Skip to main content

Posts

Puff Puff Recipe

Ingredients 2 tsp yeast ½ tsp ground nutmeg Sugar (100g) ¼ tsp salt Plain Flour (250g) Warm water for mixing Vegetable Oil for deep frying Preparing the Puff-Puff ·          Place the flour in a bowl, then add sugar, salt, yeast, nutmeg and mix together. If your yeast is not powdered, mix it in lukewarm water and leave for 3-5mins then wait for the next step ·          Add warm water in bits to the ingredients above to make the puff-puff rise, till it is fully mixed. You may now add the yeast mix and keep mixing. Avoid getting the mix watery ·          Place foil paper or a plastic cover over the bowl and ensure that it is well covered (Be generous with the use of foil; ensure no room for air is left). Leave for about 30-45mins to rise. You will know it has risen when you see air bubbles in the mix ·          Heat up enough vegetable oil in a very deep pan or pot. When you feel the oil has become hot enough, Place a drop of the puff mix into the oil; If it tur
Read more
Recent posts

Nigerian Chicken Shawarma

An all time snack for several people all over the world. Ranging from the Europeans to the West Africans and most especially Nigerians. Some call it Kebab, Fajitas or simply put a wrap.  Ingredients   Lebanese/Mediterranean Bread or Tortilla Wraps 2 Boneless Chicken Breasts/ Beef (Thinly Cut) 1 Chicken Sausage 1 Small Cabbage (Thinly cut)  2 Large Carrots (Grated)  Onion (Thinly Cut)  Cucumber (Thinly Cut)  Mayonnaise  Ketchup  1 tbsp suya pepper 1 tsp all purpose seasoning   1/2 of a Knorr bouillon cube  1 tsp chilli pepper  Olive oil  Salt, to taste Preparation - If not already chopped, wash the veggies, chop/grate (as required) and set aside  - Mix all seasonings together and add the marinade to the cut chicken or beef. Place in the fridge overnight, ideally for at least 2 hours.  - Heat up half a cooking spoon of olive oil in a deep pan. Add in the sausage, frying gently, flipping it over until cooked. Alternatively, you may grill the sausage in the oven for about 6 minutes per sid
Read more

How To - Nigerian Fried Beef Stew

Read more

Mediterranean Inspired Lamb Chops

Ingredients 2 tbsp chopped fresh mint 1 tsp finely chopped fresh rosemary 3 garlic cloves 2 tbsp olive oil 4 lean lamb chops or cutlets 1 aubergine, sliced 4 courgettes, sliced 2 red peppers, cut into large chunks 2 yellow peppers, cut into large chunks 85g/3oz feta cheese, crumbled 250g/9oz cherry tomatoes Cooking Instructions -  Preheat your oven to 180C - With a blender, blend together the ginger, rosemary and garlic, mix with one tbsp of olive oil. Coat lamb chops with the mixture  - Place the carrot, potatoes on a parchment/foil paper. Cover with some olive oil and arrange the lamb chops over. Put into the oven to bake for 25 minutes. - Take out tray from oven and add the cherry tomatoes, broccolis and cauliflowers. Place back in the oven to bake for another 10 minutes, until the lamb chops are thoroughly cooked.
Read more

Spicy Noodles

Ingredients 2pcs Indomie noodles 2 chicken sausages, cut into about 1 inch 20g cooked turkey, chopped 1 scotch-bonnet pepper; chopped 1 medium onion; chopped - Green, yellow, red bell peppers, steamed. Learn how to steam from this recipe  Potatoe Pizza Recipe 1 cooking spoon, vegetable oil Preparation  Boil some water in a kettle and  pour it in a bowl. Then take the noodles out of the pack and put into the bowl of hot water. Cover with the lid of a pot or a foil or cling film...leave for about 7-10 minutes to steam.  On the other hand, heat up oil in a pan on medium heat, while you drain water off the noodles. Add all the veggies and sausages and fry for 3-5 mins, then immediately add the noodles.  Stir continuously under low heat. Leave to simmer for 2 minutes and your noodles is ready to be served.
Read more

Updated Jollof Rice Recipe

Ingredients 4 cups of rice, rinsed Plum tomatoes, 400g or 6 fresh tomatoes Tomato puree, 100g 5 scotch-bonnet peppers 3 red bell peppers, de-seeded 2 medium red onions, chopped 2 cooking spoon vegetable oil 1 tsp thyme 2 bay leaves 2 tsps curry 4 Knorr cubes Salt, to taste Cooking Instructions Add the peppers, tomatoes and onions in a blender, blend smoothly. Heat a pot on medium heat. Add the 4tsp of oil to it and leave to heat. When the oil becomes hot such that an onion thrown into it will turn slightly brown, pour the puree in, add the curry, thyme and bay leaves, let it fry until oil becomes red. Then, pour the blended mix into it stirring evenly. Add the knorr cubes and salt, then stir. Leave to cook for about 10 minutes on medium heat, afterwards add 4 cups of water to it. Cover and leave to boil. When the mix starts to boil, add the rinsed rice (rice that has been washed to remove starchy content) and cover the pot. Let it cook for 30 – 40
Read more

Nigerian Fried Rice

Ingredients Parboiled White Rice, 3½ Cups Chicken or Meat Stock or Turkey Stock, 2 Cups Liver, 200g (Cow/Pig/Lamb/Chicken) Shrimps, beef diced, sausages (optional) 2 tbsp curry powder 3 Knorr Cubes 1 full cooking spoon vegetable oil 3 medium carrots, diced 2 Green bell peppers, diced 1 cup Green peas Spring onions, chopped 1 bulb red onions, chopped Salt to taste   Cooking Instructions Bring the diced carrots, green peas, bell peppers and onions together. Set aside. Wash the liver with water and dice. Put the diced liver in a pot to steam for 10 minutes and set aside. Put the chicken stock in a pot under medium heat. Add the parboiled rice to it. Then, add some boiling water, curry powder, knorr cubes and salt to taste. Cover the pot to cook and leave till there is no more water left in the mix. Heat the vegetable oil in a deep pan or pot (depending on the size of the rice), add all the veggies and stir fry for a minute. Then add the liver (you may
Read more

Coleslaw Carrot + Cabbage Slaw

Ingredients 1 large cabbage  1 kg carrots 8 tbsps of salad cream 7 tbsps of mayonnaise ½ tsp sugar A pinch of salt Preparing the Salad ·           Finely chop the cabbage into very thin pieces.  ·           Wash, scrape the skin off the carrot and grate into tiny pieces ·           Arrange the veggies on a tray, row by row in a sequence. ·           Then, mix the mayo, salad cream sugar and salt in a bowl. ·           Pour the cream onto the tray of the vegetables and cover with a cling film. ·           Place in the fridge. Serve when chill. Enjoy.
Read more