Joyous Cook "Ready Set Eat"

06/05/2023

06/05/2023

06/05/2023

SWEET SPONGY BRIOCHE BREAD 😋
Ingredients
500 gr. strength flour (High Protein Flour)
160 gr. butter
100 grams white sugar
50 ml. whole milk
18 gr. fresh yeast
8 gr. fine salt
4 medium eggs
Preparation
Brioche dough:
1. In a small bowl, pour the warm milk with the yeast and mix until completely diluted. we booked
2. In a large bowl we sift the flour, salt and sugar, the eggs.
3. Add the dissolved yeast and eggs to the dry ingredients, knead the mixture by hand or by machine until everything is integrated.
4. Add the butter, knead again until the dough becomes flexible, and until a fine, shiny and elastic mixture is obtained.
5. We must knead for around 20 minutes.
6. Reserve the dough in a previously greased bowl, cover with a clean cloth or plastic wrap and let it rest in a warm place for 30 minutes.
Brioche Bread:
1. We put the dough on a counter and divide it into pieces of about 50 grams, place them in a greased mold or on a tray, and let it ferment again for another 30 minutes.
2. We paint the breads with lightly beaten egg with salt and let it ferment again in a warm place for another 120 minutes.
Brioche bread baking:
1. We preheat the oven to 180°C.
2. We put our tray in the oven and let it cook for about 25 minutes.
3. We let it cool on a grate.

02/03/2023

BITTER LEAF SOUP_ OFE ONUGBU

NOTE: OFE means Soup in Igbo language

Bitter Leaf Soup, also known as Ofe Onugbu is a popular Nigerian soup. And it's peculiar to the Igbo tribe of Eastern part of Nigeria.
Note: The leaves have to be thoroughly washed to get rid of the bitterness before it’s added to the soup.

I love, love Ofe Onugbu, it’s my second favourite Igbo soup, it’s right after the glorious Ofe Nsala....



Let’s cook!

INGREDIENTS:

‌Assorted meats (Beef, goat meat, Ponmo, Shaki are ideal)
‌2 Cooking Spoon Palm oil
‌1 Cup Bitter leaves (Fresh or Dried)
‌3-4 Medium Size Cocoyam (Ede)
‌2 Smoked Fish (Optional)
‌2-3 Stockfish (Optional)
‌3 Tablespoons Ground Crayfish
‌1 Tablespoon Ogiri Okpei
‌3 Tablespoons Ground Dry pepper or 2 Scotch Bonnet blended
‌2 Bouillon Cubes
‌Salt to taste

Steps

Start by boiling your meats, start with the tougher meats like Cow leg and Shaki first. When they’re slightly tender, add beef or other softer meats. When all the meats are tender, add the Stockfish, leave to cook till soft….

Note 👐👐Do not add Onions, Curry or Thyme! This is not JOLLOF or FRIED RICE

While the meats are boiling, boil the Cocoyam with the skin on. Do not add salt, boil till tender, this should take roughly 20 minutes on medium heat…

When they are soft, gently peel the skin off and pound till smooth in a mortar. Alternatively, chop them into small chunks and purée in your electric blender or food processor till smooth, then set aside…

Wash the Bitter leaves with hot water to get rid of as much bitterness as you can. There should be almost no hint of bitterness left in the leaves after washing.

If you’re using dried Bitter leaves, you’ll need to soak in warm water to plump it up and also get rid of dirt…

When the Meats and Fish are all soft, add Crayfish, smoked Prawns, then add the ground or blended pepper. Stir and combine…

Add Palm oil, leave to thoroughly combine for 3-4 minutes….

Now, turn the heat done to low, add the blended Cocoyam into t

02/03/2023

KITCHEN TIPS

1. Never store Onions and Potatoes together because both produce a gas that causes either of them to spoil quickly.

2. Put two or three orange leaves in your hot palm oil on the fire. Let the leaves turn black before removing it. By then your palm oil becomes pure groundnut oil also giving your food a nice taste.

3. To avoid feeling a peppering hotness on your hands after cutting pepper with bare hand scrub your hand with salt and red oil then wash it.

4. If you happen to over salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.

5. If your Soup or Stew goes sour while warming it, add little piece of Charcoal and remove after warming, the taste will come back.

6. Never put citrus fruits (oranges, lemon, lime, etc) or tomatoes in the fridge. The low temperature degrades the aroma and flavor of these fruits.

7. When storing empty airtight containers, throw in a pinch of salt to keep them from getting stinky.

8. If your salt is becoming lumpy, put a few grains of rice in with it to absorb excess moisture.

9. To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4" piece of ginger in the oil. It will remove any remaining flavors and odors.
Credit to owner. Hope you learnt something

28/02/2023

3 very ripe bananas, (medium/large)
⅓ cup unsalted butter, (8 Tbsp) at room temperature
½ cup granulated sugar
¼ cup brown sugar (optional)
2 large eggs, lightly beaten
1 ½ cups all-purpose flour
½ cup Milk
1 tsp baking soda
1tsp Baking powder
¼ tsp salt
1 tsp vanilla extract
¼ Cinamom powder

Preparation

👉Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25" long x 5.25" wide x 2.75 deep).

👉In a mixing bowl, cream together, softened butter milk and cup of brown and white sugar.

👉Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.

👉In a separate bowl, whisk together: flour, baking soda, baking powder, Cinamom salt then add to batter.

👉Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool..

28/02/2023

Orugbo /Marugbo soup Recipe
For the Ilajes and the Ikales

Marugbo leaf
Uziza
St leave (Basil leaves)
Bitter leave
Ginger
Garlic
Fennel seed (optional)
Clove/ Kanafuru (optional)
Scotch bonnet pepper 🌶️ (Ata Rodo)
Onions
Palm oil (Epo pupa)
Season powder of (your choice)
Chicken (cooked) or any beef of your choice
Ponmo
Fish any fish of your choice
Salt
Chicken stock (optional)

Preparation

Blend all the ingredients together with the exception of palm oil, salt, seasoning powder , cooked chicken , cow skin and chicken stock.
Pour the blended ingredients into a pot.
Add palm oil, seasoning powder , salt, cooked chicken, ponmo and Chicken stock (optional)
Cook for 20 – 25 minutes.
Note: Some people said the soup is best enjoyed in a watery form so it is best not to allow the soup thicken.
👉While some prefer it thickened..

Marigbo/obe eweta soup is ready.
On a scale of 1 – 10 are you likely to try this recipe? Please leave our response in the comment section👇👇👇