Ewedu Soup




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


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


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


Egg Vegetable Samosa & Spring Rolls

 Ingredients of Egg Vegetable Samosa & Spring Rolls

3 small cups flour

1 tbsp baking powder

1 tsp Salt


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


Egg and Veggies Soup


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




2 measures of flour

5 tsps yeast

3 peak milk tins sugar

1 bag margarine

2 bottles oil


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.


Courgette Ratatouille



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


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


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


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

Coloured Dot Cake


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


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

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