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

Egg and Potato Dish

  Ingredients:

3 Eggs

1 medium potato (chopped)

2 plump tomatoes (chopped)

1 onion (chopped)

1 green chilli (chopped)

1/2 tsp Fenugreek leaves

1/2 bunch coriander leaves

1/2 tsp coriander powder

3/4 tsp red chilli pepper

1/4 tsp ground black pepper

3/4 tsp cumin seeds

Salt to taste

2 stock cubes

1 handful of chopped spring onion

1 cooking spoon oil

Method

Egg Vegetable Samosa & Spring Rolls

 Ingredients of Egg Vegetable Samosa & Spring Rolls

3 small cups flour

1 tbsp baking powder

1 tsp Salt

Fillings:

1 small cabbage (shredded)

6 carrots (peeled & sliced in julienne style )

1 large onion (diced)

5-6 bell peppers (cut in strips)

Salt to taste

Asmie's Kitchen spices (curry, secret of cooking, ground garlic, ground ginger, ground pepper & mixed spices 1 tsp each)

4 tbsp olive oil

Method

Egg and Veggies Soup

 Ingredients:

2 eggs

2 onions ( sliced)

1 small cup chopped spring onions

5 carrots (peeled & diced)

2 cooking spoons blended bell peppers, tomatoes & onions

2 cooking spoons crayfish

1 tbsp chicken masala

1 tsp dried basil

1 tsp oregano

1 tsp chat masala

Salt to taste

3 stock cubes

2 cooking spoons oil

Method

Doughnut

  Ingredients:

2 measures of flour

5 tsps yeast

3 peak milk tins sugar

1 bag margarine

2 bottles oil

Method

Soak the yeast in warm water for 5 minutes.

Seive the flour in a deep bowl, add sugar, pinch salt, margarine and mix thoroughly. Pour in the yeast and mix, add some water and knead to form a soft dough but it should be a bit sticky. Oil the bowl and put in the dough. Cover with a kitchen cloth and keep in a warm place to rise for 40 mins.

Tags: 

Courgette Ratatouille

 

Ingredients:

2 Courgette (sliced)

1 medium cup fresh tomatoes

1 large onion (chopped)

1 tsp mixed spices

1 tsp ground ginger

1 tsp crushed garlic

Salt to taste

2 stock cubes

2 tbsps parsley (chopped)

1 tbsp olive oil

Method

Wash and put the tomatoes in a bowl. Pour boiled water over it. After few minutes minutes, drain and peel the skin. Chop into medium size. Set aside.

Corn Courgettes Cake

  Ingredients:

1 boiled corn (slice the kernels off the cob)

1 courgette (washed & grated)

3 spring onions (sliced)

3 raw eggs

1 stock cube

Salt to taste

1/4 tsp ground black pepper

1/2 tsp mixed spices

1/2 tsp ground ginger

Some oil for shallow frying

Method

Combine the grated courgette, corn, spring onions, raw eggs, sliced spring onions, seasonings and spices. Mix well.

Coloured Dot Cake

  Ingredients:

2 peak milk tins flour

1 peak milk tin sugar

1 small cup margarine

1/4 small cup liquid milk

8 eggs

1 1/2 tsp baking powder

1 tsp salt

1 tbsp vanilla flavour

Method

Sift the flour together with baking powder and salt. Set aside.

Heat the margarine and milk on low heat and allow to cool.

Chinese Soup With Tofu

 Ingredients:

1 small bowl raw tofu (cut into small cubes)

2 carrots (peeled & diced)

1 onion (chopped )

1-2 cups Chinese cabbage (chopped)

1 small cup peas

2 small cups bok choy (chopped )

2 tsps grated ginger

2 tsps minced garlic cloves

1/2 tsp ground black pepper

1/4 small cup soy sauce

2 tsps sesame oil

2 tsps rice vinegar

Method

Pages