Perfect Pints Services

05/08/2023

This is genius! 😲

04/08/2023

04/08/2023

How To Make Nigerian Scotch Egg

Nigerian Scotch Eggs..delicious
Nigerian Scotch Egg is the Scottish version of the scotch egg, with a little twist.
It has become a very popular snack in Nigeria and can be found at almost all fast food restaurants or eateries and are simply delicious.
The Nigerian Scotch egg is surprisingly so easy to make, that you’ll never have to go to an eatery anytime you need one.Here’s how to prepare it.

Nigerian Scotch Egg Recipe :
– 3 hard boiled eggs
– 200g minced sausage meat(use Satis meat if you are in Nigeria)
(I minced my sausage meat with onions, but don’t do that if this is your first time)
– 1/2 teaspoon stock powder/stock cube
– A pinch of nutmeg
– A pinch of salt
– 1/2 teaspoon black pepper
– 50 grams plain flour,
– 1 raw egg, beaten
– 50 grams breadcrumbs (click to see how to make breadcrumbs)
– vegetable oil, for deep frying
Nigerian Scotch Egg preparation:
a. Mince or grind the sausage meat, if you haven’t done that already
b. Boil the eggs , peel of the shell and set aside
c. Break the raw egg, whisk it and set aside
1. Place the minced sausage meat into a bowl;add the stock powder, nutmeg, black pepper and salt. Mix thoroughly until all the ingredients are well incorporated .
2. Now take some of the meat and flatten it on your palm.
Roll the hard boiled egg on the flour and then place it on the flattened meat on your other palm.
Roll the meat over the egg , until the egg is completely covered with the sausage meat.
3. Next, deep the meat covered egg into the raw egg, making sure that the meat covered egg is covered with the raw egg.

4. Then transfer the meat-covered-egg into the bowl with the breadcrumbs and roll the egg in it, until the egg is completely covered with the bread crumbs.
Repeat the process for the remaining eggs and set aside.
5. Now, heat up the vegetable oil on medium heat and and fry the scotch eggs until brown.
Then transfer unto a sieve lined with paper towels
Serve and enjoy your Nigerian Scotch egg with your favorite

04/08/2023

Nigerian chicken pie

Ingredients

For the Filling:

1 Pound Ground Chicken

1 cup Potatoes Diced

3/4 cup Carrots Diced

1 Onion Small Diced

1/4 teaspoon Black Pepper

1/4 teaspoon Chilli Powder

1 Seasoning Cube

Salt To Taste

2 tablespoons Vegetable Oil

1/4 teaspoon Curry Powder

2 tablespoon Flour

1/2 cup Water

For the Pie Pastry

4 cups All Purpose Flour

140 g Butter 10 Tbsp

140 g Margarine 10 Tbsp

1 teaspoon Baking Powder

A Pinch of Salt

1/2 teaspoon Nutmeg optional

4-5 tablespoon Water or Milk

Instructions

For the Filling:

Preheat the cooking oil in a pan, add the diced onions and saute over medium heat stirring constantly until it until it becomes translucent.

Add the ground chicken (minced Chicken) and cook it until it's no longer pink – bout 5 minutes.

Add the seasoning cube, black pepper, chili powder and salt to taste together with the diced potatoes and carrots and leave to cook until the vegetables become tender.

In a small bowl, combine the flour and water. mix it together until the mixture is no longer lumpy.

Pour the mixture over the chicken pie filling and leave it to simmer for about a minute. The mixture will become thicker.

For the Pastry:

Mix the flour, salt, and baking powder together in a large bowl. Add the butter/margarine and use your hands to crumble the fat into the flour until it becomes crumbly.

Add the water, a little at a time until a slightly stiff but workable dough is formed.

Knead the dough for about a minute or even less, the lesser the better.

Cover it up with plastic wrap and place it in the fridge to chill for about 20 minutes. (skip this step if you don't want a super flaky pie).

Roll out the pastry dough to your desired thickness on a lightly floured work surface.

use a knife to cut into rectangles or circle of your desired size.

Fill the cut-out pastry with the chicken pie filling, but don't overfill so that you will be able to close the pie easily.

Crack and whisk one large egg inside a bowl and brush the edges of the pie pastry with the egg then, fold the dough over to close it up and crimp the edges with a fork.

Use the remaining whisked ggg to brush the surface of the Chicken Pie.

Use a fork to prick the surface of the pie about two or three times and place the pies in a parchment-lined baking sheet.

Bake in a 350°F preheated oven for 20 to 25 minutes or until golden

04/08/2023

04/08/2023

04/08/2023

HOW TO COOK STIR FRY SPAGHETTI
INGREDIENTS
* Spaghetti
* Shrimps
* Chicken (cut into smaller sizes)
* Red bell pepper (diced)
* Green bell pepper (diced)
* Carrots (diced)
* Green beans (diced)
* Onion (diced)
* Seasoning cubes
* Vegetable oil
* Salt
* Powdered ginger
* Powdered garlic
* Curry powder
* Fresh pepper (blended)
* Spring onion
* Grounded pepper
PREPARATIONS
* Season the shrimps with ginger, garlic and some seasoning cubes and keep aside.
* Season the chicken parts with garlic, ginger, grounded pepper, curry, seasoning cubes and a pinch of salt and keep aside for 20min to marinade.
* Fry the shrimps and chicken parts on medium heat until it's done and set aside.
* Before proceeding to fry the veggies, cook the spaghetti with some salt and oil so it doesn't stick until it's soft. Drain using a Sieve and set aside.
* In the same pan used in frying your chicken, add the onion and give it a quick fry, add the garlic, ginger, blended pepper and stir.
*Add the carrots, bell peppers, green beans and fry for 3min. Add some seasoning cubes and salt.
*Add the shrimps, chicken and stir.
* Finally add the spaghetti and give it a good stir until everything is properly mixed.
* Garnish with some spring onion and serve.
ENJOY

04/08/2023

04/08/2023

Mouth watering ✨Palm oil stew recipe 😋😍
**INGREDIENTS:
_6 Red Bell Peppers (Tatashe)
_Assorted meats ( Boiled and Fried)
_4-6 Boiled Eggs (Optional)
_1.5 cups Palm oil
_2 Big onions
_2-4 Scotch bonnet (Ata rodo)
_Stock fish
_Dried Catfish fillets or Shawa fillets
_1 Cup Dried Prawns
_4 Tablespoons Crayfish Powder
_4 Knorr Chicken Cubes
_Salt to taste.

*METHOD:

_Using a food processor, chop up your bell peppers and 1.5 Onions coarsely, set aside..

_Boil your Stock fish and Catfish fillets in salted water till soft. Set aside..

_Pour the palm oil into a pan, set on medium heat. When the oil heats up, add the 1/2 chopped onion, saute for 3 minutes…

_After 3 minutes, add half of the crayfish powder, saute for just 30 seconds….

_Try not to leave the crayfish for too long to avoid it burning or it’ll give your stew a bitter taste…

_Then add the pepper. Also add the Knorr cubes and salt to taste, leave to fry on medium heat for 20 minutes, remember to stir every now and then to avoid burning..

_The stew should look like this after 20 minutes. In fact, the stew should be cooked enough to eat at this time but we’re not done yet…:)

_Then add the Stock fish and Catfish fillet..
Also add a 1/2 a cup of the fish broth…

_Now, turn the heat to low, then leave to fry for 40 minutes. the longer it fries, the drier it becomes and the tastier it gets. Trust me, the key to well fried stew is to let it fry for as long as possible. Try not to burn the stew though..

_After 40 minutes, add the fried meats and boiled eggs, continue to fry for a further 10 minutes..

Your palm oil stew is ready..

Enjoy!

04/08/2023

Oha or ora soup

Repost

04/08/2023

Egusi pudding recipe.

Ingredients.

3 cups of Egusi

½ cup of ground crayfish.

1 cup of smoked meat or sliced fish.

2 cups water

½ cup large crayfish seasoning cube

1 teaspoon salt

1 egg optional

1 ground hot pepper

Method

Put the seeds into a blender and grind. Please note that this is dry blending so you do not need to add water.

Pour egusi into a bowl. Use a wooden spoon to break down chunks if any. Add in ground crayfish, pepper and seasoning (salt and maggi).

Add in three quarters of the water and mix into a smoothie paste.

Add your egg and mix well.

Add in your smoked meat or sliced fish then stir to incorporate.

Line your pot with some banana leaves to create a base for streaming.

Place a banana leaf into a deep bowl and push the centre to make sure it is indented. Put two scoops of the mixture into the leaf then tie with a rope.

Put in a pot and let it cook for about 60 minutes. Check to add water every 10 minutes so it doesn’t burn.

After about an hour, your pudding should be ready. Remove unwrap and enjoy. You can accompany it with bobolo/miondo, ripe plantains etc.

.

03/08/2023

Appetizing peppered Snails

Ingredients:
10 medium snails
4 habanero peppers
5 plum tomatoes
1 onion
1 big stock cube
1 cooking spoon vegetable oil
Salt

Before making the peppered snails:
-Break the shells of the snails and clean the snail slime.
-Cut half of the first onion into big chunks. Cut the other half into tiny pieces.
-Cut the habanero peppers into tiny pieces.
-Slice your tomatoes.

Making the Peppered Snails
-Put the cleaned snails in a pot and pour water to cover them.
-Add the stock cube and the chunks of onion.-
-Cover and start cooking on medium heat. While cooking, top up the water when necessary so it does not burn.
-Put the sliced tomatoes, pepper and onions in another pot and start cooking on medium heat. The aim is to steam them till they are soft. Stir from time to time so it does not burn.
-After 30 minutes, the snails should be well cooked. Remember to top up the water as you cook them. Note that the tongue of the snails are still crunchy even when the snails are done.
-Remove the chunks of onion from the snails. Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. Set it aside.
-When the water dries from the pepper, tomatoes and onions, add the vegetable oil and fry for about 5 minutes. Stir continuously so it does not stick to the pot.
-Add salt and stir very well.
-Add the cooked snail. Stir very well and add more salt if necessary.
-That's it! Leave to cool down a bit, insert toothpicks and serve with onions.

Enjoy...😊

03/08/2023

Chicken Egusi soup.

Ingredients:
(8 servings)
200g Egusi seed
1/2 kg chicken
Smoked fish
Okporoko
Meat (assorted)
4 fresh pepper
3 Tbsp ground dried crayfish,
1 small bunch of Ugwu leaves (or bitter leaf or your preferred choice)
2 cksp palm oil
2 Knorr Cubes,
1 small onions,
3 large fresh tomatoes,
to taste salt

Cooking directions:
-Cut chicken into small cubes, wash thoroughly and pour into cooking pot. Season with 1/2 onion and one Knorr Cube. Add a little water and boil for about 10 minutes or until tender.
-When your chicken cooks a little, add your assorted meat meat and cook for at least 3-4 minutes.
-Mix the ground egusi in half a cup of water and; blend tomatoes (optional), pepper, and the remaining onion and set aside.
-Heat the palm oil in another pot; Pour tomatoes paste into the hot oil, stir for about 5 mins and add the Egusi mixture.
-Stir well and allow it to fry for a moment. Add the crayfish, and the remaining stock cube, stir well
-Add little water and allow to cook for five minutes. Add the boiled chicken, washed okporoko, smoked fish, assorted meats and stir.
-Turn the heat down and simmer for a further 2 minutes.
-Wash and finely slice the Ugwu leaves (or your preferred leaf choice). -Add to the soup and stir. Continue to simmer for a further 5 minutes to allow the vegetables to soften.

Note: The tomatoes gives Egusi soup a unique taste. It's not necessary thou.

Serve with fufu, semo, wheat, amala, eba or your preferred swallow...😊

03/08/2023

How to prepare your catfish
Very easy to prepare

Ingredients
✓ Catfish (1 big size)slice
✓fresh pepper (2 tablespoon full)
✓onions (1 medium size)
✓crayfish (2 tablespoon)
✓pepper soup spice(1 tablespoon)
✓scent leaf
✓utazi leaf
✓ seasoning cube(2 cube)k**r
✓salt
✓garlic (optional) it helps in giving a lovely Aroma taste

Procedure
Step 1,slice your catfish into sizeable piece,it depends the size you want to cut your fish, and add in a big bowl to wash,wash very well with warm water,make sure you wash thoroughly clean to avoid the drawing part,after washing clean put your catfish into your cooking pot and ready to cook,

Step2,slice your onions,grind your fresh pepper and crayfish and your little garlic (optional),then wash and slice your scent leaf and utazi leaf and keep aside ,

Step 3,in your pot of fish add your slice onions and salt and 1 maggi cube then little water into the pot and stim for about 10mins,after stimming for 10mins,Add your grinded pepper and crayfish and your pepper soup spice,then your little garlic (optional)and your remaining k**r cube and little salt then add your desire Quantity of water and cook to done for about 20_25min,but don't add to much water to maintain the taste of your ingredients,then lastly add your scent leaf and utazi leaf and cook for 2mins and bring down,here come your catfish pepper soup ready to eat,
You can as well add your yam or plantain when cooking ur fish,it depends on your choice,

03/08/2023

03/08/2023

Ofé Nsala.(WHITE SOUP)

Ingredients:
Live chicken OR Goat meat
1 medium size smoked Fish
Dried Pepper ( Cameroun type preferable)
1 teaspoon Uziza seeds (ground)
2 pieces Uda (crushed)
1 tablespoon crayfish (ground)
Few slices Uziza leaves (as herb)
1-2 table spoons yam flour or 2 palm size flattened pounded yam (to thicken soup)
Water ( enough to serve 4 people’s soup)
Seasoning to taste(Knorr cube)
Salt to taste

Cooking directions:
-Wash, season, steam chicken with pepper and salt. -Add pieces of yam and cook; Take out when cooked and pound for the thickener.
-Wash fish, add to pot with the spices and crayfish when chicken is almost cooked. Check the seasoning and pepper at this point.
-Add more water to the the pot, bring to boil, add the pounded yam and cook till the soup thickens to the desired consistency

: If you are using yam flour, dissolve in cold water into a paste and stir quickly into the soup water; Stir well to prevent the paste forming a big lump in the pot. Then leave to boil until the soup thickens.

-Lastly add the sliced Uziza leaves. Cook for 2-3 minutes and soup is ready.
-Serve with confirm pounded yam, fufu or your preferred swallow...😊

03/08/2023

01/08/2023

HOW TO MAKE SAUSAGE ROLLS

Ingredients
* 2½ of all purpose flour
* 1 tablespoon of sugar
* 1 tablespoon of baking powder
* 250g of butter
* 1 cup of cold milk
* 1 egg (egg wash)

FILLINGS
* Sausage
* Garlic powder
* Onion powder
* 1 egg
* Seasoning cube
* Oregano powder

PROCEDURES
* In a mixing bowl, combine the flour, sugar, baking powder and whisk. Add the butter, mix with hands until it becomes scramble. Add the cold milk and mix to form a dough. Transfer the dough into a bowl, cover and place in a fridge for 20mins.

* To prepare the fillings, blend the sausage together with the onion powder, garlic powder, oregano powder and egg until it becomes a paste.

* Roll the refrigerated dough into a flat dough. Cut the unstraight edges to create a perfect rectangular dough. Cut the dough into two equal halves.

* Brush some egg wash on the dough. Place some of the fillings at the edge of one of the dough and roll. Repeat this process for the second dough.

* Cut the dough into four sizes. Place some parchment paper on a baking tray, transfer the cut dough into the baking tray, brush some egg wash on them.

* Bake in a preheated oven of 175°c for 20-25mins
ENJOY

Credit to the Owner

01/08/2023

EGGLESS CHOCOLATE CAKE

🌟 INGREDIENTS

◾️¾ cup (90g) cocoa powder
◾️¾ cup (180ml) hot water
◾️1 tablespoon (12g) coffee powder
◾️1½ cup (300g) caster sugar
◾️¾ cup (180ml) vegetable oil
◾️1 teaspoon (5ml) vanilla extract
◾️1 cup (285g) yogurt
◾️1½ cup (285g) flour
◾️1 teaspoon (4g) baking powder
◾️½ teaspoon (3g) baking soda
◾️Pinch of salt

🌟 PROCEDURE

◾️To make the chocolate cake, line an 8 inch pan with parchment paper and pre-heat the oven to 180°c.

◾️In a small bowl, add hot water and coffee powder and give it a good mix.

◾️Take another bowl and add cocoa powder to it.

◾️Pour the coffee mix over it and mix them all together to form slurry.

◾️In the same bowl add caster sugar, vegetable oil and yogurt and combine them all using a balloon whisk.

◾️Next, place a sieve over the bowl and add in all the dry ingredients including maida, baking powder, baking soda and a pinch of salt.

◾️Use the spatula to combine the batter.

◾️Pour it in the prepared cake tin and bake it at 180°c for about 30-35 minutes or until the skewer inserted comes clean.

◾️Let the cake cool and then remove the cake from the tin.

◾️Enjoy!

I love you all ♥💕😍

01/08/2023

How to make plantain Egg pizza

👉2ripe plantain
👉7eggs
👉 Vegetable oil
👉Seasoning cube
👉Basil leaf or curry leaf
👉Red ball peppers
👉1 fresh tomato
👉Onion
Preparations
Peel off the skin and cut the plantain into any preferred shape you like. Add little salt. Then you shallow fry the plantains once the plantain are golden brown. Scoop them out. Add oil in another pan. Add onions. After one minute, add scotch bonnet and 1 tomatoes. Add red pepper,add seasoning cubes. You can also add thyme if you like the taste. Fry all for two mins. At this point you will pour in the 7 eggs. You have to low your gas. Then add in your fried plantain gently by arranging it. Let it simmer on low heat.
Add basil leaf or little curry leaf on top. Once it harderns up. It is ready. It is a breakfast idea.

01/08/2023

CHOCOLATE CAKE 😋

Ingredients

For the cake:
100g of dark chocolate
80ml milk (hot)
150g butter
120g of sugar
3 eggs
120g all purpose flour
30g cocoa powder
1/2 teaspoon baking powder

For the chocolate ganache:
100g of dark chocolate
20g butter

Preparation method

1. In a small bowl add the chocolate and pour the milk over it. Mix until the chocolate is melted and everything is well combined.
2. In a bowl add the butter and sugar and mix until the butter is creamy and the sugar dissolves. Gradually add the eggs and mix.
3. Sift together the flour, cocoa powder, and baking powder and mix well. Add the previously prepared chocolate and mix until everything is well combined.
4. Pour the mixture into the pound cake pan (20x8x7cm - pound cake pan size) covered with parchment paper and level. Transfer to the oven and bake at 180°C/360°F for 60-90 minutes.
5. Add the chocolate and butter to the bowl and melt over the pot of hot water. Mix until well combined.
6. Pour the chocolate over the prepared cake and level well on all sides of the cake. Cut into pieces and serve.

01/08/2023

Fish roll.

Ingredients
For the dough
-500 Grams Flour
-1/2 teaspoon Salt
-1/2 teaspoon baking powder
-1 teaspoon Nutmeg (optional)
-2 tablespoon Sugar
-200 Grams Margarine or butter or 50/50
-2 eggs
-100 ml evaporated milk or fresh or water
-Vegetable oil for frying

For the filling:
-2-3 TablespoonVegetable oil
-1 small Onions
-1/2 teaspoon Cayenne pepper
-1/2 teaspoon Oregano
-1/2 Teaspoon eachCurry & Thyme
-Salt to taste
-2-3 medium-size Fried Mackerel
-1 Can Sardine in Tomato sauce

How to prepare:

-Mix all the dry ingredients in a mixing bowl (flour, margarine/ butter, nutmeg, salt and sugar). You should either use a stand mixer, spatula or whisk if you don’t want to use your hands but nevertheless hand does the job better.
-Add the milk to the dry ingredients, then add the water bit by bit until the dough is properly formed. The reason I suggest bit by bit is because the consistency of our margarine or butter may differ, so add according to the texture of your dough and stop when the right consistency has been achieved.
-Remove the dough from the bowl and drop it on a floured surface and knead until smooth but don’t over knead the dough.
-Drop it back in the bowl and cover with a neat kitchen towel or clingy film or foil and allow to rest for about 30-40 minutes at room temperature.
-Take it out and drop it on the rolling mat or a floured clean surface, divide it and start rolling out with a rolling pin.
-Add about 1 teaspoon of the filling and roll.
-Repeat the process until you roll out all the dough.-Set your heat gauge to 180 degrees and bake for 20-30 minutes.

Note : you can also fry until it is golden brown.
-Enjoy and serve! Enjoy with any drink of your choice, water, coffee, etc.

01/08/2023

Potatoes are an essential ingredient in most cuisines around the world as they play a leading role in many recipes. Additionally, they are a carbohydrate-rich food, containing potassium, vitamin C, and minerals such as magnesium and iron.

Whole potatoes can be stored well in the pantry for six to seven weeks. However, we often end up with potatoes on the brink of wilting. Many foods can be stored in the freezer, but it can affect others negatively.
After harvesting it's either you consume at home or transform package and sell to make wealth

* Peel the potatoes.
* Cut them as desired.
* Bring water to a boil and let the potatoes cook for 3 minutes, no more.
* Once the water is hot, simply add the cut potatoes to it."
* What this allows is that they don't turn black over the days.
* Let cool in a shredder or bleach to dry.
* 5th and last, put in bags and store in the freezer.
When the fries come out dry, crispy, and serve to get you out of a jam.😋🤤

31/07/2023

Moi-moi.

Ingredients:
✔3 cigar cups or 750g Beans (Brown/Black eyed)

✔5 tablespoons ground crayfish

✔4 big stock cubes

✔1 habanero pepper

✔2 teaspoons ground nutmeg

✔3 tatashe peppers or 800g watery tomato puree

✔2 big onions

✔20cl vegetable oil

✔2 litres of cool or warm waterSalt (to taste)

You can add:
✔Hard boiled eggs

✔Bone Marrow: Cook the bone marrow with spices and herbs till done then add to the Moi Moiat the mixing stage.

✔Corned beef

Cooking directions:
-Blend the beans, tatashe or tomato puree, onions, crayfish, habanero pepper and ground nutmeg together with some of the water; pour the mix into a big enough bowl.
Add the vegetable oil and the bone marrow stock (optional). Slowly add the remaining water and stir.

-Add salt to taste and stir very well.

-Pad the base of a big pot, pour some water and set on the stove. The depth of the water should be at most 1 inch.

-Dish the Moi moi mix into containers of your choice, add egg/bone marrow/corned beef to each container, seal/cover and set them in the pot.

-Add as small quantity of water as possible at a time while cooking the Moi Moi so that the moi moi will not become watery when done (especially when using aluminium foil or uma leaves). The length of time you will cook your Moi Moi depends on the quantity and the Moi Moi container you used.

Note:If using Moi Moi containers, it is advisable to cook your Moi Moi for at least 1 hour, before checking it. Confirm that it is done by putting a knife through it, if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife just has a slight smear of Moi Moi, then it's done. Also, when you cut through the Moi Moi, the insides will be set and not watery.
If you are cooking a few wraps of Moi Moi in a small pot on high heat, then it will only take about 45 mins to get done.

31/07/2023

Ogbono soup

Ingredients:
Assorted Meat and Fish (Beef, Shaki (cow tripe), Dry Fish, Stockfish)
2 handfuls Ogbono seeds
3 cooking spoons red oil
Vegetable: frozen Spinach (you can also use Pumpkin leaves or Bitterleaf)
2 tablespoons ground crayfish
Pepper and salt (To taste)
1 onion
2 stock/seasoning/boullion cubes

Before you cook Ogbono soup

-Grind the Ogbono with a dry mill.
-Cut the frozen spinach when it is not completely defrosted.
-Cook the assorted meat with the stock cubes and onion. If you will use Shaki, remember to start cooking that first, then add beef when almost done.
-Grind crayfish and pepper.
-Boil some water and set aside.

Cooking directions:
Pour the palm oil into a clean dry pot. Set on the stove and melt the oil at low heat; Once melted, turn off the heat and add the ground Ogbono.
-Use your cooking spoon to dissolve the Ogbono in the oil.
-When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish).
-Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.
-Keep stirring till the Ogbono has completely absorbed the meat stock. Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water.
-Stir every 2-3 mins for 20 minutes; Every 3 mins or so, open the pot, stir every well, scraping the Ogbono that sticks to the base of the pot, cover the pot and cook for another 3 minutes.
Once you begin to perceive its nice flavour and aroma, add the assorted meat, fish, ground crayfish, salt and pepper to taste.
-The Ogbono may have become thicker from the cooking; add little water if too thick.
-Add your bitterleaf and cook for a minute. If using pumpkin, turn off heat, add the vegetable.
-Serve with your favourite swallow, agidi etc...😊

31/07/2023

31/07/2023

Afang Soup.

-Ingredients
200 gr beef or assorted meat(cow skin, shaki(tripe), etc)
-20 gr Smoked fish
-Stock fish (optional)
-1 handful Shelled Periwinkle (optional because some people don’t like periwinkles)
-2 tablespoonful ground crayfish
-500g Afang Leaves(same as okazi/ukazi leaves)
(you can use the dry or fresh leaves)
-1kg Water leaves(or lamb lettuce or Spinach as an alternative if you live outside Africa)
-500 ml Palm oil
-2 Stock cubes(​maggi/k**rr/onga or any one you have)
-Fresh pepper(scotch bonnet/atarodo) or ground dried pepper(to taste)
-Salt to taste

Cooking directions.
-Slice the water leaves and set aside.
-Slice Afang leaves, pound or blend it and set aside.
Tip:the dry leaves are tougher than the fresh leaves,so try to grind it as fine as you can.
-Cook the assorted meat and stock fish with chopped onions, one stock cube/seasoning cube and salt to taste.
-Cook until tender; Clean the dried fish in hot water, remove the bones and add the fish to the pot of cooked meat.
-Add the Palm oil, pepper, ground crayfish and remaining stock cube to the pot.
-Mix well and then add periwinkles (if you are using any).
-Cover the pot and leave to boil for about 10 minutes.
-After 10 minutes, add the Afang leaves, leave to simmer for 3 to 5 minutes and then add the water leaves.
-If using fresh Afang leaves, let it simmer for 3 minutes.

Note: It is customary to add water leaves before the afang leaves, but due to the toughness of the afang leaves, add it first before the water leaves, so feel free to do it whichever way you like, the soup will still taste good.

-Add salt to taste , simmer for 2 minutes and your Afang Soup is ready.

Serve hot with usi (starch), eba, pounded yam, fufu, semolina, amala, wheat meal, tuwo masara or your favorite African swallow...😊

31/07/2023

Chicken stew.

Ingredients:
(For the chicken)
1kg chicken
1 medium sized onions (sliced)
2 tablespoon garlic powder
1 tablespoon ginger powder
1 tablespoonful oregano/thyme
1 teaspoon rosemary (optional)
1 tablespoon curry
3 tablespoon seasoning powder (to taste)
2 to 3 cups water

(For the stew)
2kg Fresh Tomatoes or tinned tomato puree
5 large bell peppers (tatashe)
5 Habanero Pepper (atarodo)
1 medium bulbs Onion
4 garlic cloves
1 thumb ginger
(blend the 5 ingredients as seen in the video recipe)
500ml Vegetable Oil
1 medium bulbs Onions (chopped)
100g Canned tomato paste (the smallest De Rica brand thick tomato paste (optional)
chicken stock from the boiled chicken in recipe
1 tablespoon Thyme/oregano
1 tablespoon curry
1 tablespoon seasoning powder(to taste)
1 tablespoon seasoning powder
Salt to taste.

Cooking directions:
-Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary (optional), curry powder, seasoning powder and salt to taste, add a little water.
-Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid (Chicken stock).
-Blend the tomatoes, peppers, onions, garlic and ginger; Pour into a pot, put on heat to reduce excess water. -Set aside for later use. In another large pot, heat up the vegetable oil, add some chopped onions, add the bay leaf and the tin tomato paste (de rica) and stir fry for 8 minutes.
-Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.
-Stir constantly to prevent burning at the bottom. Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste.
-Mix and boil for 8 minutes. Then add the grilled or fried chicken and simmer for 10 minutes and your Nigerian chicken stew is ready.
Chicken Stew is served with boiled and fried yams, boiled rice, plantain recipes, beans etc. Enjoy...😊

31/07/2023

HOW TO MAKE CHIN CHIN (FOUR DIFFERENT FLAVOURS)

1. VANILLA CHINCHIN

4 cups or 500g all purpose flour
1/2 cup or 100g sugar
1/2 teaspoon baking powder
1 large egg
180ml or 3/4 cup fresh milk (you can also evaporated milk or powdered milk)
8 tablespoons or 1/2 cup melted butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon nutmeg or cinnamon
Pinch of salt
Vegetable oil for frying

Sift the flour, baking powder, nutmeg or cinnamon, sugar and salt into a bowl.

Add the butter or margarine to the dry ingredients and mix until properly combined

Add the vanilla extract to the the milk and mix well, then add the mixture to flour mixture

Also add the egg to the flour mixture and mix everything together until you form a dough

Knead the dough for about 3 minutes till smooth and not sticky

With a rolling pin, roll into a thin sheet on a floured surface and cut to your desired shape and size

Fry in vegetable oil until golden brown.

Drain excess oil with a kitchen towel

Let cool and enjoy

2. CHOCO CHINCHIN

Same as above but add 100g of Milo or ovaltine to the dry ingredients before, adding the wet ingredients.
NOTE
-If the dough is too strong, add a bit of
water.
-You may or may not omit the vanilla
essence and the nutmeg/cinnamon.
-You can also use cocoa powder but
you have to increase the amount of
sugar used in the vanilla recipe.

3. COCONUT CHINCHIN

Same as vanilla chinchin, but with the coconut chinchin, you would need a medium sized coconut.
-Break the coconut and pry out the
flesh.
-Blend the coconut flesh with about
150ml of water.
-Sieve out the milk and use in place of
the 180ml of milk used in the vanilla
chinchin recipe.


4. BEETROOT CHINCHIN

Same as the vanilla chinchin, but for
this, you would need a medium sized
beetroot.
-Cook the beetroot, blend with as little
water as possible and sieve out the
juice or alternatively use a juicer and
then add the juice gradually to the dry
ingredients.
-With the beetroot chinchin, it is
advisable to use powdered milk,
instead of fresh/evaporated milk, so
that the dough does not become too
watery.