Fanta Ice Cream

Ingredients:

1 bottle of fanta

1 tin of peak milk 

 

  Method 

In  a medium bowl, pour the fanta and milk. Stir well. Refrigerate and serve chill. 

(c) Asmie's Kitchen 

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Ewedu Soup

 

Ingredients:

1 bunch ewedu leaves (known as ayoyo in Hausa) pick, wash and pound/blend with small potash

1/2 small cup crayfish (ground)

1 tbsp iru

1 cup of water

Method

Place a pot of water on the fire and allow to boil. Add the iru and crayfish, allow to boil for a minute or two. Pour in the blended ewedu and stir with cooking broom. Cook on low flame for 2-3 minutes. Remove from the fire.

Serve the Yam flour with Ewedu and stew with meat and biscuit bones.

(c)Asmie's Kitchen

Yam Flour

  Ingredients:

1/2 measure (mudu) of yam flour

3 cups of water

Method

Place your pot on the fire and pour 3 cups of water and allow to boil. Bring the pot down and add little amount of the yam flour,stirring till thick. Then place it back on the fire,reduce the flame and allow it to simmer for few mins. Stir and mould into round shape. Arrange in a cooler or dish and cover. Set aside.

  Serve with Ewedu Soup

(c) Asmie's Kitchen 

Cucumber & Cabbage Sauce

  VEGGIES SAUCE

Ingredients:

1 cucumber (sliced)

1/4 small cabbage (shredded)

5 bell peppers (diced)

1 large onion (diced)

1 cooking spoon oil

Salt to taste

2 bouillon cubes

1 tsp curry

1 tsp ground ginger

Method

 Heat some oil in a pan, fry the onions and bell peppers till the onions are translucent. Add the cabbage, cucumber, seasonings and spices and stir fry.

Serve with the yam cups and enjoy!

(c)Asmie's Kitchen 

Yam Cups

 Ingredients:

6 slices of yam (peeled & boiled)

5 eggs

1 tin sardine/ corn beef

1 onion (chopped)

3 capsicum peppers (cleaned & diced)

1/4 small cup of milk

1/4 cup butter (melted)

Seasonings of your choice

2 bouillon cubes

Salt to taste

Method

Whisk the eggs with some seasonings and spices. Crush the sardine and pour in the egg and mix. Keep in the fridge.

Waterleaf Soup

 

Ingredients:

1 bunch waterleaf (chopped neatly)

Pieces of kpomo (cleaned & cut into large portions)

1 cooking spoon crayfish(remove the dirts but don't blend)

1-2 cooking spoon of groundnut (grounded)

2 cups blended tomatoes, bell peppers, spring onions and onions

1 tbsp ground ginger

1 tsp crushed garlic

Salt to taste

3 stock cubes

A dash of nutmeg

2 cooking spoon palm oil

Method

Waina (Hausa Traditional Food)

  Ingredients:

2 medium cups raw rice

2 tbsps cooked rice

Little baking powder

1 tbsp active dry yeast

5 tbsps sugar

1/2 salt

Oil for frying in

Method

Soak the rice overnight. Mix with the soaked rice and grind. Add the yeast and keep it in a warm place to rise. Then add sugar, salt and little baking powder and stir well.

Heat your iron ware till very hot. Pour your mixture in the holes and fry till brown, flip over the other side. Do that to the rest of the mixture till you exhaust it.

Your Waina is ready! 

Cabbage & Carrots Sauce

 

Ingredients:

1 medium cabbage (shredded and washed)

1 small bowl carrots (scraped and diced)

2 large onions diced

1 small bowl diced capsicum peppers

1 tbsp curry

1 tbsp ground pepper

1 tsp cinnamon

1 tsp turmeric

Salt to taste

3 bouillon cubes

1-2 cooking spoon oil

Method

Heat the oil in a pot and fry the capsicum peppers and onions till the onions are translucent. Add the cabbage and carrots with seasonings and spices, stir fry for 5-7 minutes.

Serve with the yamarita and enjoy!

Yamarita

 Ingredients:

3 small yams (peeled and cut into strips)

5 eggs

1 medium cup flour

2 bouillon cubes

1 tbsp ground pepper

1 tsp cinnamon

1/2 tsp turmeric

1 tsp curry

Salt to taste

1/2 bottle of oil for frying

Method

Boil the yam till almost soft. Strain and allow to cool.

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