lunch recipe

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 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.

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.

Vegetable Sauce

  SAUCE

Ingredients :

1/2 small cabbage (shredded )

3 chopped spring onions 

3 plump tomatoes (seeded & diced)

5 bell peppers (diced)

2 onions (diced)

Salt

1-2 stock cubes

1 tbsp curry

1 tsp thyme powder

1 tsp crushed garlic

1 tsp ground ginger

Pinch oregano

Pinch dried basil

1 cooking spoon oil

Method

Heat the oil in wok and fry the vegetables for 5 mins. Add the seasonings and spices with cabbage and chopped spring onions. Fry for another 5 minutes.

Vegetable Chopsuey

  Ingredients:

1/2 medium cup shredded chicken breast

I medium cup shredded cabbage

1/2 medium shredded carrots

1/2 medium cup shredded capsicum peppers

1/2 medium cup thinly sliced onions

1/2 bag spaghetti or rice vermicelli (boiled & drained )

2 tbsp vinegar

1 tsp sugar

Salt to taste

2 tsp diced garlic

1 tsp soy sauce

2 tbsp corn flour

Oil for deep frying

Method

Combine the corn flour, salt, sugar, soy sauce, vinegar and some water to make 1 cup. Set aside.

Tofu Sauce

 

Ingredients :

1 cup tofu/ bean curd(cut into cubes )

2 carrots (sliced)

1 small cup diced Bell peppers & onions

1/2 medium cucumber (thinly sliced )

Seasonings

Spices

1 cooking spoon oil

Method

Heat the oil in a medium wok or deep frying pan. Add the tofu and fry for 5 minutes. Stir in the diced vegetables, including carrots, seasonings and spices. Fry for another 5 minutes or till the onions are translucent. Add the cucumber and stir fry for few minutes.

Serve with Cous Cous and enjoy!

Stir Fry Spaghetti

 Ingredients:

1 pack of spaghetti

6 carrots (peeled & diced)

Green beans (diced )

1/2 small cabbage (shredded )

1 medium cup blended tomatoes, bell peppers & onions

1 diced onion

Salt to taste

1 tbsp mixed spices

1 tbsp curry

1 tsp crushed garlic

1 tbsp ginger

1 cooking spoon oil

Method

Parboil the spaghetti, wash and strain. Set aside.

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