Nigeria to gold at the Atlanta Olympics.
The current batch of Super Eagles will hope to repeat the success of the ’94 team, but face a stiff test after drawing their opening match with Iran.
Tonight’s World Cup Dinner is the typical West African meal of Jollof Rice with fried plantains (a sort of large, less sweet banana).
INGREDIENTS (serves 2)
For the rice
1 tbsp olive oil
1 large onions, sliced
1 400g cans chopped tomatoes
1 red pepper, diced
2 tbsp tomato purée
1 tsp chilli powder
1 tsp curry powder
1 bay leaf
300ml vegetable stock (from cube)
120g dry white long-grain rice
salt and pepper to taste
1 medium plantains, cut into slices and deep fried
crisp green leaf salad
1. Sauté onions in large pan with the olive oil.
2. Add the canned tomatoes, red pepper and tomato purée.
3. Season with salt, pepper
4. Add the chilli powder, curry powder, and bay leaf,
5. Then add 300ml of vegetable stock.
6. Cover and bring to the boil, then reduce the heat and simmer for around 25 minutes.
7. Rinse the rice, then add it to the tomato mixture.
8. Bring to the boil, then reduce the heat to low.
9. Cover and simmer for 25 minutes, until the rice is cooked.
10. Serve the joffol with fried plantains and a crisp green salad.